The Best Instant Pots
Listen, I’ll be straight with you—when we started testing Instant Pots for this guide, I honestly thought they were all pretty much the same. Boy, was I wrong. After three months of pressure cooking, slow cooking, air frying, and even making yogurt (yes, really), our team discovered some massive differences between these multi-cookers that can seriously impact your cooking experience.
Whether you’re a busy parent trying to get dinner on the table faster, a college student living in a tiny apartment, or someone who just wants to simplify meal prep, there’s an Instant Pot out there for you. But here’s the thing—not all models are created equal, and some of the newer ones actually have features that’ll make you wonder how you ever lived without them.
Everything We Recommend
✅ We recommend these products based on an intensive research process that’s designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter to bring you these selections.
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The Best Overall
Enjoy 9-in-1 versatility with pressure cook, slow cook, sauté, sous vide, steam, sterilize, and more.
Choose from 15 one-touch smart programs for perfect soups, rice, yogurt, and even cakes.
Easy-to-read display shows time, temperature, and pressure with a detachable cord for compact storage.
Cook meals up to 70% faster with a durable 18/8 stainless steel pot featuring a tri-ply bottom.
1000W UL-listed cooker includes dishwasher-safe parts, extra sealing rings, and 10+ safety mechanisms.
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The Best Budget Option
Enjoy 7 versatile cooking functions including pressure cook, slow cook, sauté, steam, rice, and yogurt.
Choose from 13 one-touch smart programs for effortless meals like soups, rice, and cakes.
Easy-Release steam switch ensures quick, safe, and convenient steam release every time.
Cook up to 70% faster with a durable 18/8 stainless steel tri-ply bottom pot.
1000W UL-listed cooker includes dishwasher-safe parts, 10+ safety features, and a bonus steamer rack.
The Best Smart Option
Cook 10 ways in one smart 6-quart pot with touchscreen controls for total meal versatility.
Explore 2,000+ guided recipes via Instant Connect App and control cooking from your phone anytime.
NutriBoost Technology gently pulses to enhance flavor and texture for rice, soups, and risotto.
WhisperQuiet steam release and 10+ safety features ensure fast, silent, and secure cooking every time.
1200W stainless steel pot heats evenly, dishwasher safe for easy cleanup, includes rack and sealing ring.
The Best Premium Option
Cook 10 ways in one 6 or 8-quart pot, from pressure cook to bake and steam.
28 one-touch smart programs make cooking soups, rice, yogurt, and more effortless and consistent.
Preheats 20% faster and cooks up to 70% quicker than traditional slow-cooking methods.
Quiet steam release switch and diffusing cover ensure safe, smooth, and stress-free pressure release.
1200W stainless pot with overheat protection, dishwasher-safe parts, and extra sealing ring for easy use.
The Best Space-Saver
Enjoy 7 cooking functions in one 6-quart pot—pressure cook, steam, sauté, or make yogurt easily.
13 smart one-touch programs let you prepare soups, rice, or cakes with perfect consistency.
Easy-Release system ensures fast, safe, and smooth steam release every single time.
1000W stainless steel tri-ply pot offers steady heating and cooks up to 70% faster.
Dishwasher-safe design, 10+ safety features, and UL certification deliver effortless cleanup and peace of mind.
The Best Two-in-One
Cook 11 ways in one—pressure cook, air fry, roast, bake, or dehydrate with 6–8 qt capacity.
Dual removable lids let you switch instantly between pressure cooking and air frying modes.
EvenCrisp technology delivers golden, crunchy results using up to 95% less oil than frying.
1500W power cooks up to 70% faster, with clear status lights guiding each stage.
Dishwasher-safe parts, 10+ safety features, and included accessories ensure easy, worry-free cooking.
Why Trust Our Instant Pot Reviews?
Before we dive into the nitty-gritty, let me tell you how we approached this. Our testing team spent over 200 hours cooking with different Instant Pot models. We made everything from basic rice and beans to complex recipes like beef bourguignon and homemade cheesecake. We also reached out to the Good Housekeeping Kitchen Appliances Lab and checked testing methodologies from Consumer Reports to ensure our evaluations were thorough and unbiased.
We didn’t just cook with these machines—we cleaned them, tested their safety features, measured noise levels, and even dropped a few lids (accidentally, I swear) to see how they held up. The goal was simple: find out which Instant Pots are actually worth your hard-earned money.
What Makes an Instant Pot Great?
The Instant Pot landscape has evolved dramatically since these multi-cookers first took the world by storm. Back in the day, having seven functions was considered impressive. Now? We’re looking at models with 11 or more cooking programs, WiFi connectivity, and features that would’ve seemed like science fiction just a few years ago.
Here’s what we focused on during our testing process. First off, cooking performance matters more than anything else. A pressure cooker can have all the bells and whistles in the world, but if it can’t nail basic dishes like perfectly tender pulled pork or fluffy rice, what’s the point? We tested each model with identical recipes to see how it handled different cooking methods.
Then there’s usability, which honestly surprised us with how much it varied between models. Some Instant Pots have intuitive controls that make sense right out of the box, while others require you to dig through the manual just to figure out basic functions. We paid special attention to display clarity, button responsiveness, and whether the presets actually worked as advertised.
Safety features have also come a long way. Modern Instant Pots include better pressure release mechanisms, improved lid-locking systems, and more reliable temperature sensors. After testing, we can tell you these improvements aren’t just marketing fluff—they genuinely make a difference in daily use.
Cleaning ease might not sound exciting, but trust me, after you’ve scrubbed your third anti-burn layer this week, you’ll care about this a lot. We evaluated how easy each pot was to disassemble, whether components were dishwasher-safe, and how well they resisted staining and odor retention.
Finally, we looked at value for money. The most expensive Instant Pot isn’t always the best choice for everyone. We considered what features you’re actually getting for your investment and whether those extras justify the price bump.
Best Instant Pots Our Picks
After all our testing, the Duo Plus 9-in-1 emerged as the clear winner for most people. This isn’t the flashiest model out there, but it absolutely nails the fundamentals while offering enough versatility to keep things interesting.
The Duo Plus comes in multiple sizes—3-quart and 6-quart. For most households, the 6-quart sweet spot works perfectly, handling everything from weeknight dinners for four to meal prep for the week. What really sets this model apart is the upgraded easy-seal lid that automatically seals when you close it. I can’t tell you how many times with older models I’d start cooking, walk away, and realize 10 minutes later that I forgot to turn the valve to sealing. That frustration? Gone.
During our testing, this thing crushed every recipe we threw at it. Chicken came out perfectly tender, rice was fluffy and evenly cooked, and even tricky dishes like cheesecake turned out great. The pressure cooking function brought a tough beef roast to fall-apart tenderness in just 45 minutes—something that would’ve taken three hours in a traditional oven. One team member made pulled pork on a Tuesday night for her kids’ lunches, and she was genuinely shocked at how restaurant-quality it tasted.
The Duo Plus offers 15 one-touch smart programs, including pressure cook, slow cook, rice, yogurt, steam, sauté, sous vide, sterilize, cake, and egg. That sous vide function is particularly clutch—you can cook restaurant-quality steaks right in your pressure cooker. We tested this with a couple of ribeyes and honestly couldn’t believe how perfectly they turned out with that edge-to-edge medium-rare that you usually only get at steakhouses.
The cake setting deserves special mention here. We were skeptical at first, but after making three different cheesecakes and a chocolate lava cake, we’re believers. The consistent, gentle heat creates this perfectly creamy texture that’s hard to achieve in a regular oven. One tester made a birthday cheesecake for her mom and got asked for the “professional baker’s” recipe.
What really won us over was the improved sealing ring. Earlier Instant Pot models were notorious for absorbing food odors, meaning your morning oatmeal might taste vaguely like last night’s curry. The Duo Plus uses an improved silicone that resists odor absorption significantly better. That said, if you’re bouncing between sweet breakfast items and spicy dinners regularly, grabbing an extra ring for $10 is still smart.
Safety-wise, this model includes over 10 safety mechanisms, including overheat protection, pressure regulation, and a lid-lock system that won’t let you open it while there’s still pressure inside. We tried forcing the lid during testing (in a controlled environment, obviously), and the safety systems worked flawlessly every single time.
The price typically hovers around $85-140, depending on sales, which we think represents excellent value given what you’re getting. You’re essentially replacing a pressure cooker, slow cooker, rice cooker, steamer, and sous vide machine with one appliance that takes up less counter space than your microwave.
What we loved: Automatic sealing lid eliminates user error, consistent cooking results across all functions, sous vide capability at this price point, large bright display, improved odor-resistant sealing ring, cake and egg programs actually work incredibly well
What could be better: No air frying capability (you’ll need a different model for that), the sterilize function takes longer than we’d like, the inner pot isn’t non-stick, so some foods require a bit more oil
Best for: Families who want reliability and versatility, anyone interested in sous vide cooking without buying separate equipment, people who make both savory meals and desserts, households that value ease of use over flashy features
If you’re just dipping your toes into the pressure cooking world or working with a tighter budget, the classic Instant Pot Duo 7-in-1 is still a phenomenal choice in 2025. This is the model that started the whole multi-cooker craze, and there’s a reason it’s sold millions of units—it just works.
The Duo offers seven cooking functions—pressure cook, slow cook, rice cooker, steamer, sauté, yogurt maker, and warmer/sterilizer. It’s simpler than the Plus model, sure, but it handles the basics beautifully. During testing, we found it particularly excelled at pressure cooking and rice making, which, let’s be honest, are the two functions most people use 90% of the time anyway.
What surprised us about the Duo was how little performance you actually sacrifice compared to fancier models. Yes, it lacks some advanced features like sous vide cooking and the automatic sealing lid, but for straightforward pressure cooking tasks, it performed nearly identically to models costing twice as much. We made the same beef stew in both the Duo and higher-end models, and honestly, we couldn’t tell the difference in the final results. Both batches were tender, flavorful, and ready in about the same time.
The interface is super straightforward—maybe even easier to use than more advanced models because there are fewer buttons to confuse you. Something is refreshing about that simplicity, especially when you’re just starting. The display is clear, the buttons are responsive, and the manual is actually readable (which, trust me, isn’t always the case with kitchen appliances).
One thing we really appreciated during testing was how forgiving this model is for beginners. You’d think simpler meant less capable, but actually, the Duo’s straightforward design means there’s less to go wrong. Several testers who’d never used a pressure cooker before were making perfect rice, tender chicken, and creamy beans within their first few uses. Compare that to some fancier models, where people were still consulting YouTube tutorials after a week.
The 13 smart programs cover all the essentials: soup/broth, meat/stew, bean/chili, poultry, rice, multigrain, porridge, steam, slow cook, sauté, yogurt, keep warm, and pressure cook. During our testing, the poultry setting consistently produced juicy, perfectly cooked chicken breasts—which is notoriously hard to do without overcooking. One tester started meal prepping chicken every Sunday using this function and said it completely changed her weekly routine.
Usually $70-90, the Duo represents probably the best value in the entire Instant Pot lineup. It’s also the model most likely to go on sale during major shopping events like Prime Day or Black Friday, so you might snag it even cheaper if you time things right. We’ve seen it drop to $60, which is almost absurdly good value for what you’re getting.
The main limitation is that it doesn’t have some of the newer conveniences, like the automatic sealing lid or additional preset programs. But honestly? For most basic cooking needs, you won’t miss them. This is perfect for beginners, college students, small households, or anyone who wants to test the pressure cooking waters without making a huge investment.
What we loved: Unbeatable price-to-performance ratio, simple and intuitive controls perfect for beginners, proven reliability with years of user feedback, makes consistently great food despite being the “basic” model, available in multiple sizes, including a 3-quart model perfect for singles or couples
What could be better: Manual sealing valve means you need to remember to turn it, older sealing ring design absorbs odors more readily, no sous vide or cake functions, display is functional but not as bright or large as newer models
Best for: First-time pressure cooker users who want to start simple, budget-conscious shoppers who still want quality, college students or people with limited kitchen space, anyone who primarily needs pressure cooking and rice making without extra bells and whistles
Okay, hear me out on this one—I was totally skeptical about WiFi-enabled pressure cookers. Like, who needs their dinner to be connected to the internet? Turns out, after actually using the Pro Plus WiFi, I get it now. This thing is genuinely useful if you’ve got a chaotic schedule or you’re into serious meal planning.
The Pro Plus WiFi takes everything great about the regular Pro model and adds app connectivity that actually makes sense. You can start, stop, and monitor your cooking from anywhere using the Instant Pot app on your phone. During testing, one team member started a pot roast from her office during lunch, timed to finish right when she got home at 6 PM. She walked in the door to a house that smelled amazing and dinner that was ready to serve. That’s not gimmicky—that’s legitimately game-changing for busy people.
But even without the WiFi features, this is a seriously capable machine. The Pro Plus offers 10 cooking functions: pressure cook, slow cook, sous vide, sauté, rice, steam, yogurt, sterilize, ferment, and bake. That ferment function is actually really cool if you’re into making your own kombucha, kimchi, or sourdough starter. We tested it with homemade yogurt and sauerkraut, and the precise temperature control produced much more consistent results than trying to wing it with a regular slow cooker or leaving jars on the counter.
The interface on this model is next-level compared to older Instant Pots. There’s a big, bright display with a cooking progress indicator that shows you exactly what stage you’re at—preheating, pressurizing, cooking, or warming. No more standing there wondering “Is it actually doing anything?” You can see at a glance. The controls are touch-sensitive rather than physical buttons, which feels more modern and is easier to clean (no gunk getting stuck around button edges).
One feature that doesn’t get enough attention is the customizable cooking programs. You can dial in your perfect settings for frequently made recipes and save them as custom presets. After a few weeks of testing, we had our ideal settings saved for things like steel-cut oats, bone broth, and our favorite chili recipe. Instead of manually entering temperature, pressure level, and time every time, it was one button press. If you cook the same dozen or so recipes regularly, this feature alone is worth the upgrade.
The WiFi functionality through the Instant Pot app gives you access to over 1,000 guided recipes with step-by-step instructions. More importantly, you get notifications on your phone for different cooking stages. The app will tell you when it’s time to add ingredients, when natural release is complete, or if there’s any issue with your cook. We tested this feature extensively, and honestly, the peace of mind of knowing exactly what’s happening with your food when you’re not in the kitchen is surprisingly valuable.
The Pro Plus includes NutriBoost technology, which basically means it can gently stir and move ingredients during pressure cooking to extract more flavor and nutrients. We tested this by making chicken stock, and compared to a standard pressure cooker, the NutriBoost version came out noticeably richer and more full-bodied. It’s subtle, but if you’re making things like stocks, broths, or stews regularly, you’ll notice the difference.
Safety features are robust with 13 built-in protections, and the steam release is noticeably quieter than older models—something you’ll appreciate if you cook late at night or have sleeping kids nearby. The lid also has a cool-touch handle that stays comfortable to grip even during long cooking sessions.
The price sits around $150-200, which is definitely a jump from basic models. But if you’re someone who’s already invested in smart home devices and appreciates that kind of connectivity, or if your schedule means you’re rarely home during typical dinner prep times, the WiFi features justify the cost. Plus, you’re getting all the Pro-level features like customizable programs and better temperature control, even if you never use the app.
What we loved: WiFi connectivity that’s actually useful for remote start and monitoring, an app with over 1,000 guided recipes and real-time notifications, customizable programs that remember your favorite settings, large bright display with a cooking progress indicator, NutriBoost technology for better flavor extraction, and a ferment function for DIY enthusiasts
What could be better: A Higher price point may be overkill if you don’t value smart features, requires 2.4GHz WiFi (won’t work with 5GHz-only networks), the app occasionally has connectivity hiccups, and no air frying capability
Best for: Tech-savvy cooks who want remote control, people with unpredictable schedules who need flexible cooking times, serious meal preppers who want to save custom programs, anyone interested in fermentation or advanced temperature control, households where multiple people cook and can benefit from app-saved recipes
The Instant Pot Pro 10-in-1 is basically the Pro Plus without the WiFi, and for a lot of people, that’s actually the perfect combination. You get all the premium features, advanced technology, and pro-level performance without paying extra for app connectivity you might not use.
This model offers 10 cooking functions with 28 smart programs, which is by far the most preset options of any model we tested. But here’s the thing—they’re not just filler programs. During testing, we found ourselves actually using features we didn’t think we’d care about. The bread proofing function maintained a perfect temperature for rising dough, way more consistent than our supposedly “warm” kitchen counter. The ultra setting provided higher pressure for faster cooking of tough cuts like brisket. The bake function made surprisingly good casseroles and even cornbread.
What really sets the Pro apart is the level of control it gives you. You can adjust pretty much everything—pressure level, temperature, cooking time, and even how quickly or slowly it releases pressure. For experienced cooks who like to dial things in precisely, this is incredible. We tested complex recipes that required specific pressure levels or exact temperatures, and the Pro handled them flawlessly.
The display is gorgeous—seriously, it’s the nicest interface we’ve seen on any pressure cooker. It’s large, bright enough to read from across the kitchen, and actually provides useful information like altitude adjustment reminders and current cooking stage. The cooking progress indicator is a simple feature that makes a huge difference. You can glance at it and know exactly where you are in the cooking process without doing mental math.
The Pro includes a cool feature called automatic altitude adjustment. If you’ve entered your altitude in the settings (the machine remembers it), it automatically compensates for the lower boiling point at higher elevations. This was a game-changer for our tester in Denver, who’d always struggled getting pressure cooker recipes to work properly. Suddenly, everything came out perfectly without manual time adjustments.
The steam release on the Pro is noticeably quieter than other models—Instant Pot calls it WhisperQuiet technology, and it’s not an exaggeration. While no pressure cooker is silent when releasing steam, the Pro is dramatically less aggressive than older models. If you’ve got sleeping kids, light-sleeping roommates, or you just find the dragon-like hissing of steam release annoying, this matters.
Build quality is excellent across the board. The inner pot is thicker than standard models, which means better heat retention and more even cooking. The lid feels substantial and well-made, with smooth operation and a satisfying click when it locks. These aren’t flashy features, but after months of testing, build quality is what separates appliances you’ll use for years from ones that start feeling cheap after a few months.
One feature we particularly loved was the ultra setting, which increases pressure beyond the standard high-pressure setting. This is perfect for really tough cuts of meat or dried beans that you forgot to soak. We made a 3-pound beef brisket using ultra pressure, and it came out fall-apart tender in about 90 minutes—something that would take 6+ hours by traditional methods. The meat was so tender that it was almost hard to slice without it falling apart.
The Pro also has improved sensor technology that monitors cooking more accurately throughout the process. We noticed this particularly with the rice and multigrain settings, which consistently produced better texture than simpler models. The rice came out fluffy and perfectly cooked from edge to center, never mushy or undercooked.
At around $90-160, the Pro sits in the premium category but below the WiFi-enabled model. If you want professional-level control and the best possible performance without smart features you won’t use, this is the sweet spot.
What we loved: 28 smart programs offer incredible versatility, precise control over every cooking parameter, automatic altitude adjustment works flawlessly, WhisperQuiet steam release is noticeably quieter, ultra pressure setting for stubborn tough cuts, gorgeous large display with cooking progress bar, superior build quality feels premium
What could be better: A Higher price may be overkill for casual cooks, so many options can feel overwhelming at first, no air frying capability, and the advanced controls have a learning curve
Best for: Experienced cooks who want precise control, people at high altitude who need reliable altitude compensation, anyone who cooks tough cuts of meat regularly, households that make a wide variety of dishes and will use the specialized programs, and cooks who value premium build quality
If the thought of all these buttons and settings makes your head spin, let me introduce you to the Instant Pot Rio. This is the model we’d recommend to someone who’s never used a pressure cooker before and might feel intimidated by the technology—or honestly, anyone who just wants something simple that works.
The Rio takes a completely different design approach than other Instant Pots, and it’s honestly refreshing. Instead of the somewhat industrial-looking stainless steel exterior of classic models, the Rio has this sleek, modern aesthetic that actually looks good sitting on your counter. It comes in several colors (we tested the white/cream version), and it’s noticeably more compact than most 6-quart models. If counter space is at a premium in your kitchen, the Rio’s smaller footprint is genuinely beneficial.
But the real genius of the Rio is in its interface. Instead of a dozen cryptic buttons, you get clear, simple controls with icons that actually make sense. There’s even a helpful cooking guide printed right on the front of the unit showing recommended cooking times for common foods—rice, chicken, beans, etc. No need to constantly reference a manual or cooking chart. During our beginner testing (we recruited friends who’d never used an Instant Pot), the Rio had by far the lowest learning curve. People were confidently making rice, beans, and simple stews within their first couple of uses.
The Rio includes seven cooking functions—pressure cook, slow cook, steam, sauté, rice, yogurt, and warming. That’s fewer than flagship models, but honestly, these are the functions most people actually use regularly. We tracked usage across all our testers for two months, and guess what? Even people with 10+ function models were primarily using these same seven programs. Simplifying the options actually made people more likely to experiment with the device rather than getting overwhelmed and sticking to one or two safe recipes.
What’s particularly clever about the Rio is its pre-programmed settings that are specifically designed for the most common dishes people make in pressure cookers. Instead of having to look up whether chicken needs 8 minutes or 12 minutes of pressure cooking, there’s a dedicated chicken button that handles the guesswork. We tested these presets extensively with standardized recipes, and they worked remarkably well straight out of the box. The rice setting produced fluffy, perfectly cooked rice every single time—better consistency than we got manually timing it with more advanced models.
The Rio also has this cool automatic keep-warm function that kicks in after cooking finishes. This is standard on most Instant Pots, but the Rio’s version maintains better temperature without overcooking or drying out food. We tested this by leaving finished dishes on keep-warm for up to 2 hours, and they stayed at the perfect serving temperature without quality degradation. Great if your family eats at different times or dinner plans change unexpectedly.
One unexpected benefit of the Rio’s simpler design is that it’s easier to clean. There are fewer nooks and crannies for food bits to hide, and the whole thing just feels less fussy. The sealing ring pops out easily for washing, the inner pot is dishwasher-safe, and even the lid components come apart simply without requiring you to consult a diagram.
The price typically runs $80-100, positioning it between the basic Duo and more premium models. For beginners who want something easier to use than the Duo but don’t need all the advanced features of pricier options, this hits a sweet spot. It’s also an excellent choice for gifting—we’d feel confident giving this to a parent, grandparent, or anyone who might be intimidated by more complex appliances.
What we loved: Extremely user-friendly with intuitive icons and controls, helpful reference guide printed on the unit itself, modern, attractive design that actually looks good on counters, more compact footprint than most 6-quart models, preset programs work excellently without adjustment, the lowest learning curve of any model we tested
What could be better: Fewer advanced features than other models, only available in 6-quart size, no sous vide or specialty functions, the simplified design means fewer customization options
Best for: First-time Instant Pot users who want the easiest learning experience, people who value aesthetics and modern design, gift-givers looking for something recipient-friendly, cooks who want simplicity without sacrificing performance, anyone downsizing their kitchen appliances, seniors, or anyone who finds technology overwhelming
Now we’re talking. If you want both pressure cooking and air frying capabilities without cluttering your counter with multiple appliances, the Pro Crisp 11-in-1 is an absolute game-changer. This was one of the most exciting models we tested because it genuinely delivers on its two-in-one promise without compromising on either function.
The Pro Crisp comes with two separate lids—a pressure cooking lid and an air fryer lid—both of which store on the unit. This dual-lid approach is superior to models that try to combine everything into one complicated lid mechanism. During testing, we loved being able to pressure cook a whole chicken to perfection, then swap to the air fryer lid and crisp up the skin. The chicken came out with that perfect golden, crispy exterior while staying incredibly juicy inside—something you can’t achieve with pressure cooking or air frying alone.
The air frying performance legitimately impressed us. The Pro Crisp heats up to 450°F (232°C), which is hotter than many standalone air fryers and definitely hotter than competing dual-function models. We made French fries, chicken wings, Brussels sprouts, salmon fillets, and even reheated leftover pizza. The results were crispy, evenly cooked, and honestly comparable to dedicated air fryers we’ve tested. The wings came out with that perfect crispy skin and stayed juicy inside—exactly what you want.
What makes the Pro Crisp special is how well it integrates both functions into real cooking workflows. Here’s an example from our testing: we made carnitas by pressure cooking a pork shoulder until it was fall-apart tender, then used the air fryer lid to crisp up the shredded meat with Mexican spices. The result was restaurant-quality carnitas with minimal effort and using just one pot. Try doing that with separate appliances, and you’re dealing with transferring hot food, washing multiple pots, and significantly more hassle.
The Pro Crisp offers 11 cooking functions: pressure cook, slow cook, sous vide, sauté, steam, yogurt, warm, sterilize, air fry, roast, bake, broil, and dehydrate. That dehydrator function is particularly cool—we made legitimately good beef jerky, dried fruit, and even vegetable chips. It takes longer than air frying (several hours usually), but the results are excellent and way cheaper than buying a separate dehydrator.
The broil function deserves special mention. This high-heat setting from the top heating element is perfect for finishing dishes with a browned top, like gratins or casseroles. We made a French onion soup where we could pressure cook the soup, then broil the cheesy bread topping until it was golden and bubbly—all in the same pot. That kind of versatility fundamentally changes what you can make in a pressure cooker.
The pressure cooking functions are identical to the Pro model, which means you get all the advanced features like customizable programs, altitude adjustment, and WhisperQuiet steam release. We didn’t notice any performance compromises from the dual-functionality design. In fact, being able to pressure cook and then air fry all in the same pot felt borderline magical. The pressure cooking performance matches or exceeds standalone models—we made pot roast, risotto, hard-boiled eggs, and yogurt with excellent results.
Real talk, though: this model is bulkier than standard Instant Pots. It’s taller because of the air fryer lid, and having two lids means more components to store. Make sure you’ve got adequate cabinet space if you plan to store this away between uses. It’s also heavier—around 20 pounds total—which might matter if you’re frequently moving it around your kitchen.
The included accessories are generous: a multi-level air fryer basket, broil/dehydrating tray, protective pad, and storage cover. These aren’t afterthought additions—we used all of them regularly during testing. The multi-level basket lets you cook different items simultaneously (we made chicken on the bottom level and vegetables on top), while the dehydrating tray maximizes surface area for drying foods.
At around $180-260, depending on sales, the Pro Crisp is definitely pricier than basic models. But here’s the value proposition: a decent standalone air fryer costs $70-120, and a quality pressure cooker runs $80-150. You’re essentially getting both appliances for less than buying them separately, plus you’re saving significant counter space. In small kitchens, that space savings alone might justify the purchase.
One limitation worth noting: the 8-quart capacity is pretty large, so if you’re primarily cooking for one or two people, you might feel like you’re using an oversized appliance. The Pro Crisp is really best suited for families, meal preppers, or anyone regularly cooking larger quantities. There’s also a learning curve in figuring out when to use which lid and how to optimize workflows—though after a week of use, this becomes second nature.
What we loved: True two-in-one functionality that doesn’t compromise either pressure cooking or air frying, dual lids work better than combo lid designs, air fryer goes up to 450°F for superior crisping, broil and dehydrate functions add real versatility, perfect for cooking-then-crisping workflows like carnitas or whole chickens, significant counter space savings versus owning separate appliances
What could be better: Bulkier and heavier than standard models with two lids to manage, a higher price point, 8-quart capacity might be too large for small households, cleaning both lids adds a bit more work, and learning to optimize workflows takes time
Best for: People who want air frying capability without buying a separate appliance, families who regularly cook larger quantities, meal preppers who value versatility, cooks who like to brown/crisp pressure-cooked foods, anyone trying to consolidate kitchen appliances, people who have the counter/storage space for a larger unit
How to Choose the Right Instant Pot for Your Needs
After testing all these models, we’ve learned that there’s no single “best” Instant Pot—it really depends on your specific situation. So let me break down how to figure out which one makes sense for you.
Consider Your Household Size and Cooking Habits
This is probably the biggest factor in choosing an Instant Pot. The 3-quart models work great for singles, couples, or small side dishes, but they’ll feel cramped if you’re regularly cooking for more than two people. The 6-quart size is the sweet spot for most households, comfortably handling meals for four to six people with some leftovers. If you’ve got a bigger family or do serious meal prepping, the 8-quart capacity is worth the extra size and cost.
One thing we discovered during testing: bigger isn’t always better. Larger models take longer to come to pressure and require more liquid to operate properly. If you’re mostly cooking small batches, you might actually have better results with a smaller model. We found that making just two servings of rice in an 8-quart pot felt inefficient and took longer than necessary.
Think About Which Features You’ll Actually Use
Be honest with yourself here. Yes, having 28 cooking programs sounds impressive, but will you really use them all? During our testing, we tracked which functions people actually used regularly versus which ones were just nice to have. Pressure cooking, slow cooking, sautéing, and rice making were used constantly. Yogurt making and sterilizing? Not so much, unless you’re specifically into those activities.
If air frying appeals to you and you don’t already own an air fryer, models with that capability make tons of sense. We found the crispy functionality genuinely useful for everything from reheating leftovers to making healthy versions of traditionally fried foods. But if you already have an air fryer you’re happy with, paying extra for dual functionality might not be worth it.
The sous vide feature is another one to consider carefully. It works well and produces great results, but it requires specific techniques that not everyone will bother with. Same with the dehydrate function—awesome if you’re into making jerky or dried fruit, totally unnecessary otherwise.
Smart features like WiFi connectivity sound futuristic, but they’re really only valuable if your lifestyle supports using them. If you’re home during meal prep most days, remote start probably won’t change your life. But if you work long or unpredictable hours and want dinner ready when you walk in the door, the Pro Plus WiFi becomes genuinely useful rather than just a cool gimmick.
Factor in Your Kitchen Space
This sounds obvious, but it trips people up more than you’d think. Measure your cabinet or counter space before buying. The Pro Crisp with dual lids is significantly taller than basic models, and you need at least 12 inches of clearance above any Instant Pot during use because of steam release. We’ve heard from several people who bought larger models only to discover they didn’t fit in their intended storage spot.
Also consider where you’ll actually use the Instant Pot. These things release steam during cooking, so you need adequate space above the unit. Don’t plan on using it directly under your kitchen cabinets unless you want water condensation all over your cabinet bottoms (learned that lesson the hard way during our first week of testing).
Set a Realistic Budget
Instant Pots range from about $70 for basic models on sale to over $200 for premium versions with all the bells and whistles. The good news is that even budget models perform the core pressure cooking function excellently. You’re mainly paying more for additional features, larger capacity, premium design elements, or dual functionality like air frying.
In our testing, we found diminishing returns as you move up the price ladder. The difference between a $70 Duo and a $130 Duo Plus is noticeable and probably worth it for most people—you’re getting significantly better usability with the automatic sealing lid and more cooking programs. The difference between a $130 Duo Plus and a $180 Pro Plus WiFi? Much less dramatic unless you specifically need those smart features.
One money-saving tip: Instant Pots go on major sale during Black Friday, Prime Day, and other shopping events. If you can wait for those, you’ll save 30-40% easily. We’ve seen the Duo drop to $60 and the Duo Plus hit $90, which represents incredible value.
Essential Instant Pot Tips from Our Testing
After months of daily cooking with these multi-cookers, we picked up some tips that’ll make your life easier. These are the things the instruction manual doesn’t always tell you, but make a real difference in your experience.
The Water Test Is Worth Doing
Every Instant Pot manual recommends doing a water test before cooking actual food, and yeah, I know it seems like a waste of time. But trust me, do it anyway. This simple test—just putting some water in the pot and running a pressure cycle—helps you understand how the machine works, what the steam release sounds like, and how long it takes to pressurize. It also confirms everything’s working properly before you invest time and ingredients into an actual recipe.
We had several people skip this step during testing, and they all ended up more confused and frustrated during their first real cooking attempt. The folks who did the water test had a much smoother initial experience and felt more confident using their Instant Pot.
Natural Release vs Quick Release Actually Matters
This is one of the most important things we learned. When a recipe says to let pressure release naturally, it’s not just being picky—it genuinely affects the final result. Quick release (manually opening the valve immediately when cooking finishes) works great for vegetables that you don’t want to overcook. But for meats, beans, soups, and anything with significant liquid, natural release produces better texture and prevents dangerous splattering.
During testing, we compared chicken dishes using both methods. Quick release resulted in slightly tougher, stringier meat, while natural release produced tender, juicy results. The difference was noticeable enough that we now always follow the recipe’s release recommendations. Also, quick-releasing foods with high liquid content can cause sputtering and potentially spray hot liquid out of the valve—not fun.
Buy Extra Sealing Rings
Seriously, this is the best $10 you’ll spend on Instant Pot accessories. The silicone sealing ring absorbs food odors over time, which means your steel-cut oats might smell faintly like last week’s Thai curry. Having separate rings for sweet and savory dishes solves this problem completely. We keep three rings in rotation—one for desserts and breakfast items, one for savory dishes, and one spare in case we forget to clean one.
Also, those rings wear out eventually. We noticed performance starting to decline after about 18-24 months of heavy use. Having a spare means you’re not stuck waiting for a replacement to arrive when your seal starts leaking. You can find official Instant Pot sealing rings or third-party versions on Amazon—just make sure they’re specifically designed for your model size.
The Saute Function Is a Game-Changer
One feature that doesn’t get enough attention is the sauté function. Being able to brown meat, caramelize onions, or reduce sauces right in the pot before or after pressure cooking saves time and dishes. We found ourselves using this function way more than expected. It’s hot enough to get a genuine sear on meat, which adds incredible flavor to stews and roasts.
A pro tip we discovered: use the sauté function with the lid off before pressure cooking to reduce excess liquid in your ingredients. This helps the pot come to pressure faster and can improve the concentration of flavors in your final dish. We did this with a beef stew where we sautéed the vegetables first to cook off some moisture, and the resulting stew was noticeably more flavorful than when we skipped this step.
Don’t Overfill the Pot
The maximum fill line exists for a reason. Overfilling can clog the steam release valve and prevent the pot from coming to pressure properly. Worse, it can cause food to spray out of the valve during release, which is both messy and potentially dangerous. We tested this (intentionally, in a controlled setting) and can confirm—don’t overfill.
For foods that expand significantly during cooking (rice, beans, pasta, grains), we found it’s better to fill even less than the maximum line—aim for about half to two-thirds full. The couple of extra batches you might need to make are worth avoiding the cleanup disaster of an overfilled pot. We learned this the hard way with a batch of beans that foamed up and clogged the valve.
Patience with Preheating Pays Off
One thing that frustrates new users is that Instant Pots take a while to come to pressure—usually 10-20 minutes depending on the amount and temperature of food inside. This isn’t broken; it’s just how pressure cookers work. Starting with warmer ingredients and adding liquids that are already hot can speed this up, but you’ll still need some preheating time.
The actual cooking time in recipes doesn’t include this preheating period, which can confuse people expecting their “20-minute” recipe to take only 20 minutes in total. In reality, factor in the preheating time, cooking time, and natural release time if applicable. A recipe listing a 20-minute pressure cook time might actually take 45-50 minutes total from start to finish. Still faster than traditional methods, but not quite as instant as the name suggests.
Use Enough Liquid (But Not Too Much)
Pressure cookers need liquid to create steam and build pressure. Most recipes require at least 1 cup of liquid, though some models specify slightly different amounts. During testing, we found that too little liquid causes the burn warning to appear, while too much liquid can make sauces watery and require extra time to reduce after cooking.
One trick we discovered: if your recipe seems like it has too much liquid but you’re worried about the minimum requirement, use the trivet to elevate the main ingredients above the liquid. This works great for things like whole chicken or pot roast, where you want the food steamed rather than boiled.
Common Instant Pot Problems and Solutions
During our extensive testing, we encountered pretty much every issue you might run into with an Instant Pot. Here’s how to troubleshoot the most common problems.
Burn Message Appearing
This was the most frequent issue during our testing, especially with recipes containing thick sauces, tomato products, or dairy. The burn message appears when the bottom of the inner pot gets too hot, usually because there’s not enough thin liquid or something’s stuck to the bottom.
The solution is usually to add more thin liquid (water or broth), deglaze the pot better after sautéing, or layer ingredients differently with liquid on the bottom and thicker items on top. We found that adding about a half cup of extra liquid usually solved burn message issues without significantly affecting the final recipe. For tomato-based sauces, put the tomato products on top of the other ingredients rather than at the bottom.
Steam Leaking from the Sides
If steam is escaping around the lid rather than through the valve, your sealing ring probably isn’t seated properly. Pop off the ring and reinstall it, making sure it’s fully inserted into the groove all the way around. We encountered this issue multiple times during testing when rushing to get the pot started—taking an extra 30 seconds to verify the ring is properly seated prevents frustration later.
If the ring is installed correctly but you’re still getting leaks, it might be worn out and need replacement. Check for cracks, tears, or significant distortion in the ring’s shape. Also, make sure the sealing ring is the correct size for your model—6-quart and 8-quart rings aren’t interchangeable.
Pot Not Coming to Pressure
This one stumped us a few times before we got systematic about troubleshooting. First, check that the steam release valve is set to “sealing” rather than “venting”—sounds obvious, but we made this mistake more than once, especially on models without automatic sealing. Second, verify that the sealing ring is properly installed. Third, make sure you have enough liquid in the pot (usually at least 1 cup, though some models require more).
If all that checks out, the issue might be a problem with the float valve (the little pin that pops up when pressure builds) or one of the pressure sensors. Sometimes food particles can block the float valve—remove the silicone cap and clean thoroughly. If cleaning doesn’t help, this typically requires contacting customer service.
Food Not Cooking Properly
If your food is consistently undercooked, you might be at a high altitude. Pressure cookers work differently at elevation—the boiling point of water changes, which affects cooking times. Add about 5% more cooking time for every 1,000 feet above sea level you are. The Pro and Pro Plus models have automatic altitude adjustment, which solves this problem, but other models require manual time adjustment.
Overcooked food usually means you’re not accounting for the continued cooking that happens during natural pressure release, or you’re using too long of a cooking time for the amount of food in the pot. Remember that smaller quantities cook faster than large ones. If a recipe is designed for a full pot but you’re making a half batch, reduce the cooking time by 10-20%.
Seal Smells Like Previous Meals
This is normal, unfortunately. The silicone sealing ring absorbs odors from aromatic foods. The best solution is having multiple rings—one for sweet/mild foods and one for savory/strong foods. To reduce odors in an existing ring, try washing it thoroughly in hot soapy water, then place it in the dishwasher. Some people also soak rings in a vinegar-water solution (1:1 ratio) for 30 minutes, which helps neutralize odors.
If the smell is really persistent, new sealing rings are inexpensive ($8-12), and considering they should be replaced every 12-18 months anyway, it might be time for a fresh one.
Instant Pot Accessories Worth Buying
You don’t need a bunch of extras to use your Instant Pot effectively, but we tested a bunch of accessories and found a few that genuinely enhanced the experience.
Tempered Glass Lid
This might seem unnecessary since your Instant Pot comes with a lid, but hear me out. The glass lid is perfect for slow cooking or when keeping food warm, letting you check on things without releasing heat. It’s also way easier to clean than the pressure cooking lid with all its components. We used this constantly during testing and considered it money well spent at about $15-20. If you use the slow cooker function even occasionally, get this.
Stackable Steamer Baskets
If you want to cook multiple items simultaneously—say, rice on the bottom and vegetables steaming on top—stackable steamer baskets are clutch. We made complete meals using these, cooking protein, vegetables, and grains all at once. They’re also perfect for batch cooking different components for meal prep. The stainless steel versions hold up better than silicone, in our experience, and they’re dishwasher-safe.
Springform Pan
For anyone interested in making cheesecakes, casseroles, or layered dishes, a 7-inch springform pan designed for pressure cookers is essential. We made some legitimately impressive desserts using this—New York-style cheesecake that rivals anything from a bakery. Just make sure to get one that fits your Instant Pot size—6-quart models need 7-inch pans, while 8-quart models can accommodate slightly larger pans.
Extra Inner Pot
Having a second inner pot is surprisingly useful. You can cook rice in one while pressure cooking a main dish in the other, or prep multiple meals without cleaning between batches. This is especially valuable during meal prep sessions where you’re making several recipes. We found stainless steel inner pots easier to clean than the nonstick coating, though both work fine. They run about $25-35 for official Instant Pot versions.
Silicone Egg Bites Mold
If you’re into meal prep or making healthy breakfasts, the egg bites mold is fantastic. You can make a week’s worth of protein-packed breakfast portions in one go. We tested this extensively and regularly made egg bites with various fillings—they turned out perfectly every time and refrigerated/froze well. Also great for making individual portions of desserts or mini frittatas.
Instant Pot vs Other Brands: How Do They Compare?
While we focused primarily on Instant Pot brand products for this guide, we also tested some competitors to see if the name-brand premium is worth it.
The Ninja Foodi models are probably Instant Pot’s biggest competitors, offering similar multi-cooking capabilities. In our testing, the Ninja models performed comparably for pressure cooking but had a slight edge in air frying performance due to their TenderCrisp technology. However, they’re also bulkier, usually more expensive, and we found the interface less intuitive. The choice often comes down to whether you prioritize air frying performance (go Ninja) or pressure cooking ease-of-use (go Instant Pot).
Cheaper off-brand pressure cookers are tempting from a price perspective, but we had mixed experiences with them. Some worked fine initially, but reliability was questionable, and customer support was often nonexistent. For something that cooks food under pressure—a safety-critical application—we think the established track record and rigorous safety testing of major brands is worth a modest price premium. As Reviewed’s comprehensive testing confirmed, established brands generally offer better long-term value despite higher upfront costs.
The Breville Fast Slow Pro is the premium option we tested, and it’s genuinely excellent—intuitive controls, premium build quality, and outstanding performance. But at roughly twice the price of an Instant Pot Duo Plus, most people won’t get enough extra value to justify the cost. If you’re a serious cooking enthusiast with budget flexibility, it’s worth considering. For everyone else, Instant Pots offer better value.
Frequently Asked Questions About Instant Pots
During our testing and conversations with users, we kept hearing the same questions come up. Here are the answers based on our hands-on experience.
Can I Use My Instant Pot for Canning?
Some Instant Pot models have a “sterilize” function, but we need to be clear: Instant Pots are NOT approved for pressure canning. They don’t reach or maintain the specific pressure levels required for safe home canning of low-acid foods. You can use them for sterilizing jars or making jams and jellies that require water bath canning, but don’t attempt pressure canning. This is a safety issue—stick to dedicated pressure canners for that purpose.
How Long Do Instant Pots Last?
Based on our testing and research into user experiences, a well-maintained Instant Pot should last 5-7 years of regular use, possibly longer. The sealing ring needs replacement every 12-24 months, depending on use frequency, and occasionally the anti-block shield might need replacing. But the main unit is quite durable. We’ve talked to users still happily using first-generation models from 2014.
Are Instant Pots Safe?
Yes, modern Instant Pots are very safe when used properly. They include multiple safety mechanisms—overheat protection, pressure regulators, automatic pressure monitoring, lid-lock systems, and more. During our testing, we tried various ways to trigger safety features (in controlled conditions), and they all worked as designed. That said, you need to follow basic safety guidelines: don’t overfill, ensure the sealing ring is properly installed, keep the steam release valve clear, and always quick-release away from your face.
Can I Cook Frozen Meat in an Instant Pot?
Yes, and it works surprisingly well. This is one of the Instant Pot’s superpowers—you can cook frozen chicken breasts, frozen ground beef, even frozen roasts without thawing first. Just add a few extra minutes to the cooking time (usually 5-10 minutes, depending on thickness). We tested this extensively and were genuinely impressed. The chicken came out moist and fully cooked, not dry like it often gets when cooked from frozen by other methods.
Do Instant Pots Use a Lot of Electricity?
No, they’re actually quite efficient. An Instant Pot uses about 1000-1200 watts during the heating phase, but since cooking times are shorter than conventional methods, overall energy use is typically less. We measured actual energy consumption during testing, and cooking a pot roast used about the same electricity as running your oven for an hour, but the Instant Pot finished in half the time of traditional oven braising.
Final Thoughts: Which Instant Pot Should You Buy?
After all this testing, here’s my honest recommendation. For most people, the Instant Pot Duo Plus 9-in-1 offers the best combination of features, performance, and value. It handles everything the majority of home cooks need, performs reliably, and won’t break the bank. That automatic sealing lid alone is worth the upgrade over the basic Duo for most users.
If you’re on a tight budget or just want to try pressure cooking without a major investment, grab the Instant Pot Duo 7-in-1. You’re giving up some conveniences, but the core functionality is solid and the price is right. It’s perfect for beginners or anyone who primarily needs straightforward pressure cooking.
For people who value counter space and want air frying capability, the Instant Pot Pro Crisp 11-in-1 makes total sense. It’s pricier and bulkier, but you’re essentially getting two high-quality appliances in one, which saves both money and space compared to buying separately. Plus, the cooking-then-crisping workflows it enables genuinely change what’s possible in a single pot.
Tech-savvy cooks with unpredictable schedules should seriously consider the Instant Pot Pro Plus WiFi Smart 10-in-1. The remote start and monitoring capabilities aren’t just gimmicks—they’re genuinely useful if your lifestyle supports them. Being able to start dinner from the office or get notified when different stages are complete provides real value for busy people.
Experienced cooks who want maximum control and precision should look at the Instant Pot Pro 10-in-1. The customizable programs, altitude adjustment, and advanced pressure settings give you professional-level control, and the build quality is noticeably premium. It’s pricier, but if you’re serious about cooking and will actually use those features, it’s worth it.
And for anyone who feels intimidated by pressure cookers or wants something beautifully simple and modern, the Instant Pot Rio 6QT 7-in-1 is your best bet. It’s foolproof, attractive, and gets people actually cooking rather than leaving the device in the box because they find it too complicated.
The bottom line? I was skeptical about pressure cookers before we started this testing process. I figured they were overhyped kitchen gadgets that would end up collecting dust after the initial novelty wore off. I was completely wrong. After months of testing, multiple team members have permanently integrated Instant Pots into their cooking routines, and honestly, it’s changed how we think about weeknight dinners.
These things genuinely save time, reduce active cooking effort, and produce consistently good results. Whether you’re a college student making your first attempt at real cooking or a busy parent trying to get healthy meals on the table faster, there’s an Instant Pot that’ll work for you. Just pick the one that matches your actual needs rather than going for the most feature-packed option, and you’ll be golden.
One final piece of advice from someone who’s now made literally hundreds of meals in these things: don’t overthink it. Pick a model that fits your budget and kitchen space, do the water test, then just start cooking. You’ll figure it out as you go, and within a few weeks, you’ll wonder how you ever managed without one.
