Though probably not as good for rice specifically as an actual high-end rice cooker, it greatly increased the range of foods I eat.
Makes it easy to make nice one pot meals overnight for multiple days, you can make really good broth soups from chickens etc quickly, or slowly if you prefer.
If you like to try tougher cuts of meat, this is also a good reason to get it. The fact it doesn't occupy one burner is also helpful.
The one weakness of the Instant Pot is that most models won't go to 15psi and there is the odd recipe where a longer cooking time can't compensate. For example, there is a Modernist Cuisine recipe for pressure cooked root vegetables that uses a bit of baking soda to help bring a caramelized flavor to the party. Works great in a 15 psi cooker but is a disaster in an instant pot: the veggies just taste like baking soda. I suspect that stocks made in the Instant Pot might not be as good as well for similar reasons but haven't tried that yet.
Dump in a gallon of milk, heat it up, let it cool, add a couple spoons of a store bought plain yoghurt (if you don't have some started saved from the last batch), put the lid back on and hit the yoghurt button and come back in like 8-10 hours. If you prefer a thicker yoghurt, strain it a bit before storing.
Gallon of yoghurt for the price of a gallon of milk and probably like 20 minutes of active work.
You don't get any indication that things are going right until the timer starts going down, but that's many minutes after you start it. It also comes with two completely incompatible rice recipes, one of which doesn't use rice mode, and no explanation of why. Just terrible UX.
White rice is the same deal, though I usually go a few minutes less (~12 minutes). I like to add a very small amount of some sort of oil to the inner pot with the rice.
Multigrain setting on the Instant Pot, shortest cook time. I believe it is 20 minutes at full pressure. I do not know if the multigrain setting is on every Instant Pot.
20-30 minutes of natural steam release once the pressure cooking is complete.
Turns out soft and minimally sticky every time. Perfect for my palate. I was eating it with just butter and soy sauce for a while.
An even easier thing is shredded BBQ chicken. They can even be frozen and it's done in an hour. Would write the recipe but leaving for lunch now.
Easy, fast, flavorful.
The latest revisions of the instantpot do a good job of sous vide. I've tried a sous vide roast [0] so far, 24 hours later I had the best roast I've ever had. Incredible.
https://www.amazon.com/Yedi-Programmable-Pressure-Steamer-Ac...
