Black color (Peaked at 241°F/116°C) – Naturally sealed Blue color (Peaked at 237°F/114°C) – Force sealed by pushing the Instant Pot lid down while steam is floating through the floating valve Red color (Peaked at 230°F/110°C) – Force sealed immediately when placing the Instant Pot lid on
Black color (Peaked at 231°F/110°C) – Naturally sealed Blue color (Peaked at 224°F/107°C) – Force sealed by pushing the Instant Pot lid down while steam is floating through the floating valve Red color (Peaked at 200°F/93°C) – Force sealed immediately when placing the Instant Pot lid on
Conclusion from the Instant Pot Lid Experiments
If we calculate the PSI based on the peaked steam temperature at 241°F/116°C, 237°F/114°C, and 230°F/110°C
The psi is 10.64, 9.04, and 6.09 respectively.
We can conclude the following with the experiment data we gathered from the 9 tests:
More Trapped Air = Lower Cooking Temperature: The more air gets trapped inside the Instant Pot, the lower the cooking temperature.
More Significant Impact When Cooking On a Trivet: The cooking temperature reduces more significantly when food is on a trivet and not submerged in the water (i.e steaming).
Solutions to Prevent This Mistake?
Be Patient & Seal Naturally: Allow the pressure cooker to seal naturally by not forcing or pushing down the Instant Pot lid.
Begin in Venting Position: Always make sure the Venting Knob is in the Venting Position when putting on the Instant Pot lid. Then, turn the Venting Knob to the Sealing Position after closing the Instant Pot lid.
Why? With the Venting Knob in Sealing Position, the floating valve may popup immediately if there is hot liquid in the Instant Pot. So, it’s a good habit to have the Venting Knob in the Venting Position first. 🙂
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