Need a quick cheat sheet to find out how long to cook certain foods in the Instant Pot? I’ve got you covered! Here is a Instant Pot cooking times cheat sheet for several common foods.
Instant Pot Cooking Times Cheat Sheet
Are you just getting started with your Instant Pot? Or maybe you’re an old pro but you can never remember certain cooking times for certain foods. Whatever the case I intend to make this article helpful to you. I have created a chart for you to use as a quick reference when you’re cooking. I’ve also created a printable chart so that you can keep it in your kitchen. I have mine laminated and put it next to my cookbooks.
Related: How to Double Instant Pot Recipes and How to Halve Instant Pot Recipes
The chart lists the cooking times that I use when I make these foods. Everyone has different preferences on how well done they like foods. You may need to adjust the times to your personal preference. These times are what I use in my 6 quart Instant Pot. If you’re using a 3 quart pot or an 8 quart pot the times might slightly vary.
Everything in my chart is meant to be cooked on high pressure. I always use my Manual/Pressure Cook button.
NPR stands for Natural Pressure Release and QR stands for Quick Release. If you don’t know what this means please read my article called “What is Natural Pressure Release?” When I say 10 minute or 5 minute NPR it just means that you let the pot sit for 5-10 minutes and then move the valve to venting. It is a combination of the natural pressure release and the quick release. If you’re looking for a particular food and it is not on my list just leave a comment and I will add it to my chart. This resource will be added to and clarified as needed! So bookmark this page (or pin it) for future reference.
Print the chart
If you’d like a PRINTABLE VERSION of this chart you can download it by clicking the black Download button here:
|Food||Cooking Time||Pressure Release Method||Notes|
Fresh boneless, skinless chicken breasts (for slicing)
|1 minute per ounce of the average chicken breast and then subtract 2-3 minutes of total cooking time||5-10 minute NPR|
Fresh boneless, skinless chicken breasts (for shredding)
|1 minute per ounce of the average chicken breast||5-10 minute NPR|
|Frozen boneless, skinless chicken breasts (for slicing)||1 minute per ounce of the average chicken breast||5-10 minute NPR|
|Frozen boneless, skinless chicken breasts (for shredding)||1 minute per ounce of the average chicken breast + 3 minutes extra||5-10 minute NPR|
|Boneless, skinless chicken thighs||12 minute for fresh and 15 minutes for frozen||5-10 minute NPR|
|Bone-in chicken pieces||15 minutes for fresh and 18 minutes for frozen||5-10 minute NPR|
|Whole Chicken||6 minutes per pound||NPR|
|Chicken, cut into bite-size pieces||4 minutes||5-10 minute NPR|
|Chuck Roast||20 minutes per 1 inch of thickness (so 3 inch roast would be 60 minutes)||NPR||Thickness is more important than weight in determining pressure cook time|
|Pork Shoulder||15-20 minutes per 1 inch of thickness||NPR||” “|
|Black or Kidney Beans, dried||25 minutes or 8 minutes for soaked||NPR||1 pound of dried beans (about 2 cups): 3.5 cups water ratio|
|Pinto Beans||30 minutes or 10 minutes for soaked||NPR||1 pound of dried beans (about 2 cups): 3.5 cups water ratio|
|Green Lentils||6-8 minutes (no soaking necessary)||NPR||1 cup lentils: 2 cups water ratio|
|Quinoa||1 minute||10 minute NPR||1 cup quinoa: 1.5 cups water ratio|
|Long Grain Brown Rice||22 minutes||10 minute NPR||1 cup rice: 1.25 cups water ratio|
|Long Grain white Rice||4 minutes||10 minute NPR||1 cup rice: 1.5 cups water ratio (use less water for less soft rice)|
|Steel Cut Oats||5 minutes||15 minute NPR||1 cup oats: 1.5-3 cups water (depending on the texture you like)|
|Pasta||About 4 minutes, look at the back of the box divide number by 2 and subtract 1 minute||5 minute NPR||1.75 cups – 2 cups water per 8 ounces of pasta|
|Hard Boiled Eggs||2 minutes||10 minute NPR||1 cup water in bottom and use trivet or steamer basket|
|Yogurt||See instructions here|
Large whole: 25-30 minutes
Small whole: 20-25 minutes
Cubed: 3-4 minutes
|5-10 minute NPR||
1.5 cups water in bottom and use steamer basket
Larger potatoes on bottom, smaller on top
Whole: 15-20 minutes
Cubed: 2-4 minutes
|5-10 minute NPR||Larger potatoes on bottom, smaller on top|
|Carrots||Whole or large chunks: 6 minutes||QR||Use steamer basket with 1.5 cups water in bottom|
|Broccoli||Whole crown: 0-1 minutes||QR||Use steamer basket with 1.5 cups water in bottom|
|Cauliflower||Florets: 2-3 minutes||QR||Use steamer basket with 1.5 cups water in bottom|
|Green Beans||1-2 minutes||QR||Use steamer basket with 1.5 cups water in bottom|
|Corn on the cob||2 minutes (barely steamed) or 4 minutes (softer)||QR||Use steamer basket with 1.5 cups water in bottom|
Other helpful resources…
Printable Instant Pot Guide for Beginners
How to Deep Clean Your Instant Pot
5 Things Not to Do with Your Instant Pot
Get all my INSTANT POT recipes here
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen- thank you for this fantastic resource! I have been following you for almost 2yrs, and almost exclusively use your recipes for the IP. My question for you is about adapting a recipe I traditionally do in the oven. It is a layered chicken breasts made in a parchment lined loaf pan, including prosciutto, fresh basil, artichokes & parm, which is then weighted with a foil wrapped brick, all placed in a bain marie. The loaf is baked @ 350° for 1hr 20min. Any suggestions? Thanks in advance- you’re the BEST!
Sounds tasty! I would use the pot in pot method. I would pour 1.5 cups water into bottom of pot. Use a pan that fits inside your IP to layer the dish as you usually make it. Then use a sling/trivet to lower the dish into the IP. Not sure if a brick would be wise to put in a pressure cooker though…do you put it in the oven? I would pressure cook for 25 minutes with a natural pressure release.
Jessica Ford says
This is a fantastic resource! Thanks so much, Karen! I love your recipes. :o)
You are welcome!
Thanks Jessica! I’m so glad it is helpful to you. 😊
Kathleen C Kendler says
Sherry Medeiros says
Karen, is there a pdf for the second chart that includes the veggies (or did I miss it? I printed the first chart. Also, is there a formula that allows me to change a recipe from stove or crockpot to be able to do in the instant pot?
It’s just one chart. the veggies are listed on the second page of the pdf.
Here’s a good article that will help you: https://www.pressurecookingtoday.com/how-to-convert-a-recipe-into-a-pressure-cooker-recipe/
Joanne Leroux says
I have an 8-quart Instant Pot and I find that I simply don’t use it very much because most of the recipes I see are for the 6-quart size. I do see comments such as ‘times may have to be adjusted for the 8-quart pot,’ but by how much? Because the pot is larger, I will make a larger-sized recipe. Could there be some kind of chart that explains precisely how to make adjustments for the larger pot and adding more ingredients? The hassle of this is basically what is preventing me from using my Instant Pot more often.
Thanks in advance.
Joanne; No adjustments are necessary all that is going to happen to your recipe is that it is going to take a little longer to build up the pressure cooking times remain the same
You can pretty much make the recipes as stated. The only difference is the 8 quart will need more liquid to come to pressure than a 3 or 6 quart. So if it’s a soup recipe with lots of liquid in it you can keep the recipe exactly the same. But if it’s a recipe that has less than 1 cup of liquid in it you’ll need to increase that amount so that your 8 quart pot can come to pressure. You’ll need between 1 and 1 1/2 cups to bring your pot to pressure.
Sharen Buchan says
This is a question about tenderness, so if my meat when cooked at the recommended times comes out kinda tough would increasing the time make it better or worst?
What kind of cut of meat is it?
I have this same problem especially with chuck roast!
What altitude are you cooking at? thank you!
I cook at 4200 but this chart is just basic times for anyone up to 3000 feet.
Since I’m cooking at 4700 ft, do I need to adjust the cooking times on this chart? And do i need to adjust the cooking times for your other pressure cooker recipes on your website? Thanks for your help!
You should be okay! If you were at 8000 I would change things but 4700 should be fine.
I am at 7500. Do I add time to the recipes? Or subtract time?
you’d add 10% time
Hi Karen. Do u think it is safe to cook a full 2 lb bag of black beans at a time?? I Have an 8 qt IP Duo.
Yes I think it would be fine. Make sure there is plenty of water and that the pot is only filled 2/3 full.
Pat Rose says
Thanks for the Cheat Sheet. I searched forever a few days ago for a time I couldn’t find and this sheet answered my questions and more!
Your fit note says times may vary for a mini or a quart pot. Would you be able to tell me please how to change the time for each of them? I have both. Again thanks so much for all your help and advice. Your side is always my go to place!!!
It really depends on what you’re making. The 8 quart pot should be very similar to the 6 quart pot. The 3 quart mini will take more time for the recipes that have a long cooking time like roast and dried beans. You’ll have to experiment and see what works best for you!
Yes, please, since you included frozen chicken in the chart, other frozen meats would be helpful, too. The chart is great. Thank you!
Thank you, Karen, for the cheat sheet! It will come in very handy.
Louise Cannady says
I am a beginner instant pot user, the only difference is that I have what is called the “Green Pot” I’m hoping all the wonderful recipes you present will work the same for me. Thanks for the for chart!!
Never hear of the green pot! If it’s an electric pressure cooker it should work about the same!
HELP!! I did the biggest no no and poured water into the base of my hot pot! Any suggestions? I can’t lose this baby…….I love my instant pot! Crying my eyes out in Texas! Sharon
I looked online and found some help….then found a neighbor who had the correct torque thing to get the bottom off….now to wait ….and wait Til I’m positive it is dry before I dare plug it in…… not sure how I’ll eat during the drying time! lol
Oh I hope it works!
Yep…I dodged a bullet!! It works fine…I waited a whole week before I put it back together and fired it up. Love my instant pot!!❤️❤️❤️❤️
And I love your site and this printable heat sheet, and your recipes, and your ….well everything!!
you’re so nice 🙂
Sara Esquinca says
Thank you for this chart, definitely a printable keeper.
You’re welcome Sara!
Yes you can
If your message was for me thank you so much!!
I just received a Ninja Foodie 8qt. for a retirement present. Can i use your Instant Pot times and recipes with my foodie will they work out okay??
yes should work just fine!
Cindy Stark says
Thank you Thank you!!! I cannot begin to tell you how much I love your site. I have shared many of recipes with my friends. This chart is brilliant. I have a three ring binder and use plastic sleeves to protect your recipes. This chart will go right in the front. Keep up the excellent work.
Yes! So glad to hear that this is helpful to you Cindy 🙂
Beets, thanks! My sister in law cooked small to medium size fresh beets in the instapot with 1 cup liquid for 22 minutes and they turned out great with I believe quick pressure release. Was wondering about large older beets and the time needed?
Here is a great post on beets! I bet it will answer your questions: https://www.pressurecookrecipes.com/instant-pot-beets/
Julie Hunt says
Thanks! Answered my questions well! Thank you very much!
I thought you always needed liquid in the Instant Pot when you are pressure cooking. For the meats in the list, do you not need to add water or broth?
yes you always need at least 1 cup of liquid to bring the pot to pressure. I didn’t list that in the chart but perhaps I should add it in.
I’d recommend you include that just because people who are new to the Instant Pot might not know that liquid needs to go in. Also, I’m finding some recipes don’t tell you to put in liquid because the ingredients have enough moisture in them. But it’s hard to know that if you’re not following a recipe….
gotcha! will do.
Judi Trimble says
Pork chops-boneless, bone in, frozen and thawed, please.
Good idea. Will do.
Yes, please, since you included frozen chicken in the chart, other frozen meats would be helpful, too. The chart is great. Thank you!
After I downloaded the pdf, I had trouble printing the document, too. Only a portion of page 2 prints. Perhaps it’s my printer. Does anyone else have that problem? The concept is great and really handy but I wanted a hard copy to file with my recipes.
Can you adjust the settings that allow you to preview the document before printing and reduce the size of the document so it all fits on one page?
Jane Allen says
Stew meat, frozen & thawed
Okay will do
Bonnie Brantley says
Hi Karen thanks for all your wonderful help and recipes. I am 6500 feet high in the mountains. How will that affect cooking time for an instant pot? Thanks!! Bonnie
Hi Bonnie, multiply the time by 1.2 (increase it by 20%). Good luck!
Thank you. I was just thinking I need to make myself one of these! Awesome.
You’re welcome Linore!
Nancy M Gordon says
Was wondering if you by any chance new times for Rutabaga/Turnips?
I personally haven’t tried them but from what I see online it looks like 3-4 minutes.
Can you add Eggs to you list? I don’t make them often enough to remember every time.
I have hard boiled eggs on there. Did you miss it?
Susan N says
Do you really do hard boiled eggs for just 2 minutes? Are the yolks solid after two minutes? All the other instructions I’ve seen use 5 minutes . .
I use 2 minutes every single time. But the important part is that you leave them in there for 10-15 minutes with a NPR.
William D Gustafson says
The print version comes out as light-gray on white. It appears to have been pre-rendered and PDF’ed as pictures. You should do like the beginner’s guide and get the tables into Adobe as text.
James Goacher says
I agree. One of the advantages of a PDF is that they are scaleable.
The Chart is useful but a clearer version would be nice.
Okay I will work on it today and hopefully be able to get it clearer!
Okay I fixed it! hopefully it looks clearer to you now!
Mine prints black on white with just the heading in grey.
Karen, this cooking time “cheat sheet” is brilliant! Thanks so much. 🙂
You’re welcome Jennie!