Instant Pot® is built with an embedded microprocessor. The microprocessor carefully runs lab-tested algorithms to control the time, cooking pressure and temperature to ensure consistent cooking results.

Users can customize these settings with the operation keys to control pressure level, “+/-“ to adjust cooking time and a cancel button, allowing one to achieve their preferred cooking results.

Once the cooking process has started, you can press Cancel at any time to end the program. The cooker will then go into Standby mode.

Explore Recipes on our official website now! You can also download our Free Recipe Booklets with local recipes, exclusively developed for Instant Pot.

The Instant Pot recipe app is also available on the Apple Store or the Google Play Store.

User manuals can be found under the Resources section of the website.

The recipe booklets and cooking time guide can be found under the Recipe section of the website.

Pressure canners requires a minimum of 15 psi for safe canning of low-acid foods, such as meat.

Most Instant Pot electric pressure cookers operate within a range of 10-12 psi, which is safe for water bath canning of high-acid foods, such as jams and chutney.

Modifying cooking times, ingredients or temperatures can be dangerous. Use the exact time, temperature/pressure and method specified in the recipe to protect the food from harmful bacteria, molds, and enzymes.

One cannot deep fry or pressure fry in the cooker with oil.

The Delay Start sets the total time delay prior to the cooking program starting the cooking process. The Delay Start can be set for a maximum of 24 hours.

Note: When using the Delay Start allow sufficient cooling down time prior to serving.

The Delay Start is not recommended for porridge, oatmeal, or any other foamy and thick liquids. When preparing foods that foam or splatter, the cooking progress should be monitored.

Once the Instant Pot finishes pressure cooking, it beeps to let you know that it has finished the cook cycle. At this point, most recipes direct you to either release pressure naturally, quickly release pressure, or perhaps a combination of the two, such as allowing the pot to release pressure naturally for 10 minutes and then releasing all remaining pressure.

Natural Release (NPR): To release pressure naturally, simply allow the pot to rest undisturbed. As the pressure cooker cools, it will gradually release pressure until the float valve drops, indicating that the pot is no longer under pressure. This may take 10 to 40 minutes, or even longer, depending on the amount of food in the cooker. Place a wet towel on the lid to speed up the cooling process (Note: Do not cover the steam release valve).

Quick Release (QPR): To release pressure quickly, turn the steam release handle to the venting position to let steam out until the float valve drops. Ensure that the pot is not directly under cabinets that may get damaged by steam, and be sure to keep hands and face away from the steam.

For food with large liquid volume or starch content, use the Natural Release as thick liquid may splatter out.

Pot-in-Pot (PIP) refers to the practice of cooking multiple dishes at the same time in the cooker. This is accomplished by using the steam rack, and an additional heatproof pot that fits in the inner pot to cook two dishes at the same time. Typically, one dish is cooked directly in the inner pot, while another dish is cooked in a smaller pot that rests on the steam rack. The ability to cook multiple items at the same time is yet another way Instant Pot® makes cooking fast and fun!

Dual Pressure Settings provides one the ability to cook with high pressure reducing cooking time by up to 70% and to avoid overcooking delicate food. High Pressure is from 10.2 – 11.6 psi and Low Pressure is from 5.8 – 7.2 psi.

With the Duo Series you can set the Pressure Cook function for a maximum of 4 hours.

With the Duo Series you can set the Slow Cook function from 0.5 – 20 hours.

The Instant Pot® Slow Cook function has 3 different temperature settings, whereas most conventional slow cookers do not actually control the temperature levels, they only apply different heating intervals or intensity. The difference between the High and Low settings of most conventional slow cookers is only in the time it take to reach 212°F / 100°C. The 3 temperature ranges in the Instant Pot® are:

– Less: 82-87.8°C / 180-190°F (low setting in a slow cooker)
– Normal: 87.8-93°C / 190-200°F (medium setting in a slow cooker)
– More: 93-99°C / 200-210°F (high setting in a slow cooker)

The maximum time is 30 minutes as a safety precaution.

One may select ‘Normal’ for regular browning/searing, ‘Less’ for simmering or thickening a sauce or ‘More’ for stir-frying or blackening meat. To change the cooking temperature, press Sauté repeatedly to select between the different settings.

Note: Do not use the Instant Pot® lid with the Sauté function, as the cooker requires sufficient venting to prevent overheating.

No, you keep cooking time the same. It may take the cooker a little longer to come to pressure, but once under pressure, cooking time is the same.

Yes you can cook frozen food without first defrosting. It will take longer for the pot to come to pressure, but once under pressure, cooking time is the same.

Foods that have been frozen in a flat layer will defrost faster and better than those that have been frozen in large chunks. If you plan to cook large, frozen roasts, consider cutting up the roast into smaller pieces before freezing.

Instant Pot operates at 11.6psi. How fast food cooks depends on the temperature of cooking. The cooking temperature of 15psi pressure cookers is 121ºC (250ºF); whereas, the operating temperature of an 11.6psi Instant Pot is 117°C (242°F). This is a difference of 3.4%.

We find in most cases recipes for 15psi pressure cookers can be adapted to Instant Pot by increasing the cooking time by 7-15%.

The amount of time for a pot to come to pressure is influenced by the following factors:

– The amount of food in the pot. A fuller pot will take longer to come to pressure
– The type of food in the pot. Liquids take longer to come to pressure than more dense foods. Once you set the pot to cook, you are able to walk away while your food continues to cook safely.

To build pressure it requires at least 1.5 – 2 cups (355 – 473 ml) of water or liquid.
Note: The amount of liquid is dependent on the quart size.

Not setting the steam release valve to the Sealing position for pressure-cooking and steaming. If it is not sealed, pressure will not build. For additional troubleshooting, please refer to Troubleshooting or go to the troubleshooting section of the user manual.

Your Instant Pot® is a fully functional slow cooker that is capable of producing delicious, slow-cooked meals. The following may be helpful for you if you have used a traditional slow cooker:

– The LESS setting on the Instant Pot® should be used to keep foods warm, not to cook foods.
– The NORMAL setting on the Instant Pot® functions much like the Low setting on a traditional slow cooker. Use the setting for slow cooking meat all day, (e.g., prepare roast in 8 hours).
– The MORE setting on the Instant Pot® functions much like the High setting on a traditional slow cooker. Use this setting for slightly faster slow cooking (e.g., prepare roast in 4 hours).

The most common reasons for under or overcooked food are:
– Insufficient water in the recipe leading to undercooking
– Pieces of food larger/smaller than what the recipe calls for
– Doing a NPR when the recipe calls for QPR or a QPR when the recipe calls for a NPR as the food continues to cook during this time.

The most common reasons for burning are:
– Insufficient water in the recipe
– Substituting ingredients that absorb water (e.g., potatoes, pasta, rice, grains, beans and legumes) for ingredients that release water (e.g., most meats and vegetables)
– Food stuck to the bottom of the pot while Sautéing
– Thick liquids being used to bring the pot to pressure, such as tomato sauces, thick cream soups etc.
– Inadequately sealed causing the water from the recipe to evaporate.

Yogurt can be left to incubate safely for up to 12-14 hours. Although it will not spoil, it may however, be tarter than you would prefer. The longer it incubates, the more tart it will taste.

The most common reasons for yogurt not setting are:
– Yogurt starter needs to be replaced as it is either old or does not contain sufficient live cultures.
– The milk temperature was too high when the starter was added, thereby killing the live cultures in the starter

Please see all Warranty Information here.

Instant Pot inner pots, pressure cooker lids, glass lids and accessories (steam rack, soup spoon and rice paddle) are dishwasher safe. The housing (cooker base) has electronic components and should never be immersed in water; doing so will damage Instant Pot permanently. The housing can only be wiped clean.

It is not necessary to remove the sealing ring after each use. One should remove and clean the sealing ring following every 5-6 uses, or if any food that splatters was prepared.

The sealing ring is made from food grade silicone and is extremely durable. Under normal conditions it should be fine for 18 – 24 months. If you notice cracks, leaking or deformation in the sealing ring, it should be replaced. However, the sealing ring is porous and may absorb odors and become discolored over time. To avoid discoloration and odors, one may wish to change the sealing ring every 6 – 12 months.

The Instant Pot® sealing ring is made from food grade silicone. Silicone may pick up food odors during cooking. To remove the odor, try the following:

– Steam Clean: add 2 cups of water or white vinegar and cut-up lemon rind, run the Steam program for 2 minutes with the sealing ring in position. Then, allow the sealing ring to air dry.
– Place the sealing ring in the dishwasher. High temperature and strong detergent will usually remove the majority of smells.
– Soak the sealing ring overnight in white vinegar, lemon juice, tomato juice, or bleach. Then, run it through the dishwasher.
– Store the sealing ring in a plastic bag with ground coffee or baking soda.

Or, you may wish to have one sealing ring for savory and another for sweet foods.

If you allow Instant Pot to cool naturally, the lid is normally clean, with condensation water only. You don’t need to unscrew anything to wash, simply wipe dry with a dry cloth.

If you use quick release (letting steam out from steam release handle) or cook sticky foods, you may need to remove the anti-block shield (not the whole steam release assembly) for cleaning. After cleaning, place the anti-block shield back on. You may also want to pull the steam release handle out and the sealing ring for cleaning. Please always inspect the float valve to make sure it can move up and down easily without obstruction. You can remove the float valve by taking out the small silicone rubber ring for cleaning.

The discoloration on a stainless steel cooking pot is called “rainbowing” which can be caused by exposure to high heat, cooking starchy food (e.g. rice, pasta) or even detergent staining after hand or machine wash. This is common in all stainless steel cookware. It is normal and harmless. To clean the rainbow discoloration, please follow the instructions on eHow.

It is normal to have some condensation of water in the groove at the top of the cooker, especially during the cooling down period. This is common for all electric pressure cookers. The groove is designed to prevent water dripping down to the counter. If you have excessive amount of water in the groove, there are two possibilities:
– The sealing ring is not positioned properly.
– The sealing ring is deformed.
Please inspect your seal ring to see if it’s deformed. If so, you will need to replace the sealing ring.