For pressure cooking, if you aren’t following a trusted recipe, pay attention to minimum liquid requirements and maximum fill lines as indicated on the inner pot.
For non-pressure cooking, the minimum liquid requirements listed below do not apply.
The recommended minimum amount of liquid for pressure cooking, unless otherwise specified in a recipe, depends on the size of the cooker. If a recipe specifies a certain amount, always follow the recipe.
- 3L – 250 ML
- 5.7L – 375 ML
- 8L – 500 ML
Note: These liquids should be water-based, including stock, broth, juice, cooking sauces, as well as wine and beer. Oils and oil-based sauces do not have enough water content to account for the required liquid volume. Add suitable liquid to thin condensed cream-based soups and thick sauces.
When pressure cooking, do not fill the inner pot higher than the PC MAX — 2/3 line as indicated on the inner pot.
When cooking foods that expand (e.g., rice, beans, pasta) do not fill the inner pot higher than the — 1/2 line as indicated on the inner pot.
Overfilling the inner pot may risk clogging the steam release and developing excess pressure. This may cause leakage, personal injuries, or damage to the cooker.