instant pot safety valve factory

Pressure cooking is a wonderful way to prepare food that cooks thoroughly and quickly at a high temperature. Some are worried about the dangers of using a pressure cooker, so it is helpful to find out how to check your pressure cooker safety valve for safe operation.

For those worried that a pressure cooker might explode, the safety valve is the design feature that prevents this from happening. If the cooker has a safety valve, you can see it installed on the cooker’s lid.

A pressure cooker is designed to trap the steam inside to increase the pressure. However, too much pressure is not safe. The valve must release pressure if it gets too high.

There is a weight inside many of the safety valves that is lifted by the internal steam pressure when it reaches a certain amount. When the pressure lifts the weight inside the valve, this allows some steam to escape.

If you see steam escaping from the safely valve do not worry. The steam escaping from the safety valve is its normal function, which means the valve is working properly.

If the internal pressure within the cooker gets high enough, this lifts a weight in the safety valve that allows steam to escape. The escaping vapor lowers the pressure. You can hear the steam escaping, making a whistling sound, or rattling the valve.

The inventor of the device, Denis Papin, called it a “steam digester” or “bone digester.” His invention was the precursor to both pressure cookers and the steam engine. Surprisingly, the early designs did not have any safety features, and this caused some of the first ones to explode while being used.

The legacy of those early pressure-cooking devices may be why some still fear this problem even today. Papin, to his credit, came up with a design improvement that is what we call a safety valve to avoid the dangers of these explosions.

The first-generation cookers had a safety valve that worked with a weight. When the internal pressure rises high enough to lift the weight, some steam escapes, and the valve makes a distinctive rattling sound.

Second-generation cookers use a spring-loaded valve that makes less noise and is adjustable for pressure sensitivity by using a dial, which is on the cooker.

Third-generation models are the most recent versions. They use an electric heating source that is regulated by the internal pressure. These devices do not need a safety valve because the heat source automatically shuts off before the pressure gets too high.

For the styles of cookers with a safety valve, it may not be obvious when the valve is not working if it is blocked. You may notice the lack of steam while the cooker is heated. The valve could rarely be blocked, but if not cleaned properly, it is possible.

Alternatively, the valve may be broken, missing, or the pot may not seal properly. These problems might allow too much steam to escape. This leakage may cause the cooker not to heat up properly and not allow the internal pressure to build up to the proper level.

One tip in the video is not to open the cooker after finishing cooking and take the lid to run it under cold water. This sudden temperature change can make the safety valve work less well and may cause the need to change the valve more frequently.

If you use a cooker that needs a valve to work properly and the valve is broken or missing, you can replace it with a new valve. Be sure to get the manufacturer’s specifications to ensure you use the correct replacement part.

The video narrator shows how she cleans her float valve for her instant pot that she uses as a cooker. If you use too little liquid or too much, the cooker may not pressurize.

For the type with screws, hold the valve from the bottom of the lid with the pliers and use the screwdriver to remove the screws from the top to remove the broken part. Replace it with the new one and tighten the screws that hold it in place by holding it with the pliers from the bottom of the lid again and tightening the screws from the top.

For the type with a nut, use the wrench to loosen it for removal and perhaps a socket when you put on the new valve to tighten it with enough torque to hold it securely in the proper position.

Modern pressure cookers that are in good repair are quite safe. The one caution to remember is not to overfill the cooker so that the food might block the safety valve. This overfilling with food would be very difficult to do and not something to worry about for normal use.

Now you know everything you need to know about a pressure cooker safety valve. You know what they do, how they work, and how to replace one if it needs repair. Enjoy your pressure-cooking recipes without worrying about the safety valve.

If having a safety valve on your cooker still bothers you, consider buying an electric cooker without a valve that instead has a built-in safety feature that automatically shuts off power if the pressure gets too high.

Following this advice is a problem because the steam release vent is one of the pressure cooker’s main safety systems and any obstruction could cause this system to fail, or to trigger one of the other last-resort safety systems (which are generally pretty messy and could permanently damage electric pressure cookers).

In fact, most pressure cooker instruction manuals instruct the cook not to cover  the lid or obstruct the vent or steam release valves of their pressure cooker.

If the range hood is not accessible, operate or carefully move the pressure cooker next to an open window or ventilated area before releasing pressure. If moving the pressure cooker, ensure the pressure valve is pointing away from you and that the floor is free of trip hazards (children, pets, rugs). If the pressure cooker is electric, disconnect or hold the power cord so you don’t trip over it.If your cooker’s instruction manual advises you not to move the cooker while it has contents under pressure, don’t do it.

foamy food with wrong pressure release – Foods that are known to foam and bubble, such as beans, rice, most grains and fruits should only have the pressure cooker opened using Natural Pressure Release.  This keeps the foam from bubbling up and shooting out through the pressure valve.

If you must get the cooker open right away, and there is stuff spraying out of the valve, open the pressure valve in small bursts 5 to 10 seconds apart – this will give the foam time to subside between bursts.  Then, clean the pressure cooker lid,  gasket, and every part of valve very well so there is no food residue interfering with the valve at the next use.

In 1918, Spain granted a patent for the pressure cooker to José Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally "express cooking pot", under patent number 71143 in the Boletín Oficial de la Propiedad Industrial.360 recipes for cooking with a pressure cooker.

Today, most pressure cookers are variations on the first-generation cookers, with the addition of new safety features such as a mechanism that prevents the cooker from being opened until it is entirely depressurized.

These include an electric heat source that is automatically regulated to maintain the operating temperature and pressure. They also include a spring-loaded valve (as described above) and are typically non venting during cooking.

Some pressure cookers are multifunctional (multicookers): pressure cooker, saute/browning, slow cooker, rice cooker, egg cooker, yogurt maker, steamer, sous vide, canner, and stockpot warmer that can also be used to keep cooked food warm.Ninja Foodi pressure cooker, which was the first pressure cooker that could also air fry, several other pressure cooker manufacturers, including Instant Pot, have come out with their own pressure cookers that can air fry, which are now known as pressure air fryers. Pressure air fryers have two separate lids, one for pressure cooking, and one for air frying.

In a sealed pressure cooker the volume and amount of steam is fixed, so the temperature can be controlled either directly or by setting the pressure (such as with a pressure release valve).

Having crossed the Peuquenes [Piuquenes], we descended into a mountainous country, intermediate between the two main ranges, and then took up our quarters for the night. We were now in the republic of Mendoza. The elevation was probably not under 11,000 feet (3,400 m) [...]. At the place where we slept water necessarily boiled, from the diminished pressure of the atmosphere, at a lower temperature than it does in a less lofty country; the case being the converse of that of a Papin"s digester. Hence the potatoes, after remaining for some hours in the boiling water, were nearly as hard as ever. The pot was left on the fire all night, and next morning it was boiled again, but yet the potatoes were not cooked.

Pressure cookers employ one or more regulators to control the pressure/temperature. All types have a calibrated pressure relief valve, as well as one or more emergency valves.

With the simplest types, once the desired pressure is reached, the valve opens, and steam escapes cooling the vessel and limiting the temperature. More advanced stovetop models have pressure indicators that permit the user to adjust the heat to prevent the steam from escaping. Third generation types automatically measure the state of the vessel and control the power so as to not release steam in operation.

Pressure cookers are available in different capacities for cooking larger or smaller amounts, with 6 litres" capacity being common. The maximum capacity of food is less than the advertised capacity because pressure cookers can only be filled up to 2/3 full, depending on ingredients and liquid (see Safety features section).

Because of the forces that pressure cookers must withstand, they are usually heavier than conventional pots of similar size. The increased weight of conventional pressure cookers makes them unsuitable for applications in which saving weight is a priority, such as camping. Nonetheless, small, lightweight pressure cookers are available for mountain climbers

A gasket or sealing ring, made from either rubber or silicone, forms a gas-tight seal that does not allow air or steam to escape between the lid and pan. Normally, the only way steam can escape is through a regulator on the lid while the cooker is pressurized. If the regulator becomes blocked, a safety valve provides a backup escape route for steam.

The twist-on design has slots on the lid engaging with flanges on the body, similar to a lid on a glass jar, that works by placing the lid on the pot and twisting it about 30° to lock it in place. A common modern design, it has easily implemented locking features that prevent the removal of the lid while under pressure.

The internally fitted lid design employs an oval lid that is placed inside and presses outward; the user inserts the lid at an angle, then turns the lid to align it with the pot opening on top because the lid is larger than the opening. A spring arrangement holds the lid in place until the pressure forms and holds the lid tightly against the body, preventing removal until the pressure is released.

Early pressure cookers equipped with only a primary safety valve risked explosion from food blocking the release valve. On modern pressure cookers, food residues blocking the steam vent or the liquid boiling dry will trigger additional safety devices. Modern pressure cookers sold from reputable manufacturers have sufficient safety features to prevent the pressure cooker itself from exploding. When excess pressure is released by a safety mechanism, debris of food being cooked may also be ejected with the steam, which is loud and forceful. This can be avoided if the pressure cooker is regularly cleaned and maintained in accordance with the manufacturer"s instructions and never overfilled with food and/or liquid.

Modern pressure cookers typically have two or three redundant safety valves and additional safety features, such as an interlock lid that prevents the user from opening the lid when the internal pressure exceeds atmospheric pressure, preventing accidents from a sudden release of hot liquid, steam and food. If safety mechanisms are not correctly in place, the cooker will not pressurize the contents. Pressure cookers should be operated only after reading the instruction manual, to ensure correct usage. Pressure cooker failure is dangerous: a large quantity of scalding steam and water will be forcefully ejected and if the lid separates it may be propelled with considerable force. Some cookers with an internally fitted lid may be particularly dangerous upon failure as the lid fits tighter with increasing pressure, preventing the lid from deforming and venting around the edges. Due to these dangers pressure cookers are generally over-engineered in a safety regard and some countries even have regulations to prevent the sale of non-compliant cookers.

For first generation pressure cookers with a weighted valve or "jiggler", the primary safety valve or regulator is usually a weighted stopper, commonly called "the rocker" or "vent weight". This weighted stopper is lifted by the steam pressure, allowing excess pressure to be released. There is a backup pressure release mechanism that releases pressure quickly if the primary pressure release mechanism fails (e.g., food jams the steam discharge path). One such method is a hole in the lid that is blocked by a low melting point alloy plug and another is a rubber grommet with a metal insert at the center. At a sufficiently high pressure, the grommet will distort and the insert will blow out of its mounting hole to release pressure. If the pressure continues to increase, the grommet itself will blow out to release pressure. These safety devices usually require replacement when activated by excess pressure. Newer pressure cookers may have a self-resettable spring device, fixed onto the lid, that releases excess pressure.

On second generation pressure cookers, a common safety feature is the gasket, which expands to release excess pressure downward between the lid and the pot. This release of excess pressure is forceful and sufficient to extinguish the flame of a gas stove.

The recommended maximum fill levels of food/liquid avoids blockage of the steam valve or developing excess pressure: two-thirds full with solid food, half full for liquids and foods that foam and froth (e.g., rice, pasta; adding a tablespoon of cooking oil minimizes foaming),pulses (e.g., lentils).

With pot in pot pressure cooking, some or all of the food is placed in an elevated pot on a trivet above water or another food item which generates the steam. This permits the cooking of multiple foods separately, and allows the use of minimal water mixed with the food in the pot which permits thick sauces which would otherwise scorch onto the bottom of the pan to be cooked.

With first generation designs, the pressure regulator weight begins levitating above its nozzle, allowing excess steam to escape. In second generation pressure cookers, either a relief valve subsequently opens, releasing steam to prevent the pressure from rising any further or a rod rises with markers to indicate the pressure level, without constantly venting steam. At this stage, the heat source is reduced to the lowest possible heat that still maintains pressure, as extra heat wastes energy and increases liquid loss. In third generation pressure cookers, the device will detect the vessel has reached the required cooking temperature/pressure and will maintain it for the programmed time, generally without further loss of steam.

The flavor of some foods, such as meat and onions, can be improved by gently cooking with a little pre-heated cooking oil, butter or other fat in the open pressure cooker over medium heat for stove-top models (unless the manufacturer advises against this) before pressure cooking, while avoiding overheating the empty pressure cooker not heating the empty cooker with the lid and gasket in place to avoid damage. Electric pressure cookers usually have a "saute" or "brown" option for frying ingredients. The pressure cooker needs to cool briefly before adding liquid; otherwise some of the liquid will evaporate instantly, possibly leaving insufficient liquid for the entire pressure cooking time; if deglazing the pan, more liquid may need to be added.

This method is sometimes called a quick release, not to be confused with the cold water release (mentioned below). It involves the quick release of vapor by gradually lifting (or removing) the valve, pushing a button, or turning a dial. It is most suitable to interrupt cooking to add food that cooks faster than what is already in the cooker. For example, since meat takes longer to cook than vegetables, it is necessary to add vegetables to stew later so that it will cook only for the last few minutes. Unlike the cold water release method, this release method does not cool down the pressure cooker. Releasing the steam with care avoids the risk of being scalded by the rapid release of hot steam. This release method is not suitable for foods that foam and froth while cooking; the hot contents might spray outwards due to the pressure released from the steam vent. Pressure cookers should be operated with caution when releasing vapour through the valve, especially while cooking foamy foods and liquids (lentils, beans, grains, milk, gravy, etc.)

The cold water release method involves using slow running cold tap water, over the edge of the pressure cooker lid, being careful to avoid the steam vent or any other valves or outlets, and never immersing the pressure cooker under water, otherwise steam can be ejected from under the lid, which could cause scalding injury to the user; also the pressure cooker lid can be permanently damaged by an internal vacuum if water gets sucked into the pressure cooker, since the incoming water blocks the inrush of air.

When pressure cooking at 1 bar/15 psi (gauge), approximate cooking times are one minute for shredded cabbage, seven minutes for boiled potatoes (if cut small, not diced) and three minutes for fresh green beans. If the pressure is released naturally after timing

Not only is this steam energy transmitted quickly to food, it is also transmitted rapidly to any micro-organisms that are present, easily killing even the deadliest types that are able to survive at the boiling point. Because of this enhanced germ killing ability, a pressure cooker can be used as an effective sanitizer for jam pots, glass baby bottles, or for water while camping.

Some foods are not recommended for pressure cooking. Foods such as noodles, pasta, cranberries, cereals and oatmeal can expand too much, froth and sputter, potentially blocking the steam vent and creating an unsafe condition.

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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.

One of the most common questions people in my Instant pot group ask is “Can an Instant Pot blow up?” or “Can an Instant Pot explode?“. I have seen so many people concerned about a potential Instant Pot explosion that they haven’t even taken their pressure cooker out of the box.

Will your Instant Pot Pressure cooker blow up? The truth is, while it is possible to have a pressure cooker explosion, it is highly unlikely. Unlike a traditional pressure cooker, electric pressure cookers and Instant Pots have a variety of advanced safety features to help reduce the risk of an Instant Pot explosion. Read on to learn more.

The answer is yes, an Instant Pot has the potential to explode. However, this is extremely unlikely and can be prevented by following safety precautions and using your pressure cooker properly.

To understand how an Instant Pot explosion might occur, it’s important to understand a bit about how they work. The primary component of all modern pressure cookers is the pressure regulator, which regulates the amount of steam and pressure that builds up inside the inner pot.

To keep you safe, pressure cookers made by Instant Brands are equipped with a variety of safety features. These include a thermal fuse, anti-block shield and lid locks to prevent accidental opening while under pressure.

If any of these safety features fail, it could potentially lead to an Instant Pot explosion. To avoid this scenario, always read your device’s user manual and follow directions carefully.

The reason you can rest assured your Instant Pot will not blow up is that it has at least 10 different safety features to help prevent any type of explosion.

This also prevents the lid from being blown off to release the pressure. If there is excess pressure building up, the pressure control will release some through the steam valve to keep the pressure at a safe level.

Your Instant pot has pressure regulator protection to ensure a safe cooking experience and guarantee excess pressure protection. The safety valve prevents Instant Pot accidents and ensures a safe level of pressure is maintained at all times.

Pressure cooker manufacturers have created an anti-blockage vent that prevents food and debris from blocking the vent. If it is blocked, it could trap steam and cause pressure to get too high. For this reason, your Instant Pot has this feature so that it can’t get blocked.

Lifting the lid while a pressure cook is pressurized can cause an explosion. To prevent this, your Instant Pot has a safety lid lock. It prevents you from accidentally opening the pressure cooker when it is still pressurized and gives your pressure cooker leaky lid protection.

It’s best to wait until the pressure has been released and all of the safety features have done their job before attempting to remove the lid from your Instant Pot.

Additionally, you have a high-temperature sensor that helps to avoid burning food (why you get the burn notice). If you get a burn notice, your Instant Pot is essentially preventing itself from blowing up.

If the internal temperature of your Instant Pot exceeds safety limits, there is a fuse cut-off that turns off the electrical current. The Instant Pot will shut off.

If you are still concerned your Instant Pot could potentially blow up, there are some things you can do to prevent an Instant Pot explosion. Here are some tips.

As I stated in the beginning, there is a slim possibility it could blow up. Although these things are very rare, here are a few reasons your Instant Pot will blow up:

As you can see, if you use your Instant Pot with caution and follow the safety tips in your manual, you have nothing to be afraid of. The possibility of your Instant Pot exploding is extremely small, and many safety features make it one of the safest kitchen appliances you can use.

When using the Instant Pot, it is important to remember to check your silicone seal regularly. This is because it helps keep steam and ingredients inside so that the pressure will build up correctly.

Yes, you can leave your Instant Pot unattended, but you should never leave it for an extended period. Keep in mind that if something goes wrong, your Instant Pot could blow up.

Yes, you can put water in your Instant Pot without food. This is how you perform the initial Instant Pot Water Test to check the Instant Pot is in good working order.

Yes, you can put metal in an instant pot as long as it is safe for pressure cooking. However, make sure that the metal pieces are small and don’t exceed the maximum fill line of your Instant Pot.

These are just a few of the important safety considerations you should keep in mind when using your Instant Pot. As long as you follow the instructions and use caution, your Instant Pot should be safe for use. Enjoy all the delicious meals you can make with your Instant Pot! ​​

Yes, the safety features are generally the same across all models of Instant Pot. However, you should always refer to your user manual for specific instructions on how to use and maintain your particular model.

Whether you have an Instant Pot lux, Instant Pot Ultra or an Instant Pot Duo model, all of these Instant Pots have been designed with safety guidelines and all the safety measures are in place to ensure all Instant brands models are safe for use.

It is important to not overfill your Instant Pot. The maximum fill line should never be exceeded, as this could cause an overflow and increase the risk of a pressure cooker exploding. If you are cooking rice or other grains, make sure that the amount does not exceed halfway.

Instant Pots exploding is extremely rare, and as long as you use your Instant Pot with caution and follow the safety tips in your manual, you have nothing to be concerned about. Also, make sure that all components of the Instant Pot are in good condition.

No, pressure cookers are not dangerous when used properly. When you use your pressure cooker with caution and follow the safety tips in your manual, it is a safe kitchen appliance to use.

Using an Instant Pot can be a great way to cook delicious meals quickly and safely! Just remember to take all necessary precautions when using this wonderful kitchen appliance.

Wondering how to use your new Instant Pot? In this Instant Pot Guide, I’ll walk you through what you need to know to start cooking with your Instant Pot today. Safety features, how to do an Instant Pot water test, what’s the difference between a natural pressure release and a quick release, and what will happen step by step through the cooking process.

I’ll be honest – the first time I used my Instant Pot, I was overwhelmed and a bit scared. An Instant Pot can be intimidating for a new user. There are so many buttons and safety warnings.

However, I guarantee that once you get started, you’ll wonder what you ever did without your Instant Pot. I love mine so much that I now own two Instant Pots!

I’m going to help you get started with all of the tips and tricks that I have learned through trial, error and research. This Instant Pot manual will tell you everything you need to know to use your Instant Pot for the first time.

An Instant Pot is an electric pressure cooker. It is a multi-use appliance that can cook foods quickly at high pressure. Steam pressure builds up inside the pot, which creates a higher temperature environment that cooks foods faster. Unlike old fashioned pressure cookers, the Instant Pot has many safety features that make it safe and easy to use.

An Instant Pot is a pressure cooker, sauté pot, slow cooker, steamer, rice cooker, yogurt maker and warmer all in one. I’ve been amazed at the versatility of my Instant Pot and the flavor and texture of the foods that I am able to cook in it. The high pressure inside the Instant Pot can tenderize even tough cuts of meat. It creates rich, complex flavors – seriously, I’ve never had better chili than Instant Pot chili!

If you are not sure which Instant Pot to buy, check out my guide to the Best Instant Pots. I’ve also tested out many Instant Pot accessories so that I can share my favorites with you.

If you haven’t taken your Instant Pot out of the box, now would be a good time to do so. To open your Instant Pot, turn the lid counter clockwise and lift. To close turn clockwise. Remove any plastic wrap from the inner pot and the accessories.

The first thing you’ll want to do is wash the parts of your Instant Pot. The Instant Pot lid, steam release valve and stainless steel inner pot are dishwasher safe; however, I wash mine by hand. The base unit is not dishwasher safe – never immerse the base unit in water.

First, never put your face near the steam release valve or float valve while the Instant Pot is on. When I toggle the steam release valve, I use a long handled wooden spoon so my hand and arm are not near the valve opening. Any kitchen utensil with a long handle will do. Alternatively, you can use an oven mitt to carefully turn the steam release valve to the “venting” position when you are ready to release the pressure in your Instant Pot.

Second, never open the Instant Pot lid until the pressure has been released through the steam release valve. You will know that all the pressure has been released when the float valve (pin) drops down.

Depending on which Instant Pot model you have, the float valve may be red or silver. It may pop up above the level of the lid when the pot is pressurized, or it may pop up to be flush with the level of the lid. In my 6 quart LUX, the silver float valve is below lid level normally and pops up to be flush with the level of the lid when pressurized. You will get to know how your Instant Pot model works.

If a recipe calls for a natural release, wait for the natural release time specified in the recipe and then move the steam release valve to the “venting” position to make sure all of the steam and pressure have released. Make sure the float valve has dropped down and then it is safe to open the Instant Pot lid. Open the lid slowly, tilting it so any hot steam will not blow towards your face.

1. Remove the stainless steel inner pot and look inside the instant pot base. You will see the heating element. The heating element should always be free of debris and dry before you use you the Instant Pot. After washing, I always dry my stainless steel inner pot thoroughly before returning it to the base unit.

3. Remove the steam release valve from the Instant Pot lid by gently pulling it straight up. Make sure it is clean and free of debris. Some foods, such as applesauce, pasta and oatmeal may froth and foam when you cook them and can clog the steam release valve. Check the steam release valve each time you use your Instant Pot. If it is dirty clean it under running water and then put it back on the Instant Pot lid.

4. Check the float valve to ensure it is clean and free of debris. Clean it with warm water as needed. You may place the lid under running water as needed to wash it.

Making sure that all parts of your Instant Pot are clean and in good working condition can help you to have the best success with pressure cooking. My post about the Instant Pot burn message tells you both how to prevent getting this warning and what to do if you do get a burn message.

Before you use your Instant Pot for the first time, you should perform a water test. The Instant Pot water test is like an initial test run for your Instant Pot.

One of the Instant Pots that I purchased was defective. A water test helped me to determine that the Instant Pot wasn’t working properly. I was able to contact Instant Pot support and get a replacement.

Note: If you have the Instant Pot Ultra, you will use the dial to select cooking programs and change the cook time and then press “start.” Instead of a steam release valve that you turn, the Instant Pot Ultra has a steam release button that you will press if you want to manually release the pressure. The steam release valve will seal automatically on the Ultra, whereas on other models you turn the valve between a venting and a sealing position.

Check that the silicone sealing ring is fitted properly into the Instant Pot lid. Place the lid on the Instant Pot and turn it clockwise until it is in the closed position. Your Instant Pot will chime each time you close and open the lid (if the Instant Pot is plugged in).

Turn the steam release valve to the “sealing” position. (If you have an Instant Pot Ultra it will automatically set the steam release to “sealing” when you close the lid.)

Press the “Manual” or “Pressure Cook” button. (Some Instant Pot models have a button that says “Manual” and others have a “Pressure Cook” button. They do exactly the same thing.)

The Instant Pot will take anywhere from 5-15 minutes to reach pressure. Once it reaches pressure the float valve will pop up, the Instant Pot will beep once, and the cook time will begin to count down from 5 minutes. You might notice hissing sounds and some steam escaping from the steam release valve or float valve hole while the pressure builds – this is normal. You may also notice a plastic smell the first time you use your Instant Pot. This is also normal and shouldn’t happen again.

Once the 5 minute cook time ends, the Instant Pot will beep a few times. It will switch to the keep warm mode and the display will begin to count up minutes instead of down. During this time, you will know that the cook cycle has ended and the numbers are now counting up because there will be an “L” displayed before the numbers. The count-up timer is handy if you want to do a certain number of minutes of natural release.

For the water test, you will do a quick release (QR) to release the pressure in the Instant Pot. I will tell you more about a quick release vs. a natural pressure release (NPR) below. To do a quick release, carefully turn the steam release valve to the “venting” position. Use the handle of a long spoon to toggle the valve to keep your hand safe from the hot steam that will escape from the valve.

If the water test does not go as planned (and your Instant Pot does not reach pressure), be sure that you turned the steam release valve to the “sealing” position during the test. Also check that the sealing ring is fitted properly onto the lid. If neither of these was the problem, you may want to contact Instant Pot customer service for further assistance.

There are a few basic things that you need to know when using an Instant Pot electric pressure cooker. Once you use yours a few times, these will be like second nature. Depending on which Instant Pot model you own, the buttons may be labeled slightly differently. Consult the manual that came with your Instant Pot.

Minimum Liquid Required: As a general rule, you want to use at least 1 cup of liquid in your Instant Pot every time you cook with it. The Instant Pot uses steam and pressure to cook food, and you need liquid to create the steam and pressure. Some recipes may call for more or less liquid. I recommend following recipes from a trusted source while you are learning to use your Instant Pot.

Fill Level: Inside the Instant Pot inner pot, you will see a 1/2 and a 2/3 line marked. Never fill the Instant Pot higher than the 2/3 line with food or liquid (before cooking). If you are cooking food that will expand during the cook time such as rice, quinoa or beans, do not fill the Instant Pot higher than the 1/2 line.

“Pressure Cook” or “Manual” Button: Depending on which Instant Pot model you own, the Pressure Cook button is sometimes labeled “Manual” and sometimes “Pressure Cook.” This is the button that you will press to start a pressure cooking cycle. It’s your basic pressure cooking button.

“Keep Warm/Cancel” Button: Use this button to end a cooking program or turn on/off the keep warm function. (After a cooking cycle ends the Instant Pot automatically switches to keep warm.)

“Sauté” Button: Pressing this button allows you to sauté foods in your Instant Pot. This is convenient because you don’t have to use another pot on the stove. You can sauté and brown foods right in your Instant Pot. (Never place your Instant Pot base unit or inner pot on the stove top.) You can also use sauté mode to thicken sauces after pressure cooking. Never sauté with the lid on. When you press the sauté button the time will default to 30 minutes, but you can turn it off at any time by pressing the cancel button.

“Pressure” Button: The Pressure (sometimes labeled “Pressure Level”) button toggles between high and low pressure settings. Pretty much every Instant Pot recipe you will find will direct you to cook at high pressure. If you own the LUX series, you will not have this button since the Instant Pot LUX only has a high pressure setting.

Program Buttons: Depending on your Instant Pot model, the program options might include Soup/Broth, Bean/Chili, Meat/Stew, Cake, Egg, Rice, Multigrain, Porridge, Yogurt, Steam and Slow Cook. These programs have pre-set cook times. Honestly, I never use these buttons because I prefer to control the cook times myself.

Using the Trivet: Use the metal trivet that came with your Instant Pot when you want to raise food up so that it does not come in contact with the bottom of the pot. You might use the trivet if you want to keep certain foods out of the liquid in the base of the pot, or away from the direct heat on the bottom of the pot. If you cook hard boiled eggs or baked potatoes, for example, you will set them on the trivet.

Closing the Lid: You will see a track on the back upper edge of your Instant Pot base. Hold the lid handle and fit the lid on using the track as a guide, turning the lid clockwise to close it. The arrow on the front of the Instant Pot lid should line up with the arrow next to a locked symbol on the base unit. If your Instant Pot is plugged in, you will hear a chime when the lid closes.

Sealing the Instant Pot: Turn the steam release valve to the “sealing” position to seal the Instant Pot. The steam release valve is meant to be a bit wobbly and will fit loosely. You will need to turn the valve to the sealing position every time you pressure cook in your Instant Pot.

Cooking Time vs. Total Time: The cooking cycle will take longer than the actual cook time of a recipe. Before the cook time starts, your Instant Pot will take some time to reach cooking pressure. This usually takes about 10 minutes and varies with the size of your Instant Pot, type and amount of food, and the temperature of the food and liquid in the pot. You also need to account for the time needed to release the pressure after the cooking cycle.

Natural Pressure Release (NPR): A natural pressure release is when you let the pressure release naturally by letting the Instant Pot sit after the cook cycle ends. This usually takes between 10 and 20 minutes. Use a natural release for foamy foods or when your Instant Pot is full to avoid hot foam coming out of the steam release valve or float valve.

Quick Release (QR): A quick release is when you manually force the pressure to begin releasing from the Instant Pot by turning the steam release valve to the “venting” position. You need to be careful when you turn the valve as hot steam will immediately begin to escape. I use the handle of a long spoon to slowly move the steam release valve so that my hand is not near the valve. You also want to keep your face away from the valve. Use a quick release when you want to stop the cooking process quickly to avoid over-cooked food, and for tender cuts of meat.

Safely Removing the Lid: Never attempt to remove the Instant Pot lid while the pot is pressurized. Wait until the float valve (pin) on the lid drops down to let you know that all of the pressure has been released. Then, hold the lid handle, turn the lid counterclockwise and carefully lift.

If you would like to double an Instant Pot recipe, you may double the ingredients (so long as you don’t exceed the max fill line). You do not need to double the cook time.

However, you may need to adjust the cook time based on the size/width of meat and vegetables. For example, a small 8 ounce chicken breast will cook faster than a large 12 ounce chicken breast and a small sweet potato will cook faster than a large sweet potato. Read all recipes and directions carefully to determine how long to cook your food.