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Because of my years of writing Instant Pot recipes, I get email with questions about how to use Instant Pot cookers. This post is to put them in one place, so I can refer everyone to it.
If you have a question I didn't cover, leave a comment, and I'll do my best to answer.
Use the "Manual" or "Pressure Cook" or "Pressure Cook- Custom" button and set the pot for X minutes.
On older Instant Pots, the "Manual" button means pressure cooking. On newer pots, there is an actual "Pressure Cook" button. (Hooray!)
The default for both of those buttons is High Pressure. Press the "Manual" or "Pressure Cook" button, and check to make sure the pressure level shows as "High" in the display. If it does not, press the Pressure Level button until it shows high. Then, use the plus and minus buttons to change the cooking time to the "at high pressure time". (X in my example). Once the time is set, leave the cooker alone. After ten seconds of no buttons being pushed, the cooker will beep, and it will start cooking. (If you want to change something, press the cancel button to start again.) Then, let the cooker do the work. It will bring itself up to high pressure and start the countdown timer. When the countdown reaches zero, it will beep to let you know it is done.
It depends. Which Instant Pot do you own?
IP-DUO, IP-SMART, IP-DUO Plus: Use the "Pressure" or "Pressure level" button to adjust the pressure level. Push the Manual/Pressure Cook button, then the Pressure/Pressure Level button until the display says "Low", then adjust the cooking time with the plus/minus buttons. Don't forget to change it back when you're done!
IP-LUX: The older IP-LUX model does not do low pressure - it's high pressure or nothing. That said - I never use low pressure. I owned an IP-LUX for years and didn't realize it was missing Low Pressure mode until someone asked about it for this FAQ.
Keep Warm mode does not affect Natural Pressure Release
[Updated 2016-01-18] I used to tell everyone to turn off warming mode to speed up natural pressure release, but...I was wrong. (See here for details of my testing.) Keep Warm mode does not slow down natural pressure release. It does not turn the heat back on until it reaches the warming range of 145°F to 172°F, which is well below the temperature where the pressure will release.
A: It depends on your model:
On the IP-DUO Plus and newer IP-DUO (Models without an "Adjust" button): Keep pressing the Saute button to change the heat level.
On IP-LUX or older IP-DUO (Models with an "Adjust" button): Use the Saute button, then use the Adjust button to change the heat level.
The heat level of Saute mode is controlled by the "Adjust" button. From the Instant Pot website: "3 levels of temperature can be chosen with the "Adjust" key for best results:"
"Normal": ~160°C (320°F) for regular browning,
"More": ~170°C (338°F) for darker browning, and
"Less": ~105°C (221°F) for light browning.
I tend to use "Saute - More" for most things.
For an Instant Pot? It depends. Like Saute mode, the Slow Cook mode has multiple heat levels:
On the IP-DUO Plus, IP-Ultra, and newer IP-DUO (Models without an "Adjust" button): Keep pressing the Slow Cook button to change the heat level.
On the IP-LUX and older IP-DUO (Models with an "Adjust" button): Use the Slow Cook button, then use the Adjust button to change the heat level.
Unfortunately, the heat levels don't line up well with traditional slow cooker settings; Medium Slow Cook mode is what most crock-based slow cookers would call "Low":
More (about 210°F) is about the same as Slow Cooker high
Medium (about 200°F) is Slow Cooker low setting
Low (about 190°F) is Slow Cooker "keep warm".
Finally, use the plus/minus buttons to set the slow cooking time.
Also, the Instant Pot has some limitations as a slow cooker. For more info, see this post: Instant Pot as a Slow Cooker.
I don't know - I never use them. I just use Manual mode for my pressure cooking. I don't know what they're doing in those other modes, so I'd rather use manual mode and control it myself.
I add 20% to the cooking time. The Instant Pot operates at 11.5 psi, so to make up for the difference, I add an extra 20% of time for electric pressure cooking. That means 10 minutes stove top is 12 minutes electric; 20 minutes stove top is 24 minutes electric; 30 minutes stove top is 36 minutes electric. (And so on).
The good thing about most pressure cooking recipes is they are not very precise - a little overcooking won't hurt, and probably helps. If you're cooking something that needs precise temperatures, you shouldn't be cooking in a sealed pressure vessel.
Pressure cookers need headspace to build pressure - don't fill them past ⅔rds full. Pressure cookers are measured by total volume of the pot - how much it can hold if you fill it to the brim. But you can only use ⅔rds of that.
Why can you only use ⅔rds? Because pressure cookers need headspace to come up to pressure. The cooker needs space for the steam to build up, which is what pressurizes the pot. Also, this is a safety feature - if the bubbling ingredients in the pot get into the pressure valve, it can clog, and that's when your pressure cooker can get into trouble with over-pressurizing.
Why don't they measure the pressure cooker as ⅔rds of the pot volume? I don't know, but every pressure cooker I've seen measures their size this way. I know it can be frustrating to find out your brand new 6 quart cooker can only cook 4 quarts of food. I've got the angry comments to prove it. If anything, I think the Instant Pot, and other modern, electric multi-cookers have a better argument for using the total volume - if they can also work as a slow cooker or a normal, electric powered pot, then you actually can use the entire pot.
2-3 cups, according to Instant Pot support About 1 cup, according to Instant Pot's Facebook page.
[Updated 2015-08-06 with answer from Instant Pot's Facebook Page]
1 cup is the minimum liquid amount, unless you're cooking something that will absorb water. From a back and forth on Instant Pot's Facebook page:
The short answer is "about a cup".
The general point is to have enough liquid to reach and maintain pressure. When cooking absorbent foods, think rice, this will require enough for the food to absorb, plus some to bring the pot to pressure. When cooking moisture containing foods, say mushrooms which release moisture when cooked, this can be achieved with less added liquid. So, as is often the case in life, "it depends". The Instant Pot is so well sealed that even a small amount of moisture can be sufficient, depending on the foods being cooked. [2015-08-06: Instant Pot Community Facebook Page]
I would NEVER suggest that you can go as low as ½ a cup of water, like I do all the time...um...I mean...nope, not me, not going to suggest it.
No. The Instant Pot, and all other electric pressure cookers, are not suitable for home canning, according to the USDA and the NCHFP (National Center for Home Food Preservation.) The NCHFP says that they don't believe the processes recommended by the USDA are transferable to electric pressure cookers - you can't trust them to hold high enough temperatures for the length of time needed to ensure safe canning. For more information, see this post on the NCHFP website: Can I Can in a Multi-Cooker?
If it was water: Unplug it, dry it off, let it air dry for 72 hours.
If it was oil: That's not good. It probably needs to be replaced. Call Instant Pot Support.
If it was dry goods: Shake 'em out. (Remove the vent cover on the bottom if necessary to get all the dry stuff out.) The pot is ready to use once everything is out of there.
More details in this article: What do I do if I dump liquid into my Instant Pot without the pot liner?
I read manuals, contact support when I have questions, and I've been using a pressure cooker for a long time. (Yes, I read manuals, all the way through. I can't help myself.) Instant Pot makes this easy; their manuals are online. Go to InstantPot.com/benefits/specifications-and-manuals/, click on the link to your Instant Pot cooker type, then scroll to the bottom and pick the User Manual you want (in English, French, Chinese, or Spanish).
Also, Instant Pot support is good at responding if you have questions. Drop them a line if you have a burning pressure cooker question you need answered.
Which Instant Pot should I buy?
The IP-DUO Plus 6 quart electric pressure cooker.
Why? See my post: Which Pressure Cooker Should I Buy?.
Soup, Stew, Beans, Chili, and...Mac and Cheese?
* Instant Pot Rotisserie Chicken Noodle Soup
* Instant Pot Easy Beef Stew
* Instant Pot Pinto Beans (No Soaking)
* Pressure Cooker Mac and Cheese (In an Instant Pot)
…from there, go to my Instant Pot (Pressure Cooker) Recipes index and look for recipes that catch your fancy.
I'm sorry to hear that! You should contact Instant Pot Support for help.
Instant pot has a great support department. If you think your cooker is broken or malfunctioning, contact them at the Instant Pot contact page.
Any other questions?
Any other questions? Leave them in the comments section below.
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Amy says
Can you reheat leftovers, or something like refrigerated rotisserie chicken, in the Instant Pot?
Mike V says
No, I don't think that's a good idea. If it was a leftover stew or soup, you could dump it in the pot and use sauté mode, using it like a pot on the stove.
Karla says
This is a very good Q/A document. Thanks so much!
grace says
i have yet to use my new instapot. would love to try a beef stew. everyone says to cook the meat for a period of time before adding veggies. i read from a review that quick releasing ruins meat. what do you do in the case where you're supposed to cook the meat for a bit before adding the veggies? do you let the pressure release naturally and then add the veggies and go through the pressure building again? or do you quick release and the meat turns out fine? would love your insight. thanks so much!
Mike V says
I don't quick release my beef stew - though I think people who say it "ruins" the meat are exaggerating. Here's my recipe: https://www.dadcooksdinner.com/instant-pot-easy-beef-stew-with-certified-angus-beef-bottom-round/
K demmin says
Can the optional glass lid be used for slow cooking?
Mike V says
Yes, absolutely!
Becky Saylors says
I have a question. Are you suppose to remove the sticker on the lid before using? If the lid
gets hot as stated won't that sticker just melt onto the lid. Would appreciate your advice.
Thanks
Mike V says
I still have the sticker on after years of use, so I'm pretty sure it is heat resistant.
Amanda says
I read your replies about cooking frozen meat – any thoughts about cooking frozen vegetables? Ideally, I'd love to do broccoli? Veggies aren't as dense as meat. I used to do this in my rice cooker with mixed results. Sometimes perfect, sometimes still cold in center.
Thanks much!
Peter says
How often should I clean the sealing ring?
Right now I"ve been cleaning it after each use of the Instant pot.
When I contacted the company they told me to clean it after
every 20 uses.
Mike V says
I throw the ring in the dishwasher almost every time I use the Instant Pot.
Megan gallup says
I am buying an Instant pot. Amazon, (because Amazon is so good at this), wants me to also buy a glass lid for it. Why would I need that?
Mike V says
The glass lid is convenient if you want to use the Instant Pot as a slow cooker, or use the saute mode to simmer after you're done pressure cooking. I have one, and am glad I do - I find myself using it a couple of times a month.
PeterM says
Hi Mike, are you sure all roasts can only be well done? hippressurecooking's charts has roast beef settings for rare, medium & well done. To be honest her chart confused me. At the top of the meat section she has beef, roast - 75min... yet further down, she has roast beef - rare 6-8min, med - 8-10min, well done 10-12min. I asked there but never did get a satisfactory answer.
Mike V says
You can try, but I think you're setting yourself up for disappointment. Rare, Medium-rare, Medium...those are all very narrow windows of temperature. There is too much variability - thickness of the meat, heat of the cooker, temperature of the meat when you start. I can only get those variables right in traditional cooking (roasting, grilling) using an instant read thermometer and pulling the meat at the exact temperature I want. In a sealed environment, like a pressure cooker? It's not going to work. Besides, that's not what the pressure cooker is good for - you want to use it to replace long cooking in a sealed, wet environment - essentially braising - not cooking a roast to perfect pink medium-rare.
Rich Moberly says
Mike
I have looked in the FAQ and searched some online, but can't find an answer to this question. Is it safe to put meat in the pressure cooker in the morning for a delayed cook time just before arriving home from work? It will sit in the pressure cooker all day before starting and that bothers me. It is sealed of course, but still.
Thanks in advance.
Mike V says
No, that won't be safe. According to the USDA, for safety, meat should not sit at room temperature for more than 2 hours to be safe.
Melody says
Great website. Thanks for all the info! Could you direct me to a resource listing cook times for cooking beef rare, medium rare, medium and so on?
Mike V says
Not with a pressure cooker - it is always going to be well done.
Clint Ford says
I do not usually cook the full recipe and normally cook smaller quantities; cooking for two. In a microware quantity determines cooking time. Does this apply to a pressure cooker? I would think that 1 lb. of meat would require less cooking time than 3 lbs. of meat. Is there a formula or rule of the thumb that can be used for cooking smaller quantities of food than the recipe calls for?
Mike V says
In the pressure cooker, the cooking time is determined by thickness of the cut more than the overall weight. So, 1 pound of 1-inch beef stew cubes won't take longer than 3 pounds, but a 1 pound roast will - because it is thicker.
That said...I only cook meast in the pressure cooker that can handle a little overcooking. I stick with my cooking times, even when I cook less food.
Patsy says
Thank you! That's what I was looking for. I want to cut a recipe back - from 4 chicken breasts to 1. Now I know to cook it for the time the recipe calls for.
Sol says
Thank you! I love my Instant Pot and I couldn't figure out how to change the pressure in manual mode. I kept trying to press the "low pressure" "button" except it's not a button! Pressing manual then pressing pressure to toggle between high and low pressure did the trick for me.
Jeanne Dolensek says
You answered many of my questions, thank you. You recommend the 8" OXO steamer, can I use the 10" steamer?
Mike V says
As long as it fits, sure! The Instant Pot's inner pot is roughly 8.5" across - I think you'll be OK.
Julia Anderson says
Hi, MikeV:
Hubby bought me an Instapot for Christmas. The recipes that came with it were sparse, so I am glad to find this site. Here's to corned beef and cabbage tomorrow : )!