The Top 100 Instant Pot Questions Answered: Recipes, What to Buy, and More

The Instant Pot is an electric countertop cooking appliance known as a pressure multi-cooker. Its primary and best-known function is that of an electric pressure cooker. But it can also function as a slow cooker, steamer, rice cooker, yogurt maker, sauté pan, and more (full list of functionalities depends on the model). Its real achievement is popularizing pressure cooking to a broad audience. It has absolutely skyrocketed in popularity in the last few years.

It’s Instant Pot. (Now you can correct everyone else who says Instapot.)

PhD, engineer, entrepreneur, and all-around angel of the kitchen, Robert Wang. We have him to thank for finally really popularizing pressure cooking with Americans. He and his team invented the original model in 2009, and the first commercially available Instant Pot was released in 2010. He is known for being obsessive about listening to his customers and even reading all of his products’ Amazon reviews! (Oh, and he had a subliminal message of love added to all the Instant Pot’s official packaging and photos.)

Yes! The Instant Pot has become wildly popular over the past five years, thanks to great deals on Amazon, a strong user community, and a company that really listens to its fans. About a fifth of American households own one! That’s wild. In over 10 years online we’ve never seen anything change the cooking landscape quite like it. But don’t worry: Late adopters are welcome! It’s never too late to join the Instant Pot cult.

The Instant Pot is an electric pressure cooker.

There are other electric and stovetop pressure cookers on the market. However, the Instant Pot distinguishes itself from these by offering six to 14 additional cooking functions (depending on the model). Think of the Instant Pot as a pressure cooker PLUS, PLUS, PLUS.

It cooks food extra-fast and reliably. Pressure cooking can cook foods that normally take a long time very quickly. Here’s the basic science: A pressure cooker like the Instant Pot creates a high-pressure steam chamber. Over about 10 minutes, the pressure inside the sealed pot is raised through heat. At high pressures, the boiling point of water (212ºF) shifts higher, which means that you can cook and boil food at higher temperatures and more quickly. The high pressure also forces water into food, helping it to cook faster but also creating more complex, deeper flavors. A pressure cooker does magical things like cook tough but flavorful cuts like pork shoulder into tender, melting carnitas in an hour flat instead of the usual four to five hours.

Absolutely not. Pressure cooking has been around since the late 1600s, when the first stovetop pressure cooker was invented by Denis Papin in France. (That’s a picture of one of the very first pressure cookers. It’s in a museum in Paris. You should go visit it sometime.)

Pressure cooking has been popular all over the world for nearly a hundred years. Stovetop pressure cookers have become integral helpers in many kitchens outside the United States, such as in Indian and other South Asian households. But pressure cooking has been slower to catch on with Americans. That is, until electric, self-contained pressure cookers like the Instant Pot came along.

Yes! It has many functions and can be programmed by cook time, pressure level, and more. The average stovetop pressure cooker can’t do this. However, stovetop pressure cookers are able to get to a higher pressure level than most Instant Pot models and therefore can cook some foods faster. But the Instant Pot needs less attention, has more settings and options, and the electrical calibration of the pot keeps it consistent among recipes. 

Short answer: No. It’s a highly engineered electric pressure cooker with a ton of safety features. Long answer: Look, any kitchen appliance can be dangerous if you really work at it. (We definitely don’t recommend dropping an Instant Pot on your toe!) And yes, it is a high-pressure steam chamber after all. But an electric pressure cooker like the Instant Pot is safer than a stovetop model, which has no safety or shutoff mechanisms. If you read your instruction manual, you should be A-OK. Of course, always keep hands and faces away from venting steam.

The Instant Pot is a pressure cooker that can be a slow cooker too. The Instant Pot is a multi-cooker, which means that it can be used either as a pressure cooker or a slow cooker. When used as a pressure cooker, it cooks food extra-fast. A slow cooker cooks … slowly! Usually over several hours or a full day. A traditional slow cooker (like the brand Crock-Pot) only functions as a slow cooker. An Instant Pot can take the place of a traditional slow cooker and pressure cooker in one small appliance. (Some people even give up their slow cookers for the Instant Pot.)

That depends on what you mean by “healthy.” Does the Instant Pot help you cook with less oil and fat because the flavors become stronger naturally through the high steam cooking process? Yes! Pressure cooking also helps make grains and legumes more digestible. It just helps you cook more and cook better, which many people feel is important to eating and feeling their best.

In many cases, yes. For traditionally long-cooking recipes like pulled pork, chicken stock, dried beans, or soups and stews, the Instant Pot speeds up the cooking process, making it possible to cook these delicious things on a weeknight. Even a recipe like cheesecake becomes faster and easier in the Instant Pot, thanks to the controlled cooking chamber.

It’s great for vegetarians. The Instant Pot gets a lot of attention for cooking meat quickly, but it’s a vegetarian star too. From baked potatoes to hummus and other vegetarian dishes, the beauty of the Instant Pot is it’s for everyone. Whether you eat meat or not, there are tons of recipes — ranging from simple to complex — for you to try. The ability to make beans quickly, without soaking first, is worth it alone.

Yes, obviously. (Unless you have one already, in which case you could always get another. Or stock up on very important accessories like a slow cooker lid, or extra sealing rings.)

Usually less than $100. One of the most popular models, the 6-quart Duo Nova Instant Pot, lists for $99 (but is currently $65 at Amazon). But some models are cheaper, and you can often find much lower prices, especially on Black Friday, Cyber Monday, or Prime Day.

Instant Pot is constantly improving and iterating on its product, so there are a lot of models to choose from. (So many that even Instant Pot’s own product comparison chart doesn’t include them all!) Here’s a little cheat sheet.

If you just want a basic model to join in on the IP fun, get the Lux (currently $65). It has the essential functions and will let you pressure cook, slow cook, and sauté. It does not have a specific yogurt setting.

If you want something with a little extra, go for the Duo Evo Plus (currently $120), which came out recently and has 48 preset options (including yogurt), customizable settings, and an LCD display.

For the extra-ambitious home cook interested in sous vide and pressure canning, the Max (currently $150) adds both of those functionalities. This is the only model of the Instant Pot that gets to a high-enough pressure to pressure can.

Probably the 6-quart. Depending on which model you’re looking at, the Instant Pot may have options to buy in 3-quart, 6-quart, or even 8-quart (😮) sizes. For most people, the 6-quart is a good choice. Most recipes and cookbooks are calibrated to this size.

A 6-quart model from the Lux line or Nova line (this one includes the yogurt function) is the best option for most first-time Instant Pot users. (At time of publication both of these options were $64.99 at Amazon.)

Wherever has the best price! Amazon and Walmart are two good places to check first.

Oh yes.

Yes indeed they do.

Your Instant Pot comes with a one-year warranty (save your receipt!) and covers defects “under normal residential use.”

Read more here: Instant Pot Warranty Information

China. And all the models are designed in Canada.

Yes, there are competitors in the electric pressure cooker and multi-cooker market. But Instant Pot seems to reign supreme in tests and trials against other electric pressure cooker brands. It also has a huge community of users eager to share ideas and recipes, and plenty of cookbooks designed just for these appliances.

Oh yes, we can. Schedule one hour to open the Instant Pot box, plug in the Instant Pot, read the manual, and perform the water test. Then try one easy cooking exercise like steel-cut oats, rice, or hard-boiled eggs.

Take everything out of the box. Plug the cord into the back, then into a wall outlet. Before cooking, wash the inner pot and ensure the sealing ring is in place. That’s it! Then test it with 3 cups of water to make sure it works! 

So glad you asked. This test is your first go-around with the Instant Pot. Think of it as a practice test to get familiar with the parts and pieces of the Instant Pot as well as the main appliance. It also helps to ensure that the Instant Pot is working correctly before you try and cook something for the first time.

To do the water test: Pour 3 cups water into the pot, seal the lid and the steam release valve (if appropriate for your model). Set to Pressure Cook or Manual depending on the model for 5 minutes on HIGH pressure. Once the test run is done you can quick release the pressure by twisting the steam release valve open or pressing the release button (be sure this is away from you!). All should work as expected: The Instant Pot should come to pressure and cook for the time set. Any other questions on the water test? Refer to your manual.

Pulled pork! This simple recipe (get the recipe here) will help you become familiar with the basic sauté and pressure cooker functions, and show you how the Instant Pot cuts down on cooking time. Pulled pork in the oven can take upwards of four hours, but with the Instant Pot it takes only one.

Vegetarian? Try hard-boiled eggs first. (Get a recipe and directions here.) The steaming action of the Instant Pot makes them extra easy to peel.

When you pressure cook in the Instant Pot: You put your ingredients in the pot, sauté if the recipe calls for it, or if you want to add a little color and browning. Then add at least a cup of liquid, close the lid, choose the pressure and cook time you want. The Instant Pot will heat up and come to pressure (this takes about 10 minutes) then it cooks for the length of the cook time. When it’s done, the pressure is released either naturally or quickly. Remove the lid: You have a meal. 

It’s OK to be a late adopter. It’s never too late to start something new. Think of Ina Garten and Julia Child, who both came to cooking careers as a second act in life. Even if you are starting late, think of it this way: You’ll never be alone again.

Here’s a little cheat sheet to the essential parts. (Some details will vary from model to model, especially the quick release button and steam release valve.)

The sealing rings are an especially important part of the Instant Pot design. They press into the sealing ring rack inside the lid to create a firm seal. When cleaning the Instant Pot these should be removed and cleaned separately in warm soapy water.

Read more: How To Clean an Instant Pot Pressure Cooker

Fit the lid so it sits nicely into the top of the Instant Pot. Follow the arrows and twist in the correct closed direction. You should hear a beeping noise to indicate the lid opening and closing to give you some peace of mind. 

Besides its major job to keep you safe and the pot fully pressurized, this lid has a secret trick. See those big chunks of plastic on the sides? They fit right into the handle-sized slots on the side of the pot, so you have a place to set the lid when you remove it. Neat, huh?

This little hook is ingenious. It’s actually the holder for your rice paddle. 

It collects condensation! A little rectangular plastic cup snaps onto the back to collect any excess moisture from the Instant Pot. Be sure to check it regularly and clean it!

The Instant Pot is not here to waste your time with unnecessary on/off button games. Just plug in and press any function you desire.

The buttons are labeled, and most of the labels are pretty self-explanatory. They will also vary slightly from model to model. The most important functions are described in the chart above. When cooking with the Instant Pot, the Manual or Pressure Cook button becomes your best friend since it is the most commonly used function. Then you choose HIGH or LOW pressure and a cook time. Ta-da!

You may find yourself staring at all the buttons wondering how to even begin. Here are the basics: Plug it in and add some liquid to the bottom of the pot. Place some food in the pot, close the lid, press the Manual or Pressure Cook buttons, and select high or low pressure. Then set the time and make sure the steam release valve is closed. Once you hear some beeps, you’ll know you have successfully set up the pot. 

Most Instant Pots let you choose between two pressure settings: HIGH and LOW. Pressure is measured in PSI (pounds-force per square inch). Usually you just want high pressure (which is 10-12 PSI and cooks food at 239-245ºF, if you’re feeling nerdy), but low pressure (5.5-7 PSI / 229-233ºF) is occasionally useful for delicate foods.

The less expensive Lux models only have the HIGH pressure setting (the one you use most). The more expensive Max model has a third pressure setting, conveniently called Max, which can get to 15 PSI (around 249°F) and the necessary pressure for pressure canning.

Turn your attention to the lid of the Instant Pot. On the back you’ll find a wobbly little knob (the release valve), and next to it a little metal pin — usually red. That’s called the float valve. When the pot is on and fully pressurized this little float valve pops into place with an audible thunk. When there is no pressure or pressure has been released, the pin drops down and the lid works again. Be sure your steam release valve is locked in the “Sealing” position and properly in place for pressure to build. You’ll hear and see steam coming out if it’s not. 

Don’t worry, this happens as the machine is trying to come to pressure. The steam should stop within a couple of minutes once it does come to pressure. If you still continue to have steam through the valve, your valve may not be sealing correctly or you may have too much liquid in the pot for it to come correctly to pressure. 

YOU CAN’T. If this makes you freak out, join the club. But you’ve gotta get used to it and stop worrying. You cannot check the food mid-cycle. Yes, it can be scary to not be able to see what’s happening. It means relearning some of your instincts as a cook. Fortunately the precision and predictability of cooking in an electric pressure cooker means that you don’t have to check and adjust the way you do when cooking on the stovetop.

The Instant Pot beeps once the pot comes to pressure and then starts counting down cooking time. When there is no time left, it will beep once again (it basically beeps for every function). Then the pot will automatically switch to its Keep Warm setting.

We like to cancel the Keep Warm setting immediately because we have found it can overcook some delicate recipes. After that, you can allow the pressure to release naturally or set the valve to quick release, which will start letting out all the steam, um, quickly. 

No. Cook time is just the time you should set your pressure cooker to so it can correctly cook a recipe. The Instant Pot will always need to fully pressurize before the official cook time clock can begin counting down. How long it takes the pot to pressurize varies from recipe to recipe based on what is in the pressure cooker. But often it’s around 10 minutes.

Yes! All of that magical, quicker-cooking pressure has to be released before you can open the pot! When the machine beeps to indicate it’s done cooking, hit the Cancel button, to avoid overcooking your food. Then you have two options: The first, basically, is do nothing. If you do this, the pressure will gradually release through the steam valve on its own, and in about 15 to 20 minutes the metal float valve will drop down. This is natural pressure release.

Or, you can quick release, which means opening the valve by turning it from “Sealing” to the “Venting” or by pressing the steam release button (depending on your model). Be SURE to keep any exponsed skin away from the vent, or you will get a steam burn! I like to use a towel or a long wood spoon. Use quick release for foods like vegetables and seafood that you want to avoid overcooking. Use natural release for dense foods like pulled pork, or that have a chance of splattering or foaming out the release valve if quick release is used. 

No problem, friend.

It depends on your recipe! Natural release is good for high-volume, high-liquid dishes, and anything that you aren’t concerned about overcooking. Quick release is used for recipes where overcooking might be an issue. Your recipe should always tell you which to use.

Probably not. But it’s still best not to place the Instant Pot under or around any cupboards or wood in case warping does happen. We also like to place a dish towel over the steam release valve when quick-releasing pressure. The towel absorbs some of the excess liquid and helps to contain the hot steam. 

Yes, but it’s important to note that many recipes will end up too soupy without the special slow cooker lid that lets out appropriate amounts of steam while using the slow-cooking function.

The lid is for sale as an accessory for the Instant Pot. Buy one!

Suddenly big BURN letters are across the screen of your Instant Pot. This just means you didn’t have enough liquid in your Instant Pot. The pot often displays this if it’s overheating to prevent food from, well, burning. Quick-release any pressure in the pot, add more liquid, and restart your cook time.

Be sure to have at least one cup of liquid surrounding the other ingredients or added to a thick sauce to prevent burning. It’s usually recommended that cream-based ingredients and thickeners be added after pressure cooking to avoid burning. 

Yes! The Instant Pot is built with several safety mechanisms. Don’t worry if you need to run an errand. Now it isn’t advised to leave the house if you have a recipe that involves quick release (you may end up overcooking something!). But natural release is a different story, and the Instant Pot will switch to the Keep Warm setting when it’s finished pressure cooking to make sure your food stays warm.

Open your mind. Have a glass of wine or hot tea. Forget the hassle you’re used to with a stove. That’s the beauty of this machine. Let go and let Instant Pot.

Pressure cooking is great for soups, grains, beans, all different meats and proteins, pasta, and even desserts like cheesecake. Plus it works for sautéing / browning vegetables and proteins as well as toasting spices.

Slow cooking (without the special lid), any kind of delicate steaming, and simmering are three things that you technically can do, but often turn out just OK with the Instant Pot. The regular lid traps too much water for slow cooking. Delicate steaming is hard to achieve since the point of a pressure cooker is using high pressure steam to cook food — it’s easy to get mushy, overcooked veggies. And while the Sauté setting is helpful, there’s no way to decrease the temperature for simmering, so liquids tend to boil too quickly. 

Deep-frying and roasting. They’re the biggest no-nos when it comes to the Instant Pot. Stick to the stove and oven for these fun cooking methods. (Even a fairy godmother has her limitations.)

Use your steamer basket whenever you don’t want the water to directly touch the food, or want to steam-cook something. Just like you would on the stove, place a cup of water in the bottom of the pot, put your ingredients in the steamer basket, and set it in the pot as well. Then use the “Steam” button! And forget fogging up your glasses watching the stove — the Instant Pot contains all of this craziness inside the lid! 

Denser veggies like root vegetables are easier to make, as more delicate veggies like green beans can overcook easily. When cooking more delicate veggies, just make sure you quick release to avoid getting them soggy. For a list of suggested times, check Instant Pot’s cooking time chart, linked below.

See the chart: Instant Pot Cooking Time Tables

Different grains need different amounts of time to cook. To get the timing and the water ratio right, be sure to refer to Instant Pot’s official cooking times chart in the link below.

See the chart: Instant Pot Cooking Time Tables

Just like with vegetables, you’ll have more success avoiding the delicate stuff. But fatty pieces of meat with lots of marbling can be made incredibly tender. You can cook meat bone-in or boneless. Be sure to refer to Instant Pot’s cooking times chart, below, to avoid overcooking.

See the chart: Instant Pot Cooking Time Tables

Because seafood is often delicate it can be tricky to make in the Instant Pot — but it’s not impossible. Most seafood will cook in just two or three minutes at pressure. To keep it from overcooking, just check the official Instant Pot cooking times chart, linked below.

See the chart: Instant Pot Cooking Time Tables

Yes! It’s good you asked. The key here is to not put an ingredient that may burn (like rice, pasta, or a thick sauce) on the bottom of the Instant Pot. You always want some liquid on the bottom: If the heating element gets too hot, the machine will shut off. Also be sure there is enough liquid surrounding the ingredients to prevent anything from scorching.

With pot-in-pot cooking you can steam-cook something more tender, like a meatloaf, casserole, or dessert, by putting it in a small pot that sits on the steamer rack, and putting the whole thing into your pot. (Pot in pot. Get it?) You can also put food underneath the steaming rack to cook (like potatoes under a meatloaf). Pot-in-pot is useful for dishes that don’t contain a lot of liquid and have a chance of burning in the regular Instant Pot. 

See our top 5 favorite accessories for pot-in-pot cooking: The Top 5 Instant Pot Accessories for Pot-in-Pot Cooking

To adapt a recipe such as a stew or baked dish to the Instant Pot, you should make sure the recipe includes at least a cup of liquid. You can get away with less if the ingredients you are cooking will release some liquid.

For meat, reduce the cook time by one to two thirds. Cut pasta cook times in half. Add any dairy ingredients or thickeners at the end of cooking to prevent scorching. Don’t fill the Instant Pot more than 2/3 full. Decide whether a natural release or quick release is better for the recipe — if it can overcook, use quick release, but if the liquid is likely to clog up the steamer, natural release may be better. Finally, consult your Instant Pot manual on cook times for proteins and other ingredients. This will help you ballpark your cooking time. Good luck!

You can reduce a sauce or stew on the Sauté setting after pressure cooking, but know that it only has one heat setting, and will boil quickly. Another option is to add a thickener, like cornstarch or a paste of butter and flour, after pressure cooking as well. When adding a thickener, be sure to set the pot to Sauté and whisk it evenly into the liquid, as it cooks. 

For pressure cooking success, it’s important to have at least one cup (8 fluid ounces) of liquid in a recipe (refer to the manual of your pressure cooker to see the minimum amount of liquid recommended). 

Depends on what it is! You can start by searing it using the Sauté function and then cooking according to Instant Pot’s chart, linked below.

See the chart: Instant Pot Cooking Time Tables

But there’s so much more! Here, for instance, are five delicious dump dinner chicken stews.

To cook moist, flavorful chicken breasts in the Instant Pot, set the steamer rack/trivet in the bottom of the pressure cooker and season 4 large breasts with 1 teaspoon of kosher salt and place on trivet. Add 1 cup low-sodium chicken broth or water. Seal the lid and cook on HIGH for 10 minutes, then quick release.

Get the full recipe: How To Cook Chicken Breast in the Instant Pot

Set the steamer rack/trivet in the bottom of the pressure cooker, season 2 pounds of skin-on, bone-in thighs with 1 teaspoon of kosher salt and place on trivet. Add 1 cup low-sodium chicken broth or water. Seal the lid and cook on HIGH for 15 minutes, then quick release. To get a good crispy skin, preheat the broiler, remove the chicken to a baking sheet skin-side up, and broil skin-side up until it’s golden-brown, about 3 to 5 minutes.

More chicken thigh recipes: Here’s a roundup of five more recipes.

For perfect hard-boiled eggs in the Instant Pot, remember 5-5-5: Pour 1 cup of water into the pot. Place the trivet in the bottom and place 6 to 12 large eggs on top. Seal and pressure cook for 5 minutes on HIGH pressure. Naturally release for 5 minutes, then let out remaining pressure, and cool the eggs in an ice bath for 5 minutes.

Read more about this method: Try the “5-5-5” Method for Perfect Eggs in the Instant Pot

Here’s a recipe for Instant Pot basic beef stew. Cut 1 1/2 pounds chuck roast into 1-inch cubes. Slice 8 ounces mushrooms, dice 1 red onion, peel 2 carrots and cut into 1/2-inch pieces, chop 2 ribs of celery, and mince 2 cloves of garlic and set aside.

Select the Sauté setting and heat 2 tablespoons olive oil. Season the chuck roast with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Place 3 tablespoons all-purpose flour and 1 teaspoon paprika in a baking dish and dredge the beef in flour, shaking off any excess. Add the beef to the pot and brown, about 6 minutes, working in batches if necessary. Place the beef on a separate plate.

Add the onion, mushrooms, and garlic and cook until tender and golden-brown, about 5 minutes. Add the carrots, celery, 2 teaspoons dried rosemary, 1 teaspoon dried thyme, and 1/4 teaspoon ground cloves and cook another 2 minutes. Deglaze the pan with 1/3 cup red wine, scraping the browned bits off the bottom of the pot. Add 2 teaspoons Worcestershire sauce and 1 cup beef stock. Stir and secure the lid.

Set to cook on HIGH pressure for 12 minutes. Use natural release, and serve. 

Not quite what you were looking for? Here’s an alternate recipe with potatoes: How To Make the Absolute Best Instant Pot Beef Stew

Here’s a basic Instant Pot pot roast recipe. Thinly slice 1 large red onion. If it’s too large to fit inside your Instant Pot, cut a 3-pound chuck roast in half against the grain (if it fits, you can leave it whole). Season the chuck roast with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.

Heat 2 tablespoons of olive oil using the Sauté function. Brown the meat on all sides, 6 to 8 minutes, and remove to a plate. Add onion and cook for 5 minutes. Deglaze the pan with a 12-ounce stout beer, scraping up any browned bits from the bottom of the pan. Place the chuck roast back into the pot. Secure the lid and set on HIGH pressure for 40 minutes. 

While the roast is cooking, mince 2 garlic cloves, halve 1/2 pound of baby Yukon Gold potatoes, peel and cut 4 carrots into 1-inch pieces, and quarter 8 ounces of cremini mushrooms. When the roast is done, allow to naturally release for 5 minutes, then quick release and remove the lid. Remove the chuck roast to a carving board to rest and cover with foil.

Then add the potatoes, carrots, and mushrooms; secure the lid; and cook on HIGH pressure for 5 minutes. Quick release, then remove the lid and transfer the vegetables to a platter. Select the Sauté function and bring the sauce to a simmer. Allow to reduce to 1 cup, for 6 to 7 minutes. Stir in the butter. Thinly slice or shred the pot roast. Serve with sauce and vegetables.

This recipe takes about an hour-and-a-half, including about 15 minutes of prep.

Cut 1 (4-pound) boneless pork shoulder into 4 pieces. Sprinkle 1 tablespoon of kosher salt, 1 tablespoon of light brown sugar, and 1 teaspoon of freshly ground black pepper over all sides of the pork and pat the seasonings into the meat. Select Sauté on the Instant Pot and heat 1 tablespoon of vegetable oil. Sear the pork in two batches, 1 to 2 minutes per side. Transfer it to a plate, turn off the Sauté function, and deglaze the pot with 1/2 cup of water and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add 1 cup of your favorite BBQ sauce (unless you’re making carnitas) and return the pork to the pot. Lock the lid and seal the valve. Set on HIGH pressure for 60 minutes. Use quick release as soon as the cook time is up. Remove the pork to a cutting board and shred using two forks. Meanwhile, select Sauté again on the Instant Pot and allow the sauce to boil and reduce by about half, about 10 minutes. Return the shredded pork to the cooker and mix well with the sauce.

Read the full recipe: Easiest-Ever Instant Pot Pulled Pork

This recipe takes about 35 minutes, including 10 minutes of prep time.

Make a dry rub: Place 1 1/2 teaspoons dried thyme, 1 teaspoon kosher salt, 3/4 teaspoon dried oregano, and 3/4 teaspoon onion powder in a small bowl and stir. Pat 2 pork tenderloins dry and sprinkle the spice mixture on top. Press Sauté and add 2 tablespoons vegetable oil and stir it to coat the insert. Brown the tenderloins 4 to 5 minutes per side, and transfer to a plate.

Add 2 cloves minced garlic and 1/2 cup low-sodium chicken broth to the pot. Scrape up any browned bits with a wooden spoon. Press Cancel and place the tenderloins in the broth. Seal lid, and cook on HIGH for 1 minute. Natural release for 5 minutes, then quick release remaining pressure. Check pork temp: If it’s not 145°F, replace lid and cook in the residual heat for 2 more minutes.

Remove tenderloins. Whisk 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until the cornstarch is dissolved. Press Sauté, then whisk mixture into the cooking liquid and simmer until thickened, about 2 minutes. Cut the pork into 1/4-inch-thick slices and serve.

Get the full recipe: The Best Instant Pot Pork Tenderloin

Ribs can be cooked until very tender in the Instant Pot, but if you want that delicious baked-on barbecue flavor, they’ll need a few minutes on the grill or under a broiler at the end. This recipe takes about 45 minutes, including 10 minutes of prep.

Make the spice rub. Place 1 tablespoon each of brown sugar, mustard, paprika, and 1 teaspoon each of garlic powder, onion powder, smoked salt, and black pepper, as well as 1/2 teaspoon of cayenne in a small bowl and stir to combine. Remove the membrane from 4 pounds of ribs (about two racks), pat dry, and season with the spice rub.

Add 1 cup of water to the Instant Pot, and place the steamer or trivet inside. Coil the ribs and stand them on their ends inside the pot. Cook on HIGH for 20 minutes. Quick release, transfer to a baking sheet. Optional: Brush with 1 cup barbecue sauce and broil on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes. Slice and serve.

Get the full recipe: How To Make Ribs in the Instant Pot

To make classic basmati rice in about 25 minutes, combine 2 cups of white basmati rice with 3 cups of water and 1 teaspoon of kosher salt. Lock the lid and set on HIGH for 4 minutes. Allow the steam to naturally release for 10 minutes then quick release the rest. Add 1 tablespoon of unsalted butter if desired.

Making another kind of rice? Read more about cooking rice: How To Cook Rice in the Electric Pressure Cooker

Combine 1 cup of brown rice with 1 1/4 cups of water and 1 teaspoon of kosher salt. Lock the lid, select Pressure Cook, and set on HIGH for 22 minutes. Allow the steam to naturally release for 10 minutes then quick release the rest. Fluff with a fork and serve. 

Making another kind of rice? Read more about cooking rice: How To Cook Rice in the Electric Pressure Cooker

Although soaking overnight still yields the most tender and consistent beans, you can “quick soak” beans in the Instant Pot by bringing them to pressure for 1 minute, and then cook them faster as well.

To cook dried beans, rinse 1 pound of dried beans under cool water and drain, then add them to Instant Pot and cover with 6 cups of water. Select Sauté and bring the water to a boil. Once the water is boiling, secure the lid and pressure cook on HIGH for 1 minute. Quick release the pressure carefully, drain the beans in a sieve, and rinse with cold water. Then place the beans back into the Instant Pot and add 8 cups of water, 1 teaspoon of salt, a quarter of a yellow onion, 1 clove of garlic, 1 bay leaf, and 1 tablespoon of vegetable oil. Cook on HIGH pressure for 5 to 15 minutes, depending on the type of bean. (Kidneys take 8 minutes and black beans take 5). Press cancel when done and allow the pressure to release naturally. Remove and discard the onion, garlic, and bay leaf. Your beans are ready to serve!

Get the full recipe: How To Cook Beans in an Electric Pressure Cooker

This is a simple recipe and economical if you go through a lot of yogurt. Start it on a Saturday or Sunday morning and by the evening you’ll have a big batch of yogurt.

Add 8 cups of whole milk to the pot, secure the lid, and leave the pressure valve open (or place the glass lid on top if you own one). Press the yogurt button on the Instant Pot until it says boil. After 25 to 35 minutes the Instant Pot will beep, ending the boiling cycle. Use an instant-read thermometer to make sure that the milk has come to 180ºF.

Remove the inner pot and allow the milk to cool in an ice bath for 10 minutes or at room temperature for about 1 hour. Check the milk temperature frequently: The goal is to cool the milk to just 110ºF. Place the 110ºF milk mixture back into the Instant Pot. Remove 1 cup of the warm milk into a bowl and whisk with 2 tablespoons of yogurt with live cultures. Lock the lid, leaving the pressure valve open, and select Yogurt until the screen reads 8:00 and press start.

After about 3 hours you will begin to see the yogurt thicken. At 6 hours check the thickness and flavor with a spoon, but don’t stir. Between 6 and 10 hours you should have yogurt at the thickness you want. Remove and refrigerate.

Read our full recipe: How To Make Instant Pot Yogurt, Step by Step

For 5 servings, grease the inside of the pot with oil or cooking spray, add 3 3/4 cups of water and 1 1/4 cups of steel-cut oats. Stir to combine. Lock the lid and close the steam release valve. Select Pressure Cook on HIGH for 10 minutes for chewy oats or 13 minutes for creamy oats. At the end of cooking press Cancel and naturally release for 10 minutes. Quick release to let out any extra steam. Stir the oats and serve.

Get the full recipe: How To Make Steel-Cut Oatmeal in the Pressure Cooker

Broth or stock is such a good use of the Instant Pot. You can make stock in about 2 1/2 hours — and the pressure will extract a lot more flavor.

To make broth or stock: Place about 3 pounds of bone-in chicken pieces including backs, wings, and thighs (or a chicken carcass — rotisserie works), 1/2 small onion, 1/2 peeled carrot and 1/2 celery stalk into the Instant Pot. Fill with cool water to 10-cup mark. Lock lid and set on HIGH pressure for 120 minutes. Naturally release. Remove the lid and strain, discarding bones and vegetables. If you’re making bone broth, add kosher salt to taste. Cool at room temperature or in an ice bath and refrigerate three days or freeze up to four months.

Get the full recipe for chicken broth: How To Make Chicken Stock in an Electric Pressure Cooker 

Get the full recipe for bone broth: How To Make Bone Broth in the Instant Pot

This recipe is a double-whammy: It makes meatloaf and mashed potatoes at the same time! (To get that nice glaze on the meatloaf, you’ll want to bake it at the end.) It takes a little more than an hour, and you do it with pot-in-pot cooking.

Combine 2 pounds of ground beef, 1/2 cup of panko breadcrumbs, 1/3 cup of whole milk, 1 small, grated yellow onion, 1 large egg, and 1 teaspoon of kosher salt in a large bowl. Shape the mixture into a 6×4-inch loaf. Place it in a 6-inch round cake pan, then place 2 pounds of peeled and quartered Yukon gold potatoes in the pot with 2 cups of water and 1/2 teaspoon of kosher salt. Place the steamer rack over the potatoes and put the meatloaf pan on the steamer rack. Lock the lid, set to HIGH pressure for 35 minutes.

Meanwhile, heat oven to 400ºF. Combine 1/4 cup ketchup, 2 tablespoons of packed light brown sugar, and 2 tablespoons of mustard. Naturally release the pressure for 10 minutes then quick release the rest. Remove the meatloaf, brush with the ketchup glaze, and bake 8 to 10 minutes. While baking, add 1 cup of half-and-half and 4 tablespoons of butter to the potatoes and mash.

Get the full recipe: Instant Pot Meatloaf and Mashed Potatoes

Any time you want flavors to meld, like with chili, the Instant Pot’s pressure cooking offers an advantage. Here’s a full recipe, but to make chili, either soak 1 pound of dried kidney beans overnight or drain and rinse 2 to 3 cans of kidney beans and set aside. Combine 2 tablespoons of ancho chile powder, 2 teaspoons of chipotle chili powder, 1 tablespoon of ground cumin, 1 tablespoon of dried Mexican oregano, and 1 tablespoon of garlic powder to make a chili seasoning. (Or just use 1/4 cup chili seasoning).

Select Sauté and heat 1 tablespoon of olive oil. When it’s hot, add 2 pounds of ground beef and break into large pieces using a wooden spoon. Season with 1/2 teaspoon of kosher salt and cook without disturbing for 4 to 5 minutes. Continue to break the meat into smaller pieces and sauté until cooked through, another 2 to 3 minutes. Add 1/4 cup of the chili seasoning, the kidney beans, 1 (28-ounce) can of diced tomatoes, 1 (6-ounce) can of tomato paste, and 1 cup of beef broth and stir to combine. Secure the lid and cook on HIGH pressure for 15 minutes. Naturally release for 15 minutes then quick release the remaining pressure. Remove the lid and stir in 1 teaspoon of apple cider vinegar. Serve with your favorite chili toppings (we recommend sour cream!).

Get the full recipe: How To Make Instant Pot Chili

Well, there are of course hundreds of thousands of dishes that fall under the general umbrella of curry. Many of them are great to make in the Instant Pot, as it helps cook meat and vegetables quickly and melds the flavors.

Here is one recipe for Kerala-style chicken coconut curry in the Instant Pot. It takes about an hour, and here’s the full recipe. To make curry, select Sauté and heat 1 tablespoon of vegetable oil. Add 1 (1-inch) piece of peeled and minced fresh ginger, 2 minced garlic cloves, and 2 large thinly sliced yellow onions. Cook for 10 to 15 minutes until the onions are softened and lightly browned. Add 3 tablespoons of garam masala. Add 1/4 cup of your favorite curry paste (check the full recipe for a make-at-home version) and cook for 1 minute. Add 2 large sliced tomatoes and cook for another 5 minutes until they have broken down. Add 2 1/2 to 3 pounds of boneless, skinless chicken thighs cut into bite-sized pieces, 3 teaspoons of kosher salt, and 1 tablespoon of white vinegar. Mix to combine, seal the lid, and cook on HIGH pressure for 10 minutes. Allow pressure to release naturally when finished. Serve with rice and yogurt.

Get curry-inspired recipes for the Instant Pot: Lamb Curry, Kerala Coconut Chicken Curry, and Butter Chicken

Sturdy vegetables like sweet potatoes are great for pressure cooking. Just place the trivet and a cup of water in the bottom of the Instant Pot, pierce a few similar-sized sweet potatoes all over with a fork, put them on top of the trivet, seal the lid, and set on HIGH for the following times: Small potatoes (6 to 8 ounces) take 10 minutes, medium potatoes (8 to 10 ounces) take 15 minutes, and large potatoes (10 to 12 ounces) can take about 18 to 20 minutes. You can cook multiple potatoes, but it’s best to avoid placing them on top of each other.

Season 4 boneless, 1-inch-thick pork chops with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Dredge chops in 1/2 cup all-purpose flour, shaking off any excess. Select Sauté and add 2 tablespoons of butter. Once melted, add 2 of the pork chops and sear until browned, 2 to 3 minutes per side. Remove to a plate and repeat with 2 more tablespoons of butter and the other pork chops. Add 2 large thinly sliced yellow onions and cook until they begin to brown, about 10 minutes, scraping the bottom frequently. Deglaze with 1 cup of low-sodium chicken broth.

Add all pork chops back to the Instant Pot, overlapping if necessary. Close the lid and cook on HIGH for 10 minutes. Naturally release for 10 minutes then quick release the excess pressure. Press Cancel and let the chops cool for 10 minutes (this will help thicken the sauce). Stir in 2 tablespoons sour cream and serve.

Get the full recipe: How To Make Tender and Juicy Instant Pot Pork Chops

Sounds wild but it’s true! The Instant Pot makes a delicious pasta, in part because none of the starch is lost to the cooking water, and in part because the pressure helps the pasta and sauce to cook together. It’s very easy, makes a super creamy pasta, and does it all in one pot, so there’s less to clean up.

But there are a few small things to get used to. The trick is that you should never stir the pasta once it’s in the pot. Stirring will cause the starches in the water to get tangled and the pasta will clump into a giant noodle that won’t get cooked through. Instead, place the noodles on top of the sauce and cover with just enough water — usually 4 cups of liquid for every pound of pasta — so the noodles absorb it all and nothing is left to dilute the sauce.

Read more: Here are some more tips for making pasta in an Instant Pot.

A basic noodles in meaty red sauce takes about 35 to 40 minutes, so it’s not necessarily faster, but it’s more flavorful and well worth it. Just press Sauté and add 1 tablespoon of olive oil and allow to heat. Add 1 pound of ground beef and break into large pieces using a wooden spoon. Season with 1 teaspoon of kosher salt, 1 teaspoon of onion powder, and 1/2 teaspoon of garlic powder. Cook, stirring and breaking up the beef into smaller pieces until cooked through, about 5 minutes. Cancel the Sauté function and add 1/2 cup of water, scraping any browned bits from the bottom of the pot. Add 1 (24-ounce) jar of marinara and stir to combine. Break 8 ounces of dry spaghetti in half and scatter in one or two layers over the beef mixture. Do not stir. Add another 1 1/2 cups of water, seal the lid, and cook on HIGH for 8 minutes. Quick release and stir.

Get the full recipe: How To Make Instant Pot Spaghetti and also Instant Pot Baked Ziti

No, but it might take longer anyway. As long as you have enough liquid for the Instant Pot to come to pressure and don’t overfill the pot (two-thirds full is completely full), you should be able to double a recipe. The cook time will remain the same, but keep in mind that the pot will likely take longer to come to pressure.

Yes! It’s a bit magical to take food directly from the freezer and cook it straightaway. We have quite a lot of advice on best practices, safety, and ways this Instant Pot perk can make your life a little easier.

Read more: A Guide to Cooking Frozen Food in Your Instant Pot and The 5 Best Frozen Foods to Cook in Your Instant Pot

Yes! You won’t get a crispy crust, like when oven baking, but the pot-in-pot cooking method can pressure steam desserts like pumpkin and custard pies, pecan pie, crème brûlée, cheesecakes, and more to moist, gooey perfection.

Cheesecake is easy as, well, pie in the Instant Pot! Want to try it? You really must.

Get the recipe our test kitchen called the best cheesecake ever: How To Make the Easiest Instant Pot Cheesecake

There are limitless possibilities! Besides cheesecake and yogurt, you can make potato salad, breakfast casserole, sausage gravy, even dog food! The world is your oyster (stew — made in the Instant Pot)! 

Wildly enough, yes you can. It’s kind of pushing the limits, but hey you made it this far! Presenting Instant Pot wine. In about 10 days you can turn grape juice, sugar, and yeast into a drinkable wine. Best of luck on your new project!

Read more: Make Wine in Your Instant Pot

That’s a tough one. There are too many healthy things to make! You can make oats, soups, hummus, broths, yogurt, beans, whole grains, and that’s only the beginning. The list is never-ending! Check out some ideas at this link.

Some of our favorite healthy(ish) Instant Pot recipes: 10 Instant Pot Recipes You Can Feel Really Good About plus 10 Easy Mediterranean Diet Dinners to Make in Your Instant Pot and 10 Whole30 Recipes to Make in an Instant Pot

Sure, here you go!

Try these: 10 Vegan Instant Pot Recipes to Try ASAP

Oh, we got you.

Here you go: 10 Vegetarian Dinners You Can Make in an Instant Pot

If you’re keeping it low-carb, these are some good options.

Try these: 10 Keto-Friendly Instant Pot Recipes to Make Right Now, plus 10 Low-Carb Recipes You Can Make in Your Instant Pot

The two parts you should clean regularly are the inner removable pot and sealing ring, which detaches from the lid. Both of which are dishwasher-safe (can Instant Pot just organize my whole life?).

To clean the base of the machine as well as the lid, first be sure the machine is unplugged and completely cool. Use a damp towel with soap and scrub. Use a clean damp towel to remove any soap and allow to air dry. 

Read more: How To Clean an Instant Pot Pressure Cooker

Indeed! The parts that detach (the inner pot that you cook in, and the sealing ring that you peel away from the inside of the lid) both can go in the dishwasher. The rest of the machine, including the body and the lid, should not be submerged. Wipe down with a warm wet towel or sponge.

It is dishwasher-safe. If it’s really gross, though, try the vinegar steam bath from the question above.

See more on cleaning the sealing ring: The Best Way to Get the Funky Smell Out of Your Instant Pot Sealing Ring

Also, while the vinegar steam bath can do a lot, if you’re switching between sweet and savory dishes regularly, we recommend having two sealing rings. One for each. Some of the Instant Pot models now come with an additional sealing ring (woohoo!).

Buy an extra Instant Pot sealing ring: Clear Sealing Ring, 5 or 6 Quart, $7.25

Don’t freak out! There is a solution to a stench in your Pot. The dishwasher can get a lot of the odor out of the pot and sealing ring. (The Instant Pot insert is dishwasher-safe!) But to fully remove any lasting odors, use distilled vinegar or lemon and water. Fill the Instant Pot 2 cups full, seal the lid, and press the “Steam” setting for 2 minutes. It should be good as new.

Don’t resist buying an Instant Pot because of storage space! Some people even store them under their bed! But our favorite way to store the Instant Pot and its accessories is on this perfectly shaped cart. (Buy it here; it’s $35 at Target.)

And more: 6 Instant Pot Storage Solutions Besides the Beloved Target Cart

Why yes, your Instant Pot can be accessorized. A slow cooker lid is essential if you plan to use this function. Another stainless steel insert comes in handy if you are making multiple Instant Pot recipes in one session. Same goes for an extra sealing ring. The silicone springform pans are perfect for baking and making casseroles. 

Sure, why not? It’s handy to have a couple of sizes on hand. Get a cute 3-quart model for making yogurt and oatmeal or a big and powerful Max for canning tomato sauce. You can even cook multiple recipes at once — great for meal prep! And hey, if you just want to upgrade to this adorable mint-colored model (or the Pioneer Woman’s wild and colorful patterned model!) we support that too.  

Oh good! Our work here is done. We are rooting for you!

There are tons of cookbooks out there, and some are better than others. Instant Pot actually has a list of “authorized” cookbooks, but one that we love is Coco Morante’s The Essential Instant Pot Cookbook. That’s a good place to start!

There are so many! The community is a huge perk of being an Instant Pot owner. There are thousands of new friends waiting to help you out. We recommend the Instant Pot community on Facebook, and the Instant Pot subreddit on Reddit to start.

There is a large community of cult followers, but most of it is online, as opposed to IRL. But there’s no reason not to start your own meetup! You can form an Instant Pot club with your group of friends or look for meetups in your community.

Today is just the first day of your journey, my friend. But let’s plan for the next 100 days. That’s right — 100 days of Instant Pot right here.

Who knows? Instant Pot inventor Robert Wang has three at home. And then there is this lady who is up to 107 … *

* (Okay, okay, she was our April Fool’s joke, but still, it’s tempting to collect more of these things.)

It’s a toss-up between this kid and his parents, who gave their Instant Pot-obsessed toddler a birthday cake in the shape of his favorite electric helper, and this woman, who promptly moved out of her nursing home and into an apartment when they banned her Instant Pot. And oh, let’s not forget the amazing Juan Ruiz, who dressed up as a Pioneer Woman Instant Pot for Halloween!

Okay you are almost definitely not asking this question, but let’s pretend you are so we can tell you the sweetest thing about the Instant Pot. We discovered that it’s a secret from the inventor, Robert Wang. “When you say ‘5-2-0’ out loud in Mandarin, Wang’s native language, it sounds sort of like ‘I love you.'” Wang, the founder and creator of Instant Pot, considers it a “subliminal message” expressing the brand’s love back to its fans.

This is just the beginning of our ultimate Instant Pot FAQ. This is for you, our fine friends, and we invite you to send us questions and keep adding to it!

Email us at ask@thekitchn.com with your Instant Pot questions and we’ll add them to our Fantastically Answered Questions.