Instant Pot pressure cookers have been all the rge for the last few years and they’ve evolved during those years, too, so if you’re looking for an upgrade or just want the most future-proofed version, the Ultra is the top of the line and right now only $10 more than the base models. So what’s new and ultra about it?

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Our Mother’s Day gift idea pick from TechBargains' Weekly deals on electronics, computers, TVs and more is all about making meals much easier for Mom. If all the hints she dropped during the Winter holidays didn’t do it, this had better. This weekend get the Instant Pot Ultra 6-Quart 1000W 10-in-1 Stainless Steel Electric Pressure Cooker for $109.99 at Amazon (list price $149.95).

Instant Pot pressure cookers have been all the rge for the last few years and they’ve evolved during those years, too, so if you’re  looking for an upgrade or just want the most future-proofed version, the Ultra is the top of the line and right now only $10 more than the base models.  So what’s new and ultra about it?

It has altitude adjustment for taking up to your cabin in the mountains, a steam release reset button and an Ultra button for custom programming as well as new features like sterilize, cake and egg programs. This model replaces 10 common kitchen appliances -- pressure cooker, slow cooker, rice/porridge cooker, yogurt maker, cake maker, egg cooker, saute/searing, steamer, warmer, and sterilizer.

So what can Mom make in that Instant Pot? Oh, wait, how about you make her these delicious dishes in your own new Ultra Instant Pot! We love these two recipes, one for Mushroom Risotto and another for Lasagne. You’ll need an insert for the lasagne, so be sure to pick one of those up while you’re getting your Ultra Instant Pot at 27% off.


Pressure Cooker Mushroom Risotto

Adapted from Serious Eats

Serves 4-6

We used all fresh wild mushrooms including shiitake, hen of the woods and oyster mushrooms. When spring arrives, you’ll be able to get some foraged mushrooms, too. I omitted the dried mushrooms from the original recipe. I used vegetable stock, but if you don’t have a vegetarian in the house, chicken stock is good. Try it with a dry sherry instead of white wine, too.


1 qt. vegetable stock 1 1/2 lbs. mixed mushrooms (such as shiitake, cremini, oyster and chanterelle, trimmed and thinly sliced) 4 T. extra-virgin olive oil 4 T. unsalted butter Kosher salt and freshly ground black pepper 1 medium yellow onion, finely chopped 1 medium clove garlic, finely minced 1 1/2 c. risotto rice, such as arborio 2 t. soy sauce 1 T. light miso paste 3/4 c. dry white wine 1/4 c. heavy cream (optional) 1 oz. finely grated Parmigiano-Reggiano cheese, plus more for serving  Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives.

Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned.

Add onion and garlic and cook, stirring frequently, until onions are softened, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned. The grains should start to look translucent around the edges. Stir in soy sauce and miso paste.

Add wine and cook, stirring, until the alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.

Pour stock into pot and scrape any grains of rice or pieces of onion from side of Instant Pot so that they are fully submerged. Cook on the rice setting for 8 minutes or manual at low for 8 minutes. Release the steam valve.

Open cooker and stir to combine rice and cooking liquid. Stir in cream (if using) cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.


Instant Pot Lasagna

Adapted from Sisters Under Pressure

You’ll need a special insert pan good for lasagna and cheesecake made in the Instant Pot. This recipe makes about four portions and do try a vegetarian version of this recipe using a mixture of chopped and sauteed zucchini, onions and red peppers instead of ground beef or spinach. Also try using all fresh herbs.


1 lb. ground hamburger 8 oz. ricotta 1 c. mozzarella cheese 1 c. Parmesan cheese, grated 1 egg 1 t. Italian seasoning or fresh herbs of choice 1/4 t. salt 1/4 t. pepper Oven ready lasagna noodles 1 20-oz. jar marinara sauce or your own


Brown ground beef (or saute a vegetable mix). Set aside.

Mix ricotta, 1/2 c. mozzarella cheese, 1/2 c. Parmesan cheese, 1 egg, and herbs and spices.

Line bottom of 7-inch push-pan or 6-inch spring-form pan with oven ready lasagna noodles.

Break into pieces to fit the pan.

Add a layer of about 1/3 of the tomato sauce to cover the noodles.

Add a layer of half of the ground beef or vegetable mix.

Add a layer of half of the ricotta cheese mixture.

Repeat with another layer of noodles, tomato sauce, ground beef/vegetables, and cheese.

Top with layer of noodles, and the last 1/3 of the tomato sauce.

Add remaining mozzarella and Parmesan cheeses.

Place trivet in Instant Pot insert, and add 1 1/2 cups water. Loosely cover pan of lasagna with foil to keep out water. Make a foil sling and place in pot on top of trivet. This is important because you need to get the pan out easily so make sure it’s long enough to allow you to pull out the pan. Alternatively, buy a pan with a handle. Place lasagna pan on top of the foil sling and trivet in insert.

Lock lid on pot, and set valve to sealing. Press manual, and set for 20 minutes (be sure pot is on high pressure). After it finishes cooking, allow to naturally release pressure for 10 minutes.

Remove lasagna after pressure releases. Pull the ends of the foil sling back up and lift everything up and out of the pot.

Broil on high for 5 minutes to brown cheese.