Why the Instant Pot Gets a Bad Rap
The Instant Pot is one of the most purchased and least used appliances in the average kitchen. It’s not because it’s bad — it’s because the learning curve feels higher than it actually is, and one mediocre result early on is enough to send it to the back of the cabinet permanently. The fix is simple: start with the right recipes and understand one key technique before you begin. Everything else follows.
The One Thing to Get Right First
Always add enough liquid. The Instant Pot builds pressure through steam, which means it needs a minimum of one cup of liquid in the pot to function correctly. Too little and you’ll get a burn notice. Too much and you’ll dilute the flavor. For most recipes, one to one and a half cups of broth or water is the target. Get that right and the rest is straightforward.
Five Instant Pot Meals Worth Making
1. Pulled Pork The Instant Pot’s best argument. Cut a pork shoulder into four large chunks and season generously with smoked paprika, garlic powder, cumin, brown sugar, salt, and pepper. Add one cup of chicken broth and cook on high pressure for 60 minutes with a 15-minute natural release. Shred with two forks directly in the pot and toss with your favorite BBQ sauce. Serve on buns, in tacos, or over rice. What normally takes eight hours in a slow cooker takes just over an hour here.
2. Chicken and Rice Place boneless chicken thighs directly in the pot with one cup of long grain white rice, one and a half cups of chicken broth, garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook on high pressure for 10 minutes with a 10-minute natural release. Fluff the rice, shred the chicken into it, and serve. One pot, no babysitting, done in under 30 minutes.
3. Beef Stew Cut chuck roast into two-inch chunks and season with salt and pepper. Use the sauté function to sear the beef in batches — don’t skip this step. Add diced onion, garlic, carrots, potatoes, tomato paste, Worcestershire sauce, and two cups of beef broth. Cook on high pressure for 35 minutes with a 15-minute natural release. The beef comes out genuinely fork-tender in a fraction of the time a stovetop braise would take.
4. Lemon Garlic Pasta Add pasta, chicken broth, garlic, lemon juice, lemon zest, red pepper flakes, and a pinch of salt directly to the pot — no pre-cooking needed. The liquid should just cover the pasta. Cook on high pressure for half the time listed on the pasta package, then quick release. Stir in parmesan and a knob of butter. The starchy cooking liquid creates a naturally creamy sauce without any cream.
5. Black Bean Soup No soaking required. Add one pound of dried black beans, diced onion, garlic, jalapeño, cumin, smoked paprika, oregano, and six cups of chicken or vegetable broth. Cook on high pressure for 35 minutes with a natural release. Use an immersion blender to partially blend — leave plenty of texture. Finish with lime juice and fresh cilantro. Top with sour cream and shredded cheese.
Instant Pot Cheat Sheet
| Meal | Pressure Level | Cook Time | Release Method |
|---|---|---|---|
| Pulled Pork | High | 60 min | 15 min natural |
| Chicken and Rice | High | 10 min | 10 min natural |
| Beef Stew | High | 35 min | 15 min natural |
| Lemon Garlic Pasta | High | Half package time | Quick release |
| Black Bean Soup | High | 35 min | Natural release |
Your Grocery List
- Pork shoulder
- Boneless chicken thighs
- Chuck roast
- Dried black beans
- Long grain white rice
- Pasta
- Chicken broth + beef broth
- Canned tomato paste
- Garlic + yellow onion + jalapeño
- Carrots + potatoes
- Smoked paprika + cumin + garlic powder + onion powder + oregano + Italian seasoning
- Brown sugar + Worcestershire sauce
- Lemon
- Parmesan + butter
- BBQ sauce
- Fresh cilantro + sour cream + shredded cheese
The Bottom Line
The Instant Pot earns its counter space the moment you stop being intimidated by it. Get the liquid ratio right, start with one of these five recipes, and you’ll wonder what took you so long. The pulled pork alone is worth the appliance.
