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Pressure cooking
To create steam, pressure cooking liquids should be water-based, such as broth, stock, soup
or juice. If using tinned, condensed or cream-based soup, add water as directed below.
Instant pot size Minimum liquid for pressure cooking
3 Litres 250 mL
5.7 Litres 375 mL
8 Litres 500 mL
*Unless otherwise specied by your recipe.
To get pressure cooking, follow the same basic steps as you did in the Initial test run
(water test) — but add food this time!
Using the multi-functional rack will ensure your food items are steamed and
not boiled. It helps to heat food evenly, prevents nutrients from leeching into
the cooking liquid, and stops food items from scorching on the bottom of the
inner pot.
When the Smart Programme is complete, follow your recipe to select the appropriate
venting method. See Releasing pressure: Venting methods for safe venting techniques.
Find full instructions for use and pressure cooking timetables online at instantpot.co.uk.
Find tried and trusted recipes as well as pressure cooking timetables under the Recipes
tab at instantpot.co.uk, and download the Instant Pot app from instantpot.com/app!
DANGER
DO NOT attempt to remove the lid while the oat valve is up and NEVER
attempt to force the lid open. Contents are under extreme pressure. Float
valve must be down before attempting to remove the lid. Failure to follow these
instructions may result in serious personal injury and/or property damage.
CAUTION
Use a meat thermometer to ensure meat reaches a safe minimum internal
temperature. Refer to the WHO (World Health Organization) website at
https://www.who.int/foodsafety/publications/consumer/en/5keys_
en.pdf?ua=1 and/or review your local government’s food safety
recommendations for more information.
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