Instant Pot Cooking Times Chart
This is the complete Instant Pot cooking times chart reference I wish I’d had when I started pressure cooking. I’ve tested every single time on this chart in my own kitchen, adjusted for perfectly cooked results, and organized it so you can find what you need in seconds. Stop guessing. Stop Googling cook times mid recipe and follow my easy tried and tested Instant Pot Cooking Chart.
Bookmark this page, download the printable PDF, and stick it inside your kitchen cabinet. You’ll use it constantly.
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How to Use This Cooking Times Chart
Before we dive in, a few important notes:
Understanding the Instant Pot cooking Times
These times are for the pressure cooking cycle only. They don’t include:
- Time to come to pressure (5-15 minutes depending on pot contents)
- Release time (1-2 minutes for quick release, 10-30 minutes for natural release)
So when a chart says, rice: 4 minutes, your actual total time is roughly: 10 min (pressure build) + 4 min (cook) + 10 min (natural release) = ~24 minutes.
Pressure Level
Unless noted otherwise, all times are for HIGH PRESSURE. This is the default setting on most Instant Pot models.
Release Method Key
| Abbreviation | Meaning |
|---|---|
| QR | Quick Release: turn valve to Venting immediately |
| NR | Natural Release: let pressure drop on its own |
| 10 NR | 10 minute natural release, then quick release remaining pressure |
| Full NR | Complete natural release until float valve drops |
Altitude Adjustment
If you live above 3,000 feet elevation, increase cooking times by about 5% for every 1,000 feet above 3,000. High altitude means lower pressure, so food takes slightly longer.
The Golden Rule: To Cook Vegetables in Instant Pot
Start with the shorter time, especially for vegetables. You can always pressure cook for another minute or two if needed. You can’t un cook mushy broccoli.
Instant Pot Vegetable Cooking Times
Vegetables are where timing matters most. A minute too long and you’ve got mush. Use these tested times and always quick release to stop cooking immediately.
Important: Place vegetables on a steamer basket or trivet above 1 cup of water. Don’t submerge them.
Fresh Vegetables
| Vegetable | Size/Prep | Time (High Pressure) | Release | Notes |
|---|---|---|---|---|
| Artichokes, whole | Medium | 10-12 min | QR | Trim tops, remove outer leaves |
| Artichokes, whole | Large | 13-15 min | QR | |
| Asparagus | Thick stalks | 1-2 min | QR | Thin = 1 min |
| Beets | Small whole | 12-15 min | QR | Large = 20-25 min |
| Beets | Quartered | 8-10 min | QR | |
| Broccoli florets | Bite-sized | 0-1 min | QR | 0 min = just come to pressure |
| Brussels sprouts | Whole | 3-4 min | QR | Halved = 2 min |
| Butternut squash | 1″ cubes | 4-5 min | QR | |
| Cabbage | Wedges | 3-4 min | QR | Shredded = 2 min |
| Carrots | 1″ chunks | 2-3 min | QR | Baby carrots = 3-4 min |
| Carrots | Sliced thin | 1-2 min | QR | |
| Cauliflower florets | Bite-sized | 1-2 min | QR | Whole head = 6-8 min |
| Corn on the cob | Whole ears | 2-3 min | QR | |
| Eggplant | 1″ cubes | 3-4 min | QR | |
| Green beans | Whole | 2-3 min | QR | For crisp-tender |
| Kale/Collard greens | Chopped | 3-4 min | QR | |
| Peas (sugar snap) | Whole | 1 min | QR | |
| Potatoes | See potatoes section below | |||
| Spinach | Fresh leaves | 0-1 min | QR | Wilts very fast |
| Sweet potatoes | 1″ cubes | 4-5 min | QR | Whole = see below |
| Zucchini/Summer squash | 1″ slices | 1-2 min | QR | Gets mushy fast |
Frozen Vegetables
Frozen vegetables can go straight in — no thawing needed. Add 1-2 minutes to fresh times.
| Vegetable | Time (High Pressure) | Release |
|---|---|---|
| Broccoli, frozen | 1-2 min | QR |
| Corn, frozen | 2-3 min | QR |
| Green beans, frozen | 3-4 min | QR |
| Mixed vegetables, frozen | 2-3 min | QR |
| Peas, frozen | 1 min | QR |
| Spinach, frozen | 2-3 min | QR |
Instant Pot Grain & Rice Cooking Times
Grains absorb liquid during natural release, so always use at least 10 minutes natural release unless noted.
Water Ratios for Grains
Getting the right grain to water ratio is just as important as timing.
| Grain | Grain : Water Ratio | Notes |
|---|---|---|
| White rice (long grain) | 1 : 1 | Rinse first |
| White rice (short grain/sushi) | 1 : 1 | Rinse well |
| Basmati rice | 1 : 1 | Rinse until water runs clear |
| Jasmine rice | 1 : 1 | Rinse first |
| Brown rice | 1 : 1.25 | Slightly more water |
| Wild rice | 1 : 1.5 | Takes longer |
| Quinoa | 1 : 1.25 | Rinse to remove bitterness |
| Farro | 1 : 2 | Pearl farro cooks faster |
| Barley (pearl) | 1 : 2.5 | Hulled = longer |
| Bulgur | 1 : 1 | Quick cooking |
| Millet | 1 : 1.75 | Gets fluffy |
| Steel-cut oats | 1 : 3 | For porridge |
Grain Cooking Times
| Grain | Time (High Pressure) | Release | Result |
|---|---|---|---|
| White rice (long grain) | 3-4 min | 10 NR | Fluffy, separate grains |
| White rice (short grain) | 4-5 min | 10 NR | Slightly stickier |
| Basmati rice | 4 min | 10 NR | Light and fluffy |
| Jasmine rice | 3-4 min | 10 NR | Aromatic, slightly sticky |
| Brown rice | 22-24 min | 10 NR | Chewy, nutty |
| Wild rice | 25-30 min | 10 NR | Some grains will split |
| Quinoa | 1 min | 10 NR | Light and fluffy |
| Farro (pearled) | 8-10 min | 10 NR | Chewy |
| Farro (whole) | 20-25 min | 10 NR | More chewy |
| Barley (pearl) | 18-20 min | 10 NR | Tender |
| Bulgur (medium) | 8-10 min | 10 NR | Fluffy |
| Millet | 10-12 min | 10 NR | Fluffy like couscous |
| Steel-cut oats | 4-5 min | 10-15 NR | Creamy porridge |
| Rolled oats | 3-4 min | Full NR | Watch for foaming |
| Polenta/Grits | 8-10 min | 10 NR | Stir after release |
Pro tip: For rice, I add a teaspoon of oil or butter and a pinch of salt to the water before cooking. Prevents sticking and adds flavor.
Instant Pot Bean Cooking Times
Beans are where the Instant Pot truly shines. What used to take all day now takes under an hour.
Soaked vs Unsoaked Beans
Soaking beans for 8+ hours reduces cooking time and can improve digestibility. But the Instant Pot handles unsoaked beans beautifully — just add more time.
Always use full natural release for beans. Quick release causes skins to split and beans to turn mushy.
Water Ratio for Beans
For all dried beans: 1 cup beans : 3-4 cups water. Don’t add salt until after cooking, it can toughen the skins.
Bean Cooking Times
| Bean Type | Unsoaked Time | Soaked Time | Release |
|---|---|---|---|
| Black beans | 25-30 min | 8-10 min | Full NR |
| Black-eyed peas | 15-20 min | 5-6 min | Full NR |
| Cannellini (white kidney) | 35-40 min | 10-12 min | Full NR |
| Chickpeas (garbanzo) | 35-45 min | 12-15 min | Full NR |
| Great Northern beans | 28-32 min | 8-10 min | Full NR |
| Kidney beans (red) | 25-30 min | 8-10 min | Full NR |
| Lima beans | 12-15 min | 6-8 min | Full NR |
| Navy beans | 25-30 min | 8-10 min | Full NR |
| Pinto beans | 25-30 min | 8-10 min | Full NR |
| Soybeans | 35-45 min | 18-22 min | Full NR |
Note: Bean age affects cooking time. Older beans take longer. If your beans aren’t tender after the listed time, add 5 minutes and pressure cook again.
Quick Soak Method
Short on time? The Instant Pot can quick-soak beans:
- Add beans and water (1:4 ratio)
- Pressure cook on high for 2 minutes
- Full natural release
- Drain, rinse, and cook according to soaked times
Instant Pot Lentil Cooking Times
Lentils cook faster than beans and don’t require soaking. Different varieties have very different textures, so choose based on your dish.
Water Ratio for Lentils Cooking in Instant Pot
1 cup lentils : 2-2.5 cups water (or broth for more flavor)
Lentil Cooking Times
| Lentil Type | Time (High Pressure) | Release | Result |
|---|---|---|---|
| Brown lentils | 8-10 min | 10 NR | Holds shape, slightly soft |
| Green lentils | 8-12 min | 10 NR | Firm, holds shape well |
| French green (du Puy) | 10-12 min | 10 NR | Firm, peppery |
| Red lentils (split) | 3-4 min | 10 NR | Breaks down, creamy |
| Yellow lentils (split) | 3-4 min | 10 NR | Creamy, great for dal |
| Black lentils (beluga) | 10-12 min | 10 NR | Firm, earthy |
For soup/dal: Use red or yellow lentils, they break down into a creamy texture. For salads: Use French green or black lentils, they hold their shape.
Instant Pot Pasta Cooking Times
Yes, you can make pasta in the Instant Pot! The timing rule is simple:
Instant Pot pasta time = half the package time, minus 1 minute
So if the box says 10 minutes, pressure cook for 4 minutes.
Pasta Guidelines
| Pasta Type | Time (High Pressure) | Release | Notes |
|---|---|---|---|
| Spaghetti | 4-5 min | QR | Break in half to fit |
| Penne/Rigatoni | 4-5 min | QR | |
| Macaroni (elbow) | 3-4 min | QR | |
| Rotini/Fusilli | 4-5 min | QR | |
| Farfalle (bowtie) | 5-6 min | QR | |
| Orzo | 3-4 min | QR | Stir immediately |
| Egg noodles | 3-4 min | QR | |
| Whole wheat pasta | +1-2 min | QR | Add time to regular |
Liquid ratio: Pasta should be just barely covered. Too much water = soggy pasta. Too little = stuck pasta.
Important: Stir pasta immediately after opening to prevent sticking.
Instant Pot Potato Cooking Times
Potatoes are incredibly versatile in the Instant Pot. Timing depends on size and whether you want them whole or cut up.
Use 1 cup of water and a trivet or steamer basket for whole potatoes.
| Potato Type | Size/Prep | Time (High Pressure) | Release |
|---|---|---|---|
| Russet/Baking potatoes | Large, whole | 15-18 min | QR or 5 NR |
| Russet/Baking potatoes | Medium, whole | 12-15 min | QR or 5 NR |
| Russet potatoes | Quartered | 8-10 min | QR |
| Russet potatoes | Cubed (1″) | 5-6 min | QR |
| Red potatoes | Small, whole | 8-10 min | QR |
| Red potatoes | Halved | 6-8 min | QR |
| Yukon Gold | Whole, medium | 10-12 min | QR |
| Yukon Gold | Cubed (1″) | 5-6 min | QR |
| Fingerling | Whole | 6-8 min | QR |
| Sweet potatoes | Large, whole | 18-22 min | 10 NR |
| Sweet potatoes | Medium, whole | 12-15 min | 10 NR |
| Sweet potatoes | Cubed (1″) | 4-5 min | QR |
For mashed potatoes: Cube them for faster, more even cooking. Drain cooking liquid before mashing.
For baked potato texture: Cook whole on a trivet, then finish for 5 minutes in a 400°F oven for crispy skin.
Download the Free Printable PDF
Get the Complete Cooking Times Cheat Sheet
All these charts in a single, beautifully designed printable PDF. Stick it inside your cabinet door for instant reference.
Includes:
- Vegetable cooking times
- Grain ratios and times
- Bean and lentil times
- Pasta quick reference
- Potato guide
- Release method reminders
Frequently Asked Questions
My vegetables came out mushy. What happened? Vegetables overcook quickly. Try reducing time by 1 minute, and always use quick release. For very delicate veggies like zucchini or spinach, sometimes 0 minutes (just coming to pressure) is enough.
My beans are still hard after the listed time. Why? Older beans take longer to cook. Add 5-10 more minutes and pressure cook again. Also make sure you didn’t add salt before cooking — it toughens skins.
Can I mix different vegetables with different cook times? Yes, but add quick-cooking vegetables later. Cook longer-cooking vegetables first, do a quick release, add the faster-cooking ones, and pressure cook for the shorter time.
Do these times work for all Instant Pot sizes? Times are the same, but a larger pot with more food takes longer to come to pressure. The actual cooking time doesn’t change.
What if I want softer vegetables? Add 1-2 minutes. These times are calibrated for crisp-tender results. Adjust to your preference.
How do I adjust for altitude? Above 3,000 feet, add roughly 5% more time for every 1,000 feet of elevation.
Why do my grains stick to the bottom? Add a teaspoon of oil before cooking. Also, make sure you’re using enough liquid and doing natural release, which lets grains absorb water gradually.
More Instant Pot Resources
- Instant Pot 101: Complete Beginner’s Guide
- Natural Release vs Quick Release Explained
- 10 Instant Pot Mistakes to Avoid
- Best Instant Pot Vegetarian Recipes
Related Equipment
Having the right tools makes Instant Pot cooking easier:
- Steamer Basket: Essential for cooking vegetables above the water line.
- Extra Inner Pot: Cook grains in one, main dish in another. Game changer for meal prep.
- Stackable Insert Pans: Cook rice and curry at the same time using pot in pot method.
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