Instant Pot Max 6 Quart Multi-use Electric Pressure Cooker with 15psi Pressure Cooking, Sous Vide, Auto Steam Release Control and Touch Screen
Condition: Used - Very Good
$180.19
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Availability:
Only 1 left in stock, order soon!
Arrives
Nov 9 – Nov 11
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At a glance
- Condition
- Used - Very Good
- Size
- 6QT
- Style
- Max
- Model
- Max 60
- Capacity
- 6 qt
- Dimensions
- 12.2"D x 12.6"W x 13"H
- Weight
- 15.7 lb
Features 7
- Sustained 15psi, not only cooks food faster, you can now do home pressure canning;
- Large touch screen makes programming seamless, you can set time, temperature, pressure level, delay start and Warm;
- Nutriboost technology works by creating a boiling motion during pressure cook to break down food, adding nutrition, flavor, and taste to soups and bone broth;
- Altitude adjustment, eliminates the guesswork from your recipe conversion to provide a more precise cooking time;
- UL certified with 13 safety features, new automated venting and lid-lock and more. Accurate temperature control within plus/minus 1C or 1. 8 F allows for sous vide cooking
- A new-brushed stainless steel exterior body, stainless steel interior cooker and inner pot made from food grade 304 stainless steel;
- Packaging and all inserts are produced from 100% recyclable materials.
Description
The Instant Pot max is a revolutionary multicooker featuring sustained 15 psi pressure cooking capability and nutritious technology, further speeding up the cooking process, while using up to 70% less energy. Above all, it produces nutritious, healthy and tasty dishes in a convenient and consistent manner. Offering the industry highest sustained working pressure at 15 psi. Historically, this pressure level was only achieved by stovetop pressure cookers. The 15 PSI pressure will not only cook food faster, it will allow you to do home pressure canning. Positioned to be the industry first USDA approved electric pressure cooker for home canning. Designed with a touch screen interface. The touch screen’s intuitive interface makes programming seamless. Real-time temperature and cooking displays the cooking progress of your dish at a glance.
Specs 18
| Brand | Instant Pot |
|---|---|
| Capacity | 6 Quarts |
| Material | Stainless steel |
| Color | Silver |
| Finish Type | Chrome |
| Product Dimensions | 12.2"D x 12.6"W x 13"H |
| Special Feature | Manual, Dishwasher Safe, Programmable |
| Wattage | 1100 watts |
| Item Weight | 15.7 Pounds |
| Control Method | Touch |
| Controller Type | Push Button |
| Operation Mode | Automatic |
| Is Dishwasher Safe | Yes |
| Voltage | 120 Volts |
| Manufacture Year | 2023 |
| Closure Type | Outer Lid, Inner Lid |
| Manufacturer | Instant Pot |
| Item model number | Max 60 |
No specs match.
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Nov 9 – Nov 11
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
5 years later and we still use our Instant Pot weekly
Size: 6QT
Style: Ultra
We purchased this instant pot back in 2018 and I realized I had not left a review, w love this device so much I had to leave one. We have used it consistently for 5 years making everything from roasts, meats, chicken, wings, eggs, deserts, yogurt and so many other things that I have lost count of and it always performs just as it should. The ease of use, time savings and quality of the items prepared are amazing, its super easy to use and easy to clean. I recommend this to everyone I know and many have purchased one and love theirs just as we do.
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Reviewed in the United States on December 28, 2023 by JD JD
Decarb with ease. No smell. Makes good roasts too
Size: 6QT
Style: Ultra
Bought 6 quart on recommendations for decarb-ing herb and infusing to oil. 8 quart will work and the little one is too small. Six quart also does about a 2-6 pound roast, three or so just perfect. Do recommend getting an extra set of gaskets and use a dedicated one for each thing you use it for. To decarb and/or infuse into oil: two clean new or fairly new wide mouth pint canning jars with good lids and rings (no rust). Good grade coconut oil, 2 to 4 cups. Jar lifter of some kind. Jar cooling rack. Metal French press. Prepare herb, take out twigs and stems, break up buds. Don’t have to grind but get to small pea sized. Put 15 grams (half ounce) in each jar. Add 1-2 cups oil to each jar. Leave at least an inch of space at the top. Jus barely finger tight the lid and ring. Enough that u I t is closed or just a bit more. Put the wire liner/ lifter piece in pot. Put both jars in. Fill pot to 1/2 line with room or tap temperature water. Blot off top of jar lids. Seal pot. On ‘pressure cook’ set 50 minutes and high. Start pot cycle. Let coast 20 minutes (shorten a little if you want). Depressurize and lift jars to rack. 20-60 minutes or cool enough that you can handle the jars. Open jar and dump into French press. Use spatula to scrape the oil into press. Wipe off and reuse jar or get the amber jars or bottles out. Press the oil and herb and pour into jar. Keep pressing and wait-there’s a lot of drips in there. Return should be at least 7 ounces per cup of oil used. Repeat with other jar. You can use less herb, this gives a nice strong oil that doesn’t need a large dose ( 5 ml or less). Two jars have to be processed at once to prevent floating. Fill second with 3/4 full of water if only doing one jar. To straight decarb herb, add a CLEAN quartz rock (don’t use fancy crystals) smaller than a medium egg or golf ball to add weight to jar so it doesn’t float. Process through cycle, remove jar or jars to cooling rack. Transfer dry decarbed herb to storage. Decarb dry about one ounce per jar. Jars can break. If jar breaks your lose the herb-fine glass shard contamination. With herb going up to $15 a gram it can get expensive to have a jar blow. How to above has worked-it’s basically pressure canning. I’ve lost jars. Can be used to make CBD oil for self use IF one can get legally grown material. Pot also makes great roasts. Self experience for beef is meat setting, high pressure, 15 minutes per pound and depressurize after 5 minutes cooling and remove roast to sit. Let sit 5-10 minutes, slice and serve. Get gasket out of lid as soon as possible and clean, clean vent area inside lid ASAP to keep gunk from building up. (especially with meat) Lovely unit. Easy to use. Easy to clean. Wish cord was about a foot longer or plug cord was at back or left side rather than right side. BEWARE where the exhaust steam vent is pointed. It is a rather long and forceful stream-almost nailed my live spice herb plants in the window with it the first time it was used. Unit gets hot. Do not move unit when full. Inside of metal liner can discolor. ( mine spotted a little in the bottom)
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Reviewed in the United States on February 23, 2021 by BitTwiddler
Ultra impressed!
Size: 6QT
Style: Ultra
I was looking at Instant Pots and was considering getting the mini (3qt) because I live alone but several reviews said (and I confirmed with a few searches) that most of the accessories available only fit the 6qt or 8qt sizes. Since I wanted to maximize the Pot's utility, that was important. Then, when I saw an Amazon Warehouse deal on a 6 qt Ultra -- top of the line! -- for less than the regular price of the Mini Duo that had fewer features, I jumped on it. It said it had significant visual flaws on the lid, but I didn't really care as long as it functioned properly. Well, the flaws are on the inside of the lid and are barely noticeable, so I feel like I got a terrific bargain. It doesn't take more than a couple minutes to get to full pressure and start the cooktime, and the steam release button works very rapidly. Though i haven't yet decided on what accessory set[s] to buy, I know at least I want a springform pan: I kluged a form to make a cheesecake in this device, as it is the easiest bain marie, and I was amazed to find it came out really well (it looked pretty wobbly right out of the pot, but it firmed up nicely in the refrigerator). I have cooked 3 pounds of chicken breast on the bone in less than 8 minutes, it was moist and tender, and the bones remained soft enough to give them to my dog - he's a terrier who gnaws everything to dust and doesn't gulp his food, but I don't give him bones from roast chicken, only boiled. Because pressure cooking uses less water than regular boiling, more of the flavor stays in the meat. I also cooked a big pork chop on the bone for 3 minutes after browning it a bit (using the saute setting, then adding water and sealing) and it was nicely tender despite being not a bit pink inside (i used a salty solution rather than plain water). I have yet to make yogurt, but i used the yogurt setting to foster a rapid ferment of fruit wine (found IP instructions on the internet) that turned out great (alternate between venting and not venting the developing CO2); I'm thinking it might also work for other ferments that a low heat promotes, such as kimchi, sauerkraut, tofu misozuke, etc -- i'm not into kombucha but maybe it would work for that too. I'm looking forward to using it for water-bath canning (the pressure is not high enough for true pressure canning, you need the Instant Pot Max for that), but it can sterilize empty jars and lids, and then substitute for a canning kettle waterbath for jams and pickles. Maybe the 8qt is a better choice if you do *a lot* of canning jams, fruit, pickles and sauerkraut (high acid foods don't need pressure canning), but for the amount I do the 6qt will suffice, and it takes up enough room on the counter, I can't imagine how big the 8qt's footprint is. I'm also looking forward to doing beans in it in a much shorter timeframe than with a slowcooker (tho there is also a slowcooker setting on this pot), because dry beans are cheaper but previously took a lot of planning to use. Now if I want to make sweet red bean baste steambuns, I can do it all in one day without a pot on the stove to watch. i'm notorious for getting distracted and burning pots with beans or rice on the stove, that's why I bought a ricecooker and a crockpot -- both of which can now be retired, since the Instant Pot also did 2 cups of a wild and brown rice mixture, normally at least a 40-minute project in the rice cooker and inevitably if the wild rice is fully softened, the brown rice kernels have exploded, but if the brown rice is done perfectly the wild rice is still a bit too tough... in the IP they *both* came out perfectly cooked, in just 25 minutes, with only 2 cups of stock to 2 cups of dry rice! This has quickly become my favorite kitchen gadget, especially in the hot summer when I don't want to turn the oven or even rangetop on. The Instant Pot contains virtually all its heat until you release the pressure, and even then it's not nearly as warming of the kitchen as traditional cooking, and its easy to just position it right under the ceiling vent so the steam rises up and out of the house! It doesn't do everything, of course -- you'll never make a pizza, a baguette, or a crackly-skin roast bird in an Instant Pot -- but there is so much it does, in such a short time. I doubted I would ever buy one when I first heard about them, but I'm sold now. I might even get a mini to have for smaller meals, just so I use less electricity.
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Reviewed in the United States on August 14, 2019 by Kieran McCarty
The best cooking product I have bought in a few years
Size: 6QT
Style: Ultra
It's easy to use but I was expecting a paper recipe book with it and instead there is an app. Aside from that this is been a great purchase. Makes cooking beans ot chili a snap.
Reviewed in the United States on January 11, 2024 by Hallenbeck5112