Instant Pot / Pressure Cooker Cooking Chart

1 cup rice, 1 cup water, 1:1 ratio

6–8 oz boneless skinless breasts, 1 cup water or broth

6–8 oz frozen boneless skinless breasts, 1 cup water or broth

Large eggs on trivet, 1 cup water

3–4 lb chuck roast, quartered onion, carrots, potatoes, 1 cup beef broth

3–4 lb bone-in pork shoulder, seasoned and seared, 1 cup liquid

1 lb dried pinto or black beans, 6 cups water, salt after cooking

2 lb chuck cut into 1.5-inch cubes, potatoes, carrots, onion, 2 cups beef broth

2 lb ground beef browned, beans, tomatoes, onion, spices

3–4 lb whole chicken, seasoned, on trivet, 1 cup water

1 rack baby back ribs, membrane removed, dry rub, coiled in pot, 1 cup apple cider or water

4–6 ears fresh corn, shucked, on trivet, 1 cup water

1 cup brown rice, 1.25 cups water, 1:1.25 ratio

Medium whole sweet potatoes (5–6 oz each), pierced with fork, on trivet, 1 cup water

2–3 lb bones (roasted), 2 tbsp apple cider vinegar, aromatics, water to max line

1 cup steel cut oats, 3 cups water, pinch of salt

1-inch thick bone-in pork chops, seared, 1 cup broth

6–8 oz bone-in skin-on thighs, seasoned, 1 cup broth

2–3 lb spaghetti squash, halved lengthwise, seeds removed, on trivet, 1 cup water

Medium russet potatoes (6–8 oz each), pierced with fork, on trivet, 1 cup water

16 oz elbow macaroni, 4 cups chicken broth or water, 4 tbsp unsalted butter, 1 tsp kosher salt; stirred with 12 oz freshly shredded sharp cheddar, gruyere, and parmesan with 1/2 cup evaporated milk post-cook

1 cup white or tri-color quinoa, thoroughly rinsed in a fine-mesh strainer to remove bitter saponin coating, cooked with 1.25 cups water or vegetable broth and 1/2 tsp kosher salt

2 lb boneless lamb shoulder or leg, trimmed of excess hard fat and cut into 1.5-inch cubes, browned on Sauté mode, then pressure cooked with spiced tomato-onion curry gravy and 1/2 cup water