Can’t believe I’m asking this question but I just had an idiot moment. I just left my wooden spoon in my pressure cooker with the soup and cooked the spoon. The spoon is fine, the food smells and looks fine. Y’all think I’m safe to eat the soup?

I cook for myself only, but tend to cook enough for a couple days at least so, I guess I'd be cooking a pork shoulder or butt, potatoes etc.

3 litre sounds kind of big to me, 6 litre sounds huge but I've never actually used an instant pot, so I'm unsure if its practicalities.

Would 3 L be sufficient for my purposes, or is it just recommended to get a 6 L model?

Curious would I benefit more from a 6 litre model, and does it take up much additional counter-top space compared to the 3 litre?

Does anyone have a photo of the wiring on the underside of their Duo Evo Plus? Took mine apart to clean but a wire tie I used came loose so have a few wires that I'm trying to figure out what goes where. Searching online all the models all have different wiring so trying to locate on for the Duo Evo Plus specifically.

Bone in short ribs going to the instant pot today. 😋😋😋

I have an 8cup Instant Zest Rice & Grain cooker, and it's driving me nuts!

It only has "Smart Program" buttons which allegedly automatically set the cooling time somehow, and the oatmeal setting allows you to adjust the time.

The issue is when I'm trying to follow an instant pot recipe that gives "cook time". I guess I should be using the oatmeal setting, but this thing gives no indication of when it's building pressure, when it's cooking at pressure, or when it's releasing pressure, so I never know if I'm cooking for the right amount of time. I'm not even sure it's building pressure on the oatmeal setting because I never see steam release.

Help!!

I love the Budget Bytes Congee (Jook) so much. I follow the basic recipe and add tofu, scallions, peanuts , soy sauce, a dash of sesame oil, sambal and fried chicken skin as toppings.

It will keep me fed and happy for a week.

https://www.budgetbytes.com/instant-pot-congee-jook/

What is your favorite easy recipe?

Would you recommend steaming or just putting it in the main dish with water ? (and oil?)

$170 mistake buying this thing. When I try to pressure cook a recipe that it made beautifully for the first year, steam just pours out of the steam release until the food burns. Reached out to instant pot and they said sorry you have to buy a new one. No replacements after a year. Not even a small discount for the new one they expect me to buy.

I’ve done literally every troubleshooting tip out there with no luck. I’ve replaced the ring seal twice (once with the second one that came in the box, once with a new one purchased through the link on their site). They only need to be replaced every 12-18 months apparently so it can’t be the ring. Yes it is installed correctly. Yes I have enough liquid in the pot. I replaced the float valve silicone rings twice as well. I’ve cleaned every single piece and nook and cranny with a pipe cleaner to make sure there’s no debris hiding in it. Now I’m left with a p.o.s slow cooker than can barely even slow cook properly. I miss my crockpot.

If anyone has any last resort tips that’d be appreciated before I add this trash to the landfill.

Really want to make Pulled pork for my friend's birthday party tomorrow, but am short on time. Does anyone have experience with turning a recipe for pulled pork in the oven into one that can go in an instant pot?

For reference this is the recipe I'm wanting to replicate: https://www.seriouseats.com/easy-oven-pulled-pork-recipe

My lid melted and now won’t close. I called instant pot and they said they aren’t currently selling parts separately. Has anyone had any luck in finding lids elsewhere? Mine is a 8qt 10 in 1 instant pot.

I'm a new instant pot user - got one for Christmas and have used it maybe a dozen or so times. I've noticed that the sealing ring is coming loose from the sealing ring rack during the cook. I'm not sure whether this has been happening from day 1, but now it is happening every time I use it. I always wash the sealing ring in the third rack at the very top of the dishwasher. Is this a cause for concern?

Hey I’m new to the IP world and am figuring things out. Say I got 3-4 pounds of marinated chicken from sprouts and put it in my 6qt pot for shredded chicken for meal prep; how much water should I add and how much time? I find various answers to this while googling, but I want to hear from people that actually have done as well. Thank you in advance.

Never used an Instantpot before but inherited this from a friend. Looks like it’s been dropped. Are there any additional internal components I should inspect for damage, or is it mainly cosmetic? It does not sit well on the counter and tips a bit because of where it was dented.

I cooked white rice for the first time in the Instant Pot Duo and at the end of the process Instant Pot said, foot burn. Here are the steps I followed. First I put one cup of white rice and one one-fourth cup of water in Instant Pot. Then I closed the lid, set the valve to seal and then pressed the pressure cook button and set the time to four minutes. Ten seconds later Instant Pot Duo made a beep but the display said on. After some time it made another beep and the four minute display turned on. The four minute display then counted down to zero but then the Instant Pot Duo said foot burn. I opened the instant pot and saw that the rice was not cooked to the consistency I liked. Is this because I didn't put enough liquid into the Instant Pot? Please advise.

I have an instant pot cookbook where a 2 to 2 1/2 pound brisket is cooked at high pressure for one hour (+10 minute natural release). However, the grocery store gave us a one and three-quarter pound of brisket. Should it cook for the same length of time, for a smaller portion?

https://www.amazon.ie/Instant-DUO-60-Smart-Cooker/dp/B07VS31PLC/ref=sr_1_1?crid=38ELU82BZDZIY&dib=eyJ2IjoiMSJ9.Yjotzxb9g-dRQb6mBnUweSSnecIZd_huJBL7aFR9iBLUuHtppgZu28W04N9a6B3QVXDQX31A9NHOJaiuomw0VWI-pMWJ_2xcJLFU1PE-PlElxpLFnBA364GdgpwYyG3NJdPzGyOSKKSyFIFqFVBZPd5Lbdc3NGxdt1MOcWpZs9iUb0C3wpTlLbhUH2jcLRgkVyMjY8xDr0GwkKY-E1kdFI8HUYJKZkHAO4IOqxGWw7TaxRxxkl-j31KhGh5P7Or0nOHS3HE8nOJChbfgCi4kO5w8Zjta0Lx0vgRHI4FSqTE.Efb_1H7EW8EZYTnnZPPWQxbz7qHN_ixG3gLM_FbfSMU&dib_tag=se&keywords=instant%2Bpot&qid=1743693869&sprefix=instant%2Bpot%2Caps%2C129&sr=8-1&th=1

Instant Pot Duo 7-in-1 Smart Cooker, 3L - Stainless steel Pressure Cooker, Slow Cooker, Rice Cooker, Sauté Pan, Yoghurt Maker, Steamer and Food Warmer, Black,silver

3 liter capacity which for my purposes should be fine (not cooking for a family).

Does that price look about right, 75 euro?

Is that model sufficiently up to date?

So I was streaming a pound of small carrots in high for 4 minutes. I put a cup of water underneath the basket. Then i turned on and got busy cooking something else. When I looked back after a while and realizing I didn't hear why beeping, I saw the screen completely off and the vent was not on seal. What happened? The carrots were soft but could had been a bit softer.

I may have messed up or this might be a dumb question! I made a soup-ish recipe today that called for beans, mushrooms, ground sausage, and chicken stock. I normally saute the meat first to brown it, but I got lazy and just threw it in with everything. I pressure cooked it (sealed) on high for 30 mins, it was about 1/2 full. The food tastes mostly great (though I wish I browned the meat for texture.) However, I'm now wondering- is this safe to eat? The pork is definitely pink, tastes cooked but a lot softer than normal. I don't have a working food thermometer so hard to check how hot it got, but I thought 30 mins would be enough. Can anyone verify that it's safe to eat? Did all the bacteria get killed in the process of pressure cooking? I don't want to get sick, but maybe I'm being paranoid.

Thank you!

https://veronikaskitchen.com/instant-pot-chicken-wings/

I made some buffalo and some bbq. Quick and easy. I didn't bother to trim them because I had too many to mess with. Dry rub, cook 6 minutes high, npr 10 minutes, brush with or roll in sauce, then broil. I made a double batch of the dry rub in this recipe because I had more than 2 lbs. of wings to cook. I used commercial sauces. Very tasty.

I want to cook pulled pork and beef mostly, but will probably use it for other things.

May sound like a bizarre question, but is there a "pulled meat" learning curve that is best served by investing in a crock pot first, then moving onto an instant pot later?

Does one need both?

Is an instant pot alone sufficient for all my pulled meat preparing needs?

Hi everyone,

I have an ip duo crisp 8qt with the shitty impossible to clean air fryer basket. I love the air fryer function but I just want a basket that’s dishwasher safe, high quality stainless, and I am having a terrible time finding anything that’s decent quality that’s the right size. It seems like really anything from 8 to 9 inches in diameter with legs on the bottom should work fine. Amazon has a lot of very low quality products, I already wasted my money on one; has anyone here had any luck finding anything decent?

Thanks so much

I'm just unboxing an IP Pro. Before ordering I made sure it was a stainless steel liner but looking at the inside of this liner it appears to be spun or brushed as opposed to polished ie, it has tiny horizontal ridges covering the surface whereas my older IP pot was polished shiny. The brushed surface of the new pot looks like it's going to be a pain in the neck to clean. Does anyone have experience with this? The polished surface of the old IP was, for SS, easy enough to clean. Edit: to be clear it feels smooth to the touch, it just doesn't look smooth as the polished that I had before.

What are you favorite go to sources? Videos, online, or webpages?

This is how the pot came out of the moving box. This is under my moving deductible so I won’t claim it but…is it usable? Would you use it, or get another? Is the surround just a shell that’s not important?