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Instant Pot Duo 7-in-1 Mini Electric Pressure Cooker, Slow Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes Free App with over 1900 Recipes, Stainless Steel, 3 Quart
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Return this item for free
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Purchase options and add-ons
Brand | Instant Pot |
Capacity | 3 Quarts |
Material | Stainless steel |
Color | Stainless Steel/Black |
Finish Type | Chrome, Matte |
Product Dimensions | 11.2"D x 11.4"W x 10"H |
Special Feature | Dishwasher Safe |
Wattage | 700 watts |
Item Weight | 8.65 Pounds |
Control Method | Touch |
About this item
- 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer.
- QUICK ONE-TOUCH COOKING: 13 customizable Smart Programs for pressure cooking ribs, soups, beans, rice, poultry, yogurt, desserts and more.
- COOK FAST OR SLOW: Pressure cook delicious one-pot meals up to 70% faster than traditional cooking methods or slow cook your favorite traditional recipes – just like grandma used to make.
- QUICK AND EASY CLEAN UP: Finger-print resistant, stainless-steel sides and dishwasher-safe lid, inner pot, and accessories.
- SAFETY FEATURES: Includes over 10 safety features, plus overheat protection and safe-locking lid
- PERFECT SIZE: Cook for up to 3 people – perfect for smaller families, or meal prepping and batch cooking for singles.
- VERSATILE INNER COOKING POT: We use food-grade stainless-steel, a tri-ply bottom for more even cooking and perfect for sautéing
- DISCOVER AMAZING RECIPES: Includes the free Instant Brands Connect App, where you can find new recipes to create quick favorites and prepare delicious meals, available for iOS and Android.
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This Item Instant Pot Duo 7-in-1 Mini Electric Pressure Cooker, Slow Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes Free App with over 1900 Recipes, Stainless Steel, 3 Quart | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | -13% $69.99$69.99 List: $79.99 | -29% $119.95$119.95 List: $169.99 | $69.99$69.99 | -11% $79.99$79.99 List: $89.99 | $83.48$83.48 | -11% $79.99$79.99 Typical: $89.99 |
Delivery | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it Mar 26 - 29 |
Customer Ratings | ||||||
Versatility | 4.7 | 4.6 | 4.4 | 4.6 | 4.6 | 4.0 |
Safety Features | 4.6 | 4.6 | 4.3 | 5.0 | 4.6 | 4.6 |
Easy to clean | 4.6 | 4.5 | 4.1 | 4.7 | 4.7 | 4.7 |
Easy to use | 4.3 | 4.4 | 4.0 | 4.6 | 4.9 | 4.7 |
Sold By | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Meco Innovations |
capacity | 3 quarts | 6 quarts | 3 quarts | 6 quarts | 6 quarts | 6 quarts |
operation mode | Automatic | Automatic | Automatic | Automatic | Automatic | Manual |
control method | touch | touch | touch | touch | touch | touch |
material | Stainless steel | Stainless steel | Stainless steel | Stainless steel | Stainless steel | Aluminum |
dishwasher safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
weight | 8.65 pounds | 6 kilograms | 8.55 pounds | 11.9 pounds | 13 pounds | 9.7 pounds |
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Product information
Brand | Instant Pot |
---|---|
Capacity | 3 Quarts |
Material | Stainless steel |
Color | Stainless Steel/Black |
Finish Type | Chrome, Matte |
Product Dimensions | 11.2"D x 11.4"W x 10"H |
Special Feature | Dishwasher Safe |
Wattage | 700 watts |
Item Weight | 8.65 Pounds |
Control Method | Touch |
Controller Type | Push Button |
Operation Mode | Automatic |
Is Dishwasher Safe | Yes |
Voltage | 120 Volts |
Closure Type | Outer Lid, Inner Lid |
Item Weight | 8.65 pounds |
Manufacturer | Instant Pot |
ASIN | B06Y1YD5W7 |
Country of Origin | China |
Item model number | 110-0043-01 |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #67 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #1 in Electric Pressure Cookers |
Is Discontinued By Manufacturer | No |
Date First Available | July 7, 2017 |
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Product Description
Easy to use, easy to clean, fast, versatile, and convenient, the Instant Pot® Duo™ is the one that started it all. It replaces 7 kitchen appliances: pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker & warmer. With 13 built-in smart programs, cook your favorite dishes with the press of a button. The tri-ply, stainless steel inner pot offers quick, even heating performance. Redefine cooking and enjoy quick and easy meals anywhere, any time. The Instant Pot Duo offers the quality, convenience and versatility you’ve come to expect from Instant – discover amazing. Worry-free cooking Smart Program timed cooking pre-sets let you “set it and forget it,” freeing you to do other things while the Duo cooks your dinner safely and quickly, with minimal mess and easy clean up.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the ease of use, value, pressure resistance, size and quality of the kitchen product. They mention that it makes meal prep so easy, it's worth every penny and that it has low and high pressure settings. They also like the taste, performance and that its easy to clean.
AI-generated from the text of customer reviews
Customers like the quality of the kitchen product. They mention that it works well, makes the best chicken soup they've had in a long time, and is great for meal prep on weekends. Customers also appreciate the slow-cooking option and the saute function. They say that many veggies can be cooked in the product, and that delicate ones, like broccoli, are harder to do.
"...just how amazing this aspect of the Instant Pot is: you can start something cooking in it, and then *walk away* - even leave the house, and it will..." Read more
"...-Veggies: Many veggies can be cooked in here. Delicate ones, like broccoli are harder to do. Con on the cob in here is amazing though...." Read more
"...One thing I especially like is I use less pots and pans when I am using the InstantPot, (I dislike washing pots and pans)...." Read more
"...It will not only tenderize the most toughest of meats (under pressure cooking) but will also slow cook my soups and crockpot meals..." Read more
Customers like the performance of the Instant Pot. They mention that it was excellent, has consistently delivered incredible results, and is absolutely top-notch. They also say that it works great as a base for salad dressing, sauces, and can even be used as.
"...This works with new potatoes, and regular potatoes!Happy Instant Potting!" Read more
"...It was excellent. I did 6 minutes per pound + 2 minutes. I also cook chicken thighs for dinner about once a week, which I had never cooked before...." Read more
"...The cooking timer and auto shut-off is absolutely essential for peace of mind for unattended operation as I have been known to doze off when cooking..." Read more
"...As to making yogurt, it worked great...." Read more
Customers find the kitchen product easy to use. They mention it makes meal prep so easy, saves time, and provides great taste. The settings work well, automating it for ease of use and safety. The manual is pretty easy to understand, and the product is very easy to make amazing yogurt and other items very fast.
"...make in your Instant Pot that will change your life: incredibly easy perfectly poached eggs in 2-3 minutes, and baked potatoes in 12 minutes...." Read more
"...credit as most automatic settings work well, automating it for ease of use and safety. Cooking is part Science, but, I think, more Art than Science...." Read more
"...So there is more manual flexibility. I don't think this is a major issue because you can set the time on the Instant Pot after you select a function...." Read more
"...The convenience, time savings and above all, the taste, keeps me on the lookout for new things to make in it...." Read more
Customers find the kitchen product easy to clean. They mention that it has a simple design and is easy to use. Most of the parts are dishwasher safe. Customers also appreciate the sterilizer function.
"...: the stainless steel inner pot can take a real beating, and cleans up just fine..BUT...after the first use or so (it was after my first use) you..." Read more
"...No stirring and not many messy dishes...." Read more
"...The liner really is easy to clean. Rinse it out under the hot water, a soapy sponge, re-rinse and set it in the sink basket to dry...." Read more
"...So cleanup is so much easier. - The MaxiMatic has one setting for browning meats (brown rice) with no adjustments for simmer...." Read more
Customers are satisfied with the taste of the kitchen product. They mention that it is always delicious and abundant.
"...I strain it and then have beautiful, healthy, yummy chicken broth. The first time I did it my husband looked at me like I was cray-cray...." Read more
"...it, I made braised beef short ribs, and they came out so tender and flavorful...." Read more
"...hours, yogurt made in the IP has a slightly sweet flavor and none of the yuck taste of mass-market grocery yogurt. IP yogurt is almost like custard...." Read more
"...They cost half as much as buying canned beans and taste worlds better. Ribs are fall-off-the-bone tender in 30 minutes...." Read more
Customers like the size of the kitchen product. They say it's good sized, suitable for small families, and perfect for two person servings. The 3 quart capacity is perfect for smaller portions and side dishes. Customers also like the versatility of the product, saying it can be used for a variety of meals.
"...flipped down, and when you flip the little legs down, they give you plenty of space for as much water for steaming as you could ever need without..." Read more
"...I just stir it with a fork and don't even need to blend it. There are small, very soft chunks. I wish I had this when my son was a baby!..." Read more
"...The 3 qt size if perfect for a small family or a single person (me).The removable inner pan makes the clean up so much easier...." Read more
"...Perfect fit! Best thing? Because they sit above the liquid, they absorb less water, which means they taste a lot more like potatoes...." Read more
Customers like the value of the kitchen product. They mention that it's easy to clean and worth every penny. They also appreciate the convenient and affordable way to cook healthy and delicious meals.
"...I think it's a great value. Bottom line is: "I like it just fine the way it is."..." Read more
"...It seemed like a decent price and with Prime, items are returnable to Amazon. So I took the risk...." Read more
"...I'm saving money, not even wanting to pay extra to eat out...." Read more
"...got a top rated Borner slicer off Amazon for about $30, and it's worth every penny...." Read more
Customers like the pressure resistance of the kitchen product. They mention that it is a great and healthy way to cook, and it has many functions. For example, it has low and high pressure settings, and can keep your food warm. It is versatile and can be used as a pressure cooker, slow cooker, and rice cooker. Customers also appreciate the accurate and repeatable pressure, which makes pressure cooking safe and easy.
"...include (or *should* include) either one of these terms: natural pressure release (also known as NPR), or quick pressure release (QPR or QR)...." Read more
"...I have to use a rapid boil just to make tea. A pressure cooker is the great equalizer, a must at higher altitudes because 15 lbs is 15 lbs pressure..." Read more
"...You also have the option of high or low pressure that you don't have on the MaxiMatic pressure cooker...." Read more
"...Then, tragedy struck. My IP would not come to pressure! Steam leaked constantly from the steam vent, and the countdown would not start...." Read more
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A lot of 5 star ratings. My initial rating was four stars. After a fair amount of use I decided to upgrade it to five. I really like InstantPot and would recommend it to others. I do a lot of soups and stews, a meal in a bowl; I dislike washing dishes! After many years of cooking for a crowd 3 times a day, my wife does not want to spend a lot of time in the kitchen. She is a good cook when in the mood, but is the undisputed speed-queen in fixing a meal. She opens 5 cans, dumps them into a large saucepan, a little water and seasoning; 5 minutes later on High heat - Voila! - almost scorched Dinner. For gals who have cooked over 10,000 meals, this may be just the ticket! I enjoy cooking! My preferred menu utilizes pressure cooking to large extent because I live at 5,000 ft. elevation. A must if you live in Leadville Colo.
My instant pot occupies a small unused ledge in the corner of the kitchen. Two instant pots together would nicely fill the space. Main reason I bought the InstantPot Duo 60 is the removable Tri-clad bottom mirror-finish all stainless steel liner (looks like chrome), along with the delay and cooking timer auto-shutoff. This sets it apart from old-time swisher type 1st Gen P.C.'s. An added lower pressure setting extends its ability to more tender foods. Tender vegetables and yogurt making features are what differs it from the non-duo 60. I haven't made Yogurt yet, but as a Diabetic, crisp veggies are a priority. Sometime soon I'm gonna try making some Yogurt. I've used it in several different modes, enough to feel comfortable about offering my little opinion. To make a stew, you can brown the meat, pressure cook it until tender, quickly de-pressurize, add some beans or veggies, put on the glass lid, set the timer for 2 or 3 hours and slow cook until done. Eat the meal, put the entire steel pot of leftovers with glass lid, (must be ordered separately), in the fridge for tomorrow or day after, all using a single container using only one very safe, quiet, clean appliance. For Chicken Soup with Matzo Balls I cook a whole chicken on the Poultry setting for 35 minutes and let it depressurize on its own. Still under pressure it actually cooks for another 15 minutes. Remove the Chicken, de-skin and de-bone all those little bones and cartilage. Set the pot outside on top of the Barbecue for a few hours, (when it's cold out), to solidify and remove all but some of the surface layer of fat. Put the shredded chicken pieces back in, add the veggies and seasonings, another 6 minutes low pressure cooking or slow cook 'till done; add the freshly cooked, hot Matzo Balls when serving. Others have said they have purchased an extra liner and glass lid so you can see how that would extend its usability. The liner really is easy to clean. Rinse it out under the hot water, a soapy sponge, re-rinse and set it in the sink basket to dry. It's operation is really quiet and there is not any visible steam whooshing through the air. You could very easily cook on the dining room table, or a small adjacent table. Making a pot of beans outdoors next to the barbecue is easy too.
Lack of a 15 lb setting poses a problem for some potential buyers as it does add somewhat to the overall cooking time. Some P.C. reviewers have remarked that is a big problem for them. The actual high pressure setting is 11 psi which drops the cooking temp for 260 to 240 degrees. The low pressure is 7 psi. I'm sure it must add to cooking time, but for me, it is not a consideration. In some instances I find it preferable to use my second electric 15 psi P.C. tucked away in another kitchen corner using my stove to steam some Broccoli, using my Barbeque as a convection oven for a Casserole in the summer so I don't heat up the house, If I have two electric pressure cookers going at once it's getting a big Sunday meal done in even less time! During the week I just nuke leftovers.
Initially, at the start you can program it just about any way you like over a wide range of different settings and presets. After 10 seconds has elapsed, it starts whatever you have programmed and cannot be changed without stopping and resetting it. In my initial review I complained a little about the Manual setting. I have come to realize that a good percentage of negative comments (aside from shipping damage or DOA out of the box) are because the person does not understand the operation of the device. Well... I guess I am no different than anyone else in that I misunderstood the purpose of the Manual Program. Manual is a pressure cook only setting and it allows you to vary the P.C. time. No need to change temp, just time and pressure. If you can't find any of the preset times to suit you. Manual will allow you to choose either pressure, or any time from 1 - 120 minutes. Most will not really need to use Manual, but they added it just in case someone finds it useful I guess. Except for the Rice setting you can use almost any setting any way you want, OR you can do it by the book. You can pretty much do whatever you want. You could cook a Chicken using the Bean/Stew setting. Pssst! there aren't any InstantPot police! Because it has so many settings, it takes a while to find all the various available combinations. I've found combinations that cover all the bases. However It is very easy to just stop the running program and switch to a different program to enter a new or different time, pressure, or temp. It takes maybe ten seconds to do this. The only thing keeping you from thinking outside the box is you. Go crazy! Be creative! No Rules! For most, this probably would never even be an issue. I'm kinda finicky, (just ask my wife). For someone who just wants to have a pot of beef stew ready when they get home, no sweat, Read the manual, you won't encounter any problems, the standard settings will work fine). My initial rating was four stars because I thought I was limited by the presets. It turns out that is not really the case. With the InstantPot you really can do just about anything you want. It's just a matter or re-evaluating how you perceive you are able to use it. At first, the presets seem to be absolutes; they are not. It is all just a matter of perception, a little extra thought, a few more button clicks... or if you find the presets work well, as many reviewers have, you can literally just set it and forget it.
The even heating of the Tri-Clad bottom of the stainless steel liner is a best feature for me as it greatly reduces, if not in most instances, eliminates entirely any probability of scorching your food. The 3 preset settings seem to work as advertised for the most part. Suppose you are going to cook a thick sauce. The preset temp is often Med. which might be too high. When you first turn it on, with any of the four top LH settings you are able to increase or decrease temperature, time and pressure, Hi-Lo. For something thick, you may choose to change the temp from Med. to Low which should avoid scorching. What I do when slow-cooking, is select Saute and High temp setting to save time in order to get 3 1/2 quarts of soup mix boiling, then stop it, select Slow Cook and reset the time choosing a low and slow temperature to finish cooking. I find the best way to cook pasta is to fill it two-thirds full of water, Select Saute, high temp to get the water boiling furiously, stop and reset temp to Medium to finish cooking the pasta. It might prove quicker to cook pasta on your stove, but you can also do it with the InstantPot, drain the water, add spices, Italian Sausage and/or Meatballs, Marinara Sauce, Slow cook on low heat and keep warm with the glass lid on beside the dining room table for a leisurely, more pleasurable, (second helpings don't get cold), dining experience with friends and family. High temp is what you want when pressure cooking meat or poultry with 1 or 2 inches of water which decreases startup time. Cook for 45 minutes using one and a half inches of water because very little water escapes as steam! Just this minute, as I am writing this, (first review), I paused and went into the kitchen to check up on my 5 1/2 quarts of Cowboy Chile that I am slow-cooking. It was almost out of time. I decided it needed another hour, so I stopped it, shut it off, re-selected Slow Cook medium temp, and reset the time for one more hour. The program would have automatically stopped by itself, gone into Keep Warm mode, so you can re-start to cook it longer, anyhoo it's not a deal-breaker. When slow-cooking on Low, my Chile just gurgles away nicely without any scorching with the pot maxed out to within 1 inch from the top. (DO NOT even think about filling the pot past 2/3 full when pressure cooking!) Once, the pot (stainless steel liner) had been in the freezer half-full of frozen soup. I put the pot liner back in its place, put on the glass lid, turned it on to keep warm for a little over an hour. it fully de-frosted the soup which was nice and warm to boot! Don't know if any one would ever do that, but you can set the keep warm timer for up to 10 hours and forget about it, Swedish Meatballs served warm, Fondue? No danger of overheating or boiling away. I speed up the bean pre-soak by putting the beans in the pot and setting the keep warm for an hour, and then letting them sit overnight. I find this necessary in the High and dry climate of Northern Nevada. Everything I've cooked so far has turned out just the way I wanted it, but not without a little creative fiddling. Every new gadget requires a learning curve. Because of it's many features, practice makes perfect! I give the InstantPot designers credit as most automatic settings work well, automating it for ease of use and safety. Cooking is part Science, but, I think, more Art than Science. I have the glass lid on for attended operation. A more tactile experience in food preparation. When slow-cooking I can check on it from time to time and make little adjustments, e.g. more time, less heat, add more chicken stock, taste it, more Oregano, a little Paprika, It's done when it's done, however long that takes.
Most programs work just fine on full automatic, but some small exceptions may demand more online flexibility. I must admit that I am biased in that I very often combine pressure cooking with slow cooking. I live at 5,000 feet with 10% humidity in July. I store a lot of beans which dry out after 6 months. To slow-cook those beans from scratch takes hours and they still are not done because water boils here at 201 degrees. It is surprising what a difference that makes. In New Orleans beans have much higher moisture content and at 212 degrees are done in an hour or less. I have to use a rapid boil just to make tea. A pressure cooker is the great equalizer, a must at higher altitudes because 15 lbs is 15 lbs pressure inside the pot regardless of altitude. I take a little extra time with my beans by using the low pressure setting. I especially like the delay start, cook, auto shut-off, keep warm features. The cooking timer and auto shut-off is absolutely essential for peace of mind for unattended operation as I have been known to doze off when cooking late at night. Every electric cooking appliance I own, including my Induction Range, is flameless and has a timed shutoff feature. I am retired and have the time, but, for those busy people on the go, the set-it-and-forget-it, ability of the InstantPot may prove it's best feature.
I very much like my InstantPot and have used it 2 or 3 times a week for one-pot meals. Having used it now for almost half a year, (I've got a pot of Navy beans cooking now as I update this review). I would say my initial impression was pretty close. One thing I especially like is I use less pots and pans when I am using the InstantPot, (I dislike washing pots and pans). It has some great features which leads me to believe they are really trying to hit it out of the park with this one. A Canadian Distributor; "Way to go eh! Makes me want to stand up and sing "Oh Canada!"
I guess price/point is the big bugaboo with manufacturers. If they added 15 psi I would fork over a little extra cash to get the "totally perfect" all-in-one cooker. They could test market it as their top-of-the-line world-beater Ultra Deluxe 7.6 litre model. I believe people will pay a little more if they know what they are paying for. For those desiring the convenience of an all-in-one cooker, at the price, there is little competition. I think it's a great value. Bottom line is: "I like it just fine the way it is." The InstantPot has earned a permanent place in my kitchen.
W.O
What got me thinking about the IP was talking to a friend at work who is a firefighter. He works long shifts with mostly men, they can't really cook, but they just buy meat and throw it in here. He swore by it. Then someone else chimed in and said they pressure cook a lot. About a month later it went on sale for Prime Day and I picked it up. I am all of a sudden a much, much better cook! There are so many cookbooks for this, my favorite being Hip Pressure Cooking: Fast, Fresh, and Flavorful and there's a wonderful Facebook page where people post their successes and fails, so we can all learn from each other. This whole last month has been wonderful. I'll highlight some things I've tried or heard about:
-Chicken: For the first time every I cooked a whole chicken (see picture of it falling apart). My husband couldn't believe I cooked a whole chicken since I usually buy them at the store already made. It was excellent. I did 6 minutes per pound + 2 minutes. I also cook chicken thighs for dinner about once a week, which I had never cooked before. I do that for 10 minutes with some chicken broth and whichever seasoning sounds good. Ironically enough, I can't get my classic boneless, skinless chicken breasts to turn out, but based on my Facebook group a lot of people have success with them.
-Pot roast: I tried this once and it didn't work great. It was a very lean, thick cut of meat. I heard that the leaner meats are harder to do. Next time I'll try something different.
-Eggs: I can hard boil 30 eggs at once!!! I work 12 hour shifts and eat 4 with my lunch and 4 with my dinner. Since I work 4 days in a row I have to hard boil 32 eggs. I used to use my egg cooker and do 7 at a time, which was a pain. Now it's quick and easy!
-Steel cut oats: Another thing that I never ate before. At one point a couple years ago we tried making them a few times, but it's so annoying having to stir the pot all the time and then half the time I ended up with some crusted on the bottom which was annoying to clean up. Now I use the PIP (pot in the pot) method. I put 1 cup of water in the bottom, then the trivet in, then 1 cup of steel cut oats in a large Pyrex glass dish with 2 1/2 cups of water. I put it on for 10 minutes manual high pressure and walk away. Once the pressure releases and I open it they are perfect! I then divide them up into mason jars and put them in the fridge. At breakfast time I warm them up, add some milk for creaminess and they are perfect. We eat them every single morning now. The only dish I have is the Pyrex bowl and I just rinse the metal pot out since it didn't touch any food.
-Soups: I had never made soup before this. I have made chicken noodle soup many times and everyone loves it. I HATE how chicken noodle soup always has mushy noodles. Not mine! I cook the noodles to how I like them. I've bene wanting to experiment with more soups, but I'll do that in winter.
-Yogurt: Another amazing feature. I've made yogurt 3 times and love it. My 2 year old only eats my yogurt. I can make a gallon of organic yogurt for a fraction of the cost of buying it at the store. It takes some patience, but the hands on work part of it is only about 20 minutes. There's a lot of waiting for things to heat, cool, incubate, set. I've finally learned when to start to have each step finish at the right time. Feel free to ask if you have questions.
-Sides: I found a recipe for a mac and cheese that everyone loves. My daughter and her friends are always begging me for it. The best part? It's only 5 ingredients (pasta, heavy whip, butter, salt and cheese). It also only requires washing a cheese grater and the pot and it only takes 20 minute from start to finish. No hard to pronounce, artificial, food dyed ingredients. I have also mastered spaghetti with meat sauce. Before this I had never once made spaghetti with meat sauce. Now I do it all the time. Again, I only have ONE thing to clean afterwards. If I tried doing with without the IP I would have a pan for the meat, pot for the pasta, strainer. It only takes about 20 minutes start to finish. It can be real simple (meat, jar of sauce, pasta, water) or get really complicated with making your own sauce (even then it's still pretty easy).
-Veggies: Many veggies can be cooked in here. Delicate ones, like broccoli are harder to do. Con on the cob in here is amazing though. Much quicker than any other method.
-Deserts: I haven't made a desert yet, but on my Facebook group a ton of people are making cheesecake. I try to keep deserts out of the house and just have them for special treats when we're out. So I haven't tried this. A ton of people in my Facebook group are doing it and they look like they turn out great.
-Chicken broth: I am not the type of woman who makes chicken broth. My step-mom does that kind of stuff and I look at her like "why don't you just buy it". Well, now I am the type of person who makes chicken broth. After throwing a whole chicken in here I take the carcass (I hate that word!) and put it back in with some veggies, set it for 2 hours and it's done! I strain it and then have beautiful, healthy, yummy chicken broth. The first time I did it my husband looked at me like I was cray-cray. Now he helps by saving his bones. There is no better chicken noodle soup that when it's made with homemade broth! Yummy!!!
-Spaghetti squash: This is one food I accepted that it's harder to make than it's worth, so we hadn't eaten it in years. Not anymore! I put it in for 20 minutes without cutting it. When I opened the pot the squash is intact, but with the skin peeling off. It's easy to cut it in half from there, scoop out the seeds and separate it.
-Applesauce: Whenever my apples start getting too soft, I peel them, use my little apple slicer and throw them in here with some cinnamon. There are recipes for if you want to add sugar, lemon, honey, ect. I prefer just apples and cinnamon though since it's healthy and natural. My kids love it. 8 minutes on manual with a natural release. I just stir it with a fork and don't even need to blend it. There are small, very soft chunks. I wish I had this when my son was a baby!
Those are a few of them things I've made. I have learned to experiment more. Since I usually don't have to do many dishes with the IP I tend to enjoy experimenting. I have a cookbook I write all of my successes in. My family is constant surprised at how much this has changed how we eat. I usually don't keep appliances out on my counter, but since I use this at least once a day I never put it away. The only downfall is I think there is a learning curve to it. It's a little intimidating at first and requires some trial and error. I was terrified of almost everything the first time I did it. 90% of everything has come out great. I'm learning what I like to cook and don't like to cook in it. I love that when we have a last minute neighborhood get together (it happens a few times a week) I can whip up a pasta dish and veggie real quick.
Tips (Added Jan 2017):
-Recipes generally don't include time to come to pressure. Think of this is the same as your oven warming up or water boiling. After your food goes in the pot it has the pressurize, then the timer starts counting down. You can speed this up but turning on "saute" first. It cuts the time more than in half.
-Instructions have lingo related to you the pressure gets released. First there's natural pressure release (NPR). This is just leaving the pot alone until the pin drops, indicating there's no pressure in the pot. The lid can then be removed safely. Then there's a quick release (QR), which is where you turn the pressure release valve at the far side of the pressure cooker. This takes about a minute and releases a bunch of steam, so you probably don't want this under a cabinet. There is also a chance of some food/fluid coming out, depending on what's in the pot and how full it is. If that happens you can wait for it to do the NPR or you can do short, slow bursts.
-If you're having problems with getting anything to work check all the parts first. Is the silicone ring in place? Is the pin in place and able to move up and down? Is the valve set to "sealing"? Is there enough water/fluid in the pot to pressurize?
Nov 2016 update: Well, it's not longer sitting on my counter, but I still use it about 2-3 times a week, which is more than any other appliance. I got over the honeymoon period, where I tried EVERY food in here. Now I know what I like and what I don't like in here and I stick with that. I recommend you get 2-3 good cookbooks with this and start finding fun recipes on Pinterest. I keep adding pictures and things in my review.
Reviewed in the United States on August 18, 2016
What got me thinking about the IP was talking to a friend at work who is a firefighter. He works long shifts with mostly men, they can't really cook, but they just buy meat and throw it in here. He swore by it. Then someone else chimed in and said they pressure cook a lot. About a month later it went on sale for Prime Day and I picked it up. I am all of a sudden a much, much better cook! There are so many cookbooks for this, my favorite being [[ASIN:1250026377 Hip Pressure Cooking: Fast, Fresh, and Flavorful]] and there's a wonderful Facebook page where people post their successes and fails, so we can all learn from each other. This whole last month has been wonderful. I'll highlight some things I've tried or heard about:
-Chicken: For the first time every I cooked a whole chicken (see picture of it falling apart). My husband couldn't believe I cooked a whole chicken since I usually buy them at the store already made. It was excellent. I did 6 minutes per pound + 2 minutes. I also cook chicken thighs for dinner about once a week, which I had never cooked before. I do that for 10 minutes with some chicken broth and whichever seasoning sounds good. Ironically enough, I can't get my classic boneless, skinless chicken breasts to turn out, but based on my Facebook group a lot of people have success with them.
-Pot roast: I tried this once and it didn't work great. It was a very lean, thick cut of meat. I heard that the leaner meats are harder to do. Next time I'll try something different.
-Eggs: I can hard boil 30 eggs at once!!! I work 12 hour shifts and eat 4 with my lunch and 4 with my dinner. Since I work 4 days in a row I have to hard boil 32 eggs. I used to use my egg cooker and do 7 at a time, which was a pain. Now it's quick and easy!
-Steel cut oats: Another thing that I never ate before. At one point a couple years ago we tried making them a few times, but it's so annoying having to stir the pot all the time and then half the time I ended up with some crusted on the bottom which was annoying to clean up. Now I use the PIP (pot in the pot) method. I put 1 cup of water in the bottom, then the trivet in, then 1 cup of steel cut oats in a large Pyrex glass dish with 2 1/2 cups of water. I put it on for 10 minutes manual high pressure and walk away. Once the pressure releases and I open it they are perfect! I then divide them up into mason jars and put them in the fridge. At breakfast time I warm them up, add some milk for creaminess and they are perfect. We eat them every single morning now. The only dish I have is the Pyrex bowl and I just rinse the metal pot out since it didn't touch any food.
-Soups: I had never made soup before this. I have made chicken noodle soup many times and everyone loves it. I HATE how chicken noodle soup always has mushy noodles. Not mine! I cook the noodles to how I like them. I've bene wanting to experiment with more soups, but I'll do that in winter.
-Yogurt: Another amazing feature. I've made yogurt 3 times and love it. My 2 year old only eats my yogurt. I can make a gallon of organic yogurt for a fraction of the cost of buying it at the store. It takes some patience, but the hands on work part of it is only about 20 minutes. There's a lot of waiting for things to heat, cool, incubate, set. I've finally learned when to start to have each step finish at the right time. Feel free to ask if you have questions.
-Sides: I found a recipe for a mac and cheese that everyone loves. My daughter and her friends are always begging me for it. The best part? It's only 5 ingredients (pasta, heavy whip, butter, salt and cheese). It also only requires washing a cheese grater and the pot and it only takes 20 minute from start to finish. No hard to pronounce, artificial, food dyed ingredients. I have also mastered spaghetti with meat sauce. Before this I had never once made spaghetti with meat sauce. Now I do it all the time. Again, I only have ONE thing to clean afterwards. If I tried doing with without the IP I would have a pan for the meat, pot for the pasta, strainer. It only takes about 20 minutes start to finish. It can be real simple (meat, jar of sauce, pasta, water) or get really complicated with making your own sauce (even then it's still pretty easy).
-Veggies: Many veggies can be cooked in here. Delicate ones, like broccoli are harder to do. Con on the cob in here is amazing though. Much quicker than any other method.
-Deserts: I haven't made a desert yet, but on my Facebook group a ton of people are making cheesecake. I try to keep deserts out of the house and just have them for special treats when we're out. So I haven't tried this. A ton of people in my Facebook group are doing it and they look like they turn out great.
-Chicken broth: I am not the type of woman who makes chicken broth. My step-mom does that kind of stuff and I look at her like "why don't you just buy it". Well, now I am the type of person who makes chicken broth. After throwing a whole chicken in here I take the carcass (I hate that word!) and put it back in with some veggies, set it for 2 hours and it's done! I strain it and then have beautiful, healthy, yummy chicken broth. The first time I did it my husband looked at me like I was cray-cray. Now he helps by saving his bones. There is no better chicken noodle soup that when it's made with homemade broth! Yummy!!!
-Spaghetti squash: This is one food I accepted that it's harder to make than it's worth, so we hadn't eaten it in years. Not anymore! I put it in for 20 minutes without cutting it. When I opened the pot the squash is intact, but with the skin peeling off. It's easy to cut it in half from there, scoop out the seeds and separate it.
-Applesauce: Whenever my apples start getting too soft, I peel them, use my little apple slicer and throw them in here with some cinnamon. There are recipes for if you want to add sugar, lemon, honey, ect. I prefer just apples and cinnamon though since it's healthy and natural. My kids love it. 8 minutes on manual with a natural release. I just stir it with a fork and don't even need to blend it. There are small, very soft chunks. I wish I had this when my son was a baby!
Those are a few of them things I've made. I have learned to experiment more. Since I usually don't have to do many dishes with the IP I tend to enjoy experimenting. I have a cookbook I write all of my successes in. My family is constant surprised at how much this has changed how we eat. I usually don't keep appliances out on my counter, but since I use this at least once a day I never put it away. The only downfall is I think there is a learning curve to it. It's a little intimidating at first and requires some trial and error. I was terrified of almost everything the first time I did it. 90% of everything has come out great. I'm learning what I like to cook and don't like to cook in it. I love that when we have a last minute neighborhood get together (it happens a few times a week) I can whip up a pasta dish and veggie real quick.
Tips (Added Jan 2017):
-Recipes generally don't include time to come to pressure. Think of this is the same as your oven warming up or water boiling. After your food goes in the pot it has the pressurize, then the timer starts counting down. You can speed this up but turning on "saute" first. It cuts the time more than in half.
-Instructions have lingo related to you the pressure gets released. First there's natural pressure release (NPR). This is just leaving the pot alone until the pin drops, indicating there's no pressure in the pot. The lid can then be removed safely. Then there's a quick release (QR), which is where you turn the pressure release valve at the far side of the pressure cooker. This takes about a minute and releases a bunch of steam, so you probably don't want this under a cabinet. There is also a chance of some food/fluid coming out, depending on what's in the pot and how full it is. If that happens you can wait for it to do the NPR or you can do short, slow bursts.
-If you're having problems with getting anything to work check all the parts first. Is the silicone ring in place? Is the pin in place and able to move up and down? Is the valve set to "sealing"? Is there enough water/fluid in the pot to pressurize?
Nov 2016 update: Well, it's not longer sitting on my counter, but I still use it about 2-3 times a week, which is more than any other appliance. I got over the honeymoon period, where I tried EVERY food in here. Now I know what I like and what I don't like in here and I stick with that. I recommend you get 2-3 good cookbooks with this and start finding fun recipes on Pinterest. I keep adding pictures and things in my review.
Top reviews from other countries
Reviewed in Mexico on February 17, 2024
This thing is friendly for cooking dummies like myself. There are tons of delicious recipes online that are easy to follow and once everything is in the pot, you simply start a timer and that's it. Once the timer is done, open the valve to release the steam and once the steam has released, dinner is served. There is literally nothing to screw up during the cooking process; it's simple and ingenious.
The Instant Pot works by using pressure from steam to significantly shorten cooking times meaning more time for you to do other fun things like hanging out with your significant other, or watching TV, or both! We've made 'fall off the bone' ribs in about 45 mins (including creating the sauté and taking into account warming up and steam release) that were comparable in taste to ribs that had been slow cooked for 4 hrs. We've also used it to make homemade soups as it takes much less time for the flavour in the ingredients in the soup to trickle into the soup vs traditional boiling over a stove. Chicken in ten minutes? You bet. Perfectly cooked hard boiled eggs in under 5 minutes and delicious cheesecake in under an hour (including steam release) were all no problem for even a simpleton like myself to make, and best of all, everything actually tastes great too!! I've included pictures of a few of the things we've made using the Instant Pot. Yes, all of the food pictures in this review were made using the Instant Pot!
When it comes to cooking, there aren't too many things out there that are game changers, but an air fryer, a sous vide and an Instant Pot are, and if you happen to have all three, congratulations for having the trifecta of cooking greatness in your kitchen!
PROS
* So easy to use that even guys that literally can't cook (me) can look like a rock star. Once everything is in the pot, you set the timer and go. Once it's done, open the valve to release the steam and dinner is served. There literally is nothing to screw up and best of all, the food is delicious!
* The Instant Pot significantly shortens cooking time of most things, freeing up your valuable time to do other fun things! :P
* There are literally tons and tons of delicious recipes online. Guaranteed you will discover there are things that you can make in the Instant Pot that you never knew could be made in an Instant Pot.
* Goodbye slow cooker. That was so the 70's.
* Easy to clean. The pot is stainless steel and the lid can be removed and fully submerged. The seal on the lid comes off and replacement seals for the lid can be purchased when it eventually wears out.
CONS
* Too many models just make for mass confusion. Have a look at my TIPS section for some help.
* Expensive, so wait for a sale if you can as they do on sale, especially for big events like Boxing Day, Black Friday, etc.
TIPS
* Don't get too caught up with the "x-in-1" features. They just add a preset cooking time for a type of food to the Instant Pot and up the "in-1" number. You can just manually input the cooking time yourself.
* The most important thing is determining the size of the Instant Pot that you need. For our family of 4, we went for the 8 quart esp. since the wife likes to make home made soups.
* The Lux model does not have low pressure cooking while Duo models have both high and low pressure. Low pressure cooking is typically used to make delicate foods like yogurt, eggs and veggies. If you don't think you'll make yogurt, eggs or veggies in the Instant Pot, just get the Lux model which skips the low pressure. Pro tip: Cooking rice uses high pressure.
* Take the Instant Pot outdoors to release the steam when doing a quick release or it will quickly smell up the house of whatever you're making. Use a glove or mitt to be safe.
* When making a lot of food, esp. soups, mind the max line. If you want less chance to have a mess on the bottom of the lid, go an inch under the max line.
* Be careful when releasing the steam. I've included a video of what a fast release of the steam looks like. You don't want your bare hand anywhere close to that hot steam. Read the instruction manual!!! Seriously, read it.
Reviewed in Canada on January 2, 2019
This thing is friendly for cooking dummies like myself. There are tons of delicious recipes online that are easy to follow and once everything is in the pot, you simply start a timer and that's it. Once the timer is done, open the valve to release the steam and once the steam has released, dinner is served. There is literally nothing to screw up during the cooking process; it's simple and ingenious.
The Instant Pot works by using pressure from steam to significantly shorten cooking times meaning more time for you to do other fun things like hanging out with your significant other, or watching TV, or both! We've made 'fall off the bone' ribs in about 45 mins (including creating the sauté and taking into account warming up and steam release) that were comparable in taste to ribs that had been slow cooked for 4 hrs. We've also used it to make homemade soups as it takes much less time for the flavour in the ingredients in the soup to trickle into the soup vs traditional boiling over a stove. Chicken in ten minutes? You bet. Perfectly cooked hard boiled eggs in under 5 minutes and delicious cheesecake in under an hour (including steam release) were all no problem for even a simpleton like myself to make, and best of all, everything actually tastes great too!! I've included pictures of a few of the things we've made using the Instant Pot. Yes, all of the food pictures in this review were made using the Instant Pot!
When it comes to cooking, there aren't too many things out there that are game changers, but an air fryer, a sous vide and an Instant Pot are, and if you happen to have all three, congratulations for having the trifecta of cooking greatness in your kitchen!
PROS
* So easy to use that even guys that literally can't cook (me) can look like a rock star. Once everything is in the pot, you set the timer and go. Once it's done, open the valve to release the steam and dinner is served. There literally is nothing to screw up and best of all, the food is delicious!
* The Instant Pot significantly shortens cooking time of most things, freeing up your valuable time to do other fun things! :P
* There are literally tons and tons of delicious recipes online. Guaranteed you will discover there are things that you can make in the Instant Pot that you never knew could be made in an Instant Pot.
* Goodbye slow cooker. That was so the 70's.
* Easy to clean. The pot is stainless steel and the lid can be removed and fully submerged. The seal on the lid comes off and replacement seals for the lid can be purchased when it eventually wears out.
CONS
* Too many models just make for mass confusion. Have a look at my TIPS section for some help.
* Expensive, so wait for a sale if you can as they do on sale, especially for big events like Boxing Day, Black Friday, etc.
TIPS
* Don't get too caught up with the "x-in-1" features. They just add a preset cooking time for a type of food to the Instant Pot and up the "in-1" number. You can just manually input the cooking time yourself.
* The most important thing is determining the size of the Instant Pot that you need. For our family of 4, we went for the 8 quart esp. since the wife likes to make home made soups.
* The Lux model does not have low pressure cooking while Duo models have both high and low pressure. Low pressure cooking is typically used to make delicate foods like yogurt, eggs and veggies. If you don't think you'll make yogurt, eggs or veggies in the Instant Pot, just get the Lux model which skips the low pressure. Pro tip: Cooking rice uses high pressure.
* Take the Instant Pot outdoors to release the steam when doing a quick release or it will quickly smell up the house of whatever you're making. Use a glove or mitt to be safe.
* When making a lot of food, esp. soups, mind the max line. If you want less chance to have a mess on the bottom of the lid, go an inch under the max line.
* Be careful when releasing the steam. I've included a video of what a fast release of the steam looks like. You don't want your bare hand anywhere close to that hot steam. Read the instruction manual!!! Seriously, read it.