Depending on your Instant Pot® model there are a variety of pre-programmed buttons for easy use. Here is a list of the programs which may be available depending on your model.
COOKING PROGRAMS
BEAN/CHILI – Using this program results in different doneness levels for beans. For a firmer bean texture, use the Less mode; for a softer bean texture, use the Normal mode; for a very soft bean texture, use the More mode.
MEAT/STEW – Best for cooking large cuts of meat at high pressure. For a soft texture, use the Less mode; for a very tender meat texture, use the Normal mode; for fall-off-the bone texture, use the More mode
MULTIGRAIN – Includes a presoaking time, and is best for brown rice, wild rice, and tougher whole grains. For a firmer texture, use the Less mode; for a normal texture, use the Normal mode; for a softer texture, use the More mode. The More setting includes the pre-soak prior to pressure cooking
PORRIDGE – Use the Less mode for Oatmeal; use the Normal mode for making rice porridge (congee); use the More mode for a porridge / congee that contains a mixture of beans or tougher grains
PRESSURE COOK – This is the setting you’re likely to use the most. The temperature, pressure levels, and cooking times can be controlled through the operation keys on the control panel. Here, press the Pressure Level key to adjust the pressure level and the +/- keys to change the cooking time
RICE – This program cooks on low pressure, and is best used for white rice. For rice with a firmer texture, use the Less mode; for rice with a normal texture, use the Normal mode; for rice with a softer texture, use the More mode.
SAUTÉ – Yes, you can sauté food in your Instant Pot® just as you would in a pan.
Use Less mode for simmering, thickening, reducing liquids and for foods that may burn easily; use Normal mode for searing; use More mode for browning and stir-frying. Remember, the maximum time for sauté is in 30 minute intervals as a safety precaution
SLOW COOK – Use the Less to correspond to a low (8 hour) slow cooker setting; use the Normal mode to correspond to a medium (6 hour) slow cooker setting; use the More mode to correspond to a high (4 hour) slow cooker setting
SOUP/BROTH – Brings soups to a slow simmer, and results in a clear broth. For meatless soups, use the Less mode; for soups with meat, use the Normal mode; for soups that requires longer cook times, such as rich bone broth, use the More mode.
STEAM – For steaming vegetables, use the Less mode; for seafood and fish, use the
Normal mode; for meats, use the More mode. Always use the steam rack to elevate food above the water and use the QR (Quick Release) method to prevent overcooking the food
YOGURT – The Less mode is designed for Jiu Niang, a sweet fermented rice dish; the Normal mode is for fermenting milk when making yogurt, while the More mode is for pasteurizing milk
KEEP WARM – 3 temperatures to maintain food at different serving temperatures
COOKING PROGRAMS OPTIONS CHART
Program |
Setting |
Cooking Option |
Notes |
|---|---|---|---|
| Bean/ Chili | Less | Firmer texture | Choose setting based on bean texture desired, or adjust cook time manually.
When cooking beans or legumes, always use NR to release pressure. Ensure dry beans are completely submerged in water. |
| Normal | Soft texture | ||
| More | Very soft texture | ||
| Meat/ Stew | Less | Soft meat texture | Choose setting based on meat texture desired, or adjust cook time manually.
Allow meat to “rest” for 5-30 minutes (depending on size), either in the cooker or covered. It will reabsorb cooking juices for tender, succulent meat. |
| Normal | Very soft meat texture | ||
| More | Fall-off-the-bone meat texture | ||
| Multigrain* | Less | Brown rice, wild rice, black beans, chickpeas, etc. | Select “Less” or “Normal” based on type of grain and desired texture.
Ensure dry beans are completely submerged in water. |
| Normal | Brown rice, wild rice, mung beans, etc. | ||
| More | Tough grains or a mixture of grains and beans | “More” begins with 45 minutes of warm water soaking time prior to 60 minutes of pressure cooking.
Ensure dry beans are completely submerged in water. |
|
| Porridge | Less | Oatmeal steel cut or rolled | Adjust time as directed in recipe.
Always use NR to release pressure when cooking foods that expand. |
| Normal | White rice, porridge/congee | ||
| More | Rice porridge/congee with a mixture of various grains | ||
| Poultry* | Less | Soft texture | Choose setting based on meat texture desired, or adjust cook time manually.
Allow poultry to “rest” for 5-10 minutes (depending on size), either in the cooker or covered. It will reabsorb cooking juices for tender, succulent meat. |
| Normal | Very soft texture | ||
| More | Fall-off-the-bone texture | ||
| Pressure Cook | Less | Manual programming | Press Pressure Level to toggle between High and Low pressure.
Use + / – keys to adjust cook time. Adjust according to recipe for desired results. |
| Normal | |||
| More | |||
| Rice | Less | Tender but firm to bite | Depending on the volume of rice, cook time may range from 8-15 minutes. After cooking, wait 10 minutes then use QR to vent. |
| Normal | Normal texture white rice | ||
| More | Softer texture white rice | ||
| Sauté | Less | Simmering & reducing | Do not use the lid on Sauté. Maximum 30 minutes to prevent overheating.
When display switches from “On” to “Hot“, add recipe ingredients. If ingredients are added before “Hot” message appears, it may not appear at all. |
| Normal | Pan searing or sautéing | ||
| More | Stir-frying or browning meat | ||
| Slow Cook | Less | Corresponds to LOW on most temperature controlled slow cookers | Ensure quick release button is set to “Vent” position.
Optionally, use a glass lid for slow cooking. |
| Normal | Corresponds to MEDIUM on some temperature controlled slow cookers | ||
| More | Corresponds to HIGH on most temperature controlled slow cookers | ||
| Soup/ Broth | Less | Soup without meat | Liquid remains clear due to lack of boiling motion.
Always use NR to release pressure when cooking soup with a high starch content. |
| Normal | Soup with meat | ||
| More | Rich bone broth | ||
| Steam | Less | Vegetables | Use steam rack provided to elevate food from cooking liquid.
Use QR to prevent food from overcooking. |
| Normal | Fish and seafood | ||
| More | Meat | ||
| Yogurt | Less | Low-temperature fermentation (Jiu Niang), a sweet fermented glutinous rice dessert | Milk must reach a minimum of 72°C (161°F) for pasteurization to occur.
Allow pasteurized milk to cool to below 43°C (110°F). 8 hours is standard for fermentation, but a longer period will result in tangier yogurt. |
| Normal | Fermenting milk after culture has been added | ||
| More | Pasteurising milk |
*Not available on the Mini 3L size. Use Pressure Cook instead.
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