How To Make 5 Everyday Foods In Your Instant Pot

Instant Pot

Back in January, I wrote a post about the Instant Pot, the trendy pressure cooker that has been taking the internet by storm. We bought an Instant Pot to keep at the studio back when I wrote that post, but I didn’t really see the need to have one at my own home. “It’s just a fancy pressure cooker,” I told myself. But after doing some experimenting with my girls the past few weeks, I am now an Instant Pot believer!

Read More: 43 Instant Pot Recipes You’ll Love!

There are a million and one Instant Pot recipes out there on the internet, and I’m sure they’re all pretty great! But one of the best things about the Instant Pot, in my humble opinion, is that it’s also great for cooking up everyday foods. Today I’ll show you how you can use your Instant Pot to make 5 different everyday foods more quickly and easily than ever before.

Related: The One Cooking Guide You Need To Make Dinnertime Simple

Instant Pot

1. “Baked” Potatoes

Clean a few russet potatoes, then prick each of them with a fork a few times. Place the potatoes onto the metal rack inside your Instant Pot and pour in 1 cup of water. Select “manual” and cook on high for 12-20 minutes, depending on the size of your potatoes. Use the quick release valve to depressurize the pot, then remove and serve. Perfect every time! And no leathery microwave texture!

Related: 3 Ways to Make Delicious Instant Pot Potatoes

Instant Pot

2. Hard-Boiled Eggs

Place the metal rack into your Instant Pot, then carefully place several eggs onto the rack. Add 1 cup of water to the pot, then replace the lid. Select “manual” and cook on high for 4-5 minutes (4 minutes for a softer yolk, 5 minutes for fully cooked).

Related: How to Steam Your Eggs for Super Easy Peeling

Instant Pot

Use the quick release valve, then carefully remove the eggs from the pot and place them into an ice bath to stop the cooking. Amazing!

Instant Pot

3. Whole Chicken

Salt your whole chicken with salt and pepper, then select the “Saute” function on your Instant Pot. Add a tablespoon of oil to the pot, then brown the chicken on the sides and the breast area. Remove the chicken from the pot and fill the cavity with fresh thyme. Place the chicken back into the pot on top of the metal rack.

Related: Try This Delicious One-Pot Southwest Chicken and Rice

Instant Pot

Add 1 cup of chicken stock to the pot, then replace the lid and select “Manual.” Cook on high for 6 minutes per pound of chicken, plus an additional 2 minutes. Don’t use the quick release valve, but instead allow the pot to depressurize on it’s own for about 15 minutes.

Instant Pot

Remove the chicken, shred if desired, and serve.

Instant Pot

4. Rice

Rinse 3 cups of rinsed white rice, then place the rice into your Instant Pot. Add 3 cups of cold water, 1 tablespoon of oil, and 1 teaspoon of salt to the pot, and stir to combine. Lock the lid, then select the “Rice” function. (You can also cook on “Manual” for 12 minutes.)

Related: Make the Best Rice Ever with This One Ingredient

Let the pot depressurize on its own, then fluff the rice with a fork and serve.

Instant Pot

5. Steamed Veggies

Place the metal rack into the bottom of your Instant Pot, then place your uncooked veggies onto the rack. Pour 1 cup of water into the pot, then lock the lid.

Related: How to Make Veggie Stock the Lazy Way (in the Instant Pot!)

Instant Pot

Cook on “Manual” for 1 minute, then use the quick release valve. Remove the steamed veggies, season to taste, and serve! So delicious AND nutritious!

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • I have a different brand of instant pot and do not have the metal rack. Can I use my silicone steamer?

    • That should be just fine – silicone can withstand temperatures up to 500 degrees :-)

  • Hi Jillie,
    When you make the eggs in your Instant Pot, do you start off with cold eggs right from the fridge? I had seen on some other sites that they used eggs right from the fridge, but they cooked them for a longer period of time – I think the least amount of time was 7 minutes. I will only be cooking 5 or 6 eggs at a time, but I want to make sure that they will be done in 5 minutes. Thank you. Donna

  • I have the 4 quart pro pressorcooker.and the 8 quart. I made applesauce.8 apples sliced. 1 cup sugar. 1 cup water.put on lid.canning cycle.have to cook applesauce. Then do jars. I make everything in in.chili.roast.ribs.potatoes.baked and mashed.rice.veggies steamed.i dont use the microwave hardly at all.

  • Jillie, thank you for your blog with its awesome pictures. I’ve never thought of steaming veggies or meat on the steam rack without first putting them in a dish. I’ve probably seen and read many recipes that say this or even include pictures (without actually showing the rack like your chicken pic) but never have I seen this demonstrated so well as you have. I’m sitting here going “DUH, why didn’t I get this before?” LOL Thanks again Jillie. I finally ‘get it’. Have a great day.

  • I love our electric pressure cooker. We have a GoWise Air Fryer and electric pressure cooker and use them all the time. My husbands favorite is Shrimp Scampi. Cooks everything to table ready in 10 minutes!!

  • This is great. My folks bought an insta pot shortly after your first article. They got it at Walmart for about $ 60. I’m. Definitely going to save this article for them. They also about a month later bought one for one of my sisters.

  • Good article, Jillee. Thanks.

    I use my Instant Pot to make the best beans I’ve ever eaten. I seriously don’t know how I ever got along without it. I don’t know that I’ve ever used it for white rice, but it’s great for brown rice and a mixture of brown, wild rice and other rices I especially love.

    My freezer is always stocked with a variety of things I make in the Instant Pot so I have quick meals when I’m hungry.

    • @Jane says: Your comment made me so hungry! You also answered a couple of questions I had (re: other rices, beans) after reading this original post, so thank you !
      I have a question for you though: when you make your rice, do you add the oil and salt that Jillee does? I’d like to not add either, but is it necessary?
      Thanks for your great comment!

      • To answer your question ReaderRita, I just put the rice and water in mine and it cooks beautifully. The seasoning and oil have no effect on the cook. They just affect the flavour.

        And to Jillie and her readers, I’d like to add my latest experiment with rice. I’ve sauted my dry rice in oil till lightly brown before adding my water and then cooking with the “Rice” function. I can’t say as I notice any perceivable taste difference but I crave rice more often this way. I can’t explain it.

        Note: I’ve never pre-washed my rice so if anyone is wondering ‘if it’s absolutely necessary’ the answer is – it’s a matter of personal choice. I’ve noticed some bagged rice has noticeable dust in them, these I would definitely pre-wash.

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