Paint The Kitchen Red

Instant Pot Adventures

Pot in Pot (PIP) Instant Pot Cooking Method

This post may contain affiliate links. Please read the disclosure.  

84 Comments

Share
Pin
Tweet
Share
Reddit


Instant Pot ‘Pot in Pot’ (PIP)  is a cooking method that allows you take pressure cooking to the next level.  The Pot in Pot cooking technique allows you to pressure cook cheesecakes, desserts, and other foods that don’t contain liquid.  Pot in Pot also allows you to cook dishes that tend to scorch, and to make multiple dishes at the same time.
The Secrets to Instant Pot Pot-in-Pot Cooking pinterest image with thai red curry and rice on red and gold napkin - Paint the Kitchen Red

Once you get the hang of the Instant Pot and you’re able to successfully make straight-forward recipes, you start to ask what else this wonderful gadget can do.   For instance, maybe you’ve heard the term ‘Pot in Pot’ and wondered what it is.  Pot in Pot cooking (also referred to as PIP) is a really useful Instant Pot (pressure cooker) technique.

I’ll give you a summary of why you’d want to use this technique and walk you through the steps to combine two recipes that you can cook together.  By the way, if you’ve made my Instant Pot Shrimp and Grits recipe, then you’ve already used the Pot in Pot technique!

Note: If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide.

What is Pot in Pot Pressure Cooking?

The Instant Pot ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food.

Instant Pot Pot in Pot Rice collage - inner pot with water, rack in water, glass bowl with rice and water on the rack - Paint the Kitchen Red

Pot in Pot has many uses and I’ll outline them in the sections below, but in its simplest form, here’s how you can cook something using the Pot in Pot cooking technique:

  1. Add 1 cup water to the bottom of the inner pot.
  2. Place a metal trivet or steamer rack in the water
  3. Put food in an oven-proof container.  This container does not REQUIRE liquid
  4. Place the container on the steam rack and close the Instant Pot lid
  5. Pressure cook the food and do a Natural Pressure Release (NPR) or Quick Release (QR)

Note: The quantity of food you can cook in a Pot in Pot container will be less than what you can cook directly in the inner pot.  You might need to adjust recipe quantities.

What Accessories are Used for Pot in Pot Cooking?

1. Essential Instant Pot Accessories

Instant Pot Pot in Pot Cooking Steam racks assorted kinds - Paint the Kitchen Red

  • Raised steam rack that is placed in the Instant Pot inner pot.  The Instant Pot is shipped with a steam rack, and that works perfectly well.  There are many types of racks – as you can see from my collection!  Note: the container being used for PIP cooking must be placed on a rack, and not directly in the inner pot.

 

Instant Pot Pot in Pot Cooking oven proof containers - glass, metal, ceramic - Paint the Kitchen Red

2. Optional Instant Pot Accessories

Instant Pot Pot in Pot stackable metal pan with two compartments collage - closed and open set - Paint the Kitchen Red

Instant Pot Pot in Pot collage - round steam rack and stacked glass and steam rack - Paint the Kitchen red

 

Instant Pot silicone gloves and foil sling - Paint the Kitchen Red

 

Instant Pot Aluminum covered dish - Paint the Kitchen Red

  • Aluminum foil to cover the container and prevent condensation from dripping in.

 

What are the different uses of Pot in Pot Cooking?

1. Recipes that don’t require liquid

Dishes that would normally be baked in the oven can be made in the Instant Pot.  This includes casseroles and desserts, and since they don’t have enough liquid to bring the Instant Pot to pressure, the Pot in Pot technique works great.  Here are some examples with links to Pot in Pot recipes from different blogs:

2. Prevent scorching from heavy and dense sauces

I’ve used the Pot in Pot method to salvage a meal when I get the dreaded ‘Burn’ error and food is scorched on the bottom of the inner pot.  I empty out the contents of the Instant Pot, clean out the inner pot, and use Pot in Pot to finish up the cooking.

If you’re using canned tomato sauces or purchased sauces with ingredients like corn starch or tapioca starch, you can have problems with scorching.  This keeps the Instant Pot from reaching pressure.  Or you may have a recipe with a thick gravy.  Pot in Pot cooking is a great way to cook with these types of foods without having to thin the sauce with water or broth.

Another example is oatmeal.  Oatmeal cooked directly in the inner pot can be difficult to cook properly and it can also be pretty messy.  Pot in Pot works really well for oatmeal.

3. Recipes that require a bain marie 

Instant Pot chocolate lava cake spoon into gooey center, with two intact lava cakes in background on black surface with powdered sugar dusting - Paint the Kitchen Red

A bain marie (pronounced ‘bahn ma-ree’) is a water-bath cooking technique used for delicate desserts that are baked in the oven, and serves to slow down cooking by using steam to evenly cook the dish.  These recipes are perfect for the Instant Pot!

4. Reheat foods without using the microwave or stovetop

Do you heat up leftovers in the microwave?  At our house, by the time five people heat up their food, the first person’s food is already cold!

A great solution is to reheat food in the Instant Pot, using the Pot in Pot method.  Just store the leftovers in the fridge in oven-safe containers, and reheat in the Instant Pot using the Pot in Pot technique. Note: going directly from the freezer to the pressure cooker can cause a glass bowl to crack.

You can stack multiple containers separated by a wire rack, or use these stackable containers that work great in the Instant Pot.   Then just use the ‘Steam’ or ‘Pressure Cook’ function for 3 to 5 minutes, depending on the type and density of your food.

5. Steam vegetables, seafood, and other delicate foods

I like to pressure cook delicate vegetables (cauliflower, broccoli, peas, etc) or seafood on low pressure.  However, your Instant Pot model may not have the low-pressure option, or you may be using a recipe that calls for high pressure.

Cooking these delicate foods directly in the inner pot, even in a steamer basket, can cause them to overcook.  Cooking them in a separate container using PIP helps to slow down the cooking process.  I’ve found that using a glass container versus metal, and covering the container with a double layer of foil or a lid, also slows down cooking.

6. Quick cleanup, easy storage for smaller quantities of food

instant pot fluff rice with fork, rice in glass bowl on a metal rackI love the fact that the Instant Pot makes cleanup really easy – only one pot to clean!  If you have a smaller quantity of food to cook, you can make cleanup even easier.  Use the Pot in Pot method to cook your food, and serve and store it in the same container.

I do this all the time with Instant Pot Rice.  I use a Pyrex dish to pressure cook the rice using PIP, and I don’t need to clean out the inner pot.  Plus I can store leftovers in the same dish!

7. Cook multiple dishes together

Instant Pot Shrimp and Grits on white plate, black table with rice and shrimp in bowls in the background - Paint the Kitchen Red

For me, cooking a whole meal altogether is the most exciting use of Pot in Pot.  This method of cooking is very common in Indian kitchens and it’s something I’ve grown up with.

This set of  stackable containers is a really handy accessory for cooking Pot in Pot meals.  It allows you to put different foods into the compartments and cook them at the same time in the Instant Pot.

Although the stackable containers are a handy accessory, you can cook multiple dishes without them.  You can just stack bowls, separated by a wire rack. Or you can have one of the items (as long as it has enough liquid to bring the Instant Pot to pressure) cook directly in the inner pot, and place the second item in a separate container on a steam rack.

Here are some important factors when cooking two different recipes together.  Both recipes should have the same:

  1. Approximate cooking time.
  2. Pressure level (i.e. low or high pressure).
  3. Pressure release method i.e. quick release (QR) or natural pressure release (NPR).

You can use the Pot in Pot cooking method to combine many different types of recipes.  The Instant Pot recipe book that came with your Instant Pot has cooking times for different foods.  I use the timings as a general guideline for which foods I can pressure cook together, using Pot in Pot.

Possible combinations for Pot in Pot Cooking

  • Quinoa and rice
  • Chicken thighs and collard greens
  • Fish fillet and green beans
  • Kidney beans (soaked) and brown rice
  • Ground beef and basmati rice
  • Basmati rice and dal (Indian lentil curry)
  • Thai Green Curry and Jasmine Rice
  • Chili and Cornbread

What do you do when the pressure cooking times for the two recipes are different?

As I mentioned above, the recipes you cook together using Pot in Pot should have about the same cooking time.  So how can you solve the problem of different cooking times?

  • Partly cook the longer-cooking item, do a quick release of pressure, and add in the second item and continue cooking both items.  e.g. if item A has a cook time of 15 minutes and item B has a cook time of 10 minutes, you’ll pressure cook item A for 5 minutes, quick release (QR), open the lid and add in the container for item B (on a rack or stacked), close the lid and pressure cook both for 10 minutes.
  • Tightly cover the container of the faster-cooking item with a double layer of aluminum foil. The foil slows down the cooking of the contents.
  • Cut the slower-cooking item (e.g. meat) into small pieces so that it takes less time to cook.
  • Cook the faster-cooking item in a glass, ceramic or silicone container versus stainless steel because that will slow down the cooking time a little bit.

Example: How to cook Instant Pot Thai Red Curry and Instant Pot Jasmine Rice together

Instant Pot Pot in Pot Thai Curry and Rice in separate bowls on white serving dish over flowery placemat - Paint the Kitchen Red

Let’s walk through the process of figuring out how to cook two different recipes at the same time.  First, take a look at the two individual recipes I’m going to show you how to combine and cook together:

Instant Pot Thai Red Curry with Chicken

Instant Pot Jasmine Rice.

If you were cooking both dishes separately, you’d cook the Thai red curry, empty out the contents into a serving dish, clean the inner pot, and then cook the rice.  I’m going to show you how you can save time and cleanup by using the Pot in Pot method of cooking multiple items together.

The recipe states that you need to cook Jasmine rice for 4 minutes. That’s perfect because that’s how long the chicken in the Thai red curry needs to cook for.

But there’s a problem.  Remember how I mentioned that they both need to have the same method of pressure release?  You’ll notice is that the Instant Pot Thai chicken curry recipe calls for quick release of pressure (QR), while the rice calls for 10 minute natural pressure release (NPR). If you cook the two dishes together and do a quick release, the rice won’t be cooked properly. So the only other choice is to do a natural release.  Chicken thighs do well with natural release, so problem solved.

Step by Step Instructions

So here’s a summary of how you’ll cook the curry and rice together.  Please read the individual recipes for details:Instant Pot Pot in Pot Cooking Thai Red Curry with Rice collage - curry with metal rack, rice and water in glass bowl, put glass bowl on rack - Paint the Kitchen Red

  • Prepare the Thai red curry up until the pressure cooking step.
  • Prepare the Jasmine rice up until the pressure cooking step.
  • Place a tall steam rack in the curry.
  • Place the rice container on the steam rack.
  • Pressure cook both items for 4 minutes and do a natural pressure release (NPR) for 10 minutes, and then quick release (QR) any remaining pressure.

Instant Pot Pot in Pot Cooking Thai Red Curry with Rice collage - rice pip cooked, remove rice and see metal rack, add vegetables to curry - Paint the Kitchen Red

  • Once the pressure has released, open the lid.
  • Remove the rice using  silicone gloves or a sling. *
  • Remove the steam rack.
  • Continue with the Thai red curry recipe by adding vegetables and cooking the curry in ‘Saute’ mode.

* You may have to clean the bottom of outside of the Pyrex dish, due to splatter.

I hope this article has made you more comfortable using Pot in Pot cooking.  If you found it helpful, please leave a comment and/or share on social media using the social media share buttons at the top and bottom of this post. Thank you!

BACK TO TOP

You might also like to try:

 

16 Reasons Why your Instant Pot is Not Sealing L2- Paint the Kitchen Red

 

Instant Pot Ultra 60 Beginners Manual and Quick Start Guide - Paint the Kitchen Red

 

17 Instant Pot Tips and FAQs from Paint the Kitchen Red

16 Reasons why Your Instant Pot is not SealingInstant Pot Ultra Beginner’s Manual | Quick Start Guide17 Instant Pot Tips and FAQs (Frequently Asked Questions)


Share
Pin
Tweet
Share
Reddit

Reader Interactions

Comments

    • Marilyn, I’ve not made Angel Food cake in the IP. But here’s a recipe from The Typical Mom Looks like she bakes it for 27 minutes. However since your pot in pot pan will be much smaller, you’ll need to decrease the cooking time. Sorry, but I’m really not sure how long you’d cook it for.

      Reply

  2. So happy for this post. I just did not get what people were talking about this pot in pot Instapot cooking! And now I don’t feel so silly for not knowing! I really appreciate the step by step detail.
    Thank you!

    Reply

  4. I had several successes doing a double batch of PIP rice in a Fat Daddio pan and then my daughter mentioned that she did hers in Pyrex bowls, which I picked up on Black Friday. Both times I have attempted PIP rice in Pyrex, it has failed. It had unabsorbed liquid in the rice and the rice was crunchy. The recipes were the same as I had done before and the amount of rice was the same. Any idea why the Pyrex method isn’t working for me? I’d prefer the Pyrex method so i can throw it in the dishwasher! Thanks for any insight you can provide!

    Reply

    • The cooking time for rice can vary based on brand. If you have a time that works directly in the inner pot, you probably want to increase cooking time by a minute. Note that pot in pot can require more cooking time. I use my Pyrex a lot for rice and I cook for 6 minutes for Basmati and 4 minutes for Jasmine in the Pyrex. What times are you using?

      Reply

      • I have successfully used 6 mins and 7 mins for long grain white rice using PIP. Not a huge fan of the texture (or price!) of Basmati and Jasmine. Maybe I’ll just have to get myself the 3 qt Mini for rice! ?

        Reply

    • Dorothy, thanks for your question. Sirloin may be too lean for the pressure cooker, and you might end up overcooking it. I’d hate for you to waste your meat. The pressure cooker is best suited for tougher cuts of meat with more marbling, like a crock pot is. That being said, is it pork? You could try to follow this recipe from Pressure Cooking Today, but since your meat is smaller in size, reduce cooking time by 5 minutes. Make sure you do a full Natural Pressure Release (NPR). Good luck.

      Reply

  6. I have just purchased a 3 quart Instant Pot and used for first time yesterday. I did a roast that unfortunately did not have much fat on it but other wise it turned out okay. Is there a recipe book (with good instructions) for use with the 3 quart pot.

    Reply

    • Hi Maureen, most likely your dish was affected by the cut of meat than any other reason. To adapt recipes for the 3 quart, you should just need to reduce the quantities in equal proportion e.g. halve all ingredients. (The exception is the liquid – you need the minimum amount required to reach pressure. How much depends on what you’re cooking – e.g. if you’re cooking something that’ll release liquid as it cooks (e.g. vegetables), you can get away with less liquid. I’ve used as little as 1/4 to 1/2 cup. The official word is 1 1/2 to 2 cups.) You also would generally cook for the same amount of time as the recipe states. http://www.simplyhappyfoodie.com has some recipes specifically measured for the 3 quart mini. Search for “mini” in her search bar. I don’t know of any recipe books though. If you want to make any of my recipes, I’d be happy to answer any questions you have regarding reducing the recipe!

      Reply

  7. This is very well written. Even though i have been using my IP for a year now, and have used the pip method quite a lot, i had problems with the pip method for some of the recipes I had made. After reading this, I realized why some of the pip recipes were not cooked fully. I was usings methods that slowed down the cooking without knowing i was! Thank you for sharing all this wonderful information.

    Reply

    • Hi Connie – I am not sure of this but I think that anything that can be cooked in the crockpot probably can be cooked with a container within the crockpot (??) So rice wouldn’t work since you can’t slow cook rice (as far as I know!). Good luck!

      Reply

  10. Hi Neena,

    I would like to use this PIP method in a Pyrex bowl to cook frozen green peas instead of using the microwave. Here are my questions:

    1. Will 1 cup be enough to add into the inner pot?
    2. What is the water to peas ratio to add into the Pyrex bowl? Does the bowl need to be covered?
    3. Should I use the “Steam” function or Pressure cook and what is a good time for 1 cup of peas?

    Thank you very much for your help! 🙂
    Dhanya

    Reply

    • Hi Dhanya – 1. yes, 1 cup is fine 2. If you’re steaming frozen peas, you don’t even need any water since you’re doing PIP. 3. Steam is the same as pressure cook but only has high pressure I believe. You probably only need to steam for 1 minute, maybe even 0 minutes. If you find that it’s still overcooked, next time do low pressure. Hope that works for you.

      Reply

  12. Thank you for this article – very helpful! I pinned it :-).

    I just got my stackables and used for the first time last night. I tried cooking a 6 ounce salmon filet on the bottom and broccoli on the top. Regular pressure for 2 minutes, natural release. The broccoli was very al dente (perfect for me – so happy!), but so was the salmon which I prefer rare. So if you don’t mind I have a few questions!

    I put 2 cups of water in the IP per the instructions for the recipe that came with the stackable (Ekonova) and cut the cooking time down from their recommended 3 minutes to 2.It took 10 minutes to come up to pressure and and additional 10 minutes to cook (the 2) and then NPR. 1) Do you know about what temperature the bottom and top pots are cooking at? Does the bottom pan cook faster? My stackables came with 2 kinds of covers – one solid and one with holes – I wondered when use of each was indicated? Wasn’t sure if the one with holes would make it cook faster as steam gets in???

    Thank you so much!

    Reply

    • Hi Marcie – I don’t think that the top and bottom containers are cooking at a different rate, but I’m not 100% sure of that. I do know however, covering up the container completely slows down the cooking. So your instinct is right on that. I think you’ll just need to experiment and find out what works for your IP. I keep an IP journal where I write down all the timings that work for me. Regarding the water in the bottom, you might want to experiment with less water and see if you pot comes to pressure and maintains pressure – that would save you some time because it would take less time to come to pressure. Thanks for your question.

      Reply

      • Oh! An IP journal – I love that. I have found that my IP seems to take longer than most recipes say, and keeping it all together is a great way to try to figure that out!

        Reply

      • I’ve read the bottom container cooks more, if for no other reason that it’s closer to the heating element and hot water. With metal stackables the metal will conduct heat to the food faster than glass and if the bottom is touching the water it goes even faster. Most stackable recipes say to put the longer-cooking food on the bottom.

        Reply

  13. Can you use the pot in pot method for APPLE CRISP?
    If so, would the smaller pot (corning ware bowl) need a LID?
    There’s 1/2 cup of water in my recipe, but do I still need to put MORE WATER in the BOTTOM of the stainless steel insert pot, below a trivet?

    Reply

    • Hi Louanne – yes, I think you can use the PIP method. You don’t need a lid, but you might want to cover lightly with foil so that condensation doesn’t drip in. Yes, you always need water on the bottom of the inner pot under the trivet. Good luck!

      Reply

  15. Hey Kiddo – I am sooooo impressed with your information. I have looked and looked and again looked for easy to understand info on the PIP…..you nailed it in spades. Thanks a bazillion percent!

    Reply

  16. I really like the way you explain and show PIP methods, especially stacking the trivets. However, after having questions, researching and contacting companies such as Anchor Hocking, Starfrit and Pyrex, no glass is IP safe. Old PYREX is the safest but anything after 1998 is spelled pyrex (no caps) and made differently. Many people say they use glass and haven’t had a problem, but I’d say a chance of one exploding container is one too many. Glass is use at your own risk and the companies mentioned state they will not be held liable if if injury results.

    Reply

  19. I used 2 stainless steel inserts to cook carrots with sugar and butter. I put 3 cups of water in IP . then placed the two inserts with the carrots inside the IP. Insert were closed. The I pressure cooked for high pressure 10 minutes with quick release . carrots were still raw and butter an sugar slight melted . what happened?

    Reply

    • Hi Veronica – I’m assuming your inserts were on a rack? It sounds like your Instant Pot didn’t even heat up, let alone come to pressure especially since the butter didn’t even melt completely. I would try it again, and this time as a baseline test, don’t cover the insert. Make sure your float valve pops up. Let me know how it goes!

      Reply

        • Diana – is the recipe for steaming or boiling carrots? If it’s for steaming, you can just put 1 to 1 1/2 cups water (depending on the size of your Instant Pot) and a steamer basket with the carrots. For boiling, I suppose you have to have enough to cover the carrots. Hope that helps.

          Reply

    • It’s about the physics of heat transfer. The IP gets to ~240 degrees F on high pressure. The steam in the pot is 240. To cook the food that heat must transfer to the walls of the ‘inner’ pot then the air surrounding the carrots, then finally to the carrots (convection). Food in contact with the ‘inner’ pot heats a bit faster (conduction). There’s also a time lag. The air in the IP is at temp before the air in the ‘inner’ pot. Air is an excellent insulator and water is a good conductor. If you were to put carrots and butter in a covered metal pan in a 240 degree oven for 10 minutes you wouldn’t expect them to cook. Same thing. PIP is handy but it adds layers of insulation, which is why it does so well for some things. PIP food in liquid gets heated directly from the walls of the ‘inner’ pot and goes faster because it’s conduction. But it’s always faster without PIP. Either allow more time or cook carrots in water directly in the pot, use saute to evaporate the water and add butter at the end to glaze. They only take a couple of minutes because they’re in contact with 240 degree water and they are heating up along with the water as it comes to pressure.
      The bottom layer of PIP cooks faster because it’s closer to the heating element and through conduction of the rack from the hot water under it.
      Once you get the basics of heat transfer it’s easy to figure out which method works best for each dish. Hope this helps.

      Reply

  20. How does, if at all, covering a pot with P-i-P cooking? I’ve heard different things. I’ve seen Indian food cooked in stainless steel containers stacked 3 high so at least two were covered. I’ve heard since pressure is used, covering doesn’t matter but you’ve posted something that seems contrary. 🙂

    Reply

    • Steven, covering is optional (as long as the container is not sealed shut tight). I cover to prevent condensation from dripping into drier dishes like cheesecake, or to do tiered/stacked pans like Indian rice and dal. If you’ll tell me which section caused your confusion, I can try and change the wording on the article 🙂

      Reply

  21. Thanks for all the great info. I understand that the inside receptacle should not rest against the inside of the IP. my question is, what if it just fits? That is, I’d say there is approximately 1/2 to 3/4 of a cm of space surrounding my 9″ springform pan , while it sits inside the 8quart IP ultra. I want to make sure that’s sufficient space for steam to pass and not ruin the IP or cause any issues. Thanks!

    Reply

  22. Hi, Neena,
    I don’t use my Instapot as often as I could because I have to,store it in the garage (tiny kitchen). However we both love Thai, so I will definitely be trying this dish (although I first need to get a high rack…)
    Donna

    Reply

  23. Thanks, I am really happy to see these tips. I am making Louisiana style red beans and rice in my Instapot. This technique saves me from taking out my red beans and putting them in a “serving dish” as you stated—to get cold and then to rewarm them as best I can (which is silly because I have hot rice getting cold while I microwave or reheat the beans). The major tip here is you need to be aware of quick release versus natural release, and I never see many recipes for QR. But I will look for that and make sure to harmonize accordingly.

    Reply

  25. Love using the PIp method with the IP do you have a general rule of thumb for the time difference in using just the PIp And using just the regular pot since I know the pot in a pot takes longer or is it all trial and error bunch

    Reply

    • Arthur, I really don’t change the cooking time and have no issues with my food being undercooked. I would try the same timings and see how the recipe works for you. You can always pressure cook it for another minute or two if needed, and also adjust next time you make it. Thanks for your question.

      Reply

  26. Chicken curry and rice would be faster without the instant pot. Start the rice, prepare ingredients for curry. Sweat onions and garlic in wok, turn up heat to high, cook chicken 2 minutes, add curry paste and coconut milk, bring just to boiling. done. This will save you the 10 minute NPR stage, and your food will have better flavor

    Reply

    • I’m afraid we’ll have to agree to disagree – I find my Instant Pot curry recipes to be as good as the stovetop version 🙂 I also have readers who like to cook recipes like Thai curry but don’t have access to a stove. Since my blog is an Instant Pot site, I try to make sure I give people delicious recipes that can be made in the Instant Pot.

      Reply

  27. I just found your blog by using our good ole friend google. What an incredible blog! Thank you for all these tips. I’m a frequent user of regular PCs for decades, thought I give it a try with a 6qt DUO since it was 40% off. Could not be happier.

    Reply

  28. Hi!
    Thanks for this article. Can you recommend a larger container than the Pyrex one? I’ve been getting the burn message, and decided to try the PIP method with the Pyrex bowl. However, my dish won’t fit into the bowl, and lowering the quantity means there won’t be enough servings.

    Reply

    • Hi Vas, if you have a 6 quart you can use a container that’s about 5 inches tall and 7.5 inches in diameter. It’s not easy to find that size! Your other option is to use the stackable container and fill both compartments.

      Reply

  29. Thank you for all the information you provided in this post. It has answered a lot of question.

    I only have one more question. Are you familiar with WECK jars? They are European style mason jars. They come with a glass jar, a rubber ring, a glass lid and clamps. They are normally used for canning. I have seen recipes for making homemade extracts using a Ball mason jar that uses the technique you described in this post. The recipe says that you barely close the lid of the mason jar and follow the same steps you described. Do you think I could use the same technique with my WECK jars? Can I safely use them with the rubber ring and clamps?

    Reply

    • Great question and short answer is “I don’t know”. I think I know the kind of jars you’re talking about. The recipes you’re looking at have lids that are screwed on, and you close them so that they aren’t airtight, just finger tight. This allows air to escape when pressure builds. I am not sure if the jars with clamps close the lids airtight. Sorry I couldn’t give you a definitive answer.

      Reply

  30. Hi Neena,
    I am used to Indian cooking in steel pressure cookes using stackable steel containers. Now that I have switched to IP I want to continue the same method here also. My question is , is it necessary to use the same container that IP comes with or I can use any similar container that fits inside IP properly? That way I can use original pot for direct cooking and other container for PIP cooking. Let me know.
    Thanks
    Maratha Sharma

    Reply

    • Hi Maratha – thanks for getting in touch. No, you don’t need Instant Pot-specific containers as long as they are safe for a pressure cooker and you should have a clearance of about 1/4 inch so the edges aren’t touching the inner pot. Hope that helps.

      Reply

  31. Thanks for a quick, concise summary of PIP. Just what I needed when my (preferred thick) marinara kept getting a burn message. I figured this would be the trick, but it sure helped to have your experience and wisdom available online!

    Reply

  32. I have a question about a stainless steel bowl I have that I’d like to use – it’s perfect, UNTIL placed on the trivet – then it becomes just slightly too tall. The bowl is the kind that came back in the 50s and 60s with the Sunbeam or Oster brand kitchen centers: it has a ring on the bottom Here is a picture of one in case you don’t know what I mean. https://bit.ly/2Qcxnhm My question is this: would the rim and hollow on the bottom of this bowl suffice to raise it up off the IP’s bowl so that I do not need a trivet? I’m afraid to try it because I’ve only had my IP for a few days and am still QUITE the rookie. Please help me! Thank you!

    Reply

    • Diana, normally I would say you need to have the pot raised in order for heat to be transferred properly. However, since your pot has a ring base, I think that actually would work. I would try it out with something simple first. I don’t think you need to worry about safety. I’d love to hear back from you if you try it out.

      Reply

  34. Hi! I read your article and thought pot in pot would be great to solve the problem with scorching I’ve been having with my 8 qt duo. I hate getting the dreaded burn notice. However, the recipes I get this with are usually ones that start with sautéing. How would this work with the pot in pot? Thanks!

    Reply

    • Heather, you would have to empty out the contents of your inner pot, clean and then proceed. Have you tried to cool down the pot completely (after deglazing)? You might want to try that out – I find that some burn errors can be avoided by doing that. Also, try layering your ingredients. Good luck.

      Reply

  35. Thanks for the information-packed article. You say to choose the inner container or stacked containers so they “allow the Instant Pot lid to be closed easily.” Does that mean they can be taller than the Instant Pot’s Max Fill line?

    If the inner pot(s) are above the Max Fill line, does the top of the *food* in them have to be below the Max Fill line?

    Thanks!

    Reply

  36. Hi! I am not having much luck with the stackable pots in the instant pot. Previously, I prepared a recipe with chicken thighs and cooking sauce in the bottom of instant pot. Then I placed a tall trivet over the chicken and an open pot of rice. Cooked for 10 minutes with 10 minute release. It was perfect. Then I did the same thing using the stackable pots. I put water in the IP liner then the stackable pots with chicken and sauce in bottom and rice on top. Neither the chicken or the rice was cooked. I’ve tried it several times with the same results. Any ideas?

    Reply

    • Jenny, I wonder if your stackable containers are thick and so need to have increased cooking time. You might need to do some experimenting. Why don’t you try to cook just rice in one of the stackable containers and see how much longer it takes to cook? Then you might have a ballpark percentage increase in cooking you might need to add to all your recipes cooked in the stackable container?

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *