The Instant Pot is a coveted and highly used small appliance in many kitchens. It’s credited for saving time and being versatile allowing you make perfect yogurt, sauteing, slow cooking or pressure cooking. Some are finding their hidden secret to be shocking and potentially dangerous. Some simple measures can be taken to curb these concerns. 

The biggest problem with the Instant Pot is not whether it’s appropriate for pressure cooking or not, as some protocols like GAPS and WAPF don’t promote pressure cooker use, it’s the cleanliness. The lid above was taken apart and uncovered some shocking secrets of hidden grime. 

{We are taking a leap of faith and have added a donate button instead of using advertisers. Advertisements have been removed from this page to make your reading uninterrupted. If you learn something here, please donate so we can keep offering these posts. This post contains affiliate links, which sometimes pay for this site. This post may contain an affiliate link for the same reason}.

The lid is made up of two parts, a stainless steel lid which is topped with the black top which contains the handle. The hole which allows the pressure release passes through both. Food particles, oil and grime collect between these two portions of the lid, where they live in a dark warm place. This is the perfect breeding ground for bacteria and contaminants. 

The food particulate is trapped in the sealed lid, which isn’t perfectly sealed. 

Every time the appliance is used, contamination of food is a possibility.


The lid can be cleaned by taking it apart through unscrewing the connecting screws and pulled into two pieces. 

The top piece and bottom piece should be thoroughly scrubbed and sanitized between uses for optimal cleanliness. This does not mean the Instant Pot is bad or dangerous to use, it simply means some assembly may be required while cleaning. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. She serves on the GAPS Board of Directors and has recently been named “The GAPS Expert” by Dr. Natasha and will serve teaching other Certified GAPS Practitioners proper use of the GAPS protocol. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.



Tagged with:

Probiotic Foods vs Commercial Probiotics

GAPS, Stage by Stage, With Recipes

Joyous Song, The Proverbs 31 Woman

The Fontainebleu Miami

Ocean Drive Guidebook

%d bloggers like this: