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Instant Pot Timing Guide

Look up pressure cook times, high or low pressure, release method, and water ratio for 50+ foods — meats, grains, beans, vegetables, seafood, and eggs. Search, filter, and bookmark your go-tos.

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Key: NR = Natural Release | QR = Quick Release | NR 10 = Natural Release 10 min then Quick Release

	Food	Category	Pressure	Time (min)	Release	Min Water

Pressure Cooking Tips

Minimum Liquid

Always add at least 1 cup (240 ml) of liquid to the pot before sealing. Thick sauces and dairy do not count — they can scorch on the bottom.

Come-to-Pressure Time

Add 10–20 minutes to any recipe for come-to-pressure time. Large batches, cold ingredients, and frozen food can add up to 30 extra minutes.

Frozen Ingredients

Add 50% more cooking time for frozen meat. Do not stack frozen pieces — separate them so heat penetrates evenly. Verify internal temp with a thermometer.

Fill Level

Never fill past the 2/3 max line for regular foods, or 1/2 line for foods that expand (beans, grains, oats). Overfilling prevents pressurization.

Sauté Before Sealing

Use the Sauté function to build fond (brown bits) before pressure cooking. This adds depth of flavor that pressure alone cannot replicate.

High Altitude Adjustment

Above 3,000 ft (915 m), increase cook time by 5%. Above 5,000 ft, increase by 10%. Water boils at a lower temperature at altitude, reducing pressure efficiency.

How to use the times in this table

The time in the table is the pressure-cook time: the minutes you set on the pot. The pot counts these minutes only after it reaches pressure. The full time from closing the lid to eating has three parts:

total time = come-to-pressure time + pressure-cook time + release time

Come-to-pressure: usually 10 to 20 minutes. Cold liquid, a full pot and frozen food make it longer.
Release: QR (quick release) takes 1 to 2 minutes. NR 10 means 10 minutes of natural release, then open the valve. NR (full natural release) takes about 10 to 30 minutes, longer for a full pot of liquid.
Adjustments to the pressure-cook time: add about 50% for frozen meat, 5% above 3,000 ft and 10% above 5,000 ft. Do not change the time when you double a recipe that is cut into the same size pieces. A fuller pot takes longer to reach pressure, and that extra time cooks the food.

A range such as 35–40 means: use the lower number for smaller pieces or a firmer result, and the higher number for larger pieces or a softer result.

Worked example: beef stew and rice for dinner

Beef stew chunks are listed at 35–40 minutes, high pressure, NR. For 1-inch cubes, set 35 minutes. Plan about 15 minutes to reach pressure and about 20 minutes of natural release: 15 + 35 + 20 = about 70 minutes from lid to table.

Same stew from frozen beef: 35 × 1.5 = 52.5, so set 53 minutes. Frozen food can add up to 30 minutes to the come-to-pressure time, so plan 1½ to 2 hours in total.

Same stew at 5,000 ft: 35 × 1.10 = 38.5, so set 39 minutes.

White rice to go with it is listed at 3 minutes, high pressure, NR 10, with a 1:1 ratio. For 2 cups of rinsed rice, add 2 cups of water. About 10 minutes to pressure + 3 minutes + 10 minutes release = about 23 minutes, then let it rest for 5 minutes. With one pot, cook the stew first and keep it warm in a covered dish while the rice cooks.

Safety check: time tables are a starting point. Meat is safe when a thermometer shows the USDA minimum, for example 145°F (63°C) for whole cuts of beef and pork and 165°F (74°C) for poultry. See the safe cooking temperatures chart.