Instant Pot Hacks: 15 Tricks Most Owners Never Use, From Cheesecake to Frozen Chicken

Instant Pot hacks can turn that pot on your counter from a once-a-month gadget into the hardest working tool in your kitchen. Most people use their electric pressure cooker for a few soups and stews and stop there. One new video testing the best and worst pressure cooker recipes passed 1.3 million views in two weeks, and readers keep asking us how to get more out of theirs. Below you will find the tricks that make a real difference, from easy-peel eggs and crack-free cheesecake to fixing the dreaded burn warning, each with one food to try it on. Never fill the pot above the max line, and never force the lid. Which trick will you try first..

Pot-in-Pot: Cook Rice and Dinner at the Same Time

Stack two dishes in it at once: rice in a small bowl on the trivet, stew underneath. One button, a whole dinner. This pot-in-pot trick is the first of our Instant Pot hacks for a reason: the stew cooks in the main pot while the rice steams in its own bowl above it, and both are ready together. Use a heatproof bowl that leaves a little room around the sides. Is rice night about to get easier..

You will need: For the stew: 1 1/2 lb beef or chicken (cubed), 1 onion, 2 carrots, 2 potatoes, 2 cups broth, 1 tbsp tomato paste, seasoning. For the rice: 1 cup rinsed long grain rice, 1 1/4 cups water, pinch of salt, a heatproof bowl and a tall trivet.

How to make it: 1. Brown the meat on Sauté and deglaze with a little broth. 2. Add the vegetables, the rest of the broth and the tomato paste. 3. Set the tall trivet over the stew. 4. Put the rice, water and salt in the heatproof bowl and set it on the trivet. 5. Cook 15 minutes at high pressure and let it release naturally for 10 minutes. 6. Lift out the rice, fluff it and serve with the stew.

Instant Pot Hacks: 5-5-5 Eggs That Peel Like a Dream

This is the trick that sold millions of people on the electric pressure cooker. Cook eggs on the rack for 5 minutes at high pressure, let the pressure drop on its own for 5 minutes, then move them to an ice bath for 5 minutes. The shells slip right off, even with very fresh eggs. It is perfect for deviled eggs at Thanksgiving. How many eggs do you go through in a week?

You will need: 6 to 12 large eggs, 1 cup cold water, the steam rack, a bowl of ice water.

How to make it: 1. Pour 1 cup water into the pot and add the rack. 2. Set the eggs on the rack in a single layer. 3. Lock the lid and cook 5 minutes at high pressure. 4. Let the pressure release naturally for 5 minutes, then release the rest. 5. Move the eggs to ice water for 5 minutes. 6. Peel and enjoy.

Silky Cheesecake With No Water Bath

The steamy, gentle heat inside a pressure cooker is exactly what cheesecake loves, so you get a creamy, crack-free cake without a water bath in the oven. A 7-inch springform pan fits on the rack. It also frees up your oven on a busy holiday. Chill it overnight and top it with berries or caramel. Would you have guessed a cheesecake could come out of this pot?

You will need: Crust: 1 cup graham crumbs, 3 tbsp melted butter, 1 tbsp sugar. Filling: 16 oz cream cheese (softened), 1/2 cup sugar, 2 eggs, 1/4 cup sour cream, 1 tbsp flour, 1 tsp vanilla. 1 cup water, a 7-inch springform pan, foil.

How to make it: 1. Press the crust into the greased pan. 2. Beat the cream cheese and sugar, then the sour cream, flour and vanilla, then the eggs on low. 3. Pour over the crust and cover loosely with foil. 4. Add 1 cup water and the rack to the pot and set the pan on it. 5. Cook 35 minutes at high pressure and let the pressure release naturally for 15 minutes. 6. Cool, then chill at least 6 hours.

Instant Pot Hacks: Homemade Yogurt for Pennies

If your pot has a Yogurt button, you can make a big batch of thick, creamy yogurt for the price of a half gallon of milk. Heat the milk, cool it, stir in a few spoonfuls of store-bought yogurt with live cultures, and let it sit for about 8 hours. Strain it through a cheesecloth if you like it thick like Greek yogurt. Plain or with honey?

You will need: 1/2 gallon whole milk, 2 tbsp plain yogurt with live active cultures, a thermometer, cheesecloth (optional).

How to make it: 1. Pour the milk into the pot and use the Yogurt Boil setting (or heat to 180 F). 2. Cool the milk to about 110 F. 3. Whisk the starter yogurt with a cup of the warm milk, then stir it back in. 4. Set Yogurt mode for 8 hours. 5. Chill at least 4 hours. 6. Strain for a thicker texture.

Cook Chicken Straight From Frozen

Forgot to thaw dinner? Frozen chicken breasts can go straight into the pot with a cup of broth. They need a little more time than thawed ones, and you should always check the thickest part reaches 165 F, as the USDA safe temperature chart recommends. Slice it for salads or shred it for tacos. It is one of the most useful Instant Pot hacks for busy weeknights. Have you ever cooked chicken from frozen?

You will need: 4 frozen boneless chicken breasts (separated, not in a block), 1 cup chicken broth, salt, pepper, garlic powder, paprika.

How to make it: 1. Pour the broth into the pot and add the rack. 2. Season the frozen chicken and lay it on the rack. 3. Cook 10 to 12 minutes at high pressure (larger breasts need more). 4. Let the pressure release naturally for 10 minutes. 5. Check the thickest part reaches 165 F. 6. Rest 5 minutes, then slice or shred.

Mashed Potatoes Without a Pot of Boiling Water

For fluffy, never watery mashed potatoes, cook the potatoes on the steam rack instead of in water. They come out tender but dry, so they soak up all the butter and cream. Mash them right in the pot, and use the Keep Warm setting until dinner is ready. That frees a burner on Thanksgiving. Lumpy or smooth?

You will need: 3 lb Yukon gold potatoes (peeled and cut in large chunks), 1 cup water, 6 tbsp butter, 1/2 to 3/4 cup warm milk or cream, 1 tsp salt, pepper, chives.

How to make it: 1. Add the water and the rack to the pot. 2. Pile the potatoes on the rack. 3. Cook 8 to 10 minutes at high pressure and quick release. 4. Lift out the rack and pour off the water. 5. Return the potatoes and mash with butter, milk and salt. 6. Keep warm until serving and top with chives.

Instant Pot Hacks: Steam Vegetables in One or Two Minutes

Broccoli, green beans and carrots steam in almost no time under pressure. In fact, broccoli needs zero minutes: by the time the pot comes up to pressure, it is done. Use quick release right away so the vegetables stay bright and crisp. Season with butter, lemon and salt. Which vegetable does your family actually eat?

You will need: 1 lb broccoli florets, green beans or sliced carrots, 1 cup water, the steamer basket or rack, butter, lemon, salt.

How to make it: 1. Pour 1 cup water into the pot. 2. Add the steamer basket and vegetables. 3. Set high pressure for 0 minutes for broccoli, 1 minute for green beans, 2 minutes for carrots. 4. Quick release as soon as it beeps. 5. Lift out the basket. 6. Toss with butter, lemon and salt.

Natural vs Quick Release, the Rule Most People Get Wrong

After cooking, the pot has to release its pressure. Natural release means you wait and let it drop on its own, which keeps meat tender and stops foamy foods like beans, oats and soups from spitting. Quick release means turning the valve to let steam out fast, which keeps vegetables and pasta from overcooking. Keep your hands and face away from the steam valve. Which one do you usually use?

You will need: A rule of thumb: natural release for meats, beans, grains, oats and soups. Quick release for vegetables, seafood, pasta and eggs (after a short natural release).

How to make it: 1. Check your recipe for the release type. 2. For natural release, leave the pot alone until the float valve drops. 3. For a 10-minute natural release, wait 10 minutes, then release the rest. 4. For quick release, use a long spoon to turn the valve. 5. Keep your face and hands away from the steam. 6. Never force the lid open.

Instant Pot Hacks to Fix the Burn Warning

The burn message usually means something is stuck to the bottom or there is not enough thin liquid. Always deglaze after sautéing by scraping up the browned bits with broth. Layer thick ingredients like tomato sauce, cream soups or cheese on top and do not stir them in until after cooking. Most 6-quart pots need at least 1 cup of thin liquid. Have you ever seen that burn warning?

You will need: Thin liquid (broth or water, at least 1 cup for most 6-quart pots), a wooden spoon for deglazing, thick sauces kept on top.

How to make it: 1. After sautéing, pour in a little broth. 2. Scrape the bottom until no browned bits stick. 3. Add the rest of the thin liquid. 4. Add the meat and vegetables. 5. Pour tomato sauce or cream soups on top without stirring. 6. Stir only after the pressure is released.

Use Sauté Mode to Thicken Sauces After Cooking

Pressure-cooked stews and sauces can come out thinner than you want, because no liquid evaporates under the lid. The fix is easy: after releasing the pressure, switch to Sauté and let it bubble for a few minutes. For faster results, stir in a cornstarch slurry. Your stew goes from soupy to rich and glossy in about 3 minutes. Thick or brothy stew?

You will need: 1 tbsp cornstarch mixed with 2 tbsp cold water (per 3 to 4 cups of liquid), a wooden spoon.

How to make it: 1. Release the pressure and open the lid. 2. Press Sauté. 3. Bring the liquid to a simmer. 4. Stir in the cornstarch slurry. 5. Simmer 1 to 2 minutes, stirring, until thick. 6. Turn off Sauté so it does not scorch.

Dried Beans With No Overnight Soak

Forgot to soak the beans? No problem. Dried black beans cook from hard to creamy in about 25 to 30 minutes under pressure, no soaking needed. They cost a fraction of canned and taste better, which makes this one of the best money-saving Instant Pot hacks. Always use natural release so the foam does not spray from the valve, and do not fill the pot more than halfway with beans and water. Black, pinto or white beans?

You will need: 1 lb dried black beans (rinsed and sorted), 8 cups water, 1 onion (halved), 2 garlic cloves, 1 bay leaf, 1 tbsp oil, 1 1/2 tsp salt.

How to make it: 1. Add the beans, water, onion, garlic, bay leaf and oil to the pot. 2. Keep it below the half full line. 3. Cook 25 to 30 minutes at high pressure (pinto beans about 30 minutes). 4. Let the pressure release naturally. 5. Check for tenderness and stir in the salt. 6. Remove the onion and bay leaf.

Cranberry Sauce in One Minute for Thanksgiving

Homemade cranberry sauce cooks in one minute at high pressure, which frees up a burner when the stove is packed. Fresh cranberries, orange juice, sugar and a little zest burst into a glossy, tangy sauce that thickens as it cools. Make it up to a week ahead. It tastes so much better than the can. Jellied or chunky at your table?

You will need: 12 oz fresh or frozen cranberries, 1/2 cup orange juice, 3/4 cup sugar, zest of 1 orange, pinch of salt, 1/4 tsp cinnamon (optional).

How to make it: 1. Add the cranberries, orange juice and sugar to the pot. 2. Cook 1 minute at high pressure. 3. Let the pressure release naturally for 10 minutes. 4. Stir in the zest, salt and cinnamon. 5. Use Sauté for a few minutes if you want it thicker. 6. Cool and chill until serving.

Instant Pot Hacks: Reheat Leftovers With the Steam Rack

Microwaved leftovers can turn rubbery or dry. Instead, put your leftovers in an oven-safe bowl, set it on the rack over a cup of water and use a short steam cycle. Rice, stews and casseroles come out moist and evenly hot, as if just cooked. Reheat leftovers to 165 F. Looking for more ways to use your gadgets? See our Instant Pot dinners that taste like you cooked all day. What leftovers do you reheat most?

You will need: An oven-safe bowl or container that fits in the pot, 1 cup water, the steam rack, foil.

How to make it: 1. Pour 1 cup water into the pot and add the rack. 2. Put the leftovers in an oven-safe bowl and cover with foil. 3. Set the bowl on the rack. 4. Steam 5 to 8 minutes depending on the amount. 5. Quick release. 6. Stir and check it is steaming hot (165 F).

Instant Pot Hacks for a Smelly Sealing Ring

The silicone sealing ring soaks up smells, so your cheesecake can taste like last week’s chili. Wash it often, and freshen it by running a steam cycle with water, vinegar and lemon peel. Many cooks keep two rings, one for savory food and one for sweets and yogurt. Replace a ring that is cracked or stretched, because it may not seal safely. How many rings do you own?

You will need: 2 cups water, 1 cup white vinegar, peels from 1 lemon, a spare sealing ring.

How to make it: 1. Remove the sealing ring from the lid. 2. Wash it in warm soapy water. 3. Put the water, vinegar and lemon peels in the pot and replace the ring. 4. Run Steam for 2 minutes. 5. Let it release naturally and air dry the ring. 6. Label one ring for sweet and one for savory.

Steam-Clean the Whole Pot With Lemon Water

Finish with the easiest of all the Instant Pot hacks. A cup of water with a sliced lemon, steamed for two minutes, loosens stuck-on bits and leaves the pot smelling fresh. Wipe the inside, the lid and the rim with a soft cloth afterward. Never put the base unit in water. A clean pot is a happy pot. Do you clean yours after every use?

You will need: 1 cup water, 1 lemon (sliced), a soft cloth.

How to make it: 1. Add the water and lemon slices to the inner pot. 2. Lock the lid. 3. Run Steam for 2 minutes. 4. Let the pressure release naturally. 5. Discard the water and lemon. 6. Wipe the inner pot, lid and rim with a soft cloth.