InstantPot DUO GOURMET Specification sheet

INSTANT POT®
DUO GOURMET™5.7L
MULTI-USE PRESSURE COOKER

Welcome to the world of Instant cooking!
Thank you for welcoming us into your kitchen.
Having families ourselves, we developed the Instant Pot® Duo Gourmet™ to allow busy
families and professionals alike to cook healthy, delicious meals more easily and in less time.
We have partnered with chefs, authors and bloggers to compile a collection of recipes that
we hope you enjoy!
Happy cooking,
Robert J. Wang
Founder and Chief Innovation Officer
Welcome
Before using your new Duo Gourmet™, read all Important Safeguards in the Safety,
Maintenance and Warranty guide before use. Failure to do so may result in property
damage and/or personal injury.

CONTENTS
Initial set up 4
What’s in the box 5
Getting Started 7
Venting Methods 14
Initial Test Run (Water Test) 15
More Controls 16
Smart Programmes 17
Sous Vide Cooking Steps 20
Contact Information 21

4
INITIAL SETUP
• Remove all packaging material from in and around the
cooker, and verify that all parts are accounted for.
• Use only the Instant Pot® Duo Gourmet™ lid with the Instant Pot® Duo
Gourmet™ cooker base. Using any other pressure cooker lids may
cause injury and/or damage.
• Place the cooker on a stable, level surface, away from
external heat sources.
• Read all “Important Safeguards” in the Safety, Maintenance and
Warranty guide before use. Failure to do so may result in property
damage and/or personal injury.
• Follow “Care, Cleaning and Storage” instructions in the Safety,
Maintenance and Warranty guide to wash the cooker before first use.
• Do not remove safety warning stickers from lid, serial number or rating label
from back of cooker base.
Never use the cooker on a stovetop. Do not place appliance on or in close proximity to
a hot gas or electric burner, or a heated oven. Do not place the cooker upon another
appliance. Heat from an external source will damage appliance.
CAUTION

5
* Images are for reference only and may vary slightly in design or colour.
WHAT’S IN THE BOX
Steam Release Pipe
(Beneath Anti-block Shield)
Heating Element
(Interior)
Steam Release Pipe
(Beneath Steam Release Valve)
Control Panel
Steam Release Valve
Lid Position Marker
Cooker Handles
Float Valve Silicone Cap Anti-Block Shield
Condensation
Rim
Outer Pot
Base Power
Socket
(Rear)
Condensation
Collector
(Rear)
Float Valve
Quick Release
Button
Handle
Lid Fins
Stainless-Steel
Inner Pot
Steam Release Pipe
(Beneath Anti-block Shield)
Heating Element
(Interior)
Steam Release Pipe
(Beneath Steam Release Valve)
Control Panel
Steam Release Valve
Lid Position Marker
Cooker Handles
Float Valve Silicone Cap Anti-Block Shield
Condensation
Rim
Outer Pot
Base Power
Socket
(Rear)
Condensation
Collector
(Rear)
Float Valve
Quick Release
Button
Handle
Lid Fins
Stainless-Steel
Inner Pot
Steam Release Pipe
(Beneath Anti-block Shield)
Heating Element
(Interior)
Steam Release Pipe
(Beneath Steam Release Valve)
Control Panel
Steam Release Valve
Lid Position Marker
Cooker Handles
Float Valve Silicone Cap Anti-Block Shield
Condensation
Rim
Outer Pot
Base Power
Socket
(Rear)
Condensation
Collector
(Rear)
Float Valve
Quick Release
Button
Handle
Lid Fins
Stainless-Steel
Inner Pot
Steam Release Pipe
(Beneath Anti-block Shield)
Heating Element
(Interior)
Steam Release Pipe
(Beneath Steam Release Valve)
Control Panel
Steam Release Valve
Lid Position Marker
Cooker Handles
Float Valve Silicone Cap Anti-Block Shield
Condensation
Rim
Outer Pot
Base Power
Socket
(Rear)
Condensation
Collector
(Rear)
Float Valve
Quick Release
Button
Handle
Lid Fins
Stainless-Steel
Inner Pot
Top of the lid Bottom of the lid
Inner Pot Cooker Base
COOKER PARTS OVERVIEW

6
ACCESSORIES
Steam Rack with Handles Soup Spoon Additional Silicone Sealing Ring
Rice Paddle 160mL
Measuring Cup

7
1Open and Close Lid
When cooker is plugged in, it will play a jingle when the lid is opened and closed.
Open Close
Open: Grip handle and turn lid counter-clockwise
until symbol on lid is aligned with symbol on
rim of cooker base. Lift lid up and off of cooker base.
Close: Grip handle and align the symbol on lid with
on rim of cooker base. Lower lid into track then
turn lid clockwise until symbol on the lid lines up
with on base.
*Note: Always check lid for damage prior to cooking.
Open
Close
OpenClose
Open
Close
OpenClose
GETTING STARTED

8
2Check Sealing Ring and Sealing Ring Rack
Remove: Pull sealing ring out from behind sealing ring rack.
Inspect sealing ring rack. It should be centered in the lid and an even height all the
way around.
Sealing ring must be installed before use. Note: An extra sealing ring is included.
Use one for sweet dishes and the other for savoury dishes. Only one ring should be
installed when using your cooker.
Install: Place sealing ring over sealing ring rack and press into place.
Ensure the entire sealing ring is snug behind sealing ring rack.
After closing the lid, the sealing ring creates an airtight seal between lid and cooker base.
The sealing ring is an integral part of product safety. Replace your sealing ring every
12-18 months or when deformation or damage is noticed.
Remove
Install
Sealing rings may stretch over time. Do not use a stretched or damaged sealing ring.
If puckering occurs, replace sealing ring.
CAUTION
Always check for cuts or deformations in sealing ring prior to cooking. Only use
authorised Instant Pot® sealing rings. Failure to follow these instructions may cause
food to discharge, which may lead to personal injury or property damage.
CAUTION

9
3Remove and Install Float Valve
The float valve has 2 positions. It pops up to indicate when
the cooker is pressurised, and lowers into the lid when the
cooker is depressurised.
Remove: Place one finger on the flat top of float valve.
Turn lid over. Detach silicone cap from bottom side of float
valve. Remove float valve from top of lid. Do not discard
float valve or silicone cap.
The float valve and silicone cap must be installed before
use to seal in pressurised steam.
Install: Drop float valve into float valve hole on top of lid.
Place one finger on the flat top of float valve. Turn lid over.
Attach silicone cap to bottom of float valve.
Top Bottom
DepressurisedPressurised
While float valve is up, contents of cooker are pressurised. Do not attempt to remove lid.
Refer to “Venting Methods” section in this guide for information on releasing pressure.
CAUTION

10
4Remove and Install Anti-Block Shield
Remove: Grip lid and press firmly against side of anti-block shield (pressing towards side of lid and up)
until it pops off the prongs underneath.
Anti-block shield must be installed before use and cleaned frequently.
Install: Place anti-block shield over prongs and press down until it snaps into position.
Anti-block shield prevents food particles from coming up through the steam release pipe, assisting with
pressure regulation.
Remove Install

11
5Remove and Install Steam Release
Valve
Remove the Steam Release Valve
Pull steam release valve up and off steam release
pipe. The steam release valve must be installed
before using the cooker. It should only be removed
for cleaning, but should be cleaned frequently.
Install the Steam Release Valve
Place the steam release valve on the steam release
pipe and press down firmly. The steam release valve
sits loosely on the steam release pipe when installed
properly but should remain in place when the lid is
turned over.
Remove Install

12
6
Note: Always check inner pot for dents or deformations prior to cooking.
Remove and Clean Inner Pot
Remove inner pot from cooker base and wash with hot water and dish soap before first use.
Wipe outer surfaces of inner pot and heating element to ensure they are dry and free of food debris.
Failure to do so may damage the cooker.
Place inner pot into cooker base before cooking.
Food must be placed in inner pot, not cooker base.
The inner pot is an integral part of product safety.
Always use an authorised Instant Pot® inner pot
when cooking. Do not pour food or liquid into cooker
base. Failure to do so may cause personal injury or
property damage.
CAUTION
Overfilling may cause risk of property damage and/
or personal injury. Do not fill the inner pot higher
than the PC MAX — 2/3 line (Pressure Cooking
Maximum), as indicated on the inner pot.
Exercise extreme caution when cooking and venting
food such as applesauce, cranberries, pearl barley,
oatmeal, split peas, noodles, etc., as these foods
may foam, froth, or spatter, and may clog the steam
release pipe and/or steam release valve. Do not
fill the inner pot higher than the — 1/2 line when
cooking these foods.

13
7Install Condensation Collector
Install: On back of cooker base, align grooves on condensation collector over tabs and push
condensation collector into place.
The condensation collector accumulates excess water and should be installed before cooking.
Must be emptied after use.
Remove: Pull condensation collector away from cooker base. Do not pull down on
condensation collector.

14
VENTING METHODS
When closing the lid, the quick release button will automatically
reset to the popped up Seal position.
Vent PositionSeal Position
Natural Release (NR)
Leave the quick release button in the Seal position (up). The cooker dissipates heat so pressure releases naturally over time.
This method must be used when cooking food such as soups, stews or chilis, as well as food that expands, such as beans
and grains.
Note: Depressurisation time will vary based upon volume of food and liquid. May take 10-40 minutes, or longer.
Quick Release (QR)
Press quick release button down until it clicks.
When depressed, a continuous stream of steam will be released through
the steam release valve until the float valve drops into the lid.
Note: It will be loud!
If spatter occurs, flick quick release button to reset it to the Seal position, and try
again after a few minutes. If spatter continues, use NR to vent remaining pressure.
Float valve will drop when cooker has depressurised. Do not
attempt to open the lid while the float valve is still popped up.
CAUTION
Steam is hot. To avoid burn injury, do not lean or place
unprotected skin over the steam release valve, and do not cover.

15
INITIAL TEST RUN (WATER TEST)
1. Remove the inner pot from the cooker base and add
750ml of water to the inner pot.
2. Insert inner pot into cooker base.
3. Secure power cord to base power socket.
Ensure connection is tight.
Connect power cord to a 220-240V~ power source.
Display indicates OFF.
4. Align on lid with on cooker base.
Lower lid into track, then turn lid clockwise until jingle sounds.
Steam release automatically resets to Seal position
when the lid is closed.
5. Select Smart Programme: Pressure Cook.
6. Use - / + keys to adjust cook time to 5 minutes (00:05).
Note: The Instant Pot will save any customisation made to cook time.
After 10 seconds, display indicates On and cooker begins
Pre-heating.
7. Float valve rises when cooker has pressurised.
Once pressurised, Cooking begins and display changes from
On to cook time countdown.
8. When the Smart Programme completes, cooker begins
Keep Warm or display indicates End.
9. Press quick release button down until it clicks into
Vent position.
Pressurised steam will release through top of steam
release valve.
Steam is hot! Float valve will drop when
pressure has been fully released.
10. To open, turn the lid counter-clockwise until a jingle sounds.
11. Discard water and dry inner pot.
12. Start cooking!
For details on Smart Programmes and operation instructions, view the
full manual at instantpot.com.au
CAUTION

16
Cancel Press to stop a Smart Programme at any time.
Cooker returns to Standby and displays OFF.
Delay Start Postpone cooking up to 24 hours. Select a Smart Programme and
if desired, adjust the cook time, then press Delay Start to turn the
setting on. Use the – / + keys to adjust the number of hours before
cooking will begin.
Keep Warm On by default on all Smart Programmes except Sterilise, Sauté,
Yogurt and Sous Vide. Once Smart Programme is selected, press
Keep Warm to turn the setting off.
Food should not be kept warm for more than 10 hours. If cooking thick
or starchy foods, heat may not dissipate evenly. To ensure food safety,
stir the contents of thicker dishes every 40 to 60 minutes.
Sound On When in Standby, press and hold + key until display indicates S On.
Sound Off When in Standby, press and hold – key until display indicates SOFF.
Note: Error code alerts cannot be silenced.
MORE CONTROLS
Press both + and – buttons simultaneously, quickly twice.
Default temperature unit will be displayed. Press + button repeatedly
to toggle between °F and °C.
Note: Temperature is only displayed within the Sous Vide Smart Programme.
Temperature
Units: °F to °C

17
Smart
Programme
Setting Suggested Use Note
Pressure
Cook
Less
Manual programming
Press Pressure Level to toggle between High and Low pressure.
Use + / - buttons to adjust cook time.
Adjust according to recipe for desired results.
Normal
More
Soup/
Broth
Less Soup without meat Liquid remains clear due to lack of boiling motion.
Always use NR to release pressure when cooking soup with a high starch
content.
Normal Soup with meat
More Rich bone broth
Meat
Less Soft texture Choose setting based on meat texture desired or adjust cook time manually.
Allow meat to “rest” for 5-30 minutes, depending on size. It will retain
cooking juices for tender, succulent meat.
Normal Very soft texture
More Fall-off-the-bone texture
Stew
Less Soft texture Choose setting based on meat texture desired or adjust cook time manually.
Always use NR Always use NR to release pressure when cooking food with
added starch or thickeners.
Normal Very soft texture
More Fall-apart texture
Sterilise
Less No pressure steam
sterilisation Sterilise utensils, tempered glass and heat-resistant plastics.
Normal Sterilisation and water-bath
canning
Sterilise utensils, tempered glass and some heat-resistant plastics.
Low-pressure hot water bath canning of acidic fruits and vegetables.
More Sterilisation and water-bath
canning
Sterilise utensils, tempered glass and some heat-resistant plastics.
High-pressure hot water bath canning of acidic fruits and vegetables.
SMART PROGRAMMES

18
Pressure cooking Smart Programmes operate at High (10.2 ~ 11.6psi) or Low (5.8 ~ 7.2psi) pressure. Higher pressure results in higher temperature.
Smart
Programme
Setting Suggested Use Note
Rice
Less Tender but firm to bite
After cooking, wait 10 minutes, then use QR to release pressure, or allow to
depressurise with NR.
Normal Normal texture white rice
More Softer texture white rice
Brown
Rice
Less Tender but firm to bite
After cooking, wait 10 minutes, then use QR to release pressure, or allow to
depressurise with NR.
Normal Normal texture brown rice
More Softer texture brown rice
Porridge
Less Oats—steel cut or rolled
Adjust time as directed in recipe.
Always use NR to release pressure when cooking foods that expand.
Normal White rice, porridge/congee
More Rice porridge/congee with a
mixture of various grains
Bean
Less Tender but firm to bite Choose setting based on desired bean texture or adjust cook time manually.
When cooking beans or legumes, always use NR to release pressure.
Ensure dry beans are completely submerged in water.
Normal Normal texture
More Softer texture
Chili
Less Chili without meat Adjust time as directed in recipe.
Always use NR to release pressure when cooking thick sauces or foods that
expand, like beans.
Normal Chili with meat
More Chunky chili with meat

19
Smart
Programme
Setting Suggested Use Note
Slow
Cook
Less All day cooking, 8+ hours Less corresponds to Low on common slow cookers.
Normal Medium-time cooking, 6+ hours Normal corresponds to Medium on common slow cookers.
More Fastest slow cooking, 4+ hours More corresponds to High on common slow cookers.
Sauté
Less Simmering and reducing Do not use the lid on Sauté.
Maximum 30 minutes to prevent overheating.
When display switches from On to Hot, add recipe ingredients. If ingredi-
ents are added before Hot message appears, it may not appear at all.
Normal Pan searing or sautéing
More Stir-frying or browning meat
Yogurt
Less Low-temperature fermentation
(Jiu Niang) Milk must reach a minimum of 72°C for pasteurisation to occur.
Allow pasteurised milk to cool to below 43°C.
8 hours is standard for fermentation, but a longer period will result in
tangier yogurt
Normal Fermenting yogurt
More Pasteurising milk
Sous
Vide
25 to
90°C
Cook eggs, fruit, vegetables,
fish, poultry, pork, beef and
lamb
We recommend salting lightly and adding seasoning to taste after cooking.
Use garlic powder rather than raw garlic.
If your dish is not going to be consumed immediately, plunge pouches into
ice water to reduce temperature quickly, then keep refrigerated.

20
SOUS VIDE COOKING STEPS
1. Remove the inner pot from the cooker base and place
steam rack on the bottom of the inner pot.
2. Fill inner pot with warm water up to PC MAX — 2/3 line.
3. Insert inner pot into cooker base.
4. Secure power cord into base power socket.
Connect to a 220-240V~ power source.
5. Place lid on cooker base and turn lid clockwise to close.
6. Select Sous Vide.
7. Use – / + keys to adjust temperature in increments of 1°C.
8. Press Sous Vide again to toggle to cook time setting.
Use – / + keys to adjust cook time.
9. After 10 seconds, cooker beeps 3 times and displays On to
indicate that it has begun heating.
10. While cooker heats, season food as desired.
Separate single servings of food within individual pouches.
Remove air from pouches and seal tightly.
11. Cooker beeps once water temperature is reached.
Remove lid and immerse sealed pouches in water.
Contents should be submerged, but seal should remain above water.
12. Place lid on cooker base and turn lid clockwise to close.
Note: For optimal temperature control, the pressure cooking lid must be
fully closed or completely removed when cooking sous vide. Resting the lid
on the cooker base, or using a glass lid, may cause the internal temperature
to rise higher than desired.
For long cooking times, ensure water level remains above
sealed pouches.
Note: If you need to add water, heat it to approximately the same temperature
as the water in the inner pot to avoid cooling.
13. Once complete, display indicates End. Open cooker and
carefully remove pouches from water.
14. Remove contents from pouches and use a thermometer to
check for doneness. Follow a recipe or Sous Vide Cooking
Guidelines online.
Bonus: “Reverse searing” your meat (searing it after cooking, not before) is
a great way to boost flavours. First pat the meat dry, then sear it lightly in the
inner pot with Sauté.