Amazon Media Reviews API Alpha

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      "id": "R3AY5WXN7RJZNZ",
      "title": "This has changed the way we eat. It's easier to use than I thought it would be.",
      "text": "There are so many people who say the can't cook, but I swear I'm on a whole new level of not being able to cook. This little appliance helps expand our menu and I Have learned to do so much with it. I will sum up in a nutshell, I love how easy it is and how I throw everything in it comes out done. No stirring and not many messy dishes. I still don't love it for meats (which I don't eat much of anyway), but I think that's just a matter of needing to experiment more with them. I seriously can't believe how many foods can be cooked in here! What got me thinking about the IP was talking to a friend at work who is a firefighter. He works long shifts with mostly men, they can't really cook, but they just buy meat and throw it in here. He swore by it. Then someone else chimed in and said they pressure cook a lot. About a month later it went on sale for Prime Day and I picked it up. I am all of a sudden a much, much better cook! There are so many cookbooks for this, my favorite being Hip Pressure Cooking: Fast, Fresh, and Flavorful and there's a wonderful Facebook page where people post their successes and fails, so we can all learn from each other. This whole last month has been wonderful. I'll highlight some things I've tried or heard about: -Chicken: For the first time every I cooked a whole chicken (see picture of it falling apart). My husband couldn't believe I cooked a whole chicken since I usually buy them at the store already made. It was excellent. I did 6 minutes per pound + 2 minutes. I also cook chicken thighs for dinner about once a week, which I had never cooked before. I do that for 10 minutes with some chicken broth and whichever seasoning sounds good. Ironically enough, I can't get my classic boneless, skinless chicken breasts to turn out, but based on my Facebook group a lot of people have success with them. -Pot roast: I tried this once and it didn't work great. It was a very lean, thick cut of meat. I heard that the leaner meats are harder to do. Next time I'll try something different. -Eggs: I can hard boil 30 eggs at once!!! I work 12 hour shifts and eat 4 with my lunch and 4 with my dinner. Since I work 4 days in a row I have to hard boil 32 eggs. I used to use my egg cooker and do 7 at a time, which was a pain. Now it's quick and easy! -Steel cut oats: Another thing that I never ate before. At one point a couple years ago we tried making them a few times, but it's so annoying having to stir the pot all the time and then half the time I ended up with some crusted on the bottom which was annoying to clean up. Now I use the PIP (pot in the pot) method. I put 1 cup of water in the bottom, then the trivet in, then 1 cup of steel cut oats in a large Pyrex glass dish with 2 1/2 cups of water. I put it on for 10 minutes manual high pressure and walk away. Once the pressure releases and I open it they are perfect! I then divide them up into mason jars and put them in the fridge. At breakfast time I warm them up, add some milk for creaminess and they are perfect. We eat them every single morning now. The only dish I have is the Pyrex bowl and I just rinse the metal pot out since it didn't touch any food. -Soups: I had never made soup before this. I have made chicken noodle soup many times and everyone loves it. I HATE how chicken noodle soup always has mushy noodles. Not mine! I cook the noodles to how I like them. I've bene wanting to experiment with more soups, but I'll do that in winter. -Yogurt: Another amazing feature. I've made yogurt 3 times and love it. My 2 year old only eats my yogurt. I can make a gallon of organic yogurt for a fraction of the cost of buying it at the store. It takes some patience, but the hands on work part of it is only about 20 minutes. There's a lot of waiting for things to heat, cool, incubate, set. I've finally learned when to start to have each step finish at the right time. Feel free to ask if you have questions. -Sides: I found a recipe for a mac and cheese that everyone loves. My daughter and her friends are always begging me for it. The best part? It's only 5 ingredients (pasta, heavy whip, butter, salt and cheese). It also only requires washing a cheese grater and the pot and it only takes 20 minute from start to finish. No hard to pronounce, artificial, food dyed ingredients. I have also mastered spaghetti with meat sauce. Before this I had never once made spaghetti with meat sauce. Now I do it all the time. Again, I only have ONE thing to clean afterwards. If I tried doing with without the IP I would have a pan for the meat, pot for the pasta, strainer. It only takes about 20 minutes start to finish. It can be real simple (meat, jar of sauce, pasta, water) or get really complicated with making your own sauce (even then it's still pretty easy). -Veggies: Many veggies can be cooked in here. Delicate ones, like broccoli are harder to do. Con on the cob in here is amazing though. Much quicker than any other method. -Deserts: I haven't made a desert yet, but on my Facebook group a ton of people are making cheesecake. I try to keep deserts out of the house and just have them for special treats when we're out. So I haven't tried this. A ton of people in my Facebook group are doing it and they look like they turn out great. -Chicken broth: I am not the type of woman who makes chicken broth. My step-mom does that kind of stuff and I look at her like \"why don't you just buy it\". Well, now I am the type of person who makes chicken broth. After throwing a whole chicken in here I take the carcass (I hate that word!) and put it back in with some veggies, set it for 2 hours and it's done! I strain it and then have beautiful, healthy, yummy chicken broth. The first time I did it my husband looked at me like I was cray-cray. Now he helps by saving his bones. There is no better chicken noodle soup that when it's made with homemade broth! Yummy!!! -Spaghetti squash: This is one food I accepted that it's harder to make than it's worth, so we hadn't eaten it in years. Not anymore! I put it in for 20 minutes without cutting it. When I opened the pot the squash is intact, but with the skin peeling off. It's easy to cut it in half from there, scoop out the seeds and separate it. -Applesauce: Whenever my apples start getting too soft, I peel them, use my little apple slicer and throw them in here with some cinnamon. There are recipes for if you want to add sugar, lemon, honey, ect. I prefer just apples and cinnamon though since it's healthy and natural. My kids love it. 8 minutes on manual with a natural release. I just stir it with a fork and don't even need to blend it. There are small, very soft chunks. I wish I had this when my son was a baby! Those are a few of them things I've made. I have learned to experiment more. Since I usually don't have to do many dishes with the IP I tend to enjoy experimenting. I have a cookbook I write all of my successes in. My family is constant surprised at how much this has changed how we eat. I usually don't keep appliances out on my counter, but since I use this at least once a day I never put it away. The only downfall is I think there is a learning curve to it. It's a little intimidating at first and requires some trial and error. I was terrified of almost everything the first time I did it. 90% of everything has come out great. I'm learning what I like to cook and don't like to cook in it. I love that when we have a last minute neighborhood get together (it happens a few times a week) I can whip up a pasta dish and veggie real quick. Tips (Added Jan 2017): -Recipes generally don't include time to come to pressure. Think of this is the same as your oven warming up or water boiling. After your food goes in the pot it has the pressurize, then the timer starts counting down. You can speed this up but turning on \"saute\" first. It cuts the time more than in half. -Instructions have lingo related to you the pressure gets released. First there's natural pressure release (NPR). This is just leaving the pot alone until the pin drops, indicating there's no pressure in the pot. The lid can then be removed safely. Then there's a quick release (QR), which is where you turn the pressure release valve at the far side of the pressure cooker. This takes about a minute and releases a bunch of steam, so you probably don't want this under a cabinet. There is also a chance of some food/fluid coming out, depending on what's in the pot and how full it is. If that happens you can wait for it to do the NPR or you can do short, slow bursts. -If you're having problems with getting anything to work check all the parts first. Is the silicone ring in place? Is the pin in place and able to move up and down? Is the valve set to \"sealing\"? Is there enough water/fluid in the pot to pressurize? Nov 2016 update: Well, it's not longer sitting on my counter, but I still use it about 2-3 times a week, which is more than any other appliance. I got over the honeymoon period, where I tried EVERY food in here. Now I know what I like and what I don't like in here and I stick with that. I recommend you get 2-3 good cookbooks with this and start finding fun recipes on Pinterest. I keep adding pictures and things in my review.",
      "rating": 5,
      "author": "Aundrea",
      "date": "Reviewed in the United States on August 18, 2016",
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      "title": "High-quality device, but Sauté mode runs a bit cool",
      "text": "This is a high-quality device, and I've had zero problems using it overall. Everything works perfectly, with one minor exception: the Sauté mode. For some reason, it doesn't heat up nearly as much as my friend's similar Instant Pot. The difference in heat output is quite noticeable when trying to get a good sear on beef or pan-fry asparagus. Other than that small detail, the cooker works flawlessly.",
      "rating": 5,
      "author": "Max",
      "date": "Reviewed in the United States on September 23, 2026",
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      "id": "R32U2Q6AMO3TT",
      "title": "​🌟🌟🌟🌟🌟 Effortless, Fast, and Reliable!",
      "text": "​I absolutely love my Instant Pot Duo Mini! It has completely changed how I cook, making meal prep faster, easier, and incredibly reliable. Because it's such a game-changer in the kitchen, I even bought one for my mother-in-law, and she loves it just as much as I do. ​The setup and installation out of the box were incredibly straightforward, and the lid functionality is seamless—it slides and locks into place with total ease. Its pressure control is highly efficient, heating up much faster than larger models because of its compact size. I have had absolutely zero issues with steam leakage because the heavy-duty silicone sealing ring creates a tight, perfect seal every single time. ​The overall build quality and durability are top-notch; it feels sturdy and handles daily use like a champ. Whether you are cooking a quick weeknight dinner or trying out new recipes, it delivers perfect results every single time. If you want to save time without sacrificing flavor, this is worth every penny. Highly recommend!",
      "rating": 5,
      "author": "K&K",
      "date": "Reviewed in the United States on July 9, 2026",
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    {
      "id": "RZ35UB75BCHGW",
      "title": "Great value and hands-off cooking, just size down for two",
      "text": "I'm in love with this Instant Pot! It's a true all-in-one: you can cook almost anything in it, and since it's fully automatic, you don't have to stand over it or keep checking on your food. It's fast, saves me a lot of time, and I love how it adjusts the cooking time depending on the amount of food you put in. It's also a good value for everything it does. It replaces several appliances in one. My only reason for taking off one star is the size. The 6 Qt is great for a family, but there are only two of us at home, and I think the smaller model would have been a better fit. If you cook for one or two people, consider sizing down. Overall, it's a fantastic appliance that has made cooking faster and simpler. Pros: 7-in-1 versatility, fast, hands-off, good value, adjusts cook time to the amount of food Cons: 6 Qt can be too large for 1-2 people",
      "rating": 4,
      "author": "Leyla Leiva",
      "date": "Reviewed in the United States on September 20, 2026",
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      "title": "Una aliada perfecta para preparar comidas deliciosas con menos esf",
      "text": "If you want to save time in the kitchen, the Instant Pot Duo is an excellent investment. It works as a pressure cooker, slow cooker, rice cooker, steamer and much more, all in one team. Cook food quickly and evenly, preserving its flavor and texture. Its panel is very easy to use and has multiple programs to prepare from soups and meats to rice, beans and yogurt.",
      "rating": 5,
      "author": "Mercedes Herrera",
      "date": "Reviewed in the United States on August 3, 2026",
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      "id": "R2ZI515SUK7I7C",
      "title": "No experience with an instapot so I'm not sure yet",
      "text": "Giving this a 4 star for now since the instructions weren't clear how to cycle through the low, medium, high settings in the instructions. I had this for almost a month now and so far only used it twice, once yesterday and once today. I've only used the slow cook option since that is what I'm used to with my crockpot and is why I bought this, along with having other cooking options. Yesterday when I can home on a break, I decided to get my beef stroganoff started and cut the beef up into bite sized pieces, as I always do and added my liquids and seasonings. The issue I had since I have never used one of these before and didn't read any instructions initally, nor had time to look up any videos or reviews since I had to get back to work, as I figured it would be self explainitory, but it was not to my surprise. So I added my ingredients and hit slow cook and it automatically went to normal (I guess medium) and set to 4 hours, which is what I usually cook my beef stroganoff for in the crockpot but on low obviously. Unfortunately, the meat was a bit tougher than what I desired, but it was still good. Later that night, I came on here and asked the question how to set this on low and it didn't exactly say, nor did anyone explain in any videos I watch but they did advise how to use the pressure cook option, where people actually talked to explain that option. I guess you are supposed to close the vent option to seal whenever cooking something, but theyl guy wasn't clear if you had to on all cooking options. I did do that this time around with the piece of chicken I have in there this morning with a bit of water and seasonings. I set it to low for 2 hours and I am hoping it doesn't turn out tough or dry! I will soon find out. I did record a video for anyone else who has never used this piece of machinary, who is like myself and has only slow cooked in a crockpot and wants to know how to use that feature and would like to know exactly how to change the settings between low, normal (medium) and high. Hopefully the video helps.",
      "rating": 5,
      "author": "Gloriana",
      "date": "Reviewed in the United States on November 4, 2024",
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      "title": "La reina de la cocina",
      "text": "La tengo hace más de un año para mí es lo máximo es mediana y la cocción es espectacular",
      "rating": 5,
      "author": "Yanet Curbelo Marchena",
      "date": "Reviewed in the United States on August 29, 2026",
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      "id": "RTYHHO1LCD1EL",
      "title": "Hermosa",
      "text": "Llegó super rápido, es más grande de lo q parece, compré la de 3 qrt, pero la olla de adentro sí es pequeña, aún no la he usado. Llegó en buen estado Las instrucciones están en inglés Trae la olla, cable, una regilla como para poner algo encima",
      "rating": 5,
      "author": "Saide Tatiana Saenz Uribe",
      "date": "Reviewed in the United States on July 24, 2026",
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      "title": "Why didn't I get this sooner?))",
      "text": "I bought a multicooker/pressure cooker for the first time. It’s incredibly convenient and easy to use. You can make a wide variety of dishes. You just sauté the onions right in the pot, add all the ingredients, and select the mode and time. You close the lid and it starts heating up; a small valve pops up, the cooking cycle runs, and once the dish is ready, you can open the lid after about 2–3 minutes. There’s even a keep-warm mode! I’m absolutely delighted with it—it saves so much time and effort! I bought the large-capacity model, but I think a smaller one would have been enough for the three of us—this one is really huge)))",
      "rating": 5,
      "author": "Natalia",
      "date": "Reviewed in the United States on September 29, 2026",
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      "title": "Excellent quality and easy to use",
      "text": "I love this Instant Pot! My previous one lasted me 12 years, so it was finally time for a replacement. It cooks quickly, is very easy to use, and makes delicious meals. I use it frequently, and the quality has been excellent. I highly recommend it to anyone looking for a reliable pressure cooker.",
      "rating": 5,
      "author": "Anaponcepro",
      "date": "Reviewed in the United States on July 15, 2026",
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      "title": "La recomiendo",
      "text": "Súper buena para ser la mini tiene muy buena capacidad",
      "rating": 5,
      "author": "Lisandra Méndez ",
      "date": "Reviewed in the United States on September 3, 2026",
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