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Pressure cooking
Pressure cooking uses pressure to raise the boiling point of water above 100ºC.
These high temperatures allow you to cook food much faster than normal.
When pressure cooking, the Instant Pot Pro Plus goes through 3 stages.
How pressurising works
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 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 Instant Pot Pro Plus
automatically maintains at
Low, High or Max 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
begins venting and
the venting icon
ashes until nished.
Although food has
nished cooking, the
multicooker is still
pressurised and hot.
Follow your recipe instructions
when choosing a venting method.
Venting releases pressure, lowers
the temperature and allows you to
safely remove the lid.
See Releasing pressure:
Venting methods on the next
page for information on safe
venting techniques.
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