The front of the Instant Pot looks like the dashboard of a rocket ship. So many buttons and settings! When I first got mine, I was a bit intimidated. After much experimentation and tons of use I now know how to use the Instant Pot. Finally I’m an Instant Pot pro.
I’ve had loads of practice using my Instant Pot. I’ve made Bone Broth in it every week since I bought it. Sometimes I pressure cook the Bone Broth, other times I slow cook it, and I often simply keep it warm and sip on it all day. The Instant Pot has features for all of this, and so much more. Now I want to share everything I’ve learned with you!
What is Pressure Cooking?
My favorite thing about the Instant Pot is the pressure cooking feature. First though, let’s back up a bit for those of you that may be wondering, what is pressure cooking?
Pressure cooking is a method of preparing food in a sealed vessel using liquid. A pressure cooker is simply a pot with a seal and lockable lid. It also has a valve that traps or releases steam to control the pressure inside. As the pot heats, the steam is captured in it and the pressure increases. Normally, the cooking temperature of wet foods is limited to 212 °F, which is the temperature at which water boils.
When the pressure in a pressure cooker is raised the boiling point of the water is increased, and the food can cook faster at this higher temperature. Since the food cooks more quickly energy is saved. Pressure cooking is not only time saving and energy efficient, it seals in flavors and nutrients.
The Instant Pot is a Multi-Purpose Kitchen Tool
I bought my first pressure cooker in 1993. It was old fashioned compared to the Instant Pot. Still, I loved it for all of the reasons outlined above. I cooked grains in it until I went grain-free in 2001. After that I used my pressure cooker for bone broth. Since my husband doesn’t like the smell of our house when I slow cook a batch of bone broth for 48 hours, the pressure cooker is the perfect tool.
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Still, I traded in my beloved decades old pressure cooker for the Instant Pot for a number of reasons. Why? Well, you simply can’t beat the Instant Pot when it comes to functionalities. It is everything from a pressure cooker, to a slow cooker, to a yogurt maker, which I think is totally crazy in the best way!
So when I bought the Instant Pot I gave up my traditional pressure cooker, yogurt maker, and slow cooker. I was so happy to gain back some kitchen real estate for a change! When the boys set up their own homes, this will be one of the first things I buy them.
The Instant Pot has Less EMFs Than Other Appliances
While my initial thoughts were around how to use the Instant Pot, once I got going and began cooking up a storm in it, I had another concern. Since the Instant Pot looks so complex, I was worried that it would have elevated levels of electromagnetic fields (EMFs). Thankfully, I measured the Instant Pot (2.7 milligauss) and it emits far less EMFs than the crockpot (9 milligauss) that I had for the last couple decades.
How to Use the Instant Pot Settings
There are 16 settings on the Instant Pot, which is why I said that its front looks like the dashboard of a rocket ship. Here’s my guide for how to use the Instant Pot buttons. It will show you what the words on the front of each button mean and how to use the settings on the Instant Pot.
Each button designates a type of cooking. Basically the buttons have preset cook times to make things easier for you. The setting on the buttons also indicate if the pot will be locked to capture steam when you pressure cook, or if you will be using the Instant Pot like a regular pot and cooking without pressure.
The below is a quick summary I created of the Instant Pot’s buttons, along with the pressure setting and cook time for each one.
In the table above under the column that says “pressure setting,” you’ll see the words “high” and “low.” This indicates that the Instant Pot is cooking at high pressure with the lid sealed into place. Yes, even when the setting says “low” the Instant Pot is using its pressure cook feature. When the Instant Pot is on “normal” it is not sealed or cooking using pressure.
How to Release Instant Pot When Pressure Cooking
You can release pressure in the Instant Pot in two ways. There is the natural release method, and the quick release method.
The natural release method allows the pressure to naturally dissipate on its own. The quick release method is engaged when you turn the valve on top of the pot from the “sealing” setting to the “venting” setting.
According to the company, the Instant Pot naturally depressurizes by dissipating heat from the cover, specifically the metal parts. Depending on the volume of liquid in the cooking pot, it takes approximately 10-30 minutes to depressurize naturally. The more liquid content, the longer it takes. According to Instant Pot you can also place a towel soaked with cold water on the metal part of the lid to cool the cooker down. This method is referred to as “natural release” in pressure cooking recipes.
The quick release method is used by manually turning the steam release handle to the “venting” position to let the steam out of the cooker for fast cooling. With quick release the Instant Pot takes 1-2 minutes to depressurize. According to the company, the Instant Pot’s steam release handle is a safety device that lets the steam escape quickly from the pot. The company does not recommend using the quick release method if you’re cooking food with a high starch content, e.g. porridge, as this may cause food to spill out from the steam release handle.
Please note, it is very important to wait until the Instant Pot has released all of the steam that has built up inside before you open it and take of the lid. DO NOT EVER force the lid open as this is very dangerous!
Different Instant Pot Models
According to the Instant Pot website, the main difference between the two main Instant Pot models is their size.
IP-LUX60 = 6 quart capacity and 1000W heating element
IP-DUO60 = 6 quart capacity and 1000W heating element
IP-DUO80 = 8 quart capacity and 1200W heating element
As you can see above, the IP-LUX50 and IP-DUO50 have a 5 quart capacity. The IP-LUX60 and the IP-DUO60 are larger with a 6 quart capacity. The exterior size of the larger 6 quart capacity models is about 2 cm (3/4 inch) taller than the smaller 5 quart capacity models.
Next you probably want to know what is the difference between the Instant Pot LUX and DUO models. The DUO is simply the updated version of the LUX model. You really only need to know this if you are buying a used Instant Pot. The main difference in functionality between the new and older models of the Instant Pot is that the DUO model has the yogurt making button and the LUX does not.
Which Instant Pot Do You Have?
I have the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, it has a 6 quart capacity and operates at 1000W. I love it and highly recommend it!
Debbie says
Love, love, love my IP. I have the Duo 6 qt.
Elana says
Thanks Debbie!
Beth says
Thank you Elana, I’m so excited to see this article and await your recipes. I bought the 5-qt Lux on Black Friday and am slowly getting comfortable with it. Looking forward to your recipes — There are so many other IP sites out there but so few have whole food recipes! I love it for broth and hard boiled eggs but I’ve also managed to completely over-cook some veggies (carrots and bok choy). I’m also reducing EMFs in our home, so I’m happy to hear this is low!
Elana says
Beth, you’re welcome!
Robin says
I love my Instant pot that I got as a Xmas present. It is wonderful. Don’t let it intimidate you, it really is not hard to use. Just read the book that comes with it and use Elana’s guide. Once you use it one or two times you will get the hang of it. So far I have made bone broth, 3 main course meals, and a vegetable dish. I love it!!!!! I will never buy another crock pot again, you don’t need one with this bad boy!! My next dish will be homemade yogurt, can’t wait to make it!!! Thanks Elana’s, I have your Paleo cookbook and just love it too!!
Elana says
Agreed and thanks Robin! It’s so great to hear you are enjoying my latest book, Paleo Cooking!
Nettie says
Elana…it is time I come out of the closet and declare my love for you LOL….I am guilty of buying this machine on Cyber Monday and have picked up the manual multiple times–just seemed daunting. Your article is just what I needed…someone to hold my hand and walk me thru it.
My admiration for your recipes and the beautiful person I have come to “know” deepens. Thank you sincerely.
Elana says
Nettie, omigolly! Thanks for your adorable comment. Right back atcha :-)
GrammaH says
Great chart and good info! I love my 6 quart Duo 7-in-1. I use it daily and many times, multiple times per day! Instant Pot also has an 8 quart model and one that has bluetooth capabilities.
Elana says
Thanks Gramma! Just a word of caution for those that are EMF sensitive, sometimes the 2-way chips in bluetooth devices pulse out radio frequency radiation even when the device is not plugged in :-)
blossomama says
I’d love to start canning all of our summer veggies, but was turned away from buying a pressure cooker bc of high altitude. We live in Parker, CO, so we are higher up than Denver. Have you tried canning with this yet?
Thanks a bunch :)
Elana says
Blossomama, I haven’t tried that :-)
JessB says
These are not the same as an actual pressure canner. You would not be able to pressure can using an Instant Pot. I have the All-American 25-Quart Pressure Cooker/Canner (look up on amazon) and I highly recommend it.
Patricia says
The pressure in the pot compensates for the low atmospheric pressure. I live at 5600 ft and find that I need to add 1-5 minutes to recipes. My neighbor cans without difficulty. The US gov has great guidelines and charts. Just Google High Altitude Pressure cooking and the link should appear. Good Luck.
Kath says
I have had the IP-DUO60 for a few weeks now and just love it. It’s great for cooking a spaghetti squash. I cut the squash in half across the diameter (not lengthwise), scoop out the seeds, and put it on the IP rack in the pot. Add a cup of water. Seal, set manual for 7 minutes. It takes 13 minutes to get up to pressure, 7 minutes to cook, and then less than a minute for quick pressure release. Just 21 minutes for cooked spaghetti squash! While it’s cooking I make a quick ground beef, mushroom and tomato sauce.
I can’t wait to see some of your recipes, Elana!
Elana says
Thanks Kath!
Hollis says
Thanks, Elana, for the chart and the prompt! I bought an Instant Pot quite a while ago and have been so intimidated (and otherwise tied up with other matters) that it’s just been sitting here, which is ridiculous. My main reason for the purchase is to make bone broth on a regular basis, though I’m sure that will just be the beginning.
Would you please explain the four numbered comments at the bottom of your cheat sheet?
Elana says
You’re welcome Hollis! Those are footnotes :-)
Hollis says
Well, I was obviously quite tired when I wrote that comment. I was trying to tie the footnotes to the left column numbers, having somehow managed to overlook the little footnote numbers on the right. Make a lot more sense now. :)
Elana says
Hollis, don’t worry about it. There are so many numbers relating to the Instant Pot that it can be completely overwhelming :-)
DamselflyDiary says
I am a vegetarian (some fish) so the meat cooking and bone broth stuff doesn’t interest me. What things could a vegetarian make in it that would justify the expense? I have no problem making rice on the stove. Soups I usually simmer on the stove too. But everyone RAVES about Instapot! What am I missing?
Elana says
Hi Damselfly, it makes some very nice yogurt, plus I love making soups in it as it saves energy :-)
Miriam Kearney says
I just made vegetarian baked beans (the kind you buy in a can usually) from dried beans to finished in just over an hour and they were delicious. The quick soak method was amazing – put the beans and twice the water in the IP, set the pressure using the ‘bean/chilil’ button but reduce the time to 2 minutes. Quick release and rinse – voila! Soaked beans. It makes great rice, dahl (Lentil stew) as well.
Elana says
Thanks Miriam!
Sharon says
Squashes such as spaghetti or acorn are so much quicker to cook in the instant pot.
Michele says
As someone mentioned, beans are amazingly quick. Lots of great recipes for vegetables, eggs, potatoes, veggie stews and curries. There really are so many great Indian instant pot recipes, including my favorite for saag. Really so many great recipes and ideas to be found with a quick Google search!
Debby says
I’m using my Instant Pot right now!! I’m making cube steak (browned in arrowroot powder and coconut oil) in a browned gravy. So easy. I use it all the time for bone broth too. So much faster than the slow cooker.
As an aside, thank you Elana for your fabulous recipes. My husband adores your Mexican wedding cookies. I don’t roll them in the sugar and he thinks they’re a perfect treat. I also save some of the dough and add ground anise to make a few special ones for me.
I just made your pumpkin bread and it’s so yummy!!
Thank you!
Elana says
Debby, I’m so glad you are enjoying your Instant Pot and that your husband adores my Mexican Wedding Cookies!