Clean the pot right after cooking, while parts are still warm

The fastest way to clean your when ready Pot is to do it when ready after you finish cooking, before food dries on the surfaces. Warm stainless steel and silicone are easier to wipe than cold, stuck-on residue. Most parts come apart in seconds, and you can hand-wash them while the inner pot is still warm enough to rinse quickly.

Let the pressure release fully and the pot cool for five to ten minutes before you touch the lid or sealing ring. The steam inside is still hot enough to burn. Once it is safe to handle, remove the lid, lift out the inner pot, and set both on your counter. You are now ready to take apart the removable pieces.

Key Takeaways

  • Remove and hand-wash the sealing ring, steam rack, and inner pot when ready after cooking to prevent food from hardening on them.
  • The silicone sealing ring absorbs odors and stains over time, so soak it in warm soapy water and scrub it gently with a soft cloth or sponge.
  • Wipe the heating element and the underside of the lid with a damp cloth, but do not submerge the lid or let water drip into the electrical housing.
  • The outer housing and base stay dry — wipe them with a damp cloth only if needed, and never pour water over them.
  • Run a cleaning cycle with water and vinegar once a month to remove mineral buildup inside the pot.

Remove the sealing ring and wash it separately

The sealing ring is the rubber gasket that sits inside the lid and creates the pressure seal. It absorbs flavors and odors from whatever you cook, so it needs its own attention. Pinch the ring gently and pull it straight out of the groove in the lid — it should come free with a light tug.

Soak the ring in warm soapy water for two to three minutes, then scrub it gently with a soft cloth or non-abrasive sponge. Pay attention to the underside where food particles hide. Rinse it thoroughly under running water and set it on a clean cloth to air-dry before you put it back in the lid. If the ring has absorbed a strong smell (garlic, curry, fish), soak it in a bowl of water with a tablespoon of baking soda for 15 minutes, then rinse and dry.

Wash the inner pot, steam rack, and trivet

The inner pot is the stainless steel bowl that sits inside the outer housing. It is dishwasher-safe, but hand-washing it right away takes less than a minute. Fill it with warm soapy water, use a soft sponge or cloth to wipe the inside and outside, and rinse it under running water. If food is stuck to the bottom, fill the pot with warm water and let it soak for five minutes, then scrub gently with a non-abrasive sponge.

The steam rack (the metal trivet that comes with your pot) also goes into warm soapy water. Scrub between the legs and under the rack where steam and condensation collect. Rinse it well and set it on a cloth to dry. Both the inner pot and steam rack are safe in the dishwasher if you prefer, but hand-washing is faster and keeps them looking newer longer.

Wipe the lid and heating element without submerging them

The lid contains electrical components underneath, so it must never be submerged or rinsed under running water. Instead, wring out a damp cloth until it is barely wet, and wipe the top and bottom surfaces of the lid. Pay special attention to the rim where condensation collects. If there is visible residue on the underside, use a slightly damp cloth and wipe gently, then dry the lid with a clean cloth right away.

The heating element is the flat metal ring on the bottom of the outer housing, inside the pot. After you remove the inner pot, you may see water or food residue on it. Wring out a damp cloth and wipe the heating element clean, then dry it with a cloth. Do not pour water directly onto it or let water drip into the electrical housing below. If mineral deposits have built up (white crusty spots), see the monthly cleaning section below.

Dry and reassemble the parts

Once all the pieces are clean, dry them with a clean cloth or let them air-dry on a towel for a few minutes. The sealing ring should be completely dry before you put it back in the lid — moisture trapped underneath can cause mold. Slide the ring back into the groove in the lid, making sure it sits evenly all the way around. Press it gently into place; it should feel snug but not tight.

Set the lid back on top of the outer housing. You do not need to lock it in place unless you are about to cook again. Put the inner pot back inside the outer housing, and you are done. The whole process takes about five minutes.

Run a monthly cleaning cycle to remove mineral buildup

Once a month, run a cleaning cycle to remove mineral deposits and odors from inside the pot. Fill the inner pot with two cups of water and add one cup of white vinegar. Put the lid on, lock it in place, and set the pot to high pressure for two minutes using the manual or pressure cook button. Let the pressure release naturally for ten minutes, then turn the valve to venting and let any remaining steam escape.

Carefully pour out the vinegar water (it will be hot), then rinse the inner pot thoroughly with fresh water. Wipe the heating element and the inside of the outer housing with a damp cloth. This cycle breaks down mineral scale from hard water and helps eliminate stubborn odors that soak into the sealing ring. If your water is very hard or you cook with strong spices often, run this cycle every two weeks instead.

What not to do when cleaning your when ready Pot

Never use abrasive scrubbers, steel wool, or harsh chemicals on any part of your when ready Pot. These scratch the stainless steel and can damage the sealing ring. Do not put the lid in the dishwasher, and do not submerge it in water. Do not soak the inner pot for more than an hour at a time, as prolonged water exposure can affect the stainless steel over time.

Never pour water directly onto the heating element or the electrical housing at the base of the outer pot. Do not try to clean the inside of the pressure release valve with a brush or cloth — if it needs cleaning, run the vinegar cycle described above, which will flush it naturally. If you notice water leaking from the base during cooking, the pot may have a problem and should not be used until you have checked the manual or contacted the manufacturer.

Frequently Asked Questions

Can I put the inner pot in the dishwasher?

Yes, the inner pot is dishwasher-safe. However, hand-washing it right after cooking takes only a minute and keeps the stainless steel looking newer longer. If you use the dishwasher, remove the pot from the outer housing first and wash it on the top rack.

Why does my sealing ring smell bad even after washing?

The silicone absorbs strong flavors and odors. Soak the ring in baking soda and water for 15 minutes, then rinse and air-dry completely. If the smell persists, you may need to replace the ring — they typically last one to two years with regular use.

What should I do if food is stuck to the bottom of the inner pot?

Fill the pot with warm water and let it soak for five to ten minutes. Use a soft sponge or cloth to scrub gently — do not use steel wool or abrasive scrubbers. If the food still will not come off, fill the pot with water and run a pressure cook cycle for two minutes, then let it cool and scrub again.

Is it safe to clean the lid with water?

The lid contains electrical parts, so never submerge it or rinse it under running water. Use a damp cloth wrung out until it is barely wet, wipe the surfaces, and dry it when ready with a clean cloth. This keeps water away from the electrical components.

How often should I replace the sealing ring?

Most sealing rings last one to two years with regular use. Replace it sooner if it becomes cracked, hard, or no longer creates a tight seal. You will notice the pot taking longer to pressurize or steam escaping from the sides of the lid — these are signs the ring needs replacement.