instant pot safety valve in stock

The pressure regulator/steam release valve fits onto the vent pipe located on the primary cover handle. It indicates when 15 pounds pressure is reached and controls pressure inside the unit. A steady flow of steam escaping from the pressure regulator/steam release valve and the sound of the steam venting indicates that proper cooking pressure is being maintained.

Slow Cookers└ Small Kitchen Appliances└ Kitchen, Dining & Bar└ Home & GardenAll CategoriesAntiquesArtBabyBooks & MagazinesBusiness & IndustrialCameras & PhotoCell Phones & AccessoriesClothing, Shoes & AccessoriesCoins & Paper MoneyCollectiblesComputers/Tablets & NetworkingConsumer ElectronicsCraftsDolls & BearsMovies & TVEntertainment MemorabiliaGift Cards & CouponsHealth & BeautyHome & GardenJewelry & WatchesMusicMusical Instruments & GearPet SuppliesPottery & GlassReal EstateSpecialty ServicesSporting GoodsSports Mem, Cards & Fan ShopStampsTickets & ExperiencesToys & HobbiesTravelVideo Games & ConsolesEverything Else

RMP6TKTW–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RMP6TM0T–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RF2F4JD0E–A steel pressure cooker is cooling on a fabric trivet on wooden table. The pressure valve is released and steam is coming out as the system gets depre

RMT94YD7–Papin holding a diagram of a steam engine, lithograph, 1689. Denis Papin (August 22, 1647 - 1712) was a French physicist, mathematician and inventor. He worked with Robert Boyle from 1676-79, publishing an account of his work in Continuation of New Experiments (1680). During this period, Papin invented the steam digester, a type of pressure cooker with a safety valve.

RMT965J2–Color enhanced lithograph of Papin holding a diagram of a steam engine, 1689. Denis Papin (August 22, 1647 - 1712) was a French physicist, mathematician and inventor. He worked with Robert Boyle from 1676-79, publishing an account of his work in Continuation of New Experiments (1680). During this period, Papin invented the steam digester, a type of pressure cooker with a safety valve.

RMMR3X05–Illustration depicting Papin"s steam engine (1707) for pumping water from mines. It was the first engine to use the safety valve he had invented twenty-seven years earlier for his "digester". (1647-1713) a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the pressure cooker and of the steam engine. Dated 19th century

RMG5CGM2–A general view of the Upper Clarendon Road in Victoria Crescent, St Helier Jersey near to where, the Royal Court in St Helier heard, Damian Rzeszowski, killed six people, including his wife and two young children, in a brutal knife attack acted like a "pressure cooker with no escape valve" as his marriage collapsed.

RMP6TM5C–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RMMR3WYE–Illustration depicting Papin"s steam engine (1707) for pumping water from mines. It was the first engine to use the safety valve he had invented twenty-seven years earlier for his "digester". (1647-1713) a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the pressure cooker and of the steam engine. Dated 19th century

RM2HYYX3D–United States. 08th Feb, 2022. A person"s hand adjusts the pressure valve on an Instant Pot pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Sftm. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RMP6TKXM–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RM2HTMTBX–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

RM2HYYX6M–Lafayette, United States. 08th Feb, 2022. Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RMP6TM37–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RM2HTMTB5–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

RM2J333FR–Lafayette, United States. 08th Feb, 2022. Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RM2HTMTB7–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

Quick pressure release or natural pressure release?It’s one of the most common questions I get. Electric pressure cookers and multi-cookers like the Instant Pot, Ninja Foodi, and Crockpot Express have the ability to release pressure two ways. Instant Pot Natural Release is a frequent search term. Let me explain the difference!

Those are often the first questions new pressure cooker users ask. So I thought it would be a perfect time for a post explaining it for all those who have an electric pressure cooker or multi-cooker like the Instant Pot waiting for them under the tree.

When the cook time ends, your pressure cooker will beep. At this point, the recipe will direct you to release the pressure in the cooking pot. You can release the pressure two ways: a quick pressure release or a natural pressure release.

A quick pressure release is when you turn the pressure release switch to the Venting position and let the steam to release quickly when the cook time ends. This will result in a strong jet of steam coming from the pressure release valve. This is normal.If drops of liquid or foam start to emerge from the pressure release valve, simply switch the valve back to the Sealed position and use an Intermittent Pressure Release (more on that below).

Other pressure cookers may have different labels, but it’s the same basic principle. Turn the valve to allow the steam to escape / pressure to release.

When the pressure is fully released, the float valve will drop and the lid will unlock to open. For safety reasons, the pressure cooker will not open until the pressure is released and the float valve has dropped.

A natural pressure release is when you leave the pressure release switch in the Sealed position when the cook time ends. This lets the pressure release slowly, without you doing anything. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

A natural pressure release is a bit anticlimactic in comparison to a quick pressure release. There is no jet of steam when the natural pressure release starts. There’s also no clear way to tell when the pressure is fully released, and no beep or signal when the lid unlocks. Sometimes you can hear the float valve drop if you’re close by.

Using a natural pressure release allows the cooking to stop gradually. You don’t want to open the valve quickly when the ingredients inside could be foaming. You’ll get foam shooting out through the valve, so use a natural pressure release when making steel cut oats, a large pot of soup or pasta.

With this method, you open and close the pressure release valve in short intervals. This allows the pressure to escape more quickly than a natural pressure release and also prevents foam from coming out of the pressure release valve.

With some foods, one or two closed intervals is all I need before I can leave the valve in the Venting position; with other foods, if the foaming is particularly bad, I will close the valve and wait a minute or two, then slide the valve to Venting again and continue opening and closing the valve as needed.

There is some debate about whether or not the pressure releases more slowly if it’s on the Keep Warm Setting. The Instant Pot Company’s official position is that it does not release more slowly on the Keep Warm Setting because the Keep Warm heat does not turn on until the pressure has been released.

The big sell here is pressure cooking is up to 70 percent faster than other ways of cooking. Pressure cookers reach higher temperatures because their lids lock into place without steam escaping, which creates a pressurized environment inside the pot. In this environment, the cooker reaches 250°F (as opposed to boiling water, which is only 212°F).

With pressure cooking on a stove, you have to keep a close eye on the cooker because you regulate the heat source. But with an electric Instant Pot, the cooker regulates its own heat via sensors. That’s the other win. Program the Instant Pot and once it’s going, you’re free to go for a walk, vacuum the living room—you get the idea.

Instant Pots can do other things besides pressure cook, too. With the lid off, you can sauté ingredients before pressure cooking. You can also use it as a slow cooker or for making yogurt. We’re not going to worry about doing those things here, though. This guide is all about pressure cooking.

Instant Pots are safer than stovetop pressure cooking. Everyone has heard stories about old-time pressure cookers exploding. Your Instant Pot won’t do that because the temperature and pressure inside the pot is carefully monitored and regulated through its programming.

If a pot roast cooks for 30 minutes at pressure, the total time from start to finish might be more like 45 minutes or more. An Instant Pot’s heating element has less juice than the burners on your range, so it takes longer to heat food enough to get to pressure.

BUT! The ease of use frees you up to do other things. With most recipes, Instant Pots truly are “set it and forget it.”Let’s say you’re making a stir-fry, and you’d like brown rice to go with it. Before you start prepping the stir-fry, put the rice and water in the Instant Pot, program it to cook for 22 minutes at pressure, then go about your business.

On the back of the cooker, you’ll see a spot where the drip catcher goes. Slide it right in. It’s made to remove easily, so you can empty it. Without the catcher, you’d wind up with small puddles on your counter. (Note: Not all models have this drip catcher.)

Slide the rubbery gasket ring under the lid; there"s a bracket where it will snap into place. The gasket helps seal the pot, allowing it to come to pressure.

On the underside of the lid is also a small metal cage. It helps keep the valve from getting clogged with bits of food. It’s removable so you can clean it out if necessary, but you probably won"t need to do this very often.

On the lid, there’s a little black knob sticking up. This is the steam release valve. It comes on and off for cleaning purposes, but you’ll have it on your cooker 99.9 percent of the time. This is what you use to release the pressure. This knob feels a little loose, but don"t worry; that"s correct how it"s supposed to be.

I know, there are so many. Good news! You can ignore most of them. I use my Instant Pot nearly every day, and I’ve never touched the Rice, Porridge, or Soup buttons. I do, however, make rice, porridge and soup in my IP all the time, just by programming it manually—which you need to know in any case.

The first time you use your Instant Pot, make water—not food. This way, you can familiarize yourself with simply operating it—no anxiety over ruining dinner. I’ve been pressure cooking for over a decade, and I still do the water test every time I try out a new cooker.

Make sure it’s snug; 99 percent of the time, if your Instant Pot isn’t coming to pressure, it’s a simple issue of the gasket not sitting in the ring quite right.

It should be in the “Sealing” position. A lot of models are set to seal automatically, but if the valve is in “Venting” position, the cooker won’t come to pressure.

A watched pot never boils, right? It will seem like it takes forever for your cooker to come to pressure. When I timed mine with its 3 cups of water, it took 10 minutes to get there. This in-between time passes a lot faster if you are doing other things, like prepping other foods or washing dishes.

Eventually you’ll hear the cooker hissing, interspersed with some clicking. Don’t freak—this is normal. Like a pet dog, your Instant Pot sometimes makes snorting or wheezing noises for short periods.

Once the time is up, the cooker will beep and the readout will switch to “LO:00.” This means that the Instant Pot has switched to its “Keep Warm” setting, which it does automatically at the end of the cook time. This is useful if you"re not right there when the cook time ends and you want your food to stay warm for dinner. On “Keep Warm,” the timer counts up.

Natural release: That means you do nothing but wait. The more food in the Instant Pot, the longer it takes for the pressure to come down—as long as 30 minutes if you have, say, a big batch of chili. In a lot of recipes, this time is actually part of the cooking time, and the recipe will specify “natural release” in the instructions. Think of it as carryover cooking. You’ll use natural release with dried beans, a lot of soups and stews, most meats, steamed desserts, and long-cooking vegetables.

Quick release: With this method, you use the quick release valve (the knob on the top of the lid) and steam shoots up out of it. Once again, the more food in your Instant Pot, the longer it takes for the steam to release. You’ll use quick release for quick-cooking foods like tender vegetables and seafoods.

Steam is hotter than boiling water, and it can burn you badly. Keep your hands and face clear of the steam release valve when you do a quick release. Current Instant Pot models have a button that triggers the valve for you, keeping your hands at a safe distance from the valve.

If you have your Instant Pot near cabinets, be mindful when you do a quick release—it can get a lot of condensation on your cabinets, which can damage them over time. To keep the steam at bay somewhat, you can tent the valve with a kitchen towel during a quick release. Foods like oatmeal, beans, and porridges can sputter goop through the steam valve—the towel trick is handy for those times, too.

Here’s the scope of what’s possible in your Instant Pot.Eventually you’ll hone in on what makes sense for you. You’re the boss of this thing, so have fun!

Duo:The classic basic Instant Pot. You really can"t go wrong with a Duo. I"ve been using my Duo for nearly 8 years, and it"s still my go-to. There"s an air fryer lid available separately.

Pro Plus: Author and longtime Simply Recipes contributor Coco Morante is fond of this model. "If you’re looking to purchase a higher-end model with more bells and whistles, the 6-quart Pro Plus is my favorite. The inner pot has a flat bottom and handles, improvements from earlier models. The lid automatically seals when you put it on, and the pressure release function is automated. As far as the tech side of things goes, it has every extra feature you could possibly want or use. In addition to the typical basic Instant Pot cooking programs, this pot will do sous vide, canning, and even has a "Nutriboost" function for extracting the maximum amount of flavor out of bone broths. And beyond all of that, it connects to the Instant Brands app via wi-fi, so you can operate it from your mobile phone when you follow along with the app’s recipes."

Max: This has a touch screen, a sous-vide function, and offers an altitude adjustment option. Instant Pot expert and Simply Recipes contributor Laurel Randolph is a fan. "The Max has completely automated pressure release. It offers quick release, no release, as well as a controlled released, which spits out bits of steam every few seconds, slowly bringing down the pressure. In addition to high and low pressure, it also has a Max setting, which brings it up to the same level of pressure as a stovetop pressure cooker. This is handy for shrinking especially long cook times."

Got an Instant Pot and feeling overwhelmed? Not sure where to start? Sharing a simple guide that shares step by step help for how to use your Instant Pot.

Got an Instant Pot and feeling overwhelmed? Not sure where to start? Sharing a simple guide that shares step by step help for how to use your Instant Pot. We also teach you how to use each instant pot function and share common instant pot cooking times!

Don’t let all the buttons intimidate you or lack of helpful information in the instruction booklet intimidate you! You can use your Instant Pot without fear if you read my helpful tips below! We can have you cooking dinner tonight and you will quickly be on your way to becoming an Instant Pot pro in no time!

It took me a while after I bought my Instant Pot to actually use it because I felt intimidated by it. I was also admittedly a little bit nervous about using the Pressure Cooking setting because of the memories I had of my Mother’s Pressure Cooker whistling away in all of its foreboding scariness!

But after much research and finally gathering the courage to use it, I tried the Instant Pot, and it has quickly become one of my favorite cooking appliances. I use it all of the time now and no longer pull out my Slow Cooker or my Rice Cooker because it is just too easy and convenient to use! And I LOVE having only ONE kitchen appliance on my counter-top!

The Instant Pot has a lot of functionality for one appliance, and at a decent price point. (I got mine here). Most of all, I love the convenience and speed of it. I can set it and walk away and not have to think about what’s for dinner in the mad rush of the after school chaos OR I can forget about dinner until 4:30 pm and have something on the table in minutes (which lately has been more my style). It also saves you time by cooking foods quickly that usually have a longer cooking time like beans.

The Instant Pot comes with some tools some of which I use and some that I don’t. The electrical cord is pretty obvious a needed part so be sure to pull that out and plug it into the pot. Some come with a measuring cup that you may or may not want to use. I personally don’t use mine as I prefer my own measuring cups. I also don’t really use the utensils that come with it either.

Now here’s a handy accessory! The steam rack. Use this to hold vegetables, pans (for when you make things like meatloaf or cheesecake), or anything that you don’t want sitting in the cooking liquid.If your model doesn’t come with a steam rack, you may consider getting one. They’re really handy. You might also want to pick up a steaming basket. Small vegetables and other foods tend to fall through the steam rack. To solve this problem, you can put the steam rack in the Instant Pot and put the steamer basket on top of it. Works great for steaming your veggies quickly!

This little cup hooks on to the side of the Instant Pot. It’s supposed to keep condensation from hitting your counter during cooking and cooling. Don’t toss this…you will want to use this. Slide it onto the side of the pot and it should click into place. You can remove this and clean with warm, soapy water as necessary.

1. Sealing:When cooking food under pressure, close the lid and line up valve with the “wavy” lines. This position seals the pot. It allows pressure to build as the food inside heats and produces steam. The valve won’t lock into place when set to sealing. For safety reasons, it will always wiggle a little.

To set the valve to the sealing position, turn it clockwise as far as it will go. (This is for DUO machines. LUX machines have a different sealing position.)

-Quick release.You will use the quick release for items that have a quick cook time and that you want to stop cooking immediately. To do a quick release, you will have to push the valve yourself. The quick release method is engaged when you turn the valve on top of the pot from the “sealing” setting to the “venting” setting. This turn can be a little nerve wracking the first time, but if done right isn’t scary after your first attempt…I promise!

To release the pressure, I like to use a long handled object like a wooden spoon and keep my arm and objects away from the vent. Push the valve to the venting position and the steam should release quickly from the pot. You can safely open the pot when the pressure valve has dropped to the lowest position and the venting has stopped.

-Natural release.If you do NOT do a quick release by pushing the valve to the venting position, the Instant Pot will naturally begin to release the steam on it’s own immediately after the programmed cooking time is over. This allows the pressure to naturally dissipate on its own. It will start counting to let you know how many minutes it has been releasing the pressure. Usually this takes about 10-20 minutes depending on what and how long you have been cooking something.

*It is always a good idea to just push the valve to vent just to be sure all the pressure is released before opening the Instant Pot. DO NOT EVER force the lid open as this is very dangerous!

Depending on whether you have a version one DUO or a version two, the shield will either look like a small oval cage covering both the float and pressure release valve or a small round piece just covering the pressure release valve (pictured below).

The anti-block shield prevents small foods and foam generated during cooking from clogging the pressure release valve and causing an unsafe amount of pressure to build. It’s an important piece. Don’t run your Instant Pot without it in place.

The cover can be removed for cleaning with warm soapy water. Make sure the cover is in place before using. This prevents food from getting in the valve which can cause problems and create safety issues later.

The white silicone ring is an integral part of the Instant Pot. Without it, pressure can’t build. During heating, the sealing ring expands to create a seal that allows pressure to safely build inside the machine. If the sealing ring isn’t inserted correctly or is worn or out of shape, steam can leak from the lid and the Instant Pot won’t seal.

When using the Instant Pot for pressure cooking, NEVER fill the pot more than 1/2 full. If a pressure cooker contains too much liquid, the hot liquid can spray out of the pressure release valve, causing severe burns. As long as you respect the maximum fill on a pressure cooker, you’ll be fine.

*The Max Fill Lines on the Instant Pot Cooking Insert are very confusing and you should NEVER fill it to the maximum levels when pressure cooking. Food will expand when it is under that intense pressure/heat and this is where you can run into safety problems.

Each button designates a type of cooking. The buttons have preset cook times to make things easier for you and to take the guess work out of the cooking times for different items. The setting on the buttons also help you to know if the pot will be locked to capture steam in a pressure cooking setting, or if you will be using the Instant Pot like a regular cooking pot or a slow cooker which cooks without pressure.

Cooks on low pressure and is the only fully automatic program. It’s for cooking white rices and will adjust the cooking time depending on the amount of water and rice in the cooking pot.

High pressure 10 minute cook time. Adjusted to more – 15 minute cook time; adjusted to less – 3 minute cook time. Use this function with a rack or steamer basket because it heats at full power continuously while it’s coming to pressure and you don’t want food in direct contact with the bottom of the pressure cooking pot. Once it reaches pressure, the steam button regulates pressure by cycling on and off similar to the other pressure buttons.

Use the Sauté button to sauté in the pressure cooking pot with the lid off. You can also press Sauté and the Adjust button once (more) for browning. Press Sauté and the Adjust button twice (less) to simmer.

This question depends on a lot of different factors. Is the item frozen? How many ounces is the meat or poultry? So the guidelines are just best guess suggestions. As you cook with your Instant Pot you can make adjustments based on your personal preferences. I have created a FREE Printable Instant Pot Cooking Times Cheat Sheet for your convenience.

At around 10 seconds, the Instant Pot pressure cooker will be in a pre-heating cycle. Within minutes, the steam will come out of the valve until the float valve pops up and seals the cooker. When this valve is up it will be flush with the lid.

You can either release the pressure immediately by doing a quick release (as we mentioned above) or let the Instant Pot complete a natural release on it’s own. Give it about 10 minutes and then push the vent valve before opening the lid to ensure there is no more pressure in the pot.

Phew! That was a lot of information! But you should now be ready to cook your first recipe. Be sure to come back here where I will be sharing my first of many Instant Pot Recipes for you to try (listed below)! I will update this as I add them to our recipe box!

Want to get all this information and more in an easy printable Instant Pot Guide? It also includes a printable Instant Pot Cooking Times Guide. Perfect for easy reference when working with your Instant Pot.

My solution in recent years has been to use a pressure cooker—whether an old-fashioned stovetop version, like the Kuhn Rikon we recommend, or an electric pressure/multi-cooker, like an Instant Pot—to make homemade stock quickly.

Pressure cookers tend to have a lower volume than most stockpots (especially when you factor in the cooker"s max-fill line, which indicates the maximum amount of liquid you can add), but even with this limitation, it"s still the most efficient way to always have the very best stock available.

You have lots of options for the chicken; breast meat gives the best flavor, but is also the most expensive to use, and therefore not something we typically recommend. Wings, backs, and raw or cooked bones with meat and cartilage attached are all good. If I can, I always try to grab some chicken feet to throw into the pot as well, since they are by far the most collagen-rich of all the parts of a chicken, leading to stock with exceptionally high gelatin content and the very best body.

One thing to keep in mind is, if you do use the cooker"s rapid steam-release valve, you will kick off a vigorous boil in the cooker. That"s not a deal-breaker unless the stock"s clarity is a priority for you. If you want to maintain clarity, let it depressurize on its own, or, if you have a stovetop pressure cooker, run it under cold water in the sink until the pressure drops.