InstaPot Time Charts

Date

I am new to using and Instapot. As someone who loves to cook, I use it more to quickly make an ingredient rather than a whole dinner. This post is where I keep all my time and directions for things I have made and love. 

Black Eye Beans

  • ▢ 1 cup dried beans 
  • ▢ 3 cups water 
  • ▢ Veggie broth or salt added to water
  •  
DIRECTIONS:
  • Add beans and water and salt to instant Pot and use maunal setting for 8 minutes High Presure. Once cook time is complete, allow pressure to naturally release – about 13 minutes.

Brown Rice

  • ▢ 1 cup rice
  • ▢ 1 1/2 cups water
  •  
DIRECTIONS:
  • High pressure 20 minutes, natural release for 10 minutes. 

White Rice

  • ▢ 1 cup whte rice
  • ▢ 1 1/4 cups water
  •  
DIRECTIONS:
  • High pressure 4 minutes, natural release for 4 minutes. 

 

Basmati Rice

  • ▢ 1 cup basmati rice
  • ▢ 1 1/4 cups water
  •  
DIRECTIONS:
  • High pressure 4 minutes, natural release for 4 minutes. 

Sushi Rice:

  • ▢ 2 cups short-grain Japanese rice
  • ▢ 2 cups water
  • ▢ ¼ cup white wine vinegar
  • ▢ ¼ cup seasoned rice vinegar
  • ▢ 1 ½ tsp. salt
  • ▢ 2 Tbsp. sugar
  •  
DIRECTIONS:
  • In a fine mesh strainer – Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
  • Add rice and water to Instant Pot and use rice setting – low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release – about 10 minutes.
  • Meanwhile, in a small bowl – combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
  • Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.
  • Let cool, then use in your favorite rolls. Enjoy!

Farro

  • ▢ 1 cup Farro
  • ▢ 3-7 cups water
  • ▢ generous pinch of salt or better than bullion
  •  
DIRECTIONS:
  • With a strainer at the end use 7 cups water
    Without straining at the end 3 cups water
  • COOKING TIMES:
         – Pearled + Semi-pearled – Manually set to HIGH pressure for 7 minutes for al dente (great for salads) or 8 minutes for softer farro (perfect for soups). Set the valve to SEALING. After cooking, quick release right away or give 5 minutes before releasing pressure.

         – Whole Farro: Add farro, water and salt, HIGH pressure for 10 minutes, set the valve to SEALING. Give 5 min to natural release before releasing pressure.

        – 10 Minute Farro – Adjust water with or without strainer and cook on Low pressure for 1 minute, set the valve to seal. Let natural release for 5 minutes. 

  • Drain: Once farro is done, lift the basket (or transfer the farro to a colander) and give it a good rinse under cool or warm running water. 

    NOTES: 

    – Cooked farro is good in refrigerator for 5-6 days.

    – Freeze by putting cooked farro on a baking sheet in a single layer in the freezer for 2 hours. Once grains are frozen you can transfer to a baggies.