Can you pressure cook without a trivet?
Yes, you can pressure cook without a trivet in many recipes, but whether you should depends on the food, the liquid, and the cooking vessel.
The trivet is not always required; it mainly helps keep food elevated above the cooking liquid and improves airflow, texture, and food release.
In pressure cooking, steam—not direct boiling—does most of the work.
That means some foods can sit directly in liquid or on the bottom of the pot, while others benefit from a rack, steamer basket, or other support to prevent sticking or sogginess.
What a trivet does in a pressure cooker
A trivet is a small rack, stand, or insert that keeps food off the bottom of the pot.
In electric pressure cookers like the Instant Pot, it usually sits above the liquid and helps create a barrier between the food and the base of the inner pot.
- Prevents direct contact with the bottom of the pot
- Improves texture for foods that should not sit in liquid
- Supports steaming for vegetables, eggs, and delicate proteins
- Helps with cleanup by reducing sticking and scorching
Some recipes assume a trivet because they are designed for steaming, pot-in-pot cooking, or keeping meat from overcooking in liquid.
Other recipes, especially soups, stews, and braises, do not need one at all.
When you can skip the trivet
You can usually pressure cook without a trivet when the food is meant to cook in liquid or when the recipe does not require separation from the pot bottom.
This is common for many one-pot meals.
Good candidates for trivet-free pressure cooking
- Soups and broths where ingredients are fully submerged
- Beans and lentils cooked in water or stock
- Rice and grains using the correct liquid ratio
- Shreddable meats like chuck roast or pork shoulder in braising liquid
- Vegetable-based stews that rely on direct liquid contact
For these foods, a trivet can actually get in the way.
Beans need space to expand and absorb liquid; rice needs close contact with measured liquid; and braised meats often benefit from sitting in flavorful cooking liquid.
When you should use a trivet
Some foods pressure cook better with elevation.
If the goal is steaming, keeping delicate foods intact, or preventing them from becoming waterlogged, a trivet is useful or necessary.
Foods that usually need a trivet or rack
- Eggs, especially for steaming hard-boiled eggs
- Whole potatoes when you want a drier texture
- Fish fillets that can break apart in liquid
- Dim sum, dumplings, and tamales
- Cheesecake and other pot-in-pot desserts
- Chicken pieces if you want less poaching and more steaming
These foods can cook without a trivet in some setups, but the result may be softer, wetter, or more fragile.
A trivet helps create a more controlled steam environment.
What happens if you pressure cook directly in the pot?
Cooking directly in the pot changes heat exposure and moisture contact.
That can be beneficial for some recipes and problematic for others.
- Better flavor absorption for braises, curries, and beans
- More even sauce reduction once pressure is released and sautéing resumes
- Higher sticking risk for starchy or thick foods
- Greater chance of scorching if liquid is too low or the recipe is too thick
In electric pressure cookers, sticking at the bottom can trigger the burn warning.
In stovetop pressure cookers, poor liquid management can still lead to scorching or uneven cooking.
The key is matching the cooking method to the food.
Safe alternatives to a trivet
If your recipe calls for a trivet and you do not have one, several substitutes can work depending on the cooker and the food.
Useful trivet substitutes
- Steamer basket made for pressure cookers or metal colanders that fit safely inside
- Silicone egg rack or silicone steamer insert rated for high heat
- Oven-safe ramekins for pot-in-pot cooking
- Metal sling or foil sling for lifting dishes in and out
- Heat-safe small rack that fits securely without blocking the valve
Avoid makeshift items that can collapse, melt, or obstruct the lid.
Any substitute must keep the pressure cooker vent clear and remain stable under steam and pressure.
How to pressure cook without a trivet safely
When the trivet is omitted, the most important factors are liquid amount, food density, and recipe balance.
Pressure cookers need enough thin liquid to build steam and pressurize properly.
Follow these practical rules
- Use enough liquid for the cooker model and recipe type
- Do not thicken the liquid too early with flour or cornstarch
- Layer ingredients carefully so dense foods do not sit and scorch
- Stir starchy ingredients well when the recipe allows it
- Use natural release or quick release based on the food’s texture needs
For Instant Pot and similar electric models, deglazing the pot before pressure cooking is especially important.
Scraping up browned bits after sautéing reduces the risk of burn notice and improves flavor.
Instant Pot recipes that often work without a trivet
Many Instant Pot recipes are designed around direct contact with liquid.
These are typically the easiest to adapt if you do not have a trivet.
- Chicken soup with vegetables and broth
- Beef stew with potatoes and carrots
- Pinto beans or black beans
- Steel-cut oats or rice pudding, if the recipe is formulated for the pot
- Chili, provided the liquid content is sufficient
Recipes that use pot-in-pot cooking, such as cheesecake, flan, or custards, are more likely to need a rack or trivet substitute.
Those foods depend on sitting above the water rather than in it.
Common mistakes when cooking without a trivet
Skipping the trivet is usually fine, but a few mistakes can create poor results or pressure-cooking failures.
- Using too little liquid, which prevents pressure from building properly
- Placing delicate food directly in broth when steaming would be better
- Overfilling the pot, especially with beans, grains, or foamy foods
- Forgetting that food texture changes when it is submerged
- Using thick sauces alone without enough thin liquid underneath
If a recipe was written for a trivet, the author may be counting on elevated positioning for heat distribution.
Replacing that setup without adjusting cook time or liquid can alter the final result.
How to decide whether you need a trivet
The simplest way to decide is to ask whether the food should be steamed, suspended, or cooked in liquid.
If it should stay dry or intact, use a trivet or substitute.
If it should absorb flavor from the cooking liquid, you can usually skip it.
A quick rule of thumb:
- Need dry texture? Use a trivet.
- Need steaming? Use a trivet or rack.
- Need braising or simmering? Skip the trivet.
- Need pot-in-pot cooking? Use a trivet substitute.
That is why the answer to can you pressure cook without trivet is often yes, but with an important caveat: the best result comes from using the method your recipe actually needs.
Pressure cooker models and trivet use
Electric pressure cookers, such as the Instant Pot, often include a metal trivet because it supports common tasks like egg steaming and pot-in-pot cooking.
Stovetop pressure cookers may not include a rack, but they can still use one if the recipe benefits from it.
Regardless of brand—Instant Pot, Ninja Foodi, Fagor, Presto, or Kuhn Rikon—the same principles apply.
The cooker must build steam safely, and the food must be positioned in a way that matches the recipe goal.
- Electric models are more sensitive to scorch-prone foods
- Stovetop models heat faster and may tolerate more direct contact, but still need enough liquid
- Multi-cookers with air-fry lids may include different inserts for steaming and roasting
Choosing the right setup matters more than whether the accessory is called a trivet, rack, basket, or insert.