Instant Pot 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!

First I bought the 3L and I am using it in the last 8 months since I bought it.I use it extensively. I mainly use it in Steam mode to steam vegetables sometimes with meat (Hamburgers Beef fillets). I adjust it for 5 min. steaming and it results excellent. In addition I drink the water that is soaked with the vegetable and meat liquids as a "soup".In addition, I use it in in "Pressure" mode to cook Soy and Check beans. I also use it to prepare the Japanese Natto in "Yogurt" mode. Also, I prepare Soft-boiled eggs in "Steam" mode adjusting 1-minute time.I recently bought the bigger one the "5.7L" and I use it in the same modes as the 3L. For the Natto, I use now the 5.7L since I can prepare more quantity of Natto. I am planning to also to make Yogurt.By the way, I find that the 3L in the "Pressure" mode cooks the beans faster than the 5.7L. Maybe because it is smaller and has less mass to heat. I cannot explain this phenomenon. Meaning that in the 5.7L I need more time ~10% to complete the cook. But it is not a problem at all. Both the 3L and 5.7L are good products.The 3L is more compact and sits perfectly in my small kitchen and it is good for 2 persons. The 5.7L is good for more persons I estimate 4-6 persons but I did not checked this i issue.I am satisfied from both products the 3L and 5.7L.Now they are part of my kitchen hardware and save me time and efforts for prepare dishes.

This is a high-quality piece of kit. So far, I've only used this a few times, but so far, I've found it excellent. I haven't used all of the various functions yet, but for cooking rice and a one-pot meal, it's great. Specifically, I will be using this when camping or traveling in a van. See below for info regarding using it with a power bank. Spoiler alert: the Jackery 1000 Plus kicks back in a sunchair with a margerita while running this thing.I bought the 3L Duo mini. It came with an instruction booklet, but there were no recipes, so I had to go online. Nor did it come with rice paddles or a measuring cup. I guess they don't offer those anymore. My first test was with rice. I had watched videos that said to cook rice from 3-5 minutes, but they didn't explain how to set the timer. So I pushed the rice button and expected the + and - buttons to set the time. That didn't work, so I just left it to it to do its thing with the automatic Rice function. Well, that turned out to be way too long. I cooked one cup of rice with one cup of water (as per instructions in videos) and the machine cooked it for 12 minutes. The rice was ok, but it was a bit tough and sticky. I then searched videos on how to set the timer. I now know that the way to do that is to bypass the automatic button, press the Pressure Cook button, and then, indeed, the + and - buttons work for timing. So, the next time I cook rice, I will do that. Also, I manually depressurised the rice, because I didn't know what I was doing, so that probably didn't help with the texture.But I did set it manually for the next thing I cooked, which was a soup of whole baby potatoes, 3 small pieces of frozen Polish sausage, a baby cabbage, an onion, and two cups of water (may have been too much water). I cooked it for 22 minutes (plus the heat up/cool down period). The potatoes were just right, the sausage was a bit crumbly but fine, and the cabbage and onions were cooked pretty much to mush. But the broth was great and it was a delicious meal. So, next time, I will thaw the meat, chop the potatoes, and cook for a shorter period. It's a trial-and-error process with pressure cooking. However, overall, I was very pleased with a one-pot meal that I could 'set and forget' as they say.I bought the glass lid in order to use the pot as a slow cooker (which apparently isn't quite like a normal slow cooker, as I've been hearing in videos). I will update once I try that.Now, the main point of this review is to comment on its use with a power bank, in this case, a Jackery 1000 Plus. When I cooked the rice, I used the Jackery. It was at 100% charge at beginning. The overall time of cooking the rice was about 16-17 minutes (because of the initial heating/pressurization period). And I depressurized manually (natural depressurising takes a few minutes). I also ran a Ninja Slim 700w on it to make a smoothie, which only took about 7 seconds, literally (brilliant machine!!). When the pot starts heating and pressurising, it pulls a lot of power, close to its 700w rating (the pot, not the Jackery). Then, after it's pressurised, the power drops way down.After both of those uses, the Jackery was still at 90%. I was impressed!This pot will suit me to a T when spending long periods in a van. The pros: 1) Relatively speaking, the size is a little bulky for a van, but it's smaller than an oven (I say oven because you can quasi-bake things in it, though they won't have a golden colour.) and worth every centimeter, in my opinion. Plus it doesn't weigh much. 2) It's safer, because you're not leaving a pot on an open flame (especially for rice, which can boil over and burn easily). You can walk away from it and go do what you need to do. 3) Throwing things in a pot and ending with a tasty stew makes life so much easier on the road and is exactly how I like to cook after a long day when I'm tired. 4) It's fast. I normally let stews/soups cook for a few hours. 5) Clean up is pretty easy. 6) And most importantly, I can use this with a power bank with no problem. I don't need a separate inverter/AC system. The Jackery charges via 12v and solar, so I can just plug this pot in and get cooking without a complex electrical system.The cons (not really cons, just minor issues): 1) It comes with an instruction booklet, which you absolutely must read, but to really understand how it works and how to cook with it, you have to find some videos. This isn't a big deal. I usually do this anyway, with most things I buy. 2) Some people have complained that the whole process of cooking something takes longer than the actual cooking time, due to heat up/cool down, but again, this isn't such a big deal. It could be if you have a 9-5 job and kids, etc, but if you're living in a van, then presumably, you have a lot more free time. And what's a few extra minutes for all the pros mentioned above?The bottom line: This thing is going to make cooking in a van so much easier for me and I highly recommend it!

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.

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.

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.>>>UPDATEI'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 UPDATEI'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.

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

منتج عالمي افضل بكثير من الموجود في السعودية ويجي من بريطانيا سجن مجاني

trigger warning: I am an engineer, That shapes my perspective on things and life.I love this thing (got the 3l "mini" version).It is super practical because of the timer functions: preparing, coocking and eating can be separated. That alone would be well worth the buy.Also it is super versatile. Why some cheaper remakes of this idea do not have the slow cook and yoghurt functions I will never understand.But what drives me from "satisfied customer" to "loving it" is the details.The "smart" programs have timer functions and settings. And the electronic controller simply remembers the last settings used (for each program separately).That is a wonderful detail, with pretty much any other device you will need to go throug the same settings every time you use it (e.g. set the timer).This detail alone tells me: there was a product designer who actually /thought/ about the product and how it will be used. And the manufacturer decided not to skimp out on the firmware development but spend the extra few bucks to make it /nice/ instead of barely functional (which seems to be the rule nowadays).Practical, well designed - love it.The basic principle of a pressure cooker with an integrated heating element and separates pressure vessel and coocking pot is a nice take on the pressure cooker theme: the pot can be (and is) much lighter than a pot designed for 2bar pressure would have to be (like my mums pressure cooking pot).

Super product