The instant pot helps make healthy recipes fast. This instant pot basics guide shows you the recipes for simple basic ingredients using your instant pot. 

Love it or hate it, there so are many reasons I think it is beneficial to buy an instant pot.

I feel like a lot of people are under the impression that it’s just another way to cook soups and stews and if you have a crockpot, why would you want to take up more precious counter space?

I thought the same thing over and over before finally pulling the trigger. I would think to myself, why would I want a slow cooker that cooks things way faster?!

Then it hit me: Why WOULDN’T I want a slow cooker that cooks things way faster!?

Why Should I Buy an Instant Pot?

In all honesty, the magic comes from the instant pot basics. The fact that I am able to steam potatoes, defrost meat, cook rice and hard boiled eggs makes my life SO much easier in a pinch.

I also bring my instant pot along with me during cook days as a personal chef AND if I’m being honest, sometimes it rides shotgun with a seat belt on in my car if I’m transporting some instant pot goods.

Check out this video tutorial on how to cook raw chicken breast in your instant pot

Instant Pot Basics

How to Cook Potatoes in the Instant Pot

Cooking potatoes in the instant pot happens a few times a week in my house and even more if you count the potatoes I make for clients each week. This method can be used for ALL types of potatoes. Be sure you are using the trivet as you want to make sure the potatoes are not soaked in water after they are cooked. This method is also great to make mashed potatoes in a pinch! 

1. Pierce potatoes a few times evenly with a fork or knife to allow steam to escape
2. Place your trivet on the bottom of the instant pot.
3. Add 1 cup of water to bottom of instant pot.
4. Place potatoes on top of trivet in 1-2 layers.
5. Cook on manual HIGH pressure for 15 minutes for smaller potatoes and 18 minutes for larger potatoes.
6. Use a natural release.

How to Cook Frozen Meat in the Instant Pot

Cooking frozen meat in the instant pot is do-able especially with smaller cuts of meat like beef chunks, chicken breasts, chicken wings, ground beef etc. This is not recommended with large cuts of meat such as roasts. NOTE: it make take a bit more time for the instant pot to come to pressure as frozen meat needs to defrost. Cooking and defrosting meat is probably my favorite of the instant pot basics. 

1. Frozen Ground Beef – Place on top of the trivet, add 1 cup of water to the bottom and cook on manual high pressure for 25 minutes. Meat will be cooked and can be browned in a pan afterwards
2. Frozen Chicken Breast – Add 1 cup of water or broth to instant pot. Add frozen chicken breasts and cook on manual high pressure for 15 minutes. Great for shredding and chicken salads.
3. Frozen Chicken Wings – Place wings on top of trivet.  Add one cup of water or stock and cook at manual high pressure for 15 minutes. Season then place under the broiler to crisp up
4.  Frozen Pork Chops – Place pork chops in instant pot along with 1 cup of broth or water. Cook on manual high pressure for 15 minutes. Season and sear in pan.

Check Out:

• Instant Pot Crispy Chicken Wings
• One Ingredient Instant Pot Apple Sauce
• 30 Minute Whole Chicken in Instant Pot
• Instant Pot Ghee

How to Make Hard Boiled Eggs in the Instant Pot

Hard Boiled Eggs are one of my favorite go-to snacks because they are high in protein and they can be eaten any time of the day. I love that you can get whatever degree of cooked yolk you like just by adjusting the time. For me I liked a mostly cooked yolk which takes 5 minutes on high pressure.

1. Add trivet to instant pot.
2. Add one cup of water to bottom.
3. Add eggs (mine fits 18).
4. Cook on manual HIGH pressure for 5 minutes
5. Quick release pressure and immediately add to an ice bath for 10 minutes before storing in the fridge.

How to Cook Rice in the Instant Pot

Even though I learned to cook rice on the stovetop perfectly in culinary school, I much rather prefer cooking rice in the instant pot. After some testing, I learned that the 1:1 ratio for rice to water works perfectly. I cook a few cups once and it lasts for 4-5 days as we scoop it out for meals throughout the week.

1. Add 1 cup of water to every 1 cup of rice you add to instant pot.
2. Add Salt.
3. Cook on manual HIGH pressure for 10 minutes.
4. Let steam 10 minutes before releasing remaining pressure

Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.

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