Duo 5.7L, Electric Multi Cooker, 7-in-1,Pressure & Rice Cooker

This Instant Pot has been one of the best kitchen purchases I've made. It's incredibly versatile and makes cooking so much easier, whether I'm preparing soups, stews, rice, beans, or tender meats. The pressure cooking function saves a lot of time, and everything comes out flavorful and perfectly cooked. It's easy to use, simple to clean, and the stainless steel inner pot is a great quality. I use it several times a week, and it has completely changed the way I cook. If you're looking for a reliable multicooker that delivers excellent results, this is definitely worth buying. Highly recommended!

I have been trying a few different electric pressure cookers over the last couple of weeks, namely the Instant Pot (IP) and Pressure King Pro (PKP) models as shown in the photos. There are quite a few others, but I think the comments below will also apply. I have used a standard hob based pressure cooker before but these provide a whole new level of cooking options. I am probably late to the party, but glad I got here in the end :) Although the various models basically do the same thing, I have to say the IP for me, has the most flexability and seems to be very well built. I think it was the first to come out or has certainly been around a while. Here are few things that I found when I was looking to to buy one of these pressure cookers. 1. Are accessories easily available ? 2. When using a glass lid (assuming the model you buy has one available) will all the non pressure options be available ? The PKPs safety features will only allow the browning function with the stock lid off. This seems to be a function of the latest model and took an age to confirm from the maker. 3. Are there different heat settings for the sauté/browning option ? PKP only has one, which is hot and I found quickly burnt. The IP has three. 4. What is support like from both manufactures and other pot users ? The PKP is of course half the price but I found the IP to be of much better quality specifically the plastic handle, finish, and quality of the inner pot. The bowl/inner pot is also stainless steel rather than non stick (some non stick models have coatings that can flake off after a while) and having a 3-ply base can also be used on a hob unlike some of the other inner pots. I have now purchased an additional inner pot and glass lid for the IP, which I would highly recommend! Having said all that, I am sure either one will revolutionize and spur you on to more creative cooking, which is what the IP has done fo me. A highly recommended purchase, really glad I got one!

UPDATE 04/05/2021 So, must do this update as we have had this a while now. The amount of things you can cook in this is incredible, from soups to stews, chicken, pork, lamb, and, the best homemade rice pudding you'll ever taste. Like all pressure cookers YES they do take a little time to build up the pressure, but, it's not a problem. Here is a great example, today, we did a pork loin, complete with potatoes, carrots and broccoli. The actual timing for COOKING is 3 minutes, yes, read that again lol, 3 minutes. You have about ten minutes for the pressure cooker to build up pressure, but, after that it's 3 minutes to cook. Unbelievable. The pork loin doesn't come out dry or chewy, it's the most tender delicious loin you have ever had. Also, the potatoes,carrots and broccoli are cooked to perfection. Here is the best bit, one pot, one thing to clean, and, now, we have rice pudding on the go and again, it'll be done before your main course has had time to settle. (in fact, rice pudding takes 12 minutes, and it's better than any shop bought one, and if you are health conscious, you can use skimmed milk as we do and it's still perfect) And, again, it's delicious. There are many many recipes online too, so you'll never struggle with what to cook. Last weekend, we did a chicken in it, and, again, if you are health conscious, then this is right up your ally. So, you don't get a crispy skin, but, that's good for us as we don't eat the skin, but, my god is the chicken moist and tender, the pressure cooking keeps all the flavour in. Remember how food used to taste? Then you'll want one of these because you don't lose any of that flavour using this. If, like others on here, you want to boil water for potatoes and, it's quicker, it probably is, but, here's the deal, you do a roast for example, and, you got pots boiling everywhere, loads of washing up, with this, not a problem, in goes your chicken, veggies, spuds (unless you want roast potatoes of course), and, you make up a stock (don't put the thickener in though as it'll burn). Whack it on for 30 minutes (for a large chicken) and that's it. When it's done, simply remove the chicken and veggies, then, with the lovely stock and all that delicious flavour in it from the chicken and your veggies, all you need to do is add a little thickener and, your gravy is done. Yes, it's that easy. And the best bit, one pot to clean. If you haven't got one, ask yourself why lol. If your partner loves to cook, as mine does, she absolutely swears by this thing now, and, she loves trying out new recipes. This product is absolutely amazing, it's one of these things you should have bought a long time ago.

I have been using an instand pot for over a year. It is absolutely amazing for cooking dried beans (after soaking), lentils, soy chunks, dried shiitake mushrooms, dried seaweed (for miso soup) and frozen beans. As a vegan those are staples in my diet and the Instant Pot saves me so much time. The beans always turn out right and you can easily tweak the cooking time to your preferred doneness. I also like using it to heat up leftovers (except pasta, which goes in the oven). To do this, I select 'Steam' on low pressure for about 6 minutes then leave it to keep warm for at least 10 minutes or until mealtime. On the flip side, there are quite a few things I was never able to get right in the Instant Pot despite having an entire vegan cookbook dedicated to Instant Pot cooking. 1. Rice: I have tried cooking all types of rice with all sorts of different settings but the texture is just not great (too sticky or not done through or chalky, etc.) and you get inconsistent results. I now have a rice cooker. Risotto was okay but still too mushy for my liking. 2. Pasta: it's hard to get the texture right. I too often get overdone pasta or the 'burnt food' error. Now pasta is cooked on the stove. 3. Soft vegetables: if you are not careful to release the preassure at the right time then you get mushy and broken down veg. I now only cook veg on the stove or bake in the oven. That said, I can't fault the quality of the Instant Pot as it always properly seals and pressurises. I love the stainless steel pot (no teflon!). The cooking timer has always been reliable. If you get errors one of the reasons might be food residues stuck on the bottom of the cooking pot and/or the heating element. The 5.7L is a good size for a family with plenty leftover for the fridge. It's got some weight to it but light enough to stow away in the kitchen cabinet when not in use. It's well worth the money if only for cooking dried beans alone.

I bought this instant pot from UK and I live in Austria. On Amazon Deutschland branch it was not available when I needed it. Therefore I bought an extra plug attachment so I can use the pot at the Austrian power socket. I used the pot for about a month now. I am very satisfied with my purchase. I cooked white rice, brown rice and it came out great. I also cooked meat, chicken and beef and I was amazed how fast the meat was cooked and how tender it was. I didn’t used all the options and functions but for my needs I am more than satisfied. The only - watch out for - thing that happened to me with this pot was the fact that when the pot was building up the inside pressure, there is that small silver float valve pin and 2 times it leaked air out. I didn’t realize that the float valve pin needs to be up and not let air/steam escape around it. What happens the pot builds up pressure with the high pressure cook setting. The water inside boils and the pressure builds up. When the pressure is high enough then that silver pin , need to go up and seal the pot completely. In my case, because it was new and not enough smooth sliding or other alignment, the pin didn’t come up, air/pressure was lost. I was checking the release valve- that was closed. I didn’t realize that I am in trouble until the steam was lost and food burn came on display. I researched online to see what was the problem. Anyway, just make sure that the pin is up and the pot is pressurized when using that setting . Just pushing a bit the lid down can make that pin to pop up. One time I opened the whole pot and I gave it a good shake. I guess now is sliding better on its own that pin but anyway I believe that this pot needs a bit of supervision when on high pressure cooking mode. When washing the lid is ok to remove the silicone ring for better cleaning and drying method.

"Sooo... These Instant Pot things... Are they really as good as everyone says they are? Do they really cook things much more quickly than 'normal' cooking does, and are they safe?" If the words above sum up how you're feeling at the moment and you're reading review after review from Instant Pot owners (mostly) saying that they're the bees knees and have revolutionised their kitchen, but still need some convincing - come along with me and I'll lead you skipping and grinning down the path to Instant Pot ownership. Well, ok, you don't have to skip or grin - I'm not gonna pressure you. I only just became the proud new owner of an Instant Pot on Monday and cooked my first meal in it yesterday, which has been an absolute revelation - and I'll tell you why; it's all about the motherflippin' LENTILS, baby! You know how it can take an absolute age for lentils to get soft when they're boiled in a conventional pot-on-hob situation? Well, I was looking through recipes to try in my Instant Pot and discovered that it was apparently possible to make a lentil dhal in just 20 minutes in one of them - so that was me utterly convinced that I needed to give it a shot. Now, before I go any further, I should explain that until yesterday I'd never once cooked anything in a pressure cooker so I was totally in uncharted territory. I'd always read that pressure cookers were noisy, dangerous and terrifying things, so it was not without a little trepidation that I followed the instructions to do the first pressure test to make sure my IP was working as it should. This simply involved popping some water into the inner pot, closing the pressure valve and turning the gadget on for a few minutes. As the pressure built inside the pot, it obviously started to make some noise - there's a valve on the lid that closes once enough pressure has built up, and until it does that there's some hissing noise (which I found mildly unsettling initially), but once it closes, all you can hear is a gentle bubbling noise from inside the pot. Now, the most unsettling thing to a noob pressure cooker user is that in order to get to the culinary delights cooking inside the Instant Pot, you need to release the pressure via the valve on the top of its lid. This causes a fair bit of noise and clouds of super-hot steam to erupt from the valve so you need to be careful - thankfully, you get a couple of utensils (a small spoon/ladle and a rice paddle) with the IP that have holes in their handles that can be used to open the valve safely. Back to those lentils, I set about following that recipe to make the dhal, and used the IP's handy saute function to fry up the onions and garlic, and it was then a simple case of adding the lentils, spices and seasoning to the pot with some water to make the steam, and to then turn it on at high pressure for ten minutes. In some recipes it will ask you to do a NPR (natural pressure release) for a length of time, and in this case, I left it for ten minutes before opening the valve. What I ended up with was the most delicious home-made dhal I've ever had - waaay better than any I've attempted in the past - and cooked far more quickly than I would ever have thought possible. I attempted another recipe for a Brocolli pasta concoction last night which went a wee bit squiffy - which was my own fault for deviating from the recipe instructions, leaving me with a pot full of mostly uncooked pasta. A quick blast in the microwave fixed that, but the pasta sauce was delicious. The interesting thing about cooking with the IP is that the food from it seems to be far more intensely flavoured than usual - and this has a lot to do with the fact that cooking via pressure causes the flavours to permeate right through everything. Another good plus is that food retains far more of its nutritious value as it doesn't escape via the steam as per conventional cooking. The only downside I'm probably going to find - as with any new cooking gadget - is that there may be a few culinary disasters before I crack the techniques of cooking under pressure, but that's to be expected and won't be any fault of the pot itself. Summing up, I'd say that I'm completely bowled away by the Instant Pot. The high praise for it is not unwarranted, and I'm desperately excited about trying out more stuff in it - you can cook cheesecakes, dried beans and pulses cook ridiculously quickly (no more soaking for hours, yay!) and it seemingly makes cooking these days with our busy lives far more convenient as you can use one pot to do everything. Of course, it doesn't completely replace the oven and hob - you can't bake, fry or grill in it - but there are a heap of accessories for it that will make making soups, stews and all sorts of other things in it quick, simple and mess-free. Ladies and gentlemen, we have a winner. >>>UPDATE I've had a few more bashes at cooking recipes in my IP and the results have been mostly good, but I've hit a few problems; but these are all part of the learning process. The problem I've had is getting the food to water balance right; if there's not enough water or the consistency of the liquid in the pot is too thick, it will display 'BURN' once it has come to pressure as the temperature sensors on the bottom of the pot detect that it's became too hot. This effectively cancels the cooking process, so I've had to release the pressure, add more water and then try again. I have however managed to cook a saag aloo, a beautiful butternut squash pasta recipe and last night I cooked an amazingly tasty lentil chilli. Two out of those three ended up displaying the 'Burn' message at some point. This exemplifies the learning curve with the Instant Pot, but don't let that put you off - when things go right it utterly outstanding! >>>ANOTHER UPDATE I've now had my Instant Pot for nearly a year now and it's probably fair to say that I'm definitely getting the hang of it. One of the most useful aspects of the Instant Pot is that it makes cooking large batches of food really simple a quick. Every Sunday now, I end up cooking a huge amount of butternut squash and cauliflower curry to have for lunch for the whole week, and I've absolutely cracked the process now. I cook up a big batch of brown rice first, which cooks in 22 minutes, put it to one side and then cook the curry before dumping the rice into it. It seriously makes food prep simple as I can chop up all of the ingredients for the curry while the rice is cooking - so it feels super-efficient.

Easy to use multi functions and good results every time. I love the stainless steel pot, so easy to clean, has safety feature that tells you if there is not enough liquid in pot for pressure cook, I haven’t tried the yogurt feature yet, but all the others give lovely results, takes up little space on work top, I tend to not use things if I put them in a cupboard out of the way . Quiet when in use.

This is an indispensable item in our kitchen now, in fact it's hard to think how we cooked without the option of an electric pressure cooker, and I have waited nearly a year before reviewing to put it through its paces and I'm still discovering new ways to use it. We started electric pressure cooking with Tefal Cookforme which revolutionised our home cooking making things easier and so quick, we soon wanted the option of cooking the side/carbs at the same time as the main, now the Instant Pot or both get used pretty much everyday sometimes multiple times. The biggest 'problem' with the Instant pot is getting used to it, you have to play about with it until you get the 'feel' for how long you need to get to your preferred level of 'doneness' and also you need to be brave to try out some different functions and ideas to get even more value from the purchase being able to do everything from making yoghurt to steaming puddings and all sorts of creative ideas in between. Critics often say that it doesn't save time as you have to take into account the 'coming up to pressure' and 'pressure release' times which if you do natural can range anywhere between 10-30mins (though you can speed it up with quick release plus things like a cold wet tea towel.) but I'm prepared to take that into account to get ragu and stews as if they've been cooking away for hours, and apple sauce in less time than it takes to make a cup of tea (plus release time), I can get a quick pasta or gnocchi dish on the table for my children in under 10 minutes from scratch, I can batch cook meals even pulses such as lentils for dhal, and chickpeas to freeze for hummus to reduce tins in the cupboard and keep costs down. It's brilliant at gatherings for its keep warm or slow cook function giving the option of hot drinks (Mulled wine/cider or hot chocolate) or to keep items on a hot buffet warm throughout the course of a party, or indeed just keep the dinner warm for a relative returning home later than planned. Tips I can recommend is to get yourself a spare sealing ring or two, not because they wear out but because they can absorb smells- you don't want your homemade yoghurt to smell of last nights curry thanks to the washed but still fragrant sealing ring. We give ours a scrub with bicarb and vinegar frequently but a backup is a good idea. Otherwise stick to the included accessories until you get your confidence up of how to use it to suit your family then add buts and pieces such as the lid for steaming without pressure etc. Everything still works perfectly nearly a year on of almost daily and often multiple daily use, I can honestly say this is a winner and a brilliant product, Overall, if this breaks it will be immediately replaced no question , it has changed our cooking and I would certainly recommend anyone to add an electric pressure cooker to their kitchen and the Instant pot is simply a fantastic choice.

J'avais déjà le 6L dont je suis ravie, utilisé pour pratiquement tous les repas. Celui ci sera un cadeau pour une famille plus grande. Je ne suis pas une grande cuisinière et grâce à lui j'ai pu faire des plats que je n'aurais jamais osé faire (daube......) la viande ressort toujours très tendre. Ma soeur qui l'a aussi fait souvent un poulet entier dedans et c'est toujours top. Je me sers souvent du mode steam (cuisson vapeur) c'est très rapide et le gout des aliments ressort bien. Vous ne serez pas dessus du popot ^^. La cuve en inox un rêve. Et vous trouverez un groupe facebook en français qui vous donnera plein d'idées recettes et de petits conseils pour vous aidez. on peut adapter tous les livres de recettes des robot cuiseurs.

Too bad I gave it to my mom. I need to purchase an new one :D

Super product

Works really well once you get the hang of how much water to add and such. I have made dishes just like my slow cooker in 30-60 minutes.

Se avete poco tempo da dedicare alla cucina e siete salutiste quel tanto che basta è la pentola per voi. Una raccomandazione i m p o r t a n t i s s i m a: la guarnizione in silicone. Il problema è che se la usate per carni, peperoni, fagiolini... cose molto "odorose", insomma, tutto quello che cucinerete in seguito avrà l'odore di questi. E siccome un creme caramel all'essenza di peperoni al curry non è il massimo consiglio vivamente di comprare almeno altre due guarnizioni. Ho provato a pulirla in tutti i modi ma non c'è stato niente da fare: anche lo yogurt aveva un forte odore di... peperoni! Con due guarnizioni ho risolto! Per il resto la pentola è una grandissima invenzione, le ricette sono facilissime ed il web è pieno di community di persone che adorano la Instant Pot. A ragione!