Using an Instant Pot as a pressure canner is a common question for those looking to get into home canning. While Instant Pots are very popular multifunction cookers, they differ from traditional stove-top pressure canners in some important ways. Understanding the key differences between an Instant Pot and a pressure canner will help you determine if an Instant Pot can safely be used for canning.
What is a Pressure Canner?
A pressure canner is a specially designed pot with a locking lid that allows the internal pressure to rise above normal atmospheric pressure. This higher pressure allows the contents inside to reach temperatures above the normal boiling point of water.
The higher temperatures achieved under pressure allow food to be sterilized and canned for long term storage. Killing any bacteria, mold or yeast that could cause spoilage. This makes pressure canning one of the only safe methods for canning low-acid foods like meat, seafood, poultry, vegetables, and combo recipes.
Key Features of Pressure Canners
- Thick metal construction to safely handle pressurization
- Locking lid with gasket for an airtight seal
- Regulator weight to control and maintain precise pressure levels
- Vent port to safely release pressure before opening
- Safety features like lid locks and over-pressure plugs
- Large capacity and tall shape for canning quart jars
- Rack to elevate jars above the bottom of the pot
These features allow true pressure canners to safely achieve and maintain the exact pressure levels necessary to guarantee a safe seal for home canned goods. They also include important safety features not typically found on other pots and appliances.
What is an Instant Pot?
An Instant Pot is a popular electric multicooker that serves many functions like pressure cooking, slow cooking, sautéing, steaming, and more. It uses an electric heating element rather than a stovetop burner.
The main appeal of the Instant Pot is its ability to act as an electric pressure cooker. It can quickly cook foods under pressure. However, there are some important differences between an Instant Pot and a dedicated stovetop pressure canner.
Key Features of Instant Pots
- Electric programmable appliance
- Various pre-set cooking functions
- Pressurized cooking up to just 10.2-11.6 psi
- Typically smaller 3-8 quart capacity
- Quick pressure release valve
- Overlay lid design with silicone gasket
- Lower profile and rounded design
While Instant Pots utilize pressure in their cooking process, they are designed more for quick weekday meals rather than proper canning. The lower pressure settings, smaller size, and lack of canning-specific features make them less than ideal for home canning.
Can Instant Pots Reach Canning Temperatures?
A key factor in safe home canning is achieving the proper internal temperatures based on what you are canning. The USDA provides established guidelines for the canning process that includes required temperatures based on the pH levels of different foods.
For example, high-acid foods like fruits need to reach at least 212°F, while low-acid foods like vegetables and meats need to reach 240°F or higher. Altitude also impacts these target temperatures.
Instant Pots typically only reach internal temperatures of around 227-233°F at their max pressure levels. This makes them unsuitable for canning low-acid foods which require 240°F or above for safe canning.
Required Canning Temperatures
| Food Type | Required Internal Temp |
|---|---|
| High-acid e.g. fruits | 212°F |
| Low-acid e.g. meats, veggies | 240°F |
While Instant Pots can get hot enough for some high-acid fruit canning, they often fall short of ideal canning temperatures for other foods. Their electric design also makes precisely adjusting pressure difficult compared to stovetop canners.
Are Instant Pots Approved for Canning?
Instant Pot themselves clearly state that their products are not intended or approved for home canning purposes. Even the higher pressure “Max” models are still not capable of achieving true canning temperatures consistently.
No major canning authority like the USDA, NCHFP, or extension services recommend or approve using Instant Pots for complete canning. They lack too many of the features and precision required for safe home food preservation.
While some people may can successfully with an Instant Pot, it introduces additional risk and uncertainty. It is possible to compromise the safety and seals of canned goods with inadequate temperatures.
Authorities on Instant Pot Canning
| Authority | Approved for Canning? |
|---|---|
| Instant Pot | No |
| USDA | No |
| NCHFP | No |
| Extension Services | No |
No major authority on safe home food preservation and canning approves using Instant Pots as full canners. Their design limitations prevent them from safely reaching canning criteria in many cases.
Differences That Make Instant Pots Unsuitable For Canning
There are several key differences between standard pressure canners and Instant Pots that make the latter unsuitable substitutes for canning:
Lower Pressures
Instant Pots only reach maximum pressures of 10-12 psi, while canners need to achieve 15 psi minimum. This lower pressure prevents Instant Pots from hitting the higher temperatures needed.
Smaller Capacity
Typical canner capacities are 7-22 quarts, while Instant Pots are usually only 6-8 quarts. This makes canning larger batches difficult. Canners also accommodate taller quart jars.
No Venting or Air Purging
Proper venting and air removal before pressurization is important in canning. Instant Pots lack controlled venting abilities.
No Precise Pressure Adjustments
Hitting exact pressure targets is critical for safe canning results. Instant Pots use pre-set electric settings without fine tuning ability.
Lack of Canning Rack
A rack is needed to elevate jars off the bottom of the pot and allow water and heat to circulate. Instant Pots lack this rack.
No Safety Features
Extra lid locks, pressure regulators, over-pressure plugs, and more that come with canners help increase safety. Instant Pots lack these.
Due to the above drawbacks, canning authorities unanimously agree Instant Pots should not be used as substitutes for real pressure canners.
Steps for Safe Pressure Canning
To safely can foods shelf-stable for room temperature storage, precise pressure canning steps must be followed every time:
- Use a research-tested canning recipe for your ingredients
- Use a rack and jar bands, and only use approved canning jars
- Clean and inspect jars, discard any damaged ones
- Fill jars leaving proper headspace as recipe states
- Remove air bubbles and clean jar rims & lids
- Process jars in a pressure canner based on recipe times
- Allow canner to properly vent and pressurize before counting time
- Once done, allow pressure to completely drop before opening
- Remove jars without tilting and check seals
- Store sealed canned goods properly
It is challenging for Instant Pots to achieve many of these steps properly compared to true pressure canners designed for the process.
Safer Uses For Instant Pots
While Instant Pots may fall short for full pressure canning, there are some safer ways they can be used:
Canning Fruit
The higher temperatures Instant Pots can reach may allow for successful canning of high-acid fruits only. Follow validated fruit canning recipes and adjust for the lower 10-12 psi pressure capability.
Blanching
Instant Pots can be used to quickly blanch fruits and vegetables prior to freezing. The pressurized steam helps set color and stop food aging enzymes.
Pre-Cooking
Tough cuts of meat can be quickly pre-cooked in an Instant Pot under pressure before finishing by canning or other preserving.
Making Canning Recipes
The sauté function allows ingredients to be cooked before transferring them to a proper canner for processing.
With care and alignment to validated fruit canning guidelines, Instant Pots can play a role in some limited parts of the canning process. But they lack the necessary features to fully replace true pressure canners.
Conclusion
Pressure canning requires achieving precise temperatures for set lengths of time to eliminate risk of spoilage or foodborne illness. Instant Pots lack many necessary features and precision to safely meet established canning criteria.
No major canning authority approves using Instant Pots as full substitutes for pressure canners. At best, they may be suitable for canning some high-acid fruits if following adjusted processing times for their lower pressures.
For safe shelf-stable home canning, a true stovetop pressure canner that can reach the required temperatures is still the recommended appliance for this purpose.