Use the instructions for your model
A pressure cooker needs enough suitable liquid to make steam and operate as designed. The minimum differs by model and capacity. Check your manual instead of borrowing a quantity from another cooker, even one made by the same manufacturer.
The Instant Pot FAQ, for example, gives model-specific answers rather than one minimum for every machine. Thick sauces and oil are not interchangeable with the thin liquid required for pressure cooking. Use a recipe written for your type and size of cooker.
Keep the fill limit visible
Read the cooker markings and the manual's limits for foods that expand or foam, such as beans and grains. A large pot is not permission to fill it to the rim. Scaling a recipe may require several batches so the cooker can operate properly.
Check the sealing ring, valve, lid, and other parts as directed before cooking. Keep the cooker on a stable surface with the required clearances. If a part is damaged or the lid does not operate normally, stop and consult the manufacturer rather than working around it.
Prepare the bottom of the pot
If a recipe begins with browning, follow its deglazing step. Stuck, darkened food on the bottom can affect the next stage. Scrape with a suitable utensil and use the prescribed liquid, watching that the bottom is clear before changing modes.
Layer ingredients when the recipe instructs you to, especially thick tomato mixtures or starches. Do not automatically stir everything into a paste because it looks tidier. The recipe's arrangement can be part of how it avoids scorching while the cooker comes to pressure.
Plan the release and the real dinner time
Coming to pressure and releasing it take time beyond the displayed cooking minutes. Read whether the recipe requires a natural release, a timed partial release, or a carefully controlled manual release. Foamy foods may need a different approach from other dishes.
Keep hands and face away from released steam and follow the manual. Never force the lid open. If the recipe finishes with simmering or seasoning, allow time for that too. A five-minute pressure setting may still be part of a much longer path to dinner.
Keep in mind
An electric multicooker is not automatically an approved pressure canner. Use preservation equipment and methods recommended by a tested canning source.
When changing cooker size, recheck liquid and capacity rather than multiplying only the food.
