Are you a busy cook looking for quick and delicious meal solutions? Look no further! The Instant Pot is a culinary game-changer, allowing you to whip up a wide range of tasty dishes in no time. With its advanced pressure cooking technology, this multi-functional electric cooker can transform tough cuts of meat into tender bites, cook grains to perfection, and even make creamy sauces.
In this article, we’ll be exploring 19 mouth-watering Instant Pot recipes that are sure to become staples in your kitchen. From comforting classics like creamy mac and cheese and chicken noodle soup, to international inspirations like butter chicken and vegetable biryani, there’s something for everyone on this list. So grab your Instant Pot and let’s get cooking!
Creamy Instant Pot Mac and Cheese
Get ready to elevate your macaroni game with this creamy, comforting dish that’s ready in no time!
Ingredients:
– 1 pound macaroni
– 2 cups milk
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
Instructions:
1. Add macaroni, milk, cheddar cheese, mozzarella cheese, flour, salt, and pepper to the Instant Pot.
2. Stir until the cheese is fully incorporated and the mixture is smooth.
3. Close the lid and make sure the valve is set to “sealing”.
4. Cook on high pressure for 6 minutes.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Remove the lid and stir in butter until melted.
Cooking Time: 16 minutes (including pressure release)
Enjoy your creamy, dreamy Instant Pot Mac and Cheese!
Instant Pot Chicken and Rice Casserole
This hearty casserole is a staple of comfort food, with chicken, rice, and vegetables cooked to perfection in the Instant Pot. Perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion, garlic, and frozen vegetables to the pot. Cook until the onion is translucent, about 3-4 minutes.
3. Add the rice, chicken broth, salt, and pepper to the pot. Stir to combine.
4. Close the lid and make sure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 16 minutes (including natural pressure release)
Instant Pot Beef Stew with Vegetables
Savor the flavors of a slow-cooked stew, but with the convenience of your Instant Pot! This recipe combines tender beef and a medley of vegetables in a rich, savory broth.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the beef stew meat and cook until browned, about 3-4 minutes.
4. Add the potatoes, garlic, peas and carrots, diced tomatoes, beef broth, thyme, salt, and pepper. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 40 minutes
Instant Pot Lentil Soup
Lentils are a nutritious and versatile ingredient that can be cooked in a variety of ways, including this simple and flavorful Instant Pot recipe. This soup is perfect for a quick weeknight meal or a cozy weekend lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, carrot, and celery and cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, vegetable broth, diced tomatoes, and thyme. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 30 minutes
Instant Pot Butter Chicken
Get ready to savor a flavorful and aromatic Indian-inspired dish with this simple Instant Pot Butter Chicken recipe. This classic chicken curry is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp garam masala
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and melt butter.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add cumin, coriander, garam masala, salt, and pepper. Cook for 1 minute.
4. Add chicken; cook until browned, about 5 minutes.
5. Add diced tomatoes and chicken broth. Stir to combine.
6. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” and cook at high pressure for 10 minutes.
7. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Instant Pot Pulled Pork Sandwiches
In just a few short hours, you can have tender and flavorful pulled pork sandwiches with minimal effort. This recipe is perfect for a weeknight dinner or weekend gathering.
Ingredients:
• 2 pounds boneless pork shoulder
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 hamburger buns
• Coleslaw or pickles (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the sliced onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pork shoulder, chicken broth, brown sugar, smoked paprika, salt, and pepper to the Instant Pot. Close the lid and make sure the valve is set to “SEALING”.
5. Press the “Meat/Stew” button or “Manual” mode and set the cooking time to 90 minutes at high pressure.
6. Let the pressure release naturally for 10-15 minutes before opening the lid.
7. Shred the pork with two forks and serve on hamburger buns with your favorite toppings.
Cooking Time: 2 hours and 15 minutes, including natural pressure release.
Instant Pot Vegetable Curry
This recipe makes a flavorful and nutritious curry with a variety of vegetables and a hint of Indian spices, all cooked to perfection in the Instant Pot. Perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (carrots, potatoes, green beans, etc.)
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell pepper and cook for an additional minute.
4. Stir in coconut milk, curry powder, cumin, salt, and pepper.
5. Add mixed vegetables; stir to combine.
6. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes.
7. Let pressure release naturally for 10 minutes before opening.
Cooking Time: 15-20 minutes
Instant Pot Spaghetti and Meatballs
This classic Italian dish gets a modern twist with the use of an Instant Pot. Cook spaghetti, meatballs, and rich tomato sauce all in one pot for a quick and satisfying meal.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
– 12 oz spaghetti
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as it cooks.
2. Add breadcrumbs, egg, Parmesan cheese, onion, garlic, salt, and pepper. Mix well to combine.
3. Form into meatballs and set aside.
4. Add crushed tomatoes, chicken broth, and oregano to the Instant Pot. Stir to combine.
5. Add spaghetti to the pot and cook on “Manual” mode at high pressure for 8 minutes.
6. Quick-release the pressure and add meatballs to the pot. Simmer for 2-3 minutes or until heated through.
7. Serve hot, topped with chopped parsley if desired.
Cooking Time: 10 minutes (including quick release)
Instant Pot Chili Con Carne
This classic chili con carne recipe gets a modern twist with the use of an Instant Pot, resulting in a flavorful and tender dish that’s perfect for a weeknight dinner or game-day gathering.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, bell pepper, chili powder, cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, or until the vegetables are softened.
3. Stir in the diced tomatoes, kidney beans, and beef broth.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” button and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Instant Pot Garlic Mashed Potatoes
Elevate your mashed potato game with this quick and flavorful recipe, perfect for busy weeknights or special occasions.
Ingredients:
– 3-4 large potatoes, peeled and cubed
– 2 cloves of garlic, minced
– 1/4 cup chicken broth
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the cubed potatoes, chicken broth, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook at high pressure for 8-10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
6. Open the lid and mash the potatoes with a potato masher or a fork until smooth and creamy.
Cooking Time: 15-20 minutes
Instant Pot Chicken Noodle Soup
This recipe yields a deliciously creamy and flavorful chicken noodle soup in under 30 minutes, perfect for a weeknight dinner or quick lunch. With the Instant Pot’s ease of use, you can have this comforting classic on the table in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked egg noodles
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, onion, garlic, thyme, salt, and pepper. Cook until the onion is translucent.
3. Add the chicken broth and egg noodles. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-20 minutes
Instant Pot Teriyaki Salmon
This recipe brings together the best of Asian-inspired flavors with the convenience of an Instant Pot. In just a few minutes, you’ll be enjoying a deliciously cooked salmon fillet smothered in a sweet and savory teriyaki sauce.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add the teriyaki sauce, brown sugar, soy sauce, rice vinegar, ginger, and garlic powder. Stir until well combined.
3. Place the salmon fillets in a single layer on top of the sauce.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Open the lid and season with salt and pepper to taste. Serve immediately.
Cooking Time: 10-12 minutes
Instant Pot Quinoa and Black Beans
A flavorful and nutritious one-pot dish, perfect for a quick weeknight dinner or meal prep.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, bell pepper, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Add the quinoa, black beans, water, cumin, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and fluff the quinoa with a fork. Serve hot, garnished with cilantro if desired.
Cooking Time: 16 minutes
Instant Pot Beef Barbacoa Tacos
This recipe brings together the bold flavors of Mexico with the convenience of your Instant Pot. Quickly cook tender beef, rich with spices and tangy tomatoes, then serve it up in a crispy taco shell.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup tomato paste
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 taco shells
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion and garlic until softened.
2. Add the beef, beef broth, tomato paste, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 30 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Shred the beef with two forks and serve it in taco shells with your desired toppings.
Cooking Time: 40 minutes
Instant Pot Creamy Mushroom Risotto
Transform your risotto game with this creamy, mushroom-packed recipe that’s a breeze to make in the Instant Pot!
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion, cook until translucent, about 3 minutes.
3. Add mushrooms, garlic, and white wine (if using). Cook until liquid is almost gone, about 5 minutes.
4. Add rice and stir to coat with oil and mix with mushroom mixture.
5. Add warmed broth, 1 cup at a time, stirring after each addition. Cook for 2-3 minutes or until liquid is mostly absorbed.
6. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Instant Pot Sweet and Sour Chicken
This Instant Pot recipe yields tender and flavorful chicken with a sweet and tangy sauce, perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp cornstarch
– 1 tsp sugar
– 1/4 cup water
– 1/4 cup chopped green onions for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken to the pot and cook until browned, about 5 minutes.
3. In a small bowl, whisk together honey, soy sauce, rice vinegar, cornstarch, and sugar.
4. Pour the mixture over the chicken in the Instant Pot.
5. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Stir in the water and garnish with green onions if desired.
Cooking Time: 15-20 minutes (including pressure release)
Instant Pot Honey Garlic Chicken
This recipe is a sweet and savory twist on classic chicken dishes. With the help of your Instant Pot, you can cook up tender and flavorful chicken breasts with a hint of honey and garlic in just 30 minutes.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup honey
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the olive oil.
2. Add the chicken breasts and cook for 5 minutes, or until browned on both sides.
3. Add the honey, garlic, soy sauce, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”.
5. Press the “Manual” button and set the cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 30 minutes
Instant Pot Vegetable Biryani
This Indian-inspired recipe combines aromatic spices, fluffy basmati rice, and a variety of colorful vegetables cooked to perfection in the Instant Pot.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (peas, cauliflower, bell peppers)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Press the “Saute” button and heat oil in the Instant Pot.
2. Add onion, garlic, carrot, and mixed vegetables; cook until the vegetables are tender.
3. Add rice, cumin seeds, coriander powder, turmeric powder, and salt. Stir well to combine.
4. Add water and stir gently.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 6 minutes.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 16 minutes (includes natural pressure release)
Serve hot, garnished with chopped cilantro if desired.
Instant Pot Chocolate Lava Cake
Satisfy your sweet tooth with this rich and decadent dessert that’s ready in under an hour. This Instant Pot recipe yields a gooey, chocolatey center surrounded by moist cake.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1/4 cup melted butter
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat the Instant Pot to “Saute” mode.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, vanilla extract, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour in the chocolate chips and stir until they’re evenly distributed throughout the batter.
6. Pour the batter into 2 (6-inch) ramekins or small ceramic bowls.
7. Place the ramekins on a trivet or steamer basket and add 1 cup of water to the Instant Pot.
8. Cook at high pressure for 10 minutes, followed by a 5-minute natural release.
9. Remove the cakes from the pot and let them cool for 2-3 minutes before serving.
Cooking Time: 15 minutes
Summary
Get ready to cook up a storm with these 19 delicious Instant Pot recipes perfect for busy cooks! From classic comfort foods like mac and cheese, chicken and rice casserole, and beef stew, to international-inspired dishes like butter chicken, vegetable curry, and teriyaki salmon, there’s something for everyone. Plus, enjoy some sweet treats like chocolate lava cake. These quick and easy recipes will have you cooking in no time, with minimal effort and maximum flavor. So go ahead, get instant gratification from your kitchen!
