Early last year, our Test Kitchen cooks caught wind of the brewing Instant Pot mania, and began to develop a cookbook solely for those who love the appliance and wanted to learn more about how an Instant Pot works. They were pressure-cooking away for weeks, from pot roasts to pancakes, and even the skeptics in the kitchen became fans.
Test Kitchen cook Emily McFarren says, “I’m definitely a skeptic about devices, but this is one where I actually really like it.” She laughed that she’s been responsible for a few of her friends buying Instant Pots, especially after she made pitch-perfect risotto in eight minutes and “couldn’t stop talking about it!” As our cooks gradually all converted to the Church of Instant Pot, they joked that they “needed to set up a cash register in the kitchen,” said McFarren, so folks could buy both the pot and the cookbook at once!
Having had her share of successes (blueberry-pecan cheesecake, anyone?) and failures (nope, pancakes don’t work), McFarren and her crew have pretty much seen it all. Here, the Williams Sonoma Test Kitchen team answers some of your most common Instant Pot questions.
do you wish you knew about an Instant Pot works before you started using it?
I think I wish I knew how versatile it is. It’s used so much for meat but there are so many fun recipes [in the book] for dips and party foods, like the kale-artichoke dip that we did. And you can use it not just for weekday meals but for a dinner party or entertaining.
Do you find yourself using all the different function buttons, or do you have favorites?
I tend to stick with “Sauté” and pressure cooking. Occasionally I’ll use the other buttons. It’s really nice when I’m trying something for the first time. Trying polenta and being able to use the porridge function instead of randomly guessing is really nice. My coworker loves the yogurt function; she developed a yogurt recipe for the book that’s fantastic.
What does the Instant Pot do best?
It cuts down on cooking time. We wrote a pressure cooker book just before this one, and the Instant Pot doesn’t need as much liquid as a pressure cooker; it doesn’t dilute. You can make something without sacrificing flavor or tenderness: I don’t see any difference, taste-wise, in cooking a pork shoulder in the Instant Pot versus in a slow cooker for five to six hours. Brown rice is also amazing to do in there; it always takes forever on the stovetop, and never comes out quite right. I’ll also pull it out for any kind of beef cut, like beef stew or anything like that. My favorite recipe from the book that I keep making is a chicken pozole. It’s so fast and so flavorful and is ready in 35 minutes, all in. Usually you’d have to do low and slow cooking to get those flavors going. That was the first recipe we tested, and we were blown away by how delicious something could be in this crazy device. And you can make tamales in three hours instead of all afternoon and evening!
What doesn’t work in it?
I tried so hard to make pancakes in there and it didn’t work. The texture’s really weird and it just—we got this big fluffy, cakey pancake but we were like, you know, it’s not a happy marriage.
Would you ever make a steak in it?
Probably not. We all in the test kitchen hold steak very sacred so—anything where you want that perfect medium-rare consistency—I’m sure you could do that but it’s not the best use of your Instant Pot and not the best use of your steak.
Is it fair to say the Instant Pot is good at evening out texture and seasoning within a dish?
Definitely. It’s so comparable to a slow cooker in that it’s very consistent and even throughout the dish. With beans, you don’t need to worry about some being tough and others falling apart.
Any tips for getting the most out of it?
Yeah. The biggest tip I would give someone is about when you’re using the sauté function: If you’re going to brown your pork shoulder or sauté onions, let it get really hot. Turn it on and walk away for five minutes. (ED note: But don’t put the lid on during this time, or ever during the sauté function.) The walls are so high it’s easy for it to start steaming instead of searing.
But it gets pretty hot, for a good sear?
Yeah, definitely. I was making carnitas today and got great color on the pork shoulder before adding else in. You can get a good sear on it.
What’s its best time-saving trick?
I think risotto was the recipe where I couldn’t stop talking about the Instant Pot: “I just made risotto in eight minutes!” That’s one where it’s not the most intuitive thing to make, but it was so fast and delicious. The texture was amazing. It turns out really well I think because the liquid’s not evaporating off. It’s in the cookbook! Also, I’m a huge fan of the Instant Pot cheesecake, because it’s so fast. We have a blueberry pecan cheesecake in the book that takes 28 minutes to cook.
Any last final tips?
It’s really easy to do one-pot pasta—pasta and sauce, in one pot, with no fuss. People don’t really think of cooking the pasta in the Instant Pot, but you can do that pretty well in 5 minutes on high pressure, with a natural steam release for 15. We sautéed garlic and onions and added fresh cherry tomatoes, garlic, pasta, and water. You just throw in all the raw ingredients. It’s an easy, easy weeknight dinner. It blew us away. (And it’s in the book!)
This is a question and not a reply. I’m interested in the 3 quart because of its size. Comments say it cooks enough for 1-2 people. 3 quarts is 12 cups, is that the inside dimension? Even if each person ate 2 cups it seems to me you have enough for 4 people? All of your extra items are designed for the 6 or 8 quart. I need comments on the cons of the 3 quart before I purchase the 6 quart Max.
I’ve had to break corn on the cob in half with the 3 qt and limit the number of small red potatoes. I’m always aware of the limit line on the inside of the pot. I use my slow cooker for 2 lb chuck Roast but should see how that goes in the 3 qt. The pro is small size for storing and it works like a dream.
I purchased an eye round roast on sale and my girlfriend quickly informed me that t doesn’t do well in a conventional oven. If I were to stick one in an instant pot would it come out well and and not “pressure cooker” gray?
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I noticed on the 9 in 1 that there is not a Poultry button. Does this indicate that you cannot cook poultry in this model?
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Would you recommend it for a family that doesn’t eat meat? And, is the cookbook plant-based friendly?
Yes- We are Vegan and I just LOVE my Instant Pot for cooking beans from scratch. I usually do soak them overnight and drain that liquid since it is supposed to help you have less gas. I especially love a pound of garbanzo (also called chickpeas) beans cooked with 3-4 closes of garlic.
I noticed you used to carry The Essential Instant Pot Cookbook, but I no longer see it on your site. Can I still find it in stores?
[…] Home cooks are going all-in for a new cookware shape: The Essential Pan. The skillet-pot hybrid is defined by its stout sides and wide base that allows you to get a good sear while also adding plenty of capacity. We love that they have stick handles and lids, that they’re oven-safe, and that you can make a meal for the whole family in one vessel. (Sound familiar?) […]
[…] I bought an Instant Pot. I had been wanting a new pressure cooker for years and when I learned how versatile the Instant Pot is, well it didn’t take a lot of convincing. I’ve been using it with […]
I bought my husband an Instant pot because he wants to can meat. Is it possible to do that in the pressure cooker mode, or should I take it back and get him a pressure cooker?
Bonnie the instant pot is not for canning. I think Ball makes an electric canning pressure cooker. That might be a better fit for what you do.
You actually need a pressure canner to can meat or things that are low acid. It is not safe otherwise and you could wind up with jars of botulism.
Can I do sous vide recipes on Instant Pot? Are there sous vide recipes in the cookbook?
The two are polar opposite of each other. The Instant Pot cooks things very quickly. Sous vide, in contrast, cooks things slowly and will, with few exception, never over cook your food. For example, a steak on a grill will take about 11 minutes for medium rare, a Sous vide steak takes about 40 minutes.
Could you use the slow cooker function for sous vide?
Yidi, several of the new IP models do have a sous vide function.
The name of the cookbook is, Williams of Sonoma Instant Pot Cookbook
What’s the name of the cookbook?
Hi Jan — the cookbook is The Williams Sonoma Test Kitchen Instant Pot Cookbook. You can find it here: https://www.williams-sonoma.com/products/williams-sonoma-test-kitchen-instant-pot-cookbook/
Cooking your pasta in the Instant Pot is amazing and only takes half the time listed in the box, but it requires a quick release. If you let the pressure naturally release on pasta, you’re going to have overcooked mush.
Couldn’t agree more, thanks for sharing Jen! We actually have a recipe in the Williams Sonoma Instant Pot cookbook where we make the sauce AND cook the pasta for the ultimate fast and easy one-pot meal.
I like to make a comment that I did cook a filet mignon in my IP. I used the sauté button and let it get hot. I then added olive oil and placed my filet in the IP and quickly seared it. I placed the cover on the IP for 3 minutes and did a quick release. My steaks came out perfectly medium rare and so tasty that I still talk about it to anyone who will listen.