Instant Pot Pro 10-in-1 Pressure Cooker, 6QT (Open Box)

This thing is amazing. I got the 6 qt one and I'm glad I didn't get the 8qt, though I'm sure I would love that size too. Definitely make sure to use the 1.5 cups or 365mL of fluid if you're gonna pressure cook. I haven't burned anything yet, but it definitely makes it easy to clean the thing. Kind of a lot of pieces to clean, but worth it. I am kind of a lazy body lately though. I cooked sinigang, a Filipino sour stew on high for 30 min and actually used baby pork spare ribs and mixed korean cut short ribs as well, but I think l that was way too long for me. The cartilage was a little too chewy, but still good and fall apart meat. I thought there would be a huge difference from stove to instant pot, but it's pretty much the same for me. I cooked baby pork spare ribs panang curry next and tried 20 min and it was much better, I did let depressurize naturally for 25 min before opening the pressure vent quick release so maybe 15-18 min would be enough cook time. Sauté the arroy D or chakkoh coconut milk till thick, mixed the panang curry can, put 375mL water, one can of arroy d coconut milk, dropped in my potatoes and meat, changed it to pressure cook and good to go. I did blanch my meat first for 10 min prior to final prep. I did use the arroy D can to add another full can of water, but as I'm learning to cook more, I realize that I really didn't need that much, because it became a soup. You can saute it down for a more thick texture, but the soup texture is like a Lao Dish called Ka Pun. Just kept things simple and easy. Very Happy overall. I didn't go with the pro plus because it didn't seem really useful at this time, maybe in a few years with more development, it'll be worth it. The 6 qt def fits anywhere, I have space for the 8qt, but pretty happy I got the 6qt. I'm just cooking for myself and it's enough to prepare meals for at least 4-5 days. The 6qt fits a 12 piece pack of baby pork spare ribs and 6 Korean cut short beef ribs, one tomato, and one onion. I probably could put more veggies, but I used a lot of water since I'm still new to cooking. I filled it up to max pressure cook line for the first dish I cooked and released the pressure too early right after done, so some of the fluid started to shoot out a little, best to let it depressurize for 10-15 min before quick release, but also depends on how much water you use. The cook veggies will get softer and of course you'll have more room and seems like more soup post cooking.