The Instant Pot is one of the most popular kitchen appliances on the market. It functions as a pressure cooker, slow cooker, rice cooker, steamer, yogurt maker, sauté pan, and more. One of the most common questions Instant Pot users have is what type of liquid to use when cooking food in it.
Water
Water is the most basic and versatile liquid to use in the Instant Pot. Water allows the Instant Pot to come up to pressure and cook foods properly. The amount of water needed will depend on the recipe but generally 1 cup of water is needed for every 20 minutes of pressure cooking time. For steaming vegetables or cooking grains like rice, pasta, or quinoa, the appropriate amount of water will be listed in individual recipes. Using water allows you to control and customize the flavor profile – you can add aromatics, spices, herbs, broths, etc. to create delicious dishes with water as the base liquid.
Tips for Cooking with Water
- Use hot water from a kettle to help the pot come up to pressure faster.
- Reduce amount of water for thicker sauces or increase for thinner, soupier dishes.
- Add vinegar, citrus juice, or wine to the water for extra flavor.
- Use caution when cooking grains – too much water can make the grains mushy.
Broth
Broth is an excellent liquid to use in the Instant Pot and provides great flavor. Chicken, beef, and vegetable broths are common options. Use broth in place of water when cooking meats, beans, grains, soups, stews, and more. The cooking time and amount of broth needed will vary based on the specific recipe. Generally replace water 1:1 with broth or stock.
Tips for Cooking with Broth
- Opt for low-sodium broths and reduce added salt in recipe.
- Use broth to cook grains like rice or quinoa for extra flavor.
- Deglaze pot with a bit of broth when browning meats before pressure cooking.
- For richer flavor, use homemade broths instead of store-bought.
Canned Tomato Products
Canned crushed tomatoes, diced tomatoes, tomato sauce, and tomato paste can all be used as the cooking liquid in the Instant Pot. Tomato-based dishes like pasta sauce, chili, shakshuka, curries, tikka masala, etc. are perfect to make in the pot. Use full sodium tomatoes and season other ingredients carefully to balance acidity and saltiness.
Tips for Cooking with Canned Tomatoes
- If the recipe calls for tomato paste, dilute with some water or broth before adding.
- For richer flavor, opt for canned fire roasted or Italian seasoned tomatoes.
- Add a tablespoon of oil or butter to prevent scorching when cooking with thicker tomato products.
- Use caution when cooking dairy with acidic tomatoes to prevent curdling.
Coconut Milk
Coconut milk adds rich, creamy flavor to curries, stews, and many Asian and Indian dishes. Use full fat coconut milk where possible for the best texture and taste. Shake the can well before adding to evenly distribute the coconut solids. You can also dilute thicker coconut milk with a bit of water or broth.
Tips for Cooking with Coconut Milk
- Light coconut milk will still work but may thin out more during cooking.
- Add spices like garlic, ginger, cumin, coriander to flavor coconut-based dishes.
- Stir in some cornstarch slurry at the end for a thicker, sauce-like consistency.
- Rinse out the empty can with a bit of water to get all the creamy coconut goodness.
Wine
Wine adds excellent depth of flavor to dishes like coq au vin, boeuf bourguignon, braised meats, pasta sauces, and risottos. Dry white wines work well for lighter dishes while bold reds pair nicely with heartier meats and sauces. Avoid oaky wines that can impart a bitter taste. The alcohol also helps tenderize meats and brings all the flavors together.
Tips for Cooking with Wine
- If avoiding alcohol, broth can be used in place of wine in recipes.
- Reducing down wine before pressure cooking intensifies flavors.
- Splash in some wine or broth if dish is looking dry partway through cooking.
- Use wine you would drink – cooking wine often contains added sodium.
Milk
Milk can be used to cook oatmeal, grains, or breakfast dishes like oats or grits in the Instant Pot. Whole milk works best for creamy texture and richness. Non-dairy milks like almond, soy, or oat milk can also be used. Take care when pressure cooking dairy to prevent curdling – mix in at the end of cooking if needed. Milk can also be used to make yogurt in the Instant Pot.
Tips for Cooking with Milk
- Use milk in place of water when cooking steel cut oats for creamier results.
- Add milk or cream when cooking rice or risotto for extra richness.
- Use caution when cooking tomato-based dishes to prevent curdling.
- Thicken milk sauces with a bit of cornstarch slurry before serving.
Juices
Fruit and vegetable juices add bright, fresh flavor to dishes. Citrus juices like orange, lemon, lime, and grapefruit work especially well to accentuate flavors in seafood, poultry, grains, and vegetables. Apple, pineapple, and pomegranate juices also pair nicely with pork and chicken. Use in place of water or broth in savory dishes or reduce with sugar for homemade sauces.
Tips for Cooking with Fruit/Vegetable Juices
- Add fresh herbs like thyme, rosemary, or sage to complement fruit juices.
- Splash juices over meat when browning for extra flavor.
- Juices high in acidity like lemon can curdle milk – add with care.
- Use caution when heating juice as the high sugar content can burn.
Soup Stock Concentrates
Liquid soup stock concentrates provide intense flavor from chicken, beef, and vegetable varieties. They conveniently come in aseptic cartons that don’t require refrigeration until after opening. Use in place of water or broth in savory dishes like rice, beans, oatmeal, meats, etc. Start with half the amount of concentrate called for in recipe then adjust to taste.
Tips for Cooking with Soup Stock Concentrates
- Dilute with water for lighter flavor or use as is for richer taste.
- Look for low/reduced sodium options and adjust salt accordingly.
- Whisk vigorously before adding to break up gelatinous consistency.
- For the best flavor, use concentrates within a couple weeks after opening.
Beer and Wine
Beer and wine add great flavor complexity to dishes like chili, pot roast, boeuf bourguignon, carbonnade, and sausage dishes. The fermented flavors also tenderize and enhance the other ingredients. Avoid very bitter, hoppy beers and instead choose lagers, ales, or sweet dark beers. Use dry red or white wines like Pinot Noir, Cabernet, Merlot, Chardonnay, etc.
Tips for Cooking with Beer and Wine
- Splash in a bit of beer or wine when browning meats for added flavor.
- Reduce alcohol stovetop before pressure cooking to intensify flavors.
- Choose beers and wines you would drink – cooking varieties are often too salty.
- For alcohol-free option, use broth in place of beer/wine in equal amounts.
Butter and Oil
Butter and oil can be used in small amounts in the Instant Pot to help sauté aromatics, coat meat before searing, or add richness. Use just 1-2 tbsp oil or butter at a time with caution, ensuring it completely coats bottom of pot. Overheating oil can cause overheating/scorching warnings so use sparingly and press Cancel if needed before pressure cooking.
Tips for Cooking with Butter and Oil
- Opt for higher smoke point oils like avocado, grapeseed or canola oil.
- Mix in a tbsp butter at the end for extra richness.
- When browning meat, oil helps gets an even sear while butter adds flavor.
- Add oil to dish underneath foods like fried rice to prevent scorching.
Conclusion
The Instant Pot is incredibly versatile in terms of which liquids can be used during cooking. Water and broths are standard go-to options, while milks, wines, juices, concentrates, and more can also add great flavor. Tomato products, coconut milk, butter, and oil can all be used carefully in appropriate amounts. Follow recipe guidelines for best results and adjust liquid amounts as needed based on your preferences. With so many liquid options, you can create an endless variety of delicious Instant Pot recipes!