QUICK REFERENCE
Instant Pot Cooking Times
Pressure times and release methods for meats, beans, grains, vegetables, eggs, and the sweet stuff, matching the recipes on this site. Allow extra time for the pot to come to pressure and release afterward.
| Food | Pressure time | Release | Notes |
|---|---|---|---|
| Boneless chicken thighs | 8 min | 5 min natural, then vent | Fresh. Check for 165°F (74°C). |
| Boneless chicken breasts | 8 min | 5 min natural, then vent | Fresh. Check for 165°F (74°C). |
| Frozen chicken breasts | 12 min | 10 min natural, then vent | Separate the pieces first. Check for 165°F (74°C). |
| Whole chicken | 6 min per lb | Natural | Check the thigh for 165°F (74°C). |
| Beef chuck for stew | 32 min | Natural | 1½ inch pieces. Vegetables cook after, in the liquid. |
| Beef chuck roast, whole | 60 min | Natural | About 3 lb. Vegetables go in for 5 more minutes at the end. |
| Beef short ribs | 45 min | Natural | Bone in. Skim the fat off the sauce. |
| Ground beef chili | 10 min | 10 min natural, then vent | Brown the beef first. Canned beans. |
| Frozen ground beef block | 20 min | Quick | On the trivet in 1 cup water. Crumble and brown after. |
| Pork shoulder, large chunks | 60 min | Natural | For pulled pork. Cut in 4 chunks. |
| Baby back ribs | 25 min | 10 min natural, then vent | Two racks curled around the pot. Sauce and broil after. |
| Pork chops, 1 inch thick | 8 min | 10 min natural, then vent | Check for 145°F (63°C). Do not rush the release. |
| Sausage links | 6 min | Quick | With peppers and onions, or in sauce. |
| Chicken bones for broth | 90 min | Natural | Water to the max fill line and no higher. Strain and chill. |
| Black beans, dried, no soak | 30 min | Natural | Salt after cooking. |
| Pinto beans, dried, no soak | 35 min | Natural | For refried beans. Keep the cooking liquid. |
| Chickpeas, dried, no soak | 40 min | Natural | Older beans take longer. |
| Brown lentils | 12 min | 10 min natural, then vent | No soak needed. They soften but hold their shape. |
| Split peas | 15 min | Natural | They foam as they cook. Do not fill past the line. |
| Bean chili with canned beans | 5 min | Natural | The beans are already cooked. The time melds the flavours. |
| White basmati rice | 5 min | Natural | Rinsed, 1:1 rice to water by volume. |
| Long grain white rice | 4 min | 10 min natural, then vent | Rinsed, 1:1 rice to broth or water. |
| Brown rice | 22 min | 10 min natural, then vent | Use 1¼ cups water for every cup of rice. |
| Arborio rice, for risotto | 6 min | Quick | Stir hard at the end. That stir is the creamy part. |
| Steel cut oats | 5 min | Natural | Oats foam. The butter in the recipe keeps the foam down. |
| Elbow macaroni | 2 min | Natural | Use standard elbows. Finish on Sauté if needed. |
| Spaghetti | 5 min | Quick | Noodles fanned out, sauce on top, do not stir before cooking. |
| Potatoes, cut in chunks | 8 min | Quick | For mashing. The garlic can go in with them. |
| Sweet potatoes, whole | 15 min | 10 min natural, then vent | Medium size. Thicker potatoes take longer. |
| Corn on the cob | 2 min | Quick | On the trivet. Serve right away. |
| Carrots, cut in chunks | 3 min | Quick | Thick chunks hold up best. |
| Broccoli florets | 1 min | Quick | Small florets. One minute is plenty. |
| Cauliflower florets | 2 min | Quick | Big florets hold their shape better. |
| Eggs, hard boiled | 5 min | 5 min natural, then vent | Then 5 minutes in ice water. The 5-5-5 pattern. |
| Egg bites | 8 min | 10 min natural, then vent | In a covered silicone mold on the trivet. |
| Cheesecake | 26 min | Natural | 7 inch springform pan. Chill at least 4 hours. |
| Apples, quartered, for sauce | 4 min | 5 min natural, then vent | Mash chunky or blend smooth. |
| Dulce de leche | 35 min | Natural | Sealed can covered in water. Cool fully in the pot before opening. No shortcuts. |
More reference settings · Instant Pot multi-cooker tables