I'm right there with you when I watched the infomercial. I gave my pressure canner and pressure cookers away because I just never felt comfortable using them. Didn't like using them with a smooth-top range - blah, blah, blah. BUT, I'm an unapologetic gadget person and this has more uses than just a pressure canner, but the big question, does it do any or all of the functions well?

That's what I am curious about. :(. Went to look at reviews and not happy about the teflon surface that is used. Plus the bottom is dimpled so if anything should stick you probably will disrupt the teflon. There is a part of that still says "Well, if it's my only teflon product...". I went to 1 star reviews on amazon.

I have the Fissler pressure cooker. It is expensive. Fagor is a well thought of manufacturer of pressure cookers and makes a really nice one that can be found for $80 on sale. It is induction compatible and is very safe. I use my pressure cooker at least 4times a week for beans, chicken stock, bone broth and making tender meats.

Good luck!

I have used pressure cookers for over 45 years, and now own three, non electric, and used to demonstrate Kuhn Rikon pressure cookers in Williams-Sonoma. There really isn't much to fear with pressure cookers, as the newer ones have many built-in safety features that the old ones didn't have. The days of flying pressure gauges are long past. I suggest you look at a website called "hip pressure cooking."

Just a quick note because I'm supposed to be getting ready to play bells at church -- I went ahead and bought an Instant Pot this summer Amazon Instant Pot I am an absolute novice when it comes to pressure cooking, but I think if you've already had experience with this method of cooking, it would be a good buy.

Pros:

Stainless Steel Cooking Pot -- sautes extremely well

Rice Beans Yogurt -- good to great

Easy to clean

Great braised meat

Great Soups

Safe -- although I learned to cover the release with a towel and use tongs to push the lever.

Cooking basically unattended

Cons:

Silicone Gasket smells/okay stinks!!!! (I keep one for yogurt/one for main dish in plastic bag)

I don't use most buttons -- just manual -- but that goes back to IDK what I'm doing.

Instruction book is severely lacking

Never have used the slow cooker button.

Have ruined a bunch of BSCBs. Sucks the life out of them

Hip Pressure Cooking is a great website for electric pressure cookers.

Pressure Cooking Today devoted a blog to actually explain the buttons on the Instant Pot Instant Pot Buttons

I enjoy Dad Cooks Dinner -- just because Dad Cooks Dinner

Also, Serious Eats have posted a number of great electric pressure cooker recipes; particularly, Chicken Enchiladas. SE Chicken Enchiladas

Also, have looked at Nom Nom Paleo -- Mexican Beef was good NomNomPaleo

Two quick notes. The reason why I have these sites bookmarked because again, Instant Pot info is lacking. Several people have started facebook to fill in the gaps with recipes/times/info.

Apparently, Lorna Sass is a pressure cooking maven and prefers stovetop over electric (although, based on Amazon sales, I think the tide is turning). Here is a bit more about her from The Kitchn Lorna Sass The Kitchn

I guess that was a bit more than a quick note -- clothes will be wrinkled for church and rebel that I am -- I don't care:)

Cathy in SWPA

I have the Power pressure cooker. My husband watched the infomercial and ordered it for me. I was not happy getting another gadget, and I would have preferred to order another brand. But once I tried it, I was sold. I've made pot roasts, braised turkey breasts, and chicken broth. It's really easy to use, and I like the ability to brown meats before cooking.

I agree with Cathy that the silicone gasket retains the smells of what was cooked. Like her, after washing the gasket, I keep it in a zipped plastic bag along with some cotton squares that have been doused with lemon extract. I've tried soaking in vinegar, coating in baking soda, and marinating in liquid dish soap -- all to no avail.

I've used stove top pressure cookers since my 20s, but I sort of gave up a few years ago. The electric pressure cooker has been a nice addition. However, it does not cook at the same high pressure as stove top cookers, so everything takes longer. That's why it's good to follow times specifically for electric versions. The cookbook/manual that came with mine is also lacking. But I found the Cuisinart electric pressure cooker has a good site that's a lot more useful.

Cathy, I have the Fagor Multi Purpose electric after years of cooking and canning with traditional stove top pressure cookers - I love that silicone gasket. If you'd ever struggled getting the rubber type of years ago to seal, you'd love it too. I hand wash it in warm soapy water and let it air dry overnight before putting it way. If its picked up any garlic or herb scents (and it does) they should be gone after that. I've never noticed any cooking odors lingering on it in my cupboard.

Gasket after canning tuna in my 22 qt vintage Mirro....? That hangs in the garage from a peg for about three days before the rubber has released the tell-tale fish...

I've only used stove top pressure cookers and canners, but I've used them for decades, 40+ years. I can with them year round, making chicken or beef stock, canning soup, etc. I also use them to cook things like chop suey, the pressure cooker makes the toughest beef cut I throw in there tender.

I've never used an electric one but have no reason to believe they are any more or less safe than the stovetop models I use (my stovetop pressure cooker belonged to my Grandmother, so that tells you the age). So, don't be afraid, no matter which model you choose.

They are a very efficient and useful kitchen tool, but you are wise to choose a good one if you're actually going to buy one. There are some real pieces of junk out there. I'm not much of a gadget person, and that's one reason why, I've been gifted with or inherited my share of completely useless junk.

Annie