BeefSupremeJr said:

noomer i suspect that once you hydrate it ans pc it it might make a mushy mess.  if theres added sugar, its probably too much nutrition for cubes but you know me, im always supportive of people trying things as long as you go into it to learn something.  no harm in trying things.

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Nothing a coffee grinder and some verm can't fix... 

Probably don't need as much as you would using brf for cakes because it's probably a bit hot from the sweeteners.

el53 said:

Sorry this is not a quick answer-
Instapot's as a brand max PSI varies by model from 10-12. Versions made for international distribution may express the numbers as pascal or kilopascals which I will leave to you to google should need be.  You'll find your pot's max PSI either on the model number label or in the handbook. Assuming you are below 1,000 feet elevation and have a 10 psi pot Process 1 layer of pint jars of a simple liquid (which agar qualifies as) for 30 minutes and quart jars for 40 minutes at 10 pounds of pressure (adjust for your altitude). Always allow the pressure to naturally return to zero pressure before opening, which can take approximately 25-30 minutes. If you are between 1,000 and 2,000 you will need 11 psi from your pot and between  2,000 and 3,000 12psi In spite of the group think that some in forums chanting we are not canning we are sterilizing every pressure canning recipe is designed to reach 250F and hold that temp long enough to sterilize against botulism spores which require the same times and temperatures as the most heat resistant Trichoderma spores.

Each degree of PSI over what is required for your altitude will raise your steam temp by 2 degrees. The effect of a degree or two over has negligible affects on your agar but processing at using 15psi at sea levels generate an extra 10 degrees of which will scorch your agar.

If you are ever concerned about the sensors or seals in your pot you can either find someone with a wireless high temperature data logger probe (most culinary schools have have food safety labs with more than one and are willing to test your pot with a little sweet talk and a heavy dose of food safety concern). High end wireless meat thermometers often have a probe that reaches 165-170 range and an ambient sensor that goes (depending on the model) from 400-1000f If you decide to try to test your pot with one cover the probe with a bit of silicone tube or you risk killing it's sensor in sterilization/canning mode and keep the ambient sensor out of boiling water.

*there are other brands of similar pots that do reach 15 PSI on high

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Nichrome said:

BeefSupremeJr said:

noomer i suspect that once you hydrate it ans pc it it might make a mushy mess.  if theres added sugar, its probably too much nutrition for cubes but you know me, im always supportive of people trying things as long as you go into it to learn something.  no harm in trying things.

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Nothing a coffee grinder and some verm can't fix... 

Probably don't need as much as you would using brf for cakes because it's probably a bit hot from the sweeteners.

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oh nice idea nich.

BeefSupremeJr said:

yes yes yes  i have so many ideas.  i drew a real shitty picture just today.  i was thinkin like a thumb tack size but youd burn your fingers.  a needle with pliers maybe.



talkin a BUNCH of tiny holes and lid too.  notbtoo sure about the pattern on the lid.

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BeefSupremeJr said:

yes yes yes  i have so many ideas.  i drew a real shitty picture just today.  i was thinkin like a thumb tack size but youd burn your fingers.  a needle with pliers maybe.



talkin a BUNCH of tiny holes and lid too.  notbtoo sure about the pattern on the lid.

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Think this is too thick?

el53 said:

At 5,000 feet that is not going to reach the kill zone of 250. You need 15psi at that altitude. Adding time won't get you there. The only instapot types that have passed my personal testing at 15 PSI are the Nesco Smart canner and the Chef's Choice electric pot the I bought by accident last week.

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Proposition 122 said:

el53 said:

Sorry this is not a quick answer-
Instapot's as a brand max PSI varies by model from 10-12. Versions made for international distribution may express the numbers as pascal or kilopascals which I will leave to you to google should need be.  You'll find your pot's max PSI either on the model number label or in the handbook. Assuming you are below 1,000 feet elevation and have a 10 psi pot Process 1 layer of pint jars of a simple liquid (which agar qualifies as) for 30 minutes and quart jars for 40 minutes at 10 pounds of pressure (adjust for your altitude). Always allow the pressure to naturally return to zero pressure before opening, which can take approximately 25-30 minutes. If you are between 1,000 and 2,000 you will need 11 psi from your pot and between  2,000 and 3,000 12psi In spite of the group think that some in forums chanting we are not canning we are sterilizing every pressure canning recipe is designed to reach 250F and hold that temp long enough to sterilize against botulism spores which require the same times and temperatures as the most heat resistant Trichoderma spores.

Each degree of PSI over what is required for your altitude will raise your steam temp by 2 degrees. The effect of a degree or two over has negligible affects on your agar but processing at using 15psi at sea levels generate an extra 10 degrees of which will scorch your agar.

If you are ever concerned about the sensors or seals in your pot you can either find someone with a wireless high temperature data logger probe (most culinary schools have have food safety labs with more than one and are willing to test your pot with a little sweet talk and a heavy dose of food safety concern). High end wireless meat thermometers often have a probe that reaches 165-170 range and an ambient sensor that goes (depending on the model) from 400-1000f If you decide to try to test your pot with one cover the probe with a bit of silicone tube or you risk killing it's sensor in sterilization/canning mode and keep the ambient sensor out of boiling water.

*there are other brands of similar pots that do reach 15 PSI on high

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Thanks for the detailed answer. This is my first go at Instant Pot no pour. I could just use my PC but the idea of starting it and going to bed is luring.

I have the 6 quart Duo Plus 60 V2, which at high pressure produces approximately 10.2–11.6 psi. I am at 5,000 feet.

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