Emilie Meyer
The pot-in-pot method, sometimes shortened to PIP, is a cooking technique where you cook food in a small heat-proof pot inside the Instant Pot's inner steel pot/container/liner. This method is useful for cooking dishes that should be steamed, such as vegetables, desserts, casseroles, and meatloaf, as well as for preparing two dishes at once, such as a main dish and a side. PIP is also ideal for reheating food and cooking smaller portions. To use the pot-in-pot method, you will need a pressure cooker, a trivet, an oven-safe pan or glass dish, and a sling or retriever tongs.
| Characteristics | Values |
|---|---|
| Benefits | No need to dirty the inner cooking pot, automatic portion control, cook multiple dishes at once, avoid "burn errors", reheat food without scorching, burning or drying out |
| Equipment | Pressure cooker, trivet (or cooking rack with feet), oven-safe pan or glass dish, sling or retriever tongs |
| Food types | Rice, pasta, lentils, meat, vegetables, desserts, casseroles, meatloaf, soups, potatoes |
| Techniques | Stack layers of food, use steam instead of direct cooking in liquid, cover smaller pot with foil to prevent moisture |
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What You'll Learn
Cooking multiple dishes at once
The pot-in-pot method (PIP) is a great way to cook multiple dishes at once. It involves cooking a dish in an elevated dish or pan inside your pressure cooker or instant pot. This method is useful for cooking two parts of a meal simultaneously, such as rice and a curry, or chicken and rice. It is also handy for preparing dishes that need to be steamed, like vegetables, desserts, casseroles, or meatloaf.
To cook multiple dishes at once using the pot-in-pot method, you will need a pressure cooker or instant pot, a trivet or rack, and an oven-safe pan or dish that fits inside your cooker with room for steam to escape. Many pressure cookers come with a trivet, but if yours didn't, you can purchase one or make a simple sling with aluminium foil. Some people use Pyrex glass bowls, steel or metal mixing bowls, or mason jars for their pot-in-pot cooking.
When cooking multiple dishes at once, it is essential to use dishes with similar cook times. The dish cooked in the upper rack or pan will take a minute or two longer than if cooked directly in the main insert, so keep that in mind when planning your meal. You can start by cooking your meat first and then, when it is almost done, add your pot of rice or vegetables and adjust the cooking time accordingly.
The pot-in-pot method is also beneficial for cooking dishes that you want to be somewhat dry, such as long-grain rice. By using a double boiler setup, with water between the inner pot and the outer pot, you can avoid "BURN" error notices and achieve the desired dryness in your dish.
Additionally, the pot-in-pot method is ideal for automatic portion control, as it uses smaller-sized dishes. It is also useful for preventing the inner cooking pot from getting dirty, which is convenient if you plan to use the pressure cooker again for another dish.
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Avoiding the burn error
To avoid the "burn error" when cooking pot-in-pot, it is important to understand the causes of burning. Burning usually indicates that the heat is too high. However, the specific temperature settings that result in burning will vary depending on your stove, the type of pot or pan you are using, and even the humidity and air pressure of your environment. Therefore, it is crucial to understand that recipes are not one-size-fits-all and may need adjustments to suit your unique cooking conditions.
When cooking pot-in-pot, it is essential to use the right equipment. Most oven-safe dishes will work, as long as they fit comfortably inside your pressure cooker with enough room for steam to escape. A trivet, or cooking rack with feet, is also useful for pot-in-pot cooking. Many pressure cookers come with a trivet, but if yours did not, it is worth purchasing one to facilitate the pot-in-pot method. Additionally, a sling or retriever tongs can be helpful for removing the inner pot from the hot outer pot.
Certain ingredients are more prone to triggering the "burn error" in your pressure cooker. Ingredients that absorb liquid, such as potatoes, rice, pasta, pulses, and barley, require a specific liquid-to-ingredient ratio and may need extra water. Dairy products, flour, and tomato-based sauces or pastes are also major contributors to burn notices. If using tomato sauce, spaghetti sauce, or tomato paste, be sure to dilute them with water. Additionally, always ensure you have added enough water to your pot—at least half a cup, with one cup being preferable.
To prevent burning, it is crucial to develop good habits when using your pressure cooker. Get into the routine of deglazing your pot by scraping the bottom with a wooden spoon to remove any burnt-on bits before closing the lid. Regularly deep clean your pressure cooker to prevent invisible layers from developing and tricking the sensors into triggering a burn warning. Additionally, ensure the sealing ring is in place properly before cooking. If you are using the "Keep Warm" function, turning it off at the start of the cooking process can help prevent the "Burn" error.
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Reheating food
Firstly, it is important to use heat-proof containers, such as stainless steel or glass bowls, that fit easily into your inner pot. Avoid plastic containers, as they can warp, melt, or leach chemicals under high heat. Stackable containers are ideal for reheating multiple dishes at once, and they fit neatly above one another on a trivet inside the pot. If your containers are not stackable, place one container on the trivet to keep it elevated and prevent direct contact with the bottom of the pot, where excessive heat could cause burning. Choose containers with snug-fitting lids to lock in moisture, and for open-topped containers, cover them with foil to prevent water from dripping into the food.
Secondly, always have some liquid present. This can be in the dish itself, such as a stew, or by adding a few tablespoons of water or broth to the container. If you are stacking multiple containers and using the steam function, ensure there is at least one cup of water in the insert pot. Additionally, some foods will reheat best with added fat, such as a drizzle of olive oil, to prevent sticking.
Finally, you can choose between different functions on your Instant Pot for reheating. If you want to warm something slowly, use the Slow Cook or Keep Warm function. For faster reheating, the Steam function is ideal. The pressure cooking method is perfect for hot, evenly heated food without compromising taste or texture. Foods that need longer cooking times, such as frozen foods, go on the bottom, while more tender foods like noodles need less reheating time.
The Instant Pot is a versatile appliance that helps retain the original quality of your food, making it a great alternative to microwaves or stovetops for reheating.
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Cooking steamed vegetables
To cook steamed vegetables using the pot-in-pot method, you will need a pressure cooker, a trivet (preferably with handles), an oven-safe pan or glass dish, and a sling or retriever tongs. Many pressure cookers come with a trivet, but if yours did not, it is recommended to purchase both a low trivet for taller pans and a high trivet for one-pot meals. For the cooking dish, you can use most oven-safe dishes that fit comfortably inside your pressure cooker, leaving enough room for steam to escape. Some people prefer to use glass, such as Pyrex, while others opt for metal bowls or cake pans.
Once you have assembled your equipment, follow these steps:
- Prep your vegetables by trimming and cutting them into desired sizes.
- Rinse the vegetables, using the steamer basket if needed.
- Place the trivet inside your pressure cooker and put the oven-safe dish on top of it.
- Pour 1 to 1.5 cups of water into the pressure cooker, ensuring it does not touch the trivet or oven-safe dish.
- Place the vegetables in the oven-safe dish and cover with a lid or foil.
- Secure the lid of your pressure cooker, ensuring the steam release valve is in the sealing position.
- Adjust the settings to cook on high pressure for zero minutes, allowing the pressure-building phase to cook the vegetables.
- When the cooking time is complete, perform a quick release by turning the knob to "venting." Use a spoon or tongs for this step, as the steam and lid will be hot.
With this pot-in-pot method, you can experiment with different cooking times to find the perfect doneness for your vegetables. Additionally, you can pair steamed vegetables with grass-fed butter, olive oil, or ghee to enhance the flavour and help your body process the vitamins.
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Preparing individual portions
The pot-in-pot method is a great way to prepare individual portions. The technique involves cooking food in a small heat-proof pot inside the Instant Pot's inner steel pot/container/liner. This method is perfect for preparing individual portions, as it allows you to cook smaller amounts of food without dirtying the inner cooking pot. It's also a great way to reheat leftovers, as you can do so in the same container, saving you time and effort.
When preparing individual portions using the pot-in-pot method, it's important to use the right equipment. In addition to your pressure cooker, you'll need a trivet, an oven-safe pan or glass dish, and a sling or retriever tongs to remove the hot inner cooking pot. Many pressure cookers come with a trivet, also known as a cooking rack with feet, which can be very useful. If your cooker didn't come with one, it's worth investing in both a low trivet for taller pans and a high trivet for one-pot meals.
For the cooking dish itself, most oven-safe dishes will work, as long as they fit comfortably inside your pressure cooker with enough room for steam to escape. You can use anything from a Pyrex or other glass bowl to a metal bowl or cake pan. Just be sure to avoid placing frozen food in a glass container, as the glass can crack due to the extreme temperature change.
The pot-in-pot method is incredibly versatile and can be used for a wide range of dishes. It's perfect for cooking rice, quinoa, oatmeal, pasta, potatoes, and steamed vegetables. You can also use it for reheating foods without drying them out. Just be mindful of the cooking times, as dishes cooked using this method may take slightly longer due to the indirect heat.
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Frequently asked questions
The pot-in-pot method (PIP) is a technique used in pressure cookers to cook food in an elevated dish.
Cooking pot-in-pot lets you make a dish without dirtying the inner cooking pot of your pressure cooker. It also allows you to cook two separate parts of a meal simultaneously and is useful for baking.
Aside from your pressure cooker, you will need a trivet, an oven-safe pan or glass dish, and a sling or retriever tongs.
The pot-in-pot method is suitable for a variety of foods, including rice, pasta, vegetables, meat, lentils, sauces, and desserts. It is particularly useful for dishes that are prone to burning or scorching in the inner pot, such as those containing dairy or thick sauces.
Items cooked using the pot-in-pot method may take slightly longer than if cooked directly in the main insert. It is recommended to use suggested cook times as a guide and adjust accordingly. For overcooked vegetables or undercooked meat, experiment with reducing or increasing the cooking time until you find what works best.
