Feeling overwhelmed by your new Instant Pot? This beginner's Instant Pot guide will walk you through the essentials of using an electric pressure cooker and will leave you feeling confident and ready to conquer using your Instant Pot.
Once you master the basics of using the Instant Pot, check out Instant Pot Recipes. And don't miss signing up for my top Instant Pot Secrets!
If you have recently been gifted or purchased an Instant Pot, chances are you are either feeling excited or completely overwhelmed.
One look at the manual that came with the Instant Pot and you are feeling even more confused than when you first opened the box. It is lacking in information!
I have helped millions of people put aside their fears and tackle cooking in their Instant Pot and I want to help you!
How to Use an Instant Pot
Using an Instant Pot is not hard, but there is a bit of a learning curve.
First, I will walk you through the basic Instant Pot parts and jargon. Then I will show you how to set cooking time and how to release pressure. After that, you will be well on your way to becoming an Instant Pot Master!
And if you learn better through video, be sure to check out my YouTube Video!
The Parts of an Instant Pot
Before we talk about HOW an Instant Pot works, let's break down the standard pieces and parts of the Instant Pot. That way you will know which piece is which.
Inner Pot: The stainless steel pot that fits inside the Instant Pot, is called the inner pot. It is removable for washing. And essential for cooking--do NOT operate your Instant Pot without the inner pot. Some people prefer to have two inner pots or a ceramic insert. Frankly, I think one stainless steel inner pot is sufficient unless you plan to make yogurt frequently. Then an extra inner pot helps out tremendously.
Inner Ring. This is the silicone ring that fits on the lid of the Instant Pot and helps to seal in the pressure. It is removable and should be removed and washed thoroughly any time it gets dirty. I like to have a set of inner rings and use one for savory and one for sweet dishes, that way my cheesecake won't taste like chili!
The inner ring can cause the MOST issues when it comes to pressure cooking. You need to be sure it is always tightly inserted on the lid. If not, pressure will not be reached properly and you may experience a burn warning. If you notice any tears on your inner ring, or it becomes loose over time, be sure to immediately replace it.
Floating Valve and Shield. The shield prevents food from getting trapped in the pressure release valve. 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 the pressure is released. The float valve will float back down as pressure is released, unlocking the lid from the Instant Pot. (And in case you misplace your Floating Valve, you can get an extra to fit your model on this here.)
Condensation Cup. This plastic cup collects any moisture or condensation that leaks out during the cooking process. It also collects moisture that may drip down from the lid once you open the Instant Pot. Be sure to check it every once in a while to remove it and clean it as needed.
Stainless Steel Trivet. Most Instant Pot models will come with a metal rack, often referred to as a trivet or you can purchase it on Amazon. This is used often for cooking things you do not want to be submerged in liquid, such as Instant Pot Baked Potatoes and Instant Pot Baked Sweet Potatoes It is also used for pot-in-pot cooking.
Cook This First
Now that you know the parts of your Instant Pot, it is time to use it! I always suggest starting by doing a water test. This is a way to get comfortable using the Instant Pot without wasting any actual food. It is quick and easy to do and will have you feeling confident to cook any Instant Pot recipe.
Important Things to Remember When Using an Instant Pot
- Be sure your inner pot is secured into the base of your inner pot.
- Always use thin, cold, liquid (water, broth, beer, juice, etc) to achieve and maintain pressure.
- 3-Quart Instant Pot: ½ cup thin liquid
- 6-Quart Instant Pot: 1 cup thin liquid
- 8-Quart Instant Pot: 1-½ cups thin liquid
- 10-Quart Instant Pot: 2 cups thin liquid
- Don't overfill the Instant Pot. It is best to never fill the Instant Pot more than ⅔ of the way full when pressure cooking and no more than ½ full for starchy things like rice or beans.
- After using the saute function, be sure to scrape up any browned bits on the bottom of the inner pot to prevent a burn notice.
- Check to be sure that the sealing ring is attached securely to the lid and place the lid on the inner pot.
- Be sure the vent knob is sealed and or the lid is locked.
- Set the cooking time using the manual or pressure cook button to control the time yourself, don't rely on the other functions, many of the buttons on the Instant Pot are useless.
- Cooking Time is NOT the amount of time the recipe takes. Instead, you need to account for the time it takes for the Instant Pot to come to pressure, plus the cooking time, plus the time for the pressure to release. Depending on how full your Instant Pot is, this could add 40 minutes to your cooking time.
- Once the cooking time has started, it will count backward.
- After the cooking time has elapsed the Instant Pot will default to holding the food warm. It will count upward showing how long since the cooking time has elapsed.
- Based on the recipe's instructions, allow the pressure to release naturally or do a quick release of pressure.
- Cooking at high altitude? Use my guide for Instant Pot High Altitude Cooking.
- Want to know how to convert your favorite recipes to Instant Pot recipes? I have worked at length to create a guide that will help you convert your favorite recipes into Instant Pot recipes.
- Have trouble with your Instant Pot Sealing? Check out Reasons Your Instant Pot May Not Be Sealing.
How to Release Pressure Safely on an Instant Pot
While electric pressure cookers are deemed overall much safer to use than stovetop pressure cookers, as the lid will remained locked until the pressure has been released.
But when it comes to releasing pressure you need to know if you should do a natural pressure release or a quick release of pressure.
- Natural Pressure Release (or NPR) is when the pressure is slowly released on its own. This is when you leave your Instant Pot alone and allow the float valve to float down on its own. It is best to use a natural pressure release for meats to keep them tender, recipes with high starch (like rice or grains), and recipes with a high volume of liquid.
- 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. This method is used for things like seafood or delicate vegetables. To do a quick release of pressure, use the long handle of a wooden spoon to manually turn the valve from seal to venting AND STAND BACK to prevent yourself from getting burned by the steam.
Must-Have Instant Pot Accessories
I am often asked what are my favorite Instant Pot Accessories, I try to keep things super simple, but these are my favorite accessories and why you may need them.
- 7 inch springform pan: Great for Instant Pot Cheesecake or Instant Pot Lasagna.
- Clear Lid: this is great for using your Instant Pot as a slow cooker or for making yogurt.
- Cake Pan: I use this for my Instant Pot Breakfast Casserole, but it also works for Instant Pot Lasagna.
- An Egg Tray: Perfect for holding eggs when making Instant Pot Eggs.
- Heat Safe Bowl: An essential for making Instant Pot Oatmeal.
Fan Favorite Instant Pot Recipes
Now you are ready to start using your Instant Pot! Be sure to browse through my Instant Pot Recipes for tested, tried, and true recipes. Below are some fan favorites.
Phyllis Barker
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.
Kristen Chidsey
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.
Diana
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.
Kristen Chidsey
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!
Sarah
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.
Kristen Chidsey
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 😊
Judith Ring
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
Kristen Chidsey
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! 🙂
Pamela R Palmer
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!!
Kristen Chidsey
I am so happy you have found my tips helpful Pamela. I hope you continue to learn and find new recipes to enjoy.
Diane Endrizzi
Thank you Kristen for the helpful tips as I begin to use my Instant Pot.
Di
Kristen Chidsey
You are so welcome Diane 🙂 Reach out with any questions you may have!
Rosanna Smith
Can you cook bread please in the unit ?
Kristen Chidsey
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.
Constanze Hancock
Hi,
Mine did not come with a trivet I can use any metal trivet as long as it fits, right?
Constanze
Kristen Chidsey
Yes, as long as it is 100% heat safe, you are fine 🙂
Barbara
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!
Kristen Chidsey
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.
Kathleen
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?
Kristen Chidsey
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/
DJ
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!
Kristen Chidsey
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!
Jackie
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!
Kristen Chidsey
I am so happy to help!
Kerlyn
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
Kristen Chidsey
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.
Kalyani Gol
Pl suggest how to cook kidney beans.Am very much new to IP.Just 2 days old
Kristen Chidsey
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/
Kathy
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?
Kristen Chidsey
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/
Asha
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
Kristen Chidsey
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/
Stephanie A.
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.
Kristen Chidsey
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.