it's a boss for making stock/broth. Roast a chicken, save all the bones (or freeze them for later use) and 2 hours in the IP with veg (carrots, celery, onion, garlic, parsley, peppercorn, bay leaves maybe a dried mushroom etc.) and you have fantastic stock. No leaving it on the stovetop with the gas on overnight (i am not like some of my chef friends who are cool with leaving the gas range on overnight). Plus, it keeps it at safe temp for you for another 10 hours, so you can leave the house. I've gotten a whole duck, removed the legs and breast for other uses, and roasted the carcass and made amazing duck stock. Love having it on hand especially in winter and so easy.