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.
Related articles
Multigrain, Rice
| 
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
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
|
Related articles
Uncategorized
| 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
|
Related articles
Uncategorized
| 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
When cooking vegetable, fresh or frozen, it’s recommended to use steaming to preserve vitamins and minerals to the maximum. Steaming also retains the nature look of the vegetable, adding aesthetic value to your dish.
When steaming vegetable, you need at least one cup of water (250ml), an ovenproof or steel bowl on a trivet. Due to short pressure keeping period, leaving the cooker naturally cooling down without using the steam release will add some extra cooking time to the food.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cookers operating at the preset pressure level. Cooking times are approximate. Please use them as a guideline only.
The cooking time is for small or medium amount of food. For large amount, please add more water and increase the time by 20~40%.
Fresh or Frozen Vegetable Pressure Cooking Timetable
|
Vegetable
|
Fresh, Cooking Time
(in Minutes) |
Frozen, Cooking Time
(in Minutes) |
| Artichoke, whole, trimmed without leaves |
9 – 11
|
11 – 13
|
| Artichoke, hearts |
4 – 5
|
5 – 6
|
| Asparagus, whole or cut |
1 – 2
|
2 – 3
|
| Beans, green/yellow or wax, whole, trim ends and strings |
1 – 2
|
2 – 3
|
| Beets, small roots, whole |
11 – 13
|
13 – 15
|
| Beets, large roots, whole |
20 – 25
|
25 – 30
|
| Broccoli, flowerets |
2 – 3
|
3 – 4
|
| Broccoli, stalks |
3 – 4
|
4 – 5
|
| Brussel sprouts, whole |
3 – 4
|
4 – 5
|
| Cabbage, red, purple or green, shredded |
2 – 3
|
3 – 4
|
| Cabbage, red, purple or green, wedges |
3 – 4
|
4 – 5
|
| Carrots, sliced or shredded |
1 – 2
|
2 – 3
|
| Carrots, whole or chunked |
2 – 3
|
3 – 4
|
| Cauliflower flowerets |
2 – 3
|
3 – 4
|
| Celery, chunks |
2 – 3
|
3 – 4
|
| Collard |
4 – 5
|
5 – 6
|
| Corn, kernels |
1 – 2
|
2 – 3
|
| Corn, on the cob |
3 – 4
|
4 – 5
|
| Eggplant, slices or chunks |
2 – 3
|
3 – 4
|
| Endive |
1 – 2
|
2 – 3
|
| Escarole, chopped |
1 – 2
|
2 – 3
|
| Green beans, whole |
2 – 3
|
3 – 4
|
| Greens (beet greens, collards, kale, spinach, swiss chard, turnip greens), chopped |
3 – 6
|
4 – 7
|
| Leeks |
2 – 4
|
3 – 5
|
| Mixed vegetables |
2 – 3
|
3 – 4
|
| Okra |
2 – 3
|
3 – 4
|
| Onions, sliced |
2 – 3
|
3 – 4
|
| Parsnips, sliced |
1 – 2
|
2 – 3
|
| Parsnips, chunks |
2 – 4
|
4 – 6
|
| Peas, in the pod |
1 – 2
|
2 – 3
|
| Peas, green |
1 – 2
|
2 – 3
|
| Potatoes, in cubes |
7 – 9
|
9 – 11
|
| Potatoes, whole, baby |
10 – 12
|
12 – 14
|
| Potatoes, whole, large |
12 – 15
|
15 – 19
|
| Pumpkin, small slices or chunks |
4 – 5
|
6 – 7
|
| Pumpkin, large slices or chunks |
8 – 10
|
10 – 14
|
| Rutabaga, slices |
3 – 5
|
4 – 6
|
| Rutabaga, chunks |
4 – 6
|
6 – 8
|
| Spinach |
1 – 2
|
3 – 4
|
| Squash, acorn, slices or chunks |
6 – 7
|
8 – 9
|
| Squash, butternut, slices or chunks |
8 – 10
|
10 – 12
|
| Sweet potato, in cubes |
7 – 9
|
9 – 11
|
| Sweet potato, whole, small |
10 – 12
|
12 – 14
|
| Sweet potato, whole, large |
12 – 15
|
15 – 19
|
| Sweet pepper, slices or chunks |
1 – 3
|
2 – 4
|
| Tomatoes, in quarters |
2 – 3
|
4 – 5
|
| Tomatoes, whole |
3 – 5
|
5 – 7
|
| Turnip, chunks |
2 – 4
|
4 – 6
|
| Yum, in cubes |
7 – 9
|
9 – 11
|
| Yum, whole, small |
10 – 12
|
12 – 14
|
| Yum, whole, large |
12 – 15
|
15 – 19
|
| Zucchini, slices or chunks |
2 – 3
|
3 – 4
|
Related articles
Uncategorized
| Aesthetic Value, Artichoke Hearts, asparagus, Beet Greens, Beets, broccoli, Cauliflower Flowerets, Chunks, Cooking, Cooking Times, Corn Kernels, Corn On The Cob, Dish, Eggplant Slices, electric pressure cooker, Food Cooking, Frozen Vegetable, Green Beans, Kale, Keeping Time, Leaves, Parsnips, Peas In The Pod, pressure cookers, pressure cooking, steam, Swiss Chard, Trivet, Turnip Greens, vitamins and minerals
Instant Pot takes advantage of pressure cooking, which cooks flavorful meal, softens the food and retains vitamins/minerals. Thanks to its micro-processor controlled cooking cycles, meals are made in a consistent fashion.
Trapping Flavor in Food
Instant Pot cooks meals in a fully sealed environment. Nutrients and aroma stay in the ingredients instead of being dispersing around the home. The original juice of fish, meat (e.g. chicken), and fruits remains within the food.
Retaining Vitamins and Minerals
When steaming with Instant Pot, you don’t need to put large amount of water. Enough water to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached or dissolved away by water. Since steam surrounds the food, foods are not oxidized by air exposure at heat, so asparagus, broccoli, and so on retain their bright green colors and phytochemicals.
Tender & Tasty Meal
Meat and bones can be cooked really tender in Instant Pot. After cooking in Instant Pot, the bones pork ribs are completed separated from the meat and become chewable, allowing calcium and other minerals to be easily absorbed.
Under pressure cooking, whole grain and bean based meals are also softer texture and taste better than cooked in other methods.
Consistent Results
Another important features is that Instant Pot cooks meals with remarkable consistence. During pressure cooking, heat is very evenly, deeply, and quickly distributed. The Instant Pot’s intelligent programming ensures cooking being consistent regardless the volume of water and the amount of food. This is an unmatched advantage with programmable electric pressure cookers.
Related articles
Uncategorized
| Aroma, asparagus, broccoli, consistence, Consistent Fashion, Consistent Results, cooker, Cooking, cooks, electric pressure cooker, electric pressure cookers, Fish Meat, green colors, health benefits of pressure cooker, Meat And Bones, Micro Processor, nutritious meals, Pork Ribs, pressure cooker, pressure cookers, pressure cooking, programmable electric pressure cooker, steam, Tasty Meal, the pressure cooker, vitamins and minerals, Vitamins Minerals, Volume Of Water, whole grain
Comments (0) 