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instanthome.com | 31
Cooking
Pressure Cook, Rice and Canning
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 3 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.
Max (15 psi)
(95 – 115 kPa)
Canning of low-acid foods,
tough cuts of meat and for
avorful broths.
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
(~12 oz / 375 mL)
*Unless otherwise specied in recipe.
Instant Tip: Use the multi-functional 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.
112-0124-01-0101_IB_Pro-Plus_US_Interim_GSG_FINAL.indd 31112-0124-01-0101_IB_Pro-Plus_US_Interim_GSG_FINAL.indd 31 11/2/21 10:13 AM11/2/21 10:13 AM
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