Instant Pot basics

from everywhere

Beans

1 pound dried beans
8 cups liquid
1 Tbsp oil
2 tsp salt
2 cloves of garlic
1 bay leaf
high pressure, natural release fava beans                   22 minutes
black beans	20 minutes
black eyed peas	20 minutes
great northern beans	25 minutes
navy beans	25 minutes
pinto beans	25 minutes
cannellini beans	35 minutes
chick peas	35 minutes

Lentils

Red Lentils 

1 cup red lentils - 2 1/2 cups water

3-4 minutes on high pressure, natural release for 15 minutes

Potatoes

Baby potatoes - 1-1.5 inches each; 
-5 minutes on high pressure, quick release

4 russet potatoes (7 oz each)
1 cup water
Place potatoes on trivet.  High pressure for 10 min.  natural release

Notes

• The cooking time remains the same even if you increase or decrease the quantity of potatoes, however the size of the potatoes affects the cooking time as mentioned in previous note. 

Broth;

bones from one Christmas turkey

a splash of ACV

a few small carrots

one large onion (I cut the root off and quartered it)

a pinch of bay leaves 

about half a head of garlic (I left the small cloves whole and cut the large cloves in half)

some black peppercorns

enough cold water to cover everything

a bunch of salt

low pressure, 180 minutes, natural release.

Eggs;
hard boiled
1 cup of water, some XL eggs
 - 4 minutes on low pressure, quick release

Grains

Barley	1 cup barley	2 1/2 cups liquid	20 min on high pressure	quick release
Long grain rice	1 cup rice	1 cup liquid	10 min on high pressure	natural release
Arborio rice	1 cup rice	2 cups liquied	5 minutes on high pressure	quick release
Wild rice	2 cups rice	5 cups liquid	30 minutes high pressure	quick release

Sweet Potatoes

After testing dozens of sweet potatoes, I came up with the following formula:

• small (2 inches or less in width): 15 minutes HP + 10 minute natural pressure release
• medium (2-3 inches in width): 30 minutes HP + 10 minute natural pressure release
• large (3-4 inches in width):  60 minutes  HP + 10 minute natural pressure release
  
  
  

Pasta;

dry pasta, 1 tsp salt, enough water to cover

high pressure 4 min, quick release

Cavatappi - Scooby Doos - 8 oz pasta, 1 cup water, 1 tsp salt.  5 minutes on high, quick release is not quite enough time.  Also, add frozen peas after the pasta is cooked.

Meat;

1 chicken breast from frozen - 1 medium breast, 1 cup liquid and some seasonings

high pressure 11 min, 10 minutes natural release

whole chicken - use the rack and put one cup of liquid in the bottom.  season chicken with S&P and butter.   As a general rule of thumb, cook your chicken on high pressure for 6 minutes per pound, then do a natural pressure release for 15 minutes before manually releasing remaining pressure.

• 3 lbs = 18 minutes on high pressure with 15-min natural release
• 3 1/2 lbs = 21 minutes on high pressure with 15-min natural release
• 4 lb = 24 minutes on high pressure with 15-min natural release
• 4 1/2 lb = 27 minutes on high pressure with 15-min natural release
• 5 lb = 30 minutes on high pressure with 15-min natural release