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Pressure cooking
To create steam, pressure cooking liquids should be water-based, such as broth, stock, soup
or juice. If using canned, condensed or cream-based soup, add water as directed below.
Instant pot size Minimum liquid for pressure cooking
2.8 Litres / 3 Quarts 1 cup (250 mL / ~8 oz )
5.7 Litres / 6 Quarts 1½ cup (375 mL / ~12 oz)
7.6 Litres / 8 Quarts 2 cups (500 mL / ~16 oz)
DANGER
DO NOT attempt to remove the lid while the oat valve is up and NEVER
attempt to force the lid open. Contents are under extreme pressure. Float
valve must be down before attempting to remove the lid. Failure to follow these
instructions may result in serious personal injury and/or property damage.
*Unless otherwise specied by your recipe.
To get pressure cooking, follow the same basic steps as you did in the Initial test run
(water test) — but add food this time!
Using the multi-functional rack ensures your food items are steamed and not boiled.
It helps to heat food evenly, prevents nutrients from leeching into the cooking liquid,
and stops food items from scorching on the bottom of the inner pot.
When the Smart Program nishes, follow your recipe’s directions to select the appropriate
venting method. See Releasing pressure: Venting methods for safe venting techniques.
Find full instructions for use in the user manual online at instantpot.com/duoplus.
Find tried and true recipes, as well as pressure cooking timetables under the Recipes tab
at instantpot.com, and download the Instant Pot app from instantpot.com/app!
CAUTION
To avoid scorching or scalding injury, be cautious when 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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