Need a quick cheat sheet to find out how long to cook certain foods in the Instant Pot? I’ve got you covered! Here are Instant Pot cooking times for several common foods.
Instant Pot Cooking Times
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.
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.
|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|
Print the chart
If you’d like a PRINTABLE VERSION of this chart you can download it by clicking the black Download button here:
Other helpful resources…
Get all my INSTANT POT recipes here
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