I am probably not the first person person to realize this, but thought I'd share since it was new to me, but if you use an Instant Pot and have tried to sear and brown meat in it before doing the rest of the cook, you have surely experienced the "Hot" or "Burn" error message, where the IP then cuts off heat to the pot, which results in sub-par browning. Sure, you can brown in another pot on the stove, but then you have two pots to clean and you have to deglaze the searing pot in order to get all those yummy brown bits into the IP. What I realized is that I can just stick the stainless steel pot of the IP right on my stove cranked to high for the searing. When all browned and crusty all over, the whole thing goes back into the IP housing and away we go: A proper sear and still a one-pot dish. 
