Meals Are An Instant Success With The “PS Seasoning Instant Pot Cooking Tips & Timing Cheat Sheet”
- PS Seasoning Chef
PS Seasoning Instant Pot Tips
- Use natural release for red meat.
- Use quick release for everything other than meat.
- It is recommended to cook on the manual setting at HIGH.
- For the Instant Pot to work, you need to use liquid!
- A minimum of 1 cup of liquid is required to get to and maintain pressure.
- You can use any combination of meat juice, vinegar, water or various mixes or stocks.
Unattended Instant Pots:
- It is NOT safe to leave your home when the Instant Pot is turned on!
- There is no guarantee that it is at full pressure or that steam will not vacate the appliance.
- It will make hissing sounds – this is normal.
- For your peace of mind to just double check the steam release valve.
- There is a pin on the top that indicates whether it has come to pressure or not.
- It starts out deep in the slot and raises to the top of it once pressure has been reached.
- Triple check the Instant Pot’s vent.
- It is common to not realize the vent knob is not turned to seal.
- It is very important to make sure the vent is closed otherwise your food will not cook.
- It’s not the weight of the meat that matters so much as the thickness of the meat.
- You should aim for meat to be a maximum of 2″ thick.
- This may require cutting the meat before putting into the Instant Pot.
Cooking Frozen Meat:
- The Instant Pot cooks all sorts of meat beautifully – especially in a frozen state.
- You can easily cook frozen meats such as chicken and beef on the fly!
- It only takes about 15 minutes to cook two frozen chicken breasts!
- We recommend spraying the inside of your Instant Pot with cooking spray prior to putting food in the pot.
Pot in Pot Method
- Pot in Pot is the Instant Pot Secret!
- It’s cooking food inside your Instant Pot with another pot such as a Pyrex Bowl!
- It’s great for dips or recipes that you don’t want to sit in liquid such as our:
- The Instant Pot requires liquid and some foods are better not sitting in liquid as it cooks!
- Many meals require preparing items on the stove or in the oven (does this surprise you?), with Pot in Pot you can cook multiple meals at a time!
- When you do the Pot in Pot method, you can create a tin foil sling for the bowl so it’s easier to remove.
- Pot in Pot is great for reheating meals, food that are notorious for sticking to the bottom of pot (try spraying prior) and desserts.
Pot in Pot Recipes
- Tomato Bacon Basil Chicken
- Crispy Beer Chicken w/ Drunken Mushroom Gravy
- Zucchini Lasagna Roll Ups
- BBQ Pulled Pork Mac & Cheese
- Garlic Herb Pasta Primavera
- Garlic Butter & Herb Chicken Vegetable Sheet Pan
- Jalapeno Bacon Corn Bake
- Honey Chipotle Corn Pudding w/ Candied Jalapenos
- Whisky Barrel Campfire Beans
- Use round storage containers!
- The round shape makes for easy dropping in and reheating in the Instant Pot!
- IP– Instant Pot
- EPC– Electric Pressure Cooker
- QR– Quick Release (letting all the pressure out quickly)
- NPR/NR– Natural Pressure Release (this is where the Instant Pot releases all it’s pressure slowly and naturally. It usually takes about 15-20 minutes)
- PIP– Pot in Pot
- Trivet– the little metal stand that comes with the Instant Pot
- Steam-release handle – This is the handle on the top of the Instant Pot that allows you to release the pressure.
- Float valve – This is a silver or red pin that indicates whether pressure has been reached or not.
- Sealing ring – This is a plastic ring on the interior of the lid that helps with sealing.
Recommended Instant Pot Pressurized Cooking Times:
- Cooking at pressure is different than “cook time”.
- The Instant Pot must be pressurized BEFORE you assume the start of cooking time.
- It takes time for the Instant Pot to get to pressure, as well as to release the pressure.
Beef Roast - 35-40 Minutes
Dry Black or Pinto Beans - Cover beans with water - 26 minutes
Boneless Ribs - 25 Minutes
Chicken Breasts - 8 Minutes
Chicken Thighs - 9 Minutes
Whole Chicken – First use the sauté function to brown with a little oil - 9 Minutes per pound
Corn on the Cob - 3-4 Minutes
Fish Fillet - (fresh) – 2 to 3 Minutes
Fish Fillet - (frozen) – 3 to 4 Minutes
Hard Boiled Eggs - Add 1 cup water and use metal rack - 4 Minutes
Quick Oats - Add 1 cup water - 5 Minutes
Steel Cut Oats – Add 1 cup water - 10 Minutes
Pasta - Cover noodles with water - 4 Minutes
Pork Chops – First use the sauté function to brown with a little oil - 5 Minutes
Pork Roast – First use the sauté function to brown with a little oil – 45 to 55 Minutes
Whole Potatoes – Add 1 cup water and use metal rack – 12 to15 Minutes
Brown Rice – 1 to 1½ cups of water - 12 Minutes
Wild Rice - 1 to 1½ cups of water - 27 Minutes
Veggies Chunks - Add 1 cup water and use metal rack – 1 to 3 minutes
Other great foods to try in the Instant Pot: