PRESSURE COOKING
22 | support@instantpot.com.au | 1800 251 643
Pressure cooking uses pressure to raise the boiling point of water above 100ºC. These
high temperatures allow you to cook food way 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 float 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 flashes
until finished.
Although food has
finished 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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