Instant Pot 101: A Beginners Guide to Electric Pressure Cooking. Feeling overwhelmed by your new Instant Pot? Do NOT fear!! I will walk you through the essentials on electric pressure cooking. Before long, the Instant Pot will surely become your new favorite kitchen appliance.
Once you master knowing your Instant Pot, check out Instant Pot Recipes to get cooking!
The Parts of an Instant Pot
Inner Pot: The stainless steel pot that fits inside the Instant Pot. Removable for washing. And essential for cooking–do NOT operate your Instant Pot without the inner pot.
Inner Ring: A silicone ring that seals on the lid of the Instant Pot that helps to seal in pressure in electric pressure cooker. Needs removed for cleaning and replaced when any wear or tear is visible. I personally like to have one for savory and one for sweet dishes.
Floating Valve and Shield: The shield prevents food from getting trapped in pressure release valve and the float valve is designed to be pushed up once there is sufficient pressure inside the cooker. Once pushed up, the silicone band seals the instant pot and the pin of the float valve serves as a lock, preventing the lid from being opened before pressure has released.
Condensation Cup: This plastic cup collects any moisture of condensation that leaks out during cooking process. I most often see this in use during the cooking of stew or stock. It removes easily to be cleaned.
Stainless Steel Rack: This rack (or trivet) can be placed into your Instant Pot to place a pot on for Pot in Pot cooking or to place food on to cook that you don’t want submerged in liquid, as I do with my Baked Potatoes and Ground Beef.
What do all those buttons on an Instant Pot mean?
At first glance at your electric pressure cooker, it looks like you can cook just about anything with a simple touch of a button. There is a function for Yogurt, one for multi-grain rice, regular rice, stew, beef, and poultry.
It may be tempting to put chicken in the IP hit the poultry button and walk away.
To rely solely on the pre-set cooking settings, could very well result in over-cooked chicken, under-cooked rice, or dried out beef. These functions are set based on the AVERAGE cooking time and are just a starting point. Check out my Instant Pot Functions Post that tells you exactly how to use each and every function on your pressure cooker.
So how do you know how long to cook a recipe in your Instant Pot?
You can refer to Instant Pot Cooking Time Tables, for a breakdown of how long to cook just about ANYTHING. Of course you can follow recipes that have been tested by others as well–I experimented with baked potatoes and sweet potatoes over a dozen times before I nailed a consistent cooking time I could rely on.
Or experiment yourself! Use the suggested time as a guide and then good old trial and error.
**It is important to note that an Electric Pressure Cooker does not reach the same pressure a stove-top pressure does, so you will need to increase cooking time by a few minutes for an electric pressure cooker if the recipe was written for a stove-top pressure cooker.
Sealing the Vent on the Instant Pot
If you want the magic of Pressure Cooking, you must allow pressure to be trapped in your electric pressure cooker.
Pressure is trapped in your Instant Pot when no air is allowed to escape. Therefore, it is crucial you allow assure that you turn the valve on your Instant Pot to “Seal” and that you inner ring is properly attached to your Instant Pot.
If those two things are not done, pressure will NOT be trapped and your Instant Pot will not reach pressure to begin the cooking time.
Pressure is reached on an electric pressure cooker, when the pin raises to the upright position, the lid locks, and the timer begins to count down the cooking time.
Having trouble with your float valve rising? Check out Reasons Your Instant Pot May Not Be Sealing.
Natural Pressure Release vs Quick Release
First of all, let me explain the difference between Natural Pressure Release and Quick Release when it comes to pressure cooking.
- Natural Pressure Release (or NPR) is when the pressure is slowly released on it’s own.
- Quick Release (or QR) is when you manually turn the valve to “Vent” and allow the pressure that has been built up to release rapidly.
How do you know if you should use NPR or QR in recipes?
- Natural Pressure Release is for tougher cuts of meat, recipes with high starch (like rice or grains) and recipes with a high volume of liquid.
- Quick Release is to be used for more delicate cuts of meat and vegetables–like seafood, chicken breasts, and steaming vegetables.
Important Tip for using Quick Release on your Instant Pot: Place a towel over the valve and use a wooden spoon or pot holder to manually turn valve from seal to vent. The towel will help to prevent your steam burning your face or hands and if the recipe starts to spew liquid, you protect your walls and ceilings from being covered in cooking liquid.
Liquid is Essential in Pressure Cooking
In order for pressure to build in a pressure cooker, there must be liquid. There needs to be a minimum of 1/2 cup liquid for proper pressure to be reached and for recipe to not burn, but I have found most recipes work best with 1 cup liquid.
- 1/2 cup liquid for 3 quart Instant Pot
- 1 cup liquid for 6 quart Instant Pot
- 1.5 cups liquid for 8 quart Instant Pot
A sauce only counts towards PART of your liquid requirement.
Meaning, if you are using 1 cup tomato sauce, you can only count 1/2 cup of the sauce towards your total liquid count. Sauces are thicker and you need still need fluid liquid.
Cooking Pot in Pot (PIP)
What if your recipe does not have liquid in it? What if you want to bake a dessert or custard in your Instant Pot?
This is when cooking Pot in Pot, or PIP, is necessary. To cook pot in pot is basically placing another pot inside the instant pot on a trivet to cook.
Here are the Step by Step directions for Cooking Pot in Pot in the Pressure Cooker.
Never OVER fill the Instant Pot
It is very important to note that the max fill line on the Instant Pot is not intended for pressure cooking or for cooking foods that expand–like rice and beans.
It is best to never fill the Instant Pot more than 2/3 of the way full for pressure cooking (and only 1/2 full for rice and beans).
What happens if you overfill the Instant Pot? First it will take a long time to reach pressure and a long time to release pressure. It is also NOT advised to do a quick release if you did happen to overfill the Instant Pot, as that would result in mess!
Cooking Time is NOT amount of time recipe takes
It is important to note that when planning your meals that you don’t count on the pressurized cooking time as the amount of time it will take complete the meal.
When it comes to pressure cooking, you need to account for the time it takes to come to pressure and the time it takes to release pressure.
Therefore the total time for pressure cooking is
Time to Come to Pressure + Cooking Time + Time for Pressure to Release = Total Time
The amount of time needed for a recipe to come to pressure and time to release pressure varies based on recipes.
A Few Final Tips for Instant Pot and Electric Pressure Cooking
- If your Instant Pot will not come to pressure, check to see if the inner ring is properly inserted on the lid and the valve is sealed properly.
- Remember to use COLD water in your Instant Pot. If you use warm water, the amount of time that it takes the IP to come to pressure may change and that will result in a different cooking time.
- The rice function cooks at LOW pressure, not high pressure. Therefore if you are cooking a recipe that cooks at High Pressure for 12 minutes (like my Instant Pot Baked Potatoes), do NOT be tempted to hit the rice function.
- Check out all my Healthy Instant Pot Recipes for a perfect place to start cooking recipes for your pressure cooker.
My Must Have Instant Pot Accessories
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(And in case you misplace your Floating Valve, you can get an extra to fit your model on this here.)
Kristen Chidsey
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found the tips very helpfull. I have used several of your recipes and been very happy with the results. Thank you.
I am so happy to hear that. Thank you Beatrice.
Had it for 3 days before I had the nerve to try it am use to the old pressure cooker from years ago was always worried it would blow up after talking to my daughter and niece who have one they said once I used it would love it so finally today I gave in I love it next thing I want to try tomorrow is Roast with potatoes and carrots
I am so glad you took the plunge Teresa! I hope you enjoy the Pot Roast (here is my recipe if needed) https://amindfullmom.com/instant-pot-pot-roast/
I just purchased an IP. One of the things I am concerned about is putting my IP on corian counter tops. Should I use something under it to protect the corian?
Hi Rita! I have granite countertops, which are heat resistant. That said, I don’t feel that the base gets hot at all. All the electrical is in the base, and no heat should be coming from the base. I know corian is a not heat resistant, so I would be very careful where you set the lid, which does get warm after cooking. I checked with a couple people who have placed directly on corian countertops with no issues, but because I don’t have them myself, I can’t say for certain. If you are worried, I would put on a glass/granite slab on top of your countertop.
I just bought a glass lid. I have been making yogurt for a couple of years in my IP and have always used the pressure cooking lid. Wouldn’t the glass lid work as well?
It absolutely will😊
Hi. I don’t know what the “less—normal-more” mode is for. Mine is on normal but when do I know to change that?
Thanks.
Hi Diane! The less, normal, and more are for adjusting temperature on yogurt, slow cooking, sauteing. For pressure cooking, you don’t need to worry about that setting. Hope that helps clear up the confusion.
How do you remove the food smell from the IP? It has retained the smell in the pot ever since the first recipe I made. I tried cleaning the pot and ring with vinegar and water to no avail.
Hi Phyllis! A couple suggestions that have helped me in the past. I like to use denture cleaning tablets for the ring–it works better for me than vinegar at times. I also have found storing the rings in the freezer helps. And finally, I have 3 rings. One for yogurt, one for chilis, stews, and one for rice, quinoa, baked potatoes, etc.
Hi. I received a 6 quart Instant Pot for Christmas. I’m not finding this user friendly & This Old Gal’s Cookbook I purchased contains recipes with several steps. So far, I am not liking this cooker. I feel like I need a class. What is the difference setting meat with the meat/stew button versus pressure cook button? Any suggestions how I can like this way of cooking? Thank you.
Hi Diana! The Instant Pot can seem overwhelming for sure! I do have a course you can take on the Instant Pot, or you can sign up for my free tips to master to your instant pot email series–either of those should help you out. As for meat stew buttons–I don’t use them. I use yogurt, saute, and pressure cook. The other buttons are just fancy pre-sets that don’t necessarily work well for each recipe (you can find out more on my post about Instant Pot Functions.) I hope I can help you like your Instant Pot!
I just used my pot for the first time and was not able to enter a cook time. I thought I had put the time in but when the pot came to pressure a different time was showing.
Hi Sarah! This post should really help you figure out how to set time, but let me know if you still needhttps://amindfullmom.com/instant-pot-functions/ help 😊
I did find this post extremely helpful. I’ve had my pot about a year now, but everything I made came out ready to be, or already shredded. No other site I’ve visited has had such a complete and easy to understand explanation of how to use the pot.
Thank you so much
Judi
I am so glad you found all these tips helpful! I really do want to make using the Instant Pot less intimidating and easy to understand! 🙂
Thank you for this first of 5 tips. I have had my Instant Pot for a while, but I learn something new all the time. Such as the rice function is lower pressure than other buttons. I was not aware of that. I am waiting to learn more. I have two pots, one 8 qt., and a 6 qt. I use both equally.
Awaiting more knowledge and recipes!!
I am so happy you have found my tips helpful Pamela. I hope you continue to learn and find new recipes to enjoy.
Thank you Kristen for the helpful tips as I begin to use my Instant Pot.
Di
You are so welcome Diane 🙂 Reach out with any questions you may have!
Can you cook bread please in the unit ?
Hi Rosanna, I have proofed bread in the Instant Pot before, but not baked it. I like the hearty crust that can only be achieved in the oven.
Hi,
Mine did not come with a trivet I can use any metal trivet as long as it fits, right?
Constanze
Yes, as long as it is 100% heat safe, you are fine 🙂
Hi! Thank you for your awesome blog! It makes so much sense of a somewhat daunting new appliance.
My instant pot does not beep at the end of the pressure cooking cycle. Any ideas? Thank you!
I am so glad you found these tips helpful. You will get the hang of the Instant Pot😊 as for not beeping, what model do you have? And was pressure reached when you used the instant pot? ( did your float valve float up) that will help me further trouble shoot for you.
Hi I m looking to buy a hot pot and not sure what brand. One says it browns
Too. My husband loves to cooks and I know he d
Love one. What are your recommendations?
Hi Kathleen! I highly suggest the Instant Pot brand because their customer service is phenomenal. As for which one to buy, check out my post that goes over the different models so you can see which is best for your needs 🙂 https://amindfullmom.com/instant-pot-models/
Thanks for the great article! After 2 years of my instant pot, I’m back to normal stove top cooking again. Once you add the up time it takes to pressurize and naturally release, it doesn’t really save me any time. And quick release is just an unpleasant experience all around! Easier to just skip the instant pot and do it the old fashioned way. Tastes better, too. The only exception is hard boiled eggs. IP does it very well. That’s all I use it for now.
Good luck to everyone trying to make the IP work. I suggest just going back to normal cooking!
Hi DJ. I do think people are often shocked by time it takes for a pressure cooker to come to pressure and release pressure. And I firmly believe it is not made for every recipe. However, hard boiled eggs, rice, yogurt, dried beans and stock are HUGE time/money savers for me. I also love that I can safely cook frozen meats. All the best!
Thank you. I just got my instant pot and its been a little obwrwhelming but aim a little clearer after your explanation. I really appreciate it!
I am so happy to help!
I just got one and believe already screwed up a recipe. What is the difference between low and high pressure settings and which times do you use them? There was no information about these in my directions or start up and just cooked meat on low pressure 🙁 Is it safe to change pressure settings midway through cooking? I didn’t just to be safe… thanks
Hi Kerlyn! I understand the pressure cooker is intimidating until you really understand it.
As for high and low pressure, most recipes are based on high pressure. And you can not change the setting once cook time has begun successfully.
I have this post on Instant Pot 101 to help OR I have a course with videos explaining everything–sometimes it helps to watch the video.
Please don’t hesitate to reach out with questions you may have.
Pl suggest how to cook kidney beans.Am very much new to IP.Just 2 days old
Hi Kalyani! Welcome to the Instant Pot Club 🙂 Here is everything you need to know to cook dried beans of any variety: https://amindfullmom.com/instant-pot-beans/
Your explanation is very easy to follow and much better than the instruction booklet. Thank you so much.
I have two questions about the Natural Release. How can you tell if the Natural Release is complete? How long does it usually take for the Natural Release to complete before the pot may be opened?
I am so glad you found my instructions easy to follow!
Natural release can take anywhere from 5-20 minutes. You will know it is complete when the float valve has floated back down. For potatoes, 10 minutes is usually the time needed.
Here is more info on Natural Release with diagrams of float valve: https://amindfullmom.com/instant-pot-101/
Hi,Very new to IP my daughter just gifted me.I have few queries. Does it have a timer if I go to work.and it automatically starts at time set? There are many things I guess will figure out after using it regularly. Please if you can help me with time setting. Thanks in advance
Hi Asha! Instant Pots do take a bit of getting used to, but once you learn it, I know you will love it. The use of functions and timers can be a bit daunting–I break it all down, complete with a video here: The timer button works GREAT! Just be sure to not use it with raw meat as you don’t want raw meat sitting for hours before cooking. https://amindfullmom.com/instant-pot-functions/
My main interest in using an Instant Pot is reducing the lectins and possibly phytic acid in food. Per Dr. Joe Mercola, potatoes should be thoroughly cooked and cooled to reduce lectins, and I assume reheated, before eating. One of my favorite vegetarian recipes includes chunks of potato along with green beans, slivered almonds, onions, and various seasonings, and I’m wondering if the Instant Pot will turn precooked potatoes to mush. I’m also wondering if this recipe should be put directly into the cooker or if I should use the PIP method and steam it. (I’m planning to use a small ceramic inner pot from a slow cooker. Proctor Silex says it’s oven proof. Please tell me if this is a bad idea!)
Thank you very much for your clearly written instructions on using the IP. I’ve been on the verge of sending mine back since I started reading the owner’s manual and found it disorganized and difficult to understand. Contacting customer service only resulted in conflicting information and more confusion. Intimated is good description of how I’ve been feeling about my new gadget, especially since I have strong minimalist tendencies and this thing takes up a lot of storage space!
Thanks in advance.
Hi Stephanie. I understand your concern about letchins. So first, I would use my method for IP Baked Potatoes, but only cook for 10 minutes on high pressure. Let pressure release naturally, and then cut up into chunks. Place in your oven proof pot along with green beans, and seasonings. Add 1 cup water to inner pot and then place ceramic pot on a rack and steam for 1-2 minutes. Everything should be perfect then. Enjoy. Also–here is my Pot-in-Pot tips as well.
Thank you!! So detailed and helpful. I was afraid of my IP because I wasn’t sure how to use it correctly and was nervous.
Oh Sheila, that makes me so happy that I boosted your confidence when it comes to using your Instant Pot. They can be completely overwhelming, but once you learn a few things, they will make your life so much easier!
Be sure to sign up for my IP newsletter for new recipes and pressure cooking tips: https://amindfullmom.com/instant-pot-email/
Is there a set amount of time it takes for the Instant Pot fred to get to pressure?
LOL, Well, IP Fred (or whatever you want to call it) can take anywhere from 5 to 25 minutes. This varies based on the amount in instant pot and the temperature of the food. If you are cooking frozen food, expect to wait a bit longer. After 25 minutes, if pressure has not been reached, I would ensure IP is sealed, vent is positioned to sealed and there was enough liquid.
Hi,
first time user and excited to begin. Thank you for your helpful hints and suggestions. I’ll be a regular viewer from now on. 🙂
YAY! So happy to have helped and to have a new reader Karen! Hope you find plenty of recipes to enjoy!
I have an Instant Pot that doesn’t have the same settings as most recipes I follow. I cooked chicken for Pho Soup and I don’t have a Poultry Setting, it gets confusing how to adjust. Any guides to help convert settings? Thank you!
Hey Jennifer. You DON’T need a poultry setting. It is just a fancy preset for High pressure. So just set manual pressure to high pressure for time recipe states. BTW–I am working on a great guide for cooking temps–be on the look out 😉
What a great visual guide and explanation you provided. I haven’t had the chance to buy one yet but as soon as I do, I know I will come back to learn more about my pot and use the recipes too. In the meantime, I’ve shared it with my readers who may have been lucky enough to get one this holiday season.
xoxo, Mimi
Thank you so much Mimi. I really appreciate you passing this information along 🙂
So I have a question….the red button on top….does that stay up during pressure cooking or does it go down???
Hey Leslie–I am not familiar with a red button. Which model do you have, and maybe I can help you figure out the answer 🙂
I used my new InstantPot for the first time today to cook chili. I had the valve on “seal” but steam escaped from the vent, is this normal? Can’t really find an answer and you seem to know alot. Thanks.
Hi Kat! So, did it eventually seal? If so, then yes, a small amount of steam escaping (especially as it is coming to pressure) is COMPLETELY normal.
This is an awesome post. Thank you for all the information. Very helpful! I really need to start using mine more often.
Thank you Angela! Yes, break out that IP and get dinner on the table faster!
This was very helpful information. I got an IP for Christmas. I read other articles and watched videos on how to use it. Your post answered questions that the others did not.
YAY!!! Thank you Angela!
I am so glad that this post helped you. I really tried to break it down in a way that would make it understandable. Please don’t hesitate to reach out with any questions you may have.
I still don’t have an instant pot!!! It’s on my wish list but have to still get it. I’m saving this so I can use it when I have my instant pot. Thanks for the detailed post.
Veena, once you get an Instant Pot, you will fall in love with it!
I have an Instant Pot but I rarely use it, clearly I need to bring it out and get started again!
Sara, time to get it back out <3
This is really good info, thank you for sharing this. I don’t have an instant pot but a lot of my co-workers did get it for Christmas. Sending this to them:)
Thanks Tina, I hope this post helps them!
I don’t have an instant pot – yet! My sister has one and she just loves it, especially for cooking beans! I need to add one of these to my list of “must haves!”
Cooking dried beans is one of my FAVORITES too! You will LOVE it Kathy when you finally get one!
That was an awesome read. I’ve been holding out on getting yet another kitchen gadget/appliance but have wanted an instant pot because of all the lovely recipes out there. This has me wanting to get one right now. So, excuse me as I run to the store!!
I totally understans Elaine! I am all about less is better, but I am so glad I bit the bullet and purchased an IP–I am heads over heels in love!
I am still one of the few who hasn’t got an instant pot yet but I really want to! However I wasn’t sure what to look out for when buying a new instant pot. I find your guide useful.
Helene, I hope this convinced you. I was on the fence too, but I love my instant pot so much!
This is such a helpful and thorough post for somebody like me who loves to cook but hasn’t bit the bullet yet about buying an instant pot! I don’t even know why I find it so intimidating, but I love detailed your info is about using it!
Thanks Amy, I truly want to help others understand just how easy the IP is!
I just received mine and am very overwhelmed. This was very helpful advice. I feel a bit more encouraged to start using mine now.
Oh Debra, I am so glad this helped you feel a bit more encouraged. I also have a course that walks you through EVERYTHING you need to know to get started. You can check it out here to see if it is something that will help you: https://instant-pot-101.teachable.com/p/instant-pot-101 Don’t hesitate to reach out with questions
Excellent guide for a beginner! Thank you very much
You are very welcome!