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Cooking
CAUTION
Always inspect the lid and inner pot carefully to make sure they are clean and in
good working condition before use.
• To avoid personal injury or damage to the appliance, replace the inner pot if it is
dented, deformed or damaged.
• Use only authorized Instant Pot inner pots made for this model when cooking.
Always make sure the heating element is clean and dry before inserting the inner
pot into the cooker base.
Failure to follow these instructions may damage the cooker. Replace damaged
parts to make sure safe function.
Pressure Cook and Steam
The Pressure Cook and Steam Smart Programs are pressure cooking programs. Using
pressurized steam ensures your dish is cooked evenly and deeply, for predictably
delicious results every time.
The Crisp features 2 pressure levels to choose from:
Pressure level Suggested use Notes
Lo (Low) 5.0 – 8.0 psi
(35–55 kPa)
Fish and seafood, soft
vegetables and rice.
The pressure level controls
the temperature, so a higher
pressure results in a higher
cooking temperature.
Hi (High) 9.4 – 12.3 psi
(65–85 kPa)
Eggs, meat, poultry, root
vegetables, oats, beans, grains,
bone broth, stew, chili.
Pressure level Minimum liquid required*
6 Quarts / 5.7 Litres 1 ½ cups (~12 oz / 375 mL)
8 Quarts / 7.6 Litres 2 cups (~16 oz / 500 mL)
*Unless otherwise specied by your recipe
Liquids for pressure cooking should be water-based, such as broth, stock, soup or juice. If
using canned, condensed or cream-based soup, add water as directed below.
CAUTION
To avoid scorching or scalding injury, be cautious when pressure cooking with
more than 1/4 cup (~2 oz / 60 mL) oil, oil-based sauces, condensed cream-based
soups, and thick sauces. Add suitable liquid to thin sauces. Avoid recipes that call
for more than 1/4 cup (~2 oz / 60 mL) of oil or fat content.
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