What is Delay Start, and how long is it?

The Delay Start sets the total time delay prior to the cooking program starting the cooking process. Note: When using the Delay Start allow sufficient cooling down time prior to serving. The Delay Start can be set for a maximum of 24 hours. 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.

How do the Smart Programs work?

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.

Can one Deep Fry in the Instant Pot®?

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

Can I do Canning in the Instant Pot®?

There are two types of canning: boiling-water canning at 100°C/212°F (for acid fruits, tomatoes, pickles and jellied products) and pressure canning at 115~121°C/240~250°F (for low acid vegetables, meat and poultry). Please refer to “USDA Complete Guide to Home Canning” for more details. Instant Pot® can be used for boiling-water canning. The Instant Pot® current product line is regulated by a pressure sensor instead of a thermometer; the altitude of your location may affect the actual cooking temperature.  We recommend to not use Instant Pot® for pressure canning.

What accessories are included with the Duo, and what accessories do you recommend?

Accessories include – stainless steel (18/8) steam rack with handles to lower and lift food, condensation collector, rice paddle, soup spoon, and measuring cup. Instant Pot® recommends to only cook in the Instant Pot® stainless steel or ceramic non-stick inner pots for best results. Other brands may not have the correct curvature to match the heating element. Accessories and parts not branded Instant Pot® or recommended by Instant Pot® may cause the cooker to malfunction.

How long does the Duo Series Pressure Cook?

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

How do I know the Pressure-Cooking process has started?

10 seconds after pressing the settings, the cooker will beep 3 times and will display ON to indicate that the cooker has entered the preheating cycle.  Depending on the amount of food and its temperature, the preheating cycle can take a few minutes to 40 minutes or more. As the cooker heats up and pressure builds, the float valve rises.  When working pressure is reached, the cooker enters the cooking cycle and displays the remaining cooking time in minutes. When the cooking cycle is completed, the cooker will beep and switches to the Keep Warm mode  (Note: Only if the Keep Warm function is turned on).

How much liquid is required in the inner pot for pressure-cooking?

For pressure-cooking always add at least 1.5 – 2.5 cups / 355 – 473 ml (depending on quart size) of water or other liquids with a thin, watery consistency so enough steam can be generated to cook under pressure.  These liquids include cooking sauces, wine, beer, and stocks. Note: Oils and oil-based sauces do not have sufficient water content and do not account for the required liquid volume.

How full (food & liquid) can the inner pot be for pressure cooking

For all pressure-cooking programs the total amount of pre-cooked food and liquid in the inner pot should not pass the 2/3 line.  When preparing food that expands during cooking such as rice, beans or vegetables, the inner pot should not pass the ½ line. Over filling the inner pot may risk clogging the steam release and developing excess pressure.  This may cause leakage, personal injuries, or damage to the cooker. Note: Fill level warnings do not apply to non-pressure cooking programs.

Max 1/2 Full
For Beans, Rice, Grains, Dehydrated Foods and Fruit – These foods either expand during cooking or generate lots of foam (or both). Beans can swell to twice their size during cooking!
Max 2/3 Full
For Everything Else – Foods that don’t generally bubble, foam, or get any larger during cooking are in this category, including meats, vegetables, soups and stocks.

What do the different pressure settings mean?

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.

Why is pressure not building?

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 manual Watch the pdf

How many hours can the Instant Pot® Slow Cook for?

The Slow Cook can be set from 0.5 – 20 hours.

How does the Slow Cook function work in comparison to a slow cooker?

The Instant Pot® Slow Cooking function controls the slow cooker with 3 different temperature settings.  For instance, medium is 194~205°F/90~96°C; 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 or 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)

Note: For non-pressure cooking one may use the Instant Pot® glass lid.

Where can I get another copy of the manual, recipe book & 'Cooking Time Tables'?

The manuals can be found under ‘How to use’ menu  of the web site https://instantpot.com.ph/user-manual/. The recipe book and ‘Cooking Time Tables’ can be found in the ‘Recipe Section’ of the site. Recipe Book: https://instantpot.com.ph/recipe-booklet/ Time Tables: https://instantpot.com.ph/cooking-time/

Note: The manual, recipe book and ‘Cooking Time Tables’ are downloadable.

Can I make cooking adjustments after the cooking process has started?

The Duo Series allows one to easily adjust settings even after the cooking is in progress.

How do I stop a program after it is started?

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

How do I know which Controls and Settings to use for my dish?

Please verify the manual provided with the Duo series.  If working with an Instant Pot® recipe please follow the instructions indicated.

What do NPR and QPR mean?

NPR stands for Natural Pressure Release. QPR stands for Quick Pressure Release. Once the pot has finished 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.

  • 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.
  • QPR: To release pressure quickly, press down on the button on top of the lid and allow the pot to release steam and pressure.  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.

What is the difference between Natural Release and Quick Release?

  • Natural Release: Allows the cooker to cool down naturally until the float valve drops down.  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).  Once the cooking process is completed, turn OFF the Keep Warm mode if it is ON.
  • Quick Release: Turn the steam release handle to the venting position to let steam out until the float valve drops. Never pull out the steam release handle while it is releasing steam as escaping steam is extremely hot and can cause scalds. For food with large liquid volume or starch content, use the Natural Release as thick liquid may splatter out.

What does PIP or pot-in-pot cooking mean?

PIP or Pot-in-Pot 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!

I used my slow cook function but hours later my food is still raw, why?

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 LOW/LESS setting on the Instant Pot® should be used to keep foods warm, not to cook foods.
  • The MEDIUM/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 HIGH/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).

Why is my food under/overcooked? Why does my food keep burning?

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.

Why does it take so long for the pot to come to pressure?

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.

If I double the ingredients, do I double the cooking time?

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.

Can I cook food from frozen, without first defrosting?

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.

What is the maximum time for the sauté function, and what are these functions?

The maximum time is 30 minutes as a safety precaution. Note: Never have the lid on when Sautéing. 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. No, do not use the Instant Pot® lid with the Sauté function as the cooker requires sufficient venting to prevent overheating.

How do I know the Pressure-Cooking process has started?

10 seconds after pressing the settings, the cooker will beep 3 times and will display ON to indicate that the cooker has entered the preheating cycle.  Depending on the amount of food and its temperature, the preheating cycle can take a few minutes to 40 minutes or more. As the cooker heats up and pressure builds, the float valve rises.  When working pressure is reached, the cooker enters the cooking cycle and displays the remaining cooking time in minutes. When the cooking cycle is completed, the cooker will beep and switches to the Keep Warm mode  (Note: Only if the Keep Warm function is turned on).

How do you convert 15 psi recipes to Instant Pot?

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%.

I left my yogurt in for longer than 8 hours, is it spoiled? My yogurt did not set.

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

What issues are covered by my warranty?

Please see all warranty information here.

Is Instant Pot dishwasher safe?

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

Why do I need to do the initial test run?

The Initial Test Run helps one become familiar with how the Instant Pot® works and ensures the cooker is working properly before you start preparing those amazing dishes.

How often should the Sealing Ring be cleaned and replaced?

It is not necessary to remove the sealing ring after each use.  One should remove the sealing ring 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. To avoid discoloration and odors, one may wish to change the sealing ring every 6 – 12 months.

Why is there an occasional clicking sound when using my Instant Pot?

The clicking/cracking sounds in the Instant Pot comes from the following possible sources –

  1. Water or moisture at the bottom of the inner pot.
  2. Instant Pot power switch turning on and off during operation.
  3. Frictions between the lid and the housing created by expansion and contraction due to the change in internal pressure and temperature.
  4. The flat flexible pressure board under the heating element bending under pressure (the board is designed to last over 100,000 uses).
  5. Food such as dry beans popping open during cooking.
    If it is number 1, please wipe the inner pot dry before placing it into the cooker. Regarding the other cases, please rest assured that there is no safety or functional concerns. Your Instant Pot is working properly.

Why does the stainless steel inner pot have a rainbow like stain after washing?

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. More cleaning suggestions can be found from the British Stainless Steel Association.

Why is there water on the groove of the cooker housing top?

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:

  1. The sealing ring is not positioned properly.
  2. 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.

Following cooking I notice the lid sucks and lifts up the inner pot. What should I do to avoid that?

After cooking and cooling down, air condenses inside the Instant Pot and creates a vacuum between the lid and the inner pot.  To break the vacuum, turn the steam release handle to ‘Venting’ to let in air.

Is it normal for the steam release handle to be so loose? Why is there steam coming out of the float valve during the start up procedure?

Yes. If not, it may not function properly. When you initially start your Instant Pot pressure cooker it is normal to see “On” in the display until the cooker gets to the proper temperature and pressure. Before the working pressure is reached you should see steam come out of the float valve for approximately 40 -70 seconds and then it will stop once the float valve seals. Shortly, following that, the timer countdown will start on the display. There should be very little steam leakage after the countdown begins. You may also wait approximately 10 to 20 minutes once it is completed cooking to allow the pressure to go down with ‘Natural Pressure Release’.  To release the pressure faster, ‘Quick Pressure Release’, you move the steam release handle from the ‘sealing’ to ‘venting’ position. Please note, this is not recommended if you’re cooking food with high starch content, e.g. porridge, which may cause spillage.

Why does the steam release handle leak steam?

Instant Pot’s steam release handle is a safety device.  Just like conventional pressure cookers, the steam release handle works simply by weight pressing on the steam release pipe.  Since the contact between the steam release handle and the pipe is not fully sealed, traceable steam may sometimes be seen during normal working conditions. Instant Pot’s steam release handle has a pressure rating of 105kpa or 15.22psi.  The steam release handle keeps the working pressure always under the specified pressure rating. Instant Pot’s pressure sensor is at the bottom under the heating element. The pressure sensor works by measuring the force pressing down on it, including the weight of food.  When there’s a small amount of food (under the 2 mark on the inner pot), the pressure sensor is slower at turning off the heat. Because of that, the momentum of the heat can push the pressure over the specified pressure rating, which causes a small amount of leaking from the steam release handle.  Once the heating momentum is over, the pressure will be kept at the working pressure well under the 105kpa (15.22psi), and only minimal steam will come out of the steam release handle. This is still perfectly safe. Please see the illustration of Instant Pot working pressure diagram to understand the pressure changes over a cooking cycle. Normally, if the food is over the “3” mark in the inner pot, there’s only minor traceable amounts of steam coming out of the steam release handle.

How do I know when to replace the Instant Pot inner pot?

The Instant Pot inner pot is made from solid stainless steel with fused-on 3-ply bottom. We do not anticipate any defect to develop with the inner pot over its life under normal use.

How do I remove the food smell from the sealing ring?

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 Steamprogram 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.

How do I clean the Instant Pot lid?

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.

Can I use the Instant Pot 110-120v in a country with 220v electrical system?

The US/Canada Instant Pot models are designed to work only with 110-120v. It will not work with a 220v.  Instant Pot has 220-240v model(s) available for sale.  Please see www.instantpot.co.uk or on amazon.co.uk.

Does Instant Pot operate at 15-PSI?

The pressure cooker industry safety standard ANSI/UL-136 has a stress test case which requires no leaking at 5 times the working pressure. For 15PSI cookers, this is 75PSI; for 11.6PSI Instant Pot, this is 58PSI. Operating at 10.15~11.6PSI only results in 7~15% increase in cooking time, i.e. about 3 more minutes in a 30-minute cooking. With the set-and-forget convenience, the extra cooking is more than tolerable.  Furthermore, thanks to the air-insulated housing, maintaining pressure for the extra time consumes very little electricity. Our study shows that Instant Pot uses less than half of electricity comparing with a stove-top on an electric range, taking the same length of time.

Safety Mechanisms (10 features)

Instant Pot has 10 safety mechanisms:

  1. Pressure Regulator, ensures working pressure to be under the safety limit
  2. Anti-Blockage Vent, prevents food debris from blocking the vent
  3. Safety Lid Lock, prevents accidental opening of the cooker while it is pressurized
  4. Designed with a sensor for lid position detection, monitors whether the lid is in an unsafe position for pressure-cooking
  5. Automatic Temperature Control, regulates temperature based on the type of program being selected
  6. High Temperature monitoring, avoids burning food
  7. Automatic Pressure Controller, keeps pressure always in a safe range
  8. Electrical current and temperature, fuse cuts off power if the current or internal temperature exceeds safety limits
  9. Excess Pressure Protection, releases excess pressure into internal chamber in a dangerous situation
  10. Smart detection of leaky lid (e.g. steam release is in open position)

Are there any Foods that one must be cautious of or cannot be prepared in the Instant Pot®?

Yes, we recommend caution with foods such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, pasta and rhubarb as they can foam, froth or sputter and can clog the steam release valve. When preparing these types of food the inner pot should not be more than ½ full.

Note:  Make sure the Steam Release Valve, Float Valve and Anti-Block Shield are clean and free from debris.

What does Ov Ht refer to?

Instant Pot® is built with a burn-protection mechanism.  When a high temperature 140C/ 284F is detected on the bottom of the inner pot, the burn-protection mechanism suspends heating to avoid food burning.

The only exception to the burn-protection mechanism is with food that has a very high starch content. For instance, if you add flour in your chili, the flour will sink to the bottom, solidifies at low temperatures and can block heat dissipation. In this situation, we suggest you add flour to the chili after initial cooking and perhaps cooking it for an additional one to five minutes to allow thickening of the chili.

How do I know when it is Safe to open the lid?

Start by pressing ‘Cancel‘. The LCD will display OFF.  Before opening the lid, make sure the float valve has dropped.  Do not open the lid if the float valve has not dropped. Do not open the lid if it is locked and cannot be opened.  Do not force the lid open at any time. Note: When opening the lid, the inner pot may adhere to the lid. This is caused by vacuum due to cooling.  To release the vacuum, move the stream release handle to the Venting position.

Are the Instant Pot® Sealing Rings safe?

The Instant Pot® sealing rings pass UL, FDA and LFGB tests for safety, including food safety.  The Instant Pot® sealing ring is an integral part of the Instant Pot® safety features. The sealing rings have been designed, engineered, and built with the optimal material to achieve the hardness and strength required to withstand high-pressure force during electric pressure-cooking.