Features:

  • Ultra is the latest addition to the Instant Pot Family. Simple twist-and-click programming allows for easy access to preset cooking programs and provides ultimate user customization
  • New features: automatic altitude adjustment, visual progress bar & steam release auto-reset. Up to 70% quicker. 16 microprocessor controlled programs take the guess-work out of your cooking
  • Replaces 10 common kitchen Appliances - pressure cooker, slow cooker, rice/porridge cooker, yogurt maker, cake maker, egg cooker, saute/searing, steamer, warmer, sterilizer and ultra
  • Developed with the latest 3rd generation technology with an embedded microprocessor
  • Ul certified with 11 proven safety mechanisms gives you peace of mind. Highly energy efficient, This kitchen friendly cooker Emits no steam when cooking, contains all smells and automates your cooking
  • Power supply: 120V – 60Hz
LOVE this Instant Pot -- It's Ultra-Fantastic!

We recently got the 6-Qt Instant Pot for our small nonprofit's kitchen and I have to say: it's been a *huge* success. Everything from hard-boiled eggs (14 at a time!) to spaghetti sauces (with the meat & pasta already in it), delicious soups and vegetable stews, lovely fresh (and dried!) beans and vegetables cooked/steamed to perfection, brown and white rice that came out perfect for making sushi, flavored rice dishes and even short-ribs (wow!) have been coming out of it for weeks now. And yes, it takes a LOT less time for the food to get cooked under pressure, and cleanup is a breeze. Needless to say, our kitchen staff have become minor celebrities lately. Even I, our humble purchasing manager, have received thanks from people for making it part of our little kitchen's arsenal of useful appliances. Not only is it an attractive piece of gear to look at, it's even been good for our organization's recruiting efforts: one volunteer brought a friend to our weekly team dinner and that friend has now become yet another volunteer. You can't beat the IP --or the delicious food it produces-- as an outreach tool! :) Two other volunteers have announced that they're buying the smaller models for their own home kitchens. I asked IP's customer support a few questions and was very pleased by the responses, which we not useless boilerplate replies like you get from some big companies. The huge and growing number of IP enthusiasts out there (aka "potheads") on sites like Pinterest is pretty impressive and I can now see why. If one of the ten built-in program modes doesn't do the job for you, you can get recipes for just about anything and you can fully custom program it to cook just about anything. We had some Tom Kha Gai (Thai coconut lemongrass soup) that was a-maz-ing, and I found us a recipe for "Zuppa Toscana" that was considerably better (and slightly healthier) than the version they make at Olive Garden restaurants. Plus, there was a LOT of soup produced, so the 6-Qts of zuppa fed almost a dozen hungry people (including seconds). Fantastic value for money, too. The IP Ultra is a very nice piece of engineering, the lid mechanism is pretty much foolproof and the user interface is really easy to use. We're also not at all concerned about safety with this pressure cooker (like we were with the ancient one a nice donor gave us a while back: we decided not to risk using it... it was really o-l-d and the gauge hadn't been checked in two-plus decades). I guess we're all a bunch of "Potheads" now too, because we're ultra happy with this purchase! ;)

The pressure release button is everything!

Love it! Instant Pot really out did themselves this new upgrade. The home dial is so easy to use, just rotate and push for the program you want and customize from there. The pressure release button is the game changer that I hoped they incorporated into their previous models and they did with this one. No more ducking steam - just a push of a button at the end of your program or 15 min natural release and your golden. I already own one instant pot and thought it would be wonderful to have one for veggies & desserts and one for meats. I purchased this on Sur La Table with a coupon and free shipping so that helped . edit: I wish I could give this 6 stars! I finally used the sous vide technique by setting the ultra button to custom and sous viding a couple of beautiful choice ny strips i bought from Costco. The best tasting homecooked steaks I have ever eaten-Restaurant quality! I read seriouseats.com guide on sous vide steaks and proceeded from there. Im never going back to panfried except for the 50 sec. sear. Love this pot!

Instant Pot Ultra - A big Thumbs Up!!!

I do prefer this Instant Pot to other pressure cookers I own. The LED display, although it does take a little time to get used to maneuvering around the menu, gives ease of access and extra adjustability of different options available. The preheating, cooking, and warm graph is a really handy visual prompt to have. I also like the audio prompts (jingles) when opening and closing the lid into position letting you know that it's in place. And unlike most other pressure cookers, the lid is super easy to get the proper seal with no hassles. The stainless steel inner pot is a winner. There's nothing like good old-fashioned, durable, easy clean, stainless steel! It may not be cutting edge or sexy, but it's still hard to beat in the kitchen. The handle lid holder is a desirable feature which reduces the mess factor. So far, I've steamed hard boiled eggs (really easy, love the included rack), steamed white rice (did have somewhat of a problem with rice sticking to the pan ), and cooked sloppy joes as well as a chicken dish with the slow cook function. I've used the saute function but, because of the compact space in the pot, I must tell you, I really prefer just browning in a large skillet on my cooktop . All dishes tried turned out well. The unit is made pretty well overall especially considering how poorly constructed the vast majority of small appliances are nowadays (cheap plastic where metal should be and cutting corners any and every way possible, appliances barely hanging together). I like the all in one aspect of this Instant Pot making it a quick "go to" appliance. All the functions I've tried so far seem to function quite well. I am pleased and do not regret buying this Instant Pot Ultra at all. I was fortunate enough to catch this on sale $30 off from its routine price of $149 which certainly made this Instant Pot purchase a sweet deal because Instant Pot rarely puts its products on sale. I would recommend the Instant Pot Ultra to anyone considering purchasing it.

Best part is you can start it anytime because when ...

Has become a permanent resident of the kitchen counter-top. It is too much trouble to keep putting it away when I use it three or more times a week. A five pound pork shoulder become pulled pork in an hour and 45 minutes. Baby back ribs falling off the bone in 20 minutes. Best part is you can start it anytime because when it reaches end of cooking time it automatically switches to warm mode and stays there. I have set up a pork butt at night and not felt like eating it the following day and just left it for two days and it just stays hot but doesn't dry out because it is sealed. I was leery of the Instant Pot hype but am very happy with it. Chili no longer involves an iron skillet and a pot because this has a saute setting and you can then deglaze the pan and keep all the tasy bits in the same pot.

Greatest Invention

This is the greatest investment I have made in a long time. It's so versatile! I have cooked pulled pork several times, whole chickens and a turkey breast where the meat literally fell off the bones. One of my favorite features is hard boiled eggs. I have tried every method under the sun to get my hard boiled egg shells to come off easily without tearing most of the whites apart. I have finally found the solution. You cook them on the egg setting for 5 minutes, allow the pressure to naturally release for 5 minutes, then release the rest of the pressure, then place in a bowl of ice water for 5 mins and voila....perfectly cooked eggs and the shells almost come off in two half pieces. See pics. I even browned/sauted a rib-eye steak in the pot for about 3-4 mins on each side on medium setting and it tasted as if it was grilled.

An Instant Pot latecomer who is now a zealous convert

I rarely write reviews of products I've purchased on Amazon, but I'm so impressed with my Instant Pot Ultra 6 Qt that I felt compelled to share my experience. Clearly, I'm a bit late to jump on the Instant Pot bandwagon and had honestly never heard of it until I read a recent article in the New York Times, but after a few short weeks of use, I'm a zealous convert. Thus far, I've tried "hard boiled" eggs, cheesecake, pineapple upside down cake, Beef with Broccoli, Pork Chops with Mashed Potatoes and Gravy, French Onion Soup Chicken, Beef Brisket and Banana Bread and all, with the exception of the Banana Bread, have been unqualified successes. (Although the banana bread tasted good, I wasn't happy with the dense, tart-like consistency.) The Instant Pot is extremely versatile and very easy to use and cleans up quickly. The learning curve as to how long a recipe will take from start to finish, including ingredient prep, pressuring up, cooking at pressure and pressure release has been slow, but steady and I've been keeping track and annotating each recipe as I make it so I don't find myself caught short and stuck with a late meal on a weeknight. Speaking of recipes, there are tons of Instant Pot recipes available online (I'm a big fan of Pressure Luck's website and YouTube page), so there's really no need to buy any of the Instant Pot cookbooks. In addition to the Instant Pot Ultra, I have purchased a few essential accessories, all available on Amazon: ekovana stackable stainless steel steamer insert pans ($29.95), MCIRCO 7" springform pan ($10.99), a pair of Genuine Instant Pot sealing rings ($16) and O'Salata vegetable steamer basket ($12.99). With these and some creative scrounging of oven-safe bowls and pans from my kitchen cabinets, I think I'm good to go for awhile. The nicest thing is, with the exception of the extra sealing rings, I've found non-Instant Pot uses for all of the accessories, so it's not like buying (and storing) a bunch of specific one-function items. I anticipate using the Instant Pot at least two or three times a week and, while I may never make yogurt, I know I have that option if the spirit moves.

Great IP but please read my comments

Caution--if you purchase the Ultra Instant Pot, please be aware that you must learn how to use the buttons because all the recipes for Instant Pots are geared toward the standard-not the Ultra-and the buttons on the Ultra are all different from the standard. It took me awhile to figure this out and I am still learning. I love my Ultra IP but the company did not do a good job of explaining the differences in the buttons--I had to search by googling and reading lots of blogs.

Nice 2-in-1 pressure cooker and sous vide slow cooker

This is a new item from Instant Pot, the Instant Pot - Ultra. This is different from the lower model because: (1) It comes with the "ultra" button. This is what really sets this model apart from a traditional "pressure cooker." The Ultra button is the sous vide cooking feature. This allows you to set a specific low temperature from 104 to 208 and cook at that set temperature in a no pressure vacuum. So, this instant both is both a "pressure cooker" and a no pressure cooker (for sous vide mode). Basically, you get a pressure cooker and a slow sous vide cooker for the price and space of one cooker. (2) the other features are a cake, egg, sterilize, and yogurt buttons on the screen. The sterilize feature is specific to the ultra version. Also, the screen is larger than in the older models. The other features are mostly to allow for more customization and convenience over the older models. For example, if you want to pressure cook eggs, you just push the egg button instead of manually setting the dials to get the settings to cook an egg. The pressure release button works great. After you push it it'll shoot steam for several minutes before it's ready to open. You're supposed to open the lid sideways away from you so you don't get steam in your face, but if you open it even I've noticed the pot tending to catch on the rim of the lid,before dropping with a clang several inches. Overall a great price for a 2-in-1 pressure cooker and sous vide machine.

So far, so easy!

UPDATED NOV. 23, 2018: Nothing more to really update on, except I’ve made many more meat dishes, pasta, cheesecake (excellent)!, and chili, etc. I’ve been very impressed. One of my quickest favorites is cooking quick cook steel cut oats. I often slice some apples and throw in some cinnamon and have a very healthy and quick breakfast, which I can eat for days. I now use an oven safe Pyrex bowl to cook the oatmeal in, as I don’t need to clean out the pot and can store it in the bowl. Love it! I debated about getting any IP above the Lux model, since all of them do the same thing. But, I didn’t like not having a handle or lid slot as with the Lux, so considered the Duo. But, then the Ultra was on special, so I considered the minor advantages for the price difference. Just having the steam release button away from the steam vent, to avoid a possible burn. I also liked the sleeker display panel, without all of the buttons, most of which I won’t use anyway. Decided on the 8 qt. size, for cooking large pieces of meat, as we did in our Crock Pot. Our CP seems to be going out and I thought I’d surprise my wife, with a fast cooker, instead of a slow cooker. I guess if someone wants to still cook that way, maybe for timing reasons or because they are afraid of a pressure cooker, it’s okay. But, my wife would say, w need to defrost that—— whatever it was, so we’d have to wait another day. But no more! I’ve only cooked two things, but both turned out with some guidance from IP’s chat line. I started off with a dozen eggs, which hard boiled nicely. I placed them in a strainer basket so I could grab and cool them at once. It took maybe 20-30 minutes, but part of that was because I let the IP release naturally, since I was busy doing other things. Also, any PC needs to build up pressure before cooking time starts. But, you would need to wait for weather to boil and then go back and drop your eggs in. With the IP, pour in the water and eggs, set and forget! So, there isn’t any babysitting a boiling pot. I got courageous yesterday and had purchased a 4.25 lb. corned beef. We usually have that once a year at St. Patty’s time, but now we’ve had two so far and the IP came shining through. The large chunk of meat was frozen solid. Rock hard! I put it in the liner and poured the peppercorns over it and filled the pot to the 2/3 line, which covered 95% of the meat. I set the Ultra on HP for 💯 minutes (1:40 on the display). The meat sat in the IP for. A good couple hours, including pressure up time, then over another hour on a natural release. With a full pot like that, a natural release was suggested and worked great. So while it was a 3 hours pot time process, cooking a THAWED piece would have taken a solid 7 hours. My corned beef was FROZEN and done in 3 hours! Oh, was it good! We let it sit the afternoon in the pot, until we were ready to remove it and slather mustard and brown sugar on it, them bake it in the oven for 30 mins. That piece was as good as any we’ve ever had. Waiting for the brisket to bathe in its mustard-brown sugar coating, I threw four half ears of corn in the IP, inside of the strainer basket for easy removal. We threw in some butter and left a couple inches of the meat juice in for the liquid. Set on HP for 4 minutes and BAM! No, there wasn’t an explosion...I did a quick release and opened the pot and OH SO GOOD. The corn was perfect! So, today I washed out the pot, but need to review how to remove the gasket ring for washing, Removing the vent caps was pretty easy. I did notice a tint on the inside of the pot liner and had read that Bar Keepers Friend would remove that. I had some on hand and it came right off. Now, I’m dreaming of cheesecake. But, I need to order a Pyrex bowl for that, since I don’t think I’d used a spring form or sikicine c@ke form as much. The large Pyrex bowl would also be good to cook oatmeal in and save a pot cleaning, since I could just put the lid on it and refrigerate. I bought this to replace the show cooker to cook large pieces of meat, thawed or frozen, in a fraction of the time. After cooking the large corned beef, I’m sold. Also, the IP will keep the kitchen cooler when the AC runs this summer, compared to heating up the oven. It’s a winner all around so far. Also IP’s CSRs on chat are very responsive. If it seems they are being evasive just keep pushing for a better answer. Plus, there’s always good You Tube videos to follow on the simple stuff. Got the 500 IP re recipe book from Costco today. It looks good, but if I find it limited, then, I’ll just bring it back. Steel cut oats...you’re next!

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