Review on 🍲 Instant Pot Pro Crisp 11-in-1 Electric Pressure Cooker with Air Fryer Combo, 8 Quart - Ultimate Kitchen Appliance for Roasting, Baking, Dehydrating, Slow Cooking, Rice Cooking, and More! by Tina Walker

I already have two 6qt IPs in the kitchen but when I saw the opportunity to buy this Pro Crisp at a big discount (outer box was damaged) I jumped at it. It arrived 24 hours ago and I have already used the air fryer and sous vide function. I decided to try them first as I already know how well the pressure cooker feature works. First let me say this thing is big - way bigger than the 6 quart models. Also, it has two lids, which means one lid needs to be stowed away when not in use. But I agree; Another big brand's single cap version is too noisy for me (like a loud hair dryer at max speed next to my head). I also prefer cooking in stainless steel to anything non-stick. Second, this device is silent even when fried in mid-air. I appreciate this as our kitchen is open to the living and dining areas, each with vaulted ceilings and hard floors. Anything that makes noise in our kitchen affects the entire front of the house. So silence is a big plus for me. Fryer: Works well and, as mentioned, is QUIET. Because it is in the pot, it cannot be easily turned or shaken while cooking. That's why it's important to consider how YOU are going to use the fryer. I like this one for cooking whole chickens or other larger items. My small basket fryer is used for french fries, bacon and other small items that need to be rotated. Yes I have two fryers as I have two IPs. I cook almost everything at home and often have more than one IP or fryer running at the same time. Sous-vide: So many reviews complain that this device takes too long to heat water. Who pours cold water into a sous vide container? More importantly, why? I have always used hot water from my kettle. It doesn't completely fill the container, so I add tap water to top it up, which usually brings the temperature down from simmering to about what I need. But for the experiment today I used hot tap water and turned on the device to preheat. It took 24 minutes to reach 140F from every temp that came out of my faucet. I'll use hot water from a kettle again because I'm impatient. Once the device reached temperature, the vacuum-packed pork chops were placed in the water with one grate on the bottom and another grate on top to protect them from any possible flotation. The machine then did its job very quietly in the background. About halfway through, the quick thermometer read 139.4 F. I'm fine with that! The device beeped me softly when it was done (fortunately the beeps on this thing are MUCH quieter than the old IPs). Conclusion: The chops were PERFECT. We love sous vide meat and it was far easier and more convenient than a separate circulator, container etc (although we still omit these when cooking larger batches of food for more people). Of course, my IP address is on my counter all the time because I use it so often, so it might not be that big of a problem for someone who keeps their IP address private. my cast iron skillet which was heating up in the last few minutes of the cycle. Next time I'll try frying them in a new flat-bottomed pan. Speaking of which, the pins on this liner are game changers. I LOVE HER. No more gripping the edges of a hot liner with oven mitts and praying they don't slip out of your hands. Overall I am very, very happy with this device. I did a lot of research to see if it was worth upgrading to a larger unit with a deep fryer and sous vide mode. This appliance is worth it for me and my way of cooking and baking. It won't replace my other fryer, but it will be a great addition.