What Is Pot-in-Pot Cooking?
Pot-in-pot, often shortened to PIP, means setting a trivet inside the Instant Pot, pouring liquid into the bottom of the inner pot, and placing a second heatproof container on top of the trivet. The food sits in the second container and cooks in the steam. The liquid underneath is what builds pressure.
People use it for a few reasons:
- Cooking two things at once. A main dish can cook in the bottom of the pot while rice or vegetables cook in the container above.
- Gentler heat. Food in a separate container is less likely to scorch on the bottom of the inner pot, which helps with thick or starchy dishes.
- Foods that do not suit direct pressure cooking. Cakes, egg dishes, casseroles and reheated leftovers do better in their own dish.
- Easier cleanup. The inner pot often stays cleaner.
The trade-off is time and flexibility. Heat has to pass through the container, so many pot-in-pot recipes need more cooking time than the same food cooked directly in the liquid.
Gear You Need
You do not need much, and most of it may already be in your kitchen.
- A trivet. The one that came with the pot works for short containers. A taller trivet with handles makes it easier to lift hot dishes out.
- A second container that fits. Stainless steel bowls, oven-safe glass or ceramic dishes, silicone molds and small round cake or springform pans are common choices. Measure your pot before buying anything, since the container must sit level with room to spare around the sides.
- A foil sling or silicone lifter. These make it much safer to lift hot containers in and out.
- Foil or a lid for the container. A cover keeps condensation from dripping onto the food.
Check that anything you use is rated for high heat and for use with steam. If you are unsure about a dish, check the manufacturer’s guidance.
How to Cook Pot-in-Pot, Step by Step
- Add liquid to the inner pot. Most Instant Pot manuals call for a minimum amount of thin liquid, commonly at least a cup, so the pot can come to pressure. Check your model’s manual for the exact amount.
- Set the trivet in the pot.
- Fill your container. Do not fill it to the brim, and cover it if the food could get wet from condensation.
- Lower it onto the trivet with a sling or lifter.
- Seal the lid, set pressure and time, following your recipe. Pot-in-pot recipes often call for more time than direct cooking.
- Release pressure as the recipe directs, then lift the container out carefully. Steam and the container will both be very hot.
What to Cook Pot-in-Pot
Rice, Grains and Sides
Cooking rice in a bowl above a main dish is the classic use. It keeps the rice from mixing with sauce and lets you cook a whole meal in one go. Rice texture can vary with the container and the amount of water, so expect to adjust after the first try.
Pasta and Cheese Dishes
Pasta bakes and baked-style mac and cheese can work in a covered dish. If you want a simpler version cooked directly in the pot, see our Instant Pot macaroni and cheese.
Cakes, Cheesecakes and Egg Dishes
These are the foods most people think of for the method. Egg bites, cheesecakes and small cakes cook gently in a covered pan over steam and do not sit in water.
Leftovers
Reheating a plate of food in a covered dish over a little water is another handy use, since it warms food without drying it out.
Meat and Sauce Combinations
Foods that need different cooking times are the hardest to pair, so most recipes pick items that finish together. For tender cuts like pork tenderloin, cooking direct is usually simpler and faster.
Tips and Common Problems
- The burn notice. This is more likely when the bottom of the pot lacks thin liquid or something thick touches the base. Using the trivet with liquid underneath avoids it.
- Watery results. Cover the container so condensation does not drip in.
- Container too tight. Leave a small gap for steam, and make sure the lid can lock easily.
- Uneven cooking. Keep layers and portions modest, since heat has to travel through the container.
- Hot hands. Always use a sling or tongs, and let the pot depressurize fully first.
Is Pot-in-Pot Worth It?
If you often cook rice and a main together, or want to cook delicate foods like custards, it is worth trying. For soups, stews and beans, which cook well directly in liquid, it adds steps without much benefit. A good approach is to start with one simple use, such as rice in a bowl, and add more once you are comfortable with the setup. For dishes where rice and beans are traditionally cooked in one pot, our Puerto Rican Instant Pot recipes and red beans and rice guides show the direct approach. For make-ahead bites like egg bites, see our healthy Instant Pot snacks.