Instant Pot Review: Five Recipes Tested for Real Kitchen Use

Introduction

The Instant Pot is a multi-function electric pressure cooker that combines pressure cooking, slow cooking, steaming, and specialized functions for rice and yoghurt. At approximately 96 pounds, it promises to replace several single-purpose kitchen appliances. To understand whether it delivers on that promise, we tested five recipes that exercise its core functions: pressure cooking, steaming, and specialized cooking modes.

Pressure Cooking: One-Pot Orzo Lamb

The first test uses the sauté and high-pressure functions to make a one-pot orzo lamb dish. This recipe tests whether the Instant Pot can handle the multi-stage cooking process that would normally require a hob and careful timing.

The sauté mode heats quickly and sears the lamb effectively. The deep sides of the pot contain splattering far better than a traditional frying pan, keeping oil and fat contained rather than spreading across the hob. Once the lamb is seared and set aside, the onions soften, aromatics are added, and the meat returns to the pot with tomatoes and water.

At high pressure for 30 minutes, the lamb becomes tender and unctuous without the hours a traditional braise would require. The pressure cooking process preserves the flavour of the fatty cut while dramatically reducing cooking time. When the pressure releases and the orzo is added, the pot finishes the pasta in just six minutes. The result is a genuinely comforting dish with tender lamb, well-cooked pasta, and fresh spinach stirred in at the end. The process is straightforward and requires minimal intervention once the lid is sealed.

Steaming Function: Guard’s Pudding

The steaming function is tested with a Guard’s pudding, a traditional British steamed dessert made from breadcrumbs, sugar, flour, baking powder, lemon zest, vanilla, melted butter, jam or preserve, and beaten eggs. This is a departure from typical steaming use cases like vegetables or fish, but it demonstrates the precision of the Instant Pot’s steam function.

The pudding mixture is poured into a greased and lined pudding basin, covered with foil to prevent water entering, and placed on the rack inside the pot with water in the base. Set to low pressure for two hours, the Instant Pot maintains the gentle, even heat required for a steamed pudding.

The result is a moist, stodgy pudding with clean flavours from the ginger and lemon. The steaming function works reliably, though for everyday steaming of vegetables or fish, a traditional steamer may be simpler. The Instant Pot’s steaming capability is effective but represents overkill for basic steaming tasks.

Cooking Dried Beans Without Soaking

One of the Instant Pot’s most practical features is the ability to cook dried beans under pressure without overnight soaking. This recipe uses pinto beans with aromatics: onion, garlic, lemon, thyme, olive oil, and salt. The ratio is critical: six parts water to one part beans.

At high pressure for 45 minutes followed by a 30-minute natural release, the beans cook through completely and absorb the flavours of the aromatics. The lemon and garlic can be removed before serving, and the beans are finished with a salsa verde.

This function saves at least 12 hours compared to traditional overnight soaking and stovetop cooking. For anyone who cooks with dried beans regularly, this alone justifies the Instant Pot’s presence in the kitchen. The beans are tender, well-flavoured, and the process requires no active monitoring.

Rice Cooking: A Cautionary Note

The Instant Pot’s rice function follows the official recipe from the manufacturer: two cups of basmati rice soaked for 15 minutes, drained, then cooked with three cups of water at high pressure for four minutes, followed by a 10-minute keep-warm period. The entire process takes 22 and a half minutes from lid closure to pressure release.

The result is disappointing. The rice is sticky and unevenly cooked, with some grains soft and mushy while others remain longer but still lack the individual, fluffy texture that defines good basmati. The fragrance of the rice is lost. For basmati rice, traditional absorption methods produce superior results and work equally well for single portions or large quantities. The Instant Pot’s rice function requires a minimum of two cups, making it inflexible for smaller servings.

Dessert Precision: Crème Caramel

The crème caramel test explores whether the Instant Pot can handle delicate custard-based desserts that traditionally require a bain-marie and gentle, even heat. The custard is made by heating cream, milk, sugar, and vanilla, then pouring it over beaten eggs while whisking. Caramel is made separately and placed in the bottom of four ramekins, then the custard is poured in and air bubbles are removed.

The ramekins sit on the rack with water in the base, and the pot is set to high pressure for nine minutes with a natural release afterward. The desserts are then chilled.

The result is a perfect crème caramel: soft, wobbly, with a smooth custard layer and a caramel sauce that pools around the base. The Instant Pot’s precise temperature control and even heating make it reliable for this delicate dessert. The process is simple enough that the dessert can be prepared ahead and left to chill without worry.

Overall Assessment

The Instant Pot excels as a pressure cooker and performs well for steaming and custard-based desserts. The ability to cook dried beans without soaking is genuinely useful for regular home cooks. The rice function is a weakness and should not be a deciding factor.

At approximately 96 pounds, the Instant Pot is a reasonable investment if pressure cooking is a priority. It is the safest and most reliable pressure cooker tested, and the additional functions (steaming, slow cooking, yoghurt making) are useful bonuses rather than primary reasons to buy. If you already own a slow cooker, the Instant Pot may be redundant unless you specifically want a dedicated pressure cooker. For those without a pressure cooker, the Instant Pot consolidates multiple functions into a single appliance, making it a practical kitchen addition.

Conclusion

The Instant Pot is a capable multi-function appliance that delivers genuine value in pressure cooking and steaming. Its rice function falls short of expectations, and some functions may duplicate existing kitchen equipment. For home cooks who regularly use pressure cooking or want to explore dried beans and steamed desserts, it is a worthwhile investment. For others, the decision depends on whether the pressure cooker function alone justifies the cost and counter space.