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Did you get an instant pot or you’ve had one but are still a little intimidated? In this instant pot tips for beginners post, I’m going to share with you some must-know tips for beginners to really dive into knowing your instant pot.

There are a lot of tips and tricks, the learning is never-ending with this thing, but these are the top things that I really think everybody should know before really diving into using the instant pot. so let’s get into them…

So tip number one is to understand the real cook time: So most recipes even when I’m sharing a recipe here on the instant pot, I always tell you how long it takes to cook, but there are a few things that go along with that cook time.

There is how long your pot takes to come to pressure, usually, it’s 5 to 10 minutes max and you need to add that on to your cook time. So let’s say you’re cooking chicken and the cooking time is for 6 minutes on high pressure: The instant pot has to come to pressure, so that’s 10 minutes plus 6 minutes of cooking times, that’s 16 minutes total time so far. And then you’re gonna want to let it release naturally to let it cook a little bit longer for another 10 minutes probably, so it’s 26 minutes for your chicken total instead of just the 6 minutes.

But still, I love instant pot! a lot of recipes are cooked faster in it, typically it’s meats. Maybe rice is one of those things that don’t necessarily cook any faster, it’s the same time adding in the coming to pressure, and the release time than cooking it on your stove in a pot. but I just love that rice comes out perfect for me, every single time in the instant pot. there are still times where cook it on the stove, and it doesn’t come out as good as in the instant pot.

So even though the time is still the same, the instant pot just does a better job at it. So tip number one is to understand that the cooking time isn’t the real-time. The instant pot does have a few other times added onto that to go with the cooking time. So when you’re cooking, just make sure you realize how much time you really need for all of it.

Tip number two is your instant pot always needs liquid: Don’t ever close your instant pot and try to cook anything in, unless it has liquids because that is what your pot needs to come to pressure, you’re going to get a burn notice or it just won’t work and you might mess up your pot.

Your instant pot always needs liquid and depending on the size. A 6 Quarts size needs at least 1 cup of liquid to come to pressure.

Tip number three is to really know how to use your pressure valve: We are talking about that little nozzle right on the top of the lid, so when you are cooking you always want it to be on sealing, so you just need to make sure that is the first thing you do when you close the lid. Automatically make sure that this is turned to sealing, otherwise, if you leave it on venting, you are wasting a whole lot of time. Because your pot is not going to come to pressure.

All the pressure is just going to keep releasing as the time goes on, and your food is not going to cook thoroughly. So make sure it is on sealing then when your timer goes off, your instant pot is going to show the time on the screen. When it beeps it’ll have an L at the left of the digital screen, and it is automatically going to go to keep warm and then it will start counting up how long it is on keep warm, but that’s also what a natural release is.




HOW TO COOK RICE ON INSTANT POT: When I first started cooking one thing I had a lot of trouble with is cooking fluffy steamed rice. when I do it on the stovetop, it either comes out still chewy and hard or way overcooked and wet and soggy.

I started using a rice cooker and I had a lot more success with that, but I got an instant pot, and I have found that I can make a nice quantity of steamed rice in the instant pot too. It’s easy, quick, and it comes out absolutely fantastic!

so, I understand how challenging it is to make steamed rice. It takes a lot of practice to get it right on the stovetop. I have still not mastered it on the stovetop, but I found that the instant pot just rocks some rice right. I just put in some rice I don’t use as much water as I do in the stovetop I set it on the rice function and it comes out really really good.

I tend to make 2-3 or four cups of rice, because, I cook it for leftovers I cook to use during the week. Sometimes, I cook it for freezer meals, so we hardly ever cook one cup of rice. You can do but this post is to show you how to do three cups this can do a whole heap arise you could probably do six cups of rice.

So let’s get to it…

The first thing you need to do is, of course, rinse your rice, and the reason you want to rinse your rice is you want to get all that extra starch off, Otherwise, it will be sticky and of course, you want fluffy rice, not a bowl of sticky rice. 🙂

So just dump 2-3 cups of rice in the strainer, and then I go over to the sink and run it under the sink again and again until it is nice and rinsed. Make sure you get all that starch off so that you have a basic garden-variety grocery store long grain rice.

So, the longer the grain, the more separate your grains will be. If your grains are short and they’re more starchy, you will have stickier rice. So this rice will come out fluffy because the grains are super-long. It might be a little sticky, but we will see that it still perfect.

So once you rinse it, place it into the instant pot. This recipe is kind of unique for rice. It is exactly a 1 to 1 ratio rice to water, so since we’re doing 3 cups rice 3 cups water, some people do 1 and 1/2 cups 2 cups. when you’re on the stovetop in the instant pot it is exactly 1 to 1.

Now, go ahead and give it a little salt to taste, water, and put your lid on the Instant pot making sure that that it’s on sealing. I’ve cooked rice all three ways, (2 to one) and (one and a half to one), and one to one is the winner.

This recipe is one-to-one rice to water, a little bit of salt run it on the rice setting which is a Low-pressure setting, run it through the setting and let it come to pressure it’s going to cook. When it’s done, we are going to naturally release it for 10 minutes exactly, and then go ahead and release the rest of the pressure manually. So we do that just so it continues to steam take up that steam and finish cooking and drying out and then do a 10-minutes natural release.


So for the purpose of this recipe, we are doing basic fluffy plain rice. one of the reasons you might do it is you’re probably going to eat this with a dish that has a lot of flavors, and you don’t want the rice to bring flavor to it, because the flavor is in your other recipes.

So, if you’re doing a stir-fry with a sauce, if you’re doing something else that you’re gonna combine with the rice, and you want just plain rice. But you could take the same exact procedure and flavor this rice, you can put in the chicken broth, you can put in any kinds of seasoning.

If you put in cumin and chili powder, you can make Spanish fries. If you put in herbs de Provence, you could put in pinzhi sunny Paris, you can put in Mrs. Dash, and you can put in barbecue rub.

You can put any kind of seasoning mix you like, and make a different type of rice every single time that you make it. So experiment with it, use beef broth, use chicken broth, use vegetable broth, or throw some seasonings in there. Play with this and make it your own.

Once you get this process down of making basic fluffy right rice, you can season it any way you want. so practice with just plain rice first, and then go for it right.

So the instant pot just sealed and now it’s a 12-minutes cycle, we have 10 minutes left and when it’s done, we will naturally release for 10 minutes, and then we will release the rest of the pressure. Release the rest of the pressure and remove the lid and fluff the rice with a fork, and you’ll see how nice and fluffy that is. Serve and enjoy!



  • 3 cups of water
  • Salt to taste
  • 3 cups long-grain rice



1 ) In a strainer, rinse the rice until the excess starch is removed, and add the rice to the inner pot of your Instant Pot or another electric pressure cooker.

2 ) Add the water to the pot, and season with salt to taste then Put on the lid and set the vent to sealing.

3 ) Program the cooker for the rice setting, and let it comes up to pressure and cook until the machine beeps, then allow the machine to naturally release for at least 10 minutes.

4 ) Release the rest of the pressure and remove the lid and fluff the rice with a fork.
Serve and enjoy!



If you like beef and broccoli from a Chinese restaurant, you will go crazy over this homemade Instant Pot beef and broccoli! Tender soft beef and perfect green broccoli swimming in the flavorful garlicky brown sauce – amazing!

INFO: Diet: Gluten-Free, Keto / Low-Carb, Paleo | Servings: 6 servings | Calories: 452kcal


  • 2 lbs beef chuck roast or flank steak, cut into small pieces or thin strips
  • 1/3 cup soy sauce
  • 2/3 cup water
  • 2 tbsp brown sugar or sugar-free sweetener for keto option
  • 1 lb broccoli florets fresh or frozen
  • 4 cloves garlic
  • 1 inch piece of fresh ginger or 1 tsp ground ginger
  • 3 tbsp cornstarch or xanthan gum for keto option
  • 1/4 cup hot water
  • Sesame seeds for garnish optional
  • Easy Homemade Crock Pot Gumbo
  • Instant Pot Creamy White Chicken Chili Recipe


Best Slow Cooker Steak Soup Recipe

Slow Cooker Steak Soup

Slow Cooker Steak Soup – sirloin roast, beef broth, onion soup mix, tomato paste, Worcestershire sauce and egg noodles. Cooks all day in the crockpot – even the noodles. Serve with some crusty bread for an easy weeknight meal!


  • 2-1/4 lb sirloin tip roast, cut into 1-inch cubes
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 Tbsp canola oil
  • 1 (1-oz) envelope dry onion soup mix
  • 4 cups beef broth
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 2 cups uncooked medium egg noodles

Slow Cooker Steak Soup



1 ) Combine roast, flour, salt, and pepper in a large ziplock bag. Seal and shake to coat beef.

2 ) Heat oil in a large skillet over medium-high heat. Remove beef from the ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.

3 ) Place meat into the slow cooker. Add onion soup mix, beef broth, tomato paste and

4 ) Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.

5 ) Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.



Instant Pot Navy Bean Soup is a delicious blend of ham and navy beans cooked together in an Instant Pot until the ham is falling off the bone and the navy beans are perfectly tender.


  • Ham Bone with meat on it
  • 12 ounces Ham, cubed (optional see notes)
  • 16 ounces Dried Navy beans
  • 8 cups Water


1 ) Place beans, ham bone, cubed ham (if using), and water in the Instant Pot. Note: Make sure that the water does not go past the max fill line. The amount of water used may vary based on the size of the Instant Pot and the size of the ham bone.

2 ) Lock lid into place and turn the valve to SEALING.

3 ) Set to HIGH pressure 90 minutes.

4 ) When the timer goes off press cancel and do a natural release for 15 minutes.

5 ) Turn the valve to release the remaining pressure, remove lid, and remove the ham bone, pulling any excess meat off of the bone before disposing of it.
Serve and enjoy!

NOTES: You do not have to add extra cubed ham if your ham bone has a good amount of extra ham on it.

calories: 254kcal, carbohydrates: 34g, protein: 20g, fat: 4g, cholesterol: 31mg, sodium: 506mg, potassium: 791mg, fiber: 13g, sugar: 2g, vitamin c: 9.9mg, calcium: 93mg, iron: 3.5mg

Slow Cooker Pesto Mozzarella Chicken Pasta

Slow Cooker Pesto Mozzarella Chicken Pasta

Slow Cooker Pesto Mozzarella Chicken Pasta: Chicken breasts made in the slow cooker with pesto and butter then made into a cheesy pasta casserole with mozzarella cheese and parmesan.


  • 1½ lbs. chicken breasts
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup jarred pesto I used Mezzetta
  • ¼ cup salted butter
  • ½ lemon

These items don’t get added until the end

  • 1 lb. rotini cooked and drained
  • ½ cup parmesan
  • 2 cups shredded mozzarella
  • ¼ tsp. dried basil to garnish

Slow Cooker Pesto Mozzarella Chicken Pasta

1 ) Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.

2 ) Cover and cook on low for 5-6 hours without opening the lid during the cooking time.

3 ) Near the end of the cooking time, cook the pasta according to the package directions and drain well.

4 ) Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.

5 ) Serve and enjoy!


Notes: Nutritional Values are approximate, please use your own calculations if you require a special diet. Values below are for 1/8 of the recipe.

Calories: 492kcal | Carbohydrates: 46g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 739mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 3.5mg | Calcium: 281mg | Iron: 1.1mg

Easy Homemade Crock Pot Gumbo

crock pot gumbo

CROCK POT GUMBO: This easy homemade crock pot gumbo features chicken, Andouille sausage, okra, and lots of fresh veggies! I’ve added in rice to make it a complete meal in one! It’s easy to set up and turn on before work, so you can have a family meal ready to go when you get home.


  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 28-ounce can whole tomatoes, or 3 large tomatoes, peeled and seeded
  • 1 large onion, diced
  • 1 sprig rosemary
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Andouille sausage cut into 1/2-inch slices
  • 2 cups sliced fresh or frozen okra
  • 2 cups diced celery
  • 2 cups diced green bell peppers
  • 1/2 cup long grain brown rice
  • 1 tablespoon rubbed sage
  • 2 tablespoons chopped garlic, about 4 cloves
  • 1 teaspoon dry thyme
  • 1 teaspoon salt
  • 1 tablespoon gumbo file
  • Tabasco for serving
  • slow cooker gumbo


crock pot gumbo


1 ) Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.

2 ) Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.

3 ) Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.


NOTES: To peel and seed fresh tomatoes: Bring a large pot of water to a boil. Make an ice bath by filling a large bowl with ice and water. Set aside. Core tomatoes and score an “x” on the bottom. Dip the tomatoes into the boiling water and boil until the skin starts to peel away, but the flesh isn’t mushy, 40 seconds to 2 minutes.

Drain tomatoes and transfer to the ice bath to cool. Drain and slip skin off of the cooled tomatoes. Cut in half along the equator. Gently seed tomatoes over a bowl lined with a fine mesh sieve to catch any juices. Roughly chop the tomatoes. You’ll need 2 1/2 cups for this recipe

SERVING SIZE: 2 cups each | CALORIES: 356 | FAT: 16 g | CARBOHYDRATES: 29 g | PROTEIN: 26 g

Instant Pot Creamy White Chicken Chili Recipe

White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe – creamy and hearty soup with chicken, white beans and chile peppers. You can make it with dried or canned beans!

It’s delicious and quite a bit healthier than the classic version. I used dried beans, that I cooked in the Instant Pot first. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and a half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles. Sauteing the seasoning along with garlic, onion, and celery ensures that the chili is flavorful.


  • 1 cup dried Great Northern beans or 2 cups of canned beans rinsed (See note)
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter divided
  • 1.5 lbs chicken breast or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves minced
  • 1 small yellow onion
  • 2 celery stalks chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 2 cups water
  • 2 cups low-sodium chicken stock
  • 2 cans green chiles 4 ounces each
  • 1 cup half and half see note
  • 1 tablespoon cornstarch
  • 1 cup whole kernel corn optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

White Chicken Chili Recipe



1 ) If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press “manual” or “pressure cook” setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.

2 ) The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes.

3 ) Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.

4 ) Let the Instant Pot cool down before making the chili, then Press “saute” setting and wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.

5 ) Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot.

6 ) The chicken won’t be cooked through yet. Remove onto a plate, and add remaining butter to the Instant Pot. Add garlic, onion, and celery and saute for 3 to 4 minutes.

7 ) Add oregano, coriander, and cumin and saute for 1 to 2 minutes. Press the “cancel/off” button.

8 ) Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That’s flavor and you want that in your chili. Also, this will prevent a burn message.

9 ) Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.

10 ) Place the lid on, set valve to sealing position (newer models do it on their own press “manual” or “pressure cook” setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.

11 ) The IP will beep and will start coming to pressure. This will take about 5 minutes. Once the timer is done, press the “cancel/off” button and wait 10 minutes. Then switch the valve to the venting position. Carefully open the lid away from your face.

12 ) Remove the chicken onto a plate and shred with two forks. Mix cornstarch with half and a half (or evaporated milk for even creamier chiland add to chili.

14 ) Stir in well. You can even cook it on saute setting for a few minutes to thicken, and add chicken back to chili and stir in. If using corn, add it now. Then Season chili with salt and pepper before serving.

Recipe Notes: If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked). You can use evaporated milk or heavy cream for even creamier chili.



SLOW COOKER WHITE CHICKEN CHILI RECIPE: White chicken chili is one of my boys’ favorites, and I’m excited to be sharing a recipe that not only tastes incredible but has a prep time of about 10 minutes. You won’t believe how easy this soup is to make! No pre-cooking or chopping ingredients — you literally add everything in a crock-pot and let it work its magic.

Servings: 6 -8 servings
Calories: 305 kcal


  • 1 can (10 ounces) green enchilada sauce (we use mild)
  • 2 cans (15 ounces EACH) white (great Northern) beans, drained and rinsed
  • 1 pound boneless skinless chicken thighs or breasts, thawed not frozen, cut into large pieces
  • 1 can fire-roasted corn, drained
  • 2 cans (4 ounces EACH) diced fire-roasted green chiles (we use mild), undrained
  • 3/4 teaspoon ground oregano
  • 1 tablespoon ground chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon paprika
  • 3-4 tablespoons fresh cilantro
  • Freshly cracked pepper and fine sea salt
  • 2 cups chicken broth or stock (I like stock best)*
  • 1 package (8 ounces) cream cheese, softened
  • Pick your favorite add-ins: sour cream (we use low fat), fresh lime juice, additional cilantro,
  • fresh avocados, jalapeños, Monterey Jack cheese, tortilla strips




1 )  In a 6 quart Crock-Pot®, Slow Cooker pour in the green enchilada sauce, drained and rinsed white beans, and fat-trimmed boneless skinless chicken thighs or breasts. (If you use breasts, cut each breast into 2-3 large pieces).

2 )  Add in the fire-roasted corn, diced fire-roasted green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper but add to personal preference noting that stock does have a good amount of salt in it. Add in the chicken stock or broth. Stir everything until combined making sure the chicken is submerged in the liquid.

3 )  Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.

4 )  Remove the chicken from the crockpot and place in another bowl. Shred with two forks. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the Crock-Pot Slow Cooker.

5 )  Using a whisk, briskly whisk the cream cheese until it is smooth and completely incorporated. Add the shredded chicken back into the soup.

6 )  Serve with desired toppings. sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, Monterey Jack cheese, and/or tortilla strips.


Recipe Notes: Cook time will vary depending on which setting you use (low or high). *If you want this chili to be SUPER thick, just add one cup, but we like it best with 2 cups.

Slow Cooker Beef and Noodles


This Slow Cooker Beef and Noodles is one of those recipes that remind me of home. It’s not necessarily a dish we had often, but it was a memorable dish when my grandma or mom made it! Occasionally, I make the noodles from scratch as my grandma and mom do … and other times, I just buy them frozen!


  • 2-3 lb. beef roast
  • 1 can (14 oz.) reduced-sodium beef broth
  • 1 envelope (from a 2.2 oz. box) beefy onion soup mix
  • 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
  • 3-4 cloves garlic, minced
  • 6-8 cups beef broth or water, more if desired
  • 1 pkg. (24 oz.) frozen home-style egg noodles
  • Salt and pepper, to taste

Instructions For Slow Cooker Beef and Noodles:

1 ) In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.

2 ) Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.

3 ) In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.

4 ) An hour before you eat, add egg noodles, salt, and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.