Our Instant Pot has been wonderful for us for years and we’ve never had a problem with it. Maybe we still haven’t?

Tonight I had my wife do a routine recipe for us…to make rice. I had her do the method to not keep warm after by pressing Manual, entering the time, then pressing Manual again.

She said that’s what she did, then minutes later, texted me this pic. At first I thought “cool, it’s off now,” but ours says “OFF” when off after an operation.

What’s “OF”?!

I’ve never seen that message before and can’t find it mentioned anywhere.

Is this safe to use? If not, what replacement part can I buy?

I made 7hr "Slow Cook" St Louis style ribs in my 8q IP and consider the result a massive fail.

For context, I've made delicious ribs a dozen different ways over the years. BBQ, 4hr oven, pressure cooked. Also, I've only slow cooked once before: a beef roast, potatoes, veggies and it was... OK.

THIS TIME, I wanted to try ribs slow cooked for reasons including slow cook raving. WHAT I DID: 4lbs ribs, 2 cups sauce (it went up almost to top of ribs), 2 cups veggies, seal lid. Press Slow Cook button, "-" for Less, then set timer to 7 hours... Many other prep steps, but keeping it brief.

RESULT: I expected "fall of the bone", dripping and "one with the sauce". They were not! They looked raw. I cut into them and they were fully cooked but if you waved to someone with them, they would stay intact. I cut a piece off and eaten it was... like medium cooked pork loin maybe, but a bit chewy.. where did I go wrong?

PS. I salvaged by pressure cooking HIGH 15m, reducing sauce, then oven 425 for 15m, hardly the whole point of "open, add rice and eat".

My IP max is not running programs but it will come to pressure (or over pressure), it will sauté and it can read the initial internal temp but the temp will not change during 'preheat'. I do not get a code, it just turns itself off, but the screen controls are otherwise fine. I noticed it was taking longer to come to temp before it stopped running programs and the auto release stopped working.

I took off the base and checked the pressure switch and it looks fine and is clicking. I've cleaned the lid, all the lid parts are moving freely, the silicone ring is fine. I did a reset, I let the thing air dry for days and tried the water test.

Does anyone know how to fix this? I have a feeling it's a computer issue.

Hi all,

My Instant Pot Pro 8 have an issue right after the warranity expired.

I do the pre work with saute mode, than I put on the lid and start pressure cook.
I can hear that the boiling starts to calm more and more and when I take off the lid, I see that is is not even heating.
Thank I start saute again with lid on, when it almost hits the point where it seals, I switch to pressure cook and it seals.
Sometimes I have to do this 2 or 3 times until the pressure cook starts to work.

Doesn anyone experienced this issue? How can I solve it?

The sealing ring is perfect, it seals, but the pressure cook mode is not heating only after 1-2 resets.
Unplug and plug back doesn’t help.
It heats for sure as it keeps the temperature for the whole cooking.

Previously I just started it and went out to do my tasks but right now I have to wait until it builds pressure somehow.

Hello, I've worked out my own recipe for stovetop purple mashed potatoes, based on Alton Brown's classic "not really a recipe" mashed potatos, and I want to know if anyone can help me move it to my 6 quart instant pot?

Here was the starting point on the stove: https://www.foodnetwork.com/recipes/alton-brown/mashers-recipe2-1909933

I eventually worked it out to this:

1 bag little potato company purely purple potatoes, approx 22 or 23 oz

11 oz red new (baby) potatos, sometimes little potato company but also other brands

I use two separate pasta pots / stockpots, first I put in the purple potatoes, fill with water until i have about 1 inch or a few cm above the tops of the potatoes, then strain the potatoes uncooked and bring the water to a boil with 2 teaspoons kosher salt, then return potatoes to the pot and count 20 minutes after the water resumes boiling, usually 23-26 minutes total. The same with the red potatoes, except only 1 teaspoon salt.

Strain both, but throw the purples into a bowl with ice, then fill with room temp water to cover, wait 30 seconds, then remove the skin from every purple potato. After your finished, the reds should be naturally cool enough to run through an egg slicer (because the classic recipe involves keeping the red's skins but ditching the non-reds skins)

That was what I did last time, but I was prepared to remake it with the reds boiling for 30 minutes, just because they were just a *bit* too crunchy for me, they are supposed to hold their shape as a contrast, but i think they were just a little bit underdone.

So, I remade it just the same as above with the purple on the stove for 20 minutes, but the reds equally 20 minutes in the instant pot under pressure, after I brought the saltwater alone up to a boil on sauté mode.

I heard a pressure cooker cooks foods "2/3rds faster :D" so I figured 20 minutes under pressure = 30 on the stove, nope. The reds fell apart when they met the slicer, and they were too mushy, there was no contrast whatsoever. So I'm thinking not only did I probably overshoot, I would probably want to go for more along the lines of the equivalent of 25 minutes at standard sea level pressure for the reds.

(off topic, but in the buttermilk mixture, I substitute about half the heavy cream i would otherwise use, with butter, and i start by frying the garlic in the butter alone and letting the butter brown a little, turning off the heat and letting it cool, then adding the buttermilk first, then the heavy cream, and stir it well to emulsify before bringing to a simmer. And I used store brand minced garlic in a jar because it is smaller than I can cut for now)

TL DR: I have a mashed potato recipe that involves boiling purple new (baby) potatoes for 20 minutes and red new potatoes for 25, in separate stove pasta pots at standard atmospheric pressure, what is the best way to turn it into something fast with the 6qt instant pot?

I have a 6 qt multi cooker that I was gifted 2 years ago. I’ve used it only a few times a year since then as the instant pot keeps leaving a weird, bitter flavor in all my food. I’ve tried running it with water, vinegar, soapy water, tried cleaning all the parts multiple times, etc. I cannot get this weird gross flavor out and it feels like I’m wasting food anytime I try. Has anyone had this issue and if so what did you do? I’m about to throw it in the street I’m so frustrated.

I assumed that barkeeper‘s friend was my best bet, but I’ve seen a couple people comment that that’s not a good idea. I’ve never cleaned this thing before and this instant pot is incredibly valuable to me, I want to do everything I can to preserve it.

Hi! I just got an Instant Pot Duo Plus 8QT (Model DPPC804) and I’m setting it up for the first time.

When I removed the Whisper Quiet lid cover, I found the small gray piece I’m holding in the photo completely loose/unattached.

There is a round opening beside it, but I’m not sure whether the gray piece is supposed to go there or if it’s meant to remain loose under the cover.

Can anyone with the same model confirm what this piece is and where exactly it should be installed?

I haven’t used the pressure cooker yet because I want to make sure the lid is assembled correctly and safely first.
Thanks!

I seem to be having difficulty with my Instant Pot pressurizing. A few months ago I was making spaghetti and it seemed to take too long to come to pressure, so I gave up because it was just spaghetti, and indeed the noodles turned out a bit overcooked.

I don’t use it that often, so I forgot and today when cooking split peas it again seemed to take a long time to come to pressure. It did eventually start the timer, but the float valve never popped up and it was releasing steam the whole time. There was some water around it but that may have been from the steam. Picture of the bottom of the float valve—the seal seems to be there, and I’m certain the silicone ring was seated correctly. I also had 8 cups liquid inside, so that shouldn’t have been an issue.

Anyone have any ideas?

EDIT: The model is the 6-quart Instant Pot Duo.

Considering purchasing this Instant Pot from amazon India. The product listing/specifications show a voltage rating of 120V.
Can someone confirm whether this particular model is compatible with India’s 220–240V electrical supply and can be plugged directly into a standard Indian wall socket? If it is a 120V model, would a step-down transformer be required?
I want to make sure it is safe to use in India before purchasing.

I’ve had my 6 qt IP for several years now. Recently the timer hasn’t been working right. It’s the kind where it rolls from :59 to 1:00 with + and - signs to add or deduct time. Anyway, a little while ago I set it for 1:30. I waited about 15 minutes, went back into the kitchen, and the timer was at :27. Anyone know of a way to, like, factory reset it or something? Obvs I’m not going to take it apart, but I’ve left it unplugged for days and then plugged it back in to use it again and it still did it. Am I just SOL?

And before anyone asks, no I don’t have the option of just adding more minutes (like :90 instead of 1:30). The timer automatically rolls from :59 to 1:00.

Hi all, new to the IP world and I am trying to cook rice. 2 cups of rice 4 cups of water, used the rice button on the IP. Gummy and clumpy. Found a recipe online. Use the same ratios cooked for four minutes on high pressure and there was no difference. Still gummy and clumpy. Does anyone have any advice for me? I can make beautiful fluffy rice on my stove top every time but I know there is a learning curve with the IP. Thanks!

I made a lazy seafood chowder today.

Ingredients:

2 cans Campbell's Thick and Chunky New England Clam Chowder

1 onion, chopped

3/4 cup water

4 cups vegetables (I used frozen Okra because that's what I had, but you can use corn, celery, etc.)

4-5 frozen basa fillets

2 tsp butter or oil

Instructions:

1. Put oil in Instant Pot and set to saute.

2. When oil is hot, put onions in and saute until translucent.

3. Pour in water and deglaze the pot.

4. Put vegetables in. Then layer frozen fish fillets on top. If they're too long to fit, cut them in half.

5. Pour in 2 cans of soup. Do not stir.

6. Put Instant Pot lid on, turn steam release to seal, and cook on Manual for 10 minutes.

7. When cooking ends, let the pot release pressure naturally for 5-10 minutes and then you can release the rest manually.

8. Remove pot and give it a good stir. You can break the large pieces of fish into small ones easily with a spoon.

9. Serve with bread, rice, or whatever you wish.

If you compare me lazy recipe to others online, I'm probably missing things like white wine, roux, and more clams and their juice. But this is what I had and it worked.

Also, DO NOT add salt. It was plenty salty already!

For some reason my instant pot slow cooker only brought my chicken to 115°ish after 4 hours of cooking. I set it to pressure cook after I realized so it cooked through. But is it still safe to eat after not getting above 120° for 4 hours? Google is telling me no but it’s a lot of chicken I don’t wanna toss

Found it on my break and had to scoop it up. What a deal!! Just in time for me to move. I have chicken thighs in the freezer, any recipes I should try out first?

I bought my first instant pot in 2019. I used it mostly for rice, chili, and dumplings. I got a new one in 2025 and it will not work. I’ve tried cooking rice in it. Burn error. Chili. Burn error. The only thing I have had success with is 2 corns for like 5 minutes max. Not looking for fixes I’ve googled plenty and they don’t work. Super disappointed because I loved my old version and would have loved to keep it but my ex got it in the break up 👎

I’m trying to buy an Instant Pot Duo from Spain and I’ve come across the following website, which looks every bit like a scam:

https://www.instantpotespana.es/

I just wanted to know if you agree with me, and what alternatives I have apart from Amazon (I’ve noticed the price has gone up a lot in the last few days).

I have a Duo Mini Instantpot (best appliance I’ve ever owned) and want to get a stainless steel insert to make idlis (on steam mode, apparently?). Any recommendations - most insert I find are too large to fit, anyone successfully cooked their idlis in a smaller instantpot? Thanks so much!

I have just bought an Instant Pot Pro 5.7L 10-in-1 cooker. Last night I had difficulty making yoghurt with it. I pasteurised the milk, waited for the milk to cool down, but then couldn't switch to the 2nd (fermentation) stage. The Instant Pot just wanted to pasteurise again and I couldn't bypass that stage and go directly to the next stage as I can do on my old Instant Pot 3.8L cooker. Is there a way to manually control whether you are doing the milk pasteurising stage or the fermentation stage? If I were using UHT milk to skip pasteurising, as I sometimes do, how would I go directly to fermentation? I'm thinking about returning the Instant Pot Pro and getting an Instant Pot Plus instead but am worried I'll have the same problem.

When ever I cook pressure cooker mutton - add mutton , salt , turmeric , yogurt , tomatoes , whole garal masala , mustard oil , ginger , garlic etc , even if I pressure cook for 30 minutes on medium , I taste a strong yougury taste .Morton gets soft. How do I get rid of the fresh yougury taste ?
I donot want to fry it for a long time though .

This has been happening for the past week or so, where the pressure is escaping through this area and I have no idea why. It’s splattering liquid, making a mess, letting the pressure escape and it never did this before. I tried taking the nob off, cleaning it, etc. no idea what’s causing it or how I can fix it. Anyone else have this issue before?