Just like cooking vegetable, fresh or dried fruits are best steamed to preserve the texture and taste as well as vitamins and minerals. Steaming also retains the natural look of the fruit.
When steaming fruit you need one cup of water (250ml), an ovenproof or steel bowl on a trivet. Normally fruit dishes have precise requirements for the texture of the fruit so precise timing is essential. Instead of leaving the cooker to naturally cool down, you’ll need to use the steam release to release the pressure and stop cooking.
Please note that the cooking time is pressure cooking time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Fruits | Fresh, Cooking Time | Dried, Cooking Time |
| Apples, in slices or pieces | 2 – 3 | 3 – 4 |
| Apples, whole | 3 – 4 | 4 – 6 |
| Apricots, whole or halves | 2 – 3 | 3 – 4 |
| Peaches | 2 – 3 | 4 – 5 |
| Pears, whole | 3 – 4 | 4 – 6 |
| Pears, slices or halves | 2 – 3 | 4 – 5 |
| Prunes | 2 – 3 | 4 – 5 |
| Raisins | N/A | 4 – 5 |