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Hello,
I don't currently have either a slow cooker or a pressure cooker, and I was thinking about getting an InstaPot (or similar) which professes to be both in one. I'm probably more interested in the pressure-cooker side: I can't see myself using the slow cooker function as much, but then you never know, and if I can get something that does both things in one it would seem like a good idea.

The main reason I'd like to get a pressure-cooker is that there are lots of recipes on my 'to make' list that require over an hour's simmering time, and I don't have time to make these during the week. I love to cook a nice dinner when I get home from work, but I only have just over an hour or so to do so. I'm thinking that with some of my long-cook stew/curry/casserole type recipes, a pressure cooker could make it possible for me to do these on a weekday evening. 

My questions/concerns are:

a) How easy is generally it to adapt "normal" recipes for things like curries/stews/casseroles to cook in a pressure cooker? Does it give a comprimised result? Is it tricky to know the right adjustments to make?

b) I was thinking that given most of these types of recipes start with browning the meat/veg before adding the liquid and then simmering for ages, would it be better to get a stove-top pressure cooker than a separate electric one? I presume that with something like an InstaPot you need to do the browning stage first in a separate pan, before adding everything to the InstaPot for the pressure-cooking part?

I realise that lots of people set up their slow cooker before they go to work in the morning to have food ready for when they get home in the evening, but I am really not a morning person at all so doing that doesn't appeal to me. I might do it at the weekend though.

If anyone has any experience with using pressure cookers (InstaPot or otherwise) to reduce cooking times for standard recipes, rather than using them specifically for pressure-cooker-designed recipes, I'd be really glad to hear your recommendations!

I don't have an Instapot, but rather a separate electric pressure cooker and slow cooker. I like having the separate slow cooker because it is easier for me to bring to work. My electric pressure cooker has a saute function for browning prior to cooking. I would suspect the Instapot may as well, but it's something to check. Still, it may not brown as well as on the stovetop, but it saves the extra dishes, and I get the flavor of the browned bits. My pressure cooker came with a nice guide to how long to set the pressure for different items, and I find it quite easy to use for adapting my own recipes. One thing to keep in mind when you are considering an electric or stovetop pressure cooker is if you plan to do any canning. Electric pressure cookers and Instapots don't get high enough pressure to safely can. My mom's old stovetop pressure cooker does get high enough heat to pressure can, but you don't have the safety features for releasing the steam then. I'm not sure if it's the same for modern stovetop cookers, but it's something to consider.

I have a Kuhn Rikon stovetop pressure cooker that I wouldn't be without. I found that reading the instruction book that came with it gave me a really good overview of what I could do with it and how long to cook things for, but there are some good websites with hints and tips on how to use them (plus recipes): pressurecookingtoday.com and hippressurecooking.com are 2 that I have bookmarked and used.

The main adjustment to your normal recipes is that you don't need as much liquid when pressure cooking (because there is no evaporation), so you have to scale the liquids back, making sure that you still have the minimum amount of liquid required for your model of pressure cooker (I think it's 2 cups of liquid for mine) and you need to be aware of how full you fill the pressure cooker when cooking things like beans. Other than that it's really easy and a fantastic way to cook. There is no compromise on flavour.

I think Instapots have a sauté function, so I don't think that would be an issue for you.  The only reason I don't have an instapot is because I move internationally quite a bit and didn't want the hassle of different plugs and voltages, otherwise I think they're easier to use than the stovetop pressure cookers (which you need to keep an eye on to adjust the temperature so that it stays at pressure).  However, as MarciK says, the stovetop pressure cookers get to a higher pressure so you can use them for canning and this also means they cook things faster than in an electric pressure cooker.  I recently made something that was supposed to be cooked in an instapot for 20 minutes ... and I made it in 12 minutes.

Just think: pulled pork in about 45 minutes (less if you cut the pork into smaller pieces at the start!); pot roast becomes a quick meal and you can make homemade stock in about an hour .. sorry if this sounds like an infomercial ... I just love my pressure cooker!!

Maybe it is how I use it, but the slow cooker with IP does not work well. Too hot.  I find that I am more of an oven stovetop type and do not use IP much.  I do like using the air fryer for the ease of making acceptable fries.  Not for battered foods. 

Thank you all for your advice. I'm starting to lean away from the IP a tiny bit because of the weight/bulk, I'm not sure I'd want to store it permanently on my countertop which is pretty full already so it might be better to get a stovetop that can be stashed away in a cupboard when not in use. Also very interesting to know about the IP having the browning feature but not being suitable for canning, and not being as hot as stovetop pressure cookers.

Need to research the different brands a bit more I think, I'd like to invest in a good one.

This article is from 2016 but it may help you choose a pressure cooker https://www.seriouseats....sure-cookers-review.html

I was talking about this to my partner, and he reminded me that we have a stovetop pressure cooker that his mother gave him years ago (I think it's one she didn't use any more) sitting in the basement not doing anything, which I had forgotten about. So I'm going to start with that and see how it goes. It's absolutely massive (must be about 8 litres I think), so am slightly concerned about cooking only small quantities in it, but will do some experimenting and see. It's SEB brand, pretty simple but looks very sturdy and I've found the instruction manual online. Going to dig around the basement more and see if I can find the accompanying recipe booklet etc that he thinks must down there somewhere. Wish me luck!

If I could only have one appliance on my counter, it would be my 6 quart Instant Pot. Do you want mashed potatoes super fast? Get one. Corn on the cob so quick and so crisp, not watery? Get one. Soups you can throw together in mere minutes? Get one? Ever make potato salad?  Toss the eggs in too. Get one. I don't cook meat, but my friends who do, rave about it. Yes. You will quickly learn what you like and how many minutes to set it for. Most things are very very quick. Brocolli? Pressure about 1 minute, corn on cob about 3, most of my soups about 3. (I toss in barely cut apart things, too. No need to fuss too much with skinning or chopped. We do at least 8 eggs in it a week for hard-boiled eggs to keep on hand for the two of us. It browns. It makes rice. It makes yogurt. I know people who make desserts in it. We have had ours about 8 months and have only just begun to discover all the things it can make. I have friend who makes barbacoa beef in hers. Pork for shredding. Daughter does beans in hers. I want to. Just haven't had time. Look on the net for videos. Amazing stuff. Good luck.

I use my IP all the time. Lots of good recipes available. Very tender nicely done meats. You do have to remember that the time quoted to do the pressure cooking does not include seven to ten minute warm up for pressure and sometimes that much again for natural release although I mostly do quick release. Everything I've made has been delicious and well worth the purchase. For me, much easier to handle than the pressure cooker.

I have an instant pot and a stove top pressure cooker, I seldom use the stove top one, because with the IP, you can just walk away once you push the right buttons to set it up and it would switch to the keep-warm mode once the set cooking time is up; where as with the stove top one you have to hang around to adjust the flame to get it up to pressure and once done you have to be around to turn the stove off. Another thing to remember is that other than the time under pressure, you had to figure in time to let the pot to come to pressure and the time to release pressure, those times could add up if your recipe contains a lot of liquid.

The 6 Quart Instant pot isn't that heavy--I store it on a shelf that's above my head and don't find it difficult to take up and down.  The slow cooker i have is much heavier, due to the ceramic insert.

I have a Sage Electric Pressure Cooker/Slow Cooker and do think it is really useful.  However I would say that Instant Pot has more dedicated recipes/accesories/support blogs and videos than any other make, which if you are new to this kind off cooking as I was I would find most useful.

One important point is that there are new models coming out all the time Instant Oot have just launched a couple in the US which include a smart phone control facility and also a couple with a ssous vide facility.  These will be available I am told by Instant Pot UK in Europe in the new year.

Research which is best for you 

I use my Instant Pot a couple of times a week and I thought I might actually cook meals in it before I bought it.  I have rarely done that, though I did also buy Coco Morante's "Essential Instant Pot Cookbook" and the recipes I've used have turned out well.  For the most part, I don't think it saves a lot of time once you add the time it takes to get up to pressure and the time it takes for the pressure to come back down to the actual pressure cooking time.  What I do use it for is cooking beans and chickpeas from dry, making yogurt weekly, and every couple of months making stock from saved up chicken bones and vegetable trimmings (2 batches at a time) which I then pressure can with an on the stove pressure canner according to the directions in Cathy Barrow's "Mrs. Wheelbarrow's Practical Pantry".  I  think it really depends on what kind of cook you are.  I do hear the eggs for egg salad as mentioned in one of the other comments turn out perfectly.

I want to warn people about a safety hazard with the instant pot. I have only used my instant pot sporadically. I like it for hard boiled eggs, soups and stock. Today I am making butter chicken. I was distracted and programmed it to pressure cook for ten minutes. I checked after several minutes because the steam didn't stop when it reached temperature. I had forgotten to CLOSE THE LID. Another couple minutes and it would have exploded!

Has this ever happened to anyone else? Why can an ancient cuisinart have the safety feature of not running unless the lid is closed and the bowl is locked, but this very complex instant pot does not?

I had an old Presto stove top with the rocker pressure cooker that I used for about 30 years.  I really liked it but it started to leak a little and I was afraid the seal was bad, so I invested in an instant pot.  In some ways I liked my old stove top model better, I felt like it reached pressure faster and never had an issue with burning.  It may just be that I was so used to it though.  I am not a fan of my instant pot's slow cooker settings so I don't really use it for that.  I think whether it is worth it or not depends upon the type of foods you cook and to a lesser extent your climate.  Cooking with the instant pot saves on heating up the kitchen some in the summer when it is hot here.  I also cook lots of rice and legumes so it is handy for that.  

I think it is because they try to make the instant pot do too many things, some of the functions  like saute and cooking with no pressure don't need the lid locked so there is no safety feature for that.  You would think it would have a work around though that if you select pressure the lid would have to be locked in order to work.