FAQ’s

This video covers the essential aspects of the new Instant Pot IP-DUO series.
This video offers a comprehensive review of how to use Instant Pot as a pressure cooker. Pressure cooking with Instant Pot is simply picking the right function based on the type of food and setting an appropriate cooking time. We cover the following functions: “Soup”, “Poultry” “Mean/Stew”, “Bean/Chili”, “Rice”, “Multigrain”, “Congee” and “Manual”.
This is a walkthrough of steps using your Instant Pot as a slow cooker. The IP-LUX series has 3 temperature setting corresponding to the Low, Medium and High in a common slow cooker. Our older IP-CSG series has only one temperature setting, corresponding to the Medium temperature in a slow cooker.
This video shows you how to use the Sauté function on Instant Pot IP-LUX series. Our older IP-CSG series don’t have this function. The Sauté has three temperature settings, selected by the “Adjust” button.

  • Normal mode: 160~176°C or 320~349°F;
  • More mode: 175~210°C or 347~410°F;
  • Less mode: 135~150°C or 275~302°F)

Pressure steaming is fast and preserves the nutrients as well as the colour of food. For vegetable and sea food, we recommend using quick release to avoid over-cooking food.
In this video you will learn about all the different aspects and features of your Instant Pot (both IP-LUX and IP-CSG series). It covers the basic use and maintenance of your Instant Pot for trouble free and enjoyable pressure cooking.

You are also encouraged to watch the three more in-depth videos about Steam Release Handle, Float Valve and Sealing Ring.

This video explains the use and maintenance of the Steam Release Handle on Instant Pot IP-LUX and IP-CSG series. The Steam Release Handle is a safety device to ensure the pressure in the cooker being under the safety limit of 15.22psi at all time.

Before every cooking session, please make sure the steam release handle is free from any food debris.

This video explains the use and maintenance of the float valve on Instant Pot IP-LUX and IP-CSG series. The float valve is a safety feature to lock the lid when there’s pressure in the cooker.

Before every cooking session, please make sure the float valve is clean and can move up and down smoothly.

This video explains the use and maintenance of the Sealing Ring on Instant Pot IP-LUX and IP-CSG series. The Sealing Ring is a device to seal the gap between the lid and the inner pot under pressure.

Before every cooking session, please make sure the sealing ring is properly positioned to avoid steam leakage during pressure cooking.

This video helps you to find out why your Instant Pot sometimes leaks steam. When Instant Pot is pressurising at the beginning, there is small amount of steam coming out of the float valve, until the float valve pops up and seals the cooker. This is perfectly normal. There are other situations of steam leaking due to mis-positioning of sealing ring, sticky float valve and unclean steam release handle. Please watch the video to find out how to fix those issues by yourself.
After selecting items from Instant Pot store, you can enter your coupon referring to the image on the right. You can pay the purchase with all major credit card or Paypal.

There are many different sales channels on the internet and some retail locations offering a wide range of offers and price ranges. Please perform due diligence when shopping for your Instant Pot as we can not be responsible for price or offer fluctuations.

The only difference between these two models is the size. The IP-LUX50 has a 5 Liter or 5.28 Qt capacity and 900W heating element, and the IP-LUX60 has a 6 Liter or 6.33 Qt capacity and 1000W heating element. The exterior size amounts to the IP-LUX60 being about 2 inches taller than the IP-LUX50. Otherwise, there are no differences in features.

For more technical details on both models please go to: www.instantpot.com/benefits/specifications-and-manuals/

Our warranty service is for a period of up to one year from the date of purchase. Our warranty period and procedures is exactly the same no matter where you purchase your Instant Pot. For more details on the warranty you can go to www.instantpot.com/support/warranty-information/

Instant Pot’s inner pot is made from 18/8 stainless steel (food grade 304) compliant to FDA standards. Instant Pot’s lid is also made from 18/8 stainless steel.

If someone offers you 18/10 stainless steel inner pot for lower than Instant Pot’s price, you should ask for a certificate or proof of the steel. There are also many electric pressure cookers which use grade 202, a new cheaper type stainless steel which is less rust resistant.

Our inner pots are designed to last as long as any other top quality stainless steel cooking pots, utensils and flatware.

For those who prefer a non-stick inner pot or would like to have a secondary non-stick inner pot, we now have them available at: www.instantpot.com/store/home

Instant Pot’s cooking pot is first made with a sheet of 18/8 food grade 304 stainless steel. Then an aluminium disc and an cover disc of stainless steel bottom are fused on. The aluminium disc is not exposed to food or outside. The fusing process leaves some soldering marks at the inside of the cooking pot. These soldering marks are polished away to create a highly polished inner surface, making the cooking pot less sticky to food and easier to clean. The cooking pot is then sprayed with mineral oil for better presentation.

There is no metal coating on the surface of the cooking pot.

In the user manual, we request users to clean the inner pot and the inside of the lid with warm soapy water thoroughly before first use.

The choice of a lower working pressure in Instant Pot is a trade-off of function and cost. The pressure cooker industry safety standard ANSI/UL-136 has a stress test case which requires no leaking at 5 times the working pressure. For 15psi cookers, this is 75psi; for 11.6psi Instant Pot, this is 58psi. The differences in material and construction are huge. We could build an Instant Pot that operates at 15psi, but not at under $150 level. It would be more like $300~500 level and our research indicates that most people are not willing to buy in that price range.

On the other hand, operating at 10.15~11.6 psi only results in 7~15% increase in cooking time, i.e. about 3 more minutes in a 30 minute cooking. With the set-and-forget convenience, the extra cooking is more than tolerable. Furthermore, thanks to the air-insulated housing, maintaining pressure for the extra time consumes very little electricity. Our study shows that Instant Pot uses less than half of electricity comparing with a stove-top on a electric range, taking the same length of time.

The short answer is Yes. Low-acid foods (e.g. vegetables, meats, poultry, and seafood) must be sterilization at a temperature of 240°F (115°C) or higher. Instant Pot’s working temperature is in the range of 115°C~118°C or 239°F~244°F, which is sufficient for canning purpose. If your jars are under 7 inch or 17.5cm tall, they fit inside Instant Pot. When canning the jars, you should close the jar lid entirely. The trick is to tighten the jar lid and then turn it open a quarter turn. You can use the Steam function to set pressure keeping time on your canning recipe.

This is due to the way the Instant Pot pressure cooking is done. As soon as the cooking pressure is reached inside the inner pot, the intelligent cooking programs of the Instant Pot reduce the heating temperature to only maintain the pressure and temperature. Inside the inner pot, the temperature hovers around the water boiling point under the pressure of about 11 PSI, at 115°C~118°C or 239°F~244°F. Therefore, there is no violent boiling activity to break down the food chunks, even though they are fully done. This is one of the reasons why the Instant Pot dishes keep the perfect food chunk shapes for better presentation.

In some situations, the user may want to have a more mushy consistency. As the food is fully cooked, it can be easily broken down by stirring or pressing.

How does Instant Pot’s smart cooking program work? How is temperature and pressure controlled?

Please refer to our Smart Cooking Programs article.

Our older CSG models do not have the ability to do this. However, the new Instant Pot IP-LUX series has a build-in browning function called “Sauté”. It can be used to brown meat before cooking or thickening sauces after cooking. You can choose from three settings such as low, medium and high by pressing on the “Adjust” button.

When using the “Sauté ” function, , do not use the lid at all as you do not want to build pressure for that setting. Our glass lid may be used with the “Sauté ” feature and is available at www.instantpot.com/store/home

After cooking, Instant Pot automatically starts the keep-warm function and lasts for up to 10 hours.

The Slow Cook function on Instant Pot IP-CSG series emulates other slow cookers. It can be set to cook for 1~10 hours. The operating temperature is at 88-93°C (190-200°F). You need to set the steam release handle to the “venting” position during slow cook. If not, a low pressure could build up in the pot.

The IP-LUX series has more sophisticated temperature control, which you can choose “Less”, “Normal” and “More” with the “Adjust” button. These correspond to the Low, Medium and High in common slow cookers. The operating temperature is at 88-99°C (190-210°F), and it can be set to cook for 1~10 hours. You need to set the steam release handle to the “venting” position during slow cook.

Instant Pot is equipped with a pressure sensor under the heating element. When the working pressure is reached, heating stops. When the pressure is lower than desired working pressure, heating restarts. This maintains pressure at a certain range, see attached diagram. This pressure is not strong enough to lift the steam release handle, therefore, there is no steam coming out during cooking.

Instant Pot is designed by Canadians specifically for North American consumers. It is made in China by the No.1 electric pressure cooker manufacturer who has produced and sold over 30 million units for household use worldwide.

Yes. Machines dispatched from the UK are compatible with 220v electrics.

If there’s something wrong with your Instant Pot, want to make a warranty claim or simply have a question, please click on the “Support” link at the top of this page and start a “Ticket”. Make sure to describe the problem in as much detail as possible and include your purchase order number and an image of your receipt.

We strive to respond to all tickets within 24 hours excluding weekends and Canadian holidays.

Our warranty service is for a period of one year from the date of purchase. Even if your Instant Pot is out of warranty, please feel free to contact us. We’ll still try our best to resolve the issue for you.

For more details on the warranty you can go to www.instantpot.com/support/warranty-information

Please refer to the image for the terminology that we use to describe the parts on the lid.

Absolutely! Otherwise it could not function properly. Please see the next question for further explanation.

Instant Pot’s steam release handle is a safety device. Just like conventional pressure cookers, the steam release handle works simply by weight pressing on the steam release pipe. Since the contact between the steam release handle and the pipe is not fully sealed, traceable steam may sometimes be seen during normal working conditions.

Instant Pot’s steam release handle has a pressure rating of 105kpa or 15.22psi. The steam release handle keeps the working pressure always under the specified pressure rating.

Instant Pot’s pressure sensor is at the bottom under the heating element. The pressure sensor works by measuring the force pressing down on it, including the weight of food. When there’s small amount of food (under the 2 mark on the inner pot), the pressure sensor is slower at turning off the heat. Because of that, the momentum of the heat can push the pressure over the specified pressure rating, which causes a small amount of leaking from the steam release handle. Once the heating momentum is over, the pressure will be kept at the working pressure well under the 105kpa (15.22psi), and only minimal steam will come out of the steam release handle. This is still perfectly safe. Please see the illustration of Instant Pot working pressure diagram to understand the pressure changes over a cooking cycle.

Normally, if the food is over the “3” mark in the inner pot, there’s only minor traceable amounts of steam coming out of the steam release handle.

When you first start your IP-LUX model pressure cooker it is normal to see “On” in the display until the cooker gets to the proper temperature and pressure. Before the working pressure is reached you should see steam come out of the float valve for maybe 40 -70 seconds and then it will stop once the float valve seals itself. Soon the timer countdown will start on the display. There should be very little steam leakage after the countdown begins.

You may also expect to wait 10 to 20 minutes once it is finished cooking to let the pressure go down, however if you’re in a hurry you can use the steam release handle to let the steam out so you can open the cooker faster. Please note, this is not recommended if you’re cooking food with high starch content, e.g. porridge, which may cause spillage.

Instant Pot depressurizes by dissipating heat from the cover (specifically the metal parts). Depending on the volume of liquid in the cooking pot, it takes 8~25 minutes to depressurize naturally. The more liquid content, the longer it takes. You can also place a towel soaked with cold water on the metal part of the lid to cool the cooker down. This is referred as Natural Release in pressure cooking recipes.

Quick release is to turn the steam release handle manually to “Venting” position to let out steam for fast cooling. Quick release takes 60~90 seconds to depressurize. Please note, quick release is not recommended if you’re cooking food with high starch content, e.g. porridge. This may cause food to spill out from the steam release handle.

The discolouration on stainless steel cooking pot is called “rainbowing” which can be caused by exposure to high heat, cooking starchy things (e.g. rice, pasta) or even detergent staining after hand or machine wash. This is common in all stainless steel cookware. It’s normal and harmless. To clean the rainbow discoloration, please follow the instructions on eHow. More cleaning suggestions from the British Stainless Steel Association.

IP-DUO comes with a cord rack and a silicone cord tie to help organizing the power cord. The power cord can be tied up with the silicone cord tie and place on the cord rack, see image on right.

Our older CSG models do not have the ability to do this. However, the new Instant Pot IP-LUX series has a build-in browning function called “Sauté”. It can be used to brown meat before cooking or thickening sauces after cooking. You can choose from three settings such as low, medium and high by pressing on the “Adjust” button. When using the “Sauté ” function, the lid needs to remain in the “open” position.

When the meat has reached the desired browning effect, simply click on the “Cancel” key to turn OFF your Instant Pot and then pick the desired setting to continue cooking your meal.

Our glass lid may be used with the “Sauté ” feature and is available at www.instantpot.com/store/home

Instant Pot operates at 11.6psi. How fast food cooks depends on the temperature of cooking. The cooking temperature of 15psi pressure cookers is 121ºC (250ºF), whereas the operating temperature of a 11.6psi Instant Pot is 117°C (242°F). This is a difference of 3.4%. We find that in most cases, recipes for 15psi pressure cookers can be adapted to Instant Pot by increasing the cooking time by 7~15%.

The clicking/cracking sounds in the Instant Pot come from the following possible sources.

  1. Water or moisture at the bottom of the inner pot.
  2. Instant Pot power switch turning on and off during operation.
  3. Frictions between the lid and the housing created by expansion and contraction due to changing internal pressure and temperature.
  4. The flat flexible pressure board under the heating element bending under pressure (the board is designed to last over 100,000 uses).
  5. Food such as dry beans popping open during cooking.

In the case of number 1, please wipe the inner pot dry before placing it into the housing. Regarding other cases, please rest assured that there is no safety or functional concerns. Your Instant Pot is working properly.

The short answer is No, not likely. Most Instant Pot cooking functions, (e.g. Soup, Congee, Rice, Meat, Poultry, Bean/Chili and Slow Cook) have temperature monitoring to avoid burning food. This is done with the thermometer at the center of the heating element. The heating intensity is adjusted based on the thermometer reading.

This mechanism works very well, except if the food has very high starch content. For example, if you add flour in your chili recipe, the flour sinks to the bottom, solidifies at low temperatures and can block heat dissipation. In this particular case, we suggest you add flour to the chili after initial cooking and perhaps cooking it for another one to five to allow thickening of the chili.

Because the “Saute” function operates at a much higher temperature than other settings we do not recommend operating unattended, just like you wouldn’t leave a pan on the stove unattended.

The short answer is Yes. Low-acid foods (e.g. vegetables, meats, poultry, and seafood) must be sterilisation at a temperature of 240°F (115°C) or higher. Instant Pot’s working temperature is in the range of 115°C~118°C or 239°F~244°F, which is sufficient for canning purpose. If your jars are under 7 inch or 17.5cm tall, they fit inside Instant Pot. When canning the jars, you should not close the jar lid entirely. The trick is to tighten the jar lid and then turn it open a quarter turn. You can use the Steam function to set pressure keeping time on your canning recipe.

It’s normal to have some condensation of water in the groove on the top of the cooker housing, especially during the cooling down period. This is common in all electric pressure cooker and the groove is designed to prevent water dripping down to the table.

If you have excessive amount of water in the groove, there are two possibilities:

  1. The sealing ring is not placed properly.
  2. The sealing ring is deformed.

Please inspect your seal ring to see if it’s deformed. If so, You’ll need to replace the sealing ring.

After cooking and cooling down, the air condenses inside the Instant Pot and creates a bit vacuum between the lid and the inner pot. To break the vacuum, please turn the steam release handle to “Venting” to let in air.

The sealing ring is made of durable silicon compound. It can be used regularly for 2 or 3 years without any problems. The sealing ring expands at high temperature which seals the gap between the lid and the inner pot. When the lid is opened after cooking, the sealing ring is noticeably loose. However after it cools down or washed, it’ll fit snugly again.

The Instant Pot sealing ring is made from silicone rubber, which is more durable than natural rubber based products. The sealing ring may pick up food smell during cooking. To remove the food smell, please take the sealing ring out and put it into dishwasher. High temperature and strong detergent will usually remove the food smell; however certain highly acidic foods may leave a residue. What some people like to do is have one sealing ring for smelly foods and one for foods with fewer odours. You can purchase additional sealing rings at www.instantpot.com/store/home .

If you allow Instant Pot to cool naturally, the lid is normally rather clean, with condensation water only. You don’t need to unscrew anything to wash it, just simply wipe dry with a dry cloth.

If you use quick release (letting steam out from steam release handle) or cooking sticky foods, you may need to unscrew the anti-block shield (not the whole steam release assembly) for cleaning. After cleaning, simply hand tighten the anti-block shield back on. You may also want to pull the steam release handle out and the sealing ring for cleaning.

Please always inspect the float valve to make sure it can move up and down easily without obstruction. You can remove the float valve by taking out the small silicone rubber ring for cleaning.

There is a thin protective film on the control panel which is to be peeled off during first use. When you peel the thin film off, the panel will becomes shinny and clear.

The Instant Pot inner pot is made from solid stainless steel with fused-on 3-ply bottom. We don’t expect any defect to be developed with the inner pot over its life time under normal use.

The sealing ring is made from silicone rubber, which is more durable than rubber. It should work 2~3` years under normal condition. If you notice cracks, leaking or deformation of the sealing ring, you should replace it. You can find replacement sealing rings in our store.

Please refer to the most detailed instructions about cooking pasta on eHow.

Instant Pot timer based delayed cooking shows the ready-to-eat time. That is, if you set the delay timer to 8 hours at 9am, the food will be ready at 5pm, 8 hours later. This is not delayed starting time.

Since pressure cookers cannot be opened immediately after cooking is done, the delayed cooking takes into account the time needed to depressurize. Furthermore, the length of pre-heating time depends on the volume of food and temperature of the liquid and food. Because of these, delayed cooking has to start early and finish before the specified time. If the program completes earlier than the specified time, automatic keep-warm function kicks in and maintains the food ready to serve.

Due to these design considerations, if you set the timer to 2 hours, some cooking program, such as “Multigrain” function, may start right away. During delayed cooking, the starting time depends on specific cooking functions.

After cooking, Instant Pot automatically starts the keep-warm function and lasts for up to 10 hours.

The Slow Cook function on Instant Pot IP-CSG series emulates other slow cookers. It can be set to cook for 1~10 hours. The operating temperature is at 88-93°C (190-200°F). You need to set the steam release handle to the “venting” position during slow cook. If not, a low pressure could build up in the pot.

The IP-LUX series has more sophisticated temperature control, which you can choose “Less”, “Normal” and “More” with the “Adjust” button. These correspond to the Low, Medium and High in common slow cookers. The operating temperature is at 88-99°C (190-210°F), and it can be set to cook for 1~10 hours. You need to set the steam release handle to the “venting” position during slow cook.

The inner pot, steam rack, spoon & spatula that come with your Instant Pot are dishwasher safe. The lid will not be cleaned well with dishwasher, because there are loose units (e.g. the steam release handle) and deep gaps (e.g. the gasket/sealing ring). It is recommended to hand-wash the lid.

Doing so will damage Instant Pot permanently. The housing can only be wiped clean.

All manuals in 4 languages can be found and downloaded at www.instantpot.com/benefits/specifications-and-manuals

Time tables can be downloaded on that same page above or you can click on the link called “Cooking Time” at the top of this page.

Here are several sources for yummy pressure cooker recipes:

www.instantpot.com/recipes
www.hippressurecooking.com/p/pressure-cooker-recipes
www.maomaomom.com/en
www.food.com/recipes/pressure-cooker
www.allrecipes.com/recipes/everyday-cooking/pressure-cooker
www.pressurecooker.com.au/recipes
www.recipelion.com/Pressure-Cooker-Recipes
www.pressurecookerdiaries.com/pressure-cooker-recipes

Please let us know about your favorites and if you have any recipes of your own and want to share them with others, just email them to us at www.instantpot.com/recipes/share-your-recipe

Happy Pressure Cooking!!

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