Some posts are sexy and mouth-watering but this post, The Instant Pot® Liquid Myth – (How much liquid do I need?), is completely practical. If you own an Instant Pot®, this is just the kind of useful information you need to understand the concept of cooking vegetables you and your family will enjoy time and time again.
The Instant Pot® Liquid Myth
Recently, a student at one of my Instant Pot® classes asked me why she had to use 2 cups of liquid when she was cooking vegetables. A week later, someone else asked me about using 1 cup of liquid. Instant Pot® cooking techniques and information inconsistencies run rampant across the internet and I think it’s important to de-mystify these kinds of liquid conundrums. A good meal often depends upon it.
Instant Pot® Recommendations
It’s important to note that Instant Pot® has changed its official recommendation from 2 cups of liquid for cooking all foods to just 1 cup. Those with older models and old issues of the brand’s manual and recipe booklet may be following outdated information. In fact, a student at a recent class told me as much; she’s been cooking all foods with 2 cups of water because that’s what the booklet instructed. She grew to like the leftover liquid from cooking veggies because it was there but it certainly didn’t improve the flavor of her food. (If you do end up with a lot of leftover liquid, you can save it for soup or use it for other cooking, depending upon what it was that you were cooking.)
Let’s clear up this myth. While 2 cups of liquid is certainly way too much for cooking most foods, even the new 1 cup recommendation may be too much as well. It really does depend on the type of food being cooked.
Cooking Vegetables and Dried Beans in the Instant Pot®
In my book Vegan Under Pressure, I provide cooking charts for liquid measurements and many people consider the cookbook the “vegan or plant-based cooking Bible.” For some whole grains, 2 cups of liquid might be just right and the often-suggested water-to-rice 2:1 ratio is just too much liquid as well. In fact, I can’t think of any type of vegetable that requires 2 cups of liquid; even if you’re making a lot of them. For instance, when making Garlic Parsley Mashed Potatoes with just 4 medium potatoes, you need only 1 cup of liquid in which to cook them. Most other vegetables need even less.
Vegetables like bok choy and mushrooms naturally contain a lot of liquid and do not need much additional water for cooking. The same goes for summer squash and zucchini. Too much cooking liquid makes for a soggy side dish!
Steam potatoes, sweet potatoes, and winter squash on a rack over 1 cup of water.
For dried beans, soaking 1 cup of beans in 2 to 3 cups of water is sufficient for rehydrating the beans in order to cook them. Drain the beans and cook them in 1/2 to 3/4 cup of liquid. A lot of people think they need to cover the beans with 1 to 2 inches of water over them in order to cook, but this results in overcooked, mushy beans. The Instant Pot® does not cook by boiling; this pressure cooker cooks with super heated steam and that is why the lesser amount of water is enough.
In my experience, cooking vegetables in the Instant Pot®, using 1/2 cup of liquid is plenty and for some vegetables this may even be too much. You may be asking, “so how do I know?” and the answer is: there is no magic number. If there is a number, 2 cups of water is certainly not it!
I hope my explanation is helpful and that you experiment with the water-to-vegetable ratio using my guidelines. If you are new to the Instant Pot®, or any other pressure cooker, please join my Instant Pot Beginners Veg Support Facebook Group for tips, tricks, recipes, and cooking chit-chat.
Happy Instant Pot® cooking!
Diane cassil says
Just saw your video on your summer squash soup but didn’t get the ratios of liquid and veggies. Can u please advise?
Jill Nussinow says
Sorry for the long delay Diane. The soup has 4 cups (or more) squash and 2 cups of vegetable stock. Hopefully by now you have figured this out and made the soup a couple of times. I know that I have since I make it weekly.
Erik says
The traditional Chinese method of cooking rice that I learned (not pressure cooker, obviously) is 2 cups dry rice and 3 cups water. Use a good pot with a tight lid, most families had a special pot for rice cooking only. Once the water boils, reduce the heat to the lowest simmer – one bubble at a time if possible. Then one is supposed to keep the lid shut until serving, it takes about 45 minutes depending, of course, on the rice, the pot, the fire, the altitude. I always have to peak because I don’t have a daily routine of rice cooking
Donna Martinez says
I don’t pre-soak my pinto beans before cooking them so how much liquid do I need for 4 cups of dried beans? My instant pot is new and 8 quarts.
Jill Nussinow says
Donna,
I am so sorry that I didn’t get back to you sooner. I do hope that by now you know that the formula is 1 cup dry beans, 2 cups liquid.
Susan Aguirre says
Is this based on a 6 qt instant pot? Would it be different for an 8 qt?
Jill Nussinow says
The 8 quart Instant Pot might need a bit more liquid, although they are still likely to say 2 cups. I obviously don’t believe it.
Leigh Ann Long says
I am so happy to read this! I often have liquid remaining when making grains and way too much with some veggies, (as you mentioned). Fresh green beans are till a bit tricky. But I don’t mind a bit of extra liquid because I typically add potatoes, onions. celery and carrots on top of the beans. It is great to know Ic an cut back on water for soaked beans!! Thank you so much!
Jill Nussinow says
You are so welcome Leigh Ann. Most of my grains, other than wild rice, come out without extra liquid. But a little is OK, especially if you have a slotted spoon. I like to use the least liquid possible, which I do in most of my recipes.
I am happy to hear that I could help.