Inner pot contents scorch or stick badly to the bottom during pressure or slow cooking.

Safety first: Allow pressure to release safely before opening the lid.

• Adjust recipes: Ensure you are using at least the minimum liquid recommended by Wolf Gourmet for pressure cooking.
• Layer ingredients: Place thicker sauces or sugary ingredients on top of other items rather than directly on the bottom.
• Deglaze after searing: After browning meats on Sear/Sauté, add liquid and scrape up browned bits before switching to pressure or slow cook.
• Check pot condition: Replace a pot with deep scratches or warping, which can promote sticking.