1. Know the PSI

The usual rate at which most instapots operate is 11.6 PSI, which is lesser than a normal pressure cooker’s rate (15 PSI). This means that once you start cooking a pressure-cooker based recipe, you should add in an extra few minutes. This may seem like its taking more time, but with an instapot you can expect perfect results and maximum control, all with a little effort. Plus, at this PSI, you can even cook frozen food to perfection (Yes, they can cook straight-out-of-the-freezer stuff as well).

If you haven’t got one yet, go to the homepage to find more about it.

2. Cook Everything in the Same Pot

Because the instant pot includes different modes (i.e Saute, Steam, Slow Cook, Pressure Cook etc), you can actually accommodate all cooking processes in one single pot! Talk about saving dishes. This means that you can brown a pot roast, add broth and seasonings and pressure cook all of it, in the same pot.

3. Manual Button is your Best Friend

If you can’t seem to get a grip on all the different function or just want to make sure to enter the exact temperature and pressure values, then you will be using the manual button a lot. Not only does it give you complete control, but anytime, anywhere in the cooking process if you feel like adding in something, let’s say some more minutes, then this one button can help you accommodate it in your cooking.

4. Know the Pressure Valve

For all newbies, its absolutely mandatory to understand the pressure valve. Know where it is and how you can set it to sealing and venting. If the valve isn’t sealed properly, the pressure won’t build inside the pot. If there is no pressure, there will be no cooking. And in case you fail to turn the knob to venting mode soon, you can expect everything to just go mushy inside. Therefore, take sometime out, practice the knob a few times and save your time and recipes.

5. Knowing the Difference between Quick and Natural Release

Now as the pressure builds up and cooks your food, obviously that pressure would have to ultimately vent out from somewhere. There are two ways through which pressure exits the instant pot, and using the right one can determine the outcome of your dish.

If you are cooking something that has chances of over-cooking or turning soggy, such as vegetables or delicate sea-food, then you would use the quick release action. However, if you are cooking something that requires gradual pressure release, such as Soup or Porridge, then for ideal results (and thickness), you will use the natural release method.

And while all this seems sorted, there will be other recipes that would ask for both kinds of release. The best way to do so, is by waiting 10 minutes for the pressure to release naturally and then turning the knob all way through for quick release action.

6. The One-Cup Rule

In order to build any kind pressure, the pot requires some liquid that it will steam. The general rule of thumb for instapot cooking is, one cup of liquid. However, you can take the limit up to one and a half cup. Just be sure to not to use more liquid, else the recipe is sure to turn out bland all while taking even more time to cook. Also, thicker liquids generate lesser steam, hence when using such products adjust the liquid quantity likewise.

7. Opening the Lid

While it seems like no big deal, but as the hot steam rushes out when you open the lid, you can burn your hand very easily. Therefore, the best way to do so is by slowly tilting the lid as you open it. It acts like a guide and directs the steam away from you. In addition to this, never try to open the lid unless the pressure has been fully released. The best way to know when to open the lid is when the floating valve drops.

8. Handling Bulk Cooking

The instant pot comes in different sizes (6 qt, 8qt and more), but that doesn’t necessarily mean that the bigger the size, the more bulk of items you can cook in it. A 6-qt can cook the same amount of food as a 8-qt pot. If you wish to cook the same dish but in bulk, like rice for instance, you can easily do that by purchasing an extra stainless steel insert and using it for bulk cooking.

9. Pot-in-Pot Cooking

Of course, as far as size is concerned, the pot’s quantity does matter but here’s the good part- You can cook two different things in the same pot at the same time(pot-in-pot). Though it is a rather advanced form of cooking but all it requires is some extra equipment like the steam rack, some good how-to-cook videos and balancing the pressure such that both dishes make use of the same time and pressure. But on the whole, it can save you a lot of time.

10. Cleaning and Maintenance

Cleaning might appear like a daunting task, for the instant pot has many little and complicated components in its structure, but surprisingly it is easy. The inner steel pot can be cleansed by hand washing and by placing it in the dish washer. The lid can easily be cleaned by using nothing but water too. The external pot only needs a damp cloth to get neat and clean. And in case of odors and strict stains, vinegar and fresh lime will leave you with a stain-free, fresh pot.

However, never make use of steel wool for cleaning your instapot. An instant pot might look complex and hard to wash up, but it rarely requires any hard, in-depth cleaning.

But the biggest tip of all is to practice by cooking smaller portions of food. That ought to give you better control on the pot and more flavor-filled portions.

The post 10 Helpful Tips for New Instant Pot Users appeared first on instaPot.

Off and Cool

Before you start on, make sure your instant pot is unplugged and has cooled down. You don’t want to work with a partially heated instant pot. Once cooled, separate the lid, the inner pot and the steamer rack. It is best to get all the parts out so that you can deep clean every little part and area.

The Exterior Body

For the exterior, never immerse it in water. The exterior body is made of electronic components and cleaning with a damp cloth is your best bet. You can use the same damp cloth for cleaning the inside of the body too. For the cracks, you can use a small toothbrush to get in to those deep cracks and remove dried food debris.

The Lid

You can clean the lid by placing it the dish washer, but regular cleaning with water can do the trick as well. In case you are in deep-clean mode, remove the sealing ring, the anti-block shield, the steam-release handle and the float valve and then clean the lid. Once done, reattach the steam release handle and float valve and make sure both these work normally without any obstruction. While cleaning the lid, make sure to not to remove the steam valve. Once the anti-block shield comes off, you have access to clean it easily.

The Steam-Release and Float Valve

For the steam release handle and float valve, its best if you hand wash it with small brushes. That ought to get most of the debris, all while being gentle on the tiny equipment.

The Sealing Ring

Because the sealing ring makes sure that the pressure stays inside while cooking, it usually takes a lot of beating. Therefore, if you notice the ring to be cracked or deformed, you can always get a new one. However, if you wish to clean the one you have, soaking it in vinegar will give you the best result because it gets rid of the residual food odor.

The Interior Pot and Steam Rack

The interior pot and the steam rack both can be cleaned and washed like all other utensils, either using dishwasher or by hand washing. But despite the regular cleaning, sometimes the odor tends to stay. The most easiest way to get rid of that pesky odor and rusty stains is by soaking the lid in one cup of vinegar. After five minutes, drain out the vinegar, wash it with water, rub in some soft bristles and it will be good as new. But be careful, Never use steel wool for cleaning the inside. NEVER.

The Steam-Clean Hack

If you are in mood for a quick but neat clean-up, then here’s a quick hack. Instead of dissembling everything, take your instant pot, add in 2 cups of vinegar or 2 cups of water with cut-out lemons and run the steam program for 2 minutes. This gets rid of the odor and stains inside the internal pot and sealing ring. Be sure to let it all air-dry afterwards.

Despite how hard they tend to work, instant pots are easy to clean. It only requires some basic knowledge of dissembling and assembling and some quick tricks up your sleeve.

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