Instant 7-in-1 Electric Pressure Cooker, Stainless

Muy buen producto, excelente calidad, capacidad y muy fácil de utilizar

The Instant Pot Has Seriously Changed My Life. It has no doubt cut down my food expenses (cutting down take-out and product waste) but has also renewed my passion for cooking! I was tired of dry over cooked meat and hours of standing in the kitchen trying to simmer cook meals for flavour. I work long hours and can’t devote an entire day to meal prep, so being able to come home and make a one pot meal in 10 minutes with veggies, protein, and my starch all at once has been life changing! You can cook meat from frozen states in minutes with no need to even defrost! I can cook two juicy and tender chicken breasts fully in 5-6 minutes!

So Here Are My Favourite Features Of The Instant Pot DUO Series:

PROS:

FAST
The contents of the pressure cooker cooks at a higher temperature than what can be achieved by a conventional boil — more heat means more speed. Pressure cooking is about twice as fast as conventional cooking (sometimes, faster!) I have included a few of the cook times below for common meats below. Cooking both from fresh or frozen states. Please be advised a full set of cooking times and charts will be available to you in the included “recipe book” that comes with your instant pot. Below I provide my personal experiences so yours may differ slightly.

BEEF:
• Pot Roasts – 30 – 40 minutes
• Stew Meat – 15 – 20 minutes
• Ribs – 25 – 30 minutes
• Ground Beef, frozen – 10-25 minutes

CHICKEN
• Whole – 6 minutes per pound
• Boneless – 5-8 minutes
• Boneless, frozen – 8-12 minutes
• Bone-In – 10 – 15 minutes

PORK
• Ham, re-heat boneless fully cooked – 6 – 7 minutes
• Ham, shoulder – 8 minutes/1LB
• Roast, butt – 15 minutes/1LB
• Roast, loin – 20 minutes/1LB
• Ribs – 20 – 25 minutes
• Chops – 5 – 6 minutes

FISH
• Whole – 5 – 6 minutes
• Whole, frozen – 7 – 10 minutes
• Fillets – 2 – 3 minutes
• Fillet, frozen – 3 – 4 minutes

Please note that you can also make grains, fruits and vegetables (fresh or frozen), as well as yogurt and many desserts in this post aswell. Cook time will be available in your guide but I will add pictures attached to this review of the cooling charts for your knowledge. This review cannot possibly cover all the amazing things this pot can do for you.

EASE OF USE
I truly believe anyone can make a fantastic meal regardless of skill set! The instant pot Duo offers preset programs so it’s as easy as putting your meat/starch/whatever in the pot, adding water, closing the lid and pressing a button to get it started. No calculations required! Please note, just because you do not have a certain pre-set button on your model does not mean you cannot use your pot to make it. For example, the Duo series does not has a “cake” button pre-set. All this means is that you will follow a recipe and instead of hitting “cake” you will hit “manual” and cook it at pressure for however long the recipe says. This pot truly can do everything!

HEALTHY
“Pressure cooking is one of the healthiest cooking methods. According to a study published in the Journal of Food Science, pressure cooking preserves 90-95% of vitamins. The extra speed and heat of pressure cooking practically flash-cooks vegetables, allowing them to retain more vitamins than boiling, (which only retains 40-75%), or even conventional steaming (75-90%!)” -Instant Pot

GREEN
“Pressure cookers require less energy/electricity to operate during the cooking process. Less heat and time translates to up to 70% energy savings in comparison to conventional cooking methods.” – Instant Pot

SAFE
These are not your grandmother’s pressure cookers! The days of worrying about your cooler exploding are gone! Modern pressure cookers have additional safety systems to ensure that if one should fail, another will kick-in. This pot is so safe that I truly believe there is nothing to be worried about. The only problem I do have with it though, is the steam release valve. If used improperly you could get burned by steam. I will be covering that next in the CONS section. Item list 1 star off review for the hazard of a steam burn.

So What Are The Cons:

1. The steam release valve- I am not a fan of this design for two reasons:

The first being that the valve must be reset from its “venting” positions to its “sealed” position each time before pressure cooking. When pressure cooking and time is finished the valve will automatically go from sealed to venting. However, it does not reset, so next time you go to pressure cook in this pot you will need to remember to reset the valve to “sealing” or you will open your pot and find out your food is underdone. Sadly this model does not alert you if you forget. If this is a big deal breaker for you like it was for me, I recommend you check out my review on the Instant Pot Ultra 60. It has an automatic venting/sealing feature so you no longer have to worry about this.

Second, the position of the valve. Please always use a long spoon or included rice paddle to push the steam valve to venting If you want a “quick release.” Never use your fingers. The steam comes out of the valve at extremely high pressure and it is HOT HOT HOT. This appears to be a major design flaw in my opinion. As long as you stand back a little from the valve and do not use your hands then you should not get burnt. So always use a long spoon. Another tip is that your making good that could splatter out from the pressure and make a mess, throw a dish towel over the valve as it vents to prevent a clean up.

2. Cooking with Stainless Steel:

This is a learning curve. If you are unfamiliar with how to properly heat the pot before use (especially in saute mode) it is easy to burn food in the beginning. Luckily there are many online resources on how to do this and its pretty simple!

3. Accessories CAN be Expensive:

Although its easy to get around buying a bunch of extra stuff, you may find yourself going down the rabbit hole of wanting to try it all. If you are new to cooking this might mean needing some new things for the kitchen. Most everything can be made in this pot though with common glass dishes and the included trivet.

Other Great Things Not Mentioned:

-Colourful Manual that is easy to follow with lots of pictures!
-Many online support and chat groups for 24/7 support and advice!
-Fits neatly onto any amount of kitchen counter space.

And Many more!!! This is just a starter list!!

Overall I would highly recommend this product to anyone looking to cut down on there time in the kitchen, trying to save money or just make more flavourful and healthy meals! The Instant Pot Duo has all the same functionally of the upgraded models but without the extra price. It is however missing a few of the “bells and whistles” that do make your life even easier but are not a necessity to making amazing food 70% faster! If you are looking for the most fancy version of them all I recommend you check out my review of the “Ultra 60 Instant Pot” model, which is my everyday user and total favourite.

Was this helpful? Happy cooking!

My 8-quart Instant Pot arrived yesterday mid-day. This is my 4th or 5th electric pressure cooker, and it is replacing a Cooks Essentials 6-quart electric PC whose interior pot’s non-stick lining had chipped. I also have some smaller Kuhn Rikon stovetop PCs, which permit really quick cooking for the recipes that fit into them.

I “must” have a large electric pressure cooker for 5 things:

1) I love to cook a whole chicken and make my chicken soup completely from scratch. In the U.S. our grocery stores have big chickens.

2) I am hooked on my own Corned Beef and Cabbage, because I cook the corned beef the night before, and remove the fat after a day of refrigeration. It tastes “cleaner” but still has lots of flavor.

3) Recipes for beef stews might limit the volume of potatoes, carrots, and onions to fit in the pot. An 8-quart pot allows me to use a larger cut of beef, and add more potatoes without jeopardizing the PC’s ability to come up to pressure.

4) PC recipes that take longer than an hour test my patience for hanging around. I like to “set it and forget it” for a while.

5) Ribs. Ribs take up a lot of space, and most people don’t limit themselves to a proper “single” portion. Set dry-rubbed ribs on a trivet in the PC and let the water’s steam produce moist ribs. No BBQ sauce is needed!

I still use my smaller stovetop PCs for:

1) 3-qt is perfect size for rice. I prefer PC rice to rice cooker rice – less scorching. I freeze extra cooked rice.

2) 2-qt is perfect for simple dinner for 2 – and fast – it takes little time to come up to pressure or for natural release.

3) 5-qt braiser holds a full-size round cooling rack, allowing me to steam 4-5 chicken breasts or quickly steam asparagus.

4) I use the 5-qt braiser when I need a truly “quick release” to add foods in stages. With a stovetop PC, you take the PC to the sink and run cold water on the lid to reduce the pressure quickly. You can’t do that with an electric cooker.

So, how about the 8-quart Instant Pot?

1) The inner pot is high quality. Soaking solves a lot of cleaning problems in stainless steel.

2) The silicone gasket fits very snugly. In fact, after I did my preliminary sudsy wash, it seemed like torture to get the gasket to fit correctly. I thought I had fit it correctly… until I tried to do the Water Test and I was unable to lock the lid in position. Thank goodness some kind souls on the Instant Pot Community page on Facebook helped me identify the problem. (When you get your 8-qt pot, observe carefully how the gasket fits before disassembling for washing.) Today,when I reassembled my IP, I patiently positioned the ring in one spot and patiently coaxed it into place, so apparently this old dog could still learn a new trick. (It is important that the gasket and the lid both be completely dry!)

3) The 8-qt. machine is BIG, and TALL. My kitchen counters are the high standard height, and it seemed awkward to me to try to saute in the Instant Pot. (One person suggested strongly that I use a step ladder – obviously no senior should try sauteing from a ladder.) With my beef stew recipe, I had planned to saute mushrooms and onions on the stove anyway (both emit a LOT of liquid, plus there is more “umami” when prepared this way) and add them to the stew at the end. So I sauteed the beef in the same 6 3/4 qt Le Creuset pot I was going to use for the mushrooms (I don’t flip as much food out of that pot as when I use a normal saute pan). My method worked fine for me. If you dread cleaning an extra pot/pan, then you might choose to do everything in the Instant Pot – your choice. Today I reflected that I might use a table at the lower standard counter height, which would make it easier for me to saute in the Instant Pot itself, as long as the cord reached. (I loved the oval pot of the Cooks Essential PC – it was so easy to saute in it!)

4) The IP came up to pressure and down from pressure faster than the Cooks Essential PC. For a “quick” release, you don’t have to wait as long before letting some steam out. And once the steam lever was released, the pressure came down very fast – that was a huge improvement over the Cook’s Essential.

5) You can choose different settings for “Saute”: great when you want a simmer and not a rapid boil!

6) There was plenty of extra room in the pot for the additional potatoes and carrots DH wants in the next batch.

7) Our beef stew was delightful, just as mouth-watering as doing the whole nine yards of Julia Child’s Boeuf Bourguignon.

I am looking forward to trying many more recipes in this versatile cooker.

p.s. The packaging impressed me a lot! There was a reinforced plastic strap around the Instant Pot shipping box that made it easy to remove from the slightly larger Amazon shipping box. Inside the Instant Pot shipping box was the product box with all the graphics as you might see on a store shelf. The product box also had a plastic strap to coax the product box out of the Instant Pot shipping box. The product box had styrofoam reinforcement of the product at top and bottom. So the product was well protected during its shipping!

Dear Mr. Instant Pot Inventor, THANK YOU! This is coming from a die-hard standard pressure cooker fan. I’ve been eyeing the Instant Pot for a year now. Chatting with my friends that purchase them to see how they like them and what they don’t like about them but none of my friends use regular pressure cookers so it wasn’t a true comparison for me. Well I went ahead and ordered the 8 quart on Black Friday and let me tell all who read this review I LOVE IT! My husband loves it. We’ve used it daily for the past week.

I was originally wanting the 6 quart but by Black Friday the 6 quart on Amazon was sold out and the 8 quart was on sale so that’s the one I purchased. In addition my friend had already been telling me to purchase the 8 quart and that I wouldn’t be disappointed with it. When it arrived and I pulled it out of its box I thought it was massive and would be too big. To my delight this isn’t the case and in fact is the perfect size for my husband and I. It’s allowed me to do the pot in pot method easily as well as make a large batch of soup.

My favorite aspect is the set it and forget it for the pressure cooker. I’ve not had the opportunity to use it as a rice steamer or crock pot yet. I know most people are afraid to use a regular pressure cooker because of the fear of it exploding and you have to be near it and watch it while it’s in use to ensure it’s kept at the correct pressure. With the Instant Pot you literally turn it on, set the settings, and walk away. You come back and it’s done. Wahlaa!!!! Unlike a regular pressure cooker the steam doesn’t vent and spit through the weight while it’s cooking so there’s no mess on your counter to tend to.

I’ve also found that the recipes I’m using today can be used in the Instant Pot without any or limited modifications. The only modifications I’ve found I’ve needed to make have been on cooking time and it’s to actually lower it. I’m assuming it’s because the cooker keeps all of the moisture trapped inside it’s cooking more efficiently (remember comment above about it not letting steam sputter out the weight). I’ve made burgundy beef tips with frozen beef and 2 medium sized sweet potatoes at the same time but using the provided steaming rack upside down so the potatoes sat above the meat. I cooked it for 18 mins and let it depressurize naturally. The meat was perfect but the potatoes were a tad over done so next time I’ll drop the time from 18 to 15 mins. The interesting thing was the sweet potato skins, they were tender and could be eaten as well. They were as tender as one on a red skinned potato. My other favorite usage is to make my steel cut oatmeal in it. I’ve been doing this in a pressure cooker for years now using the pot in pot method. I’ve changed nothing on this recipe and it’s coming out perfect in the Instant Pot. We make 5 servings at a time and it takes 5 mins to cook and then I let it depressurize naturally. We’ve also made a batch of ham, greens, and lentil soup from scratch and it was very easy to do. Again, you literally just set it and forget it and come back to some delicious food.

So now I have 2 pressure cookers, 1 crock pot, and 1 rice steamer that’s all been replaced by this one device. Will I get rid of my pressure cookers, crock pot, and rice steamer? No I don’t think so. They’ll be used as backups…unless I become like so many others and buy more Instant Pots! My friends before me all have multiple sized devices now so I guess it’s inevitable that I will as well one day. I hear they’re like cats, you can’t have just one. So again, thank you and I hope you get to read this one personally someday. Till then I hope my review helps others who are contemplating on purchasing the device. The answer is yes…yes you want one but you just don’t know it yet.

I recently decided to start home cooking for my dog since I was spending so much money on the Farmers Dog. Purchased this little baby to help cook things quickly. Works well, holds a lot and is fairly easy to work (after watching a few videos – pressure cookers make me nervous ;0) Anyways, this thing makes making big batches of food easy. I even made beef stew in it and it came out so tender.