I've done this when I needed an ounce of simple syrup for a mixed drink and didn't feel like making a whole batch. It helps when your hot water is super hot. Simple and awesome.

I do this all of the time as I roast a chicken at least once a week. Crispy chicken skin is the BEST. The. Best.

I've noticed the same re: chefs and bloggers pushing the InstaPot hard. I'm glad you share my wariness, as it sounds like you're an accomplished cook and have a good sense for these sorts of things. I felt bad, like I was missing out on something that might be good, but the InstaPot just feels like a pot o false…

Hey hey! What kind of pressure cookers do you have? I've heard good things about the InstaPot, but I'm wary of a devices that promise to do everything and make julienne fries with no effort. Any favorites?