So, if you heated your water (or any liquid) before making rice and it was perfect for you, do that all the time.Originally I had combined this topic with the previous one about choosing the right kind of liquid, but there really is a lot that goes into choosing the right amount and I think it requires it’s own section.This is something I put a lot of thought into when developing a recipe and there are many variables to determining the right amount of liquid. I have had better luck using the steam function for rice with the PIP (pot in pot) method, but still working on exact timing for that too.When making a food,  like rice or pasta, along with other foods at the same time, you also want to take into consideration what liquid those other foods will give off and decrease your thin liquid accordingly. Thank you!Thank you so much! CiaoThis site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In this article, I am going to go over the history of pressure cooking, the principles behind pressure cooking, what type of cooking containers work best, and how to adapt your favorite recipes for the pressure cooker.Before we get started on pressure cooking 101; if you are new to the Ninja Foodi, you might want to read this article first: Have you ever read a statement like the one above and then taken your time to read an article that; never answers your question, is full of fluff, doesn’t give practical examples, and leaves you feeling like you just wasted your time? I’m sorry you think I ignored your question, I assure you this was not the case. Or, you could cut it in half and use the same timing as the recipe calls for using a 3 pound chuck roast. Okay, so we know the rule of thumb is to cook 1/3 of the stated time. I think what people are (rightfully) concerned about is the fumes that could be released if you did an immediate release of pressure. You have to do this with any baked goods and it is also beneficial when making different components of a meal.This is a two layer cake and I used 2 8″ cake pans that were sitting on top of each other (both covered) and I placed them into the Ninaj Foodi on 1″ pressure safe trivet. I already knew that some Asian dishes use this to keep their shrimp firm, so I thought… okay, I’ll give it a whirl. Let’s say there are 243 balls pressing down on the surface of the water, then the water has to heat to 243° F before they break apart and make their way to the surface. The principle is the same for all foods. So, based on this information, the keep warm button will not do anything to your food unless the temperature in your pot drops below 140º F.Since the temperature in your pot doesn’t drop to 140º F until way after any type of pressure release happens, the keep warm button can be left on and will not affect anything.The one exception is leaving it on with food in it for extended periods of time. What is your view? As far as rice goes, I haven’t run into the water message, but it could be because you aren’t rinsing it well enough to remove the starch from the outside. I didn’t put water or liquid in the pot other than the melted butter. For More information please Unless they are completely submerged in liquid, then you can do a quick release, but you should let them sit in the liquid for a few minutes. And that can help bring the pot of water to the boiling temperature faster, but once it hits a boil it does not get hotter even with the lid on, so it does not cook the potatoes faster. The residual heat will continue cooking food even after the pressure is released. I know… I know… get to the point already. I have both a regular pressure cooker and the Foodi and the Foodi has proven to work equally or better than my older electric pressure cooker. All of my recommended accessories will fit both. The Ninja Foodi on high pressure is operating under a pressure of 26.3 psi to cook your food. The most important thing is wanting to try and not being afraid to fail sometimes. You can also join our Facebook Group The short answer is, it doesn’t really matter. Take pork for example. Have you ever had a covered pot of boiling water on the stove and the lid bounces around? A 10 minute PC time for chicken breasts is a long time unless they are frozen. Thank you.Thank you so much for your kind words! If you have questions be sure to leave a comment or shoot me an email. I’m so glad you got value out of it, I put a lot of time and research into it so I’m thrilled it helped you!Ouch. Here are my thought processes and reasoning behind choosing IR or NR or a combo of the two when I develop recipes.First, let’s better understand what is happening inside the pot when you immediately release the pressure after the cooking time is up. It is completely normal to see some steam escaping from the red button or the black valve while the Ninja Foodi is coming up to pressure. This is a chemical reaction called the Braising in the pressure cooker is what most people do when making a pot roast, just like in this recipe for First you sear the seasoned meat in oil on the saute setting, then you deglaze the pan to remove any brown bits (called fond and full of flavor).

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