5 Things you should NEVER put in your Instant Pot

I’ve had a run of bad-luck with my Instant Pot.  Not the pot’s fault… I have no one to blame but myself! One time I left the sealing ring off, which caused the French Onion Soup to boil over all over the countertops and floor. Another time, the steam release wasn’t properly attached and the pot wouldn’t come to pressure.

But we live and we learn, right?

So today I’m going to help you out and give you the 5 things you should NEVER put into the pot. Remembering to check your appliance is entirely up to you but hopefully these tips will be easier to remember 😉


Tip #1 – Meats You Want Cooked Rare

If you’ve been using the instant pot for awhile now, this one is probably obvious to you. The IP is a pressure cooker and as such, it doesn’t do a very good job at giving you options on how you want your meats cooked. Everything gets cooked to well-done, period.

The exception here is if you have an Ultra Instant Pot (10-in-1) and you want to Sous Vide, in which case you’ll want to check out this YouTube video.

Tip #2 – Avoid Thick Substances

Have you ever got that pesky “BURN” warning on your IP? It’s probably because you added a thick substance to the pot, which scorched the bottom. Avoid things like Peanut Butter, Tomato Paste or Condensed Soup. I know a few people – including myself – who’ll see this warning when they make chilli and that’s likely because it contains the paste or soup.

Now, if you’re making something like a Peanut-Chicken Satay, the trick is to leave the Peanut Butter in clumps at the top where it will melt slowly. Even then, I did still get a slight scorch at the bottom but nothing that prompted a warning.

Tip #3 – No Thickening Agents. Ever.

Adding cornstarch, flour or any other product you’d normal use to thicken soups and stews should ONLY be added after the cooking process. Otherwise, you’ll likely see that “BURN” warning appear. You could also burn the food or prevent the IP from getting to pressure.

Creating a slurry to add at the end is how you’ll want to get those stews and soups to their desired consistency.

Tip #4 – Keep Away from Dairy Products Like Cream and Milk.

Have you ever heated milk on the stovetop and forgot about it? Then when you went back, it was a yucky curdled mess? That’s exactly what happens to cream and milk if you add them at the beginning of the cooking process.

Best to wait until the end before adding dairy. If you’re worried about cooling down your meal, then warm the substance in your microwave or stovetop before adding it to the IP.

Tip #5 – Remove Stuck on Food

If your recipe calls for browning meat or anything else that leaves sediments stuck to the bottom, be sure to deglaze the pot before starting it. Fortunately, this is fairly easy as EVERY IP recipe requires liquid. All you need to do is add some of that liquid after you remove the meat, keep your pot on the sauté function, and work off food residue as the liquid heats up. If you don’t, those pieces will continue to burn during the cooking process.

But don’t toss out that liquid!! It probably has great flavour and will taste amazing in whatever you’re making. Feeling a bit confused about this one? Don’t worry, most Instant Pot recipes will tell you to “deglaze the pan” and now you know why and how!

Thanks for joining me friends! If you’re looking for some new Instant Pot recipes, check out my IP Roundups!

Instant Pot

37 thoughts on “5 Things you should NEVER put in your Instant Pot

    1. Oh, honey. I am 73 and love learning new things. It keeps us young! IMHO, the Instant Pot is now my favorite appliance, beating out my 47-year-old Kitchen-Aid mixer. 😊

      1. l LOVE hearing that!! Well, I just bought myself an air fryer so I’m super excited to try that out 🙂

  1. Even as a VERY experienced cook with 58 years of cooking and baking behind me, I read the instruction manual for every appliance I buy, having learned decades ago that I don’t know everything about everything, and I’m not going to get the results I want by “winging it” with new appliances.

  2. Thanks for this. I’m trying to avoid as many mistakes as possible as I teach myself to cook (even though I’m typing now with an injured thumb from a Madeline slicer…LOL) I did a pork shoulder the other day and read that if you ball up about a 2″ ball of tin foil (6 of them) and put the meat on top of them it will keep it from scorching and sticking. It worked perfectly! Thanks again.

    1. Great hack! I have a bottom rack I use but this sounds like it also does the trick. Thank you for sharing 🙂 I hope your thumb gets better soon…. Be careful!

      1. The Instant Pot brand uses stainless steal, removable bowls. I don’t tend to use aluminum in any of my cooking.

  3. I’ve been disappointed with mine. The low slow vooker setting isnt hot enough to cook anything, even after 10 hours veg is hard. The low saute setting is so hot you cant leave to gently fry and boils liquids to nothing. Most things ive tried to pressure overheat. When i have used it to pressure soaked beans for rimes given in book they are still hard. I want an appliance which cooks what and how i want. Also it wouldnt hurt them to produce their own tried and tested recipe book, not have to rely on users donations. They might have an idea of its shortcomings if they did.

    1. I have heard the slow cooker option is less than ideal… but I suppose you can set it to Pressure Cook in a crunch. Have a look at some of my Instant Pot Roundups where you’ll find recipes I’ve tried myself so you can be more assured they’ll turn out. Keep trying!

      1. I have a multi cooker (fingerhuts instapot) and a instapot one the instapot sucks when you use the slowcooker but the multicooker slowcook function is amazing. The only problem with it is its 10 quarts.

    2. I have cooked dried beans a number of times and they come out perfect every time. I cant use canned due to sodium issues. I made chili last week. I followed a chart i found on pinterest.

      1. I’ve heard great things about cooking dried beans in the IP. Chili is also do-able, you just need to be careful about some ingredients…. I had a recipe that called for condensed tomato soup and it just didn’t work.

  4. I have two IPs. One is older and doesn’t have the “burn” crap. My newer one does, and it’s such a pain in the derriere. I wish I could get another one of the older models without the burn component.

  5. I actually cooked a sirloin tip roast to medium rare in my IP. Seared all sides in a heavy frypan. Low pressure for 4 minutes and then keep warm for 45 minutes. Turned out great.

  6. Live & learn! Lol so true. Ty for sharing ! I use my one pot everyday. Hubby has gained 20 lbs. since we got ours! Second one. Wore out my 1st one after 3 years.❤️

  7. Your Tip #1 – I LOVE my roasts rare (pink & juicy) and that CAN be accomplished in an IP. Oddly, though, this method only works with lean cuts like rump, sirloin tip, eye of round, etc. Do not try it with any fatty type of beef (chuck, blade, etc). Those cuts definitely need longer cooking under pressure. I put a cup of broth in the pot & maybe some quartered onions, celery, carrots. Place the roast (approx 2 lb) seasoned as desired on the trivet in the pot. The beef should not be in the liquid. Seal the lid and set on High Pressure for 3 minutes. That’s right, 3 minutes. At the end of 3 mins; turn IP off and turn on Warming function and set for 2.5 hours for rare and up to 3.5 hrs for well done. I like it for Sunday supper with the usual trimmings; but, it can be sliced razor thin and the Hubby loves it for making French Beef Dip sandwiches. Bon Appetit!!!!

    Your other Tips are ‘bang on’.

    Thanks for your post.

  8. I wonder if you ladies could help me out. I have a steam diverter and have tried everything I can think of to set it correctly. It only goes on the knob one way, but it sets askew more often than not and keeps a slow release.

    Needless to say, I have a hard time getting my IP to full pressure.

    1. Are you referring to the black knob on top? I’ve had it pop off before and I found I just needed to jiggle it and push a bit to get it into place. BUT, before you try that you might want to give their customer service team a quick call. They should be able to help!

  9. Actually, you can do a beef roast and have it pink in the center. Put it in when the center is still frozen. Comes out with a beautiful pink center every time!

  10. I’m new to IP, but so far I am loving it, I am 79 very soon to be 80 and I don’t like spending a lot of time standing over a hot stove. My IP has been incredible and we’ve enjoyed some excellent meals because of it.

  11. One extra tip I learned the hard way concerns peanut butter. I make a pork chop recipe that uses onions, peanut butter, redwine and cream of mushroom soup mixed together and cooked with the pork chops. It works great in a slow cooker but either the peanut butter or the mushroom soup is just too thick and burns to the bottom of the IP and it stops cooking every time. While this recipe sounds kind of funky, after cooking a few hours the pork chops fall apart and the sauce is a beautiful creamy dark brown and perfect served over vermicelli or potatoes. Cheers!

    1. Either PB or condensed soup would burn so together it would definitely cause problems. I have a few recipes I just can’t do in the IP 🙁

  12. Most of the things listed are common sense if you think about it, but it’s good to know. I do use a little milk when I do corn on the cob though. I’ve been criticized for putting corn in my pressure cooker, but it’s delicious, worth the trouble.

  13. I am confused I just got an insta pot I have not used it yet but I have read in a couple of places not to add milk or cream. But I have seen several “insta pot” recipes that call for it before the food is done cooking. How does one know?

    1. Hi Annette. Good question! It’s okay to add milk or cream at the end, after the pressure cooking is done, typically using the sauté function. Hope that helps clarify!

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