Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer,

4.7 4.7 out of 5 stars | 101,241 ratings

Price: 99.95

Last update: 12-23-2024


About this item

7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer.
QUICK ONE-TOUCH COOKING: 13 customizable Smart Programs for pressure cooking ribs, soups, beans, rice, poultry, yogurt, desserts and more.
COOK FAST OR SLOW: Pressure cook delicious one-pot meals up to 70% faster than traditional cooking methods or slow cook your favorite traditional recipes – just like grandma used to make.
QUICK AND EASY CLEAN UP: Finger-print resistant, stainless-steel sides and dishwasher-safe lid, inner pot, and accessories.
SAFETY FEATURES: Includes over 10 safety features, plus overheat protection and safe-locking lid
GREAT FOR GROWING FAMILIES: Cook for up to 6 people – perfect for growing families, or meal prepping and batch cooking for singles.
VERSATILE INNER COOKING POT: We use food-grade stainless-steel, a tri-ply bottom for more even cooking and perfect for sautéing
DISCOVER AMAZING RECIPES: Includes the free Instant Brands Connect App, where you can find new recipes to create quick favorites and prepare delicious meals, available for iOS and Android.

Product information


Top reviews from the United States

  • slc
    5.0 out of 5 stars an indispensable tool in my kitchen arsenal
    Reviewed in the United States on October 30, 2014
    I normally wait longer to review a product but I really love this thing. I've had it for a month and will update this review should I ever change my mind about the product due to customer service or longevity.

    I've used a stovetop pressure cooker with mixed results. I could never seem to adjust the heat properly and always ended up with over- or under-cooked food. I also hated having to sit there and babysit the machine, adjusting the heat to keep the weight swaying. After (too much) research, I decided to buy this machine and I'm so happy with it - in fact, I regret waiting so long to make the purchase. And now here is my too-long review:

    In the month since I've had it, I've used it multiple times a week making:

    Dry beans (this took a lot of trial and error; feel free to reply if you want details on how I make perfect beans)
    Short ribs braised in wine and port
    Applesauce (several batches, ridiculously easy and delicious)
    Cheesecake (the absolute best I've ever made, believe it or not)
    Stew meat destined for a rice dish
    Broccoli mac and cheese
    Steamed white and sweet potatoes (whole)
    Tomato soup
    Apple ricotta cake
    Whole "roasted" chicken (in less than 40 minutes start to finish)
    Chicken broth
    Chicken stew and dumplings
    Roasted beet risotto
    Butternut squash risotto with brown butter (risotto is amazing from this...6 minutes at high pressure)
    Chicken makhani
    Mexican shredded chicken
    Cornbread
    Pumpkin (to puree)

    The only thing that was a fail was steamed broccoli. 3 minutes of pressure cooking on the steam setting resulted in overcooked, mushy broccoli. Next time I'll try one minute.

    If you're worried about cleanup since the cooking pot is stainless and not nonstick, don't be. Unless you scorch something (which has yet to happen to me) cleanup is shockingly simple. I've never had to really scrub to get this thing clean.

    Three things to note regarding pressure cooking in the Instant Pot:

    1) Electric pressure cookers, including the Instant Pot, do not reach the same psi as a stovetop cooker. This means that you *may* need to add cooking time to a recipe designed for the traditional pressure cookers. However, I generally find that this isn't an issue and most of the recipes I use have adaptations for an electric cooker.

    2) Cooking times are for pressure cooking only. Your food still needs to come to pressure, and depressurize. That means that a 6-minute risotto is probably more like 12-15 minutes total (5-8 minutes to pressurize, 6 minutes on high, 1 minute to quick release). Unsoaked dry pinto beans pressure cooked on high for 16 minutes actually take more like 45 - 5-8 minutes to come to pressure, 16 minutes of cooking time, then a full natural release which can take 20+ minutes). This is *hands-off* time though, so you can start a pot of beans and then do other things without stirring or adjusting heat.

    3) This InstantPot comes with a trivet to keep foods raised off the base of the interior pot. If you plan to steam veggies, you'll also want to get a steamer basket (stainless steel or silicone). You may also want to buy a 7 inch springform pan if you want to make cheesecake in it (I also cooked the apple cake in this pan).

    Besides fast and delicious pressure cooking, the InstantPot has another benefit over a traditional slow cooker. I was prepping a stew that I didn't intend to pressure cook but that I wanted to let simmer while we had errands to run (so the gas stovetop wasn't an option). I sauteed my veggies right in the instant pot, threw in the other ingredients, and then turned the machine to slow cook on high which gave me a good simmer and let us leave the house.

    The "keep warm" setting is also great. After cooking tomato soup at pressure, I wanted to keep it at serving temperature until my husband got home. I could leave it unattended in the pressure cooker at the perfect temperature for over an hour, only stirring occasionally. Even the lowest setting on my stovetop would have scorched the soup for that length of time.

    There is going to be a learning curve with this machine, but I'm not deducting stars for that - there is a learning curve with many appliances and kitchen tools. The Hip Pressure Cooking blog and cookbook were very helpful in mastering this machine, and the cookbook has great recipes timed for both stovetop and electric pressure cookers. Also check out the blog Pressure Cooking Today for Instant Pot specific recipes, including fabulous cheesecakes.

    Tl;dr: I love my InstantPot and if it breaks one day after the warranty ends, I'll immediately buy another.
  • Sandy Toes
    5.0 out of 5 stars After 2 years using it, what doesn't it do?
    Reviewed in the United States on July 6, 2015
    FURTHER UPDATE - It's now August 2017 and I've had my IP for almost 2.5 years. I got Pork Chile Verde dialed in, using the recipe from Serious Eats. I add a diced fresh jalapeño and some lime juice after cooking to add brightness to the sauce. Perfection! And I tested out the slow cooker with Chow's Slow Cooker Chicken Tacos. It took a mere 2 hours (adjusted to MORE, or high). I use 2 jalapeños in place of the harder-to-find habanero pepper and add 1 tablespoon chili powder. Also perfection. I'm still using my original gasket rings, one for savory foods, one for sweets and both are holding up fine. I've moved my slow cooker and rice cooker to the garage, because I just don't use them anymore. And like most long-time users, I never use the preset programs, because most recipes require a timing adjustment anyway. It's just easier to use the manual button for everything. If you're a fan of split pea soup, you've got to try Kenji's technique from Serious Eats. Saute ham and aromatics until softened, about 3-5 minutes, then add peas and liquid. Cook under pressure for 20 minutes and quick release the pressure. Stir and the peas melt into perfect smoothness. I know, it goes against the warnings, but it works. I've never had any issue with the pressure valve getting clogged or peas spewing out the valve. I used to make this with slow release, but Kenji's method is far superior and takes only 30 minutes, start to finish. Try it! I've also replaced my old favorite steamer basket for one with a handle, the Hartigo steamer basket. It's pricey, but copycats as low as $9.99 are now available. Most of them are probably just as good, search for Hartigo and read the reviews to make sure you're not getting a piece of junk.

    FIRST UPDATE - 11 months later, I'm still loving my Instant Pot. This winter I've added my favorite soups to it's repertoire. Senate Bean soup (recipe from Saveur.com) is the best bean soup ever, with only 12 minutes under pressure. For the two of us, I skip the ham hocks and buy a chunk of ham from the deli counter at the supermarket that I cut into half-inch pieces. I replace half the cooking water with low-sodium chicken broth for deeper flavor. Split pea soup is also the easiest ever, cooking in just 10 minutes. I use chicken broth and diced ham in it, too, unless it's January, when I toss in the bone from our Christmas ham. When I don't have any ham at all, I bring out my secret weapons, ham soup base and liquid smoke. All the same flavors, less money! For the holidays I made a pumpkin cheesecake that was sheer heaven. I even made that Bolognese sauce I was planning in my original review and my dude and DIL declared it the best they'd ever tasted. She's bonkers for my refried beans, too.

    I routinely use it to make mashed potatoes for two or a crowd. I made them for 11 people at Thanksgiving and for just the two of us last week. I use my steamer basket to hold them. I bought this RSVP Endurance Stainless Steel 3 Quart Wide Rim Mesh Basket and had my guy remove the handles. Perfect fit! Best thing? Because they sit above the liquid, they absorb less water, which means they taste a lot more like potatoes. Doesn't matter whether I'm cooking 1 potato or 9, it takes 8 minutes and a quick release. On turkey day we riced them right into the liner pot, added half and half, butter and set it to keep warm while we finished up with gravy and getting things out to the table. Baby yukon or red potatoes, cooked whole with skins on, are cooked the same way and are so much better than boiled. Tossed with butter, salt and pepper, they're one of the easiest sides ever. For them I use this Stainless Steel Steaming Steamer Rack 8.5 Inch Diameter, which is great for things that won't fit in the basket. Best of all, I store both of them right in the Instant Pot along with rack that came with it. A good thing, too, because I've about run out of storage space in my kitchen. Fortunately, I use my IP often enough that it pays to keep it on the counter. My stand mixer, used maybe once a month, has been relegated to a cabinet.

    The next thing I want to conquer is Chile Verde for two. I plan to use boneless country-style pork ribs as a smaller cut alternative to pork butt. I'm still trying to find the perfect recipe that I can adapt to the IP. I continue to be amazed at the things I can cook in one pot, making cleanup a breeze. The convenience, time savings and above all, the taste, keeps me on the lookout for new things to make in it. In fact, every time I read a recipe for a braise of any kind, I mentally begin to rewrite it to work in my IP. Full disclosure, I still haven't used the slow cooker function, because cooking under pressure produces better food than my slow cookers ever have.

    ORIGINAL REVIEW - I've had my IP for 3 months. In that time I've used it to make ribs, steel cut oats, my very first ever baked cheesecake (no cracking!), pulled pork (BBQ and Mexican), chile Colorado (wondrous), risotto (yes I did) and beef tips in gravy (so good). That's not all I've made in it, but it's a small sampling.

    Other reviewers have gone into great detail about it's features and functions. I'm more into telling you how it fits into my lifestyle. I'm an early retiree, living in Tampa, FL with my husband. Our son, DIL and their 4 young wolves live on the next block and we're often together on the weekends and even some weeknights. I'm a fairly accomplished home cook and cook most things from scratch because they taste better and take only a little longer. I'm all about making the process easier, faster and better. I also HATE standing over a hot stove for a long time. My Instant Pot works well, whether cooking for 2 as I usually do, or feeding the entire wolf pack (that's 8 of us when we're all together).

    I don't like to use my oven unless absolutely necessary. By far my most used appliance is my Breville Smart Oven (the big one). It keeps my kitchen much cooler year 'round. I consider slow cookers too hot to use indoors in summer, as running on low all day my kitchen still gets warm, even with a ceiling fan. My Instant Pot is a slow cooker, too, and it doesn't heat up my kitchen at all. It's just better insulated, but I've found that meals are so good under pressure that there's no need to use the slow cooker function. I keep meaning to, but speed always seems to prevail. I love that I can make roasts and other long-cooking things that we used to reserve for cooler months.

    One of my concerns was the ability to cook smaller cuts of meat and smaller volumes of other foods than the recipes indicate. I was assured by my friends at Chowhound.com that this was simple. For meats, I just buy a smaller cut from the same area of the cow or pig. Instead of a pork butt, I use blade steak or boneless country ribs. For chuck roast, I use chuck steak or boneless beef ribs. These things all cook in about 35 minutes.

    This being my first pressure cooker, I had no idea how to use one, and specifically, I'm pretty clueless about cooking times because they're all over the charts, with many cookbooks (I'm looking at you, Great Big Pressure Cooker Cookbook with your 10 minute risotto) being no help at all. Or others which suggest we Increase the stovetop time by 30% for every recipe? Who thought that was the right way to go? My best results have come from the recipes on Serious Eats and Barbara Schieving's website, Pressurecookingtoday.com, using the timing charts on the IP website or hippressurecooking.com. Note that Barbara often lists much longer times for roasts than needed.

    All the things I've made in it? Chile Colorado. I served it cubed the first night, then shredded the leftovers for burritos. Meyer Lemon Cheesecake, Creamy Parmesan Risotto, Lime Cilantro Rice, Pulled Pork, Baked Beans, Weeknight Pot Roast & Potatoes, White Rice (much faster than my rice cooker), Steel Cut Oats, Beef Tips, Pork Carnitas, Refried beans. I like to keep those on hand. I soak pintos overnight in the IP's pot, cook them with a quartered onion and mash them with butter or bacon grease, cumin and chili powder, right in the pot after reserving the liquid. They cost half as much as buying canned beans and taste worlds better. Ribs are fall-off-the-bone tender in 30 minutes. It was easy to make a double batch for the wolfpack, chill them overnight and finish on the grill next day. Next week I'm making the classic Bolognese from the ATK book which is only one ingredient away from Marcella Hazan's famous all-day version of the sauce. Total time, 90 minutes instead of 4 hours.

    Best things about the Instant Pot, aside from how it makes food taste? It's effortless. Really, push Start and walk away. And the steel inner pot is wonderful. Most things I've made begin with the Sauté setting before going under pressure. We get superior browning before deglazing the pan with liquid. Although the silicone gasket now reeks of chili it hasn't affected anything else. If anyone knows how to remove the smell from it, let me know. Silicone is stubborn that way. I have a 2nd gasket that I use for oatmeal, rice and cheesecake. The gasket is easy to remove and replace. The steel pot goes into the dishwasher. I'm considering getting a nonstick pot for rice and oats. This handy appliance has transformed my summertime cooking, allowing me to break away from our usual salads and grilled chicken rut. Can't wait to see what it does for stews and chilis in winter.

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