The Instant Pot is one of the most misunderstood tools in the kitchen. Most people use it for convenience and miss what it's actually best at — turning tough, cheap cuts of meat into something extraordinary in a fraction of the time.
Braised meats, beans from dried, bone broth, soups, stews, and anything that would normally take hours on the stovetop. A pork shoulder that takes 8 hours in the oven takes 90 minutes in the Instant Pot. Dried beans that need overnight soaking cook in 30 minutes from dry. That's the real value.
Don't skip the Sauté function. Browning meat and aromatics before pressure cooking builds a flavor base that pressure alone can't create. Deglaze the pot after browning to pick up all those browned bits — and to avoid the dreaded burn notice.
Pressure cooking requires liquid to generate steam. You need at least one cup of liquid for most recipes. Too little and you'll get a burn notice. Too much and you'll dilute your flavors. Start with one cup and add more only if the recipe calls for it.
Natural pressure release (letting the pot sit after cooking) is better for meats — it allows fibers to relax and stay juicy. Quick release (venting immediately) is better for vegetables and delicate foods you don't want to overcook. Choosing the wrong one is why Instant Pot chicken sometimes comes out dry.
The Instant Pot should never be filled past the two-thirds line — and for foods that expand like grains and beans, the halfway line. Overfilling blocks the steam valve and causes uneven cooking.
Chef Jen's Bottom Line: Sauté first, use enough liquid, and let it naturally release for meats. Master those three things and the Instant Pot will earn its counter space.
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