The Instant Pot is a marvel of modern kitchens that has made the lives of many home cooks easier. But there's one thing you should never cook in an Instant Pot: dairy-based sauces.

The water in milk, sour cream, and other dairy products begins to separate at high heat, resulting in clumps of protein known as curds.

Curds form when heated to between 160 and 180 degrees Fahrenheit. Instant Pot temperatures can reach 240 degrees Fahrenheit, and the lid is locked, so you can't stir anything.

The Instant Pot is still suitable for some dishes that call for dairy. Stroganoff, for example, can be made in the Instant Pot because the dairy is added at the end of cooking.

The Instant Pot’s slow-cook function works for creamy sauces. You may have to add dairy later, but it still beats making the sauce from scratch.