Instant Pot: the story behind the pressure cooker craze, and a beginner's guide

Some kitchen gadgets arrive with a fanfare and vanish within a year. The Instant Pot did the opposite. It started as a small Canadian company's side project, grew through word of mouth and online reviews, and became so popular that it has its own recipe books, online communities and a verb ("I'll just Instant Pot it").

At Clean Smile Home we sell one Instant Pot: the Classic Mini 3.8L 7-in-1 Multi-Cooker in Sea Salt White. It's the compact version, sized for up to four portions, and it's one of the easiest ways to start pressure cooking at home.

Because we only stock one model, this guide goes deep. You'll find the brand's story (including its 2023 bankruptcy and what that means for owners today), a plain-English explanation of how pressure cooking works and why it's so quick, a full walkthrough of the Classic Mini's seven functions, a beginner's routine for your first week, cooking times, recipes, safety advice, care tips and a long FAQ.

The short version

• Instant Pot was created by Robert Wang and two former colleagues from Nortel in Ottawa, Canada. They started designing it in 2008, founded the company in 2009 and launched the product around 2010.
• It became famous through Amazon, where it was the top-selling non-Amazon product on Prime Day in 2016, 2017 and 2018.
• Its parent company filed for bankruptcy in 2023. The appliance business was bought by a private equity firm and now runs as Instant Pot Brands. Instant Pot products are still being made and sold.
• The Instant Pot Classic Mini 3.8L pressure cooks, slow cooks, sautés, steams, cooks eggs, makes yoghurt and keeps food warm. It's ideal for one to four people.
• If you mainly want to slow cook and sear in one pot without pressure, look at the Ninja Foodi PossibleCooker instead.

The Instant Pot story

Three engineers in Ottawa

Robert Wang and his co-founders had worked together at Nortel, a Canadian telecoms company, in Ottawa. In 2008 they began designing an electric pressure cooker that could also do the jobs of a slow cooker, rice cooker and several other appliances.

They founded the company in 2009, under the name Double Insight, and launched the first Instant Pot around 2010. That first model was a 6-in-1: a pressure cooker, slow cooker, rice or porridge cooker, yoghurt maker, sauté pan and steamer, plus a food warmer.

There's something telling about engineers from a telecoms company building a cooker. The finished product reflects that: electronic control of temperature and pressure, and a set of safety mechanisms so people would feel confident using pressure at home.

Growth through word of mouth

The company sold mainly online, and the product spread through reviews, food bloggers and online cooking groups. People who bought an Instant Pot told their friends. Recipe writers built entire cookbooks around it.

The company became profitable around 2012. Then came the Amazon boom. On Prime Day 2016, more than 215,000 Instant Pots were sold in the US, making it the top-selling non-Amazon product. It held the top spot in the US and Canada again in 2017 and 2018, when more than 300,000 were sold.

Corelle, bankruptcy and a fresh start

In 2019, Instant Brands merged with Corelle Brands, the company behind Pyrex, Corelle dinnerware and other kitchen brands. The combined business carried a lot of debt. When interest rates rose sharply, and shoppers cut back after the pandemic boom in home cooking, the debt became too much. In June 2023, Instant Brands filed for Chapter 11 bankruptcy protection in the United States.

That sounds alarming, but here's what happened next. During the bankruptcy, the appliance business, including Instant Pot, was sold to Centre Lane Partners, a private equity firm. It became a standalone company, Instant Pot Brands, which is headquartered in Downers Grove, Illinois. The rest of the old housewares business came out of bankruptcy separately under the Corelle Brands name in February 2024.

For owners and buyers, the important point is that Instant Pot carries on as a brand, with its own company behind it.

What Instant Pot does well, and where it doesn't

Strengths

Speed. Pressure cooking is fast. Beef stew, chickpeas from dried, risotto-style rice and stock all cook in a fraction of their usual time.

Hands-off cooking. Unlike a stovetop pressure cooker, you don't need to watch the heat. The Instant Pot controls temperature and pressure for you, then switches to keep warm when it's done.

Several appliances in one. The Classic Mini replaces a pressure cooker, a slow cooker, a steamer and a yoghurt maker, and it sautés too.

Stainless steel inner pot. No non-stick coating to wear out. The Classic Mini's pot has an anti-spin design so it doesn't turn while you stir.

A huge recipe community. Because Instant Pots are so popular, there are thousands of recipes online.

Where it isn't the right pick

If you want crispy results. The Classic Mini doesn't air fry or grill. Roast potatoes and crispy chicken skin need an oven or an air fryer like the COSORI Pro LE.

If you cook for big families. The 3.8 litre Mini makes up to four portions. For five or more, or batch cooking for the freezer, you'd want a larger pressure cooker, such as the COSORI 5.7L 9-in-1.

If you mainly slow cook. It slow cooks well, but if slow cooking and searing are your main interest, the Ninja Foodi PossibleCooker is bigger and built around that.

If you hate learning something new. There's a short learning curve with pressure cooking: sealing, releasing, minimum liquid. It's not hard, but it's different from a pan on the hob.

The Instant Pot Classic Mini 3.8L in detail

The Classic Mini is a compact 3.8 litre Instant Pot that cooks up to four portions. It comes in Sea Salt White.

What it does

• Seven functions: pressure cook, slow cook, sauté, steam, egg, yoghurt and keep warm.
• 3.8 litre capacity, up to four portions.
• 800 W.
• Stainless steel inner pot with an anti-spin design.
• Easy-seal locking lid and a front steam release switch, which keeps your hand away from the steam.
• Progress bar and easy-to-read icons, so you can see at a glance whether it's preheating, cooking or keeping warm.
• Dishwasher-safe inner pot, lid and accessories.
• In the box: the multi-cooker base, stainless steel inner pot, lid and a steam rack.
• Size: about 25.6 cm high, 35.1 cm wide and 31.8 cm deep.

Who it's for

• Singles and couples who want home-cooked meals without hours at the hob.
• Small families of three or four.
• People who cook dried beans, lentils and chickpeas, which go from hard to tender in a fraction of the usual time.
• Anyone who wants to make their own yoghurt.
• Students and people in small kitchens who want one appliance that does a lot.
• Busy parents who want stew on a Tuesday, not just on a Sunday.

Worth knowing

The Classic Mini has a smaller footprint than the standard Instant Pot sizes. It fits under most wall cupboards, but steam comes out of the top when you release pressure, so pull it forward to release. Read our guide Pressure cooking for small households: the Instant Pot Classic Mini 3.8L.

How pressure cooking works

At normal air pressure, water boils at 100°C. However long you boil it in an open pan, it won't get hotter than that. The extra energy just turns water into steam.

Seal the pot, and the steam can't escape. Pressure builds up inside, and at higher pressure, water boils at a higher temperature. In a home pressure cooker, the temperature inside typically rises to somewhere around 110 to 120°C. That doesn't sound like much more than 100°C, but it makes a big difference to cooking speed. Tough meat breaks down faster, beans soften faster, and flavours mix together quicker.

The moist, sealed environment also means very little liquid evaporates, and food doesn't dry out. That's why pressure-cooked stews are so tender, and why you need a minimum amount of liquid in the pot: the cooker needs water to make steam and build pressure.

The three stages of a pressure cook

1. Coming up to pressure. The pot heats the liquid until there's enough steam to seal the lid and build pressure. This can take from a few minutes to around 15 minutes, depending on how much is in the pot and how cold it is. The progress bar shows this as preheating.
2. Cooking at pressure. The timer you set counts down only once the pot is at pressure.
3. Releasing pressure. When the timer finishes, the pressure has to come down before you can open the lid. You can let it drop naturally or release it quickly with the steam release switch.

Recipe times usually refer to stage two only, so remember to allow time for the other stages.

Natural release or quick release?

Natural release: leave the pot alone after cooking, and pressure drops by itself as it cools. This takes roughly 10 to 25 minutes, depending on how full the pot is. Use it for meat (it stays more tender), beans, grains, and anything foamy or very liquid like soups and porridge, which can spray out with a quick release.

Quick release: use the steam release switch to let steam out straight away. Use it for vegetables, eggs, seafood and anything that would overcook if left sitting in heat. Keep your face and hands away from the steam vent, and don't release under a wall cupboard.

Many recipes use a mix: natural release for ten minutes, then quick release for the rest.

Instant Pot jargon, decoded

Instant Pot recipes online use a lot of shorthand. Here's what it means.

• PC or HP: pressure cook, or high pressure. The main cooking setting.
• NR or NPR: natural release, or natural pressure release. Leave the pot alone until the pressure drops by itself.
• QR or QPR: quick release. Use the steam release switch to let steam out straight away.
• 10-minute NR: natural release for 10 minutes, then quick release the rest.
• Sealing and venting: the two positions of the steam release. Sealing lets pressure build; venting lets steam out.
• Float valve: the small metal pin that rises when the pot is pressurised and drops when it's safe to open.
• Deglaze: adding liquid to a hot pot after sautéing and scraping the browned bits off the bottom. Prevents burn warnings and adds flavour.
• PIP: pot in pot. Cooking food in a separate heatproof dish on the steam rack, above water, such as cheesecake or a second dish alongside the main one.
• Trivet: another name for the steam rack.

The seven functions, explained

Pressure cook

The main event. Use it for stews, curries, chilli, soups, stock, beans, lentils, rice, potatoes and tough cuts of meat.

Slow cook

Works like a traditional slow cooker. Use the glass lid if you have one that fits, or the standard lid with the steam release open. Slow cooking in an Instant Pot can run slightly differently from a ceramic slow cooker, so you may need to adjust times from older recipes.

Sauté

Heats the inner pot like a pan on the hob, with the lid off. Use it to brown meat, soften onions and fry spices before pressure cooking. It's also handy for reducing a sauce after cooking. Sautéing first adds a lot of flavour.

Steam

Use the steam rack with water underneath to steam vegetables, fish, dumplings or puddings. Steaming under pressure is very quick, so use short times and quick release.

Egg

A setting designed for cooking eggs in their shells on the steam rack. Pressure-cooked eggs are often easier to peel than boiled eggs, which is one of those small things Instant Pot fans rave about.

Yoghurt

Lets you make yoghurt at home. It holds milk at a low, steady temperature for hours so the yoghurt cultures can do their work. More on this below.

Keep warm

Switches on automatically after most cooking programmes, holding food at a safe serving temperature until you're ready.

Your first week with an Instant Pot

The best way to get comfortable with pressure cooking is to start simple. Here's a week that builds confidence step by step.

Day 1: the water test

Instant Pot recommends a water test before your first cook. Put water in the inner pot as the manual describes, lock the lid, set the steam release to sealing and run a short pressure cook. You'll see how the pot comes up to pressure, how the float valve pops up, how the timer counts down and how release works. No food at risk while you learn.

Day 2: hard-boiled eggs

Put the steam rack in, add water, place eggs on the rack, and use the egg function or a short pressure cook. Quick release, then transfer the eggs to cold water. Peel and see why people love this.

Day 3: rice

Rinse white rice well, add it with the right amount of water, and pressure cook. Let it release naturally for ten minutes. Fluffy rice with no pan to scrub.

Day 4: lentil dal

Sauté onion, garlic and spices. Add rinsed red lentils, water or stock and a tin of tomatoes. Pressure cook, then natural release. A cheap, healthy dinner with leftovers for lunch.

Day 5: chicken curry

Brown chicken thigh pieces using sauté. Add onions, curry paste, tinned tomatoes and a little stock. Pressure cook, natural release, then stir in a splash of cream or yoghurt.

Day 6: beef stew

Brown diced stewing beef in batches. Add onions, carrots, stock and herbs. Pressure cook, natural release. Tender beef in well under the time of an oven stew.

Day 7: yoghurt

By now you'll be comfortable with the pot. Try the yoghurt function overnight (instructions below).

Rough cooking times

These are approximate times at pressure, not counting the time to come up to pressure or release it. Every recipe and ingredient varies, so treat these as starting points and check your manual and recipes. Always make sure meat is cooked through.

Food	Rough time at pressure	Release
White rice (rinsed)	3 to 5 minutes	Natural, about 10 minutes
Brown rice	20 to 25 minutes	Natural, about 10 minutes
Red lentils	About 5 to 8 minutes	Natural
Chickpeas (soaked overnight)	About 12 to 18 minutes	Natural
Chicken thighs (pieces)	About 8 to 10 minutes	Natural, 10 minutes
Diced stewing beef	About 30 to 35 minutes	Natural
Potatoes (chunks)	About 5 to 8 minutes	Quick
Hard-boiled eggs	About 5 minutes	Quick, then cold water
Broccoli (on the rack)	0 to 1 minute	Quick, straight away

Yes, broccoli can be zero minutes: the time it takes to come up to pressure is enough to cook it.

Five more things to cook

Proper chicken stock

Put a roast chicken carcass in the pot with an onion, a carrot, a stick of celery, a bay leaf and a few peppercorns. Add water up to the max line, but not above. Pressure cook for around 45 minutes to an hour, then let it release naturally. Strain, cool and refrigerate. Lift off the fat once it sets. You'll get a rich, golden stock in a fraction of the time it takes on the hob, and the kitchen won't fill with steam for hours.

Weeknight chilli

Sauté a chopped onion and minced beef until browned. Add garlic, chilli powder, cumin and smoked paprika for a minute. Deglaze with a splash of stock, scraping the bottom. Add a tin of kidney beans (drained) and pour a tin of chopped tomatoes on top without stirring. Pressure cook for around 10 to 15 minutes, then natural release. Stir, taste and season.

Creamy porridge

Porridge oats, milk and water with a pinch of salt. Keep it well below half full, as porridge foams. Pressure cook for a few minutes and let it release naturally. Stir and add toppings. Steel-cut oats need longer and are especially good done this way.

Easy risotto

Sauté onion and garlic in butter, then add risotto rice and stir for a minute. Add a splash of white wine (optional), then hot stock. Pressure cook for about 5 to 6 minutes, then quick release. Stir in parmesan and butter. It's not traditional, but it's very good, and you don't have to stand stirring for 20 minutes.

Mashed potatoes

Put chunks of peeled potato on the steam rack or in the pot with water. Pressure cook for around 8 minutes, then quick release. Drain if needed, then mash with butter and milk. No pan of boiling water on the hob.

Dried beans: the Instant Pot's best trick

Dried beans and pulses are cheap, filling and full of fibre and protein. The catch has always been the time: hours of simmering on the hob. A pressure cooker changes that.

• Soak or not? Soaking overnight shortens the cooking time and can make beans easier to digest. You can pressure cook many beans from dry too, with a longer time.
• Red kidney beans need care. Raw or undercooked red kidney beans contain a natural toxin. They must be soaked and then boiled hard for at least 10 minutes, as the NHS and food safety agencies advise, which is why many cooks give them a hard boil on sauté first before pressure cooking. Never slow cook dried kidney beans from raw without this step.
• Don't overfill. Beans foam. Keep the pot no more than half full, including water.
• Use natural release. Quick release can make beans split and send foam out of the vent.
• Salt. A little salt in the cooking water seasons beans well.

A bag of dried chickpeas costs a fraction of the same amount in tins. Cook a batch, then freeze portions in their cooking liquid.

Adapting your own recipes

Once you're comfortable, you'll want to use your favourite family recipes. A few rules make that easier.

1. Cut the liquid. Very little evaporates under pressure. Reduce the liquid compared with an oven or hob recipe, but always keep enough to meet the minimum in the manual.
2. Thicken afterwards. Flour and cornflour can catch on the bottom and trigger a burn warning. Add thickeners after pressure cooking, using sauté to bubble the sauce.
3. Add delicate things at the end. Cream, cheese, fresh herbs and quick-cooking vegetables like peas go in after pressure cooking.
4. Find a similar Instant Pot recipe. Use its time as your guide for the main ingredient.
5. Take notes. Write down what worked so next time is easier.

Is an Instant Pot cheaper to run?

The Classic Mini is rated at 800 W, and it only runs at full power while heating up. Once at pressure, it uses much less to hold that pressure. Because pressure cooking is much faster than oven or hob cooking for stews, beans and stock, many people find it uses less energy than the methods it replaces. It also keeps the heat in the pot rather than warming the whole kitchen, which is nice in summer.

The bigger saving, though, is often in food costs. Pressure cooking makes cheaper cuts of meat and dried pulses quick and easy, and those are some of the cheapest ingredients you can buy.

Making yoghurt in the Classic Mini

Homemade yoghurt is one of the Instant Pot's best-kept secrets. It's cheaper than shop-bought, and you decide what goes in.

What you need

• Milk: whole milk gives the thickest results.
• A starter: two tablespoons of plain live yoghurt from a shop (check the label says "live" or "contains live cultures"), or yoghurt from your last batch.

The basic method

1. Heat the milk. Many people heat the milk first, either using the yoghurt function's boil setting if the manual describes one or by bringing it to around 82°C on sauté while stirring. Heating changes the milk proteins so the yoghurt sets thicker.
2. Cool it. Let the milk cool to around 40 to 45°C. Too hot and it can kill the cultures.
3. Add the starter. Whisk a little warm milk into the starter yoghurt, then stir it back into the pot.
4. Incubate. Use the yoghurt function for around 8 hours. Longer gives a tangier taste.
5. Chill. Refrigerate for a few hours to set fully.
6. Strain if you like. Pour it into a sieve lined with muslin or a coffee filter for thick Greek-style yoghurt.

Check your Instant Pot manual for the exact yoghurt settings on the Classic Mini. Keep everything clean, including the sealing ring, which can carry savoury smells (more on that below).

Instant Pot safety

Modern electric pressure cookers have several safety features: a lid that won't open while the pot is under pressure, a float valve, pressure and temperature sensors, and automatic shut-off if things go wrong. Instant Pot's reputation is built on these. But pressure cooking still needs care.

• Never force the lid open. If it won't turn, there's still pressure inside. Wait, or use the steam release switch.
• Don't overfill. Follow the max lines in the inner pot. For most food, don't go above the pressure cooking max line, roughly two-thirds full. For foods that foam or expand, like beans, lentils, rice, grains and pasta, keep it to about half full.
• Always use enough liquid. The pot needs liquid to make steam. Check the manual for the minimum. Thick sauces like tomato passata or cream on their own don't make enough steam, so add thinner liquid like stock or water.
• Keep the steam release clear. Check the vent and the anti-block shield inside the lid before each use.
• Release away from cupboards and faces. Steam is scalding. Pull the pot out from under wall cupboards and keep hands and faces clear.
• Don't cover the steam release with a cloth.
• Keep children away during release.
• Use the inner pot. Never put food straight into the cooker base.

What does the "Burn" message mean?

If food sticks and scorches on the bottom of the pot, the Instant Pot detects the high temperature and may display a burn warning and stop heating. The usual causes are too little thin liquid, thick sauces on the bottom, or bits stuck to the pot after sautéing.

To avoid it:

• After sautéing, deglaze: add a splash of stock or water and scrape the bottom of the pot clean with a wooden spoon before pressure cooking.
• Layer thick ingredients like tomato purée or passata on top, and don't stir them in until after cooking.
• Make sure there's enough thin liquid.

If you see the warning, release the pressure safely, open the pot, scrape the bottom, add more thin liquid and start again.

Troubleshooting common problems

"Steam is leaking from the edge of the lid"

The sealing ring may not be seated properly, or it may be dirty, stretched or damaged. Release pressure safely, let the pot cool, then check and refit the ring. Replace it if it's worn.

"It's taking forever to reach pressure"

Check the steam release switch is set to sealing, not venting. Check the ring is fitted. Remember a full pot of cold food takes longer. If steam is pouring out of the vent, it isn't sealed.

"My food is watery"

You probably used too much liquid. Use sauté with the lid off for a few minutes to reduce it, and use less liquid next time.

"My meat is tough"

It may be undercooked. Tough cuts need enough time to break down. Seal and cook for a few more minutes, then use natural release. Quick release can also make meat tighter, so let it release naturally where you can.

"Foam came out of the steam vent"

The pot was too full of a foamy food like beans or porridge, or you used quick release. Keep these foods below half full and use natural release.

"Everything tastes of curry"

That's the sealing ring. Wash or soak it, and consider a second ring for sweet foods and yoghurt.

Looking after your Instant Pot

After every use

• Wash the inner pot, lid and steam rack. They're dishwasher safe.
• Wipe the cooker base with a damp cloth. Never put the base in water.
• Let the lid dry fully before storing. Many people store the lid upside down on the pot to let it air.

The sealing ring

The silicone sealing ring inside the lid is what makes the pot airtight. Silicone absorbs smells, so after a curry or chilli, the ring can make your next batch of porridge taste faintly of garlic.

• Take the ring out and wash it regularly.
• To reduce smells, wash in hot soapy water, or soak in a mix of water and white vinegar, then let it air dry.
• Many cooks keep two rings, one for savoury dishes and one for sweet things and yoghurt.
• Replace the ring if it's cracked, stretched or won't seal properly. Only use replacement rings made for your model.

The steam release and anti-block shield

Check the steam release valve moves freely, and remove the small anti-block shield under the lid to clean it, following the manual. Food can collect there, especially after cooking foamy foods.

The stainless steel pot

Stainless steel can develop a rainbow tint or white marks over time. That's normal and harmless. A little white vinegar wiped round the pot, then rinsed, usually shifts it. For stuck-on food, soak in warm soapy water before scrubbing with a non-scratch pad.

Instant Pot compared with the other cookers we sell

	Instant Pot Classic Mini	Ninja Foodi PossibleCooker
Capacity	3.8 L, up to 4 portions	6 L
Pressure cooking	Yes	No
Slow cooking	Yes	Yes, up to 12 hours
Searing or sautéing	Yes, sauté	Yes, sear/sauté
Rice	Yes, via pressure cook	White and brown rice settings
Yoghurt	Yes	No
Pot	Stainless steel	Non-stick, oven-safe to 240°C
Best for	Speed, beans, small households	Slow cooking, bigger batches

Choose the Instant Pot if speed matters most, or you cook a lot of dried beans and lentils. Choose the Ninja PossibleCooker if you love slow-cooked food and cook for more people. And if it's crispy food you're after, pair either with an air fryer like the Tower 4L or the COSORI Pro LE.

For steaming on the hob, the Tower Essentials steamer is a simpler, non-electric option.

Before you buy: is the Classic Mini right for you?

Answer these five questions honestly.

1. How many people do you cook for? One to four: the Mini is a good size. Five or more, or lots of batch cooking: consider a bigger cooker.
2. What do you cook most? Stews, curries, soups, beans, rice and stock suit pressure cooking brilliantly. Roasts, chips and anything crispy don't.
3. Do you mind a short learning curve? You'll need to learn about sealing, releasing and minimum liquid. Most people are comfortable within a week.
4. Where will it live? It's about 25.6 cm high, 35.1 cm wide and 31.8 cm deep. You'll need space to pull it out from under cupboards when releasing steam.
5. Do you already own a slow cooker and rice cooker? The Mini can replace both, freeing up cupboard space.

The Instant Pot as a gift

• For a student: one pot that makes rice, curry, chilli and porridge. Check halls rules on appliances first.
• For a new parent: fast, healthy dinners and batch-cooked baby food (cooked vegetables blended after cooling).
• For someone eating more plant-based meals: the Mini makes cooking dried beans and lentils easy.
• For a couple who've just moved in together: a practical present they'll actually use.

Why we chose the Instant Pot Classic Mini

The Instant Pot is the multi-cooker that made pressure cooking popular again. We chose the Classic Mini because it suits the way many of our customers live: smaller households, smaller kitchens, and not much time on weeknights. It's simple enough for beginners, it uses a stainless steel pot that won't wear out like a non-stick coating, and it opens up a whole world of cheap, healthy cooking with dried beans, lentils and tougher cuts of meat.

We're also honest about the brand's ups and downs. The 2023 bankruptcy was a real event, and you deserve to know about it. The brand now has its own company behind it and carries on.

Frequently asked questions

Is Instant Pot still in business?

Yes. Its former parent company, Instant Brands, filed for bankruptcy in June 2023. The appliance business was bought by Centre Lane Partners and now operates as Instant Pot Brands.

Where was the Instant Pot invented?

In Ottawa, Canada, by Robert Wang and two former colleagues from the telecoms company Nortel.

How many people does the Classic Mini feed?

Up to four portions. It's ideal for one to three people, or four with modest appetites.

Can I cook frozen meat in the Instant Pot?

Pressure cooking can cook some frozen foods, but times are longer and results less even. Many Instant Pot recipes cover frozen chicken. Always check the meat is cooked through. Don't slow cook frozen meat: it can spend too long at unsafe temperatures.

Is pressure cooking safe?

Modern electric pressure cookers like the Instant Pot have several built-in safety features, including a lid that locks under pressure. Follow the manual, don't overfill, use enough liquid and release steam carefully, and pressure cooking is safe.

Why does my Instant Pot take so long to start counting down?

The timer starts only once the pot reaches pressure. A full pot of cold ingredients takes longer to come up to pressure than a small amount of warm liquid.

Why won't my lid close?

Check the sealing ring is fitted properly all the way round, and that nothing is caught on the rim. Make sure the lid is lined up with the base before turning.

Can I make rice pudding or porridge?

Yes, but these are foamy foods, so keep the pot no more than half full and use natural release to avoid spluttering from the steam vent.

Is the inner pot non-stick?

No, it's stainless steel. That means no coating to wear off, but food can stick if you sauté without enough oil. Deglaze after sautéing.

Can I use the Classic Mini to make stock?

Yes, and it's one of its best uses. Bones, vegetables and water, pressure cooked, then released naturally. Keep below the max line.

Can I bake in it?

You can steam cakes and puddings in a heatproof dish on the steam rack, a bit like a steamed sponge. You can't bake with dry heat; it isn't an oven.

Do I need special recipes?

Recipes written for the Instant Pot work best, because they use the right liquid amounts. You can adapt your own recipes once you're comfortable: reduce the liquid, deglaze after sautéing and use the cooking times guide as a starting point.

Get the Instant Pot Classic Mini

The Instant Pot Classic Mini 3.8L 7-in-1 Multi-Cooker in Sea Salt White is the easiest way into pressure cooking for small households. Start with the water test, cook some eggs, make some dal, and within a week you'll wonder why stew used to take all afternoon.

Sources: Instant Pot and Instant Brands entries on Wikipedia, covering the company's founding, Prime Day sales, the 2019 Corelle merger, the June 2023 Chapter 11 filing and the sale to Centre Lane Partners. Product details are manufacturer specifications. Cooking times are general guidance; follow your manual and recipes.