Top 5 Common Multi Pot Problems & How to Troubleshoot
Yup! I love my Multi Pot! I’m giving it a smooch for a reason! 😉 It makes my life so much happier, healthier, and easier…until it decides not to pressurize! Then it makes me want to scream! Why oh why won’t you pressurize? Argh! If you are in the same boat, know that you are not alone. The Multi Pot (many are familiar with the Instant Pot) is wonderful – and like any other gadget – it isn’t perfect. There are completely normal reasons why it isn’t pressurizing. It’s usually a pretty easy fix – if you know what to look for. Keep reading for my Top 5 Common Multi Pot Problems and how to Troubleshoot them.
If you’re in the middle of cooking and your multi pot isn’t pressurizing – read on! Try the troubleshooting tips below to see if you can determine the problem, and remedy it. If you are not cooking but had trouble with pressurizing recently, you can try the water test. Simply put 1 cup of water into your multi pot. Close the lid, ensure the sealing ring is in and that the steam release valve is in the sealing position. Pressure cook for 5 minutes to see if it is able to pressurize. If it does work – that’s great! Something you were cooking was most likely the issue (still read below for tips on how to prevent it in the future). If the water test doesn’t work, you may want to look at reasons 1 and 2 below. I hope this helps! Happy cooking and troubleshooting!
- There is an issue with your Sealing Ring. Problems with your Sealing Ring usually consist of being too old, too loose, dirty, damaged, that it isn’t in correctly, or that it isn’t in at all (yes that is common). If you use your Multi Pot a lot, you may want to inspect your Sealing Rings to see if it’s time to get new ones. I put my Sealing Rings in the top rack of my dishwasher after I use them, to keep them clean and ready to go. That being said, I meal prep like crazy, so they get used A LOT! I have a second set of Sealing Rings and I’ve linked them below to make it easy for you. 😉 You need to take the Sealing Ring out and wash it after each use – to keep it clean and in good condition. Basically, if it’s dirty – clean it. If it’s damaged or old, get a new one. If it looks like it is in good shape and should still be working, try taking it out, washing it, dry it off well, and put it back in again. Make sure that it is placed in the lid correctly for a proper seal. Keep reading for other issues that might be wrong in case your Sealing Ring is indeed fine.
- The steam release valve it in the wrong position. This is more common than you might think. When you seal the lid, make sure the steam release valve is in the sealing position (not venting) or your Multi Pot won’t pressurize. It’s a simple fix but it’s good to take note, be aware, and check.
- There is food stuck to the bottom of the (inner) pot. The heating element is strong, and it’s easy for things to get stuck or burn on the bottom of the (inner) pot. If you used the sauté function without deglazing, the pot may not pressurize because of the tiny bits that stick to the bottom. If you suspect that is the issue, do the following. Turn off the Multi Pot (be sure to hit cancel so it stops heating up). Use a little bit of broth, water or other cooking liquid (something that works with your recipe) to deglaze the bottom of the pot. Use a wooden spoon or spatula to scrape the bits off the bottom of the pot. All of that is flavor, but you do not want it to stay stuck because it may burn, and you may not be able to pressurize your Multi Pot. Once you’re done and are confident that there isn’t any more food stuck to the bottom of the pot, put the lid back on and try again.
- Not enough liquid in the multi pot. Your Multi Pot can’t pressurize if it can’t create steam. It can’t create steam if there isn’t enough liquid in the pot. I’ve had trouble pressurizing my multi pot when cooking thick tomato based dishes like gumbo, chili, and homemade tomato sauce. What to do? Turn it off (hit cancel), open the lid, and add about a 1/3 cup of liquid (broth, water, or other appropriate cooking liquid) to the sides and use a spoon to help it to the bottom of your pot. Add another 1/3 of a cup of liquid to the top of your pot. Seal the lid, making sure the valve is in the correct (sealing) position. You should have enough liquid in the pot to help create steam and prevent the bottom from burning. Try pressure cooking again to see if the extra liquid helps the pot to pressurize.
- The lid isn’t fully closed. Yes – this is actually possible. Open the lid, close it again and make sure to fully turn it clockwise. Ensure the seal and valve are good to go (based on #1 and #2 above) and give it another go to see if it’ll pressurize for you!
I make soups, chili, steamed veggies, fish, gumbo, chicken, beef, applesauce, eggs, and so much more in my multi pot! It is such a wonderful tool that has made it so easy for me to make yummy and healthy meals for my family – without a huge time investment. Use my top 5 above to help keep your multi pot cooking as stress free as possible. I linked my favorite mulit pot below (the one I personally use), along with the accessories that make all the difference.
There are days where I’m running low on the meals I’ve prepped – and I stop at the store to grab a large can of San Marzano tomato sauce, 2 packs of organic boneless/skinless chicken thighs, garlic, and mirepoix mix (if it’s available). I sauté the mirepoix mix in a little olive oil, add some garlic, deglaze with a touch of veggie broth (which I usually have on hand), add the entire can of tomato sauce, add the chicken thighs, and a touch more broth on top! I always have Italian spices on hand which I sprinkle on top of the chicken. I close the lid and pressure cook for 13 minutes. That’s it! My kiddos love it on it’s own, on top of rice, quinoa, or pasta. Fast, easy, healthy – need I say more? Visit my Recipes tab for more easy yet yummy things to try! As mentioned, keep scrolling for my fave multi pot and accessories! Please comment with questions – I’m happy to help! Enjoy and happy (almost) New Year!
About The Author
Chirag Diyora
Yup! I love my Multi Pot! I’m giving it a smooch for a reason! 😉 It makes my life so much happier, healthier, and easier…until it decides not to pressurize! Then it makes me want to scream! Why oh why won’t you pressurize? Argh! If you are in the same boat, know that you are not alone. The Multi Pot (many are familiar with the Instant Pot) is wonderful – and like any other gadget – it isn’t perfect. There are completely normal reasons why it isn’t pressurizing. It’s usually a pretty easy fix – if you know what to look for. Keep reading for my Top 5 Common Multi Pot Problems and how to Troubleshoot them.
If you’re in the middle of cooking and your multi pot isn’t pressurizing – read on! Try the troubleshooting tips below to see if you can determine the problem, and remedy it. If you are not cooking but had trouble with pressurizing recently, you can try the water test. Simply put 1 cup of water into your multi pot. Close the lid, ensure the sealing ring is in and that the steam release valve is in the sealing position. Pressure cook for 5 minutes to see if it is able to pressurize. If it does work – that’s great! Something you were cooking was most likely the issue (still read below for tips on how to prevent it in the future). If the water test doesn’t work, you may want to look at reasons 1 and 2 below. I hope this helps! Happy cooking and troubleshooting!
- There is an issue with your Sealing Ring. Problems with your Sealing Ring usually consist of being too old, too loose, dirty, damaged, that it isn’t in correctly, or that it isn’t in at all (yes that is common). If you use your Multi Pot a lot, you may want to inspect your Sealing Rings to see if it’s time to get new ones. I put my Sealing Rings in the top rack of my dishwasher after I use them, to keep them clean and ready to go. That being said, I meal prep like crazy, so they get used A LOT! I have a second set of Sealing Rings and I’ve linked them below to make it easy for you. 😉 You need to take the Sealing Ring out and wash it after each use – to keep it clean and in good condition. Basically, if it’s dirty – clean it. If it’s damaged or old, get a new one. If it looks like it is in good shape and should still be working, try taking it out, washing it, dry it off well, and put it back in again. Make sure that it is placed in the lid correctly for a proper seal. Keep reading for other issues that might be wrong in case your Sealing Ring is indeed fine.
- The steam release valve it in the wrong position. This is more common than you might think. When you seal the lid, make sure the steam release valve is in the sealing position (not venting) or your Multi Pot won’t pressurize. It’s a simple fix but it’s good to take note, be aware, and check.
- There is food stuck to the bottom of the (inner) pot. The heating element is strong, and it’s easy for things to get stuck or burn on the bottom of the (inner) pot. If you used the sauté function without deglazing, the pot may not pressurize because of the tiny bits that stick to the bottom. If you suspect that is the issue, do the following. Turn off the Multi Pot (be sure to hit cancel so it stops heating up). Use a little bit of broth, water or other cooking liquid (something that works with your recipe) to deglaze the bottom of the pot. Use a wooden spoon or spatula to scrape the bits off the bottom of the pot. All of that is flavor, but you do not want it to stay stuck because it may burn, and you may not be able to pressurize your Multi Pot. Once you’re done and are confident that there isn’t any more food stuck to the bottom of the pot, put the lid back on and try again.
- Not enough liquid in the multi pot. Your Multi Pot can’t pressurize if it can’t create steam. It can’t create steam if there isn’t enough liquid in the pot. I’ve had trouble pressurizing my multi pot when cooking thick tomato based dishes like gumbo, chili, and homemade tomato sauce. What to do? Turn it off (hit cancel), open the lid, and add about a 1/3 cup of liquid (broth, water, or other appropriate cooking liquid) to the sides and use a spoon to help it to the bottom of your pot. Add another 1/3 of a cup of liquid to the top of your pot. Seal the lid, making sure the valve is in the correct (sealing) position. You should have enough liquid in the pot to help create steam and prevent the bottom from burning. Try pressure cooking again to see if the extra liquid helps the pot to pressurize.
- The lid isn’t fully closed. Yes – this is actually possible. Open the lid, close it again and make sure to fully turn it clockwise. Ensure the seal and valve are good to go (based on #1 and #2 above) and give it another go to see if it’ll pressurize for you!
I make soups, chili, steamed veggies, fish, gumbo, chicken, beef, applesauce, eggs, and so much more in my multi pot! It is such a wonderful tool that has made it so easy for me to make yummy and healthy meals for my family – without a huge time investment. Use my top 5 above to help keep your multi pot cooking as stress free as possible. I linked my favorite mulit pot below (the one I personally use), along with the accessories that make all the difference.
There are days where I’m running low on the meals I’ve prepped – and I stop at the store to grab a large can of San Marzano tomato sauce, 2 packs of organic boneless/skinless chicken thighs, garlic, and mirepoix mix (if it’s available). I sauté the mirepoix mix in a little olive oil, add some garlic, deglaze with a touch of veggie broth (which I usually have on hand), add the entire can of tomato sauce, add the chicken thighs, and a touch more broth on top! I always have Italian spices on hand which I sprinkle on top of the chicken. I close the lid and pressure cook for 13 minutes. That’s it! My kiddos love it on it’s own, on top of rice, quinoa, or pasta. Fast, easy, healthy – need I say more? Visit my Recipes tab for more easy yet yummy things to try! As mentioned, keep scrolling for my fave multi pot and accessories! Please comment with questions – I’m happy to help! Enjoy and happy (almost) New Year!
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Yup! I love my Multi Pot! I’m giving it a smooch for a reason! 😉 It makes my life so much happier, healthier, and easier…until it decides not to pressurize! Then it makes me want to scream! Why oh why won’t you pressurize? Argh! If you are in the same boat, know that you are not alone. The Multi Pot (many are familiar with the Instant Pot) is wonderful – and like any other gadget – it isn’t perfect. There are completely normal reasons why it isn’t pressurizing. It’s usually a pretty easy fix – if you know what to look for. Keep reading for my Top 5 Common Multi Pot Problems and how to Troubleshoot them.
If you’re in the middle of cooking and your multi pot isn’t pressurizing – read on! Try the troubleshooting tips below to see if you can determine the problem, and remedy it. If you are not cooking but had trouble with pressurizing recently, you can try the water test. Simply put 1 cup of water into your multi pot. Close the lid, ensure the sealing ring is in and that the steam release valve is in the sealing position. Pressure cook for 5 minutes to see if it is able to pressurize. If it does work – that’s great! Something you were cooking was most likely the issue (still read below for tips on how to prevent it in the future). If the water test doesn’t work, you may want to look at reasons 1 and 2 below. I hope this helps! Happy cooking and troubleshooting!
- There is an issue with your Sealing Ring. Problems with your Sealing Ring usually consist of being too old, too loose, dirty, damaged, that it isn’t in correctly, or that it isn’t in at all (yes that is common). If you use your Multi Pot a lot, you may want to inspect your Sealing Rings to see if it’s time to get new ones. I put my Sealing Rings in the top rack of my dishwasher after I use them, to keep them clean and ready to go. That being said, I meal prep like crazy, so they get used A LOT! I have a second set of Sealing Rings and I’ve linked them below to make it easy for you. 😉 You need to take the Sealing Ring out and wash it after each use – to keep it clean and in good condition. Basically, if it’s dirty – clean it. If it’s damaged or old, get a new one. If it looks like it is in good shape and should still be working, try taking it out, washing it, dry it off well, and put it back in again. Make sure that it is placed in the lid correctly for a proper seal. Keep reading for other issues that might be wrong in case your Sealing Ring is indeed fine.
- The steam release valve it in the wrong position. This is more common than you might think. When you seal the lid, make sure the steam release valve is in the sealing position (not venting) or your Multi Pot won’t pressurize. It’s a simple fix but it’s good to take note, be aware, and check.
- There is food stuck to the bottom of the (inner) pot. The heating element is strong, and it’s easy for things to get stuck or burn on the bottom of the (inner) pot. If you used the sauté function without deglazing, the pot may not pressurize because of the tiny bits that stick to the bottom. If you suspect that is the issue, do the following. Turn off the Multi Pot (be sure to hit cancel so it stops heating up). Use a little bit of broth, water or other cooking liquid (something that works with your recipe) to deglaze the bottom of the pot. Use a wooden spoon or spatula to scrape the bits off the bottom of the pot. All of that is flavor, but you do not want it to stay stuck because it may burn, and you may not be able to pressurize your Multi Pot. Once you’re done and are confident that there isn’t any more food stuck to the bottom of the pot, put the lid back on and try again.
- Not enough liquid in the multi pot. Your Multi Pot can’t pressurize if it can’t create steam. It can’t create steam if there isn’t enough liquid in the pot. I’ve had trouble pressurizing my multi pot when cooking thick tomato based dishes like gumbo, chili, and homemade tomato sauce. What to do? Turn it off (hit cancel), open the lid, and add about a 1/3 cup of liquid (broth, water, or other appropriate cooking liquid) to the sides and use a spoon to help it to the bottom of your pot. Add another 1/3 of a cup of liquid to the top of your pot. Seal the lid, making sure the valve is in the correct (sealing) position. You should have enough liquid in the pot to help create steam and prevent the bottom from burning. Try pressure cooking again to see if the extra liquid helps the pot to pressurize.
- The lid isn’t fully closed. Yes – this is actually possible. Open the lid, close it again and make sure to fully turn it clockwise. Ensure the seal and valve are good to go (based on #1 and #2 above) and give it another go to see if it’ll pressurize for you!
I make soups, chili, steamed veggies, fish, gumbo, chicken, beef, applesauce, eggs, and so much more in my multi pot! It is such a wonderful tool that has made it so easy for me to make yummy and healthy meals for my family – without a huge time investment. Use my top 5 above to help keep your multi pot cooking as stress free as possible. I linked my favorite mulit pot below (the one I personally use), along with the accessories that make all the difference.
There are days where I’m running low on the meals I’ve prepped – and I stop at the store to grab a large can of San Marzano tomato sauce, 2 packs of organic boneless/skinless chicken thighs, garlic, and mirepoix mix (if it’s available). I sauté the mirepoix mix in a little olive oil, add some garlic, deglaze with a touch of veggie broth (which I usually have on hand), add the entire can of tomato sauce, add the chicken thighs, and a touch more broth on top! I always have Italian spices on hand which I sprinkle on top of the chicken. I close the lid and pressure cook for 13 minutes. That’s it! My kiddos love it on it’s own, on top of rice, quinoa, or pasta. Fast, easy, healthy – need I say more? Visit my Recipes tab for more easy yet yummy things to try! As mentioned, keep scrolling for my fave multi pot and accessories! Please comment with questions – I’m happy to help! Enjoy and happy (almost) New Year!
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Yup! I love my Multi Pot! I’m giving it a smooch for a reason! 😉 It makes my life so much happier, healthier, and easier…until it decides not to pressurize! Then it makes me want to scream! Why oh why won’t you pressurize? Argh! If you are in the same boat, know that you are not alone. The Multi Pot (many are familiar with the Instant Pot) is wonderful – and like any other gadget – it isn’t perfect. There are completely normal reasons why it isn’t pressurizing. It’s usually a pretty easy fix – if you know what to look for. Keep reading for my Top 5 Common Multi Pot Problems and how to Troubleshoot them.
If you’re in the middle of cooking and your multi pot isn’t pressurizing – read on! Try the troubleshooting tips below to see if you can determine the problem, and remedy it. If you are not cooking but had trouble with pressurizing recently, you can try the water test. Simply put 1 cup of water into your multi pot. Close the lid, ensure the sealing ring is in and that the steam release valve is in the sealing position. Pressure cook for 5 minutes to see if it is able to pressurize. If it does work – that’s great! Something you were cooking was most likely the issue (still read below for tips on how to prevent it in the future). If the water test doesn’t work, you may want to look at reasons 1 and 2 below. I hope this helps! Happy cooking and troubleshooting!
- There is an issue with your Sealing Ring. Problems with your Sealing Ring usually consist of being too old, too loose, dirty, damaged, that it isn’t in correctly, or that it isn’t in at all (yes that is common). If you use your Multi Pot a lot, you may want to inspect your Sealing Rings to see if it’s time to get new ones. I put my Sealing Rings in the top rack of my dishwasher after I use them, to keep them clean and ready to go. That being said, I meal prep like crazy, so they get used A LOT! I have a second set of Sealing Rings and I’ve linked them below to make it easy for you. 😉 You need to take the Sealing Ring out and wash it after each use – to keep it clean and in good condition. Basically, if it’s dirty – clean it. If it’s damaged or old, get a new one. If it looks like it is in good shape and should still be working, try taking it out, washing it, dry it off well, and put it back in again. Make sure that it is placed in the lid correctly for a proper seal. Keep reading for other issues that might be wrong in case your Sealing Ring is indeed fine.
- The steam release valve it in the wrong position. This is more common than you might think. When you seal the lid, make sure the steam release valve is in the sealing position (not venting) or your Multi Pot won’t pressurize. It’s a simple fix but it’s good to take note, be aware, and check.
- There is food stuck to the bottom of the (inner) pot. The heating element is strong, and it’s easy for things to get stuck or burn on the bottom of the (inner) pot. If you used the sauté function without deglazing, the pot may not pressurize because of the tiny bits that stick to the bottom. If you suspect that is the issue, do the following. Turn off the Multi Pot (be sure to hit cancel so it stops heating up). Use a little bit of broth, water or other cooking liquid (something that works with your recipe) to deglaze the bottom of the pot. Use a wooden spoon or spatula to scrape the bits off the bottom of the pot. All of that is flavor, but you do not want it to stay stuck because it may burn, and you may not be able to pressurize your Multi Pot. Once you’re done and are confident that there isn’t any more food stuck to the bottom of the pot, put the lid back on and try again.
- Not enough liquid in the multi pot. Your Multi Pot can’t pressurize if it can’t create steam. It can’t create steam if there isn’t enough liquid in the pot. I’ve had trouble pressurizing my multi pot when cooking thick tomato based dishes like gumbo, chili, and homemade tomato sauce. What to do? Turn it off (hit cancel), open the lid, and add about a 1/3 cup of liquid (broth, water, or other appropriate cooking liquid) to the sides and use a spoon to help it to the bottom of your pot. Add another 1/3 of a cup of liquid to the top of your pot. Seal the lid, making sure the valve is in the correct (sealing) position. You should have enough liquid in the pot to help create steam and prevent the bottom from burning. Try pressure cooking again to see if the extra liquid helps the pot to pressurize.
- The lid isn’t fully closed. Yes – this is actually possible. Open the lid, close it again and make sure to fully turn it clockwise. Ensure the seal and valve are good to go (based on #1 and #2 above) and give it another go to see if it’ll pressurize for you!
I make soups, chili, steamed veggies, fish, gumbo, chicken, beef, applesauce, eggs, and so much more in my multi pot! It is such a wonderful tool that has made it so easy for me to make yummy and healthy meals for my family – without a huge time investment. Use my top 5 above to help keep your multi pot cooking as stress free as possible. I linked my favorite mulit pot below (the one I personally use), along with the accessories that make all the difference.
There are days where I’m running low on the meals I’ve prepped – and I stop at the store to grab a large can of San Marzano tomato sauce, 2 packs of organic boneless/skinless chicken thighs, garlic, and mirepoix mix (if it’s available). I sauté the mirepoix mix in a little olive oil, add some garlic, deglaze with a touch of veggie broth (which I usually have on hand), add the entire can of tomato sauce, add the chicken thighs, and a touch more broth on top! I always have Italian spices on hand which I sprinkle on top of the chicken. I close the lid and pressure cook for 13 minutes. That’s it! My kiddos love it on it’s own, on top of rice, quinoa, or pasta. Fast, easy, healthy – need I say more? Visit my Recipes tab for more easy yet yummy things to try! As mentioned, keep scrolling for my fave multi pot and accessories! Please comment with questions – I’m happy to help! Enjoy and happy (almost) New Year!