We have heard the noise. We understand that you need help with a piece of technology that we have introduced for a bit now. It’s one thing in our kitchen, we can no longer live without. That’s handy, it’s dandy, it does everything except slice and dice. That’s instant Pot.

For years, people have said how much easier it is to use a pressure cooker to cook easily and quickly from a variety of things to vegetable stews. But I always found the actual use of a pressure cooker is scary. First of all, my own pressure cooker that looks like it was forged by 19th Century Aluminum workers Secondly, I became worried that I would screw up so badly that I would blow up my kitchen. In it happens.

But Instant Pot is a separate unit that plugs into (mean temperature is more defined than it is to cook it on), with a design that looks very solid, and a very good sign. And because it has been pre-programmed settings, it can predict how long you work to cook everything, which is always a problem for me because not see food, I had a good time hard to say when it was made.

But it is the holiday season, when visiting my father – who would have one of them for nearly a year without ever trying to use it – but we noticed many of you have one but do not use use it. Well, we can not go into your cabinet, pulled it out, and plug it in like we did for my father – but we can show you how to apply it, you have the formula your standards and teach you how it works. So, let me share what I know and what I do so that you can also make a pot roast in less than 45 minutes!

Why pressure cooking so darn fast?!

So what do the voodoo that you do for work pressure cooking? Well, it’s a bit of physics and a little basic techniques that make cooking methods most effective that we have.

Do you remember the back of Betty Crocker cake mix have to “level” guidelines for chefs who are unfortunate enough to live in the mountains? Have you ever thought about why that’s a thing? Yes, higher in altitude you go, the lower the atmospheric pressure. Lower than atmospheric pressure, the lower the boiling point. At sea level, which I mainly lived recently in Virginia, the boiling point of water is 100 degrees Celsius or 212 degrees Fahrenheit. But in Denver, the mile high city? Water boils at 95 degrees Celsius or 203 degrees Fahrenheit. At the summit of Mount Everest, water boils at about 71 degrees Celsius or 160 degrees Fahrenheit.

So what happens if you increase the pressure to replace? Well, the boiling point increases also. Inside of a pressure cooker, pressure higher than atmospheric pressure, causing the liquid to boil at 248 degrees Celsius or 120 degrees Fahrenheit. So, have your food is sitting in the liquid and boil slightly higher than normal. And, in general, for every ten degree you raise the temperature of a chemical reaction, you halve the response time. At 120 degrees, you’re stationed cooking time.

In addition, steam and heat transfer fluid to cook your food faster than dry cooking to begin with. Think about it. You can stick your hand in the oven for a few minutes before he was burned, but you’ll burn almost instantly if you’re hit with hot steam. That is why you can cook a lot faster steaming or boiling over grill.

How do I use this on the Instant Pot recipes I have done?

Looking at your front Instant Pot. See all the buttons? Well, maybe you’re only using about three or four of them. I will list the less frequented most.

  1. Multigrain – This setting is designed for the more difficult categories such as brown or wild rice. Maybe you’re into that, but it’s not a choice so we Paleo’ve never used it.
  2. Bean / Chili – This setting is special for cooking beans or navy beans as beans or black-eyed peas, etc. It is not for the meat-based chili cook so we’ve never used it.
  3. Porridge – this is used for cooking oatmeal cereal or porridge on consistency. I guess you could use this for a cereal grain-based, perhaps.
  4. Soup – This setting is special for broths and soups but it’s just your cooking broth to a certain point and then stop. In fact, the specific guidebook said it stopped before the bones were shattered. That’s not the kind of broth that kind Paleo done, so I use the settings manually. Troubleshooting FAQ for broth without gel following the advice, but the answer to the fact that out of 11.
  5. Saute – This setting is for your use for fried Instant Pot with Lid open it. But you can have a stove, so you probably will not use it much, unless you want to eat fried in the pan before cooking slow or pressure.
  6. Yogurt – This establishes the chef at a relatively low temperature to incubate the bacteria in yogurt making process. We link a recipe below will make good use of this set!
  7. Slow Cooker – Yes, you can use the Instant Pot as a pot slowly, no pressure. But recipes slow cooker almost all can be cooked on the pressure as well, which reduces the time, so maybe you will like it.
  8. Poultry – This is basically the same as the program Meat / Stew, but with less time cooking from chef chicken faster than beef or lamb or pork.
  9. Rice – Rinse your rice a few times, then pour it in the pot. Pour the prescribed amount of water used for rice cuaNuoc of you, maybe some salt and butter, your pot sealing and press rice. Walking, perfect rice does not stick to the pan for 10-15 minutes.
  10. Steam – Anytime you want to quickly steam some vegetables, shells ripped out first, then throw them into the pot with about a cup of water. Seal and press slightly. You will have potatoes fork tender ready for grinding for 15 minutes or longer. I used this should pretty much anything I want mashed or pureed (such as carrots, cauliflower, etc.), but I especially use it when I make Marinara Ketchup-less. There is a fantastic price for this mode that inserts.
  11. Manual – I use the manual setting for bone broth. Put your bones, pour water on, put your pepper, salt and vinegar on, then seal and touch. Increase the time all the way to a maximum of 90 minutes. I usually turn two or three times to extract all the nutrients from the bones before releasing steam and stretch it to use.
  12. Canned meat / meat – Anytime I use Instant Pot for a pot roast, stew or cooked meat of any kind. I just toss in all the ingredients in a formula that is not garnishes, seal, and reviews that setup / casserole. It was so perfect, you guys. Only 45 minutes, and it falls off the bone perfectly!

Here are a few tips that throws a lot of people when using Instant Pot for the first time.

  • Is it working? Many press the button to turn it on and am confused as time countdown does not appear on the LCD display and instead just shows “ON”. That means it is heating up your cooking liquid to temperatures and pressures suitable. Once it does that, then the countdown begins.
  • Man, it is on “ON” forever! Unless you’re making a stew or broth, reduce by half the liquid in your recipe. Not serious. You can halve it. Because if you do not have to cook steam and water vapor to escape, you do not need too much liquid as you would in your kitchen oven. Then your cooking more efficient. Remember: the heating element in an Instant Pot is not given the same amount of heat as 15,000 BTU’s you “supersize turbines boiled” written on top of your kitchen. As it has to boil, the longer it takes to reach the pressure right.
  • I forgot to make dinner and all my meat is frozen! Can I put frozen meat in Instant Pot? Yes you can! The Instant Pot with sensors to monitor temperature and pressure and will not be counted until it achieves the desired readings. While cooking from frozen will last preheating time, your dinner will still get cooked at the end (and much faster than you’d expect).
  • Oh crap! Steam pouring out the top of it while it is cooking! Is it broken? If you have forgotten to make sure that the valve head is pointed to “Seal”, then you’ll see the steam out of the top, which means you do not cook. Seal that up or you’ll never get pressure!
  • I have a large slow cooker recipe, I wanted to do with my Instant Pot. I can do that? Yes, you can! I have yet to find a slow cooker recipe that is not better when pressure cooked! You simply throw all the ingredients you want to throw into the pot slowly into the pot and seal it. Maybe you want to reduce the amount of water or other liquids. Seriously, there is no change other preparation.
  • Should I dried my flesh before I pressure cook? May. If you want. It really is a matter of taste. Just like in slow cooking, you’re breaking the fibers of the meat so much that it probably is not much difference in the taste of the final product. We’ve heard so many people complain about the lack of flavor with pressure cooking, this can solve that problem – but it is not something we have experienced ourselves.
  • Ok, it says it is done but now the lid is stuck! What can I do? Be careful! This is a dangerous area, and just about the only place where you could potentially hurt yourself! NEVER, Ever, Ever BRUTE FORCE OPEN TRY THE LID OF A PRESSURE COOKER! This is how you make 250 degree liquid inside your pot explodes in your face. Do you want your face to melt like the Nazis opened the Ark of the Covenant? Do not think so. If the lid does not easily come off, you need to release pressure. You have to breathe yet? All?
  • Paint is peeling off the walls of the mine! My cupboards are warped! Always use and always pour out your walls, cabinets, small animals, children, priceless heirlooms, and pretty much anything else you do not want to hit the 250 degree steam vent. Please.
  • I can make yogurt? Oil? Hello? May. But we usually do not make those kinds of food, so I have no more insight into it. Pretty much everything else is covered in round-up below.
  • I can use it as a slow cooker? Is there a setting for that and you certainly can, but I really do not think you want. Pressure cooking is more effective and has the added bonus of keeping more of the nutrients in your food over a slow cooker will (because it uses steam to cook instead of liquid). Not only that, but basically any form of slow cooker can be placed in a pot and cooked recipes pressure in 1/4 time or less. If you are used to slow cook while you work, try prepping meals pressure cooker before work and press the “on” when you get home. It will be done before the board that you are being set up (if your child is slowing as we anyway)!

Here are our recommendations according delicious recipes to use in Instant-Pot:

Tức thì Pot Snacks Tutorial Thứ năm Paleo phụ huynh


Use the manual setting for the broth, and the yogurt for the yogurt. You can steam the others.

1. Our broth

2. The Paleo Gypsy’s Paleo Banana Bread

3. Paleo Cupboard’s Paleo Yogurt (follow the yogurt instructions in your Instant-Pot manual) 

4. Provincial Paleo’s Applesauce

5. Predominantly Paleo’s Hard Boiled Eggs

Instant Pot Side Dishes Tutorial Thursday Paleo Parents 2


These are for use with the steam program setting.

1. The Urban Poser’s Tomato-Less “Marinara Sauce”

2. Predominantly Paleo’s Roasted Potatoes

3. Nom Nom Paleo’s Braised Kale and Carrots

4. Nom Nom Paleo’s Spaghetti Squash

5. Your Season With Love’s Butternut Squash

6. Fat-Free Vegan Kitchen’s Sweet Potatoes

7. Food and Sunshine’s Butternut Apple Mash

Instant Pot Main Dishes Tutorial Thursday Paleo Parents

Main Dishes

Throw these in the pot and use the meat option.

1. Our Juicy Pot Roast

2. Nom Nom Paleo’s Kalua Pork

3. Paleo Gone Sassy’s Whole Chicken

4. Nom Nom Paleo’s Mexican Beef

5. All Recipes Bone-In Pork Chops, Baked Potatoes and Carrots

6. My Heart Beets Texas Beef Chili

7. Fresh Tart’s Braised Beef Short Ribs

8. The Domestic Man’s Instant Stew

9. Gutsy By Nature’s Paleo Turkey & Gluten Free Gravy

10. The Domestic Man’s Corned Beef and Cabbage

We hope you’ve now got a better idea of how to use your Instant Pot. Hopefully your panicked afternoons have gotten a whole lot less stressful!

Readers’ comments


Matt used to be a shy, nervous, anxious guy. Reclaiming his life with healthy lifestyle enabled him to now be full of confidence and bravado. He’s got a lot of strong opinions and a ridiculously deep knowledge and memory of “useless triva” his Thirsty Brain loves to absorb. While he himself can take a hit to the chin if you don’t agree with his view point, he’ll defend his wife’s honor like no other.

  • Jennifer

    Yay, thank you! I got my Instant Pot before Christmas when Amazon had it on sale for something like $78.00. I’ve used it a few times, including for making broth. The broth turned out fine after cooking for 120 minutes (the highest time on my pot) but the bones weren’t as soft as when I cooked it in the crockpot for 24+ hours. Next time I’ll restart the time and see how that works.

  • Sandra Bijani

    Mine never gets put away. The sheer ease of peeling my Instant Pot hard boiled eggs means it’s in constant use.

  • Christine

    Thank you so much for this post! I have used mine a few times but not nearly enough. Love all the tips and recipe links!

  • craznish

    I absolutely love my instant pot!! It’s been a real game changer in the kitchen!!! The only thing better than an instant pot is two instant pots!!

  • Hayley Potter Pallister

    Great blog post! I’ve been considering buying one since you guys started talking about them. I’m constantly concerned with the materials used to make the pots I’m using, for example, if a slow cooker has a rubber or plastic seal around the lid I won’t buy it, or if the inside of a pan has a suspicious lining I stay away. Can you describe the inside of the pot and the lid and seal?

    • Poor Paleo

      The inside of the lid is metal with a silicone ring.

  • Jan

    Very helpful! And encouraging. I’m one of those you wrote about…. bought an Instant Pot on a Black Friday offer…. year before last…. still in the box, unopened – though I had every intention of getting into it! Something of it just plain had me scared, i think, LOL! With your encouragement here, will do something with it THIS WEEK 😀 Thanks so much.

    • Stacy & Matt

      Wonderful!! So glad this post has inspired you to brave the box and break your Instant-Pot in! Get ready for a cooking revolution! 😉

  • Ashley

    I just got an Instant Pot and was wondering if you had an tips or tricks for converting favorite slow cooker recipes to instant pot? I know the Instant Pot has a slow cooker setting, but as you mentioned, I’m interested in saving time!



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