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Instant Pot

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

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Availability: In Stock.
Fulfilled by Amazon
Arrives Tuesday, Dec 24
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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 Pot


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


Brand: Instant Pot


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


Operation Mode: Automatic


Is Dishwasher Safe: Yes


Voltage: 120 Volts


Closure Type: Outer Lid, Inner Lid


UPC: 810028585201


Item Weight: 11.8 pounds


Manufacturer: Instant Pot


Country of Origin: China


Item model number: 112-0170-01


Is Discontinued By Manufacturer: No


Date First Available: December 2, 2013


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Tuesday, Dec 24

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

    • an indispensable tool in my kitchen arsenal
Size: 6 Quarts
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. ... show more
Reviewed in the United States on October 30, 2014 by slc
    • I LOVE My Instant Pot! But Here's What I Wish I'd Known when I First Got It
Size: 6 Quarts
I LOVE my Instant Pot! But I will be the first to admit that it can be a little intimidating at first, and it can feel like it has a steep learning curve (and I'm a tech reviewer and tech lawyer, and one of those people who generally just jumps in and figures things out without reading the manuals ("Manuals? We don't need no stinkin' manuals!"), so for me to feel like I'm not 'getting' something ..well, yeah. So if you are feeling a little bewildered by your new Instant Pot, *you're not alone*!) Plus, the manual does *not* include certain information that I, at least, was looking for. Such as, how long is each pre-programmed cooking cycle? Exactly what temperature do the various sauté settings heat to? Things like that. So, here are a few tips that have really helped me to finally 'get' it, plus instructions for two things that you can make in your Instant Pot that will change your life: incredibly easy perfectly poached eggs in 2-3 minutes, and baked potatoes in 12 minutes. First, it is almost impossible to mess up with this thing to a point of being dangerous, so if you're concerned about the exploding pressure cookers of yore, you needn't be (I said "almost", don't go overriding your pot's safety features and then blame me when you poke an eye out). The lid audibly tells you when its sealed (when you turn it clockwise), and the pot won't even build up much pressure if you haven't properly closed the steam release handle by turning it, too, clockwise. The most likely point at which a problem could arise would be if you try to open the lid (by turning it counter-clockwise) before all of the pressure has been released and normalized (so don't do that). The pot visually lets you know when it's safe to open the pot, by the float valve (the little silver post that pops up when the pot is pressurized) dropping back down flush with the lid instead of being popped up. Think of the float valve as the reverse of a turkey pop-up button, in the case of the float valve it's done when the button pops *in*, instead of out. The sauté function has three temperature settings: 'Normal' heats to 320 degrees, 'More' heats to 338 degrees, and 'Less' heats to 221 degrees (all in Fahrenheit) For pressure cooking, you will probably use 'manual' nearly all the time (nearly every Instant Pot cookbook I've read relies on the manual setting almost exclusively). So *don't* feel badly for not using all of those other buttons very much, if at all (I've never used any of the preprogrammed buttons). The preprogrammed settings each have their own timing, and *variable* pressure, which the pot manipulates by manipulating the temperature of the contents (the higher the temperature, the higher the pressure). That is primarily what makes them different from manual, which provides one consistent pressure (either high or low). However they *generally* bring the contents to high pressure, fluctuating the temperature a little so that the pressure fluctuates a little too, for a set period of time (the main exceptions to this are the rice button, and the multigrain button). Personally I just find it easier to use 'manual' and set the time that I want. After you hit 'manual' to start cooking, you then set the amount of time you want it to cook at pressure, after which you will have a 10-second grace period (for example to add more time, etc.), after which the display will switch to displaying the word "on". Then it will be a while before the display switches to the timer countdown. This is *normal*. The amount of time you enter is for how long it will cook *after it reaches full pressure* (either high or low pressure, depending on what you selected), and so the timer will switch on when it reaches full pressure. The cooking time in any recipe is the time *at full pressure*, not in total. So you need to take into account the time it will take to reach full pressure (which depends on many variables, including what is in the contents of the pot, what temperature they started at, and your altitude), *and* how long it will take for the pressure to be released and normalized (i.e. for the float valve to pop in, which of course is really "dropping in", but you get the point). And this brings us to the two different types of pressure release. All Instant Pot recipes will include (or *should* include) either one of these terms: natural pressure release (also known as NPR), or quick pressure release (QPR or QR). What these mean is simply either "let the pressure dissipate on its own" (natural pressure release), or "force the pressure to escape immediately by turning the steam release handle counter-clockwise to the open position (quick release). The reason for using quick release (QR) is not because you are too impatient to wait for natural release, but because your food will be over cooked if you don't get it the heck out of dodge once it's done cooking at pressure. A really good example of a food needing quick release is poached eggs (which come out *perfectly* in the Instant Pot (see how to poach eggs in the Instant Pot below)). On the other hand, lots of (if not most) foods need the natural release - it's part of their cooking process and processing time. Natural pressure release generally takes between 15 and 20 minutes. Quick pressure release takes about a minute, plus the hours spent in the ER if you forget to KEEP YOUR HANDS, FACE, AND ALL OTHER BODY PARTS AWAY FROM THE STEAM VALVE WHEN YOU DO IT!! Many people put a towel over the valve before they turn it, to help suppress the steam, which you may want to do (I don't because then I just end up with a scalding hot towel - but I also rarely need to do QR, and those times that I do, I'm sufficiently respectful of the power and heat of that steam to keep my distance). Finally, in my experience, unless you are doing a "dump everything in at once and turn it on" recipe, you will definitely want to have all of your ingredients ready to go before you start cooking. For example, for any recipe that includes sautéing in the pot first, then adding ingredients and then starting pressure cooking, you definitely want to have everything lined up before you start. Oh, wait, *this* is actually the final note: the stainless steel inner pot can take a real beating, and cleans up just fine..BUT...after the first use or so (it was after my first use) you will see little "stains" (not sure what else to call them) and, if you are anything like me, you will think "Oh no! I have ruined the beauty of this pot! How can I fix it?" It turns out that this is *very* normal (at least the 'staining', not sure about my reaction being normal :-) ). In my case I had made beans, and my pot now still bears the "imprints" of beans, even though it is completely clean..it's sort of like the chalk outlines from a little bean murder scene. ;-) I'm in an Instant Pot forum on Facebook where many IP cookbook authors are members (including JL Fields and Jill Nussinow) and they have all said that this is perfectly normal and just what happens (in fact they said it in response to my "Oh no, I've ruined my beautiful pot" post). Ok, I think that those are about all of the things that I had wished that I had fully understood on my first day with my Instant Pot. Oh, actually there's one more thing. I didn't fully appreciate, until several days in, just how amazing this aspect of the Instant Pot is: you can start something cooking in it, and then *walk away* - even leave the house, and it will finish cooking just like you instructed, and be *perfectly done*, and then it will *keep it warm for up to 10 hours*! Not keep cooking it, just *keep it warm*. For up to 10 hours! You can put something in there in the morning, leave for the day, and come back to a perfectly cooked whatever, just waiting for you! Booyah! (I think this is the thing that pressure cooker purists who try to talk people out of getting an Instant Pot, rather than a stovetop pressure cooker, fail to understand. You can't just walk away from a stovetop pressure cooker after the stuff starts cooking.) Now, here are the *the best* accessories (in my opinion) that you will want for your Instant Pot. You definitely will want this steamer basket for your Instant Pot (the Instant Pot comes with a little steaming trivet, but this steamer basket is *way* more useful - in fact it's how you make both poached eggs and baked potatoes). Actually you will want *a* steamer basket, but trust me, this is the one you want, both because of the big handle, the fact that the handle telescopes, and, most importantly, you can use it with or without the little legs flipped down, and when you flip the little legs down, they give you plenty of space for as much water for steaming as you could ever need without worrying about the water touching the food that's in the basket. Or, instead of, or in addition to, the above steamer, you can get this steamer basket and steaming rack / trivet set. The legs on this trivet are an inch and a half high (the rack that comes with your Instant Pot only gives 3/4 of an inch of clearance). and the flat-bottomed steamer is very versatile. Personally, I have both, as they each serve their own purpose, and the trivet that comes with the set is really useful for pot-in-pot cooking, at which you may also want to try your hand. Pot-in-pot (or "PIP") is where you put a second, smaller vessel inside your Instant Pot's main internal pot. There are different reasons for doing this, ranging from "I only want to cook a small amount of something like oatmeal" to "I want to cook a cheesecake in my Instant Pot" to "I want to cook two different things at the same time in my Instant Pot (like cooking beans, and having a bowl of rice on a trivet (see why you want a good trivet?) above the beans, steam cooking at the same time). For pot-in-pot cooking, I recommend any stainless steel vessel that is no greater in diameter than 7.5 inches, and no taller than 4 or so inches (your internal pot has a diameter of just over 8.5 inches and a height of about 6 inches). Lots of people use glass vessels such as Pyrex or Corningware, but I personally prefer to use stainless steel because if you drop it you'll just have a mess, rather than a mess plus broken glass. If you're really keen on making cheesecakes, steamed puddings, flans, and that sort of thing in your Instant Pot, you may also want to grab this stainless steel pot-in-pot 'dessert insert' pan set, which includes two stacking pans. and a rack to set them on which has handles that close up over the pans to secure them. You will also want this separate glass lid that is sold by the Instant Pot people. This lid fits on your *inner metal pot*, and this way when you are using your Instant Pot for *non-pressurized* cooking, such as when using it as a slow cooker, or with the sauté function, you will be able to see what is going on in there. Basically, in these usages, you can think of your Instant Pot as a counter-top stove burner (albeit one with really cool bells and whistles) - that may help you to understand why you want a (see-through!) lid for that inner pot. Plus, once you are done cooking in any mode, you can use the inner pot to store the leftovers in your fridge, and use this lid to cover it. In terms of Instant Pot cookbooks to get you started, they are a relatively new genre, and a *lot* of them are only available as Kindle or other digital format books. Personally, I like to have a physical book when it comes to cookbooks, and so I like this one...you can't go wrong with America's Test Kitchen cookbooks, and their pressure cooker cookbook is no exception: Pressure Cooker Perfection I also happen to be a strict vegetarian, and for vegetarian and vegan Instant Pot cooking, this book by J.L. Fields is considered the best book out there (it's pretty darned good!): Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes And if you also are vegetarian or vegan, you'll appreciate the recipes in this one: O M Gee Good! Instant Pot Meals, Plant-Based & Oil-free ..and this one: Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker And speaking of recipes - here is how to make those poached eggs, and baked potatoes. Poached Eggs: Lightly grease 1 to 4 (depending on how many poached eggs you want) Pyrex custard cups with butter or oil. Put a cup of water in the bottom of your Instant Pot, put a steamer basket or trivet in the pot (making sure that the water doesn't come over the top), and set your Pyrex cups in the steamer basket or on the trivet. I use my Oxo steamer basket for this, and I love that when they are done I can just grab the handle and pull the whole shebang out (remember the handle will be HOT, be sure to wear an oven mitt). Use Manual setting, low pressure, for 2 to 3 minutes. 2 minutes will probably be enough unless you're at a high altitude. Baked Potatoes: Remember how I said you could make baked potatoes in 12 minutes? And remember how I said that the recipe times are for the time *at pressure*? ;~) Still, even given the time to come to pressure, and to have the pressure come back down, you can have perfectly steam-baked potatoes in under half an hour, and the best part is that you can start them, and then *walk away*! When you are ready for your potatoes, they will be perfectly done and waiting for you, even if you have abandoned them for hours! Just put water in the bottom of your Instant Pot, flip the legs down on your Oxo steamer, put the steamer in the pot and then dump your potatoes in on top of the steamer. Using the Manual setting, set the cooking time for 12 minutes, using high pressure. Then walk away! Now, because these are 'steam baked' (i.e. cooked whole over steam, but not in water), the skins will not be crisp, but these are otherwise exactly like the baked potatoes you know and love - they're great with butter, sour cream, etc.! This works with new potatoes, and regular potatoes! Happy Instant Potting! ... show more
Reviewed in the United States on April 16, 2016 by Anne P. Mitchell

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