— Shannon Harmon

I don't look at the degradation at all. I don't really think that there is, and I don't use an Instapot all the time, but, um, I do use it often. I mean, we will, we'll make big pots of garbanzo beans and black beans and all kinds of different beans, particularly is what I use Insta Pots for most to be able to do. And like I always have kind of backup of cans, you know, in the pantry as well, but we go through a lot of different beans in our family, being a hundred percent vegetarian for as long as we have and having two little ones where, you know, chickpea salad is one of their favorite kind of go-tos for tacos. And we do kind of a Cuban bean, you know, night, uh, you know, about once a week, maybe every two weeks. Um, so we do, we go through a lot of beans as a vegetarian family, so Insta pots are kind of one of those go-tos for us to be able to make those. We'll make, um, batches as big or small as we need to, to be able to know what we're going through when we're planning for the week. Uh, we do use 'em and it makes it very cost efficient. We typically are always going to buy organic beans. Um, I can't think of the last time we didn't buy organic beans, but um, you know, sort through them, we make it a family kind of a project, put 'em into the Instapot, push the button and forget about it. That's the kind of nice thing to be able to do. Um, you can overcook beans in it so that they kind of break down a little too much. So just definitely, uh, experiment with the timing that you have on your Insta Pot to be able to make that work. Um, but yeah, glad that, you know, um, uh, glad to use that and use it often, um, to be able to save on the pocketbook as well.