Instant Pot Pressure cooker Review
This counter-top electric pressure cooker has beauty and brains. The body and the cooking insert are stainless steel and the digital logic makes it possible to use this pressure cooker as also a rice and slow cooker.

Pressure Cooker Review: Instant Pot 6-in-1 Electric(IP-LUX)

Features: (4.75 out of 5 stars)

For anyone used to pressure cooking with stove top pressure cooker, using an electric pressure cooker is amazingly easy and uncomplicated. Instant Pot features:

  • Stainless Steel Inner Pot – unlike most electric pressure cookers, the inner pot – where the food cooks- is stainless steel with a 3-ply base
  • 6 in 1 Multi-cooker – Pressure cooker, Slow cooker, Rice cooker, Steamer, Sauté and Warmer.
  • 10 Cooking Programs –  Meat/Stew, Soup, Sauté, Poultry, Bean/Chili, Congee, Steam, Multigrain, Rice and Slow Cook- plus manual settings.
  • Adjustable Modes – Three Sauté temperatures 275~302°F (135~150°C), 320~349°F (160~176°C),  and 347~410°F (175~210°C) and three Slow Cooker temperatures 190~201°F (88~94°C),  194~205°F (90~96°C), and 199 ~210°F  (93~99°C)
  • Delay Timer – timer can delay cooking of non-perishable ingredients up to 24 hours.
  • Automatic Keep Warm – after pressure cooking is finished the keep warm mode automatically turns on to keep dinner warm 145~165°F (62~74°C)
  • Measuring Scale– Cooking insert has a measuring scale in US cups from 2 to 10 cups.
  • 1000W Heating Element  – for faster cooking

Instant Pot LUX Features
Instant Pot has an impressive list of features but -unlike many of its peers- only has one pressure setting – so we had to give it a small ding for that . However, the manufacturer shared with us that their next model (due out in the next year) will include a low-pressure setting that will operate at an average of 6.5 PSI.


(4 out of 5 stars)
Electric pressure cookers as a class, are extremely safe.  Unlike stove top pressure cookers that may need intervention when something goes wrong – like forgetting to turn down the heat – electric pressure cookers are able to monitor cooking and act accordingly to remedy any situation themselves.

Here are the safety features of Instant Pot:

  1. Primary Safety Release Valve – The valve in the lid will release pressure if the internal pressure exceeds 15.22psi or 105kpa
  2. Encapsulated lastresort 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).
  3. Anti-blockage Vent – Special vent shield that prevents food from blocking it.
    Instant Pot LUX safety features
  4. Locking Lid – Mechanical lock that prevents the lid from being opened when the contents are under pressure – even without electricity.
  5. Lid Close Detection– If the lid is not properly closed, pressure cooking will not commence.
  6. Temperature Monitor– Monitors the cooking temperature and ensures that it remains in a safe range. Also, should the temperature go beyond a safe range, the sensor turns off the heat.
  7. Extreme Temperature and Power protection – A special fuse disconnects power should the temperature raise at a level that could damage the electronics and the cooker try to draw an unusually high level of electricity

Instant Pot LUX Safety Features close-up

Unfortunately, Instant Pot gets a ding for how one of their most important safety features work:

Should the cooker not reach pressure in a per-determined time, the temperature monitor stops heating up the cooker and switches the temperatures to “keep warm”, instead.  This is to keep the food from burning.  All of this is good.

What we don’t like is what the cook sees during its operation.  Instead of being warned that anything is amiss, the cook sees the pressure cooking time counting down just as if pressure cooking were happening normally.  It is only after the pressure cooking time is finished, be it five or thirty minutes, that the cook removes the lid (with hungry children or spouses nipping at their heels) to discover the meal under-cooked!

Instant Pot Pressure signalThe only way to ensure that the Instant Pot is actually pressure cooking, and not saving your food from burning, is to look at the lid and see if the lock is up indicating internal pressure.  Having to check this once the count-down starts turns set-it-and-forget-it  to set-it-check-in-about-10-minutes-and-then-forget-it.

Even though this is a negative, it shows how Instant Pot listens to its customers to improve future models. A previous model (IP-CSG) beeped loudly when the pot had not yet reached pressure in the pre-determined time and Instant Pot shared with us that the beeping alarmed the cooks who did not understand why the pot was beeping.  We think a clear warning, signal light or message should be considered for future models.

In the meantime,  Instant Pot assured me that their next model, will have a more prominent lid lock- essentially turning it into a pressure signal.

Performance and Durability: (4.5 of 5 stars)

Results were satisfactory for our pressure cooking tests of steamed rice (using the manual setting with our standard timing and ratios), risotto, flan, potatoes and soup.  However, more complex pressure cooking techniques  (that bring the pressure cooker liquid content to the brink) like pasta in tomato sauce did not fare very well resulting with a scorched base.  We did not test the cooking programs or cooking delay function.

Instant Pot lets the cook choose one of  three saute temperatures using the “Adjust” button to brown the food directly in the cooker. They are “Less” 275~302°F (135~150°C), “Normal”320~349°F (160~176°C), and “More” 347~410°F (175~210°C).  As expected, the saute’ button only works when the lid is not in place.  So it can be used both for saute as well as to reduce liquids once pressure cooking has completed.

Pressure Cooking
Instant Pot LUX PerformanceTo pressure cook, the cook needs to move the valve of the lid to “sealing”.  This is a bit tricky because the valve does not feel solid and, on occasion, we have placed it incorrectly.  Next, the cook selects a cooking program or “Manual Mode” (where the cook chooses the time). Each key beeps as it is pressed.   For each program, the cook can quickly push the “adjust” button for more or less recommended time or heat (depending on the program) – this button only works for a short time – then, adjustments can only be made by cancelling the program and re-selecting it.

Once the “manual” pressure cooking mode is selected, the cook is shown 30 minute pressure cooking time – which can be adjusted by pushing the + or – buttons.  Once the desired program and time are chosen, the LED display then shows “On” to signify the element is in the process of reaching the desired temperature.

In about 8 minutes, a mechanical clicking sound alerts the cook that the lid locking mechanism is activated.  Though, nearly invisible, a round hollow metal pin raises 1/8″ of an inch and can be seen in the hole behind the valve.

Once pressure is reached, the display changes to begin counting down the remaining cooking time.  When the time is completed the cooker beeps and the display automatically changes to “Keep Warm” mode, and the timer begins counting up showing the minutes with the letter “L” for low temperature.

Releasing Pressure
To open Instant Pot the cook can choose to open it via Normal Release -by moving the valve on the lid from “sealing” to “venting”; Natural Release – by pressing “cancel” and unplugging the unit.  Or to keep the food warm at 145~165°F (62~74°C) for up to 10 hours.

Removing the lid is a bit tricky.  Common to most electric pressure cookers: the lid and the inner pot are connected – like a suction cup – via the gasket.  So lifting the lid also lifts the inner pot.  To break the seal, lightly tilt the lid at an angle.

The next difficulty, common to electric pressure cookers of this body type, is a little dangerous to anyone standing nearby when the cooker is being opened.  Some of the condensation, which is still super-hot,  seems to hide in the nooks and crannies of the lid and could come dribbling out on any nearby hand, pet, or child – always handle the lid with caution.  Once the cooker is open, turn it upside-down over the cooker (so any hot liquid goes back in the cooker) and place the on the counter inner-side up.

We generally compare the pressure cooker being reviewed with ones in the same class. Since the Instant Pot is the first  digital pressure cooker we’ve had for in-house testing, we roped-in the knowledgeable Barbara Schieving, of Barbara Bakes fame, who just launched a new pressure cooking blog.  She followed the same testing procedure and gave us comparative data for her 1000Watt Cuisinart EPC-1200 pressure cooker to use in this review.

Though both Instant Pot and Cusinart reached pressure at around the 11 minute mark, our tests had some surprising revelations.  Instant Pot only had an average 2% evaporation during ten minutes of pressure cooking (compared to Cuisinart 4% and most stove top pressure cookers 3.5%) !

We used the Instant Pot several times a week for five months and have not experienced anything breaking or not working correctly during that time, nor have we received any direct reports of problems with this pressure cooker.

Clean-up: (3.5 out of 5 stars)

Instant Pot Lux Dishwasher

  • Inner pot is dishwasher safe
  • Outer body wipes clean
  • Lid hand-wash only,  little complicated to clean and dry
  • 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 un-screwed by hand

Instant Pot Accessories


The instant pot comes with a rice paddle, soup ladle, 6 oz ( 180 ml)measuring cup and extra-tall trivet.

Other Details:

  • 3-ply Stainless Steel cooking insert
  • Available Sizes:6L (6.34qt), 5L (5.28qt)
  • Floating valve with (70-80kpa) 10.1-11.6 PSI working pressure
  • Maximum Cooking Temperature measured at high pressure: 105.6°C (222°F)
  • 1000 Watt
  • Cord Length: 57″ or 1.2 meters
  • Width: (opening of liner) 8.6″ or 22cm, (internal base of liner ) 7.5″ or 19 cm, cylindrical; Height (of liner) 6.1″ or 15.5 cm; Dimensions: 13.4″ (34cm) wide and 13″ (33cm) tall; Weight: 11.5 pounds or 5.2 kilos (liner) 1.8 pounds or 837g
  • 1 Year Limited Warranty
  • Made in China
  • InstantPot IP-LUX60 Instruction Manual
  • Manufacturer Website: Instant Pot
  • Recipes on this website using Instant Pot pressure cooker

Some  images and illustrations in this review are from Instant Pot and were used with permission.  They include: Safety diagram, cross-section of  encapsulated last-resort pressure release, control panel and pressure cooker accessories.

Conclusion and Score:

Instant Pot Review Score

It is important to note, that Instant Pot – as a company – has gone to great lengths to educate the public about electric pressure cookers.  Their company website is a goldmine for anyone interested in learning more about electric pressure cookers.  For example, the history of electric pressure cookers and comparison tests between their electric pressure cooker and a stove top working on an electric coil.

Instant Pot has earned “Very Good” score from us for their feature set, stainless steel cooking insert, easy operation.

Many of the dings it received are not exclusive to this brand, many of its peers suffer of similar problems like scorched tomato based recipes, the lid suctioning to the base, and condensation being trapped in the nooks and crannies of the lid.

While a couple of other dings, like single pressure level and no-pressure alerts, Instant Pot assures me will be corrected in the next model – they release a new one every 12-18 months with new features and improvements.

NOTE: This review was fact-checked by Instant Pot’s Canadian design team prior to publication.

To Purchase:

U.S.A. and Canada only 

Europe, Australia and Asia:

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.

Similar Posts


  1. Only Hip Pressure Cooking can make an electric pressure cooker seem appealing to me! Love the first photo… everyone usually tries to hide the cord, you left it in.

    Brilliant! Just like your recipes.

    Keep up the good work.

    Any plans to review more electrics?


    1. If another electric pressure cooker manufacturer send me a sample, I will test and review it.

      Thanks for all the nice comments.



  2. I have owned many electric pressure cookers over the years & I must say that the Instant Pot is my favorite. I especially love that it has a stainless steel pot. No more non-stick coatings peeling off. This was the reason I bought this one. It’s very good with the cooking choices too.

    1. jb, thanks for stopping buy and telling us your experience!



  3. Since new pressure cooker models frequently become available, it will be helpful in all reviews to note the exact model that is being reviewed as one model designation is sometimes very similar to a previous model. I’m assuming this review is for the Instant Pot IP-LUX60.

    1. We always put the model number in the HIP Score Card at the bottom of the review. But you are right, the model number should be more obvious. I have updated the review so the first mention of Instant Pot includes the model number.



  4. I use the Instant Pot almost every day for months now……I love it and agree with your review.
    My only wish would be a larger size, however, that is just for me!

    1. Great suggestion Teresa!



  5. Thanks for your review of the Instant Pot, Laura. I’m wondering though about what seems to be an important omission to your review procedure.

    You wrote, “We did not test the cooking programs or cooking delay function.” I can understand not necessarily testing the cooking delay function as it would not likely to be used frequently, but I am curious as to why you did not test at least some of the cooking programs.

    In my opinion the presence of the built-in programs are one of the most important and likely reasons people buy electric pressure cookers rather than stovetop pressure cookers. They like being able to simply press “soup”, “poultry”, “meat/stew”, “bean/chili”, “rice”, “multigrain,” or “steam” and they’re off and running without much thinking or monitoring being required.

    1. In preparation for future electric pressure cooker reviews I had to set a standard. I chose to focus on the standard recipe set that I use for all cookers and the manual mode.

      There just isn’t enough time to cook a same recipe that I’ve cooked in other cooker on each setting three times. If I were to choose just one or two cooking programs, which ones? How could I compare the results with another electric cooker with different programs?

      To rate the Slow Cook program, I would need to have a slow cooker for comparison. To rate the rice cooker program, I would need a rice cooker. One model (not instant pot) has a fry program. I would need a deep fryer to compare. As you can see, testing each program would become an expensive and time-consuming proposition.

      There are just too many differences between cookers and their programs to do a fair or useful comparison of the programs between them.

      To be fair to all electric pressure cookers, I had to restrict the testing to a criteria they would all have in common.

      I hope that answers your question, and that you come back to read the comments of Instant Pot owners and their opinions of these programs in the comments section.



    2. I see your point Laura, I think it’s worth noting that this is not your regular pressure cooker as it combines other functions. I do have and Instant Pot the latest 6-in-1 model, have used it for about a month and a half now. I must say that while I’m a bit dissapointed in other cooking programs (slow cooker I feel cooks at a higher temperature than my WGP multi-cooker thus when I left brisket in it for 8 hours, it dried out :( and rice function really doesn’t produce the same result as a rice cooker – rice gets sticky no matter what, also because it really is cooking it under pressure), I came to realise, that I can’t expect this appliance to be excellent at every function and comparible to original devices that are built just for that, so I just have to figure out how to utilize these functions better (it makes perfect risotto and sweet rice, that needs to be sticky) and my chicken broth is actually coming out better than in the slow cooker (and my house doesn’t smell like chicken soup for 8 hours while everyone is sleeping). I love my Instant Pot and one thing I disagree with on this review is ease to clean – I find it very easy and I never get anything stuck under gasket? Not sure why, I do pay attention not to overfill it.

      1. Hi Maya,

        The slow cooker function being on higher temperature isn’t Instant Pot’s fault. This is actually pretty common with new slow cookers these days thanks to the government standards to protect public health. So to really get slow cooked meal will have to be done either in an oven using the stoneware or antique slow cooker. Or just shorten the cooking times. This is an unfortunate change as it’s never been a problem or widespread issue for 50+ years.

        I prefer cooking with high pressure as it practically the same to me anyway vs slow cooking.

        Hope this helps.

  6. Actually cleaning that trough where the lid sits is pretty easy to clean. Get a sponge paint brush, wet it and run it around that trough. I use a 1 inch brush — I got a bunch of them for a dollar one time when the craft store has a sale but they are available cheap most of the time. I just use one until it starts looking a little ragged and then a get a new one. Just rinse it well after you use it and save it for just that one purpose.

    1. What a great idea, Gayle. Thanks for sharing it with everyone.

      I kept trying to stuff the corner of a normal sponge into that trough, and the metal tabs kept getting in the way of cleaning it.



  7. Love the thorough review. Makes me want to buy next year’s Instant Pot. Thanks for inviting me to help with your testing.

    1. Barbara, thanks so much for helping me with this review with your Cuisinart!!



  8. Are there any electric pressure cookers which can cook food at 15 psi pressure? Would you test an electric cooker which cooks at 15 psi – if it exists?

    1. I can’t give you a definitive answer as to whether there are electric pressure cookers that COOK at 15psi. There are electric pressure cookers that can REACH 15psi, but they may not necessarily cook at that level. I haven’t found a common way for electric pressure cooker manufacturers to communicate this information.

      I would absolutely test and report on a 15psi electric pressure cooker, if the manufacturer sent it to me for review.



    2. The Nesco Pressure cooker reaches 15 psi. I love it so much that I have bought 4 of them (3 as gifts, and one for me).

      BTW, the Instant Pot Stainless steel insert fits the Nesco (6 qt size). I am not a fan of non-stick, so that’s what I use.

    3. MomMom,

      Nesco REACHES 15psi, but it does not COOK at 15psi – no electric pressure cooker does- their structure cannot maintain that pressure for very long.

      Some electric pressure cookers, including Instant Pot reach a peak of 15psi when they are is pre-heating for the initial pressure cooking. Then, after they reach pressure the heat is regulated to a max of 12 psi – some manufacturers round this up and say 13.



  9. I’m enjoying cooking with my InstantPot, and use it enough to leave out on the counter. I love the sturdy and attractive steel insert. I don’t like the flimsy non-stick inserts found in most electric cookers.

    I’ve only tried two programs though, the rice and sauté, both of which worked well. I thought the minutes the machine uses for the rice setting would be too much time, but the rice turned out fine. On saute the cooker quickly comes up to a good heat for browning–very satisfactory.

    So far I don’t really miss having Low pressure function, maybe because I also have stovetop PCs. I plan to try making hardboiled eggs in the InstantPot, just to see if they can be cooked at the InstantPot’s pressure (~11 PSI), perhaps for less time than one would use at Low pressure. Pressure cooking is the only way to boil eggs now, as far as I’m concerned.


    1. Hi Julie, so glad you’re enjoying the hard-boiled egg technique and thanks for telling us about your experience with Instant Pot!



  10. Is there a guide or FAQ to convert stovetop pressure cooker recipes to electric ones?

    I recently received the Cuisinart electric model as a gift and see that there are a very limited number of recipes which are written for electric PCs.

    Thanks and love your site!

    1. All the recipes on this website are written for both electric and stove top pressure cookers. Since I write the pressure cooking times in a range, always use the longer range for electric. Rarely – mostly for grains – the cooking time is the same.

      – “Natural Open” for an electric to match a stove top pressure cooker recipes means turn of the cooker, count 10 minutes and release the residual pressure.
      – Some recipes may require 1/2 cup more liquid just check your manual to see what your cooker needs and always use that as the minimum.

      There aren’t too many other differences that come to mind at the moment. Not enough fodder for an article. ; )



  11. Thanks, L!

  12. On Nov 11,2012,on this blog, I found your comparison amongst the Instant Pot, Cuisinart, and Fagor electrice cookers. I’m certain it was here somewhere. Could you direct me to the url. Maybe I was dreaming.

    Thanks for doing such an informative job.

    1. Tina, you’re on the right place!

      There’s alot of information here. I compared the performance of Instant Pot with Cuisinart under the heading “Comparison” on this page.



  13. I really enjoyed your review. It is great to see people in Europe testing and using electric pressure cookers. In the US there seems to be lots of choice available and there seems to be lots of choice in China (it looks like most electric pressure cookers are actually built for the Chinese home market which is 220v with a few models being modified for the US market). But there only seems to be a couple of rather limited models available for the European market. Do you know if anybody is going to be marketing more advanced 220v electric pressure cookers like the Instant Pot in Europe?

    I’ve been able to find 3 Electric pressure cookers in the UK:

    1. I know that Instant Pot plans an international release at some point – though I don’t know when.

      There are two more electric pressure cookers in Europe that you may want to research: Moulinex’s Cookeo and Samsung Cukcoo.

      If anyone reading this has more to add, please do!



    2. That’s for your reply. It would be great if Instant Pot did – they’ve a really helpful website which would be great advertising and help for people in Europe if somebody was to sell models from this side of the pond. Their cookers look like they are produced by Midea who normally produce them for a 220v supply.

      Moulinex’s machine looks quite something – but for that sort of money I’d like stainless rather than non-stick. There is a shop which sells lots different 220v models but they are all in Chinese and I don’t know how reliable the company is.

      What I’m really interested in is being able to set up the machine before going to work and returning to a cooked meal. It sounds very like many electric pressure cookers could do that – and I could put some of the food in frozen which will keep everything else cool during the day while it defrosts. It this a sensible idea?

    3. Mike, it is not a good idea to leave food at room temperature for more than an hour – even if frozen.

      What I recommend you do, is load-up the ingredients in the inner pot in the morning (or night before) and put it in the refrigerator. When you get home you can just drop that into to the pressure cooker and have dinner in about 20-30 minutes without fear of decaying ingredients or food poisoning.



    4. Agree that leaving food out at room temperature for more than an hour is not wise and risks food poisoning.

      However loading up the ingredients in the morning or night before IN the Instant Pot will mean that the pot gets very cold and adds to the time the food will take to get to pressure. While a bit of an extra step, how about combining all the ingredients you will be cooking in a bowl of some type that you can quickly dump into the Instant Pot when you’re ready to cook your dinner.

    5. I’ve noticed that there seems to be quite a following for electric pressure cookers in Spain. They don’t look as neatly made as the instant pot but seem to have some quite nice features – like being able to set the temperature. There also seems to be quite a following on the internet with recipes and advice such as this site:

      I’m sure what they are like though and would be grateful for comments. (Being in the UK I’m looking for a 240v model otherwise the Instant Pot would be right down my street.)



  14. I bought an insta pot a couple weeks ago. So far I am liking it. Made pea soup, including prep, in an hour. Added some white beans for something different. Turned out very good. I did do a quick half hour soak in hot water on the white beans.
    Made some pork short ribs from frozen to pull off in 40 minutes. So far my only (slight) con is cleaning under the outer pot and base as mentioned. I found a new cheapy tooth brush in the drawer. Works great to scrub under the outer pot. That sponge paint brush is a good idea too…

  15. I just got this and used it for the first time. I have never used a pressure cooker before. I tried a pot roast using a recipe I found on line. I wanted to brown it first, but the cooker would not budge from the medium saute setting. I then added the 4 cups of water from the recipe and set it to pressure cook for about 35 minutes. When done all the liquid was gone and the meat on the bottom was burned. Is this from the vent thing not sealing? The review says it’s tricky to know if it’s in the right positition. I’m kind of afraid to try anything else until I figure out what went wrong with this. Please advise since I am new at this.

    1. The pressure cooker should release some steam while reaching pressure, then when the counter starts counting down the cooking time, no more vapor should be exiting the valve.

      Four cups of water should not evaporate in 35 minutes! Definitely practice with water or potatoes a couple of times to get the hang of it before damaging another expensive piece of meat!

      The valve has to “dangle” in the middle position.



  16. I have the Insta Pot and so far love it. Having had several other EPCs over the years, I find this a step up. I use it at least 2-3xs a wk for the past few months and am always satisfied with the results. I have found your site and info great. Thanks for it.

  17. Great review Laura, thanks.

    I have the Fagor 3-in-1 and my stove top Fagor pressure cooker has been retired to the garage. I really like the automatic operation; not having to wait for it to get up to pressure and turning the stove down and then listening for the timer to tell me when to turn it off.

    One thing I was wondering about is the inside dimensions of the cooking pot. I cook my daily morning mush with the bain marie method because the mush is not wet enough to cook directly in the pc. I cook it in a 4 cup Pyrex measuring cup; the cup’s handle makes it convenient to use. With the Fagor 3-in-1 the measuring cup fits.

    1. Lumpynose! It’s always a pleasure to hear form you. In the review, under the heading “Other Details”, you will find the measurements for the opening and base of the liner.

      Having JUST broke my 4-cup pyrex cup that I carefully brought back from the US as a carry-on item, while managing two small children on a very long trip with three airplanes and two taxis… I cannot confirm whether it can fit in the Instant Pot. : (



    2. Great, thanks. Next time you’re back stateside hit TJ Max, they have an interesting cookware section and mine always has some of the larger Pyrex cups.

  18. Laura,
    I so want to get this InstaPot, but am worried there is no low pressure option.

    On my cuisinart I am returning there is, but i don’t like using non stick.

    Any comments how i can adapt this machine for low pressure recipes.

    David from NY

    1. Ciao David,

      Generally, you can cook something shorter to make up for the extra pressure but there are two low-pressure recipes that don’t do well in the Instant Pot. The first is the easy-peel-hard-boiled egg (the egg shell will crack), and the second are the pasta recipes with tomato sauce (the water level is just TOO low for the Instant Pot to handle so the tomato scorches on the stainless steel base).

      Instant Pot told me their next model will have two pressure levels – that should be out in Spring (a few months).



  19. I’ve been coveting this for quite some time…Maybe it’s time to take the plunge.

  20. Thanks for the great review Laura. Going to pick up an Instant Pot when they come out with their next model which, hopefully, cures the single pressure level ding.

    1. Latest word from the manufacturer is July 2013 for the next Instant Pot model.

      1. Any update from the manufacturer?

        1. Yes, the release date has been pushed back – they want to make sure the next model is flaw-less and have had some delays due to their testing results.



  21. I lost my kitchen (along with my house) right before Christmas due to fire Didn’t cook in the hotel and hadn’t been able to handle the small, empty kitchen in the rental house.

    I decided to try the Instant Pot – although I had NEVER used a pressure cooker before. Hoping that FAST got me cooking again. I’ve been using the automatic settings – too intimidated to try it alone. Had to finish the brown rice on the stove top, and my pot roast was edible, but tough. Cooked it another 30 minutes the next day and it was fine.

    I’m definitely enjoying the cooker – but probably need to use the manual setting more. The recipes I’ve chosen have all been for the electric cooker but the time seems to be insufficient. On the up side, the potatoes and carrots alongside the beef were cooked to perfection! I’ll get the hang of it!

    Cyndi, cooking again (sort of)

    1. Cyndi,

      What a heart-wrenching story to loose everything and have to start over again. You’re doing it right this time!

      For recipes on this website, use the manual mode and the long end of the recommended cooking times. If the cooking time is 5-7 minutes (use 7 minutes with the Instant Pot).

      Certainly it takes A LOT of courage to recoup from such a traumatic event.

      You can do it!



  22. Based on your review here, I decided to get an Instant pot. Personally, I find the lack of a low pressure setting to not be a problem. For me, I just cut the cooking time in half and use a natural release.

    For example, I hard-boil two eggs with the manual setting for four minutes and then let it release the pressure naturally for about two or three minutes. It may be my individual model, but I’ve not had to modify cooking times either even here in Denver. Everything’s pretty much cooked normally.

    Thanks for the review.

    1. Grace, thanks for coming back to share your discovery!



  23. As American now living in Germany when I first come here I bought a WMF Perfect Ultra. It work’s very well however having to mind it on the cooktop was a pain to me. I wanted a electric one. My brother has Instant pot and loves it. Very hard to find any electric PC here. Then I found A Cookeo from and ordered it. Shipping to here was very cheap and most of Europe. I must say for a novice the built in recipes are quite good but I use it on manual mode and it works very well. The construction seems top notch. The inner pan to me looks like its enameled and cleans great . I highly recommend it.

    1. Monty, that’s a great solution! I’m using InstantPot in Italy with a voltage transformer but yes.. the shipping to Italy costs almost as much as the pressure cooker! Can you keep us updated about how your pressure cooker is working for you and how you like it?

      Please start a discussion in the Pressure Cooker Forum:



  24. Wondering if you’ve heard from the manufacturer as to whether they’re any closer to an ETA for the new model?

    1. Latest word from the manufacturer is that the new model will come in December 2013 – there has been some delay because they discovered some things they need to fix during testing.

      Discovering things to fix is great news, because few electric pressure cooker manufacturers test their cookers as thoroughly as InstantPot or at all. About a year ago an electric cooker that was promoted by a chef on a TV shopping channel had an 80% failure rate!



      1. No complaints here; been tempted on the current model but figured if new features were right around the corner it would be worth the wait.

  25. I wish someone would test the slow cooker feature of this pressure cooker, all you see is the pressure mode. I originally looked at this as a slow cooker replacement, but gave up for lack of info/reviews. Went with just a stove top pressure cooker a Fagor Duo, still looking for a slow cooker. I dislike standard slow cookers because they really are not low/high in cooking but rather slow/fast aka they crawl to some 190 degree temp in 4/8 hours, you better hope, pray the temp gets past the 140 F mark fairly quick.

    Since the InstantPot is regulated by temperature sensing, not pressure, I would think if it uses the same sensing it would make a good slow cooker. What you want is something that takes the food to 140 F quickly, to stop spoiling, then figures out the remaining cooking time and crawls, adjusts to a 190-198 range to end the cooking, aka go to warm, at the desired set ending time. It gets around that 4/8 hour limit of the standard crockpot.

    Gee, it is also a rice steamer, right? You do not hear much about the steam mode. Guess everyone just pressure cooks their rice in the Instant Pot. :) :)

    1. I’m surprised no one’s talked about its slow cooker features. I’ve used it on the slow cooker mode for Swiss steak, and it works very well in that regard. This is both my first slow cooker and my first pressure cooker, so I can’t give you a fair comparison. From what I’ve read, though, it gets hot fairly quickly, and it also cooks faster than an average slow cooker. My guess would be that the inner liner being made of stainless steel contributes to the more rapid cooking times as well as the very thick outer walls of the Instant Pot.

      If I’m not mistaken, while the stoneware of your average slow cooker is excellent at retaining heat, the stainless steel is a better conductor of heat. If you have any more questions, please let me know.

      1. Grace, thanks so much for your contributions.

        I did use a slow cooker many years ago when I lived in the US – not really for slow cooking but I was making herb-infused olive oil. Even the lowest setting would get the oil burning so basically I would put it on low for about 10 minutes and turn it off – letting the radiant heat from the slow cooker’s ceramic insert do all of the work.

        Therein lies the difference (in my opinion) between Instant Pots’s slow cooker feature and a traditional slow cooker: latent radiant heat. Instant Pot’s stainless steel insert only heats at the base (where the aluminum disk is). The plain ‘ol stainless steel sides don’t heat up too much. According to my Instant Pot contact Instant Pot’s slow cooker feature reaches the exact same temperatures as a slow cooker – but, remember, all of that heat is coming from the bottom and not the sides.

        What is important here, though, is the experience of readers who’ve cooked the same dish in their slow cooker and their Instant Pot. So, I’m looking forward to reading their observations!!



    2. OCI, I know this doesn’t necessarily answer your question, but I’m pretty sure you could just cook rice in it like you’d normally do in a rice cooker. You’d just need to make sure the pressure valve was im the venting position. I can’t speak to the times or ratios because I’ve not done it that way.

    3. Each rice variety has it’s own liquid requirements and cooking times. I generally do not recommend anyone any pre-set rice program.

      We have very detailed ratio and timing charts in the pressure cooking time tables here.

      Also, two ways to pressure cook rice!



Leave a Reply

Your email address will not be published. Required fields are marked *