Using an Instant Pot isn’t rocket science, but there tends to be a learning curve for new users, and I’m sure I made every mistake in the book the first few times I used mine! I now know that many of the questions I had as a new user, like whether to put the lid of my Instant Pot on vent or seal, are incredibly common.
In this post, you’ll find answers to the most common questions asked by home cooks who are new to the Instant Pot electric pressure cooker. Whether you’re a new user or just brushing up on the basics, these tips will have you using your Instant Pot like a true pro!
Table Of Contents
Instant Pot FAQ: 9 Common Questions And Their Answers
Question 1: Should Instant Pot Be On Venting Or Sealing?
Before pressure cooking, make sure the steam valve on the lid of your Instant Pot is pointed toward “Sealing”. If you try to pressure cook something with the valve in the “Venting” position, the pot will never come up to pressure and you’ll end up frustrated and hungry!
If your steam valve is in the correct position and you’re still having issues, you may need to clean the removable valve guard on the underside of the lid. Pull the guard off and use a toothpick or small brush to dislodge any stuck-on food particles.
Question 2: Do I Need To Add Liquid To The Instant Pot?
Pressure cookers like the Instant Pot need a certain amount of liquid inside to generate steam and pressurize. If you don’t have enough liquid in the pot, your Instant Pot will never come up to pressure — a lesson I learned the hard way!
As a rule of thumb, you should have at least 1 cup of liquid in your Instant Pot before cooking. (It doesn’t have to be water — stocks, broths, and sauces count too!)
Question 3: How Full Is Too Full?
Pay attention to the “Max Fill Line” on the inner pot — the most important one is the line specific to pressure cooking. Pressure cookers need a certain amount of open space inside in order to work correctly, so don’t overfill the pot.
When using your Instant Pot to cook beans or other foods that expand as they cook, don’t fill the pot past the halfway mark.
Question 4: When Should I Add Thickeners Or Dairy To My Instant Pot?
If your recipe calls for thickening agents or dairy, you should add those after pressure cooking, not before. Thickening agents behave strangely under pressure, so when Instant Pot recipes call for them, add them at the end.
Dairy can curdle under pressure, so you should wait to add cream or other dairy ingredients until after the pressure cooking stage. (You can always use the Sauté function to continue cooking your food!)
Question 5: Why Would I Need More Than One Instant Pot Sealing Ring?
The sealing ring on the underside of your Instant Pot lid is made of silicone, which has an unfortunate tendency to absorb food odors. If you use the same sealing ring you used to cook fajitas to make a cheesecake, you can easily end up with a fajita-flavored cheesecake!
Extra sealing rings are one of the most vital Instant Pot accessories you can have on hand! Differing colors will make it easy to designate one for sweet recipes and one for savory.
Question 6: Why Does It Take So Long For The Timer To Start?
When an Instant Pot recipe says to cook something on high pressure for 15 minutes, that doesn’t mean you’ll be eating in 15 minutes! Cooking time doesn’t start until the pot is fully sealed and pressurized, which can take 10-20 minutes depending on what you’re cooking. Be sure to factor that extra time in when planning meals!
Question 7: How Do I Use Quick Release Without Food Spraying Everywhere?
If your Instant Pot is more than half full (or if you’re cooking something foamy like beans or oats), using the Quick Release method to depressurize the pot can cause food bits to spew out of the valve and make a mess.
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In these situations, it’s smart to let the pressure release naturally from the pot for at least 10 minutes before opening the steam release valve.
Question 8: Is The Steel Pot Important?
The stainless steel inner pot is removable for easy cleaning, but don’t forget to put it back in once it’s clean! This is an easy mistake to make, and a potentially devastating one — imagine putting food in your Instant Pot only to realize you forgot the inner pot!
That could easily be a death sentence for the electrical components in your Instant Pot, so it’s worth double-checking that the steel pot is in place before adding food to it.
Question 9: Should I Use Other Programs Besides Pressure Cook?
There’s nothing wrong with using your Instant Pot mainly as a pressure cooker, but the other cooking programs can be really useful! The Sauté function is great for searing meat or veggies before pressure cooking them for added flavor, and specialty programs like Yogurt and Steam offer even more options.
Conclusion
The Instant Pot can be a game changer for busy homemakers, even if you start out with more questions than answers! But now that you know the answers to these 9 common questions, you’ll have the foundational knowledge you need to use your Instant Pot with confidence.
What’s your biggest question about the Instant Pot?
So far we have made three meals in our instant pot the best was a pot roast and absolutely loved it it was cooked perfect I was a little nervous especially with the pressure but I figured it out and will continue to use it whenever I find a recipe that looks interesting The biggest surprise was hard boiled eggs they are beautiful yellow and so creamy
Please log in or create a free account to comment.I would add “Don’t store your Instant Pot sealed.”
I store mine with the lid turned upside down and the sealing ring loosely laid on it, rather than in the sealing position. I do this after cleaning the ring in the dishwasher, and I’ve never had a problem with ring odor.
Please log in or create a free account to comment.Thanks, Jillee, for all your tips on using & caring for an Instant Pot. We haven’t had ours too long, & your information has really helped me understand this appliance better. Like you, I’ve made several mistakes along the way already, but fortunately nothing major. I’ve cooked 3 IP meals & my husband has been pretty happy with all of them (sometimes recipes you’ve cooked the regular way don’t taste exactly the same from an IP, which he’s not wild about, but that can be dealt with by making only new recipes in it.) I’m enjoying the incredible speed & convenience of an IP. It’s wonderful! Thanks again for your information & encouragement.
Please log in or create a free account to comment.I’m glad you’re both enjoying it!
Please log in or create a free account to comment.I agree with the “difference’ resulting from different cooking methods. I find that IP foods tend to be blander (because liquid doesn’t evaporate) and have remedied this by adding additional seasoning at the end and letting it simmer on the “saute” setting for 10 minutes or so.
Please log in or create a free account to comment.When I first got my IP for Christmas I used it for everything. Now, I exclusively use it for yogurt. Every 3 days I make a whole pot and it is so easy and so delicious. Not to say it is cheaper than buying yogurt because I only use the best organic, grass-fed cow’s milk, but it is comforting to now what exactly I am eating.
Please log in or create a free account to comment.Just used my IP for the first time. Did a few ribs – but they turned out to be just boiled meat as the book said to put at least 18oz of water in the pot. Not very tasty at all!
Please log in or create a free account to comment.Did you brown them first? 18 ounces of water is a lot! Maybe try this recipe next time: https://jillee.co/2pK5Vwx
Please log in or create a free account to comment.I always put a towel over the valve when releasing pressure. That way nothing can spew out. It also help the steam from rising to the ceiling. I would think after a while this would discolor the ceiling.
Please log in or create a free account to comment.I have had my pot for almost two years. I wash the lid and ring often together and store the lid ring side up. There is no odor. I live with a smell detective! Once in awhile, I steam with lemon and water. I make lots of soups and lots of cheesecakes with no problem.
Please log in or create a free account to comment.Hi Jillee! Do you use a cookbook when using your IP? I’m trying to find a good one. Any recommendations? Thanks!
Please log in or create a free account to comment.how to instapot by Daniel Shumski. He gives total cook time with the recipe. The recipes are easy. And he gives good advice for adapting recipes to the IP. One thing he recommends is starting a notebook for keeping notes on how things tuned out when using your IP. Keeping track of times and settings and other notes of changes made in the recipe would be of great help, instead of trying to remember what you did.
Please log in or create a free account to comment.The Instant Pot Obsession is a great book too
Please log in or create a free account to comment.Great post! I hope you’re putting this on Facebook and I hope you can link it on the IP community on FB. So many newbies need this information!
Please log in or create a free account to comment.What an awesome post! And so helpful. I bought my Instant Pot after reading your intro post about a year ago, but didn’t have much success with it. So there it sits on the shelf. I’m sure I was making some of these mistakes – especially the seal and valve ones. Thanks so much, Jillee! :-)
Please log in or create a free account to comment.Time to break it out again! Let me know if you run into any issues – I’d love to help you out :-)
Please log in or create a free account to comment.Don’t forget to put the sealing ring in the lid. Make sure the sealing ring is in correctly! It should not have any gaps. I’ve done both and ruined meals and an expensive roast I was preparing for guests!
Please log in or create a free account to comment.I share your pain as I have forgotten to replace the ring after washing the lid and waited for it to seal. Time I will never get back…………………LESSON LEARNED………………………..
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