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.


Brian Blum