Resource Guide
Instant Pot Guide
Pressure cooking traps steam to cook food faster at higher-than-boiling temperatures. The times below are for an electric pressure cooker (Instant Pot or similar) on the High pressure setting unless noted.
Quick release vs. natural release
- Quick release: vent the steam valve immediately—use for vegetables, seafood, and anything that overcooks easily.
- Natural release: let the pressure drop on its own over 10–20 minutes—use for tougher cuts, rice, and beans so they finish gently.
A few basics
- Always add at least 1 cup of liquid so the pot can build pressure.
- Frozen meat needs roughly 50% more time than fresh.
- Times start once the pot reaches pressure, not from when you turn it on.
Quick Reference
| Notes | |||
|---|---|---|---|
| Chicken Breast (fresh) | High pressure | 8–10 min | Quick release |
| Chicken Breast (frozen) | High pressure | 12–15 min | Quick release |
| Pulled Pork (shoulder) | High pressure | 60–90 min | Natural release 15 min |
| White Rice | High pressure | 4–8 min | 1:1 ratio; natural release 10 min |
| Dried Beans (unsoaked) | High pressure | 35–45 min | Natural release |
| Hard-Boiled Eggs | Low pressure | 5 min | "5-5-5": 5 min cook, 5 min natural release, 5 min ice bath |
