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Pressure cooking tips
Pressure cooking
Smart Program
Setting
What it's for
Tips
Multigrain
Less
Brown rice, wild rice, black
beans, chickpeas, etc.
Select
Less
or
Normal
based on type
of grain and desired texture.
More begins with 45 minutes of warm
water soaking time prior to 60 minutes
of pressure cooking.
Normal
Brown rice, wild rice,
mung beans, etc.
More
Tough grains or
a mixture of grains
and beans.
Porridge
Less
Oatmeal—steel cut
or rolled.
Adjust time as directed in recipe.
Always use NR to release pressure when
cooking foods that expand.
Normal
White rice,
porridge or congee.
More
Rice, porridge or
congee with a mixture
of various grains.
Smart Program
Setting
What it's for
Tips
Sterilize
Less
No pressure
steam
sterilization.
Sterilize utensils, tempered glass, and
heat-resistant plastics.
Normal
Sterilization and
water-bath canning.
Sterilize utensils, tempered glass, and
some heat-resistant plastics.
Low pressure hot water bath canning of
acidic fruits and vegetables.
More
Sterilization and
water-bath canning.
Sterilize utensils, tempered glass, and
some heat-resistant plastics.
High pressure hot water bath canning
of acidic fruits and vegetables.
Pressure Cook
NA
Manual programming.
Press
Pressure Level
to toggle between
High
and
Low
pressure.
Use
−
/
+
buttons to adjust cook time
Adjust according to recipe or desired
results.
Pressure cooking grains
for fun, easy-to-
follow recipes with big crunch. You can also download the free
to search
recipes, save favorites, make notes and more!
Rice and grain
Grain to water ratio
White or brown rice
1 cup : 1 cup
Quinoa
1 cup :
3/4
cup
Oatmeal
1 cup : 3 cups
Risotto
1 cup : 2 cups
Add additional wine to taste
Porridge
1 cup : 10 cups
Pressure cooking
CAUTION
When cooking meat, always use a meat thermometer to ensure the internal
temperature reaches a safe minimum temperature. Refer to the USDA’s Safe
Minimum Internal Temperature Chart or Health Canada's Cooking Temperatures
