Get the most out of your new kitchen appliance

• For accessories and replacement parts, please click here.
• Each recipe may be slightly different depending on the author. Before beginning to cook, read through the entire recipe so you know what ingredients to add and when to add them, which pressure level to use, the cooking time and the release method.
• Prior to starting, ensure the inner pot is positioned in the cooker base.  If you have added water, ensure the exterior of the inner pot is dry before positioning in the cooker base.
• Allow meat to “rest” for  5-30 minutes (depending on size) after cooking to reabsorb cooking juices for tender, succulent meat.
• The cooker handles are also a lid holder. The lid has been designed with lid fins that fit perfectly inside the right- and left-handed cooker base handles.
• Remember to turn off your Instant Pot. 
• Do not touch the lid’s hot surfaces during or after cooking.
• Replace the silicone sealing ring every 18-24 months, as they will stretch over time with normal use.
• Always ensure that the steam release valve, steam release pipe, anti-block shield, float valve, and heating element are clean and free of food particles before cooking.
• Cut larger pieces of food into smaller uniform sizes for even and thorough cooking.
• To hasten pressurisation when cooking large cuts of meat, allow meat to “rest” at room temperature for 10-15 minutes before cooking. 

• The cook time you input is not how long the recipe will take. The cook time starts when the cooker reaches full pressure. The cooker goes through 3 stages when pressure cooking:
• The time it takes your pressure cooker to pressurise and depressurise will depend on a variety of factors. For this reason, we suggest that the heating cycle may take anywhere from 5-40 minutes, or more.
• Cold or frozen foods will increase the amount of time it takes your cooker to pressurise, and may require a few additional minutes of cooking time.
• Recipes may indicate to use the Manual or Pressure Cook Program. These terms are interchangeable.
• Certain food (such as applesauce, cranberries, pearl barley, oatmeal, split peas, noodles, etc.) may foam, froth, or spatter, and can clog the steam release pipe and/or steam release valve. Extreme caution must be used when cooking and venting these foods—do not fill the appliance over “— 1/2” line.
• When cooking foods that expand such as rice or beans, do not fill the appliance over the “— 1/2” line, as indicated on the inner pot.
• Do not fill the inner pot higher than the “PC MAX — 2/3” line, indicated on the inner pot.
• Keep two genuine Instant Pot sealing rings on hand — one for sweet and one for savory dishes! For accessories and replacement parts, please contact us.
• For the best results, once cooking has completed use the venting method as directed by your recipe.
• Pressure cooking pasta – choose dry noodles with a minimum cooking time of 8 minutes (a shorter time will not pressure cook well), then cut that time in half (8 minutes becomes 4 minutes). Follow your recipe for liquid levels. Submerge pasta if possible, but do not stir.
• Use the steam rack to lift foods out of the cooking liquid. This will ensure even heat distribution, prevent nutrients from leeching into the cooking liquid, and stop burning on the bottom of the inner pot.
• All programs except Rice default to High Pressure.  For Rice, the default is  Low Pressure.
• For the best rice results, leave lid on after the cook cycle for an additional 5-10 minutes before quick releasing pressure.
• When pressure cooking, always ensure the steam release valve or quick release button is in the “Sealing” position.
• Pressure cooking liquids must be water-based, such as broth, stock, or juice.

• Add cooking liquid in order to evenly distribute heat.
• For Instant Pot Duo Plus and Pro models please allow the below pre-heating times:

High level, it will take 2.5±0.5h to process pre-heating cycle.

Low level, it will take 4.5±0.5h to process pre-heating cycle.

• The Instant Pot tempered glass lid vents excess moisture, and is ideal for monitoring cooking while using Slow Cook. For accessories and replacement parts, please click here.

• For extra thick yogurt, run the “Pasteurisation” cycle twice.
• Go Greek! For a creamy Greek-style yogurt, strain liquid whey from yogurt with a cheesecloth. This thick style of yogurt is ideal as a low-fat cooking substitute for sour cream.
• Milk must reach a minimum of 161°F / 72°C for 15 seconds for pasteurisation to occur.
• If using store-bought yogurt as a starter, make sure bacterial cultures are active.
• Make yogurt faster – use “ultra-pasteurised” milk and skip the Pasteurisation phase.
• After fermentation finishes, let your yogurt sit in the fridge overnight to develop the flavor.

• Use high quality, fresh ingredients when cooking sous vide to ensure the best possible flavour.
• When seasoning with salt, it is better to use less than you might add normally, especially with meats, poultry, and fish. We recommend salting to taste after cooking.
• Use garlic powder rather than raw garlic. Raw garlic can become bitter and overpowering when cooked sous vide. Pure and high-quality garlic powder will provide the best results. Do not use garlic salt in place of garlic powder!
• Reverse sear your meat: pat it dry, then briefly sear the exterior with Sear/Sauté, or a cast iron pan, browning torch, or grill.
• Longer cooking times may alter food’s texture.
• Thickness of meat should be measured once it has been vacuum-sealed.
• Thinner cuts of meat will cook faster.
• If your dish is not going to be consumed immediately, plunge pouches into ice water to reduce temperature quickly, then keep refrigerated until ready to use.

1. Possible Reason: Sealing ring not properly installed
   Solution: Reposition sealing ring, ensure it is snug behind sealing ring rack
2. Possible Reason: Float valve in the popped-up position
   Solution: Gently press the float valve downward with a long utensil
3. Possible Reason: Contents in cooker are still hot
   Solution: Turn steam release handle towards “Venting” position, then lower lid onto cooker base slowly, allowing heat to dissipate

1. Possible Reason: Pressure inside the cooker
   Solution: Release pressure according to recipe; only open lid after float valve has dropped down.
   Contents may be under pressure; to avoid scalding injury, do not attempt to force lid open.
   
2. Possible Reason: Float valve stuck at the popped-up position due to food debris or residue
   Solution
   Ensure steam is completely released by quick releasing pressure, then press float valve gently with a long utensil. Open lid cautiously and thoroughly clean float valve, surrounding area, and lid before next use.

Possible Reason: Cooling of inner pot may create suction, causing inner pot to adhere to the lid
Solution: To release the vacuum, turn steam release handle to “Venting” position.

1. Possible Reason: No sealing ring
   Solution: Install the sealing ring
2. Possible Reason: Sealing ring damaged or not properly installed
   Solution: Replace sealing ring
3. Possible Reason: Food debris attached to the sealing ring
   Solution: Remove sealing ring and clean thoroughly
4. Possible Reason: Lid not closed properly
   Solution: Open then close the lid again
5. Possible Reason: Sealing ring rack is warped or off-centre
   Solution: Remove sealing ring from lid, check sealing ring rack for bends or warps. Contact Customer Care
6. Possible Reason: Inner pot rim may be misshapen
   Solution: Check for deformation and contact Customer Care

1. Possible Reason: Food debris on float valve or float valve silicone cap
   Solution: Remove float valve from lid and clean thoroughly; perform “Initial Test Run” to check for function and record findings. Contact Customer Care
2. Possible Reason: Too little liquid in the inner pot
   Solution: Check for scorching on bottom of inner pot; remove if necessary.
   Add thin, water-based liquid to inner pot based on size:
   3L – 1 cup | 5.7L – 1 1/2 cups | 8L – 2 cups
3. Possible Reason: Float valve silicone cap worn, damaged or missing
   Solution: Install or replace float valve
4. Possible Reason: Float valve obstructed by lid-locking mechanism
   Solution: Tap float valve with a long utensil. If the float valve does not drop, turn the cook cooker off. Contact Customer Care
5. Possible Reason: No heat in the inner pot
   Solution: Perform “Initial Test Run” to check for function and record findings. Contact Customer Care
6. Possible Reason: Inner pot base may be damaged
   Solution: Perform “Initial Test Run” to check for function and record findings. Contact Customer Care

1. Possible Reason: Steam release handle not in “Sealing” position
   Solution: Turn steam release handle to “Sealing” position
2. Possible Reason: Cooker is regulating excess pressure
   Solution: This is normal; no action required

1. Possible Reason: Not enough liquid in the inner pot
   Solution: Add thin, water based liquid to inner pot based on size:
   3L – 1 cup | 5.7L – 1 1/2 cups | 8L – 2 cups
2. Possible Reason: Pressure sensor control failure
   Solution: Contact Customer Care
3. Possible Reason: Steam release handle not seated properly
   Solution: Turn steam release handle to “Sealing” position.

1. Possible Reason: Bad power connection or no power
   Solution: Inspect power cord for damage. If damage is noticed, contact Customer Care.
2. Possible Reason: Cooker’s electrical fuse has blown
   Solution: Contact Customer Care

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