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10 Foods You Should Never Put in an Instant Pot
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Published in Food and Wine on Friday, September 12th 2025 at 14:16 GMT by CNET🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
Instant‑Pot Pitfalls: Ten Foods That Should Stay on the Counter
When the first electric pressure cooker hit the market, its marketing copy promised to “cook a full meal in minutes.” The modern version, the Instant‑Pot, has since become a kitchen staple for busy families, offering sauté, slow‑cook, yogurt, and of course, pressure‑cook functions. Yet even the most seasoned Instant‑Pot user can run into trouble if certain foods are cooked in the wrong way—or at all. CNET’s recent guide, “10 Foods You Should Never Put in an Instant Pot,” distills the most common mishaps, providing a quick reference for anyone who wants to avoid a disastrous batch of mushy rice or rubbery eggs.
Below is a concise overview of the foods the article flags as “instant‑pot‑unfriendly,” the reasons behind the warnings, and some alternative cooking approaches that work better.
| # | Food | Why It’s a Problem | Better Alternatives |
|---|---|---|---|
| 1 | Rice | Rice is notoriously finicky in a pressure cooker. Too little water and the grains over‑steam and stick to the bottom; too much and the pot over‑fills, forcing the cooker to vent constantly. The result? Either burnt “cooked‑butt” or a soggy, clumpy batch that never looks or tastes right. | Use a rice‑specific setting (many models have one), or stick to a rice cooker or stovetop method where you can control water and heat more precisely. |
| 2 | Pasta | Pasta expands quickly under pressure, but the pressure‑cook cycle is usually too long for most shapes. This leads to a mushy texture and a slimy mouthfeel. The article notes that even short “sauté” or “quick‑cook” settings can over‑cook certain types of pasta. | Cook pasta on the stove, or use the “manual” setting for only a couple of minutes, then vent immediately. |
| 3 | Beans & Legumes | Beans release a lot of starch during pressure cooking, which can thicken the liquid to the point of clumping or even clog the vent. The article cites a 2015 study from the University of Nebraska that found over‑cooked beans lose their bite and develop a gummy consistency. | Soak beans for 8–12 hours, then rinse and add the recommended amount of water. Use the “manual” setting for the minimum required time, and follow the manufacturer’s instructions for high‑pressure bean cooking. |
| 4 | Potatoes | Potatoes tend to over‑break down in a pressure cooker, especially if you’re using the “sauté” or “manual” mode for too long. The result is a “mushy” mash that isn’t ideal for salads or roasting. | Slice or cube potatoes before cooking, or use a “slow‑cook” setting for a longer, gentler heat that preserves texture. |
| 5 | Eggs | Hard‑boiled eggs cooked under high pressure can become rubbery, with a chalky texture on the yolks. The article references an online community post where users noted that eggs can “explode” if the shell cracks during cooking. | Cook eggs on the stovetop or use the “egg” setting on newer Instant‑Pot models that regulate temperature precisely. |
| 6 | Seafood (Fish & Shellfish) | Seafood is delicate and can over‑cook within seconds under pressure, turning into a rubbery, dry mess. The article includes a link to a seafood‑cooking guide that recommends poaching or steaming instead. | Steam fish fillets on a trivet for 3–5 minutes or use the “slow‑cook” mode at a lower temperature. |
| 7 | Meat & Poultry with Bones | Bone‑in cuts (like pork shoulder or beef ribs) can cause the pressure cooker to vent too much steam to accommodate the bone marrow, leading to uneven cooking and a greasy surface. The article also warns that bones can sometimes block the vent. | Remove bones before pressure cooking, or use a dedicated “meat” setting that allows for a longer, slower cycle to render fat gradually. |
| 8 | High‑Fat Meats (Bacon, Fatty Chicken) | Fat content in these meats can create a thick, oily broth that the Instant‑Pot struggles to dissipate. This can lead to an overly greasy final dish. | Cook high‑fat meats in a skillet first to render fat, then finish in the Instant‑Pot with a “slow‑cook” setting that uses lower heat. |
| 9 | Mushrooms | Mushrooms release a lot of moisture; pressure‑cooking them tends to make them waterlogged. The article includes a link to a culinary forum that suggests sautéing mushrooms first to evaporate excess liquid. | Sauté mushrooms until browned, then add them to a soup or stew after the main pressure‑cook phase is complete. |
| 10 | Popcorn | Popcorn is a classic “instant‑cook” snack, but it can pop in the sealed pot, creating a safety hazard. The article notes a 2023 incident report where a user’s popcorn “exploded” in the pot, damaging the inner pot. | Use a microwave‑safe bag or a stovetop pot with a vented lid. |
The Science Behind the Rules
The article draws on a blend of user anecdotes, manufacturer specifications, and a handful of food‑science studies. For example, the pressure‑cook environment forces food to cook at a temperature above boiling (typically 195–205°F). While this is great for tenderizing tough cuts of meat, it can “over‑cook” foods that are already cooked by gentle heat or that require a short burst of high heat to develop flavor.
The Instant‑Pot’s design—sealed lid, silicone gasket, and a safety vent—works best when the contents are relatively uniform in moisture content. Foods that release a lot of liquid or starch create pressure spikes that can cause the safety vent to open frequently, disrupting the cooking cycle. That’s why beans, rice, and certain grains are flagged as problematic; they either stick to the bottom or produce a “cooked‑butt” consistency.
Tips for the Sore‑Spot Foods
- Measure Exactly: Follow the manufacturer’s water‑to‑food ratio for rice and beans. Even a 10‑percent error can ruin the texture.
- Use a Trivet: For meats with bones or high fat, placing them on a trivet keeps them off the bottom of the pot, reducing the chance of sticking and allowing steam to circulate evenly.
- Cook in Batches: Over‑filling the pot can lead to venting and uneven cooking. Keep the pot under the “Maximum” fill line.
- Cool Quickly: For eggs or seafood, use the “quick‑release” vent carefully to avoid sudden temperature shifts that can cause cracks or over‑cooking.
Bottom Line
While the Instant‑Pot is a versatile tool for many dishes, not every food is a good match. Rice, pasta, beans, potatoes, eggs, seafood, bone‑in meats, high‑fat meats, mushrooms, and popcorn all have unique characteristics that can clash with the pressure‑cook environment. By following the article’s guidelines and opting for alternative cooking methods where appropriate, you can avoid the common pitfalls and enjoy the full range of flavors your kitchen has to offer.
For more in‑depth recipes and troubleshooting tips, the article links to CNET’s “Instant‑Pot 101” guide, a Food Network tutorial on sautéing mushrooms, and a 2023 safety advisory on pressure‑cooking popcorn. These resources can help you master the art of instant‑pot cooking—without the dreaded “instant‑pot‑unfriendly” mishaps.
Read the Full CNET Article at:
[ https://www.cnet.com/home/kitchen-and-household/10-foods-you-should-never-put-in-an-instant-pot/ ]
