Free Instant Pot timer for pressure cooking. Track time from pressurization to natural release. Perfect pressure cooker meals every time.
The Instant Pot timer only counts pressure cooking time but there's a hidden 10-15 minutes for pressurization that the display doesn't show. I use a separate timer to track total time from when I press start to when dinner is actually ready. The IP also doesn't time natural pressure release which can add another 10-30 minutes. For meal planning I need to know true start-to-finish time not just the cooking phase. This is how I fell into the classic beginner trap of expecting 20-minute chicken to be done in 20 minutes when it actually took 45 minutes total.
My pressurization time ranges from 5 minutes for a cup of water to over 20 minutes for a full pot of cold stew. The amount of liquid how cold the ingredients are and my specific model all affect it. The Instant Pot has to bring everything to boiling temperature then build steam pressure before cooking even starts. I've learned to expect 10-15 minutes for most recipes. After doing similar recipes a few times I know my typical pressurization time and can plan around it. The separate timer tracks this so I actually know when dinner will be ready.
Natural release means letting pressure decrease slowly over 10-30 minutes without touching anything which prevents delicate foods from overcooking and liquids from erupting everywhere. Quick release is manually venting steam which takes 1-2 minutes - good for vegetables or when I'm in a rush. I use natural release for meat and grains because it makes them more tender. Recipes should specify which to use but when in doubt I do 10 minutes natural then quick release the rest. My timer tracks the release phase because natural release is passive and I need to know when it's actually safe to open.
Never while under pressure - the lid won't budge anyway because it's safety locked. If I somehow forced it open boiling liquid and steam would explode out causing really severe burns. I wait until the float valve drops completely which indicates zero pressure. If natural release is taking forever I can switch to quick release but I let the steam vent away from my face and kitchen cabinets. Patience is critical with pressure cooking. I use my timer to track release time and resist the temptation to rush because safety mechanisms exist for really good reasons.
Pressure cookers trap all steam so liquid doesn't evaporate like stovetop or oven cooking. I use 25-30% less liquid than traditional recipes call for. You need minimum 1 cup liquid to build pressure but more than that just dilutes everything. If my dish is watery I use saute mode with the lid off after cooking to reduce the liquid. Or I thicken with cornstarch mixed with water. When I first got my IP I was using my regular recipe liquid amounts and everything was soup. Less liquid than you think you need is the rule.