The most current Instant Pot multicooker is a great, easy-to-use appliance. Its flat-bottomed interior pot allows for even searing. Stay-cool handles mean you can easily move the pot, even when it’s hot. The streamlined interface was easy to navigate. A “favorites” feature lets you save go-to recipes. It has a pressure-release switch that keeps your hand away from the hot steam when you vent the machine, and a diffuser on the vent makes the steam disperse slightly more gently. We liked that we could disable the “keep warm” function so that the food wouldn’t keep cooking once it was done. You can also program a timer to alert you after 5 or 10 minutes of natural pressure release, which saves you a trip back to the machine between cooking stages. A few quibbles: The baking function uses steam, so it’s excellent for cheesecake but not much else. The machine doesn’t have a fan to circulate the water and isn’t as accurate as a good sous vide machine, so it’s not capable of true sous vide cooking. It also couldn’t slow-cook large cuts of meat well. But none of these issues was a deal breaker for us. The pressure-cooking, rice, sautéing, yogurt, and steaming functions were all excellent and are reason enough to get a multicooker.