Got an Instant Pot as a gift, didn’t touch it for six months. Then I made pulled pork in 90 minutes and everything changed.
Pressure Cooking Basics
Sealed pot, builds pressure, raises boiling point above 212°F. Food cooks faster. A lot faster. That’s the whole trick.
Takes time to come to pressure and release after – those aren’t counted in recipe times. Plan accordingly.
What It Does Best
Tough meats that normally braise for hours. Pulled pork, pot roast, carnitas. Tender in an hour instead of six.
Dried beans without soaking. Chickpeas, black beans, whatever. From dry to cooked in under an hour.
Stock and broth. Homemade chicken stock in 45 minutes. Actually worth making at home now.
What It Does Poorly
Anything that benefits from browning and dry heat. Roasted chicken is better in the oven. Crispy anything – not happening in a pressure cooker.
Delicate vegetables turn to mush. Quick-cooking things don’t benefit – pasta is faster the normal way.
The Liquid Rule
Needs liquid to create steam and pressure. Usually at least a cup. Recipes account for this but don’t skip it or reduce it much.
Natural vs Quick Release
Natural release – let pressure drop on its own. Better for meats, prevents them getting tough from rapid temperature change.
Quick release – flip the valve. Fine for vegetables and grains. Messy sometimes – hot steam shoots out.
The Learning Curve
First few times are weird. Trust the recipe times even when they seem short. It works, I promise. The adjustments come later once you get the feel.
