OK, inspired by your recommendation (and rapidly losing my former interest in labour-intensive food preparation), I invested £59-99 in one of these today.  I will report back when I have tried it, but the first dish is far more likely to be braised sheeps' hearts in Madeira sauce than it is anything from the sub-continent !
--
** Phil.

I've had mine for over 10 years and I use it all the time. Stews, curries, base gravy, corned silverside, pressure cooker, rice cooker all in one.  I've used it to make Christmas Pudding. You'll love it.  I'm also going to give this one pot Butter Chicken a crack.  These units are fantastic.

I also have the standard stove top pressure cooker but I rarely use it these days.

I tried this curry today and really enjoyed the flavours and ease of making, The only difference I did was to add a couple of onions in as prefer curries without too much tomato taste  and thought this would help balance it. Am loving my new Instant pot and look forward to trying lots more dishes cooked in it.

Quote from: Peripatetic Phil on March 28, 2022, 03:56 PM
Inspired by your recommendation (and rapidly losing my former interest in labour-intensive food preparation), I invested £59-99 in one of these.
--
** Phil.

OK, initial feedback on the Silvercrest SSM 1000 A2.  I used this for the first time today to cook a liver and bacon casserole.  In the past I would have cooked one of these in a cast-iron casserole dish (Chasseur, Le Creuset or similar), so sought guidance from the web on cooking one in a multi-function pressure cooker.  I decided to go with the recipe at Krumpli, substituting my much-loved Bonne Cuisine Madeira wine sauce mix for Brian Jones' gravy ingredients.  I didn't bother weighing the liver, nor did I bother to trim the liver and soak it in milk (why eat liver if you don't like the flavour ?!).  Apart from that, I more-or-less followed the instructions, although I did ignore the "Sandwich the slices of bacon between two baking trays and bake in the oven with the liver for 45 minutes" and just threw four extra rashers in the pot at the appropriate time.

My first problem (apart from failing to realise that the device was not pressurising) was that the SSM <etc> has no manual setting.  Nor does it display the temperature at which it is cooking or even list the temperature for each preset function in the handbook (I have asked the manufacturers for this information, and am awaiting a reply as I write).  The second problem was that I failed to realise that the device does not require the lid to be in place when using the sear/sauté function.  This, of course, made the searing phase rather more difficult than it need be.  In the absence of a manual setting, I chose the "egg" option for the final (5+10 minute pressure-cook) phase, but found that this caused the sauce to stick to the bottom of the pan (it came free easily enough, using a wooden spoon) so I think that for my next Madeira sauce recipe (braised stuffed pigs' hearts) I will opt for the "soup" setting, which will hopefully operate at a lower temperature and therefore be less likely to cause sticking.

Once I had come to terms with the limitations of the SSM <etc>, I have to say that it produced very acceptable results.  I couldn't be bother to cook any potatoes, so just ate it as-is, and it proved a very satisfying meal.  Would I recommend the SSM to others ?  Only if budget is the overriding criterion.  If not, look for one that displays temperatures, allows you to adjust the temperature for the preset functions, and offers a manual mode.  Maybe one of these.

--
** Phil.

Mine (Ronson) has no manual control at all.  The only variable control is the timer and this is not applicable to the Saute and Slow Cook functions.  Saute is lid off and one heat where you decide how long to cook for and turn it off when you're done.  Slow cook is for 8 hours with lid on under pressure.  The other modes, for Curry, Rice, etc, have the temperature pre-set, all operate with lid on and under pressure, however each mode is time variable between an upper and lower limit which varies from mode to mode.