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Cooking
Pressure Cook and Rice
Jump start magic! These programs use pressurized steam to cook food quickly, evenly, and
deeply, for delicious results every time!
For the best pressure cooking results, always follow an authorized 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 2 pressure levels, depending on the Smart Program.
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*
6 Quarts / 5.7 Litres
1 ½ cups (375 mL / ~12 oz)
8 Quarts / 7.6 Litres
2 cups (500 mL / ~16 oz)
*Unless otherwise specied 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 (~2 oz / 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 (~2 oz / 60 mL) of oil or fat content.
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