Because most pressure cooker recipes are designed for 15psi pressure cookers. Many users are looking for 15psi electric pressure cooker. We are asked whether Instant Pot operates at 15psi.
To answer this question, we need to clarify a concept here. The max working pressure of a pressure cooker is the pressure which pushes up the safety device (i.e. steam release, pressure valve or by some other names) and the cooker starts letting out steams to reduce pressure. The max working pressure of stove-top pressure cookers ranges from 12psi to 21.7psi. For the high-end stove-top models, it is typically in the 16~21.7psi range. This is specified in product document and also commonly marked at the bottom of the steam release.
Instant Pot has a max working pressure of 15.23psi (105kpa). This is marked on the steam release handle, see the image on the top. One of the design objectives of Instant Pot is not to let out steam and make noise during its operation. So normal working pressure has to be below 15.23psi. Instant Pot’s working pressure is in the range of 10.15~11.6 psi. If you have small amount of food/liquid in the cooker, Instant Pot may touch 15.23psi momentarily due to the heat conduction delay.
When a stove-top pressure cooker reaches its max working pressure and starts whistling out steams, you’d turn down the heating to stop the whistling. In such a condition, your stove-top pressure cooker may be operating at a pressure level similar to Instant Pot. You only cook the food at the max working pressure when it’s whistling continuously.
- Does Instant Pot have the same 15 psi max working pressure as common stove-top pressure cookers? Yes! It’s 15.23psi.
- Does Instant Pot cook your food constantly at 15psi? No, it’s in the range of 10.15~11.6 psi.
Illustration of Instant Pot working pressure curve
You can see the working pressure chart on the right. Most electric pressure cookers available on the market work like this, but may not have the same max and working pressure range.
If your recipe specifies cooking at 15psi, you can adapted to Instant Pot by increasing the cooking time by 7~15%.
Note: the max working pressure is not an indicator of the max safety pressure that the cooker can withstand. If a cooker is certified with UL or equivalent, it should withstand 5 times the working pressure without leaking.
Many electric pressure cooker has a max working pressure of 13.05psi (90kpa). You can find this out by looking at the bottom of its steam release. A properly certified and manufactured cooker always has such rating on the parts.
Submitted by Robin R.
- 2 turkey thighs (about 1 lb), excess fat removed
- 1 cup chicken broth plus 1 Tbsp red-wine vinegar
- 1 cup thinly sliced onions
- 1 cup sliced Portobello mushrooms
- 2 tsp minced garlic
- ½ tsp each dried rosemary, sage, thyme, salt and pepper
- Set Instant-Pot to Saute and brown the turkey thighs
- Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
- After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
- When meat is done, remove turkey thighs to cutting board and cover loosely with foil
- Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
- Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
- To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.
This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy
Submitted by Diane H.
Ingredients: 12 Sliders
- 1/2 Pound peeled baby carrots
- 1/2 Pound radishes (I prefer white Icicle [baby daikon] radishes, but any kind will work)
- 1 large chunk of peeled ginger
- 1/2 Cup water
- 1 Cup cider vinegar
- 3 Tablespoons sugar
- 1 Tablespoon salt
- 1, 1.5 – 2 lb. pork tenderloin
- 1 Cup Water
- 3 Tablespoon fish sauce (found in the asian foods aisle)
- 2 Tablespoons soy sauce
- 2 Tablespoons maple syrup
- 1 Tablespoons brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 walnut-sized piece of ginger, minced
- 1 scallion, finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1 dozen Hawaiin Dinner rolls
- 1 Cup mayonnaise
- 12 lettuce leaves
- Sriracha hot sauce to taste
For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces. Cut the ginger into very thin slices. In a medium saucepan combine water, vinegar, sugar and salt. Bring just to a boil and remove from heat. Add carrots, radishes and ginger to hot vinegar. Cover and allow to cool for 30 minutes before transferring to refrigerator to chill. Drain immediately before serving.
For the Pork: Cut the pork into two large chunks and pat dry. Place pork in the INSTANT POT pressure cooker with remaining pork ingredients. Lock the lid into place and cook on high pressure for 50 minutes. Let the steam release naturally. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Test the meat for doness by prodding it with a fork , it should be easy to pull apart.
Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart. Pour any liquid from the pot over the meat.
To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise. Top with a portion of pulled pork and pickled vegetables and a lettuce leaf.. Season the top bun with Sriracha if desired. Repeat for remaining sliders. Serve immediately.