The Instant Pot Pro Is Our Favorite Multi-Cooker

We love using multi-cookers (a.k.a pressure cookers) for making rich stocks and braises and cooking beans quickly—just press a button and dinner is on its way in half the time it would take on the stovetop or in the oven. But, in our testing, not every do-it-all multicooker performed the same. Our favorite multi-cooker, the Instant Pot Pro, had a major advantage over the competition: It seared and sautéd, and did it quite well—no burning, and no pale pieces of meat. Plus, it pressurized rapidly, getting dinner on the table even faster. 

Why It Won Our Review

Though the model on sale is technically the smaller version of our favorite Instant Pot (which is 8 quarts), it has all the same features and functions (plus, for most home cooks, a 6-quart version, which serves three to six people, should be sufficient). Of all the models we tested, it produced the best sear—key for any braise, stew, or chili. We also loved that the inner stainless steel pot, which sports handles and could be removed and placed on a stovetop for more aggressive browning. In terms of its core function (pressure cooking), it was by far the quickest, reaching the desired pressure two minutes faster than some of the other models. Its steam release was also straightforward and felt safe to use due to the separate push-button and steam vent cover.

Good to Know

• Capacity: 6 quarts
• Wattage: 1200 watts
• Dimensions: 13 x 12.7 x 12.8 inches
• Weight: 16.12 pounds
• Functions: Pressure cook, slow cook, sous vide, sauté, rice, sterilize, yogurt, food warmer, cake, and steam

FAQs

What are the advantages of the Instant Pot Pro?

The Instant Pot Pro is faster at pressurizing than other Instant Pot models, and it also has a stainless steel inner pot that can be used on ceramic, electric, and induction cooktops (but not gas). We found it was able to sear and sauté better than other models, too. 

How is an Instant Pot different from a slow cooker? 

Slow cookers heat food inside a thick ceramic crock, which struggles to trigger any maillard reaction and fails to break down starchy vegetables. An Instant Pot, on the other hand, has multiple settings, including slow cook and pressure cook. It also has a sear setting so you can brown meat thoroughly before adding liquid for a braise, building more flavor than a slow cooker can.