You finally bought the Instant Pot. It sat in the box for three weeks because that "Burn" message everyone talks about on Reddit terrified you, but now it’s on your counter. You’ve made a decent chili. Maybe a pot roast. But honestly? If you’re just throwing meat and liquid into the bottom of that stainless steel inner pot, you’re missing out on about 60% of what the machine can actually do. The secret isn't a fancy spice blend or a paid app. It’s that weird, wire steam rack instant pot accessory—the trivet—that probably fell out of the box and ended up in the back of your "junk" drawer.
It looks like a cooling rack for tiny cookies. Or a drone landing pad. But that little piece of metal is the physical barrier between a soggy, mushy dinner and a meal that actually has texture. Without it, you’re just boiling things. With it? You’re pressure-steaming, stacking, and "Pot-in-Pot" cooking.
The Science of the Lift
Why does the steam rack instant pot accessory matter so much? It’s basically about thermal contact. When food sits directly on the bottom of the inner pot, it’s touching the primary heat source. The heating element is right underneath that steel. If you’re cooking something thick—like a cheesecake or a thick meatloaf—the bottom will scorch before the middle even gets warm. This is the "Burn" error's origin story.
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By using the rack, you create a layer of water (usually the 1-cup minimum) underneath the food. The food stays dry, or at least out of the drink, while the steam does the heavy lifting. Steam transfers heat more efficiently than air. It’s also gentler than direct contact with a hot metal plate.
I've seen people try to make hard-boiled eggs by just tossing them into the water. Don't do that. They clatter around. They crack. They get weird rubbery spots. If you put them on the rack, they sit in a spa of high-pressure steam. The shells practically slide off when you’re done because the steam penetrates the membrane better than boiling water ever could. It's a game changer for meal prep.
Pot-in-Pot Cooking (The Real Reason to Use a Rack)
There is a technique called Pot-in-Pot (PiP). It sounds like some complicated architectural term, but it’s just putting a second bowl inside your main Instant Pot bowl. You need the steam rack instant pot trivet to do this. You put water in the bottom, the rack on top of that, and then a heat-safe glass or metal bowl on the rack.
Why bother?
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Imagine you want to cook rice and butter chicken at the same time. You put the chicken and sauce in the bottom of the pot. Then you place the trivet over the chicken. On top of the trivet, you place a small bowl of rice and water. You lock the lid, hit the button, and both are done at the exact same time. The rice steams perfectly while the chicken simmers below. You’ve just saved yourself from washing an extra pan, and you didn't have to wait for two separate cycles.
Choosing the Right Rack for Your Pot Size
Not all racks are created equal. Most 6-quart and 8-quart Instant Pots come with a standard 1-inch tall trivet with folding handles. They’re fine. They do the job. But if you start getting into serious steaming, you might want a "long-legged" version. These stand about 2 or 3 inches off the bottom.
- Standard Trivet: Best for large cuts of meat like brisket or a whole chicken where you want the juices to collect below.
- Long-Legged Rack: Essential for PiP when you have a lot of liquid/food in the bottom and need to clear it.
- Silicone Slings: These aren't technically "racks," but they serve the same purpose. They have high walls that make it easy to lift out a heavy cheesecake without burning your knuckles on the side of the pot.
You can find these on Amazon or at Target for like ten bucks. Brands like Hatrigo or even the official Instant Pot brand make them. Honestly, the off-brand ones work just as well as long as they are 304-grade stainless steel. You don't want something that’s going to rust after three washes in the dishwasher.
Mistakes Everyone Makes With the Trivet
Let’s talk about the handles. Most racks have these little foldable arms. People often fold them down under the rack, thinking it adds stability. It doesn't. Those handles are meant to point up. They are your handles for lifting the food out. If you fold them down, you’re going to be fishing around in boiling water with a pair of tongs, trying to hook the wire while steam burns your face. Keep the handles up.
Another thing? Cleaning. The crisscross wire pattern is a nightmare if you cook something sticky. If you’re making a meatloaf directly on the steam rack instant pot, it’s going to get stuck in those tiny crevices. Pro tip: spray the rack with a bit of non-stick oil or lay a small circle of parchment paper down first. It saves you twenty minutes of scrubbing with a toothbrush later.
Also, be careful with weight. These racks are sturdy, but they aren't indestructible. If you're trying to stack two heavy ceramic bowls for a double-layer PiP meal, make sure the bottom rack is seated firmly. If it slips, you’ve got a mess of broken ceramic and lentil soup everywhere.
Beyond the Basics: Unusual Uses
Most people think "vegetables" when they think of steaming. And sure, broccoli is great. It takes about 0 minutes (plus the time to come to pressure). But have you ever tried steaming a whole squash?
Take a butternut squash or a spaghetti squash. Don't peel it. Don't cut it. Just stab it a few times with a knife so it doesn't explode—kind of like a baked potato. Put it on the steam rack instant pot with a cup of water. Pressure cook for about 15-20 minutes depending on size. When it comes out, the skin peels off like a sticker. It’s the easiest way to prep squash for soup or "noodles."
Corn on the cob is another one. If you boil corn, the flavor leaks out into the water. If you steam it on the rack, the sugars stay inside the kernels. It’s snappier. It’s sweeter. It’s just better.
What Real Experts Know About Altitude and Steam
If you live in Denver or somewhere high up, your Instant Pot works differently. Water boils at a lower temperature at high altitudes. While the pressure cooker compensates for this mostly, the rack becomes even more important. Because the "boil" is less aggressive under pressure, the steam is what ensures your food reaches a safe internal temperature. If your meat is submerged in water at high altitude, it can sometimes end up with a weird, stringy texture. Elevating it on the rack helps maintain a more consistent "dry" heat environment even inside the moist chamber.
Some people worry about the rack scratching the bottom of the pot. If you have the standard stainless steel inner pot, don't worry about it. It’s tough. If you bought the ceramic non-stick inner pot, though, be careful. Those wire feet can chip the coating over time. In that case, you definitely want to switch to a silicone rack.
Actionable Steps for Your Next Meal
If you've been ignoring that wire rack, it's time to pull it out. Start small.
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First, try the "Perfect Egg" test. Put the rack in, add a cup of water, and place five eggs on it. Run it for 5 minutes on high pressure, let it naturally release for 5 minutes, then dump them in ice water (the 5-5-5 method). You will never boil eggs on a stove again.
Second, look into a "stackable" insert. If you find yourself using the steam rack instant pot frequently, these are metal canisters that stack on top of each other on the rack. You can do fish in one, veggies in the other, and potatoes in the bottom.
Finally, check your rack for wear. If you see any signs of rust or flaking, toss it. Cheap chrome-plated racks can peel under the high-stress environment of a pressure cooker. Stick to solid stainless steel or food-grade silicone to keep your food safe. Your Instant Pot is a multi-cooker, but it only really earns that name when you start using the vertical space. Stop cooking in 2D and start cooking in 3D. It makes a difference.
To get the most out of your setup, measure the interior diameter of your pot before buying a replacement rack. A 6-quart pot usually takes a 7-inch rack, while an 8-quart can handle an 8-inch or 9-inch version comfortably. Ensure there is at least a half-inch of clearance around the edges so the steam can circulate freely. If the rack is too snug, the steam gets trapped underneath, and you’ll end up with unevenly cooked food and a very confused pressure sensor. Check the feet of the rack as well; three legs are standard for stability, but four legs are better if you're planning on supporting a heavy Dutch oven insert or a large ham. High-quality racks will have "rolled" feet that won't snag on your sponge during cleaning.