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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

4.7 4.7 out of 5 stars 167,823 ratings

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3QT
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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.

Customer ratings by feature

Quality of material
4.7 4.7
Versatility
4.7 4.7
Durability
4.6 4.6
Safety Features
4.6 4.6

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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
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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Price-13% $69.99
List:$79.99
-29% $119.95
List:$169.99
$69.99-11% $79.99
List:$89.99
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Delivery
Get it as soon as Sunday, Mar 24
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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

From the manufacturer

Instant Pot Duo
7 in 1 functionality
one pot faster
easy one pot meals. Instant Duo
instant pot duo
Instant Pot Duo
Instant Pot Duo
Instant Pot Duo
Instant Pot Duo
Instant pot, recipe app

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Product Warranty: For warranty information about this product, please click here. [PDF ]

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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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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

4.7 out of 5 stars
4.7 out of 5
167,823 global ratings

Customers 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

12,430 customers mention11,303 positive1,127 negative

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

11,391 customers mention9,765 positive1,626 negative

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

8,149 customers mention7,279 positive870 negative

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

3,649 customers mention3,243 positive406 negative

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

2,606 customers mention2,447 positive159 negative

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

2,221 customers mention1,760 positive461 negative

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

1,997 customers mention1,637 positive360 negative

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

1,641 customers mention1,247 positive394 negative

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

This has changed the way we eat. It's easier to use than I thought it would be.
5 Stars
This has changed the way we eat. It's easier to use than I thought it would be.
There are so many people who say the can't cook, but I swear I'm on a whole new level of not being able to cook. This little appliance helps expand our menu and I Have learned to do so much with it. I will sum up in a nutshell, I love how easy it is and how I throw everything in it comes out done. No stirring and not many messy dishes. I still don't love it for meats (which I don't eat much of anyway), but I think that's just a matter of needing to experiment more with them. I seriously can't believe how many foods can be cooked in here!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.
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Top reviews from the United States

Reviewed in the United States on March 13, 2014
Size: 6QTStyle: DuoVerified Purchase
230 people found this helpful
Report
Reviewed in the United States on August 18, 2016
Size: 6QTStyle: DuoVerified Purchase
Customer image
5.0 out of 5 stars This has changed the way we eat. It's easier to use than I thought it would be.
Reviewed in the United States on August 18, 2016
There are so many people who say the can't cook, but I swear I'm on a whole new level of not being able to cook. This little appliance helps expand our menu and I Have learned to do so much with it. I will sum up in a nutshell, I love how easy it is and how I throw everything in it comes out done. No stirring and not many messy dishes. I still don't love it for meats (which I don't eat much of anyway), but I think that's just a matter of needing to experiment more with them. I seriously can't believe how many foods can be cooked in here!

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.
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JS
5.0 out of 5 stars Instantly Turns Janes And Joes Into Pros!
Reviewed in Canada on January 2, 2019
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JS
5.0 out of 5 stars Instantly Turns Janes And Joes Into Pros!
Reviewed in Canada on January 2, 2019
I am an admittedly terrible cook when it comes to traditional means of using a stove and I imagine that my cooking is a slight step up from eating canned dog food, but the Instant Pot has entirely changed this.

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.
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