DIAGNOSIS: The "Burn" error triggers when the inner pot's bottom gets too hot, usually because thick sauces or starchy foods are scorching before enough liquid builds pressure. This is common with tomato-based or dairy-heavy recipes.
FIX: Perform a quick pressure release, cancel the program, and open the lid once safe. Add at least 1/2 to 1 cup of liquid (water, broth), stir thoroughly to deglaze the bottom, then resume cooking. Always ensure you have the minimum liquid required for pressure cooking.
IF THAT DIDN'T WORK: Your sealing ring may be old and not holding pressure well, causing excess evaporation. Try replacing the ring. Also, always use the inner pot provided—third-party pots can heat unevenly.
HEADS UP: For thick sauces, use the "Pot in Pot" method: place ingredients in a separate heat-safe bowl on the trivet with water in the main pot. This prevents direct contact with the heating element.