Pressure steaming is fast and preserves the nutrients as well as the color of food. More details and videos are at InstantPot.com. For vegetable and sea food, we recommend using quick release to avoid over-cooking food.
This is precisely what I needed. In other videos the presenters speed through necessitating us to adjust the video speed. Also I needed every piece of info described. For example, I have a stove top PC and some recipes. W/the new info here, I can easily convert them without guessing and experimenting with food. Also learned that you need to always QR seafood. Thank you.
WOW, five years and no response from Instant Pot!? WTF!? In my experience with the regular IP’s, the steam feature cooks at a constant temperature. Whereas the pressure cooking feature almost pulses as it cooks. I hope this helps a little.
Here is what I do with an old fashioned pressure cooker (stovetop) and an adjustable vegetal steamer basket. Get a pressure cooker rack and lay at the bottom of the cooker. This rack is about 1/4 inch in height. Get a wide coffee mug and lay on top of the rack upside down. Place the vegetal steamer on the top of the mug. The coffee mug is to keep the basket further up from the bottom and don't let the water reach the vegetable. I use only a 1/4 cup of water to steam about 1/2 pound of vegetables maybe a little more. Close the pressure cooker lid. Make sure that basket is free and does not touch the lid. Turn the stove on media high and when the valve starts jiggling turn the heat off, it takes about 5 minutes. Turn the stove off but don't release the pressure. It will take about 5 minutes and keeps the food cooking. I use this for green beans, baby carrots frozen vegetables, etc.
Because temperature is dictated by pressure, the Steam and Manual functions operate in the same manner. Here is more information regarding the smart programs: instantpot.com/technology/how-smart-cooking-programs-work/
Can't find a way to comment on a clip that came up for me. But I wanted to say THANK YOU for the segment on using IP as a slow cooker. You simply and clearly answered my question without trying to sell me on using it as a PC. I already know how to do that. I wanted to try #IPslowcookerfunction.
So, I'm making a recipe for seitan 'ham'. The recipe says to 'water steam' it for one hour. I have yet to see any type of chart that would explain how to use the steam function on my instant pot in an equivalent manner. Recommendations? Thank you.
Hi Kamwick, thanks for the message! We encourage you to contact our Customer Care team with further questions on our Steam function: www.instanthome.com/contact-us
Hi DizzyDish, please reach out to our Customer Care team to see if we can assist you with adjusting the volume on your Instant Pot: www.instanthome.com/contact-us
You set the time you need. Once the pot reaches full pressure, it will count down the time and beep that it has finished. You can then release the pressure or let it come down naturally.
The minutes that the book calls for like broccoli, cauliflower and carrots is too much.. It was mushy... So next time am going to take a minute instead of 2,3 minutes.
Hi Sonya Q. Pyrex bowls cannot be used in the Instant Pot. You can use certain CorningWare French White I (original) dishes in your Instant Pot. Sizes that can be used : 2.5qt round, 1.5qt round, 24oz round, 16oz round, 4oz and 7oz ramekins.
I really appreciated his detailed explanation. His orderly way of talking and the completeness of his info are just what I need. And no wasted time on telling people to click like, subscribe, click on notifications, etc.
