Pressure cooker, Ramblings
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How to Fix Instant Pot Overheating

The dreaded Instant Pot OvHt code |

How To Fix Instant Pot Overheating? Oh no, it’s the dreaded OvHt code. OvHt is the Instant Pot’s Overheat code – and is both a blessing and a curse as I develop recipes for the Instant Pot. From the “Questions after your purchase”:

This mechanism is called “burn-protection”. When a high temperature (140C or 284F) is detected at the bottom of the inner pot, the burn-protection mechanism suspends heating to avoid burning food. On Instant Pot IP-DUO series, a warning message “ovHt” is flashed on the display.
Instant Pot Questions After Purchase –

The Overheat blessing: it saves dinners. The sensors in the pot notice food sticking to the bottom – it starts to overheat – and turns off the power right when I’m about to burn something. In the old days of stovetop pressure cooking, I wouldn’t get Overheat mode – I’d get a layer of burnt food on the bottom of the pot. I didn’t have a digital brain in my cooker, warning me that a disaster was about to happen.

Unfortunately, burnt food is the nature of pressure cookers. Once the lid is locked, the food can’t be stirred to even out the heat. If there is a thick layer of food on the bottom of the pot, and it heats up faster than the food on top, it can burn. Especially tomatoes, or starchy foods like rice. Lorna Sass’s Cooking Under Pressure taught me to float tomatoes on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and scorch. And, about starch…like my Jambalaya recipe from Tuesday…Instant Pot specifically warns:

This “burn-protection” mechanism works very well, except if the food has very high starch content. For example, if you add flour in your chili recipe, the flour sinks to the bottom, solidifies at low temperatures and can block heat dissipation.
Instant Pot Questions After Purchase –

The Jambalaya rice (with tomatoes! Extra danger!) was definitely sinking to the bottom and starting to burn before the rest of the pot could heat up enough to start pressure cooking.

A related problem is a big batch of a thick recipe. Like, say, a big batch of chili that fills the pot to the max fill line. The ingredients are too thick, and heat builds up on the bottom of the pot before the top starts to boil and bring the pot up to pressure. Again, the result is overheat mode.

Is the pot about to explode?

Relax, it will be fine. (Everyone’s first worry – the pressure cooker is about to explode.) This is the opposite problem – before it can even come up to pressure, it is overheating, and the digital brain in the Instant Pot turned off the heat. (Now, I’ve never had an overheat code after the pot comes up to pressure, but to be on the safe side, make sure the lid is not locked. If it is locked, the pot is pressurized. Quick release the pressure and wait for the lid to unlock before continuing. But, almost all the time, overheat will happen before the pot can pressurize, and you can open it safely.)

Why do you know so much about overheat mode?

Um…well…because I keep pushing my pot to the edge of overheating. The pressure cooker is a sealed pot that traps steam to build pressure. Sealed pot equals no evaporation in a pressure cooker. Recipes that would normally thicken up over long cooking times in a traditional pot – like chili and stew – tend to come out watery from the pressure cooker. To avoid runny chili, I cut way back on the liquid in my recipes…and sometimes, I don’t get that balance right. The result? OvHt.

How To Fix Instant Pot Overheating?

When my pot flashes the OvHt signal, it is telling me there is a thick layer of food stuck to the bottom of the pot, and it is very close to burning.

The first thing is to un-stick the food. I remove the lid and scrape the bottom of the pot with a flat edged wooden spoon. Since the pot is full, I can’t see the stuck food. But I can definitely feel stuck to the bottom of the pot – as I scrape the wooden spoon, the bottom feels bumpy and rough. Once I have cleaned the pot, the bottom will feel smooth. (This is why I love flat edged wooden spoons so much – they transfer the rough feel of the stuck food up to my hand.) Scraping the rough, overheating food can take some elbow grease. Sometimes it is really stuck on there.1

I keep working it, scraping, spinning the pan, scraping at different angles. Don’t give up – it might take a while, but eventually the rough feeling will go away, and the bottom of the pot will be clean. If I can scrape the entire bottom of the pot, paying close attention to the edges, and the whole thing feels smooth, then I’m ready to move on to the next step trying to prevent the sticking.

The second thing is to increase the amount of liquid in the pot. We want enough liquid that the whole thing heats up and starts to boil before the bottom layer sticks. I add more water or broth, depending on the recipe – at least two cups – lock the lid, and try to start pressure cooking again. If it overheats again, I repeat the whole process – scrape the bottom clean, add two more cups of liquid, and try to pressure cook again. Eventually, I’ll get the right amount of liquid in the pot for it to come up to pressure before it starts to burn.

Once it comes up to pressure I’m past the danger zone – it’s only in the building pressure zone that I get overheating. When it is actually pressure cooking, funnily enough, there’s a lot less heat on the bottom of the pot. The heating element on the bottom of the pot is on high to bring it up to pressure. Once it is at pressure, it cycles the power on and off to maintain that pressure – and this means a lot more even heat, and less chance of burning on the bottom.

What do you think?

Questions? Other ideas? Worst-sticking recipe you’ve ever had? Talk about it in the comments section below.

Related Posts

Instant Pot Frequently Asked Questions
Which Pressure Cooker Should I Buy
My other Pressure Cooker Recipes


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Filed under: Pressure cooker, Ramblings


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Kim Betts says

    thank you so much for this! I use my IP all the time and while making my Indian butter chicken I used a tomato puree instead of diced tomatoes, and apparently made it to thick! You saved dinner for me tonight!

  2. Thank you for this article. New to the Ip; I was about to give up in frustration, and go back to so much easier tried and true regular stove top method. I guess I’ll give the darn thing another chance. (I have the newer 8qt model, sounds like it commonly has this issue)

  3. Esther says

    Thank you! This article got my meatballs and peppers going again. It took two scrapes and extra water in the tomato sauce, but it worked. Yay!

  4. This was the most informative article that I have read about the pressure cooker and how to solve some problems. Thank you!

  5. Kim Massie says

    I have a new 8 qt, upgraded from the 6. I never got a burn notice with the 6, I get it every darn time I use this 8 qt. I’ve taken the food out of the pot and cleaned it and have started again. Same issue. I have 5 cups of water, nothing is thick. Do I have a bad pot?

  6. LadyLazz says

    Thanks for posting about his. It gives me confidence that it doesn’t have to mean a ruined meal. I figured out why this happened to me recently: I had forgotten to replace the seal on the lid after washing it! It never sealed and pressurized, and burned the bottom layer (rice) after the water evaporated. I love learning the hard way…

  7. Serena says

    Thank you!! This is my first Burn notice, lol. I was attempting to convert a Pakistani Chicken recipe that has been in my family for years that has 6T of tomato paste in it and only 2/3 water for 12 boneless skinless thighs. I thought it would be enough liquid and I was wrong. Found and followed your advice of scraping the bottom then adding 2 cups water. Now it’s under pressure. Thank you!!

  8. THANK YOU! I have a meatloaf in there, and i think the double layer of the foil sling caused the overheat. I added more water into the bottom and we’re back in business!

  9. Mindy says

    Ok… thank you!! Was happy to find that YOU had a post about this since I’m making your chili recipe right now and I got this alert for the first time. My book said that it meant something was on the heating unit. We took it out and saw nothing, so trying again and just did it again. Went back to ON, but now back to burn.. So.. off to follow your instructions.

  10. Thank You… Thank You… Thank You! I am making a Chicken Taco Soup and just had the “Burn” code for the first time! I was following the recipe as written so couldn’t figure out the problem. On my “own” I did add extra liquid (2 cups) and had stirred and scraped the bottom of the pot. Of course, next time I will NOT “stir” the tomatoes into the mix as the recipe called for.

  11. Carey says

    I’ve been having this problem (the code is burn on mine, probably changed with different models, I have DUO 8qt), and this time instead of opening it up, trying to stir & add extra water, etc., I wondered if it would continue to cook if I didn’t do anything. It only needed 4 more minutes at pressure (it had cooked already, and I had quick realeased to add carrots & veggies at the end, so they wouldn’t be mushy, and I knew there was a good amount of liquid in there.) Sitting here, googling, trying to figure it out, and sure enough, the burn code eventually went away, it came up to pressure & cooked the extra 4 min. at pressure. I may have a burnt bottom of my pot to clean, but at least the rest of my meal finished cooking! I’m glad to know this, and thought someone else might be, too.

  12. Gina Slentz says

    Mine was up to pressure…twice! I now scrapped off all the stuff on the bottom and am crossing my fingers. Here was the recipe ( ), and I was making a 1 1/2 recipe. There was plenty of liquid by the time I opened it, but I didn’t scrape the first time.

    Arrrgh….again with the OvHT while at pressure. I’m thinking it was the tapioca….starchy, and very thick. I added more liquid with no more tapioca (and scraped again). Fingers crossed again.

    Ok, I give up. I have been up to pressure four times with the OvHT snapping on after. I set it at keep warm and am going to let it natural release and be done.

    Thanks anyway. I will follow your advice in the future though. This was not my first OvHT


  13. Tanya says

    QUESTION! I twice tried a recipe with lentils in it and both times it burned. The second time I made sure to add the liquid first so that the lentils woudl be less likely to stick to the bottom, but same problem. Any thoughts? thank you!

  14. Laura says

    I just got “bURn” warning, and without me intervening, the instant pot just displayed “on” and then seemed to reach pressurizer mode. Should I just let it cook? Or is it important to open, scrape and add water?

  15. Julia H. says

    Thanks! I’m new to IP cooking and I was a little panicked to see the Burn, scrapped, added water and moving on. 🙂

  16. LyndaLee says

    Trying steel cut oats for the first time. This post was perfect. Stopped, scraped, added more water continuing. ??

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