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InstantPot 6QT Manual

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Pressure cooking
Whether you’re a whiz in the kitchen or a
complete newbie, these Smart Programs
help get you cooking with the touch of
a button.
• Soup/Broth
• Meat/Stew
• Bean/Chili
• Cake
• Egg
• Rice
• Multigrain
• Porridge
• Sterilize
• Pressure
Cook
WARNING
Always cook with the inner pot in
place. Food must be placed in the
inner pot. DO NOT pour food or
liquid into the multicooker base.
To avoid risk of personal injury and/or
property damage, place food and liquid
ingredients in the inner pot, then insert
the inner pot into the multicooker base.
Do not ll inner pot higher than the PC MAX
— 2/3 (Pressure Cooking Maximum) line as
indicated on the inner pot.
When cooking foods that foam or froth
(e.g., applesauce, cranberries or split
peas) or expand (e.g., oats, rice, beans,
pasta) do not ll the inner pot higher than
the — 1/2 line as indicated on the inner pot.
CAUTION
Always inspect the lid and inner pot carefully to make sure they are clean and in
good working condition before use.
• To avoid personal injury or damage to the appliance, replace the inner pot if it is
dented, deformed or damaged.
• Use only authorized Instant Pot inner pots made for this model when cooking.
Always make sure the inner pot and heating element are clean and dry before
inserting the inner pot into the multicooker base.
Failure to follow these instructions may damage the multicooker. Replace
damaged parts to ensure safe function.
CAUTION
To avoid scorching or scalding injury, be cautious when 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.
Using pressurized steam guarantees your
dish is cooked evenly and deeply, for the
delicious results you expect every time.
Pressure level Suggested
use Notes
Low Pressure
5.1 - 8 psi
(35 – 55 kPa)
Fish and
seafood,
soft
vegetables
and rice.
The pressure
level
controls the
temperature,
so a higher
pressure
results in
a higher
cooking
temperature.
High Pressure
9.4 - 12.3 psi
(65 – 85 kPa)
Eggs, meat,
poultry, root
vegetables,
oats, beans,
grains,
bone broth,
stew, chili.
Instant_Pot_6qt-RedSS60-EN_US_GSG-2021-05-29.indd 22Instant_Pot_6qt-RedSS60-EN_US_GSG-2021-05-29.indd 22 5/31/21 4:11 PM5/31/21 4:11 PM
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