Instant Pot Ultra Pressure Cooker Review

Instant Pot’s newest model, ULTRA,  not only re-designs the way we interact with a pressure cooker – but it puts the power of creating a nearly unlimited number of programs right in your hands.  In this review we reveal what the new functions do, take an ULTRA for a spin and solve the riddle about why some people can’t brown in their Instant Pot ULTRA.

Decoding The Ultra Feature

Instant Pot ULTRA settingThe new key feature of this new model is “Ultra” which is Instant-Pot-ese for the ability to pre-program the cooker with any cooking time, any temperature or one of two pressures.

The uses for this granular control aren’t obvious until you realize how it turns this 10-in-one cooker into a 51,120-in-one* cooker.   That’s because, in addition to sauteeing, slow cooking, rice cooking, pressure cooking, yogurt making, steaming, sterilizing (more on this later) and keeping warm the Ultra feature will let you set the right temperature to, for example, scald milk (180°F/82°C) and melt chocolate (104°F/40°C).

It’s a cake and egg cooker, too?

Yes, and no. Yes, you can place a container (not included) containing cake or cheesecake batter in the pressure cooker on a steamer basket or rack (included) with water in the base and the cake will be steamed at pressure (like this).

Ditto with the eggs – you’re steaming them at a pre-set time and pressure which you can actually already do in any pressure cooker without a dedicated function by following our instructions.

Oh.. and that Sterilize function

According to Instant Pot, this function is designed to address three scenarios:

  • Low: pasteurizing milk 
  • Med: boiling-water canning at for acid fruits, tomatoes, pickles and jellied products, etc.
  • High: at high pressure, steaming baby bottles, utensils, etc.

Instant Pot Ultra STERILIZE FeatureUnfortunately, Instant Pot does not provide any information on how this function is supposed to be used. Instant Pot could not cite data, guidelines or research sourced to come up with the ULTRA’s  recommended sterilization processing times, temperatures and pressures.

There’s also no information to be found on Instant Pot’s website on how this function should be used for boiling-water canning – given that their no-pressure function is below boiling and the setting they recommend for this is actually “low pressure.”

Currently published steam sterilization guidelines are based on autoclaves which operate at a minimum of 15psi  to eliminate a majority of harmful microorganisms (not including their spores) from surfaces or objects and inactivate viruses.  The Instant Pot ULTRA operates at approximately 11psi  and I haven’t found any published references for sterilization for any pressure lower than 15psi.

I will update the review with additional information on uses for this setting if and when the requested information is provided by Instant Pot – but at this time we cannot recommend using it.


The Instant Pot ULTRA new features include…

  • Dial Interface – navigate through all the options by spinning the dial and pushing it to select them.
  • Cooking progress indicator –  clearly displays the cooking states and progress: Preheat, Cooking and Keep Warm.
  • Custom Programming  for most functions and programs choose pressure/temp, whether to delay cooking and for how long,  and weather keep-warm should kick-in at the end of the cooking time.
  • Settings “Memory” – remembers all the settings from previous use, including time, pressure/temperature.
  • Self-closing weighted valve-  will automatically reset to the ‘sealing’ position for pressure cooking when you open or close the lid.
  • Sound Off – the ability to turn off all button-press and alert beeps.
  • Altitude adjustment –uses fuzzy logic to adjust pre-programmed times and to ensure the cooker does not time-out before cooking at high altitudes can commence.
  • Dual Sensors – contains both temperature and pressure sensors for more accurate readings.
  • 10 in 1 Multi-cooker pressure cooker, slow cooker, rice/porridge cooker, yogurt maker, cake maker, egg cooker, saute/searing, steamer, warmer, and sterilizer.
  • 2 pressure settings – For full-power or delicate pressure cooking.
  • 3 slow cooker settings + custom temp– For versatility, choose to slow cook at low, medium high or a custom-set temperature.
  • 3 saute’ settings + custom temp– For versatility, choose to slow cook at low, medium high or a custom-set temperature.
  • Stainless Steel Inner Pot – unlike most electric pressure cookers, the inner pot – where the food cooks- is stainless steel with a 3-ply base with aluminum sandwich
  • Lid-Holding Handles  – no need to figure out where to put a hot steamy lid.  Just stick it in the handle, lefty-compatible.


Instant Pot Ultra Safety Systems
Instant Pot ULTRA Safety Systems Diagram

Here’s an overview of the safety features:

  1. Primary Safety Release Valve – will release pressure if the internal pressure exceeds 15.23psi or 105kpa
  2. Anti-Blockage Vent – prevents food debris from blocking the vent.
  3. Safety Lid Lock – prevents accidental opening of the cooker while it is pressurized – even without electricity.
  4. Lid Position Detection– monitors whether the lid in an unsafe zone for pressure cooking.
  5. Temperature Sensor– monitor the cooking temperature and ensures that it remains in a safe range.
  6. Burn Protection – high-temperature monitoring during heat-up, saute’, keep warm and other programs, avoids burning food.
  7. Pressure Sensor –  keeps pressure always in the safe range.
  8. Electrical current and temperature fuse – cuts off power if the current or internal temperature exceeds safety limits.
  9. Encapsulated last-resort pressure release – Should the primary pressure regulating valve fail, the excess pressure is released into the body of the unit (between the outer lining and the inner pot).
  10. Leaky lid detection – Detects when the pressure cooker has run dry which is likely due to a leaky lid
  11. Quick Release Button – Automatically puts the valve in locking position (more on this, below).

While all the other Instant Pot models have 10 safety systems, the ULTRA claims to have 11!  Before you get too excited about the extra safety feature, let’s explore what the new Safety System is: Quick Release Button. I asked Instant Pot how this was a safety system and they told me it was a mechanism “to reset the steam release to the Sealing position when the lid is closed or opened”.  Which, according to them, eliminates the common error of leaving the vent open during cooking.

Great, sounds like a useful feature but…. how is that a safety system, again? I’ll tell you:  The offset-button keeps your hand away from directly touching the pressure valve making the pressure release more secure and less likely to scald the cook. You’re welcome. : )

Instant Pot ULTRA Preview


Like the DUO, and SMART, before it the ULTRA is getting a lot of action in my kitchen.  In addition to cooking dinner, writing and testing pressure cooker recipes, I’ve also been dabbling with all the other settings including Slow Cooker. Although it does lack the temperature range and sequential programming abilities of the SMART (where you can tell it to pressure cook first, and then slow cook afterward) it makes up for that with a snazzy progress bar and detailed customization screens.

More Info: Comparison and capsule reviews of all Instant Pot Models

Minimum Liquid Requirement

Instant Pot recommends at least 1.5 – 2 cups (355 – 473 ml) of water or liquid for the cooker to reach pressure.  Although Instant Pot says that you can use as little as 1 cup (250ml)  or even a few tablespoons of liquid- in my experience, the reduced liquid recommendation does not work reliably enough to recommend to hip readers. Ditto with the much touted “no water added Instant Pot Pressure Cooker Chicken” recipe making the rounds. A number of consumers for whom that didn’t work wrote to me about how their cooker never reached pressure and they were stuck with a hungry brood and only half-charred and half raw chicken pieces to serve by dinner time.  The no-liquid technique is one you should only be used if you’ve got time, money and chicken to burn.

As with any other pressure cooker, this minimum amount can be reduced with calculations for how much liquid other ingredients will release.

Choosing a Program & Adjusting it (or spin, tap, spin spin, tap, spin)

Spin & Go - Instant Pot UltraChoosing a program on the ULTRA, is kind of fun.  You just spin the wheel until you get to the program or function you want.  The writing is a bit small, and in a bright room it’s hard to see the selection but who cares when you can spin a knob and make lights turn on and off sequentially a circle!  Weee!

The spin-and-tap interface works for both newbies and oldies.  The newbies can just choose the program they want and then press the “start” button, while a whole new world opens up for the cook who wants to drill down and into the options.

Customizing a Program or function

Here, things get decidedly more challenging to see. If you want to customize a program or function, you press the knob once it’s selected and a very thin small rectangle flashes around the pre-set time.  If you want to change the cooking time,  press the knob in again and this time spinning it changes the time.  Once you’ve selected the time you want, press to set it and spin the knob to the next flashing rectangle of options.  In this case, the flashing option is the selection.  Press “cancel” to back out and re-start any time or “start” to send the customised program on its way.

Readers have reported problems seeing the rectangle around the options – especially the cooking time – even on Instant Pot’s Facebook group consumers thought that they could not adjust the cooking time because they could not easily spot the rectangle around that option.

Unfortunately, this drill-down interface becomes quite laborious when you simply want to turn up the “Saute'” temperature (see “Program Overview: Saute'” section for details, below).

Oh, and for those of you who already own one of Instant Pot’s previous models, on the ULTRA the “less” option is now “low” and “more” is “high” – if there is an option because now these only exist in the Slow Cook, Saute’, Warm, Yogurt functions (there are no longer three recommended cooking times for programs such as Bean/Chili, Soup/Broth, Rice, etc.).

Saving or Cancelling Customized Program

The Instant Pot ULTRA will remember the settings you customised on that program, for next time as long as you actually “start” that program.  That’s less fiddling.  Even if you unplug and store the cooker away, the last setting used is still “remembered”.  If, instead,  you want the cooker to “forget” those settings, and go back to the default recommended time, simply go into the program and then hold down the “Cancel” button for 5 seconds until it beeps.  If you want to reset everything back to factory settings (this includes the altitude setting): hit “Cancel” and then wait for the screen to display “Off” (about 15 seconds) and then press and hold down the “knob”  for 5 seconds until it beeps again and displays the sound/altitude/temperature choice screen.

Problematic Self-closing Valve

Lots of newbies forget to close the valve on the lid before for pressure programs – so the addition of a self-closing valve is a great idea.  In fact,  the mechanism does put the pressure valve in the correct position for pressure cooking everytime you close the lid.  The problem arises when you want to open the valve after pressure cooking to release pressure or use the cooker for any other non-pressure function (such as slow cooking, for example) where you don’t want the valve closed.

Illustrations on the lid explaining how the valve works are not particularly helpful.  Yes, if you press the button the valve will release pressure.  However, if you want the valve to stay open position there is no explanation for how to do that on the lid.  Instead, the lid has instructions on how to seal the valve (doesn’t it already seal automatically?!?) which do not even match with how it actually works.  While an arrow winds around the button nearly half-way to show how to seal the valve, the actual valve will only turn less than a 1/4 of a turn.  Readers have reported difficulty and also have written to me wondering if their lid was working correctly. It’s not you.  It’s the lid.

When the button is finally maneuvered in the correct position to release pressure, the valve does not open enough.  It takes almost twice as long as Instant Pot’s previous models for the ULTRA to release pressure – which equivalent to what I call “Slow Normal” release.

See Also: Pressure Cooker Opening Methods – Pressure Cooking School

Updated wording on lid – Instant Pot mock-up.

HIP TIP:  To lock the valve in the “open” position during a pressure release, simply press the button on the lid and turn it an imperceptible smidgeon to the right to lock the button in the “down” position.

Instant Pot sent me a photo mock-up to show how the wording on the lid around the mechanism was changed in later production batches and they also mentioned that the mechanism was easier to use.   If you already have one of these “fresher” ULTRA’s, please leave a comment with your opinion to let us know if you found the mechanism was easy to use and figure out.

We’ll update this review with any relevant information once we’ve tried the new mechanism ourselves.

Program Overview

Pressure Cook

This program replaces “manual mode” on Instant Pot’s other models.  With it, the cook can set the set the cooking time, pressure level (high or low), whether to delay the cooking (and for how long), and whether you want “Keep Warm” to kick-in at the end of cooking.

The High-Pressure setting has a cooking range of 10.2- 11.6psi (239-244°F or 115-118°C) while Low Pressure 5.8 -7.2 psi (229-233°F or 110-112°C).  The cooking time can be set to from 0 minutes-6 hours, and the delay for the program can be up to 24 hours.  The keep warm, if selected, can run for up to 24 hours.

The highest temperature achieved with the “High Pressure” setting during our test is 116.7°C or 243°F (aka 11.2 psi) and remained fairly consistent through the last six minutes of the 10-minute test.

Instant Pot Ultra Data Log Test Results

We also measured evaporation in a new way (here’s how) and found that in the build-up to high pressure and pressure cooking for 10 minutes, the cooker evaporated 10g of water (compare this to 44g from an older – not new – Breville Fast Slow Pro and 8g from the spring-valve Fagor LUX).

Soup/Broth, Meat/Stew, Bean/Chili, Rice, Porridge, Multigrain, Cake & Egg Programs

Instant Pot ULTRA - Programs and Functions

All of these programs are just pre-set cooking times and pressures recommended by Instant Pot for cooking those particular foods – as in their previous models.  Each of these programs can be adjusted manually with all the options offered in the Pressure Cook program.  Missing in most of these programs, compared to their previous models, are the additional “less” and “more” recommended times which were useful in that each program had three, and not one recommended cooking time, depending on the size or desired outcome.

The only surprise here is the Rice program, that has the default setting of cooking at “Low Pressure.” Instant Pot received complaints from consumers that the pressure cooked rice looked “gray” so, in addition to  finding out how rice reacts and changes color under pressure, they changed the default recommended pressure for this program to “Low Pressure.”

Unfortunately, the manual does not have any specific instructions on how to use these settings, so I used my rice method (with their low pressure) and it turned out predictably well, ditto on using my own cake and pressure cooker egg methods.

HIP TIP: Since all of these programs, in addition to “Pressure Cook”, do the same thing use them to save your most frequently used pressure/time combinations.

It’s interesting to note that all previous Instant Pot models had an inner pot with “rice cooker” measurements markings and the ULTRA is the first model not to include this.  Yet, the cooker still comes with the “rice cooker” (180ml) measuring cup.  I see a missed opportunity without these guides where rice program could’ve had a “no pressure”  option offering the functionality of traditional rice cooker.


This function lets you steam at high, low or no pressure for 0 minutes to four hours.  Not everyone is a fan of pressure cooked veggies, so I like that Instant Pot offered the extra no pressure option for steaming.

HIP TIP: If you still want the speed of pressure cooked veggies, but don’t like the extra-tender results, set the cooking time of this program to “0:00” using “low pressure” which means that the cooker will reach pressure and beep so you can liberate the veggies from the high heat ASAP!

Slow Cook

The Slow Cook function can be adjusted to slow cook anywhere from just 30 minutes to 20 hours and choose from the following settings: Low (185°F/85°C), Medium (194°F/90°C), High (208°F/98°C), and Custom (104-208°F/40-98°C). Instant Pot recommends slow cooking with the glass lid (not included).

Readers have reported under-cooked food and less evaporation when slow cooking with all Instant Pot models, including this one.  The under-cooking is actually a side-effect of all new generation thermostat-regulated slow cookers versus the traditional wattage-regulated cookers and the uneven heat distribution between a stainless steel insert compared to ceramic inserts.

HIP TIPS:  To achieve results similar to those from a traditional slow cooker, bring the contents of the cooker to a boil with saute’ before closing and then set the pressure valve on to “seal” to more evenly distribute heat inside the cooker.

Reduce the contents in the un-covered using the “Saute'” program before serving.

If budget allows, purchase the extra aluminum ceramic-lined inner pot to more closely replicate the vertical heat distribution of a traditional Slow Cooker. The included stainless steel insert only has a disk of aluminum on the base and does not distribute heat evenly up the sides of the pot.


The saute’ function can be adjusted to cook from just one to 30 minutes, at Low (275 -302°F or 135 -150°C ); Medium (320 -349°F or 160 -176°C) ; or High (347-410°F or 175 – 210°C).

The problem here is that the displayed temperature default setting for Saute’ “Medium” is 194°F – but mine actually fluctuated between 240-280°F which is actually lower than the specifications for this cooker (320 -349°F). Oops!

Default ULTRA Saute’ temperature does not reach the Spec’d. 350°F temperature.

When I contacted Instant Pot about this issue, they said my unit was defective and this “temperature display” bug has been fixed in later Instant Pot ULTRA batches.  But I’ve seen this issue discussed on Instant Pot’s own Facebook group, detailed in an Amazon product review, noted in a Consumer Reports article and reported directly to me by  at least 15 consumers (who purchased their cookers at Kohl’s, Amazon and Sur La Table) that answered my call out for info on Twitter, Reddit and Facebook – where a reader responded with a photo of her ULTRA getting the same temperature readings as my unit.

HIP TIP: For the highest Saute’ temp, use the custom temperature mode of this program at the highest temperature setting (338°F/170°C).

Instant Pot assured me that they will send a replacement Instant Pot ULTRA to anyone who has a unit that does not get hot enough to saute by contacting them at

It’s important to note that all of Instant Pot’s models require the cook to increase the Saute’ temperature above the default setting to sear meat, anyway.

But adjusting the saute’ function on the ULTRA is unnecessarily complicated by the new turn-dial interface.  Most of Instant Pot’s previous models just need the cook punch the “Saute'” button and then the “Adjust” button (two taps) – except for the DUO Plus which just needs the “Saute” button punched twice (also, two taps).

Unfortunately, with the ULTRA getting to the highest pre-set temperature requires the cook  to twist to the “Saute'” function, tap in there, twist to the temperature setting, tap to choose it, twist to “High”, tap to select it, and press start (three twists and four taps). Raising, or even lowering,  the saute’ temperature requires a high level of patience, attention, and skill in a moment where the cook is likely using a knuckle and the one finger that’s not coated in oil, spices and raw-meat juice.


This function replaces the “Keep Warm/Cancel” setting on previous models warming at Low (185°F/85°C), Medium (194°F/90°C), High (208°F/98°C), and Custom (104-194°F/40-90°C).   It appears that there is an issue with the custom setting of this program, as it cannot be programmed to a high enough temperature range as the pre-set.


The Sterlize function can be set to run anywhere from 0 minutes to 4 hours at no pressure, low pressure or high pressure.  The product listing on their website says that this can be used for certain kinds of canning and provides a reference to USDA’s guide for home canning.

Excerpt from Instant Pot ULTRA product listing from

Because of the issues detailed earlier in this review, we could not test this function without additional information or guidelines from Instant Pot. We cannot recommend using it, at this time.


Instant pot kept the much-loved yogurt program with the same three settings including Low (91°F/33°C) for fermentation, Medium (107°F/42°C) for yogurt incubation, High (181°F/83°C) for bringing milk to a boil, they also included and Custom Program (104-176°F/40-80°C) – but there is an issue with this last setting as well because the lowest you can go in the custom program (104°F) is not as low as the cooker can actually go using the fermentation setting (91°F).  Awkward.

See Also: Instructions & VIDEO: How to make Yogurt with Instant Pot DUO, SMART & ULTRA


Because of the highly advertised “Ultra” function, consumers are confused about whether this cooker can cook at any pressure as well as any temperature.  Unfortunately, no.  This function, and all other functions with a “pressure” option, only allow the cook to choose between “high” or “low” pressure.  The Ultra function lets you pressure cook from 0 minutes and 6 hours only using pressure;  or, using a custom non-pressure temperature (104 to 208°F) from 0 minutes to  99.5 hours.

HIP TIP: If you want to pressure cook anything for longer than 6 hours take advantage of the post-cook “Keep Warm” option in the program that will continue to cook the food for up to 24 additional hours. It won’t pressure cook – but it will extend the cooking time overall (think Bone Broth, for example).

Cooking Progress Indicator

I made fun of this feature in my Instant Pot ULTRA Preview because of its unusual curve (seriously, leave a comment about whether you see a hat or a boa that swallowed an elephant) but when I finally started using the cooker I found it quite useful.

The cooking indicator adjusts dynamically based on the temperature readings inside and also the cooking time.  As the temperature rises the curve slopes upward. When the target temperature, or pressure, is reached and cooking begins the indicator begins to draw a handle-bar-mustache – the width of which adjusts automatically to the cooking time chosen.  Finally,  when cooking time is up the indicator works its way back down.  I don’t really know what that slight “drop” is on the way down – artistic liscense?

Joking aside, a visual representation of the phases of pressure cooking is extremely helpful for those new to pressure cooking – as many new cooks don’t understand that the food inside has to come to a boil in order for pressure cooking to begin.


Instant Pot ULTRA has a lot to offer, but compared to the attention to detail that was clear in the previous Instant Pot models, I found the ULTRA to be a bit sloppy in its execution.

I like the spin-dial interface a lot, but it can be confusing and overwhelming because all the functions and programs are given the same weight. For example, a function is something you would use for every recipe such as saute’, pressure cook, slow cook or steam but they look just like pre-set program times such as “beans/chili” or “cake”.  I think a visual distinction or even placement distinguishing between oft-used functions and pre-set programs would go a long way to making the interface more user-friendly.

The new “Ultra” function, for which this cooker gets its name, promises to let the cook choose any temperature or cooking time – but.. does it? The temperature range of the Ultra function (104-208°F) does not even go as low as the ferment setting on Yogurt (91°F) or as high as the custom setting on Saute’ (410°F) or even hot enough to boil water (212°F). If you’re going to give me options: I want all the options.


The sterilize feature, that also appears on their previous model (DUO Plus), is either a poorly-named (in that it does not actually “sterilize”) or poorly-explained as its usefulness and value are not readily apparent.


The “self-closing” pressure valve solves the problem of cooks forgetting to close it before pressure cooking, but the clunky imprecise mechanism makes it difficult for anyone who needs to keep that valve open for slow cooking, steaming and reducing.  Is a problem really solved if a new one is created by the solution?

Instant Pot, you can do better.

Despite all the nit-picking, there are two redeeming qualities to this model that still make the ULTRA a worthwhile investment.

There are no electric pressure multi cookers on the market that have anything close to the cooking progress indicator on the display. In a fun little shape, it communicates a lot of information and also keeps the cook’s expectations in check.  Because it doesn’t just tell you it’s “pre-heating” it shows you how much closer you’re getting to the target temperature; it’ doesn’t just blink that it’s cooking, it shows you how close you are to the end; it doesn’t just show you that cooking is finished, it clearly shows that the temperature is still high and the contents are cooling down.  All of this is critical information to have and share with spouses, children, and guests hungrily nipping at your ankles for dinner.

Although it’s a little difficult to use (and randomly limited), the ability to customize a program all on one screen is a big leap in multi cookery.  I absolutely love that I can customize the cooking time, temperature or pressure, whether I want the cooking to be delayed and whether I want the keep-warm to turn on all at once. Previous Instant Pot models, and other brands, have these options all over the control panel and you have to remember to set them all BEFORE cooking starts and do it quickly, or cooking will start without them.

Instant Pot ULTRA, I wanted to love you – but we can still be friends.

In my opinion, the good still outweighs the drawbacks of the ULTRA. The fun interface, customizable settings, and cooking progress indicator of the ULTRA are another leap forward in the electric pressure multi cooker game – plus, what other cooker on the market is going to offer you 51,120 programming possibilities?!?!


  • Inner pot is dishwasher safe Outer body wipes clean Lid hand-wash only
  • Outer pot has trough near where lid goes that is tricky to clean
  • Pressure release valve can be yanked off the lid and internal valve screen can be pulled off without any tools – though it is rather small and it’s a bit slippery to pull off.


Instant Pot ULTRA Accessories

Rice cooker measuring cup (180ml)

Rice Paddle

Stainless Steel wire rack with handles

Manual flashy, colorful, but of little use compared to the not-so-fun-but-informative manuals of their previous models and does not include instructions or tips on how to use any of the functions or programs. Thanks to a suggestion from a reader, we have written a Supplment to Instant Pot ULTRA Manual.

Other Details:

To Purchase:


or Instant Pot Store


or Instant Pot Store


Not available, for now.

Have you used this pressure cooker?

Add to this review by leaving your comments, below!

In the interest of full disclosure, we would like to note that: The pressure cooker was sent to Hip Pressure Cooking by the manufacturer at no cost.  Our relationship with the manufacturer, or lack thereof, does not affect the outcome of the review.

* We calculated 51,120 possible time, temperature, and pressure combinations using the “Ultra” setting.


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  1. I’m new to pressure cooking so I need a lot of instruction. Unfortunately, everything on the web is for earlier models and the user manual that came with the Ultra that I bought is practically useless. I wish I would have bought the Duo. I’m certain it would have done everything that I needed it to do. But this review helps a lot, so thanks.

    1. Julia, I’ve added a video to this review so you can see how to use it a little bit. I also recommend watching my Pressure Cooking School video series as I also use the ULTRA for a recipe or two (sorry can’t remember!!).




    2. Hi Julia, I wrote a brief supplement to the ULTRA manual, you read it here:



  2. How would you compare the Ultra to the Smart? I.e., if you could only have one would you prefer the Ultra or the Smart?

    1. Ok, a month ago I would still have said that I prefer the SMART because you have more control over the programming, heat level and can even give it multiple tasks sequentially (slow cook on “high” for an hour then slow cook on “low” for 6 hours, for example). But there is a risk factor that prevents me from recommending it wholeheartedly, today. The app is often updated and sometimes doesn’t work with phones/tablets it USED to work with. I recently got a new android-based phone and the app doesn’t even work on mine (with the latest Android). Plus, I constantly get e-mails from readers who can’t download or make my SMART scripts work. : ( Instant Pot seems to update the app in a way that is not backward compatible for software or scripts (my observation) so even if a reader follows my advice of downloading the app to see if it works on their phone first – it’s not a gurantee that it will CONTINUE to work after an update. : /

      If you don’t have temperature-specific needs I would go for the DUO Plus – I may review that next – because it’s much easier to choose between pre-sets (no “Adjust” button”).

      A reader commented on the YouTube video associated to this review that he proofs bread with the 91°F setting – and that would be the “ferment” setting on the Duo Plus.



      1. Thanks. That’s very unfortunate about their software.

  3. Thank you so much for your review. I am fairly certain there is a problem with my sauté function (purchase from Kohl’s) and will be contacting IP soon.

  4. I don’t have an Ultra, but as a sometimes cheesemaker and fermenter, having a setting for 91 degrees Feirenheit is really tempting. Holding milk at temperature is a fuss and this could make it much more reliable wihtout so much attention. Of course the limit of size is still a big issue, but for making a small cheese, it would be nice. Now we need a stirring function for the long periods of stirring required. I’ve purchased a n automatic stirrer and used it before, but it wasn’t really powerful enough to deal with the curds as effectively as I would have liked, and in time, it broke. Part of the fun of making cheese is fiddling with it and fussing over it, but it’s also nice to be able to walk away from it and not have to worry about wasting a whole day if something comes up . . .

    1. For cheese curds, have you tried an automatic polenta stirrer? This is not the highest quality out there, as in Italy they have ones to hook onto your own pot, but it looks something like this:

      Here in Italy they sell automatic Polenta and Risotto stirrers – I don’t own them simply because I make both of those in the pressure cooker. However, I’m still hunting for a “pudding” stirrer. The hot choccolate beverages in Italy are thick like pudding (think warm nutella)- and my arm gets tiered vigorously whisking the milk, sugar, cocoa and cornstarch until it pulls together. Of course, I tried making Italian Hot Cocoa in the pressure cooker but the cornstarch just sinks to the bottom of the cup if its not constantly stirred. : (



      1. Thanks for your reply. I’ll look at the link to Amazon. The automatic stirrer I had was helpful, but not study enough to repurchase once it broke. If I could find a truly study one, I would consider it.

        How about an immersion blender for the hot chocolate beverages? That works best for me.

        But I also have a little automatic stirrer (about 7 inches tall) which works fairly well for stirring fluids if they are less than two and a half inches deep. It can’t manage really thick things, (probably like thick pudding – it stops moving around in the pot when I’m making tapioca), but it’s okay for thinner things. It uses four ‘AA’ batteries and it has three ‘legs’ that jiggle about and move it around the pan. The kids think it’s very funny.

        1. Oooh… I will try with an immersion blender next time!! I’ve been looking at “milk frothers” which have a little “whipper blade” in the base of the container. But its whole purpose is to create a vortex so I don’t see why the vortex can’t be created from above with a blender.

          I totally wanted that vibrating stirrer – thanks for sharing your experience with it – now I know it wouldn’t work for me.

          Happy New Year, Nancy!



  5. Thank you for this review, the folks over at IP should get you to write their manual.. My daughter bought a similar one at Wallmart and it’s a learn as you go situation. I don’t know if these pots are manufactured in this country (USA) or not but their instructions are primitive at best. I have desired an IP for a long time now and I’m going to buy one for myself as a housewarming gift to my family. Since my daughter gave hers to me, I have been struggling to figure out how to use it because of the lack of instructions. My pot doesn’t get hot on the outside while it’s cooking under pressure so I kept checking to see if it was cooking at all.. the instructions clearly stated the outside of the pot would reach skin burning temps. What a joke. So, which pot do you think will be right for me? And how do I ensure I get the latest version?

    1. Sherry, thanks for the idea! I did – I elaborated on my usual information that I supply with a copy of a manufacturer’s manual. I hope you find this useful:

      BTW, the outside should be just- warm, it CAN’T get hot because there is a layer of air (insulation) between the inner pot and the sides. But that lid… don’t touch it anywhere but the handle!!



  6. I bought the Ultra when it first came out about a year ago. I also have a DUO Plus, a DUO 60 and a mini. From day 1 I was not really happy with the Ultra. It just seems like more work to accomplish anything. I keep my Instant Pots on my glass top range so I can use the exhaust fan when using saute and when releasing pressure. ( I have child proof covers on all the knobs so I do not accidentally burn up my IP) I have space on the stove top for 2 pots and they are the mini and the Duo Plus. The Ultra, unfortunately remains in the pantry for those rare times when I absolutely have to have a 4th pot cooking. I realized right away that this was not a thought out decision, but one that was sub-conscious. I just prefer my DUO Plus and my mini. :) LOVE LOVE LOVE my new mini!!! :)

  7. I have both the Breville Fast Slow Pro and the IP Ultra and vastly prefer the Breville. It might not have the total flexibility of the Ultra OR the ss inner pot, but it’s very intuitive, and simpler to clean (the outer trough is wider) among other things, both of which are important to me. Is it worth the extra money? Only you can decide. In my case, the ease of use made it worth while to me since I have a very long learning curve. I won’t use something much if it’s too complicated. I also bought the smallest IP which I like a lot.

  8. Hi Laura,

    I’m a little confused about the Ultra function. I had read on another forum that it would allow us to cook by temperature without pressure, just as the SMART does. In this review, you wrote that we can only choose between high and low pressure. But in other parts of the review you mentioned setting specific temperatures for some tasks. Can you clear this up for me? I’m interested in the Ultra as a possible back-up or second sous vide cooker.

    1. SandyToes,

      Instant Pot specifically asked me NOT to mention Sous Vide for this model – they do not recommend it as the precision for the thermostat is much lower than other models. I don’t think they’ve come right out and said it anywhere, but the Product Manager pointed out that they don’t mention Sous Vide in the ULTRA marketing materials. I know, it doesn’t make any sense for a company who has their own branded circulator for sale as well. (shrug).

      I have clarified the sentence you mentioned – yes, it has a non-pressure custom mode. Hopefully, this will be clearer:

      “Because of the highly advertised “Ultra” function, consumers are confused about whether this cooker can cook at any pressure as well as any temperature.  Unfortunately, no.  This function, and all other functions with a “pressure” option, only allow the cook to choose between “high” or “low” pressure.  The Ultra function lets you pressure cook from 0 minutes and 6 hours only using pressure;  or, heat using a custom non-pressure temperature (104 to 208°F) from 0 minutes to  99.5 hours. ”



      1. Thanks Laura,

        That really helps. I think I can stop mooning over the Ultra and take it off my wish list. This leaves me again wishing that the makers would provide better support for the SMART app, which would make that cooker more attractive. The app hasn’t been updated in a year. I’ll stick with my trusty and simple-to-use DUO60, as it does everything I ask it to with no fuss or bother.

      2. Hello, Laura-
        I have just registered on your site. First, thank you so much for your exhaustive work and all the info you have provided. I just received my Ultra one week ago today, so I am very much on the learning curve. I will perform the recommended steps to determine if mine has the temperature defect as soon as possible. (Purchased from Sur La Table.)
        I kept looking for info re. Sous Vide with this model, as that is the specific reason that I chose it, so, I am more than disappointed to learn that the mfr. asked you to not address that capability. It does, however, explain why there is no mfr. YouTube videos or any other info that I can find for using this function. Feeling pretty aggravated with them right now. However, I am inclined to press on and try it with the following tweaks: using the ceramic lined insert to better hold the heat and putting a silicone lid on it to keep the heat from escaping. Monitor with an instant-read or candy thermometer. I don’t plan to buy a circulator at this point. I wanted multi-function to keep cost down and not have to store another gadget. I will do a test run on the water bath to check precision before risking food in it. I would love to know your thoughts on these tweaks when you have the time. May I ask where in Italy you reside? Italy is my favorite country on earth and where my heart resides. Wish I had had the good fortune to have been born there! :-)

        1. Ebethina, unfortunately, I’m not an expert in Sous Vide though there have been readers who have had good luck with it – even using the ULTRA. Hopefully one of the will hop in and provide some additional advice specific to your needs.

          Please come back to let us know the results of your water bath test run, too!

          I live outside of Rome on the coast. I can see the mediterranean sea from my kitchen window – though I am originally from Pavia (in the Lombardy region). ; )



  9. Love my 6 qt IP, but I’d really like a 10 qt. model. I like to make large amounts of beans at a time, but the 6 qt is just too small. C’mon IP, I dare ya!

  10. WRT to the Smart. I have an old smartphone (moto X Android version KitKat) that I’ve kept just to use with my IP smart and as a remote control for some other devices. The app isn’t updated for old versions of android – and I’ve never had the downloaded scripts (including Flo Lum’s and Hip Pressure Cooking) stop working.

    Some of the issues aren’t the developers fault – the Bluetooth in Android Marshmallow was not made backwards compatible – that was fixed in later versions of Android but many phone models never got the update. I’ve emailed the developer asking why there wasn’t a backup/export database function for moving to a new phone and he basically said it was money – ie IP hadn’t contracted for the feature.

    What IP needs to do is create a WiFi version – like Annova has done with their Sous Vide. Plus then I could connect to it from my laptop and writing scripts would be so much less painful than through my phone or tablet.

    1. Thanks for the technical info on this, Jafi!



  11. I’m a bit confused by the part where you spoke about the sauté function. My problem is on my Ultra, the sauté always seems hotter than the temp I set it to. I tried setting it to 212° to just simmer the contents of the pot, but it seemed much hotter than that. Should I just use the slow cooking function when I want to have something simmer for a little while?

    1. Hi Joni, Interesting! But no fun to figure out while cooking. Yes, I would try another function if saute’ is not simmering low enough for you. Slow Cook or Warm should do the trick – I just realized they are the same : /



    2. Joni-
      This might be useful to you:

      Boiling is 212 degrees, simmer is between 180 and 190. :-)


    Per Barbara H. Ingham ( From the Extension Lab at the University of Wisconsin where they do the testing which determines the national safety standards for food preservation:

    Water Bath Canning:
    IF you could assure that the water in the multi cooker could achieve and maintain boiling (210-212 F, generally depending on elevation) with the jar immersed AND the jars were surrounded by circulating boiling water and covered by 1-2″ of water during the timed process – these multi cookers could be used in place of a boiling water canner. You would simply need to ensure that all important process parameters for a boiling water canner were being met.

    Steam Canning:
    My laboratory at the University of Wisconsin did the steam canning research published in 2015. It was not actually supported by Victorio, but by USDA under a grant to the National Center for Home Food Preservation. As long as you can prove that the steam temperature in the multicanner is that of pure steam (210-212 F), then you can use the appliance for steam canning. Because these canners do not vent in the same was as a steam canner (they do not emit steam throughout the process), I am not optimistic that they can be used for steam canning.

    1. Jan, I think that would be data that Instant Pot could provide about their product to consumers. If they “steam canned” using pressure then it would make sense that the temperature of the steam would be above boiling. But the problem is: Instant Pot has not published or provided ANY guidance on how the Sterilize feature or information on WHAT guidelines the programming was based.

      BTW, when I first heard Instant Pot were planning to add this feature in pre-production I sent them a copy of your study. ; )



      P.S. I was working on an article on steam canning – but decided to shelve it until I can provide more solid information. There appears to be a large area of imprecision between the temperatures a unit is spec’d to reach and the temperatures it actuallyreaches – as demonstrated in this review. Because of this imprecision and the level of “programming” a brand can do to each function (which is not visible to anyone outside the factory), it is nearly impossible to make any recommendations that will work for every electric pressure cooker. Maybe a manufacturer will dedicate themselves to finding out (maybe they have and haven’t communicated it), or I will tackle it in-depth if I see there is a lot of interest from hip readers.

  13. Hi and thank you for this helpful info! Can you describe how I can test my Ultra’s sauté temp to see if it has the bug?

    1. Hi Leo, go to the Saute’ setting and take a look at the temperatures that are displayed for “low”, “medium” and “high”. Specifically, take a look to see if “medium” is 194. This might not mean anything because apparently, some cookers display 194 but actually heat at the right temperature- and I’m glad to read in the comments that some people do not have any problems with saute’ on their ULTRAs. If you haven’t noticed any issues, and everything is cooking well, you don’t need to do anything more.

      To check your unit, turn on Saute’ at that “Med” setting and, using whatever thermometer you have on-hand, see what temperature you get. Mine reached a max fo 280°F with a thermocouple and max 250°F with a less-accurate probe (meat) thermometer (while the specifications are for a minimum of 350°F). After sending my measurements to Instant Pot, they said mine was defective. So, I would guess that anything below 280°F could be indicative of an issue.

      I think it would be helpful if Instant Pot provided some other way, such as a production batch number(s), to be able to tell which units are affected by this bug. The last we wrote – they were still under the impression that this bug was not in the retail chain and only my unit was defective- ergo, I shouldn’t publish the review until they send me a brand new one. : /

      The only reason I went ahead and shared this information, anyway, is because I’ve seen this mentioned by other reviewers and consumers and my call-out found, even more, units with this issue. I passed the names of the retailers and approximate purchase dates on to Instant Pot to assist them in investigating the issue but they still insist that only my pressure cooker is defective.



      1. Thank you so much for your thorough information!

  14. My brand new ULTRA is only reaching 200F on medium sauté and 208F on high sauté. I opened a support ticket and am anxious to hear back. Thanks again!

    1. Ok, please keep us updated on how they handle this.



      1. Hi Laura,

        Instant Pot is sending me a new base for my Ultra, they said as a good gesture.

        I sent them the info about my Sauté function. Med was getting to 200 and high to 208.

        They had me do a test using the slow cooker function. They said that the test showed slow cooker function was within normal range. They’re asking how I tested the temp of the sauté function saying if using water, water wouldn’t get higher than 212 or boiling and steam occurs at 213+.

        My pot surface was what I tested when I took the sauté temps. Meats were not browning on sauté which is how I found your review and the 194 bug.

        I can’t say enough about Instant Pot’s customer service but I am wary of their product quality. I have an 8qt duo that was heating inconsistently and now my Ultra has sauté issues. I’m surprised their pots are still buggy but am happy to have them replaced.

        Again, thank you for your help!

  15. Laura, thank you very much for your thorough review. I was very curious about the new features of the Ultra. And it appears I should wait for an improved model. I rely on your website for charts by food, and I bought both of your cookbooks. Because your advice has never let me down, I feel confident to make recipes from “Hip Pressure Cooking” that might otherwise intimidate me.

    1. Kathy L, thank you. : )



  16. Laura,
    Thanks so much for all of your reviews! I was so confused when I first started the journey for an electric pressure cooker but with your extremely informative reviews/comments I have decided on the Duo Plus. Thank you again for all of the great, thorough information and the easy to read format!

  17. Hi Laura, Great article! I am a newbie to instant pot and pressure cooking. By your description the Ultra seems a little too much for me to handle as a beginner. Which of the other instant pots would be good for me?. If I do get the Ultra, do the existing cookbooks work the same?
    Thanks for your time!

    1. Charlotte, my favorite models are the DUO and DUO Plus – but yes, you should be able to do the same recipes with the ULTRA. The specific instructions on how to get to and activate the “pressure cooking” or “yogurt-making” or whatever program will be slightly different but you’ll only need to figure that part out the first time. : )



  18. I just want to put out there that I have both an IP Duo 60 and the Ultra… And the Ultra is my favorite! I’m seeing so many negative reviews recently and can’t help but feel that they’re nit-picking about small things just because people in general don’t do well with change. I love this site and reference it all the time, I just really want people to see that some people are in love with the Ultra, too.

    I’m thrilled with the automatically locking lid. I haven’t had any problems with it, nor noticed it releasing pressure at a drastically different rate. I haven’t cooked any side by side recipes for comparison, though. I can see that there’s a learning curve to the twist dial function, but the time difference is negligible after you get used to it. I’m happy to pay that nanosecond for the customization the dial gives.

    I’d definitely be pissed if mine didn’t get up to temperature, though! Thankfully, I haven’t had that problem.

    I live at an attitude of 8,000 ft, so the attitude adjustment on the Ultra has me practically doing a happy dance. No more playing with recipes and guessing how much time to add.

    I didn’t know that they weren’t endorsing it’s sous vide powers anymore. Endorsed or not, I sous vide in it 3-4 times a week. It’s been a game changer for me! I know that it has a five degree fluctuation, so I set it about three degrees lower than the target, and give food a final sear on the cast iron. Everything I’ve cooked this way has been outstanding.

    In fact, I cooked one of the three turkeys we had for Thanksgiving (to feed about 40 people, pot-luck style) in the Ultra, sous vide. I broke it down into parts and dry-bribed with smoked sea salt, black pepper, sage, and thyme for two days. I vacuum sealed the legs and wings separate from the breasts, both with a few pats of butter and a few cloves of garlic consume. . I set the dark meat for an hour and a half at 175°, then let it rest while I cooked the breasts for an hour at 160° We threw everything on the grill to crisp the skin and raise the temp the last few degrees. Of the three turkeys, mine was the first one gone and the one everyone was asking about. It’s the first time I’ve ever heard of turkey described as “succulent” and “no gravy needed”. And best part was, it was so easy. No babysitting or fussing required. And I got to make turkey soup in the instant pot with the carcass before the stress of Thanksgiving day. IP for the win!

    The non-regulation sous vide redefines pot roast, too. Yes, pot roast/Chuck roast… The cheapest cut of beef generally to be found, can also be more flavorful and tender than expensive cuts of steak and served similarly med-rare when cooked sous vide at 132° for two full days. It’s become my go-to for entertaining because I can dazzle guests for less than ten dollars.

    So yeah… I love my Ultra :-)

    1. Thanks for sharing your experience, Robyn!! Wow… your turkey sounds like a game-changer – do you have this recipe posted anywhere? Please share the link – would love to see photos, too. If it’s your own, please consider sharing it in the Recipe Swap Forum!!!



      1. No recipe and no website published yet, but it is in the works. I didn’t even consider taking pictures, maybe I should start.

        I didn’t think to mention before that I do find one big annoyance with the Ultra… but it goes for all the IPs, really. I find most of the programs to be a waste of space. I only use the pressure cook, saute, yogurt, and ultra functions. And honestly, the ultra function could be the ONLY function on the whole pot and it would still do exactly everything you need/desire, except not turning off automatically when your milk scalds. At the very least those four should all be in a row, so you don’t need to spin past the others. That’s probably the real reason people get annoyed with the dial. It doesn’t really take an excessive amount of time to use (a single second will make the full rotation through the programs), it’s just that watching all those other programs light up one by one can make it seem excessive.

        1. Robyn, contact me via the contact form. Let’s see how we can collaborate (and pay you) to post your recipes on this website until you get your own website going!



    2. Thanks, Robyn.

      My sole reason for wanting the Ultra was it’s temperature control, to use as a second sous vide device. Laura’s report made me reconsider, but your RW experience has me going back the other way.

      1. I also cooked my Thanksgiving turkey breast using the Sous Vide method on the Ultra. It was fantastic and so much juicier than oven roasted. It has made chuck roast turn out like prime rib.

        I used the Serious Eats Sous Vide turkey breast with crispy skin recipe. I did not tie up the breast roast as the instructions say. I put it together as the recipe guides but sealed it up in a vacuum bag and it kept the roast together. I highly recommend Sous Vide cooking and the Serious Eats site.

        Including a pic of my Sous Vide turkey breast next to an oven roasted breast. We lovingly called mine Frankenstein.

    3. Thank you for your positive review! I have an Ultra on order and after reading the original review I started to doubt my choice to buy the Ultra. Now I can relax. Since I haven’t owned or used any Instant Pot I’m thinking the learning curve will be easier since I’m not having to “relearn”.

  19. Laura, after reading everything here, I’m still torn between the Duo Plus and the Ultra. The Taurus in me wants the latest and greatest (Ultra) but after reading some of your comments, I’m wondering if I shouldn’t stick with the Duo Plus. Plus, in hours of Googling all this I ran across two separate review sites that claimed the Ultra was somewhat experimental, in that if it didn’t sell all that well, IP would go back to their bread & butter Duo line. That does make some sense to me as an ex-marketer.

    If I’m jumping into this way of cooking for the first time, and my primary needs are stews, soups, chili, roasts, beans, and perhaps some things I don’t cook now…do you think I’d be OK with either? Or do you recommend one or the other? Many thanks for all your great work!

    1. Larry, I don’t know who thinks the ULTRA is “experimental” but two other manufacturers are already using a spin-dial interface, plus the ULTRA has all the features of the DUO Plus. I think that unless you need precise – and for the ULTRA it’s “precise within 5°F”- temperature regulation the Duo Plus will do just fine. : )



  20. I am leaning towards an Ultra mainly for the altitude adjustment feature. I can see from one of the comments above that Robyn loves this feature. I live at 5000 ft. and I am wondering if you would agree that this feature is worth it?

  21. I’m happy for Instant Pot that their products are such a success…but where can I buy an Ultra or Duo Plus? They are sold out of every product they make on their own website.

    1. Amazon has them now

      1. Thanks, Jenny. They must have restocked, they were out a few days ago. But now, like you, I’m wondering if I should get the Ultra or Duo Plus.

  22. I just ordered the ultra after reading several blogs but I didn’t run accross yours until today. Now I’m second guessing. Should I return and get the duo?

    1. Jenny, if you’re not having problems with the saute’ feature – the ULTRA is fine. : )



  23. Did the replacement InstantPot sent you fix the saute problems?

    I’m really disappointed because I got an ultra for Christmas but it has the same low temperature display issue for saute mode and it was advertised on the box as being able to reach 410F and I was expecting to get this thing hot for browning.

    Hopefully InstantPot gives me a replacement that fixes this issue.

  24. I ordered an Instant Pot Ultra from Amazon on January 3rd and received it on January 9th. The labeling around the pressure relief button looks exactly like the picture you show for the updated Instant Pot mock-up, so I guess I have a later version.

    Since I have a dual channel thermocouple device (with probes rated from 40°F to 572°F), I made some measurements of the temperatures for the Sauté mode and they do seem very different from your low measurements – they are now way above the specification! For the Med setting you show, I recorded temperatures ranging from about 334°F to 405°F. For the High setting, I recorded values ranging from about 349°F to 425°, while for the Low setting I saw a range from about 224°F to 327°F. For the High and Med settings, the display would cycle between ‘Hot’ for the upper part of the range and ‘On’ for the lower part. For the Low setting, it remained at ‘Hot’ throughout the range. I also tried the Sauté mode with the Custom setting at maximum (338°F) and found the temperature of the oil fluctuated between about 343°F and 421°F. In short, my version of the Ultra seems to be very adequate for sautéing meat!

    My probes are sitting in about an 1/8 inch of grape seed oil with the T1 probe (main display) closer to the center of the pot than the T2 probe (sub display), which is near the edge. They seem well calibrated since they read within a degree or two of the correct values for melting ice and boiling water. Perhaps the temperature cycling would be different, if food was being stirred around the pot rather than having stationary oil, as I did.

    I haven’t cooked much in my Instant Pot yet but, for a neophyte cook like myself, this device is definitely making things easier and minimizing my time slaving over a hot stove! I just wish the recipes were aimed at fewer helpings – most quantities seem to be for between 4 and 6 people. Usually for meals there’s just me and I can only eat leftovers of the same thing so many times!

    1. Thanks for sharing your results with us. Out of curiosity, why did you measure the temperature using oil? My understanding is that oil can reach much higher temperatures with less input than say… water.



  25. Laura,

    You are right that the specific heat of cooking oil is much less than that for water – it takes around 4 joules of energy to heat up a gram of water by 1°C while it takes around half that energy to heat up a gram of typical cooking oil. So, with a given liquid weight and rate of heating, oil will heat up about twice as faster as water!

    I made my temperature measurements primarily to check I didn’t have a defective Ultra Instant Pot, as you did for your nicely detailed review. The issue seemed to be whether the Ultra would provide a high enough temperature to sauté and brown meat adequately. I figured the relevant temperature was more associated with that at the metal surface on the bottom of the insert pot, since that’s where the meat surface makes contact, rather than that achieved with appreciable thermal mass in the pot. So I just put a thin layer of oil in the pot to minimize the thermal mass but allow good thermal contact with my temperature probes. That’s why I recorded such a large range of temperatures as the Instant Pot heaters cycled on and off – the small amount of oil heats up and cools down quickly. I couldn’t use water at these temperatures in an open pot – wish I could have and then my house wouldn’t have ended up smelling of cooking oil after all the measurements!

    As I said, I’m an inexperienced cook so perhaps my understanding of what is needed for the Sauté function is flawed. It would be interesting to know what conditions Instant Pot used in producing their temperature specifications. How did you make your temperature measurements? I am also thinking your Ultra pot might behave differently than mine in what it displays. You mention at one point in your review the ‘displayed’ temperature for the Med Sauté mode. My Ultra version never displays any temperature for Low, Med and High settings – it just shows either ‘On’ or ‘Hot’ in the upper display while running. It does the same for the Custom setting too, other than when you set the temperature before running.

    1. If you don’t mind me asking, how were you able to get in touch with instant pot? I tried to open a support ticket which said it should be answered in 72 hours but it’s been 2 weeks.

      1. 3 weeks later and I get a reply and they won’t replace it now, even though this is apparently a documented problem, because they claim that particular mode is displayed in Celsius even though low and medium don’t match the Celsius temperatures.

        1. J, can you post the content and number of your ticket here (without your personal information, of course)?



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