Unlock the magic of your Instant Pot with these 19 easy and delicious recipes perfect for beginners! Whether you’re craving quick weeknight dinners, comforting soups, or something sweet, we’ve got you covered. Dive into a world where flavor meets convenience, and let’s make cooking fun and fuss-free. Ready to transform your meals? Keep reading for recipes that’ll make your Instant Pot your new best friend in the kitchen!
Instant Pot Chicken and Rice
Dusk settles softly outside, and here in the kitchen, the comforting hum of the Instant Pot promises a meal that’s both simple and soul-satisfying. Tonight, it’s chicken and rice, a dish that feels like a warm hug after a long day.
Ingredients
- a couple of boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- a splash of olive oil
- a pinch of salt and pepper
- a handful of frozen peas
- a sprinkle of dried thyme
Instructions
- Turn your Instant Pot to the sauté function and add a splash of olive oil.
- Season the chicken breasts with a pinch of salt and pepper, then brown them in the pot for about 3 minutes on each side. Tip: Don’t overcrowd the pot to ensure even browning.
- Remove the chicken and set aside. Add the rice to the pot, stirring it for a minute to lightly toast.
- Pour in the chicken broth, scraping the bottom to loosen any tasty bits. Tip: This adds depth to the dish’s flavor.
- Return the chicken to the pot, sprinkle with dried thyme, and secure the lid.
- Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes before quick releasing any remaining pressure. Tip: Natural release helps keep the rice fluffy.
- Open the lid, stir in the frozen peas, and let the residual heat warm them through.
You’ll find the chicken tender, the rice perfectly cooked, and the peas adding a sweet pop of color. Maybe serve it with a squeeze of lemon for a bright finish, or just enjoy it as is, in all its comforting glory.
Instant Pot Beef Stew
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers away, filling the home with warmth and anticipation. This Instant Pot Beef Stew is that kind of dish—a hearty, forgiving recipe that welcomes you to slow down and savor the process.
Ingredients
- a couple of pounds of beef chuck, cut into 1-inch cubes
- a splash of olive oil
- a couple of carrots, chopped into thick coins
- a couple of stalks of celery, diced
- one large onion, roughly chopped
- a few cloves of garlic, minced
- a couple of cups of beef broth
- a tablespoon of tomato paste
- a teaspoon of Worcestershire sauce
- a couple of bay leaves
- a sprinkle of salt and pepper
- a handful of potatoes, cubed
Instructions
- Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, add the beef cubes in batches, searing each side for about 2 minutes until browned. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove the beef and set aside. In the same pot, add the onions, carrots, and celery, sautéing for about 3 minutes until they start to soften.
- Stir in the garlic and cook for another minute until fragrant.
- Add the beef back into the pot, along with the beef broth, tomato paste, Worcestershire sauce, bay leaves, salt, and pepper. Stir well to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes. Tip: Natural release for 10 minutes after cooking for tender meat.
- Quick release any remaining pressure, then open the lid. Add the potatoes, secure the lid again, and cook on ‘Manual’ high pressure for an additional 5 minutes.
- Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Remove the bay leaves. Tip: For a thicker stew, let it sit on ‘Sauté’ for a few minutes to reduce.
Rich and hearty, this stew wraps you in layers of deep, savory flavors with tender chunks of beef and vegetables that melt in your mouth. Serve it with a crusty loaf of bread to soak up every last bit of the delicious broth, or over a bed of creamy mashed potatoes for an extra comforting meal.
Instant Pot Mac and Cheese
As the evening unwinds, there’s something deeply comforting about the thought of a creamy, cheesy bowl of mac and cheese, especially when it comes together in minutes thanks to the magic of an Instant Pot. It’s the kind of dish that feels like a warm hug, simple yet satisfying, perfect for those nights when you crave something indulgent without the fuss.
Ingredients
- 2 cups of elbow macaroni
- 2 cups of water
- a splash of milk
- 2 tablespoons of butter
- a couple of cups of shredded cheddar cheese
- a pinch of salt
- a dash of paprika for a little kick
Instructions
- Add the elbow macaroni and water to your Instant Pot, ensuring the pasta is fully submerged.
- Secure the lid and set the Instant Pot to manual high pressure for 4 minutes. Remember, it’s crucial to not overcook the pasta as it will continue to soften under pressure.
- Once the cooking time is up, carefully perform a quick release to avoid mushy macaroni.
- Open the lid and immediately stir in the butter until it’s fully melted and coats the pasta evenly.
- Pour in the splash of milk to create a creamy base, then gradually add the shredded cheddar cheese, stirring constantly to achieve a smooth, velvety sauce.
- Season with a pinch of salt and a dash of paprika, adjusting according to your preference but keeping it balanced to let the cheese shine.
Goodness, the texture is luxuriously creamy, with the macaroni perfectly al dente, offering just the right amount of bite. The sharpness of the cheddar is beautifully offset by the subtle warmth of the paprika, making each forkful a delight. Try topping it with crispy breadcrumbs or serving it alongside a crisp green salad for a contrast in textures.
Instant Pot Chili
Kind of like those quiet evenings when the air starts to cool, and you crave something hearty yet effortless to make, this Instant Pot Chili is your go-to. It’s a comforting embrace in a bowl, ready in a fraction of the time it traditionally takes, without skimping on depth or flavor.
Ingredients
- a couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 pound of ground beef
- a splash of beef broth
- 2 cans (15 oz each) of kidney beans, drained and rinsed
- 1 can (28 oz) of crushed tomatoes
- 2 tablespoons of chili powder
- a pinch of salt and pepper
- a handful of shredded cheddar cheese for topping
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil for about 2 minutes until it’s shimmering.
- Add the diced onion and minced garlic, stirring occasionally until they’re soft and fragrant, about 3 minutes.
- Tip in the ground beef, breaking it apart with a spoon, and cook until it’s no longer pink, roughly 5 minutes.
- Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits for extra flavor.
- Stir in the kidney beans, crushed tomatoes, chili powder, salt, and pepper until everything is well combined.
- Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
- Once done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Give the chili a good stir, taste, and adjust the seasoning if needed.
- Serve hot, topped with a generous handful of shredded cheddar cheese.
Hearty and rich, this chili has a perfect balance of meaty and bean textures, with a warmth that builds gently with each spoonful. Try serving it over a baked potato or with a side of cornbread for a twist on the classic.
Instant Pot Spaghetti
Zenfully, there’s something about the simplicity of Instant Pot Spaghetti that feels like a warm hug on a busy evening. It’s the kind of meal that whispers comfort, blending the richness of tomato sauce with the tender embrace of perfectly cooked pasta, all coming together in a fraction of the time you’d expect.
Ingredients
- a pound of spaghetti
- a couple of cups of water
- a splash of olive oil
- a jar (24 oz) of your favorite marinara sauce
- a handful of grated Parmesan cheese
- a pinch of salt
- a sprinkle of dried basil
Instructions
- Break the spaghetti in half to fit it into the Instant Pot.
- Add the spaghetti, water, olive oil, and a pinch of salt to the Instant Pot, ensuring the spaghetti is submerged.
- Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
- Once cooking is complete, perform a quick release to avoid overcooking the pasta.
- Carefully open the lid and stir in the marinara sauce, ensuring the spaghetti is evenly coated.
- Sprinkle with dried basil and Parmesan cheese before serving.
Silky strands of spaghetti cling to the vibrant sauce, each forkful offering a balance of tangy and savory notes. Try topping it with fresh basil leaves for a burst of color and freshness, or serve it alongside a crisp green salad for a complete meal.
Instant Pot Pulled Pork
Gently, as the evening settles in, there’s something profoundly comforting about the idea of pulled pork that’s tender, flavorful, and effortlessly made in the Instant Pot. It’s a dish that whispers of lazy Sundays and the kind of meals that bring people together without demanding too much from the cook.
Ingredients
- a 3 to 4-pound pork shoulder, because size matters when it comes to pulling
- a cup of chicken broth, for that slow simmer goodness
- a splash of apple cider vinegar, to tenderize and add a hint of tang
- a couple of tablespoons of brown sugar, for that caramelized sweetness
- a tablespoon of smoked paprika, because smoke is the soul of pulled pork
- a teaspoon of garlic powder, for a little kick
- a teaspoon of onion powder, because onions make everything better
- a good pinch of salt and pepper, to taste but let’s not be shy
Instructions
- Start by mixing the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. This is your rub, and it’s going to make the pork sing.
- Pat the pork shoulder dry with paper towels, then generously coat it with the rub. Every nook and cranny should be covered for maximum flavor.
- Pour the chicken broth and apple cider vinegar into the Instant Pot, then place the pork shoulder inside. The liquid should just kiss the bottom of the pot, not drown the pork.
- Secure the lid, set the valve to sealing, and cook on high pressure for 90 minutes. Yes, it’s a wait, but good things take time.
- Once the time is up, let the pressure release naturally for about 15 minutes. This is crucial for keeping the pork tender.
- Carefully remove the pork from the pot and shred it with two forks. It should fall apart with little effort, a sign of a job well done.
- Tip: For an extra layer of flavor, mix some of the cooking liquid back into the shredded pork. It’s like giving it a second life.
Overtly tender and richly flavored, this pulled pork is a testament to the magic of patience and the Instant Pot. Serve it piled high on soft buns with a side of coleslaw, or get creative and top a baked potato for a twist on the classic.
Instant Pot Mashed Potatoes
Gently, as the evening settles in, I find myself drawn to the simplicity and comfort of mashed potatoes, especially when the Instant Pot makes the process so effortless. There’s something deeply satisfying about transforming a few humble ingredients into a creamy, dreamy side dish that feels like a warm hug.
Ingredients
- 3 pounds of Yukon Gold potatoes, peeled and quartered
- A couple of cups of water, just enough to cover the potatoes in the pot
- A splash of whole milk, about 1/2 cup
- A generous 1/2 stick of unsalted butter
- A pinch of salt, to start, maybe a teaspoon
Instructions
- Place the quartered potatoes in the Instant Pot and pour in enough water to just cover them. This ensures they cook evenly without becoming waterlogged.
- Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. The high pressure cooks the potatoes quickly, locking in their natural flavor.
- Once the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. This step prevents the potatoes from becoming mushy.
- Drain the potatoes well and return them to the pot. Add the butter, milk, and salt, then mash to your desired consistency. For extra creaminess, mash while the potatoes are still hot.
- Give the mashed potatoes a final stir, taste, and adjust the seasoning if needed. Sometimes, a little more butter or salt can make all the difference.
O, the joy of these Instant Pot mashed potatoes lies in their velvety texture and buttery richness, a perfect canvas for your favorite gravy or a sprinkle of fresh herbs. Serve them alongside a roasted chicken or let them be the star of a cozy vegetarian meal with a drizzle of olive oil and a crack of black pepper.
Instant Pot Hard Boiled Eggs
Whispering to myself as the morning light filters through the kitchen window, I find comfort in the simplicity of making Instant Pot hard-boiled eggs, a task that feels both meditative and rewarding.
Ingredients
- A dozen large eggs, as fresh as you can find
- A cup of water, just enough to create steam
- A splash of vinegar, to make peeling a breeze
Instructions
- Place the trivet that came with your Instant Pot at the bottom, then pour in the cup of water.
- Add the splash of vinegar to the water; this little trick helps prevent the eggs from cracking under pressure.
- Carefully place the eggs on the trivet, ensuring they’re not touching the water below.
- Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Tip: For easier peeling, let the eggs sit in the pot for another 5 minutes after cooking.
- After the 5-minute natural release, quick release any remaining pressure before opening the lid.
- Transfer the eggs to a bowl of ice water immediately. Let them chill for at least 5 minutes; this stops the cooking process and firms up the whites. Tip: Adding a pinch of salt to the ice water can enhance the eggs’ flavor.
- Once cooled, gently tap each egg on the counter and roll it between your hands to loosen the shell. Peel under running water for the cleanest results. Tip: Older eggs peel more easily than fresh ones, so if you can, use eggs that have been in your fridge for a week.
The yolks come out perfectly set, not chalky, with a slight creaminess at the center. Serve them halved on a bed of greens with a drizzle of olive oil, or mash them with avocado for a quick, protein-packed spread.
Instant Pot Vegetable Soup
Kneading through the memories of chilly evenings, I find solace in the simplicity of a warm bowl of Instant Pot Vegetable Soup. It’s a humble dish that carries the essence of home, blending the garden’s bounty into a comforting embrace.
Ingredients
- a couple of tablespoons of olive oil
- a medium onion, diced
- a couple of carrots, sliced
- a couple of celery stalks, chopped
- a splash of vegetable broth
- a can of diced tomatoes
- a cup of green beans, trimmed and cut
- a teaspoon of dried thyme
- a pinch of salt and pepper
- a handful of fresh parsley, chopped
Instructions
- Set your Instant Pot to ‘Saute’ and heat the olive oil for about 2 minutes until shimmering.
- Add the diced onion, sliced carrots, and chopped celery, stirring occasionally for 5 minutes until they start to soften.
- Pour in the splash of vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom for extra flavor.
- Add the can of diced tomatoes, green beans, dried thyme, salt, and pepper, stirring to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
- Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Stir in the fresh parsley before serving for a burst of color and freshness.
Zesty with a hint of earthiness, this soup’s texture is a delightful mix of tender vegetables in a rich, tomato-based broth. Serve it with a slice of crusty bread for dipping, or top with grated Parmesan for an extra layer of flavor.
Instant Pot BBQ Ribs
Evening light fades as I think about the comfort of home-cooked meals, and nothing says comfort quite like fall-off-the-bone ribs, tender and smothered in a rich, tangy BBQ sauce. The Instant Pot transforms this classic into a weeknight-friendly feast, melding flavors deeply and quickly, a modern twist on slow Southern tradition.
Ingredients
- a rack of baby back ribs, about 2 pounds
- a cup of your favorite BBQ sauce
- a splash of apple cider vinegar
- a couple of garlic cloves, minced
- a tablespoon of brown sugar
- a teaspoon of smoked paprika
- half a cup of water
- a pinch of salt and pepper
Instructions
- Start by removing the membrane from the back of the ribs for tenderness; a paper towel helps grip it.
- Rub the ribs all over with salt, pepper, smoked paprika, and brown sugar, pressing the spices into the meat.
- Pour the water and apple cider vinegar into the Instant Pot, then place the trivet inside.
- Arrange the ribs on the trivet, standing them on their side in a circle if needed to fit.
- Lock the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the ribs and set them on a baking sheet. Brush generously with BBQ sauce.
- Broil in the oven for 3-5 minutes until the sauce is caramelized and bubbly, watching closely to prevent burning.
- Let the ribs rest for a few minutes before slicing to allow the juices to redistribute.
Mmm, the ribs emerge succulent, with a smoky sweetness that clings to each bite. Serve them atop a heap of creamy coleslaw or with a side of cornbread to soak up any extra sauce, turning a simple meal into a celebration of flavors.
Instant Pot Lentil Soup
Falling leaves and the crisp air of early evenings call for something warm and comforting. This Instant Pot Lentil Soup is like a gentle hug in a bowl, simple yet deeply satisfying, perfect for those moments when you need a little warmth from within.
Ingredients
- A couple of cups of green lentils, rinsed
- One large onion, diced
- A few cloves of garlic, minced
- A couple of carrots, chopped
- A splash of olive oil
- 4 cups of vegetable broth
- A teaspoon of cumin
- A pinch of salt and pepper
- A handful of fresh spinach
Instructions
- Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Let it heat up for a minute.
- Toss in the diced onion and minced garlic, sautéing until they’re just soft and fragrant, about 3 minutes.
- Add the chopped carrots, stirring them in to get a bit of that heat, for another 2 minutes.
- Tip in the rinsed lentils, followed by the vegetable broth, cumin, salt, and pepper. Give everything a good stir to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
- Once done, let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
- Stir in the fresh spinach until it wilts into the soup, which should take about a minute.
Ladle this hearty soup into bowls and notice how the lentils have softened into creamy perfection, with the spinach adding a fresh contrast. Serve it with a slice of crusty bread for dipping, or sprinkle with a bit of grated Parmesan for an extra layer of flavor.
Instant Pot Chicken Noodle Soup
Dusk settles softly outside, and here in the kitchen, the warmth of the Instant Pot promises comfort. This chicken noodle soup, with its tender shreds and slurpable noodles, feels like a quiet hug after a long day.
Ingredients
- A couple of boneless, skinless chicken breasts
- A splash of olive oil
- A couple of carrots, chopped
- A couple of celery stalks, chopped
- 1 small onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- A couple of bay leaves
- A sprinkle of dried thyme
- 2 cups of egg noodles
- A handful of fresh parsley, chopped
- Salt and pepper, just enough to season
Instructions
- Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Let it heat up for a minute.
- Add the diced onion, chopped carrots, and celery. Sauté until they start to soften, about 3 minutes.
- Toss in the minced garlic and cook for another 30 seconds, just until fragrant.
- Place the chicken breasts on top of the veggies. Pour in the chicken broth, ensuring the chicken is mostly submerged.
- Add the bay leaves and a sprinkle of dried thyme. Season lightly with salt and pepper.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Remove the chicken and shred it with two forks. Tip: It’s easier to shred when it’s slightly cooled.
- Set the Instant Pot back to ‘Sauté’. Add the egg noodles and cook until tender, about 5 minutes.
- Stir the shredded chicken back into the pot. Tip: If the soup seems too thick, add a bit more broth to reach your desired consistency.
- Finish with a handful of fresh parsley. Taste and adjust seasoning if needed. Tip: Fresh herbs brighten up the flavors beautifully.
Perfectly tender chicken, noodles that hold their bite, and a broth that’s rich yet light—this soup is a bowl of comfort. Serve it with a slice of crusty bread for dipping, or sprinkle with extra parsley for a fresh touch.
Instant Pot Rice Pudding
Zen is what I find in the simplicity of making Instant Pot Rice Pudding, a dish that wraps you in warmth and nostalgia with every spoonful. It’s the kind of recipe that feels like a quiet morning, unhurried and sweet.
Ingredients
- 1 cup of white rice, the kind that clings together
- 4 cups of whole milk, for that creamy dreaminess
- A splash of vanilla extract, because it makes everything better
- 1/2 cup of sugar, just enough to sweeten the deal
- A pinch of salt, to balance the sweetness
- A couple of cinnamon sticks, for a whisper of spice
- 1 tbsp of butter, because why not?
Instructions
- Rinse the rice under cold water until the water runs clear, to remove excess starch.
- Add the rice, milk, vanilla extract, sugar, salt, and cinnamon sticks to the Instant Pot. Stir gently to combine.
- Secure the lid and set the Instant Pot to ‘Manual’ mode for 20 minutes on high pressure. Tip: Make sure the valve is set to ‘Sealing’ to build pressure properly.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: This slow release helps the rice absorb all the creamy goodness.
- Open the lid, remove the cinnamon sticks, and stir in the butter until it’s melted and fully incorporated. Tip: The butter adds a rich depth to the pudding, making it irresistibly smooth.
- Let the pudding sit for 5 minutes to thicken slightly before serving.
The pudding emerges luxuriously creamy, with the rice tender yet distinct, each grain enveloped in sweet, vanilla-kissed milk. Serve it warm with a dusting of cinnamon or a drizzle of honey for an extra touch of comfort.
Instant Pot Corn on the Cob
Kind of like those lazy summer afternoons when the sun lingers just a bit longer, this Instant Pot Corn on the Cob brings a touch of warmth and simplicity to your table. It’s a humble dish, really, but one that carries the essence of summer in every sweet, buttery bite.
Ingredients
- A couple of ears of fresh corn, husks and silks removed
- A splash of water, just enough to cover the bottom of the Instant Pot
- A generous pat of butter, because why not?
- A pinch of salt, to bring out the corn’s natural sweetness
Instructions
- Start by pouring that splash of water into your Instant Pot. It’s just enough to create steam without making the corn soggy.
- Place the trivet that came with your Instant Pot inside, then lay the ears of corn on top. If they don’t all fit in one layer, it’s okay to stack them gently.
- Secure the lid, making sure the valve is set to ‘Sealing.’ Cook on high pressure for 2 minutes. Yes, just 2 minutes—the Instant Pot works its magic quickly.
- Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully switch the valve to ‘Venting’ to release any remaining pressure.
- Open the lid away from you to avoid the steam, and use tongs to transfer the corn to a plate. Tip: Letting the corn sit for a minute makes it easier to handle.
- While the corn is still warm, slather on that pat of butter and sprinkle with a pinch of salt. The heat helps the butter melt into every nook and cranny.
- For an extra touch, try rolling the buttered corn in grated Parmesan or a sprinkle of chili powder before serving. Tip: This is also great for adding a bit of color and flavor contrast.
Lightly charred edges give way to kernels that burst with juiciness, a contrast that’s as delightful as a summer breeze. Serve it straight off the cob or slice the kernels into a fresh salad for a crunchy twist.
Instant Pot Yogurt
Remembering the quiet hum of the kitchen late at night, I found myself drawn to the simplicity of making yogurt in the Instant Pot. It’s a process that feels almost meditative, transforming just a couple of ingredients into something nourishing and tender.
Ingredients
- A half gallon of whole milk, as fresh as you can find
- A couple of tablespoons of plain yogurt with live cultures, or a splash of store-bought yogurt as your starter
- A whisper of vanilla extract, if you’re feeling fancy
Instructions
- Pour the half gallon of whole milk into your Instant Pot. Secure the lid and set the valve to sealing.
- Press the ‘Yogurt’ button, then adjust until the display reads ‘Boil’. This will heat the milk to 180°F, which takes about 30-45 minutes. Tip: Stirring occasionally prevents a skin from forming on the milk’s surface.
- Once the boil cycle completes, carefully remove the inner pot and let the milk cool to 110°F. Tip: Placing the pot in an ice bath speeds this up, but don’t rush—patience ensures the perfect temperature for the cultures to thrive.
- Whisk in the couple of tablespoons of plain yogurt (or your splash of store-bought) until fully dissolved. Tip: For a thicker yogurt, you can also add a tablespoon of powdered milk at this stage.
- Return the pot to the Instant Pot, secure the lid, and press the ‘Yogurt’ button again. This time, set it to 8 hours for a milder flavor or up to 12 for tangier yogurt.
- After the time’s up, transfer the yogurt to containers and chill for at least 4 hours before serving. The longer it chills, the thicker it becomes.
Delightfully creamy with a slight tang, this yogurt is a blank canvas. Drizzle it with honey and fresh berries for breakfast, or let it stand in for sour cream in your favorite recipes.
Instant Pot Pot Roast
Gently, as the evening settles in, there’s something profoundly comforting about the idea of a pot roast simmering away, filling the kitchen with its hearty aroma. It’s a dish that speaks of home, of slow Sundays, and of the simple joy of sharing a meal.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a splash of red wine (about 1/2 cup)
- 2 cups of beef broth
- a handful of baby carrots
- a couple of stalks of celery, chopped
- one large onion, sliced
- 3 cloves of garlic, minced
- a sprinkle of salt and pepper
- a teaspoon of thyme
- a teaspoon of rosemary
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers.
- Season the chuck roast generously with salt and pepper, then sear it in the Instant Pot for about 4 minutes on each side, until it’s beautifully browned.
- Remove the roast and set it aside. In the same pot, add the onions, garlic, celery, and carrots, sautéing until they just start to soften.
- Pour in the red wine to deglaze the pot, scraping up all those tasty bits stuck to the bottom.
- Add the beef broth, thyme, and rosemary, stirring to combine.
- Return the roast to the pot, nestling it among the vegetables and liquid.
- Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 60 minutes.
- Once done, let the pressure release naturally for 15 minutes, then carefully quick release any remaining pressure.
- Remove the roast and vegetables, letting the meat rest for a few minutes before slicing.
Finally, the pot roast is tender enough to fall apart with a fork, rich with the deep flavors of wine and herbs. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that feels like a hug.
Instant Pot Alfredo Pasta
Lately, I’ve found myself craving the comfort of creamy, indulgent pasta without the hassle of traditional cooking methods. That’s when I turned to my trusty Instant Pot, and the result was this effortlessly rich Alfredo pasta that feels like a warm hug on a plate.
Ingredients
- 8 oz of fettuccine pasta, broken in half
- 2 cups of chicken broth
- 1 cup of heavy cream
- 2 tbsp of butter
- a couple of minced garlic cloves
- 1 cup of grated Parmesan cheese
- a splash of olive oil
- a pinch of salt and pepper
Instructions
- Pour a splash of olive oil into the Instant Pot and set it to the sauté function.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to burn it.
- Toss in the broken fettuccine, chicken broth, and a pinch of salt and pepper. Stir gently to combine.
- Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Tip: The pasta will expand, so breaking it ensures it fits and cooks evenly.
- Once done, quick release the pressure carefully to avoid splatters.
- Switch back to the sauté function and stir in the heavy cream, butter, and Parmesan cheese until the sauce is smooth and creamy. Tip: Adding the cheese off the heat prevents clumping.
- Let it sit for a couple of minutes to thicken up—the residual heat will do the trick. Tip: If the sauce is too thick, a little reserved pasta water can loosen it up.
What you’ll love most about this dish is its velvety texture and the way the Parmesan melts into the cream, creating a sauce that clings beautifully to every strand of pasta. Serve it with a sprinkle of fresh parsley or a dash of red pepper flakes for a little kick.
Instant Pot Black Beans
Remembering the simplicity of a bowl of black beans, I find myself drawn to the ease and comfort they bring to any meal. There’s something deeply satisfying about transforming these humble ingredients into something rich and flavorful with just a bit of time and patience.
Ingredients
- 1 pound of dried black beans
- 4 cups of water, plus a splash more if needed
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 bay leaf
- A couple of pinches of salt
Instructions
- Rinse the black beans under cold water and pick out any stones or debris.
- Set your Instant Pot to the sauté function and add the olive oil, letting it heat up for a minute.
- Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Add the rinsed beans, water, cumin, bay leaf, and salt to the pot, giving everything a gentle stir.
- Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
- Once the cooking time is up, let the pressure release naturally for 15 minutes, then carefully quick release any remaining pressure.
- Check the beans for tenderness; if they’re not quite there, you can cook them for another 5 minutes on high pressure.
- Remove the bay leaf, adjust the seasoning with a bit more salt if needed, and serve.
After the final step, the beans should be creamy yet hold their shape, with a depth of flavor that’s both earthy and slightly sweet. Try them over rice with a sprinkle of fresh cilantro, or as a hearty base for a taco night.
Instant Pot Cheesecake
Baking an Instant Pot cheesecake feels like uncovering a secret—how something so decadent can emerge from such a simple process. It’s a quiet kitchen adventure, perfect for those moments when you crave both comfort and a touch of elegance.
Ingredients
- 1 and 1/2 cups of graham cracker crumbs, because every great cheesecake starts with a solid foundation
- A stick of unsalted butter, melted, to bind those crumbs into something magical
- A pinch of salt, just to balance the sweetness
- 2 blocks of cream cheese, softened, because cream cheese is the heart of the matter
- 2/3 cup of sugar, for that sweet, sweet melody
- A couple of eggs, to bring it all together
- A splash of vanilla extract, for a whisper of warmth
- 1/2 cup of sour cream, to add a subtle tang and creamy texture
Instructions
- Start by mixing the graham cracker crumbs with the melted butter and a pinch of salt until it feels like wet sand. Press this mixture firmly into the bottom of a 7-inch springform pan to create your crust.
- In a large bowl, beat the softened cream cheese until it’s smooth and fluffy, about 2 minutes. This ensures no lumps in your cheesecake.
- Gradually add the sugar, continuing to beat until fully incorporated. Then, add the eggs one at a time, mixing just until combined after each.
- Stir in the vanilla extract and sour cream, mixing gently to keep the batter airy. Overmixing can lead to cracks, so take it easy.
- Pour the batter over the crust in the springform pan. Cover the pan tightly with foil to prevent any water from getting in.
- Pour 1 cup of water into the Instant Pot, then place the trivet inside. Lower the foil-covered pan onto the trivet.
- Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cheesecake and let it cool to room temperature before refrigerating for at least 4 hours, though overnight is best.
Silky and rich, this cheesecake has a texture that’s both dense and cloud-like. The vanilla whispers through each bite, making it perfect as is or topped with a drizzle of caramel for those who dare to indulge a little more.
Conclusion
Great news for beginner cooks! This roundup of 19 Easy Instant Pot Recipes is your ticket to delicious, stress-free meals. Whether you’re craving comfort food or something light, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below. And if you found this list helpful, don’t forget to share the love on Pinterest. Happy cooking!
