instant pot steam coming out of safety valve pricelist

A. While it’s not unusual for a little steam to come out around the edges when the pot is first warming up, if there’s steam coming out after the pot has come to pressure, or if the pot just won’t come to pressure at all, you may have a problem. Read more below to find out the best answers from our culinary experts!

During the pressurization time, you may see steam coming from under the edges of the lid or through the black pressure valve on the top of the lid. This is perfectly normal! Factors affecting the pressurization time include how full the pot is and how cold the ingredients are.

Some Instant Pot models automatically set the pressure valve to “Sealing” when they close, and some need to be set manually. If you forget to set the pressure valve to “Sealing,” you will continue to see steam coming from the pressure valve and possibly from under the edges of the lid as well.

If there’s steam coming out after the pot has come to pressure, or if the pot just won’t come to pressure at all and you’re sure the pressure valve is set to “Sealing”–then it probably means your seal is either missing or not seated correctly.

If your pot has already come to pressure and there are just a few minutes remaining, then let your food finish cooking. Follow the directions below once the program is complete. If there are more than 5-10 minutes left in the cooking cycle, then release the pressure, follow the instructions below and resume the cycle where it left off.

First, check that the silicone seal inside the edge of the pot is there. Putting on a lid without having replaced the seal is a rite of passage for most Instant Pot cooks, so if it happens to you, consider it a badge of honor!

Second, check that the sealing ring is evenly seated under the wire all the way around the edge of the lid. An unevenly set ring can create a partial seal that allows steam to come from the edges of the lid. This can happen even when the pot is pressurized.If you continue to have the same problem, then you may need a new ring, or you may be trying to use an off-brand ring that just isn’t working properly.

Generally speaking, if you catch it early, the answer is yes. After replacing or reseating the seal, rinse the inside of the lid with cold water–this will help it come back to pressure more quickly–and reset the lid. Resume the cooking cycle where you left off. And always be sure to use a good quality food thermometer to ensure you’ve reached a food-safe temperature before serving.

If you didn’t catch this issue early on, you may have boiled off a lot of the liquid in your pot. If you’re cooking a soup, this probably isn’t an issue, but if you’re cooking a relatively low-liquid dish, you’ll need to replace that liquid before you resume cooking in order to avoid a burn notice. Check your pot and add ½ – 1 cup of additional liquid to the pot before resealing, being sure to scrape any accumulated bits off the bottom of the pot.

Seeing steam coming out of your pressure cooker may be scary, and you may be wondering if this is a normal thing. You may have heard stories about pressure cookers exploding and wonder if they are dangerous. We are here to explain how it all works and hopefully set your mind at ease.

Firstly, it is normal for the pressure cooker to release steam out of the safety valve on the lid. However, it is not normal for it to leak steam from anywhere else, such as the edges of the lid.

An electric pressure cooker will take around 5-15 minutes to get up to pressure before cooking the food. Factors affecting the pressurization time include how full the pot is and how cold the ingredients are.

Once the pot reaches the required pressure, the float valve will come up, the pressure cooker will beep once, and the cooking time will begin to count down.

At this time, you may notice hissing sounds and some steam coming out of the steam release valve or float valve hole on the lid while the pressure builds – this is entirely normal.

Some Instant Pot models automatically set the pressure valve to “Sealing” when they close, while some need to be set manually. If you forget to set the pressure valve to “Sealing,” you will continue to see steam coming from the pressure valve and possibly from under the edges of the lid as well.

If there is still steam coming out after the pot has come to pressure, or if the pot just won’t come to pressure at all and you’re sure the pressure valve is set to “Sealing,” then this is not normal. It may mean that your seal is either missing or has not been seated correctly around the rim of the lid.

The first thing to do is make sure that the silicone seal inside the edge of the pot is there. It is easy to forget to put it back after washing it. However, putting on a lid without replacing the seal is something that most pressure cooker owners do at some point, so don’t feel foolish!

The second thing to do is check that the sealing ring is evenly seated under the wire around the edge of the lid. An unevenly installed seal can create a partial seal that allows steam to leak out from the edges of the lid. This can happen even when the pot is pressurized and is not supposed to happen.

If you continue to have the same problem even after reseating the ring, then your ring may be damaged, and you probably need a new ring. Alternatively, you may be trying to use an off-brand ring that isn’t right for your pressure cooker.

Generally speaking, if you catch the problem in time, you can continue cooking after you’ve fixed the sealing issue. After replacing or reseating the seal, put the lid back on and resume the cooking cycle where you left off.

If you didn’t catch this problem early on, you might have lost a lot of the liquid in your pot as the steam escaped. If you’re cooking something with a lot of liquid, such as soup, this probably won’t be a problem, but if you’re cooking a low-liquid meal, you will need to replace that liquid before you resume cooking.

Keep in mind that the pressure cooker relies on a lot of pressure to cook your food. All pressure cookers are made to vent the excess pressure in steam to prevent too great a build-up. So, venting steam is normal.

As pressure builds up inside the pressure cooker, the safety valves will start operating, and they will release the unnecessary steam that has formed inside the unit as it heats the liquid inside. You will see the steam come out as that happens, and a hissing sound will accompany this.

When the steam build-up reaches a certain point, some of that steam needs to come out to eliminate any dangerous high-pressure situations. That means that the pressure cooker has reached the desired pressure level, and any steam released is an excess and not something needed for the cooking process.

However, you shouldn’t think that the pressure cooker steam coming out of the safety valve signifies that your food is ready. It simply shows that the cooking process reached a point where too much steam was inside the pot. The food will only be ready once the set time has elapsed.

Usually, a pressure cooker releases steam out of its safety valve when the contents reach around 250 degrees Fahrenheit. Normally, the cooking temperature stays under 212 degrees, but we see some pressure releasing via the safety valve when it goes past that.

You do not need to do anything because the steam will be released gradually by the unit itself. Every pressure cooker is created with the idea of being as hands-off as possible, so once you have set the cooking time and mode, you can leave it to do its thing.

All you have to do is to double-check the valves and seal as we detailed above and ensure that they are working correctly before you start cooking. This way, the pressure cooker will use those safety valves automatically and release pressure as needed.

While that hiss might scare you at times, it’s normal and a part of the pressure-cooking process! So be safe, and we hope you enjoy using your pressure cooker.

Over the last decade the Instant Pot has elbowed its way onto many a kitchen counter. The multifunctional appliance earns its place with slow cooker, pressure cooker, and saute capabilities (just to name a few). So you can either set-it-and-forget-it before leaving for work or pressure cook a whole chicken in a fraction of the time it takes in the oven.

That’s all great, but when the Instant Pot’s many buttons and menacing-looking steam valve are staring you in the face, the appliance ($99.95, Amazon) can be intimidating. I promise it’s easy to use once you get started.

They’re not quite as user-friendly as a simple Crock-Pot, but it’s worth learning how to use the multicooker just for the time you’ll save in the kitchen. There are a few basic steps for most easy Instant Pot recipes, but you’ll get the hang of it. Here’s what you need to know about using an Instant Pot.

The Instant Pot is a pressure cooker that works by using steam to build pressure. As the pressure builds forcefully inside the pot, it produces temperatures high enough to quickly heat and cook the food inside.

Instant Pots have other built-in cooking programs, too. It can act as a, yogurt maker, rice maker, steamer, orsautepan — making it one of the most versatile smallon the market.

For starters, wash the pot and inside the lid with soap and water before using for the first time (and of course, between uses). When it’s plugged in and ready to go, here’s how to get going:

The Instant Pot comes with a few accessories, most of which you won’t use a lot. Your go-to accessory is the plastic condensation catcher. Snap it onto the back of the Instant Pot to collect condensation from the steam; otherwise, you’ll end up with water all over the counter.

Place the lid on top of the pot and push down as you turn it clockwise (in the direction of the arrows printed on the lid). This will seal the lid to the pot so that the Instant Pot can pressure cook the food inside. Turn the valve (the little knob on top of the lid) to the sealing position.

Once you’re ready to cook, set the time and pressure controls according to your recipe instructions. Select “pressure cook” and use the + and – buttons on the control panel to set the time. Almost every Instant Pot recipe involves the pressure cook option, but note that other modes may differ. The “saute” mode should always be used with the lid off, and if you’re using the “slow cook” setting, make sure the valve is set to venting rather than sealing.

When your food is cooked, move the pressure release valve from the “sealing” position to the “venting” position. When you do this, all the hot steam from inside the pot will come out of the valve, so be careful not to burn yourself. It’s easiest to do this while wearing an oven mitt or by using a long-handled spatula to turn the knob so your arm is never directly over the steam. When all the steam has been released, you can open the lid.

When you hit “pressure cook,” your Instant Pot will default to the amount of time last used. Simply use the + and – buttons to adjust the time according to the recipe you’re making.

The Instant Pot takes a few minutes to reach the proper pressure to cook. If you set it at 10 minutes, it won’t actually be done in 10 minutes. Allow 3 – 4 extra minutes per recipe for the appliance to heat. The machine is smart enough to know how long you set it for, so even with the added minutes, after exactly 10 minutes of cook time, it’ll turn off and your food is done.

To start the Instant Pot Duo, plug it in and add the food you want to cook. Then use the control panel to set the pressure (high or low), and set it to the appropriate time. The confusing thing about the Instant Pot Duo is that it doesn’t actually have a start button — as soon as you set a time, it’ll start heating.

Since your Instant Pot works by using steam to create pressure, you’ll need to add at least one cup of liquid to your Instant Pot for any meal you cook.

Inside your inner pot, you’ll see it says “PC MAX,” with a 2/3 line and a 1/2 line. It’s important to never fill your inner pot past than the 2/3 max line.

The steam valve sits on top of your Instant Pot lid and has two settings:sealingandventing.The steam release handle allows you to move from one setting to the other.

Make sure the steam release handle is in thesealingposition before using any of the pressure cooking programs. This will prevent steam from escaping the Instant Pot and allow pressure to build inside.

To vent the steam valve,you’ll need to have the steam release handle in theventingposition — either by pushing it back yourself (also known as a manual or “quick release”) or on its own via a “natural release.”

Natural Release:Your Instant Pot releases pressure on its own until the float valve (next to the steam valve on top of your lid) drops down. A natural release takes a bit longer, but it’s best for recipes with meats, soups, broths, beans, starchy foods, and foods with lots of liquid.

Quick Release:You manually release pressure from your Instant Pot by pushing the steam release handle back to the venting position until the float valve drops down. A quick release is much faster and is best for recipes with vegetables, fish, and fragile or fast-cooking foods.

The sealing ringis an Instant Pot accessory and safeguard that keeps your lid locked tight during pressure cooking. It helps your machine withstand the high forces of pressure needed to cook the food inside.

That’s why it’s always good to have a spare sealing ring to use for different types of Instant Pot recipes. I recommend using one sealing ring for sweets and another sealing ring for savory dishes.

TheKeep Warmsetting automatically turns on when your food is done cooking, so it’s easy to get distracted and forget that it’s on. If you don’t manually shut off the machine, the Keep Warm setting will keep it on for 10 hours before the machine shuts off itself.

If you’d rather NOT use the Keep Warm setting on your Instant Pot, you can switch it off on the control panel and avoid the risk of overcooked food altogether.

Depending on the recipe and the amount of food you’re cooking, it can take up to 40 minutes for your Instant Pot to fully build pressure. But remember, releasing that pressure from your Instant Pot takes time, too.

Before starting your Instant Pot recipe, don’t forget to factor in the time it takes to build and release pressure. A 15-minute recipe can quickly turn into a 35-minute recipe when you account for the whole process.

The cooking programs are located on the left and right sides of your control panel. Press the button for the cooking program you want to use; then press the “+” and “-” buttons to add or subtract time.

Instant Pots are best known for their pressure cooking abilities, but that doesn’t mean its other programs (like slow cooking andsauteeing) aren’t as good.

Thesauteprogram works the same as a stovetop pot or pan, but it’s definitely a game-changer. You can stir-fry veggies, thicken sauces, and brown meats without adding another pot to your pile of dishes.

The safety valve inside a pressure cooker is a safety backup mechanism that comes into effect when the pressure inside the cooker turns uncontrollably high and finds no path to escape.

To release steam, the cooker has pressure regulating valves that Jiggle or extend outwards with the help of spring. Some release steam with the help of a computer chip!

If for any reason, the pressure regulating valve fails to release steam, the excessive pressure causes the safety valve to open up and release steam in a controlled way.

The other valve is located a little away from the pressure regulating valve. It is screwed on the lid of the cooker and is made up of synthetic rubbers like neoprene or hardened Viton.

If you see pressure steam coming out of the safety valve, it does not signify danger. It only points to some possible dysfunctions that need to be taken care of.

Damaged Gasket. A gasket is a rubber ring that helps to seal the cooker. A damaged or uneven placement of the gasket could lead compromise the seal of the cooker leading to pressure escaping from the safety valve.

Cheap quality pressure cookers made from an unknown brand are a safety hazard as they compromise on health and protection of the consumer. Low-quality safety valves malfunction easily causing steam to escape.

If the quantity of food and water is too less and water boils away, it can result in a burnt and empty cooker. Since the temperature and time duration is not controlled, the temperature inside the cooker becomes excessively high quickly leading to the safety valve breaking down.

If the pressure cooker is placed on a large flame, the flame starts licking the side walls leading to excessive temperature building and safety valve destruction

If the pressure cooker is not regularly cleaned and maintained, it can clog the pressure regulating valve forcing the safety valve to emit steam out of the cooker.

Some models come with a sealing feature that needs to be set manually. Forgetting to turn them on can cause the steam to escape from the safety valve.

For traditional pressure cookers, failure to manually adjust the temperature and pressure causes excessive pressure build-ups causing the safety valve to break or melt.

You can replace the safety valve from the outside by holding firmly the inside part so it doesn’t move. Use a screwdriver to rotate and twist the screw on the outside until it comes off.

Always buy from trusted brands as they ensure quality checks when it comes to material and usage. No amount of budgeting should compromise your safety and good health.

Make sure the rubber rings and the lid of the cooker are closed properly and in correct alignment. If the rubber ring has become loose, it is best to replace it.

Follow the tips above to avoid steam coming out from your safety valve. If, despite all precautions, the safety valve opens up, replace it with a new one.

General wear and tear are bound to happen in any cooking vessel over the years so don’t worry about it much. Fix the cause and all the best cooking scrumptious and healthy food!

This Instant Pot model offers more cooking control than our top pick does, and it has upgraded features such as a huge LCD screen, as well as a redesigned inner cooking pot with stay-cool handles for lifting the insert out or keeping the pot from spinning while you stir.

In 2021, Instant Pot released the Instant Pot Pro 6-Quart, which has some great features that make it a meaningful upgrade over the Duo, namely handles on the inner cooking pot, a large LCD, customizable and savable cooking presets, more temperature levels for sautéing, a sous vide function, and a diffuser cap that makes the steam release just a bit gentler (you’ll still get a jet of steam spurting out from the top, but it won’t be as loud, strong, or long). The Pro also comes with an extra silicone sealing ring for the lid and works with Instant Pot’s QuickCool Tray (sold separately) if you want to depressurize foods faster before serving. Of Instant Pot’s costlier models, the Pro and its features are most worth the jump in price, especially if you plan to use your multi-cooker frequently. Instant Pot’s midlevel offering, the Duo Plus, usually costs about $20 less than the Pro at this writing, but the Duo Plus’s features are less impressive.

Despite the Pro’s extra features, its basic cooking functions—pressure, slow, steam, yogurt, rice and grain—are essentially the same as on other Instant Pot models. We do like that the Pro has five custom sauté temperature settings (compared with the Duo’s three) in addition to the low, high, and medium presets. It also has a sous vide setting that, for all intents and purposes, does the job. The Pro has a bake function, as well, but we were unable to fit three different 8-inch cake pans into the Pro, so we weren’t able to successfully bake a cake in our tests (Instant Pot sells a proprietary baking pan, but we didn’t test it). We tried with some smaller cake rounds and ended up with uncooked goo even after an hour. You can make a cheesecake in all Instant Pot models, and you can use steam to bake in models without the air-fryer lid. (A representative from Instant Pot told us that on its Instant Brands Connect app, the company offers baking recipes—such as for brownies, cornbread, and coconut cake—that are tailored to the Pro. We didn’t try these recipes in our tests, but if you’re especially interested in using your Instant Pot to bake on top of all the other uses, we might suggest considering one of the air-fryer models (or lids), which we discuss more below.

Instant Pot has also made some design upgrades that improve the usability of the Pro over that of the Duo and Duo Plus. One improvement that stands out is that the handles on the inner cooking pot stay cool, which lets you easily remove the pot even when it’s hot. These handles also act as anchors that lock the pot into place so that it doesn’t whirl around when you stir—a common gripe we had while testing other Instant Pot models (the Duo Plus has an anti-spin design in which rubbery stoppers on the inner pot help prevent the insert from moving, but it isn’t as effective).

Another unusual feature on the Pro’s inner cooking pot: It has a flat bottom, which makes it functional on most stove tops, including induction and electric, and it can tolerate the oven up to 450 degrees Fahrenheit. We can see this feature being useful if you wanted to sear meat on a stove with more control than you get in the Instant Pot, or if you wanted to finish a dish in the oven (browning cheese or bread in a ribollita, for example). The pot in other Instant Pot models has a slightly convex bottom and thus doesn’t work on a stove. Overall, the Pro’s inner pot represents a nice level-up from the Duo’s inner pot, which has no handles and is not recommended for use on or in any cooking appliance other than the Instant Pot.

Of the Instant Pots we’ve tested, the Pro has the most intuitive interface, with a large, bright LCD. It has buttons for you to select your cooking program (such as pressure, sauté, or steam) and a dial that toggles between presets within each program, as well as the option to set your own time and temperature. The screen has white lettering with a blue background and is readable from a distance, with large icons and a progress bar so you always know where the Pro is in the cooking process. In contrast, the Duo’s pared-down red and black screen indicates only that it’s heating up with an “On” message before counting down once it has reached temperature or pressure. The Duo also doesn’t have a start button—it starts automatically—which can feel counterintuitive if you’re just getting into pressure cooking. You can also turn off beeping noises on the Pro, whereas you cannot disable sounds on the Duo or Duo Plus.

The Pro’s lid has a steam-release valve that promises to make the release quieter than on other Instant Pots, but in our tests, we didn’t notice a significant difference in noise levels. If you’ve used pressure cookers in the past, you know that using the quick-release method produces a loud and forceful geyser of steam. The valve cover on the Pro diffuses the force of the steam, though it doesn’t minimize the noise (sorry). In 2021, Instant Pot added an automatic sealing feature and a quick steam-release switch to all of its models, including the Pro: You won’t be left wondering whether the pot is sealed, and you won’t have to dodge the jet of steam after twisting the valve (which you used to have to do with the older models). Unlike the Duo, the Pro has two reminders you can set for steam release at five and 10 minutes. The Pro also has a clearly marked venting system that includes a red pressure indicator, a vent/seal switch that automatically seals when you close the lid, and a steam-valve diffuser.

You also get two silicone sealing rings (which ensure that the lid maintains a tight seal) with the Pro. Silicone absorbs food odors, so having the extra ring is handy if you use your pressure cooker for both savory and sweet recipes and don’t want to go to the trouble of making a cheesecake only to have it come out with the faint scent of beef stew. Using dedicated gaskets for pungent and mild foods, respectively, helps you avoid that.

Besides more preset cooking programs (such as those for various grains or for baking cake), the Pro has one basic cooking function that the Duo doesn’t: sous vide. This function allows you to cook vacuum-sealed foods in a water bath set between 77 and 203 degrees Fahrenheit. We previously tested the sous vide setting on the Duo Evo Plus, and we didn’t retest the setting on the Pro because we weren’t impressed with the results. Sous vide cooking is all about accurate temperature control and water circulation—two things the Instant Pot sous vide setting doesn’t really do—and the sous vide setting on the Duo Evo Plus consistently ran 5 degrees below our target temperature. But it still cooked our modest vacuum-sealed filet of salmon in 45 minutes. We think it could be useful for folks who want to cook or hold food at a specific temperature for an extended period of time, such as while keeping soup warm on a buffet table. That said, if you want to do sous vide cooking, consider getting a dedicated immersion circulator.

In 2021, Instant Pot has advertised that the Pro preheats 20% faster than the brand’s other pots. We timed how long the updated versions of the Duo, Duo Plus, and Pro took to pressurize while cooking a pot of beans, and we didn’t find a significant difference. The Pro preheated in 14 minutes 24 seconds, while the Duo took 14 minutes 48 seconds and the Duo Plus took 16 minutes 8 seconds. All pressure cookers take time to pressurize, but you can still walk away from the machine instead of standing over the stove.

The Pro is also one of the few Instant Pots that work with the QuickCool Tray, which you can buy separately for about $10; this tray sits on the lid and allows you to cool the pot down faster, reducing the time it takes to depressurize during natural release. In our 2019 tests with the Duo Evo Plus, we found that the QuickCool Tray reduced depressurization time by half, from just over 30 minutes down to 15 minutes. Here’s how it works: You fill the tray’s reservoir with water and freeze it until solid (about three hours). When you’re done pressure cooking, turn off the pot—double-check that it’s not on “Keep warm”—remove the vented plastic cover from the lid, and place the frozen tray on the exposed metal area beneath. By the time the pressure indicator in the lid drops, signaling that it’s depressurized, the QuickCool Tray and the water inside are pretty hot—so maybe use a dish towel or a mitt to protect your hands.

Although we wish the QuickCool Tray were not sold separately, it does give you a pressure-release method tha isn’t as jarring as releasing a geyser of steam and is faster than waiting for the pot to depressurize naturally.

The instruction manual that comes in the box isn’t nearly as detailed as the online PDF version (the manuals that come in the box are condensed, according to a representative). We suggest that you bookmark the online manual for easy reference. Like all Instant Pot models, the Pro comes with a one-year limited warranty that mainly covers manufacturer defects—not accidents, misuse, or abuse.

Due to the extra safety measures that Instant Pot has built in, an Instant Pot is a lot safer than a traditional pressure cooker that you use on the stove. As long as you follow the instructions and take good care of your device, you can hardly go wrong.

You"ve probably heard them too, those horror stories from the past about pressure cookers exploding due to too high pressure. So isn"t it strange that we wonder if the Instant Pot is really that safe? After all, it is a pressure cooker that works with the same high pressure.

Because we are enthusiastic users of these fantastic devices, we have had this question several times from people who were concerned about the safety of buying one. So to allay some of the fear of this, we"ll discuss the security measures in detail here.

To start with, the basic safety systems, of which all Instant Pot devices have at least 10. We will also try to answer some frequently asked questions.

To be honest, the thought of at least 10 safety mechanisms put us at ease. Until we got the question why so many were needed. Maybe they expect something to go wrong and are they using this to cover themselves? This allowed us to take a closer look at the specific systems and what they do exactly. The manufacturer"s website states that these measures are in place to prevent the most common mistakes. We are happy to explain more about what these mechanisms are and what they do exactly.

If you"ve ever used an Instant Pot, you"ll know it has a steam exhaust system. This has been developed to release the pressure from the pan (by dissipating steam) before you can remove the lid from the pan.

This is a metal cap that fits over the steam outlet pipe to prevent food residues from getting into it and blocking it. This allows the pressure to escape safely through the pipe.

To prevent pressure-related accidents, every Instant Pot is equipped with a system that locks the lid as soon as the pressure starts to build. This lock only opens when the pressure is completely out of the pan. Once the pressure is completely off the pan, the lid is easy to remove.

If steam leaks past the lid due to, for example, a damaged sealing ring; incorrect or not installing the silicone sealing ring or steam vent valve which is set to "Vent" instead of "Seal", the unit will not build up pressure. Steam leakage could cause food to burn. The unit monitors the preheat time and will lower the temperature if not enough pressure builds up within 40 minutes.

The Instant Pot inner pot has a line that indicates where you can fill it, do not go over this. If the pan is overfilled, it is possible that the pressure is not established properly, or that food/moisture comes out of the valve.

If there is not enough moisture in the pan, the pan cannot build up pressure, which can cause the food to burn. Therefore, make sure that you always put at least 1 cup (250ml) of liquid in the pan, such as stock, sauce or water.

If you are cooking food that may splatter or foam such as apples, rhubarb, noodles and some grains (oatmeal!), pay extra attention. These can block the steam valve. We recommend that you take a good look at which recipe you use for this, within the community you can find commonly used recipes with large numbers of reviews.

The steam will go straight up and although it makes a lot of noise it can"t hurt as long as you don"t get into this stream with your hands, put something over it or put your face over the valve.

If the lid does not close properly, this can lead to risks. This is the reason that Instant Pot has an automatic lid lock, but this does not alter the fact that as a user you should always check the sealing ring before use. Make sure that it is clean and intact and that it fits well behind the rack. if you seeIf there are cracks in the ring or if it no longer fits tightly behind the rack, replace it immediately. If the lid is placed incorrectly, the screen will show Lid, in this case check the lid again and check whether it is correctly placed.

Even with all the safety precautions, this is a device that works at high pressure, at high temperatures and with hot steam. Keep children away from the device.

Your Instant Pot can do a lot, including replacing a skillet. However, this does not mean that you can fry in this one. Do not fill an Instant Pot with oil for frying, this is not what it is made for. The Instant Pot Duo Crisp is partly an exception because of the airfryer function, but it is also not suitable for frying with oil!

If it starts to crack, the pan can leak steam along the side of the lid, so always make sure that the ring is still in good condition and has no cracks. Since the ring is made of silicone, it can become hard or brittle over time, so we recommend replacing it every 2 years just to be safe.

The Instant Pot is a smart device, because of the automatic programs you no longer have to set timers or constantly check whether it is boiling or not sticking. If something is wrong, the device will let you know clearly with a message on the display and/or an audio signal, usually both.

So if you don"t get any warning or error, you can just let the device do its thing. It can take a long time for the pressure to build up, and waiting for all the pressure to release seems even longer to us, but it"s really important not to touch the valves while warming up, and especially not to force the lid before you know for sure that all the pressure is off.

The lid of the Instant Pot and the contents of the pan are under pressure during cooking. If you were to try to remove the lid from the pan while still under pressure, the pressure would come out with force (similar to popping a balloon).

One of the advantages of the Instant Pot is that you can cook your food at the touch of a button without having to worry about it. But when we start cooking under pressure, it is not wise to leave the house while the cooking program is still running, for example. Unexpected situations can be avoided if you"re around to notice the Instant Pot"s signals and take action if necessary (and unfortunately you may also need to scrape any caked-on food off the bottom if you forgot to add your liquids!) .

As long as you remain vigilant, use the device according to the safety instructions and regularly check the parts to see if there is anything wrong with them, then no, an Instant Pot is not dangerous.

To avoid unpleasant situations, it is important to check the device and its components before each use. Check, among other things, whether the silicone ring is in good condition, the outside of the inner pan is well dry, the rack that holds the ring in place must not be bent, check whether all valves are clean and move easily.

It is important to know that all pressure cookers could theoretically explode due to the high pressure. Compared to a traditional pressure cooker, Instant Pot minimizes this risk thanks to all the safety precautions we mentioned above.

We are convinced that an Instant Pot is safer than a traditional pressure cooker! Parts could break, but Instant Pot"s many security measures make it easy to identify and fix. If you follow the instructions for use and these basic safety rules, an Instant Pot is a wonderful device that you can enjoy for years to comecan have without fear!

According to fact-checking website Snopes where most of the sandwich stories, legends, rumours, and myths are explored, there is only one story related to Instant Pot, and this has nothing to do with explosions.

This 2018 story is about a different type of appliance (a slow cooker) from the same manufacturer, the now discontinued Gem 65 8-in-1 multicooker that could overheat. This appliance was not a pressure cooker. Instant Pot responded immediately and immediately recalled all these devices with certain batch codes that could have this problem.

The Instant Pot website provides information regarding a risk of shock recall of the Instant Pot Smart, this device is sold in the US and Canada only and only models purchased before June 1, 2015 and specifically stating that the other Instant Pot models from that time did not pose a risk.

During our search for information for this article, we were unable to find any reliable sources for exploded Instant Pot devices, when it comes to explosions, this has not once been an exploding device.

Few kitchen appliances have reached the same cult status as the Instant Pot. Years after its initial rise to fame, it’s as popular as ever, with new and improved models coming out every year. There always seems to be additional functions like customizable buttons, sous vide cooking or air frying. With more than 100 fan-created online groups, over 140,000 reviews on Amazon and accolades from the likes of The New York Times, it"s no question that this kitchen marvel is a hit.

It"s a winner with the Engadget staff, too; not only have a few of us bought it for ourselves, we"ve recommended it in past gift guides. Sure, it"s not a tech gadget per se (although there is a WiFi-connected version with an app), but it does have a lot of crossover appeal thanks to its promise of all-in-one efficiency.

But what do you do when you get one? With so many recipes on the internet and so many different things you can do with it, where do you even start? In this guide, I"ll attempt to give you a primer on the first steps you should take when you get one, some tips and tricks on how to use it and a few favorite recipes and source links. A lot of this comes from personal experience; I"ve been an Instant Pot owner for a few years. I"ll also note that the listed recipes reflect my own taste, but hopefully this guide will provide a good start for your own culinary adventures.

For the uninitiated, the Instant Pot is an "all-in-one" kitchen gadget that promises to replace a rice cooker, a yogurt maker,a slow cooker and more. But the real reason the Instant Pot has risen to fame is that it"s also a very good electric pressure cooker. This lets you cook food at an accelerated rate; imagine pulled pork in an hour instead of five or a chicken curry done in 10 minutes. And because it"s electric, you just press a few buttons and walk away. Unlike a stovetop pressure cooker, there"s no need to keep a constant eye on it.

There are several Instant Pot models to choose from. Some of the lower-end ones lack the yogurt mode, and a couple of the higher-end models have extra features like sous-vide cooking and canning, but all of them have the pressure cooker function, and indeed, much of this guide focuses on that.

The6-quart Instant Pot is ideal for most people, but if you’re a singleton or a student, then the 3-quart model is best. For large families, or simply those who like to make a lot of food, the8-quart model is a good choice.

If you’re interested in trying sous vide but don’t want to make an investment in a standalone device, then the Instant Pot Pro, the Duo Plus, the Pro Plus, the Duo Crisp or the Max are good choices.

If you’re really into pressure-canning and preserving foods, then theInstant Pot Max is the one for you. It’s the only one that’s capable of reaching 15 PSI, which is needed for pressure-canning.

Making yogurt with the Instant Pot is really easy because it can maintain the same temperature for hours. Models that have this feature include the Duo, Duo Nova, Smart WiFi, Ultra and Duo Plus.

The Duo Plus (starting at $100) is an upgraded version of the Duo Series. It has two additional functions: sous vide (for temperature-controlled cooking) and sterilizer (a steam shortcut for sterilizing items like baby bottles). There’s also a cooking progress status bar plus an anti-spin design that keeps the inner pot in place when you’re sautéing.

The Pro (starting at $150) is designed for enthusiasts, offering an assortment of upgrades over existing Instant Pots. The inner pot has an extra thick bottom that can go on the stove, plus it has handles so it’s easier to lift. It comes with 28 customizable programs for different foods, and there are five favorites buttons that you can assign to frequently cooked meals. The steam release switch has been upgraded to reduce noise and splatter, and there are even steam release reminder alerts with 5- and 10-minute pre-sets. The Pro is also one of a few Instant Pots that’s compatible with an optional QuickCool lid, which helps you release pressure faster.

The Pro Plus ($200) includes many of the same features as the Pro, except it has WiFi connectivity as well, which allows it to pair with a companion app. This lets you release the steam remotely, or program when you want to do it after the cook is done.

TheDuo Crisp + Air Fryer ($200) is basically an Instant Pot that comes with an additional Air Fryer Lid, which adds dry-heat cooking methods like baking, broiling, dehydrating and of course air frying. There’s also a $200 Pro version that pairs the air fryer lid with the Pro model mentioned above.

The Star Wars Instant Pots ($100) are a great choice for avid Star Wars fans or anyone who appreciates novelty appliances. They’re really just rebranded versions of the Duo, with the same exact functionalities and features. They come in five iterations: Little Bounty, Darth Vader, Stormtrooper, BB-8 and R2-D2.

The Instant Pot has three parts: the housing with the cooking element at the bottom; the stainless steel inner pot; and the lid, which comes with a sealing ring plus a steam-release valve. Setup is as easy as putting the inner pot inside the housing and plugging it in. You"ll also want to attach a tiny condensation collector on the back if the instructions call for it.

To do a water test, put three cups of water in the pot, twist the lid on — it"ll make a sound when it"s locked in place — and set the pressure cooker on high for two minutes. The way to do this varies from model to model; on the Duo machines, you"ll have to press Manual, select High, then dial down the time to two minutes. On something like the Ultra, you just need to go to the Pressure Cooker menu, dial it to two minutes and select High.

Then make sure your valve is set to "Sealing" so that the Instant Pot can build pressure. On the Duo machines, this means rotating it so the arrow points up, while on the Ultra, the valve will automatically be set to Sealing.

Then press "Start." From there, the Instant Pot will build up that pressure to High, maintain it for the set two minutes, and then stop. In some cases, you"ll hear hissing and see steam coming out of the Instant Pot. This is totally normal. You"ll know the Instant Pot is under pressure when the float valve pops up and the hissing quiets down.

The lid cannot be opened when the Instant Pot is under pressure; you must depressurize it first. Once the cooking is done, you can let the pot naturally depressurize (also known as "Natural Release"), which simply means leaving it alone for 20 or so minutes until the float valve comes down.

Or you can do a manual release (also known as "Quick Release") by switching the valve to "Venting." To do that on the Duo models you rotate the valve; on the Ultra, press the steam release button on top. This method will release a lot of steam, so I suggest doing this under a range hood if you have one. Again, once the float valve comes back down, you"ll know the Instant Pot has been depressurized.

Doing the water test teaches you the basics of sealing the Instant Pot, setting it and depressurizing it. Plus, if anything goes wrong along the way — especially if it doesn"t seal the pressure — you can call the retailer or manufacturer to troubleshoot or ask about a return or exchange. It"s a step that many people skip, but I recommend it for beginners.

The Instant Pot is ready to use right out of the box, but if you want to get even more functionality out of it, then you might want to consider some accessories. The following are just a few suggestions that we think will elevate your Instant Pot experience.

The main reason to get an Instant Pot is to use it as a pressure cooker, but it has other functions too. If you want to use it as a slow cooker or you simply want to keep your food warm, you’ll want to invest in a tempered glass lid like our Editor-In-Chief Dana Wollman did. This lid will also keep your food covered if you want to transfer the inner pot to the table or the fridge.

Steaming food in the Instant Pot is quick and easy, but you’ll want specific equipment to get the job done right. Instant Pot makes two styles of silicone steamers; one is a stacking model that you can use for dumplings or fish, and another is a collapsible one that is ideal for batch-cooking vegetables. If you need even more capacity, we recommend this Hatrigo mesh steamer basket.

Along your Instant Pot discovery journey, you might come across a phrase called “PIP cooking.” This stands for Pot-in-Pot and involves putting another vessel inside the Instant Pot. This method is great if you’re cooking foods that don’t contain liquid (such as cheesecake) or you simply want to cook in smaller quantities. One of our favorite accessories for this is the Aozita Stackable Steamer, which not only acts as a steamer, but also contains tiered containers so that you could cook multiple foods at once.

If you use your Instant Pot for both savory and sweet applications, then we suggest getting extra sealing rings so that the odor of one doesn’t affect the other. You don’t really want your cheesecake to smell like pulled pork or vice versa.

As the name suggests, the Instant Pot Air Fryer Lid essentially turns your Instant Pot into an air fryer. It’s a good option if you don’t want two appliances taking up space on your kitchen counter, and this add-on does a decent job of “air frying” foods. Still, the Lid really only works for small batches as well as smaller pieces of food. Even a hot dog is too large to fit inside the air fryer basket.

If you’re going to use the air fryer lid to add roasting and broiling capabilities to the Instant Pot — so you can brown a roast chicken or melt the cheese on a lasagna, for example — then it’s not a bad option. But as far as air frying goes, I’d recommend saving up and investing in an actual air fryer instead.

Let"s go over a few tips and tricks on how to best use the Instant Pot. This is not an exhaustive list, as different people might have different takeaways from their usage of the Instant Pot, but these insights are what work best for me.

When you first get the Instant Pot, you might be overwhelmed by all of the different buttons on the front of it. There are ones that say "Meat/Stew," "Chili/Beans," "Multigrain," "Egg" and even "Cake." With the exception of a few, most of these are simply shortcuts that Instant Pot programmed ahead of time. You might never need to use them.

The most important buttons to know are "Sauté," which (as you might expect) lets you sauté things in the pot, and the aforementioned "Manual" or "Pressure Cooker" function. The rest are pretty superfluous, with the exception of "Keep Warm," "Cancel" and non-pressure cooker functions like the "Slow Cooker" or "Yogurt" (which helps maintain the cultured milk at a specific temperature).

One of the things you"ll learn about pressure cooking is that you don"t need to add as much liquid as you would in regular recipes. But you"ll still need to add some because the pressure cooker requires moisture to build that pressure. Otherwise, the Instant Pot could overheat and show an "OvHT" or “BURN” error on the display. On the other hand, you shouldn"t fill it up beyond two-thirds capacity, which is handily marked on the inside of the inner pot. The Instant Pot probably won"t explode on you — it has a lot of safety features to prevent that — but you probably shouldn"t test its boundaries.

Setting the pressure cooker timer for two minutes doesn"t mean the entire cooking time is two minutes. You have to take into account the amount of time the Instant Pot needs to come to pressure and the time it"ll need to depressurize. The more stuff you have in the pot (and the colder it is), the longer it takes. Because of that, a "five-minute" chicken curry could really be more like 10 or 15 minutes from start to finish.

The inner pot is dishwasher safe, which is convenient, but the rest has to be cleaned by hand. Also, don"t make the same mistake I did and accidentally spill something hot directly on the cooking element. The outer shell is hard to clean because you can"t put it in the sink — electricity and water don"t mix, after all — and you risk damaging the appliance. As for the lid, hand wash it after every use. You"ll also notice after a while that the sealing ring — the rubber/silicone gasket on the inside of the lid — might develop an odd smell as it absorbs the scent of the food you"re cooking. I recommend soaking it in a vinegar solution, or you could also put it on the top rack of your dishwasher.

If you find yourself cooking desserts in addition to savory meals — it"s great for making cheesecakes and puddings — I recommend a separate sealing ring just for that. You probably don"t want your cheesecake to smell like pulled pork, unless you"re into that sort of thing.

Sure, you can cook everything from dog food to jam in the Instant Pot, but it"s not a miracle worker. You can"t deep fry in it. You can"t bake a pie in it. Don"t be ridiculous.

Now you"re all ready to cook, and you"re probably dying to know what to make in it. Due to the popularity of the Instant Pot, you"ll find no shortage of cookbooks and recipe tutorials online. The Facebook group I mentioned is a good place to start, and there are countless YouTube tutorials as well. Here are just a few of my favorite resources:

Amy and Jacky are part of the OG Instant Pot community, and their site is great for beginners. Not only will you get the low-down on the aforementioned water test, but you"ll also get great recipes for bone broth, "fail-proof" rice, yogurt, cheesecake and more.

Whether or not you"re into the "paleo" lifestyle, you"ll like Michelle Tam"s list of Instant Pot recipes. Pressure cookers are great for shortening the amount of time for cooking braised meats, and she has a lot of recipes that cater to your inner carnivore. Her Instant Pot pulled pork recipe is still my go-to, and the short ribs are great as well.

My personal favorite site for pressure-cooker recipes is probably Serious Eats. All of these recipes are fantastic. I"ve tried the chicken stock, the mushroom risotto, the chicken pho, the chicken and chickpea masala, and they"ve all been outstanding.

Another personal favorite is The New York Times’ Cooking section, which has a list of wonderful pressure-cooker-friendly recipes. My favorites are from Melissa Clark, who has written two Instant Pot cookbooks: Dinner In an Instant and Comfort in an Instant. There"s a recipe in Comfort in an Instant for spaghetti and meatballs that I was hugely skeptical of but turned out to be one of the most remarkable things I"ve ever made. I also love the recipes for chicken korma and shrimp biryani.

Here are a few other guides that I found very useful in my own Instant Pot journey, and they contain links to many more recipes and sites than I have space for here:

With all of this information in your arsenal, you should have no fear in picking up an Instant Pot. Thankfully, not only is the base model pretty affordable at less than $100, Amazon frequently puts it on sale either on Prime Day or on Black Friday. So if you haven"t bought one just yet, it"s not a bad idea to wait until one of those times of year to get one at a deep discount. And when you do, come on back here, read through the guide once more and venture off on your own pressure-filled culinary adventures.

Images: Detroit Free Press via Getty Images (First Instapot); Portland Press Herald via Getty Images (Instapot / chopping board); Boogich via Getty Images (cooking)

On top of your pressure cooker, there is a small opening or hole that allows steam to release. A standard weight valve acts as a cover to this opening and uses a weight to keep it sealed until the pressure (psi) reaches a certain point. Usually, a weighted valve raises at about 15 psi.

While you’re cooking in the pressure cooker, the weight valve should begin to rock back and forth. This is normal, and it should continue rocking continuously throughout cooking. The only time you should be concerned is if the weight valve stops rocking, as this would be an indicator of a lack of steam or a blockage in the steam release opening. Remove the valve and clean the release opening before using the pressure cooker again.

Modified weight valves are immensely similar to weighted valves. The main difference is that a modified weight valve doesn’t create a rocking motion. It rather lets out short bursts of steam when necessary. These valves are typically found in pricier pressure cookers because they’re more advanced, but they create the same effect as the weighted valve system. Some people prefer a modified weight valve simply because of the constant movement of a weight valve can get annoying.

Pressure cooker whistles are another type of weight valve. They’re typically found in Indian Pressure Cookers, like Prestige or Hawkins cookers. This type of valve makes a whistling sound each time the weight valve opens, which is in intervals. Some Indian recipes use these intervals as a way to measure cooking time. For example, a recipe might say to, “let [the food] cook for 3 whistles.” This is a more interesting, and possibly more accurate, way to judge when your food has completed cooking.

Most pressure cooker brands use a different type of pressure regulator from each other; some work better than others. If you need a replacement valve for your pressure cooker, it’s important to pay attention to what exact type of valve fits on that brand.

Here are the pressure regulator valves for sale by brand. If you don’t see the brand of your pressure cooker, it’s possible that the weight valve in it isn’t removable.

If old tales of exploding pots have kept you from jumping on the pressure cooker bandwagon, it’s time to reconsider. These days, the best pressure cookers are not only versatile and easy to use, but they’re brimming with safety features — and they’re capable of making great meals faster and easier than ever.

Perfect for busy families or feeding guests without having to spend the whole night in the kitchen, pressure cookers are great for whipping up stews, soups and tough meat cuts as well as whole chickens, rice, beans and more. To determine which popular and highly rated models are best, we put 15 electric and stovetop cookers to the test, using each to make a no-stir risotto, unsoaked beans and a simple beef stew. Here’s what we found.

This app-enabled version of the popular Instant Pot may cost a bit more than the brand’s other models, but it gave us the best results, has the simplest, easiest-to-use interface and even allows you to release steam via app.

The most popular Instant Pot doesn’t have the convenience features of its Pro siblings, but it impressed us with its simplicity, ease of maintenance and — most importantly — good results at a low price.

The creamiest risotto in five minutes? Perfectly cooked beans and oh-so-tender stew meat? Precision cooking, hands-free steam release and a sleek, intuitive display make this pressure cooker worth the price.

It cooks rice — and slow cooks. It can make yogurt — and cook sous vide. With 10 preset functions and app control, the Instant Pot Pro Plus promises to be the holy grail of small kitchen appliances, and delivers on a lot of its promise. First and foremost, though, it’s a great electric pressure cooker, with a simple interface, solid build and useful pressure-release functions that let us easily get great results on all of our test recipes.

The Pro Plus was tops when it came to results from our three recipe tests: unsoaked pinto beans, a mushroom and pea risotto and beef stew. The beans were cooked consistently throughout to a perfectly soft but not squishy texture, whereas other models we tested left some beans hard and some practically macerated. The risotto was creamy and fluffy after a mere five-minute cook time (we will never constantly stir this dish for an hour ever again). The stew was just a bit thinner than the broth we made in the Breville Fast Slow Pro, but the meat and veggies all came out tender without turning anything to mush, and just a few extra minutes on the sauté setting thickened it right up.

Even better, the Pro Plus made getting these results easy. Its touch control panel is so intuitive that we were up and running with just a glance at the user manual (and honestly would have been just fine without it). Unlike most other models tested, the digital panel features super-helpful status messages that ensure you always know what’s happening inside the pot: from preheating to cooking to keeping your food warm. You can select from 10 program modes (pressure cook, slow cook, rice, steamer, canning, yogurt, saute, sous vide, a self-stirring feature called NutriBoost and keep warm) or customize your own, with the option to choose from low, high or maximum pressure as well as preset low, high or custom temperatures. A dial allows you to adjust the time or temperature quickly and a delay start option lets you start cooking at a designated time and doubles as a kitchen timer. The touch screen also gets bonuses for being easier to clean than a button-heavy control panel.

Beyond the touch screen, the ability to control the Pro Plus with an app (which gives you access to more than 1,000 recipes) was genuinely useful. Not only does the Pro Plus give you stovetop-like control over pressure release, with quick, pulse or natural release options, but you can control the release from across the kitchen if you’re at all skittish about jets of hot steam.

The Pro Plus is built using three-ply stainless steel with silicone handles (making it easy to move the cooker to the stovetop or sink or to pour its contents into a bowl or container), and the 6-quart inner pot can be on the stovetop or in the oven for added convenience. An anti-spin feature keeps the pot from rattling around during the cooking process. It comes with a stainless steel steaming rack and extra sealing ring and the cooking pot, rack and lid are all dishwasher-safe. It’s also nice and compact at 13.2-inches long by 13-inches wide by 12.7-inches high and weighs about 20 pounds, so it doesn’t take up too much cabinet or counter space and isn’t a huge chore to lug around.

The Pro Plus only comes in 6-quart size, where some other Instant Pot models are also available in 3- and 8-quart options, which may be a detractor for those feeding large groups or households. It also is not compatible with the brand’s air fryer lids that some may find useful. The one-year limited warranty could be more generous and at $169.95, it’s certainly pricier than the already very capable Instant Pot Duo (see review below). But we think the Pro Plus’s app controls, simple interface, progress status bars and excellent cooking results give it the edge over the other Instant Pot models and make it the best choice overall among the electric pressure cookers we tested.

Instant Pot’s best-selling model comes with seven built-in functions (pressure cook, slow cook, rice cooker, yogurt maker, steamer, saute pan and food warmer), and also features 13 customizable programs. The digital and push-button display is large and easy to read and we appreciated that the lid can be detached for easier cleanup. The stainless steel inner pot can be tossed in the dishwasher and it’s simple to switch between low and high pressure, while a keep warm option and included steam rack offer added convenience.

During our recipe tests, we found the beans were cooked well overall, but did find some inconsistencies, with some softer than others. The risotto needed a bit more time at the end on the saute function to get it to the right creamy consistency and the stew veggies were a bit too tender, but still resulted in a tasty dish.

The Pro Plus upgrade performed better on all three recipes, and has the added benefit of a more streamlined interface, auto steam release and progress indicator. But if you’re just testing out the pressure cooker waters, this is a great option for wading in.

With  sleek design and solid performance typical of Breville’s products, we gave the brushed stainless steel Fast Slow Pro high marks for performance and features, which should satisfy advanced pressure cooker aficionados and hands-on cooks.  The Breville gives you finer control over pressure (you can adjust in tiny 0.5 psi increments) than the other models we tested. Dual sensors at both the top and bottom of the machine offer even more control when it comes to pressure and temperature, and an auto warm function kicks into gear when it’s done cooking.

And we loved how simple the cooker was to operate. The bright and easy-to-read LCD display and dials allow you to quickly choose from 11 pressure cook settings (vegetables, rice, risotto, soup, stock, beans, poultry, meat, bone-in meat, chili and stew and dessert), from low to high, and you can customize settings as well. We appreciated that the display changes colors denoting whether it’s in pressurize, cook or steam release mode. And the auto altitude adjuster is great for those cooking at higher elevations, since a longer cook time is needed as atmospheric pressure drops the higher you get above sea level.

While it doesn’t offer remote steam release like the Instant Pot Pro Plus, an auto steam release button allows you to depressurize hands-free by setting quick, pulse or natural release for your recipe in advance. The lid is hinged, removable and (hooray!) dishwasher-safe and the silicone seal was easy to remove and put back in place. It comes with a ceramic-coated inner pot, stainless steamer basket and rack and a hard-bound recipe book.

If you intend to use your electric pressure cooker often, love having the ability to really fine-tune your pressure levels, appreciate the convenience of hands-free steam release and aren’t too worried about a hefty price tag, we think the Breville Fast Slow Pro is a kitchen tool you’ll look forward to putting to work again and again.

If you prefer a simple, straightforward stovetop pressure cooker, the Kuhn Rikon Duromatic looks lovely on the stovetop and does an impressive job cooking food. We tested the 8.5-quart option (Kuhn Rikon offers the Duromatic in a wide range of sizes