Instant Pot IP-DUO - Golden Rules of Instant Pot Cooking; Rule 1: Minimum Liquid; Rule 5: Manage Tomatoey Sauces

THE         WAY OF COOKING
THEGOLDEN RULES
As a rule of thumb, make sure you always have 250mlof water or stockwhen
pressure cooking. If using a stock cube or powder make sure you dilute it first.
Pressure cooking relies on steam, to generate steam your Instant Pot needs liquid.
There is hardly any evaporation in pressure cooking so, at the end, your sauce may
be more liquid than you would like. Justset toSauté. Leave the lid off so that the
sauce can bubble and reduce, it happens quickly so stay nearby and stir every once
in a while.If you don’t want the veg, etc. to keep cooking, you can remove the
solid food and then add it back once you have the consistency you want.
Stir to warm up and enjoy.
After sauteing and before pressure cooking, always deglaze the bottom of the
pot by scraping it with a wooden spoon and a bit of liquid (water, stock, wine)
to remove any burnt-on or caramelised bits.
Tomatoes and tomatoey sauces have a habit of catching and making the pot give an
overheat (OUHT or BURN)error or fail to reach pressure (if you have v2 of the DUO
or v3 of the LUX). This is also the case of ready-made and thick sauces. A few tricks:
a) add ingredients that release liquid as they cook, e.g. vegetables like courgettes
or mushrooms. The liquid they release helps create the necessary steam.
b) remember the rule of thumb of250mlof water or stock always in the pot for
pressure cooking (if you add ingredients that release liquid you can get away with
less).
c) some people place the tomatoes on top of the ingredients without stirring. 
d) (for DUO owners)youcanuse the Low Pressure setting and increase the
pressure cooking time.
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Don't useflourbefore pressure cooking, thicken after.