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Introducing the 4th Edition Instant Pot Recipe Booklet!

By , July 12, 2017

It is my pleasure to present to our much-loved Instant Pot® Community the 4th Edition Instant Pot® Recipe Booklet!

Within this cook book, we continue to partner with the top chefs, authors, and bloggers to compile a collection of over 30 original recipes that have been specifically tailored to the unique capabilities of our products. I am confident that new users, as well as seasoned enthusiasts, will appreciate the many delicious meals provided by our contributors. Many of the classic Instant Pot® recipes have been included, however our contributors have been cooking up many new dishes that we are excited to share with you. There is truly something for everyone!

Contributor Page

The “Instant Tips” deliver helpful hints relating to cooking practices, time-saving suggestions, and many more bite-sized Instant Pot® clues. Another key feature of the Recipe Booklet are the Cooking Time Tables, providing our users with a guide to pressure cooking just about anything you can imagine.

We encourage you to visit our website and explore the Instant Pot® Recipe App to explore a growing number of new recipes.

Download the app from  or scan the QR code from your mobile devices (available for both Apple and Android mobile devices).

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Click the book icon to download your free Recipe Booklet:


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As always, happy pressure cooking!


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By , June 16, 2017

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Instant Pot Jambalaya

By , December 3, 2016

Video credit to

Serves 8-10


  • 2 Tbsp olive oil
  • 1 lb chicken breasts and thighs diced
  • 1 lb prawns
  • 2 cups yellow onions, finely diced
  • 2 cups tri-color bell peppers, dices
  • 2 Tbsp garlic, minced
  • 1 1/2 cups rice
  • 3 1/2 cups chicken stock
  • 1 cup crushed tomatoes
  • 1 Tbsp plus 1 tsp creole seasoning
  • 1 Tbsp Worcestershire sauce
  • 1 lb Andouille sausage, pre-cooked and sliced


  1. Set Instant Pot to “Saute”.  Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides.  Remove the chicken from heat and set aside.
  2. Add onions, peppers, and garlic, and sauce until the onions are translucent.  Add rice, and sauce for 2 minutes.  Add tomato puree, creole seasoning, Worcestershire, and chicken.  Close the lid and press “Rice”.
  3. When the rice is cooked, release steam, remove the lid, and add sausage and prawns.  Place lid back on the Instant Pot, press “Manual”, and cook an additional 2 minutes.

Instant Pot Chick Pea Stew

By , December 3, 2016

Video credit to

Serves 6-8


  • 1 Tbsp butter
  • 1 1/2 cups yellow onion, finely diced
  • 1/2 cup carrot, diced
  • 2 cups of cauliflower
  • 3/4 cup green bell pepper, finely diced
  • 3/4 cup red bell pepper, finely diced
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp garlic, minced
  • 2 cans (15oz) chickpeas, drained
  • 1 Tbsp coriander seeds, ground
  • 1 Tbsp cumin, ground
  • 1 Tbsp smoked paprika
  • 2 tsp tumeric
  • 2 tsp salt
  • 1 can (28oz) chopped, stewed tomatoes
  • 1 can (13.5oz) coconut milk


  • 2 cups water
  • 1 1/3 cups couscous
  • 1 Tbsp olive oil
  • 1/2 tsp salt


  1. Set the instant Pot to Saute.  Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and saute until onions are translucent.
  2. Add the chickpeas, spices, salt, tomatoes, and coconut milk, and close the lid.
  3. Press “soup”, then manually reduce time to 10 minutes.  Remove the lid, and set aside stew to keep warm.
  4. After cleaning the Instant Pot, make the couscous.  Place all ingredients in the Instant Pot and close the lid.  Press “Manual” and set to cook for 10 minutes.

Instant Pot Homemade Bolognese

By , December 3, 2016

Video credit to

Serves 8


  • 4 Tbsp olive oil
  • 1 1/2 cups yellow onion, finely chopped
  • 3/4 cup carrots, finely chopped
  • 3/4 cup celery, finely chopped
  • 2 Tbsp garlic, minced
  • 1/2 lb spicy Italian pork sausage
  • 1/2 lb ground chunk
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tsp ground fennel
  • 1 tsp Italian seasoning
  • 1/2 cup red wine
  • 1 can (28.2oz) crushed tomatoes
  • 1 Tbsp sugar


  • 1 lb of cooked pasta
  • Parmesan cheese


  1. Set Instant Pot to “Saute”, and add oil.  Sauce onions, carrots, celery, and garlic until the onions are translucent.  Add ground meat and seasonings, and cook until meat is brown.
  2. Deglaze Instant Pot with red wine, and cook for 15 minutes, until wine is reduced. Stir in tomatoes and sugar, then close the lid.  Press “Cancel” then “Manual”, and cook on “High Pressure” for 15 minutes.
  3. Serve over spaghetti, or your favourite pasta, with a dusting of Parmesan cheese.

Instant Pot Turkey White Bean Chili

By , December 3, 2016

Video credit to

Serves 4


  • 1 Tbsp olive oil
  • 2 cups yellow onion, diced
  • 1/2 cup Anaheim pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1 lb ground turkey
  • 1 Tbsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp chili powder
  • 1 tsp oregano
  • 1 cup cannellini beans (pre-soaked for 8 hours)
  • 2 1/2 cups chicken stock

For Serving

  • Sour cream
  • Spicy Monterey Jack cheese, shredded
  • Cilantro, chopped


  1. Set Instant Pot to “Saute”, and add oil, onions, and peppers. Cook until onions are translucent.
  2. Add ground turkey and seasonings, and saute until almost cooked, about 8-10 minutes.
  3. Add pre-soaked beans, water, and chicken stock. Close lid and press “Bean/Chili” button.  Cook for 30 minutes, then release steam and open.
  4. Serve with your favorite fixings.  We like sour cream, spicy Monterey Jack, and cilantro.

Instant Pot Carnitas

By , December 3, 2016

Video credit to

Serves 8-10


  • 3-4 lb port shoulder, bone-in
  • 2 Tbsp cumin
  • 2 Tbsp oregano
  • 1/2 tsp chipotle powder
  • 1 Tbsp kosher salt
  • 1/2 Tbsp black pepper
  • 1 Tbsp soy sauce
  • 1 yellow onion, diced
  • 10 garlic cloves, minced
  • 1 cup vegetable stock
  • 2 bay leaves

For Serving

  • Corn tortillas
  • Pico de Gallo
  • Radishes, sliced
  • Cilantro, chopped
  • Lime wedges


  1. Combine spices to make a dry rub, and pat over the pork shoulder.
  2. Set Instant Pot to “Saute”, and sear all sides of the shoulder until browned.
  3. Add soy sauce, onion, garlic, bay leaves, and vegetable stock, and close the lid.  Cook on “High Pressure” for 90 minutes.
  4. Release steam, and remove lid.  Lift pork shoulder onto a plate, remove the bone, and shred meat with two forks.
  5. Serve hot with your favourite fixings. We like radishes, cilantro, pico de gallo, and freshly squeezed lime juice.


Instant Pot Anti-Block Shield 2 Designs

By , December 3, 2016

Instant Pot 7 In 1 Duo 60 anti-block shield has 2 designs, oval and round.

The anti-block shield fits very securely.  To remove, try a rubber jar opener to achieve a firmer grip.  Grip lid securely.  Push on the side and pull out.

The anti-block shield should be removed and cleaned following each meal preparation, especially for meals that may splatter during preparation.anti-block-shields_v4


How to Use Instant Pot: Natural Release & Quick Release

By , October 26, 2016


Are you a proud new owner of an Instant Pot Electric Pressure Cooker?

You’re probably excited and overwhelmed with where to start, which button to use, or how to start cooking!

As you’re reading some pressure cooker recipes, you might be confused about:


What is a Quick Pressure Release?

What is a Natural Pressure Release?

How about 10-minutes Natural Pressure Release?


Quick Pressure Release (QPR or QR) & Natural Pressure Release (NPR or NR) are the 2 methods for releasing pressure in your Instant Pot.


When should we use Quick Pressure Release?

Quick Pressure Release is great for quickly stopping the cooking process to prevent overcooking.

Ideal for food such as:

  • Quick-cooking vegetables (e.g Broccoli, Corn on the Cob, Bok Choy)
  • Delicate seafood (e.g Salmon, Crab, Lobster)

When should we use Natural Pressure Release?

Natural Pressure Release is great for keeping your kitchen nice and clean. Since the pressure is gradually released, there is less movement in the Instant Pot. Your stocks and soups come out cleaner and food are more likely to stay intact.

Ideal for food such as:

  • Foamy food, food with large liquid volume or high starch content (e.g Porridge, Congee, Soup)


Watch: How To Pressure Release: Natural Release & Quick Release Video

Read More: How To Pressure Release: Natural Release vs. Quick Release

For More Easy Instant Pot Recipes


Instant Pot Anti-Block Shield 2 Designs

By , October 11, 2016

Instant Pot 7 In 1 Duo 60 anti-block shield has 2 designs, oval and round.

The anti-block shield fits very securely.  To remove, try a rubber jar opener to achieve a firmer grip.  Grip lid securely.  Push on the side and pull out.

The anti-block shield should be removed and cleaned following each meal preparation, especially for meals that may splatter during



By , September 17, 2016

September 17, 2016…The Instant Pot team is proud to introduce the newest member of the Instant Pot family, our “ACCU Sous-Vide Circulator”. The ACCU Sous-Vide Circulator was designed and built for the gourmet who strives to create ‘restaurant quality dishes’ in the comfort of their osv02a-black-newlogown

“Sous-Vide” is French for ‘Under Vacuum’, referring to the process of vacuum sealing food and bringing it to a very precise temperature and holding it there for a period of time to achieve amazing and precise results each and every time. “Sous-Vide” is synonym with superior taste, prestige, and the highest quality. Sealing food in pouches permits it to cook in its own juices, retaining the vitamins and minerals from within the food, natural flavors are intensified, food is healthier, more tender, juicy, and tastier. The Instant Pot ACCU Sous Vide circulator creates and maintains an even and accurately controlled cooking water-bath for perfect cooking results. The product can be used on meat, poultry, seafood, eggs, vegetables, and fruits.

The Instant Pot Sous-Vide is easy-to-use, allowing our home-gourmets to prepare the perfect meal for family and friends.

Available on Amazon in limited quantities as of September 17, 2016, don’t be disappointed, order your Instant Pot ACCU Sous-Vide Circulator today!

Instant Pot, tools for an Active Lifestyle…
For further information contact
Anna Di Meglio,

Gluten-free, vegan, soy-free chocolate cheesecake in the Instant Pot

By , October 31, 2015
IP VEGAN CHEESECAKE CHOCO 3 e1446318069158 Gluten free, vegan, soy free chocolate cheesecake in the Instant Pot

Gluten-free, Soy-free, Vegan Chocolate Cheesecake in the Instant Pot

Submitted by Vickilynn H.

Favorite gluten-free crust, or gf graham crackers, cookies or make your own.OR, use a nut crust, like this one:
1 ½ cups almond flour
½ cup sweetener
¼ cup melted coconut oil
Mix ingredients well.

Press the crust ingredients into a 7-inch cheesecake pan (I use silicone) and up the sides. Press with fingers or the back of a spoon to compress the crust and make it an even thickness all around. Place the crust in pan in the fridge while preparing the filling.

1 12 cups cashews, soaked and drained
1 cup chocolate non-dairy milk * see below
2 teaspoon vanilla
½ teaspoon salt
2/3 cups sugar

Mix these well in a blender or Vitamix until completely smooth, about 2 minutes.

Add in 2 TB coconut flour
¼ cup non-dairy chocolate chips (I use Enjoy Life).
Mix a few moments, but not enough to break up all the chips.

Pour this batter into the chilled crust.

Place the trivet and 1 ¾ cups water into the Instant Pot. Gently lower the pan onto the trivet (my silicone cake pan has handles which makes it easy!) Place IP lid on, turn valve to “Sealing” and choose “MANUAL” for 55 minutes. Let pressure release naturally for 10 minutes (NPR), then release any remaining pressure. Remove the lid, lift out the pan and place it on a cooling rack for 1 hour, uncovered.

After one hour, cover the cheesecake (the silicone set comes with a lid for the pans) place cheesecake in the freezer for 4 hours, then remove to the fridge. Enjoy!

*Non-dairy chocolate milk – I make my own from homemade almond or cashew milk, adding in cocoa powder, vanilla and sweetener to taste.


Pesto and Eggplant Stuffed Peppers

By , August 31, 2015
Submitted by Lisa C.
This is a modification of several online recipes, born of a need to use up the bounty of a prolific garden!
Lisas peppers
Two cups rice (prepared in the IP)
One pound ground beef
One medium onion
Two cloves of garlic
One Eggplant
One cup pesto (prepared or homemade)
Six Bell Peppers
Slice eggplant, salt generously, and let drain for 30 minutes to reduce bitterness.
Saute eggplant in a generous amount of olive oil until soft (5-10 minutes).
Remove from pan.
Brown ground beef, add chopped onion and garlic, and cook until done.
Add in eggplant, cooked rice, and pesto, adding salt and pepper to taste.
In the meantime, cut tops off of green pepper, remove seeds, and chop tops up and add to the ground beef mixture.
Stuff peppers with ground beef mixture.
Add one cup of water to Instant Pot, place trivet on the bottom of the pot, and stand stuffed peppers up in the pot.
Choose Manual setting and set to three minutes.
Once three minutes is done, use quick release method and remove peppers.
If desired, top with feta cheese and fresh chopped tomatoes.


Fresh fruit Yogurt in the Instant Pot

By , July 27, 2015

Submitted by Floyd W.
This makes an Excellent Fresh Fruit Yogurt
For Plain Yogurt just omit the Fruit!

You will need:
4 Wide mouth Pint Jars
5 2/3 Cups of Organic Milk whole or reduced fat.
4 TBSP of All Natural Sugar
4 TBSP of Non Fat Dry Milk Powder
2 Cups of Fresh Fruit Chopped

1. Add 1 1/2 cup of water to the bottom of the Instant Pot and add Grate.
2. Put 1 1/3 Cup of Milk in each Jar place lids on loosely place into the instant pot.
3. Pressure Pressure Cycle on the instant pot and reduce time from 30 minutes to 2 minutes. This scalds the milk killing any pathogens that might be in the milk . Give you a fresh clean slate to start with.
4.After cycle is done release steam from the instant pot and safely with a jar lifter remove jars to cool.
5. I remove the lids carefully and place jars into cool water to speed up the cooling process.
6 Once the milk is below 100 degree you can add your Yogurt Culture safely to the milk.
( For A Yogurt Culture buy plain Cultured Yogurt from your grocery store.
7. Add 1 TBSP of Sugar to each jar
8. Add 1 TBSP of Non Fat Dry Milk to each jar.
9. Add 1 TBSP of Yogurt Culture to each jars and stir up the ingredients till mixed well.( to obtain your yogurt culture just buy plain Cultured Greek Yogurt or reg)
Note:After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!)
10. Add 1/2 cup of fresh fruit to each jar. carefully not to over fill the jars.
Note: By using the jars this enables you to be able to make plain or different flavors all at the same time.
Leave at least 1/8″inch from the top of each jar. Replace lids and rings and place jars back into the Instant Pot . Make sure it still has the 1 1/2 up of water in the bottom the instant pot..
11. Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
12. After the cycle is complete place them into the refrigerator cooling it down stops the cooking process by reducing the temperature.