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By Instant Pot Staff, November 23, 2010

Electric pressure cookers have evolved substantially since the first patent was filed on January 9th, 1991.  Based on the cooking control capability, we can classify electric pressure cookers into three generations.

1^st Generation: Mechanical Timer

1st Generation Electric Pressure Cookers are Fitted with a Mechanical Timer

The 1^st Generation electric pressure cookers already have the essential pressure and temperature sensors. Both sensors act as a threshold moderator.  When either the threshold of pressure or that of temperature is reached, the power to the heating element is cut. The only user-accessible control is via the mechanical cooking time controller.  This mechanical controller offers estimated control on cooking duration.  There is no delayed cooking capability.

Basic safety mechanisms, such as locking the lid under pressure and excess pressure protection, have been implemented in the 1^st Generation cookers.

1^st generation electric pressure cookers are seldom seen in North America.  However, in Asia, they are still very popular with cost-conscience consumers.

2^nd Generation: Digital Controller

2nd Generation Electric Pressure Cookers Use Digital Controller

The 2^nd Generation electric pressure cooker builds on top of the capability of the 1^st generation with a digital controller.  Delayed cooking becomes possible.  Pressure sensor is also electronically connected to the controller, so that a count-down timer can be shown when working pressure is reached.

Safety is also improved with additional sensors.  Most notably, if the lid is not fully locked, pressure cooking would not start.  This avoids the potential risk of blowing up the lid under pressure cooking.

Many of the electric pressure cookers sold in the North America today are still 2^nd generation.

3^rd Generation: Smart Programming

3rd Generation Electric Pressure Cookers are Equipped with Smart Programming and Enhanced Safety

With the advance in pressure and temperature sensor accuracy, the 3^rd Generation electric pressure cookers implement sophisticate control with digital technology. Two most remarkable features are Smart Programming and Enhanced Safety. These features greatly improve cooking result, maintain consistence and enhance safety.

Each 3^rd Generation cooker is fitted with a microprocessor.  With the accurate readings from pressure and temperature sensors, the microprocessor can be programmed to perform complex cooking tasks. The Smart Programs are tailor made for specific cooking purpose by varying heating intensity, temperature, pressure and cooking duration, to achieve optimized cooking result and maintain consistence.  A typical example is in multigrain cooking program where the grains are soaked at ~60C/86F for a period to soften the grains before cooking starts. Please see our Smart Programming article for more details.

With the microprocessor programs, more sophisticated safety mechanisms become possible. For instance, one common mistake is misplacing the stream release at the open position while starting cooking. With the steam release open, pressure never builds up in the cooking pot. Earlier generation cookers would continue heating.  If the situation is not corrected on time, all liquid in the cooking pot would evaporate and the food would be spoiled. The 3^rd Generation cooker implements a mechanism called, Leaky Lid Protection, where the microprocessor detects the excess long pre-heating period and stops the heating with an alarm. More on the safety features here.

Instant Pot IP-CSG60 is a 3^rd Generation electric pressure cooker.

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• How Electric Pressure Cookers Work
• What is Electric Pressure Cooker
• Electric Pressure Cooker vs. Conventional Pressure Cooker

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By Instant Pot Staff, June 28, 2009

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

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• Seafood and Fish
• Fresh or Frozen Vegetable
• Rice and Grains

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By Instant Pot Staff, June 28, 2009

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

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• Seafood and Fish
• Fruits
• FAQ

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By Instant Pot Staff, June 28, 2009

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

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• Fruits
• Rice and Grains
• Fresh or Frozen Vegetable

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By Instant Pot Staff, June 28, 2009

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)

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• FAQ
• Cooking Time
• Rice and Grains