Manual Instant Pot Max series (page 23 of 44) (English)

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• Certain food (such as applesauce, cranberries, pearl barley, oatmeal, split peas, noodles,

etc.) can foam, froth, or spatter, and can clog the steam release pipe and/or steam

release valve. Extreme caution must be used when cooking and venting these

foods—the inner pot should not be filled higher than the — 1/2 line.

• When pressure cooking food with a doughy or thick texture, or a high fat/oil content,

contents may spatter when opening the lid. Please follow recipe instructions for pressure

release method. Once pressure is fully released, gently rock the cooker back and forth on

its feet, then if necessary, release the steam again before removing the lid.

• There needs to be at least 1½ cups (375mL / 12oz) of liquid in the inner pot (unless

otherwise specified in your recipe), so enough steam can be generated to pressurize the

unit.

• Acceptable liquids include water, broth, stock, wine, beer, fruit juice, vegetable juice,

and thin cooking sauces. Cooking liquids must be water-based.

• Oils and oil-based sauces do not have enough water content to bring the pressure

cooker to pressure— avoid recipes that call for the use of more than ¼ cup of oil or

fat content.

• Thick sauces should be diluted, keeping in mind that some of the added liquid will

be turned into steam for pressurization; sauces should be fairly thin in consistency

before cooking begins.

• When cooking meat with skin (e.g. sausage with casing), the skin can swell when heated.

Do not pierce the skin as long as it is swollen; this could result in scalding injury.

• When cooking Sous Vide, season lightly —a little goes a long way! Use less salt than you

might normally, especially with meats, poultry, and fish. If your dish requires additional

seasoning, salt to taste after cooking. Use garlic powder instead of fresh garlic

or garlic salt.

Cooking Tips

INSTANT TIP: Making Changes Mid-Cooking

You can make changes during the Cook cycle of any Smart Program.

Touch the field you want to change: Pressure, Temperature, Keep Warm, or Venting and

then make the adjustment by toggling to the correct setting.

Touch Start or wait 5 seconds for a beep to sound. The Cook cycle will resume.

Within the Sauté, Yogurt, and Manual Keep Warm Smart Programs, on-the-fly temperature

changes are limited to Low and High options. To select and adjust a Custom setting, touch

Cancel, then re-key in your desired cooking commands. In the Temperature field, you may

toggle between Low and High freely, but you will not have the option to adjust to a Custom

temperature setting. To select a Custom setting, touch Cancel, then re-key in your desired

cooking commands.

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Instant Pot Max series Manual

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