The Instant Pot is one of the most popular kitchen appliances on the market today. It offers the ability to quickly cook foods using pressure cooking, slow cooking, steaming, sauteing, yogurt making and more in one convenient electric appliance. With so many functions, it may seem like you can cook anything in your Instant Pot. However, there are some foods that should be avoided or approached with caution when using an Instant Pot.
Why are some foods not recommended for the Instant Pot?
There are a few reasons why certain foods are not well suited for the Instant Pot:
Foods prone to boiling over or frothing
Foods that have a tendency to froth or foam when heated can cause problems in the Instant Pot. This includes foods like pasta, oatmeal, applesauce, cranberries, split peas and beans. The closed environment of the Instant Pot allows foam and froth to rapidly expand and spew out of the pot. This can make a big mess and leads to food boiling over inside the sealed cooker.
Foods that need dry heat
Some foods depend on dry ambient heat to achieve the right texture and flavor. For example, breads, crackers and cereal need a dry baking process to properly form the crust and texture. The moist heating environment of the Instant Pot results in poor texture for baked goods.
Delicate foods requiring careful monitoring
Gentle cooking methods are best for delicate foods like egg custards, soft fish fillets, some vegetables and fresh herbs. The intense heat and pressure of the Instant Pot can overcook delicate foods. These items require careful cooking over low heat with frequent monitoring, which is difficult with the closed pressurized environment of the Instant Pot.
Thick or starchy foods prone to scorching
Thick food consistency along with high starch or sugar content can increase the risk of scorching in the Instant Pot. Foods like oatmeal, pasta, applesauce, and congee are examples. Scorching can happen when the bottom layer of food is exposed to direct excessive heat. The Instant Pot reaches very high temperatures during pressure cooking cycles.
Large cuts of meat needing special care
Extra large cuts of meat generally don’t turn out well in the Instant Pot. The odd shapes and sizes make it difficult to achieve even cooking. Roasts, whole chickens, beef brisket and pork shoulder are better cooked using standard slow roasting methods. They require lower and slower heat tailored to bring out optimal flavor and texture.
Foods to Avoid Cooking in an Instant Pot
Now that we’ve covered why some foods are not recommended, here is a more detailed list of foods to avoid or use caution with when cooking in the Instant Pot:
Pasta and noodles
Dry pasta, egg noodles, lasagna noodles and any pasta that is normally boiled in water can froth vigorously and overflow inside the Instant Pot. The starch released while cooking creates foam that expands rapidly in the sealed pot. For best results, cook pasta separately using traditional stovetop methods. Cooked pasta can be added to Instant Pot dishes at the end.
Rice and grains
Plain white rice and other grains are prone to scorching at the bottom of the pot. The direct heat coupled with the grains’ starch content increases the risk of a burned layer in the Instant Pot. Grains like barley and farro can also froth excessively due to their starch. Rice and grains are best cooked using the traditional stovetop absorption method or using a rice cooker.
Baked goods
The Instant Pot cannot properly form the crust, texture and rise of baked items like yeast breads, quick breads, cakes, cookies and pastry crusts. Use your regular oven for baking needs. The Instant Pot can be used for some moist cake-like desserts like cheesecakes that do well with steaming.
Breakfast cereals and oatmeal
Dry cereals and oatmeal run a high risk of scorching and overflow from foaming. The heat distribution is not even enough when cooking these items. It’s best to prepare cereals and oats using your stove or microwave. You can add cooked cereals and oatmeal to other dishes made in the Instant Pot.
Applesauce and cranberry sauce
Homemade applesauce and cranberry sauce typically require lengthy cooking down on the stovetop to achieve the right consistency. The high heat of the Instant Pot does not allow slow evaporation. Applesauce and cranberry sauce are prone to boiling over inside the pot.
Custards and puddings
The delicate proteins in egg and dairy custards will overcook and curdle in the Instant Pot. Gentle stove top heating is needed for silky smooth puddings and custard sauces. Use the Instant Pot for firmer desserts like cheesecake and pot de crème. Avoid ultra creamy custards.
Puff pastry and phyllo dough
These ultra-flaky doughs require dry heat to achieve layered texture. The steamy environment of the Instant Pot makes puff pastry and phyllo doughs gummy rather than crispy. Use your regular oven instead.
Fresh herbs
The intense heat and pressure of the Instant Pot breaks down delicate fresh herbs like parsley, basil, cilantro, dill and mint. Their flavor and texture changes drastically. Add fresh herbs at the end of cooking or use dried herbs in dishes cooked in the Instant Pot.
Seafood
Delicate fish and seafood are easy to overcook in the Instant Pot. The rapid boiling can make seafood tough and rubbery. Cook seafood using gentle poaching or steaming methods on the stove or in the oven. Heartier mollusks like clams and mussels may be okay in the Instant Pot.
Large cuts of meat
Roasts, whole chickens, pork shoulder and large slabs of ribs don’t cook evenly in the Instant Pot. The areas closest to the heat source end up overcooked. It’s hard to season and flip large items in the crowded Instant Pot. Use traditional braising, roasting or grilling methods for best results with oversized meat cuts.
Thick sauces and soups
Heavy pureed soups and very thick sauces can easily scorch and burn in the Instant Pot. Prepare them on the stove top where stirring is easier. Cook down sauces after pressure cooking to desired thickness. Add dairy and thickeners after, not before, pressure cooking.
Cheese dishes
Baked pasta dishes, macaroni and cheese, au gratin potatoes and dishes with melted cheese are not recommended in the Instant Pot. The fat and proteins in cheese can clog the pressure release valves. Cheese also risks burning and sticking to the bottom insert. Use stove and oven recipes instead.
Foods to Use Caution With
In addition to complete avoidance, there are some foods that require extra care and caution when cooking in the Instant Pot:
Beans and legumes
Beans and lentils are great for the Instant Pot but pay attention to foaming and potential overflow. Use the natural release method rather than quick release to avoid a messy spew of bean foam. Add oils or tomatoes to help reduce frothing.
Apples and fruit
Fruits high in sugar and pectin can cause explosive frothing and potential burning. Manual release pressure very carefully with fruits. Add lemon juice or water to lower the pH and minimize foaming with apples, pears and bananas.
Spinach and greens
Leafy greens can trap steam and then suddenly expand, so avoid packing too densely in the Instant Pot. Greens also release liquid that can risk scorching. Put greens on top and don’t stir excessively.
Cornstarch thickened dishes
Cornstarch needs gentle heat to activate thickening. Direct high heat can break down cornstarch thickened sauces. Mix cornstarch with cool water before adding. Cook on lower pressure if possible or thicken sauce after pressure cooking.
Barley and risotto
The starch in barley and arborio rice for risotto causes heavy foam and bubble up. Use extra liquid and natural pressure release. Avoid recipes with all cream or cheese added before cooking.
Yogurt
Homemade yogurt in the Instant Pot risks overflowing and scalding if using the boiled milk method. Use caution and avoid overly full pots. Alternatively, make yogurt from store-bought cartons using cooler pasteurization methods.
Tips for Using Your Instant Pot Safely
Here are some additional tips for safely cooking foods in your Instant Pot:
– Read recipe carefully and don’t exceed fill lines on the stainless steel insert
– Adjust cooking liquid amount as needed to prevent scorching
– Avoid stacking foods that could block steam vents like potatoes on top of rice
– Disable the “Keep Warm” cycle to avoid overcooking
– Use natural release method whenever possible
– Remove foam and froth with a spoon before pressure release if needed
– Add dairy, cream and delicate herbs after cooking rather than before
– Use oven or stove top for any food you’re unsure about in the Instant Pot
Foods That Are Instant Pot-Friendly
While some foods require caution, there are lots of foods perfectly suited for the Instant Pot. Here are some excellent options:
Tough meats
Pot roasts, pork shoulder, short ribs, whole chickens, turkey breasts and other meats become perfectly tender with Instant Pot pressure cooking.
Hearty beans and legumes
Chickpeas, kidney beans, black beans and lentils cook quickly without pre-soaking. The Instant Pot is great for batch cooking beans.
Stews, chilis and braised dishes
The Instant Pot shines for dishes with a moist braising liquid to prevent scorching. Pot roasts, beef bourguignon, chicken cacciatore, etc.
Large batches of soup stocks
Pressure extraction makes the Instant Pot perfect for making quarts of chicken, beef and vegetable broth from scratch fast.
Steamed vegetables
Hard vegetables like potatoes, squash, beets and carrot cook quickly while maintaining nutrients and flavor.
Smaller cuts of meat
Chicken breasts, pork chops, lamb shanks, meatloaf and sausage all do well in the moist environment.
Cheesecake and moist cakes
The Instant Pot makes delicious New York style cheesecake. Moist dense cakes like lava cakes also work well.
Dishes with pre-cooked ingredients
Add cooked rice, cooked pasta, pre-cooked meats and sensitive vegetables after pressure cooking to finish dishes.
foods reheat beautifully in the Instant Pot using the slow cook function. leftovers like chili, stew, oatmeal and beans stay moist and delicious
Conclusion
While the Instant Pot isn’t suitable for everything, there are still so many meals and ingredients that benefit from its pressurized environment. Now that you know what foods to avoid and which foods require extra care, you can use your Instant Pot safely. Pay attention to ingredients prone to scorching or overflow and adjust cooking liquid and methods as needed. With some care, the Instant Pot can deliver quick, convenient meals the whole family will enjoy.
Common Foods to Avoid Cooking in the Instant Pot
| Food Item | Reason to Avoid |
|---|---|
| Pasta and noodles | Prone to boiling over due to starch |
| Rice | Risk of scorching on bottom |
| Baked goods | Require dry oven heat to form proper texture |
| Oatmeal and cereals | Frothing and scorching risks |
| Applesauce and cranberry sauce | Prone to boiling over |
| Custards and puddings | Delicate proteins will curdle and overcook |
| Fresh herbs | Delicate texture damaged by pressure |
| Seafood | Can overcook becoming rubbery |
| Large cuts of meat | Uneven cooking |
| Thick sauces | Risk of scorching on bottom |
| Cheese dishes | Can clog valves and scorch |
