Years ago, when I was an unseasoned (heh) cook, I used a wok that wasn’t seasoned properly. Resulting in some fried rice that had a distinctively nasty metallic taste. Now I’ve got an instant pot, and everything has that same metallic smell. Is this just what the IP smells like?
I’ve only experienced this with canned pasta like chef Boyardee.
Perhaps you just have a sensitivity to it.
Perhaps so, here it is 2 hours later and I can almost feel/smell metal in the back of my nose.
I’ve used my IP plenty for the last few years. I’ve never noticed a metallic taste from the Pot itself, but the silicone gasket definitely absorbs and hangs on to tastes/smells. To the point where you need two different ones for savory dishes and sweet/neutral ones. And count on replacing them from time to time. There’s a lot on the internet about how to remove the smell-- I’ve never been able to.
Sorry, that’s all I got.
Are you pressure cooking fried rice?
I love my IP and have not ever gotten a metallic taste in any of the million different things I’ve made in it, and I make rice-based meals in it often.
Not noticing anything like what you describe with mine. What make/model do you have?
There’s not a metallic taste, more of a smell. Not making rice, when I wrote the OP, I had just finished cooking some pork in a tomato-based sauce.
It’s the IPDuo 6 qt.
It’s the gasket. Seriously. It absorbs smells like crazy. You need a new gasket that you keep just for neutral foods like rice.
I made fabulous carne guisada in my IP-- lots of green bell peppers. Then I made yogurt, using the same gasket, 'cause in the beginning I only had the one it came with. Green-pepper-flavored yogurt was the result. 
Gitchyseff some of these and don’t interchange uses:
https://smile.amazon.com/Silicone-Sealing-Instant-Accessories-Transparent/dp/B06XVYMFLV/ref=sr_1_16?dchild=1&keywords=instant+pot+gaskets+6+qt&qid=1605099932&sr=8-16
Cool. Thanks.
Those gaskets are awful! I store my IP on a shelf in the basement. Every time I went down to do laundry, I could smell cooked onions in just one small area. I searched high and low for about a week, trying to figure out where the smell was coming from. Then it dawned on me - it was the IP gasket. When I put the IP away after the last time I used it, I didn’t put the lid on all the way - STINKY! I haven’t ever cooked anything other than savory meals in my IP for that very reason.
I’m buying me some of those gaskets, ThelmaLou!
Are you removing the gasket from the lid and washing it after use?
Don’t know where I learned this but it has become my habit to store the lid upside-down on the pot, not in the sealing position, so it can air out.
That said, yeah, the gaskets absorb odors and need to occasionally be replaced … talking months, though, not just a few uses.
I have two gaskets, one for yogurt, and one for more highly flavored savory dishes (mostly chicken broth.) Yes, the gasket sure does pick up odors.
I’ve never noticed a metallic taste, though.
I, too, store the lid upside down on the pot. And the gaskets live in a drawer.
I always wash the gasket after the IP is used. But it has never made a difference. I tried soaking it in vinegar and I’ve tried baking soda too. Mine was stinky after only a few uses.
Oh yeah, I probably spend more time washing the gasket than the whole rest of the pot. The stainless steel pot is very easy to clean, and I mostly just rinse the inside of the lid with wash soapy water, and then with clear water. Whereas I scrub the gasket with soapy fingers. Based on comments I read on-line, I just accepted that it was going to pick up odors, and haven’t tried vinegar and stuff.