Instant Pot Button Guide
Which buttons actually matter on an 8-quart Instant Pot Pro — skip the presets, use manual pressure cooking, and avoid the beginner traps.
Notes-to-self for the 8-quart Instant Pot Pro. Most of this applies to any Duo / Pro / Ultra model — the button names are nearly identical. The short version: you almost never need the labeled presets. Set pressure and time by hand and you remove all the guesswork.
The one rule
For nearly everything, ignore Soup / Meat / Bean / Rice / Porridge and use the manual control:
- The button is “Pressure Cook” (older models call it “Manual”). That’s the workhorse.
- Press it, confirm it reads High Pressure (toggle with “Pressure Level” if it shows Low), then dial the time with + / −.
- After a few seconds the display stops blinking and the cook begins on its own.
The presets are just shortcuts to fixed times and pressure levels. Setting Pressure Cook → High → [time] yourself is exact, repeatable, and matches how recipes are written.
Buttons that matter
| Button | When you use it | Notes |
|---|---|---|
| Pressure Cook / Manual | Almost always | The main event. Set High pressure + time. |
| Pressure Level | Before cooking | Toggles High ↔ Low. Want High for nearly everything. |
| + / − | Setting time | Sets cook minutes. Hold to scroll faster. |
| Sauté | After cooking | Lid off. Simmer to thicken, brown, or stir things in at the end. |
| Keep Warm | Automatic | Usually kicks on after the cook. Fine to leave on. |
Buttons you can ignore for most cooking: Soup, Meat/Stew, Rice, Porridge, Steam, Yogurt, Slow Cook.
Sealing vs. Venting
The valve on the lid must be at Sealing to build pressure (not Venting). On the Pro the lid seals automatically when you close it — just glance to confirm. If steam keeps escaping and pressure never builds, the valve is on Venting or the lid isn’t locked.
Releasing pressure: natural vs. quick
- Natural release (NR) — do nothing; let the pot sit with the valve on Sealing and depressurize on its own (10–30 min). The float pin drops when it’s safe to open. Best for beans, grains, big liquid volumes, and anything foamy.
- Quick release (QR) — flip the valve to Venting to vent steam fast. Good for vegetables and delicate things you don’t want to overcook. Never quick-release foamy foods (beans, oats, pasta) — they spray hot liquid through the valve.
The gotcha that trips up everyone
The displayed time doesn’t start until the pot reaches pressure. Sequence for a 35-minute cook:
- You press go → display shows “On” (or a spinning indicator) while it heats. This takes ~15–20 min for a full 8-qt pot. Silent, nothing seems to happen — that’s normal.
- It hits pressure → the timer finally appears and counts 35 → 0.
- Cook ends → it flips to Keep Warm and starts counting up. That count-up is your natural-release time elapsing — you’re not doing anything.
So a “35-minute” pressure cook is really closer to 70–75 minutes door-to-door. Plan accordingly.
A worked example
The Anasazi Beans recipe has a full Instant Pot method: Pressure Cook → High → 35 min, natural release 20+ min, cut the baking soda right down so it doesn’t foam over. It’s a good first cook for learning the rhythm above.