Over the years, I've put water in my Instant Pot without the inner pot being in place 2 or 3 times. Once or twice, that caused the circuit breaker or fuse to flip. I just unplug it, turn the pot over, remove the bottom panel, and let the internals dry out for a few days. Then, I reverse the steps and proceed to use it again as normal. Members of a Facebook Instant Pot group recommended this to me. Surprisingly, I've barely had any accumulations in that "condensation collector" and haven't felt I had to switch out the inner pressure gasket between uses with sweet or savory dishes. Thanks for this video. The RUclips recommendation algorithm sent me here (it doing so should be good for your channel).
Thank you for saying that. It's exactly what I'm hoping for - I think some of the 'judginess' around cooking really puts people off. We all know what happens behind the scenes in our kitchens 🤣
So, newbie here…at 69… struggling with cancer and lots of pain. My daughter encouraged me to buy one of these because it cooks quickly and retains flavor and nutrients so well… I’m supposed to have NINE servings of vegetables each day! Thank you for making this video! I feel much less intimidated about starting up my new instant pot now. My very best to you… I subscribed ❣️
Hi Christina and I'm sorry to hear about the health challenges you're facing. I have chronic pain and one of the things I love about this way of cooking, is that I can batch cook so easily with Instant Pot and if I need a lie down while a soup bubbles, I can trust that the Instant Pot will switch to 'keep warm' and deal with itself until I get back to it. Batch cooking is my friend for the same reasons, so I do a lot of this when well, then get things into the fridge or freezer for the tough days. I hope that might help you too. All the well wishes being sent and do ask if you have any questions 🌼
Thank you so much. Your tips and demonstrations are very helpful. I've had my Instant Pot since February and it receives a lot of use, but I still enjoy learning more about it from a person who really understands what they are doing. It is kind of you to take the time to share your experiences and advice. Thank you again, Annie. 😸
You are so welcome Annie and thanks for leaving such a nice message. I'm still learning too - its fun all being on this journey together. You never know what you don't know :)
Have just bought an instapot and am finding your advice very useful and more informative than any instruction booklet. It also helps that you have a wonderfully soothing calmful accent/voice. It really is very calming and reassuring. Thanking you 😊
I just purchased an instant pot and was looking up recipes and youtube recommended me this. Great video! Thank you for the beginner tips. I was intimidated about the pressure cooking feature but knowing that it will stop and release the pressure itself over time is very relieving to hear.
You are so welcome! Yes many recipes like stews, braises etc can be done on this slow release. Similar to how you might let a braise sit a while and not too precise . For the quick release, do the ‘water test’ when it arrives as instructed by IP and that will help you get used to how quick release works - they are so safe nowadays and you will soon be very used to quick release . Soups, stews and risottos are a great place to start. There is a learning curve so treat everything like an experiment … no failure, just learning…soon you will be a top scientist 😀
Yes, indeed. Ms. Susan is undoubtedly a helpful human being. My Instant Pot arrived just recently, purchased based on your reviews. Warmest regards to the UK!
ah thank you so much - youtube is a very crowded place right now 🤖🤖🤖🤖🤖 so I especially love hearing from fellow humans. Well wishes to you and I hope you are enjoying your new Instant Pot 👍
I have an instant pot ultra so I don't have to set it to seal and when I want to do a quick release I have a PVC elbow which I place over the steam exit aimed at the direction I want it to go to. I can pulse the steam release or hold the release button down and release the steam in the direction that damages very little.
When I was about 14... I decide to make rice pudding in my mums old prestige pressure cooker..... Had a heck of a job trying to get the stuff off the ceiling after the 'explosion'.... never used a pressure cooker since . We all learn by mistakes.😆
oh no, that must have been awful! Yes those old pressure cookers could be terrifying. I prefer these modern ones so my stupid mistakes are reduced in number :)
As a first time user of a Duo Pro I've gotten Burn Notices. I just use my flat bottomed spatula to scrape the fond off the bottom of the pan and continue on. Less as I get more experience. I'm making Yellow split pea soup with ham today. In 15 minutes.
Thank you for the tips I think this was helpful! Although that fly sound effect around 10:13 was so realistic I got freaked out thinking a bug was in my headphones and swatted them off so hard I nearly broke my computer screen lol.
I put two cups of uncooked rice into my IP without the inner pot in place. That was the end of that IP as it was impossible to get the rice out and the risk of fire was too great.
Thanks for the tips. Especially the storage. Just didn't see the saute thing here. I stopped using it because of the mess and difficulty cleaning. I will browse your other videos. Perhaps its there. 😊
Thanks Julia. For sauté , to prevent burning to the pot, always pre-heat before putting in the food or oils. This is the same for all stainless steel - heating helps 'close pores' on the stainless steel. If you do get a burn, I find soaking for a few hours before washing up tends to help. I hope that helps. 👍
Thank you again for another great video. I have a question concerning using the pot to just cook kidney beans. Do I have to boil them first for X-mins or can it all be done in the pot?
I'm always a bit nervous about kidney beans as they contain very high amounts of a lectin called PH (if my memory is working) that can cause severe digestive distress. I've not reviewed the research recently but if you do a google search for "pressure cooking today, red kidney beans" you can see their method and thoughts. Like them I tend to be conservative on this particular bean as it was drilled into me when we were younger. In other words, I'd cook them separately rather than in with the food, then add as you would canned beans. Pressure cooking is one of the best ways to cook them because of the high temp which destroys lectins. What I would do if you have a freezer is to do a whole batch of 2-3 times what you need, then freeze them in 'can sized portions' for future use so it saves time, effort and energy in the long run. I hope that helps. If you find I'm out of date, do let me know.
Could i ask why the Instant pot duo whisper remains at precook during slow cooking. Is that normal? Sorry, could not get any answer anywhere. Thank you for all your help
Hi there, that's ok - these displays for slow cooking are so confusing on Instant Pots. I've just tested the slow cook myself on that model - mine switches over to slow cook after 2 or 3 hours and came out fine eventually.It's one of those weird Instant Pot things that's completely confusing but basically it is just slowly bringing to temp so stays in preheat for a good while. I found the whisper quiet cooked in about the same time as my Pro which means longer than a crockpot or dedicated slow cooker (eg. 4 hours in a crockpot might be 5 in an Instant Pot). They don't cook as hot as only have an element underneath not all the way around. They're not the best slow cooker TBH, but it can be done and I'd suggest looking at my video on slow cooking in the Pro as I walk through how I'd go about it in that machine (which has an even more confusing display) and from my testing so far, I'd apply the same tips with the whisper quiet: ruclips.net/video/5Ei-JKUiBfk/видео.html I hope that helps.
On most Instant Pot if you're getting that sputtering that caused your mess all you have to do is just turn it back to sealing and it will stop sputtering, then just let it do a natural release.
you're not alone. There is a learning curve but start with some simple recipes and after a few goes you'll start to get the hang of it quickly. Soups using the pressure cooking function are a good place to start.
@CookingandCalm I actually used it last night! Very pleased with it! I did rice, pork chops with tomato soup, onions, green peppers and other seasonings. It was delicious and was ready quicker than a regular crock pot 😁 can't wait to cook with it again! Thank you so much for your video! Can't wait to do some soups
I turned off the horrendous beep that was heart-attack provoking. Will I hear the burn notice if I switch off the after-cooking beep? (I have latest Instant Pot Pro)
Hi Agnes, do you know, I'm not sure but just checked in my Instant Pot Pro Crisp Manual and it says this about tuning the beeps on and off : "When in Standby mode, press and hold + over Time until the display indicates S On (sound on) or SOFF (sound off).Note: Error alerts cannot be silenced" From my interpretation, that means the pot should still beep as the burn notice is an error alert. Hope that helps
Hard to say when I can't see it, but generally the lid will move easily on and off when you set it away, but when it gets to pressure, the lid is firmly locked automatically. It's not possible to open it until all that pressure has gone. I hope that helps.
I’ve just bought an Instant pot pro plus and in 5 days it is hardly ever off. I’m very very happy about it but yesterday I had a very bad experience with beans. The first day I had it I cooked some Great Northen beans, maybe 500 g. I don’t even remember how much water I’ve put in it but everything went well. Yesterday I may have put 650 g and even before the cooking started I had already water and foam coming off the lid. What have I done wrong? Now I’m afraid cooking beans in it and being a vegan it’s a major problem 😰
Oh poor you, that's awful. The main thing with beans to prevent foaming is to put in a tiny splash of oil with the water and beans before pressure cooking. I like to pre-soak mine and brine them as suggested by America's Test Kitchen too, but that shouldn't affect the foaming thing. Did you have oil in there? If you did so that isn't it , come back to me and I'll look up how much water: beans ratio I usually use. (I have no memory!)
@ I had no oil in it even if it’s quite common in Tuscany to cook beans already with sage, garlic, oil, salt and pepper. I will try next time and I will be sure never to put more than 500 g beans. In case you come across the ratio you use I will be happy to know. Thanks a lot 🙏🤗
Sorry for delay - for a big batch I use about 2L of water, 1.5 Tbsp salt, 450g (1lb) dry beans to brine them overnight then cook according to the bean. I think I got my ratio from Americas' Test Kitchen in case that helps
@@CookingandCalm I’ve tried to cook more than six hundred grams of beans and I think I will stick to 500. Not a lot but I could not buy the bigger Instant because they do not do the pro in bigger size than 5,7 lt
My Instant pot is always on my electric stove and my Air fryer as well. I live alone, so there's no one else who can turn on the stove while those two are over the stove.
I made the mistake of adding ingredients to the instant pot and couldn't salvage. Got a new instant pot I thought was identical, and made the mistake of putting the old lid on the new pot. It is now stuck and won't come off. There is no food in it. I have tried to find a solution, but seem to be the only person to make this mistake. Any ideas?
oh no, you poor thing. I'd get straight onto Instant Pot for help with that one to make sure you don't invalidate any warranty before trying any non recommended solutions. That said, the only thing that comes to mind, is that when I jam on my kitchen aid mixer metal bowl, they tell us to heat up a towel with very hot water and wrap the area in it for 20 mins or so, the expansion/contraction can loosen it. I've no idea if this would work on IP as the pot lid is likely more insulated and thicker but that's all I can think of. I really hope you get a fix. Let me know as I'm sure you won't be the last one to do this and it's a good warning for me as that's exactly the kind of thing I'd do!
Over the years, I've put water in my Instant Pot without the inner pot being in place 2 or 3 times. Once or twice, that caused the circuit breaker or fuse to flip. I just unplug it, turn the pot over, remove the bottom panel, and let the internals dry out for a few days. Then, I reverse the steps and proceed to use it again as normal. Members of a Facebook Instant Pot group recommended this to me.
Surprisingly, I've barely had any accumulations in that "condensation collector" and haven't felt I had to switch out the inner pressure gasket between uses with sweet or savory dishes.
Thanks for this video. The RUclips recommendation algorithm sent me here (it doing so should be good for your channel).
That's so interesting Rob. I'll pin that for others to see. Thanks for sharing.
I enjoy how clearly you explain things. Also, you don't make people feel inferior for not knowing things. So graceful.
Thank you for saying that. It's exactly what I'm hoping for - I think some of the 'judginess' around cooking really puts people off. We all know what happens behind the scenes in our kitchens 🤣
So, newbie here…at 69… struggling with cancer and lots of pain. My daughter encouraged me to buy one of these because it cooks quickly and retains flavor and nutrients so well… I’m supposed to have NINE servings of vegetables each day! Thank you for making this video! I feel much less intimidated about starting up my new instant pot now. My very best to you… I subscribed ❣️
Hi Christina and I'm sorry to hear about the health challenges you're facing. I have chronic pain and one of the things I love about this way of cooking, is that I can batch cook so easily with Instant Pot and if I need a lie down while a soup bubbles, I can trust that the Instant Pot will switch to 'keep warm' and deal with itself until I get back to it. Batch cooking is my friend for the same reasons, so I do a lot of this when well, then get things into the fridge or freezer for the tough days. I hope that might help you too. All the well wishes being sent and do ask if you have any questions 🌼
@christinacutlass1694 good luck. I got mine 4 years ago during my partners cancer treatments. It sure helped us a lot. I wish you the best.
I love Susan. She provides so much useful information in a quick yet personable way. Some hosts take FOREVER to get to the point.
oh what a lovely thing to say- thank you 😊
Really great tips for beginners and reminders for those who may have forgotten these.
Thank you so much!
Thank you so much. Your tips and demonstrations are very helpful. I've had my Instant Pot since February and it receives a lot of use, but I still enjoy learning more about it from a person who really understands what they are doing. It is kind of you to take the time to share your experiences and advice. Thank you again, Annie. 😸
You are so welcome Annie and thanks for leaving such a nice message. I'm still learning too - its fun all being on this journey together. You never know what you don't know :)
Have just bought an instapot and am finding your advice very useful and more informative than any instruction booklet. It also helps that you have a wonderfully soothing calmful accent/voice. It really is very calming and reassuring. Thanking you 😊
Thanks so much Steve. Glad it was helpful. Bear with it - there’s a learning curve on pressure cooking but it is so worth it 👍
Great video. I am a beginner and I am grateful that you have made this lesson based on mistakes that you and others have made. Thank you.
you're really welcome! We're all making mistakes all the time despite what the glossy videos tell you. It's all part of life eh.
I just purchased an instant pot and was looking up recipes and youtube recommended me this. Great video! Thank you for the beginner tips. I was intimidated about the pressure cooking feature but knowing that it will stop and release the pressure itself over time is very relieving to hear.
You are so welcome! Yes many recipes like stews, braises etc can be done on this slow release. Similar to how you might let a braise sit a while and not too precise . For the quick release, do the ‘water test’ when it arrives as instructed by IP and that will help you get used to how quick release works - they are so safe nowadays and you will soon be very used to quick release . Soups, stews and risottos are a great place to start. There is a learning curve so treat everything like an experiment … no failure, just learning…soon you will be a top scientist 😀
Anyway, I adore the way you explain things as if nothing could ever gone wrong. Thanks a lot for the calmest moments of my day ❤️
mey pleasure, but I'm always getting thing wrong so don't worry!
@ ❤️
Yes, indeed. Ms. Susan is undoubtedly a helpful human being. My Instant Pot arrived just recently, purchased based on your reviews. Warmest regards to the UK!
ah thank you so much - youtube is a very crowded place right now 🤖🤖🤖🤖🤖 so I especially love hearing from fellow humans. Well wishes to you and I hope you are enjoying your new Instant Pot 👍
I have an instant pot ultra so I don't have to set it to seal and when I want to do a quick release I have a PVC elbow which I place over the steam exit aimed at the direction I want it to go to. I can pulse the steam release or hold the release button down and release the steam in the direction that damages very little.
👍
When I was about 14... I decide to make rice pudding in my mums old prestige pressure cooker..... Had a heck of a job trying to get the stuff off the ceiling after the 'explosion'.... never used a pressure cooker since . We all learn by mistakes.😆
oh no, that must have been awful! Yes those old pressure cookers could be terrifying. I prefer these modern ones so my stupid mistakes are reduced in number :)
Just got my first Instant Pot (Pro version), can't wait to use it. This was a really helpful video!
you are really welcome. Come back and ask about anything you're stuck on anytime.
Thank you, simply brilliant. First time user help a lot. God bless you
Really glad to help. Thanks you so much for leaving such a nice comment
Lovely to see you back Susan!
ahhh thank you! What a lovely welcome 😊
I'm so glad that I found this channel. I'm an Instant Pot n00b and this sort of information is exactly what I need. Plus, sooooo calming! 🤪❤️🇦🇺
Ah thank you- and welcome! The apple sauce day wasn't so very calm 🤣
As a first time user of a Duo Pro I've gotten Burn Notices. I just use my flat bottomed spatula to scrape the fond off the bottom of the pan and continue on. Less as I get more experience. I'm making Yellow split pea soup with ham today. In 15 minutes.
Yes, thanks for sharing. You get a feel for it as you use it. Snap (ish) I've made ham hock soup with red lentils this weekend ! 30 for that
Thank you for the tips I think this was helpful! Although that fly sound effect around 10:13 was so realistic I got freaked out thinking a bug was in my headphones and swatted them off so hard I nearly broke my computer screen lol.
Glad it was helpful! Oh that made me laugh so much🤣🤣🤣 Sorry about that!
@@kiddpenn 🤣😂😅🤣😂
I put two cups of uncooked rice into my IP without the inner pot in place. That was the end of that IP as it was impossible to get the rice out and the risk of fire was too great.
Oh no , what a nightmare. So easily done.
As you were talking I ran to unlock my instant pot and check the drainage cup 😅
ha ha - nice work!
Thanks for the tips. Especially the storage. Just didn't see the saute thing here. I stopped using it because of the mess and difficulty cleaning. I will browse your other videos. Perhaps its there. 😊
Thanks Julia. For sauté , to prevent burning to the pot, always pre-heat before putting in the food or oils. This is the same for all stainless steel - heating helps 'close pores' on the stainless steel. If you do get a burn, I find soaking for a few hours before washing up tends to help. I hope that helps. 👍
Great tips Susan!
thank you so much
Very very educative ❤
thank you
Thank you again for another great video. I have a question concerning using the pot to just cook kidney beans. Do I have to boil them first for X-mins or can it all be done in the pot?
I'm always a bit nervous about kidney beans as they contain very high amounts of a lectin called PH (if my memory is working) that can cause severe digestive distress. I've not reviewed the research recently but if you do a google search for "pressure cooking today, red kidney beans" you can see their method and thoughts. Like them I tend to be conservative on this particular bean as it was drilled into me when we were younger. In other words, I'd cook them separately rather than in with the food, then add as you would canned beans. Pressure cooking is one of the best ways to cook them because of the high temp which destroys lectins. What I would do if you have a freezer is to do a whole batch of 2-3 times what you need, then freeze them in 'can sized portions' for future use so it saves time, effort and energy in the long run. I hope that helps. If you find I'm out of date, do let me know.
Could i ask why the Instant pot duo whisper remains at precook during slow cooking. Is that normal? Sorry, could not get any answer anywhere. Thank you for all your help
Hi there, that's ok - these displays for slow cooking are so confusing on Instant Pots. I've just tested the slow cook myself on that model - mine switches over to slow cook after 2 or 3 hours and came out fine eventually.It's one of those weird Instant Pot things that's completely confusing but basically it is just slowly bringing to temp so stays in preheat for a good while. I found the whisper quiet cooked in about the same time as my Pro which means longer than a crockpot or dedicated slow cooker (eg. 4 hours in a crockpot might be 5 in an Instant Pot). They don't cook as hot as only have an element underneath not all the way around. They're not the best slow cooker TBH, but it can be done and I'd suggest looking at my video on slow cooking in the Pro as I walk through how I'd go about it in that machine (which has an even more confusing display) and from my testing so far, I'd apply the same tips with the whisper quiet: ruclips.net/video/5Ei-JKUiBfk/видео.html
I hope that helps.
On most Instant Pot if you're getting that sputtering that caused your mess all you have to do is just turn it back to sealing and it will stop sputtering, then just let it do a natural release.
Totally, but before I realised to grab the camera to film, it was spurting out so too dangerous to get that close. What a mess I made 🤣
lol, i'm just the kind of absentminded idiot to dump ingredients into an instant pot without its inner pot inside. i appreciate this warning, haha
🤣 yep, glad I’m not alone in the clumsy club
I just got my instant pot and I am kinda intimidated by it. I loved my crock pot but it pooped out on me. I'll just have to learn to use it lol
you're not alone. There is a learning curve but start with some simple recipes and after a few goes you'll start to get the hang of it quickly. Soups using the pressure cooking function are a good place to start.
@CookingandCalm I actually used it last night! Very pleased with it! I did rice, pork chops with tomato soup, onions, green peppers and other seasonings. It was delicious and was ready quicker than a regular crock pot 😁 can't wait to cook with it again! Thank you so much for your video! Can't wait to do some soups
oh well done you!! So pleased to hear that
@CookingandCalm thanks 😊 I just went for it lol
nice work!
I turned off the horrendous beep that was heart-attack provoking. Will I hear the burn notice if I switch off the after-cooking beep? (I have latest Instant Pot Pro)
Hi Agnes, do you know, I'm not sure but just checked in my Instant Pot Pro Crisp Manual and it says this about tuning the beeps on and off :
"When in Standby mode, press and hold + over Time until the display indicates S On (sound on) or SOFF (sound off).Note: Error alerts cannot be silenced"
From my interpretation, that means the pot should still beep as the burn notice is an error alert. Hope that helps
just received my pressure cooker
When I close th lid
Then move it it can move slightly forward &back
Is that normal?
Hard to say when I can't see it, but generally the lid will move easily on and off when you set it away, but when it gets to pressure, the lid is firmly locked automatically. It's not possible to open it until all that pressure has gone. I hope that helps.
I’ve just bought an Instant pot pro plus and in 5 days it is hardly ever off. I’m very very happy about it but yesterday I had a very bad experience with beans. The first day I had it I cooked some Great Northen beans, maybe 500 g. I don’t even remember how much water I’ve put in it but everything went well. Yesterday I may have put 650 g and even before the cooking started I had already water and foam coming off the lid. What have I done wrong? Now I’m afraid cooking beans in it and being a vegan it’s a major problem 😰
Oh poor you, that's awful. The main thing with beans to prevent foaming is to put in a tiny splash of oil with the water and beans before pressure cooking. I like to pre-soak mine and brine them as suggested by America's Test Kitchen too, but that shouldn't affect the foaming thing. Did you have oil in there?
If you did so that isn't it , come back to me and I'll look up how much water: beans ratio I usually use. (I have no memory!)
@ I had no oil in it even if it’s quite common in Tuscany to cook beans already with sage, garlic, oil, salt and pepper. I will try next time and I will be sure never to put more than 500 g beans. In case you come across the ratio you use I will be happy to know. Thanks a lot 🙏🤗
Sorry for delay - for a big batch I use about 2L of water, 1.5 Tbsp salt, 450g (1lb) dry beans to brine them overnight then cook according to the bean. I think I got my ratio from Americas' Test Kitchen in case that helps
@@CookingandCalm I’ve tried to cook more than six hundred grams of beans and I think I will stick to 500. Not a lot but I could not buy the bigger Instant because they do not do the pro in bigger size than 5,7 lt
Yes, I find this 450g method gives enough for a good batch for me and I freeze them in tin or cup sized portions for later
My Instant pot is always on my electric stove and my Air fryer as well. I live alone, so there's no one else who can turn on the stove while those two are over the stove.
that's good. I'm not sure I could rely on my memory :)
Ditto. I make sure the hob switch is off. I only use it to make scramble or fried eggs
I made the mistake of adding ingredients to the instant pot and couldn't salvage. Got a new instant pot I thought was identical, and made the mistake of putting the old lid on the new pot. It is now stuck and won't come off. There is no food in it. I have tried to find a solution, but seem to be the only person to make this mistake. Any ideas?
oh no, you poor thing. I'd get straight onto Instant Pot for help with that one to make sure you don't invalidate any warranty before trying any non recommended solutions. That said, the only thing that comes to mind, is that when I jam on my kitchen aid mixer metal bowl, they tell us to heat up a towel with very hot water and wrap the area in it for 20 mins or so, the expansion/contraction can loosen it. I've no idea if this would work on IP as the pot lid is likely more insulated and thicker but that's all I can think of. I really hope you get a fix. Let me know as I'm sure you won't be the last one to do this and it's a good warning for me as that's exactly the kind of thing I'd do!
No need to use the pressure release. Just let it stand to cool. "Cooking" and "quick" don't belong together in the same sentence.
👍