Usage Tips - Instant Pot MAX Series User Manual

Usage Tips

For all pressure cooking programs [Pressure Cook], [Rice],
•
[Soup/Broth], and [Canning], the total amount of pre-cooked food and
liquid in the inner pot should not exceed the PC MAX—2/3.
• For food that expands during cooking, the inner pot should not be filled higher than the —
1/2 line.
• Certain food (such as applesauce, cranberries, pearl barley, oatmeal, split peas, noodles,
etc.) can foam, froth, or spatter, and can clog the steam release pipe and/or steam release
valve. Extreme caution must be used when cooking and venting these foods—the inner
pot should not be filled higher than the — 1/2 line.
• When pressure cooking food with a doughy or thick texture, or a high fat/oil content,
contents may spatter when opening the lid. Please follow recipe instructions for pressure
release method. Once pressure is fully released, gently rock the cooker back and forth on
its feet, then if necessary, release the steam again before removing the lid.
• Replace the silicone sealing ring every 12-18 months, as it may become less effective over
time.
• Always ensure that the steam release valve, steam release cover, steam release pipe,
anti-block shield, and float valve are clean and free of food particles and residue before
cooking.
• There needs to be at least 1½ cups (375 mL) of liquid in the inner pot (unless otherwise
specified in your recipe), so enough steam can be generated to pressurize the unit.
• Acceptable liquids include water, broth, stock, wine, beer, fruit juice, vegetable juice,
thin cooking sauces, etc. Liquid must have a high water content.
• Oils and oil-based sauces do not have enough water content to bring the pressure
cooker to pressure.
• Thick sauces should be diluted, keeping in mind that some of the added liquid will be
turned into steam for pressurization—sauces should be fairly thin in consistency
before cooking begins.
• The time it takes the pressure cooker to pressurize and depressurize will depend on a
variety of factors. For this reason, the pre-heat cycle may take up to 40 minutes.
• Frozen food will take a longer amount of time to pressurize.
• When cooking meat with skin (e.g. sausage with casing), the skin can swell when heated.
Do not pierce the skin as long as it is swollen; this could result in scalding injury.
INSTANT TIP: Sweet & Savory Sealing Rings
It is recommended to use separate sealing rings when cooking sweet and
savory dishes. nstant Pot
Only use Instant Pot
Instant Pot
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sealing rings are an integral part of product safety.
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authorized sealing rings, designed specifically for use in
®
pressure cookers.
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to purchase.