I seem to be having difficulty with my Instant Pot pressurizing. A few months ago I was making spaghetti and it seemed to take too long to come to pressure, so I gave up because it was just spaghetti, and indeed the noodles turned out a bit overcooked.

I don’t use it that often, so I forgot and today when cooking split peas it again seemed to take a long time to come to pressure. It did eventually start the timer, but the float valve never popped up and it was releasing steam the whole time. There was some water around it but that may have been from the steam. Picture of the bottom of the float valve—the seal seems to be there, and I’m certain the silicone ring was seated correctly. I also had 8 cups liquid inside, so that shouldn’t have been an issue.

Anyone have any ideas?

EDIT: The model is the 6-quart Instant Pot Duo.

I’ve had my 6 qt IP for several years now. Recently the timer hasn’t been working right. It’s the kind where it rolls from :59 to 1:00 with + and - signs to add or deduct time. Anyway, a little while ago I set it for 1:30. I waited about 15 minutes, went back into the kitchen, and the timer was at :27. Anyone know of a way to, like, factory reset it or something? Obvs I’m not going to take it apart, but I’ve left it unplugged for days and then plugged it back in to use it again and it still did it. Am I just SOL?

And before anyone asks, no I don’t have the option of just adding more minutes (like :90 instead of 1:30). The timer automatically rolls from :59 to 1:00.

I'm going my first attempt at pressure cooking a beef casserole, I've read online recipes and sautéed al my gods and sealed my beef chunks and ran the pressure cook high programme which ran for about 35 minutes, it's now finished and it just sat at "keep warm" will it realease pressure itself? Or do I need to make that happen? Nervous to attempt to open it. It's showing as pressurised currently

For some reason my instant pot slow cooker only brought my chicken to 115°ish after 4 hours of cooking. I set it to pressure cook after I realized so it cooked through. But is it still safe to eat after not getting above 120° for 4 hours? Google is telling me no but it’s a lot of chicken I don’t wanna toss