What Is a Trivet in a Pressure Cooker? Explained Simply

Introduction

If you have recently unboxed a new electric or stovetop pressure cooker, you may have noticed a small metal rack or stand sitting at the bottom of the pot. Maybe you wondered what it was for, or perhaps you tossed it aside thinking it was just packaging. That little piece of metal is called a trivet, and it plays a surprisingly important role in pressure cooking.

Understanding what a trivet is in a pressure cooker can completely change the way you cook. It is not just an accessory; it is a tool that unlocks a whole range of cooking possibilities, from perfectly cooked eggs to moist, tender roasts. In this guide, we will explain everything you need to know about trivets, how to use them, and why they matter so much.

By the end of this article, you will know exactly what a trivet in a pressure cooker is for, how to choose the right one, and how to use it effectively.

Table of Contents

• What Exactly Is a Trivet in a Pressure Cooker?
• Why Does a Pressure Cooker Need a Trivet?
• The Main Purposes of a Pressure Cooker Trivet
• Types of Trivets for Pressure Cookers
  • Fixed vs. Removable Trivets
  • Steamer Basket Trivets
• Trivet Materials Compared
• How to Use a Trivet in a Pressure Cooker
• What Can You Cook with a Trivet?
• When Should You NOT Use a Trivet?
• Tips and Best Practices
• How to Clean and Care for Your Trivet
• Trivet vs. Steamer Basket vs. Silicone Sling
• Frequently Asked Questions
• Conclusion

What Exactly Is a Trivet in a Pressure Cooker?

A trivet in a pressure cooker is a small, flat rack or stand that sits at the bottom of the inner pot. It is usually made of stainless steel and features small legs that lift it above the base of the pot. The word “trivet” traditionally refers to a stand placed under a hot dish to protect a table, but in the pressure cooker world, its job is entirely different.

The trivet elevates food off the bottom of the pot so that it does not sit directly on the heated surface. This is crucial because pressure cookers rely on liquid to create steam and build pressure. Without a trivet, food placed directly in the liquid at the bottom could scorch, stick, or block the heat from generating steam properly.

Most pressure cookers come with at least one trivet included in the box. It is often a simple metal rack with two handles or wings on the sides so you can lift it out easily. Some models include a taller trivet for cooking larger items like whole chickens, while others include a shorter one for basic steaming tasks.

So, when someone asks, “What is a trivet in a pressure cooker?” the simplest answer is this: it is a raised metal platform that keeps food above the liquid, allowing steam to cook the food evenly while preventing it from burning or sticking to the bottom.

Why Does a Pressure Cooker Need a Trivet?

Pressure cookers work by sealing in steam, which raises the internal temperature and pressure, cooking food much faster than conventional methods. To generate that steam, you always need a certain amount of liquid at the bottom of the pot. The heat source then boils that liquid, turning it into steam.

If you place food directly into that liquid, a few problems can happen. First, the food may absorb too much liquid and become soggy or mushy. Second, the food sitting at the bottom can burn and stick to the pot, which ruins the food and makes cleanup difficult. Third, certain foods can block the heat from reaching the liquid, which prevents the cooker from reaching pressure.

The trivet solves all of these problems. By lifting the food above the liquid, it allows the liquid to boil and steam freely. The food is then cooked by the surrounding steam rather than by direct contact with boiling water or a hot surface. This method of cooking is called steaming, and it produces tender, moist results without the risk of burning.

In short, the trivet is not an optional add-on. It is an essential safety and cooking tool that ensures your pressure cooker operates as it was designed to.

The Main Purposes of a Pressure Cooker Trivet

The trivet serves several important purposes in pressure cooking. Understanding these will help you use it more effectively.

Prevents Burning and Sticking

The number one job of the trivet is to keep food off the bottom of the pot. The bottom gets the hottest, and food sitting there for an extended period will likely burn. The trivet creates a buffer zone between the heat source and your food.

Allows Steam to Circulate

When food is elevated, steam can travel around and underneath it. This ensures even cooking on all sides. Food that sits flat on the bottom only cooks from the top and sides, which can leave the bottom undercooked or overcooked depending on the heat.

Makes Food Easier to Remove

Lifting a roast or a batch of eggs out of a hot pressure cooker is difficult without a trivet. The trivet gives you handles to grip, so you can lift the entire batch of food out in one go. This is especially helpful for delicate foods like steamed eggs or vegetables.

Enables Pot-in-Pot Cooking

A trivet allows you to place a separate oven-safe bowl or pan inside the pressure cooker. This technique, called pot-in-pot cooking, lets you cook rice, sauces, or even cakes while something else cooks below. The trivet supports the second container above the liquid.

Protects the Inner Pot

Acidic foods like tomatoes or citrus can react with the metal surface of the inner pot over time. Placing food on a trivet reduces direct contact and helps protect the pot’s coating, especially if you have a nonstick finish.

Types of Trivets for Pressure Cookers

Not all trivets are the same. They come in different shapes, sizes, and configurations. Knowing the differences will help you select the right one for your specific needs.

Fixed vs. Removable Trivets

Some pressure cookers have a trivet that is built into the inner pot, permanently attached to the bottom. This design is less common today but can still be found in some older stovetop models. A fixed trivet is always there, which means you cannot remove it for deep cleaning or for dishes that require food to sit directly in liquid.

Most modern pressure cookers, including popular electric ones, come with a removable trivet. This is a standalone rack that you can place in the pot or take out as needed. Removable trivets are far more versatile because they give you the option to cook with or without elevation.

Steamer Basket Trivets

Some pressure cookers include a steamer basket instead of or in addition to a flat trivet. A steamer basket is a round, open wire basket with small legs and a center post or handle. It is deeper than a flat trivet and holds food like vegetables, dumplings, or tamales.

A steamer basket serves a similar purpose, but it is designed to hold loose food that might roll off a flat trivet. You can also place a steamer basket on top of a flat trivet to raise it higher in the pot for pot-in-pot cooking.

Some models have a trivet that converts into a steamer basket by unfolding sides, which is a handy space-saving feature.

Trivet Materials Compared

Trivets are made from a few different materials, each with its own pros and cons. Here is a comparison to help you understand what to look for.

Stainless steel is easily the most common and reliable material. It handles the high heat and pressure of a pressure cooker without warping, leaching, or breaking down. If your pressure cooker came with a trivet, it is almost certainly stainless steel.

Silicone trivets have gained popularity in recent years because they are flexible and easy to store. They can fold up to fit into a drawer and are great for lifting eggs or small bowls. However, they are not always firm enough to support a heavy roast or a large pot-in-pot container. Some silicone trivets are designed with a rigid core to solve this problem.

When choosing a replacement trivet, always check the diameter of your inner pot. A trivet that is too small will wobble, and one that is too large will not fit. Most electric pressure cookers take a trivet between 20 and 25 centimeters in diameter, but you should measure your pot to be sure.

How to Use a Trivet in a Pressure Cooker

Using a trivet is simple, but following the proper steps ensures the best results. Here is a step-by-step guide.

Step 1: Add Liquid to the Inner Pot

Before placing the trivet, pour the required amount of liquid into the pot. This is usually water, broth, or juice. Check your recipe or your pressure cooker manual for the minimum amount of liquid needed. Most electric models require at least one cup, but stovetop models may require more.

Step 2: Place the Trivet in the Pot

Set the trivet in the liquid, making sure its legs are resting flat on the bottom of the pot. The liquid should come up to the bottom of the trivet but should not cover it completely. The trivet needs to stay above the liquid line to keep food out of the liquid.

Step 3: Arrange Your Food on the Trivet

Place your food on top of the trivet. For a whole chicken or roast, you may need a taller trivet so the food sits high enough to cook evenly. If you are cooking multiple items, leave some space between them so steam can circulate freely.

Step 4: Close the Lid and Cook

Seal the pressure cooker lid according to your model’s instructions. Set the cooking time and pressure level as directed by your recipe. The trivet requires no special settings; it just does its job quietly as the pressure builds.

Step 5: Release Pressure and Lift the Food

Once the cooking time is complete, release the pressure according to your recipe. Then, carefully open the lid. Use tongs or oven mitts to grip the handles of the trivet and lift the food out of the pot. The handles should be cool enough to touch after a quick steam, but always test carefully.

Step 6: Clean the Trivet

After cooking, remove the trivet from the pot. Most stainless steel trivets are dishwasher safe, but you can also wash them by hand with warm soapy water. Dry them thoroughly before storing to prevent water spots.

What Can You Cook with a Trivet?

The trivet opens up a wide range of cooking possibilities. Here are some of the most common uses.

Hard-Boiled Eggs

Eggs are one of the most popular foods to cook on a trivet. By placing eggs on the trivet instead of directly in water, they steam evenly and are much easier to peel. The classic 5-5-5 method, where eggs are cooked under pressure for five minutes, natural released for five minutes, and then cooled for five minutes, relies on a trivet.

Whole Chicken or Roast

A trivet keeps a whole chicken out of the cooking liquid, so you get juicy meat instead of a soggy, boiled bird. The trivet also makes it easy to lift the chicken out for carving. You can place seasoned vegetables in the liquid underneath, and the drippings from the chicken will flavor them.

Steamed Vegetables

Broccoli, carrots, green beans, and cauliflower turn out perfectly crisp-tender when steamed on a trivet. The short cooking time and gentle steam preserve their color and nutrients.

Rice and Grains

For pot-in-pot cooking, place a heat-safe bowl with rice and water on the trivet, then add water to the main pot. This allows you to cook rice separately without burning it on the bottom. It also works for quinoa, oatmeal, and other grains.

Cakes and Desserts

Pressure cooker cheesecakes and cakes are made using the pot-in-pot technique. A cake pan sits on the trivet, and the steam surrounds it, creating a moist, evenly baked dessert. This method is famous for producing perfect cheesecake with no cracks.

Tamales and Dumplings

These foods need to be elevated above the water so they can steam rather than boil. A trivet or steamer basket is essential for this.

Heating Leftovers

You can use the trivet to reheat food without making it soggy. For example, leftover pizza or pasta can be placed on a plate or bowl over the trivet, and the steam will gently warm it through.

When Should You NOT Use a Trivet?

While the trivet is useful in many situations, it is not always required. There are times when you should leave it out entirely.

When you are making soups, stews, chilis, or any liquid-based dish, you do not need a trivet. The food is meant to be submerged in the liquid, so there is no risk of burning as long as you have enough liquid. Adding a trivet in this case would just get in the way.

When you are cooking pasta or beans directly in liquid, you also do not need a trivet. These foods need to be fully immersed to rehydrate and cook properly.

If your recipe calls for sautéing or browning meat before pressure cooking, you will need to do that without the trivet in the pot. Once the meat is browned, you can add liquid, then place the trivet on top of the meat if the recipe calls for it, or skip the trivet altogether.

For very small foods like lentils, rice, or quinoa that are cooked directly in liquid, a trivet is not helpful. These foods need to sit in the liquid to absorb it. Perforated trivets would let them settle to the bottom, and flat solid trivets would leave them floating awkwardly.

Use your judgment. The trivet is a tool, not a requirement for every recipe. If your recipe does not mention a trivet and involves cooking directly in liquid, you can safely leave it out.

Tips and Best Practices

To get the most out of your trivet, keep these practical tips in mind.

Always Check the Minimum Liquid Level

Your pressure cooker manual will specify a minimum liquid amount. Even when using the trivet, you must have at least that much liquid in the pot. Without it, the cooker will not reach pressure and may display a burn warning.

Do Not Overfill the Pot

Never fill your pressure cooker more than two-thirds full, regardless of whether you are using a trivet. If