Core Instant Pot Cook Times

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Below is a consolidated table of Core Instant Pot cook times. Pin or Print this Chart for your fridge!

New to pressure cooking? Start with my Ultimate Guide to Instant Pot to get comfortable with the basics, then come back to review the instant pot cook times.

Core Instant Pot cook times

Food / Category	Ratio (if applicable)	Time (High Pressure)	Release Method
Chicken breasts, boneless	–	6–8 minutes	Quick or 5-minute NR
Chicken thighs, boneless	–	8–10 minutes	5–10-minute NR
Chicken thighs, bone-in	–	10–12 minutes	10-minute NR
Whole chicken (4–5 lb)	–	6–8 minutes per pound	Full NR
Pork shoulder (pulled pork)	–	60–75 minutes	15–20-minute NR
Pork tenderloin	–	3–4 minutes	10-minute NR
Beef stew meat (1–2 inch)	–	30–35 minutes	10–15-minute NR
Pot roast (3–4 lb chuck)	–	60–75 minutes	Full NR
Meatballs (raw)	–	8–10 minutes	5–10-minute NR
Salmon fillets	–	1–3 minutes	Quick release
Shrimp, large	–	1 minute	Quick release
White rice, long grain	1:1 rice:liquid	3–4 minutes	10-minute NR
Jasmine rice	1:1 rice:liquid	3 minutes	10-minute NR
Brown rice	1:1.25–1.5	22–25 minutes	Full NR
Quinoa	1:1.25	1–2 minutes	10-minute NR
Steel-cut oats	1:3 oats:liquid	4–8 minutes	10-minute NR
Broccoli florets	–	0–1 minute	Quick release
Green beans	–	0–2 minutes	Quick release
Carrots, sliced	–	2–3 minutes	Quick release
Potatoes, whole small	–	8–10 minutes	Quick release
Potatoes, 1–2 inch chunks	–	4–6 minutes	Quick release
Black beans, unsoaked	–	25–30 minutes	10–15-minute NR
Chickpeas, unsoaked	–	35–40 minutes	10–15-minute NR
Lentils, brown/green	–	6–10 minutes	Quick or short NR
Split peas	–	8–12 minutes	10-minute NR

If you want to refresh your Instant Pot knowledge base, check out my Instant Pot Tips and Tricks.

How Cooking Proteins and Starches Together Affects Cook Time

Cooking proteins and starches together in the same Instant Pot batch won't follow the individual times listed in the general cook-times chart, because you're now balancing two very different needs in one pot. When you pressure cook chicken and rice together, for example, you're choosing a single time and pressure setting that must keep the chicken juicy and fully cooked while also giving the rice enough time to hydrate and turn tender. The optimal compromise time is usually shorter than what rice would need on its own and longer than what small chicken pieces might need solo, which is why "combo" recipes are tested as a unit rather than copied from separate charts.

On top of that, different starches (white vs brown rice, quinoa, pasta) and different cuts of chicken (breasts vs thighs, bone-in vs boneless, fresh vs frozen) all respond differently under pressure. White rice cooks quickly, so it can share a relatively short cook time with boneless chicken and finish with a brief natural release, while brown rice demands a longer cycle and pairs better with sturdier cuts like thighs that won't dry out. For that reason, always treat one-pot chicken-and-rice dishes as their own category and follow a tested recipe rather than trying to match each component to the standalone times below-I've done that testing for you in my Instant Pot chicken and rice recipe, where the liquid ratio, layering, and timing are calibrated specifically for cooking both together.

For a fully tested version that balances both, start with Instant Pot chicken and rice recipe where I've dialed in the liquid ratio, layering, and exact timing for fluffy rice and tender chicken every time.

Instant Pot Cakes: How Timing Works

Cooking cakes in the Instant Pot is very different from baking them in the oven, and the cook times won't match what you see on a standard cake mix box or in traditional recipes. Because the Instant Pot cooks with steam at high pressure instead of dry, circulating heat, cakes behave more like dense steamed puddings: they rise more gently, stay very moist, and often need a longer time under pressure than you'd expect for their size. That's why you can't simply take an oven cake recipe and plug in the same time-you need to account for the pan size, batter thickness, and the fact that the center will set more slowly in a steamy environment.

You also have to factor in "hidden" time the chart doesn't show, like how long the pot takes to come to pressure and how much carryover cooking happens during natural release. A thicker batter in a deeper pan will need more minutes at pressure and usually a full or partial natural release so the middle cooks through without the edges overcooking. For all of those reasons, it's best to follow a recipe developed specifically for pressure cooking rather than trying to reverse-engineer times from the general cook-times guide-start with my Instant Pot apple cake recipe, where I've already dialed in the pan size, liquid, and exact pressure time for a soft, moist crumb that holds its shape when sliced.

Instant Pot Cheesecake Times

Cheesecake deserves its own special note because it behaves even more like a custard than a traditional cake in the Instant Pot. Instead of relying on high, dry heat to set the center, you're gently cooking a rich, eggy filling in a steamy, pressurized environment, which keeps the texture ultra-creamy and dramatically reduces the risk of cracks. The tradeoff is that cheesecake is very sensitive to pan size, water-bath setup, and release method, so even small changes can throw off the timing or texture.

In practice, that means you can't just drop any oven cheesecake recipe into the pot and guess a time-you need a formula tested specifically for pressure cooking, with the right ratio of filling to pan depth and a carefully controlled natural release so the center firms up without overcooking. For a dialed-in example, use my Instant Pot Oreo cheesecake recipe, where I've already tested the pan size, water amount, pressure time, and cooling process to give you a smooth, sliceable cheesecake with a clean edge every time.