This post may contain affiliate links. Please see my full Disclosure Policy for details.
Helpful tips for getting the most out of your new Crockpot Express Multi-Cooker!
So, you did it. You took the plunge and finally got yourself a pressure cooker! Now comes the part when you open the box, take one look at all the buttons and panic just a little. 🙂 I remember feeling a bit lost when I got my Crockpot Express, and all the information I could find was for the Instant Pot. Now I have a very active Facebook group called Crockpot Express Community, and I polled the group to collect what I hope will be the most helpful information for someone just starting out with the CPE!
1. There’s no “Manual” button (with a caveat)
One of the primary differences between the popular Instant Pot and the newer Crockpot Express is that the latter does not have a button for manually entering the cook time. Instead, you simply choose the preset that defaults to a time closest to what you’re wanting. You can download a printable PDF Crockpot Express Cooking Guide here!
So for example, if you want to pressure cook something for 10 minutes, choose the Steam button. All of the pressure cooking buttons operate in the same way. They just have different minimum and maximum times and default pressure settings.
Currently, the only exception to that is CPE machines manufactured for overseas. For some reason, the newer UK machines have a manual button instead of the multigrain button. Perhaps that means that they will eventually change the buttons for the US as well? UPDATE: as of October 2018, the newly released 8 quart and 4 quart models DO have a manual button. The original 6 quart still does not, but I have a feeling it won’t be long before they release an updated 6 quart model with the same functions as the XL.
Personally, I use the Steam button for almost everything. Beans/Chili seems to be another favorite starting point. So far, the only preset I’ve used without adjusting anything is Rice. Once you get familiar with your Crockpot Express, you’ll be confident with choosing settings and cook time.
2. It makes weird noises as it comes to pressure
I was so excited to try out my Crockpot Express when I first opened the box. I found a recipe, put in my ingredients, and then stared for a while trying to figure out how to adjust the time. Once I realized you have to choose a button first and THEN adjust the time, I closed the steam release valve, hit Start/Stop and was on my way!
About 10 minutes later, I was freaking out because there was steam coming out the top and it was making all sorts of sputtering noises. I immediately started searching Facebook for a support group where I could share a video and ask “is this normal?!?” You hear horror stories about pressure cookers and I was sure I was going to blow up my kitchen.
Fortunately, I did not blow up. It’s normal.
Now I listen for the sound of that escaping steam, because it means that the cooking cycle is just about to begin. It’s a handy little tool to let me know how much longer I have to do other things. 🙂
3. Heating time is NOT included in recipes
When the Instant Pot first came out, I kept seeing videos on Facebook with things like “3 minutes later…” and completely cooked pasta dishes being scooped out. Or “chicken breast in 5 minutes!” and I just couldn’t wrap my head around how that would work!
When I got my Crockpot Express, I realized that none of those recipes were including the warming up time as the pot comes to pressure. In general, it takes about 10 minutes for the pressure to be reached and the cooking cycle to begin. That whole time, the food inside is cooking, so you need to plan for that as well as any pressure release time when venturing out on your own without a recipe. 🙂 I created a cheat sheet for cooking times that you can read about and download here.
4. You can cook frozen food
It seems crazy, but yes, you can cook food that’s frozen solid! One thing you do need to be aware of, however, is that it will take longer to come to pressure when the food inside is cold or frozen. The cook time doesn’t really need to be adjusted, though. The extra time warming up begins the cooking process early, so overall, the time is the same. For really thick cuts of meat, I have had to add extra time, so I do factor in a couple extra minutes, but not much.
That said, you really should cook freshly thawed meats as much as possible. Cooking from frozen is handy in a pinch, but you get meat that’s a bit bland and watery because there’s no good way to season meat that’s frozen solid. It works best for chicken breast that you’re also cooking into a soup of some kind. I have done it with my Chicken Fiesta Soup!
5. You can’t change the cook time while the cycle is running
Once you choose your time and hit Start/Stop, you’re locked into that cooking time. The only way to adjust the time is to hit Start/Stop again, which stops the cycle. Then you can choose a new button and adjust the time from there. I like to err on the side of underdone, rather than overcooked.
You can easily release the pressure, open the lid and check to see if it’s done. If you need additional cook time, just seal it back up and start the process again. The nice thing is that the pot and food are already hot, so it doesn’t take long at all for it to warm back up and come to pressure again.
6. NPR, QPR or QR, PIP, CPE, IP…ABC????
When you start going online and reading recipes or finding groups on Facebook, you’ll see a few acronyms floating around. It makes chatting and writing out recipes easier, but it can be really confusing for a new user! So here are the most common ones:
- NPR-Natural Pressure Release. It simply means after the cooking cycle is complete, let the CPE naturally release pressure through the bobber valve. This starts automatically as soon as it’s done cooking. The unit will gradually cool down on its own. Wait about 10 minutes after cooking has completed, and then, using a kitchen utensil, flick the tab on the steam release valve to the “Release” position. The pressure has been released when steam is no longer escaping from the valve and the lid opens freely with minimal force. Only then is it safe to remove the lid and serve food.
- QPR-Quick Pressure Release (sometimes called Quick Release) Using a kitchen utensil, flick the tab on the steam release valve to the “Release” setting immediately after the cooking cycle finishes. Steam will release rapidly from the steam release valve. Never use this method when cooking liquid ingredients such as casseroles, stocks and soups. Never use this method when cooking rice, as rice tends to be very delicate.
The pressure has been released when steam is no longer escaping from the valve and the lid opens freely with minimal force. - PIP-Pot in pot method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Crockpot Express. Steam generated from liquid below the steam rack is used to build pressure and cook the food. Any dish that is oven safe and fits inside without touching the walls or hindering the lid from locking will work! This is perfect for desserts, cooking multiple things at once, and recipe that don’t require liquid.
- CPE-Crockpot Express 🙂
- IP-Instant Pot
7. Yes, the Steam Release Valve really is supposed to be that loose.
It seems wrong, but the Steam Release Valve is supposed to stay lose and move around freely. It will switch back and forth easily and “settle” into the slot when you flip it to closed. You do need to wiggle it a bit to feel that it’s all the way in position.
If not, steam will start releasing as the pot comes tries to come to pressure. Eventually it will burn off the liquid inside and you’ll get an E6 error code. I would say that 85% of the E6 codes people ask about are because the valve was either left all the way open or not closed properly. Read more about E6 error codes here.
One of the reasons you don’t want to do a quick pressure release while cooking soups, stews or starchy things like rice is because you can get food particles blasted up into the valve. Then the next time you try to cook, it won’t close properly and you’ll keep getting E6 messages or it just won’t come to pressure at all. If that happens, be sure to clean it carefully and run some water and vinegar through to clear it out.
8. You don’t really need to worry about the Bobber Valve
Unlike old stove-top pressure cookers, you don’t need to obsess over whether the Bobber Valve is up or down. It will pop into place when the pot reaches pressure and that’s what locks the lid. After the cooking cycle is over, steam will start releasing naturally, and after about 10 minutes you’ll hear a tiny “click” when the valve drops back down. This releases the lid so you can open it again!
Don’t try to stick your eye in the hole to see if it’s going up or down. 🙂 Just trust the process. However, food particles can also get stuck up there and will mess things up, so if you’re having difficulty, try cleaning it out with a small tool.
9. The condensation cup on the side serves a purpose
For starters, the condensation cup slides on. I spent a ridiculous amount of time figuring that one out. Don’t pull down to try to pop it off! Slide it away from the pot. Then just rinse it out as needed. You may be thinking-mine never has anything in it, though. Well, if you’re doing this with your lid, it WILL.
10. Yes, Instant Pot recipes will convert to CPE
When you are first starting out, it’s really nice to have a recipe that will walk you through exactly which button to push and when. That’s why I started writing exclusive Crockpot Express recipes. It’s just nice to know that the recipe you’re reading has been tested in and written for the same machine you have.
However, Instant Pot kind of cornered the market at first, so the majority of recipes online are written for the IP. If Crockpot releases a new machine that includes the manual button like they have in the EU, we’ll be golden! Until then, there are just two important things to be aware of: the button you choose for the cook time will depend on how long you want to cook (see #1 in this list) and the non-stick pot instead of stainless steel means no shredding, mixing or stirring without silicone/wooden/plastic utensils!
I hope this information has been helpful! I tried to cut it up into bite-sized bits so you can process and apply it easily. Pin this post to come back to it later or share it with your other CPE loving friends! Now get cooking! You can see all my Crockpot Express recipes here!
- Chocolate Orange Cookies - November 2, 2024
- Nutella Banana Bread - October 14, 2024
- Bacon Onion Dip - September 13, 2024
Connie Cash says
Is there a source to get a new inner pot? And can you get it in stainless steel?
Nicole Burkholder says
While I don’t recommend using anything but the inner pot that comes with the CPE, there are some on Amazon that claim to be universal. Many of them claim they fit and then users try them and the lips of the pot don’t line up correctly under the lid. This leads to leaking steam around the lid and a poor seal. There are some however, that have been found to fit. Unfortunately, it seems to be a bit of a risk and a lot of luck to find one. I wish Crockpot would sell them on their site, but they stopped selling replacement parts of any kind for their brand. I keep an eye open for sales-I was able to purchase a second pot for $30 and I use it for spare parts if needed 🙂
Patricia says
Question – What is a “condensation cup”?
Nicole Burkholder says
There’s a little flat-sided plastic cup that attaches to the side of the pot. It’s about 3″ square. It catches the condensation that runs around the lip of the pot. Most of them come taped to the side of the pot, but some are loose in the box. Some people accidentally toss them out. It won’t hurt anything-you’ll just get some water drips down the outside of the pot on occasion.
Angie says
What caused my CPE to release the liquid from my meal instead of just steam?
Nicole Burkholder says
It depends on what’s inside, but some things will have a lot of liquid and if it’s quite full, that will get sent out through the steam release if you flip open the valve. I also notice a difference between my older and newer pots. The lids are designed differently and the newer one seems to sputter and shoot out the steam in more condensed/watery form. It won’t hurt anything, but it does make a bit of a mess. You can do an “intermittent” release where you just open the valve a tiny bit in short spurts so you don’t shoot everything all over the kitchen. Or let it keep naturally reducing the pressure on it’s own and wait until the lid unlocks automatically.
Angie says
Thank you. I did not have much liquid (1/3 cup of water & 16 Oz. Of Panda Express orange chicken sauce). The day before I cooked BBQ chicken with no issues at all. It had even more liquid (16oz. BBQ sauce, 1/2 cup of water & the juice from an 8oz. Can of pineapple).
I used the steam function for the BBQ chicken. I used the meat/chili function for the orange chicken (following a recipe). This was my first time using the meat/chili function. Would that have made a difference? Also, several pieces of the chicken were burned on one side.
Nicole Burkholder says
The setting won’t make a difference- all the pressure settings work the same way, they just default to different cook times and high/low. The likely culprit was the orange chicken sauce. 1/3 cup of water may not have been enough liquid to thin out the sauce. The sugar in the sauce is probably what burned on the bottom of the chicken. If you tried that recipe again, just add a bit more water or chicken broth to thin out the sauce.
Colette Kraus says
Hi there:
My pressure cooker only gets up to 3 bars and stays there – it also just stays on “Heat” and never changes to to cook time.
Do you know what the problem could be?
Nicole Burkholder says
Hmmm…there’s something keeping the pot from reaching full pressure and beginning the cook cycle. Is there steam leaking out anywhere? From under the lid, the bobber valve (the little hole) or the steam release valve?
brent says
Hi Nicole, I am loving this site.
I have 2 questions, please.
1) With the exception of saute and slow cook, nearly every button cooks at the exact same temperature. Is that correct? And they are only different in the preset default times the CP came up with. So even if I find beans/chili a good starting point like you do, all the buttons do the exact same thing, right? (just with different times).
2) What is the CPE like as a slow cooker–any good? Any quirks compared to my traditional ceramic crock pot?
Thank you.
Nicole Burkholder says
1) Yes. The pressure settings are all doing the same thing-they are just defaulting to different times and high/low pressure (so the difference is in PSI only.) I just use whatever is closest to my cook time. I probably use Poultry (15 mins) and Steam (10 mins) the most, with beans/chili for longer defaults. It totally up to you.
2) Using it as a slow cooker is fine, you just need to make a few adjustments. It’s not as hot as a standard slow cooker (my guess is this is because the heating element is only at the bottom, rather than all the way around like it is in a standard slow cooker.) So cook times need to be longer, and probably always on High. The only thing I might cook on low is chicken breast (boneless) because I don’t want it to get dry and overdone while I’m gone for a few hours. For me, chicken has been fine. Roasts and large cuts of meat have not been great. They take MUCH longer. So make the choice based on how much time you need.
Aaron says
Very helpful, Nicole; thanks! Wish I’d read this months ago when I first got it! Hey, a diagram or video on removing the condensation holder would be cool; I broke mine trying to get it off… Also any thoughts on the lid recall?
Nicole Burkholder says
Glad to hear it helped! I have a “getting to know your machine” video posted in the Crockpot Express Community Facebook Group and also included on this page: https://simpleandseasonal.com/crockpot-express-recipes
It’s a good idea to link to it or maybe embed the video in this post as well, though!
The lid recall is taking a long time, but they seem to get out a batch of lids once per month. The latest I’ve heard to expect mine is end of April. I submitted the information on the day the recall was announced in November. In the meantime, I’m still using it regularly. I never had any issues. 🙂
Rocky says
Hi Nicole,
I’ve just tested out our new Express Crock XL for the first time & I’m not sure it’s getting a proper seal as there’s still steam coming out of the bobber valve. Bobber valve seems fine but sealing ring is kind of loose, like it’s a bit too big for the steel ring. How tight should this be? It’s loose enough that when I lift the lid at the end one side slips off a bit. Can’t seem to get it tighter though. Any help appreciated!
Thank you
Nicole Burkholder says
Are you using the ring that came with the lid? It shouldn’t be super tight, but it does nestle down inside the ring. As long as when you are using it there’s no steam escaping around the lid, the seal is fine. If there’s steam constantly coming out of the bobber valve, then there’s a problem. It will release some steam and sputter and spew for about 1-2 minutes as it’s leveling off, but it shouldn’t be a constant stream. If that’s the case, there’s something not working there. It could be that the bobber can’t pop up and seal properly (check to be sure there’s nothing keeping the pin from moving up and down freely. You may also be missing the little silicone washer that holds the bobber in place???
Vicky says
same problem here! never sealed, bobber valve leaked all water in pot. good thing i trusted my nose or there would have been an uncleanable mess in the bottom of the pot first use. it looks like a great cooker, but wonder about this bobber.
Nicole Burkholder says
Does your bobber valve have the little silicon ring in place? If not, it won’t be able to pop up and seal-you’ll lose all the steam there. Also, be sure you understand the difference between the bobber valve and the steam release valve.
Rose says
Hi Nicole for steam release valve is it normal to come off?I was trying to clean it but when I pull it came off then I put it back is it still safe to used it?thanks in advance😃
Nicole Burkholder says
Yes, it pops off for cleaning and then you just have to push it back on again. It’s not super easy to do, and feels like you might break it, but it does go back on 🙂
Charlie says
Thank you for this. Especially clarifying that the steam release in the beginning of the cycle was normal this is a much needed article for new users 🙂
I’ve read that pressure cooking is more effective for flavor so the Express is the way to go
Nicole Burkholder says
You’re welcome! Enjoy your new kitchen toy 🙂
Tiara Wright-Howard says
Thank you! I’d definitely be lost without all your advice. I still have a lot to learn but with all your articles and links I’m feeling more confident when I use it.
Nicole Burkholder says
You’re very welcome! I remember how most I was at first, and wanted to try to help others avoid that feeling 🙂
Vince says
. Just got the cpe and trying to make chili. I keep getting the E6 error. I mean it has happened six times now. And apparently I can never get this thing up to pressure.
Been reading your advice, and I’m lo
Looking for a little of my own. First the barber valve when you talk about that popping up, how high does it pop does it come out of that hole in the lid when it’s at full pressure?
Mine definitely wouldn’t do that.
When it comes to the ring the seal around it, that seems to be incorrectly.
And yet I can never get past the thing heating up. It boils my food and gives me an e6 error. Is there anything else I can try?
I have followed the directions that say to add more liquid, and as of now my chili recipe has twice the amount of liquid it’s supposed to have. It’s basically a chili soup at this point.
Very frustrated and may just return this thing. Please help.
Nicole Burkholder says
Chili can be very tricky. It’s a bit thick to begin with, and just like computers, some CPE units have a hard time resetting after they have thrown an error. Initially, the E6 would pop up because the liquid is too thick and there’s not enough to generate steam for pressure. Then, when you add liquid, there may be some food that’s been stuck/cooked onto the bottom of the pot, and that will force it to give the error again. Best thing is to stir well, add thin liquid, and scrape the bottom of the pot before beginning again. However, the food may be already cooked if you’ve been trying for a while. If so, just go ahead and eat it 🙂
My advice would be to start with something much simpler and easier to get steam built up quickly. That will give you an idea of how the machine works, how quickly the heat up time is, etc. You’ll also get more confident and learn the limits of your machine as you go. Try again with some eggs or just a chicken breast or two. That way you’re not wasting food, but you are gaining experience.
Then for chili, try a recipe that others have shared and made with success. Your personal recipe may be just too thick to really enjoy in the CPE.
Nicole Burkholder says
Oh! Sorry- I forgot to answer your questions about the bobber valve. It will NOT pop up anywhere that you can see it. It’s designed to stay in the lid. What should happen is a little bit of steam will sputter from the bobber valve about 60 seconds before the pot comes to pressure and starts counting down. It’s just leveling out the steam inside. That’s always my cue that it’s about to start the countdown. If it’ releases steam from the bobber hole for more than a minute, there may be something stopping the bobber from freely moving up and sealing/pressurizing. Which means eventually you’re going to cook off all your liquid and it will throw the E6 error.
Make sure it’s moving up and down freely, and the silicone washer is holding it in place under the lid before cooking. But don’t stress about watching it move up/down. It will do that on it’s own. At the end of a cooking cycle, the machine will switch to keep warm and the timer will start counting UP. When the pressure has been fully released (it stabilizes on its own, unless you do a quick release and open the steam release valve) then the bobber valve will drop down (if you’re close by you’ll hear the click) and the lid will unlock.
Nancy Duke says
Nichole, thank you! I have had my CPE for five months and been afraid of the thing because there were no clear instructions. This helps so much.
I want to copy the wonderful instructions. Since they are quite long, how should I copy them? Thanks again!
Nicole Burkholder says
I’m glad this helped! I don’t really have a way to make an informative post like this printer friendly. (Unlike recipe posts, which have printable recipe cards.) You could highlight the information you want to print and then copy and paste it into a Word or Google doc, I suppose.
The easiest thing would probably be to just bookmark the page and come back to it if you need a refresher:)
April says
Thank you so much for the tips!! I am in love with my CPE but still a little nervous when using it! 😂
Nicole Burkholder says
You’re welcome!
Lindsey says
Question about this statement: “In general, it takes about 10 minutes for the cooking cycle to begin once the pressure is reached.”
Does this mean it takes 10 minutes for it to come to pressure to start the cooking cycle, or the cooking cycle starts 10 minutes after pressure is reached? It currently reads as the latter, but that seems wrong.
Nicole Burkholder says
You’re right, that is a bit unclear, isn’t it? It generally takes about 10 minutes for pressure to be reached, which then begins the cooking cycle. Apparently, my fingers were going faster than my brain when I wrote that sentence. I’ll be sure to edit that for clarity!
Lindsey says
Thank you! That makes so much more sense.
Janice says
Hello Nicole-love this site-thank you for all the recipes. Do you happen to know where I can get a replacement steam release valve for the 6 quart? The crockpot website does not have them. Thank you.
Nicole Burkholder says
That is the million dollar question right now. From what I’ve read/heard from my contacts, they are having trouble keeping up with demand for different replacement parts. The steam release valve is the toughest to find. It’s NOT included if you buy a new lid, so don’t do that! For about 20 seconds, they had some available and then they were gone again. I’m going to email them again to see if there’s been an update, but as far as I know right now, they can’t be found anywhere. 🙁
Debi Torres says
So happy I found this. I am using my Crock-Pot Express for the first time and as it was heating up steam was coming out of the bobber valve and I was freaking out. LOL!! This was very helpful to me thank you!!
Nicole Burkholder says
That’s what it’s here for 🙂 When I started out I couldn’t find anything online and I remember freaking out things all alone! 😀
Becky Holbrook says
Thanks so much for sharing this information with us. I have had our Crockpot express pot for a couple of months. Only been brave enough to cook hard boiled eggs. I am going to cook ribs tomorrow.
Nicole Burkholder says
You’re welcome! Dive right in-you’re going to love it 🙂
Sue Pearce says
Thank you. So glad I found this sight! This has answered most of my questions that I have been wondering about. Made two recipes that turned out great, so far. Gaining confidence to try more and more recipes. the tips here have made it so much easier. Love my CPE!
Nicole Burkholder says
Glad to hear that!
Cheryl Mealey says
Thank you for this information. You have answered a lot of my questions. I just received my 4 quart CPE and can’t wait to use it.
Nicole Burkholder says
You’re very welcome! That’s the aim of this post-everyone has the same questions when they are first getting started 🙂
Susan Mannion says
Thank you, Nicole. You’re the best!
Nicole Burkholder says
You’re so welcome!