Instant Pot Duo Review

Pressurization time depends on the volume of food and liquid in the insert and their starting temperature. Approximate times for common scenarios: 3 cups of room-temperature water (minimum water test): 5 to 7 minutes. 4 cups of refrigerator-cold broth with vegetables: 10 to 15 minutes. 3 pounds of bone-in chicken thighs from refrigerator with 2 cups of broth: 12 to 18 minutes. 4 pounds of beef chuck roast (refrigerator cold) with 2 cups of broth: 15 to 22 minutes. Full 6-quart insert of cold soup: 20 to 30 minutes. These times are additive to the stated recipe cook time, a recipe that says '25 minutes on High pressure' takes 25 minutes plus 12 to 20 minutes of pressurization time plus release time. Total duration for a typical Instant Pot pressure cooker recipe: 45 to 75 minutes from seal to table.

For pressure cooking: yes. The stainless steel insert is more durable, does not flake or degrade over time, is dishwasher safe at higher temperatures, and does not have the coating lifespan concern that non-stick inserts have. The trade-off: food sticks to stainless steel more than to non-stick during the sauté function. Eggs scrambled in the stainless insert require more oil and are harder to clean than in a non-stick pan. For pressure cooking (where food is submerged in liquid): the stainless steel performs identically to non-stick with no sticking issue. For sauté: use adequate oil, preheat the insert before adding food, and deglaze after sautéing.

With modification, yes. Direct pressure cooking of dairy (milk, cream, yogurt, sour cream) is not recommended, dairy proteins denature and curdle under sustained high-heat pressure. The workaround: add dairy after pressure cooking is complete and the pressure has fully released, then use the sauté function on low to warm through. For yogurt (a common Instant Pot Duo use): the yogurt function heats milk to 180 degrees, cools to 110 degrees, and then holds at 110 degrees for 8 to 10 hours for fermentation, this is a specific low-temperature cycle, not a pressure cooking application. The Duo's yogurt function is one of the most popular features among Instant Pot owners who consume homemade yogurt.

Instant Pot provides a 1-year limited warranty on the Duo and all consumer Instant Pot models. The warranty covers manufacturer defects in materials and workmanship, a unit that fails to build pressure, a heating element that stops working, or a sealing ring that is defective at purchase. The warranty does not cover damage from overfilling, improper use, or normal wear (such as a sealing ring that has absorbed odors after 18 months of use, that is a consumable replacement). Instant Pot's customer service has a strong reputation for honoring warranty claims and often ships replacement parts without requiring full unit return. For issues that appear in the first 12 months: contact Instant Pot directly through their website before purchasing replacement parts.

Instant Pot (and all electric pressure cookers) explicitly states its products are not suitable for pressure canning. The USDA does not recognize electric pressure cookers as safe for processing low-acid foods (vegetables, meat, beans). Safe pressure canning requires verified 15 PSI at a sustained temperature for a specific time, the Instant Pot does not reliably meet this standard. For pressure canning: use a dedicated stovetop pressure canner.