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COOKING
PRESSURE COOK AND RICE
Jump start magic! These programmes use pressurised steam to cook food quickly, evenly,
and deeply, for delicious results every time!
For the best pressure cooking results, always follow an authorised Instant Pot recipe or
our tried, tested and true pressure cooking timetables which feature grain-to-water ratios
for making a variety of rice and grains.
Choose from 3 pressure levels, depending on the Smart Programme.
Pressure level Suggested use Notes
Low 5.8 – 7.2 psi
(30 – 50 kPa)
Fish and seafood, soft
vegetables and rice.
Also for canning of
high-acid foods.
When pressure cooking, the
pressure level controls the
cooking temperature, so a
higher pressure results in a
higher cooking temperature.
High 10.2 – 11.6 psi
(70 – 90 kPa)
Eggs, meat, poultry, root
vegetables, oats, beans,
grains, bone broth, stew, chili.
Pressure cooking liquids should be water-based, such as broth, stock, soup or juice.
If using canned, condensed or cream-based soup, add liquid as directed below.
Instant Pot size Minimum liquid for pressure cooking*
5.7 Litres
1 ½ cups (375 mL)
8 Litres 2 cups (500 mL)
*Unless otherwise specified in recipe.
Instant Tip: Use the steam rack to heat food evenly, prevent nutrients from
leeching into the cooking liquid, allow oil and grease to drip off the food,
and, prevent food from scorching the bottom of the inner pot.
CAUTION
To avoid scorching or scalding injury, be cautious when pressure cooking with more than
1/4 cup (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 (60 mL)
of oil or fat content.
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