Instant Pot Duo Plus 6 Qt Review

Setup: 2.5-pound chuck roast, standard mirepoix, beef stock, pressure cook 75 minutes, natural release 20 minutes. Results: The meat was fall-apart tender, rivaling anything I've made in commercial kitchens. The natural release is key here. It prevents the meat from seizing up and becoming tough. However, the sauté function couldn't properly brown the roast. I ended up removing the mirepoix before pressure cooking because it turned to mush during the extended browning attempt. Key finding: Brown large cuts in a cast iron skillet on the stovetop (takes 3-4 minutes with proper heat), then transfer to the Instant Pot for pressure cooking.

Setup: 2 cups white rice, 2 cups water, rice setting, natural release 10 minutes. Results: Perfect fluffy rice every single time. This is where the Instant Pot shines for everyday use. No monitoring required, no risk of burning. The rice comes out separate, properly cooked, with consistent texture from top to bottom. Why this matters: In professional kitchens, we use dedicated commercial rice cookers. The Instant Pot delivers comparable rice results with the added benefit of being a multi-function appliance.

Setup: Various dried beans (black beans, chickpeas, pinto beans), no pre-soaking, 30-40 minutes pressure cooking. Results: Dried beans in 30-40 minutes without pre-soaking, and they're creamy inside without being mushy. The Instant Pot eliminates the planning requirement. Dried beans to table in under an hour is genuinely convenient. Professional context: In restaurant kitchens, we pre-soak beans overnight and still cook them for 2-3 hours. The Instant Pot cuts that time by 75% while delivering comparable texture.

Over 24 years in professional kitchens, I've used commercial pressure cookers at Mellow Mushroom for stock reduction and rapid bean cooking, worked with steam-jacketed kettles at Purple Café for large-batch soups and sauces, and operated combi ovens that utilize pressure-steam principles for precise cooking. What I understand: Proper pressure regulation (15 PSI for optimal results), how different release methods affect texture (quick release vs natural release), and what separates consistent results from inconsistent ones. Commercial baseline: Commercial pressure equipment delivers precise, repeatable results under heavy daily volume. The question is whether consumer appliances can apply proper commercial principles or if it's just marketing hype.

After 90 days of testing, the Instant Pot delivers approximately 70% of commercial pressure cooking performance. Here's what that means in practice: What matches commercial results: • Natural release function (produces proper texture in braised meats) • Pressure regulation (maintains consistent 11.6 PSI) • Safety mechanisms (10 redundant systems) • Rice cooking (matches commercial rice cooker results) • Bean cooking (75% time reduction vs traditional methods) What falls short of commercial equipment: • Heat output (sauté function can't achieve Maillard reaction) • Pressure buildup time (10-15 minutes vs 5-7 minutes commercial) • Precision (±2°F temperature variance vs ±0.5°F commercial) • Durability under daily volume (TBD - needs 12+ months testing)

This is the most common misconception about pressure cooking. 'Pressure cooking' refers to the active cooking time under pressure, not total time. Pot roast example: • Pressurization: 10-15 minutes • Cooking time: 75 minutes • Natural release: 20 minutes • Total: 105-110 minutes That's still half the time of traditional braising (4-5 hours), but it's not quick cooking, it's convenient hands-off cooking. You can't walk in the door and have dinner in 30 minutes. Where it saves time: You're not monitoring it. Set it, walk away, come back to finished food. For meal prep on Sunday for the week, this makes a real difference. For weeknight dinners when you get home at 6pm, this won't work.

The sauté function is the Instant Pot's biggest weakness. It lacks the heat output for proper Maillard reaction browning on large roasts. What happens: You can brown aromatics (onions, garlic) and ground meat adequately. But a 2.5-pound chuck roast? The heating element can't generate enough heat to create a proper crust. You end up steaming the meat instead of browning it. Professional solution: Brown large cuts in a cast iron skillet on the stovetop (takes 3-4 minutes with proper heat), then transfer to the Instant Pot for pressure cooking. Yes, this dirties two pans. But the flavor development from proper browning is worth it. Why this matters: Maillard reaction (browning) creates hundreds of flavor compounds. Without it, your pot roast tastes boiled instead of roasted.