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Tom's Guide
16-05-2025
- Tom's Guide
I tested the latest Instant Pot Pro — this Wi-Fi-enabled multi cooker is perfect for lazy home chefs like me
If I could choose just one kitchen appliance to keep for the rest of my life, it'd be my Instant Pot. So when I found out that Instant was releasing a brand new and improved model of my beloved multi-cooker, I couldn't wait to test it. The Instant Pot Pro is the successor to the soon-to-be-discontinued (in the U.K., not the U.S.) Instant Pot Pro Plus. While both these models have Wi-Fi connectivity, 10 cooking modes, and a huge 5.7 litre capacity, the Pro sets itself apart with a faster pre-heating time and a WhisperQuiet steam release. Is that enough to make it the best Instant Pot in 2025? Well, you'll have to keep reading to find out the answer. I'll go through everything in this Instant Pot Pro review. Price £249 Weight 6.8 kilograms Dimensions 35.5 x 35.5 x 32.5 centimetres Colors Blue-black Material BPA-free plastic, stainless steel Capacity 5.7 litres Smart home Yes Dishwasher safe Yes - lid and inner pot Warranty 1 year The Instant Pot Pro is £249 from Amazon U.K.. It will not be released in the U.S., so if you're a U.S. reader looking for the newest smart Instant Pot, that would be the fantastic Instant Pot Pro Plus (the model I personally use). Instant Pot has a huge range of multi-cookers: the Pro Plus (mentioned above) will be discontinued in the U.K., so the Pro (this model) and the Plus (the cheaper model) will replace it. If you only need a super basic Instant Pot and don't care about Wi-Fi connectivity, the £99 Instant Pot Multi-Cooker is a great option: it does everything the pricier models do but without the bells and whistles. I think £249 is quite expensive for an Instant Pot, but it could be worth it. The Pro has a huge 10 cooking settings (the same as the previous model Pro Plus, but 3 more than the entry-level Instant Pot Duo), which I'll get into fully below. While some people don't care about smart home connectivity, I actually do use my Instant Connect app — I can cook dinner from bed, or even while still at the office. The new Instant Pot Pro has a few design changes from the previous iteration, the Instant Pot Pro Plus. Whereas the Pro Plus is black with a wide touchscreen, the Pro is a blueish design with a narrower screen. I don't think the smaller touchscreen impacts usability at all; the screen is still easy to navigate. I will mention that I think the screen could be brighter, but, again, this doesn't negatively impact usability in the slightest. One of the major changes from the Pro Plus to the Pro is the absence of written modes. Instead of 'Pressure cook', the Pro has graphic icons instead. While most of these icons are quite self-explanatory (saute, for example, is represented by a spatula, and pressure cook is represented by shooting steam), I can imagine that some users might have a bit of trouble memorizing the graphics. Another major change is the inclusion of a 'WhisperQuiet' steam release cover. This cover sits on the steam release nozzle on the Pro's lid and basically quietens steam release. It's removable for easy cleaning, as is the condensation catch chamber. I must say: do not forget to clean these two. Like its predecessor the Pro Plus, the Pro also has Wi-Fi connectivity. This is all done through the Instant Connect app, which is a smart home app I actually really like. Other smart home products often have me rolling my eyes at their superfluous apps, but Instant Connect is chock full of recipes, tips, and more. A word of warning: you'll need to connect the Instant Pot Pro to the app option 'Instant Pot Pro Max (Wi-Fi)', not the product's actual name 'Instant Pot Pro'. You'll also need to ensure you have the newest version of the app, as this is a new product. As you can see, you can find recipes on the Instant Connect app and save them on your phone. The recipes then walk you through step-by-step and send relevant cooking presets to your Instant Pot. While I don't find myself gravitating towards these (more of an 'I don't follow recipes because I'm too stubborn' issue than anything Instant Pot has done), it's a good option for those who do follow recipes. Using the app, I was able to switch my Instant Pot on while out of the house, which is a great feature that benefits me monumentally on office days. As mentioned above, Instant claims that the Pro's pre-heating time is decreased from previous models. When pre-heating from cold, the Pro (2025) took 7 minutes and 9 seconds whereas the Pro Plus (2024) took 10 minutes and 1 second. Steam release took 10 seconds for the Pro and 50 seconds for the Pro Plus, which meant my whole meal was ready much faster when using the Pro. One of the main changes from the Instant Pot Pro Plus is the WhisperQuiet steam release. I used DecibelX to monitor sound levels. My Instant Pot Pro Plus peaked at 82dB during steam release, but the Pro peaked at 74dB. As Instant Pots are known primarily for their pressure cooking capabilities, I thought I'd discuss this first. To be honest, 99% of the time, I'm using the 'Pressure cook' function anyway. What I love about pressure cooking is that you can go from ingredients to a hot, fully-cooked meal in 10 minutes — give or take. For this review, I cooked a Thai red curry with tofu, potatoes, carrots, curry paste, coconut milk, and stock. One of the most important hacks I've learnt while using my Instant Pot Pro Plus is that if you're going from sauté to pressure cook, do not stir. Sauté the ingredients as normal, then deglaze with stock or water to ensure the entire bottom of the pot is clean. Then add your liquids first and your solids next. Do not stir — let the liquid line the bottom of the pot. This is to prevent the dreaded 'Burn' notice. I followed this rule when making my curry, as I first sauteed the onions and curry paste, deglazed with coconut water, then added everything else (liquids first). I put the Instant Pot Pro on for 10 minutes and went to do something else. As the pot was already hot from sautéing, it skipped the laborious 'Pre-heating' stage that irks me when I use my Pro Plus. I'm glad that Instant Pot seems to have rectified this annoyance. After 10 minutes, the Pro started steam releasing. I'd set it on 'Quick' (as the flavor differences between 'Quick' and 'Natural' steam release are, in my opinion, minimal) it took only around ten minutes. Next, I cooked chickpeas. Usually dried beans take around 8 hours to cook on the stove, but I've cooked chickpeas from dried to fluffy in under an hour using an Instant Pot before. I put 3 cups of chickpeas in the inner pot with a 1:3 ratio of water, then set it to pressure cook for 45 minutes. Preheating took 16 minutes and steam release on 'Natural' took 27 minutes. However, on 'pressure cook', the Pro doesn't beep when it moves onto cooking, unlike the Instant Pot Pro Plus. It does, however, beep on other modes, like 'Sous vide'. After 45 minutes I had deliciously fluffy chickpeas, cooked to perfection. I probably could get away with cooking them for around 35 minutes and still get a similar result. I stand by my opinion that Instant Pots cook chickpeas better than any other method. To test the 'Rice' mode, I followed Instant's basmati rice recipe on its website. As directed, I measured 250g of basmati rice and 250ml water. Then I put the Pro on for 6 minutes on 'Rice' (high pressure), let it vent naturally for 10 minutes, followed by a quick release. The rice was fluffy, but a little underdone. I would recommend a little extra water than listed in Instant's recipe. It was also quite annoying to wash up the inner pot as the rice was very stuck to the bottom. For the 'Slow cook' test, I cooked another Thai red curry for direct comparison with pressure cook. I put it on for 6 hours with all the same ingredients; at hour 2, the top inch or so was still cold. However, after 6 hours the curry was hot all the way through. Taste-wise, I didn't notice enough of a difference from the pressure-cooked version to warrant slow-cooking. I think Instant Pot's line really excels with pressure cooking, and while the slow cooker still works, I wouldn't recommend it for saving time (obviously). I use my Instant Pot for pressure cooking 99% of the time. To put the 'Sous vide' setting to the test, I made some custards. I followed Instant's custard recipe (but made plain ones instead of coffee). Pre-heating the water to 83°C (as specified) took ages — over half an hour. I will also note that only 4 of my ramekins fit into the trivet and the inner pot, despite the recipe making 6 servings. Instant recommended checking on the custards after 30 minutes, and they were done at 57 minutes. While a bit of a hassle to set up, I really appreciate the inclusion of a sous vide function and I think this mode levels up the Pro. Instead of just being a pressure cooker or slow cooker, the Pro can also transform into a different cooker for specialty recipes. I've made yogurt in an Instant Pot before and let me tell you, it's a labor of love. Wait — I don't even think I love it, just tolerate it. However, that's not the Instant Pot's fault. The Instant Pot actually tries to take the pain out of yogurt making. By nature, it's a frustrating and tedious process. Even so, the 'Yogurt' setting on the Pro really does try. After scalding all equipment, I poured 3 litres of milk into the inner pot and started the 30 minute heating process, all automated by the Instant Pot. After the 30 minutes, the milk is supposed to be 83°C. I checked with my food thermometer, and it was 82.9°C. Then, the Instant Pot goes through a 30 minute cooling process, after which you put in the yogurt culture and let it ferment for a minimum of 8 hours. I set the fermentation time for 10 hours. After 10 hours, I had a lot of delicious, thick, perfectly tangy yogurt. For what it's worth, the Instant Pot really does make it easier than preparing yogurt in a pot. While it's not hugely easier than, say, a yogurt maker, this is a multi-purpose product that doesn't just do that one thing. I will say that washing the pot afterwards is very annoying — the scorched milk (gross) on the bottom of the pot is very tricky to get off, and this remains my biggest annoyance with Instant Pots. 'Sauté' mode is one of the most underrated functions on the Instant Pot. If I'm making soup, stew, sauce, or anything in the Instant Pot, I don't have to use another pan to fry onions. I can just make the entire dish in one pot. My favorite aspect of the Pro's 'Sauté' setting is that you can now choose the temperature. It ranges from 95°C to 195°C, which is more than enough variation. This wasn't an option on previous models I personally tested. I sautéd onions and curry paste for my Thai red curry, deglazed (very important) with the water from a tin of coconut milk, and then layered everything else in the pot for the slow cook and pressure cook. Sautéing works a treat, and I especially love that it's temperature controlled now. As with all Instant Pots I've tested, the Pro is quite large. I keep mine out of the kitchen between uses as there's not enough space on my counters. The Pro is a massive 35 centimetres tall and 32 centimetres wide, so unless you've got a massive kitchen (unlike me), I would recommend (like me) keeping it in storage between uses. Cleaning the inner pot of Instant Pots is always a nightmare — scorched food sticks to the bottom like hair on polystyrene — but you'll be pleased to know that the inner pot is completely dishwasher safe. Even the lid is dishwasher safe, so all you have to do is clean the outer cooker and make sure the condensation catcher and steam release cover are clean. Instant offers a standard 1-year warranty with all of its products. On top of the warranty, after-purchase care includes loads of downloadable recipe e-books on Instant's website. I think the Instant Pot Pro is a fantastic upgrade from the Pro Plus. Is it worth trashing your existing Pro Plus to purchase the newer model? No, obviously not. But if you don't have an Instant Pot and are looking to get the best model, the Pro is the only option. However, if you want a completely basic, beginner Instant Pot, I'd recommend the £99 Multi-Cooker (called Rio in the U.S.). This multi-cooker does basically everything the Pro does without the smart home connection. If you're in the U.S., the Pro isn't available and won't be available, however the Instant Pot Pro Plus is basically the same product, so I'll point you in that direction. For U.K. customers, though, the Pro is the best Instant Pot money can buy right now.
Miami Herald
09-05-2025
- General
- Miami Herald
Popular appliance sold at Costco recalled for dangerous glitch
Kitchen devices that do double or triple duty - or more - can be huge time and space savers. Take the Instant Pot, a device that became a phenomenon a few years back. The Instant Pot functions as a rice maker, air fryer, pressure cooker, slow cooker, yogurt maker, and steamer. It is also believed to perform all of these functions, especially the pressure cooker feature, faster than normal. Don't miss the move: Subscribe to TheStreet's free daily newsletter Anyone who is tight on kitchen space appreciates its versatility, and plenty of people have said they replaced multiple appliances for one that nearly does it all. A pressure cooker is not quite as versatile as the Instant Pot, but it performs many of the same functions. A pressure cooker is basically a sealed pot that uses high pressure to cook food fast. As the pot heats up, the cooking liquid because steam which in turn increases the pressure in the pot. The high pressure forces moisture into the food, which helps it stay tender. Related: Parents should pay attention to Target's baby food recall The steam can reach temperatures of around 250 degrees Fahrenheit. Pressure cookers had a reputation of being dangerous - poorly constructed gaskets that didn't hold under pressure. The result could be water or steam shooting out of the device, or the lid blowing off completely. Modern technology has solved most of the problems with early designs, but a new recall is warning owners of a SharkNinja appliance to stop using the device immediately. Image source: Joanne Dale/Shutterstock On May 1, the U.S. Consumer Product Safety Commission (CPSC) announced that SharkNinja issued a recall for its Ninja-brand Foodi OP300-series Pressure Cookers/Tender Crisp Air Fryers. The recall followed reports that the pressure-cooking lids could be opened while the cooker was operational and its contents were pressurized. More Food News: McDonald's, Starbucks targeted by rival fast-food chain's takeoverPopular retailer unveils affordable line with unexpected brandOreo celebrates 113th birthday bringing back fan favorite Removing the lid allowed the pot's hot contents to escape, endangering anyone close by. So far, there have been 106 reports of burn injuries as a result of the malfunction, including more than 50 reports of second- or third-degree burns to the face or body; 26 lawsuits have also been filed, according to the CPSC. Related: Favorite grill food recalled for major contamination More than 1.8 million units were sold between January 2019 and March 2025 for about $200. Retailers include Costco, Walmart, Sam's Club, Target, and Amazon, as well as the company's own website. The unit is black and has a 6.5-quart capacity. "Ninja" is printed on the front of each unit and on the product label. The affected model numbers are: OP300OP301OP301AOP302OP302BRNOP302HCNOP302HAQOP302HWOP302HBOP305OP305COOP350CO Anyone with a recalled unit can receive a free replacement pressure-cooking lid from SharkNinja by filling out this form. The device should not be used without the replacement lid. Even if your unit has never malfunctioned, SharkNinja is urging owners to stop using the device in pressure-cooking mode immediately; it is still safe to use in air-fryer mode. For more information, visit the CPSC website or contact SharkNinja by calling 888-370-1733 9 a.m. to 9 p.m. ET on weekdays and 9 a.m. to 6 p.m. on Saturdays, or emailing sharkninja@ Related: Veteran fund manager unveils eye-popping S&P 500 forecast The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
The Citizen
08-05-2025
- General
- The Citizen
Rolled roast pork (porchetta) made in the air fryer
With its crispy crackling and bold, herby flavour, rolled roast pork (or porchetta) is the perfect family meal. The secret to the best pork belly lies in the rotisserie feature of an air fryer. The rotisserie ensures even cooking, resulting in juicy, melt-in-your-mouth meat encased in a golden skin. It's the perfect roast, requiring minimal hands-on effort as the air fryer oven does the heavy lifting. Serve it with your favourite sides. Recipe compliments of Instant Pot. Ingredients For the Pork and Roast Potatoes 2kg Boneless Pork belly, skin scored by the butcher 1 Tbsp Vinegar (white wine, or apple cider) 1 tsp baking powder 1.5 tbsp fennel seeds 1 tbsp black peppercorns 1.5 tsp chilli flakes Zest of 1 lemon 6 cloves garlic, crushed 1.5 tsp rosemary, sage, or thyme leaves 1 Kg potatoes Oil, salt and pepper as needed Herby Salsa Half red onion, finely diced 2 spring onions, finely diced 2 tbsp capers Handful of parsley Olive oil Red wine vinegar Salt and pepper Method Start by scoring the pork belly's skin with a sharp knife, creating a crisscross pattern. Ensure it goes through the skin but not into the meat. Brush vinegar over the skin of the pork and rub in 1/2 tsp fine sea salt and a generous pinch of pepper, getting the seasoning into the cuts of the skin. Finally, rub a drizzle of oil over the skin along with the baking powder. Crush in a pestle & mortar the fennel seeds, 3 black peppercorns (or a good pinch of ground black pepper), chili flakes, garlic, sea salt, and zest of 1 lemon, plus your choice of rosemary, sage, or thyme leaves, until you have a coarse mixture. With a sharp knife lightly score the flesh of the pork belly in a diamond pattern. Spread the spice mixture evenly over the flesh side of the pork belly, ensuring it's well-coated, then roll the seasoned pork belly tightly, skin side out, and secure it with kitchen twine at regular intervals. Skewer the pork with the rotisserie spit and place it into the air fryer oven. Ensure a tray is in the base to capture the pork juices as it cooks. Select roast for 1 hr 15min at 140°C, and activate the rotisserie function to rotate the pork as it cooks. Once cooked, the internal temperature will be at 71°C, and the skin will be lacquered and shiny but not yet puffed and crisp at this stage. Meanwhile, Peel, quarter and boil your potatoes until soft. Then drain and toss them lightly in the colander to rough the exterior. About 15 minutes after the pork went in to roast, add parboiled potatoes to the air fryer to roast underneath the porchetta. Toss the potatoes in the drippings from the pork and roast for the remaining time (1 hour) or until they are golden and crispy. After 1hr 15min of roasting the pork, increase the temperature to 200°C and roast for an additional 10-15 minutes to puff up the skin. Once puffed and crispy, open the door of the oven and leave the pork to rest for 15 minutes. While the porchetta is resting, prepare the salsa. In a bowl. Combine the finely diced red onion, spring onions, capers, and a handful of parsley, then drizzle with oil and red wine vinegar and season with salt & pepper. Drizzle with olive oil and red wine vinegar, then season with salt and pepper to taste. Slice the porchetta, serve it with the crispy potatoes, and top it with the salsa. Enjoy your homemade air fryer porchetta.
Business Wire
06-05-2025
- Business
- Business Wire
KPOT Opens 100th Location, Celebrates with Times Square 'Thank You' Video
NEW YORK--(BUSINESS WIRE)-- KPOT Korean BBQ & Hot Pot, a unique, hands-on, all-you-can-eat dining experience that merges traditional Asian Hot Pot with Korean BBQ flavors, announces today the official opening of its 100 th location. This milestone marks more than 80% growth in just 18 months, cementing KPOT as one of the fastest-growing concepts in the restaurant industry. As a heartfelt thank-you to its guests, team members, and franchise partners, KPOT debuted a special celebratory video in New York's Times Square, recognizing the people and communities who made this moment possible. Recognized for its category-defining approach to experiential dining, the brand was named one of Technomic's fastest-growing concepts in 2023, and the brand's growth shows no signs of stopping. KPOT offers a diverse culinary experience with an extensive selection of premium meats, fresh seafood, and crisp vegetables for both its BBQ and Hot Pot offerings. The Hot Pot menu offers a variety of noodles and soy-based options; guests can customize their experience by choosing from eight distinctive soup bases, each offering a unique flavor profile to complement their meal 'KPOT's growth is a direct reflection of increasing consumer demand for immersive, hands-on dining experiences,' says Victor Chow, Vice President of Operations for KPOT. 'With that being said, this milestone wouldn't be possible without our incredible guests, franchise partners, dedicated team members, and loyal fans who made KPOT what it is today. We extend our heartfelt thanks to the communities that welcomed us over the years and the people who keep coming back to gather around our grills.' Times Square Video Known for its high-energy, interactive approach to Korean BBQ and Hot Pot, KPOT has become a go-to destination for communal dining, blending traditional flavors with a modern, tech-savvy experience. On Friday, April 25, the brand marked a significant milestone with a celebration in the heart of New York City. Supporters, partners, and team members gathered in Times Square for the unveiling of a commemorative video honoring KPOT's 100th store opening, a public thank-you to the community that helped fuel its explosive growth. Like KPOT, the moment was about more than just a meal. It was about coming together, celebrating milestones, and creating memories. 2025 Growth Looking ahead, KPOT shows no signs of slowing down. The brand will continue its aggressive expansion throughout 2025, entering eight new states and opening its first locations in California — a key growth market. Focusing on high-traffic suburban centers and densely populated urban hubs, KPOT is positioned to meet surging national demand for immersive, social dining experiences coast to coast. For more information about KPOT, visit About KPOT KPOT's groundbreaking concept is reshaping the culinary landscape, sparking a new era in interactive dining. Born from four friends from different backgrounds who blended their cuisines over a shared table, KPOT opened its first location in 2018. Since then, the company has experienced incredible growth. In fact, KPOT had only three units open at the end of 2020. By the end of 2023, 55 locations were open. Today, KPOT sits at 100 locations and growing.
The Citizen
03-05-2025
- Health
- The Citizen
How to make probiotic yoghurt
Boost your gut health naturally! This probiotic-rich yoghurt is made using Lactobacillus reuteri, a beneficial bacteria strain naturally found in the human digestive tract. Known for its ability to support a healthy microbiome, immune function, and digestion, it's also been praised for combating issues like SIBO (Small Intestinal Bacterial Overgrowth) and SIFO (Small Intestinal Fungal Overgrowth). With a bit of patience, making this powerful yoghurt at home is easy and rewarding! Recipe compliments of Instant Pot. Top tip: To successfully make L. Reuteri yoghurt, you'll need to maintain a very specific incubation temperature of 38°C for 36 hours. Not all yoghurt makers or appliances can hold such a steady, low temperature for that long, but the Instant Pot models with the Sous Vide function are perfect for the job. Recommended Instant Pot Models are Instant Pot Duo Plus with WhisperQuiet, Instant Pot Pro, and Instant Pot Duo Crisp & Air Fryer. These models allow you to manually set both temperature and time for the yoghurt function, which is crucial for creating the ideal environment for L. Reuteri to thrive. Ingredients 10 tablets of L. reuteri (we recommend the Reuterina Daily Immune Health Probiotic 30 Chew Tablets available at Clicks or Dis-Chem) 2 tablespoons inulin powder (a prebiotic fibre from chicory root or Jerusalem artichoke available from Dis-Chem Lifestyle Brand) 500ml UHT full cream milk + 500ml UHT fresh cream mixed together referred to as 'half and half' Equipment Instant Pot with Sous Vide function 2 x L size glass jars with lids (Consol) or 4 x 250 ml glass jars with lids (Consol) Whisk Mortar and pestle or rolling pin Clean mixing bowl Method 1. Prep the culture: Crush the L. reuteri tablets using a mortar and pestle or by sealing them in a plastic bag and using a rolling pin. In a glass bowl, mix the crushed tablets with 2 tablespoons of inulin powder. Add a small amount of half-and-half to create a smooth slurry, whisking to remove any clumps. Strain through a sterilised sieve to remove lumps, then re-mix to make sure everything is smooth. 2. Mix the yoghurt base: Slowly whisk in the remaining half-and-half, combining everything evenly. 3. Jar it up: Divide the mixture between the glass jars. Place lids on loosely (not airtight). 4. Incubation time: Place jars in the Instant Pot inner pot, on top of the supplied trivet. Add 1 cup of water. Lock the lid but keep the steam vent open, this is not pressure cooking. Set the Sous Vide function to 38°C for 36 hours. 5. Cool and store: After 36 hours, remove the jars. The yoghurt may look curdled – give it a good stir. Refrigerate for a few hours before eating. Keeps fresh for up to 10 days. Making Your Next Batch No need to use new tablets every time! Just save 2 tablespoons of yoghurt from your current batch and use it as your starter for the next one (within 10 days). Repeat the same steps, remembering to always include inulin powder and ultra-pasteurised dairy. Tips for Success If you can't find ultra-pasteurised milk, just heat regular pasteurised milk to 82°C and hold for 30 minutes, then let it cool to room temperature before using. The longer fermentation time (36 hours) ensures higher probiotic potency. Using inulin helps feed the probiotics during fermentation, making your yoghurt even more beneficial.
