The when ready Pot works by trapping steam inside a sealed pot, which raises the pressure and temperature so food cooks faster than on a stovetop
An when ready Pot is an electric pressure cooker with a sealed lid, a heating element on the bottom, and a valve on top that controls steam release. When you lock the lid and select a cooking mode, the pot heats up, steam builds inside, and pressure rises. This higher pressure means water boils at a higher temperature, so food cooks in a fraction of the normal time. The pot automatically switches to a "keep warm" setting when the timer ends, so your food stays hot without overcooking.
The basic cycle is always the same: add ingredients, lock the lid, choose your cooking time and pressure level, press start, and wait. The pot does the rest. When the timer beeps, you can either let the pressure release on its own (called a natural release) or manually turn the valve to let steam out fast (called a quick release). Once the pressure is gone, you can open the lid safely.
Key Takeaways
- Fill the pot with at least one cup of liquid so steam can build; without liquid, the pot will not pressurize and will shut off automatically.
- The sauté button lets you brown meat or soften onions before pressure cooking, all in the same pot with no cleanup.
- Natural release takes 10 to 30 minutes as pressure drops on its own; quick release vents steam when ready but can make meat tough.
- The keep warm setting holds food at a safe temperature for up to 10 hours after cooking ends, so you do not have to eat on a strict schedule.
- Always check that the sealing ring is in place and the valve is set to "sealing" before you lock the lid and start cooking.
Before You Start: Checking the Sealing Ring and Valve
The sealing ring is a rubber gasket that sits inside the lid and creates an airtight seal. If it is missing, cracked, or not seated properly, the pot will not pressurize. Before every cook, open the lid, look inside the groove that runs around the underside of the lid, and make sure the ring is there and sitting flat all the way around. If it is twisted or bunched, pop it out and reseat it by hand.
The valve on top of the lid has two positions: "sealing" and "venting." For pressure cooking, it must be set to "sealing" — this is the position that closes the steam outlet so pressure can build. If it is set to "venting," steam will escape and the pot will never reach pressure. Before you lock the lid, glance at the valve and confirm it is pointing to "sealing." After cooking, you will turn it to "venting" to release pressure safely.
Adding Liquid and Ingredients
Every pressure-cooked meal needs liquid to create steam. The minimum is one cup of water, broth, or any liquid that will not evaporate completely. If you add less, the pot will sense low liquid, beep three times, and shut off without cooking anything. If you add too much — more than two-thirds full — liquid can splash out through the valve when you release pressure, but this is messy rather than dangerous.
Add your ingredients in the order the recipe says. If you are browning meat first, use the sauté button (see the next section). If you are cooking from raw, layer everything in the pot: liquid on the bottom, then harder vegetables like potatoes and carrots, then softer items like chicken or fish on top. The pot heats from the bottom, so denser items need more time to cook. Stir gently before you lock the lid, but do not overfill — leave at least two inches of space below the rim.
Using the Sauté Button to Brown Meat and Soften Vegetables
The sauté button turns the heating element on without sealing the lid, so you can brown ground beef, sear chicken, or soften onions before pressure cooking. This step adds flavor and is optional, but it takes only five to ten minutes and happens in the same pot, so there is no extra cleanup.
Press the sauté button, wait for the display to show "hot," then add a small amount of oil and your meat or vegetables. Stir often so nothing sticks to the bottom. When the meat is browned or the vegetables are soft, press the sauté button again to turn off the heating element. Add your liquid and remaining ingredients, then lock the lid and proceed with pressure cooking. If you forget to turn off sauté before locking the lid, the pot will do it automatically when you press the pressure cook button.
Setting Pressure Level and Cooking Time
Most when ready Pots have two pressure settings: high pressure (about 12 PSI) and low pressure (about 5 PSI). High pressure is the default and cooks food fastest — use it for almost everything unless a recipe says otherwise. Low pressure is gentler and is sometimes used for delicate foods like fish or eggs, but most home cooks stick with high pressure.
The cooking time is how long the food actually cooks under pressure, not how long the whole cycle takes. A recipe that says "10 minutes high pressure" means the pot will heat up, reach pressure, cook for 10 minutes, then stop. The heating-up phase (called "coming to pressure") can take 5 to 15 minutes depending on how much food is in the pot. The display will show "on" while it is coming to pressure, then count down from your set time once pressure is reached. Do not open the lid or check on the food while the timer is running — the whole point of pressure cooking is that you set it and walk away.
Natural Release Versus Quick Release
When the timer beeps, the pot switches to keep warm and the pressure is still inside. You have two choices for getting it out: natural release or quick release.
Natural release means you do nothing. The pot sits with the lid locked, and pressure slowly drops on its own over 10 to 30 minutes. The display will show "L0:XX" (L-zero, not L-O) and count up as the pressure falls. Once it reaches "L0:00," the pressure is gone and you can safely open the lid. Natural release is gentler on meat and keeps it more tender, so it is the better choice for roasts, ribs, and stews.
Quick release means you manually turn the valve from "sealing" to "venting" as soon as the timer beeps. Steam rushes out loudly for 30 seconds to a minute, and the pressure drops fast. Once the valve stops hissing and no more steam comes out, the pressure is gone and you can open the lid. Quick release is faster but can make meat stringy or tough, so use it mainly for vegetables, grains, or pasta. Be careful not to put your hand over the valve — the steam is very hot.
Common Settings and What They Do
Your when ready Pot has several preset buttons beyond the basic pressure cook mode. Understanding what each one does helps you choose the right tool for the job without having to adjust time and temperature manually.
| Button or Setting | What It Does | When to Use It |
|---|---|---|
| Pressure Cook (or Manual) | Cooks food under high or low pressure for a set time | Most recipes; the main cooking mode |
| Sauté | Heats the pot without sealing the lid | Browning meat or softening onions before pressure cooking |
| Slow Cook | Heats gently without pressure, like a slow cooker | If you want slow-cooker results but forgot to plan ahead |
| Steam | Cooks with high pressure and a short default time | Steaming vegetables or seafood; usually 5 to 10 minutes |
| Yogurt | Holds temperature steady for fermentation | Making homemade yogurt; not needed for basic cooking |
| Keep Warm | Holds food at a safe temperature after cooking ends | Automatic after the timer beeps; you can leave food in the pot for hours |
The slow cook mode is useful if you have a recipe that calls for a slow cooker but you want results faster — it will not cook as quickly as pressure mode, but it is much quicker than an actual slow cooker. The steam button is a shortcut for steaming vegetables or seafood without having to set your own time. The keep warm setting turns on automatically when the pressure cook timer ends, so you do not have to babysit your meal.
Frequently Asked Questions
What does it mean when the pot beeps three times and says "burn"?
The pot detected that liquid on the bottom is scorching, usually because there is not enough liquid or the bottom is too dry. Turn off the pot, let it cool, open the lid, and add more liquid. Stir well to loosen any stuck food. Lock the lid again and restart. This happens most often when sautéing — if you brown meat, make sure to deglaze the bottom by pouring in liquid and scraping with a wooden spoon before you lock the lid.
Can I open the lid while the pot is cooking?
No. The lid locks automatically once you press the pressure cook button, and you cannot open it while pressure is inside. If you need to stop cooking, press the cancel button, wait for the pressure to drop (use quick release if you are in a hurry), then open the lid. Opening the lid mid-cook will ruin the meal and can be unsafe.
How do I know if the sealing ring needs to be replaced?
If the ring is cracked, permanently dented, or does not smell like rubber anymore (it may smell like food), replace it. Rings last about a year of regular use. You can order a replacement ring from the when ready Pot website or from most kitchen retailers. They cost between five and fifteen dollars.
What happens if I forget to add liquid?
The pot will heat up, sense that there is not enough liquid to make steam, and beep three times with a "burn" message on the display. It will not pressurize or cook. Add at least one cup of liquid, lock the lid again, and restart. No harm is done — the pot is designed to shut itself off if something is wrong.
Can I cook frozen food in the when ready Pot?
Yes, but add a few extra minutes to the cooking time. Frozen chicken breasts might need 12 to 15 minutes instead of 8 to 10. Frozen ground beef can go straight in and will break apart as it cooks. Frozen vegetables usually do not need extra time because they are smaller. Always add enough liquid so the pot can come to pressure.