Instant Pot Duo: A Kitchen Essential
I’ve become a big fan of Instant Pot products since I bought their air fryer, Oh my goodness, I just love this product!The Instant Pot products are super nice!Saloni from Instant Pot helped me choose the perfect model for my needs. We communicated back and forth for 2-3 days, but she was incredibly helpful throughout the process, guiding me to choose the Instant Pot Duo. The products are clearly of great quality with thoughtful design and excellent safety features. I believe everyone should have an Instant Pot in their kitchen.I explored many brands like Geek robocook, kuvings, Wellspire but knowing Instant Pot is the number one brand in the USA and my great experience with their air fryer made me choose them. They’ve been in the market for so long and have perfected their products.I used to be scared of traditional pressure cookers because they can be very dangerous and might explode at any time. But with the Instant Pot, I feel very secure due to its many safety features. It also has useful functions like delay start, which allows you to set it and forget it. You can set a timer, and your food will be ready when you wake up the next morning.I also appreciate how it helps with fermenting idli batter and making yogurt at home, especially in the cold weather in Bangalore. Setting yogurt used to be a hassle, but the Instant Pot has made it much easier.Additionally, Saloni followed up to ensure I received my product in good condition and helped set up a demo call with an expert. The expert, Mr. Jivan, called me promptly, had excellent product knowledge, and cleared up all my doubts.Since getting my Instant Pot, I haven’t gone a day without using it. Most of my other pots and pressure cookers are just sitting on the shelf unused. I’m also considering buying more Instant Pot inner pots and possibly another Instant Pot itself because one isn’t enough for me. Eventually, I might get rid of all my other kitchen products and just keep the Instant Pots. They’re incredibly convenient. Thank you, Instant Pot!

Nice product
Very happy with my purchase. Easy to use. Saves gas. Multiple features. Quite portable. Online demo was helpful as well by Mr Suyash.

Looks good
It appears to be solid product but pricey. Demo given by Eshan Kandukuri is useful and easy to understand.But I am disappointed about the service charge. The warranty is for one year and after that they charge INR 1000 for each visit in addition to the cost of parts which are also very expensive. Started questioning myself if I made a mistake by buying instant pot.Reddy.

Awesome Pot
Instant Pot is the best Pot available in the market. There is multiple cooking options. Have been using it for sometime now. The food cooked is awesome. It’s such a beautiful product that I also gifted two of them to good friends.

Llegó en perfectas condiciones y es súper fácil de usar te ayuda a disminuir los tiempos de cocción de muchos alimentos como frijoles, sopas, arroz y quedan en su punto

The Instant Pot Duo 7-in-1 Electric Pressure Cooker has revolutionized my cooking experience! This appliance is a true kitchen powerhouse, offering seven different functions in one compact device. Whether I’m pressure cooking, slow cooking, steaming, sautéing, or using it as a rice cooker, the Instant Pot Duo delivers outstanding results every time. I love the convenience it brings to my busy lifestyle—I can prepare delicious and nutritious meals with minimal effort and in a fraction of the time compared to traditional cooking methods. The safety features provide peace of mind, and the stainless steel cooking pot ensures easy cleanup. Overall, the Instant Pot Duo has exceeded my expectations, and I highly recommend it to anyone looking to streamline their cooking process and explore a world of culinary possibilities.

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