Just like cooking vegetable, fresh or dried fruits are best steamed to preserve the texture and taste as well as vitamins and minerals. Steaming also retains the nature look of the fruit, essential to your fruit dish.
When steaming vegetable, you need one cup of water (250ml), an ovenproof or steel bowl on a trivet. Normally fruit dish has precise requirement on the texture of the fruit. Instead of leaving the cooker naturally cooling down, you’ll need to use the steam release to release the pressure and stop 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 Time Table for Fruits
|
Fruits
|
Fresh, Cooking Time
(in Minutes) |
Dried, Cooking Time
(in Minutes) |
| Apples, in slices or pieces |
2 – 3
|
3 – 4
|
| Apples, whole |
3 – 4
|
4 – 6
|
| Apricots, whole or halves |
2 – 3
|
3 – 4
|
| Peaches |
2 – 3
|
4 – 5
|
| Pears, whole |
3 – 4
|
4 – 6
|
| Pears, slices or halves |
2 – 3
|
4 – 5
|
| Prunes |
2 – 3
|
4 – 5
|
| Raisins |
N/A
|
4 – 5
|
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Apples, Cooking Times, Dried Fruits, electric pressure cooker, Fresh Fruits, Fruit Dish, Fruits, Keeping Time, Peaches, Pears, pot, pressure cooking, Pressure Cooking Time, Pressure Cooking Time Table, Prunes, psi, steam, Texture, Time Table, timetable, Trivet, vitamins and minerals
Cooking time for seafood is typically short. The best result is achieved with the original juice being retained in the food. Again steaming is the ideal method. Of course stewing will also work great.
When steaming seafood, you need at least one cup of water (250ml), an ovenproof or steel bowl on a trivet. When seafood or fish are over-cooked, their texture turns tough. Unless that’s the intended result, you should control the cooking time precisely. Normally, you’ll need to use the steam release to release the pressure and stop cooking, as soon as the programmed cooking period is over. An alternative is to take the natural cooling time (7~10 minutes) into consideration.
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 Seafood and Fish
|
Seafood and Fish
|
Fresh, Cooking Time
(in Minutes) |
Frozen, Cooking Time
(in Minutes) |
| Crab |
3 – 4
|
5 – 6
|
| Fish, whole (trout, snapper, etc.) |
5 – 6
|
7 – 10
|
| Fish fillet, |
2 – 3
|
3 – 4
|
| Fish steak |
3 – 4
|
4 – 6
|
| Lobster |
3 – 4
|
4 – 6
|
| Mussels |
2 – 3
|
4 – 5
|
| Seafood soup or stock |
6 – 7
|
7 – 9
|
| Shrimp or Prawn |
1 – 2
|
2 – 3
|
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| Cooking Fish, Cooking Times, electric pressure cooker, Fish, Fish 4, Fish Fillet, Fish Seafood, Fish Steak, Keeping Time, Lobster, Mussels, pot, pressure cooking, Pressure Cooking Time, Pressure Cooking Timetable, psi, Seafood, Seafood and Fish, Seafood Soup, Shrimp, Snapper, steam, Texture, timetable, Trivet, Trout
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