35
Pressure Cooking Tips
Smart
Program
Setting
Suggested Use
Note
Soup/
Broth
Less
Soup without meat
Liquid remains clear due to lack of
boiling motion.
Always use NR to release pressure
when cooking soup with a high
starch content.
Normal
Soup with meat
More
Rich bone broth
Meat/
Stew
Less
Soft texture
Choose setting based on meat
texture desired, or adjust cook time
manually.
Allow meat to “rest” for 5–30 minutes,
depending on size. It will retain cook-
ing juices for tender, succulent meat.
Normal
Very soft texture
More
Fall-off-the-bone texture
Bean/
Chili
Less
Firmer texture
Choose setting based on bean
texture desired, or adjust cook time
manually.
When cooking beans or legumes,
always use NR to release pressure.
Ensure dry beans are completely
submerged in water.
Normal
Soft texture
More
Very soft texture
Poultry*
Less
Soft texture
Choose setting based on poultry
texture desired or adjust cook time
manually.
Allow meat to “rest” for 5–30 minutes,
depending on size. It will retain cook-
ing juices for tender, succulent meat.
*6 & 8 Quart only – Mini use
Pressure
Cook
.
Normal
Very soft texture
More
Fall-off-the-bone texture
Rice
Less
Tender but firm to bite
For cooking medium and long-grain
white rice.
Depending on the volume of rice,
cook time may range from 8–15
minutes.
Use 10-Minute Natural Release after
cooking for perfect results.
Normal
Normal texture white rice
More
Softer texture white rice
