pot in pot

Learn how to use the Super Easy Instant Pot Pot in Pot method to making&nbsp;Instant Pot Pot in Pot Rice! Easily adaptable pressure cooker method to cooking both main and side dishes in the same pot at the same time. So, you can easily create your own Instant Pot One Pot Meals!

Instant Pot Pot in Pot Rice

(220 grams) Jasmine rice

(250 milliliters) cold water

Rinse Jasmine Rice (Optional): In a stainless steel bowl, rinse 1 cup (220g) Jasmine rice under cold tap water until clear. Drain really really well. Pour 1 cup (250ml) cold water in stainless steel bowl. *Pro Tip: Ensure all the rice are fully submerged in the water.

Pressure Cook Pot in Pot Rice: Add 1 cup (250ml) cold water and a trivet in Instant Pot inner pot. Layer the stainless steel bowl filled with 1 cup (220g) Jasmine rice + 1 cup (250ml) water on the trivet. Close lid and turn Venting Knob to Sealing position.Pressure Cooking Method:-1 cup of Jasmine Rice: Pressure Cook at High Pressure for 7 minutes + 10 minutes Natural Release.-2 cups of Jasmine Rice: Pressure Cook at High Pressure for 15 minutes + 10 minutes Natural Release.*Pro Tip: A stainless steel bowl is highly recommended. If you are using a pyrex glass bowl or thicker containers, increase the pressure cooking time accordingly. It may take a few trial and error to find the perfect cooking time.

Fluff &amp; Serve Pot in Pot Rice: Fluff the Instant Pot Pot in Pot Rice with the rice spatula or fork. Then serve with your favorite main dishes. Enjoy your deliciously fluffy Instant Pot Rice!~ :)

Instant Pot oatmeal is easy enough to make on a weekday, and it's a delicious and comforting way to start your day.

Instant Pot Oatmeal

dry old fashioned oats

almond milk ((any milk will work))

vanilla extract

Tablespoons 100% maple syrup ((more or less to taste))

salt

cinnamon

water

oats (dry)

almond milk (plain, unsweetened)

vanilla

maple syrup ((more

cinnamon (ground (more

Pour 1 cup water into the inner stainless steel pot, and add a trivet; place the glass bowl on top.

Add dry oats and almond milk to glass bowl.

Add vanilla and maple syrup to 1/2 measuring cup, plus enough water to fill to capacity, and add to glass bowl. (Vanilla + maple syrup + enough water = 1/2 cup)

Add salt and cinnamon to glass bowl, stirring to combine.

Place the lid on, lock and seal it, and cook at manual high pressure for 10 minutes.

Allow the pot to do a full natural pressure release (NPR).&nbsp;

Pot-in-pot method

Add all ingredients to the inner cooking pot.

Put the lid on, lock it, set to sealing and cook on manual low pressure for 2 minutes.

Allow the pressure to release naturally (NPR) for at least 10 minutes, and quick release any remaining pressure. (Note: it will not hurt to let it sit longer than this, if you need to)

After making sure all pressure is released, carefully remove the lid, and stir the oatmeal.

Serve and enjoy! We love ours with a spoon of peanut butter, berries, sliced bananas, etc.

Regular method

Pasta salad in the Instant Pot? Believe it! This Italian Pasta Salad is made with chickpeas in a tangy Italian vinaigrette that cook at the same time as the pasta using the pot-in-pot method. Served warm or at room temperature, this is an easy lunch, side dish, or potluck favorite.

Instant Pot Italian Pasta Salad

Red Wine Vinegar

Tbsp Italian Seasoning ((look

Tbsp Honey

Dijon Mustard

Salt

tsp Black Pepper

Olive Oil

oz Pasta ((any variety

oz Broccoli, chopped into small florets

oz Dry Italian Salami,

oz Sharp White Cheddar Cheese, cubed

oz Sun-dried Tomatoes

If making your own vinaigrette, whisk together red wine vinegar, Italian seasoning, honey, mustard, salt, and black pepper. Add olive oil, while whisking. (Alternatively, you can combine all of the ingredients in a jar with a tight lid and shake until the vinaigrette is smooth.)

Make Vinaigrette

To the bowl of the Instant Pot, add vinaigrette and chickpeas. Stir well.

Top the chickpeas with a 2” metal trivet. Place a 7” wide glass bowl on top of the trivet. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)

Fill the bowl with pasta. Add ¼ tsp salt and pour water over top so that the pasta is covered by 1-2 inches of water. (The pasta will expand as it cooks, so you’ll need this extra water.)

Close and lock the lid.

Set the pressure valve to Sealing.

Cook on manual / high pressure for 6 minutes.

When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)

While the Instant Pot is working, place broccoli florets in a microwave-safe bowl. Add 2 Tbsp water and cover with a paper towel. Microwave on high until broccoli is tender, 3 to 4 minutes.

Return to the Instant Pot and manually release any remaining pressure.

Carefully remove the bowl of pasta. Drain pasta.

Pour drained pasta back into Instant Pot and stir to combine with vinaigrette and chickpeas.

Stir steamed broccoli, salami, cheese, and tomatoes into pasta.

Serve warm or at room temperature.

Make Salad

Sweet, savory, saucy, and spicy (or not), Instant Pot Kung Pao Chicken is a fast, easy weeknight meal. Use the pot-in-pot method to cook the rice and it all comes together in the pressure cooker in just a few minutes.

Instant Pot Kung Pao Chicken with Rice

Tbsp Grated Ginger ((see note))

Garlic, chopped ((see note))

Water

Tbsp Low-Sodium Soy Sauce

Tbsp Brown Sugar

Tbsp Rice Vinegar

tsp Red Pepper Flakes ((optional))

oz Boneless, Skinless Chicken Thighs, chopped into large pieces

Medium-Grain White Rice

Tbsp Cornstarch

Tbsp Water

Tbsp Hoisin Sauce

tsp Toasted Sesame Oil

Peanuts

Green Onions ((optional))

Make the sauce by combining ginger, garlic, 1/2 cup water, soy sauce, brown sugar, rice vinegar, and red pepper flakes.

Combine sauce and chicken in the bowl of an Instant Pot. (Note: If you don&#039;t want to add the pot-in-pot rice, skip ahead to Step #5.)

Top it with a rack that is approved for use in the Instant Pot.

Combine rice and 1 cup of water in a bowl that is approved for use in the pressure cooker. Place the bowl with rice on top of rack.

Close and lock the lid. Set steam valve to Sealing.

Cook on manual / high pressure for 4 minutes.

When chicken and rice are done cooking, leave pressure on natural release for 10 minutes and then manually release any remaining pressure.

Carefully remove the bowl of rice and rack, leaving chicken in the bowl.

Turn on the pressure cooker’s saute function to normal / medium.

Meanwhile, whisk cornstarch and 2 Tbsp water together until smooth. Add cornstarch mixture, Hoisin sauce, and toasted sesame oil to chicken.

Simmer for 1 to 2 minutes until the sauce thickens. (Be careful not to cook any longer than a minute or two so that the chicken doesn’t overcook.)

Serve chicken and sauce over rice. Top with peanuts and chopped green onions.

Perfect Pot-in-Pot Pressure Cooker White Rice

white rice, rinsed*

Place a trivet in the bottom of the...

Place a trivet in the bottom of the pressure cooking pot and add 1 cup water to the bottom of the cooking pot.

In a 7×3-inch cake pan or oven-safe dish,...

In a 7×3-inch cake pan or oven-safe dish, add the rinsed rice, 1 1/4 cups water, and salt. Stir and ensure all rice is covered.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and 4 minutes cook time.**

When the cook time ends, turn off the...

When the cook time ends, turn off the pressure cooker and allow pressure to release naturally for 10 minutes, then finish with a quick pressure release.

Use the sling to carefully remove the oven-safe...

Use the sling to carefully remove the oven-safe dish from the pressure cooker. Fluff rice with a fork or the rice paddle that came with your pressure cooker.

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Instant Pot Pot in Pot Rice

Instant Pot Oatmeal

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The most viewed pot in pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine