10 Foods You Should Never Cook in an Instant Pot

Posted on January 15, 2019 by Leslie Wu

The rise of the ubiquitous Instant Pot has generated a new obsession with cooking just about everything in the trendy appliance. And although it has a multitude of uses, from cooking hearty stews to making yogurt from scratch, there are certain foods that should be reserved for more traditional cooking methods. Here are 10 things that should stay out of your Instant Pot, and why they work better elsewhere.

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Bread

Although certain types of bread can be steamed, baked goods that rely on a firmer crust are best baked in an oven (or bread machine, if you really must use a smaller appliance). Learn how to make <a href="https://www.foodnetwork.ca/recipe/heritage-bread/13274/" rel="noopener" target="_blank">Michael Smith's Heritage Bread</a>
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Stir-Fries

A great stir-fry is a combination of different ingredients all cooked at varying times – impossible to achieve without being able to adjust the heat and move items around to hot or cool areas of a pan. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/shrimp-stir-fry-with-fried-egg-and-flavoured-vinegar/9816/" rel="noopener" target="_blank">Roger Mooking's Shrimp Stir-Fry with a Fried Egg</a>
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Delicate Desserts

Flaky pie crusts and delicate cookies are unlikely to happen in a moist environment, so the circulated heat of an oven is a better choice. For steamed desserts such as Christmas pudding, cheesecake or custards, however, the Instant Pot may be a good option. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/classic-chocolate-chip-cookies/12744/" rel="noopener noreferrer" target="_blank">Anna Olson's Classic Chocolate Chip Cookies</a>
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Small Pasta Shapes

Delicate orzo or small pasta turn to mush when overcooked in a slow cooker or similar appliance. The traditional pot of salted water is your best bet in these cases. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/orzo-salad/21579/" rel="noopener" target="_blank">Giada De Laurentiis' Orzo Salad</a>
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Fried Foods

A perfect deep fry is all about texture – the shatteringly crispy skin contrasted by a soft and tender interior. In an enclosed and moist cooking environment such as an Instant Pot, however, that crisp delight is quickly replaced by soggy sadness. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/michael-smiths-buttermilk-fried-chicken/8572/" rel="noopener" target="_blank">Michael Smith's Buttermilk Fried Chicken</a>
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Puff Pastry

Puff pastry requires a certain type of heat to achieve those golden and flaky layers, and the moist environment of an Instant Pot is not the best match for this application. Use your oven for best results. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/puff-pastry-pizza/20677/" rel="noopener" target="_blank">Ree Drummond's Puff Pastry Pizza</a>
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Seafood

Scallops, shrimp and squid rings all turn to rubber when overcooked, and it's often hard to regulate hands-off devices such as the Instant Pot. A sauté pan will be easier to supervise. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/seared-scallops-with-truffled-potato-celery-root-puree/22340/" rel="noopener" target="_blank">Ina Garten's Seared Scallops with Truffled Potato Celery Root Puree</a>
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Milk Based Sauces

Dairy and the high-heat function of the Instant Pot can lead to curdling or separation of that creamy sauce you’re trying to whip up. Keep it low and slow in a pot on the stovetop for better luck. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/lake-winnipeg-pickerel-with-wild-mushroom-duxelles-and-champagne-tarragon-cream-sauce/18067/" rel="noopener" target="_blank">Pickerel with Champagne Tarragon Cream Sauce</a>
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Seared Steak

The texture and flavour provided by a good old fashioned pan sear is hard to replicate using other methods, and what makes a mouthful of steak delicious is that contrast between a crunchy, salty crust and tender and beefy interior. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/flat-iron-steak-with-red-wine-sauce/16274/" rel="noopener" target="_blank">Giada De Laurentiis' Flat Iron Steak with Red Wine Sauce</a>
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A Full Pot

Devices that rely on pressure to cook require space to let the food expand, so don’t go overboard when loading beans, rice or noodles into the Instant Pot. Make two batches instead, or use a larger vessel and another cooking method.
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