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Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt
|With Deal:||$84.95 & FREE Shipping. Details|
|You Save:||$4.96 (6%)|
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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|
Top Customer Reviews
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.
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....
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.
Updated - 7-10-2015:
I bought a Korean pressure IH rice cooker for $350 last week. http://www.amazon.com/dp/B00WTJNWWS/ref=pdp_new_dp_review