Instant Pot Recipes

Burn means food is stuck to the bottom of the pot, right where the heating element is, instead of boiling. Almost always it’s one of three things: not enough thin liquid, a thick sauce that went in too early, or browned bits left on the bottom after sauté mode.
The fix is the same each time. Release the pressure, open the pot, and scrape the bottom clean with a wooden spoon. Add more broth or water if it looks dry. If you’re using a thick tomato sauce, pour it on top and do not stir it in, so it sits above the liquid instead of sinking to the bottom. Then seal it back up and start over. You have not ruined dinner.

Natural release means you walk away and let the pressure drop on its own, a well written recipe will give you an amount of time. Quick release means you flip the valve and let the steam out fast.
Generally you will use natural release for meat, beans, and anything with a lot of liquid, because the food keeps cooking gently and the pressure doesn’t force liquid up out of the pot.
Quick release is usually used for anything that turns to mush if you leave it in there, like pasta, vegetables, and eggs.

Yes, and the trick here is cutting the time. Take the lowest number on the box, cut it in half, then subtract one. That’s your cook time. Long noodles like spaghetti and linguine should be broken in half and criss-crossed. Add enough liquid to just cover them, and quick release the second the timer goes off.

No. Doubling a recipe does not change the cook time. What matters is the size of the individual pieces, not how much is in the pot. For example, as a roast gets bigger, the time goes up. In those cases a well written recipe will give you a time per pound.