Instant Pot Pro 60, User Manual, Page: 14 / 58

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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 way 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 cooking progress
bar shows
Pre-heating .
The display shows On .
While the multicooker pre-heats, it
vaporizes 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 the multicooker to
pressurize depends on things like food
and liquid temperature and volume.
Frozen foods have the longest
preheating time. For the fastest results,
thaw your food before cooking it.
No need to hang around during this
stage — trust that IP magic!
Cooking
What you see What you don’t see Tips
The cooking progress
bar moves over to
Cooking .
The display switches
to the cooking
countdown timer.
When the Instant Pot reaches the
required pressure level, cooking
begins.
The multicooker automatically
maintains
High or Low pressure
throughout cooking.
A higher pressure means a higher
temperature.
Smart Program settings (e.g., cooking
time, pressure level, etc.) can be
adjusted at any time during cooking.
Depressurization
What you see What you don’t see Tips
If
Keep Warm
is on
after cooking, the
cooking progress bar
moves over to
Keep
Warm
, and the timer
counts up from
00:00
.
If not, the multicooker
returns to standby and
displays
End .
Although food has finished
cooking, the pressure cooker is
still pressurized and hot.
Venting the pressure lowers the
temperature and allows you to
safely remove the lid.
Follow your recipe instructions when
choosing a venting method.
See Releasing pressure: Venting
methods on the next page for
information on safe venting techniques.
Instant Tip: The Instant Pot cools faster
if Keep Warm is turned off!