Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart
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Size: 6 Quarts
Features
- 7 Cooking Functions: Pressure cook, slow cook, saute, steam, make rice, yogurt, or simply keep your meal warmall in one appliance
- Customizable Smart Programs: Tackle every recipe with 13 one-touch options, from hearty soups to decadent cakes
- Safe & Easy Steam Release: The Easy-Release steam switch ensures fast, safe, and simple steam release every time
- Good Food Done Faster: Cook up to 70% faster compared to slow cooking methods
- Pro-Grade Cooking Pot: Crafted from stainless steel (18/8) with a tri-ply bottomperfect for searing and sauteing like a pro
- Family-Sized Capacity: The 6-quart capacity is perfect for up to 6 servingsideal for families, meal prep, and batch cooking
- Quick Cleanup: No more fighting about who has to do the dishes. The dishwasher-safe lid and inner pot make clean-up a breeze
- Power-Packed Performance: 1000 watts, 120 V 60 Hz, UL & ULC Listed
- Proven Peace of Mind: Features over 10 safety mechanisms, including overheat protection, an easy seal safety lid lock, and more to keep cooking worry-free
- A Little Extra: Includes a stainless steel steamer rack to keep you ready for anything
Description
The Instant Pot Duo: the original all-in-one cooker that made fast, versatile cooking a household staple.
Brand: Instant Pot
Capacity: 5.68 liters
Material: Stainless steel
Finish Type: Stainless Steel
Product Dimensions: 12.2"D x 13.38"W x 12.48"H
Special Feature: Programmable
Wattage: 1000 watts
Item Weight: 14.6 Pounds
Control Method: Touch
Operation Mode: Automatic
Special Features: Programmable
Wattage: 1000 watts
Control Method: Touch
Operation Mode: Automatic
Voltage: 120
Smart Home Compatibility: Not Smart Home Compatible
Controller Type: Push Button
Closure Type: Inner Lid, Outer Lid
Capacity: 5.68 liters
Item Dimensions D x W x H: 12.2"D x 13.38"W x 12.48"H
Item Weight: 14.6 Pounds
Material: Stainless steel
Finish Type: Stainless Steel
Is the item dishwasher safe?: Yes
Brand Name: Instant Pot
Model Number: DUO 60
Warranty Description: 1 year manufacturer warranty
UPC: 810028585201
Part Number: IP-DUO60
Unit Count: 1.0 Count
Included Components: 1
Item Type Name: Electric Pressure Cooker
Manufacturer: Instant Pot
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Top Amazon Reviews
Size: 8 Quarts
I love this Instant Pot! It's easy to use, cooks food quickly, and saves a lot of time in the kitchen. I've made soups, rice, and stews with great results every time. It's a versatile appliance that makes cooking much more convenient. Highly recommend!
Reviewed in the United States on June 18, 2026 by Romario Foster
Size: 6 Quarts
The Instant Pot is the best pressure cooker I've ever used. 【What's so great about it?】 1. High-quality build and generous materials. The stainless steel inner pot is very thick and heavy; you can use it directly as a stainless steel pot on your gas stove. 2. For stewing meat, the three pressure settings can satisfy any texture you want. Whether it's firm like braised beef or tender, fall-off-the-bone meat, it works perfectly. 3. Besides stewing meat, you can also make red bean paste, steam rice, etc. 4. Extremely easy to clean; the silicone sealing ring on the lid is easy to remove.
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Reviewed in the United States on June 19, 2026 Reviewed in the United States on June 19, 2026 by LUORONGSHENG
Size: 6 Quarts
Great product, incredibly reasonably priced for an appliance of its nature. Easy to use easy to learn not that hard to clean. I've done pork loin chicken breast and pulled pork in it and it makes the meat incredibly tender!
Reviewed in the United States on June 22, 2026 by Dalton Kristofits
Size: 3 Quarts
Here’s a clean, honest, experience‑driven review for the Instant Pot Duo 7‑in‑1 Mini (3‑Quart) that reflects exactly how you use it — no recipe‑app fluff, no marketing filler, just the real value it brings to your kitchen. The Instant Pot Duo Mini (3‑quart) has completely changed how I cook. I don’t care about the recipe app or the long feature list — what matters is that it actually solves problems that traditional stovetop cooking and older pressure cookers never handled well. What Makes It Stand Out - Porridge perfection — even with tough grains and beans. This is the first appliance I’ve used that can fully cook all the tricky porridge combinations: mixed beans, grains, oats, barley — everything that normally takes forever on the stove or never softens properly in a standard electric rice cooker. The Instant Pot handles them effortlessly and consistently. - A pressure cooker that’s actually easy to use. I own two traditional pressure cookers, and I never use them because they’re not intuitive and feel like work. The Instant Pot is the opposite — simple, safe, and straightforward. I actually want to use it. - Oxtail soup came out perfect. Deep flavor, tender meat, and zero babysitting. And I didn’t have to heat up the entire house by running the stove for hours. - The 3‑quart size is ideal. I prefer smaller appliances for 2–3 person meals, and this size is perfect. It doesn’t take over the counter, and it’s much easier to clean and store than the larger models. - No more overheating the kitchen. Slow cooking, braising, and long simmering dishes no longer turn the house into a sauna. Everything stays contained and efficient. Bottom Line If you cook porridge, beans, grains, soups, stews, or anything that normally requires long simmering, the Instant Pot Duo Mini is a must‑have. It’s powerful enough, small enough, and simple enough to use every day. For me, it’s a true game changer — and easily replaces multiple appliances I used to avoid. This is the kind of kitchen tool that earns its spot on the counter.
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Reviewed in the United States on March 18, 2026 by Placeholder
Size: 6 Quarts
Some of the positive reviews here have expressed many wonderful aspects about the Instant pot which I don't feel the need to repeat. I agree with all of them! I've been a stove top pressure cooker person for over 20 years and wasn't really very knowledgable about electric pressure cookers. Lately I've been searching online for pressure cooker recipes and I started noticing how many people love their electric pressure cookers. I was drawn to the convenience of "set it and forget it" as well as the many other functions electric pressure cookers offer. Addressing Cook's Illustrated advice on pressure cookers: In spite of what Cook's Illustrated said about electric pressure cookers, to me electric pots like this that perform several functions should not quite be placed in the same category as stove top pressure cookers. In my opinion they should not be tested together unless one is a designated Electric Pressure Cooker with no other features on it. It's almost trying to compare apples to oranges, so to speak. (BTW I am a Cook's Illustrated addict!- I learned to cook from them...) Although I have not had the Instant Pot long I can tell it will be a very useful time saving addition to my kitchen right along side my regular pressure cooker. I have two stove top pressure cookers, and have tried to use both to cook two different things at the same time but found it too cumbersome and attention draining to use both at once. Not a problem with the Instant pot! It's easy to fire both of them up simutaneously because Instant Pot takes over and requires very little monitoring. Example: We love greens and now I can plop them in the Instant Pot while I have something going in the Kuhn Rikon. Perfect! Talk about a fast dinner! Easy cleanup too. Note: Pressure cooking retains up to 90% of nutritional value of food over stove top methods,...as well as easier cleanup. That includes no wiping off the top of your cooktop/range. I chose the Instant Pot because after researching all of the other brands it appeared to be the cooker with the least complaints, as well as the fact that it came with a stainless steel bowl. Healthier and nothing to peel off! I was ready to order last year's model but saw that this new model was about to be released and that it also made yogurt which is a huge plus for us, so I waited. I'm really impressed with the quality of this cooker! It feels and looks like it was very well thought out and constructed. It's channel on youtube is very thorough, covering every detail about InstantPot including instruction for usage as well as troubleshooting and care. After receiving, having watched most of the videos on youtube, I carefully went through the manual and went through the trial run which the manual suggested to try first. From there on it was smooth sailing and easy to figure out. Both dishes I tested which were brown rice and Ossobuco turned out delicious. I will make a change in the Ossobuco next time. I used "Stew Normal" and next time I will go "Stew Less" because the meat was a bit overcooked for my liking. The flavor of the broth was awesome though but I cooked the meat a tad too long so that it released too much flavor into the broth. The brown rice was perfect. I have to say that I was impressed at how quickly the pot came to pressure, especially with hot liquid. I did not heat the liquid for the rice but the braising liquid for the lamb I let heat up on "saute high" before I added the lamb and put the lid on. It came up to pressure quickly. NOTE/TIP: I pre-heated lamb braise liquid mix to simmer because there were diced tomatoes in the braising liquid and I wanted to give a quick stir before placing lid on so they wouldn't sit in one place for long against the super heated bottom and possibly burn before coming to pressure. It is a good trick for me if I have questions with mixes of tomato sauce or sweet items in pot. Simmer/boil it first and stir right before putting lid on to bring it to pressure. So far I am loving the InstantPot. It's extremely user friendly and appears to be very good quality. It performs as described. I look forward to trying new recipes plus using it along side my stove top cooker. I'm finding that everything that comes out of a pressure cooker simply tastes better, even simple potatoes and carrots! It's a learning curb with the timings, but once you "get it" I think most anyone would agree that food tastes better when cooked in a pressure cooker. Time will see how well the Instant Pot holds up! PS: A bag of Trader Joe's Kale, (triple washed) steamer fan, two cups of water, 5 minutes on LOW pressure, quick release= perfection! No salt needed nor butter or anything else! The natural salt comes out in the Kale! Swoon worthy! I heated the water first on Saute' High to a boil before adding the kale and put the top on. Update November 4 2015: I now have 2 Instant Pots, one which is the Smart Pot Blue Tooth model. I use both of them all the time. I've also purchased 3 Duo's for gifts. Everyone loves their Instant Pot!
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Reviewed in the United States on January 15, 2014 by Mona Lisa (M.W.)
Size: 8 Quarts
Admittedly, I am a Ninja fan, and have been using a Ninja Foodi OL700 for the last 3 years. I have loved the versatility of this pressure cooker since it has only one lid and functions include Steam and Cook, Broiling, and so much more. Alas, my beloved pressure cooker has been giving me an error message that, according to customer service, indicates the circuit board is going. Although I will continue to use it, I know it is dying and have been on a mission to find a replacement for it. Since the available Ninja Pressure Cookers have 2 lids, I don't want to have to store a separate lid. I did research a number of different pressure cookers and the options they provided, but none of them met my basic requirements. Since Instant Pot is a known and trusted brand, I found this pressure cooker. Granted, it doesn't have all of the functionality I had gotten used to, but it would accomplish most of the tasks of a pressure cooker with the options that are important to me. In my testing, it preheated for both steaming and pressure cooking in about 8 minutes which is faster than others I tested. So, what do I like about this pressure cooker? 1) The stainless steel cooking pot is easy to clean and doesn't stain or wear as the cooking pot provided for the Ninja OL700 pressure cooker. This is a definite plus over the Ninja pressure cooker. 2) The cooking pot has handles for removing the pot from the pressure cooker. This is definitely a plus as most pressure cookers, including Ninja, require heat-resistant gloves to remove the pot from the cooker. 3) The handles on the insert pot also hold the pot in place for stirring. With other cookers, you have to hold the pot with heat-resistant gloves when you stir the contents so that the pot doesn't spin. 4) I use my pressure cooker for steaming vegetables I grow at least 2 times a week. Some of the pressure cookers I found steamed under pressure. This pressure cooker does not steam under pressure. So, a vented glass cover can be used for steaming. This makes cleanup easier as the pressure lid is more difficult to clean and dry than a glass lid. I bought the vented glass lid to use for steaming in this unit. In addition, you don't have to empty or dry the condensation collector when using a lid for steaming since the steam and water stay in the pot. 5) The sauté' mode of this pressure cooker allows selection of multiple levels of heat whereas other have only low or high as options. Since I often make gravy using roast dripping, I have found that low is too low and high boils. Since gravy requires simmering, neither if these options works. I like that I can select the heat level I need with this model. 6) Settings are retained for each function. So, you don't have to reset setting when using the same function multiple time as I do for steaming large batches of veggie greens. 7) Preheats faster than other units I tested. It took about 8 minutes to preheat for both steaming and pressure cooking starting with cold water. I appreciate that I don't have to use preprogrammed settings when I don't need to, and when I do, the settings are easily changed. Overall, I am happy with this pressure cooker. It doesn't have all of the functions my Ninja Pressure Cooker has, but it works for what I need, and it is the best I have found. UPDATE 08/10/25: I have been using this pressure cooker for about 4 months, and use it almost every day and sometimes twice in a day. I have grown to love this pressure cooker even more than my beloved Ninja pressure cooker. It lacks some of the functions of the Ninja unit such as air frying, but I have multiple ovens that air fry. My primary uses for t pressure cooker is for pressure cooking and steaming. The stainless steel pot is so much nicer and easier to clean than the non-stick pots, and it doesn't stain or wear out as the non-stick pots do. For steaming, I have the cover that fits the pot, so I don't have to clean a pressure lid. The handles on the pot prevent the pot from rotating when ingredients are stirred, and facilitate removal of the pot without heat resistant gloves. Multiple levels for the sauté mode are so very useful for making gravy from the drippings of a pressure cooked roasts which are cooked to perfection vs. other methods of cooking. I could go on and on about what I love about this pressure cooker. I can only say, if you are looking for a great pressure cooker with a lot of functionality, this is the one to buy. I hope this review was helpful for you.
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Reviewed in the United States on May 30, 2026 by Kindle Customer
Size: 6 Quarts
I LOVE my Instant Pot! But I will be the first to admit that it can be a little intimidating at first, and it can feel like it has a steep learning curve (and I'm a tech reviewer and tech lawyer, and one of those people who generally just jumps in and figures things out without reading the manuals ("Manuals? We don't need no stinkin' manuals!"), so for me to feel like I'm not 'getting' something ..well, yeah. So if you are feeling a little bewildered by your new Instant Pot, *you're not alone*!) Plus, the manual does *not* include certain information that I, at least, was looking for. Such as, how long is each pre-programmed cooking cycle? Exactly what temperature do the various sauté settings heat to? Things like that. So, here are a few tips that have really helped me to finally 'get' it, plus instructions for two things that you can make in your Instant Pot that will change your life: incredibly easy perfectly poached eggs in 2-3 minutes, and baked potatoes in 12 minutes. First, it is almost impossible to mess up with this thing to a point of being dangerous, so if you're concerned about the exploding pressure cookers of yore, you needn't be (I said "almost", don't go overriding your pot's safety features and then blame me when you poke an eye out). The lid audibly tells you when its sealed (when you turn it clockwise), and the pot won't even build up much pressure if you haven't properly closed the steam release handle by turning it, too, clockwise. The most likely point at which a problem could arise would be if you try to open the lid (by turning it counter-clockwise) before all of the pressure has been released and normalized (so don't do that). The pot visually lets you know when it's safe to open the pot, by the float valve (the little silver post that pops up when the pot is pressurized) dropping back down flush with the lid instead of being popped up. Think of the float valve as the reverse of a turkey pop-up button, in the case of the float valve it's done when the button pops *in*, instead of out. The sauté function has three temperature settings: 'Normal' heats to 320 degrees, 'More' heats to 338 degrees, and 'Less' heats to 221 degrees (all in Fahrenheit) For pressure cooking, you will probably use 'manual' nearly all the time (nearly every Instant Pot cookbook I've read relies on the manual setting almost exclusively). So *don't* feel badly for not using all of those other buttons very much, if at all (I've never used any of the preprogrammed buttons). The preprogrammed settings each have their own timing, and *variable* pressure, which the pot manipulates by manipulating the temperature of the contents (the higher the temperature, the higher the pressure). That is primarily what makes them different from manual, which provides one consistent pressure (either high or low). However they *generally* bring the contents to high pressure, fluctuating the temperature a little so that the pressure fluctuates a little too, for a set period of time (the main exceptions to this are the rice button, and the multigrain button). Personally I just find it easier to use 'manual' and set the time that I want. After you hit 'manual' to start cooking, you then set the amount of time you want it to cook at pressure, after which you will have a 10-second grace period (for example to add more time, etc.), after which the display will switch to displaying the word "on". Then it will be a while before the display switches to the timer countdown. This is *normal*. The amount of time you enter is for how long it will cook *after it reaches full pressure* (either high or low pressure, depending on what you selected), and so the timer will switch on when it reaches full pressure. The cooking time in any recipe is the time *at full pressure*, not in total. So you need to take into account the time it will take to reach full pressure (which depends on many variables, including what is in the contents of the pot, what temperature they started at, and your altitude), *and* how long it will take for the pressure to be released and normalized (i.e. for the float valve to pop in, which of course is really "dropping in", but you get the point). And this brings us to the two different types of pressure release. All Instant Pot recipes will include (or *should* include) either one of these terms: natural pressure release (also known as NPR), or quick pressure release (QPR or QR). What these mean is simply either "let the pressure dissipate on its own" (natural pressure release), or "force the pressure to escape immediately by turning the steam release handle counter-clockwise to the open position (quick release). The reason for using quick release (QR) is not because you are too impatient to wait for natural release, but because your food will be over cooked if you don't get it the heck out of dodge once it's done cooking at pressure. A really good example of a food needing quick release is poached eggs (which come out *perfectly* in the Instant Pot (see how to poach eggs in the Instant Pot below)). On the other hand, lots of (if not most) foods need the natural release - it's part of their cooking process and processing time. Natural pressure release generally takes between 15 and 20 minutes. Quick pressure release takes about a minute, plus the hours spent in the ER if you forget to KEEP YOUR HANDS, FACE, AND ALL OTHER BODY PARTS AWAY FROM THE STEAM VALVE WHEN YOU DO IT!! Many people put a towel over the valve before they turn it, to help suppress the steam, which you may want to do (I don't because then I just end up with a scalding hot towel - but I also rarely need to do QR, and those times that I do, I'm sufficiently respectful of the power and heat of that steam to keep my distance). Finally, in my experience, unless you are doing a "dump everything in at once and turn it on" recipe, you will definitely want to have all of your ingredients ready to go before you start cooking. For example, for any recipe that includes sautéing in the pot first, then adding ingredients and then starting pressure cooking, you definitely want to have everything lined up before you start. Oh, wait, *this* is actually the final note: the stainless steel inner pot can take a real beating, and cleans up just fine..BUT...after the first use or so (it was after my first use) you will see little "stains" (not sure what else to call them) and, if you are anything like me, you will think "Oh no! I have ruined the beauty of this pot! How can I fix it?" It turns out that this is *very* normal (at least the 'staining', not sure about my reaction being normal :-) ). In my case I had made beans, and my pot now still bears the "imprints" of beans, even though it is completely clean..it's sort of like the chalk outlines from a little bean murder scene. ;-) I'm in an Instant Pot forum on Facebook where many IP cookbook authors are members (including JL Fields and Jill Nussinow) and they have all said that this is perfectly normal and just what happens (in fact they said it in response to my "Oh no, I've ruined my beautiful pot" post). Ok, I think that those are about all of the things that I had wished that I had fully understood on my first day with my Instant Pot. Oh, actually there's one more thing. I didn't fully appreciate, until several days in, just how amazing this aspect of the Instant Pot is: you can start something cooking in it, and then *walk away* - even leave the house, and it will finish cooking just like you instructed, and be *perfectly done*, and then it will *keep it warm for up to 10 hours*! Not keep cooking it, just *keep it warm*. For up to 10 hours! You can put something in there in the morning, leave for the day, and come back to a perfectly cooked whatever, just waiting for you! Booyah! (I think this is the thing that pressure cooker purists who try to talk people out of getting an Instant Pot, rather than a stovetop pressure cooker, fail to understand. You can't just walk away from a stovetop pressure cooker after the stuff starts cooking.) Now, here are the *the best* accessories (in my opinion) that you will want for your Instant Pot. You definitely will want this steamer basket for your Instant Pot (the Instant Pot comes with a little steaming trivet, but this steamer basket is *way* more useful - in fact it's how you make both poached eggs and baked potatoes). Actually you will want *a* steamer basket, but trust me, this is the one you want, both because of the big handle, the fact that the handle telescopes, and, most importantly, you can use it with or without the little legs flipped down, and when you flip the little legs down, they give you plenty of space for as much water for steaming as you could ever need without worrying about the water touching the food that's in the basket. Or, instead of, or in addition to, the above steamer, you can get this steamer basket and steaming rack / trivet set. The legs on this trivet are an inch and a half high (the rack that comes with your Instant Pot only gives 3/4 of an inch of clearance). and the flat-bottomed steamer is very versatile. Personally, I have both, as they each serve their own purpose, and the trivet that comes with the set is really useful for pot-in-pot cooking, at which you may also want to try your hand. Pot-in-pot (or "PIP") is where you put a second, smaller vessel inside your Instant Pot's main internal pot. There are different reasons for doing this, ranging from "I only want to cook a small amount of something like oatmeal" to "I want to cook a cheesecake in my Instant Pot" to "I want to cook two different things at the same time in my Instant Pot (like cooking beans, and having a bowl of rice on a trivet (see why you want a good trivet?) above the beans, steam cooking at the same time). For pot-in-pot cooking, I recommend any stainless steel vessel that is no greater in diameter than 7.5 inches, and no taller than 4 or so inches (your internal pot has a diameter of just over 8.5 inches and a height of about 6 inches). Lots of people use glass vessels such as Pyrex or Corningware, but I personally prefer to use stainless steel because if you drop it you'll just have a mess, rather than a mess plus broken glass. If you're really keen on making cheesecakes, steamed puddings, flans, and that sort of thing in your Instant Pot, you may also want to grab this stainless steel pot-in-pot 'dessert insert' pan set, which includes two stacking pans. and a rack to set them on which has handles that close up over the pans to secure them. You will also want this separate glass lid that is sold by the Instant Pot people. This lid fits on your *inner metal pot*, and this way when you are using your Instant Pot for *non-pressurized* cooking, such as when using it as a slow cooker, or with the sauté function, you will be able to see what is going on in there. Basically, in these usages, you can think of your Instant Pot as a counter-top stove burner (albeit one with really cool bells and whistles) - that may help you to understand why you want a (see-through!) lid for that inner pot. Plus, once you are done cooking in any mode, you can use the inner pot to store the leftovers in your fridge, and use this lid to cover it. In terms of Instant Pot cookbooks to get you started, they are a relatively new genre, and a *lot* of them are only available as Kindle or other digital format books. Personally, I like to have a physical book when it comes to cookbooks, and so I like this one...you can't go wrong with America's Test Kitchen cookbooks, and their pressure cooker cookbook is no exception: Pressure Cooker Perfection I also happen to be a strict vegetarian, and for vegetarian and vegan Instant Pot cooking, this book by J.L. Fields is considered the best book out there (it's pretty darned good!): Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes And if you also are vegetarian or vegan, you'll appreciate the recipes in this one: O M Gee Good! Instant Pot Meals, Plant-Based & Oil-free ..and this one: Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker And speaking of recipes - here is how to make those poached eggs, and baked potatoes. Poached Eggs: Lightly grease 1 to 4 (depending on how many poached eggs you want) Pyrex custard cups with butter or oil. Put a cup of water in the bottom of your Instant Pot, put a steamer basket or trivet in the pot (making sure that the water doesn't come over the top), and set your Pyrex cups in the steamer basket or on the trivet. I use my Oxo steamer basket for this, and I love that when they are done I can just grab the handle and pull the whole shebang out (remember the handle will be HOT, be sure to wear an oven mitt). Use Manual setting, low pressure, for 2 to 3 minutes. 2 minutes will probably be enough unless you're at a high altitude. Baked Potatoes: Remember how I said you could make baked potatoes in 12 minutes? And remember how I said that the recipe times are for the time *at pressure*? ;~) Still, even given the time to come to pressure, and to have the pressure come back down, you can have perfectly steam-baked potatoes in under half an hour, and the best part is that you can start them, and then *walk away*! When you are ready for your potatoes, they will be perfectly done and waiting for you, even if you have abandoned them for hours! Just put water in the bottom of your Instant Pot, flip the legs down on your Oxo steamer, put the steamer in the pot and then dump your potatoes in on top of the steamer. Using the Manual setting, set the cooking time for 12 minutes, using high pressure. Then walk away! Now, because these are 'steam baked' (i.e. cooked whole over steam, but not in water), the skins will not be crisp, but these are otherwise exactly like the baked potatoes you know and love - they're great with butter, sour cream, etc.! This works with new potatoes, and regular potatoes! Happy Instant Potting!
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Reviewed in the United States on April 16, 2016 by Anne P. Mitchell
Size: 3 Quarts
I was slow to warm up to this appliance in my kitchen. I bought it to quickly cook a corned beef for St Patrick’s day. When it arrived I promptly threw away my old rusty but well used rice cooker (how many appliances can I really fit in my cupboard anyway?). It did a wonderful job, but honestly having never used a pressure cooker before I felt like I was programming a sensitive bomb that may go off in my kitchen at any moment! Every little beep or noise was frightening! I almost peed my pants when I released the pressure valve and loud hot greasy steam erupted from its behind angrily! That was not a fun clean up job! So after St patties was over it sat for months till I eventually pulled it out again to try making rice (yeah no I can’t seem to cook it on the stove). The rice cooked great in about the same time it took my old rice cooker. I now love my pot because of what happened last week. We got home late and I grudgingly wandered into the kitchen late one night wondering what I was going to make for dinner. I found a small jar of Thai peanut sauce and a freezer burned chunk of raw chicken way in the back of my freezer. I tossed both in and set it for 12 minutes. I didn’t expect it to actually work, but what came out was a pot full of juicy Thai peanut chicken I tossed over rice! So Yummy and quick and easy! I’m excited to see what else will work well now!
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Reviewed in the United States on June 9, 2026 by June p.