Cleaning an Instant Pot is easier than you think! Here's how to clean an Instant Pot, including how often you should be cleaning each piece.
If you’re like us, then you have been pressure-cooking like crazy since getting an Instant Pot. It didn’t take us long to jump on the bandwagon (here’s why we traded in our slow cooker for an Instant Pot), and now we’re in love. And if you love something, then you need to take care of it—which is why we’re going to show you how to clean an Instant Pot.
Lucky for us, all parts of the appliance—besides the exterior cooker—are dishwasher safe, which is just another reason why we love the Instant Pot. Whether you use the dishwasher or dry by hand, make sure to dry the parts completely before reassembling. And always unplug the appliance before washing. Always.
Watch our video to see a step-by-step guide or follow the tips below.
How to Clean an Instant Pot Inner Pot
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The inner pot is made of stainless steel, so you can wash it in warm, soapy water or throw it in the dishwasher. Since the food touches the pot directly, you’ll definitely need to wash it every single time. Here are 7 must-make recipes for your Instant Pot.
How to Clean an Instant Pot Steam Rack
Since the steam rack sits in the inner pot and makes direct contact with the food, you’ll need to wash this after every use, too. If you have room in the dishwasher, you can put it in there. Otherwise, handwash and dry completely.
How to Clean an Instant Pot Steam Release Valve and Float Valve
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It’s important to wipe off food particles that get on these valves. You don’t want anything blocking them—that would only hinder your future Instant Pot endeavors. Check out these new Instant Pot accessories you’ll definitely want to use!
How to Clean an Instant Pot Anti-block Shield
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After every use, remove the shield from the lid. After handwashing it, wipe it with a soft cloth and dry completely. Make sure to secure it in place on the lid before using it again. Make sure you don’t use your Instant Pot to make these 5 dishes.
How to Clean an Instant Pot Sealing Ring
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The sealing ring can absorb food odors, so you’ll want to clean this often. Wash it by hand or even throw it in the dishwasher. Once completely dry, it’s time to place it back securely on the lid. This is an important step, so make sure it’s on there tight.
Pro tip: The makers of Instant Pot recommend using one sealing ring for savory foods and another for sweet foods since the ring can pick up odors while cooking.
How to Clean an Instant Pot’s Exterior
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Wipe the exterior of your Instant Pot with a damp cloth as needed. It’s important not to submerge the cooker in water since it contains the heating element, so when you need to clean the inside of the cooker (not to be confused with the inner pot), clean with a damp cloth and dry immediately. The area around the lip of the pot can be cleaned with a toothbrush.
How to Clean an Instant Pot Lid
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After removing the sealing ring and anti-block shield, wash the lid in the top rack of the dishwasher. It’s not necessary to clean the lid after every use, so just wipe it down with a cloth in between washes. Make sure you know these 11 Instant Pot secrets you won’t find in the owner’s manual.
How to Clean an Instant Pot Condensation Cup
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This little cup collects condensation during the cooling process. It doesn’t get very dirty, so a periodic wash is all it needs. Here are 6 reasons we love our Instant Pots.
How to Deep Clean an Instant Pot Inner Pot
Show your Instant Pot some love by giving it a deep clean every so often. For the inner pot, pour one cup of white vinegar into the pot and let sit for five minutes. Pour it out and rinse. If you start to see water stains, use a non-abrasive scouring cleanser to make it shiny again.
How to Deep Clean an Instant Pot Sealing Ring
To refresh the sealing ring, steam clean the ring by adding two cups of water and a tablespoon of lemon zest, or two cups white vinegar and a tablespoon lemon zest to the inner pot and running the Steam program for two minutes. Remove the sealing ring and let air dry.
One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home
Are you an Instant Pot newbie? Check out our Instant Pot guide to decode all the controls and buttons.
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I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho
I was getting tired of mashed potatoes and baked spuds, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa
Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. —Taste of Home Test Kitchen
Your family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland
This tasty vegetarian stew lets you take a break from meat. Adding the cream at the end gives it a lovely smoother texture. —Michelle Collins, Suffolk Virginia
When friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor. —Taste of Home Test Kitchen
I love making one-pot pastas in my pressure cooker. Every noodle soaks up the flavors of the delicious ingredients. I tried a version with some leftover smoked fish and fresh dill, and boom—this smoked salmon pasta was born. It's now a staple in our house because the dish is on the table in a half hour and the kids love it! —Shannon Dobos, Calgary, Alberta
I'm a vegetarian and I always find it challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. It's made healthy by the use of an air fryer and pressure cooker. —Garima Arora, Charlotte, North Carolina
I based this juicy pork on Asian influence in Hawaii. It's tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
When we're missing the taste of grilled food during winter, these tangy ribs give us that same smoky barbecue flavor we love. They're so simple, and fall-off-the-bone delicious, too! —Sue Evans, Marquette, Michigan
There’s nothing better or more satisfying than making your own chicken broth. You
can control the amount of seasoning and salt, so you can customize it for whatever recipes you’re using it in. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of needing hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. —Joan Hallford, North Richland Hills, Texas
I truly appreciate the speed of the pressure cooker. We use it often to make these tender paprika chicken breasts with a sauce that gets its richness from sour cream. —Holly Ottum, Racine, Wisconsin
This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. —Karen Kelly, Germantown, Maryland
Beans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. Sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice the switch to chicken sausage. —Robin Haas, Cranston, Rhode Island
The citrus in this delicious chicken dish keeps things fresh and lively. We're big on spice in our house, so sometimes I use two chipotle peppers. —Deborah Biggs, Omaha, Nebraska
Melt-in-your-mouth delicious! For this steak and cheese recipe, I like to saute extra onions and green pepper just until they are al dente to add to the top of the meat before melting the cheese. —Kimberly Wallace, Dennison, Ohio
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan
Traditional stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we even like cold as a sandwich with Mexican-blend or cheddar cheese, mayo and salsa. —Traci K Wynne, Denver, Pennsylvania
I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. —Joanne Wright, Niles, MI
If you like pizza night, give this healthy quinoa casserole a try! It's a fun way to sneak in a healthy meal packed with protein and veggies. —Julie Peterson, Crofton, Maryland
I absolutely love this one-dish oatmeal. The steel-cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas
Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. —Michelle Gurnsey, Lincoln, Nebraska
My strategy to get picky kids to eat healthy: Let everyone assemble their dinner at the table. We love these easy meatball wraps topped with crunchy veggies and peanuts, sweet raisins and a creamy dollop of yogurt. —Jennifer Beckman, Falls Church, Virginia
Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine
This tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. —Christine Hair, Odessa, Florida
These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve them over brown rice, noodles or mashed potatoes. —Amy Lents, Grand Forks, North Dakota
No matter when I eat it, this tangy chicken dish always reminds me of summer meals with friends and family. The recipe produces a lot of lovely sauce; serve it as is or spoon it over some lightly herbed couscous. —Deborah Posey, Virginia Beach, Virginia
This recipe makes some of the most succulent turkey I've ever eaten. High in lean protein, it’s a smart entree for a special occasion. —Jessica Kunz, Springfield, Illinois
If you’re in for a busy evening, here’s a wonderful way to ensure you can still have a healthful supper. It’s tasty, traditional—and easy, too. —Melody Littlewood, Royal City, Washington
My family loves New Orleans–style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California
Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. —Sue Bingham, Madisonville, Tennessee
I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.—Crystal Jo Bruns, Iliff, Colorado
These pressure-cooker stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we like cold as a sandwich with cheddar cheese, mayo and salsa. —Traci Wynne, Denver, Pennsylvania
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. —Aggie Arnold-Norman, Liberty, Pennsylvania
I'm always looking for no-fuss recipes, so I was thrilled to find this one. The tender teriyaki pork has become a family favorite. —Roxanne Hulsey, Gainesville, Georgia
My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we pressure-cook it with pork chops and orange juice. —Mary Johnson, Coloma, WI
I've made quite a few tacos in my day, but you can't beat the tender filling made in a pressure cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! —Amber Massey, Argyle, Texas
Savory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.
This recipe is a marvelously spicy combo perfect for cooler fall weather—so satisfying after a day spent outdoors. —Monica Osterhaus, Paducah, Kentucky
When I want to jump-start supper, I opt for these tender pork chops. The sweet and savory cherry sauce makes this recipe a keeper. Try serving it with wild rice pilaf. —Stephanie Ray, Naples, Florida
Here's a gentle curry dish that's won't overwhelm more delicate palates. For fun, try varying the garnish—add a few chopped peanuts or a little chutney. —Nancy Reck, Mill Valley, California
Fill the whole house with the aroma of chicken with apples and barbecue sauce. This is a meal you won’t want to wait to enjoy. —Caitlyn Hauser, Brookline, New Hampshire
Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what's even better than that? The kids love it! —Nadine Mesch, Mount Healthy, Ohio
This easy Indian-influenced dish is one just about everyone will love. Feel free to add more or less tikka masala sauce according to your taste. —Erica Polly, Sun Prairie, Wisconsin
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth—and it would also make a great filling for tacos or burritos. —Piper Spiwak, Vienna, Virginia
Although multicookers can’t replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Some amazing fresh mushrooms at our local farmers market inspired this dish. Start with the best ingredients and you can’t go wrong. —Jenn Tidwell, Fair Oaks, California
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas
Spoil yourself or the people you love with these delightful portable custards—a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Madison, Wisconsin
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
The flavors of this Indian-style entree keep me coming back for more. The dish isn’t
fancy, and it’s simply spiced—but it’s simply amazing. —Jaclyn Bell, Logan, Utah
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. —Krista Lanphier, Milwaukee, Wisconsin
This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings. —Patty Bernhard, Greenville, Ohio
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas
My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.—Ann Piscitelli, Nokomis, Florida
This delicious dish gives you a way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil it for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
To get my son to eat veggies, I mix and match flavors and spices. My carrots with orange and cinnamon won him over. —Christina Addison, Blanchester, Ohio
You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. —Esther Chesney , Carthage, Missouri
This recipe means a delectable dinner is ready shortly after I walk in the door from work. The meatless pressure-cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
For a rich, creamy and slightly spicy shrimp and pasta recipe, you can't beat this crowd-pleasing dish. It's a nice new twist on popular Buffalo chicken dishes.—Robin Haas, Cranston, Rhode Island
I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. —Lacie Griffin, Austin, Texas
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.—Amanda Hoop, Seaman, Ohio
These savory greens are a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. .—Amy Inman, Hiddenite, North Carolina
This warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado
Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight
Reno, Nevada
This recipe hits all the flavor points and makes a fantastic side throughout the year. Plus, you've got to love a dish that requires minimal effort and doesn't take up oven space. You can always omit the bacon if you need a vegetarian option. —Lauren McAnelly, Des Moines, Iowa
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin
My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter?s friends can?t get enough of them. —Noreen Danek, Cromwell, CT
I love the start of fall because that means it's football season! Meatballs are filling and hearty and great for a tailgate. I served this for the first time at my favorite team's home opener. My best friend, who hates meatballs, couldn't get enough of them! I created a meatball convert! Woo-hoo! If you are serving children and prefer not to add the wine, substitute beef broth instead.—Lisa de Perio, Dallas, Texas
I live in Traverse City, which calls itself the cherry capital of the world. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This pressure-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
To jazz up leftover ham, I cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma
My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia
The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. —Sarah Stombaugh, Chicago, Illinois
Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
We tweaked this family-friendly classic tuna casserole to work for the pressure cooker. Go for easy, wholesome and totally homemade!—Taste of Home Test Kitchen, Milwaukee, Wisconsin
After my dad and I had dinner at the legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin
People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the older generation that! —Emory Doty, Jasper, Georgia
These assorted pressure-cooker grains are perfect together. A hearty breakfast is ready fast in the morning, making this healthy recipe a favorite in my home. —Sherisse Dawe, Black Diamond, Alberta, Canada
My family and friends all love it when I make this delicious French toast in the morning. It's so delicious and easy! —Cindy Steffen, Cedarburg, Wisconsin
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
Chicken Bog is a South Carolina tradition with lots of variations—think herbs, spices and fresh veggies—but the standard ingredients remain sausage, chicken and rice. This pressure-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah
Emily Racette Parulski is a Senior Editor for Taste of Home, specializing in email newsletters. When she’s not writing about food, she’s baking something sweet to feed her chocolate obsession.