Instant Pot Lux 6-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, and Warmer|6 Quart|12 One-Touch Programs
Brand | Instant Pot |
Capacity | 6 Liters |
Material | Stainless steel |
Color | Black |
Finish Type | Stainless Steel |
Special Feature | Manual, Dishwasher Safe, Programmable |
Wattage | 1000 watts |
Item Weight | 14.6 Pounds |
Control Method | Touch |
Controller Type | Push Button |
About this item
- 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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Product information
Brand | Instant Pot |
---|---|
Capacity | 6 Liters |
Material | Stainless steel |
Color | Black |
Finish Type | Stainless Steel |
Special Feature | Manual, Dishwasher Safe, Programmable |
Wattage | 1000 watts |
Item Weight | 14.6 Pounds |
Control Method | Touch |
Controller Type | Push Button |
Operation Mode | Manual |
Is Dishwasher Safe | No |
Voltage | 220 Volts |
Closure Type | Outer Lid, Inner Lid |
Product Dimensions | 12.6 x 11.81 x 10.23 inches |
Item Weight | 14.57 pounds |
Manufacturer | Instant Pot |
ASIN | B0073GIN08 |
Item model number | LUX-6-V2 |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank | #300,102 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #452 in Rice Cookers |
Is Discontinued By Manufacturer | Yes |
Date First Available | January 30, 2012 |
Warranty & Support
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Instant Pot Lux - delicious fast meals! Easy to clean!
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Customer Review: I love this thing. Bought it years ago
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Customer Review: works well but not well enough to cook rice
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Product Description
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.
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This Item Instant Pot Lux 6-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, and Warmer|6 Quart|12 One-Touch Programs | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | ||
Price | Currently unavailable. | -13% $129.95$129.95 List: $149.95 | -20% $11.16$11.16 List: $13.95 | -21% $149.95$149.95 List: $189.99 | $159.99$159.99 | $129.95$129.95 |
Delivery | — | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 |
Customer Ratings | ||||||
Easy to clean | 4.1 | 4.3 | 4.7 | 4.4 | 4.5 | 4.5 |
Versatility | 4.9 | 4.2 | — | 4.3 | 4.6 | 4.6 |
Quality of material | 4.6 | 5.0 | — | — | 4.6 | 4.6 |
Durability | 4.4 | — | 4.7 | — | 4.6 | 4.6 |
Easy to use | 4.3 | 3.6 | — | — | 4.4 | 4.4 |
Sold By | — | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Amazon.com |
capacity | 6 liters | 6 quarts | 6 quarts | 8 quarts | 8 quarts | 6 quarts |
operation mode | Manual | Automatic | Automatic | Automatic | Automatic | Automatic |
control method | touch | remote | touch | touch | touch | touch |
material | Stainless steel | Plastic | Silicone | Stainless steel | Stainless steel | Stainless steel |
dishwasher safe | ✗ | ✓ | ✓ | ✓ | ✓ | ✓ |
weight | 14.57 pounds | 5.58 pounds | 1.4 ounces | 15.83 pounds | 15.56 pounds | 12.35 pounds |
Customer reviews
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I bought an Instant Pot because I'm remodeling the kitchen after flooding, and it was cheaper than eating out for a month. So far I've made rice, beans, chicken stew, chicken broth, baked apples, and steamed carrots. Everything came out very well except the carrots, which were my fault. In most cases it came out better than other cooking methods I have tried. Clean up was a breeze.
I'm sure that all the taste benefits (perfect rice, tender and juicy meat, delicious beans) are just as achievable with a stovetop pressure cooker, but it's nice that the instant pot provides automatic settings for a lot of things, and they seem to work well. Also you don't need a stove to use it.
One bad thing I have to say so far is it's too easy to make tasty rice. I have eaten more white rice this week than in the rest of the year combined.
The other, and this is the only actual bad thing, is the beeping is pretty loud and there's no way (that I can tell) to turn it down or off. This would be a problem if you have a roommate, especially if you are on different schedules. (I remember college!) I guess that's the same as a microwave but the instant pot beeps when it starts cooking so you can't just watch it and hit cancel before it beeps. It also makes cute noises when you put the lid on and when you seal it, which is nice because you don't forget to seal the lid, but again, it'd be nice if the volume were adjustable. (I decided I can't really dock it a star for beeping because it really doesn't affect me, but it's something to be aware of)
Rice: I have never used a fancy rice cooker like a Zojirushi, so I can only compare stove top and cheap rice cookers, but I love the rice this thing makes. I would say that if I can make good rice in this cooker then it's really foolproof because however hard I try I could never make good rice before. Basmati rice cooked on the standard rice setting with no soaking was ready in 20 minutes. It came out better than stovetop or my $10 rice cooker. Rice was fluffy. Grains were separate, long and straight. The texture was smooth, tender and slightly chewy in a pleasant way (even though I usually like my grains cooked to death). No burning, only slight crusting at the bottom (the good kind). Rice did not stick to the bottom, clean up was easy. With soaking and the long natural release (because I got distracted writing this review) my second try came out very soft but still fluffy with nice long individual grains, so it seems like it does a good job at various textures and is pretty forgiving. Also you can make as little as one cup of rice at a time. Then you can finish that, look around shiftily, and make another cup. No one can stop me. I'm an adult.
Beans: Soaked overnight, then cooked on the bean setting. We browned salt pork and onions using the saute setting, then added the beans and broth. Cooked using the standard bean setting. Beans were delicious, far better than any other cooking method I have tried. We ate some, then decided to cook the rest to almost a mash (like refried beans) on slow cook for two hours. Because we could I guess. That was delicious too. No burning on the bottom of the pot, clean up was easy.
Chicken stew: I browned chicken drumsticks and onions, added liquids and vegetables, then cooked for 25 minutes on the manual pressure cook setting. The meat was very flavorful, and falling off the bone, with a really good texture. I removed the bones and set aside for stock. The stew was very good. The leftovers gelled in the fridge because so much collagen was extracted from the chicken. No clean up because I went straight into making chicken broth in the same pot.
Chicken broth: After putting the stew leftovers in the fridge I added the chicken bones and skins from the stew, some aromatics, and water back to the pot and pressure cooked for 90 minutes on manual, getting a nice flavorful chicken broth. The broth did not gel in the fridge because much of the collagen already went into the stew. I think it would have gelled if I had used bones from a roast chicken.
Baked apples: I put a chopped up apple with some sugar and spices in a coffee filter on top of the steamer tray and steamed for 1 minute with water in the bottom of the pot. The total cook time was around 9 minutes. The apple was mostly tender but crispy enough to retain its shape. There wasn't much clean up - I just had to rinse out the pot.
Steamed carrots: This was the first thing I tried to cook and it didn't go well, but I think it was my fault. I put the carrots directly on the steamer tray and some of them fell into the water. You really need a basket on top of the tray. I also steamed for 4 minutes. That was way too long and the carrots were overdone. On the bright side the water in the bottom of the pot became an orange carrot flavored broth which I drank.
So far I have not had to do any extensive clean up to the lid. Food hasn't splattered on it during cooking or anything. Clean up would be harder if it did given all the crevices but so far there has just been water condensation on the lid so I give it a rinse in very hot water and that's it.
Pros:
1. Safety lid inspires confidence and really works. The controls are easy to use and understand. Select your food type (pre-programmed modes do work well in my experience), and set the required number of minutes.
Please note that this model reaches 11.6 psi (it is cost prohibitive for the manufacturers of the electric cookers to make sure the device is safe enough for cooking at full 15 psi). While some would argue that 15 psi cookers is the only way to go, I disagree - all one has to do is to increase the cooking time v. recommended by the recipe by 7-10%, and you are good to go. (According to Americas Test Kitchen tests, very few pressure cookers who claimed to be operating at 15 psi actually performed at 15 psi - most of them operated at 11.6 psi).
To get the best results, always brown your meat and poultry, and deglaze with broth. Cut the food in uniform pieces. More food doesn't mean more time needs to be added, however consider adding more liquid (but not too much - I rarely add more than one cup of liquid for 3-4 pounds of meat / poultry. This model is really good at now allowing the moisture to escape during the cooking process).
2. The included 3-ply bottom stainless steel cooking pot is made of high quality stainless steel and should last a long while if you take care of it properly ("Bar Keepers Friend" available at Target and many other stors is the best cleaner from my experience)
3. The size (6.33 Qt.) is large enough for a family of six-eight. Never fill a pressure cooker more than two-thirds full with food. Also, never pack food tightly into a pressure cooker.
4. "Set it and forget it" really works - that's is the primary reason why one would want to buy an electric model vs. a regular one. When the food is done, the device beeps and then keeps the cooked food warm without burning it.
5. Slow cooker mode is phenomenal. The results are.. wow.
6. Tougher, less-expensive cuts of meat produce amazing results both in pressure cooker and slow cooker modes, and save money.
Cons:
1. The included instructions are not great - I learned how to use my pressure cooker from the external sources - books, websites. I now use it two-three times a week.
2. Just like for all electric pressure cookers, it takes about 12-15 minutes for this pressure cooker to get to the proper pressure cooking level before it begins to cook. For meats / poultry, you also want to wait another 10 minutes before "quick releasing" the steam. (One would want to wait 10 minutes before carving meats after cooking, anyway). In the end, you are still shaving good 50% of the cooking time v. braising in a dutch oven, with very similar results.
3. Saute mode doesn't work that well - I put the cooking pot on the gas stove, saute/brown food there and then return the pot to the pressure cooker.
4. To make sure that the top doesn't smell like your last meal, one has to remember to wash it with warm water / soap and let it get dry on its own without puting the cover back on the cooker.
5. Since pressure cooker makes cooking so much faster and easier, one doesn't get to practice traditional cooking ways, e.g. braising the food in the dutch oven.
Top reviews from other countries
1. The steaming vent on the top of the lid (a large black knob) is supposed to be lose and wiggle around very easily. I thought my machine was broken when I first opened it. This knob rises as the steam builds up in the appliance when cooking and does become stiffer once the pot reaches proper cooking pressure. I spent a lot of time trying to research the venting knob to see if the sloppiness was normal and after about an hour of online searching, I figured out that the lid is specifically designed this way. I am hoping this hint will save some other customers a lot of time.
2. Don't cook a recipe that isn't designed for a pressure cooker without converting the recipe first. This might sound silly to an experienced pressure cook - but to a novice it was not. I learned this one the hard way. I made my Mom's homemade chili in the pressure cooker - thinking I would be clever and save myself a hour and half of cooking time - but I ended up with a burnt end result. Luckily, I was home at the time and shut the machine off and finished cooking my chili on the stovetop - so all was not lost. I have tried a chili recipe specifically desinged for a pressure cooker since then and it turned out great.
3. I find that I am having to cook my foods for longer than what the recipe book or other online recipes state. This is due to the fact that I live at a higher altitude. Be aware that most recipes are designed for sea level and you need to add time according to how much higher you are - a very easy thing to research and figure out...don't let this discourage you from buying this item...it is well worth the effort.
4. The interior stainless steel pot holds a fair amount of food/liquids - but if you put a roast, whole chicken, or corn cobs onto the included trivet - which is recommended - you lose a number of inches of space. I only placed 5 smallish sized corn cobs onto the trivet and it was as high as I could go. I cooked a 3 - 4 lb pork roast tonight and only had room for 5 potatoes to place around it and they had to be cut up to fit. It's not a big problem for me - family of 3 - but it is something to be aware of so you can plan ahead to cook foods separately if need be.
5. The instruction manual was unclear - to me, anyway - about when it is safe for me to open the lid after cooking my foods. Could I open it immediately after the cooker switches to keep warm? Did I have to wait? Did I have to manually vent the steam? Again, this might seem silly to an experienced pressure cook - but with me being a newbie, I was really quite intimidated to open the lid. I had watched the lid fly off my mother-in-laws stovetop pressure cooker at Christmas time and it just about took my head off. I had no idea before then how dangerous pressure cookers could be - so if you are a first time user - use caution. The trick is to make sure, before opening the lid, that the pressure has been released by turning the venting knob on the top of the lid to make sure that the steam is not built up. If you turn the vent to the side and it lets out steam - just wait for the steam to finish releasing. When it is finished releasing steam you are safe to open the lid. I used a kitchen towel to do this and now that I have used the machine a few times, I am an old pro. I was scared to open it for the first two or three times - but now I have a good handle on what to do and how it works. Hoping these tips will save some other new pressure cooks some valuable time.
The pressure cooker is quite large. It does take up a lot of space. I have been keeping mine on the counter because I have been using it so much, but that might not be practical for some users. I love that I can sear in the pot with the lid off before pressure cooking. Many, many pressure cooking recipes require foods to be browned or sauted first or thickened afterward. This feature - which was only a feature with this particular electric pressure cooker - was a HUGE bonus. I love that I can slow cook in it if I want to. This pressure cooker cooks at approx 11 PSI - most recipes are written to work with 15 PSI - so expect to add some additional cooking time to your recipes - again something that I had to research individually - this is ontop of adding additional time for your altitude. It was very simple for me to register my product in the companies website. Took very little time for the item to arrive via courier.
I am really enjoying my new appliance. The only real downfall I have found is that it does not come with a stainless steel steaming basket - something that you really will need - but collapsable ones are easy to find and should solve the problem. I would not hesitate to buy this item again, to give it as a gift or to recommend it to a family memeber. Great appliance. Take advantage of the free shipping while it is available. I was also charged no tax - an added bonus! Best of luck with your pressure cooking. Bon Appetit!
With your InstantPot, I will recommend you go ahead and get a steamer basket/trivet (such as the OXO Good Grips Steamer), which I find indispensable for vegetables and fish. The included grate is good for holding meats and other larger items above water, but it just won't do for smaller things. Alternatively, you may use a sheet of aluminium foil on top of the standard InstantPot grate, but in my experience a steaming basket is a lot more convenient.
Another useful tip I can give you based on my experience, is to please inspect the gasket on the lid of the InstantPot. It is a solid, thick gasket, however, sometimes due to sliding the lid on and off, it can come slightly off it's position in a certain spot. If it does, the next time you use your pressure cooker, the steam will escape from around the lid, instead of the steaming hole and this may give your meal results that are not optimal, especially something moisture and time sensitive like rice. The good news is that it's a breeze to inspect and adjust the gasket as needed.
Without further ado, here is my wonderful, simple and quick rice recipe that made me fall in love with rice. This recipe is for 2 medium size servings of rice. In a measuring cup, add 1/2 cup of pure Basmati rice. I'm a huge fan of Tilda, in the blue bag, because it's very fragrant, tastes amazing and is widely available at places like Walmart. Transfer the rice to the InstantPot. In your measuring cup, add exactly 200ml of water and then transfer the water to the InstantPot. Swish the rice and water in the InstantPot briefly just to distribute the rice equally across the bottom of the InstantPot. Press the Manual button and set the InstantPot to 6 minutes. After the 6 six minutes is up press Cancel button and wait for exactly 10 minutes. What you just waited for is a natural steam release. Open the InstantPot and add some butter to the rice. I also like to add a little saffron to my rice on top. This recipe should yield a fluffy rice that's not too soft, basically a restaurant quality, al-dente rice. If you like your rice softer or firmer, consider not changing the cooking time, but simply adding or subtracting a few millilitres of water from the recipe, to get the rice exactly the way you love.
Enjoy your InstantPot!
The Instant Pot IP-LUX60 is a big unit, so keep that in mind when you order. It's not something you can hide away easily, but it looks great so keeping it out and handy makes the most sense. If you want something to use only occasionally then this might not make sense for you. Still, it's straight forward and easy-to-learn, WHEN YOU READ THE INSTRUCTIONS.
One point I would like to make, about cooking white rice. The instructions say to use 1.5 cups of water per 1 cup of rice. This makes a very soft and sticky rice (like you get in those sticky rice wraps) and not the rice you would get in a Japanese restaurant. This can be remedied by reducing the water down to 1 or 1.25 cups of water per 1 cup of rice. Of course, your elevation may affect the length of the cooking process, so keep that in mind. I live at only 300 feet above sea level, so there are no differences in the cooking times described in the recipe book and my own experience with this device. If you live much higher, then the times will be noticeably longer.
My husband and I are very impressed with the quality of the construction of the unit, it's very solid and well-built. The only possible weak point will be the electronics, which I'm hoping will hold up as well as the rest of the unit. All in all, a very good buy!
Experiment to start with, don't expect to be able to create a 10-course dinner perfectly the first try. The instructions advise doing a test run of the unit before committing it to cooking actual food. The next test should be a small batch of rice or something else that is straight forward. This will let you get accustomed to using the IP without it costing you money and expensive food. Work your way toward more complicated or demanding dishes gradually. You will be glad you weren't impatient. Impatience in the kitchen can lead to disasters.
UPDATE: After the first few batches of rice, you shouldn't see it coming out "grey" anymore. I've learned to wash my rice thoroughly before cooking, and this may have something to do with my rice coming out perfectly white now. :)
After doing an online search for electric pressure cookers, I found the Instant Pot which is one of the few if not the only one to NOT have a non stick coating. Not only that, but it also works as an automatic rice cooker and slow cooker, has many presets for different foods, and seems to have a better build quality than the Cuisinart. The only minor things I preferred of the Cuisinart are that the lid was insulated and remained relatively cool during operation, whereas the lid of the Instant Pot has no insulating layers and is dangerously hot to the touch while under pressure. Additionally, the Cuisinart had a detachable power cord allowing you to carry the entire device "wirelessly" (though obviously not functional) as a large pot whereas with the Instant Pot the wire is permanently attached.
The manual is very well made, explains every mode in detail, and an additional recipe book gives you the cook time and water ratios for a long list of foods which is very helpful because both the cooking time and water ratio are normally very different for pressure cooking compared to cooking in a non pressurized pot.
There are many preset buttons that select the most likely cooking time for that food type, you can then press "adjust" to switch between the "normal" cook time for that mode, "less" or "more" which subtract or add a few minutes. Manual +/- buttons allow you to make 1 minute increment changes. In certain modes, such as Multigrain, the "more" option starts with 45 minutes of warm soaking followed by 60 minutes of pressure cooking for harder grains.
I use my pressure cooker mostly for dried beans, peas, lentils and rice as it's much more cost effective and healthier to cook your own dried legumes than buying them in a normally BPA-lined can which not only costs much more, but causes health problems.
I love that you can "set it and forget it", for example I had for some reason recently tried to make rice in a normal pot and burnt it twice, whereas I have never, ever ruined a batch of rice in the pressure cooker because it stops when it's ready and switches to keep warm mode.
I prefer electric pressure cookers for a few reasons, firstly since they are in control of the heat source they operate fully automatically and maintain perfect temperature during cooking, and then switch to keep warm when done, preventing burnt food. Secondly, they are much safer due to the fact they can turn the heat off if the built-in computer detects a problem and prevent an explosion. Even if the computer were to fail, a total of 10 mechanisms in the Instant Pot make explosions impossible. The lid also locks itself closed as soon as there is pressure, making it impossible to force it open while under pressure which would result in a jet of pressurized steam causing severe burns.
This pressure cooker can pay for itself very fast both in energy savings and in actual food cost savings especially if you use it for legumes which allows you to make very inexpensive yet delicious meals.
I highly recommend the Instant Pot and pressure cooking in general.
1. Packaging
The box is fairly large with the unit inside taking most of the space. Everything was neatly packaged with no issues.
2. Usage
The device is fairly easy to use for making anything from soups to steamed rice. Simply put all your ingredients in the stainless steel pot and close the lid by putting it on top off center to the left, and then locking the lid by rotating clockwise. You can press the button on the front panel corresponding to the type of food you want to make, and it pretty much a set-it-and-forget-it ordeal. You can also select the temperature setting of by using the Low, Normal, or More buttons (which seems to only correspond to three different temperature settings). Unfortunately, the device itself does not tell you what the temperature is for each setting but the instruction manual gives you an indication of which setting to use for the type of food you're making in the pot. You can also increase or decrease the amount of time of cooking by using the - or + symbol buttons. This time is displayed on the front and ticks down to 0 as it cooks your food.
When the cooking is complete, the cooker goes into a warming mode and a long beeping noise comes from the device to notify you that it is complete. Fortunately, it will stop beeping so it will not continue to annoy you. Simply turn the lid counter-clockwise to unlock the lid and lift to open it. You can tell how long the pot has been in the warming mode because a timer starts and is displayed on the front which starts ticking upwards from 0.Depending on your elevation, the time to pressure cook foods will vary slightly. I never follow recipes to the dot because I live on a high floor condo.
In terms of how well this pot cooked my food, I have to say that everything has been outstanding! There's nothing greater than the smell of slow cooked food permeating throughout your household as your food is cooked to perfection! This is especially true if you're like me and you start the slow cooking process early in the morning and let foods like pulled pork, ribs, or even chicken slow cook and be ready when you come home. Simply start the slow cooking process on the low temperature setting and cook for 8 hours - there's nothing more succulent, juicy, and delicious than this kind of cooking process!
Since the pot is really big, you can put a lot of ingredients in there of various sizes. I was able to fit three fairly large pork shoulders in there (to make pulled pork) with some room to spare for vegetables. If you plan on making ribs, you will need to cut the ribs into smaller racks to fit since this isn't like a grill. Just be patient and let the cooker do its magic.
3. Issues/Concerns
When you use the device long enough, the silicone ring on the lid starts to discolour and retain the smell of the food that you last cooked. The smell/taste of the ring does not infuse with any other foods you make but it does seems strange that it holds onto that smell like a strong magnet.
Additionally, if you are a rice eater like me, this pot cooks the rice very nicely. However, the rice will stick to the bottom of the pot fairly easy. Even with a 1-to-1 ratio of rice and water, there were some times where the rice burned and stuck to the bottom of the pot. Dedicated rice cookers from the Asian brands are much better rice cookers than this pot.
Lastly, you have to be careful with the pressure cooking ability of this pot. There is a sealing and release valve located on the top of the module. You cannot open the lid until all the pressure is released which requires you to turn the knob either left or right to release it. This is a little dangerous because steam will shoot out instantaneously and could burn your hand if you're close to the release valve. Please note that you do not want to place this under lights or wood cabinetry because this steam goes on for a few minutes and is really hot! It could warp your wood if used in the same area over time or damage it (and any lights above it).
4. Conclusion
Since this pot can cook so many different types of food, I have to commend the maker for making this an absolute joy to use due to its simplicity and its versatility! It replaces so many other types of cookware which makes this an essential tool for almost every type of cooker out there. It may not make all your foods perfectly, but it does it extremely well!
I fully recommend anyone to buy this especially if you do not have a lot of time to cook. Slow cook recipes or soups are great when you're at work where you can come home with everything already finished!