Duo Crisp 11-in-1 Air Fryer and Electric Pressure Cooker Combo with Multicooker Lids that Air Fries, Steams, Slow Cooks, Sautés, Dehydrates, & More, Free App With Over 800 Recipes, 6 Quart

The Instant Pot Pro Crisp 11-in-1 is a fantastic all-in-one appliance that has truly elevated my cooking experience. It combines the functionality of a pressure cooker, air fryer, and more into one sleek device, saving me counter space and effort. The pressure cooking is fast and reliable, delivering tender meats and perfectly cooked grains every time. The air fryer function is equally impressive, creating crispy and golden results without excessive oil. I especially love how easy it is to switch between the two functions with the interchangeable lids. Cleaning is a breeze, thanks to the non-stick and dishwasher-safe parts. The intuitive control panel and customizable settings make it user-friendly, even for beginners. This device has replaced several appliances in my kitchen and has quickly become a staple for everyday cooking. I highly recommend the Instant Pot Pro Crisp 11-in-1 to anyone looking for versatility, efficiency, and excellent cooking results!

I was introduced to traditional pressure cooking in the late 80's when visiting relatives in Florida. I began considering the purchase of an "Instant Pot' a couple of years ago. I finally decided to purchase the 'Instant Pot' when treatment of a medical condition took up several hours every other day. I chose the 'Instant Pot Pro Crisp with Air Fryer'. I was impressed with the 8 quart cooking vessel allowing preparation of family sized meals...but the 'Instant Pot Pro Crisp' was so much more. In fact Its like a complete kitchen in a single pot. Let's start with build quality, the Instant Pot is built to last, the parts are well machined and in my estimation over built.; and very heavy. The control layout is easy to understand, making changing from one cooking method to another seamless. One of the features which pleasantly surprised me was the markings inside the pot for liquid measurement. The print is actually silkscreened; instead of the more traditional etched marks that grace most traditional pressure cookers I've worked with. The bonus feature is the 'Air Fryer" which makes this model even more versatile. In my estimation you can't make a better investment. I'm looking forward to many delicious meals over the coming years. I would recommend the Instant Pot Pro Crisp to anyone who enjoys good food in a hurry.

Quite a nice piece of engineering...Versatility to cook easily in three ways: Slow cooker, pressure cooker, air fryer...Easy to use...Nice price.

So this is awesome for a single person. Not as big as an 8 q but not a small as the mini. I can make larger meals break them up freeze stuff and eat throughout the week which is what I like. The air fryer function works really well however I found it a little cumbersome cleaning every single time. I ended up finding a solution using air fryer liners to make clean up much easier. It's a very solid unit and it works quietly. The instructions are helpful, however when using the air fryer liners you need to add a minute or two more. I would also suggest getting an extra rubber ring for the inside lid. Reason being is certain foods such as cooking red meat with lots of spices can leave a slight smell even after it's cleaned so it's good to swap them out when you're cooking certain meals. I would recommend this to anyone

I resisted buying an Instant Pot for a long time. I have owned a Kuhn Rikon 7.4 quart Duromatic Pressure cooker for about 10 years. That is the best stove top pressure cooker that money can buy. I am not fond of plastic, and really did not want to use plastic to pressure cook my food. I love kitchen appliances, and did not see how a separate electric pressure could add any value to my current line up. With the higher prices of gas, I find that I am looking for cheaper alternative ways to cook to keep my gas bill at a reasonable price. I find myself using electric appliances more. I have made a concerted effort to try to use less gas now. Because of that, I have completely stopped using my beloved Kuhn Rikon stove top pressure cooker. The higher gas prices is what made electric pressure cookers become more appealing to me. That is the only reason I started looking at electric pressure cookers. I was intrigued by the Instant Pot Pro Crisp 11-in-1 Air Fryer and Electric Pressure Cooker Combo because the surface that is used to cook the food is all stainless steel. I originally looked at the Ninja pressure cooker, as well as some other brands, but I decided against the Ninja pressure cooker because I was concerned that the non-stick surface might leach harmful chemicals into my food. I settled on this model because it seemed safer to me because the inside was constructed from all metal. I was also impressed by the size. I wanted something large enough to roast a very large chicken. The first few times I used this, I was quite disappointed and thought I had made a big mistake. I smelled a strong, pungent, plastic smell every time I turned it on. I was concerned about plastic particles leaching into the food I was cooking. I instantly regretted my purchase, and I almost returned it to Amazon. But I continued to use it, fueled by my concerns about the higher gas prices, and needing a cheaper alternative way to cook. Eventually, after about 3 months, the burning plastic smell completely vanished. That made me feel so much better about this purchase. At this point, I am very satisfied with this purchase, as someone who was anti the instant pot craze. I have used my Instant Pot to cook everything from a big pot of beans to roasting a very large chicken. The food is fine and cooks very quickly. I do not think that it is as good as a chicken roasted in the oven, or even the food that I made in my Kuhn Rikon stove top pressure cooker. For one, it does not get as hot as a stove top pressure cooker, and it takes much longer to get up to pressure. It does not brown the food as well as my Kuhn Rikon stove top model, which is one of the best crafted stove top pressure cookers that you can buy. One of the things that I dislike about the Instant Pot is that every time you open the lid mid-cooking to look at your food, or to adjust the spices, you have to wait another 30 minutes for the Instant Pot to re-pressurize again before it goes into cook mode. There is no way to speed up that process. It only took about 5 to 10 minutes for my stove top pressure cooker to pressurize. The Instant Pot is so much slower than a stove top pressure cooker. In general, the food that I have cooked has been more than acceptable, comparing it to other methods of cooking. Some things are really good. Some things are just okay. What I love the most about the Instant Pot is that I have found a quick way to cook my food that is very economical. That is every thing to me. I am amazed at how much lower my energy bill is when I use this instead of cooking on my stove top. I have saved more in a lower energy bill, in just a couple of months, than the price of this pressure cooker. I am really happy that I decided to purchase this. I am never tossing my Kuhn Rikon Duromatic pressure cooker. That is one of my most prized kitchen gadgets. But I find I am using this Instant Pot more than I thought that I ever would. I love the savings that I am seeing on my energy bill.

The Bottom Line: This has completely changed how I make my signature chicken and noodles. It handles every stage—searing the meat, pressure cooking the base, and thickening the sauce—without me ever having to touch the stovetop. The Performance Test (The Recipe): I’ve perfected my chicken and noodle recipe in this unit, and the results are more consistent than the stove ever was. Here is how I put the 11-in-1 features to work: Step 1: The Sauté. I start with the Sauté function to brown the chicken breast or thighs with a little oil and seasoning. The heat distribution is even, and I don't get the "hot spots" that cause sticking in cheaper multicookers. Step 2: The Pressure Cook. After deglazing with a bit of broth, I add the rest of my liquid and veggies. I set it to High Pressure for 10–12 minutes. The seal is solid every time, and the "steam release" handle is much safer and easier to use than older models. Step 3: The Finish. Once the chicken is shredded and back in the pot, I add the frozen Reames-style noodles. I use the Sauté mode again to simmer everything until the noodles are tender and the sauce has thickened into that perfect, creamy consistency. Key Performance Observations: Consistency: Unlike the stovetop where I have to constantly monitor the heat to avoid burning the bottom of the noodles, the Instant Pot maintains a perfectly regulated simmer. Speed: I can have "all-day" tasting chicken and noodles on the table in under 45 minutes, including the time it takes to come to pressure. Cleanup: Since I’m searing, cooking, and simmering in the same stainless steel liner, I only have one pot to throw in the dishwasher. Who is this for? If you make a lot of "one-pot" comfort meals like soups, stews, or chicken and noodles, this is a massive upgrade for your kitchen. It’s reliable, fast, and the 11-in-1 versatility is worth every inch of counter space.

I love my old instant pot, so when I was looking for a new one and saw that the version with the air fryer lid I was sold (after reading some reviews to make sure it wasn't terrible lol). I've been wanting an air fryer but couldn't justify another appliance when I wasn't sure I would use it that often. I like the display, although I miss being able to hit the pressure cook button (or whatever setting you're using) to switch between three saved cook times and adjust from there, since pressure cooking times vary wildly. I do find adjusting the settings to be easier to figure out and more intuitive than the old "duo" version that I had, although setting the time from 5 minutes to 90 minutes by spinning the little dial is annoying. The air fryer works fine- I can't compare it to a stand-alone model since I've never used one, but I made asparagus on the bottom rack and halibut on the top rack made with an egg wash, then a seasoned flour and Parmesan coating and both came out great. Nice and crispy compared to what I would have gotten in the oven. I can also see myself using the sous vide option occasionally. I sous vide very infrequently by heating water to temp, then putting the pan in the oven on the lowest temp and monitoring the digital thermometer I use. Without a circulator, I expect the sous vide function is probably about the same level of effectiveness and accuracy, but easier. Maybe I'll do it more often now. If nothing else, I can use it to pasteurize eggs more easily for Caesar dressing and tiramisu. I can also see myself using the broil option occasionally. The instant pot is a pain to dig out since I keep it in the cupboard above my fridge, but if I already have it out it's probably quicker than the oven. I used to have a dehydrator and got rid of it because I have a smoker now, which is 100X better for jerky. But fresh herbs? Maybe! I usually freeze fresh herbs, but I've thought about making my own seasoning mixes with an old pepper mill I have laying around. ALSO, I have borosilicate dishes that I often use to make small loaves of banana bread. They will fit perfectly in the inner pot, so I'm going to see how the bake option works. It even came with a recipe for banana bread that made me think of it. I hate heating the full sized oven for 45+ minutes for one half sized loaf of banana bread! The air fryer lid is really a game changer. I'm excited to have a little mini convection oven with just a slightly larger footprint than before (having to store the lid). I considered getting the one with "the ultimate lid" that does everything, but the 8qt version is a must have for me, and it seems like it's just adding more things that can fail and making it more difficult to repair the lid and more expensive to replace if necessary.

I have used the air fryer twice. You might want to go ahead and run the air fryer before use. It had a plastic smell the first time but not the second. I wipe the air fryer lid down after every use along with heating coil. Also, have used the pressure cooker. Going to use the crock pot next week. The inner pot is stainless steel which is very nice. Everything is working perfectly and I have saved a lot of space not having individual appliances for each of these!! Simple to use. I did buy a steam diverter for the vent because my counter tops are not very deep and make sure the vent is closed before cooking. The cookbook they give a QR code to is not at that link. I’m happy.