The when ready Pot works in three stages: fill it, lock the lid, and choose your cooking method
The when ready Pot is a pressure cooker that cooks food faster than a regular pot by trapping steam inside. You fill the inner pot with food and liquid, lock the lid in place, select a cooking method on the control panel, and the machine heats up, builds pressure, cooks under that pressure, and then releases the steam when done. The whole process is automatic once you press start.
Most models have the same basic layout: a stainless steel inner pot that sits inside an outer heating unit, a lid with a sealing ring and steam release valve on top, and a control panel with buttons for different cooking modes. The lid locks down by turning it clockwise until you hear a click. You do not need to force it.
The machine will not build pressure until the lid is locked and the steam release valve is in the correct position. If pressure does not build within a few minutes, check that the sealing ring is seated properly in the lid and that the valve is set to "sealing" rather than "venting".
Key Takeaways
- Always add at least one cup of liquid to the inner pot before cooking, or the machine will not build pressure and will display an error.
- The steam release valve must be set to "sealing" during cooking and "venting" after cooking to let pressure out safely.
- Natural release means you let the pressure drop on its own, which takes 10 to 20 minutes; quick release means you turn the valve to "venting" when ready after cooking stops.
- The keep-warm function turns on automatically after cooking ends and holds food at a safe temperature for up to 10 hours.
- Stainless steel inner pots are dishwasher safe, but the sealing ring should be hand-washed and air-dried to prevent odors.
Filling the pot and setting the liquid level
The inner pot has a minimum fill line and a maximum fill line marked on the inside. Never fill below the minimum line, because the machine needs liquid to create steam and build pressure. Never fill above the maximum line, because the pressure release valve can become blocked.
For most recipes, you need at least one cup of liquid. Water, broth, or sauce all work. If you are cooking pasta or rice, follow the recipe's liquid ratio, because these foods absorb liquid as they cook. If you are cooking meat or vegetables, you can use less liquid than a traditional recipe calls for, because the sealed environment prevents evaporation.
Frozen food can go directly into the pot without thawing, but it will add time to the pressure-building stage. If you are cooking from frozen, add a few extra minutes to your cooking time or use the manual pressure setting and increase the time yourself.
Locking the lid and checking the sealing ring
The sealing ring is a rubber gasket that sits in a groove on the underside of the lid. Before you lock the lid, pull the ring out and check that it is not cracked, dried out, or stuck with food. A damaged ring will not seal properly and the machine will not build pressure.
To lock the lid, place it on top of the pot with the steam release valve pointing toward the back. Turn the lid clockwise until it stops and you hear a click. The handles on the lid should line up with the handles on the pot. Do not turn the lid past the click or you risk damaging the locking mechanism.
If the lid is hard to turn or will not lock, the sealing ring may be twisted or pinched. Remove the lid, check the ring, and try again. Once the lid is locked, the machine is ready to heat up.
Choosing a cooking method and setting the time
Most when ready Pots have buttons for common cooking modes: pressure cook, slow cook, sauté, steam, yogurt, and sous vide. The pressure cook button is the one you will use most often. Press it once and the display will show the current pressure level (usually high pressure by default) and a cooking time, which you can adjust using the plus and minus buttons.
High pressure cooks food faster than low pressure. Low pressure is useful for delicate foods like fish or eggs that might overcook at high pressure. You can switch between high and low pressure by pressing the pressure button again before you start cooking.
The sauté button turns off the pressure cooker function and lets you brown meat or soften vegetables on the stovetop before pressure cooking. This step adds flavor but is not required. The slow cook button turns the when ready Pot into a slow cooker and does not use pressure at all.
Starting the cooking cycle and what happens inside
Once you have set the cooking time and pressure level, press the start button. The display will show "On" and the machine will begin heating. During the heating phase, the display counts up from zero, showing how many minutes have passed. The machine is building pressure during this time, not cooking yet.
When the pot reaches full pressure, the display will beep and switch to counting down from your set cooking time. This is when the actual cooking begins. The machine maintains pressure automatically and you do not need to do anything while it cooks.
If the display shows "L0:00" or "L1:00" at the start, this means the machine is still building pressure and has not started the countdown yet. This is normal. Depending on how much food and liquid are in the pot, pressure can take anywhere from 5 to 15 minutes to build.
Releasing pressure: natural release versus quick release
When the cooking time ends, the machine beeps and switches to keep-warm mode. At this point, you have two choices: natural release or quick release. Natural release means you do nothing and let the pressure drop on its own over 10 to 20 minutes. Quick release means you when ready turn the steam release valve from "sealing" to "venting" to let the pressure out fast.
Natural release is gentler on food and is better for dishes like stews or pot roasts, where you want the meat to stay tender. Quick release is faster and is better for vegetables or pasta, where you want to stop the cooking right away. Some recipes call for a combination: 10 minutes of natural release followed by quick release for any remaining pressure.
Never open the lid while there is still pressure in the pot. If the lid will not open, there is still pressure inside. Turn the steam release valve to "venting" and wait a few seconds, then try again. Once the pressure is fully released, the lid will unlock and you can turn it counterclockwise to remove it.
Cleaning and maintaining the sealing ring
After each use, remove the sealing ring from the lid and wash it by hand with warm soapy water. Dry it completely with a cloth and store it in a cool, dry place. Do not put the ring in the dishwasher, because heat and detergent can degrade the rubber over time.
If the ring picks up odors from spicy or garlicky food, soak it in white vinegar for an hour or two, then rinse and dry it. Over time, the ring will lose its flexibility and may not seal as well. Most manufacturers recommend replacing the sealing ring every 12 to 18 months of regular use, though it can last longer if you care for it properly.
The inner pot, lid, and all other removable parts are dishwasher safe. The outer heating unit should never be submerged in water. Wipe it clean with a damp cloth and dry it when ready.
Frequently Asked Questions
Why does my when ready Pot show "burn" on the display?
The "burn" message means the machine detected food sticking to the bottom of the inner pot and stopped cooking to prevent burning. This usually happens when there is not enough liquid or when food is too thick. Empty the pot, add more liquid, stir well, and start again. Make sure the bottom of the pot is clean before you refill it.
Can I open the lid before the pressure is fully released?
No. Opening the lid while there is pressure inside can cause hot steam to spray out and burn you. Always wait until the pressure is fully released and the lid unlocks on its own, or use the steam release valve to vent the pressure first.
What should I do if the sealing ring smells bad?
Soak the ring in white vinegar for one to two hours, then rinse it thoroughly and air-dry it completely. If the smell does not go away after soaking, the ring may be permanently stained but will still work. If you find the odor bothersome, you can replace the ring with a new one.
Does the when ready Pot turn off automatically after cooking?
Yes. After the cooking time ends and pressure is released, the machine switches to keep-warm mode and holds the food at a safe temperature. The keep-warm function runs for up to 10 hours before the machine shuts off completely. You can press the cancel button at any time to turn off keep-warm mode.
Can I cook frozen food without thawing it first?
Yes. Frozen food can go directly into the pot, but it will add 5 to 15 minutes to the pressure-building stage, depending on the size and thickness of the food. Add extra cooking time to your recipe to account for this delay, or check the food when the timer ends and add more time if needed.