Instant Pot Duo 3L, Electric Multi Cooker, 7-in-1, Pressure & Rice Cooker

This Instant Pot has been one of the best kitchen purchases I've made. It's incredibly versatile and makes cooking so much easier, whether I'm preparing soups, stews, rice, beans, or tender meats. The pressure cooking function saves a lot of time, and everything comes out flavorful and perfectly cooked. It's easy to use, simple to clean, and the stainless steel inner pot is a great quality. I use it several times a week, and it has completely changed the way I cook. If you're looking for a reliable multicooker that delivers excellent results, this is definitely worth buying. Highly recommended!

I have been trying a few different electric pressure cookers over the last couple of weeks, namely the Instant Pot (IP) and Pressure King Pro (PKP) models as shown in the photos. There are quite a few others, but I think the comments below will also apply.I have used a standard hob based pressure cooker before but these provide a whole new level of cooking options. I am probably late to the party, but glad I got here in the end :)Although the various models basically do the same thing, I have to say the IP for me, has the most flexability and seems to be very well built. I think it was the first to come out or has certainly been around a while. Here are few things that I found when I was looking to to buy one of these pressure cookers.1. Are accessories easily available ?2. When using a glass lid (assuming the model you buy has one available) will all the non pressure options be available ? The PKPs safety features will only allow the browning function with the stock lid off. This seems to be a function of the latest model and took an age to confirm from the maker.3. Are there different heat settings for the sauté/browning option ? PKP only has one, which is hot and I found quickly burnt. The IP has three.4. What is support like from both manufactures and other pot users ?The PKP is of course half the price but I found the IP to be of much better quality specifically the plastic handle, finish, and quality of the inner pot. The bowl/inner pot is also stainless steel rather than non stick (some non stick models have coatings that can flake off after a while) and having a 3-ply base can also be used on a hob unlike some of the other inner pots.I have now purchased an additional inner pot and glass lid for the IP, which I would highly recommend!Having said all that, I am sure either one will revolutionize and spur you on to more creative cooking, which is what the IP has done fo me. A highly recommended purchase, really glad I got one!

Easy to use multi functions and good results every time. I love the stainless steel pot, so easy to clean, has safety feature that tells you if there is not enough liquid in pot for pressure cook, I haven’t tried the yogurt feature yet, but all the others give lovely results, takes up little space on work top, I tend to not use things if I put them in a cupboard out of the way . Quiet when in use.

I've only had this pressure cooker for a couple of weeks, but have fallen in love with it. As long as you use it for the right things, it's absolutely great.Do be aware that the cooking timings quoted do not include the time taken to come to pressure. For example, cooking 2kg of potatoes for mashing took a total of 32 minutes from start to finish on an 8 minute programme. I did use a little more water than was necessary so I could knocked of a couple of minutes.The sauté function actually works really well, which I did not expect given the low-ish 1kW power rating. I'm a fan of gas cooking and like the instant fierce heat available, but frying off the onions for a corned beef hash worked well. The corned beef hash was a little quicker than cooking on the stove and massively more convenient. Boiling the water for the stock and putting it into an already hot pot meant it came to pressure very quickly and cooked the potatoes though in 5 minute.One thing that can bite you in the bum is a thick sauce -- I tried a chicken chasseur using the pressure function but the sauce was too thick and and the cycle stopped with the message BURNT on the display. I salvaged the situation by switching to slow-cook.Cooking rice is interesting. My method on the stove is one part rice to just under two parts water and it always works, at least for white basmati. The methods for pressure cooking rice call for a 1:1 or 1:1.25 rice:water ratio which seemed to me to be insane ... but it works.I haven't even got round to cooking chickpeas, which is one of the main reasons I bought it. I nailed a really nice Chana Curry recipe on the stove, but it takes six hours to cook. The only reason I haven't tried it yet is because I understand that the the silicone gasket can absorb strong flavours.All in all very impressed and wish I bought one years ago!

I'll say it right off the bat: pressure cookers had always terrified me and the idea of something exploding above-boiling items at me didn't sound appealing. It wasn't until I heard various bloggers in the paleo/primal community sing the praises of the Instant Pot that I even considered wading into pressure cooking. The thing that swayed me was the thought of being able to make chicken broth in 2 hours rather than the 16 that I usually spend simmering on the stovetop.I waited for the DUO to be released in the UK because I liked a couple of the extra features it included, such as the yoghurt making option and longer programmable times.The DUO is big. Really big. It will dominate your countertop and my initial impression was that it'd be too big for our tiny kitchen. It's half-plastic, but appears quite sturdy.After a couple months of use, I feel I can give a good impartial review of the product and its uses.First off, yes, bone broth in a couple hours. If you go longer, the bones literally disintegrate when you try to lift them out (awesome). Being able to sauté in the pan is perfect for starting stews and braises though a temperature control would be very helpful: it's very easy to burn things, even when being careful. Things generally need 20-40 minutes longer than stovetop pressure cooker recipes recommend. This may vary from your experience, and obviously I have a greater learning curve as I've never pressure cooked before, but it's something to keep in mind: lower pressure means longer cooking time. Again, something I wasn't aware of was how long these things take to come to pressure: with dense things and liquids and a full pot, it can take about 30 minutes or longer to come to pressure before the countdown actually starts. If you've used pressure cookers before, you're probably already aware of this, but anyone who hasn't should be aware that it adds to the overall time, of course.Even being careful to never fill above the max line, I need to make sure never to use quick release unless there's pretty much no liquid (ie, a braise or just some veg) or hot liquid sputters everywhere from the valve. This again is probably something anyone who's used pressure cookers would expect.Hard-boiled eggs on the steamer rack come out perfect and peel super-easily. I definitely recommend you try. For us it's 3min on low pressure, quick release, cold water rinse for perfect medium eggs.The stainless steel inner bowl is very easy to clean, a soak and a good scrub will take care of everything.The silicone sealing ring does hold smells: lamb and beef smells seem to particularly soak into the silicone. Getting a separate one for bland or sweet items (ie, one for porridge/rice pudding) would be highly recommended.I'm not sure if this is a flaw or as intended, but this is important: let's say you make a stew. You cook it for, say, half an hour and then you want to pop in some veg rather than having them overcook from the beginning. When you take the lid off via quick release, you then need to wait for steam to dissipate (approximately 10-15 minutes) before you can close the lid. No matter how you toggle the valve, you can't get the lid to close.As others have mentioned, the one part that's not easy to clean is the condensation collection rim. The irregular shape and no way to disassemble it makes it rather improbable that you ever get it really clean, especially when you get greasy drippings into it.The lid is quite heavy and a bit cumbersome to lift--since the pot is already tall, and you presumably have it up on your counter, it just makes things a little awkward, especially since there's no hinge (the lid lifts off completely). It would be easy to fumble it. The plastic of the lid is a little awkward to clean, and I wish it was more "seamless" between the plastic and metal bits. Grease splatters are a bear. Having the lid be completely dishwasher safe, even at just low temp, would be amazing.Space for the cord to retract into would be super.The front panel with the buttons is also quite soft; I've already accidentally dented the top layer of plastic with a nail, so just be mindful of that.Overall, this is a very good piece of kit that's perfect for stews, soups, and braising. The rim needs to be easier to clean. It would also be nice if an extra sealing ring was included at this price point. That being said, I'm glad to see that the manufacturer is invested in listening to feedback, and I look forward to getting many years of use out of this pressure cooker.

Amazing. We bought this one to replace our old cooker as it was difficult to get parts for. This is unbelievably versatile. Real bargain and so easy to use. Would thoroughly recommend.

This is a high-quality piece of kit. So far, I've only used this a few times, but so far, I've found it excellent. I haven't used all of the various functions yet, but for cooking rice and a one-pot meal, it's great. Specifically, I will be using this when camping or traveling in a van. See below for info regarding using it with a power bank. Spoiler alert: the Jackery 1000 Plus kicks back in a sunchair with a margerita while running this thing.I bought the 3L Duo mini. It came with an instruction booklet, but there were no recipes, so I had to go online. Nor did it come with rice paddles or a measuring cup. I guess they don't offer those anymore. My first test was with rice. I had watched videos that said to cook rice from 3-5 minutes, but they didn't explain how to set the timer. So I pushed the rice button and expected the + and - buttons to set the time. That didn't work, so I just left it to it to do its thing with the automatic Rice function. Well, that turned out to be way too long. I cooked one cup of rice with one cup of water (as per instructions in videos) and the machine cooked it for 12 minutes. The rice was ok, but it was a bit tough and sticky. I then searched videos on how to set the timer. I now know that the way to do that is to bypass the automatic button, press the Pressure Cook button, and then, indeed, the + and - buttons work for timing. So, the next time I cook rice, I will do that. Also, I manually depressurised the rice, because I didn't know what I was doing, so that probably didn't help with the texture.But I did set it manually for the next thing I cooked, which was a soup of whole baby potatoes, 3 small pieces of frozen Polish sausage, a baby cabbage, an onion, and two cups of water (may have been too much water). I cooked it for 22 minutes (plus the heat up/cool down period). The potatoes were just right, the sausage was a bit crumbly but fine, and the cabbage and onions were cooked pretty much to mush. But the broth was great and it was a delicious meal. So, next time, I will thaw the meat, chop the potatoes, and cook for a shorter period. It's a trial-and-error process with pressure cooking. However, overall, I was very pleased with a one-pot meal that I could 'set and forget' as they say.I bought the glass lid in order to use the pot as a slow cooker (which apparently isn't quite like a normal slow cooker, as I've been hearing in videos). I will update once I try that.Now, the main point of this review is to comment on its use with a power bank, in this case, a Jackery 1000 Plus. When I cooked the rice, I used the Jackery. It was at 100% charge at beginning. The overall time of cooking the rice was about 16-17 minutes (because of the initial heating/pressurization period). And I depressurized manually (natural depressurising takes a few minutes). I also ran a Ninja Slim 700w on it to make a smoothie, which only took about 7 seconds, literally (brilliant machine!!). When the pot starts heating and pressurising, it pulls a lot of power, close to its 700w rating (the pot, not the Jackery). Then, after it's pressurised, the power drops way down.After both of those uses, the Jackery was still at 90%. I was impressed!This pot will suit me to a T when spending long periods in a van. The pros: 1) Relatively speaking, the size is a little bulky for a van, but it's smaller than an oven (I say oven because you can quasi-bake things in it, though they won't have a golden colour.) and worth every centimeter, in my opinion. Plus it doesn't weigh much. 2) It's safer, because you're not leaving a pot on an open flame (especially for rice, which can boil over and burn easily). You can walk away from it and go do what you need to do. 3) Throwing things in a pot and ending with a tasty stew makes life so much easier on the road and is exactly how I like to cook after a long day when I'm tired. 4) It's fast. I normally let stews/soups cook for a few hours. 5) Clean up is pretty easy. 6) And most importantly, I can use this with a power bank with no problem. I don't need a separate inverter/AC system. The Jackery charges via 12v and solar, so I can just plug this pot in and get cooking without a complex electrical system.The cons (not really cons, just minor issues): 1) It comes with an instruction booklet, which you absolutely must read, but to really understand how it works and how to cook with it, you have to find some videos. This isn't a big deal. I usually do this anyway, with most things I buy. 2) Some people have complained that the whole process of cooking something takes longer than the actual cooking time, due to heat up/cool down, but again, this isn't such a big deal. It could be if you have a 9-5 job and kids, etc, but if you're living in a van, then presumably, you have a lot more free time. And what's a few extra minutes for all the pros mentioned above?The bottom line: This thing is going to make cooking in a van so much easier for me and I highly recommend it!

First I bought the 3L and I am using it in the last 8 months since I bought it.I use it extensively. I mainly use it in Steam mode to steam vegetables sometimes with meat (Hamburgers Beef fillets). I adjust it for 5 min. steaming and it results excellent. In addition I drink the water that is soaked with the vegetable and meat liquids as a "soup".In addition, I use it in in "Pressure" mode to cook Soy and Check beans. I also use it to prepare the Japanese Natto in "Yogurt" mode. Also, I prepare Soft-boiled eggs in "Steam" mode adjusting 1-minute time.I recently bought the bigger one the "5.7L" and I use it in the same modes as the 3L. For the Natto, I use now the 5.7L since I can prepare more quantity of Natto. I am planning to also to make Yogurt.By the way, I find that the 3L in the "Pressure" mode cooks the beans faster than the 5.7L. Maybe because it is smaller and has less mass to heat. I cannot explain this phenomenon. Meaning that in the 5.7L I need more time ~10% to complete the cook. But it is not a problem at all. Both the 3L and 5.7L are good products.The 3L is more compact and sits perfectly in my small kitchen and it is good for 2 persons. The 5.7L is good for more persons I estimate 4-6 persons but I did not checked this i issue.I am satisfied from both products the 3L and 5.7L.Now they are part of my kitchen hardware and save me time and efforts for prepare dishes.

Ich habe meinen 6-Liter-Instant-Pot bewusst mit diesem kleinen Exemplar ergänzt. Die Qualität und Verarbeitung ist genauso hochwertig wie beim großen Bruder. Von der Größe her eignet er sich super für Beilagenkartoffeln, Reis oder auch Bolognesesauce.Was den Instant Pot an sich angeht, bin ich restlos begeistert und habe die Investition bereits mehrfach drinnen, da ich mir viele Bestellungen beim Lieferservice gespart habe. Weil man oft einfach nur Zutaten in den Topf geben muss und ein paar Knöpfe drücken, kann ich mich deutlich häufiger zum Kochen motivieren. Den Herd selbst schalte ich nur noch selten ein.Ich ziehe den original Instant Pot billigen Nachbauten vor, weil er einen Edelstahl-Innentopf hat und nicht wie viele Nachahmer einen aus bedenklichem Aluminium. Topf und Deckel können problemlos in der Spülmaschine gewaschen werden. Es sind tolle Zubehörteile dabei wie beispielsweise ein hochwertiger Reislöffel und ein passender Schöpflöffel für Saucen.Jederzeit gerne wieder!

J'avais déjà le 6L dont je suis ravie, utilisé pour pratiquement tous les repas. Celui ci sera un cadeau pour une famille plus grande. Je ne suis pas une grande cuisinière et grâce à lui j'ai pu faire des plats que je n'aurais jamais osé faire (daube......) la viande ressort toujours très tendre. Ma soeur qui l'a aussi fait souvent un poulet entier dedans et c'est toujours top. Je me sers souvent du mode steam (cuisson vapeur) c'est très rapide et le gout des aliments ressort bien. Vous ne serez pas dessus du popot ^^. La cuve en inox un rêve. Et vous trouverez un groupe facebook en français qui vous donnera plein d'idées recettes et de petits conseils pour vous aidez. on peut adapter tous les livres de recettes des robot cuiseurs.

Too bad I gave it to my mom. I need to purchase an new one :D

منتج عالمي افضل بكثير من الموجود في السعودية ويجي من بريطانيا سجن مجاني

Super product