On Saturday, 5 December 2020 at 15:23:12 UTC, newshound wrote:

Hadn't thought of sterilising jars that way, but I was going to do sugar
in a normal pan. My current electric pressure cooker (Instant Pot) is a
bit more fierce than a previous Cosori that died, there is slightly more
risk of burning or sticking. Also, the Instant Pot will only run with
the lid on and engaged, you could do open cooking in the Cosori. I find
both are excellent for saute-ing onions although the internal pressure
in the new one can cause the lid to remain engaged for a minute or two
even with the relief valve notionally open.

I generally find the electric pressure cookers excellent, the only thing
I miss compared to a traditional one is the inability to put it under a
tap in the sink for rapid pressure loss. Although when I tried the
Instant Pot in slow cooker mode the other day I still had hard swede and
carrots after three hours, so had to give them a quick burst of pressure
cooking. I'll give them much longer next time.

I had been thinking about an InstantPot or whatever for a long time and eventually went for a cheapie.

In terms of sautee and pressure cooking it works very well.

Fully understand what you mean about rapid pressure loss but I try to factor that in.

I probably use it for soup more than anything else. Gammon hock, lentil, onion, carrot.