Instant Pot IP-DUO, Beginner'S Manual

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The Basics of
Pressure Cooking
The most important thing to
know about pressure cooking
is that it’s necessary to add
liquid (water, stock, wine
…
) as
the whole key to pressure
cooking is to generate steam,
this steam will help cook the
ingredients as well as help the
sealing ring expand to create a
sealed chamber where your
ingredients will cook at a
temperature of about 120ºC.
This all means that food will
cook much faster by pressure
cooking than by other
methods.
Typically your Instant Pot can
reduce cooking time by up to
70% when compared with
other methods.
The steam will circulate evenly,
deeply and quickly so it is not
necessary to immerse the food
in water, retaining more
nutrients, vitamins and
minerals as they will not leach
or dissolve away in the water.
Since steam surrounds the
food, foods are not oxidised by
air exposure at heat, so
asparagus, broccoli and other
green vegetables retain their
bright colours and
phytochemical properties. The
cooked food keeps its original
flavour.
Meat will be tenderised in a
fraction of the time. Pulses can
be cooked in no time.
If you bear in mind the fact
that in the pressure cooking
mode your Instant Pot always
needs liquid to reach pressure
and bear in mind the
Golden
Rules of the Instant Pot Way
of Cooking
(next page), you’ll
be off to a great start.
Your Instant Pot electric
pressure cooker consists of
three parts: the lid, the
removable inner pot and the
housing. The key internal
components are the safety
valves and the smart control
box.
It’s important to understand how pressure
cooking works.