- Sales Rank: #152 in Kitchen & Housewares
- Size: 6.33-qt
- Color: Black
- Brand: Instant Pot
- Model: IP-LUX60
- Dimensions: 10.23" h x
11.81" w x
12.60" l,
14.33 pounds
Features
- 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
Customer Reviews
Most helpful customer reviews
276 of 281 people found the following review helpful.
By Shopper
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 coming out of this cooker definitely is stickier than that from the regular cooker. It tastes as if you mixed sticky sweet rice into regular white rice. If anyone has tried the $450 Japanese pressure rice cooker (Zojirushi Induction Heating Pressure rice cooker), I still want to know if there is a difference (if there are people willing to spend $450 on a rice cooker, there must be a good reason.).I would have given this cooker 5 stars if I had not found out the following:The white rice cooked by this cooker looks grey. It seems that there is something coming off the stainless steel pot. You would not notice it unless you cook something white, like white rice. I have no prior experience on stainless steel pots. I am not sure if the problem is universal to all stainless steel pots. The grey color is annoying, but tasteless. I wonder if it is bad for health....Updated -7-11-12:Per suggestion of one viewer of my review, I contacted the company in Canada. Their customer service is excellent. The person who returned my call did some experiments with his Instant Pot cooker as well as a regular Japanese rice cooker using his white rice (a different brand from mine) and found no color difference. He then contacted his factory in China and sent me the following answer:"All rice cooked with pressure over 70kpa (10psi) appears to be a little grey. This has nothing to do with stainless steel or taflon cooking pot, or bleaching impurities from the pot. Under high powered microscope, the cooked rice has pin holes which make them appears a little grey. The number of pin holes vary by the type of rice. Some rice appears to be more grey than others. To avoid rice being slightly grey, some Japaneses/Korean rice cookers use less than 70kpa pressure. We will also investigate introducing models allows lower pressure for rice cooking. Hope this assures you of the health concern."I think this addresses my concern, so I have changed my rating to 5 stars.
339 of 354 people found the following review helpful.
By Jack London
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 quickly fly through the times, up until 120 minutes. It does fly through 0, so you can go up or down the shortest path to your desired time.Pluses of this particular pressure cooker:Much, much, MUCH more convenient to use than the "manual" type pressure cookers where you have to stand by until you hear the pressure has built up, then start the counter, then turn it off when it is done. This thing does everything on it's own. Put the food in, set the desired cooking time, press start. Leave for work, come home and it is done (with stand-by heat so as to avoid spoilage).Quality, pretty thick stainless steel pot (stay away from coated pots, aluminum pots, etc. as they leach bad stuff into food)Virtually silent, you also have almost no food smell coming into your home during cooking, thanks to the internal pressure sensor. Psst, psst, psst sound gone.Extremely energy efficient (much more so than the stove-top models, as you are heating only the inside, not the surrounding area. Energy savings multiplier during the summer, as you don't have to cancel out the cooking heat with air conditioning the way you would with gas stove types that heat up the kitchen.Very easy to clean - since only the pot has to be cleaned, it fits in the dishwasher better than the stove-top type with handles.Very good quality, overall.Ladies and gentlemen - this thing is officially awesome.ps: also get "Miss Vickie's Big Book of Pressure Cooker Recipes"... This is the pressure cooker book to get.Miss Vickie's Big Book of Pressure Cooker RecipesIf you search the title on the web, her website also has a ton of the cooking times listed for free."missvickie.com" (not a tie-in, I have no connection to them)or search "site:missvickie.com " followed by whatever food you need the cooking time for.Examples of Google Searches (the the lines below exactly as they are, including spacing):site:missvickie.com ricesite:missvickie.com broccolisite:missvickie.com ribsI search for times of misc. food to cook on my smartphone like this, too. Very useful...
172 of 182 people found the following review helpful.
By JR
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 opintion4. 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 took about 2 hours before most of the knee broke down to be soft. This is much shorter than the normal 6 to 8 hours it would take to simmer and soften the knee bones connective tissues.7. Ox tails took 1 hour vs 3 to 6 hours by simmering. While making the ox tails I filled the pot to the maximum limit and a little over. There were no leaks while cooking, however I released the pressure valve while it was cooking to see what would happen!!! Some of the soup stock soon exited the valve. The instructions say to let the pot sit for awhile before venting but I wanted to try it. I was expecting a mess inside of the Instant Pot but the internal seal held and interior heating area outside of the stainless steel pot was clean and spotless. Kudos for the Instant Pot design but I had to thoroughly clean the lid and valve assembly.8. Throughout all of the cooking, never once was there any burning or sticking at the bottom of the pot. I used a teflon safe scrubbing sponge to clean the pot. I would recommend you don't use steel wool or a harsh scurbber to clean the pot. Keeping a shiny, scratchless interior helps to keep the pot easy to clean and prevent food from sticking.9. I browned the meat in a separate frying pan, then deglazed the pan and emptied the contents into the Instant Pot. I would not recommend browning meat in the Instant Pot stainless steel pot.10. The quality of material and build appear to be excellent. The lid, interior parts, stainless steel pot seem sturdy so far. Nothing feels cheap in this unit.11. When the unit initially heats up, there is a little steam that escapes through the emergency vent. It soon seals up and operates normally as the unit heats to operating temperature.Overall I am very happy with the unit and have nothing negative to say about the Instant Pot.
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