Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless…

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Original price was: $119.99.Current price is: $99.95.

  • 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer..Frequency = 60 hz
  • QUICK ONE-TOUCH COOKING: 13 customizable Smart Programs for pressure cooking ribs, soups, beans, rice, poultry, yogurt, desserts and more.
  • COOK FAST OR SLOW: Pressure cook delicious one-pot meals up to 70% faster than traditional cooking methods or slow cook your favorite traditional recipes – just like grandma used to make.
  • QUICK AND EASY CLEAN UP: Finger-print resistant, stainless-steel sides and dishwasher-safe lid, inner pot, and accessories.
  • SAFETY FEATURES: Includes over 10 safety features, plus overheat protection and safe-locking lid
  • PERFECT FOR LARGER FAMILIES: Cook for up to 8 people – perfect for larger families, or meal prepping and batch cooking for singles and smaller families
  • VERSATILE INNER COOKING POT: We use food-grade stainless-steel, a tri-ply bottom for more even cooking and perfect for sautéing
  • DISCOVER AMAZING RECIPES: Includes the free Instant Brands Connect App, where you can find new recipes to create quick favorites and prepare delicious meals, available for iOS and Android.
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless…
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless…

Original price was: $119.99.Current price is: $99.95.

Additional information

Specification: Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless…


Instant Pot


8 Quarts


Stainless steel


Stainless Steel/Black

Finish Type

Stainless Steel

Product Dimensions

13.18"D x 14.8"W x 10.4"H

Special Feature

13 Smart Touch customizable programs


1200 watts

Item Weight

10.14 pounds

Control Method


Controller Type

Push Button

Operation Mode


Is Dishwasher Safe




Closure Type

Outer Lid


Instant Pot

Country of Origin


Item model number


Is Discontinued By Manufacturer


Date First Available

January 26, 2016

Reviews (7)

7 reviews for Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless…

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  1. Anne P. Mitchell

    I LOVE my Instant Pot! But I will be the first to admit that it can be a little intimidating at first, and it can feel like it has a steep learning curve (and I’m a tech reviewer and tech lawyer, and one of those people who generally just jumps in and figures things out without reading the manuals (“Manuals? We don’t need no stinkin’ manuals!”), so for me to feel like I’m not ‘getting’ something ..well, yeah. So if you are feeling a little bewildered by your new Instant Pot, *you’re not alone*!) Plus, the manual does *not* include certain information that I, at least, was looking for. Such as, how long is each pre-programmed cooking cycle? Exactly what temperature do the various sauté settings heat to? Things like that.

    So, here are a few tips that have really helped me to finally ‘get’ it, plus instructions for two things that you can make in your Instant Pot that will change your life: incredibly easy perfectly poached eggs in 2-3 minutes, and baked potatoes in 12 minutes.

    First, it is almost impossible to mess up with this thing to a point of being dangerous, so if you’re concerned about the exploding pressure cookers of yore, you needn’t be (I said “almost”, don’t go overriding your pot’s safety features and then blame me when you poke an eye out). The lid audibly tells you when its sealed (when you turn it clockwise), and the pot won’t even build up much pressure if you haven’t properly closed the steam release handle by turning it, too, clockwise. The most likely point at which a problem could arise would be if you try to open the lid (by turning it counter-clockwise) before all of the pressure has been released and normalized (so don’t do that). The pot visually lets you know when it’s safe to open the pot, by the float valve (the little silver post that pops up when the pot is pressurized) dropping back down flush with the lid instead of being popped up. Think of the float valve as the reverse of a turkey pop-up button, in the case of the float valve it’s done when the button pops *in*, instead of out.

    The sauté function has three temperature settings: ‘Normal’ heats to 320 degrees, ‘More’ heats to 338 degrees, and ‘Less’ heats to 221 degrees (all in Fahrenheit)

    For pressure cooking, you will probably use ‘manual’ nearly all the time (nearly every Instant Pot cookbook I’ve read relies on the manual setting almost exclusively). So *don’t* feel badly for not using all of those other buttons very much, if at all (I’ve never used any of the preprogrammed buttons).

    The preprogrammed settings each have their own timing, and *variable* pressure, which the pot manipulates by manipulating the temperature of the contents (the higher the temperature, the higher the pressure). That is primarily what makes them different from manual, which provides one consistent pressure (either high or low). However they *generally* bring the contents to high pressure, fluctuating the temperature a little so that the pressure fluctuates a little too, for a set period of time (the main exceptions to this are the rice button, and the multigrain button). Personally I just find it easier to use ‘manual’ and set the time that I want.

    After you hit ‘manual’ to start cooking, you then set the amount of time you want it to cook at pressure, after which you will have a 10-second grace period (for example to add more time, etc.), after which the display will switch to displaying the word “on”. Then it will be a while before the display switches to the timer countdown. This is *normal*. The amount of time you enter is for how long it will cook *after it reaches full pressure* (either high or low pressure, depending on what you selected), and so the timer will switch on when it reaches full pressure.

    The cooking time in any recipe is the time *at full pressure*, not in total. So you need to take into account the time it will take to reach full pressure (which depends on many variables, including what is in the contents of the pot, what temperature they started at, and your altitude), *and* how long it will take for the pressure to be released and normalized (i.e. for the float valve to pop in, which of course is really “dropping in”, but you get the point). And this brings us to the two different types of pressure release.

    All Instant Pot recipes will include (or *should* include) either one of these terms: natural pressure release (also known as NPR), or quick pressure release (QPR or QR). What these mean is simply either “let the pressure dissipate on its own” (natural pressure release), or “force the pressure to escape immediately by turning the steam release handle counter-clockwise to the open position (quick release). The reason for using quick release (QR) is not because you are too impatient to wait for natural release, but because your food will be over cooked if you don’t get it the heck out of dodge once it’s done cooking at pressure. A really good example of a food needing quick release is poached eggs (which come out *perfectly* in the Instant Pot (see how to poach eggs in the Instant Pot below)). On the other hand, lots of (if not most) foods need the natural release – it’s part of their cooking process and processing time.

    Natural pressure release generally takes between 15 and 20 minutes.

    Quick pressure release takes about a minute, plus the hours spent in the ER if you forget to KEEP YOUR HANDS, FACE, AND ALL OTHER BODY PARTS AWAY FROM THE STEAM VALVE WHEN YOU DO IT!! Many people put a towel over the valve before they turn it, to help suppress the steam, which you may want to do (I don’t because then I just end up with a scalding hot towel – but I also rarely need to do QR, and those times that I do, I’m sufficiently respectful of the power and heat of that steam to keep my distance).

    Finally, in my experience, unless you are doing a “dump everything in at once and turn it on” recipe, you will definitely want to have all of your ingredients ready to go before you start cooking. For example, for any recipe that includes sautéing in the pot first, then adding ingredients and then starting pressure cooking, you definitely want to have everything lined up before you start.

    Oh, wait, *this* is actually the final note: the stainless steel inner pot can take a real beating, and cleans up just fine..BUT…after the first use or so (it was after my first use) you will see little “stains” (not sure what else to call them) and, if you are anything like me, you will think “Oh no! I have ruined the beauty of this pot! How can I fix it?” It turns out that this is *very* normal (at least the ‘staining’, not sure about my reaction being normal 🙂 ). In my case I had made beans, and my pot now still bears the “imprints” of beans, even though it is completely’s sort of like the chalk outlines from a little bean murder scene. 😉 I’m in an Instant Pot forum on Facebook where many IP cookbook authors are members (including JL Fields and Jill Nussinow) and they have all said that this is perfectly normal and just what happens (in fact they said it in response to my “Oh no, I’ve ruined my beautiful pot” post).

    Ok, I think that those are about all of the things that I had wished that I had fully understood on my first day with my Instant Pot.

    Oh, actually there’s one more thing. I didn’t fully appreciate, until several days in, just how amazing this aspect of the Instant Pot is: you can start something cooking in it, and then *walk away* – even leave the house, and it will finish cooking just like you instructed, and be *perfectly done*, and then it will *keep it warm for up to 10 hours*! Not keep cooking it, just *keep it warm*. For up to 10 hours! You can put something in there in the morning, leave for the day, and come back to a perfectly cooked whatever, just waiting for you! Booyah! (I think this is the thing that pressure cooker purists who try to talk people out of getting an Instant Pot, rather than a stovetop pressure cooker, fail to understand. You can’t just walk away from a stovetop pressure cooker after the stuff starts cooking.)

    Now, here are the *the best* accessories (in my opinion) that you will want for your Instant Pot.

    You definitely will want 

    this steamer basket

     for your Instant Pot (the Instant Pot comes with a little steaming trivet, but this steamer basket is *way* more useful – in fact it’s how you make both poached eggs and baked potatoes). Actually you will want *a* steamer basket, but trust me, this is the one you want, both because of the big handle, the fact that the handle telescopes, and, most importantly, you can use it with or without the little legs flipped down, and when you flip the little legs down, they give you plenty of space for as much water for steaming as you could ever need without worrying about the water touching the food that’s in the basket.

    Or, instead of, or in addition to, the above steamer, you can get 

    this steamer basket and steaming rack / trivet set

    . The legs on this trivet are an inch and a half high (the rack that comes with your Instant Pot only gives 3/4 of an inch of clearance). and the flat-bottomed steamer is very versatile.

    Personally, I have both, as they each serve their own purpose, and the trivet that comes with the set is really useful for pot-in-pot cooking, at which you may also want to try your hand. Pot-in-pot (or “PIP”) is where you put a second, smaller vessel inside your Instant Pot’s main internal pot. There are different reasons for doing this, ranging from “I only want to cook a small amount of something like oatmeal” to “I want to cook a cheesecake in my Instant Pot” to “I want to cook two different things at the same time in my Instant Pot (like cooking beans, and having a bowl of rice on a trivet (see why you want a good trivet?) above the beans, steam cooking at the same time).

    For pot-in-pot cooking, I recommend any stainless steel vessel that is no greater in diameter than 7.5 inches, and no taller than 4 or so inches (your internal pot has a diameter of just over 8.5 inches and a height of about 6 inches). Lots of people use glass vessels such as Pyrex or Corningware, but I personally prefer to use stainless steel because if you drop it you’ll just have a mess, rather than a mess plus broken glass.

    If you’re really keen on making cheesecakes, steamed puddings, flans, and that sort of thing in your Instant Pot, you may also want to grab this stainless steel 

    pot-in-pot ‘dessert insert’ pan set

    , which includes two stacking pans. and a rack to set them on which has handles that close up over the pans to secure them.

    You will also want this separate 

    glass lid

     that is sold by the Instant Pot people. This lid fits on your *inner metal pot*, and this way when you are using your Instant Pot for *non-pressurized* cooking, such as when using it as a slow cooker, or with the sauté function, you will be able to see what is going on in there. Basically, in these usages, you can think of your Instant Pot as a counter-top stove burner (albeit one with really cool bells and whistles) – that may help you to understand why you want a (see-through!) lid for that inner pot. Plus, once you are done cooking in any mode, you can use the inner pot to store the leftovers in your fridge, and use this lid to cover it.

    In terms of Instant Pot cookbooks to get you started, they are a relatively new genre, and a *lot* of them are only available as Kindle or other digital format books. Personally, I like to have a physical book when it comes to cookbooks, and so I like this one…you can’t go wrong with America’s Test Kitchen cookbooks, and their pressure cooker cookbook is no exception:

    Pressure Cooker Perfection

    I also happen to be a strict vegetarian, and for vegetarian and vegan Instant Pot cooking, this book by J.L. Fields is considered the best book out there (it’s pretty darned good!):

    Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes

    And if you also are vegetarian or vegan, you’ll appreciate the recipes in this one:

    O M Gee Good! Instant Pot Meals, Plant-Based & Oil-free

    ..and this one:

    Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker

    And speaking of recipes – here is how to make those poached eggs, and baked potatoes.

    Poached Eggs: Lightly grease 1 to 4 (depending on how many poached eggs you want) Pyrex custard cups with butter or oil. Put a cup of water in the bottom of your Instant Pot, put a steamer basket or trivet in the pot (making sure that the water doesn’t come over the top), and set your Pyrex cups in the steamer basket or on the trivet. I use my Oxo steamer basket for this, and I love that when they are done I can just grab the handle and pull the whole shebang out (remember the handle will be HOT, be sure to wear an oven mitt). Use Manual setting, low pressure, for 2 to 3 minutes. 2 minutes will probably be enough unless you’re at a high altitude.

    Baked Potatoes: Remember how I said you could make baked potatoes in 12 minutes? And remember how I said that the recipe times are for the time *at pressure*? ;~) Still, even given the time to come to pressure, and to have the pressure come back down, you can have perfectly steam-baked potatoes in under half an hour, and the best part is that you can start them, and then *walk away*! When you are ready for your potatoes, they will be perfectly done and waiting for you, even if you have abandoned them for hours! Just put water in the bottom of your Instant Pot, flip the legs down on your Oxo steamer, put the steamer in the pot and then dump your potatoes in on top of the steamer. Using the Manual setting, set the cooking time for 12 minutes, using high pressure. Then walk away! Now, because these are ‘steam baked’ (i.e. cooked whole over steam, but not in water), the skins will not be crisp, but these are otherwise exactly like the baked potatoes you know and love – they’re great with butter, sour cream, etc.! This works with new potatoes, and regular potatoes!

    Happy Instant Potting!

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  2. B

    I received my Instant Pot right before the end of the year as I had pre-ordered it. I had done a good amount of research on the previous model and was convinced it could replace my small slow cooker as well as diversify my cooking and reduce my time in the kitchen. The main improvements I liked on this model over the previous model was the holder for the lid on both sides of the handles of the pot, the larger display, and the main improvement I was interested in was the dual pressure setting (mainly comes in handy for veggies for me).

    At first use it took a little getting used to this new appliance. Some of the features which take some getting used to for me were the pressure release valve, and how to use the electronic controls. When cooking in a pressure cooker using traditional methods it is necessary to set the pressure release valve to closed, this allows pressure to build up in the pot during cooking. During the first few times I had forgotten to twist the pressure release valve to closed. Not doing this will eventually cause a light whistling sound and steam to come out of the release. Twist it back and all is well. I mention this because I read a review giving this pot a 1 star rating, and I could tell they hadn’t closed their pressure valve based on the results they said they achieved.

    Once you have used it a few times you will remember to shut the valve, as I have. Once the valve is closed then the second part I found took some getting used to was the controls, but now I realize they couldn’t be easier. This is truly set it and forget style here people. Once you close the valve on the lid and lock the lid in place (you will hear an electronic “chime” letting you know the lid is closed) then it’s as easy as hitting the button labeled “manual” and choosing an amount of time with the selector. This will allow you to follow recipes for times if you’d like. You can also hit the “pressure” button to adjust between high and low pressure. There are also a whole bunch of pre programmed recipes, a slow cooker option and a convenient “sauté” function which I have used a number of times. 10 seconds after choosing your options the cooker will beep 3 times and the pot will start to heat up. (make sure again you have the pressure release valve closed here)

    It takes varying amounts of time for the pot to heat up but usually it’s between 5 and 10 minutes for the pot to create enough pressure to where it pushes up a metal lock on the back of the unit, this prevents you from opening the pot until the pot is at a safe pressure. Once the lock sets it’s only a few minutes till the timer will count down on the pot letting you know how much time is left. So keep in mind it takes 20 minutes or so from start to finish to cook 10 minutes cook time on the pressure cooker. Sometimes it seems like nothing is happening, but if you listen carefully you will hear boiling in the pot whenever it is in cycle. Once the time is up the pot will stay locked until you release the pressure by twisting the pressure release valve, or by waiting for 10 minutes to an hour for the pressure to release naturally. This will drop the metal lock in the back so you can open up the pot. One feature i love is the keep warm function. After any cooking is completed the system automatically goes to “keep warm.” One night i forgot my chili in the pot after cooking it, but woke up late at night on the couch to realize it was kept warm all night! Pressing the off button will toggle the keep warm function on and off.

    The stainless steel cooking pot is very easy to clean, however 6 of 10 on the unit for ease of clean. I love the stainless steel insert especially, it is very thick and of high quality. I just ordered a second one so i can more easily cook and store a variety of different things without having to constantly be cleaning and moving containers and food.
    It does take a bit of getting used to this seemingly complex cooker, but after a little reading of the manual (which is great by the way) and some experience you will be able to cook just about anything in the instant pot. I just started cooking in the last year and I’m cooking up some amazing soups, chilies, meats, rices, pastas, and vegetables all in my first couple weeks, and i’m a beginner!
    After looking into the pressure settings (it runs at around 11.x PSI on high) I am able to better plan my cook times. Note: Many recipes I found for pressure cooking on high are for 15 PSI so I have had to add a few minutes to most recipes. I also live in Denver, CO so I have to add some cook time due to the higher altitude as well. I found some good info using google on how to adjust pressure cooking for altitude.

    I would highly recommend picking up a food slicer with the instant pot as well. I am dicing onions, celery, carrots, pineapple, potatoes, and more in seconds instead of minutes, then with the help of the instant pot I’ve got that stuff cooked quick and served hot. The slicer in combination with the instant pot cuts my cook and prep time by a third to a half I would estimate, in some cases more. I got a top rated Borner slicer off Amazon for about $30, and it’s worth every penny.
    Most importantly the food tastes amazing, meats are tender, rice is well cooked, veggies are incredible. I would recommend this Pressure cooker to anyone in the market for a replacement slow cooker, someone looking to cook more quickly, anyone looking to eat healthier, and for any person without access to a stove.

    I plan on purchasing more as gifts for family in the future. For those of you ordering an Instant Pot: Your only regret will be that you didn’t get one sooner!

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  3. Dev Sarkar

    La función de cocinar a presión es genial, se calienta muy rápido, y con su válvula de sacar el vapor también se puede abrir muy rápido después de que termina. Las ollas de presión tradicionales me dan miedo y tienes que dejar que se enfríe mucho tiempo y esta no. La función de yogur también me gustó. Lo único que no me encanta es que el aro de silicon o empaque se impregna de olor de lo que hagas y ya no se le quita. Hay que comprar un aro para cosas saladas y otro para dulces

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  4. Zenia Quintosa

    The Instant Pot Duo 7-in-1 Electric Pressure Cooker has revolutionized my cooking experience! This appliance is a true kitchen powerhouse, offering seven different functions in one compact device. Whether I’m pressure cooking, slow cooking, steaming, sautéing, or using it as a rice cooker, the Instant Pot Duo delivers outstanding results every time. I love the convenience it brings to my busy lifestyle—I can prepare delicious and nutritious meals with minimal effort and in a fraction of the time compared to traditional cooking methods. The safety features provide peace of mind, and the stainless steel cooking pot ensures easy cleanup. Overall, the Instant Pot Duo has exceeded my expectations, and I highly recommend it to anyone looking to streamline their cooking process and explore a world of culinary possibilities.

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  5. chander

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     I am an admittedly terrible cook when it comes to traditional means of using a stove and I imagine that my cooking is a slight step up from eating canned dog food, but the Instant Pot has entirely changed this.

    This thing is friendly for cooking dummies like myself. There are tons of delicious recipes online that are easy to follow and once everything is in the pot, you simply start a timer and that’s it. Once the timer is done, open the valve to release the steam and once the steam has released, dinner is served. There is literally nothing to screw up during the cooking process; it’s simple and ingenious.

    The Instant Pot works by using pressure from steam to significantly shorten cooking times meaning more time for you to do other fun things like hanging out with your significant other, or watching TV, or both! We’ve made ‘fall off the bone’ ribs in about 45 mins (including creating the sauté and taking into account warming up and steam release) that were comparable in taste to ribs that had been slow cooked for 4 hrs. We’ve also used it to make homemade soups as it takes much less time for the flavour in the ingredients in the soup to trickle into the soup vs traditional boiling over a stove. Chicken in ten minutes? You bet. Perfectly cooked hard boiled eggs in under 5 minutes and delicious cheesecake in under an hour (including steam release) were all no problem for even a simpleton like myself to make, and best of all, everything actually tastes great too!! I’ve included pictures of a few of the things we’ve made using the Instant Pot. Yes, all of the food pictures in this review were made using the Instant Pot!

    When it comes to cooking, there aren’t too many things out there that are game changers, but an air fryer, a sous vide and an Instant Pot are, and if you happen to have all three, congratulations for having the trifecta of cooking greatness in your kitchen!


    * So easy to use that even guys that literally can’t cook (me) can look like a rock star. Once everything is in the pot, you set the timer and go. Once it’s done, open the valve to release the steam and dinner is served. There literally is nothing to screw up and best of all, the food is delicious!

    * The Instant Pot significantly shortens cooking time of most things, freeing up your valuable time to do other fun things! 😛

    * There are literally tons and tons of delicious recipes online. Guaranteed you will discover there are things that you can make in the Instant Pot that you never knew could be made in an Instant Pot.

    * Goodbye slow cooker. That was so the 70’s.

    * Easy to clean. The pot is stainless steel and the lid can be removed and fully submerged. The seal on the lid comes off and replacement seals for the lid can be purchased when it eventually wears out.


    * Too many models just make for mass confusion. Have a look at my TIPS section for some help.

    * Expensive, so wait for a sale if you can as they do on sale, especially for big events like Boxing Day, Black Friday, etc.


    * Don’t get too caught up with the “x-in-1” features. They just add a preset cooking time for a type of food to the Instant Pot and up the “in-1” number. You can just manually input the cooking time yourself.

    * The most important thing is determining the size of the Instant Pot that you need. For our family of 4, we went for the 8 quart esp. since the wife likes to make home made soups.

    * The Lux model does not have low pressure cooking while Duo models have both high and low pressure. Low pressure cooking is typically used to make delicate foods like yogurt, eggs and veggies. If you don’t think you’ll make yogurt, eggs or veggies in the Instant Pot, just get the Lux model which skips the low pressure. Pro tip: Cooking rice uses high pressure.

    * Take the Instant Pot outdoors to release the steam when doing a quick release or it will quickly smell up the house of whatever you’re making. Use a glove or mitt to be safe.

    * When making a lot of food, esp. soups, mind the max line. If you want less chance to have a mess on the bottom of the lid, go an inch under the max line.

    * Be careful when releasing the steam. I’ve included a video of what a fast release of the steam looks like. You don’t want your bare hand anywhere close to that hot steam. Read the instruction manual!!! Seriously, read it.

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  6. Elisa Paula y Guadalupe

    The product is very good and saves a lot of time.
    The virtual video demo by Mr Srikanth was very clear and he was able to clarify all my doubts. Would give him a very good rating.

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  7. Zenia Quintosa

    Llegó muy bien empacada, es suficiente para una familia pequeña, súper fácil de usar, silenciosa y rápida!

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