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.
kaykatz
Thank you for publishing your IP 101 Guide. It has been of invaluable help to me as I navigate the maze that is Instant Pot!
Kristen Chidsey
That is exactly what I was hoping to accomplish--to help people use their instant pot. So happy this guide has been helpful for you.
Karen
Hi Kristen
I’ve loved my IP for a few years and recently bought the Milk Street Cookbook Fast and Slow for the dozens of yummy / different recipes inside. I’ll usually work my way through a cookbook making notes and last night i tried the
“Risotto and Italian Sausage with Arugula”. The directions suggested cooking the risotto on low pressure for 3 minutes. It’s an incredibly easy recipe but I’m confused by the directions.
Here are my questions.
1. How long does it take the IP to get to low? I don’t feel like it got to an accurate temp. I never heard it beep. (I got impatient and released the pressure, took a look and the liquid was still there after 20 min)
2. Then I lost total confidence with the timer and wondered if in fact i could actually set the timer for only 3 minutes? It looked like 3 hours.
I ended up Cancelling and doing it on high for a few minutes and did a quick release and finished the recipe.
It tasted fine but I want to understand the low pressure and time a little better. Can you help? I’ve looked all over for more explanation for both and found you! TIA
Kristen Chidsey
Hi Karen! I am so glad you found my site. Cooking risotto on low pressure does not make sense to me, but granted I would have to see the recipe to know fully what the cook intended. Here is my recipe for Instant Pot Risotto that may help you in the future.
As for using low pressure, it is not something I use at all. First, based on the model that the temperature of low varies GREATLY. Secondly, a lower temperature equals a longer cook time. If you're using a pressure cooker, having a recipe take longer is usually not a benefit.
Ingrid
Cooking a brisket for the first time. Original recipe as follows.
Marinade: 1 1/2 cups beef broth, 4oz liquid smoke, 5 oz soy sauce, chopped garlic
Marinate in fridge for 6 to 12 hours.
Cook 8 to 10 hours at 325.
So conversion would be?
Help please!
Kristen Chidsey
Hi Ingrid! Here is my guide for converting recipes for instant pot. Personally for this recipe, I would marinade and then add marinade and beef to instant pot. Cook on high pressure for 75 minutes with FULL natural pressure release.
Cori
Good morning, and thank you for your website. A friend gave me her initial instant post when she got a new one. Unfortunately there were no instructions with it. I appreciated your 101.
Is there an "Off" switch? When do you use the "manual" setting rather than one of the automatics?
I have cooked a couple of things, and they are mediocre. If you can provide instructions, that would be very helpful.
The first attempt was a frozen turkey breast. I found directions on a website and was totally impressed with how fast it cooked, to the point of being overcooked. There must be some adjustment according to weight.
Brown rice was not cooked sufficiently using the rice setting. I added water and recooked it - mushy.
4 huge baking Potatoes from Costco were not sufficiently cooked after 30 minutes manual setting. A second setting of 25 minutes finished the cooking.
This may have been one of the first manufactured instant pots and is slower than others. Any instructions you can offer will be appreciated!
Kristen Chidsey
Hi Cori! I am glad you found my site. First, cancel is the off switch. And I almost always use manual over any other preset--as they are not accurate. You can read more about that on my Instant Pot Functions. As for the recipes, here are my recipes for the items you tried--and they should help you have much better results. Instant Pot Turkey Breast, Instant Pot Brown Rice, and Instant Pot Bake Potatoes.
Kathy
Thank you. I wish you would go through what the digital screen reads. My manual says there is a more setting and the screen says normal- low, high. My first time and as you said...scary. I am a little intimidated.
Thank you again, Kathy
Kristen Chidsey
Hi Kathy! The digital screen on your instant pot that shows less, normal, and more is for the saute, yogurt, and slow cooker function--anything that does not use pressure too cook. To change that hit adjust until less, normal, or more are lit up--99% of the time you will want it to remain on Normal.
Gerry Capey
How do u brown meat and onions in the instant pot?
Also my pot doesn’t have a manual button.
Kristen Chidsey
Hi Gerry! Can I ask what model you have? "Pressure Cook" button works like the manual button. For sauteing meat, hit saute and let heat up. Add in meat, onions and brown as you would on the stove. Just be sure to scrape up any browned bits on bottom of pressure cooker.
Linda
My instant pot didn’t come with a rack or a cup(I guess for dripping from what I just saw in this info). Do I need these things
Kristen Chidsey
Hi Linda! Let me know what model you have. You may not need the condensation cup with your model. As for a rack, it is useful to keep food from sitting in the liquid. I use it often for baked potatoes, etc. You can order a rack on amazon.
Mistie Rautio
Hi, I apologize if this seems like a dumb question...I just used my Instant Pot 6 qt Duo for the first time and everything turned out great. My question is, after I was finished cooking the screen read "off" as it should, but it never shut completely down. Do I have to unplug it after every use or will it eventually turn off so the screen is blank?
Kristen Chidsey
Hi Mistie! You have to unplug the unit completely. So glad you enjoyed your first meal!
Diane Seaman
Found your site via an IP recipe on Yummly. Wow. Been a stovetop pressure cooker user for 30 yrs. Bought my IP Mini for use in our small RV and it arrives today! Your information is so thorough and your recipes look wonderful. Very happy to have found your site! God bless your work on putting this together!
Kristen Chidsey
I am so glad you found my site as well Diane! I hope my tips further help you!
Jean
I don't know which model I have; but mine is very different layout than yours for the functions. The recipe book I bought at the grocery store for WW recipes also used a different pot.
I am having trouble just getting the various functions to light up.
Any suggestions?
Kristen Chidsey
Hi Jean! Without knowing the model, or at least the brand, I will have a hard time troubleshooting for you. Feel free to send me a picture of your model to my email if you can't find the name. My email is kristen@amindfullmom.com
Betsy
I am finding most Instant Pot recipes in the App list the measurement for meat in a peculiar way — i.e. chicken 8 1/4 - what do they mean???
Kristen Chidsey
Hmm, I am not familiar with the app. My best guess would be 8 quarter pound pieces?!
Christine
Perhaps it means 8 chicken quarters? Seems like a lot at one time though!
sarahcooker
Do you mean the ratio it s giving for water to solid? Like Beans might say 1:4 for 1 part beans to 4 parts water.
Marina
Hi Kristen
Thank you so much for this information. Its very helpful. Should I leave a towel over the valve all the time during quick release?
Kristen Chidsey
Hi Marina, I rarely drape a towel over the vent knob--I only do this now if if I am using a lot of liquid, and need a quicker release. Just be sure to keep your face away from the vent knob and release pressure in an open space (not directly under your cabinets).
Nancy James
Love what you wrote. Very helpful.
Kristen Chidsey
So glad you found it helpful.
Julie
I have a 6 qt duo. The vent button does not have a seal/vent selection. It seems my model automatically knows when it should seal or vent. (There is a QR button next to it.) Here’s my confusion ... I cooked a small whole chicken in it last Sunday. It took about 25 min to get to the point where the countdown began. The chicken was set to cook for 28 min per the recipe (in manual mode). At that point the pot was doing nothing, no steam was coming from the vent and when I pressed the QR nothing happened. I turned the lid and it opened. I was expecting to find an uncooked chicken but to my amazement it was cooked through which I verified with a thermometer. It was pretty tasty, even. So ... how did I end up with a cooked chicken when there appeared to be no pressure in the pot after the 28 min was done?? I look forward to reading more of your blog. Thank you for this wonderful site!
Kristen Chidsey
Hi Julie! My guess would be that your instant pot did not seal but continued to try to reach pressure so was cooking the chicken--while it tried unsuccessfully to reach pressure. That would be why no steam was released with you pressed the QR because no pressure was reached. Did you maybe not have the sealing ring on correctly? Your model has the easy seal lid, which means it seals automatically, but it will not be able to seal if the ring was loose or missing or not enough liquid was in inner pot. Here is a bit more info about why your instant pot did not seal. I hope that helps! But if not clear, feel free to ask more questions.
H L
I was reading through recent posts to you site and the post by Lacie on the 29th of December was about a 10 quart Instant Pot. I have a 6 quart and an 8 quart Instant Pot, and now only use the 8 quart. Many times it is too small, I wish I had a larger one, perhaps a 12 quart. I have been on the Instant Pot .com site and cannot see anything larger then the 8 quart. Am I blind along with my hearing problem discovered in 1965 when drafted into the military. Is there really a pot larger than the 8 quart? Thanks for any info you can provide me with and your comments.
H L
Kristen Chidsey
Hi HL! Here is a link to the 10 quart Instant Pot Duo. https://amzn.to/2ZVZxDE I hope that helps 🙂
Sandy
Thank you for posting to help calm my overwhelmed self ! I just purchased a 6 qt Instant Pot. Not sure if I needed this size for myself, but look forward to cooking healthier. Trying to see the clear lid you suggest, it brings to same link as the cake pan. Look forward to learning !
Kristen Chidsey
Hi Sandy! I am so happy to help! And I think you will be happy with the 6 quart--great way to make leftovers and freezer for busy nights. I will update the link now, but here is the clear lid I was talking about: https://amzn.to/2NblhX9