Instant Pot Guide - How To Use An Instant Pot

Fast, nutritious, and delicious.

In my books, these are three words synonymous with the PERFECT recipe. 

When you’re short on time but still want to put a yummy, balanced meal on the table every night, you’ve got to come up with a plan. Part of that plan can be the instant pot.

Yes! Just like it sounds - savory and scrumptious meals in minutes. It can be done with the Instant Pot!

Eating clean has been an awesome change in my life and despite the busyness of having four kids underfoot and a husband who is super-involved with a lot of things, I’ve been able to make tasty meals every day while still following a clean-eating regimen. And provide delicious nutrition. All with the instant pot.

Using an Instant Pot is easy peasy, but it can feel somewhat intimidating at first. Read on, and I’ll tell you how to use an Instant Pot like a pro and give you some of my favorite recipes!

If you need help with using a spiralizer, check out my post on Spiralizer Beginner's Guide + Veggie Spiralizer Recipes.

What Is An Instant Pot?

An instant pot is similar to a pressure cooker. The pre-set functions in today’s instant pot (as opposed to the early pressure cookers, and if buy more than the basic model) can sauté, steam, cook rice, make yogurt, function as a slow cooker, and more.

A highly pressurized environment cooks food quickly with a combination of steam and heat. An airtight seal on the instant pot allows for pressure and heat to build up, cooking all components of the meal evenly and in no time.

Instant Pot Safety Tips

The instant pot is a safe appliance, but there are a few things to remember since we will be pressure cooking:

• Lock the lid carefully: Make sure the sealing ring is placed correctly and that the lid is closed as it should be. The lid will turn clockwise and align in a locked position. Typically, the display will flash a warning if it’s not closed just right.
• Remember the rules about filling the pot: Never fill over the two-thirds line, especially when cooking foods that expand such as rice, pasta, and beans.
• No peeking: Be patient and let the instant pot do its work. Resist peeking - this is dangerous! Opening it before it depressurizes may result in an explosion of sorts, a big mess all over the kitchen, and risk of injury. Wait until the pressure valve has dropped down, and you know it’s safe to open the lid.
• Keep kids and other family members away from the pot: Kids may be curious about the steam. There is a risk of burn, so let the kiddos know to maintain a distance.
• Clean the pot thoroughly after use: Food items like applesauce, cranberries, and oatmeal can clog the steam release valve because they sputter and froth up when cooking. For the appliance to work correctly, all pieces need to be clean.
• Read the manual: Buttons like “pressure,” “sauté,” and other programming buttons have specific functions that you need to understand. Keep it simple and read the manual!

What Size Instant Pot Do I Need?

Base the size of instant pot you buy on the average number of meals you think you will prepare the most.

For example, if you have a large family and host big Sunday dinners, go for the 10-quart instant pot.  This is the Instant Pot I use.

Meals for 4-6 people can be made in an instant pot that is 6 quarts in size.

On the medium size scale, you will need an 8-quart pot for families with 6-8 people.

What Are The Best Types Of Meals To Make In An Instant Pot?

Although the instant pot is really versatile and an awesome tool to have in the kitchen, not every recipe suits it. These are simple rules I follow when using my instant pot:

• Try recipes with beans (they cook really nicely!); see my video: Instant Pot Black Beans
• Use recipes that have liquid in them, like beef stew and Butternut Squash Instant Pot Chili
• Use moist heat to cook, such as with cheesecake
• Inexpensive cuts of meat can turn out super well (avoid super tender cuts) - try these Instant Pot Crispy Carnitas

What Not To Cook In An Instant Pot

As amazing as the Instant Pot is, and even once you know how to use an Instant Pot, there are a few types of foods that aren't recommended for making in an Instant Pot. These are listed below:

• Fried Foods: The intention of an Instant Pot is to lock in air and moisture in order to expedite cooking under pressure, which doesn’t work for foods that are supposed to be crispy, like buttermilk fried chicken, sweet potato skins, healthy chicken nuggets, and more. These are better suited in an air fryer.  
• Dairy: Avoid adding dairy to your Instant Pot because the high temperature will cause it the dairy to curdle, separate, or clump together. Instead, add the dairy after it's done cooking in the Instant Pot.
• Cookies: Cookies with crisp edges are only possible in an evenly heated oven. In an Instant Pot, the moisture will make the batter spread out.
• Burgers and Steaks: Foods that are best grilled or cooked quicky at high heat should be avoided with an Instant Pot.
• Crunchy Foods: The Instant Pot will not create anything crunchy, like breaded recipes, as it is steaming under pressure. To achieve this, you'll need an oven, deep fryer, stovetop, or air fryer.

How To Use An Instant Pot

When learning how to use an instant pot, there are a 3 key things to remember, which I've outlined below:

1. Pressure setting: The pressure setting is going to be either low or high. Typically, I use high, except for when I am doing a light steaming of vegetables or using the instant pot for cooking seafood.
2. Cook time: This is determined by the recipe and whether you are converting a stovetop or slow cooker recipe to an instant pot recipe (yes, it can be done!). As well, if you are using frozen chicken breasts, for instance, you will need to add extra time.
3. Release time: Certain recipes call for quick release (usually delicate meat cuts and veggies), while others will need what is called natural pressure release (tougher cuts of meat and starchy vegetables).

Pro Tips For Using An Instant Pot

To make every meal a success when using an instant pot, remember these tips:

• The amount of liquid used is important: For a 6-quart instant pot you’ll need at least one cup of liquid (water, broth, etc.), and for an 8-quart pot, 1.5 cups of liquid are required. On the other end of the scale, too much liquid doesn’t work either. You want the liquid to evaporate most of the time.
• Do not overfill the instant pot: When making beans or rice, fill the pot half way as a maximum. When using a liquid, two-thirds of the way full is the max.
• Don’t add thickeners at the beginning of the recipe: Adding a thickener such as arrowroot starch should be done at the end of the cooking time. Add the thickener and use the sauté function for a few minutes. The same goes for dairy products and flour.
• Don’t panic: As you learn to use the instant pot, don’t look at it as a scary device with no flexibility. If, for instance, your dish is not quite cooked when you open the lid, put the lid back on, and simply add a bit more cook time. 
• Keep your instant pot on the counter: I’m thinking out of sight, out of mind. If you keep your pot where you can see it, you will remember to use it more often.

Does Using An Instant Pot Affect the Nutrients In Your Food?

Some people may wonder if the high heat and quick cooking time of the instant pot affects the nutrients in your food. There have been studies done on the topic, and here are some of the findings:

• Pressure-cooked meals may be easier to digest than food cooked in the microwave for example, and this means your body can absorb more nutrients
• Pressure boiling and steaming of legumes increases the antioxidant activity
• Foods like broccoli, when cooked in the instant pot, retain more Vitamin C than when steamed or boiled
• Remember that wholesome, home-cooked food done in the instant pot is always better than packaged and processed foods