Give your some love
The lid:Every once in a while give the lid a thorough clean, this video
will help guide you. You do not have to do this every time you use your
Instant Pot though but it's good to keep an eye on the float valve to
make sure it's not sticking, above all if you often cook foods that foam
up (porridge or rice for example).
Make sure you inspect the silicone plug on the float valve for damage.
The sealing ring: inspect it for damage, make sure it’s not overstretched.
Always remember not to force the lid on, if it feels hard to turn to lock
then that means that the sealing ring is not properly in place, open the lid
again and make sure it’s properly in place pressing it down several times
as you follow its circumference a few times.
Likewise when removing the sealing ring, make sure you take it out little
by little instead of yanking it out.
The rim of the base: make sure the rim of the base is free of debris.
Sometimes little grains or seeds can get in there.
The inner pot: sometimes an invisible layer can develop (above all when using
flour or starchy ingredients), pour white vinegar into the inner pot and let it
soak for a few hours. Rinse well.
Bonus: you’ll end up with a super shiny inner pot.
Don’t forget the Golden Rules, click here to download them on
pdf.As you will read in the Golden Rules above, the newer models
don’t reach pressure when they are overheating, if there’s something
burnt to the bottom triggering the sensors, etc.
Do not to overfill: maximum two thirds of capacity when pressure cooking and only up to
half way when pressure coking ingredients that foam up or need a good amount of room to
expand like pasta, rice, grains, etc. This way your lid will usually only get condensation.
Do not use flour or thickeners during pressure cooking,
use them after.
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