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Cooking with the pressure cooking lid
Pressure Cook
Use steam pressure to cook food quickly, evenly, and deeply, for delicious results every
single time.
Pressure level Suggested use Notes
Low 5.0 – 8.0 psi
(35 – 55 kPa)
Fish and seafood, soft
vegetables and rice.
When pressure cooking,
the pressure level controls
the cooking temperature.
Higher pressure = higher
temperature!
High 9.4 – 12.3 psi
(65 – 85 kPa)
Eggs, meat, poultry, root
vegetables, oats, beans,
grains, bone broth,
stew, chili.
Pressure cooking liquids should be water-based, like broth, stock, soup or juice. If you're
using canned, condensed or cream-based soup, add liquid as directed below.
Instant pot size Minimum liquid for pressure cooking*
8 Quarts / 7.6 Litres 2 cups (500 mL / ~16 oz)
*Unless otherwise specied in recipe.
Always make sure to place food and liquid ingrdients into the stainless-steel inner pot,
and NOT directly in the multicooker base!
CAUTION
To avoid scorching or scalding injury, be cautious when pressure cooking with
more than 1/4 cup (60 mL / ~2 oz) 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 / ~2 oz) of oil or fat content.
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