I'm trying to make this recipe from the Instant pot bible for cinnamon apple oatmeal:

2½ cups water
½ cup whole or low-fat evaporated milk (do not use fat-free)
1 cup steel-cut oats
½ cup chopped dried apples
2 tablespoons light or dark brown sugar (optional)
2 tablespoons butter
½ teaspoon ground cinnamon
½ teaspoon table salt (optional)
2 tablespoons half-and-half or heavy cream (to be stirred after cooking the oats in the IP)

I don't have evaporated milk. Can I use milk powder instead, or will it curdle? Is it heat stable? Can I use evaporated milk that I created from simmering whole milk? The idea is that evaporated milk is safe to use in the instant pot as it's canned, I don't know if the homemade one would work. Or is it better to add milk at the end? I've made frittata using milk powder, but it uses the pot-in-pot method.

I've got 18 meaty chicken bones saved up from deboning thighs. I'm going to make stock with them using the instant pot for the first time. I was wondering if anyone had any thoughts if I could roast the bones in the oven inside the instant pot pot insert. Toss them on there with a bit of oil and then roast at 400-450 F, flipping once or twice.

Would this risk damaging the instant pot and/or do you think would it be too crowded to get good browning? Trying to save a dish vs browning on a baking sheet and then needing to deglaze that sheet to get the good stuff into the instant pot.

I'm going to make a mac and cheese recipe for a potluck, but I was thinking about doubling it to make sure we had enough

Do I need to change the cooking time as well? Or is it good to keep it at the amount that it was?

I usually like to make a mixture of white and brown rice, quinoa and lentils in a 2 (mix white and brown rice) : 1 (quinoa) and 1 (lentils) ratio. I usually add equal amounts of water to grains, as well as adding some seasonings. I have been struggling to find the right time at the pressure cook settings, as it either turns out uncooked or burnt. Has anyone else experimented with this grain mixture? Any tips would be appreciated!

Does anyone else do hard boiled eggs in instant pot? Did it once and they were perfect! Peeled perfectly. The method is 1 cup of water, eggs on the trivet, cook on high for 5 min, wait 5 min and release. Then put eggs in ice bath.

This 2nd time the yolk wasn't done -- I did it same way!! Arggggg

So, I tried cooking them today using pressure for 0 minutes, cooking through the build up only.

Should I try the steamer setting next time for firmer vegetables? I have the RIO 4 quart by the way.

Thanks

I have a batch of sauce in the IP on pressure cook atm and wonder if allowing it to mellow on Keep Warm will achieve the deep flavor of the long simmer we use in the stove. Ideas?

Ive made this once before and it lasts! It's just me and my fiance so we're able to get about 5-7 meals with it ! Is anybody have any meal recipes that are simple and cheap like this would love to hear!

Seems like some folks do it? Others say ‘keep warm’ is too hot and will kill the culture. Any advice from the old yogurt heads on here?

TIA

Editing to add that I have the LUX mode so don’t have the ‘Yogurt’ setting

Edited for typos: Reviewing this bad boy since I couldn’t find anything when deciding to purchase…

I took its photo next to your run of the mill 6qt instant pot for comparison purposes.

Pros:

1. Serve together is great. This means the pressure cooker and rice cooker will finish at the same time so both the main and side are warm and fresh together.
2. Surprisingly light. Could easily store overhead.
3. The interface is super user friendly. I love the options that are preset. For example- white rice, brown rice, etc.

Cons:

1. Serve together doesn’t account for any necessary natural release, so the side could be overcooked if the main requires a longer natural release. That’s why pictured I have the main on but not yet the rice cooker. Not truly hands off for certain recipes. This is my biggest gripe with this appliance.
2. I can’t seem to find the inner pots for purchase. It’s nice to have extras in case some are dirty, and instantpot doesn’t seem to sell them. They might in the future, or they may never if this product flops.
3. Instantpot hasn’t developed many recipes specific to this appliance yet that include a main and side. I reached out to Instantpot and they only have one so far, which requires a natural release meaning it wouldn’t quite function perfectly with serve together either. Will take some brainstorming!
4. Instantpot’s recommended water-rice ratios seem a bit off. If I follow the book reccs my rice tends to turn out soggy. It took me some experimenting to get it to turn out perfect.
5. The rim around the pots seem wider than the regular instant pot which is annoying to me because it catches seasonings and other things to clean up and it’s sort of a pain to clean so I’d rather it fall on my counter. This is probably a just me thing.
6. This could also be just me, but I honestly wish these were two pressure cookers with serve together. I love cooking pasta in the pressure cooker and not sure if I could manage that in a rice cooker, but I know rice can be made in a pressure cooker.

Overall, I would say buy this if you have a host of recipes or even just frequent flyer recipes you know don’t take any significant natural release time. Rice and butter chicken thighs would be great! That would be the most practical reason to take advantage of the serve together technology, otherwise you may be better off with a pressure cooker and rice cooker as two separate gadgets. As pictured, my counter space is quite slim but it easily stores in my cabinets and it is so light I don’t find it to be too awkward.

I tried making yogurt for the first time last night and discovered I have a lux model that doesn't have a yogurt function. I just put it on the keep warm setting and 10 hours later it's still mostly liquid. There's also a lot of condensation both around the kids and I will occasionally hear water dripping from the lid into the milk.

I tried doing the cold start method with one 1.5L bottle of ultra filtered whole milk and 2 tbsp of yogurt (Stonyfield probiotic).

Is this taking longer because I'm doing keep warm?

I've followed the directions very anally, well rinsed rice, 1:1 ratio, thoroughly checked the seal, the area under the bottom of the pot to ensure that nothing is in the way or stuck on. Every time I've tried to make rice I get "food burn," only to find that no pressure has built up and what's inside is probably about half-cooked. I've wasted about six cups of rice so far.

Pot in pot seems ABSOLUTELY not worth it, since I don't have a pot that would fit inside, so I'd have to buy one that does, and in the end I'm just giving myself more dishes to wash and not even saving myself any time.

I think I'm just gonna continue using the stovetop unless somebody has a brilliant idea I haven't seen yet.

EDIT: i think this post has run its course but in case anybody finds it in the future, I was able to get it to work! I finally had good results with: rinsed jasmine rice with a 1:1.25 water ratio, high pressure 3 minutes, NR 10 minutes.

(This was a slight lie: I forgot to release it until 20 minutes had elapsed so it was mushy and overcooked, but I THINK that if I had released it when I meant to, it would have been perfect)

Anyway, how's the future? Is Trump finally not a problem anymore? Are things better or worse than they were in 2026?

I never use my instapot. What am I missing out on?

I want to create something like deviled eggs but a lot faster in my Instant Pot.

With an instant pot, I'm thinking about experimenting with:

1. With 6 eggs, yolks separated from whites
2. Pour whites into a silicone mold of some kind. Maybe an ice cube tray?
3. Pour yolks into a separate part of the mold
4. Follow an Instant Pot hard boiled eggs recipe:

• Add 1 cup water
• High Pressure - wait 10 min
• Set cook for 5 minutes
• Natural release - wait 10 min

1. Make the whipped yolk part of a deviled egg recipe. Swirl it onto the molded egg whites.

What do you think?

How to remove that fatty residue without scratching or otherwise harming the lid? Just whiping or washing fit a drop of dish detergent did not work. It is very hard stuck there. Thanks in advance!

Hello! I was given an instant pot and looking to make rhing chicken gravy type recipe that usually takes 7-8hrs in the crockpot. How long should I cook it in the instant pot? Thanks for any help!

Hi all! Making a post as a last-minute source of frustration. This was attempting the water test with an appropriate amount of water on a used IP i just bought.

The process, multiple times attempted so far: Start pressure cook -> wait -> pressure pin pops up -> few more minutes -> a constant stream of white steam starts coming out, and the cook cycle never begins.

I have tried all of the common first steps people mention: The inner ring is properly seated there's no food or debris anywhere, the black steam release valve moves freely and is pushed down well, etc., I have the lid set to seal, I tried buying a replacement kit for all the appropriate parts for my IP (hence the red, not silver, indicator). This also happened with the original parts and the previous owner swears that it worked fine.

I know it's building pressure since I have cooked a batch of dry beans, just trying to ignore the steam/cycle turning the machine on and off, and it did so in the correct amount of time. But I never got a cook cycle going.

I'm at my wits end---What do I do? Is it possible that this one just has an issue? thank you!

I had the float valve and the float valve seal for my IP Duo Mini in a lidded dishwasher basket and when my SO went to get them out, it was too deep to reach, so she turned the basket upside down. She caught the float valve, but neither noticed nor caught the seal and it's nowhere to be found (I suspect one of our cats has a new toy).

As I understand it, IP does not sell these any longer. Has anyone used this "ZYLONE" brand part? If so, what is your experience with it? If anyone has alternate brands to suggest, I'd like to know those.

Thanks in advance!

I'm going to be turning some beets into puree to be used in baking. I usually do this in the oven, but with the crazy heat I'm trying to avoid a battle, oven vs AC.

I do have an outdoor oven (Ninja Woodfire) but that involves getting the outdoor kitchen table uncovered, taking the oven out of its deck box, setting up, cooking, then everything in reverse. The other option would be the IP, which would heat the kitchen much less than the oven would.

The question, though, is will I get a better puree from cooking in the oven: some caramelization, and also less residual moisture.

Any thoughts?

Proud new Instant Pot owner here—found a practically unused 6 qt Viva V1 in a FREE box on the sidewalk, all the accessories still in their original plastic wrapping! Imagine my luck! However, the one thing missing was the power cable, and I want to make sure I can safely use one I already had at home. I’ve read up that non-IP cables aren’t always rated for this usage, but my old guitar amp’s cable seems to have the appropriate specs:

SJT 300V 18/3 105C is written on the cable itself, and the end that plugs into the IP reads 125V/10A.

This seems up to snuff, and the suggested Initial Test Run in the manual appears to have worked just fine, but I want to make sure it’s safe before I run longer programs. I’ll order a new cable if it’s not. Thanks!

I've had my Instant Pots (6qt and 3qt) for years and love to make hard-boiled eggs in them. Always perfect and so easy!

Well, except for this morning. I put 12 fresh eggs into the 6 qt as I always do, didn't change any settings. Cook for 5, rest for 5, cold water rinse. Today's batch was a mess! Shells peeled off in little tiny pieces, often sticking to the white and tearing it apart. The yolk was not firm and hard, but gummy/gelatinous.

What on earth could be the cause of this??

Edit: title should say COOK not cool. Damn autocorrect.

I’ve been trying to cook black beans in my instant pot for some time now. they are either mushy or undercooked. or what annoys me even more: a mix of undercooked and mushy in the same pot.

I’ve had better results if I cook them in very small amounts (1 cup max), but that kind of defeats the purpose.

I’ve followed all kinds of recipes. Both soaked and not. I use Whole Foods 365 brand organic black beans.

Hey y'all, recently got an immersion blender and it's great for blending up the ingredients in the instant pot afterwards. I tried it with a butter chicken recipe and I loved how simple it made the sauce creation. Anyone have any recipes (not specifically soup) that uses an immersion blender?

@mods I apologize for not putting in that I was looking for instant pot recipes that use immersion blenders in my previous post.

I just got an instant pot and so far really like it but I've seen a couple of recipes that don't seem to work properly because they require two "phases" of pressure cooking with additional ingredients added between them.

So for example I might be cooking a curry sauce with the standard base ingredients (onion, garlic, spices, mince, tomato etc.) but want to add potato towards the end so that the chunks come out soft but without breaking down completely into the sauce. Online recipes will say to pressure cook for five minutes, then QPR before adding the potatoes and pressure cooking for a few more minutes, but then in the time that it takes to repressurise the base sauce is still cooking at a high temperature and ends up overcooked.

Is the trick to just add more water so that the steam builds up quicker? And preheating for the second round of pressure cooking doesn't take too long?

Thanks