User Manual

20
Soup Time (minutes)
Baked potato (creamy) 4
Butternut squash 10 ~ 15
Chicken enchilada 5
Chicken noodle 5 ~ 8
Chicken soup (broth based) 8
Cream of chicken and wild rice 5
Lentil 8
Minestrone 4
New England clam chowder 5
Tomato basil (creamy) 5 ~ 8
SOUP
When cooking creamy soups, thicken the
soups after the pressure cooking is finished�
If you add it before, there is very little
liquid that can evaporate and the cooker
will not reach pressure� To save time, you
can make the roux separately and add it
in once the soup is done cooking� It is also
best to add milk, cheese, and cream once
the soup is done cooking because they can
scorch or curdle in the multicooker� Once
the soup is done cooking, wait 10 minutes
then do a quick release�
Porridge
Liquid Amount
(Cups) for 1
Cup of Rice
Time
(minutes)
Congee, thick consistency 4 ~ 5 15 ~ 20
Congee, thin consistency 6 ~ 7 15 ~ 20
Oats, quick cooking
1
2
3
6
Oats, steel-cut
1
2
3
10
Polenta, coarse 4 8
Polenta, fine 3 5
Porridge 6 15
Beef Time (minutes)
Meat Balls 10 ~ 15
Oxtail 40 ~ 50
Ribs 25 ~ 30
Shanks 25 ~ 30
Steak, rump, pot roast,
round, chuck, blade, brisket
Large: 35 ~ 40
Small: 25 ~ 30
Stew Meat 15 ~ 20
MEAT/STEW & POULTRY
When cooking meat and poultry, it is important not to add too much liquid to the multicooker unless you are
braising� This can cause the meat to lose flavor, texture, and nutrients� Add about 1 cup of liquid when you are
cooking meat for 45 minutes or less and about 1 ½ cups of liquid if you are cooking longer� To add even more
flavor, brown your meat in the Sear function before cooking it� It is usually best to use the Natural Release
method�
Poultry Time (minutes)
Breast, boneless 5 ~ 8
Chicken strips 5 ~ 8
Chicken, bone in 8 ~ 10
Chicken, whole 20 ~ 25
Ground chicken 5 ~ 10
Turkey, breast 20
Turkey, legs 25 ~ 30
Turkey, whole 25 ~ 30