However, you'll be happy to know that most Instant Pot models are designed so the lid stays upright in the side handle. After you release pressure and twist the lid off, just tip it slightly so condensation runs back into the liner, then slide the rim of the lid into the slot/groove on the cooker's side handle. It will sit there vertically, stable, out of the way, and dripping back into the pot instead of across your counter.
The Instant Pot is great for making quick work of tough cuts of meat ( transform steak into a flavorful London broil, perhaps?), soups, or stews that would have otherwise taken hours of slow and steady simmering. However, if you've ever tried to make a creamy sauce or a cheesy soup in an Instant Pot, you may have encountered some textural trouble. Dairy and high-pressure cooking just do not mix well. Without the right touch, the hope of a velvety chowder or a decadent mac and cheese can quickly turn into a pot of split, grainy disappointment.