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Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt
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- 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
- Capacity: 6L/6.33 Qt, Power rating: 1000W, Voltage: 110v/60Hz, Gross weight: 14.57 pounds ; Refer User Manual page -17 for Trouble shooting steps
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From the Manufacturer
Created for Fast-Paced, Health-Oriented and Green-Conscious Lifestyles
Instant Pot IP-LUX series is a smart electric pressure cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. Instant Pot is a kitchen partner that works with you and for you.
Why Instant Pot is Better?
- Easy to Use and Clean.
- Extensive Safety Mechanisms Throughout the Cooker.
- Best-in-Class Customer Service and Support.
- Strong Fan Base and Online Community.
Convenient, as Simple as Pressing a Button
With your Instant Pot, green peas, sweet corn and baby carrots can be steamed in 4 - 7 minutes, fresh or frozen. To make mashed potatoes, you don't have to boil the potatoes in water and let nutrients leach into the water, simply steam them in Instant Pot for just 15 minutes. An entree of chili or Irish stew can now be done within an hour without you watching over it.
To tailor for various cooking results and lifestyles, Instant Pot is programmed with adjustable cooking modes, up to 24 hours of delayed cooking, and automatic keep warm for up to 10 hours. Most traditional, modern, and international recipes can easily be adapted for Instant Pot.
Don't forget to visit our official website and join our Instant Pot online community, where users access cooking tips, recipes, share ideas and obtain the latest news on Instant Pot.
Elegant Durable Design, Dependable Consistent Cooking Results
The Instant Pot's elegant and durable industrial design makes it easy to clean and pleasurable to use for years to come. The stainless steel inner pot and lid are both dishwasher safe while the cooker base can easily be cleaned with a damp cloth.
When the cooker is in operation, its microprocessor monitors the pressure and temperature, keeps time, adjusts heating intensity and duration, and even adjusts cooking time based on the volume of food in the cooker. All cooking programs have been lab-tested hundreds of times for consistency and optimal cooking results.
Note: The inner pot is made of 18/8 food grade 304 stainless steel. The outer pot is made of steel (not stainless) coated with heat resistant paint.
More About Instant Pot:
- Best-in-class customer service with a team of dedicated, friendly and responsive support staff.
- 3-ply Food Grade 304 (18/8) stainless steel cooking pot for durability and safety.
- Low profile 18/8 stainless steel steam rack with handles to lower and lift food into and out of the cooking pot.
- Pressure cooking recipe booklet and suggested cooking time tables are included.
Safety Without Compromise
Instant Pot is carefully designed with all models passing stringent UL and ULC certifications, giving users uncompromised safety and peace of mind. Instant Pot protects users with the following 10 proven safety mechanisms:
- Safety Lid Lock prevents accidental opening while cooker is pressurized.
- Pressure Regulator ensures working pressure is under the safety limit of 15.23 psi.
- Leaky Lid Smart Detection (eg. steam release is at open position).
- Anti-Blockage Vent prevents food debris from blocking the vent.
- Magnetic Sensor for Lid Position Detection monitors whether the lid is in an unsafe zone for pressure cooking.
- Automatic Pressure Control keeps pressure in a safe range.
- Excess Pressure Protection releases excess pressure into internal chamber in the event of a dangerous situation.
- Automatic Temperature Control regulates temperatures based on the type of program selected.
- High Temperature Monitoring prevents food from burning.
- Fuse Cuts Off Power when electrical current or temperature exceeds safety limits.
|Bluetooth Wireless Connection. Free Apps for Recipe Writing and Sharing||✓|
|Microprocessor Controlled Programs. Thermal, Pressure, and Lid Position Sensors||✓||✓||✓||✓||✓||✓|
|Pressure Cooking||High Pressure Only (10.2 - 11.6 psi)||High Pressure Only (10.2 - 11.6 psi)||High Pressure (10.2 - 11.6 psi) AND Low Pressure (5.8 - 7.2 psi)||High Pressure (10.2 - 11.6 psi) AND Low Pressure (5.8 - 7.2 psi)||High Pressure (10.2 - 11.6 psi) AND Low Pressure (5.8 - 7.2 psi)||High Pressure (10.2 - 11.6 psi) AND Low Pressure (5.8 - 7.2 psi)|
|Slow Cooker: 0.5 - 20 hours at 3 Temperatures||✓||✓||✓||✓||✓||✓|
|Saute: up to 30 minutes at 3 Temperatures||✓||✓||✓||✓||✓||✓|
|Keep Warm||Automatic Keep Warm: up to 10 hours. Manual Keep Warm up to 10 hours.||Automatic Keep Warm: up to 10 hours. Manual Keep Warm up to 10 hours.||Automatic Keep Warm: up to 10 hours. Manual Keep Warm: up to 99 hours and 50 minutes.||Automatic Keep Warm: up to 10 hours. Manual Keep Warm: up to 99 hours and 50 minutes.||Automatic Keep Warm: up to 10 hours. Manual Keep Warm: up to 99 hours and 50 minutes.||Automatic Keep Warm: up to 10 hours. Manual Keep Warm: up to 99 hours and 50 minutes. 3 Temperature Choices.|
|Yogurt Maker: Fermentation up to 99.5 hours at 2 Temperatures. Pasteurizing Milk||✓||✓||✓||✓|
|Pot Size and Heating Element Power||5 Quart / 900W||6 Quart / 1000W||5 Quart / 900W||6 Quart / 1000W||8 Quart / 1200W||6 Quart / 1000W|
|Lid Fin Holders on Base, Condensation Collector and Cord Rack, Double Anti-Block Shield||✓||✓||✓||✓|
|Built-In Smart Programs||10||10||14||14||14||14 + Many Downloadable Recipe Programs in Instant Pot App|
Instant Pot is the next generation Electric Pressure Cooker designed by Canadians specifically for North American consumers. It speeds up cooking by 26 times using up to 70-percent less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.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. The latest 3rd Generation technology with an embedded microprocessor greatly improve cooking result, maintain consistence and enhance safety. Your favorite dishes are within the reach of pressing a button with 10 built-in programs and 3 adjustable modes. 3 temperatures in Saute for browning or thickening, and 3 temperatures in Slow Cook to complete the tasks of a common slow cooker. It also works as a perfect porridge maker allowing you wake up with a fresh made porridge.Instant Pot cuts the cooking time and energy consumption by up to 70-percent. It also preserves the nutrition and flavors in natural ingredients. Instant Pot produces almost no noise nor steam, and is truly a kitchen-friendly appliance. The stainless steel inner pot leaves no health concerns of non-stick coating residual. The brushed stainless steel exterior is finger print proof. Instant Pot is the must-have cooking appliance in your fast-paced, health-oriented and green-conscious life style. Instructions, Recipe and Cooking time table in English, Spanish, French and Chinese are included.
Top Customer Reviews
I have had mine for a year.
First the good, then the bad :)
The Good: electric pressure cookers are fun and easy to use--you can put the food in and walk away, and you can cook beans really easily. Makes great split pea soup and both hard and soft boiled eggs. Makes potatoes super fast and easy, unlike the dreaded microwave.
It's surprising good for use as a saute pan with uniform, constant heat.
First, you can seriously--superheated steam--burn yourself on the lid or the steam valve. All pressure cookers have this problem, but this one is even a bit more easy to burn yourself.
Second, it really isn't a good rice cooker. If you have a top quality rice cooker, you will see a marked difference. In addition, my rice was grey (see science note, below). Trust me, I have eaten rice almost every day for forty years
Third, the pressure is well below the standard of 15psi. I was surprised by this, it isn't a deal breaker but the GoWise supposedly is a bit closer to the standard. To get a real, steady 15 psi, look for a top end cooker that sits on an induction burner or stove top.
Lastly, I found the timings in the recipes to be off. No biggie.
Note that you have to cook things together that have a similar cooking time--you can't take the lid off and add or remove items. For example, if you put carrots, celery, potatoes and split peas in to make soup, the carrots and celery will be seriously overcooked. Nonetheless, it makes a nice soup.
If you are cooking eggs, the eggs will be better on the low setting. There's a zillion combinations for eggs, you can use six minutes on high, six minutes on natural release and six minutes in the water bath. Amy and Jacky have a terrific web page on this that covers all the possibilities, with photos.
The "grey rice" controversy:
A number of reviews commented that their rice was grey. My rice was definitely a weird color of grey. I then read in the comments that this had to do "scientifically" with "microscopic" texture of the rice that was pressure cooked. As a former scientist, I believe this to be be untrue, and I will tell you why: rice cooked in my other pressure cooker is white, and rice cooked in my Instant Pot in a Pyrex bowl is white. That's how we do science--we experiment and compare.
I my tests, I only got grey rice when I used the steel bowl that came wit the Instant Pot. Rice cooked in the same pressure cooker in a glass, pyrex bowl was pure white. You can read more about how I tested this, below. The most likely inference is that something from the steel bowl leaches into the rice, it could even be a residual, tough layer of oil from manufacturing. It isn't from pressure cooking (see the photo).
I don't like grey rice, so I don't use the steel bowl. If you want to simulate the Tatung, use a Pyrex or steel bowl (get a food grade, good quality bowl, or a Tatung replacement bowl) for the rice and surround it with water (as well as water in the rice, of course) or place the bowl on a trivet. You will have to cook it longer, I use 12-14 minutes for Jasmine rice with a tiny bit more than one-to-one water to rice ratio. Make sure there is water in the pan to steam the rice.
I have uploaded a photo of two batches of Jasmine rice. The left one was cooked in the pressure cooker for 15 minutes on high in a pyrex inner bowl. The right one was cooked in a Panasonic "fuzzy logic" rice cooker. The Panasonic has a fast setting that also cooks the rice in 15 minutes. Both batches were exactly the same color. Using Photoshop, the average color of the rice in both samples was identical, aaa592. This proves beyond any doubt, despite what you may read, that pressure cooking rice does not change the color. Rice cooked in the Instant Pot bowl in the same cooker was grey.
"Made in China"--Chinese products are some of the best in the world, so there is no concern about the quality. The cooker is decent quality. Most of my high end video cameras and lenses are made in China, and China makes a lot of steel for high end companies. If you really want your pressure cooker made somewhere else, WMF makes exceptionally good steel, and the 3 quart "Pro" pressure cooker claims to be made in Germany, you can buy it on Amazon at WMF Perfect Pro 3-quart Pressure Cooker Note that the WMF is not electric, but it has a lifetime warranty.
Teflon and aluminum: there's no Teflon that I can see on the bowl or lid, and I definitely do not recommend you buy a cooker with Teflon.
Some sizes have an aluminum inner lid, my 6 quart did not.
I cannot say enough about the Instant Pot. My wife and I owned another unit from a different company, but it's pot was made of aluminum (tied to Alzheimer's issues) and had a non-stick coating on it besides. We wanted a stainless steel pot to avoid all this...enter Instant Pot.
This unit works awesome, and we are fully qualified to say so. Not only do we have an "Amazon Verified Purchase" label on our review, but we use the Instant Pot 4-5x a week, literally. Probably 7-8x if you count making baked/sweet potatoes for lunches too. (Just a note...always look for "Amazon Verified Purchase" on reviews, and if you don't see it, take the review with a grain of salt. Very few reviews of the Instant Pot were negative, and almost all of them didn't buy the unit, so their reviews are nonsense.)
My wife and I have chosen to make almost all of our dinners with the Instant Pot...it is easy to clean, easy to use, and requires virtually NO oversight. It is inexpensive to use as well...when using your stove and/or oven, you will notice a marked increase in the temperature of your kitchen, and with the oven, it will be very noticeable indeed. The Instant Pot doesn't do this because it operates in a sealed environment, thus using far less energy as well. Because you can saute in this newest model, you can do almost all the cooking in this one pot, thus making cleanup far easier, as the inner stainless steel pot (but NOT the unit or it's lid) are dishwasher safe. Also, once one is accustomed to using this unit, you can bring it with you on trips, and use it to cook food in a hotel room or a friend's house.
The Instant Pot is wonderful for this one fact if nothing else...once the food is in and the unit is pressurized, you can walk away...no stirring, no tending whatsoever. There is ONE time when you might have to pay attention. IF your Instant Pot is warm from previous cooking, i.e. you just used the saute function to brown something, or maybe you bought an extra inner pot (more on this below) and are cooking meals back to back....you may have to pay attention to make sure the unit seals properly. Sometimes, and this is NOT unique to the Instant Pot, if the unit is already warm, it may get confused and think that it has pressurized. I think you'll find that you used the saute feature before turning it on. So...if the unit is warm/hot from any previous cooking, try this. Watch to see if the unit pressurizes (you'll see the valve pop up)...if the unit starts counting down the cook time BEFORE it has sealed, hit cancel, and start your unit over. It should work the second time. If the unit is completely cool and your recipe requires no sauteing, it will almost always work the first time, but if not, this will work. This is the ONLY "issue" that I've encountered, and since it happened with another manufacturer's model as well, I can only assume this is common for electric cookers. All in all, a small compensation to make. Compared to normal cooking where one has to constantly hover over the stove, this is minor indeed.
I HIGHLY recommend that you purchase a second stainless steel inner pot...
see http://www.amazon.com/Instant-6-33qt-Stainless-Pot-Bottom/dp/B008BKHGX0 -----my wife and I bought one at the time of purchase, and we've never regretted it once. Since we use our cooker constantly, we are always putting the pot into the fridge with leftovers. With an extra inner pot, you can cook another dish while the other waits for you in the fridge. When you want the leftovers, just place them in the Instant Pot and warm them on the low setting of saute, and then put on keep warm once they've heated up a bit, until you're ready to eat. Accordingly, we'd suggest the lid custom made for these pots at http://www.amazon.com/Instant-Tempered-Electric-Pressure-Cookers/dp/B008FUJ2LK
I also HIGHLY recommend that you purchase the book "Everything Pressure Cooker Cookbook" from Amazon at http://www.amazon.com/Everything-Pressure-Cooker-Cookbook-Series/dp/1440500177 ------we use recipes from this all the time, and although they are designed for a stove top pressure cooker, they basically translate over perfectly. The only consideration is the cooking instructions...because the author is using a stove top cooker, she references a low/medium/high setting which does not apply on the Instant Pot, or on any other electric pressure cooker I've seen. Just use the appropriate setting for the Instant Pot, i.e. if you're cooking beef, use the meat/stew setting. If chicken, use the poultry setting. I usually add about 20% more time as well, so e.g. if a recipe says put your beef stew on high for 30 minutes, put it on the meat/stew setting of the Instant Pot, and take 30 minutes x 1.2 = 36 minutes for your time. With pressure cookers, you can't "dry out" your meat, and the reverse rules apply...i.e. if you're meat seems dry, cook it LONGER. None of the moisture can escape because it's in a sealed environment.
Enjoy! This appliance has changed our lives, and I don't say that lightly. Once you get good at using it and have recipes you like, it's an awesome little appliance which we use CONSTANTLY.