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A quick google search illustrates that this appears to be a common concern for instant pot users. Have you checked the sealing ring, steam release, and float valve to ensure that they are clean and working properly? You may just need some cleaning and preventive maintenance. You don't mention the brand, but you can begin with your user manual. Here is ...


4

I suspect you're overcooking the chicken. This will happen with fish as well if you overcook it. The proteins are being pushed out of the meat along with water because they are shrinking too much. I cook chicken breast to about 150°F for three minutes (dark meat should be cooked to a higher temp in order to break down the sinew). When everyone tells you ...


3

The need for contact is correct, but not really the issue here (else you could have pre-rubbed your potatoes). Both caramelization and Maillard reaction (which are different things) require rather high temperatures. The reason to use steaming as a technique is to not get up to these temperatures. In traditional steaming, you only get your food to 100°C. In a ...


3

No modifications are necessary. The pressure of the canner entirely determines the temperature of the water around the jar, and you don’t start timing until the canner is at that temperature/pressure, so regardless of the scale you’re assured of processing for long enough. In a larger canner and/or a weaker stove the contents of the jars will end up being ...


1

Instant or Quick Cook rice (whether white or brown) is partially precooked, meaning part of the cooking time is already completed to cut down on the wait time for the end user. So it can be cooked more or less the same way you would regular rice in an Instant Pot... just for less time. There's a blog post that goes into a great deal of detail about parboiled ...


1

Older beans, or beans not stored properly may remain hard. Also, even among fresher beans they won't always soften evenly. Some beans may take 15 hours or longer.


1

When I bake chicken I usually use, depending on how and what for I cook it, a deep tray with grill/baking/cooling rack. That way all juice fall onto the tray. This chicken is very dry so I usally cook it wrapped in tin foil and for chicken with dairy made marinate. Or I use tray with a concave in the middle where all the juices (and proteins) gather. I've ...


1

An alkaline environment does indeed speed flavor reactions (enzymatic and non-enzymatic). You can create an alkaline environment with the addition of baking soda, as you point out. However there is a balance here that you have to consider. At some point, the flavor of the baking soda will become unpleasant. So, the reason a pressure cooker is used in the ...


1

I just used one Anchor Hocking glass bowl covered with foil, for a shrimp recipe on top of the trivet, and it cracked in half. :-( Big disappointment.


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