Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6.33-Quart
Best Item From Instant Pot
Pressure cooker leaves color on food
I eat plain white rice every day and always use a Japanese rice cooker ($150). For years I have wanted to try the famous Japanese "Pressure" rice cooker ($450), but could not bring myself to spend that much on just plain white rice (how good can plain rice be that is worth $450?). I bought this one because it is a pressure rice cooker and could do other dishes like a regular pressure cooker (I figure if the rice coming from this pressure cooker does not taste better than my regular cooker, at least, I can use it as a regular pressure cooker, so no waste here.). The pros of this cooker are:
1. As a regular pressure cooker, it is much better than the conventional stove-top one. Very easy to use. Seals very well, no food smells before you open the lid. Turn off automatically, so if you forget and leave the house before it is done, there will be no explosion.
2. As a pressure rice cooker, this cooker is better than my $150 regular rice cooker. The white rice...
Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6.33 Qt, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior Instant Pot is a smart Electric Pressure Cooker designed by Canadians specifically for North American consumers. It's designed for your fast-paced, health-oriented and green-conscious life style. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion. It is Safe, Convenient and Dependable. Convenience, Simple as Pressing a Button Instant Pot IP-LUX60 is a 6-in-1 programmable cooker combining the functions of a pressure cooker, saute/browning, slow cooker, rice cooker, steamer and warmer. Using 10 buil...
- 6-in-1 Multi-Functional Cooker--Pressure Cooker, Saute/Browning, Slow Cooker, Rice Cooker, Steamer & Warmer
- Large, easy to use control panel with ten built-in Smart Programs, automatic keep-warm, and 3 temperatures for saute/browning and slow cook
- Delay cooking time up to 24-Hours; Manual setting up to 120 minutes of cook time
- UL and ULC certified with 10 proven safety mechanisms; Highly energy efficient
- Includes 3-ply bottom stainless steel cooking pot, stainless steel steam rack, rice paddle, soup spoon, measuring cup, instructions, recipes, and cooking time tables
"Ladies and gentlemen - this thing is officially awesome"
Pressure cooker veteran here - thumbs up on this one!
I have owned 8 different pressure cookers over the years, including an earlier version of the Instant Pot as well as the now-ancient oval (90 degree insert inside, pull up, turn back and clip-lock) lid with weight back in Europe in the 70's.
This, so far, is the best pressure cooker I have yet seen.
It functions as a slow cooker, as an above-average quality rice cooker and -let's not forget- a really good pressure cooker.
Disclaimer: we do still use our trusted Zojirushi rice cooker when a lot of things are cooking at the same time (and as far as stand-alone rice cookers go, Zojirushi makes the best, btw.)
Back to the pressure cooker... Some of the software limitations of the previous Instant Pot were fixed (namely, having to push the button for each and every minute, with only a 60 minute maximum timer - that was maddening). This control panel lets you click&hold and very...
I Am Really Glad I Chose This Over a Slow Cooker
The teflon wore out on my slow cooker so I went looking for a replacement and discovered electric pressure cookers. Here are the reasons why I am so happy with my choice of the Instant Pot:
1. I wanted a non teflon coated and found the Instant Pot is one of the very few electric pressure cookers or slow cookers offering a stainless steel interior pot.
2. The Instant Pot is as easy to use as my Sanyo rice cooker or any programmable slow cooker.
3. Vegetables and potatoes cook in half to a third of the time as boiling. The quick cooking time helps to preserve more of the taste of the veggies than boiling in my opintion
4. Congee came out great. Using sushi grade rice, I found the instructions for rice to water ratio to be right on. There was no burning nor sticking to the bottom of the pot.
5. Cooking tripe for menudo took a little over an hour. This is much shorter than the normal several hours of simmering.
6. Beef knee bones for soup stock...
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