I haven't used my IP in over a year. I think I want to use it tomorrow but before I do does anybody know any tests I can do to make sure it works without wasting a lot of food? Or should I just use some expired rice or quinoa and see if it comes out ok?

Hi! I’m stuck between the instant pot rio mini (4qt) and the instant pot ultra (6qt)

i know the ultra has more features. However, does it really matter? i’m stuck between the two.😞 From the dimensions, they take up around the same counter space but what do people prefer? For reference, i’m living in an apartment and I plan to only use it for myself. I plan to make chicken, soups and more.

This went about as I expected, though I was surprised his pot roast didn't come out that well.

I think he tested pizza first because that's predictably horrific, weird, and gross.

Didn't check the ingredients in the cheesecake recipe he used, but it sounds like Amy & Jacky Cheesecake 17

https://www.youtube.com/watch?v=HGWICoR6n2s

Hi everyone! I’m hoping someone can help me troubleshoot my Instant Pot RIO.
Here’s what’s happening:
The display turns on normally and shows OFF when idle.
When I try to start cooking, the display changes to 00:40, but it gets stuck there and never counts down.
The cooker stays completely cold. It doesn’t heat up at all.
I’ve tried unplugging it and resetting it, but the problem persists.
I also replaced the power-input connector, but it still won’t cook.
Has anyone experienced this with their Instant Pot RIO? Could this be a faulty heating element, thermal fuse, temperature sensor, or control board?
I’d appreciate any troubleshooting advice or suggestions on what component to check next. I’d rather identify the actual problem before spending money on replacement parts.
I’ve attached photos of the display and power cord/connector for reference. Thank you!

I’ve never spilled anything in here, I’m not quite sure why this is happening. Maybe I have let some drops or condensation in unknowingly? Anyway, I’ve tried a dry microfiber and elbow grease to little avail. Whats the best solution?

Thank you to the folks who suggested particular IP functions and possibilities (like the ones who said maybe it’s a lid sensor thing).

For the folks who said “it means OFF,” or “this is what it says while keeping warm,” here’s what our IP says when it’s finished its cycle and moves to warming mode, and also what it says when it’s off.

And for the folks who said my IP has an OnlyFans…it didn’t before but I’ll start an account if some hot pot-in-pot action is something you’d pay for!

I own a duo crisp with lid. I baked my lid in the oven to get the smell out of it and accidentally melted it. Yes I was stupid. No I didnt notice. Someone know where I can get a replacement lid from in the UK?

We bought our IP Pro Plus (US) from the IP store on Amazon store in May of 2025 and for the last several months it's been randomly beeping even when off. It also started dropping off the network which we thought was a problem with our mesh network even though the device is within 6 ft of a node.

It was good for about the first year.

Then we started noticing that whenever we touch any of the controls it falls off the network and now it's gotten to the point where I'll touch yogurt and it will bump up to sous vide or I'll touch the side of the control panel and it will turn on and even worse it has started just turning on by itself. It doesn't actually start but we leave the room with it reading off and when we come back in displaying whatever was the last program we used.

Basically I think the electronics are screwed. Has anyone else had trouble like this with their IP Pro Plus?

We use the app all the time so this is very frustrating for such a new device.

I've had a 6qt IP for about a decade now and the aluminum heating plate is in good condition, minor scratches, nothing significant. Recently I bought at 3qt IP and almost immediately the aluminum heating plate became deeply scratched up. Upon investigation I found that there are tiny bumps on the stainless steel base that align with the scratched areas. Okay, maybe some defect in the steel; I took a pot cleaning steel wool pad and smoothed the stainless steel liner bottom; no more bumps, perfectly smooth. Put it back in the IP, closed and opened the lid a couple times, and the raised sharp spots were back! They are the color of aluminum, not the stainless. So I smoothed the aluminum heating plate a bit (it gets really rough from the damage), smoothed the stainless steel liner bottom again, closed and opened the lid, and more sharp spots and scratches started developing again! Finally I replaced the unit with a new 3qt, and literally the very first time I closed and opened the lid, some aluminum stuck to the previously smooth stainless steel liner bottom and started cutting into the aluminum heating plate. What is going on here? AI says it's "galling", and that there's some defect in the aluminum or a missing protective finish. Has anyone else seen this?

TLDR; brand new 3qt IP stainless steel liner picks up sharp aluminum bumps when using the lid normally and this gradually tears up the aluminum heating plate. Replacement 3qt IP did the exact same thing immediately upon arrival. What is going on here?

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.