Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.
Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.
Prepare Time: 2 minutes
Cooking Time: about 28 minutes
Ingredients: 6~8 servings
- 3 cups brown rice, wild rice or other whole grains, rinsed
- 2 tablespoon of oil (olive oil preferred)
- 9 cups of water
- 1 ½ teaspoon salt (optional)
Cooking:
- Combine the grains, water, oil and salt (if used) in the inner pot.
- Press the Multigrain key.
- After the cooking is completed, let it steam in the residual heat for 5 more minutes.
- Open the lid, stir to fluff up the grains before serving.
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5 More Minutes, Brown Rice, Consumption, Diabetes, Fluff, Heart Disease, inner pot, Nutrients, Olive Oil, Residual Heat, Risk Factors For Heart Disease, steam, Tablespoon, Teaspoon Salt, Texture, Time 2, Type Ii Diabetes, Water Oil, White Rice, Whole Grains, wild rice
The built-in “Rice” and “Multi-grain Rice” function keys normally provide the optimal way of cooking rice and grains. The marks on the inner pot provide a general guideline on the total amount of grain + water. However, if you want to cook some specialty rice or grains, please use the following guideline.
The provided measuring cup (180ml) can be used to measure the required grain-water ratios. One cup of grain yields about one serving.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Timetable for Rice and Grains
|
Rice & Grain
|
Water Quantity
(Grain : Water ratios)
|
Cooking Time
(in Minutes) |
| Barley, pearl |
1:4
|
25 – 30
|
| Barley, pot |
1:3 ~ 1:4
|
25 – 30
|
| Congee, thick |
1:4 ~ 1:5
|
15 – 20
|
| Congee, thin |
1:6 ~ 1:7
|
15 – 20
|
| Couscous |
1:2
|
5 – 8
|
| Corn, dried, half |
1:3
|
25 – 30
|
| Kamut, whole |
1:3
|
10 – 12
|
| Oats, quick cooking |
1:1 2/3
|
6
|
| Oats, steel-cut |
1:1 2/3
|
10
|
| Porridge, thin |
1:6 ~ 1:7
|
15 – 20
|
| Quinoa, quick cooking |
1:2
|
8
|
| Rice, basmati |
1: 1.5
|
8
|
| Rice, brown |
1: 1.5
|
10 – 15
|
| Rice, white |
1: 1.5
|
8
|
| Rice, wild |
1:3
|
25 – 30
|
| Sorghum |
1:3
|
20 – 25
|
| Spelt berries |
1:3
|
15 – 20
|
| Wheat berries |
1:3
|
25 – 30
|
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There are a few things to aware of when cooking meat.
- Raw meat is perishable food, which should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32C/180F). When use delayed cooking, do not set delayed cooking more than 1 ~ 2 hours.
- Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root may deposit to the bottom of the inner pot and be burnt to block heat dissipation. This could cause the cooker overheating.
- You may want to brown the meat to seal the natural juice before starting pressure cooking.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Timetable for Meat (Chicken, Duck, Turkey, Beef, Pork and Lamb)
|
Meat
|
Dry, Cooking Time
(in Minutes) |
| Beef, stew meat |
15 – 20
|
| Beef, meat ball |
10 -15
|
| Beef, dressed |
20 – 25
|
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, large |
35 – 40
|
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks |
25 – 30
|
| Beef, ribs |
25 – 30
|
| Beef, shanks |
25 – 30
|
| Beef, oxtail |
40 – 50
|
| Chicken, breasts |
8 – 10
|
| Chicken, whole |
20 – 25
|
| Chicken, cut up with bones |
10 – 15
|
| Chicken, drumsticks, legs or thighs |
10 – 15
|
| Cornish Hen, whole |
10 – 15
|
| Duck, cut up with bones |
10 – 12
|
| Duck, whole |
25 – 30
|
| Ham slice |
9 – 12
|
| Ham picnic shoulder |
25 – 30
|
| Lamb, cubes, |
10 -15
|
| Lamb, stew meat |
10 -15
|
| Lamb, leg |
35 – 45
|
| Pheasant |
20 – 25
|
| Pork, loin roast |
55 – 60
|
| Pork, butt roast |
45 – 50
|
| Pork, ribs |
20 – 25
|
| Turkey, breast, boneless |
15 – 20
|
| Turkey, breast, whole, with bones |
25 – 30
|
| Turkey, drumsticks (leg) |
15 – 20
|
| Veal, chops |
5 – 8
|
| Veal, roast |
35 – 45
|
| Quail, whole |
8 – 10
|
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There are a few things to be aware of when cooking dried beans and legume.
- Dried beans double in volume and weight after soaking or cooking. To avoid overflow the inner pot, please do not fill the inner pot more than ½ marking.
- When cooking dried beans, use enough liquid to cover the beans.
- Although not strictly necessary, soaking the dried beans can speed up cooking significantly.
Beans and legume are less likely to be over-cooked. But if they are undercooked, the texture is typically unpleasant. So please consider the cooking time as the minimal time. Letting the cooker cool naturally is the best way to save on energy and achieve better cooking result.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Timetable for Dried Beans, Legume and Lentils
|
Dried Beans & Legume
|
Dry, Cooking Time
(in Minutes) |
Soaked, Cooking Time
(in Minutes) |
| Adzuki |
20 – 25
|
10 – 15
|
| Anasazi |
20 – 25
|
10 – 15
|
| Black beans |
20 – 25
|
10 – 15
|
| Black-eyed peas |
20 – 25
|
10 – 15
|
| Chickpeas (chick peas, garbanzo bean or kabuli) |
35 – 40
|
20 – 25
|
| Cannellini beans |
35 – 40
|
20 – 25
|
| Gandules (pigeon peas) |
20 – 25
|
15 – 20
|
| Great Northern beans |
25 – 30
|
20 – 25
|
| Lentils, French green |
15 – 20
|
N/A
|
| Lentils, green, mini (brown) |
15 – 20
|
N/A
|
| Lentils, red, split |
15 – 18
|
N/A
|
| Lentils, yellow, split (moong dal) |
15 – 18
|
N/A
|
| Lima beans |
20 – 25
|
10 – 15
|
| Kidney beans, red |
25 – 30
|
20 – 25
|
| Kidney beans, white |
35 – 40
|
20 – 25
|
| Navy beans |
25 – 30
|
20 – 25
|
| Pinto beans |
25 – 30
|
20 – 25
|
| Peas |
15 – 20
|
10 – 15
|
| Scarlet runner |
20 – 25
|
10 – 15
|
| Soy beans |
25 – 30
|
20 – 25
|
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Salt baked Chicken (No water added) with Instant Pot Electric Pressure Cooker is perfect for parties or family to celebrate holidays together. The smell and tasty of this dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press meat/chicken button to cook in fully automated cooking process, and switch to keep-warm after cooking.
Prepare Time: 15 minutes
Cooking Time: Around 60 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 8 servings
- 1 medium size chicken
- 1 green onion minced
- 1 small piece of ginger minced
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons soy sauce
- 1 tablespoon cooking wine or 2 tablespoons wine
Cooking:
- Mix one teaspoon salt and sugar and seasoned the outside/inside chicken with them evenly
- Cover the bottom of inner pot with one teaspoon salt
- Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker
- Press the Meat/Stew button and wait till it is done
- Turn the chicken over then press the meat/chicken button again
Then the delicious chicken, retaining flavor and nutrition, is ready to be served.
Serving:
- Cut the chicken into pieces
- mix ginger and green onion with chicken oil to make a dipping sauce
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