19 Delicious Instant Pot Potluck Recipes Everyone Will Love

Oh, the joy of potlucks! There’s nothing quite like sharing a table full of home-cooked dishes with friends and family. And when it comes to whipping up crowd-pleasing favorites in a flash, your Instant Pot is the ultimate sidekick. From creamy mac and cheese to savory pulled pork, we’ve rounded up 19 delicious recipes that are sure to make your next gathering a hit. Ready to dive in?

Creamy Instant Pot Mac and Cheese

Delightfully creamy and effortlessly simple, this Instant Pot mac and cheese is a weeknight savior. Perfectly al dente pasta enveloped in a velvety cheese sauce, ready in minutes.

Ingredients

• 1 lb elbow macaroni
• 4 cups water
• 1 tsp kosher salt
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cups heavy cream
• 4 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 2 tbsp unsalted butter

Instructions

1. Add macaroni, water, and salt to the Instant Pot. Secure the lid and set to Manual High Pressure for 4 minutes.
2. Once cooking completes, perform a quick release. Tip: Stirring the pasta immediately prevents clumping.
3. Switch to Sauté mode. Stir in Dijon mustard, smoked paprika, and cayenne pepper.
4. Pour in heavy cream, stirring constantly to combine. Tip: Keep the heat medium to avoid scalding the cream.
5. Gradually add cheddar and Gruyère cheeses, stirring until fully melted and smooth. Tip: Freshly grated cheese melts more evenly.
6. Incorporate butter, stirring until the sauce is glossy and coats the pasta.

Creamy with a hint of smokiness and spice, this mac and cheese is a crowd-pleaser. Serve topped with crispy breadcrumbs or a drizzle of truffle oil for an elevated twist.

Instant Pot BBQ Pulled Pork

Want a foolproof way to achieve tender, flavorful pulled pork without the hassle? This Instant Pot BBQ Pulled Pork delivers juicy results in a fraction of the time.

Ingredients

• 3 lbs pork shoulder, trimmed and cut into 4-inch chunks
• 1 cup homemade BBQ sauce, divided
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup chicken stock, low-sodium

Instructions

1. In a small bowl, whisk together 1/2 cup BBQ sauce, apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper to create the marinade.
2. Place pork chunks in the Instant Pot and pour the marinade over, ensuring each piece is evenly coated. Let marinate for 15 minutes at room temperature.
3. Add chicken stock to the Instant Pot, securing the lid. Set to Manual High Pressure for 60 minutes.
4. Once cooking completes, allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
5. Transfer pork to a large bowl, shredding with two forks. Discard excess fat.
6. Return shredded pork to the Instant Pot, stirring in the remaining 1/2 cup BBQ sauce. Set to Sauté mode for 5 minutes to thicken the sauce.

Comforting and rich, this pulled pork boasts a perfect balance of smoky and sweet. Serve on toasted brioche buns with a side of pickled red onions for a contrasting crunch.

Instant Pot Chicken and Rice Casserole

Kickstart your weeknight dinner with this effortless Instant Pot Chicken and Rice Casserole, a hearty dish that combines simplicity with deep flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1 cup long-grain white rice, rinsed
• 1.5 cups chicken stock, low-sodium
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and melt the clarified butter.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Season the chicken thighs with kosher salt, black pepper, smoked paprika, and cayenne pepper, then add to the pot. Brown each side for 2 minutes.
4. Pour in the chicken stock and heavy cream, scraping the bottom to deglaze.
5. Stir in the rinsed rice, ensuring it’s fully submerged in the liquid.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes.
7. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Open the lid, fluff the rice with a fork, and gently fold in the thawed peas and grated Parmesan cheese.
9. Garnish with fresh parsley before serving.

Great for a cozy dinner, this casserole boasts a creamy texture with a hint of smokiness from the paprika. Serve it with a crisp green salad for a balanced meal.

Instant Pot Beef Stew

This Instant Pot Beef Stew transforms tough cuts into tender bites with minimal effort. The rich, deep flavors develop quickly under pressure, making it a weeknight savior.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the clarified butter until shimmering.
2. Season the beef cubes generously with salt and pepper, then brown in batches until deeply caramelized, about 3 minutes per side. Remove and set aside.
3. Add the diced onion to the pot, sautéing until translucent, about 2 minutes. Stir in the garlic until fragrant, 30 seconds.
4. Deglaze with beef stock, scraping up any browned bits. Stir in tomato paste and Worcestershire sauce until fully incorporated.
5. Return the beef to the pot, along with potatoes, carrots, celery, thyme, and bay leaf. Secure the lid, set to ‘Manual’ high pressure for 35 minutes.
6. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Discard the bay leaf before serving.

You’ll love the melt-in-your-mouth beef and perfectly cooked vegetables. Serve over creamy mashed potatoes or with crusty bread for soaking up the gravy.

Instant Pot Vegetarian Chili

Kickstart your meal prep with this hearty Instant Pot Vegetarian Chili, perfect for busy weeknights or cozy weekends. Packed with protein and flavor, it’s a one-pot wonder that delivers comfort in every bite.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chipotle powder
• 1 cup dried black beans, soaked overnight
• 1 cup dried kidney beans, soaked overnight
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 avocado, diced (for garnish)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat the olive oil for 2 minutes until shimmering.
2. Add the onion, garlic, and red bell pepper. Sauté for 5 minutes until softened.
3. Stir in the cumin, smoked paprika, and chipotle powder. Cook for 1 minute until fragrant.
4. Add the soaked black beans, kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Secure the lid and set the Instant Pot to ‘Manual’ mode for 25 minutes at high pressure.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Season with sea salt and black pepper. Stir well.
8. Serve hot, garnished with diced avocado and fresh cilantro.

This chili boasts a smoky depth with a creamy texture from the beans. For a twist, serve over baked sweet potatoes or with a side of cornbread.

Instant Pot Honey Garlic Chicken

Zesty and quick, this Instant Pot Honey Garlic Chicken brings bold flavors to your table in minutes. Perfect for busy weeknights, it’s a foolproof dish that delights every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1/3 cup raw honey
• 1/4 cup tamari sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 cup chicken stock, low-sodium
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp avocado oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat avocado oil until shimmering.
2. Add chicken thighs in a single layer, searing for 3 minutes per side until golden. Remove and set aside.
3. Deglaze the pot with chicken stock, scraping up any browned bits.
4. Stir in honey, tamari, garlic, ginger, and red pepper flakes until combined.
5. Return chicken to the pot, coating evenly with the sauce.
6. Secure the lid, set to ‘High Pressure’ for 8 minutes, then natural release for 5 minutes.
7. Quick release any remaining pressure, then remove chicken.
8. Whisk cornstarch and cold water, then stir into the pot to thicken the sauce.
9. Return chicken to the pot, turning to coat in the glaze.
10. Garnish with sesame seeds and scallions before serving.

Now, the chicken boasts a sticky, glossy glaze with a perfect balance of sweet and savory. Serve over jasmine rice or with steamed bok choy for a complete meal.

Instant Pot Creamy Tuscan Pasta

Busy weeknights call for dishes that deliver big flavors with minimal effort. This Instant Pot Creamy Tuscan Pasta is your answer, combining rich, creamy sauce with hearty pasta and vibrant sun-dried tomatoes.

Ingredients

• 1 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 cups chicken broth
• 1 lb penne pasta
• 1 cup sun-dried tomatoes, julienned
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach, tightly packed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Set the Instant Pot to ‘Saute’ mode. Heat the olive oil for 2 minutes until shimmering.
2. Add the minced garlic. Saute for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Pour in the heavy cream and chicken broth. Stir to combine, scraping any bits off the bottom of the pot.
4. Add the penne pasta, sun-dried tomatoes, sea salt, and black pepper. Stir gently to ensure the pasta is submerged.
5. Secure the lid. Set to ‘Manual’ high pressure for 5 minutes. Quick release the pressure once done.
6. Stir in the Parmesan cheese until melted and fully incorporated.
7. Fold in the baby spinach until just wilted, about 1 minute.

This pasta boasts a luxuriously creamy texture with a perfect al dente bite. The sun-dried tomatoes add a sweet-tangy contrast, while the spinach introduces a fresh, earthy note. Serve it straight from the pot for a rustic, family-style meal that’s as visually appealing as it is delicious.

Instant Pot Sweet and Sour Meatballs

Zesty and quick, these Instant Pot Sweet and Sour Meatballs are a weeknight savior. Perfectly balanced flavors come together in under 30 minutes.

Ingredients

• 1 lb ground chuck, 80/20 blend
• 1/2 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp whole milk
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1 cup pineapple chunks in juice
• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 red bell pepper, 1/2-inch dice
• 1 green bell pepper, 1/2-inch dice
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. In a large bowl, combine ground chuck, panko, egg, milk, salt, and pepper. Mix until just combined.
2. Form mixture into 1-inch meatballs, ensuring uniform size for even cooking.
3. Set Instant Pot to Sauté mode. Add clarified butter and heat until shimmering.
4. Brown meatballs in batches, 2 minutes per side, avoiding overcrowding. Remove and set aside.
5. Deglaze pot with pineapple juice, scraping up browned bits for added flavor.
6. Add vinegar, sugar, ketchup, soy sauce, garlic powder, and ginger. Stir to combine.
7. Return meatballs to pot. Add pineapple chunks and bell peppers. Secure lid.
8. Cook on High Pressure for 5 minutes, then quick release.
9. In a small bowl, mix cornstarch and water. Stir into pot to thicken sauce.
10. Serve immediately over jasmine rice for a complete meal.

Velvety sauce clings to tender meatballs, offering a punch of sweet and tangy in every bite. For a twist, skewer with toothpicks as an appetizer.

Instant Pot Cheesy Potato Casserole

Perfect for busy weeknights, this Instant Pot Cheesy Potato Casserole combines comfort with convenience. Packed with creamy textures and rich flavors, it’s a crowd-pleaser that comes together in minutes.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp clarified butter, for greasing

Instructions

1. Grease the Instant Pot insert with clarified butter to prevent sticking.
2. Add diced potatoes, heavy cream, cubed butter, kosher salt, black pepper, and nutmeg to the pot.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 8 minutes.
4. Once cooking completes, perform a quick release to avoid overcooking the potatoes.
5. Carefully open the lid and stir in the sharp cheddar and Parmesan cheeses until fully melted and combined.
6. For a smoother texture, mash the potatoes lightly with a fork before serving.

This casserole boasts a velvety texture with a sharp, cheesy flavor profile. Serve it alongside a crisp green salad or as a decadent side to grilled meats for a balanced meal.

Instant Pot Sausage and Peppers

Hectic weeknights demand meals that are both swift and satisfying. Instant Pot Sausage and Peppers delivers with minimal effort and maximum flavor.

Ingredients

– 1 tbsp extra-virgin olive oil
– 1 lb Italian sausage links, casings removed
– 1 large yellow onion, thinly sliced
– 3 bell peppers (mixed colors), thinly sliced
– 3 garlic cloves, minced
– 1/2 cup chicken stock, low-sodium
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/2 tsp sea salt

Instructions

1. Select ‘Sauté’ on the Instant Pot and heat the olive oil until shimmering, about 2 minutes.
2. Add the sausage, breaking it into chunks with a wooden spoon, and cook until browned, about 5 minutes. Tip: Resist stirring too often for a better sear.
3. Incorporate the onion and peppers, sautéing until slightly softened, about 3 minutes.
4. Stir in the garlic, oregano, red pepper flakes, and salt, cooking until fragrant, about 30 seconds.
5. Pour in the chicken stock, scraping the bottom to release any browned bits. Tip: This deglazing step prevents the ‘Burn’ warning.
6. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on ‘High’ for 5 minutes.
7. Once done, perform a quick release. Tip: For thicker sauce, select ‘Sauté’ again and simmer uncovered for 2-3 minutes.
Zesty and vibrant, this dish boasts tender peppers and savory sausage in a lightly spiced broth. Serve over creamy polenta or crusty bread to soak up every drop.

Instant Pot Spinach and Artichoke Dip

Forget the hassle of traditional dips; this Instant Pot version delivers creamy, savory goodness in minutes.

Ingredients

• 1 cup heavy cream
• 8 oz cream cheese, cubed
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Set the Instant Pot to ‘Saute’ mode. Add the heavy cream and heat until just simmering, about 2 minutes.
2. Add the cream cheese cubes. Stir continuously until fully melted and smooth, about 3 minutes.
3. Stir in the Parmesan and mozzarella cheeses until completely melted and the mixture is homogenous.
4. Fold in the chopped artichoke hearts, spinach, and minced garlic. Season with salt, black pepper, and red pepper flakes.
5. Secure the lid. Set to ‘Manual’ high pressure for 5 minutes. Quick release the pressure once done.
6. Give the dip a final stir to ensure even distribution of ingredients. Serve immediately.

Great for gatherings, this dip boasts a velvety texture with a punch of garlic and a hint of heat. Try it with toasted baguette slices or as a lavish topping for baked potatoes.

Instant Pot Buffalo Chicken Dip

Absolutely no gathering is complete without this crowd-pleasing Instant Pot Buffalo Chicken Dip. A creamy, spicy, and utterly addictive dish that comes together in minutes.

Ingredients

• 2 cups shredded, cooked chicken breast
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/2 cup ranch dressing
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup blue cheese crumbles
• 1/4 cup whole milk
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add unsalted butter to melt.
2. Once melted, add shredded chicken, hot sauce, ranch dressing, garlic powder, and onion powder. Stir to combine.
3. Add cream cheese in chunks, stirring until fully melted and incorporated.
4. Pour in whole milk, stirring continuously to achieve a smooth consistency.
5. Switch to ‘Keep Warm’ mode. Fold in sharp cheddar and blue cheese crumbles until cheeses are just melted.
6. Transfer to a serving dish. Let stand for 5 minutes to thicken slightly.

Hearty and rich, this dip boasts a perfect balance of heat and creaminess. Serve with celery sticks, tortilla chips, or slather on a toasted baguette for an elevated twist.

Instant Pot Loaded Mashed Potatoes

Absolutely everyone needs a go-to mashed potatoes recipe, and this Instant Pot version is creamy, rich, and loaded with flavor.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream, warmed
• 4 tbsp unsalted butter, clarified
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup green onions, finely sliced
• 4 slices bacon, cooked crisp and crumbled
• 1/2 cup sour cream

Instructions

1. Place the quartered potatoes in the Instant Pot and add enough water to cover them by 1 inch.
2. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Drain the potatoes thoroughly and return them to the pot.
5. Add the warmed heavy cream, clarified butter, kosher salt, and black pepper to the potatoes.
6. Mash the potatoes to your desired consistency using a potato masher or hand mixer. Tip: For extra creamy potatoes, mash while they’re still hot.
7. Fold in the grated cheddar cheese, sliced green onions, crumbled bacon, and sour cream until well combined. Tip: Reserve some bacon and green onions for garnish.
8. Serve immediately, garnished with the reserved bacon and green onions. Tip: For a crispy top, broil the mashed potatoes for 2-3 minutes before serving.

Zesty and indulgent, these loaded mashed potatoes boast a perfect balance of creamy texture and savory flavors. Try serving them alongside grilled steak or as a standalone comfort dish with extra cheese melted on top.

Instant Pot Teriyaki Chicken Bowls

Craving a quick, flavorful meal? These Instant Pot Teriyaki Chicken Bowls deliver tender chicken and sticky-sweet sauce in minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup low-sodium chicken broth
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 1 tbsp cold water
• 2 cups jasmine rice, rinsed until water runs clear
• 2 cups water
• 1 tbsp toasted sesame oil
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Combine chicken thighs, chicken broth, teriyaki sauce, honey, ginger, and garlic in the Instant Pot. Secure the lid and set to Manual High Pressure for 10 minutes.
2. While chicken cooks, prepare jasmine rice. In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Once the Instant Pot cycle completes, allow a 5-minute natural release, then quick-release remaining pressure. Remove chicken and shred with two forks.
4. Set the Instant Pot to Sauté mode. Whisk together cornstarch and cold water, then stir into the sauce. Cook, stirring constantly, until sauce thickens, about 2 minutes. Return shredded chicken to the pot and toss to coat.
5. Fluff rice with a fork and drizzle with toasted sesame oil. Divide rice among bowls, top with teriyaki chicken, and garnish with green onions and sesame seeds.

Delightfully sticky and savory, these bowls pair perfectly with crisp steamed broccoli or a sprinkle of crushed red pepper for heat. The sesame oil adds a nutty depth that elevates the dish beyond the ordinary.

Instant Pot Mexican Street Corn Casserole

Zesty and vibrant, this Instant Pot Mexican Street Corn Casserole brings the flavors of the street right to your kitchen. Perfect for a quick, flavorful side that steals the show.

Ingredients

• 2 cups fresh corn kernels
• 1 cup heavy cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 2 tbsp clarified butter
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup finely chopped cilantro
• 1 lime, juiced
• Salt to taste

Instructions

1. Set the Instant Pot to sauté mode and melt the clarified butter.
2. Add the fresh corn kernels, sautéing for 3 minutes until slightly charred.
3. Pour in the heavy cream, stirring to combine, then secure the lid.
4. Cook on high pressure for 5 minutes, then quick release the pressure.
5. Stir in the mayonnaise, cotija cheese, chili powder, smoked paprika, and ground cumin until well combined.
6. Garnish with chopped cilantro and a squeeze of lime juice before serving.

Warm and creamy with a smoky kick, this casserole pairs wonderfully with grilled meats or as a standalone dish. For an extra layer of flavor, top with additional cotija cheese and a drizzle of hot sauce.

Instant Pot Lentil Curry

Kickstart your meal prep with this hearty Instant Pot Lentil Curry, a dish that marries convenience with deep, aromatic flavors.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tsp kosher salt
• 1/2 cup fresh cilantro, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add clarified butter, onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
2. Stir in turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
3. Add lentils, diced tomatoes, and vegetable broth. Secure the lid, set to ‘Manual’ high pressure for 10 minutes.
4. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. Stir in coconut milk and salt. Adjust seasoning if necessary.
6. Garnish with fresh cilantro before serving.

Meld of creamy coconut milk and earthy lentils offers a comforting texture. Serve over basmati rice or with naan for a complete meal.

Instant Pot Creamy Chicken Alfredo

Fancy a quick, decadent dinner that feels gourmet? This Instant Pot Creamy Chicken Alfredo delivers rich flavors with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 8 oz fettuccine, broken in half
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1/4 tsp red pepper flakes
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat olive oil for 2 minutes.
2. Add cubed chicken breasts. Sauté until lightly browned, about 3 minutes per side.
3. Add minced garlic. Stir for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth. Scrape the bottom to deglaze.
5. Add broken fettuccine, ensuring it’s submerged. Do not stir.
6. Secure the lid. Set to ‘Manual’ high pressure for 5 minutes.
7. Once done, quick-release the pressure. Carefully open the lid.
8. Stir in Parmesan cheese, black pepper, sea salt, and red pepper flakes.
9. Add unsalted butter. Stir until melted and sauce is creamy.
10. Garnish with fresh parsley before serving.

The sauce is luxuriously creamy, clinging perfectly to each strand of pasta. For a twist, top with grilled shrimp or serve alongside a crisp Caesar salad.

Instant Pot Garlic Parmesan Risotto

Zesty and creamy, this Instant Pot Garlic Parmesan Risotto transforms a classic into a quick, foolproof dish. Perfect for weeknights yet elegant enough for guests.

Ingredients

– 1 tbsp extra virgin olive oil
– 2 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup Arborio rice
– 3 cups chicken stock, hot
– 1/2 cup dry white wine
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup heavy cream
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp fresh parsley, finely chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and butter, allowing butter to melt.
2. Add minced garlic, sautéing until fragrant, about 30 seconds.
3. Stir in Arborio rice, toasting lightly for 2 minutes, ensuring each grain is coated.
4. Pour in white wine, scraping the bottom to deglaze, and cook until liquid is nearly absorbed.
5. Add hot chicken stock, salt, and pepper. Secure the lid, set to ‘Manual’ high pressure for 6 minutes.
6. Once done, perform a quick release. Stir in Parmesan cheese and heavy cream until fully incorporated.
7. Garnish with fresh parsley before serving.

Creamy and rich, this risotto boasts a bold garlic flavor balanced by the sharpness of Parmesan. Serve alongside a crisp green salad or as a base for grilled shrimp.

Instant Pot Chocolate Lava Cake

This Instant Pot Chocolate Lava Cake is a decadent dessert that’s surprisingly simple to make. Tempt your taste buds with a rich, molten center encased in a fluffy cake.

Ingredients

• 1 cup all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk, room temperature
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup dark chocolate chips, 70% cacao
• 1 cup boiling water

Instructions

1. In a large mixing bowl, whisk together sifted flour, granulated sugar, Dutch-processed cocoa powder, baking powder, and fine sea salt until fully combined.
2. Add whole milk, clarified butter, pure vanilla extract, and lightly beaten pasture-raised eggs to the dry ingredients. Mix until just combined; avoid overmixing.
3. Fold in dark chocolate chips gently to distribute evenly throughout the batter.
4. Grease a 7-inch round cake pan with clarified butter and pour the batter into it, smoothing the top with a spatula.
5. Cover the cake pan tightly with aluminum foil to prevent moisture from entering.
6. Pour boiling water into the Instant Pot and place the trivet inside. Carefully lower the cake pan onto the trivet.
7. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Remove the cake pan from the Instant Pot and let it cool for 5 minutes before uncovering.
9. Invert the cake onto a serving plate. Serve warm for the best lava flow effect.

Serve this luscious cake with a scoop of vanilla bean ice cream to contrast the warm, gooey center. The cake’s edges are tender, while the center remains luxuriously fluid, offering a perfect balance of textures.

Summary

Unleash the magic of your Instant Pot with these 19 potluck-perfect recipes that promise to delight every guest! From hearty mains to sweet treats, there’s something for everyone. We’d love to hear which dishes become your favorites—drop us a comment below. Loved this roundup? Share the joy by pinning it on Pinterest for your fellow home cooks to discover!