Anti-Block Shield: The round metal part with 5 holes underneath the lid. It is designed to prevent food particles from interfering with the steam release valve. It should be removed and cleaned after each use, especially following the preparation of foods that may splatter. To remove using your thumb, push the side of the anti-block shield towards the lid rim and lift up. It may take a little effort, but the anti-block shield will pop out.
Burn: There may be insufficient water/broth in the inner pot, or food may be too close or stuck to the bottom of the inner pot with all the liquid on top.
Condensation Collector: The cup positioned at the rear of your Instant Pot®. It is used to capture any condensation that develops during cooking. Note: The Lux series does not include a condensation collector.
Cooker Base: Contains the microprocessor and the heating element. Never place anything on the inside of the cooker base without the stainless steel inner pot in position. The cooker base and lid must be kept away from external heat source, as it will damage the base and the lid.
Delay Start or Timer (older models): Sets the time delay before a cooking program starts.
Dual Pressure: The cooker includes both pressure settings low and high
EPC: Electric Pressure Cooker
Float Valve (Pin): The silver or red pin beside the steam valve, when it is up, your cooker is fully pressurized; when it drops it is no longer pressurized and you can open the cooker.
HP: High Pressure mode
LP: Low Pressure mode
Manual or Pressure Cook (newer models): Use Manual/Pressure Cook program to set custom time and/or pressure level when you pressure cook.
Natural Release (NR or NPR): Allow the cooker to cool down naturally until the float valve drops down. This may take 10 to 40 minutes, or even longer, depending on the amount of food in the cooker. After the cooking process is completed, the cooker will go into the “Keep Warm” mode if it has been turned ON.
PC: Pressure Cooker
PIP: Pot-in-Pot, refers to placing another pot inside your stainless steel inner pot to prepare a dish.
Quick Release (QR or QPR): Turn the Steam Release handle or press the Quick Release Button to the “Venting” position to let out steam until the float valve drops down. QR is not suitable for food with large liquid volume or high starch content such as: oatmeal, porridge, beans, sticky liquids, starchy soup, etc. as food content may splatter out, use Natural Release (NR) instead.
Sealing Ring: The silicone ring positioned underneath the lid. The sealing ring must be in position for the pressure cooker to come to pressure. Made of high-quality, heat-resistant silicone. The sealing ring is critical to the proper functioning of your Instant Pot®, it must always be positioned properly on the underside of the lid. Only use Genuine Instant Pot® sealing rings, other brands will void your warranty.
Sling: Used for PIP to easily remove the pot from the inner pot. Slings can be in silicone or aluminum foil.
Stainless Steel Inner Pot: The inner pot that is positioned inside the cooker base, where the food and liquid are placed. Made from food grade 304 (18/8) stainless steel, 3-ply bottom for even heat distribution, no chemical coating, compliant with FDA food safety standards. Dishwasher safe.
Steam Rack (Trivet): The steam rack is positioned inside the stainless steel inner pot. It is used to elevate food or your dish above the water in the bottom of the inner pot while you pressure cook.
Water Test (Initial Test Run): To help you become familiar with your Instant Pot® and to ensure the cooker is functioning properly.