Instant Pot has been reviewed by chefs and cooking experts, and used by thousands and thousands of people from all walks of life in US and Canada. We are very pleased to read about their stories of how Instant Pot adds fun in cooking and improves quality of life. The following are our favorites.
Detailed Reviews by Chefs, Experts and Bloggers
- Instant Pot Smart Review on “Hip Pressure Cooking” by Laura Pazzaglia
- Instant Pot Smart review by Shelly Wutke, Editor Appliances and Home & Lifestyle, BestBuy.ca, with video
- “Instant Pot takes the pressure off busy cooks” by Diane Peterson
on Santa Rosa Press Democrat
- “The Best Pressure Cooker” on TheSweetHome.com by
- How an instant pot can make student life better by Lindsey Reed,
- A Peek at the IP-DUO by Glimpse
- Liz Alterman of The Stir reviews the IP-DUO
- Jenny Hartin of Cookbook Junkies Reviews DUO
- Dad’s choice? The Instant Pot DUO from DadCooksDinner.com
- Thoughtful, crunchy mama Lalia’s IP-DUO review on “Found Frolicking”
- Detailed Instant Pot IP-DUO60 review by Jessica on “Delicious Obsessions”
- Instant Pot IP-DUO60 review by Jaden on “Steamy Kitchen”
- Instant Pot IP-DUO60 review on “The Kitchn”
- Instant Pot IP-LUX60 Review on “Hip Pressure Cooking” by Laura Pazzaglia
- “Instant Pot Is the Best Electric Pressure Cooker” by Robin Mather on Mother Earth News
- “Instant Pot IP-DUO Review” on “Pressure Cooking Today” by Barbara Schieving
- Instant Pot IP-LUX60 Review on About.com by Mariette Mifflin. Mariette also reviewed the IP-DUO model here.
- “Pressure cooking Mexican Beef” by Nom Nom Paleo
- “My new kitchen buddy” by Lani Muelrath, the Plant-base fitness expert.
- “Review: Instant Pot DUO Electric Pressure Cooker” and “Instant Pot Tamale Party!” by Mary Parsons (flavorrd.com)
- Steamed Kale for Breakfast on “Healthy Girl’s Kitchen”
- “Instant Pot. Instant Delicious.” by Sugar Free Goodies
- Potato Bacon Chowder on “Busy-At-Home” by Glenda Embree
- “Gracie Cooks” by Grace Lim-Clark
- “Frugally Green Mom” by April
- “A Newbie’s Pressure Cooking Adventure” on “The Veggie Queen” by Sara Turnasella
Reviews by Users
“Luxury marries necessity !!!”
“This pressure cooker might just change your life”
By Jennifer Loring December 4, 2013
“This thing has changed my life. Sure, that probably sounds a bit dramatic, but it’s mostly true. I don’t know about you, but after cooking dinner almost every night for the last 25 years, I’m over it. What I really want is in-home room service, but Amazon hasn’t figured that out yet. Forget drones – put a delivery restaurant in my basement. But back to the pressure cooker…
I originally bought it to cook beans a lot faster than on the stove top, and it definitely does that. But then I started throwing whatever I wanted to in it – stuff I normally cook on the stove or in the oven, just to see how it would come out.
One Sunday I wanted to cook a chicken but of course, as usual, didn’t think of it until 4pm and still had to go to the store to get a chicken. So I put the whole chicken in there, with potatoes, carrots, celery, onion, garlic & herbs and a little white wine and chicken broth – I did not go to the trouble to first saute or brown the bird, then remove and sweat the veg, then put the rack in blah blah blah – too much work. This thing needs to work for me. And it came out wonderfully. I may have even thrown in some basmati rice too – I forget now. It was (as you might expect) super moist, flavorful, and the whole thing was done in about 30 minutes. A whole chicken. Everything – all done and in one pot while I did something other than cook.
If you’ve ever used a Romertopf, it’s like a Romertopf on crack. but no soaking and starting in the cold oven and all that crap. Just pile it all in there and push Go.
I’ve also done curry chicken and rice, with carrots & potatoes. Again, just throw it all in there – chicken breasts, the rinsed rice, coconut milk – all the usual stuff – Go. Done and delicious in about 15 minutes. I’m probably over-cooking everything because I can’t quite believe it cooks that quickly, but it does.
I did a stew in it the other night – a weeknight – loosely following the cook’s illustrated recipe in that I did saute the meat first (after trimming into more uniform sizes), then added the flour & made the roux, and all that took about 5-10 minutes. The saute function really works – it’s hot. Once the roux was done I threw in all the veg with some red wine, seasonings and stock and again, pushed Go. I think it was done in 20 minutes. Start to finish, probably 30 minutes. I left it on the “keep warm” setting for about an hour or so after serving and it was even better the next day. The oven-method cook’s illustrated stew recipe runs 2-3 hours. Please.
So, if you enjoy having more time in your day and only one cooking pot to clean up afterwards, this is the magic pot for you. The stainless steel insert is solid – no teflon (hate teflon/similar coatings).
It’s been well worth the money. I love it. ”
By S. Saddoris (Iowa) – March 16, 2013
“I bought this to replace a westinghouse multicooker that went out on me a couple of months ago… This thing has spoiled me to the point that I can’t live without it. If I want chicken for dinner, take it out of the freezer toss a little olive oil into the pot and hit the poultry button. 10 minutes later its ready!
On top of all of this, they have great customer support.”
“It has changed dinner as we knew it”
By LaWanna – March 15, 2013
“This was the answer to my families dinner prayers. One pot and dinner is ready in less than 30 min. We have been eating healthier and have been eating out less (practically not at all). … I highly recommend this cooker to everyone who cooks!”
“Instant Pot is a must have.”
By Charlene Ganim (Saint Louis, Mo USA) – March 15, 2013
“I purchased this pot after looking and comparing many others. The stainless steel pot on the inside plus all the programable buttons, sold it to me… Ribs come out sometimes falling off the bone. It’s great for soups, plus you have a saute button for browning before you put the lid on for cooking. This pot saves you time and standing over the stove. I love this pot. Two others saw mine and had to have one, so I ordered two more.”
“This is the BEST pressure cooker I’ve ever had!”
By Evelyn Beckmann – March 11, 2013
“When I first used this pressure cooker I kept going to check if it was working because it did not make any sound! My previous pressure cookers were very noisy and had to be checked constantly! This Instant Pot is amazing…. I have used this pressure cooker many times and have never been disappointed. Best buy I ever made!”
“Love it!” – By Amy – March 7, 2013
“I put off buying because if the cost….Now I just wish I would have bought this years ago. It arrived 4 days ago and I’ve cooked with it every night. My family has loved every meal. Well worth the money!!”
By Bay Wife (East Coast) – March 4, 2013
“I do a ton of cooking with three teenagers and one hard working hungry husband. This has revolutionized my kitchen and made meals faster and easier to prepare. I can cook an entire frozen chicken to falling off the bones tender in less than an hour. Less expensive cuts of meat come out fork tender in minutes. Soup from the Instantpot tastes like it has been simmering all day…delicious! I used to be a crockpot girl but now I am using the Instantpot daily. I bought an extra insert pot and it has proved to be invaluable.”
“Love it, Love it, Love it!!!”
By Crystal Brown – February 28, 2013
“My mother bought this for me for Christmas, and I won’t hesitate to say I was a bit intimited by it at first. The first thing I tried cooking was a whole chicken… 25 minutes pressure cooked, and it turned out PERFECT, just as well as if i had cooked it 6 hours in a traditional slow cooker! I love that as soon as the cooking is done, it automatically switches over to low heat for up to 8 hours!! This pot is worth it, and replaces several appliances… truely a set-it and forget-it pot! Since then I have done beans, and venison… both turned out great. This is a very easy pot to use…you wont regret it. And also… it is very sturdy and well built, the quality in this appliance is easy to see.”
“Ladies and gentlemen – this thing is officially awesome”
By Jack London (Santa Rosa, CA USA) May 23, 2012
I have owned 8 different pressure cookers over the years, including an earlier version of the Instant Pot as well as the now-ancient oval (90 degree insert inside, pull up, turn back and clip-lock) lid with weight back in Europe in the 70’s.
This, so far, is the best pressure cooker I have yet seen.
It functions as a slow cooker, as an above-average quality rice cooker and -let’s not forget- a really good pressure cooker.
Disclaimer: we do still use our trusted Zojirushi rice cooker when a lot of things are cooking at the same time (and as far as stand-alone rice cookers go, Zojirushi makes the best, btw.)
Back to the pressure cooker… Some of the software limitations of the previous Instant Pot were fixed (namely, having to push the button for each and every minute, with only a 60 minute maximum timer – that was maddening). This control panel lets you click&hold and very quickly fly through the times, up until 120 minutes. It does fly through 0, so you can go up or down the shortest path to your desired time.
Pluses of this particular pressure cooker:
Much, much, MUCH more convenient to use than the “manual” type pressure cookers where you have to stand by until you hear the pressure has built up, then start the counter, then turn it off when it is done. This thing does everything on it’s own. Put the food in, set the desired cooking time, press start. Leave for work, come home and it is done (with stand-by heat so as to avoid spoilage).
Quality, pretty thick stainless steel pot (stay away from coated pots, aluminum pots, etc. as they leach bad stuff into food)
Virtually silent, you also have almost no food smell coming into your home during cooking, thanks to the internal pressure sensor. Psst, psst, psst sound gone.
Extremely energy efficient (much more so than the stove-top models, as you are heating only the inside, not the surrounding area. Energy savings multiplier during the summer, as you don’t have to cancel out the cooking heat with air conditioning the way you would with gas stove types that heat up the kitchen.
Very easy to clean – since only the pot has to be cleaned, it fits in the dishwasher better than the stove-top type with handles.
Very good quality, overall.
Ladies and gentlemen – this thing is officially awesome.
ps: also get “Miss Vickie’s Big Book of Pressure Cooker Recipes”… This is the pressure cooker book to get. Miss Vickie’s Big Book of Pressure Cooker Recipes
If you search the title on the web, her website also has a ton of the cooking times listed for free. “missvickie.com” (not a tie-in, I have no connection to them) or search “site:missvickie.com ” followed by whatever food you need the cooking time for.
Examples of Google Searches (the the lines below exactly as they are, including spacing):
I search for times of misc. food to cook on my smartphone like this, too. Very useful…
Highly versatile and efficient appliance for the home
By Brian Blum on October 20, 2012
Purchased 2/2012, so as of this writing, we’ve had this for eight months, and it works phenomenally well.
I cannot say enough about the Instant Pot. My wife and I owned another unit from a different company, but it’s pot was made of aluminum (tied to Alzheimer’s issues) and had a non-stick coating on it besides. We wanted a stainless steel pot to avoid all this…enter Instant Pot.
This unit works awesome, and we are fully qualified to say so. Not only do we have an “Amazon Verified Purchase” label on our review, but we use the Instant Pot 4-5x a week, literally. Probably 7-8x if you count making baked/sweet potatoes for lunches too. (Just a note…always look for “Amazon Verified Purchase” on reviews, and if you don’t see it, take the review with a grain of salt. Very few reviews of the Instant Pot were negative, and almost all of them didn’t buy the unit, so their reviews are nonsense.)
My wife and I have chosen to make almost all of our dinners with the Instant Pot…it is easy to clean, easy to use, and requires virtually NO oversight. It is inexpensive to use as well…when using your stove and/or oven, you will notice a marked increase in the temperature of your kitchen, and with the oven, it will be very noticeable indeed. The Instant Pot doesn’t do this because it operates in a sealed environment, thus using far less energy as well. Because you can saute in this newest model, you can do almost all the cooking in this one pot, thus making cleanup far easier, as the inner stainless steel pot (but NOT the unit or it’s lid) are dishwasher safe. Also, once one is accustomed to using this unit, you can bring it with you on trips, and use it to cook food in a hotel room or a friend’s house.
The Instant Pot is wonderful for this one fact if nothing else…once the food is in and the unit is pressurized, you can walk away…no stirring, no tending whatsoever. There is ONE time when you might have to pay attention. IF your Instant Pot is warm from previous cooking, i.e. you just used the saute function to brown something, or maybe you bought an extra inner pot (more on this below) and are cooking meals back to back….you may have to pay attention to make sure the unit seals properly. Sometimes, and this is NOT unique to the Instant Pot, if the unit is already warm, it may get confused and think that it has pressurized. I think you’ll find that you used the saute feature before turning it on. So…if the unit is warm/hot from any previous cooking, try this. Watch to see if the unit pressurizes (you’ll see the valve pop up)…if the unit starts counting down the cook time BEFORE it has sealed, hit cancel, and start your unit over. It should work the second time. If the unit is completely cool and your recipe requires no sauteing, it will almost always work the first time, but if not, this will work. This is the ONLY “issue” that I’ve encountered, and since it happened with another manufacturer’s model as well, I can only assume this is common for electric cookers. All in all, a small compensation to make. Compared to normal cooking where one has to constantly hover over the stove, this is minor indeed.
I HIGHLY recommend that you purchase a second stainless steel inner pot…
see http://www.amazon.com/Instant-6-33qt-Stainless-Pot-Bottom/dp/B008BKHGX0 —–my wife and I bought one at the time of purchase, and we’ve never regretted it once. Since we use our cooker constantly, we are always putting the pot into the fridge with leftovers. With an extra inner pot, you can cook another dish while the other waits for you in the fridge. When you want the leftovers, just place them in the Instant Pot and warm them on the low setting of saute, and then put on keep warm once they’ve heated up a bit, until you’re ready to eat. Accordingly, we’d suggest the lid custom made for these pots at http://www.amazon.com/Instant-Tempered-Electric-Pressure-Cookers/dp/B008FUJ2LK
I also HIGHLY recommend that you purchase the book “Everything Pressure Cooker Cookbook” from Amazon at http://www.amazon.com/Everything-Pressure-Cooker-Cookbook-Series/dp/1440500177 ——we use recipes from this all the time, and although they are designed for a stove top pressure cooker, they basically translate over perfectly. The only consideration is the cooking instructions…because the author is using a stove top cooker, she references a low/medium/high setting which does not apply on the Instant Pot, or on any other electric pressure cooker I’ve seen. Just use the appropriate setting for the Instant Pot, i.e. if you’re cooking beef, use the meat/stew setting. If chicken, use the poultry setting. I usually add about 20% more time as well, so e.g. if a recipe says put your beef stew on high for 30 minutes, put it on the meat/stew setting of the Instant Pot, and take 30 minutes x 1.2 = 36 minutes for your time. With pressure cookers, you can’t “dry out” your meat, and the reverse rules apply…i.e. if you’re meat seems dry, cook it LONGER. None of the moisture can escape because it’s in a sealed environment.
Enjoy! This appliance has changed our lives, and I don’t say that lightly. Once you get good at using it and have recipes you like, it’s an awesome little appliance which we use CONSTANTLY.
Researched them all – this one is the best
by Cocoabear on Mar 19 2012
I searched high and low before settling on this electric pressure cooker. It is by far the best product on the market. The interior pot is stainless steel – no non stick coating to flake off into your food. The stainless steel is thick and durable. It cleans very easily. I always wait to review an appliance until I have really had a chance to use it – giving a better review – and so far I have made: steamed corn on the cob, steamed carrots, carrots and turnips, potatoes – once with a roast and once just on their own, chili, pork roast, gravy, quinoa, rice and soup. Everything has turned out exceptionally well with little effort (potatoes only need to be scrubbed and can be cooked whole or cut in half – corn cobs need to be stacked on trivit with a cup and a half of water). This is my first experience with pressure cooking and I really couldn’t be more impressed. It is a VERY well thought out product with a lot of high end features. There are a few things to take note of:
1. The steaming vent on the top of the lid (a large black knob) is supposed to be lose and wiggle around very easily. I thought my machine was broken when I first opened it. This knob rises as the steam builds up in the appliance when cooking and does become stiffer once the pot reaches proper cooking pressure. I spent a lot of time trying to research the venting knob to see if the sloppiness was normal and after about an hour of online searching, I figured out that the lid is specifically designed this way. I am hoping this hint will save some other customers a lot of time.
2. Don’t cook a recipe that isn’t designed for a pressure cooker without converting the recipe first. This might sound silly to an experienced pressure cook – but to a novice it was not. I learned this one the hard way. I made my Mom’s homemade chili in the pressure cooker – thinking I would be clever and save myself a hour and half of cooking time – but I ended up with a burnt end result. Luckily, I was home at the time and shut the machine off and finished cooking my chili on the stovetop – so all was not lost. I have tried a chili recipe specifically desinged for a pressure cooker since then and it turned out great.
3. I find that I am having to cook my foods for longer than what the recipe book or other online recipes state. This is due to the fact that I live at a higher altitude. Be aware that most recipes are designed for sea level and you need to add time according to how much higher you are – a very easy thing to research and figure out…don’t let this discourage you from buying this item…it is well worth the effort.
4. The interior stainless steel pot holds a fair amount of food/liquids – but if you put a roast, whole chicken, or corn cobs onto the included trivet – which is recommended – you lose a number of inches of space. I only placed 5 smallish sized corn cobs onto the trivet and it was as high as I could go. I cooked a 3 – 4 lb pork roast tonight and only had room for 5 potatoes to place around it and they had to be cut up to fit. It’s not a big problem for me – family of 3 – but it is something to be aware of so you can plan ahead to cook foods separately if need be.
5. The instruction manual was unclear – to me, anyway – about when it is safe for me to open the lid after cooking my foods. Could I open it immediately after the cooker switches to keep warm? Did I have to wait? Did I have to manually vent the steam? Again, this might seem silly to an experienced pressure cook – but with me being a newbie, I was really quite intimidated to open the lid. I had watched the lid fly off my mother-in-laws stovetop pressure cooker at Christmas time and it just about took my head off. I had no idea before then how dangerous pressure cookers could be – so if you are a first time user – use caution. The trick is to make sure, before opening the lid, that the pressure has been released by turning the venting knob on the top of the lid to make sure that the steam is not built up. If you turn the vent to the side and it lets out steam – just wait for the steam to finish releasing. When it is finished releasing steam you are safe to open the lid. I used a kitchen towel to do this and now that I have used the machine a few times, I am an old pro. I was scared to open it for the first two or three times – but now I have a good handle on what to do and how it works. Hoping these tips will save some other new pressure cooks some valuable time.
The pressure cooker is quite large. It does take up a lot of space. I have been keeping mine on the counter because I have been using it so much, but that might not be practical for some users. I love that I can sear in the pot with the lid off before pressure cooking. Many, many pressure cooking recipes require foods to be browned or sauted first or thickened afterward. This feature – which was only a feature with this particular electric pressure cooker – was a HUGE bonus. I love that I can slow cook in it if I want to. This pressure cooker cooks at approx 11 PSI – most recipes are written to work with 15 PSI – so expect to add some additional cooking time to your recipes – again something that I had to research individually – this is ontop of adding additional time for your altitude. It was very simple for me to register my product in the companies website. Took very little time for the item to arrive via courier.
I am really enjoying my new appliance. The only real downfall I have found is that it does not come with a stainless steel steaming basket – something that you really will need – but collapsable ones are easy to find and should solve the problem. I would not hesitate to buy this item again, to give it as a gift or to recommend it to a family memeber. Great appliance. Take advantage of the free shipping while it is available. I was also charged no tax – an added bonus! Best of luck with your pressure cooking.