Can I use frozen meat in my EPC?
Yes. Frozen meat can be cooked directly in the pressure cooker, but the cooking time should generally be increased by about 50%, and the cooker will take longer to come to pressure. Large frozen cuts may add up to 45 to 60 minutes of preheating time.
Why is my Instant Pot taking so long to start cooking?
The cooker must first come to pressure before the countdown begins. Depending on the amount and temperature of the ingredients, this can take anywhere from 10 to 40 minutes or longer. Larger volumes of food or liquid require more time to preheat and build pressure.
What are the PSI levels for the different pressure levels?
Low Pressure (on select models): 5.8 – 7.2 psi.
High Pressure: 10.2 – 11.6 psi
Max Pressure (on select models): 15 psi.
Can I cook pressure cook with withmore than 1/4 cup (~2 oz / 60 mL) oil, oil-based sauces, condensed cream-basedsoups, and thick sauces?
To avoid scorching or scalding injury, be cautious when pressure cooking withmore than 1/4 cup (~2 oz / 60 mL) oil, oil-based sauces, condensed cream-basedsoups, and thick sauces. Add suitable liquid to thin sauces. Avoid recipes that callfor more than 1/4 cup (~2 oz / 60 mL) of oil or fat content. Failure to follow these instructions may result in personal injury and/or property damage and will void the warranty.
Should I use Quick Release (QR) or Natural Release (NR)?
It depends on the recipe. Natural Release (NR) is recommended for foods with large liquid volume or high starch content such as oatmeal, beans, porridge, and soups. Quick Release (QR) can cause splattering with these foods and is better suited for vegetables and foods that benefit from stopping the cooking process quickly
My food is always undercooked/overcooked, why?
Please ensure you are following an approved Instant Pot recipe. Run the intial test to confirm your unit is operating as intended. If the test fails, contact our customer care team.
Do I need to be mindful of the measurement lines on the inner pot?
YES – DO NOT fill over the PC MAX — 2/3 as indicated on the inner pot. When cooking foods that expand during cooking such as rice or dried vegetables, DO NOT fill the inner pot over the 1/2 line.
Overfilling may cause a risk of clogging the steam release pipe and developing excess pressure. Inappropriate use may result in injury and/or property damage.
What’s the difference between natural steam release and quick steam release?
A quick release, or manual release, occurs when the user switches the Instant Pot from ‘sealing’ to ‘venting’ and will cause a jet of steam to eject through the top of the steam release handle. During a natural release, cooking stops gradually. As the temperature within the multicooker drops, the Instant Pot depressurizes naturally over time. To release pressure naturally, the user must simply leave the Instant Pot set to ‘sealing’ untill all pressure is released. For a quicker natural release, ensure ‘Keep Warm’ is turned off.