Best 17 Instant Pot Easy Recipes
**Unveiling Culinary Delights: A Journey Through Instant Pot's Diverse Recipe Collection**
Embark on a culinary adventure with Instant Pot, the innovative kitchen companion that brings convenience and versatility to your cooking endeavors. Discover a world of culinary possibilities with our curated collection of Instant Pot recipes, each meticulously crafted to tantalize your taste buds and cater to diverse dietary preferences. From hearty stews and succulent roasts to delectable desserts and wholesome one-pot meals, our recipes offer a symphony of flavors that will transform your kitchen into a culinary haven. Join us as we explore the culinary wonders that await you with Instant Pot, your trusted kitchen companion.
QUICK + EASY INSTANT POT POT ROAST
Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.
Provided by DanaAngeloWhite
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
- Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
- Top beef with potatoes and carrots.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
- Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
- If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
- Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.
EASY INSTANT POT BEEF POT ROAST
Just a few ingredients thrown in the instant pot makes for the perfect Sunday dinner pot roast.
Provided by Steph
Categories Main Course
Number Of Ingredients 6
Steps:
- Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
- Press the MEAT/STEW button for 60 minutes.
- Let the Instant Pot do a natural release (may take 15-20 minutes).
- Remove the roast and cut into slices (it should be very tender and fall apart easily).
- Serve roast with potatoes and carrots on the side.
Nutrition Facts : Servingsize 4 serving, Calories 292 kcal, Fat 19 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 948 mg, Carbohydrate 6 g, Sugar 2 g, Protein 21 mg
EASY INSTANT POT® BABY BACK RIBS
These baby back ribs made in the Instant Pot® are fall-off-the-bone good!
Provided by janet
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot®). Place rack in the bottom of the pot.
- Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid.
- Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce.
- Cook under the broiler for 5 minutes. Remove and immediately add more sauce.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 20.5 g, Cholesterol 58.4 mg, Fat 17.1 g, Fiber 0.3 g, Protein 12 g, SaturatedFat 5.8 g, Sodium 704.7 mg, Sugar 14.7 g
QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP
This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g
EASY INSTANT POT® CLAM CHOWDER
You won't believe this clam chowder can be made so fast in the Instant Pot®. Serve with crusty bread, if desired.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
- Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 43.4 g, Cholesterol 99.6 mg, Fat 10 g, Fiber 2.7 g, Protein 38.5 g, SaturatedFat 4.2 g, Sodium 449.5 mg, Sugar 9.8 g
INSTANT POT EASY CINNAMON APPLESAUCE RECIPE
Steps:
- In the insert of the Instant Pot, add all of the ingredients. Stir to mix them together and to roughly coat the apples in the cinnamon and brown sugar.
- Place the lid on the Instant Pot and turn the valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH PRESSURE and set timer for 5 minutes.
- When the timer is finished, let the Instant Pot sit for 10 minutes and do a NATURAL RELEASE, then move the valve to VENTING to quick release any of the remaining pressure.
- Remove the lid and stir, then serve warm.
- Store leftovers in the fridge in an air-tight container for 5-7 days.
Nutrition Facts : Servingsize 1 serving, Calories 805 kcal
EASY INSTANT POT® GREEN MOONG DAL
This delicious and traditional vegan lentil curry soup is hearty, high in protein, and very simple to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add onions, garlic, ginger, and cumin. Cook until tender, about 2 minutes. Combine moong dal lentils, water, coriander, salt, garam masala, cayenne pepper, and turmeric in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Stir in lemon juice and cilantro.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 32.5 g, Fat 4.9 g, Fiber 8.4 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 596.2 mg, Sugar 2.4 g
EASY INSTANT POT® COCKTAIL MEATBALLS
A twist on the grape jelly cocktail meatballs that everybody loves. This recipe uses apricot preserves, but feel free to use grape, orange marmalade, or even cranberry sauce - they're all delicious! Try different flavors of barbecue sauce too! These make the perfect party appetizer, especially when you're low on time!
Provided by France C
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
- Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 47.7 g, Cholesterol 70.7 mg, Fat 11.1 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 592 mg, Sugar 29.2 g
EASY INSTANT POT® CORN CHOWDER
This corn chowder cooks in an Instant Pot® in under 15 minutes. Starting the pot on Saute mode ensures it will come to pressure faster.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 34.8 g, Cholesterol 38.1 mg, Fat 11 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 6.3 g, Sodium 751.2 mg, Sugar 14.2 g
EASY INSTANT POT® CRANBERRY SAUCE
Running out of time but not of flavor? Try this quick and easy homemade cranberry sauce, made in minutes in your Instant Pot®, that would make any chef jealous!
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
- Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 27.6 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.2 g, Sodium 10.6 mg, Sugar 23.9 g
INSTANT POT® EASY ARROZ CON POLLO
This is the tastiest and easiest arroz con pollo you'll ever make! Try this great Latin-inspired chicken and rice that is full of color and flavor and can be made in minutes in your Instant Pot®.
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon olive oil and add cubed chicken; cook until golden, stirring constantly, about 3 minutes. Remove chicken from the pot. Heat remaining tablespoon olive oil and cook onion, red peppers, green peppers, garlic, salt, oregano, cumin, pepper, and red pepper flakes until tender, about 3 minutes. Place chicken back in the pot and stir in chicken broth, rice, and tomato sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir in capers. Serve with cilantro and lemon wedges.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 48 g, Cholesterol 60.8 mg, Fat 10.1 g, Fiber 3.7 g, Protein 27.6 g, SaturatedFat 1.7 g, Sodium 1298 mg, Sugar 4.9 g
EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU
Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Fat 9.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 2811.7 mg, Sugar 7 g
EASY INSTANT POT® MEXICAN RICE
This rice is incredibly tender and a one-pot wonder in the Instant Pot®. This is an authentic Mexican rice recipe I adapted for the Instant Pot®. It is an excellent side dish that will disappear fast!
Provided by Tiff
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add rice and saute, stirring frequently until the rice is golden, about 3 minutes. Mix in onion and saute until soft and translucent, about 3 minutes. Stir in chicken base. Add chicken stock, tomato sauce, and cumin. Stir to combine.
- Close and lock the lid. Select Rice function on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir and serve.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 28.2 g, Cholesterol 2.3 mg, Fat 4.1 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 780.6 mg, Sugar 2.5 g
INSTANT POT® EASY VEGAN TOMATO AND BASIL SOUP
Make this creamy and delicious tomato soup in your Instant Pot® truly in an instant! San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
- Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Blend with an immersion blender until creamy.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 14 g, Fat 7.3 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 833.3 mg, Sugar 7.5 g
EASY INSTANT POT BEEF AND BROCCOLI
Yield 6
Number Of Ingredients 8
Steps:
- Select the Sauté mode on the pressure cooker for medium heat and add canola oil. When the pot is hot, add garlic and sliced beef. Cook for a few minutes until browned, stirring frequently.
- Add beef broth, soy sauce, and sweetener. Stir together to dissolve the sweetener. Turn off the sauté mode.
- Secure and seal the lid. Cook for 15 minutes at high pressure.
- While waiting for the pressure cooker, cook broccoli by microwaving for 3-4 minutes until tender.
- When the pressure cooker is done, manually release pressure by carefully turning the release knob to its venting position.
- Uncover the pressure cooker and remove about 1/4 cup of liquid. Mix it with corn starch in a small bowl until completely dissolved and smooth, and add it back to the pot.
- Turn on the Sauté mode for medium heat. Let the sauce simmer for about 5 minutes to thicken it a bit, stirring frequently. Turn off the Sauté mode.
- Add cooked broccoli back to the pot and briefly stir to coat with the sauce. Serve immediately with a side such as cauliflower rice.
Nutrition Facts : Servingsize 1 serving, Calories 2300 kcal, Fat 147 g, SaturatedFat 54 g, Cholesterol 483 mg, Sodium 5696 mg, Carbohydrate 102 g, Sugar 55 g, Protein 142 mg
INSTANT POT® EASY MAPLE SYRUP APPLESAUCE
Make this fall-inspired, homemade cinnamon and maple syrup-flavored applesauce in your Instant Pot® with just a few basic ingredients.
Provided by Fioa
Categories Side Dish Applesauce Recipes
Time 38m
Yield 4
Number Of Ingredients 6
Steps:
- Combine apples, water, maple syrup, cinnamon stick, and nutmeg in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Remove cinnamon stick and season with salt. Blend with an immersion blender to the desired consistency.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 46.6 g, Fat 0.6 g, Fiber 7.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 42.9 mg, Sugar 35.5 g
INSTANT POT EASY SESAME CHICKEN AND RICE
Steps:
- In a gallon-sized resealable bag, mix together 2 Tablespoons cornstarch with salt and pepper.
- Add in chicken pieces to bag, seal, and shake until chicken is completely coated with cornstarch (if you need to add more cornstarch to make sure all chicken is covered, feel free).
- Plug in your Instant Pot and push "saute" button. Add in 1 1/2 Tablespoons of sesame oil to the Instant Pot and let it heat up.
- Once the oil is hot, add in the coated chicken pieces. Saute for 3-4 minutes or until all sides of the chicken start to turn golden-brown.
- In a small bowl, mix together soy sauce, ketchup, red pepper flakes. Pour over chicken pieces. Stir gently so that all the chicken pieces are covered in sauce.
- Place lid on Instant Pot and seal. Make sure that your valve is in the "seal" position and not the "vent" position.
- Push the "manual" button and then set for 3 minutes.
- The Instant Pot will take about 10 minutes to pressurize and then it will start the 3 minute cooking time.
- Once the 3 minutes are up, do a quick release (move the valve from "seal" to "vent") and let all the pressure out. Once the steam has stopped coming out of the vent, remove the lid.
- Add in the remaining sesame oil and honey and mix in with the chicken.
- In another small bowl, mix together water with the remaining cornstarch. Pour in with the chicken, and gently stir to cover chicken. Push the "saute" button again and let the sauce thicken (should only take 2-3 minutes).
- Serve over rice and top with sesame seeds.
Nutrition Facts : Servingsize 1 serving, Calories 1690 kcal, Fat 51 g, SaturatedFat 9 g, Cholesterol 497 mg, Sodium 4160 mg, Carbohydrate 143 g, Sugar 106 g, Protein 165 mg
Tips:
- Utilize the sauté function: The sauté function in your Instant Pot allows you to brown, sear, and sauté ingredients before pressure cooking. This step adds flavor and depth to your dishes that would be lacking if you skipped it.
- Deglaze the pot: After sautéing, add a small amount of liquid to the pot and scrape up any browned bits from the bottom. This liquid will add flavor to your cooking liquid and prevent it from becoming scorched.
- Use the right amount of liquid: The amount of liquid you add to your Instant Pot will affect the cooking time and the consistency of your dish. Use the recommended amount of liquid in the recipe as a guide, but adjust it as needed based on your desired consistency.
- Season your food: Don't forget to season your food before pressure cooking. You can use salt, pepper, herbs, and spices to taste. You can also add acidic ingredients like lemon juice or vinegar to brighten the flavors of your dish.
- Let the pressure release naturally: After the cooking time is complete, let the pressure release naturally for 10-15 minutes before opening the pot. This will help prevent the food from becoming tough and chewy.
Conclusion:
The Instant Pot is a versatile kitchen appliance that can be used to prepare a wide variety of dishes, from soups and stews to rice and pasta. By following these tips, you can master the art of Instant Pot cooking and create delicious meals that the whole family will love.
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