Glass Lids, Pans and Inserts for Pressure Cookers: A Quick Guide

Key takeaways

• Use a ventilated glass lid for simmering, sautéing, yogurt and slow cooking; reserve the locking pressure lid for high-pressure phases only.
• Measure the inner diameter and height of your pot and allow space for a trivet and steam circulation when choosing cake, bundt or loaf pans.
• Stainless steel and silicone are the safest inserts for long-term use; non-stick and glass can work if you avoid metal tools and sudden temperature shocks.
• Oven-safe metal, ceramic and silicone bakeware can usually be used in a pressure cooker, but check that handles, coatings and seals are also heat-safe.
• If you ever replace your inner pot, a compatible stainless steel liner such as the Goldlion stainless steel inner pot can give extra flexibility for pot-in-pot cooking.

Why glass lids, pans and inserts matter

A modern pressure cooker or multi-cooker can steam, sauté, slow cook and bake, but only if you have the right supporting cast. The standard locking pressure lid is designed to build and hold pressure safely, not to behave like a traditional casserole lid. When you add a simple glass lid, along with a few well-chosen pans and inserts, you unlock lower-pressure and no-pressure techniques that feel more like conventional hob and oven cooking.

For example, a glass lid lets you simmer a bolognese without splatters, ferment yogurt without building pressure, or keep food warm on the table while still being able to see what is going on inside. Pans and inserts make layered cooking possible: rice steaming underneath a pan of vegetables, or a cheesecake baking gently on a trivet above water. Used thoughtfully, these accessories expand what your cooker can do without taking up much extra space in your kitchen.

When to use a glass lid instead of the pressure lid

The locking pressure lid on a cooker is engineered to seal, build pressure and vent in a controlled way. It is not always the safest or most convenient choice for every cooking stage. A ventilated glass lid with a small steam hole suits lower-temperature tasks where pressure is not needed and you want more control.

Use a glass lid when sautéing onions and spices, simmering sauces after a pressure cycle, reducing stock, proofing dough, or making yogurt. It keeps moisture and heat in far better than an uncovered pot, but it will not trap steam to the point of creating pressure. For multi-cookers with dedicated slow-cook or keep-warm programmes, a glass lid is ideal: it lets condensation drip back, keeps food from drying out and gives you a quick visual check.

Reserve the pressure lid for the actual pressure-cooking stages and for recipes that explicitly need that high-pressure environment to cook safely, like dried beans or tough cuts of meat. Swapping to a glass lid once pressure is released is a simple habit that also helps your main lid and gasket last longer, which ties neatly into when to upgrade parts such as pressure cooker gaskets and sealing rings.

How to measure your pressure cooker for pans and inserts

Before buying any cake tin, bundt pan or multi-level insert, it is crucial to know what will actually fit into your inner pot. The easiest method is to measure the inner diameter at the top, then measure the usable height from the base up to the maximum fill line or the point where the lid begins to taper in. These two measurements tell you the maximum footprint and height of any pan or stack of pans you can use.

Now subtract space for a trivet or rack (usually at least 2–3 cm high) and room for steam circulation around the sides. For example, if you have a 22 cm inner diameter, you are usually looking at 18–20 cm pans so that steam can move freely. Height-wise, if your usable height is 13 cm and your trivet is 3 cm tall, a 7–8 cm deep pan is usually comfortable once you allow space above for expansion and foil covers.

As a quick rule of thumb, aim for inserts that are 2–4 cm narrower than your inner pot and never so tall that they sit flush under the lid. A little headroom keeps steam circulating and helps food cook evenly.

If you ever replace your inner pot, perhaps with a sturdy stainless option like a Goldlion compatible 8-quart inner liner, take those measurements again. Different brands and capacities vary in shape, and even small differences can decide whether a bundt pan or tall springform will clear the lid.

Types of pans and inserts for steaming and baking

Most people start with a simple trivet and steamer basket, but baking or pot-in-pot cooking adds a few more pan styles to consider. Springform pans are popular for cheesecakes and layered desserts: the removable ring makes it easy to release delicate bakes without inverting them. When used in a pressure cooker, it is wise to line the base with parchment and wrap the exterior in foil to prevent water from seeping in.

Bundt or ring pans are excellent for dense cakes, bread rings and meatloaf-style dishes. The hole in the middle helps thick batters cook more evenly under pressure. Loaf pans work well for banana bread, terrines or small meatloaves. Smaller round or square baking tins and stackable pans can be used for lasagne, gratins, rice casseroles and layered one-pot meals, especially when paired with a tall trivet or stacking rack.

Alongside solid pans, there are also specialist inserts such as egg bite moulds, dumpling trays and multi-level steamers. These work much like oven-safe silicone or metal bakeware; the key is still to ensure they fit your pot comfortably and are made of materials that tolerate moist heat and pressure.

Material guide: non-stick, stainless steel, silicone and glass

Different materials behave quite differently in the moist, enclosed environment of a pressure cooker. Stainless steel pans are robust, non-reactive and safe at high temperatures. They do not chip or flake and are ideal for both steaming and baking. The trade-off is that they are not naturally non-stick, so greasing and lining with parchment becomes more important, especially for cakes.

Non-stick coated pans can give very clean releases for cheesecakes, flans and sticky desserts. Under pressure, however, you want to protect the coating. Avoid using metal utensils, stacking heavy pans inside them or scrubbing with abrasive pads. Over time, you may prefer to reserve non-stick inserts for delicate recipes and rely on stainless steel or silicone for everyday use. If a non-stick coating becomes scratched or starts to peel, it is time to retire that pan or replace it.

Silicone moulds and pans are naturally non-stick, flexible and quiet in the pot. They work beautifully for egg bites, mini cakes, muffins and puddings. They can, however, be a little floppy when full, so it often helps to set them on a metal trivet or in a metal pan to move them in and out safely. Glass and ceramic dishes are also common: they heat more slowly but hold heat well and are great for custards and bread puddings. Just make sure they are labelled oven-safe and avoid sudden temperature changes.

Are ordinary oven pans safe in a pressure cooker?

Most oven-safe metal, silicone, glass and ceramic bakeware can also handle the temperatures and conditions inside a pressure cooker. The actual cooking temperature tends to be lower than in a dry oven, but the environment is much more humid. The key is to check the whole item, including handles, seals, any decorative glazes and non-stick coatings.

Metal pans and silicone moulds labelled as oven-safe up to standard baking temperatures are usually fine, as long as they fit properly and do not have parts that could deform or melt. Avoid anything with wooden, plastic or low-heat handles unless they are confirmed as oven-safe. Some decorative glass or ceramic items may not tolerate rapid heating and cooling; those are best kept for the table, not for pressure cooking.

Remember too that the cooker manufacturer’s guidance takes priority. If your manual advises against certain materials or shapes, follow that advice. When in doubt, test with water first: set the pan on a trivet, run a short steam or pressure cycle, and check how it behaves before trusting it with a full recipe.

How to avoid scratching non-stick inner pots

Many electric pressure cookers use non-stick inner pots, which are convenient for cleaning but more vulnerable to scratches. When placing metal pans or racks inside, take care not to drag them across the base. Instead, lower inserts gently using silicone sling handles, a wire rack or heatproof mitts. Lining the base with a silicone mat or a layer of folded baking parchment can provide extra protection.

Use wooden, silicone or plastic utensils inside the inner pot, both when cooking directly and when lifting inserts out. Avoid stacking heavy pans inside the pot without a buffer, as concentrated pressure points can mark the coating. If your inner pot’s surface becomes badly scratched, consider replacing it. A compatible stainless steel liner, such as a Goldlion stainless replacement inner pot, is often more tolerant of metal inserts and long-term use.

It is also worth keeping an eye on safety components while you are looking after your pot. Parts such as the safety valve and gasket are crucial to safe operation; items like the Hawkins pressure cooker safety valve spare and Prestige aluminium gasket replacement can restore a cooker that is otherwise in good condition.

Practical use cases for lids, pans and inserts

Once you are comfortable with how glass lids and inserts behave, it becomes easier to design recipes around them. For instance, a simple layered dinner might involve rice and water in the bottom of the inner pot, a tall trivet, and a perforated insert pan holding seasoned vegetables or fish above. After a short pressure cook, you release pressure, swap to a glass lid and keep everything warm while you plate up.

For baking, a classic cheesecake can be mixed in a bowl, poured into a lined springform pan that fits your cooker, and set on a trivet above a shallow pool of water. After a gentle pressure cycle, you release pressure naturally, open the cooker, swap to a glass lid and let it cool slightly in the moist environment before chilling. Loaf pans and bundt tins lend themselves to banana bread, lemon drizzle cakes and savoury bread rings; silicone moulds are ideal for mini frittatas, egg bites and snack-size cakes that steam quickly.

If you like to batch cook, consider a small collection of stackable pans so you can cook rice in the bottom, a sauce in the middle and vegetables on top in one go. This approach is explored in more depth in guides to the best accessory sets for multi-cookers.

Troubleshooting and safety checks

Whenever you introduce new lids or inserts, run a few simple checks. Make sure the glass lid you use does not interfere with any safety features and is not sealed so tightly that it could build pressure unintentionally; a small vent hole in the lid is ideal. Do not overfill pans, especially with batters that rise, as they can expand, block vents or spill into the inner pot.

If you notice unusual behaviour, such as steam escaping from unexpected places, difficulty reaching or maintaining pressure, or food remaining undercooked in the centre, review how full your pans are and whether steam can circulate around them. In some cases, switching to a slightly smaller pan or a different trivet height solves the problem. Keep the safety valve, gasket and lid channels clean and in good condition; if you suspect wear, replacing components with suitable spares such as a new safety valve or fresh gasket can restore performance and peace of mind.

Conclusion

Glass lids, pans and inserts turn a single inner pot into a small, efficient cooking system. A ventilated glass lid gives you control during simmering and slow cooking, while a handful of correctly sized pans opens up steaming, baking and layered pot-in-pot meals. When you match pan size and material carefully to your cooker, you get more reliable results and extend the life of your appliance.

Favour sturdy stainless steel and silicone inserts for everyday cooking, keep non-stick and glass for recipes that really benefit from them, and treat your inner pot gently to avoid scratches. If you do decide to upgrade or replace key parts, a compatible stainless pot like the Goldlion 8-quart stainless liner, along with fresh safety components such as a new gasket ring, can give your pressure cooker a longer, safer working life.

FAQ

Can I use any glass lid on my pressure cooker?

You can often use a glass lid of the right size during non-pressure functions such as sautéing, simmering, slow cooking or keeping food warm. The lid should fit securely without obstructing controls, and ideally have a small vent hole so steam can escape. Do not use a glass lid for high-pressure cooking unless your cooker’s manufacturer supplies and approves one for that exact purpose.

What size cake pan fits in my pressure cooker?

Measure the inner diameter of your pot and subtract around 2–4 cm to allow steam to circulate; that is your typical maximum cake pan diameter. Also measure the usable height from the base to where the lid begins to curve, then subtract the height of your trivet and a little space for expansion. For example, a 22 cm inner pot often suits 18–20 cm round pans on a low trivet.

Is non-stick bakeware safe in a pressure cooker?

Non-stick bakeware can be used in a pressure cooker if it is oven-safe and fits comfortably, but you should protect the coating. Avoid metal utensils and abrasive cleaning, and do not drag the pan across a non-stick inner pot. If you are concerned about long-term durability, consider using stainless steel pans or a stainless inner liner such as a dedicated stainless inner pot for metal inserts.

How do I know if my inserts are still safe to use?

Check for deep scratches, warped bases, chipped glass or ceramic, loose handles and damaged non-stick coatings. Replace any pan or lid that shows structural damage or flaking surfaces. For the cooker itself, inspect the gasket and safety valve regularly; if they look brittle, cracked or blocked, spares such as a new safety valve or replacement gasket will help maintain safe operation.