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Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart

    • Based on 100,874 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Saturday, Nov 23
Order within 14 hours and 29 minutes
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Size: 6 Quarts


Features

  • 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, saute 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 sauteing
  • 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.

Description

Easy to use, easy to clean, fast, versatile, and convenient, the Instant Pot® Duo™ is the one that started it all. It replaces 7 kitchen appliances: pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker & warmer. With 13 built-in smart programs, cook your favorite dishes with the press of a button. The tri-ply, stainless steel inner pot offers quick, even heating performance. Redefine cooking and enjoy quick and easy meals anywhere, any time. The Instant Pot Duo offers the quality, convenience and versatility you’ve come to expect from Instant – discover amazing.

Brand: Instant


Capacity: 5.68 Liters


Material: Stainless steel


Finish Type: Stainless Steel


Product Dimensions: 12.2"D x 13.38"W x 12.48"H


Special Feature: Programmable


Wattage: 1000 watts


Item Weight: 11.8 Pounds


Control Method: Touch


Controller Type: Push Button


UPC: 810028585201


Brand Name: Instant


Model Number: 112-0170-01


Finish Type: Stainless Steel


Is the item dishwasher safe?: Yes


Material: Stainless steel


Item Dimensions D x W x H: 12.2"D x 13.38"W x 12.48"H


Item Weight: 11.8 Pounds


Capacity: 5.68 Liters


Operation Mode: Automatic


Controller Type: Push Button


Closure Type: Outer Lid, Inner Lid


Voltage: 120 Volts


Wattage: 1000 watts


Control Method: Touch


Special Features: Programmable


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Saturday, Nov 23

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • After 2 years using it, what doesn't it do?
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. ... show more
Reviewed in the United States on July 6, 2015 by Sandy Toes
    • My new kitchen friend! (Update)
Some of the positive reviews here have expressed many wonderful aspects about the Instant pot which I don't feel the need to repeat. I agree with all of them! I've been a stove top pressure cooker person for over 20 years and wasn't really very knowledgable about electric pressure cookers. Lately I've been searching online for pressure cooker recipes and I started noticing how many people love their electric pressure cookers. I was drawn to the convenience of "set it and forget it" as well as the many other functions electric pressure cookers offer. Addressing Cook's Illustrated advice on pressure cookers: In spite of what Cook's Illustrated said about electric pressure cookers, to me electric pots like this that perform several functions should not quite be placed in the same category as stove top pressure cookers. In my opinion they should not be tested together unless one is a designated Electric Pressure Cooker with no other features on it. It's almost trying to compare apples to oranges, so to speak. (BTW I am a Cook's Illustrated addict!- I learned to cook from them...) Although I have not had the Instant Pot long I can tell it will be a very useful time saving addition to my kitchen right along side my regular pressure cooker. I have two stove top pressure cookers, and have tried to use both to cook two different things at the same time but found it too cumbersome and attention draining to use both at once. Not a problem with the Instant pot! It's easy to fire both of them up simutaneously because Instant Pot takes over and requires very little monitoring. Example: We love greens and now I can plop them in the Instant Pot while I have something going in the Kuhn Rikon. Perfect! Talk about a fast dinner! Easy cleanup too. Note: Pressure cooking retains up to 90% of nutritional value of food over stove top methods,...as well as easier cleanup. That includes no wiping off the top of your cooktop/range. I chose the Instant Pot because after researching all of the other brands it appeared to be the cooker with the least complaints, as well as the fact that it came with a stainless steel bowl. Healthier and nothing to peel off! I was ready to order last year's model but saw that this new model was about to be released and that it also made yogurt which is a huge plus for us, so I waited. I'm really impressed with the quality of this cooker! It feels and looks like it was very well thought out and constructed. It's channel on youtube is very thorough, covering every detail about InstantPot including instruction for usage as well as troubleshooting and care. After receiving, having watched most of the videos on youtube, I carefully went through the manual and went through the trial run which the manual suggested to try first. From there on it was smooth sailing and easy to figure out. Both dishes I tested which were brown rice and Ossobuco turned out delicious. I will make a change in the Ossobuco next time. I used "Stew Normal" and next time I will go "Stew Less" because the meat was a bit overcooked for my liking. The flavor of the broth was awesome though but I cooked the meat a tad too long so that it released too much flavor into the broth. The brown rice was perfect. I have to say that I was impressed at how quickly the pot came to pressure, especially with hot liquid. I did not heat the liquid for the rice but the braising liquid for the lamb I let heat up on "saute high" before I added the lamb and put the lid on. It came up to pressure quickly. NOTE/TIP: I pre-heated lamb braise liquid mix to simmer because there were diced tomatoes in the braising liquid and I wanted to give a quick stir before placing lid on so they wouldn't sit in one place for long against the super heated bottom and possibly burn before coming to pressure. It is a good trick for me if I have questions with mixes of tomato sauce or sweet items in pot. Simmer/boil it first and stir right before putting lid on to bring it to pressure. So far I am loving the InstantPot. It's extremely user friendly and appears to be very good quality. It performs as described. I look forward to trying new recipes plus using it along side my stove top cooker. I'm finding that everything that comes out of a pressure cooker simply tastes better, even simple potatoes and carrots! It's a learning curb with the timings, but once you "get it" I think most anyone would agree that food tastes better when cooked in a pressure cooker. Time will see how well the Instant Pot holds up! PS: A bag of Trader Joe's Kale, (triple washed) steamer fan, two cups of water, 5 minutes on LOW pressure, quick release= perfection! No salt needed nor butter or anything else! The natural salt comes out in the Kale! Swoon worthy! I heated the water first on Saute' High to a boil before adding the kale and put the top on. Update November 4 2015: I now have 2 Instant Pots, one which is the Smart Pot Blue Tooth model. I use both of them all the time. I've also purchased 3 Duo's for gifts. Everyone loves their Instant Pot! ... show more
Reviewed in the United States on January 15, 2014 by Mona Lisa (M.W.)

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