How to Use an Instant Pot
Updated: Nov. 04, 2020
An "Instant Pot" (which you may know as an electric pressure cooker) is a great way to prepare delicious meals quickly and conveniently. Here's how to get to know yours and use it like a pro.
We’re obsessed with these recipes you can make in your Instant Pot. But that assumes you know what an “Instant Pot” is and know how to use one. So we’ve created this little Instant Pot manual to get you started.
What is an Instant Pot?
Instant Pot is a brand name for a popular brand of electric pressure cooker, an airtight pot that cooks food quickly using steam pressure—think any meal in under 20 minutes. The term Instant Pot has lately become synonymous with pressure cooking, and specifically, electric pressure cooking. We’ll focus on how to use an electric pressure cooker.
Pick your pot
There are many brands to choose from, including Instant Pot, Fagor, Cuisinart and Power Pressure Cooker XL. In choosing a size, you’ll want to consider how many people you’ll be cooking for. You’ll also want to think about the features various models offer versus what you might be using your cooker for. For example, the Fagor Lux Multicooker has a yogurt-making feature. Dead set on the Instant Pot? The brand offers several models. Here’s how to find the best Instant Pot for you.
Buy the Instant Pot that won our Best Loved Brands test here.
Get to know the design
Electric pressure cookers come with an inner pot (where the food goes) and an outer pot (which contains the control panel, including buttons for various features such as the yogurt-making feature referenced above), as well as a lid that creates an airtight seal.
The airtight seal is what creates the pressure, which will eventually need to be released, and to do so safely, you’ll need to read the directions that come with your pot. But generally speaking, you’ll either use the quick-release method (which involves pressing a handle or a button that your pot’s directions will identify for you), or the natural-release method (which involves simply letting the cooker cool down and release pressure naturally; this can take up to 15 minutes).
Test Kitchen tip: A cool, wet towel placed on the lid can help speed up the release process.
Learn how to boil water (seriously)
Whichever electric pressure cooker you end up with, your first time using it should involve literally learning to boil water. You do this by adding a cup or so of water to the inner pot (giving you a sense of where the fill line is, among other things), sealing the lid, and selecting a short cook time. Within five minutes, the water should heat up and build pressure, at which point the pressure is released via the natural method, or you can use the quick-release method. (Psst! These are the best Instant Pot recipes for beginners).
Don’t get too caught up in what all the buttons mean
For the most part, the buttons on the control panel are there to help you decide on your cooking time. For example, if there is a “fish” button, pressing it will likely mean that your food will cook for a short time (five minutes or so). The “chicken” button will be slightly longer (eight minutes or so). Some electric pressure cookers have a “saute” feature, which comes in handy to pre-caramelize your mirepoix, if you’re making soup or stew (but be sure to use this with the lid OFF). New models have a sterilize function (to sterilize utensils or to can fruits and vegetables), and most come with a “slow cook” option, which means exactly what you think it means: slow cooking without pressure. When it comes to frozen food, learn if you can cook frozen meat in an Instant Pot.
Psst: Here’s why you should trade your slow cooker for an Instant Pot.
Release the pressure safely
When you release the pressure, the escaping steam will be very hot—hot enough to burn you. So make sure the hole on top of the steam release is facing away from you before pressing the release button. Also, the quick-release method is not suitable for soups (anything with a large liquid volume) or cereals (anything with a high starch content), because quick release may cause food to splatter out with the steam.
Find more great recipes in our Instant Pot cookbook.
Keep it clean
Follow the manufacturer’s directions for cleaning the various components of your electric pressure cooker, and you’ll be cooking with it for years to come.
Now that you know what a boon the electric pressure cooker is, you can dig into these saucy dinner recipes.
Pressure-Cooker Barbecued Beef Ribs
These tender, tangy ribs taste slow-cooked but are a cinch to make. They’re great for picnics as well as a family dinner.—Erin Glass, White Hall, Maryland
Pressure-Cooker Apple Balsamic Chicken
I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma
Pressure-Cooker Thai Coconut Beef
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin
Pressure-Cooker Beef Tips
These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. —Amy Lents, Grand Forks, North Dakota
Pressure Cooker Chicken Tikka Masala
The flavors of this Indian-style entree keep me coming back for more. The dish isn’t fancy, and it’s simply spiced—but it’s simply amazing. —Jaclyn Bell, Logan, Utah
Pressure-Cooker Chicken Cacciatore
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. —Aggie Arnold-Norman, Liberty, Pennsylvania
Lora's Pressure-Cooker Red Beans & Rice
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
Pressure-Cooker Italian Shrimp 'n' Pasta
This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine
Pressure-Cooked Mesquite Ribs
When we're missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! —Sue Evans, Marquette, Michigan
Pressure-Cooker Char Siu Pork
I based this juicy pork on Asian influence in Hawaii. It's tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
Pressure-Cooker Cranberry Hot Wings
Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter?s friends can?t get enough of them. —Noreen Danek, Cromwell, CT
Pressure-Cooker Beef Brisket in Beer
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
Pressure-Cooker Turkey with Berry Compote
This delicious dish gives you a way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil it for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
Pressure-Cooker Beef Osso Bucco
Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pressure-Cooker Sausage-Stuffed Flank Steak
This rich and hearty entree is perfect for entertaining but easy enough for weeknight meals with the family. —Julie Merriman, Seattle, Washington
Pressure-Cooker Ground Beef Stroganoff
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. —Sue Mims, Macclenny, Florida
Pressure Cooker Herbed Chicken and Shrimp
Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, Nevada
Pressure Cooker Mini Teriyaki Turkey Sandwiches
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.—Amanda Hoop, Seaman, Ohio
Pressure-Cooker Red Clam Sauce
This recipe tastes as if you've been working on it all day. What a classy way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, Pennsylvania
Pressure-Cooker Short Ribs
These tender short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas
Pressure-Cooker Cuban Pulled Pork Sandwiches
I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. —Lacie Griffin, Austin, Texas
Pressure-Cooker Easy Pork Posole
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX
Pressure-Cooker Chicken Mole
Chocolate with chicken? If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
Pressure Cooker Rigatoni with Sausage & Peas
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New YorkNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
