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10 INSTANT POT

®

PRIMER

Sous Vide: Sous vide cooking brings vacuum-

sealed food to a very accurate temperature and

maintains that temperature for a long period of

time to achieve high-quality, consistently delicious

results. To use this program, you’ll need tongs, an

instant-read thermometer, and airtight or vacuum-

sealed food pouches. Refer to the pot’s manual for

specific sous vide cooking guidelines.

Keep Warm/Cancel: These buttons, sometimes

combined into one, turn off any cooking program

so that you can switch to another program or end

the cooking. The Keep Warm setting holds the

food at a safe temperature for up to 10 hours.

Delay Start: This feature allows you to delay the

start of cooking, which is particularly handy if you

want to soak dried beans before cooking them.

Delay Start may be applied to the Pressure Cook,

Slow Cook, and Steam smart programs. To set

a Delay Start timer, select a smart program and

adjust the settings as you like, then press Delay

Start. You can set Delay Start for a minimum of

10 minutes to a maximum of 24 hours.

Time Display: The countdown timer indicates

cooking and Delay Start time in hours and minutes

(05:20 is 5 hours, 20 minutes). The timer counts

up while in Keep Warm.

Temperature/Pressure Display: The pressure

cooking lid display indicates Lo (Low) or Hi

(High) pressure or temperature level. When using

the sous vide smart program, the display specifies

temperature in °F (Fahrenheit) or °C (Celsius).

The air fryer lid display indicates temperature

in °F or °C.

PRESSURE RELEASE

On most 6-quart (6-L) models compatible with

the air fryer lid, the steam release valve has two

positions—Venting and Sealing. The pot can

come up to pressure only when the lid is locked

and the valve is set to Sealing. On the Duo Crisp,

the steam release value is automatically set to

sealing. As a safety precaution, you will not be

able to open the lid unless the valve is switched to

Venting (on the 6-quart/6-L models) or the Quick

Release Button is pressed (on the Duo Crisp).

There are two main ways to release the pressure

when the program ends:

Quick Release: Manually turn the valve to Venting

or press the Quick Release Button as soon as

the cooking program has ended. Take care when

moving the valve: use an oven mitt, wooden

spoon, or kitchen tongs instead of bare hands, and

do not put your face over or near the valve since

the steam will shoot out quickly.

Natural Release: The pot will lose pressure on

its own as it cools. The time needed for a natural

pressure release varies depending on the volume of

food and liquid in the pot (the greater the amount,

the longer it will take) and can be as quick as a few

minutes or up to 30 minutes. Once the program

has finished, the pot defaults to the Keep Warm

setting and will remain there for up to 10 hours.

You can also perform a combination of the two

releases, letting the pressure release naturally for a

few minutes and then turning the valve to Venting

or pressing the Quick Release Button to quick-

release any residual steam.

PRESSURE COOKING PRACTICALITIES

• Unlike a slow cooker, which allows liquids

to evaporate and reduce during cooking, a

pressure cooker is completely sealed and

therefore loses no steam during cooking. To

come up to pressure, the pot needs enough

steam buildup, which is created from the

amount of liquid in the recipe.

• Be sure to respect the fill line: to leave room for

the steam buildup, the inner pot should never be

more than two-thirds full.