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Using Pressure Cooking Smart Programmes
Pressure Cooking Tips
Smart
Setting
Programme
Less
Soup/Broth
Normal
More
Less
Normal
Meat/Stew
More
Less
Bean/
Normal
Chili
More
Less
Poultry*
Normal
More
Less
Rice
Normal
More
36
Suggested Use
Soup without meat
Soup with meat
Rich bone broth
Soft texture
Very soft texture
Fall-off-the-bone texture
Firmer texture
Soft texture
Very soft texture
Soft texture
Very soft texture
Fall-off-the-bone texture
Tender but firm to bite
Normal texture white rice
Softer texture white rice
Note
Liquid remains clear due to lack of
boiling motion.
Always use NR to release pressure
when cooking soup with a high starch
content.
Choose setting based on meat texture
desired, or adjust cook time manually.
Allow meat to "rest" for 5–30 minutes,
depending on size. It will retain cook-
ing juices for tender, succulent meat.
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 sub-
merged in water.
Choose setting based on poultry
texture desired or adjust cook time
manually.
Allow meat to "rest" for 5–30 minutes,
depending on size. It will retain cook-
ing juices for tender, succulent meat.
For cooking medium and long-grain
white rice.
Depending on the volume of rice, cook
time may range from 8–15 minutes.
Use 10-Minute Natural Release after
cooking for perfect results.
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