Instant Pot

Note: It may be helpful to weigh your inner pot by itself and keep the number handy, for instance if you forget to weigh something before you put it in the pot, you can use subtraction to work backwards and figure it out. For reference, the inner pot of my Instant Pot Viva 6 Qt (pretty much similar to IP Duo) is 843 g.

* Use cold tap water for all recipes unless otherwise stated.

This is another good site for finding cook times for various IP foods.

Type in the weight of your raw ingredient (in grams)

Basmati Rice

* If rinsing your rice, weigh out the inner pot + dry rice first before rinsing and adding water, as the water absorbed by the rice should be counted as part of the water volumes below.

Amount of rice:
Harder, chewier rice Al dente (just right) Softer, mushier rice
Water:
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 5 minutes 6 minutes 6 minutes
Natural Pressure Release: 10 minutes 10 minutes 10 minutes

Recipe credit: Pressure Cook Recipes

Calrose Rice

* If rinsing your rice, weigh out the inner pot + dry rice first before rinsing and adding water, as the water absorbed by the rice should be counted as part of the water volumes below.

Amount of rice:
Harder, chewier rice Al dente (just right) Softer, mushier rice
Water:
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 6 minutes 6 minutes 6 minutes
Natural Pressure Release: 9 minutes 10 minutes 10 minutes

Recipe credit: Pressure Cook Recipes

Chickpeas (or Garbanzo Beans), Dry

* Baking soda optional—produces more tender chickpeas (useful for hummus).

Amount of chickpeas:
Unsoaked Soaked 8+ hours
Water:
Baking Soda:
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 40 minutes 10 minutes
Natural Pressure Release: 10 minutes 10 minutes

Recipe credit: Sweet Peas and Saffron

Eggs

* Use cold eggs. Manually release pressure immediately and submerge eggs in a cold water bath as fast as possible.

Number of eggs and preferred doneness: Low pressure (ideal) High pressure
Water: 250 mL 250 mL
Cook Setting: Pressure cook on LOW Pressure cook on HIGH
Cook Time:
Natural Pressure Release: 0 minutes 0 minutes

Recipe credit: Pressure Cook Recipes

Egg Loaf (for salads, sandwiches, etc)
Number of eggs:
Water: 250 mL
Cook Setting: Pressure cook on HIGH
Cook Time:
Natural Pressure Release: 10 min

Recipe credit: Pressure Cook Recipes

Soy Milk

* The “amount of soybeans” (input) uses dried, unsoaked, unrinsed beans. The “total mass of soybeans + water” (output) indicates the weight of the soybeans after soaking, in addition to the water you should add. Place the inner pot on the scale, tare the scale, add all the soybeans, then pour in water until it reaches the number indicated in the table.

Amount of soybeans:
Thin (for drinking) Concentrated (for cooking)
Total mass of soybeans + water:
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 5 minutes 5 minutes
Natural Pressure Release: 25 minutes 25 minutes

Recipe credit: Pressure Cook Recipes

Steel Cut Oats

* You can pour in the oats and water the night before and set a delay timer; the overnight soaking won’t affect the texture of the oats very much, but you can reduce the cook time by 1 minute if you want.

Amount of oats:
Thick, chewy Just right Moist, creamy
Water:
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 10 minutes 10 minutes 20 minutes
Natural Pressure Release: full length full length full length

Recipe credit: Pressure Cook Recipes

Steamed Vegetables

* Times are for cooking on the trivet or steamer rack. This is preferable to steaming directly in the liquid because it retains more nutrients and cooks all vegetables evenly. Note that you may also use the Steam function if your Instant Pot has it (using a trivet is essential if you are using Steam).

Broccoli or Cauliflower

Crunchy Tender
Water: 125 mL 125 mL
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH
Cook Time:
Natural Pressure Release: 0 minutes 0 minutes

Recipe credit: Pressure Cook Recipes (Broccoli) and Pressure Cook Recipes (Cauliflower)

Brussels Sprouts

Crunchy Tender
Water: 250 mL 250 mL
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH
Cook Time:
Natural Pressure Release: 0 minutes 0 minutes

Recipe credit: Pressure Cook Recipes

Potato

Small Medium Large
Water: 250 mL 250 mL 250 mL
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 8 minutes 12 minutes 20 minutes
Natural Pressure Release: 10 minutes 10 minutes 10 minutes

Recipe credit: /u/Paths98

Spaghetti Squash

* Slice in half cross-wise or length-wise before pressure cooking.

Firm (al dente) Soft (well done)
Water: 250 mL 250 mL
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 7 minutes 7 minutes
Natural Pressure Release: 0 minutes 5 minutes

Recipe credit: Instant Pot Eats

Sweet Potato

* Sweet potato cooking times are more size-dependent than weight-dependent. Pierce skins in several places with a fork or toothpick before pressure cooking. You can slice larger sweet potatoes in half to effectively reduce their circumference and reduce cooking time.

Circumference: 6 inch 8 inch 10 inch 12 inch
Water: 250 mL 250 mL 250 mL 250 mL
Cook Setting: Pressure cook on HIGH Pressure cook on HIGH Pressure cook on HIGH Pressure cook on HIGH
Cook Time: 15–20 minutes 25–30 minutes 35–40 minutes 45–50 minutes
Natural Pressure Release: 10–11 minutes 10–11 minutes 10–11 minutes 10–11 minutes

Recipe credit: Pressure Cook Recipes

Slow Cooking

https://blogs.extension.iastate.edu/answerline/2014/02/06/slow-cookers-times-temperatures-and-techniques/

Roasting Vegetables

Toss all veggies in 1–2 tbsp of oil (just to get everything barely covered) or spray with cooking spray to get a nice crispy finish.

Crucifers (Broccoli, Brussels Sprouts, Cabbage, Cauliflower)

15–25 min @ 400 °F (flip after 15 min)

Recipe credit: samnan2 from Allrecipes, The Kitchn

Garlic

40–60 min @ 400 °F wrapped in foil (until center clove is completely soft throughout)

Recipe credit: The Kitchn

Root Veggies (Beets, Carrots, Potatoes, Sweet Potatoes) and Onions

For sticks or fries: 15–25 min @ 425 °F (flip or shake around after 10 min) For wedges: 30–45 min @ 425 °F (after 30, check every 5 min)

Recipe credit: The Kitchn

Soft Veggies (Bell Pepper, Summer Squash, Tomatoes, Zucchini)

10–20 min

Recipe credit: The Kitchn

Thin Veggies (Asparagus, Green Beans)

10–20 min

Recipe credit: The Kitchn

Winter Squash (Kabocha Squash, Butternut Squash, Acorn Squash)

for slices: 20–60 min (after 20, check every 10 min) for whole: 60 min (pierce skin several times with a sharp knife before roasting)

Recipe credit: The Kitchn, Sweet Simple Vegan, and The View from Great Island

2415 g raw or roasted = 1300 g pureed

Rule of Thumb for Roasting a New Vegetable

document.getElementsByClassName(“result”).innerHTML = price + ” grams”; }