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26 | support@instantpot.com.au | 1800 251 643
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
3 Litres 1 cup (250 mL)
5.7 Litres 1½ cup (375 mL)
8 Litres 2 cups (500 mL)
*Unless otherwise specified by your recipe.
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.
Using pressure cooking Smart Programmes
Stage 1: Setting up the Duo Plus for
pressure cooking
01 Remove the inner pot from the
multi-cooker base.
Add food and liquid ingredients to the
inner pot, as directed by your recipe.
Insert the inner pot back into the
multi-cooker base.
02 3L & 5.7L only: Secure the power
cord to the base power socket on the
back of the multi-cooker base. Make
sure the connection is tight.
All sizes: Connect the power cord to
a 220-240V power source.
The display shows OFF.
03 Place and close the lid as described
in Pressure control features: multi-
cooker lid.
Stage 2: Pressure cooking
01 Select the Smart Programme you want
to use (see previous page).
02 Use the - / + Time buttons to adjust
the cooking time.
03 Use the Temp / Pressure buttons to
select Low or High pressure.
Adjustments are saved to the Smart
Programme when cooking begins.
04 Leave the automatic Keep Warm setting
on, or press Keep Warm to turn it off.
05 Press Start to begin. The display shows
On while the multi-cooker preheats.
06 When the Smart Programme finishes,
follow your recipe’s directions to select
the appropriate venting method. See
Releasing pressure: Venting methods
for safe venting techniques.
CAUTION
To avoid scorching or scalding injury, be cautious when cooking with more than
1/4 cup (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 (60 mL) of oil or fat content.
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