74 Delicious Instant Pot Recipes You'll Want to Make All the Time - Page 3 of 6 (2024)

FAQs

What not to use in Instant Pot? ›

Instant Pot comes with an owner manual and recipe book.

Benefits of a 6-quart Instant Pot: The 6-quart (and new 6.5-quart variation) Instant Pot is the most popular size for home cooks, as most recipes are written for that size. Generally, a meal cooked in a 6-quart model feeds three to six people.

Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.

Thus, it is advised to avoid cooking foods like French fries, pakoras, or tempura in a pressure cooker. Delicate foods like pasta and noodles can easily get overcooked and turn mushy in a pressure cooker. These foods cook quickly on the stovetop, so using a pressure cooker for these foods may result in a soggy texture.

Your Instant Pot should have a line on the inner pot to show the maximum amount of food you can cook in it at once (and it's there for good reason!). Overfilling your Instant Pot can affect the pressure that builds up inside, so you might end up with a mushy meal, or one that doesn't cook properly.

The 6-quart Instant Pot (in any series) is the most popular size by far, and it's the one we recommend for most folks. It offers plenty of capacity for weeknight dinners, soups and stews, a pot of beans, or even a whole chicken, yet it doesn't take up a crazy amount of counter or shelf space.

Chuck roast, brisket and short ribs are the best cut because they contain a lot of connective tissue. During both slow & pressure cooking, that connective tissue breaks down and turns into gelatin giving the beef a rich, meaty flavour and a tender, juicy texture.

It is safe to cook frozen food in a pressure cooker because it uses pressure to move food through the "Danger Zone" quickly. As a result, you don't run into the issues that you would find by cooking frozen food in a slow cooker, where it can stay too long in the Danger Zone and could become unsafe.

What is better, a slow cooker or a pressure cooker? ›

Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat. Pressure cookers can get hot enough for meats and vegetables to brown in them when cooking, but slow cookers can't.

To be clear, you can use a small amount of oil (one to two tablespoons) to saute using your Instant Pot — in fact, most models even have a specific mode for that. But, under no circ*mstance should you ever fill your Instant Pot to the brim with cooking oil and use it as an improvised deep fryer.

Even though some studies suggest that pressure cooking isn't the best way to preserve nutrients in food, no research exists to suggest that pressure cookers of any model or brand pose health risks. If you're a fan of your Instant Pot, don't worry: You can continue to safely use your appliance without worry.

Some of the most common culprits include using a damaged or dirty sealing ring, not closing the lid all the way, and a dirty Instant Pot. If there is food debris in your Instant Pot, it can compromise the pressure by blocking a part, such as the float valve, or simply burn up along the inner pot's underside.