Manual Instant Pot Pro Crisp (page 31 of 59) (English)

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Cooking with the pressure cooking lid

Pressure Cook

Use steam pressure to cook food quickly, evenly, and deeply, for delicious results every

single time.

Pressure level Suggested use Notes

Low 5.1 – 8.0 psi

(35 – 55 kPa)

Fish and seafood, soft

vegetables and rice. When pressure cooking,

the pressure level controls

the cooking temperature.

Higher pressure = higher

temperature!

High 9.4 – 12.3 psi

(65 – 85 kPa)

Eggs, meat, poultry, root

vegetables, oats, beans,

grains, bone broth,

stew, chili.

Pressure cooking liquids should be water-based, like broth, stock, soup or juice. If you're

using canned, condensed or cream-based soup, add liquid as directed below.

Instant pot size Minimum liquid for pressure cooking*

8 Quarts / 7.6 Litres 2 cups (500 mL / ~16 oz)

*Unless otherwise specied in recipe.

Always make sure to place food and liquid ingrdients into the stainless-steel inner pot,

and NOT directly in the multicooker base!

CAUTION

To avoid scorching or scalding injury, be cautious when pressure cooking with

more than 1/4 cup (60 mL / ~2 oz) oil, oil-based sauces, condensed cream-based

soups, and thick sauces. Add suitable liquid to thin sauces. Avoid recipes that call

for more than 1/4 cup (60 mL / ~2 oz) of oil or fat content.

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Instant Pot Pro Crisp Manual

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