Also, the Instant Pot DUO EVO PLUS 5.7L is still available. The only difference between IP Duo Evo Plus and the 'Pro' is the addition of the 'Favourite' recipe memory buttons. So....if you can snag an IP Duo Plus 5.7l at a good price, that could be a good alternative :)
You wondered what the "new pin" is and this is my opinion of what it does. I believe it is a thermometer. Here's why. I have had the Max for the past year, specifically because of the canning function. I started getting errors ("Alt") iindicating that either the altitude was set incorrectly or the Max did not achieve its target temperature (pressure) for safe canning. Instant is giving me a replacement but the Max is no longer made, so it will be a Pro Plus. The Pro Plus does not have an altitude setting, but I would imagine (because pressure canning does require 15 lbs of pressure when 1,000+ feet above sea level) that this would then require a better method of taking the temperature to ensure 250F (15 lbs of pressure). Given the shape of that "pin", my bet is that it is a thermometer and an improvement on the Max, which did not have that. Now, given that it is in the lid, I'm not sure how it communicates, but we know the lid does communicate with the pot because of the Nutriboost steam release.
My max died this week 😢 . I couldn't get the lid off after canning Navy Beans. After much trial and error, my husband got the lid off. I then loaded my next 4 pints of Beans and the lid had steam coming out from everywhere. IP won't do anything for me. They said it's not made ant more. Parts are not available and it's out of 1 year warranty. I live canning in my InstantPot so I'll be buying the Pro Plus. I think you are correct. That "pin" must be a thermometer for the canning function. I'll miss my Max, until I can save up for the Pro Plus.
Saying canning requires 15 psi when above 1000 feet is a very large and blurry rule of thumb that doesn't tell much about reality. As you say safe canning happens at 250°F, let's forget about the fact it depends on food's PH (acidic food may just need 120°F), and also that it's more of a conservative norm for food industries in order to kill botulism as fast as possible than an absolute rule. But let's say it is what we need as it would cover whatever food we want to process. It takes 29.84 psi to be able to reach water's boiling point at 250F At sea level air pressure is about 14.7 psi. 29.84 - 14.7 = the amount of additional pressure we need to get 250F = 15.15 psi At sea level a 15 psi cooker is already a bit short, and it wont get better at 1000 feet nor above. It's not an issue though, food safety can be as well reached at 240°F by processing a bit longer at that temp. Only the food industry will care about that lost time and will try to have tools really able to hit 15 psi or more, or will compensate with PH levels and additives. At home we don't care about time, our main concern is to get tasty and healthy food. We can process canning below 10 psi, and many people do, but the less pressure we use the more time it takes, and the longer cooking time gets the more nutrients and flavors we lose. That's why 10 psi is regarded as the sweet spot : low enough so we don't need professional grade pressure cookers to hit 250F, and high enough so food hasn't to be heathen too long, to ends up with safe, pretty tasty and healthy cans of food. This means the amount of pressure we need isn't 29.84 psi but 14.7 + 10 = 24.7 psi in order to have 10 psi of pressure in the cooker at sea level. Let's take the Instant pro as an example... it delivers 11.6 psi. 24.7 - 11.6 = the least pressurized atmosphere allowing us to make cans at 10 psi = 13.1 psi Now let's find out the corresponding altitude : 13.1 psi = 3.200 feet (979m) And just for understanding how large this "15 psi above 1000 feet" rule is, let's see at which altitude we will hit at least 10 psi with a 15 psi cooker : 24.7 - 15 = 9.7 9.7 = 10.270 feet (3130m) That's a bit above the 11th highest city on Earth. Are 15 psi cookers useful ? Yes and no... Yes because the higher the better for safety, but qualitative difference isn't huge. Remember it's only a 10°F difference, which between 240 and 250° is just a 4% delta. Also a cooker graded for 15 psi should be sturdier than an other graded 10, but that depends on manufacturer seriousness and local norms. For instance, although the USDA does a good job, a 15 psi cooker sold in USA as such would meet more difficulties to claim it in Europe were safety norms are more strict (which may likely explain why Instant pot max and pro plus can't be found in UE). The main selling point is the 250°F also known as botulism killer temp, which a good safety while offering slightly better cooking in cans as for same result with 240°F can take more time to kill botulism spores than what some ingredients may endure before being dietetically and gustatively spoiled. No because even at sea level it isn't enough to reach the ideal 250F anyway... Close enough many may say, and be right thinking so as in fact 240°F is already close enough, and if we then go for 10 psi to hit 240° we wont need a 15 psi cooker unless we live in a Peruvian mountain. And when it comes to botulism believing 250°F is a guaranty of safety can be pretty wrong, it would be way safer to make a 240° canning, then a 10mn boiling after opening to be 100% sure botulism toxin is destroyed. Even cans cooked at 250°F should be boiled before serving, and forgetting about it because we believe we killed all botulism spores, can lead to intoxication. Is it necessary ? Not if we don't live above 3000 feet. From sea level to that height any 11.5 will do with the most basic PH food we can process. In many cases lower pressure will already be enough if food is slightly acidic (like any tomato sauce etc).
As a first-time user, I was all set on the Duo Plus, but the silicone handles and stovetop/oven capable inner pot on the Pro did it for me. I really like the pulse venting feature on the Pro Plus but in my view, that alone is not worth an upgrade. I have no need for a WiFi capable pot. If only there was a 3qt Instant Pot Pro... :)
the wifi is not as important than the addition extra pressure, the pulse feature and the extra steam release function. have you got a video where you actually explain how these affect the cooking, which is the point of having it?
If you only do pressure cooking Instant Pot duo plus should be good enough. Do watch my very detailed comparison video, I answer all the questions that will help you to get the right one: th-cam.com/video/BddQfV_pudk/w-d-xo.html
You need to read the user manual on both machines. You left off quite a few functions both share and some that are unique to each model. Noting manual vent control is missing fails to note the venting can be customized and even timed on the Pro Plus via the app. I found the comparison between the two inadequate. Sorry.
She actually detailed more information on the venting capabilities of the Pro Plus, later in the video. Maybe you need to watch it in its entirety instead of turning it off after she discusses the lid differences 🤷🏻♀️
I currently have one of the first Instant Pot models. It has been so difficult to cook with it because I always keep getting the "Burn Error" notice. I follow the recipes so I know I am not overloading it and I am always deglazing the bottom of the pot to make sure that there is no food stuck or burnt stains. I always make sure there is enough liquid inside and after use I make sure I wash by hand to make sure there is no haze at the bottom of the pot. But regardless of all this I still keep getting the "Burn Error". I think it is time to upgrade to the Pro Plus. Does the Pro Plus give "Burn Error" message too? Thanks.
Sounds like your IP is overheating, it might be a glitch. otherwise with enough liquid in the pot while pressure cooking & if the pot has been deglazed well IP wouldn't give out the burn error. Pro plus has a stainless steel pot as well so need to ensure the pot hasn't turned brown before pressure cooking (if saute done before pressure cooking). Pro plus has many upgraded features, definitely better than the older models; enjoy cooking in IP.
i purchased instant pot pro plus new one and its stop preheating after 6 months unfortunately i lost all purchases details purchased from Amazon but stop using that account and forget account information 😑 😢 😐
I'm sorry to ask a stupid question but, I don't have WiFi in my home but I do have a smart phone. Can I still control the IP Pro Plus with the smart phone app if my home does not have WiFi? Thank for your great videos.
You’re right. I kinda misunderstood the question- WiFi at home is required to connect the Instant Pot & we can use the Instant brand App on the phone to control the settings.
I’m sorry I wasn’t clear enough. I kinda misunderstood the question- WiFi at home is required to connect the Instant Pot & we can use the Instant brand App on the phone to control the settings.
Even 33% more pressure at that level means a small 4% increase of maximal temperature achievable (from 240°F at 10 psi to 250 at 15). If it is significant of something, it is more about commercials using the unit of comparison helping them to advertise a big performance bump when with an other value it would appear that in reality it's a pretty small one. In real life scenarios it is useful only if you want a proper canning at 10 bars between 3000 and 10000 feet of altitude.
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
Excellent video. Very clear communication. To the point. No
rambling dialogue. Thank you
Glad you liked this video, thanks for your wonderful feedback, made my day :)
The pin inside the lid you discussed at 2:40 is a Thermal Sensor to that transmits temperature readings to the cooker base for precision cooking.
Thanks for letting me know, much appreciated :)
You are well spoken. Considerate information given clearly and thoroughly. Well edited.
Thank you, glad you liked this video :)
Also, the Instant Pot DUO EVO PLUS 5.7L is still available. The only difference between IP Duo Evo Plus and the 'Pro' is the addition of the 'Favourite' recipe memory buttons. So....if you can snag an IP Duo Plus 5.7l at a good price, that could be a good alternative :)
Sounds good, thanks for sharing 👍
You wondered what the "new pin" is and this is my opinion of what it does. I believe it is a thermometer. Here's why. I have had the Max for the past year, specifically because of the canning function. I started getting errors ("Alt") iindicating that either the altitude was set incorrectly or the Max did not achieve its target temperature (pressure) for safe canning. Instant is giving me a replacement but the Max is no longer made, so it will be a Pro Plus. The Pro Plus does not have an altitude setting, but I would imagine (because pressure canning does require 15 lbs of pressure when 1,000+ feet above sea level) that this would then require a better method of taking the temperature to ensure 250F (15 lbs of pressure). Given the shape of that "pin", my bet is that it is a thermometer and an improvement on the Max, which did not have that. Now, given that it is in the lid, I'm not sure how it communicates, but we know the lid does communicate with the pot because of the Nutriboost steam release.
It's weird it's not mentioned in the manual :) Thanks for the detailed write up :)
My max died this week 😢 . I couldn't get the lid off after canning Navy Beans. After much trial and error, my husband got the lid off. I then loaded my next 4 pints of Beans and the lid had steam coming out from everywhere. IP won't do anything for me. They said it's not made ant more. Parts are not available and it's out of 1 year warranty. I live canning in my InstantPot so I'll be buying the Pro Plus. I think you are correct. That "pin" must be a thermometer for the canning function. I'll miss my Max, until I can save up for the Pro Plus.
@@thasneenyou never discussed the Canning function of the Pro Plus!
Saying canning requires 15 psi when above 1000 feet is a very large and blurry rule of thumb that doesn't tell much about reality.
As you say safe canning happens at 250°F, let's forget about the fact it depends on food's PH (acidic food may just need 120°F), and also that it's more of a conservative norm for food industries in order to kill botulism as fast as possible than an absolute rule. But let's say it is what we need as it would cover whatever food we want to process.
It takes 29.84 psi to be able to reach water's boiling point at 250F
At sea level air pressure is about 14.7 psi.
29.84 - 14.7 = the amount of additional pressure we need to get 250F = 15.15 psi
At sea level a 15 psi cooker is already a bit short, and it wont get better at 1000 feet nor above.
It's not an issue though, food safety can be as well reached at 240°F by processing a bit longer at that temp. Only the food industry will care about that lost time and will try to have tools really able to hit 15 psi or more, or will compensate with PH levels and additives. At home we don't care about time, our main concern is to get tasty and healthy food. We can process canning below 10 psi, and many people do, but the less pressure we use the more time it takes, and the longer cooking time gets the more nutrients and flavors we lose. That's why 10 psi is regarded as the sweet spot : low enough so we don't need professional grade pressure cookers to hit 250F, and high enough so food hasn't to be heathen too long, to ends up with safe, pretty tasty and healthy cans of food.
This means the amount of pressure we need isn't 29.84 psi but 14.7 + 10 = 24.7 psi in order to have 10 psi of pressure in the cooker at sea level.
Let's take the Instant pro as an example... it delivers 11.6 psi.
24.7 - 11.6 = the least pressurized atmosphere allowing us to make cans at 10 psi = 13.1 psi
Now let's find out the corresponding altitude : 13.1 psi = 3.200 feet (979m)
And just for understanding how large this "15 psi above 1000 feet" rule is, let's see at which altitude we will hit at least 10 psi with a 15 psi cooker :
24.7 - 15 = 9.7
9.7 = 10.270 feet (3130m)
That's a bit above the 11th highest city on Earth.
Are 15 psi cookers useful ? Yes and no...
Yes because the higher the better for safety, but qualitative difference isn't huge. Remember it's only a 10°F difference, which between 240 and 250° is just a 4% delta. Also a cooker graded for 15 psi should be sturdier than an other graded 10, but that depends on manufacturer seriousness and local norms. For instance, although the USDA does a good job, a 15 psi cooker sold in USA as such would meet more difficulties to claim it in Europe were safety norms are more strict (which may likely explain why Instant pot max and pro plus can't be found in UE). The main selling point is the 250°F also known as botulism killer temp, which a good safety while offering slightly better cooking in cans as for same result with 240°F can take more time to kill botulism spores than what some ingredients may endure before being dietetically and gustatively spoiled.
No because even at sea level it isn't enough to reach the ideal 250F anyway... Close enough many may say, and be right thinking so as in fact 240°F is already close enough, and if we then go for 10 psi to hit 240° we wont need a 15 psi cooker unless we live in a Peruvian mountain. And when it comes to botulism believing 250°F is a guaranty of safety can be pretty wrong, it would be way safer to make a 240° canning, then a 10mn boiling after opening to be 100% sure botulism toxin is destroyed. Even cans cooked at 250°F should be boiled before serving, and forgetting about it because we believe we killed all botulism spores, can lead to intoxication.
Is it necessary ? Not if we don't live above 3000 feet. From sea level to that height any 11.5 will do with the most basic PH food we can process. In many cases lower pressure will already be enough if food is slightly acidic (like any tomato sauce etc).
Thank you Thas! I just upgraded my IP from the duo to the pro! This was helpful!
Glad to know this video was helpful :) enjoy cooking in IP Pro.
Thanks for your time and the precise knowledge, and for your kindness.
Glad it was helpful, thanks for your kind words 😊
Pro Plus Price justification : Touch screen & Wifi
As a first-time user, I was all set on the Duo Plus, but the silicone handles and stovetop/oven capable inner pot on the Pro did it for me. I really like the pulse venting feature on the Pro Plus but in my view, that alone is not worth an upgrade. I have no need for a WiFi capable pot. If only there was a 3qt Instant Pot Pro... :)
If you don't use the WIFI, Instant Pot Pro is a great choice, enjoy cooking in the IP :)
the wifi is not as important than the addition extra pressure, the pulse feature and the extra steam release function. have you got a video where you actually explain how these affect the cooking, which is the point of having it?
Yup, here is the detailed review video for Pro Plus: th-cam.com/video/z3jAJPuS0XE/w-d-xo.html
I appreciate your effort. I want to buy one , but I am totally confused about which one choose ,instant pot pro or instant pot duo plus whisper?
If you only do pressure cooking Instant Pot duo plus should be good enough. Do watch my very detailed comparison video, I answer all the questions that will help you to get the right one: th-cam.com/video/BddQfV_pudk/w-d-xo.html
You need to read the user manual on both machines. You left off quite a few functions both share and some that are unique to each model. Noting manual vent control is missing fails to note the venting can be customized and even timed on the Pro Plus via the app. I found the comparison between the two inadequate. Sorry.
She actually detailed more information on the venting capabilities of the Pro Plus, later in the video. Maybe you need to watch it in its entirety instead of turning it off after she discusses the lid differences 🤷🏻♀️
No baking???
I think I’ll go for the pro. 🥘♥️
Great choice, enjoy cooking in IP Pro 😊
The Pro is available in 8QT on Amazon but the price is $160 before tax.
Good to know, thanks :)
Pro Plus looks like the next version of Instant Pot Max.
Thanks Thas ❤
On my Father Christmas 🎅 list 🙏🙏
Most welcome, will be a great buy 👍
I currently have one of the first Instant Pot models. It has been so difficult to cook with it because I always keep getting the "Burn Error" notice. I follow the recipes so I know I am not overloading it and I am always deglazing the bottom of the pot to make sure that there is no food stuck or burnt stains. I always make sure there is enough liquid inside and after use I make sure I wash by hand to make sure there is no haze at the bottom of the pot. But regardless of all this I still keep getting the "Burn Error". I think it is time to upgrade to the Pro Plus. Does the Pro Plus give "Burn Error" message too? Thanks.
Sounds like your IP is overheating, it might be a glitch. otherwise with enough liquid in the pot while pressure cooking & if the pot has been deglazed well IP wouldn't give out the burn error. Pro plus has a stainless steel pot as well so need to ensure the pot hasn't turned brown before pressure cooking (if saute done before pressure cooking). Pro plus has many upgraded features, definitely better than the older models; enjoy cooking in IP.
Sometimes dumping everything into a spare inner pot with a little liquid helps.
i purchased instant pot pro plus new one and its stop preheating after 6 months unfortunately i lost all purchases details purchased from Amazon but stop using that account and forget account information 😑 😢 😐
Do contact Instant Pot customer service, they’re pretty good, they might send you a new one.
@@thasneenSure i will contact instant Customer Support ❤
Can I use pro plus in electricity if Wi-Fi doesn’t work
Absolutely, WiFi is a bonus feature, works without WiFi as well :)
Is the custom mode in pressure cooking on the IPPro the same as the manual mode ?
That’s right, here is the detailed video IP Pro full review: th-cam.com/video/csDJI8u39H8/w-d-xo.html
Instant pot pro plus vs rio wide plus?
I've the Rio wide review, here is the video link: th-cam.com/video/2rHMSwj0DRU/w-d-xo.html
I do not want a hacker hacking my WiFi and cooking dinner for me, NO! 😅
I like manual buttons. Good review👍
Fair enough!
😂😂
If u loose the phone and u r not home and if some can access yr phone and then use this fun...then it can be very scary!!😮
Can you control the setting via app away from home? Or do you have to be within a certain distance?
Can be controlled from anywhere via the Instant Pot App :)
This can be very risky if the phone gets stolen!!and we r not home for long time 😮
I'm sorry to ask a stupid question but, I don't have WiFi in my home but I do have a smart phone. Can I still control the IP Pro Plus with the smart phone app if my home does not have WiFi? Thank for your great videos.
Absolutely, you can control the IP using the phone app. Enjoy cooking in IP 😊
You're amazing. 💘 Thank you 💘
you will need WiFi to connect the app from your phone to the Instant Pot
You’re right. I kinda misunderstood the question- WiFi at home is required to connect the Instant Pot & we can use the Instant brand App on the phone to control the settings.
I’m sorry I wasn’t clear enough. I kinda misunderstood the question- WiFi at home is required to connect the Instant Pot & we can use the Instant brand App on the phone to control the settings.
Is there a 8 quarts on the pro plus?
Pro plus only available in 6qt.
So nice video 👍🏻 great 👌🏻 really enjoyed your video 😊 thanks for sharing friend ☺️ stay connected kitchen with duaa 💞
Great info
Hard to choose which is best 😂
Does instant pro has specific temperature settings? Thanks
Yes, low, medium & high temperature settings.
@@thasneen thanks, sorry I meant specific for ex. 60deg C
Can’t set to a specific temperature, not available in Saute setting.
It has 22% higher pressuere in the max mode, than the regular pro model!! That is signifigant in itsself.
Indeed.
Important for home canning foods!
Even 33% more pressure at that level means a small 4% increase of maximal temperature achievable (from 240°F at 10 psi to 250 at 15).
If it is significant of something, it is more about commercials using the unit of comparison helping them to advertise a big performance bump when with an other value it would appear that in reality it's a pretty small one.
In real life scenarios it is useful only if you want a proper canning at 10 bars between 3000 and 10000 feet of altitude.
Which of all the instant pots use Wi-Fi
Instant Pot Pro Plus, I’ve clearly mentioned in the video.
@@thasneen There is another one with WiFi, it's the new Duo Crisp 6.5 qt. with Ultimate Lid.
Thank you!!!
Glad you liked this video 😊
WiFi or Bluetooth for the Pro Plus? 😶
WiFi
I am first 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Thank you!