Our Kitchen Lab Found the 3 Best Instant Pots You Can Buy

Other Instant Pots we tested

• Instant Pot Electric Precision Dutch Oven: Instead of a traditional stainless-steel pot, this version uses an enamel-coated cast-iron Dutch oven. This model has five functions: slow cook, braise, sear, sauté, and manual, plus a food-warming setting. During testing, we were impressed with how well it browned meat when making beef stew. But we noticed the cooker didn’t perform as well when reducing liquid. The brand also claims the Dutch oven can be used on the stove and in the oven.
• Instant Pot Rio: A slimmer version of the Rio Wide, this Instant Pot's sleek shape and updated design stood out among all the cookers we tested. The all-black pressure cooker has a narrow bottom, unlike the other models that we’ve tested from the brand. We found the presets to be convenient and user-friendly. During testing, we found the meat tender, but the vegetables were slightly overcooked and mushy. When testing the rice function, we were impressed with how quickly the rice cooked, in under nine minutes, but we did note that it was slightly sticky and there was some staining on the bottom of the bowl.
• Instant Pot Rio Wide: The Rio Wide is one of Instant Pot's newest models. It features a broader, shorter, shallower design that makes it ideal for larger batches, plus 13 smart settings. It made a great stew in our Lab tests: tender meat and very flavorful broth. We like the pot's surface area—the brand claims it has more cooking area than a 12-inch skillet, allowing you to brown and cook larger cuts of meat. Though we were impressed with the wide base and overall size, an Instant Pot this large may not be necessary for everyone.
• Instant Pot Duo Crisp Ultimate Lid: You can streamline the appliances on your countertop with the Duo Crisp Ultimate, which combines an air fryer with an Instant Pot and has 13 functions. Switching between its two main functions is seamless, and the appliance even provides step-by-step cooking instructions on an LCD display to eliminate guesswork. Cleaning is easy, too: The protective inner cover keeps the air-frying element clean and safe from splashes, and it’s removable for dishwasher cleaning. While it’s one of the most expensive models we tested, it’s also the most versatile—and likely still cheaper than buying two separate appliances.
• Instant Pot Pro Plus: The Pro Plus is a fully connected multi-cooker that can be controlled wirelessly via a compatible smartphone app. It includes access to a robust catalog of more than 800 recipes, with on-screen prompts to walk you through the entire process. You can also release steam via the app or program a quick or delayed steam release at the end of a cooking program. We were impressed with how the Pro Plus cooked rice in our Lab test; we've found rice can be challenging with some Instant Pots, but the Pro Plus produced grains that were nicely cooked and didn't stick to the pot. The meat was a bit drier than with some of the other models in our test, though.

How we test Instant Pots

When the experts in the Good Housekeeping Institute Kitchen & Cooking Lab assess multi-cookers, including Instant Pots, we test performance by evaluating the time required to reach pressure and release pressure, and the ability to make stew and rice. We also evaluate how intuitive each model is and the overall ease of use.

✔️ Pressure and release tests: To evaluate pressure performance, we fill each cooker with water to about two-thirds capacity, then activate the high setting and set a timer. We watch and listen—once the cooker comes to pressure, we note the time. Then we maintain pressure for 15 minutes and release it, timing how long it takes for the pressure to drop.

✔️ Stew test: Next, we get cooking. We mix all the ingredients for beef stew in the pressure cooker, record how long it takes the pot to come to pressure, cook for 20 minutes, and record how long it takes the pot to release pressure. Then, we evaluate the final product: Is the beef tender? How were the veggies cooked? What’s the overall flavor like?

✔️ Rice test: We also cook a batch of rice using either the rice setting or the manufacturer’s instructions. We evaluate the final texture and check whether rice sticks to the bottom of the pot.

✔️ Ease of use: Beyond cooking performance, we evaluate how intuitive each model is to operate. Our experts assess the clarity of the controls and display, the number and usefulness of settings, how easy the cooker is to clean, and how helpful the owner’s manual is. When applicable, we also review the companion smartphone app.

What to consider when shopping for an Instant Pot

✔️ Size: There are three different sizes of Instant Pot: 3-quart, 6-quart, and 8-quart. The most popular—and the one favored by our Lab and test kitchen pros—is the 6-quart option. It’s big enough for a decent-sized batch of stew or protein, but it won’t overtake your counter.

✔️ Cooking pot: Though most Instant Pots have a stainless-steel (18/8) inner pot with a tri-ply bottom for sautéing, more advanced models have additional benefits. The Instant Pot Pro comes with an added layer of extra-thick 3.5 millimeter aluminum for faster, more efficient heating, while the Instant Pot Pro Plus has an inner pot with handles that is stovetop-safe and induction-compatible. The Electric Precision Dutch Oven has an enameled cast iron cooking pot.

✔️ Control panel: All Instant Pots have relatively large control panels, which is helpful given how multi-functional these appliances are. But while they’re all rather comprehensive, the more sophisticated models offer sleeker control panels with features like a dial to cycle through cooking functions and added guidance like “OK to open lid.”

✔️ Functions: While all Instant Pots are multi-cookers with impressive functionality, the breadth of function depends on which model you select. Some do the more basic tasks—pressure cook, slow cook, steam, sauté, etc.—while others have even more impressive cooking prowess, doubling as sous vide, air fry, and/or dehydrating machines.

✔️ Pressure levels: Some models have only one pressure option: high. Others have two settings: high and low. And still others have a “max” pressure level. High is perfectly suitable for most recipes, while low is good for slower cooking or foods you want to make more tender over a longer period, like beef stew, or delicate items, like rice, fish, and even cakes. Machines with the extra-high pressure level will yield the fastest results and also excel at making a delicious, concentrated bone broth.

How do Instant Pots compare to other electric pressure cookers?

Instant Pots make pressure cooking very easy. They're built with many safety features that allow even the newest cooks to use them with confidence. Instant Pots have a very distinct look—many have oversized buttons or a large, digital control panel. Many brands have mimicked their designs and work the same way, but some, like the Breville Fast Slow Pro, look sleeker and more premium.

How do Instant Pots work?

Pressure cookers, like the Instant Pot, work by placing food inside the cookpot with some liquid and sealing the lid. Once the heating element turns on, it heats the ingredients, which causes the liquid to boil and form steam. The steam gets trapped inside and builds pressure, which quickly cooks the food.

When the allotted cooking time is complete, the pressure must be released by either turning the Instant Pot off and letting the pressure dissipate naturally. The other option is to use the "Quick Release" function on the pressure cooker to release the steam through the steam vent.

Why trust Good Housekeeping?

Nicole Papantoniou, the senior director of the Good Housekeeping Kitchen & Cooking Lab, has been testing kitchen appliances professionally since 2013. She originally wrote this story and oversaw GH's most recent round of multi-cooker testing.

Sarah Gregory is a deputy editor at the Good Housekeeping Institute. She has done some of the most recent testing on Instant Pots and slow cookers alongside Papantoniou. Over the years, she has tested many other products, including carbon steel pans, immersion blenders, and more. Gregory is a graduate of the International Culinary Center and has been cooking professionally since 2017.