DIAGNOSIS Burning, or getting the 'Burn' message on digital models, happens when thick sauces, dairy, starches, or tomato-based recipes come into direct contact with the heated bottom of the pot before sufficient steam is generated.
FIX The key is layering. 1) Always add your liquid (water, broth) to the pot first. 2) For thick sauces, soups, or recipes with dairy, add them last, on top of other ingredients. Do not stir them in before cooking. 3) For a 13-quart pot, you really need to use the minimum liquid requirement, which is significant—don't skimp. 4) After cooking, let the pressure release naturally for at least 10 minutes before venting, as a quick release can sometimes cause residual boiling and sticking.
IF THAT DIDN'T WORK Your heat might be too high during the come-up phase. Try reducing the heat to medium once the float valve seals, just enough to maintain a gentle rock of the weight. Too high heat can cause localized superheating at the bottom.
HEADS UP This pot's 304 stainless steel bottom is a great heat conductor, but it doesn't have a non-stick coating. For problem recipes, consider using a heat diffuser on your burner or the pot's included steaming/trivet rack on the bottom to keep dense food out of direct contact.