Can I do Canning in the Instant Pot?
There are two types of canning: boiling-water canning at 100°C/212°F (for acid fruits, tomatoes, pickles and jellied products) and pressure canning at 115~121°C/240~250°F (for low acid vegetables, meat and poultry). Please refer to “USDA Complete Guide to Home Canning” for more details.
Instant Pot® can be used for boiling-water canning. The Instant Pot® current product line is regulated by a pressure sensor instead of a thermometer; the altitude of your location may affect the actual cooking temperature. We recommend to not use Instant Pot® for pressure canning.
Why does Instant Pot preserve the shape of food chunk very well?
This is due to the way the Instant Pot pressure cooking is done. As soon as the cooking pressure is reached inside the inner pot, the intelligent cooking programs of the Instant Pot reduce the heating temperature to only maintain the pressure and temperature. Inside the inner pot, the temperature hovers around the water boiling point under the pressure of about 11 PSI, at 115°C~118°C or 239°F~244°F. Therefore, there is no violent boiling activity to break down the food chunks, even though they are fully done. This is one of the reasons why the Instant Pot dishes keep the perfect food chunk shapes for better presentation.
In some situations, the user may want to have a more mushy consistency. As the food is fully cooked, it can be easily broken down by stirring or pressing.
Can one Deep Fry in the Instant Pot?
One cannot deep fry or pressure fry in the cooker with oil.