Instant Pot Cooking Chart
Pasta
| Pasta | Grain:Liquid ratio | High pressure cook time | Release |
|---|---|---|---|
| Short pasta | 1:4 | 6 minutes | Quick |
| Linguine or egg noodles | 1:4 | 6 minutes | Quick |
| Spaghetti | 1:4 | 8 minutes | Quick |
| Bucatini | 1:4 | 12 minutes | Quick |
Note: If making whole-wheat pasta, cut cook time in half. Shave off 1 minute for softer pasta, and 2 minutes for al dente pasta.
Note: Always add 2 tablespoons of butter or oil to the pot to prevent sticking and foaming.
Grains
| Grain (rinsed 90 secs) | Grain:Liquid ratio | High pressure cook time | Release |
|---|---|---|---|
| White rice | 1:1 | 6 minutes | 10 min natural |
| Brown rice | 1:1 | 25 minutes | 5 min natural |
| Arborio rice (risotto) | 1:2 | 6 minutes | Quick |
| Wild rice | 1:2 | 25 minutes | 15 min natural |
| Quinoa | 1:1 | 1 minute | 10 min natural |
| Barley | 1:1.5 | 15 minutes | 10 min natural |
| Couscous | 1:2.5 | 6 minutes | Quick |
| Polenta | 1:4 | 9 minutes | Quick |
| Oats (steel cut) | 1:2 | 3 minutes | 15 mins natural |
Note: Cook your grains in broth instead of water to enhance the flavor!
Poultry
| Meat (2-4 pounds) | High pressure cook time | Release |
|---|---|---|
| Breasts, 1 inch thick, whole | 12 minutes | Quick |
| Brests, 1/4 inch thick | 8 minutes | Quick |
| Brests, cut into bite-sized pieces | 5 minutes | Quick |
| Thighs, whole, bone-in or out | 8 minutes | Quick |
| Thighs, cut into bite-size pieces | 5 minutes | Quick |
| Drumsticks | 6 minutes | Quick |
| Chicken, whole | 6 minutes | 15 mins natural |
| Turkey, whole | 40-50 minutes | 12 mins natural |
| Turkey breast | 35 minutes | 12 mins natural |
Note: if meat is frozen, add 10-15 minutes of cook time. If cooking whole chicken or turkey, thaw before cooking.
Meat
| Meat (3-6 pounds) | High pressure | Release |
|---|---|---|
| Beef roast, whole (chuck, bottom, rump, round, brisket) | 60-75 minutes | 15 mins natural |
| Beef roast, cut intp bite-size pieces | 15-20 minutes | 15 mins natural |
| Beef stew meat, cut into bite-size chunks | 10-18 minutes (the more time, the more tender) | 5 mins natural |
| Beef short ribs | 45 minutes | 15 mins natural |
| Beef spare ribs | 30 minutes | 15 mins natural |
| Baby back (pork back loin) ribs | 30 minutes | 10 mins natural |
| Pork spare ribs | 30 minutes | 10 mins natural |
| Pork shoulder/butt | 60-90 minutes | 10 mins natural |
| Pork tenderloin, sliced into medallions 1/2 inch thick | 8 minutes | 10 mins natural |
| Pork chops, 3/4 inch thick | 8 minutes | 10 mins natural |
| Lamb shanks | 40 minutes | 15 mins natural |
Note: All meat cooked with 1 cup of liquid and meat resting on trivet
Beans
| 1 pound (rinsed) | Soaked | Unsoaked | Release |
|---|---|---|---|
| Black | 20-25 minutes | 15-20 minutes | 15 mins natural |
| Black-eyed peas | 10-15 minutes | 30-35 minutes | 15 mins natural |
| Chickpea/garbanzo | 10-15 minutes | 35-45 minutes | 15 mins natural |
| Kidney | 20-25 minutes | 15-20 minutes | 15 mins natural |
| Pinto | No point | 30-35 minutes | 15 mins natural |
| Red | 15-20 minutes | 25-30 minutes | 15 mins natural |
Note: All beans cooked on high pressure, in 4 cups of water or broth
Note: Soaked is assumed to be soaked in salted water for 6-8 hours before cooking
Note: Yet to verify times for
Black,Kidney, andPintobeans since soaked is taking more time than unsoaked. Probably an error by author.
References
- The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You, a book by Jeffrey Eisner
- The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results, a book by Jeffrey Eisner