My pressure cooker want come on nothing what is the problem only used 2 times

Unfortunately these is no manual and if there were, a manual wouldn't tell you how to repair. Time for a new InstaPot.

https://www.google.com/search?q=Keystone+Pressure+Cooker+manual

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I'm sorry to hear that you're missing the manual for your Savourex Pro Line Pressure Cooker/Insta Pot. Since it's an off-brand model, finding specific instructions or resources for that exact model may be challenging. However, I can provide you with some general guidance on how to use a pressure cooker, which should be applicable to your device as well.
Here's a step-by-step guide on using a pressure cooker:
1. Read the safety precautions: Before you begin using the pressure cooker, it's essential to familiarize yourself with the safety precautions mentioned in the manual. This will help you operate the appliance safely.
2. Prepare the ingredients: Start by preparing the ingredients for your recipe. Whether you're cooking meat, vegetables, grains, or soups, ensure that everything is properly washed, chopped, and ready to be cooked.
3. Add ingredients and liquid: Place the ingredients into the pressure cooker pot. Most pressure cooker recipes require a minimum amount of liquid (such as water, broth, or sauce) to create steam and build pressure. Follow the recipe guidelines for the appropriate amount of liquid.
4. Close the lid: Ensure the pressure cooker lid is securely closed. Some models may have a locking mechanism or an indicator to confirm that the lid is properly sealed.
5. Set the pressure release valve: Pressure cookers typically have a pressure release valve that controls the pressure level. Refer to your specific model's instructions to determine how to set the valve for cooking.
6. Select the cooking time and pressure level: Depending on your recipe, you'll need to set the desired cooking time and pressure level. Most pressure cookers have preset cooking programs for different types of food. Alternatively, you may need to manually set the time and pressure.
7. Start cooking: Once you've set the cooking time and pressure, start the cooking process. The pressure cooker will heat up and build pressure inside the pot. The cooking time will begin once the desired pressure is reached.
8. Natural or quick release: After the cooking time is complete, you have two options for releasing the pressure: natural release or quick release. Natural release involves letting the pressure decrease naturally over time, while quick release involves manually venting the pressure using the release valve. Refer to your pressure cooker's instructions to determine the appropriate method for your recipe.
9. Open the lid: Once the pressure is fully released, and it is safe to do so, you can open the lid. Be cautious of the hot steam that may escape when opening the cooker.
It's important to note that these are general instructions for pressure cookers. Your specific model may have additional features or variations, so it's always a good idea to consult the manual if you can find one or reach out to the manufacturer for support.

A pressure cooker is NOT anything close to a slow cooker. The cooking philosophy are practically totally opposites. A pressure cooker basically cooks your food in a fraction of time because it is under pressure. A slow cooker takes hours.

The whole idea of using a pressure cooker is that it is sealed and applies pressure to cook the food faster. The lid needs to be sealed for the pressure cooker to operate properly. It is frequently referred to as "infusion" cooking now days.

You need to read the instruction book that came with the pressure cooker. Pressure cookers usually cook for less than an hour--my homemade pressure cooker spaghetti sauce is cooked in less than 30 minutes. They are nice and were very popular long before anyone thought of microwaves and slow cookers. However, there are some precautions to be taken. There must be water or liquid in a pressure cooker. The rubber seal needs to be cleaned frequently and, when the rubber seal warps/stretches and no longer seals, it needs to be replaced. There are also certain foods that CANNOT be cooked in a pressure cooker like rice, dry beans, etc. The pressure control valve operates to regulate the amount of pressure and releases extra pressure otherwise the unit would blow up (very dangerous!). Most pressure cookers (required on all new ones) have a small rubber emergency stopper that will "blow off" in case the pressure is too high. I've seen this happen and my mother cleaning potatoes & meat from the ceiling!

You need to use the pressure lid, otherwise you are using the cooker like a normal pan. Here are step-by-step instructions, cooking times and water ratios for pressure cooking rice:
http://www.hippressurecooking.com/easy-pressure-cooker-steamed-rice/

Hi Sharon! If you want the seasonings to get all thru the meat, I would cut it into about 6 pieces. Add your seasonings and cook it for 20 - 25 minutes. I have been cooking for 50 years and bought one of the electric digital pressure cookers. Liked it so much I bought another one. I made a pork roast about 2 weeks ago and I cooked mine for 25 minutes, It was so tender I could pull it apart with dinner forks. The seasonings I used were fresh diced onions ( 1 med) 2 cloves fresh garlic diced, salt and pepper to taste. Hope this helps.

Sorry, it's gone. If it's within the warranty period contact the manufacturer to see if they can send a replacement.

I rarely use high heat on my pressure cooker, but it depends on the recipe and how much time you have to cook. If I am in a big rush I'll put the pressure cooker on high but if there's a little more time I put it on a lower setting to bring out more flavor.

Shanihulugal- please contact us at 1800-207-0806 x 127 or at: [email protected]
We will replace the pressure cooker pot if the unit is defective.
Thank you.

Hi mnygreen3...
Yes, the steam will come out from under the "rocker" on the top of the pressure cooker, the "rocker" is the little part that sets on top of the vent of the pressure cooker to hold a certain amount of pressure inside of the cooker.
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Pressure cookers are only slightly more complicated than crock pots. In fact, you can think of them as the opposite of Crock pots. Where a crock pot needs 2-3 times as long to cook something, the pressure cooker needs only 1/2 to 1/3 of the time.

These are not that complicated and haven't changed in the last 50 years. The only real hard part is being sure is doesn't explode; not that hard: don't cook things that would foam, like pasta or potatoes. Just read some recipes on the internet or get a recipe book at a bookstore, used book store (super-cheap)or the library. My best advice is to make sure you use the lowest possible heat that still allows steam to escape at a whisper. That will keep things from burning (or scorching) on the bottom, which can give a harsh taste and make clean-up more work. Just do it.