Overall, I have tried it very little. It is incredibly good for pot dishes. What I haven't managed yet is the oven function. Finally, I discovered that it requires a separate container with a lid, which should normally be included since it is advertised as an oven function. Now I am looking to find a stainless steel container with a lid that fits inside, and many people use aluminum foil, which is extremely convenient. However, despite all this, the bread I made using the program for yogurts turned out fantastic. 4 stars because this necessary container is not included.

I had it for almost two years and used it almost daily. Ideal for so many recipes, not just pressure cooking, but also for proofing bread dough, making yogurt, etc.

I recently bought it and my experience after 5 cooking sessions is as follows.

I like:
1. It cooks very quickly compared to a regular pot because it functions like a pressure cooker.
2. It is more efficient than a conventional pressure cooker because a) the boiling pot is insulated from the outer walls b) there is an induction stove inside, reducing heat loss due to non-radiation c) there is a temperature gauge that regulates the stove so that it does not exceed the temperature that activates the steam safety and loses heat.
3. It has many cooking programs, but I usually use the High Pressure and Saute functions to boil and sauté the food, respectively.
4. The pot is easy to remove and clean, and it is suitable for use on all types of stoves (gas, electric, induction) like a regular pot.
5. Because it is easily portable, I can take it outside and open the steam valve to prevent moisture from filling the house. Also, when it finishes cooking as a pressure cooker, it takes 20-40 minutes for the pressure to release without opening the switch, keeping it airtight and allowing me to safely transport the dish if I want to take it to another house (as mentioned before, it is insulated externally, so while it is cooking, it is warm to the touch but not burning).
6. It has audible notifications when changing programs or starting/finishing, and it can also be muted.
7. It is relatively easy to clean. The lid has 3 components that need to be removed and washed, but they are easy to put on and take off.
8. Very importantly, it has a stainless steel pot and not a non-stick/teflon coating. After reading several reviews, I saw that teflon in other cookware starts to peel off and gets into the food. Because it is used like a pot that we stir with and not like a frying pan, it is important to avoid purchasing devices with teflon coating, as recent studies have linked improper use of teflon cookware to cancer. Teflon is not suitable for high temperatures, heavy frying, or contact with metal or hard spatulas/spoons, and it should not be washed with the abrasive side of the sponge.

What could be better:
1. Fortunately, the buttons are regular buttons and not touch-sensitive, but they might still break after prolonged use, although this is just speculation.
2. The cooking time of the pressure cooker increases significantly depending on the quantity of food. For example, if I set it to 3 minutes on high pressure, the total time could be 13 minutes because there is a warm-up time, which is the time until the material reaches boiling temperature and the pressure safety seals, so the set cooking time starts after that. In small quantities, the cooking time is shorter.

Overall experience:
I have been using rice cookers for a long time and finally found this one on sale, so I bought it even though it is a multicooker.
Instant Pot has a very good reputation in the field, and its creator seems to know what they are doing. Since I bought it, I haven't used any other pot for cooking due to electricity and cooking time savings, as the device is much better in both aspects. For example, I had stopped buying a certain brand of beans because it took me 40-60 minutes or more to cook them, and they remained moderately hard, while in the Instant Pot, I put them on high pressure for 20 minutes, and they would "melt" in half an hour, including the warm-up time. A small detail with vegetables and other foods is that because the food is not stirred during cooking, their texture remains intact. So potatoes, even though they melt in the mouth, are not dissolved in the pot.
There are many recipes for this specific dish, so I still have a lot to explore.
I will return once I have more experience.