Quick help please Ninja pressure cooing

[Branster]

Using pressure cooking function for the first time on my Ninja 11 in 1.
Just noticed general instructions for meat is to add 250ml of liquid.
My recipe has about 600ml so that's what is currently in the pot.
The pot is about 1/3 full from liquid and ingredients.
I don't understand the principle of pressure cooking and am a bit scared of it, truth be told.
It's all started counting down so the pressure did build up.
Is it all going to explode because there's too much liquid?
Got 21 minutes left.

Apparently there's a Pressure Max line and you must not fill above it. Is that anywhere above 1/3 hight of the pot?

I'm absolutely useless with this bloody thing.

Hmm might be OK. Google says max 2/3 of the pot as a rule.

In case it helps anyone else:

www.hippressurecooking.com/consumer-alert-max-fill-lines-too-high-for-pressure-programs/

Don't panic

It will take a lot longer to cool down and release pressure because it's so full. Just give it time.

I use the instant pot. It's fab. Don't get hung up on being precise, once you've done a few things just wing it and you'll learn.

I've done a joint of ham today, 20mins then keep warm. I've now put the stock back in with some dried yellow peas for pease pudding.

Most things cook in 0mins pressure and natural pressure release.
Dried beans and big joints I do 20 mins.

It won't explode but what you'll probably find is you just end up with far too much liquid because nothing can escape through cooking. If I'm converting a recipe I ty to cut down as much liquid as I can. ie if I'm adding tinned tomatoes I won't add stock as by the time the veggies give off liquid etc there'll be more than enough.

It will be fine.
I have no real technological reason for this other than being a big user of a digital pressure cooker (not Ninja though) for all kinds of things, most of them just made up by me.
I think you might find that it comes out with more liquid than you ideally want, (the cooking process will add liquid from the steam recirculating inside the pot as well).
But it is highly likley to explode

UNlikely!!!

(Honestly. I need to get off the internet today.)

Thank you so so so much for the replies- very reassuring and incredibly useful tips!
I'm very grateful.

Now that it's been pointed out, it makes sense on the additional liquid. It didn't cross my mind at all!

It has just finished cooking and all seems to be good.
I'll wait for it to finish the pressure release - made me jump when it started!
Then when it lets me have a look I'll investigate.
Hopefully all cooked reasonably well.

Then I think I need a lie down in a dark room!

It worked!!!!! 😁
25 min pressure cooking as opposed to 2 1/2h in the oven. This is beef bourguignon (can't spell it). Meat very tender, family will be pleased.

Thank you all very much!

Fabulous, well done!

It honestly does work well, once you get over your terror!

Another tip- put tinned toms in last, and don't stir. It can scorch if it's sitting on the base.

Very useful- thank you very much.
You're a Pro! I shall be more adventurous now.

Before asking on here, I googled dangers pressure cooking Ninja or similar- it was all American lawyers and accidents and very dramatic- which didn't help a clueless novice like me.
All is well with the cooking world now - phew.

You honestly don't need as much liquid as you would normally use! As it all stays inside.