Ready to transform your hectic weeknights with minimal effort and maximum flavor? Our roundup of 18 Delicious Instant Pot Mini Recipes is your ticket to quick, satisfying meals that don’t skimp on taste. Whether you’re craving comfort food, seasonal favorites, or just something fast, these recipes are designed for busy cooks like you. Dive in and discover your next go-to dish!
Instant Pot Mini Cheesecakes
After countless experiments and a few kitchen mishaps, I’ve finally perfected the art of making Instant Pot Mini Cheesecakes that are not only delicious but also incredibly easy to whip up. Whether you’re a seasoned baker or a novice, these mini cheesecakes are sure to impress with their creamy texture and rich flavor.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- In a medium bowl, mix 1 cup graham cracker crumbs and 3 tbsp melted unsalted butter until well combined. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
- Press the mixture firmly into the bottom of 6 silicone mini cheesecake molds. Tip: Use the bottom of a glass to evenly press the crust for a uniform base.
- In a large bowl, beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Add 2 large eggs, one at a time, beating well after each addition.
- Stir in 1 tsp vanilla extract and 1/2 cup sour cream until the mixture is smooth and creamy.
- Pour the filling over the crust in each mold, filling to just below the rim.
- Cover each mold with aluminum foil to prevent water from dripping onto the cheesecakes.
- Place a trivet in the Instant Pot and add 1 cup of water.
- Arrange the molds on the trivet, stacking if necessary.
- Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the cheesecakes and let them cool to room temperature before refrigerating for at least 4 hours.
Once chilled, these mini cheesecakes boast a velvety texture that melts in your mouth, with a hint of vanilla that complements the tangy cream cheese perfectly. For an extra touch, top with fresh berries or a drizzle of caramel before serving.
Mini Pot Roast in the Instant Pot
Great comfort food doesn’t have to take all day to make, and this Mini Pot Roast in the Instant Pot is proof of that. I remember the first time I tried making it; the house smelled incredible, and the meat was so tender it practically fell apart with a fork. It’s become a go-to recipe for busy weeknights when I want something hearty without the hassle.
Ingredients
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb baby potatoes
- 2 large carrots, sliced
- 1 onion, quartered
Instructions
- Turn the Instant Pot to sauté mode and heat 1 tbsp olive oil.
- Season the beef chuck roast with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.
- Sear the roast in the Instant Pot for 3-4 minutes on each side until browned. Tip: Don’t skip this step; it adds depth of flavor.
- Add 1 cup beef broth and 1 tbsp Worcestershire sauce to the pot, scraping the bottom to loosen any browned bits.
- Place the trivet in the pot and add the roast on top.
- Arrange 1 lb baby potatoes, 2 large sliced carrots, and 1 quartered onion around the roast.
- Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Tip: Natural release for 15 minutes ensures the meat stays tender.
- Quick release any remaining pressure, then carefully remove the lid.
- Transfer the roast and vegetables to a serving platter. Tip: Let the roast rest for 10 minutes before slicing for juicier meat.
Rich in flavor and fork-tender, this Mini Pot Roast is perfect over mashed potatoes or with a side of crusty bread to soak up the delicious juices. The vegetables come out perfectly cooked, making this a complete meal in one pot.
Instant Pot Mini Meatloafs
Now, I know what you’re thinking—meatloaf in an Instant Pot? But trust me, these mini meatloafs are a game-changer for busy weeknights. They’re juicy, flavorful, and ready in a fraction of the time it takes to bake a traditional meatloaf. Plus, the portion control is perfect for my family of picky eaters.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup water
Instructions
- In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined—overmixing can make the meatloaf tough.
- Divide the mixture into 4 equal portions and shape each into a mini loaf. Tip: Wet your hands slightly to prevent the mixture from sticking.
- Pour 1 cup water into the Instant Pot and place the trivet inside. Arrange the mini meatloafs on the trivet, leaving space between them for even cooking.
- Secure the lid and set the Instant Pot to Manual High Pressure for 15 minutes. Tip: For a caramelized top, broil the meatloafs in the oven for 2-3 minutes after pressure cooking.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Tip: Use a meat thermometer to ensure the internal temperature reaches 160°F.
- Carefully remove the meatloafs from the Instant Pot and let them rest for 5 minutes before serving.
Best served hot, these mini meatloafs are incredibly moist with a perfect balance of savory and sweet. Try topping them with extra ketchup or a sprinkle of fresh parsley for a pop of color and flavor.
Mini Chicken Pot Pies in the Instant Pot
Perfect for those chilly evenings when you’re craving comfort food but short on time, these Mini Chicken Pot Pies made in the Instant Pot are a game-changer. I remember the first time I tried making them; the aroma filling the kitchen was irresistible, and they’ve been a family favorite ever since.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package refrigerated biscuit dough
Instructions
- Turn the Instant Pot to sauté mode and melt the butter.
- Add the shredded chicken, frozen vegetables, garlic powder, onion powder, salt, and black pepper to the pot. Sauté for 2 minutes, stirring occasionally.
- Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 3 minutes.
- While the mixture simmers, roll out the biscuit dough and cut into circles to fit the size of your mini pie pans.
- Press the dough circles into the greased mini pie pans, ensuring they cover the bottom and sides.
- Fill each dough-lined pan with the chicken and vegetable mixture, leaving a small space at the top.
- Cover each mini pie with another dough circle, sealing the edges with a fork.
- Place the trivet in the Instant Pot and add 1 cup of water.
- Arrange the mini pies on the trivet, ensuring they don’t touch. Cook on high pressure for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Carefully remove the mini pies from the Instant Pot and let them cool for 2 minutes before serving.
Now, these mini chicken pot pies come out with a flaky, golden crust and a creamy, savory filling that’s just bursting with flavor. Serve them with a side of cranberry sauce for a delightful contrast that’ll have everyone asking for seconds.
Instant Pot Mini Lasagnas
Zesty and comforting, these Instant Pot Mini Lasagnas are my go-to when I crave something cheesy and satisfying without spending hours in the kitchen. Inspired by a lazy Sunday experiment, this recipe has become a staple in my home, proving that great flavors don’t need to be complicated.
Ingredients
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1 cup marinara sauce
- 6 lasagna noodles, broken into halves
- 1/2 cup water
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a bowl, mix ricotta, mozzarella, and Parmesan cheeses until well combined. Set aside.
- Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add ground beef, cooking until browned, about 5 minutes. Tip: Drain excess fat for a lighter dish.
- Stir in marinara sauce, Italian seasoning, salt, and pepper. Cook for 2 minutes, then remove the beef mixture and set aside.
- Pour water into the Instant Pot. Place a trivet inside and layer the broken lasagna noodles on top, followed by the beef mixture and cheese mixture. Repeat layers until all ingredients are used.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Tip: Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the lid. Let the mini lasagnas sit for 5 minutes to set. Tip: Use a spoon to gently lift the edges to check if the noodles are tender.
Out of the pot, these mini lasagnas boast a perfect balance of creamy, cheesy, and meaty flavors, with noodles that are tender yet hold their shape. Serve them straight from the Instant Pot for a cozy meal, or plate them with a side of garlic bread for an extra touch of indulgence.
Mini Beef Stew in the Instant Pot
Perfect for those chilly evenings when you’re craving something hearty but don’t want to spend hours in the kitchen, this Mini Beef Stew in the Instant Pot is a game-changer. I remember the first time I tried making it; the aroma filled my apartment, and my neighbors actually knocked to ask what I was cooking—it’s that good!
Ingredients
- 1 tbsp olive oil
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil.
- Add the beef cubes and brown them on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
- Add the carrots, potatoes, onions, and garlic, stirring for about 2 minutes until slightly softened.
- Pour in the beef broth and stir in the tomato paste, salt, pepper, and thyme. Tip: Scrape the bottom of the pot to deglaze and incorporate all the flavorful bits.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes. Tip: Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure for the most tender meat.
- Carefully remove the lid and give the stew a good stir.
You’ll love how the beef melts in your mouth and the veggies are perfectly tender. Serve it with a slice of crusty bread to soak up all that delicious broth, or over a bed of mashed potatoes for an extra comforting meal.
Instant Pot Mini Quiches
Zesty mornings call for something special, and that’s exactly what these Instant Pot Mini Quiches are. I stumbled upon this recipe during a hectic week when time was scarce but my craving for a hearty breakfast wasn’t. It’s become my go-to for busy days, and I bet it’ll charm its way into your routine too.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 2 tbsp ice water
- 4 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced ham
- 1/4 cup diced bell peppers
- 1/4 tsp black pepper
Instructions
- In a large bowl, mix 1 cup all-purpose flour and 1/2 tsp salt.
- Add 1/4 cup cold butter, cubed, and blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add 2 tbsp ice water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for 30 minutes.
- Preheat your Instant Pot on the sauté setting to 300°F.
- Roll out the dough on a floured surface and cut into circles to fit your mini quiche molds.
- Press the dough circles into the molds and prick the bottoms with a fork. Tip: This prevents the crust from puffing up too much.
- In another bowl, whisk 4 large eggs, 1/2 cup milk, 1/2 cup shredded cheddar cheese, 1/4 cup diced ham, 1/4 cup diced bell peppers, and 1/4 tsp black pepper.
- Pour the egg mixture into the crust-lined molds, filling each about 3/4 full.
- Cover the molds with foil and place them on a trivet inside the Instant Pot. Add 1 cup water to the pot.
- Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes. Tip: Avoid quick release to prevent the quiches from collapsing.
- Carefully remove the quiches from the molds and let them cool slightly before serving.
Yummy doesn’t even begin to cover it—these mini quiches are fluffy, cheesy, and packed with flavor. Serve them warm with a side of fresh fruit for a breakfast that feels indulgent yet is surprisingly simple to make.
Mini Pulled Pork in the Instant Pot
Last weekend, I found myself craving something hearty yet easy to whip up, and that’s when I decided to try making Mini Pulled Pork in the Instant Pot. It’s a game-changer for busy weeknights or when you’re hosting last-minute guests, and the best part? It’s incredibly forgiving, even if you’re not a pro in the kitchen.
Ingredients
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions
- Set your Instant Pot to ‘Saute’ and heat the olive oil for 2 minutes.
- Add the pork cubes and sear on all sides until browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
- In a bowl, mix together chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Pour the mixture over the pork in the Instant Pot, ensuring all pieces are coated.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Tip: Natural release for 10 minutes for tender meat.
- After releasing any remaining pressure, remove the lid and shred the pork using two forks. Tip: For extra flavor, mix the shredded pork back into the juices.
Velvety and rich, this Mini Pulled Pork is perfect for sliders, tacos, or even atop a creamy polenta. The tangy sweetness from the vinegar and brown sugar balances beautifully with the smoky spices, making every bite irresistible.
Instant Pot Mini Chocolate Lava Cakes
Believe it or not, I stumbled upon the idea of making Instant Pot Mini Chocolate Lava Cakes during a last-minute dinner party panic. I needed a show-stopping dessert that was both decadent and surprisingly simple to whip up. These little gems have since become my go-to for impressing guests without spending hours in the kitchen.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 cup water
Instructions
- Place the butter and chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds, stir, then microwave for another 30 seconds until smooth.
- In a separate bowl, whisk together the sugar, eggs, egg yolks, and vanilla extract until well combined.
- Gradually fold the melted chocolate mixture into the egg mixture, ensuring it’s fully incorporated.
- Sift the flour and salt into the chocolate mixture, gently folding until just combined. Avoid overmixing to keep the cakes light.
- Grease four 6-ounce ramekins with butter and dust with cocoa powder. Divide the batter evenly among them.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the ramekins on the trivet, stacking them if necessary.
- Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the ramekins using tongs. Let them sit for 2 minutes, then invert onto plates.
Gooey centers with a perfectly tender crumb, these lava cakes are a chocolate lover’s dream. Serve them with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of elegance.
Mini Mac and Cheese in the Instant Pot
Perfect for those busy weeknights or when you’re craving something comforting without the fuss, this Mini Mac and Cheese made in the Instant Pot is a game-changer. I remember the first time I tried making it; the creamy texture and the ease of preparation had me hooked, and now it’s a staple in my home.
Ingredients
- 1 cup elbow macaroni
- 1 cup water
- 1 cup milk
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- Add 1 cup elbow macaroni, 1 cup water, 1 cup milk, 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper to the Instant Pot.
- Secure the lid and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 4 minutes.
- Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting’. Tip: Always use a towel or oven mitt to protect your hands from the steam.
- Open the lid and stir in 1 cup shredded cheddar cheese until fully melted and creamy. Tip: For an extra smooth sauce, let the macaroni sit for a minute before adding the cheese.
- Serve immediately. Tip: Garnish with a sprinkle of paprika or breadcrumbs for added texture and flavor.
So creamy and rich, this Mini Mac and Cheese is the ultimate comfort food with minimal effort. Try serving it in small ramekins for a fun, individual presentation that’s perfect for parties or a cozy night in.
Instant Pot Mini Pumpkin Spice Cakes
My kitchen smells like autumn all year round, thanks to my obsession with pumpkin spice. These Instant Pot Mini Pumpkin Spice Cakes are my latest addiction, perfect for when you need a quick, moist, and flavorful treat without turning on the oven.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Instructions
- In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1/2 cup vegetable oil until smooth.
- Add 2 large eggs and 1 tsp vanilla extract to the bowl, whisking until fully incorporated.
- In a separate bowl, sift together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Pour the batter into greased mini cake pans, filling each about 2/3 full to allow room for rising.
- Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully lower the cake pans onto the trivet.
- Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cakes from the Instant Pot and let them cool on a wire rack for 5 minutes before serving.
Craving something extra? Drizzle these moist, spice-packed cakes with cream cheese frosting or serve warm with a scoop of vanilla ice cream for an irresistible dessert.
Mini Turkey Meatballs in the Instant Pot
Kicking off the week with a recipe that’s become a staple in my household, these Mini Turkey Meatballs in the Instant Pot are not only delicious but also incredibly easy to make. Perfect for those busy evenings when you want something wholesome without spending hours in the kitchen.
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup marinara sauce
Instructions
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until just combined to avoid tough meatballs.
- Shape the mixture into 1-inch meatballs, ensuring they’re compact but not overworked for the best texture.
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the meatballs in batches, browning them on all sides for about 2 minutes per batch. Tip: Don’t overcrowd the pot to ensure even browning.
- Once all meatballs are browned, return them to the Instant Pot. Add the chicken broth and marinara sauce, ensuring the meatballs are submerged halfway.
- Secure the lid and set the Instant Pot to ‘Manual’ for 5 minutes at high pressure. Tip: Quick release the pressure to prevent the meatballs from overcooking.
- Carefully remove the meatballs and serve. Tip: For a thicker sauce, set the Instant Pot to ‘Sauté’ again and simmer the sauce for a few minutes until desired consistency is reached.
Now, these meatballs come out perfectly tender and packed with flavor, thanks to the quick pressure cooking. I love serving them over a bed of zucchini noodles for a low-carb option or alongside some crusty bread to soak up that delicious sauce.
Instant Pot Mini Apple Crisps
Sometimes, the simplest desserts bring the most comfort, especially when they’re as easy to make as these Instant Pot Mini Apple Crisps. I remember the first time I tried making them; it was a chilly evening, and I wanted something sweet without spending hours in the kitchen. These mini crisps were the perfect solution, and now they’re a staple in my home.
Ingredients
- 2 cups apples, peeled and diced
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup water
Instructions
- In a mixing bowl, combine 2 cups apples, peeled and diced, with 1 tsp cinnamon and 1/4 tsp nutmeg. Toss until the apples are evenly coated.
- Divide the apple mixture evenly among four greased ramekins.
- In another bowl, mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1/4 cup melted butter until crumbly. Sprinkle this mixture over the apples in each ramekin.
- Pour 1/2 cup water into the Instant Pot, then place the trivet inside. Arrange the ramekins on the trivet, stacking them if necessary.
- Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
- Carefully remove the ramekins using oven mitts. Let them cool for a few minutes before serving.
Nothing beats the warm, spiced aroma of these mini apple crisps as they come out of the Instant Pot. The apples are tender, and the topping is perfectly crisp. Serve them with a scoop of vanilla ice cream for an extra indulgent treat.
Mini Vegetable Stir Fry in the Instant Pot
Kicking off the week with a quick and healthy meal is my go-to, especially when it’s as vibrant and flavorful as this Mini Vegetable Stir Fry in the Instant Pot. It’s a dish that reminds me of my college days, when time was scarce but the craving for something homemade was real. This recipe is my modern twist on those rushed meals, proving that quick can also mean delicious and nutritious.
Ingredients
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1/2 cup sliced onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp ginger powder
- 1/4 tsp black pepper
Instructions
- Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil for 2 minutes.
- Add 1/2 cup sliced onions and 2 cloves minced garlic, sauteing for 2 minutes until fragrant.
- Tip: Stir frequently to prevent burning, ensuring even cooking.
- Add 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers, stirring to combine.
- Pour in 1 tbsp soy sauce, 1/2 tsp ginger powder, and 1/4 tsp black pepper, mixing well.
- Tip: For an extra kick, a dash of red pepper flakes can be added here.
- Secure the lid, set the Instant Pot to ‘Manual’ mode for 3 minutes on high pressure.
- Once done, perform a quick release to avoid overcooking the vegetables.
- Tip: For a crispier texture, transfer the stir fry to a pan and saute for an additional 2 minutes after pressure cooking.
Great for a light lunch or a side dish, this Mini Vegetable Stir Fry boasts a perfect crunch with a savory-sweet flavor profile. Serve it over a bed of quinoa or alongside grilled chicken for a complete meal that doesn’t skimp on taste or health benefits.
Instant Pot Mini Blueberry Cobblers
Finally, a dessert that’s as easy to make as it is delicious! I stumbled upon the idea of making mini blueberry cobblers in my Instant Pot during one of those lazy Sunday afternoons when I craved something sweet but didn’t want to spend hours in the kitchen. It’s become my go-to recipe for impressing guests with minimal effort.
Ingredients
- 1 cup fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
Instructions
- In a mixing bowl, combine 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp baking powder, and 1/4 tsp salt.
- Add 1/4 cup milk, 2 tbsp melted butter, and 1/2 tsp vanilla extract to the dry ingredients. Stir until just combined.
- Divide 1 cup fresh blueberries evenly among four greased ramekins.
- Spoon the batter over the blueberries in each ramekin, covering them evenly.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Arrange the ramekins on the trivet, stacking them if necessary.
- Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the ramekins from the Instant Pot. Let them cool for a few minutes before serving.
Little bursts of blueberry flavor wrapped in a soft, cakey topping make these mini cobblers irresistible. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Mini Lentil Soup in the Instant Pot
Zesty flavors and hearty ingredients come together in this Mini Lentil Soup, perfect for those busy days when you crave something wholesome without spending hours in the kitchen. I remember the first time I tried making this in my Instant Pot; it was a game-changer, turning what used to be an hour-long simmer into a quick, fuss-free meal. Now, it’s my go-to recipe when I need a comforting bowl of soup that’s both nutritious and delicious.
Ingredients
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Set your Instant Pot to ‘Saute’ mode and heat the olive oil for 2 minutes.
- Add the diced onion, carrots, and celery to the pot. Saute for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the rinsed lentils, vegetable broth, salt, and black pepper to the pot. Stir to combine all ingredients.
- Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Open the lid and give the soup a good stir. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Kick back and enjoy the rich, earthy flavors of this Mini Lentil Soup, with its perfectly tender lentils and vibrant vegetables. For an extra touch, serve it with a dollop of Greek yogurt or a sprinkle of fresh herbs on top. It’s a simple yet satisfying dish that proves good food doesn’t have to be complicated.
Instant Pot Mini Banana Breads
After a long morning of chasing my toddler around the house, I found myself staring at a bunch of overripe bananas on the counter. Instead of letting them go to waste, I decided to whip up something quick and comforting—Instant Pot Mini Banana Breads. These little delights are not only a breeze to make but also perfectly portioned for those days when you need a sweet treat without the temptation of a whole loaf sitting on the counter.
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Instructions
- In a large mixing bowl, combine 1 cup mashed ripe bananas, 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract. Mix until well combined.
- Add 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon to the wet ingredients. Stir until just combined, being careful not to overmix.
- Pour the batter into greased mini loaf pans, filling each about 2/3 full. Tip: For easy removal, line the pans with parchment paper before adding the batter.
- Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully place the filled mini loaf pans on the trivet, stacking them if necessary.
- Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Once done, allow a natural release for 10 minutes before quick releasing any remaining pressure.
- Remove the mini banana breads from the Instant Pot and let them cool in the pans for 5 minutes before transferring to a wire rack to cool completely. Tip: Insert a toothpick into the center of a loaf to check for doneness—it should come out clean or with a few moist crumbs.
Zesty and moist, these mini banana breads are a delightful twist on the classic. The cinnamon adds a warm depth of flavor, making them irresistible straight out of the pot. For an extra special touch, serve them warm with a dollop of whipped cream or a drizzle of caramel sauce.
Mini Garlic Butter Shrimp in the Instant Pot
Wondering what to whip up for a quick yet impressive appetizer? I stumbled upon this Mini Garlic Butter Shrimp recipe during a hectic weeknight, and it’s been a game-changer. The Instant Pot does all the heavy lifting, delivering succulent shrimp infused with rich garlic butter flavors in minutes.
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
- Set the Instant Pot to ‘Saute’ mode and melt the butter.
- Add the minced garlic and saute for 1 minute, until fragrant.
- Pour in the chicken broth and lemon juice, scraping the bottom to deglaze.
- Add the shrimp, salt, black pepper, and red pepper flakes, stirring to coat.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 1 minute.
- Quick release the pressure, then open the lid carefully.
- Sprinkle with fresh parsley before serving.
Now, the shrimp are perfectly tender, bathed in a garlicky buttery sauce that’s irresistible. Serve them over a bed of creamy polenta or with crusty bread to soak up every last drop of that delicious sauce.
Conclusion
Outstanding in both flavor and convenience, these 18 Instant Pot mini recipes are a game-changer for busy cooks. Whether you’re craving something sweet, savory, or in between, there’s a quick and delicious option waiting for you. We’d love to hear which recipes become your go-to favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!
