Instant Pot has been reviewed by chefs and cooking experts, and  used by thousands and thousands of people from all walks of life in US and Canada. We are very pleased to read about their stories of how Instant Pot adds fun in cooking and improves quality of life.  The following are our favorites.

Detailed Reviews by Chefs, Experts and Bloggers

 Reviews by Users


“Luxury marries necessity !!!”

By Ven (NJ) December 8, 2013
“Let’s face it. Most of us are either busy or lazy to cook a healthy meal. And in the cooking world, the time of cooking (how long for a particular kind of food I am cooking) and the type of cooking (pressure, steam, sauté etc) makes all the difference between a healthy meal and a screwed up meal. Instant Pot makes sure that all these human inconsistencies and concerns are taken care of before it prepares the perfect meal for you. I dumped a bunch of lamb bones and some water; closed the lid and pressed ‘slow cook’. About 10 hrs later, I come back and see I got the perfect meat stock. The same day, I steamed squash, sautéed some vegetables and pressure cooked some rice – all of the operations were super successful; anybody can put multiple functionalities into appliances now-a-days. But, the question is about accuracy and precision when each of those functionalities are put to practice. And that’s where Instant Pot wins. It’s one of the very few “no-nonsense, no-nuisance, strictly stick to the functionality and just get things done for me” kitchen appliance.”


This pressure cooker might just change your life

By Jennifer Loring  December 4, 2013

“This thing has changed my life. Sure, that probably sounds a bit dramatic, but it’s mostly true. I don’t know about you, but after cooking dinner almost every night for the last 25 years, I’m over it. What I really want is in-home room service, but Amazon hasn’t figured that out yet. Forget drones – put a delivery restaurant in my basement. But back to the pressure cooker…

I originally bought it to cook beans a lot faster than on the stove top, and it definitely does that. But then I started throwing whatever I wanted to in it – stuff I normally cook on the stove or in the oven, just to see how it would come out.

One Sunday I wanted to cook a chicken but of course, as usual, didn’t think of it until 4pm and still had to go to the store to get a chicken. So I put the whole chicken in there, with potatoes, carrots, celery, onion, garlic & herbs and a little white wine and chicken broth – I did not go to the trouble to first saute or brown the bird, then remove and sweat the veg, then put the rack in blah blah blah – too much work. This thing needs to work for me. And it came out wonderfully. I may have even thrown in some basmati rice too – I forget now. It was (as you might expect) super moist, flavorful, and the whole thing was done in about 30 minutes. A whole chicken. Everything – all done and in one pot while I did something other than cook.

If you’ve ever used a Romertopf, it’s like a Romertopf on crack. but no soaking and starting in the cold oven and all that crap. Just pile it all in there and push Go.

I’ve also done curry chicken and rice, with carrots & potatoes. Again, just throw it all in there – chicken breasts, the rinsed rice, coconut milk – all the usual stuff – Go. Done and delicious in about 15 minutes. I’m probably over-cooking everything because I can’t quite believe it cooks that quickly, but it does.

I did a stew in it the other night – a weeknight – loosely following the cook’s illustrated recipe in that I did saute the meat first (after trimming into more uniform sizes), then added the flour & made the roux, and all that took about 5-10 minutes. The saute function really works – it’s hot. Once the roux was done I threw in all the veg with some red wine, seasonings and stock and again, pushed Go. I think it was done in 20 minutes. Start to finish, probably 30 minutes. I left it on the “keep warm” setting for about an hour or so after serving and it was even better the next day. The oven-method cook’s illustrated stew recipe runs 2-3 hours. Please.

So, if you enjoy having more time in your day and only one cooking pot to clean up afterwards, this is the magic pot for you. The stainless steel insert is solid – no teflon (hate teflon/similar coatings).

It’s been well worth the money. I love it. ”


“Very pleased!” 

By S. Saddoris (Iowa) – March 16, 2013

“I bought this to replace a westinghouse multicooker that went out on me a couple of months ago… This thing has spoiled me to the point that I can’t live without it. If I want chicken for dinner, take it out of the freezer toss a little olive oil into the pot and hit the poultry button. 10 minutes later its ready!

On top of all of this, they have great customer support.”


“It has changed dinner as we knew it” 

By LaWanna – March 15, 2013

“This was the answer to my families dinner prayers. One pot and dinner is ready in less than 30 min. We have been eating healthier and have been eating out less (practically not at all). … I highly recommend this cooker to everyone who cooks!”


“Instant Pot is a must have.” 

By Charlene Ganim (Saint Louis, Mo USA) – March 15, 2013

“I purchased this pot after looking and comparing many others. The stainless steel pot on the inside plus all the programable buttons, sold it to me… Ribs come out sometimes falling off the bone. It’s great for soups, plus you have a saute button for browning before you put the lid on for cooking. This pot saves you time and standing over the stove. I love this pot. Two others saw mine and had to have one, so I ordered two more.”


“This is the BEST pressure cooker I’ve ever had!”

By Evelyn Beckmann – March 11, 2013

“When I first used this pressure cooker I kept going to check if it was working because it did not make any sound! My previous pressure cookers were very noisy and had to be checked constantly! This Instant Pot is amazing…. I have used this pressure cooker many times and have never been disappointed. Best buy I ever made!


“Love it!” – By Amy – March 7, 2013

“I put off buying because if the cost….Now I just wish I would have bought this years ago. It arrived 4 days ago and I’ve cooked with it every night. My family has loved every meal. Well worth the money!!”


“Awesome appliance…

By Bay Wife (East Coast)  – March 4, 2013

“I do a ton of cooking with three teenagers and one hard working hungry husband. This has revolutionized my kitchen and made meals faster and easier to prepare. I can cook an entire frozen chicken to falling off the bones tender in less than an hour. Less expensive cuts of meat come out fork tender in minutes. Soup from the Instantpot tastes like it has been simmering all day…delicious! I used to be a crockpot girl but now I am using the Instantpot daily. I bought an extra insert pot and it has proved to be invaluable.”


“Love it, Love it, Love it!!!” 

By  Crystal Brown  – February 28, 2013

“My mother bought this for me for Christmas, and I won’t hesitate to say I was a bit intimited by it at first. The first thing I tried cooking was a whole chicken… 25 minutes pressure cooked, and it turned out PERFECT, just as well as if i had cooked it 6 hours in a traditional slow cooker! I love that as soon as the cooking is done, it automatically switches over to low heat for up to 8 hours!! This pot is worth it, and replaces several appliances… truely a set-it and forget-it pot! Since then I have done beans, and venison… both turned out great. This is a very easy pot to use…you wont regret it. And also… it is very sturdy and well built, the quality in this appliance is easy to see.”


“Ladies and gentlemen – this thing is officially awesome”

By  Jack London (Santa Rosa, CA USA) May 23, 2012

Pressure cooker veteran here – thumbs up on this one!

I have owned 8 different pressure cookers over the years, including an earlier version of the Instant Pot as well as the now-ancient oval (90 degree insert inside, pull up, turn back and clip-lock) lid with weight back in Europe in the 70’s.

This, so far, is the best pressure cooker I have yet seen.

It functions as a slow cooker, as an above-average quality rice cooker and -let’s not forget- a really good pressure cooker.

Disclaimer: we do still use our trusted Zojirushi rice cooker when a lot of things are cooking at the same time (and as far as stand-alone rice cookers go, Zojirushi makes the best, btw.)

Back to the pressure cooker… Some of the software limitations of the previous Instant Pot were fixed (namely, having to push the button for each and every minute, with only a 60 minute maximum timer – that was maddening). This control panel lets you click&hold and very quickly fly through the times, up until 120 minutes. It does fly through 0, so you can go up or down the shortest path to your desired time.

Pluses of this particular pressure cooker:

Much, much, MUCH more convenient to use than the “manual” type pressure cookers where you have to stand by until you hear the pressure has built up, then start the counter, then turn it off when it is done. This thing does everything on it’s own. Put the food in, set the desired cooking time, press start. Leave for work, come home and it is done (with stand-by heat so as to avoid spoilage).

Quality, pretty thick stainless steel pot (stay away from coated pots, aluminum pots, etc. as they leach bad stuff into food)

Virtually silent, you also have almost no food smell coming into your home during cooking, thanks to the internal pressure sensor. Psst, psst, psst sound gone.

Extremely energy efficient (much more so than the stove-top models, as you are heating only the inside, not the surrounding area. Energy savings multiplier during the summer, as you don’t have to cancel out the cooking heat with air conditioning the way you would with gas stove types that heat up the kitchen.

Very easy to clean – since only the pot has to be cleaned, it fits in the dishwasher better than the stove-top type with handles.

Very good quality, overall.

Ladies and gentlemen – this thing is officially awesome.

ps: also get “Miss Vickie’s Big Book of Pressure Cooker Recipes”… This is the pressure cooker book to get. Miss Vickie’s Big Book of Pressure Cooker Recipes

If you search the title on the web, her website also has a ton of the cooking times listed for free. “” (not a tie-in, I have no connection to them) or search “ ” followed by whatever food you need the cooking time for.

Examples of Google Searches (the the lines below exactly as they are, including spacing): rice broccoli ribs

I search for times of misc. food to cook on my smartphone like this, too. Very useful…


Highly versatile and efficient appliance for the home

By Brian Blum on October 20, 2012

Purchased 2/2012, so as of this writing, we’ve had this for eight months, and it works phenomenally well.

I cannot say enough about the Instant Pot. My wife and I owned another unit from a different company, but it’s pot was made of aluminum (tied to Alzheimer’s issues) and had a non-stick coating on it besides. We wanted a stainless steel pot to avoid all this…enter Instant Pot.

This unit works awesome, and we are fully qualified to say so. Not only do we have an “Amazon Verified Purchase” label on our review, but we use the Instant Pot 4-5x a week, literally. Probably 7-8x if you count making baked/sweet potatoes for lunches too. (Just a note…always look for “Amazon Verified Purchase” on reviews, and if you don’t see it, take the review with a grain of salt. Very few reviews of the Instant Pot were negative, and almost all of them didn’t buy the unit, so their reviews are nonsense.)

My wife and I have chosen to make almost all of our dinners with the Instant Pot…it is easy to clean, easy to use, and requires virtually NO oversight. It is inexpensive to use as well…when using your stove and/or oven, you will notice a marked increase in the temperature of your kitchen, and with the oven, it will be very noticeable indeed. The Instant Pot doesn’t do this because it operates in a sealed environment, thus using far less energy as well. Because you can saute in this newest model, you can do almost all the cooking in this one pot, thus making cleanup far easier, as the inner stainless steel pot (but NOT the unit or it’s lid) are dishwasher safe. Also, once one is accustomed to using this unit, you can bring it with you on trips, and use it to cook food in a hotel room or a friend’s house.

The Instant Pot is wonderful for this one fact if nothing else…once the food is in and the unit is pressurized, you can walk away…no stirring, no tending whatsoever. There is ONE time when you might have to pay attention. IF your Instant Pot is warm from previous cooking, i.e. you just used the saute function to brown something, or maybe you bought an extra inner pot (more on this below) and are cooking meals back to back….you may have to pay attention to make sure the unit seals properly. Sometimes, and this is NOT unique to the Instant Pot, if the unit is already warm, it may get confused and think that it has pressurized. I think you’ll find that you used the saute feature before turning it on. So…if the unit is warm/hot from any previous cooking, try this. Watch to see if the unit pressurizes (you’ll see the valve pop up)…if the unit starts counting down the cook time BEFORE it has sealed, hit cancel, and start your unit over. It should work the second time. If the unit is completely cool and your recipe requires no sauteing, it will almost always work the first time, but if not, this will work. This is the ONLY “issue” that I’ve encountered, and since it happened with another manufacturer’s model as well, I can only assume this is common for electric cookers. All in all, a small compensation to make. Compared to normal cooking where one has to constantly hover over the stove, this is minor indeed.

I HIGHLY recommend that you purchase a second stainless steel inner pot…
see —–my wife and I bought one at the time of purchase, and we’ve never regretted it once. Since we use our cooker constantly, we are always putting the pot into the fridge with leftovers. With an extra inner pot, you can cook another dish while the other waits for you in the fridge. When you want the leftovers, just place them in the Instant Pot and warm them on the low setting of saute, and then put on keep warm once they’ve heated up a bit, until you’re ready to eat. Accordingly, we’d suggest the lid custom made for these pots at

I also HIGHLY recommend that you purchase the book “Everything Pressure Cooker Cookbook” from Amazon at ——we use recipes from this all the time, and although they are designed for a stove top pressure cooker, they basically translate over perfectly. The only consideration is the cooking instructions…because the author is using a stove top cooker, she references a low/medium/high setting which does not apply on the Instant Pot, or on any other electric pressure cooker I’ve seen. Just use the appropriate setting for the Instant Pot, i.e. if you’re cooking beef, use the meat/stew setting. If chicken, use the poultry setting. I usually add about 20% more time as well, so e.g. if a recipe says put your beef stew on high for 30 minutes, put it on the meat/stew setting of the Instant Pot, and take 30 minutes x 1.2 = 36 minutes for your time. With pressure cookers, you can’t “dry out” your meat, and the reverse rules apply…i.e. if you’re meat seems dry, cook it LONGER. None of the moisture can escape because it’s in a sealed environment.

Enjoy! This appliance has changed our lives, and I don’t say that lightly. Once you get good at using it and have recipes you like, it’s an awesome little appliance which we use CONSTANTLY.



Researched them all – this one is the best

by Cocoabear on Mar 19 2012

I searched high and low before settling on this electric pressure cooker. It is by far the best product on the market. The interior pot is stainless steel – no non stick coating to flake off into your food. The stainless steel is thick and durable. It cleans very easily. I always wait to review an appliance until I have really had a chance to use it – giving a better review – and so far I have made: steamed corn on the cob, steamed carrots, carrots and turnips, potatoes – once with a roast and once just on their own, chili, pork roast, gravy, quinoa, rice and soup. Everything has turned out exceptionally well with little effort (potatoes only need to be scrubbed and can be cooked whole or cut in half – corn cobs need to be stacked on trivit with a cup and a half of water). This is my first experience with pressure cooking and I really couldn’t be more impressed. It is a VERY well thought out product with a lot of high end features. There are a few things to take note of:

1. The steaming vent on the top of the lid (a large black knob) is supposed to be lose and wiggle around very easily. I thought my machine was broken when I first opened it. This knob rises as the steam builds up in the appliance when cooking and does become stiffer once the pot reaches proper cooking pressure. I spent a lot of time trying to research the venting knob to see if the sloppiness was normal and after about an hour of online searching, I figured out that the lid is specifically designed this way. I am hoping this hint will save some other customers a lot of time.

2. Don’t cook a recipe that isn’t designed for a pressure cooker without converting the recipe first. This might sound silly to an experienced pressure cook – but to a novice it was not. I learned this one the hard way. I made my Mom’s homemade chili in the pressure cooker – thinking I would be clever and save myself a hour and half of cooking time – but I ended up with a burnt end result. Luckily, I was home at the time and shut the machine off and finished cooking my chili on the stovetop – so all was not lost. I have tried a chili recipe specifically desinged for a pressure cooker since then and it turned out great.

3. I find that I am having to cook my foods for longer than what the recipe book or other online recipes state. This is due to the fact that I live at a higher altitude. Be aware that most recipes are designed for sea level and you need to add time according to how much higher you are – a very easy thing to research and figure out…don’t let this discourage you from buying this item…it is well worth the effort.

4. The interior stainless steel pot holds a fair amount of food/liquids – but if you put a roast, whole chicken, or corn cobs onto the included trivet – which is recommended – you lose a number of inches of space. I only placed 5 smallish sized corn cobs onto the trivet and it was as high as I could go. I cooked a 3 – 4 lb pork roast tonight and only had room for 5 potatoes to place around it and they had to be cut up to fit. It’s not a big problem for me – family of 3 – but it is something to be aware of so you can plan ahead to cook foods separately if need be.

5. The instruction manual was unclear – to me, anyway – about when it is safe for me to open the lid after cooking my foods. Could I open it immediately after the cooker switches to keep warm? Did I have to wait? Did I have to manually vent the steam? Again, this might seem silly to an experienced pressure cook – but with me being a newbie, I was really quite intimidated to open the lid. I had watched the lid fly off my mother-in-laws stovetop pressure cooker at Christmas time and it just about took my head off. I had no idea before then how dangerous pressure cookers could be – so if you are a first time user – use caution. The trick is to make sure, before opening the lid, that the pressure has been released by turning the venting knob on the top of the lid to make sure that the steam is not built up. If you turn the vent to the side and it lets out steam – just wait for the steam to finish releasing. When it is finished releasing steam you are safe to open the lid. I used a kitchen towel to do this and now that I have used the machine a few times, I am an old pro. I was scared to open it for the first two or three times – but now I have a good handle on what to do and how it works. Hoping these tips will save some other new pressure cooks some valuable time.

The pressure cooker is quite large. It does take up a lot of space. I have been keeping mine on the counter because I have been using it so much, but that might not be practical for some users. I love that I can sear in the pot with the lid off before pressure cooking. Many, many pressure cooking recipes require foods to be browned or sauted first or thickened afterward. This feature – which was only a feature with this particular electric pressure cooker – was a HUGE bonus. I love that I can slow cook in it if I want to. This pressure cooker cooks at approx 11 PSI – most recipes are written to work with 15 PSI – so expect to add some additional cooking time to your recipes – again something that I had to research individually – this is ontop of adding additional time for your altitude. It was very simple for me to register my product in the companies website. Took very little time for the item to arrive via courier.

I am really enjoying my new appliance. The only real downfall I have found is that it does not come with a stainless steel steaming basket – something that you really will need – but collapsable ones are easy to find and should solve the problem. I would not hesitate to buy this item again, to give it as a gift or to recommend it to a family memeber. Great appliance. Take advantage of the free shipping while it is available. I was also charged no tax – an added bonus! Best of luck with your pressure cooking.

Bon Appetit!

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66 Responses to “Reviews”

  1. Jackie says:

    Can anyone give me specific instructions for canning. I will be mainly canning soups & chicken/beef stock.

  2. Instant Pot Staff says:

    Size is the only difference.

  3. Daryl says:

    Other than the capacity, is there any other differences between the IP-LUX50 and the IP-LUX60?

  4. Ana says:

    The Instant Pot sounds great. I would love to be able to buy one. Will this ever be available for sale in the UK? Would be great if had the blending facility. All in one.

  5. Ezzie says:

    I bought my Instant Pot a few weeks ago. I love the fact that it’s so well insulated it’s doesn’t heat up my kitchen in the heat of summer!

    Still perfecting techniques and recipes in it. Does anyone have a a good tender brisket recipe? So far I’ve not been successful with getting it good and tender in the pressure cooker setting.

  6. Joy from Australia says:

    Can we use your Instant Pot in Australia? Would we have to use an electricity adaptor?

    Instant Pot Staff Reply:

    Hi there,

    Current Instant Pot models all use 110v and needs a transformer to work with 220v.

  7. Bruce says:

    Just got my IP today. I’m pretty much a newbie cook so I tried something I know; split-pea soup, which I’ve been cooking in my old rice maker (which takes a very long time). I added potatoes, onions, garlic, spices, and some Adele sausage I sliced thin and fried on the stove (I could’ve used the IP but I was meanwhile filling it with the soup ingredients). I fried it because I thought it might seal in some of the flavor and give it some texture (which it did). Also added a couple drops of liquid smoke. I used my immersion blender to cream it up. Result? AWESOME! And quick, too (not to mention cheap except for the two sausages). This was so simple to cook.

    I wish there were more recipes here but it looks like that’s happening. I’d love to find a chicken tikka masala recipe (hint hint).

    This was a big investment for me so only time will tell if it’s really worth it, but my first impression is that I think it will save me time and money and make some great meals.

    Chris Reply:

    Could you post or email me your split-pea recipe? Thanks!

  8. Katie says:

    This is a comment to the admin. I came to your “Testimonials” page via Google but it was hard to find as you were not on the front page of search results. I see you could have more traffic because there are not many comments on your site yet. I have found a website which offers to dramatically increase your rankings and traffic to your website: I managed to get close to 1000 visitors/day using their services, you could also get lot more targeted traffic than you have now. I used their services and got significantly more traffic to my website. Hope this helps :) Take care.

  9. Melissa says:

    I recently purchased an Instant Pot and am very happy with it. The one problem is the “beep” indicating that cooking is finished is very loud – so loud it sounds like a fire alarm. I wouldn’t mind so much, but it keeps waking my baby. Is there a way to turn it off, or at least lower the volume? Thank you!

    Instant Pot Staff Reply:

    Hi Melissa,

    You cannot change the volume of the beep yet. We shall take this into consideration in our next iteration of design.

    Bruce Black Reply:

    I like the loud beep. I can watch TV on the other side of the apartment and know when it’s time to eat!

  10. Desiree says:

    I love my Instant Pot. I asked my sister to buy it for me for Christmas and have never regretted this practical gift. In fact, it produces consistent and delicious results that my sister is looking to purchase one too. My favourite part?….Not having to know what setting to use or how long to cook things for. Its so easy, and the number of minutes shown is EXACTLY how long it takes before its ready. Some recipes give you a guide as to how long things take to cook but most don’t take into account the duration it takes the liquid to come to a boil to reach the pressure point it should be cooked at. With my Instant Pot when it states it takes 30 minutes, it takes exactly that and automatically includes the time for the liquid to boil to the appropriate pressure time. In addition, its so simple to vent the pressure if need be. If you have a small kitchen and can only have one appliance, this is it!

  11. Tammi says:

    Hi I do not sdee the new model on the site or amazon for sale. Is the item delayed in getting here? If so when do you expect it? Or did I miss where it is listed at? Thanks

  12. Yuwei says:

    Hello, question: is it normal for the “sealing, venting knob” to have a lot of sloppiness in it? example: it is very loose and jiggles all around, not a snug fitting knob..

    Instant Pot Staff Reply:

    Hi Yuwei,

    It is normal that the steam release being rather loose on the lid. The steam release is designed to be removable for cleaning, and yet not falling off when the lid is turned bottom-up. The steam release works by weight and fits naturally on the steam release pipe.

  13. Dana says:

    I just ordered this on amazon today. However, In reading your website noticed that the new model is due to come out anytime that will allow browning. Has a release date ben set? Is it still Jan 2012? I may have to go cancel my order because I really want to be able to brown in it. Please let me know what the release date is.

  14. Masha says:

    it is end of January now and I am checking this web site every day in hopes to see new model IP-LUX60 is available for sale. Do you have any info when and where I can purchase it? Thank you!

  15. Sophia says:


    Wondering what material the inner lid is made of? I’m trying to avoid aluminum. Thanks!

    Instant Pot Staff Reply:

    Hello Sophia,

    The Instant Pot lid is also made of stainless steel.

    Kristina Reply:

    I’m also wondering whether the plastic on this unit is bpa free? Though it does not appear from the picture that any of it is exposed to the food.

    Instant Pot Staff Reply:

    Hi Kristina,

    All plastics used on Instant Pot are Polypropylene (PP) which is BPA free.

    Instant Pot Staff Reply:

    Yes, all plastics on Instant Pot is BPA free.

  16. Calvin says:

    I have been using my Instant Pot for three months. We like the product very much, it’s clean, easy to use and always on time, combining the slow cooker and pressure cooker functionality with timer, well built. It is the product I’ve been looking for a long time. Now I can wake up in the morning and have my hot multiple-grain rice congee before rushing to work, no mess. We have cooked other foods such as vegetable soup, corns and yam with good success. Thank you very much!

    Instant Pot Staff Reply:

    Thank you for your kind words. We are happy that Instant Pot can save people time to enjoy life better.

  17. Lisa says:

    Hi I am considering purschasing your cooker. my Farberware electric pressure cooker, 10 yrs old, is acting up but doesn’t owe me a penny. I can’t find another online so I don’t think they make them anymore. I also need a new slow cooker. I love the idea of the stainless steel insert,as well as pressure,rice ,slow and steamer cooker all in one appliance. I only use stainless pots and pans for health. I would however like the brown and saute. Since it is close to the end of the year I figured I’d ask when the new model will be released before ordering the present one. Thanks,Lisa

    Instant Pot Staff Reply:

    Hi Lisa,

    Thanks for your interest in Instant Pot. Our new model IP-LUX60 has the browning/saute function. It’s finalized and is being rolled into production. The production cycle is 45 days. We expect the first batch arriving in Jan. 2012. Hope the time schedule works for you.

    Lisa Reply:

    Perfect I can wait!when can orders be placed?

    Instant Pot Staff Reply:

    Early January. We’ll inform you when we have a definitive date.

    Again, thank you for your enthusiasm.

    Lisa Reply:

    What is the estimated price? Will it be much more expensive than the current model?

    Angel Reply:

    Hi, just want to know if the latest Instant Pot is available for purchase now? Thanks!

    Angel Reply:


    May I know if the newest instant pot is available for order now? Thanks!

    Brian Reply:

    Hi…I read in the comments on Amazon that you can “force” a browning/saute function by turning the Instant Pot on manual. I know it’s not an official function, but can this be done? In other words, it seems like with most of the programmed functions the cooker must be closed/sealed, but it sounds like on manual the element can function even if the lid is off, thus “forcing” the browning feature. Will this work?

    Instant Pot Staff Reply:

    Hi Brian,

    The Manual function also requires the lid to be closed. Some users use the Manual function creatively to do browning/saute by opening and closing the lid in short intervals. Yes, this can “forcing” the browning feature.

    Diah Reply:

    Do you have the exact date on Jan’12? Will you let me know please…tku!

    Aida Reply:

    Do we have a date for the release of the new IP-LUX60 and when we can we start ordering?

  18. Jennifer says:

    Can this be used for Canning or is it strictly for cooking?

    Instant Pot Staff Reply:

    Hi Jennifer,

    The cooking temperature is way over 100C/212F. So Instant Pot is good for canning too. The nice thing is that you can program it to steam for a specified number of minutes.

  19. mei says:

    Hi there,

    will I be able to purchase Instant pot in Singapore?

    Instant Pot Staff Reply:

    Hello Mei,

    Sorry Instant Pot is only available in US and Canada.

  20. Rebecca says:

    I am considering buying the Instant pot, I would like to know what country it is made in

  21. Nik says:

    I just got my Instant Pot yesterday and I was so excited that I had to use it immediately. I’ve always had trouble cooking basmati rice in my regular rice cooker, but it came out perfectly in the Instant Pot, in only 8 minutes! I still can’t believe how fast it is. I also made some chicken curry, and the meat came out so tender and moist. Amazing!

    I was wondering if it was possible to fry things in the Instant Pot? I would love to try to make “broasted” style chicken. Thanks!

  22. Julia says:

    This cooker looks wonderful, but I really like the browning feature in my current multi-cooker. Any chance instant pot will be adding this feature to a future cooker?

    Instant Pot Staff Reply:


    Yes, we are working on the next model which has the browning/saute feature. The new model will be ready by year end.

    JoJo Reply:

    Will it be the same price with the new model? I’m wondering if i should wait for the new model at year end or buy the current model now.

    Instant Pot Staff Reply:

    Hi Jojo,

    The price is likely to be higher, due to increasing manufacturing cost and additional functionalities.

    June Reply:

    What additional functionalities will be in the new model?

    Kathi Reply:


    Is it possible to be on a wait list for the new IP-LUX60? Or can the company let people on the email list know as soon as it is available? Or maybe even a little ahead of time? I can hardly wait! Thank you!

    Instant Pot Staff Reply:

    Hi Kathi,

    Thanks for your interest in Instant Pot. The IP-LUX60 model had been finalized and volume production order had been place back in early Nov. However, due to the production backlog and shipping delay, IP-LUX60 will only arrive towards the end of January 2012. We are sorry to keep you waiting.

    We’ll announce the availability as soon as IP-LUX60’s arrival date is confirmed. We will also create a waiting list so that people can sign up and be notified by email.

    Again, we appreciate your enthusiasm for Instant Pot. IP-LUX60 will not disappoint you.

    Kathi Wilkinson Reply:

    Hi again. I just wanted to thank the Instant Pot Staff member for such a speedy reply! It makes me feel good about doing business with this company!

    I have asked for the new IP-LUX60 as a late Christmas present.

    I am a grown-up. I can wait. Just about. I’m not saying it’s easy. :>) I am very excited about this new Instant Pot!

  23. Lee says:

    Can someone comment on whether I can brown on the stove top with the inner pot? I am considering buying the Instant Pot and browning and sauteing with it is a feature I don’t think I can do without.


    Brian Reply:

    I tried browning with the provided inner pot on my electric range. The inner pot bottom is slightly curved, presumably to match the heating base. I have a Maytag range with ceramic top. So the contact is not 100%. But the inner pot’s 3-ply base seems to conduct heat pretty evenly. Sauté works well. The upper part of the inner pot stayed cool. Even without a handle, I can transfer it with bare hand to the Instant Pot.

    It’s a hard to find a lid that fits the inner pot. I happened to have a lid which is a little bigger. I’d suggest the manufacturer add a lid, preferably in glass.

    Greg Reply:


    Thanks for your comment since I’ve been looking for a stainless inner pot, Would you please kindly check if the inner is made of stainless steel?

    Thank you.

    Instant Pot Staff Reply:


    The inner pot is made from stainless steel with a 3-ply bottom.

  24. denis nolin says:

    I had a stainless steel stove top pressure cooker made in Portugal.It was a stove top made like a tank.It steamed up the whole house.The Instantpot doesn’t do that.Its great technology and costs the same as that other obsolete monster I bought on line.Its so simple to use,set and forget.

  25. Julie says:

    Just started to use the instant pot. I tried congee, pork rib stew and chili. It has been very convenient. I love the flavor of the congee (rice, soy beans, peanuts, and dates). I am ready to learn how to use the steamer to make cooking more interesting.

  26. Christi says:

    After one week of ownership, I’m loving my Instant Pot! I just cooked new potatoes (one inch diameter or cut in half to be that size, cooked in 1 cup white grape juice with a splash of vinegar) with salmon steaks (1 inch thick, on trivet) and asparagus (with lemon and onion on top of salmon) all together in my instant pot. What do you know? A tasty 3 part meal in 6 minutes. As a working mother with a toddler and an infant, nutritious and fast (in every way- quick cooking, prep and clean-up) meals are a must. I’m experimenting with cooking several things at once (like above mentioned dish). I’ve also cooked brown rice with sweet and sour chicken (with pineapple and peppers) cooked above the rice in a separate stainless steel bowl (15 min cook time- yep, I put the whole bowl in the cooker sitting on the trivet). This worked ok too. It kept the flavors separate (although I did put some pineapple juice in the rice to infuse it with a nice flavor). I would love to hear what other recipes people come up with to cook a whole meal in the instant pot. I think putting veggies in foil packets would work too (although I’d rather avoid foil). I will be playing around with different meal menus- as my husband would die if we ate stew every night. If anyone has suggestions on what would cook well together (or in separate dishes together in the instant pot) based on cooking times (ie: meat, grain, veggie), please let me know!
    Also, I love how easy the stainless steel pot is to clean. It should last a lot longer than the ones with the non-stick coating and clean-up is still a breeze (not to mention much more healthful). Also- as a mom- it’s AWESOME to have the care-free plug in features of an electric cooker. I was debating between this and a stovetop version- SO glad I got the instant pot (and found a stainless steel one to boot)! Rice (or anything really) doesn’t stick to the bottom (sticks even less than in my non-stick rice cooker).
    Suggested improvements: Please add a browning feature- it helps seal in the juice of the meat and adds better texture. I will be experimenting with browning in the same pot on the stove (inner pot base seems thick and sturdy). Also, shipping to the US was a little slow and it would have been great to get a confirmation email from my Amazon purchase- as I was wondering for a couple days if you got the order. Over all- great customer service response with an email inquiry and I’m really happy with the purchase.

    Kim Reply:

    When I cooked my rice with the new Instant Pot, how come the rice sticked to the bottom? The cooking with the meat was great, but I should probably hold on to my Japanese rice cooker for now.

    Instant Pot Staff Reply:

    Hello Kim,

    Although Instant Pot’s highly polished stainless steel inner pot is non-stick to some extent, rice can still stick to it. It’s better than those bare aluminum inner pots (without Teflon coating). One way to reduce rice sticking to the inner pot is to avoid keeping warm for too long.

    mayuri Reply:

    The best way to avoid rice stick in pot is add a little oil when you cook rice .

    CK Reply:

    Cusinart requires oil to avoid foaming when cooking rice. Do you have to add oil when cooking rice on the Instant Pot to avoid foaming?

    Instant Pot Staff Reply:

    Hi CK,

    No, Instant Pot doesn’t require adding oil when cooking rice. But some user reported that adding oil can avoid rice sticking to the stainless cooking pot.

  27. Kevin says:

    I have used the pressure cooker before and always looking for a replacement but the price was too high for other brands, yours was well built, great features and looking one too !!!

  28. Jen B says:

    Very good automatic cooker. I can now have my meal time planned 10 hours ahead. The brushed stainless steel look fits right into my kitchen.

  29. Annie says:

    Got my Instant Pot last week. Love it! Save me plenty of time.

    I like the steam function the most. Have switched from boiling peas/corns/broccoli to steaming. It’d be perfect if you can set the default steaming time lower than 30 min. Saving me some button pressing.