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Because of my years of writing Instant Pot recipes, I get email with questions about how to use Instant Pot cookers. This post is to put them in one place, so I can refer everyone to it.
If you have a question I didn't cover, leave a comment, and I'll do my best to answer.
Use the "Manual" or "Pressure Cook" or "Pressure Cook- Custom" button and set the pot for X minutes.
On older Instant Pots, the "Manual" button means pressure cooking. On newer pots, there is an actual "Pressure Cook" button. (Hooray!)
The default for both of those buttons is High Pressure. Press the "Manual" or "Pressure Cook" button, and check to make sure the pressure level shows as "High" in the display. If it does not, press the Pressure Level button until it shows high. Then, use the plus and minus buttons to change the cooking time to the "at high pressure time". (X in my example). Once the time is set, leave the cooker alone. After ten seconds of no buttons being pushed, the cooker will beep, and it will start cooking. (If you want to change something, press the cancel button to start again.) Then, let the cooker do the work. It will bring itself up to high pressure and start the countdown timer. When the countdown reaches zero, it will beep to let you know it is done.
It depends. Which Instant Pot do you own?
IP-DUO, IP-SMART, IP-DUO Plus: Use the "Pressure" or "Pressure level" button to adjust the pressure level. Push the Manual/Pressure Cook button, then the Pressure/Pressure Level button until the display says "Low", then adjust the cooking time with the plus/minus buttons. Don't forget to change it back when you're done!
IP-LUX: The older IP-LUX model does not do low pressure - it's high pressure or nothing. That said - I never use low pressure. I owned an IP-LUX for years and didn't realize it was missing Low Pressure mode until someone asked about it for this FAQ.
Keep Warm mode does not affect Natural Pressure Release
[Updated 2016-01-18] I used to tell everyone to turn off warming mode to speed up natural pressure release, but...I was wrong. (See here for details of my testing.) Keep Warm mode does not slow down natural pressure release. It does not turn the heat back on until it reaches the warming range of 145°F to 172°F, which is well below the temperature where the pressure will release.
A: It depends on your model:
On the IP-DUO Plus and newer IP-DUO (Models without an "Adjust" button): Keep pressing the Saute button to change the heat level.
On IP-LUX or older IP-DUO (Models with an "Adjust" button): Use the Saute button, then use the Adjust button to change the heat level.
The heat level of Saute mode is controlled by the "Adjust" button. From the Instant Pot website: "3 levels of temperature can be chosen with the "Adjust" key for best results:"
"Normal": ~160°C (320°F) for regular browning,
"More": ~170°C (338°F) for darker browning, and
"Less": ~105°C (221°F) for light browning.
I tend to use "Saute - More" for most things.
For an Instant Pot? It depends. Like Saute mode, the Slow Cook mode has multiple heat levels:
On the IP-DUO Plus, IP-Ultra, and newer IP-DUO (Models without an "Adjust" button): Keep pressing the Slow Cook button to change the heat level.
On the IP-LUX and older IP-DUO (Models with an "Adjust" button): Use the Slow Cook button, then use the Adjust button to change the heat level.
Unfortunately, the heat levels don't line up well with traditional slow cooker settings; Medium Slow Cook mode is what most crock-based slow cookers would call "Low":
More (about 210°F) is about the same as Slow Cooker high
Medium (about 200°F) is Slow Cooker low setting
Low (about 190°F) is Slow Cooker "keep warm".
Finally, use the plus/minus buttons to set the slow cooking time.
Also, the Instant Pot has some limitations as a slow cooker. For more info, see this post: Instant Pot as a Slow Cooker.
I don't know - I never use them. I just use Manual mode for my pressure cooking. I don't know what they're doing in those other modes, so I'd rather use manual mode and control it myself.
I add 20% to the cooking time. The Instant Pot operates at 11.5 psi, so to make up for the difference, I add an extra 20% of time for electric pressure cooking. That means 10 minutes stove top is 12 minutes electric; 20 minutes stove top is 24 minutes electric; 30 minutes stove top is 36 minutes electric. (And so on).
The good thing about most pressure cooking recipes is they are not very precise - a little overcooking won't hurt, and probably helps. If you're cooking something that needs precise temperatures, you shouldn't be cooking in a sealed pressure vessel.
Pressure cookers need headspace to build pressure - don't fill them past ⅔rds full. Pressure cookers are measured by total volume of the pot - how much it can hold if you fill it to the brim. But you can only use ⅔rds of that.
Why can you only use ⅔rds? Because pressure cookers need headspace to come up to pressure. The cooker needs space for the steam to build up, which is what pressurizes the pot. Also, this is a safety feature - if the bubbling ingredients in the pot get into the pressure valve, it can clog, and that's when your pressure cooker can get into trouble with over-pressurizing.
Why don't they measure the pressure cooker as ⅔rds of the pot volume? I don't know, but every pressure cooker I've seen measures their size this way. I know it can be frustrating to find out your brand new 6 quart cooker can only cook 4 quarts of food. I've got the angry comments to prove it. If anything, I think the Instant Pot, and other modern, electric multi-cookers have a better argument for using the total volume - if they can also work as a slow cooker or a normal, electric powered pot, then you actually can use the entire pot.
2-3 cups, according to Instant Pot support About 1 cup, according to Instant Pot's Facebook page.
[Updated 2015-08-06 with answer from Instant Pot's Facebook Page]
1 cup is the minimum liquid amount, unless you're cooking something that will absorb water. From a back and forth on Instant Pot's Facebook page:
The short answer is "about a cup".
The general point is to have enough liquid to reach and maintain pressure. When cooking absorbent foods, think rice, this will require enough for the food to absorb, plus some to bring the pot to pressure. When cooking moisture containing foods, say mushrooms which release moisture when cooked, this can be achieved with less added liquid. So, as is often the case in life, "it depends". The Instant Pot is so well sealed that even a small amount of moisture can be sufficient, depending on the foods being cooked. [2015-08-06: Instant Pot Community Facebook Page]
I would NEVER suggest that you can go as low as ½ a cup of water, like I do all the time...um...I mean...nope, not me, not going to suggest it.
No. The Instant Pot, and all other electric pressure cookers, are not suitable for home canning, according to the USDA and the NCHFP (National Center for Home Food Preservation.) The NCHFP says that they don't believe the processes recommended by the USDA are transferable to electric pressure cookers - you can't trust them to hold high enough temperatures for the length of time needed to ensure safe canning. For more information, see this post on the NCHFP website: Can I Can in a Multi-Cooker?
If it was water: Unplug it, dry it off, let it air dry for 72 hours.
If it was oil: That's not good. It probably needs to be replaced. Call Instant Pot Support.
If it was dry goods: Shake 'em out. (Remove the vent cover on the bottom if necessary to get all the dry stuff out.) The pot is ready to use once everything is out of there.
More details in this article: What do I do if I dump liquid into my Instant Pot without the pot liner?
I read manuals, contact support when I have questions, and I've been using a pressure cooker for a long time. (Yes, I read manuals, all the way through. I can't help myself.) Instant Pot makes this easy; their manuals are online. Go to InstantPot.com/benefits/specifications-and-manuals/, click on the link to your Instant Pot cooker type, then scroll to the bottom and pick the User Manual you want (in English, French, Chinese, or Spanish).
Also, Instant Pot support is good at responding if you have questions. Drop them a line if you have a burning pressure cooker question you need answered.
Which Instant Pot should I buy?
The IP-DUO Plus 6 quart electric pressure cooker.
Why? See my post: Which Pressure Cooker Should I Buy?.
Soup, Stew, Beans, Chili, and...Mac and Cheese?
* Instant Pot Rotisserie Chicken Noodle Soup
* Instant Pot Easy Beef Stew
* Instant Pot Pinto Beans (No Soaking)
* Pressure Cooker Mac and Cheese (In an Instant Pot)
…from there, go to my Instant Pot (Pressure Cooker) Recipes index and look for recipes that catch your fancy.
I'm sorry to hear that! You should contact Instant Pot Support for help.
Instant pot has a great support department. If you think your cooker is broken or malfunctioning, contact them at the Instant Pot contact page.
Any other questions?
Any other questions? Leave them in the comments section below.
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Ludmilla says
I am trying to make Farmers Cheese. I used the Yogurt function to make Yogurt and now I need to simmer the Yogurt to get the whey to separate from the cheese. I can’t quite figure out what setting to use. The temperature can’t be too high because the cheese will become rubbery. I am aiming for about 145F. Do you have any suggestions?
Brenda says
I just got the Instant Pot DUO-60, and have never cooked with this kind of pot. It came with a condensation cup, and it shows how to install it, but it doesn't state what it's for or if it should ALWAYS be in the pot. Can you tell me, please? Thanks! Just found your site, and am looking forward to the recipes and information!!
Mike V says
Yes, always on the pot. It catches any liquid that escapes from the pot, especially if you use the lid holder built into the pot handles.
Diane johnston says
For some reason I cannot get the manual method to work. It doesn't seem to time out properly to the time that I set it. Seems to convert minutes to hrs????
Diana says
I just got my Ip and glass lid
I read that you can use the glass lid when slow cooking, browning, and also for making yogurt.
What about cheesecakes and other sweet recipes, can I also use the glass lid or have to be the lid that comes with the pot?
I would like to avoid smell transfer as much possible so I know which lid to use. I don't want my dessert to smell like chili.
Thanks
Mike V says
If it is a pressure cooker recipe - and all the cheesecake recipes for the IP are pressure cooker recipes - then you have to use the pressure lid. Just throw the silicone sealing ring in the dishwasher and it will take care of the smells.
Diana says
Thank You
Clarice Victor says
What's the DIFFERENCE between the regular slow cooker and "slow cooker" option in IP? What's the point of high pressure (LUX model) in slow cooking? I think Duo model does it at low pressure. I want true slow cooking. Could the Instant Pot do that? It is nearly impossible to cook things mushy or lose the flavor with a regular slow cooker. Any advice is appreciated. Also, what is the low pressure (in DUO model) used for?
Mike V says
The slow cooker mode in the Instant Pot is a true "slow cooker", just like in a crock pot. No pressure is involved. The low pressure mode is there because, occasionally, you will find a recipe that asks for it. Low pressure recipes are very few and far between; like I said up above, I've never actually used the low pressure mode in the years I've owned my IP.
Clarice Victor says
Is low pressure cooking similar or close to slow-cooking? For example, could I cook tomato sauce with low pressure (with the typical 8 hour time) instead of slow cook mode?
Mike V says
No! Stop! The two are completely different. Low pressure is A LOT higher temperature than slow cooking.
Christine says
I have an 8 qt IP. It does not brown food at all. No matter how long I let it heat up on Sauté High, and the screen reads "Hot" it never sears meat, just kind of braises/steams it. When I place my hand above the pot, I don't feel much heat radiating. The IP works well in all their respects. Am I doing something wrong or do I have a defective unit?
Mike V says
That does sound like a defective unit. "Hot" means the heat cut out because it thinks the pot is overheating.
Stephen Hearon, Sr. says
I cook all my rice and oatmeal using the pot-in-pot method (I'm a bachelor). My biggest problem was not to burn myself removing the inner-inner pot. I have bought two Billy-pots that fit perfectly in the Instant Pot and they have handles. I got them both on Amazon and they are:
Olicamp Stainless Steel Kettle (1-Quart)
Sold by: Amazon.com LLC
Return eligible through Jan 31, 2017
$19.75
Condition: New
Buy it Again
Open Country 2 Quart Non-Stick Covered Kettle
Sold by: Amazon.com LLC
Return eligible through Jan 31, 2017
$19.83
After cooking I eat my oatmeal straight out of the 1 quart and my rice stays in the 2 qt. and then into the fridge.
Rich says
Great compendium of info here, Mike!
I recently bought an instant pot and I'm having issues with the slow cooker function. If I set the time & heat then let it get started, then subsequently fiddle around with the settings the instant pot shuts down. But it never indicates "off" and the timer continues.
What is the proper process for adjusting settings in mid-stream?
Thanks!
Mary says
I just got an IP Duo Plus 60. So far made yogurt, stew, and bone broth with great success. According to the instructions, I should be able to turn off or adjust “Keep Warm” any time during the cooking cycle. But the instructions don't sat HOW. I've tried everything I can think of,but I’m not seeing any changes. The Duo Plus does not have the “ Adjust” button, so there must be some other way.
Thanks for your helpful blog.
Jen says
Thanks for the helpful information on the Instant Pot! I am all set to buy one but I am wavering between the 6 qt and 8 qt-- I really want to be able to cook a whole chicken (especially since I often forget to defrost and want to cook from frozen) and am worried that only a tiny one will fit in the 6 qt. But I don't want to always have to cook a large amount of food either- help! We are a family of 4 but our kids eat adult-sized portions and I like to have leftovers for at least one night's dinner. Thanks!
Mike V says
I can cook a 4 pound chicken in the 6 quart instant pot without any trouble - and it feels like I could fit a 6 pounder in there - but for a 6 pound chicken I'd want the 8 quart.
That said, I'm cooking for a family of 5, and the 6 quart has been more than enough space for 90% to 95% of my usage. It's only when I'm cooking for more that I pull out the 8 quart. I'd say go for the 6...but if you're really worried about size, the 8 is a great choice as well.
More thoughts on 6 vs 8: https://www.dadcooksdinner.com/longer-term-testing-notes-instant-pot-duo60-vs-duo80/
Em says
When using the slow cook feature, do I use the vent or seal setting?
steve says
bought one of these units at Target last nite....but it did not include the Anti-block Shield IN THE BOX.... Picked up another one at a different location and the box did not include the shield as well...... Should the shield be included or have they changed the specifications, where as the shield is no longer needed ?
Mike V says
I’m sorry to hear that! You should probably contact Instant Pot Support for help. Instant pot has a great support department. If you think your cooker is missing pieces, contact them at InstantPot.com/support
Joy says
They did change the lid (after using their own for over a year, my parents bought me a DUO60 last week, and when Dad saw the lid for mine, he said it looked like they had moved parts that are external - sticking out below the lid - on theirs to be internal in mine). But there's still an anti-block shield. I wonder if maybe you're not recognizing it.
The anti-block shield on mine is about the size and shape of a 3-liter plastic soda bottle cap but is made of metal with slits all around it. It can be removed by pulling up. It's rather tight and I have been using a butter knife to get under it to lift it off.
Hope this helps.
Stephanie says
Thank you, Joy, that helped tremendously, along with a Facebook thread that said pretty much the same thing! The manufacturers really should update the diagram in that manual, that was what confused me, and, from the looks of it, a lot of other people as well. Thanks again!
jo says
Thanks for your site and the Q&A
Panu says
From the manual:
"4. Select cooking time.
You may use the "Adjust" key (except the “Manual” and Rice” functions) to adjust cooking duration. Press the "Adjust" key repeatedly to change between “Normal”, “Less" and “More" modes which will light up on the display.
If necessary, change the cooking time with “+” and “-“. Press and hold the “+” or “-“ key for faster changes."
What is the difference between cooking duration and cooking time? It doesn't make sense to me because I understand them both as same but yet they are separated settings.
Mike V says
I don't know - I always use "Manual" and change the cooking time with the +/- buttons. Anyone else have an answer?
Jarrod says
Thank you kindly. Been leaning toward the DUO60 but didn't want to regret it later if a larger pot was required. I'll probably invest the price difference a couple of accessories. Thanks again!
JAS
Jarrod says
Hi Mike, absolutely love your site!
I used to love it when my father would cook full hams in a stove top PC. I've always wanted one but have been terrified of the things. I suffer from Macular Degeneration and the thoughts of using a stop top unit put me off for many years.
It's only recently that I've discovered they make electric units via an popular Infomercial.
This led to Google where I found lots of info. Searching for "Best Rated" PC's, I found the IP-DUO. Nearly 11,000 reviews on Amazon alone. Eventually it brought me to your site.
Read most, if not all, that you have posted pertaining to Instant Pot.
I've been torn between purchasing the DUO60 vs. 80 as manyhave. Though I'm single, I'd like to be able to cook soups, stews and chili in bulk as well as full chicken and ham. From what I've read in various threads, "You can cook smaller amounts in a larger pot but not larger in a smaller one". So this is leading me toward the DUO80.
I've read your review(s) on both units along with questions and comments. Though you have an 80, I've read you still use your 60 more.
At the moment there are loads of accessories for the DUO60 on Amazon and other places. Hopefully the same will be available for the 80 in time.
Q: If it were you making a decision today, would you purchase a 60 over the 80 due to available accessories or just get an 80 anyway?
As for pricing, here in Canada the 60 is currently on sale at
$141 and the 80 is $200. I believe there is Free shipping available for both. Quite the difference from south of the border pricing!
JAS
Mike V says
Get the 6 quart IP-DUO60, unless you're cooking for a family larger than mine (I'm cooking for 5). I have them both, and still use the 6 quart model almost every time. The exceptions are large batches - huge pots of chili, say, or turkey stock. Then I pull out the 8 quart for the extra space.