How to Get the Funky Smell Out of an Instant Pot

Sep 17, 2021

10 minutes

The Instant Pot is one of the most versatile kitchen appliances around. With the 7-in-1 cooking tool, you can pressure cook, sauté, steam, and slow cook, along with settings for rice, yogurt, and more.

I'm embarrassed to say it was almost two years before I learned how to properly clean the Instant Pot myself!

Pressure cooking, one of the Instant Pot’s central functions, transforms recipes that would normally require standing over the stove for hours into meals that come together in minutes. Popular Instant Pot recipes include chilis, curries, soups, stews, rice, and braised meats, streamlining recipes that pack flavor and punch.

After frequent Instant Pot use, however, you may notice unpleasant aromas lingering even after you've washed and scrubbed the appliance—perhaps the smell from last week’s chili is still hanging around, or the curry you threw together in minutes is still fragrant when you open the lid. Speaking from personal experience, I'm embarrassed to say it was almost two years before I learned how to properly clean the Instant Pot myself!

Don't live with a troublesome odor in your Instant Pot. Follow these easy steps to rid your pressure cooker of any funky smells in no time at all. Let’s get started!

Instant Pot Electric Pressure Cooker	×	1
Instant Pot silicone sealing ring	×	1
Microfiber Cleaning Cloth	×	1
lemon	×	1
White Vinegar	×	1

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Unplug the Instant Pot and use a damp cleaning cloth to wipe any food residue from inside the appliance. Wipe down any visible food splatters on the exterior as well. In my experience, I find there are usually crumbs or grease hiding in the space where the lid locks into the base.

The lid is the culprit of most of the icky Instant Pot smells. In particular, the silicone ring though an excellent material for sealing the appliance, is prone to absorbing strong odors.

To clean the Instant Pot lid, begin by taking off the removable parts, including the:

Silicone sealing ring
Steam release valve
Anti-block shield

With all of the pieces separated, clean each component with dish soap and water. Set aside to dry.

If the silicone sealing ring is particularly odorous, soak it in white vinegar anywhere from a few minutes to overnight to eliminate the smell. You can also run it in the dishwasher cycle after use to help prevent odor from building up.

(And if you need to, you can always replace the silicone sealing ring. They aren't expensive.)

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After cleaning the Instant Pot base and lid, if you are still noticing an odor, run a steam cycle to rid the kitchen tool of any lingering smells.

Fill the Instant Pot insert with two cups of white vinegar. (You can also use two cups of water and a chopped lemon.) Seal the lid and run the appliance on the “steam” setting for two minutes. Remove the ring from the lid and let it air dry completely.

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Christina (139)

Apr 5, 2021

10 minutes

When I was first on my own, seventeen, and trying to cook meals that didn't include instant noodles or powdered cheese, I found that, like the literature and art classes I loved so much, food was a wonderful, creative outlet. I fell in love with the art of cooking, with the colors and smells that filled our humble kitchen, and have since then mastered many of the classics: lasagna, roasted chicken and vegetables, and spaghetti bolognese, but I have never been able to poach an egg with any success. With all these different factors, what really is the "best" way? Poached eggs are commonly thought of as the most difficult way to cook an egg. I've loved poached eggs since my first time eating eggs benedict when I was nine years old, and since my passion for cooking started, I have tried to poach eggs a handful of times and failed. Either they came out overcooked, the whites didn't bind together in the cooking process, or I ended up with a glob of eggs in a whirling pot of water. This year, I finally decided to tackle the poached egg. With every new year, I create a cooking goal. Last year, I bought six New York strip steaks and challenged myself to make the perfectly seared steak. This year, I finally decided to tackle the poached egg. The problem with learning to make the perfect poached egg is that every chef and online cooking guru has a different preference, and they all claim their way is the "best" way. They all have strict guidelines about using either saucepan or skillet, using seasoned or unseasoned water, adding vinegar or not adding vinegar, cooking it for ninety seconds on the burner, or taking it off the heat and cooking it for anywhere from three to seven minutes. With all these different factors, what really is the "best" way? I've tried every egg poaching recipe and tip I could find to create one simple guide for poached eggs with a golden, liquid center that any at-home cook can do!

How to Get the Funky Smell Out of an Instant Pot

Clean the base

Clean the lid and its parts

Run a steam cycle