The Basic Setup and First Steps

An when ready Pot works by trapping steam inside a sealed pot, which raises the pressure and temperature so food cooks faster than it would on a stovetop. Before you use it for the first time, wash the inner pot, the sealing ring, and the lid in warm soapy water and dry them completely. The sealing ring — a rubber gasket that sits in a groove on the lid — is the most important part; if it is not seated properly, steam will escape and the pot will not pressurize.

Plug in the when ready Pot and place it on a level, heat-safe surface away from walls and cabinets. The steam vent on top of the lid needs clearance. Fill the inner pot with whatever you are cooking — food and liquid — and slide it into the housing until it sits flat. Close the lid by turning it clockwise until you hear a click. You will see a small metal pin (the float valve) rise when the pot is sealed; this is normal and means the seal is working.

Key Takeaways

  • The sealing ring must be clean, dry, and seated in its groove before every use, or the pot will not build pressure and your food will not cook properly.
  • Most recipes require a liquid (water, broth, or sauce) at the bottom of the pot; without it, the heating element can burn and the pot will not pressurize.
  • After cooking finishes, you can release pressure manually by turning the vent valve, or let it release naturally over 10 to 20 minutes depending on what you cooked.
  • The when ready Pot has separate buttons for pressure cooking, slow cooking, sautéing, steaming, and other functions — each one works differently and requires different settings.
  • The display shows cooking time remaining, but the pot does not start counting down until pressure is fully built, which can take 5 to 15 minutes depending on the food.

Choosing the Right Cooking Function

The when ready Pot has a button for each cooking method. Pressure Cook (sometimes labeled Manual or Pressure) is the main function and cooks food fast under high heat and pressure. Slow Cook works like a slow cooker and heats food gently over hours. Sauté lets you brown meat or vegetables before pressure cooking, using the heating element at the bottom of the pot without the lid sealed. Steam cooks food on a rack above boiling water, useful for vegetables or fish that should not touch liquid.

Other buttons vary by model but often include Sous Vide (precise water temperature for sealed bags), Yogurt (for making yogurt), Sterilize (for baby bottles), and Egg (for hard or soft boiled eggs). Start with Pressure Cook and Sauté until you are comfortable with how the pot behaves. Each function has its own heating pattern, so a recipe written for Pressure Cook will not work the same way on Slow Cook.

Setting Pressure Level and Cooking Time

Most when ready Pots have two pressure settings: high pressure and low pressure. High pressure cooks food faster and is what most recipes call for. Low pressure is gentler and works better for delicate foods like fish or eggs. After you close the lid and press the cooking button, use the plus and minus buttons to set the cooking time in minutes. The display will show the time you entered, but the pot will not start the countdown until it reaches full pressure.

A general rule: meat and beans take longer (20 to 45 minutes under pressure), vegetables take less (3 to 8 minutes), and frozen food takes longer than fresh. If you are following a recipe, use the time it specifies. If you are guessing, start with a shorter time — you can always cook longer, but you cannot undo overcooked food. Once you press the button to confirm, the pot seals itself and begins heating.

Understanding Pressure Release and When to Use Each Method

Natural pressure release means you turn off the heat and let the pressure drop on its own over 10 to 20 minutes. The float valve will sink back down when all the pressure is gone, and then you can safely open the lid. This method is best for soups, stews, and anything with a lot of liquid, because it prevents the food from splattering when you open the pot.

Quick release means you turn the vent valve on top of the lid from Sealing to Venting as soon as cooking time ends. Steam rushes out, pressure drops in seconds, and you can open the lid right away. Use this for vegetables, pasta, or anything you do not want to overcook. Be careful — the steam is very hot. Keep your face and hands away from the vent, and use a wooden spoon or tongs to turn the valve if you are nervous about the steam.

Some recipes call for a combination release: let pressure drop naturally for 5 to 10 minutes, then manually release the rest. This is a middle ground that prevents splattering but gets you to the food faster than a full natural release.

Using the Sauté Function Before Pressure Cooking

Many recipes start by sautéing meat or vegetables to brown them and build flavor. Press the Sauté button, wait for the display to show "Hot," then add a small amount of oil to the pot. Once the oil shimmers, add your meat or vegetables and stir occasionally until they are browned on the outside. This usually takes 3 to 8 minutes depending on what you are cooking.

After sautéing, add your liquid (broth, water, or sauce) and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits — this is called deglazing and adds flavor to the finished dish. Then close the lid, set the pressure and cooking time, and proceed as normal. Do not skip the deglazing step; stuck-on food can trigger a burn warning and stop the pot from pressurizing.

Troubleshooting Common Problems

If the pot beeps and shows "Burn" on the display, it means the heating element detected food stuck to the bottom. Turn off the pot, let it cool, open the lid, and stir the contents. Add a bit more liquid if needed, close the lid again, and restart. This usually happens when there is not enough liquid at the bottom or when you are cooking something very thick without stirring first.

If the float valve does not rise after you close the lid and press a cooking button, the sealing ring is probably not seated correctly. Open the lid, remove the ring, rinse it, dry it, and press it firmly into the groove all the way around. Make sure the lid itself is clean and dry too. Close the lid again and try once more.

If the pot reaches pressure but then stops heating and shows "Ovht" (overheat), the heating element got too hot, usually because the pot ran dry. This is rare if you follow recipes, but if it happens, turn off the pot, let it cool completely, and check that you added enough liquid before cooking.

Cleaning and Maintenance

After every use, unplug the pot and let it cool. Remove the inner pot and wash it by hand or in the dishwasher. Remove the sealing ring and wash it separately — it absorbs odors and flavors, so rinse it well and let it air dry. Wipe the lid and the housing with a damp cloth. The sealing ring will eventually wear out and lose its grip; most people replace it every 12 to 18 months of regular use, or sooner if it stops sealing properly.

Check the steam vent on top of the lid regularly to make sure it is not clogged. If you see mineral buildup from hard water, run a cycle with equal parts white vinegar and water using the Pressure Cook function for 2 minutes, then let it release naturally and rinse everything well.

Frequently Asked Questions

Can I open the lid while the pot is pressurized?

No. The lid will not open if there is pressure inside — it is a safety lock. You must release all the pressure first, either by waiting for natural release or by turning the vent valve to Venting. If you try to force the lid, you risk injury from hot steam.

What if I forgot to add liquid and the pot shows Burn?

Turn it off when ready and let it cool. Open the lid carefully, add liquid, stir, and close the lid again. Restart the cooking cycle. If the heating element is damaged, the pot may not pressurize again, but usually it recovers after cooling.

Do I need to use the trivet that came with the pot?

The trivet is a metal rack that sits above the liquid and keeps food from touching the bottom of the pot. Use it for steaming vegetables, cooking eggs, or cooking food in jars. For soups and stews, you do not need it because the food is submerged in liquid anyway.

How long does it take to cook something in an when ready Pot?

The cooking time shown on the display is only the time under pressure. Add 5 to 15 minutes for the pot to reach pressure (longer for larger quantities or frozen food) and 10 to 20 minutes for natural pressure release if you use that method. A recipe that says "20 minutes" might take 40 to 50 minutes total from start to finish.

Can I cook frozen food directly in the when ready Pot?

Yes, but add 50 percent more cooking time than you would for fresh food. For example, if a fresh chicken breast takes 8 minutes, a frozen one takes about 12 minutes. Thawing first gives more even cooking, but it is not required.