I honestly don’t know how much “real” cooking I’ll do, but the yogurt function had a lot of appeal for me.
I’m already impressed. I took my yogurt out, then immediately made some steel-cut oats. It did take 20 minutes (10 to cook, 10 for pressure release) but I just stuck a glass cereal bowl with oats, water & salt in the IP, pushed a button & walked away. When they were done, I stirred in a little milk & sugar & voila. Not even a saucepan to clean - just had to dump out the water from the IP pot & turn it upside down to dry.
Good for you, @GertrudeMcFuzz, you are already a Pothead!
According to Yahoo Business News, Amazon sold 91,000 Instapots by noon Seattle time on Prime Day. And that number does not include me, because I ordered mine after lunch. 
The pothead army has grown!
GertrudeMcFuzz- on the oatmeal time, could you have used the rapid release of pressure option or was there a reason not to? I am expecting my pot today and watched a video yesterday demonstrating the rapid release, which looked easy, though I don’t know if it is always ok to do. You are encouraging me to try the yogurt. I wonder if there is a way to make it Greek style, so that it is thicker.
We eat mostly vegetarian with occasional fish here. I’m looking forward to learning a lot more here and online.
@travelnut - I think the extra time gives the oats more time to cook. I actually cooked them 7 minutes at first, then did quick release, and they weren’t at all done. I put them back in for 3 minutes, then waited the 10 minutes & they were perfect.
I plan to do some research today on different yogurt recipes - some people stir in powdered milk before cooking to make a thicker yogurt, & some strain it after it cooks to remove excess liquid. I agree - I prefer a thicker, Greek-style yogurt, so I may need to play around some. I look forward to hearing others’ results!
The milk you use to make yogurt has as much water as it has. To make your yogurt thicker you have to add a thickener or strain out some of the water.
@GertrudeMcFuzz, I usually cook steel-cut oats for 4 minutes on high. I mix them with almond milk right in the IP. The result is somewhat chewy (which we like), but definitely cooked.
The instant pot is great for vegetarians because it cooks dried beans fast. I’m not a vegetarian, but I like dals and bean soups. The instant pot makes short work of what would otherwise be a long cooking time. Not being a vegetarian, I frequently put some smoked pork product in with the beans: sausage, bacon, a smoked pork neck or something.
@twicer - the recipe book that comes with the unit has a 3 minute steel cut oats recipe. I used one I found online - i wonder what the difference is? Do you do the slow release, or quick release after the 3 minutes?
My mind is just boggled by all this…I’m not sure what to try first! I’m hoping there is a “step by step” book with it to give me something with COMPLETE instructions to try the first few times.
I’ll be interested in the yogurt too- The mason jar idea is also appealing. And I just happen to have several not too large sized ones leftover from our wedding rehearsal dinner!
@GertrudeMcFuzz I did add one minute to the book recipe :-* and yes, slow release.
Do you put the bowl with oats inside the pot? This should account for the difference. I put the ingredients IN the pot. I
Ah, OK - maybe that’s the difference! I like the bowl in the pot method, though - so neat & tidy!
I suggest doing the “water test,” as suggested in the instruction manual first. It helps familiarize you with the IP. It will take a long time to come to pressure with the amount of water that you put in there to run the test. Next I would do hard-boiled eggs.
I really like the website pressure cooking today for recipes. Nom Nom Paleo also has a great recipe for Kalua pig.
If you prefer a paper cookbook, I like Bob Warden’s Great Food Fast.
I have found that boneless, skinless chicken breasts are not the IP’s best thing, IMO, thighs work much better.
It is absolutely FABULOUS for making risotto! Pure magic with no stirring!
If you are going to do cheesecakes, I suggest purchasing a second sealing ring for using just with desserts. I have also made some yummy flan in the IP.
I have been really pleased with my IP, and it has renewed my interest in cooking.
The FB group is great. Just be sure to turn off your notifications or it will fill your entire feed! It’s mostly (just as here) a great community.
Be sure to give your pot a name!!
Glad I’m not the only one who names my appliances! I have a bread maker named Betty, a food processor named Dexter & the crock pot is Slow Joe. I think the IP will have to be Flo-Jo, since she’s so fast!
Can someone provide a link to the Facebook page ???
I can’t link it from the computer I’m at, but if you go to FB and search, it is called “Instant Pot Community”
Got it - thank you - MUST. WALK. AWAY. right now though - too easy to get sucked into reading posts!
@GertrudeMcFuzz - I love all your appliances’ names! How fun! Many in the FB group have names for theirs. One funny one is, “Sidney POTier.” Another favorite of mine is Kraken. When the owner does a pressure release she hollers out, “Release the Kraken!!!” Oh, to be that clever!
IP makes great lamb shanks and osso buco. Same taste (or close enough) as in cast iron, but so much quicker!
I was pleasantly surprised with chicken broth: absolutely clear and golden in color.