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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 food 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.
No need to hang around during this
stage — trust that IP magic!
Cooking
What you see
What you don’t see
Tips
The float valve bobs
up and down from
all the steam, then
pops up and stays
flush with the lid. The
display switches
to the cooking
countdown timer.
When it reaches the required
pressure level, cooking begins.
The Instant Pot automatically
maintains the cooking pressure
at
High
or
Low
pressure.
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.
The Instant Pot cools faster
if Keep Warm is turned off.
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