14 | support@instantpot.com.au | 1800 251 643
PRESSURE COOKING 101
Pressure cooking uses steam to raise the boiling point of water above 100ºC.
These high temperatures allow you to cook some foods way faster than normal.
Behind the magic curtain
When pressure cooking, the Instant Pot goes through 3 stages.
Pre-heating
What you see What you don’t see Tips
The cooking
progress bar shows
Pre-heating.
The display
shows On.
While the multicooker
pre-heats, it vaporises
liquid to create steam.
Once enough steam has
built up, the fl oat valve
pops up and locks the lid
in place.
The time it takes the multicooker
to pressurise depends on things
like food and liquid temperature
and volume.
Frozen foods have the longest pre-
heating time. For the fastest results,
thaw your food before cooking it.
Cooking
What you see What you don’t see Tips
The cooking progress
bar moves over to
Cooking.
The display switches
to the cooking
countdown timer.
When the Instant Pot reaches
the required pressure level,
cooking begins.
The multicooker automatically
maintains High or Low
pressure throughout cooking.
A higher pressure means
higher temperature.
Smart Programme settings
(e.g., cooking time,
pressure level, etc.) can
be adjusted at any time
during cooking.
Depressurisation
What you see What you don’t see Tips
If Keep Warm is on
after cooking, the
cooking progress bar
moves over to Keep
Warm, and the timer
counts up from 00:00.
If not, the multicooker
returns to standby and
displays End.
Although food has
fi nished cooking, the
multicooker is still
pressurised and hot.
Venting the pressure
lowers the temperature
and allows you to safely
remove the lid.
Follow your recipe instructions
when choosing a venting method.
See Releasing pressure:
Venting methods on the next
page for information on safe
venting techniques.
Instant tip: The Instant Pot cools
faster if Keep Warm is turned off!
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