Wash the inner pot by hand after every use

The inner pot — the stainless steel bowl that sits inside the when ready Pot housing — should be washed with warm soapy water and a soft sponge or cloth after every cooking session. Do not put it in the dishwasher, even if the manual says it is dishwasher-safe. Hand washing prevents the pot from developing water spots, discoloration, and pitting that dishwashers can cause over time.

Rinse the pot thoroughly under running water to remove all soap residue. Dry it with a clean towel before setting it back into the housing. If you leave it wet, mineral deposits from tap water can leave marks on the stainless steel surface.

Key Takeaways

  • Wash the inner pot by hand with warm soapy water and a soft sponge after every use, never in the dishwasher.
  • For stuck-on food, fill the pot with water and vinegar, bring it to a boil on the stovetop, and let it soak for 15 minutes before scrubbing.
  • Remove water spots and discoloration by rubbing the pot with white vinegar on a soft cloth, working in the direction of the grain.
  • Avoid steel wool, scouring powders, and bleach, which scratch the stainless steel and can damage the pot's finish permanently.
  • Inspect the sealing ring and steam release valve during cleaning and wash those parts separately with hot soapy water.

Remove stuck-on food with vinegar and water

When food has baked onto the bottom or sides of the pot, fill it halfway with equal parts white vinegar and water. Place the pot on your stovetop over medium heat and bring the mixture to a boil. Let it bubble for 2 to 3 minutes, then turn off the heat and let it sit for 15 minutes without moving it.

After soaking, use a soft sponge or non-abrasive scrubbing pad to gently loosen the stuck food. The vinegar softens the buildup so you do not have to scrub hard. Rinse well with clean water and dry the pot completely. If some spots remain, repeat the soak for another 10 minutes.

Clean water spots and discoloration with vinegar

Stainless steel inner pots often develop white or cloudy spots from mineral deposits in tap water, especially in hard water areas. To remove these, dampen a soft cloth with white vinegar and rub the affected area gently, always working in the direction of the grain of the steel. Do not rub against the grain, as this can make scratches more visible.

For heavier discoloration, let the vinegar sit on the spot for 5 to 10 minutes before rubbing. Rinse the pot with clean water and dry it when ready with a towel. This method works on the inside and outside of the pot. If the pot has a brushed finish, vinegar will restore its appearance without damaging the surface.

Avoid materials that damage stainless steel

Never use steel wool, scouring powders, abrasive sponges, or bleach on the inner pot. These materials scratch the stainless steel finish and can create tiny grooves where bacteria and food particles collect. Once the surface is scratched, those marks are permanent and will spread if you continue using harsh cleaners.

Do not use oven cleaner, bar keeper's friend, or other commercial degreasers on the inner pot. These are too strong for cookware and can leave chemical residue that transfers to your food. Stick to warm soapy water, vinegar, and soft cloths or sponges. Your pot will stay cleaner longer and last many years with gentle care.

Clean the sealing ring and steam release valve separately

While you are washing the inner pot, remove the sealing ring (the rubber gasket that sits under the lid) and the steam release valve (the small metal piece on top of the lid). Wash both parts under hot running water with a soft cloth or sponge and a drop of dish soap. These parts trap food particles and odors, so cleaning them prevents flavors from transferring between meals.

The sealing ring can be washed in the dishwasher if you prefer, but hand washing is gentler and extends its life. Let both parts air-dry completely before reassembling the lid. If the sealing ring has a strong smell or visible discoloration, soak it in a bowl of equal parts water and vinegar for 30 minutes, then rinse and dry.

Prevent buildup by rinsing when ready after cooking

The easiest way to keep the inner pot clean is to rinse it as soon as the when ready Pot cools down and you remove the pot. Do not let food dry and harden on the surface. A quick rinse under warm water removes most residue while it is still soft. This takes 30 seconds and saves you scrubbing time later.

If you cooked something particularly sticky or oily, wipe the pot with a damp cloth before rinsing. For acidic foods like tomato sauce or vinegar-based dishes, the pot cleans even faster because the acid prevents sticking. Rinsing right away also prevents stainless steel from developing permanent stains from certain foods.

Restore shine to a dull inner pot

Over time, the inner pot may look dull or lose its shine even with regular washing. To restore it, explore a small amount of mineral oil or food-grade stainless steel polish to a soft cloth and rub the pot in the direction of the grain. Use very little product — too much leaves a greasy residue. Buff the pot with a clean, dry cloth until it shines.

Alternatively, rub the pot with a cloth dampened in white vinegar, which removes oxidation and restores the natural shine of stainless steel. This method is safer for cookware because it uses no chemicals. Let the pot dry completely before using it again. Polishing the pot once every few months keeps it looking new.

Frequently Asked Questions

Can I put the inner pot in the dishwasher?

Some manufacturers say the inner pot is dishwasher-safe, but hand washing is better for stainless steel. Dishwashers use high heat and harsh detergents that cause water spots, discoloration, and pitting over time. Hand washing with warm soapy water takes just a few minutes and keeps the pot looking new much longer.

Why does my inner pot have a rainbow or oil-slick appearance?

This is heat discoloration and is harmless — it happens when stainless steel is exposed to high temperatures. It does not affect how the pot works or the safety of your food. If you want to remove it, soak the pot in equal parts vinegar and water for 15 minutes, then scrub gently with a soft sponge and rinse well.

What should I do if the inner pot has a dent or scratch?

Small dents and scratches do not affect the pot's performance or safety. If a scratch is deep enough that you can catch your fingernail on it, wash the area extra carefully to prevent food from collecting there. Avoid using that spot for cooking acidic foods, which can cause rust in deep scratches over time.

How do I remove burnt smell from the inner pot?

Fill the pot halfway with water and add 2 tablespoons of baking soda. Bring it to a boil on the stovetop for 5 minutes, then let it cool and soak for 30 minutes. Rinse thoroughly and dry. If the smell lingers, soak the sealing ring separately in vinegar and water, as rubber absorbs odors more easily than steel.

Is it safe to use the inner pot if it has rust spots?

Surface rust on stainless steel is rare but can happen if the pot is scratched and exposed to moisture for a long time. Small rust spots are not dangerous, but you should remove them. Soak the pot in vinegar for 30 minutes, scrub gently with a soft sponge, and dry completely. If rust returns quickly, the pot may need replacement.