Kristi

27 de julio de 2026

Experiment, enjoy and save time!

DONT WAIT TO BE AN INSTAPOT. This thing is magic. It offers the versatility of several appliances for a small space. I literally google recipes to try because I love using this pot. Sauté, pressure cook in minutes, keeps food warm, has multiple functions and allows you to try recipes you never thought about trying…,with absolutely no guesswork. It’s almost foolproof. I made risotto for the 1st time when I got my Instant Pot. It was fabulous!!! Mashed potatoes….unbelievable. Soups, roasts, pasta, sides….its just perfect. I try to use my all the time. I have so many recipes to try!I highly recommend getting this specific Instant Pot. It cleans easily, makes perfect meals and frees you to be creative, frees up your time as cooking times are a mere fraction of normal and it frees up your ability to make more homemade meals for yourself and your family. You can make a small amount of food or a large family amount. The size is great for my small countertop and for my meal needs. I’m excited to try the other features on the control panel. It’s going to allow me to explore foods I wouldn’t normally make or try. BonusVer más

5 personas la encontraron útil

Arlet Perdomo

2 de julio de 2026

Can't imagine cooking without it.

I use my Instant Pot every single day! It's perfect for making beans, different meats, and starchy vegetables. The different cooking functions are incredibly convenient, and I love being able to pressure cook, sauté, and slow cook all in one appliance. It saves so much time, is easy to use, and everything comes out tender and flavorful. I honestly can't imagine cooking without it now.Ver más

4 personas la encontraron útil

Kenneth M.

19 de septiembre de 2014

Outstanding unit, and great for travel! (but mind its weight)

For the price, this kitchen marvel is an unbeatable cooking monster! You can chop cooking times down to a fraction of what traditional cooking requires, and the features of this machine are almost intimidating. As for the rice cooking feature, which was a big part of my motivation behind this purchase, it was refreshing to know that it uses a stainless steel bowl (refreshing after finding out that those $30 rice cookers have coatings that can come off onto your food (that has to be healthy, right?). Also interesting to note is that Zojirushi, a Japanese brand that specializes in super fancy rice cookers that start around $140 and go up to $440, has their top-of-the-line rice cooker as a pressure cooker and many reviewers claiming that pressure cooking is the best way to make the fluffiest rice. So while this unit doesn't have induction cooking, or the magical ability to count how many times or for how many minutes the lid has been open in order to determine how much heat is required to keep the rice at the ideal temperature, this unit is less than a fourth of the price, but still shares the same pressure-cooking feature as their best model. For people like me not sleeping on piles of money, that's not nothing!One reviewer made mention that while you can cook plenty of things in the rice cooker, and make wonderful spicy dishes, doing so means that you will never really get normal perfect rice going on again. My initial thought (agreed upon by a close friend) was, "How about you just clean it better after using spices?" Well, after making some curry in my Instant Pot, I found out where he was coming from. This is a quality cooker, but nothing seals better than plastic, and, you guessed it, the seal around the lid is a plastic ring. Anybody who has worked with plastic before knows that plastic has a nasty habit of letting things penetrate inside. And so while you may give your machine a normal cleaning, that plastic ring can redeposit some of your previous recipes' flavoring into your latest dish. It's not so noticeable when you go from full dish to full dish, but when you transfer to just doing plain light-flavored rice, it can be noticeable. Is it possible to completely clean that rubber seal to prevent that from happening? Of course, but just be aware that it will take noticeably more effort than your average cleaning to get it back to how it was when you started - that or buy a lot of replacement rings. ;-) That being said, it is a relatively minor inconvenience for how wonderful this machine is, and is the reason I decided not to drop a star from the machine.Another minor irritation is the steamer tray thing they give. Why not just provide a steamer tray, instead of a steamer thing that will hold a steamer tray? I didn't bother with it at all since you still have to buy something to hold your vegetables in anyway, you might as well just buy the classic collapsible steamer tray to use in it and never use the thing they give you. I actually tried to steam some edamame on the tray they provided while waiting for my collapsible steamer to arrive from Amazon......I wouldn't recommend that.(On a side note, if you steam your vegetables with any spices on them, use the leftover water to cook your rice in. It not only tastes pretty darn good, but you get to save any of those nutrients that may have leaked out of the vegetables during the steaming process! I like to do that and add a little saffron to the rice before cooking it - outstanding!)Another amazing feature is it's timer function. It doesn't have a clock, so you can't give it a starting time of day (which would be nice), but it does have a delay timer, which basically is the same thing, only this method helps keep your math skills sharp! I used it every day so that I could wake up to Steel Cut Oatmeal ready made for me, and for anyone who doesn't know, Steel Cut Oats can take up to 45 minutes to make on the stove if not prepared ahead of time. I know the manual says that you shouldn't make oatmeal in it, but I made it every morning and never had a problem, so you can decide for yourself if it's worth the risk. I would do it again in a heartbeat.Notice that I said "I used it every day" and not "I use it every day". Sadly it is no longer in my possession because I bought it when I went down to Texas for a military tour, and despite my optimism that all would be fine, I had to leave my machine with the baggage guy because it made my suitcase overweight. Early Christmas for him I guess. If it helps to tell you how much I enjoyed it while I had it, I'm thinking of repurchasing it again because I still haven't found anything better in a similar price category.If you are traveling and staying in a hotel for a while, this is perfect since most hotels don't come with kitchenettes. But even just for your house, this is a wonderful addition!

Mona Lisa (M.W.)

15 de enero de 2014

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!

AnimeMangaBoo

27 de julio de 2026

I wanted a rice cooker and I got so much more

This has been on my list to buy for a few months now I had to get rid of my old rice cooker because I had a mold situation and so I was looking for a new rice cooker and then I was suggested to buy a Insta pot because it could do rice and so much more and I’m so thankful that I did once I found out you could make bread in this thing (which has been on my bucket list to do) I was soldThe durability on the item is really good. The quality is magnificent. Everything was packaged so well I love the sealing mechanism as well. You can hear it when it locks and it’s sealed you can pick it up by the handle. (I don’t recommend doing that when its in use) but you can tell that it’s secure. I love that all the pieces come out that you can thoroughly clean as you need to.I’ve seen this thing in action as a pressure cooker and it is amazing. I must say, though you have to go with the size that I bought if you want to make the bread because it’s not an option in the smaller one, but if you are a family that needs the larger one you’re gonna enjoy making bread in there. Installation is pretty great. I actually love the size of it. I can cook enough meal prep in there so that’s a very appreciated. Overall I would buy this item again.Ver más

1 persona la encontró útil

Kindle Customer

30 de mayo de 2026

So far, I love the versatility and functions of this pressure cooker.

Admittedly, I am a Ninja fan, and have been using a Ninja Foodi OL700 for the last 3 years. I have loved the versatility of this pressure cooker since it has only one lid and functions include Steam and Cook, Broiling, and so much more. Alas, my beloved pressure cooker has been giving me an error message that, according to customer service, indicates the circuit board is going. Although I will continue to use it, I know it is dying and have been on a mission to find a replacement for it. Since the available Ninja Pressure Cookers have 2 lids, I don't want to have to store a separate lid.I did research a number of different pressure cookers and the options they provided, but none of them met my basic requirements. Since Instant Pot is a known and trusted brand, I found this pressure cooker. Granted, it doesn't have all of the functionality I had gotten used to, but it would accomplish most of the tasks of a pressure cooker with the options that are important to me. In my testing, it preheated for both steaming and pressure cooking in about 8 minutes which is faster than others I tested.So, what do I like about this pressure cooker?1) The stainless steel cooking pot is easy to clean and doesn't stain or wear as the cooking pot provided for the Ninja OL700 pressure cooker. This is a definite plus over the Ninja pressure cooker.2) The cooking pot has handles for removing the pot from the pressure cooker. This is definitely a plus as most pressure cookers, including Ninja, require heat-resistant gloves to remove the pot from the cooker.3) The handles on the insert pot also hold the pot in place for stirring. With other cookers, you have to hold the pot with heat-resistant gloves when you stir the contents so that the pot doesn't spin.4) I use my pressure cooker for steaming vegetables I grow at least 2 times a week. Some of the pressure cookers I found steamed under pressure. This pressure cooker does not steam under pressure. So, a vented glass cover can be used for steaming. This makes cleanup easier as the pressure lid is more difficult to clean and dry than a glass lid. I bought the vented glass lid to use for steaming in this unit. In addition, you don't have to empty or dry the condensation collector when using a lid for steaming since the steam and water stay in the pot.5) The sauté' mode of this pressure cooker allows selection of multiple levels of heat whereas other have only low or high as options. Since I often make gravy using roast dripping, I have found that low is too low and high boils. Since gravy requires simmering, neither if these options works. I like that I can select the heat level I need with this model.6) Settings are retained for each function. So, you don't have to reset setting when using the same function multiple time as I do for steaming large batches of veggie greens.7) Preheats faster than other units I tested. It took about 8 minutes to preheat for both steaming and pressure cooking starting with cold water.I appreciate that I don't have to use preprogrammed settings when I don't need to, and when I do, the settings are easily changed. Overall, I am happy with this pressure cooker. It doesn't have all of the functions my Ninja Pressure Cooker has, but it works for what I need, and it is the best I have found.UPDATE 08/10/25:I have been using this pressure cooker for about 4 months, and use it almost every day and sometimes twice in a day. I have grown to love this pressure cooker even more than my beloved Ninja pressure cooker. It lacks some of the functions of the Ninja unit such as air frying, but I have multiple ovens that air fry. My primary uses for t pressure cooker is for pressure cooking and steaming. The stainless steel pot is so much nicer and easier to clean than the non-stick pots, and it doesn't stain or wear out as the non-stick pots do. For steaming, I have the cover that fits the pot, so I don't have to clean a pressure lid. The handles on the pot prevent the pot from rotating when ingredients are stirred, and facilitate removal of the pot without heat resistant gloves. Multiple levels for the sauté mode are so very useful for making gravy from the drippings of a pressure cooked roasts which are cooked to perfection vs. other methods of cooking.I could go on and on about what I love about this pressure cooker. I can only say, if you are looking for a great pressure cooker with a lot of functionality, this is the one to buy.I hope this review was helpful for you.

Yesenia

31 de julio de 2026

A kitchen marvel that saves so much time!

I bought this 6-quart Instant Pot and it has become an essential appliance in my daily cooking. Its 1000W power is more than enough to cook all types of food quickly, evenly, and safely.What I love most is its versatility; I can make everything from beans and super tender beef stews in a fraction of the usual time, to perfect rice and homemade yogurt. The 6-quart capacity is the ideal size for a medium family or for meal prepping for the week.It is very easy and intuitive to program, cleanup is simple, and the materials feel high quality. I recommend it 100% to anyone looking to eat healthy, delicious meals without spending hours watching the stove.Ver más

1 persona la encontró útil

Anne P. Mitchell

16 de abril de 2016

I LOVE My Instant Pot! But Here's What I Wish I'd Known when I First Got It

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 PerfectionI 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 MinutesAnd 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 CookerAnd 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!

vineet vijayan

26 de junio de 2026

Good one

The Instant Pot has been a fantastic addition to my kitchen. It’s easy to use, saves a lot of cooking time, and makes everything from rice and curries to soups and dals with consistent results. The one-pot cooking also means less cleanup. Overall, it’s a great investment for anyone looking for convenience and versatilityVer más

Mariel

15 de abril de 2020

El mejor electrodomestico del mundo

Compre la Instant Pot (IP) después de escuchar muchas opiniones de mis amigas diciéndome que tenía que tener una. Yo era una persona 100% satisfecha con mi slow cooker, pero por razones varias tuve que venderla. Después de 7 meses me decidí a comprar la IP. Soy una persona joven que no tiene demasiada experiencia cocinando. Hice muchos experimentos para acostumbrarme al uso y explorar todas las opciones.Prueba 1: Caldo de pollo (Opción: Slow cook). Hice las mismas caldos y sopas que hacía en mi slow cooker. Me pareció muy cómodo que podía programar un tiempo para cocinar y después solo mantendría tibia la comida.Prueba 2: Arroz blanco (Opción: Rice). Decidí incursionar a las funciones con presión y hacer arroz con la opción predeterminada. Fue un éxito rotundo. El arroz estaba esponjoso y suave. Nada se pegó en el fondo de la olla.Prueba 3: Chayotes asados (Opción: Sauté). Si bien fue divertido hacer esto en la IP, fue un poco mas torpe cocinar en este modo que si lo hiciese en un sartén u olla convencional. Sin embargo, esta opción es útil para recalentar.Prueba 4: Arroz integral (Opción: Manual). Por ser un cereal mas duro, la opción de Rice no es suficiente. Aun así, obtuve un resultado exitoso utilizando el modo manual.Prueba 5: Avena con manzanas (Opción: Porridge). El resultado final no es grato a la vista pero el sabor es impresionante. A partir de ese día, la Instant Porridge se ha convertido en el desayuno estrella de la casa.Prueba 6: Caldo de pollo (Opción: Soup/Broth). Intente hacer un caldo de pollo a presión, y un éxito mas.En esta época trabajando en casa, la IP ha sido una gran aliada pues no tengo la preocupación de que la comida se va a quemar mientras estoy en alguna junta. He hecho platos que nunca me había animado a cocinar (p. ej. mole de olla con costilla cargada y suadero), y he optimizado mi tiempo en la cocina con platos con los que normalmente tendría que estar pendiente como frijoles, lentejas o arroz.Todo lo que me decían mis amigas era cierto. Vale completamente la pena y recomiendo encarecidamente a toda persona que busque cocinar de manera eficiente en espacios y tiempos optimizados.Ver más

Cliente de Amazon

5 de mayo de 2026

Versátil y programarla te ayuda mucho para hacer otras cosas mientras cocina

Súper buena y versátil. Ahorras tiempo y te sirve para todo

Laissan

Gran inversión para la cocina

Gran inversión para la cocina, soy una persona muy ocupada y me gusta cuidar de mi salud me cocino, pero en los guisos y cocciones de frijoles se consume mucho gas , opté por esta olla que vi, ya hice mi primer caldo de res con verduras quedó la carne muy suave en poco tiempo ⏱️ me encantó, tiene muy buena seguridad para la presión.Lo que me encanta:✔️ Cocina mucho más rápido que una olla convencional.✔️ Tiene varias funciones, desde cocción a presión hasta salteado.✔️ Es segura y fácil de limpiar.Lo que podría mejorar:🔹 La curva de aprendizaje puede ser un poco alta al inicio, pero una vez que entiendes los tiempos y funciones, todo es sencillo.En general, es una excelente compra si quieres ahorrar tiempo en la cocina y hacer recetas deliciosas sin complicaciones. ¡La recomiendo totalmente!Ver más

Karen Resendiz

10 de julio de 2026

La mejor compra de mi vida

Una de las mejores compras que he hecho en mi vida, así en toda mi vida. No he dejado de usarla desde el primer día que la compré (ya como tres años) y sigue intacta, una belleza. La utilizo para todo, caldo de hueso, flan, caldos, totopos para chilaquiles, es la estrella de mi cocina. La amo mucho.Ver más