Pressure canners require a minimum of 15 psi for safe canning of low-acid foods, such as meat. Most Instant Pot electric pressure cookers operate within a range of 10-12 psi, which is safe for water bath canning of high-acid foods, such as jams and chutney. Modifying cooking times, ingredients or temperatures can be dangerous. Use the exact time, temperature/pressure and method specified in the recipe to protect the food from harmful bacteria, molds, and enzymes.