Modified from Pampered Chef Cooking Guide
I wanted to list my most common "basic" Quick Cooker (Instant Pot) times for easy access. The settings listed go with my Quick Cooker, but as I understand it the Instant Pot has very similar ones. I know that when I use instant pot recipes, I've usually been able to convert directly. So there are a ton more that come in the Quick Cooker cooking guide (and I'm sure the instant pot has a similar one), but these are what I use.
Grains and Rice
All listed below are for 1 cup of the item in question. All should include 1 tbsp oil. The amount of liquid necessary (water is the basic choice, but you can, of course, also use stock or other options like that) is listed in parentheses.
Whole Grains Setting:
Barley (2 1/4 cup liquid) - 25 minutes, natural steam release 10 minutes
Steel-cut oats (3 1/4 cup liquid) - 10 minutes, natural steam release 10 minutes
White Rice Setting:
Long grain, basmati and jasmine white rice (1 cup liquid) - 4 minutes, natural steam release 10 minutes
Brown Rice Setting:
Long grain, basmati and jasmine brown (1 cup liquid) - 15 minutes, natural steam release 10 minutes
Vegetables
These all need at least 1 cup of liquid. They do not have their own setting and should use manual steam release.
Carrots (1 lb) - cut into 2 inch pieces, 4 minutes
Potatoes (2 lbs) - cut into 1 inch pieces, 5 minutes
Sweet Potatoes (2 bs) - cut into 1 inch pieces, 4 minutes (this actually mashed on its own for me after I did this....like you couldn't serve this as chunks)
A big selling point for me on the Quick Cooker was being able to cook frozen meat....you'll see my thoughts as I try to work with these....pretty much assume all comments go with frozen.
Meat
Always add at least 1 cup of liquid (water or broth usually) to the Quick Cooker first. Always use manual steam release.
Beef/Pork Setting:
Ground beef (1-2 lbs) - 8-10 fresh or 12-14 frozen (I've yet to this to work at this time...much to my aggravation....)
Roast (3-4 lbs) - 50-60 fresh or 85-95 frozen (I had issues here again....it was cooked, but it wasn't as tender as I wanted and had to do it longer...now I do think that I have to adjust due to the fact I'm using moose, so we'll see as I keep working on this)
Pork Tenderloin (2-3 lbs) - 16-18 minutes fresh or 30-35 minutes frozen
Chicken/Poultry
Boneless chicken breasts (2-4 lbs) - 6-10 minutes fresh, 8-12 minutes frozen (I would suggest to go with the maximum...I find I need it because I usually do have the full 4 lbs.)