I looked at HipPressureCooking and I couldn't find the information about failure. I am pretty sure the site owner mentioned it in comments. I've gone back and found it before, don't know why I can't do so this time.

I did find someone elsewhere who said they turned on their pot and got a C6 error, an error that sounds very familiar. It meant the pressure sensor was dead, but IP replaced it under warranty (which I assume means that she owned the pot for less than a year). Of course, once the warranty expires, you have to buy a new pot.

The problems may be batch related. ;-).

If you Google C6 error you'll find quite a few hits.

Well, I brought out the IP, did the water test and cooked rice. I can 100% see it being a countertop fixture, if for no other reason to give me another "burner" that I don't have to worry about as much while I'm cooking other things.

The rice turned out really well, a little stickier than we're used to, so I'll probably add more water next time. For this time, I rinsed off a little of the starch. But I was thrilled to not have to tend rice. I don't remember how many times I've put rice on, forgotten it and it boiled over. My next trial will be eggs, which I've heard are fantastic cooked in the IP.

Then I have to go to the store because some of the interesting recipes from my "easy" IP recipe book need some specialty ingredients. But they sound tasty and very different from what we're used to eating around here. Soooo.

Thanks for the input and help!

Thanks for the feedback so far. I've found a ton of recipes, some very adaptable to my stove top model where most of the flavor and texture benefits also apply. In addition, I picked up a book at Costco which has some recipes that look both imaginative and actually tasty. I think what intrigues me about the IP is the automatic-ness of it. I do think I would find times when I'd rather put something in the pot and go for my walk, come back with edibles ready. I am scratching my head over whether or not this functionality is worth trying to carve out a 1.5x1.5 foot area of my cupboard -- or my countertop as the case may be ;-) -- to store the thing

I joined the FB groups awhile ago, but all the fan-waving ;-) got to be a bit much for me.

No doubt, I'll stare at the thing a little more and then just unbox and use it. If I hate it or just don't think it's worth it, Costco would still take it back. Costco's generous satisfaction guarantee is why I paid the 25% premium over the other online deals I found elsewhere this weekend, so I shouldn't feel guilty if I end up taking advantage of it.

How difficult is the lid to clean? It looks pretty difficult, although maybe it would mostly accumulate water/steam. The rest looks pretty easy, although I imagine the base gets a bit gunky over time.

Demeyere does a traveling road show at Costco, where they have Atlantis cookware exclusively, I think. I picked up my 11 inch skillet there at a price that was better than the Zwillings sale price ($189, I think?). They also had some sauce pans and other things, the last time they were at my store in Washington state. The list of road show locations is short right now, but it could lengthen in the near future: https://www.costco.com/demeyere-sched...

They also have quite a few of the lower-than-Atlantis pieces on Costco.com right now. I sometimes wish I'd bought the 12 inch Atlantis skillet and then bought one of the lower end sets.

Love Demeyere. My other stainless is really nice, but I've found nothing that sears a steak like my Atlantis! ;).

Costco has their new custom IP online now, with an extra 5 bucks or so added for shipping: https://www.costco.com/Instant-Pot-6-...

I researched Instant Pot, learned via HipPressureCooking that the electronics are built to last for about 2-3 years and was inspired by my research to get two Fagor Stovertops! I started with a 6-quart Fagor Elite (Macy's brand) and stepped up to an 8-quart Fagor Duo when it went on a can't-pass-up sale. The difference in the pressure handle was night and day between the two I bought. The Duo was relatively industrial strength. I was quite surprised, because I thought the two were essentially the same.

One piece of evidence that the Instant Pot hasn't quite reached saturation is that Costco now sells their exclusive model, the 6-quart Instant Pot Nova Plus. I found it in one of my local Costco's but not at the other, so it hasn't reached all of the warehouses yet. But it's only sold at Costco, so I'm thinking IP is trying to grab up those like me who worry about reliability and want a good return policy. I'm told that it's essentially a Duo Plus? but I don't know the models well enough to know. Here's a link: https://instantpot.com/portfolio-item.... I came really close to getting one, but at $109, I'll wait for the almost certain black Friday sale.

Thank you. If I felt a strong need to use rice, I might try that, although reheating does damage resistant starch and makes it more digestible and convertible into glucose. But what people with diabetes and prediabetes find is that avoiding starches is a good idea in general, just to get out of the habit of eating them. It's not anything to do with considering any class of food as bad (grains are EVIL! ;-) -- NOT), it's that certain carbohydrates are very easy for humans to digest. When people don't secrete enough insulin to put the resulting glucose molecules from digested carbs into cells, we have a problem ;-). Making the starches resistant is a help, but it's hard to measure how much of the starch will become resistant in practice. A 12% calorie reduction isn't enough, probably, to make a difference. The other 88% remaining in carbohydrate form is probably enough to cause a spike..

I read that cold potatoes also have a high level of resistant starch. So I'm excited that I can occasionally eat a small portion of very eggy potato salad without spiking too much. Potato salad would be way too hard to give up.

I appreciate your input.

Thanks for the idea. Many people with blood sugar regulation issues have to ignore glycemic index with grains. One of the spikiest foods for me is oatmeal, and I don't cook it very much before eating. Rice is even worse, and even though converted rice might not be quite as bad, it's still likely bad. After eating rice, it takes me 3 days to get my fasting glucose under 100. Best to avoid it altogether, even though I miss it. Beans don't do that to me, maybe because of the protein content, but I do know people who can't eat beans either because of carbo regulation issues.

We're all different.

Thanks for thinking of my concerns enough to write.

I love mine. I am newly hypertensive and prediabetic and my new goto starch is low salt beans (rather than rice). I can do beans in 20 minutes. My life would be over without my pressure cooker.

However, I made the mistake of buying a 6 quart when I really should have purchased an 8 quart. Me sad. So if people add a pressure cooker to their list, add an 8-quart. Remember that a 6 quart is really a 4-quart because you can't fill it entirely or your food will spurt out the pressure hole.

Mine is a Fagor Elite (which is the Macy's brand). I adore it, but I see an 8 or 10 qt in my future.

Thank you!

The pressure indicator rod doesn't seem to rise, but I cooked whole potatoes in it and they cooked at a pressure cooker pace. I'm guessing it means that pressure does build, but the rod mechanism no longer works, that the spring is broken or stretched or something. My strategy was to heat the pot on Medium-high until steam started coming out of the release valve, then turn to medium low to cook. Of course, this requires more babysitting than on my newer pot, but it seems to work.

I know what you mean about not letting it go. Even though I have a Fagor Elite of the same size, I still want to keep this one. It performs very well as a pot, if nothing else.

And thank you about the lack of automatic pressure release. That was definitely news. I actually tried moving the lever all the way to the unlocked setting and got a burst of steam that you wouldn't believe. I did this with a pot holder so my hand was spared. So maybe it does have something of a steam release, but it's really dangerous, LOL.

One other vote for stovetop pressure cookers is that the electric ones have a fairly short lifespan, say 6 months to 3 years, because the electronics die. Hip Pressure is very matter of fact about this when talking about the electrics. Warranty support can be an exercise in frustration, so if failure occurs at 6 months it may or may not lead to warranty repair satisfaction.

Of course, I just bought a stovetop cooker at Value Village that proved to me that even stovetops have a shelf life. (It doesn't work properly and I can't get parts). However, and the shelf life is longer. And once the valve no longer works and can't be replaced, at least the stovetops can be used as a pot.

And I should mention that on lazy Saturdays, sometimes tending the stove is my only exercise, so I'm thankful for my stove-top and its stove-hovering needs.