Instant Pot Duo Plus is the next evolution in the Duo series, the #1 best-selling cooker in the Instant Pot family.
Duo plus replaces 9 common kitchen Appliances.
The Duo Plus includes 3 new programs, Cake, Egg, and Sterilize. The Cake program has been designed to pressure cook soft and moist cakes; whereas, the Egg program has been created to prepare perfect eggs in just a few minutes.
With the Sterilize program one can pasteurize milk, and sterilize baby bottles, jars, and utensils; as well as, perform certain types of canning much more conveniently than ever before!
With the Duo Nova. Its updated lid means you never again have to worry about whether or not you remembered to close the steam release valve because when you close the Duo Nova lid it automatically seals the pressure valve! And to release the steam faster, just push the quick-release button to let the pressure out.
- High-Altitude Cooking: Higher altitudes will affect cooking results. To adjust your recipes, follow the chart below:
|At or Above||Increase Cook Time||Or Multiply By|
Note: Adjustment is not required below 2000ft.
- The cook time you input is not how long the recipe will take. The cook time starts when the cooker reaches full pressure. The cooker goes through 3 stages when pressure cooking:
- Heating & Pressurization: The cooker will begin turning the cooking liquid into steam pressure. Once enough pressure has built up, the float valve will rise on its own and the cooker “pressurizes”.
- Cooking: Within 5 minutes of pressurization, the cooker will beep once and begin counting down the selected cook time.
- Depressurization & Keep Warm: The cooker needs to release steam and “depressurize” after cooking.
- Note: Whether or not Keep Warm is ON after cooking completes, the cooker will cool sufficiently over time to naturally release pressure—but it will cool faster if Keep Warm is turned OFF!
- The time it takes your pressure cooker to pressurize and depressurize will depend on a variety of factors. For this reason, we suggest that the heating cycle may take anywhere from 5-40 minutes, or more.
- Cold or frozen foods will increase the amount of time it takes your cooker to pressurize, and may require a few additional minutes of cooking time.
- Recipes may indicate to use the Manual or Pressure Cook Program. These terms are interchangeable.
- Certain food (such as applesauce, cranberries, pearl barley, oatmeal, split peas, noodles, etc.) may foam, froth, or spatter, and can clog the steam release pipe and/or steam release handle. Extreme caution must be used when cooking and venting these foods—do not fill the appliance over “— 1/2” line.
- When cooking foods that expand such as rice or beans, do not fill the appliance over the “— 1/2” line, as indicated on the inner pot.
- Do not fill the inner pot higher than the “PC MAX — 2/3” line, indicated on the inner pot.
- Keep two genuine Instant Pot sealing rings on hand — one for sweet and one for savory dishes! Visit www.store.instantpot.com for details.
- For the best results, once cooking has completed use the venting method as directed by your recipe.
- Pressure cooking pasta – choose dry noodles with a minimum cooking time of 8 minutes (a shorter time will not pressure cook well), then cut that time in half (8 minutes becomes 4 minutes). Follow your recipe for liquid levels. Submerge pasta if possible, but do not stir.
- Use the steam rack to lift foods out of the cooking liquid. This will ensure even heat distribution, prevent nutrients from leeching into the cooking liquid, and stop burning on the bottom of the inner pot.
- All programs except Rice default to High Pressure. For Rice, the default is Low Pressure.
- For the best rice results, leave lid on after the cook cycle for an additional 5-10 minutes before quick releasing pressure.
- When pressure cooking, always ensure the steam release handle/valve or quick release button is in the “Sealing” position.
- Pressure cooking liquids must be water-based, such as broth, stock, or juice.
- Add cooking liquid in order to evenly distribute heat.
- The Instant Pot tempered glass lid vents excess moisture, and is ideal for monitoring cooking while using Slow Cook. Visit www.store.instantpot.com
- For extra thick yogurt, run the “Pasteurization” cycle twice.
- Go Greek! For a creamy Greek-style yogurt, strain liquid whey from yogurt with a cheesecloth. This thick style of yogurt is ideal as a low-fat cooking substitute for sour cream.
- Milk must reach a minimum of 161°F / 72°C for 15 seconds for pasteurization to occur.
- If using store-bought yogurt as a starter, make sure bacterial cultures are active.
- Make yogurt faster – use “ultra-pasteurized” milk and skip the Pasteurization phase.
- After fermentation finishes, let your yogurt sit in the fridge overnight to develop the flavor.
- Soak nuts and seeds up to 24 hours before blending. The longer the soak, the creamier the texture!
- Lightly toasting dry oats before blending gives them a more robust flavor.
- Add your favorite cooking oil when preparing rice or oat milk to ensure a smooth, creamy texture.
- Pitted dates, maple syrup, agave, stevia, and honey may be added along with the recipe ingredients to sweeten your beverage.
- Vanilla, cinnamon, salt, coconut and cocoa powder are all delicious flavors that may be added to milk alternatives before or after straining.
- Stacking Smoothies: When blending cold ingredients, the order in which ingredients are placed in the pitcher may affect the blender’s performance. It is best to add liquid ingredients first and then add dry ingredients after.
- When blending thick contents, do not fill the pitcher higher than 1000mL to avoid overheating the motor.
- Some food ingredients take longer to break down than others. Run a manual blending program after adding firm or woody ingredients.
- To clean and sharpen blender blades, put 4-5 egg shells (shells only) in the blender with 1-2 cups of water, then set the blender to Pulse. Discard mixture after blending and rinse with clear, warm water.
Below you will find a delicious recipe that you can share with your family and friends!
CREDIT FOR RECIPE GIVEN TO INSTANTPOT RECIPE TEAM!
- Combine all the dry rub ingredients in a bowl and set aside.
- On a work surface or cutting board, use a paper towel to clean and dry the ribs. Make sure to peel the white membrane off the back of the ribs.
- Sprinkle the ribs with dry rub seasoning. Make sure that you cover the back and bottom with seasoning.
- Pour the soda into the bottom of the pot and add the ribs. Close the lid on the pot using the pressure cooking lid and seal it. Select Pressure Cook/Manual setting on High Pressure for 15 minutes.
- When pressure cooking is complete, Quick Release the pressure.
- Remove the lid, and use a set of tongs to take the ribs out from the inner pot and drain the liquid.
- Brush the ribs with the BBQ sauce on both sides.
- Make sure that your inner pot is dry, then place the air fryer basket into the pot. Gradually add in the ribs and using the Air Fryer Lid select Broil at 400°F for 15 minutes.
(Optional: brush on more sauce midway through the cooking process).
- Tie on a bib and enjoy!
A rack of ribs fits best into the Instant Pot standing on edge and curved around the inside of the pot.
Did you make this recipe? Please rate and comment!
The inner pot of the cooker (the stainless steel cooking pot), the sealing ring, the lid, and the steam rack are all dishwasher safe.
Clean the exterior of the cooker base with a damp cloth. You can use a slightly damp cloth to clean the inside of the cooker. It is however, important that the cooker be kept dry.
If you need to clean the area around the lip of the cooker, use a damp cloth or an old toothbrush to clean the edges.
All parts of the Instant Pot® with the exception of the cooker base are dishwasher safe. This includes the stainless steel inner pot, the lid, the sealing ring, and the steam rack. The cooker base must be kept dry, and can be wiped down with a damp cloth when necessary. The anti-block shield should be washed after each use and re-installed.
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