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Despite how extensively I’ve written about Instant Pot cooking, I still turn to my Instant Pot Cheat Sheet whenever I have questions about Instant Pot cooking times. It’s impossible to overstate its usefulness as a reference guide, and I’ve made it my mission to share it with as many other Instant Pot users as possible!
You’ll find my free Instant Pot Cheat Sheet, available in both PDF and mobile-friendly image formats, in this post. But before we get down to brass tacks, let’s quickly review some basics of Instant Pot cooking to help you get the most of out my Cheat Sheet.
Jillee’s Take:
Table Of Contents
Instant Pot Cooking Basics
Most Instant Pot models offer a dizzying array of preset cooking programs, and all those buttons can be intimidating! I suggest sticking to the basic Pressure Cook function (or Manual, if you have an older model) until you’ve mastered the basics.
Using the Pressure Cook function, you can adjust the cooking time and pressure level to suit the food you’re cooking. (This sets it apart from other Instant Pot functions, like Rice or Bean/Chili, that are pre-programmed and can’t be adjusted.)
How Long To Cook Foods
To cook any food to perfection in an Instant Pot, you first need to know how long to cook it. Cooking times will vary according to the volume, size, and type of food you’re cooking.
When cooking meat and poultry, use an instant-read thermometer to ensure your food has reached a safe temperature before serving. (My Internal Meat Temperatures Guide is also useful here!)
How Much Water To Add
How much liquid do you need to add? Generally, you need at least 1 cup of liquid in the pot for it to generate enough steam to pressurize. If you don’t add enough liquid, your Instant Pot may never come to pressure (or it may display a “burn” error, indicating that the pot got too hot and triggered the auto-shutoff).
Any liquid can count toward the 1 cup minimum, including water, broth, salsa, sauce, and even the water content of fruits and vegetables. (If you don’t want to cook something in liquid, you can always use the included trivet to elevate the food so it steams rather than boils.)
Which Pressure Release Method To Use
The last piece of the Instant Pot pressure cooking equation is knowing which pressure release method to use. There are two ways to release pressure from the pot after cooking and choosing the right one makes a world of difference.
Quick Release is the better method for foods at risk of overcooking, while Natural Release helps produce tender meats and reduces messy splatters from beans, grains, and other foods that foam up while cooking.
Learn More About Your Instant Pot
- Learn about the differences between pressure cooking and slow cooking.
- Explore the most useful Instant Pot accessories.
- Find out how pot-in-pot cooking can make your Instant Pot even more useful.
- New to the Instant Pot? My beginner-friendly Instant Success with Jillee video course is a great resource for new users.
- Get inspired (and probably a bit hungry) by these 44 delicious Instant Pot recipes.
- Learn how to deep-clean your Instant Pot to keep it sanitary and working properly.
- Don’t miss my two Instant Pot e-books! Everything Instant Pot is a practical handbook of tips and tricks, while Instant Pot Favorites features a collection of my favorite pressure cooker recipes.
Instant Pot Cooking Times
Most Instant Pot models come in 6 quart and 8 quart varieties. A smaller pot may pressurize and seal more quickly, but cooking times are unaffected. Whether you’re cooking for two or a small army, you can use the times on my Instant Pot Cheat Sheet without adjustments.
In this section, you’ll find Instant Pot cooking times and tips for common foods.
Instant Pot Cooking Times For Eggs
- For perfect hard-boiled eggs, cook them on a trivet or rack on high pressure for 4 minutes. Use natural release for 10 minutes, then quickly release the remaining pressure and remove the eggs immediately.
- Making egg or potato salad? Learn how to cook hard-boiled eggs without the shells for easy chopping.
Instant Pot Cooking Times For Meat, Seafood, And Poultry
| Type | Cooking Time |
|---|---|
| Beef (pot roast, rump, round, chuck; stew meat) | 13 minutes per pound |
| Beef (pot roast, rump, round, chuck; large cut) | 15 minutes per pound |
| Beef ribs | 25 minutes |
| Chicken, fresh breasts | 6 minutes |
| Chicken, frozen breasts | 8 minutes |
| Chicken, fresh thighs, bone-in | 10 minutes |
| Chicken, whole fresh | 8 minutes per pound |
| Fish, fresh fillets | 2 minutes |
| Fish, frozen fillets | 4 minutes |
| Fish, whole | 5 minutes |
| Meatballs | 8 minutes per pound |
| Pork, loin roast | 20 minutes per pound |
| Pork, butt roast | 15 minutes per pound |
| Pork ribs | 20 minutes |
| Shrimp | 2 minutes |
| Turkey, boneless breast | 8 minutes |
| Turkey, whole breast | 22 minutes |
| Turkey, drumsticks | 20 minutes |
- Use Quick Release when cooking seafood to avoid overcooking.
- Steam seafood on the trivet or in a steaming pan or rack.
- Allow at least 10 minutes of Natural Release for meat (a bit longer for large cuts and roasts), then Quick Release the remaining pressure.
- Use the Sauté function to sear meat before pressure cooking to seal in moisture and add extra flavor.
- Cooking times for chicken breasts are ideal for 3-6 breasts; decrease time by 1 minute for fewer.
Instant Pot Cooking Times For Rice And Grains
| Type of Grain | Grain to Water Ratio | Cooking Time |
|---|---|---|
| Couscous | 1 : 2 | 3 minutes |
| Millet | 1 : 2 | 10 minutes |
| Oatmeal, quick | 1 : 2 | 1 minute |
| Oatmeal, old fashioned | 1 : 2 | 10 minutes |
| Oatmeal, steel-cut | 1 : 2 | 15 minutes |
| Pasta | water to cover | 4 minutes |
| Quinoa | 1 : 1.25 | 1 minute |
| Rice; white, basmati, jasmine | 1 : 1 | 4 minutes |
| Rice, brown | 1 : 1 | 25 minutes |
| Rice, wild | 1 : 1 | 20 minutes |
- When cooking rice and other grains, use Natural Release for 10 minutes, then Quick Release the remaining pressure.
Instant Pot Cooking Times For Beans And Legumes
| Type of Bean/Legume | Cooking Time (Dry) | Cooking Time (Soaked) |
|---|---|---|
| Black beans | 25 minutes | 8 minutes |
| Chickpeas (garbanzo beans) | 40 minutes | 15 minutes |
| Great northern beans | 25 minutes | 8 minutes |
| Kidney beans, red | 25 minutes | 8 minutes |
| Kidney beans, white | 35 minutes | 12 minutes |
| Lentils, green or brown | 10 minutes | |
| Lentils, red, split | 6 minutes | |
| Lentils, yellow, split | 20 minutes | |
| Navy beans | 25 minutes | 8 minutes |
| Peas | 8 minutes | |
| Pinto beans | 25 minutes | 8 minutes |
- When cooking beans, allow at least 10 minutes of Natural Release, followed by a Quick Release of the remaining pressure.
- When cooking dried beans, don’t fill the pot more than halfway to allow room for expansion during cooking.
- Always use enough liquid to cover the beans.
- Pre-soaking beans isn’t necessary, but it does make them cook a bit faster.
Instant Pot Cooking Times For Fruits And Vegetables
| Type of Fruit/Veggie | Cooking Time (Fresh) | Cooking Time (Frozen) |
|---|---|---|
| Apple, pieces | 2 minutes | |
| Apple, whole | 4 minutes | |
| Artichoke, whole | 10 minutes | |
| Beans; green, yellow, wax | 1 minute | 3 minutes |
| Broccoli, florets | 1 minute | 3 minutes |
| Broccoli, stalks | 3 minutes | 4 minutes |
| Brussel sprouts, whole | 3 minutes | 4 minutes |
| Carrots | 6 minutes | 8 minutes |
| Corn on the cob | 4 minutes | 6 minutes |
| Mixed veggies | 3 minutes | 5 minutes |
| Pears, whole | 3 minutes | |
| Pears, sliced | 2 minutes | |
| Potatoes, cubed | 4 minutes | 5 minutes |
| Potatoes; small, whole | 8 minutes | |
| Potatoes; large, whole | 13 minutes | |
| Sweet potato, cubed | 4 minutes | 5 minutes |
| Sweet potato, whole | 12 minutes |
- Steaming is a great method for cooking fruits and veggies. Place the trivet or a steamer basket in the inner pot, along with at least 1 cup of water.
- Always use Quick Release after cooking fruits or veggies.
Download The Instant Pot Cooking Times Cheat Sheet
Rather than attempt to memorize dozens of Instant Pot cooking times, I created a handy Instant Pot Cooking Times “Cheat Sheet” with cooking times for common foods.
But wait, there’s more! In addition to cooking times, my Cheat Sheet will tell you which pressure release method to use, how much liquid to add, and even whether to use a trivet.
More Ideas You'll Love
Get my Instant Pot Cooking Times Cheat Sheet (for free!) as a printable PDF or mobile-friendly image file below (or both!)
Instant Pot Cooking Times Cheat Sheet (PDF)
Download the most useful Instant Pot Cheat Sheet on the web as a printer-friendly PDF.
Instant Pot Cooking Times Cheat Sheet (Mobile)
Get my Instant Pot Cheat Sheet as a mobile-friendly image file you can save to your smartphone or tablet.
How To Use The Instant Pot Cooking Times Cheat Sheet
You already know this Cheat Sheet contains cooking times; here’s what else it can tell you.
Pressure Release Icons
The symbols in the upper-right corner of each box indicate the optimal pressure release method for that food.
- Stopwatch: Use the Quick Release method (i.e. open the pressure release valve on the lid to quickly release the steam inside)
- Steam: Use the Natural Release method (i.e. allow the pressure to release on its own until the float valve on the lid drops)
- No. 10: Use a combination of both methods (i.e. allow the pressure to release on its own for 10 minutes, then use Quick Release)
Sear Icon
Foods that have a fire symbol in the lower-left corner benefit from being seared before they’re pressure-cooked.
More Ideas You'll Love
The Sauté function makes searing quick and easy! Just add some oil to the pot, sear the meat on all sides until browned, then press Cancel and proceed with your desired cooking method.
Tips For Cooking From Frozen
In the upper right corner of the cheat sheet, you’ll find tips for adjusting cooking times for frozen foods. A good rule of thumb: add 1-3 minutes to the cooking time if the food is frozen.
Add 1 minute when cooking a relatively small amount of frozen food, like a couple of chicken breasts. Add 2 minutes when cooking a moderate amount of frozen food, like a small roast. Add 3 minutes when cooking large quantities.
(Wondering why frozen foods only need another minute or two of cooking time? It takes more time for the pot to pressurize when the food is frozen, so the cooking time doesn’t need much adjusting.)
Conclusion
With this Instant Pot Cooking Times Cheat Sheet in hand, you’ll have no trouble making everything from Instant Pot Cheesecake to soup! Tape it up inside a cupboard or hang it on the fridge for quick and easy reference.
What do you cook most in your Instant Pot (or what would you like to make in one)?
