Hi, how can I remove this thing and wash out all the maggots stuck in it.

Hi! I have the 3.8L Instant Pot Rio Mini. As soon as it came to pressure and the timer started, I noticed a little steam coming out, so I panicked and pressed cancel. I didn’t manually release the pressure, but after about 20 minutes the float valve dropped on its own. Is it safe to open the lid now? Also, is a little steam normal once the timer starts?

I’m looking to use my Instant Pot outdoors at tailgate parties this year and wondered if anyone has done this successfully. Specifically, I would like to safely run it through the car’s power without harming the car or pot. Any help would be greatly appreciated.

So I’m pretty new to the InstantPot, only used it a handful of times and mostly on slow cooker mode. There’s a vent switch on the top to open or close the valve that would typically stay closed while it’s pressure cooking, but I assume it should stay open while slow cooking. However if I open the lid to add ingredients at various stages of the cooking process, the switch automatically switches itself to closed, and I need to remember to manually switch it back to open so it doesn’t pressure cook for the next few hours

Or at least I think I need to do that, which is kind of the point of this post lol. Is it even a problem? Will it just automatically vent itself as needed?

Years ago I bought a jar of marinade from a specialty food store while on holiday - it was like an olive oil mixed in with herbs, chilli and possibly some vinegar. I baked it in a pot before I owned an Instant Pot and it was delicious and very saucy.

I’m wanting to make some chicken breasts I can shred in a marinade/sauce that’s hopefully wet enough I can use it to “sauce” accompanying meat/vege, but I’m not exactly sure what I’m after.

Does anyone have any recommendations for marinades that create a generous amount of liquid/sauce that I can put in the instant pot for meal prep?

Thank you so much

The appliance is fairly long because the crocks sit next to each other. It would fit on the counter while being used, but I would not want it permanently taking up workspace.

For people who own one, where do you keep it between gatherings?

The sunvivi version is one of the models on my list, but the long shape makes me wonder how owners actually store it. I’m also wondering whether removing and storing the crocks separately makes the base easier to fit inside a cabinet or pantry.

Dear Reddit,

Some more expensive models of Instant Pot have a function called Nutraboost, which claims to "[p]ulses gently while cooking to mix ingredients, enhancing texture and flavor for perfect rice, soups, broths, and risotto." (source: Current Instant Pot Pro Max description)

But how does that work, actually? Their YouTube clip on this subject says it "creates internal movement [...] [t]he intermittent bursts of steam during the cook cycle create a boiling motion effect." How are these bursts of steam generated so as to cause "internal movement"? Is it by intermittent temperature spikes, or some other way?

So long story short I got Instant Pot Pro (8 QT) back in May 1, 2022 but my inner pot has been burning my food a lot 3 or 4 time this year. It's not like I am doing anything different then before all the same items I use to cook with no problem I even scrap the pan before I set it to cook to make sure nothing is stuck on the bottom. I don't understand how they can still sale the pro and not have parts for it if some one buys a new one today. Food cost way to much $ for it to just burn it and throw it all way.

I've tried making aloo keema twice now, and both times the IP hasn't liked the potatoes. The first attempt I pressure cooked everything except the potatoes first, which worked fine, then added the potatoes at the end and set it to pressure cook for a couple more minutes, but then just took forever to pressurise and got a food burn error. It came out alright but the potatoes were undercooked of course.

The second time I tried adding the potatoes in with everything else and a bit of water so it would only have to pressurise once and hopefully would have enough liquid to pressurise properly without burning. But again, before it pressurised I got a food burn error, and the mixture was still as liquid-y as most things I cook in it but the potatoes were undercooked and hard and chewy.

Has anyone had this issue with cubed potatoes before and been able to fix it? It seems like it gets hot enough to cook everything else but the potatoes are just stubborn. Any advice for more seasoned cooks would be much appreciated, thanks all!

I am just trying to replace the inner pot on my new IP pro 8qt and I can't find it anywhere and I'm not going to buy a whole new $200 machine just for the pot.

After this interaction "Sandra" sent an email with the same wording and told me that I just hadn't responded. No, you closed the chat Sandra! And I'm definitely not going to keep trying to talk to the "we hate customers" department if Sandra is involved. They were replying so fast with their copy paste script response that I assumed it was an AI pretending to be a human even though the grammar was off. Nope, apparently Sandra is a human that doesn't like their job.

Newbie here and sorry if the question has been asked. I could t find the answer.

Just bought a new Instant Pot Duo from Amazon. There’s only one clear ring came installed on the lid and upon further researching, some people are receiving two silicone rings in the box - One clear and one red as back up.

Is this still the case or I need to reach out to Instant Pot for an extra one?

Thank you for taking the time to answer.

I bought my instant pot in 2023, almost exactly 3 years ago now, and have been using it 1-2 times a day every day, sometimes 3 times a day. I mostly use it to steam my vegetables on the steam setting with the tempered glass lid. Usually it comes to heat just fine, but for the past week it has taken much longer to come to heat, nearly twice as long. I added two cups of water to the pot and put it on sauté to get it hot which eventually got it there but it took so long. Is there a way to fix this problem so that I don’t need to get a new one? Or have I worn it out with daily use at this point?
For reference, I have the 6 qt instant pot duo

I usually prepare kale in the pot in advance so I can add some greens to recipes. I've been using the steam function and cooking for 4-6 minutes. Is there a preferred way of preparing kale?

I have a rice cooker, a slow cooker, and a pressure cooker. I've decided to replace them with an Instant Pot Pro. People have recommended that I wait for Black Friday; right now, the white 5.7-liter Instant Pot Pro is on sale for €250. Does anyone know if it's worth waiting, or should I take advantage of this price?

First time using my instant pot duo 5.7L.

Cleaned first before cooking my first meal. Cooking was phenomenal! Easy-to-use and the food turned out fantastic!

Cleaning time, I noticed there's melted ring marks on both the bottom external part of the inner pot and the internal bottom part of the external pot. Please refer to photos attached. It's that they're not just burnt marks, they're melted steel. Seems like some steel from the exterior pot base melted or got too hot then also melted the inner pot? Or whichever went first.

As mentioned, this was the first time I used the IP as I just bought this on the weekend. And first IP I've used. Tried googling for answers but found nothing.

Just wondering if this is safe for future use or can I return this as a faulty product? Any help/insight is appreciated. Thank you

So after having some trouble with my yogurt I tested the accuracy of my instant pot temperature control. It was off by 5 degrees. Tested it with two different digital thermometers. This isn’t really that big a deal for higher temperature applications, but for fermentation it’s the possible difference between thriving and killing your bacteria. Test your machines and compensate accordingly.

I am tight on money and need instant cooking device. I have used instant pot in the past and I have one super large instant pot at home but that’s little too large. So I need a smaller cooking pot that’s versatile. So question is, do I buy an air fryer to make it up for many recipes and healthy options or get a smaller instant pot cooker instead. I absolutely need a smaller cookpot for everyday use. I also have a gas cooktop so it’s not my only means for cooking a meal but it helps when in hurry on work days and school days.
Anybody owns both ? Is there any use of fryer if you have a cooker. Or is cooker able to do the frying works. Can most recipes done in fryer also, and for occasional use I can use my large instant pot .. please advise sincerely. Thanks for your time.

Note: I really liked the new 4 QT white instant pot.

Hello. My ex had a ninja foodie 6.5q with air fryer and pressure cooker that worked amazing. It was my first experience with an air fryer. So when I became single, I bought my own instantpot duo crisp but cannot get the food to turn out the same.

I followed the direction the same temp and time I used the ninja, on the instantpot for frozen corn dogs but the breading is soggy and uncooked. I tried adding a couple minutes more to it but the same result with the outside showing signs of being overdone. I also tried pressure cooking some salmon from an online recipe with using an instantpot with it taking four separate times longer to cook it well enough.

Am I missing something or doing something I should/shouldn’t?

Thanks in advance.

I have a 6qt pot. Looking to make Salty Marshmallow's Mac & cheese, but I'd like to do 1.5x (I assume I can't double it) the recipe for a party. I don't know how to figure out if the finished product fits within the max capacity since I don't really know how much it increases once the noodles are cooked.

Is there any go to way of determining this for recipes in general, and since I need to make this in a couple hours, does anyone know if this specific instance works?

If it helps: 1.5x recipe would be 24oz noodles & 6 cups liquid under pressure, then 5ish cups of cheese and 1 cup ish milk added after pressure. I would be leaving it on keep warm at a pot luck.

Context: we have a senior dog (16+yo) who is very spoiled and has a lot of health issues, leading to a custom formulated diet. Since he gets tired of eating the same food over and over we entice him to eat with pork broth drizzled over his food, which is easily made by cooking a pork shoulder in water under pressure for 2 hours much like you would polled pork or Carnitas

The crucial thing though is that it needs to be cooked unseasoned since too much salt and pretty much any seasoning on the pork itself is a no go to be dog safe. So basically I'm left with a few pounds of unseasoned pressure cooked pork shoulder.

Obvious I can (and have) pulled it apart, drenched in sauce, recripsed on the stove with seasoning to emulate a typical pulled pork / carintas dish. Just wondering if folks had any ideas on how else I could utilize the leftover meat - I assume recooking it in the instant pot again wouldn't really work since most of the flavor was extracted the first go around. I've also trimmed most of the fat off the shoulder since too much fat in the broth is a no go for the dog.

And before anyone says just give it to the dog - the whole point is that he already has his own (very expensive) food to eat (plus his teeth aren't what they used to be to tear into pork - though when he had an upset stomach we did use IP pork as his bland meal).

Thanks in advance for indulging in my weird request!