Instant Pot IP-DUO, Руководство для начинающих

Страница: 17 / 39

Q U I C K P R E S S U R E
R E L E A S E ( Q P R )
Quick pressure release means venting the steam as
soon as the pressure cooking process finishes, i.e.
moving the steam release handle from Sealing to
Venting.
When quick releasing starchy foods, foods that foam
up, milk and dairy products, wait a good few seconds
for things to calm down inside the Instant Pot. Never
quick release porridge. Supermarket-own pasta works
best, avoid more expensive pastas that are dusted in
flour. Soups are best naturally released.
A jet of steam will shoot up, be very careful to step
away while this is happening, do not place your hands,
arms, face anywhere near it. It will hurt.
Once all steam has been released, the float valve will
pop back down and the lid will unlock.
Also known as Quick Release (QR) or Fast
Release.
N A T U R A L P R E S S U R E
R E L E A S E ( N P R )
Natural pressure release means letting the pressure
(and the float valve) come down on their own, i.e.
doing nothing at the end (other than putting your feet
up). No need to even cancel the automatic Keep
Warm feature.
You won’t see any steam being released. The steam
dissipates inside the Instant Pot and, when the float
valve pops back down, the lid will unlock.
During natural release, the food keeps cooking so it's
handy for meat, like beef which could otherwise
toughen up with a quick release. Not so handy for
pasta or rice which would otherwise overcook, for
those you can let things settle inside for a few
seconds and then do a quick release (see left
column).
As a rule of thumb, you can release the rest of the
steam after 15 minutes of natural release. You may
want to wait longer in the case of soup as the higher
liquid volume means more steam will come out.
Also known as Natural Release (NR)
or Slow Release.
Shown in photo DUO 6 litre
Watch our handy Quick Pressure Release video
Never force the lid open.