Manual Instant Pot Pro Plus (page 31 of 56) (English)

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Cooking

Pressure Cook, Rice and Canning

Jump start magic! These programs use pressurized steam to cook food quickly, evenly,

and deeply, for delicious results every time!

For the best pressure cooking results, always follow an authorized Instant Pot recipe or

our tried, tested and true pressure cooking timetables which feature grain-to-water ratios

for making a variety of rice and grains.

Choose from 3 pressure levels, depending on the Smart Program.

Pressure level Suggested use Notes

Low 5.8 – 7.2 psi

(30 – 50 kPa)

Fish and seafood, soft

vegetables and rice.

Also for canning of

high-acid foods. When pressure cooking, the

pressure level controls the

cooking temperature, so a

higher pressure results in a

higher cooking temperature.

High 10.2 – 11.6 psi

(70 – 90 kPa)

Eggs, meat, poultry, root

vegetables, oats, beans,

grains, bone broth, stew, chili.

Max (15 psi)

(95 – 115 kPa)

Canning of low-acid foods,

tough cuts of meat and for

avorful broths.

Pressure cooking liquids should be water-based, such as broth, stock, soup or juice. If

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

Instant Pot size Minimum liquid for pressure cooking*

6 Quarts / 5.7 Litres 1 ½ cups

(~12 oz / 375 mL)

*Unless otherwise specied in recipe.

Instant Tip: Use the multi-functional rack to heat food evenly, prevent nutrients from

leeching into the cooking liquid, allow oil and grease to drip off the food, and,

prevent food from scorching the bottom of the cooking pot.

CAUTION

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

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

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Instant Pot Pro Plus Manual

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