Let’s be honest. Most of us have a "graveyard" of kitchen gadgets gathering dust in a dark corner of the pantry. You know the ones. The oversized air fryer that only fits three chicken wings, the spiralizer you used exactly once for zoodles, and maybe even a bread machine from 1998. But the Instant Pot 6qt 9 in 1 pressure cooker—specifically the Duo Plus model that really popularized this specific configuration—is different. It’s the workhorse that actually earns its keep.
It’s weirdly polarizing. Some people treat it like a religious icon. Others think it’s just a glorified Crock-Pot. Both are kinda wrong.
Why the 6qt 9 in 1 is the weirdly perfect middle child
Size matters. In the world of electric pressure cookers, 3 quarts is basically a toy, and 8 quarts is a literal bathtub that takes twenty minutes just to come to pressure. The 6-quart capacity is the sweet spot. It’s large enough to fit a whole four-pound chicken or a decent-sized pork butt, but it won't take up your entire kitchen island.
The "9-in-1" label isn't just marketing fluff, though it sounds like it. It basically means the engineers shoved nine distinct appliances into one motherboard. You’ve got the pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, sauté pan, sterilizer, food warmer, and—the one people actually get excited about—the sous vide function.
Honestly, you probably won’t use the sterilizer unless you have a newborn or you're into home canning (and even then, follow the USDA guidelines, because this isn't a pressure canner). But having a dedicated sauté function? That’s the game-changer.
You can brown your onions and sear your meat directly in the stainless steel inner pot before you hit the pressure button. No extra pans. No extra mess. Just one pot to scrub. It saves time, sure, but it mostly saves your sanity when you're doing dishes at 9:00 PM on a Tuesday.
The Sous Vide Surprise and the Yogurt Myth
Most people buy the Instant Pot 6qt 9 in 1 pressure cooker for the speed. They want frozen chicken breasts turned into shredded tacos in thirty minutes. And it does that. Perfectly. But the real "9-in-1" magic is actually in the lower-temperature settings.
The sous vide function on the Duo Plus and similar models is surprisingly accurate. For the uninitiated, sous vide involves vacuum-sealing food and cooking it in a precise water bath. While a dedicated immersion circulator is "better" for circulation, the Instant Pot holds a steady temp well enough for a steak that’s edge-to-edge medium-rare. It’s a bit of a hack, but it works.
Then there’s the yogurt.
People laugh at the yogurt button. They think it’s pretentious. But if you’ve ever looked at the ingredient list on a tub of "healthy" store-bought Greek yogurt and seen thickeners like cornstarch or pectin, you’ll get why people make their own. You dump a half-gallon of milk in, hit a button, wait eight hours, and you have actual food. It’s basically alchemy.
What the manual won't tell you about the "9-in-1" functions
The slow cooker setting is... fine. Just fine. If you’re used to an old-school ceramic Crock-Pot, you might find the Instant Pot's slow cook function runs a little "cool." Since the heat only comes from the bottom element rather than the sides, you almost always need to set it to "More" or "High" to get the results you're expecting. If you try to cook a beef roast on "Low" in this thing for 8 hours, you might end up with a very warm, very tough piece of meat. Adjust your expectations.
Let's talk about the "Instant" in the name
It’s a lie. Kinda.
The biggest misconception people have when they unbox their Instant Pot 6qt 9 in 1 pressure cooker is how long things actually take. If a recipe says "6 minutes," it doesn't mean dinner is ready in 360 seconds.
- Pre-heating: The pot has to boil the liquid to create steam. This takes 10 to 15 minutes.
- The Actual Cook Time: This is the "6 minutes" on the display.
- Depressurizing: You can do a "Quick Release" (scary steam geyser) or a "Natural Release" (wait 20 minutes).
If you’re doing a Natural Release for a pot of chili, you’re looking at a 45-minute total process. Still faster than a slow cooker? Yes. Instant? Not really. But the beauty is that it’s unattended time. You aren't standing over a stove. You're watching Netflix or yelling at your kids to do their homework.
Safety, Hysteria, and the Floating Valve
Your grandmother’s pressure cooker was a ticking time bomb. We’ve all heard the stories of lids embedded in kitchen ceilings and pea soup on the wallpaper. Modern units like the 6qt 9-in-1 have about ten different safety mechanisms.
The lid won't open if there's pressure inside. Period. It has sensors to detect if the lid isn't locked properly. It has a fuse that cuts power if it gets too hot. It’s basically idiot-proof, which is great for those of us who are prone to "brain fog" after a long workday.
The most important part is the sealing ring. It’s a silicone circle that sits inside the lid. Over time, it will smell like everything you've ever cooked. If you make butter chicken on Monday, your cheesecake on Wednesday will taste like cumin. Pro tip: Buy a two-pack of extra rings—one for savory, one for sweet. It’s a five-dollar fix that saves a twenty-dollar dessert.
Real World Performance: What actually works?
I’ve seen people try to make "Instant Pot Pizza." Don't do that. It’s soggy and weird. The Instant Pot 6qt 9 in 1 pressure cooker excels at things that need moisture and heat.
The Beans Situation
Dried beans are the ultimate test. Usually, you have to soak them overnight. With a pressure cooker, you toss them in dry with some salt and aromatics, and they’re creamy and perfect in about 45 minutes. If you’re trying to save money on groceries, this one feature pays for the pot in about six months.
Hard Boiled Eggs
The "5-5-5" method is the gold standard: 5 minutes on high pressure, 5 minutes of natural release, 5 minutes in an ice bath. The shells practically jump off the eggs. Even the freshest eggs from a farm—which are notoriously hard to peel—come out clean.
Rice and Grains
The rice cooker function is solid, but it really shines with brown rice and steel-cut oats. These are things that take forever on a stovetop and usually boil over. In the 6qt pot, they’re set-it-and-forget-it.
The Nuance of the Stainless Steel Pot
Unlike many competitors that use non-stick coatings (which eventually flake off and end up in your stomach), Instant Pot sticks with a heavy-bottomed stainless steel inner pot.
It’s durable. You can scrub it with steel wool. You can put it in the dishwasher. However, because it's stainless steel, you have to be smart about the "Burn" notice.
The "Burn" error happens when food sticks to the bottom and the sensor detects an overheat. This usually happens with thick sauces like tomato paste or cream-based soups. The trick? Layering. Put your liquid and meat on the bottom, and "plop" your sauce or tomato paste on the very top without stirring. The steam will cook it all without it sticking to the heating element.
How to actually get started without breaking it
If you just bought an Instant Pot 6qt 9 in 1 pressure cooker, do the "Water Test." Seriously. Fill it with two cups of water, lock the lid, and set it for 5 minutes.
It feels stupid. You’re literally boiling water. But it proves two things:
- You put the sealing ring in right.
- The steam release valve is actually working.
Once you see that "L0:00" on the screen and hear the beep, you’ve graduated. You won't be afraid of the machine anymore.
The Actionable Roadmap
Stop overthinking it. This machine is a tool, not a miracle. To get the most out of it right now, follow these steps:
- Check your model version: If you have the Duo Plus, look for the "Easy Release" switch. It saves your fingers from the steam.
- Deglaze like your life depends on it: After you use the Sauté function, add a splash of broth or wine and scrape every single brown bit off the bottom. If you don't, you'll get the "Burn" error five minutes into your pressure cycle.
- Ignore the "Rice" button for anything but white rice: For jasmine, basmati, or brown rice, use "Manual/Pressure Cook" for more control.
- Clean the "Condensation Collector": It's a tiny plastic cup on the back. If you forget it, it grows a science project in about a week.
The 6qt 9-in-1 isn't perfect, and it won't replace your oven for everything. You can't get a crispy crust on a roast chicken in here unless you buy the separate Air Fryer Lid. But for soups, stews, grains, and "forgot to defrost the meat" emergencies, it is arguably the most useful thing on your counter. Stop letting it sit in the box. Go make some hard-boiled eggs and see how easy the peeling is. That’s the "aha" moment most people need.