When the lid feels stuck after pressure cooking, the usual culprit is foamy or expanding foods clogging the steam path or keeping the float valve up. The fix starts before you cook, with the right food choices, the right fill level, and the right release method.
Lid stuck right now?
Watch this video: https://www.youtube.com/watch?v=KD_dFLeYSBA
The 2 golden rules for fill level
Never fill above “PC MAX 2/3” for pressure cooking. This is the absolute ceiling for non-expanding dishes, like stews with big chunks of meat or vegetables.
For expanding or foamy foods, stay at or below the “PC MAX 1/2” line. Think rice, pasta, beans, oats, barley, applesauce, split peas, cranberries, and similar. These create foam and can push starch into the steam path, which keeps pressure trapped and the float valve up.
High-risk foods that often cause stuck lids
Use the 1/2 line or less when pressure cooking these, and choose a gentler release, see below.
Grains and starches, rice, oats, barley, quinoa, pasta, noodles.
Legumes, dried beans, chickpeas, split peas, lentils.
Thick fruit purées and sugary mixes, applesauce, cranberry sauce, jams. (device.report)
Milky or creamy mixtures that can froth, or scorch, especially if thickened. (If using condensed or cream soups, dilute with extra water as instructed.)
Why this matters: foam climbs, carries starch into the steam release path, then the anti-block shield or steam pipe can clog, which prevents pressure from dropping cleanly. The float valve stays up, and the lid remains locked until the blockage settles or you clean it.
Safe filling guide you can copy into recipes
Chunky stews, curries with big pieces, braises, up to PC MAX 2/3, liquid should be water-based.
Beans, grains, pasta, oats, barley, split peas, ≤ PC MAX 1/2 including liquid, allow extra headroom for foaming.
Applesauce, fruit compotes, thick purées, ≤ PC MAX 1/2, consider pot-in-pot to contain foam, see below.
Quick release without a mess, release methods that help
For foamy foods, prefer Natural Release, wait 10 to 20 minutes before venting, then vent in short pulses if needed. This reduces violent boiling and starch spray.
Never force the lid, only open when the cooker says Ok to open lid, and the float valve is fully down. Forcing can be dangerous, and it does not fix the clog.
Recipe tweaks that dramatically reduce foam
Pot-in-pot method, put grains, beans, or thick sauces in a heat-safe bowl on a trivet, water underneath in the main pot. This isolates foam from the steam path.
Rinse starches well, especially rice, until water runs clear. Less surface starch, less foam, less chance of clogs.
Add a small drizzle of oil, this helps knock down foam for some recipes.
Avoid thick dairy during pressure, add cream, cheese, or milk after pressure cooking, then simmer on Sauté if needed.
Cleaning the parts that keep pressure flowing
Do this regularly, and always after a foamy cook. A clean lid is far less likely to stick.
Anti-block shield, steam release path, float valve, check and clean, re-seat the sealing ring properly. The manual specifically calls out checking for clogging before use, which is exactly what prevents stuck lids later.
If you ever do get a stuck float after full depressurization, a gentle nudge from the top with a long utensil can free it, then clean and reassemble before the next cook
A note about non-pressure modes
For Yogurt, Sous Vide, Slow Cook, use a glass or silicone lid rather than the pressure lid. This avoids creating minor vacuums and keeps the pressure lid clean when pressure is not required.
Watch, a clear visual walkthrough
This short video shows the stuck-lid issue and practical ways to avoid it in day-to-day cooking.
https://www.youtube.com/watch?v=KD_dFLeYSBA
Pre-cook checklist
If it foams or expands, stay at or below 1/2.
If it is a chunky non-foamy dish, stay at or below 2/3.
Rinse starchy foods, consider pot-in-pot, and avoid dairy under pressure.
Choose Natural Release or pulse-venting for foamy recipes.
The anti-block shield, steam path, float valve, and sealing ring must be regularly clean and seated (preferably after every usage).