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Pressure cooking 101
Pressure cooking uses steam to raise the boiling point of water above 100ºC / 212ºF.
These high temperatures allow you to cook some foods much faster than normal.
Behind the magic curtain
When pressure cooking, the Instant Pot goes through 3 stages.
Pre-heating
What you see
What you don’t see
Tips
The display shows
On
.
While the multicooker pre-heats,
it vaporises liquid to create steam.
Once enough steam has built up,
the float valve pops up and locks
the lid in place.
The time it takes for the multicooker to
pressurise depends on things like food
and liquid temperature and volume.
Frozen foods have the longest pre-
heating time. For the fastest results,
thaw your food before cooking it.
While you're waiting, read
Releasing
pressure
for information
on safe venting techniques.
Cooking
What you see
What you don’t see
Tips
The float valve may
release a bit of steam
before it pops up and
seals the multicooker.
The display switches
to the cooking
countdown timer.
When the multicooker reaches
the required pressure level,
cooking begins.
The Instant Pot automatically
maintains
High
or
Low
pressure
throughout cooking.
A higher pressure means a higher
temperature.
Smart Programme settings (e.g.,
cooking time, pressure level, etc.)
can be adjusted at any time during
cooking.
Releasing pressure
What you see
What you don’t see
Tips
If Keep Warm is on
after cooking, the
timer counts up
from
00:00
.
If not, the multicooker
goes back to standby
and the display
shows
End
.
The float valve is still
popped up.
Although food has finished
cooking, the multicooker is still
pressurised and hot, which is why
the float valve is up.
Releasing pressure lowers
the temperature inside the
multicooker, which allows you to
safely remove the lid once the float
valve has dropped.
See
Releasing pressure
for information
on safe venting techniques and what
they’re used for.
Follow your recipe instructions to
choose the best venting method for
your meal.
Instant Tip: The Instant Pot cools
faster if Keep Warm is turned off.
