The Best Instant Pots and Multi-Cookers

Multi-cookers promise to replace five appliances. We tested 10 models with the same four recipes — beef stew, jasmine rice, Greek yogurt, and 24-hour bone broth — to find out which ones deliver on that promise and which ones just take up counter space. The difference between the best and worst performer in our lineup was striking: the same beef stew recipe ranged from fall-apart tender to chewy and underseasoned depending on how well the cooker maintained pressure.

#1 Pick

Instant Pot Duo Plus 6-Quart

Instant Pot

The Instant Pot Duo Plus 6-Quart hits pressure faster and holds temperature more precisely than any competitor we tested. Its sauté function browns as well as a skillet — most multi-cookers can't say that. At $90, it undercuts premium competitors by $60-150 while matching or beating them on cooking performance.

How we tested

We cooked identical recipes in every cooker three times each, measuring internal temperature accuracy with probe thermometers, time to reach pressure, pressure release time, and timer precision (how close the actual cook time matched the set time).

Beef stew test: Same 2 lb chuck roast, same cut size (1.5-inch cubes), same liquid ratio. We measured meat tenderness using a texture analyzer — a spring-loaded probe that measures the force needed to penetrate the cooked meat. The Duo Plus produced stew meat that required 1.2 Newtons of force to penetrate. The Ninja Foodi required 2.1 Newtons with the same cook time, indicating less complete collagen breakdown. The Cuisinart CPC-600 came in at 1.4 Newtons — close, but not quite as tender.

Rice test: Two cups of jasmine rice, standard water ratio. We checked for scorching on the bottom, mushiness on top, and evenness throughout. The Duo Plus produced uniform grains with no scorching across three tests. The Breville Fast Slow Pro scorched the bottom layer in two of three attempts — its heating element distributes heat less evenly across the pot base.

Sauté test: We browned one pound of ground beef on the "more" sauté setting and measured surface temperature across the pot bottom using an infrared thermometer at nine points in a grid pattern. The Duo Plus ranged from 338°F to 362°F — a 24-degree spread. The Ninja Foodi ranged from 312°F to 401°F — an 89-degree spread that creates hot spots and burned edges while leaving the center barely seared.

Seal longevity: We ran each cooker through 50 pressure cook cycles and inspected the silicone sealing ring for deformation, odor retention, and seal integrity. The Duo Plus's ring maintained its shape and seal through all 50 cycles. The Crock-Pot Express's ring developed a slight warp at cycle 38 that required repositioning before each use.

Why the Duo Plus won

Three factors set it apart. First, temperature precision. The Duo Plus maintained pressure within 1.2 PSI of its target throughout cooking, which translates directly to consistent results. The Ninja Foodi fluctuated by 2.8 PSI, and you can taste the difference — fluctuating pressure produces unevenly cooked meat and mushy-on-top, firm-on-bottom rice.

Second, the sauté function actually works. Most multi-cooker sauté modes are an afterthought — they get hot enough to brown but distribute heat so unevenly that half the pot surface is too cool to create a Maillard reaction. The Duo Plus's even heat distribution means you can sear, deglaze, and build a stew in one pot without transferring to a skillet first. That's the entire point of a multi-cooker.

Third, time to pressure. The Duo Plus reached 11.6 PSI (its high-pressure target) in 8 minutes with 6 cups of liquid. The Breville Fast Slow Pro took 12 minutes. The Crock-Pot Express took 14 minutes. Over a week of cooking, those minutes add up — and they're not reflected in recipe cook times, which only count from when pressure is reached.

Competitors we tested

Best premium pick: Breville Fast Slow Pro ($250). The Breville's LCD screen shows real-time pressure and temperature readings — you always know exactly what's happening inside the pot. Its automatic pressure release is the smoothest we tested: a motorized valve that gradually releases pressure without sputtering or spraying. If you value precision control and a polished interface, the Breville justifies the premium. But its sauté performance and core cooking results matched the Duo Plus, not exceeded it.

Skip the Ninja Foodi if you want a pressure cooker. The Foodi's air fry lid is genuinely useful — it crisps the top of a pot roast or makes passable fries. But as a pressure cooker, it's mediocre. Uneven heat distribution, slow time-to-pressure, and the largest counter footprint in our test (14.5 inches wide vs. the Duo Plus's 12.5 inches) make it a compromise in both directions.

What to know before buying

Inner pot material matters. The Duo Plus comes with a stainless steel inner pot. Stainless steel doesn't retain odors (the sealing ring does, but that's replaceable), browns better for sautéing, and goes in the dishwasher. Some competitors use non-stick ceramic coatings that scratch over time and can't handle metal utensils. If you want to deglaze a fond after searing, stainless steel is the only option.

Buy a second sealing ring. The silicone ring absorbs odors after cooking strong-smelling foods (curry, bone broth, chili). Having a second ring — one for savory, one for neutral/sweet — prevents flavor transfer. Instant Pot sells replacement rings in two-packs for $10.

Natural release vs. quick release isn't about speed. Natural release (letting pressure drop on its own, 10-20 minutes) continues cooking the food as pressure decreases. Quick release (turning the valve to vent steam immediately) stops cooking instantly. For meat, natural release produces more tender results. For vegetables, quick release prevents overcooking. Most recipes specify which to use, and getting it wrong is the most common reason multi-cooker food disappoints.

Gold Tested Score: Pressure cooking: 9.5/10, Sauté quality: 9.3/10, Temperature control: 9.4/10, Interface: 9.1/10, Value: 9.6/10. Overall: 9.4 (/ 10)

Accessories worth buying

Extra sealing ring two-pack ($10). As mentioned above, odor transfer between dishes is real. One ring for curry and chili, one for rice and yogurt. Instant Pot's official rings are color-coded for this purpose — red for savory, blue for sweet or neutral.

Tempered glass lid ($15). The pressure lid isn't practical for slow cooking — it's heavy, and you can't see the food without removing it. A tempered glass lid with a steam vent turns the Duo Plus into a proper slow cooker for recipes where you want to check progress without releasing heat. It also works as a serving lid on the table.

Silicone steam rack with handles ($8). The included metal steam rack works but has no handles, making it difficult to lift out when cooking eggs or vegetables. A silicone rack with folding handles lets you lower and lift food easily — particularly useful for steaming a dozen eggs, which is one of the Duo Plus's most reliable functions (5 minutes at high pressure, 5-minute natural release, ice bath — perfect every time).

Skip the air fryer lid ($80+). Several third-party lids claim to add air frying capability to the Instant Pot. We tested the Mealthy CrispLid ($50) and the Instant Pot Air Fryer Lid ($80). Both produce mediocre results compared to a $40 dedicated air fryer — the cylindrical pot shape doesn't allow proper air circulation, so food browns unevenly and the bottom stays soft. If air frying matters to you, buy a standalone air fryer.

Common mistakes that ruin multi-cooker food

Overfilling. Never fill past the 2/3 line for regular cooking or the 1/2 line for foods that expand (beans, grains, pasta). Overfilling prevents the lid from sealing properly and can block the pressure release valve — a safety hazard that triggers the thermal fuse.

Using quick release for large meat cuts. Quick release causes a rapid temperature drop that tightens muscle fibers. A 3 lb chuck roast needs 15 minutes of natural pressure release to stay tender. Quick release on the same roast produces noticeably chewier results — we measured 0.4 Newtons more penetration force in our texture testing with quick release versus natural release on identical cuts.

Pressure cooking science: why it changes everything

Pressure cooking works by sealing the cooking vessel and allowing steam pressure to build, which raises the boiling point of water from 212°F (at standard atmospheric pressure) to approximately 250°F (at 12 to 15 PSI above atmospheric pressure). This 38-degree increase has three profound effects on cooking: proteins denature and collagen converts to gelatin 3 to 4 times faster (turning tough cuts tender in 45 minutes instead of 3 hours); starches gelatinize more completely (producing creamier beans, rice, and grains); and flavors concentrate because less moisture evaporates during cooking (the sealed vessel retains volatile flavor compounds that would escape in an open pot).

Timing conversions from conventional cooking: As a general rule, pressure cooking at high pressure (12 to 15 PSI) reduces conventional cooking time by 60 to 70 percent. A beef stew that simmers for 3 hours on the stove takes 35 to 45 minutes under pressure. Dried beans that soak overnight and simmer for 90 minutes cook from dry (no soaking) in 25 to 40 minutes. Bone broth that simmers for 12 to 24 hours in a stockpot extracts equivalent gelatin and flavor in 90 minutes to 2 hours under pressure. Brown rice that takes 45 minutes on the stove takes 22 minutes under pressure. These time savings transform weeknight cooking — meals that were previously weekend-only projects (short ribs, risotto, dried bean dishes) become feasible on a Tuesday evening.

Safety in modern pressure cookers: Modern electric pressure cookers (Instant Pot, Ninja Foodi) have 10 to 12 safety mechanisms including lid locks, pressure limiters, temperature sensors, and automatic pressure release valves that make the stovetop pressure cooker explosions of earlier generations physically impossible. The lid cannot be opened while pressurized, and the pressure regulator limits internal pressure to a safe maximum regardless of heat input. The most common user error is not danger-related but performance-related: overfilling the pot (which blocks the steam vent and extends cooking time) or under-filling with liquid (which prevents adequate steam generation for pressure building).

Size Selection and Household Fit

The 6-quart Duo Plus is the best fit for households of one to four people. It comfortably holds a 4-pound chicken, a full batch of chili for four, or six servings of soup. For larger families or meal preppers who cook in bulk, the 8-quart model adds meaningful capacity — enough for a 6-pound roast or double batches of grain and legume dishes — at a modest increase in footprint and price. The 3-quart model exists primarily for dorm rooms, RVs, and single-serving meals; its small interior limits the browning surface during sauté and makes batch cooking impractical.

Counter space is a legitimate consideration. The 6-quart Duo Plus measures 13.4 × 12.2 × 12.5 inches and weighs 11.8 pounds — roughly the footprint of a large rice cooker but taller. It fits under standard 18-inch upper cabinets with the lid open, which is not true of every model we tested. The 8-quart version adds approximately two inches in every dimension, which pushes it past the under-cabinet clearance in many kitchens. If your counter space is limited, measure before buying the larger size — an 8-quart unit that lives in a cabinet because it does not fit on the counter will not get used regularly enough to justify the purchase.

Inner pot material affects both cooking performance and maintenance. The Duo Plus ships with a stainless steel inner pot that resists staining and does not absorb food odors. Some users find that stainless steel promotes sticking during sauté — particularly with lean proteins like chicken breast. A ceramic-coated nonstick inner pot ($20 to $25 as an accessory) eliminates sticking but scratches more easily and should be replaced every 12 to 18 months. Our recommendation: use the stainless steel pot for most cooking and add a ceramic pot specifically for sautéing and yogurt-making, where the nonstick surface makes cleanup dramatically easier.

One practical tip that saves frustration: designate a permanent location for the power cord and condensation collector. The Duo Plus has a small plastic cup that snaps onto the back of the unit and collects moisture during cooking. This cup fills during every pressure cooking session and must be emptied afterward — forgetting it leads to water pooling on the counter behind the unit, which is the most common complaint in owner reviews. Keeping the unit in a consistent position with the collector accessible prevents this minor but persistent annoyance.

The bottom line

The Instant Pot Duo Plus 6-Quart scored 9.4 against a category average of 7.1 — a gap driven by consistent temperature control, a genuinely useful sauté function, and a price point that undercuts every premium competitor. It replaced our skillet for browning, our slow cooker for stews, and our rice cooker for daily use. The only function it doesn't replace well is air frying — if that's essential, add a dedicated $40 air fryer rather than compromising on a $150+ hybrid that does neither job optimally.