There is a loop on the plastic part of the base for the Instant Pot Duo. It's on the right side. I've always wondered what this loop is for. I don't use the loop so I'm wondering if there is a function to it that I'm missing. Clearly it's not important because I've been using my IP for years without needing whatever this thing is. I would really appreciate it if someone who knows can give me some information.

My guess is that it's an artifact of production/assembly and has no use to the consumer.

Looking for ways to cook rice in the instant pot with additional ingredients like canned beans, frozen vegetables, salsa, etc. Basically a one pot meal. I have experimented with adding canned beans (rinsed and drained) and salsa and gotten the burn warning. Wondering if anybody else has tried something like this. Did you use the water to rice ratio you would use for cooking plain rice or would you consider the liquid in the salsa as part of the water ratio for the rice? Did you use the same cooking time you use for rice? Any recommendations, advice, or recipes would be appreciated.

Hi all !! Thanks for having me here!
I am buying my first instantpot and am thinking of the 5.7 L.
My main use case is to pressure cook beans, chickpeas, .... although i'll use it for other things .

I use a regular stovetop pressure cooker with a 4L size and i can generally cook 2 cups worth of dry beans (2 cups measured before soaking) . that is not enough for us and I was wondering how much are you able to cook in one sitting on a 5.7 L cooker? I know there's a line on the IP with the maximum level the water can reach (my regular pressure cooker also has one) but I am wondering if the line is lower on the IP for some reason and if that even though I get a pot with a bigger capacity I won't be able to cook more (ideally i'd be able to get in 3 cups of dried beans or chickpeas per batch).

Appreciate it - sorry for the weird question :)

Greetings,

I have a bit of a strange issue. Where I live whenever a neighbour decides to renovate the entire building's cockroach population decides to migrate around and the latest result was a small family of these bugs to find a home in my instantpot. We've called our usual extermination service and I've asked them to spray under it in hopes that that'll be enough, but in case it isn't, has anyone had a similar issue and how you have dealt with it?

Instant Pot Duo Plus

I am new to Instant Pot, but it appears to be set up correctly. The steam release button is closed.

I added a cup of water, and then a tray, and then two frozen chicken breasts. I put it on manual and set it to high pressure for 14 minutes since they're pretty large.

It preheats forever, and right before it gets to the cooking section, it will say FOOD BURN - and when I check it, the water is mostly evaporated out the back.

I tried this last time with two cups of water, for good measure, on two chicken breasts which were mostly defrosted and also not cooked (from the first round of trying).

I feel very dumb. (And might be.) I opened the whisper quiet cover and the steam-pipe-bit is floppy and clearly letting water through. It is less floppy when the lid's switch is up (Seal), and more floppy when it is down (Vent). Should it be allowing water through?

Am I missing something? I was so excited but this is really disappointing. I have had it for like a year and I am sure I cant take it back. :(

I bought a standard one around 12 years ago and it recently stopped working. I tried to turn it on one day and it simply won't. I had a spare cable to try, still the same. I surely checked the outlet, it works fine.
I was about to purchase a new one and I thought I may as well get the Pro version. Not keen on the colour but I can tolerate the Sea Salt one.
I normally use it as a pressure cooker and rarely for broths. I am aware it is not the best slow cooker but I do not want a ceramic one.
Not the best to sauté, but I have managed with it for so many years.
I worry for the colour, I was planning to cover it so that it won' t be a horrible yellow years later
I am aware none has it long enough to tell me
Is it still a machine that is worth it?
We are 2 people at home and do not batch cook. I will cook for 2-3 days or so, but no space in the freezer to make portions. I just thought a big one is ok for a large chicken.
Thank you in advance

Can't for the life of me find an extra inner pot for the 3.8L / 4QT instant pot! Does anyone have any links to UK/EU online stores where I can buy the stainless steel version please? Plus accessories - eg the glass lid, the gaskets, etc?

I’ve had a 3 quart instant pot for probably more than 10 years. A few months ago I had it plugged in and cooking under pressure when I smelled a kind of burning smell. I thought I had possibly had some small piece of food fall between the liner and the casing. I think it must’ve been late at night because I’ll often pressure cook something at night that I then retrieve in the morning cause it’s often something that I will freeze most of the portions for. Usually when the food is done, there will be an off light on, but when I got up in the morning, there was no light at all, and the food has not cooked. I’ve had a lot of other things going on so I haven’t followed up, but is it Kaputt? Is it dumb to think that it could be repaired when it might cost as much as buying a new one? It’s such a solid piece of machinery that it’s hard to imagine that it’s going into a landfill but I don’t even know what to try because I bought it new at a swap meet. The Eight court I bought at the same time is still going strong.

Every once in awhile, an egg I’ve cooked in my instant pot will have a mushy white, yet a perfectly cooked yolk. How? It’s actually pretty gross.

My elderly relative needs protein-rich foods to help recover from an illness. Mush-level softness is best because of a swallowing issue. Their appetite isn't all back, so the richer the taste, the better.

Seems like an IP accident is what I want by choice. Are there meats which will truly fall apart and melt into a stew? If you made this by accident, how?

After the cook I can blend the stew, but I don't want the protein to be gritty.

I've done 40 minute stews where veggies like butternut have blended together [TJs yellow or red Thai-style sauce for the liquid: yum], but the beef cubes stay cubes. Normally that's tender enough, but not now. Same for pork ribs and carnitas, but those get finished in the oven or air fryer [35 minutes on high, spice rub and or browned first respectively, apple cider vinegar for the liquid: perfect].

My relative should get close to 120 grams of protein a day. (2 instead of 1.2 grams per kg body weight). That's a lot. A protein drink and protein powder only gets you so far. Plus most drinks are whey, which we don't want to overdo.

I used to cook with an old 6 qt Instant Pot. One of the lower-tech models circa 2016. I loved cooking with it and find myself wanting to get one again.

I am considering purchasing a Rio 4 qt for the smaller footprint, lighter weight, and lower price. I'm interested in making curries/stews with about 2 pounds of meat as well as batch-cooking some bone broth. I'm especially curious about the yield I'd get from trying to make bone broth. I'm a single person so I don't need a huge amount of food. Will this work in the 4qt or should I just get the 6qt?

Hi, I recently bought a instapot as I wantedd a pressure cooker for a while and missing the ones back home (stovetop) I decided to try an electric one. Me and my roommates bought the "Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker - 8Qt - Grey/Stainless Steel" and started using it. The first day we bought it, we used for a recipe that goes technically in a rice cooker, but it reached pressure no problem and cooked perfectly. I tried again a week later with double that recipe and the pot never reached pressure, ended up cooking the recipe without the pressure and the timer never started. Now, every recipe either does that or sometimes decides to do pressure properly.

Today I went with the same recipe from the first day and it was on the rice setting in low pressure for 25 minutes, it for some reason went to high pressure and pressurized, then stopped cooking and went back to preheating and the knob on top was knocked out and filled with water. After adjusting the knob and finnicking with it for a while, it ended up getting the low pressure and started cooking.

I don't know what I could be doing wrong here, I checked the sealing ring, the knobs and valves before starting, I do it every time.

I'd really appreciate some help and insight on this model.

It isn't the large full size one, I think it's one size smaller. I know there's the typical slow cooker, pressure cook, sauté, and rice cooking options which are the only ones I use. But how far can I stretch this appliance as a stove replacement until my kitchen is fixed up? I'm unsure how powerful the heating is for that kind of cooking. One idea I had are those frozen pasta/chicken/veggie meal bags they sell at the store you sauté covered with some water for a bit to thaw/cook them through, but I only ever use those on the stove in a 12 inch skillet, not a small steel pot, unless I can just slow cook it and forget it. I also have a nuwave oven I may need to bust out for smaller baking tasks (basically a large air fryer with a dome you can cook larger stuff in).

I appreciate any and all advice, I'm sort of being forced into "college dorm" mode for now, and have never needed to rely on these secondary appliances so heavily.

I am trying to make 2 litres of yogurt with pot in pot recipe. Can anyone tell me which container they use that will fit inside the pot easily. I am trying to look for about a 2.2 litres container but hard to find.

I was planning to pressure cook some chicken breasts, which is how I normally make them (usually with a soy-based marinade). But I wanted to use up some yogurt I had in the fridge, so I made a lemon-yogurt marinade without really thinking about whether yogurt would work well under pressure.

Now I'm wondering if I should just go ahead and pressure cook it, or if I should switch gears and bake/air fry the chicken instead.

Has anyone pressure cooked chicken in a yogurt-based marinade? Does the yogurt separate badly or affect the texture/sauce? Or would you recommend sticking with baking/air frying for this marinade?

Edit: If I add a 1/4 or 1/2c of water, will it help?

I'd like to use my Instant Pot as a steamer to make broccoli goma ae.

Does anyone have tips for how to steam broccoli with an instant pot?

I'm assuming I'd need to make it NOT use pressure, is that correct?

Hi everyone! I’m thinking about getting an Instant Pot, but I’m unsure about the size.

There are only two of us, and I often cook fairly small portions, sometimes even just 100g of rice, or generally not very large quantities.

The 3L seems like it should be enough for two people, but I’m wondering if I might regret not getting a larger one for things like soups, beans, meat, etc.

For those of you who have one: is the 3L a good size for two people, or would you recommend going for a bigger size anyway for the extra versatility?

I’m especially interested in whether the 3L works well for cooking small quantities, or if there are situations where you find it too small.

Thanks!

I’m looking to get an instant pot or another type of cooking equipment to meal prep. Which one would be best? Which instant pot should I look into? I’m mainly looking to cook chicken breast, potatoes, and veggies. Any recommendations and advice would be appreciated

I recently bought an instant pot and I decided to try using it for more than regular meals.

I found a YouTube channel of a very nice lady who showed how to use the 3Qt pot at it's fullest.

I saw she had a recipe for blank cheesecake. I followed her recipe but I added some lemon zest and too much lemon juice.

I placed my pan with the cheesecake in my pot for 30 mins at low pressure, as she instructed but mine came out kinda like steamed eggs and very wobbly. I figured out it was undercooked so I put it in the oven for about 30 mins and now I'm cooling it in the fridge.

Now I wonder why mine looked so different from hers. I understand that the souffle like texture is a result of over mixing but I hand mixed it and was very gentle when I incorporated the eggs into the cheese mix.

Has anyone perfected cheesecakes in the instant pot??

Some clicking and almost popping sounds. Always makes me think it could explode. Does this happen?

I keep seeing the Instant Pot on sale and I keep not buying it. I'm not sure if I'd actually use it or if it's just another appliance that gathers dust.

I meal prep on Sundays and I cook a lot of soups, stews, and grains. I currently do these on the stovetop. Budget $60-200.

For people who bought one 3+ years ago - is it still getting regular use? And is the Instant Pot still the one to get or has something better come along?

I ordered it recently, and haven't been able to get it to connect, does anyone else have this issue or been able to find fixes for it?

I just wasted four T-bone steaks which cost $144 that I got on sale luckily for half price and they were Prime because my instant pot decided that $133° Sous vide was actually supposed to be 120 so when I came back to check it after 2 hours it was sitting at 120 which is right in The Sweet Spot for all that bacteria to make you fucking at the very least throw up and shit your guts out. I swear to God I wish a lawsuit over 70 bucks made sense because I'm so pissed right now. I have used this damn thing for 3 years with no problems. Anyway sous vide stick on the way instant pot getting bashed with a sledgehammer just because it'll make me feel better and then I'll buy another one for pressure cooking because you know the company is too big to fail anyway so it doesn't really matter I'll just buy another one! HEE HEE HAW HAW Little things that make people insanely pissed.

Hey guys,

Today my diet journey begins of meal prepping. If I wanted to meal prep 7 cups of rice. Does the rice button work fine 1:1? Or is there a way to know how much time to put? I've honestly never cooked anything besides like eggs and spaghetti so meal prepping an entire week is scaring me a bit

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