Instant Pot Tips and Tricks

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Instant Pot tips and tricks are all about preventing burn errors, locking in flavor, and nailing textures in everyday recipes like chicken and rice, pork chops, and even spaghetti.

When you first unbox an Instant Pot, it can feel more like a spaceship than a weeknight dinner tool-but once you understand a few core tips, it becomes the fastest way to get cozy, home‑cooked meals on the table. From mashed potatoes to cheesecake and even apple cake, small tweaks in how you layer ingredients, release pressure, and use the sauté function make the difference between "meh" and amazing.

In this guide, you'll learn practical Instant Pot tips and tricks built around real recipes, not just theory. Using comfort‑food favorites like Instant Pot chicken thighs and Instant Pot Chili, you'll see exactly how to avoid burn warnings, fix common texture issues, and streamline your cooking so dinner is both faster and more foolproof.

New to pressure cooking? Start with my Ultimate Guide to Instant Pot to get comfortable with the basics, then come back to nail this Instant Pot Cheesecake.

If you want to understand exactly why cooking temperatures matter, check out how Core Instant Pot Cook Times work before you dive in.

Setup and safety

Place the pot on a clear, sturdy counter with nothing directly above the steam vent so cabinets are not damaged by hot steam.
Check that the sealing ring is properly seated and the steam release is set to Sealing before starting, otherwise the pot will never reach pressure.
Do not fill past ⅔ full for most foods, and only ½ full for starchy/foamy foods like rice, beans, pasta, or applesauce to avoid clogging the vent and burn errors.

Liquid, layering, and burn errors

Most models need at least about 1-1.5 cups total thin liquid (water, broth, etc.) to build pressure; too little gives burn errors, too much makes food bland and overcooked.
After sautéing, always deglaze: add some liquid and scrape up browned bits so nothing is stuck to the bottom, which otherwise triggers burn.
Keep "sticky" ingredients (tomato products, jarred sauces, sugar, flour, thick cream sauces) off the bottom: add them last on top and do not stir, especially with rice and pasta.

What is preheat mode?

Once the pressure starts building - the instant pot entered the preheat mode. If the instant pot is getting close to reaching its optimal temperature, you will see steam coming out of the float valve. And very soon, the screen will show "On" for the duration of the preheat mode.

How do I know when the preheat mode is over?

You will know when the preheat mode is over when the float valve pops up and seals itself. The steam will stop coming out. At this time you will hear the beep as well as the On on the screen will disappear. The digital display will start the countdown.

Cooking time vs. come to pressure time

You should remember that the time it takes to cook the recipe (8 minutes in this case), is not the total cooking time. You need to give the pot some time to 'come to pressure', and the more water in the pot, the longer this will take. Don't worry, just let it do its thing.

Natural vs quick release

Use quick release (turn valve to Venting) for delicate or fast-cooking foods like vegetables and seafood to stop cooking immediately and prevent mush.
Use natural release (let pressure drop on its own) for starchy, foamy, or large-liquid dishes like soups, beans, and many rice dishes to reduce sputtering and keep the lid clean.
For very starchy food, use "controlled" quick release: vent in short bursts with a spoon or tongs, pausing if foam starts to come out.

Everyday cooking shortcuts

Frozen meat is fine: expect extra time to reach pressure, but the programmed cook time usually stays the same unless pieces are very thick.
Total time is cook time + time to pressure + time to release; look for recipes that specify these so you can plan realistically on busy nights.
Start with tested beginner recipes from trusted Instant Pot sites/channels so you learn timing, liquid ratios, and release methods before you begin freelancing.

Cleaning and maintenance

Clean the lid, sealing ring, and anti-block shield regularly to prevent odors and ensure a good seal.
Replace the sealing ring if it's stretched, cracked, or very smelly; a bad ring will stop the pot from pressurizing correctly.
Always let the inner pot cool a bit and add liquid before using Sauté again after pressure cooking to avoid stuck-on residue and future burn message

Rings recommendations

If you are frequently using your Instant Pot for a variety of recipes, it's a good idea to have 2 different rings. One for savory recipes, and the other - for sweet recipes. This will help in avoiding odor exchange.

I use this Genuine Instant Pot Ring as my second ring. It has over 1,000 positive reviews on Amazon.
Instant Pot Tempered Glass Lid is a good way to help keep the food warm. You don't even have to put the heavy pressure lid on!