The Instant Pot is one of the most popular kitchen appliances on the market today. This electric pressure cooker promises to cook food up to 70% faster while using less energy than traditional cooking methods. With its preset buttons for common dishes like ribs, soup, rice, and more, the Instant Pot makes cooking fast, convenient meals a breeze.
But what types of food really shine when cooked in the Instant Pot? And what recipes are better suited for conventional cooking? In this article, we’ll explore what cooks best in the Instant Pot and provide tips for getting the most out of this multifunction cooker.
Meats
One of the Instant Pot’s strengths is its ability to quickly cook tough, inexpensive cuts of meat until tender and juicy. The pressurized environment helps break down connective tissues in meat resulting in fall-off-the-bone texture.
Beef: Chuck roasts, brisket, short ribs, oxtails, round steak, and stew meat all benefit from Instant Pot cooking. The pressure tenderizes while sealing in moisture.
Pork: Pork shoulder, pork loin, country-style ribs, and pork chops cook up moist and delicious. Add rubs and salsa for pulled pork.
Chicken: Bone-in chicken parts like thighs and drumsticks are ideal for the Instant Pot. The meat near the bone benefits from pressure cooking.
Turkey: Cook an entire turkey breast or turkey parts like drumsticks even from frozen. The skin may not brown as nicely as oven roasting.
Lamb: Lamb shanks, lamb shoulder, and lamb stew meat are perfect for the Instant Pot. The pressure melts away the fat and collagen.
Tips for Cooking Meat in an Instant Pot
- Use natural pressure release after cooking to prevent shrinking.
- Add liquid like broth, wine, or water to create steam.
- Layer veggies on bottom to prevent scorching.
- Use a trivet or steamer basket to elevate meats off bottom.
- Season well and baste or glaze with sauce afterward.
Beans and Legumes
The Instant Pot can cook beans, lentils, and chickpeas in a fraction of the time of conventional cooking. No need to soak beans beforehand either!
Beans: Kidney, black, pinto, white, garbanzo, cannellini, great northern all cook evenly and quickly.
Lentils: Brown, green, yellow, red lentils cook perfectly in the Instant Pot within 15-20 minutes.
Chickpeas: Dried garbanzo beans can be cooked and ready to eat in under an hour!
Tips for Cooking Beans in an Instant Pot
- Use a natural pressure release to prevent blowing out skins.
- Add aromatics like onion, garlic, bay leaf for flavor.
- Rinse well and pick over for debris before cooking.
- Add acids like tomato, vinegar, or citrus juice at end.
- Thicken cooking liquid to make bean soups or chili.
Whole Grains
Cooking grains like rice, barley, farro, and quinoa in the Instant Pot ensures evenly cooked, fluffy results without burning on the bottom of the pot.
Rice: White and brown rice turn out perfect every time. Add a little more water than package instructions.
Farro and barley: These heartier grains cook up chewy with a satisfying bite. Rinse grains first.
Quinoa: This protein-packed grain only takes 5 minutes at pressure. Rinse quinoa before cooking.
Oatmeal: Steel-cut and rolled oats can be made in the Instant Pot for breakfast. Customize with mix-ins.
Tips for Cooking Grains in an Instant Pot
- Always use a natural pressure release to prevent foaming.
- Add extra water since little evaporates during pressure cooking.
- Stir in any add-ins like spices, herbs or dairy after pressure cooking.
- Let the pot naturally release for 10 minutes before quick-releasing.
- Fluff with a fork before serving grains.
Stews, Chilis and Soups
The hot, moist environment of the Instant Pot is perfect for developing complex flavor in soups, stews, and chilis.
Stews: Braise tough cuts of beef, chicken, pork, or lamb into fall-apart tender stews.
Chili: Beans cook evenly while ground meat and chili powders meld into a robust flavor.
Soup: Make chicken noodle, minestrone, tortilla soup, or vegetable soup with little effort.
Tips for Making Soups in an Instant Pot
- Sauté aromatics like onion, celery, garlic first to build flavor.
- Deglaze pot with broth, wine or water to lift up browned bits.
- Add tender vegetables in last 5-10 minutes to avoid overcooking.
- Stir in delicate herbs right before serving.
- Skim fat after cooking for a cleaner broth.
Vegetables
While leafy greens fare better cooked outside the Instant Pot, roots, tubers, and sturdy veggies shine with pressure cooking.
Potatoes: Whole or cubed white and sweet potatoes cook evenly without mushiness.
Hard squash: Butternut, acorn and pumpkin squash cut into chunks pressure cook well.
Root veggies: Beets, turnips, carrots and parsnips caramelize beautifully.
Onions: Caramelize onions in a fraction of the time without babysitting.
Tips for Cooking Veggies in Instant Pot
- Always add at least 1 cup water to generate steam.
- Place veggies in steamer basket if concerned about overcooking.
- Natural release improves texture for delicate veggies.
- Adjust cook times depending on how soft you like veggies.
- Toss with herbs, spices, oil or sauce after cooking.
Custards, Cheesecakes and Puddings
While eggs and dairy do not reach boiling temperatures, the Instant Pot steams these dishes beautifully.
Cheesecake: Mini cheesecakes cook evenly in ramekins with a shallow water bath.
Flan: This velvety custard bakes gently surrounded by water.
Crème brûlée: Achieve the perfect wobble with gently set creamy custards.
Rice pudding: Cook rice in milk until tender then stir in eggs, raisins and cinnamon.
Tips for Cooking Custard and Egg Dishes
- Lightly grease ramekins or dishes before pouring in batter.
- Tent aluminum foil over dish but not touching food.
- Add 1 cup water to inner pot to steam food.
- Use a trivet and heat-proof dishes made for stovetop use.
- Natural release prevents cracking and sinking.
Foods to Avoid in the Instant Pot
While the Instant Pot excels at many dishes, there are some that are better suited for traditional cooking methods.
- Lettuce and greens – Pressure cooking makes them mushy.
- Fresh herbs – These delicate flavors dissipate with pressure.
- Seafood – Delicate fish and shellfish easily overcook.
- Bread dough – Rises unevenly without dry ambient heat.
- Pasta – Better to boil noodles separately for best texture.
- Cream sauces – Curdling is common under pressure.
- Unpeeled apples and pears – Skins can become mushy.
For best results, add delicate ingredients after pressure cooking if using in a recipe.
Helpful Charts for Instant Pot Cooking Times
Refer to these charts for approximate cook times when using your Instant Pot. Times may vary based on cut, size and specific model.
Meat Cook Times
| Food | Cook Time |
|---|---|
| Chicken breast | 5-8 minutes |
| Chicken thighs | 8-10 minutes |
| Pork chops | 3-5 minutes |
| Pork tenderloin | 8-10 minutes |
| Beef steak | 3-12 minutes |
| Beef roast | 25-60 minutes |
| Lamb shanks | 20-25 minutes |
Vegetable Cook Times
| Food | Cook Time |
|---|---|
| Broccoli | 1 minute |
| Carrots | 2-3 minutes |
| Cauliflower | 1 minute |
| Corn on the cob | 3 minutes |
| Green beans | 0-1 minutes |
| Potatoes | 6-8 minutes |
| Squash | 2-3 minutes |
Grain and Bean Cook Times
| Food | Cook Time |
|---|---|
| White rice | 3 minutes |
| Brown rice | 15 minutes |
| Quinoa | 1 minute |
| Rolled oats | 6 minutes |
| Dry beans | 25-40 minutes |
| Pearled barley | 22 minutes |
| Lentils | 5-8 minutes |
Conclusion
The Instant Pot is excellent for cooking tough cuts of meat, boneless chicken parts, pot roasts, stews, hearty grains like rice and barley, dry beans, and sturdy vegetables like potatoes, carrots and beets. Foods that require delicate cooking, fresh herbs, or baking with ambient dry heat are often better suited for the oven or stovetop. With a little practice, you can achieve delicious results cooking all kinds of family favorites in your Instant Pot. Experiment with cook times and settings to find what works best for each recipe.