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
As with conventional cooking, cooking with Instant Pot programmable cooker is full of personal choices, creativity, a lot of science and experimentation. No two people would have exactly the same tastes, preferences of tenderness and texture of food. The cooking time chart provided in this recipe booklet is for reference purpose. The user is encouraged to experiment and find your own time setting for the best result to the user’s own liking.
There are other factors that may affect the cooking time. Different cuts of meat and different types of rice, for example, may require different cooking time to yield the same tenderness or texture.
The following pressure cooking timetables provide a general guideline on the length of pressure cooking time for various food.
When cooking frozen food, there is no need to defrost the food in the microwave first. However frozen food will prolong the pre-heating time and cooking time by a few minutes depending on the amount of food.
Related articles
Uncategorized
| Beef Pork, Cooking Food, cooking pot, cooking time, cooking time table, Cuts Of Meat, Different Cuts Of Meat, Different Foods, Different Types Of Rice, Dry Beans, electric pressure cooker, Few Minutes, Fish, Food Cooking, Frozen Food, Frozen Vegetable, Grains, Lamb, Legume, Lentils, Liking, Meat Poultry, Microwave, Own Time, Personal Choices, pressure cooker, pressure cooking, Recipe Booklet, Taste Life, Texture, Time Chart, Timetables, Vegetable Fruits
Comments (0) 