As for those chicken thighs, my go-to method is to buy them boneless, cut them into pieces and then throw them in the pot with pretty much any combination of spices, aromatics and condiments, to cook in under 10 minutes. Add barbecue sauce and you’ll get barbecued chicken.

Coconut milk, a can of tomatoes and garam masala result in a creamy, currylike dish. A squirt each of sriracha, lime juice, soy sauce and honey, along with a grated garlic clove, gives you something far tastier than it should for the amount of work you put in. If you use breasts instead of thighs, they’ll cook even more quickly, though be careful not to overdo it because they’ll dry out.

After using the machine consistently for nearly a year, I can say that if you stick to what it does best — stewing, braising, simmering, steaming — you’ll be amply rewarded. Just don’t attempt to cook anything crunchy or golden, because it probably won’t end well. No matter how many multicooker roast chicken recipes you may stumble across on the internet, don’t believe them. I’ve tried it several times: The skin ends up soft and flabby instead of crisp and salty, and the meat turns stringy.

If you play to the multicooker’s many strengths and remain aware of its weaknesses, you won’t be disappointed. You’ll also eat better — even at the last minute.

Recipes: Pressure Cooker Sticky Tamarind Baby Back Ribs | Pressure Cooker Coconut Curry Chicken | How to Use an Instant Pot

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