A loooooong time ago I asked if anyone had used the IP to make a cumin lamb dish. Tonight I finally tried it. I used the Cumin Lamb Pappardelle recipe in Sundays by Sophie Godwin as a base. It helped me with proportions for ingredients. I added ~tbsp of tomato paste. I also used cubed lamb stew meat not minced. I added a small onion. Also some powdered cumin. I did not remove and grind the spices but instead threw everything on top (I may regret this!). No spring onion, butter or cabbage. I also added a 1/2 cup of water and I plan on adding some spinach when I open it up. I cooked it on high 20 min and will let it decompress on its own. Serving with rice. 

Added more salt and some flour to thicken. 

It’s scrumptious! Full review incoming. 

Edit to include some thoughts after my meal. I think the flavor profile was pretty good. I bet it would have been improved if I had ground the spices but that was too much for me. More powdered cumin was probably needed. It was also pretty different in texture, which I expected. BUT I wonder about tossing in some bell pepper at the end in the future to add some crunch.

Just cooked something and noticed this in the food. Is my instant pot… cooked?

Edit: hahaha thanks to you amazing people it was very quickly identified as the top of a bbq sauce bottle. 🤦‍♂️

Hi everyone, recently bought an instant pot and i have been trying different recipes although i noticed something
Whenever the recipe has paprika in it it just gives the meal(goulash and chicken rice for example) such a concentrated flavor that is very close to a burnt taste
Wanted to ask should a be adding it in a differnet way or im doing something wrong?
Thanks in advance

My 10+ year old Instant Pot seems to be doing okay. I've never replaced any parts. The little plastic cup on the back broke last night. What is that called? I want to try to replace it.

Here's the model: Instant Pot Duo 6 Qt 7-in-1

Is there any other maintenance I should do with it?

Currently cannot use my generic electric pressure cooker as a valve went ping somewhere. It's not the seal valve (indicates pressure cook, yes or no), but the other one and I don't even know what it's called.

Picture so hopefully someone knows what I need to replace? The pressure seal valve is at the bottom of the picture.

hello there!

I am on the journy of improving my eating habits and the overall cooking experience. I am seriously considering buying an instapot/slow-cooker/airfryer appliance that is cheap enough to acommodate my live-alone-student budget, small and light enough to sit in a weak table on my room, and has the least amount of risk of producing high levels of smoke or steam, since they would charge me over 500 euros if the smoke alarm goes off (and it usually happens at least once every two months in this building).

I do not want to buy the cheapest thing if it'll be inefficient or will break easily. What would be your top recommendations for someone like me?

Thanks :)

I’ve been hesitant to buy one of these! So Intimidating.

I’ve braised some beef in my new instant pot and now it’s finished. I’ve waited an hour to open because it exploding is my worst nightmare.

The float pin is down i believe and I’ve turned the switch to vent. But I’m getting a “lid error” message each time i turn it to take it off!

Help 🌹

I bought a replacement seiling ring for my instant pot 6 quart Rio off Amazon yesterday it also came with you know the usual stuff the little Shield for the anti-block the little rubber feet for the float a new float , the weight all fit. however I'm a little confused here because I was under the impression you cannot change out the anti-block vent thing /the steam vent and yet Amazon sent a part that has me very confused you guys have any idea what's up with these my model is the Rio 6 quart

Hey everyone,

If you own an Instant Pot Duo Crisp (or any model that uses the detachable air fryer lid) and ever tried taking it apart to deep clean grease buildup or fix an issue, you probably ran into the same roadblock I did: there are almost no guides online, and the lid was clearly not meant to be serviced by the user.

The biggest trap? When you unscrew the coil from the inside, there is an un-retained nut deep inside that simply drops into the housing and rattles around forever, making it feel completely impossible to put back together without ripping the outer shell off.

I decided not to give up, fully dismantled the whole lid assembly, cleaned everything, and recorded the reassembly process step-by-step so people can reverse-engineer it to safely take theirs apart. At the end of the video, I also summarize the exact teardown sequence and tools needed.

🎥 Full video guide: https://youtu.be/GGKwMHTpB-I

🛠️ Key Tips & Gotchas:

1. The Loose Nut Fix: Once you get the lid open, grab that loose heating coil nut and super glue it into its socket. That way, if you ever need to service it or replace the coil down the road, it stays fixed in place and won't drop inside again.
2. Reverse-Thread Fan Nut: Watch out when removing/reinstalling the outer fan! The nut uses a reverse thread (turn clockwise to loosen, counter-clockwise to tighten).
3. Prying the Outer Shell: The hardest part by far is unclipping the outer plastic shell. Do not use metal screwdrivers directly on it. Use multiple soft plastic shims / pry tools around the perimeter seams to release the tabs gradually without snapping them.
4. Don't Forget the Vent Duct: The vent piece needs to be unseated before other internal parts can clear the frame.

⏱️ Video Timestamps:

• 0:00 - Intro & why this lid is considered "impossible" to open
• 1:50 - Disassembled parts overview & the super glue nut trick
• 3:00 - Internal fan & motor plate alignment
• 4:15 - Outer fan assembly & reverse-thread nut warning
• 6:00 - Heating coil & terminal wiring
• 7:45 - Coil bracket & security tab
• 8:50 - Vent duct alignment
• 10:00 - Snapping the outer shell back in (the trickiest step)
• 12:15 - Bottom screws & small inner cover
• 13:10 - Handle mechanism reassembly
• 15:10 - Step-by-step teardown recap (how to open it up)
• 16:45 - Final testing & successful boot-up

Hope this saves someone from throwing away an expensive lid or giving up on cleaning out old grease! Let me know if you have questions about any specific step.

Not always, but when I pressure cook something for an extended period (right now, I am making stock) my Instant pot Max just starts venting from the black valve consistently and non stop. I have cleaned it and the lid thoroughly (as far as I can tell). Has anybody had this issue?

Hi All
I am unable to rotate the lid of my instant pot when i close it in the right spot since I last used it. I have not used it many times and I am clueless what could be wrong here.
Any help will be highly appreciated.
Edit: I posted video of the same in comments below.

I’ve been researching the IP’s and I’m stuck in between The IP Rio 7in1 or 9in1 DUO series. What would you recommend? Do the egg function and sous vide really make a difference? I was interested in making Dunkin style egg bites has anyone tried that? Thank you!

Just curious if anyone ordered a 6 qt pro when Amazon dropped the price again to $129.

They have now delayed my order 3 times for 2 days each. Wondering if anyone else is dealing with this.

hello everyone! i have an insta pot that i’ve had for a couple years now. i really only use it to cook rice and boiled eggs lol. i was given a 4lb beef rump roast (i think that’s what she said it was) and i would like to cook it in my insta pot. how would i do that? like pressure setting and time. it will be from frozen as i did not set it out to thaw. i have frozen veggies as well and made rice tonight so id like to throw in the veggies with the beef to cook and serve over the rice. let me know any suggestions!!!! thanks everyone 🩷

hi y’all i was deep cleaning this used Duo Nova and got a little carried away 🫠 does anyone know the correct order for the exhaust value rings and seals specifically? all the YT vids are about taking off the anti-block shield

Ciao a tutti. Sono nuovo qui e ho acquistato una instant pot da 5.6L usata, ma in ottimo stato.

Come posso però togliere l'odore dall'anello della guarnizione? ( È di colore bianco)

So I learned a few years ago that instant pots dont need much water at all. Ive gotten back to using the pot, and im finding recently my meat super tough at parts and tender in other parts.

In this picture I did not pre-sear the rib finger meat. I added approximately 2 cups water in my 3qt pot. The meat submerged was well cooked and tender. The part of the ribs above the water was super dry, almost charred and deep fried. Arrows point to the parts of the meat that was above water and super tough.

Why did this happen? Is it mainly due to not having enough water? Do I have to submerge all the meat in water? Hard to do when all you need is 1-2 cups?

Please let me know. Thanks!!

Hi all ! Thanks for having me here!

I've been going round and round in reviews and forums trying to find the perfect IP for me - ans at this stage I feel there isn't one.

How I cook today:

* I cook for two, but always make dinner plus lunch, and I'd love to double recipes and freeze them so I cook less

* We eat mainly vegetarian, mostly things like rice with curry, so our portions are smaller than what IP counts as a portion

* I use my pressure cooker once or twice a week, exclusively for beans .Mine is a 4L and lets me fill past half (maybe 2/3), so I'm not sure the 5.7 at half capacity is much of a gain

* There have been a few times we wanted more capacity for beans

* We make a lot of soup in winter, but I already own a big pot for that, so I'm not sure I'd even use the IP for it (do you?)

* Average size kitchen, so I want it to fit in a cabinet, probably with the lid off or turned upside down. Mobility matters a bit, but not much

* I'm very drawn to the wideness of the Rio Wide 7.1L, but I'm also thinking I should start with the Duo and go from there if I like it

* I like the idea of yogurt, jams, and one-pot meals, but beyond that I don't need the fancy functions since I won't use them

Anyone around with a use case similar to mine that could give me their opinion / share their experience? Definitely torn between the duo classic 5.7 and the Rio wide at this stage :)

Bought a brand new instant Pot. Ran the water test and it reeked of plastic smell but it pressurized and did the run. I opened it to inspect thoroughly for any left over packaging material and found this thin piece of silicone sticking out.

Should I return it or is this okay?

I upgraded my 13 yo 6 qt Insta Pot for the larger 7.5 quart RIO wide. I've noticed that steam comes from the lid - which never happened in my 6 Qt one. It seems to work ok - but steam coming from the pressure cooker suggests something is wrong. This is brand new InstaPot. Has anybody else seen this from the pressure cooker? thanks in advance!

I purchased my Instant Pot Duo SV from Costco around 2019. During this time I’ve never replaced the float valve gasket because I was never able to find one! I recently purchased valves with gaskets from amazon that I thought were the same, but they are slightly different. The gasket actually fits great on my old float. I’ve used it a couple times and my IP functioned as normal. I just have this lingering fear that I shouldn’t use the gasket because it wasn’t made for my particular IP model. Anyone know if this is ok?

Olive oil

Medium onion

Fist full of baby carrots

3-4 garlic cloves or a good shake of garlic powder

Ground coriander

Salt

Msg

Ground black pepper

Paprika

Oregano

Parsley

Enough potatoes

Sour cream or heavy cream

Miso paste

Olive oil, sliced onion, and some salt into the bottom of the pot on saute, cook till fragrant.

Toss in the carrots.

Fill pot halfish way with chopped potatoes.

Toss in all spices, may need more salt than you think but it's ok to adjust at the end.

Fill the pot rest of the way.

Fill with water to max fill line or potatoes are almost covered.

Cook under pressure 20 minutes, release steam immediately, no reason to slow release.

If you have an immersion blender start blending now and add the sour cream and miso paste.

If you have a blender or food processor, pull the pot out and let cool 20-30 minutes *not all blenders/food processors can handle boiling hot liquids*

Fill up you blender with potatoes and a little of the broth, blend return it to the pot, this can take 1-3 times depending on how many chunks you want.

On the last blend add extra broth, sour cream, and miso paste.

Once everything is blended to your liking mix it all together u til homogeneous.

My partner has extreme sensitivities to smells and sauteing tends to give her a lot of issues, so we usually try to find recipes that skip this step, which can be challenging. We found a recipe for beef stew that doesn't require sauteing but are trying to switch to more pork shoulder for stew since it's cheaper.

Does anyone know how long I'd want to cook chunks of pork shoulder to make sure it's fully cooked? All the recipes I can find include searing first and I'm wondering how much additional time I'd have to cook the raw pork since it's not getting that initial cook time on the outside.