• For all pressure cooking programs Pressure Cook, Rice,
Soup/Broth, and Canning, the total amount of pre-cooked food and
liquid in the inner pot should not exceed the PC MAX—2/3.
• For food that expands during cooking, the inner pot should not be filled higher than
the —1/2 line.
• Always ensure that the steam release valve, steam release cover, steam release pipe,
anti-block shield, and float valve are clean and free of food particles and residue
before cooking.
• The time it takes the pressure cooker to pressurize and depressurize will depend on a
variety of factors. For this reason, the pre-heat cycle may take up to 40 minutes.
• Frozen food will take a longer amount of time to pressurize.
• Recipes may indicate to use the Manual or the Pressure Cook function. These terms are
interchangeable.
• Refer to the USDA’s Complete Guide to Home Canning for recipes, procedures and
limitations: http://nchfp.uga.edu/publications/publications_usda.html
• After sautéing, remove ingredients and add ½ cups (125mL / 4oz) of liquid to the inner pot.
Gently scrape up the bits and pieces on the bottom and use this liquid to pressure cook
with. Ensure to have 1½ cups (375mL / 12oz) of liquid in the inner pot before pressure
cooking, unless otherwise directed by an authorized Instant Pot
®
recipe.
19
INSTANT TIP: Sweet & Savory Sealing Rings
Try using separate sealing rings for sweet and savory dishes!
Instant Pot
®
sealing rings are an integral part of product safety. Replace
your sealing ring every 12-18 months, as it may become less effective over
time.
Only use Instant Pot
®
authorized sealing rings, designed specifically for
use in Instant Pot
®
smartcookers.
Visit www.store.instantpot.com to purchase.
Usage Tips
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