So I finally caved and bought an Instapot. Now my hesitation has been the high pressure and high heat we know from food science destroys delicate minerals, enzymes, and vitamins. So I was really hesitant to purchase one since I felt my slow-cooker was able to produce the same convenience but gave me control over the slower temperatures to keep my nutritional value higher. However, more and more nutritional clients kept asking me for Instapot recipes, so I figured I better break down and buy one to meet the needs of my clients and learn more about it.