18 Delicious Instant Pot Slow Cooker Recipes for Busy Weeknights

Busy weeknights call for delicious, no-fuss meals that practically cook themselves, and that’s exactly what we’ve got for you! Dive into our roundup of 18 Delicious Instant Pot Slow Cooker Recipes designed to save you time without sacrificing flavor. From cozy comfort foods to quick, healthy dinners, these recipes are your ticket to stress-free evenings. Keep reading to discover your next family favorite!

Instant Pot Beef Stew

Let’s dive into a no-fuss, flavor-packed Instant Pot Beef Stew that’ll have your taste buds dancing in under an hour.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 1-inch cubes
• For seasoning: 1 tsp salt, 1/2 tsp black pepper, 1 tbsp olive oil
• For the veggies: 3 carrots, sliced into 1-inch pieces, 2 potatoes, cubed, 1 onion, diced, 2 cloves garlic, minced
• For the liquid: 2 cups beef broth, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce
• For thickening: 2 tbsp cornstarch, 2 tbsp water

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Season the beef cubes with salt and pepper, then brown them in the Instant Pot for 5 minutes, stirring occasionally.
3. Add the diced onion and minced garlic to the pot, sautéing for another 2 minutes until fragrant.
4. Stir in the carrots, potatoes, beef broth, tomato paste, and Worcestershire sauce.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. In a small bowl, mix cornstarch and water to create a slurry, then stir into the stew to thicken.
8. Set the Instant Pot back to ‘Sauté’ and cook for an additional 5 minutes until the stew reaches your desired consistency.

Dig into this hearty stew with tender beef and veggies swimming in a rich, savory broth. Serve it over a bed of mashed potatoes or with crusty bread for the ultimate comfort meal.

Slow Cooker Chicken Tacos

Forget spending hours in the kitchen—these Slow Cooker Chicken Tacos are your ticket to flavor town with minimal effort. **Dump, set, forget**, then feast on tender, juicy goodness that’ll have your crew begging for seconds.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 packet (1 oz) taco seasoning
• For serving:
  • 8 small flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream

Instructions

1. Place the chicken breasts in the slow cooker.
2. Pour the chicken broth over the chicken.
3. Sprinkle the taco seasoning evenly over the chicken.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: No peeking! Keeping the lid on ensures even cooking.
5. Remove the chicken and shred it with two forks. Tip: For extra flavor, mix the shredded chicken back into the juices in the slow cooker.
6. Warm the tortillas according to package instructions. Tip: A quick 10-second zap in the microwave between damp paper towels keeps them pliable.
7. Assemble tacos with shredded chicken, lettuce, tomatoes, cilantro, cheese, and sour cream.

Serve these tacos with a squeeze of lime for a zesty kick or pile the toppings high for a loaded experience. The chicken’s melt-in-your-mouth texture and the crunch of fresh veggies make every bite a fiesta.

Instant Pot Pulled Pork

Let’s dive into making the juiciest Instant Pot Pulled Pork that’ll have your followers begging for the recipe. Bold flavors and zero fuss—this is weeknight magic.

Ingredients

• For the pork: 3 lbs pork shoulder, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the sauce: 1 cup BBQ sauce, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder

Instructions

1. Season the pork: Rub the pork shoulder with olive oil, salt, and black pepper.
2. Sear the pork: Set your Instant Pot to ‘Sauté’ and sear the pork on all sides until golden, about 3-4 minutes per side.
3. Mix the sauce: In a bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and onion powder.
4. Pressure cook: Pour the sauce over the pork in the Instant Pot. Close the lid, set to ‘Manual’ for 60 minutes on high pressure.
5. Natural release: After cooking, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
6. Shred the pork: Remove the pork and shred it with two forks. Tip: For extra flavor, mix the shredded pork back into the sauce in the pot.
7. Serve: Pile the pulled pork on buns or over a baked potato. Tip: For a crispy texture, broil the shredded pork on a baking sheet for 2-3 minutes before serving.

Amazingly tender with a smoky-sweet kick, this pulled pork is a crowd-pleaser. Try it in tacos or atop a loaded nacho platter for a twist.

Slow Cooker Creamy Tortellini Soup

Let’s dive into a bowl of comfort with this creamy tortellini soup that’s as easy as it is delicious. Loaded with cheesy tortellini and a rich, velvety broth, it’s the ultimate set-it-and-forget-it meal.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the creamy finish:
  • 1 (8 oz) package cream cheese, cubed
  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a slow cooker on the sauté setting. Add onion and garlic; cook until translucent, about 3 minutes.
2. Pour in chicken broth and diced tomatoes. Stir in basil, oregano, salt, and pepper.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: For deeper flavor, let it simmer longer on LOW.
4. Add cream cheese cubes to the slow cooker. Stir until completely melted and smooth.
5. Gently fold in the tortellini and spinach. Cover and cook on HIGH for 15 minutes, or until tortellini is tender. Tip: Avoid overcooking the tortellini to keep it al dente.
6. Sprinkle with Parmesan cheese before serving. Tip: For a crispy top, broil the soup in oven-safe bowls for 2 minutes.

Mmm, the soup is luxuriously creamy with pockets of cheesy tortellini and fresh spinach in every bite. Serve it with a side of crusty bread for dipping, or top with extra Parmesan and red pepper flakes for a spicy kick.

Instant Pot Chili

Alright, let’s dive into making this Instant Pot Chili that’s gonna blow your mind. No fuss, just flavor-packed goodness ready in a flash.

Ingredients

• For the base: 1 tbsp olive oil, 1 lb ground beef, 1 medium onion (diced), 3 cloves garlic (minced)
• For the chili: 1 can (15 oz) kidney beans (drained), 1 can (15 oz) black beans (drained), 1 can (15 oz) diced tomatoes, 2 tbsp tomato paste, 1 cup beef broth, 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt
• For serving: Shredded cheese, sour cream, chopped green onions

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add the diced onion and minced garlic to the pot. Sauté for another 2 minutes until fragrant.
3. Stir in the kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, and salt. Mix well to combine.
4. Secure the lid on the Instant Pot and set to ‘Manual’ high pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Tip: For a thicker chili, let it sit on ‘Keep Warm’ for 10 minutes after cooking. The flavors meld beautifully.
6. Serve hot, topped with shredded cheese, a dollop of sour cream, and a sprinkle of chopped green onions.
7. Tip: Leftovers taste even better the next day as the spices deepen. Store in an airtight container in the fridge.
8. Tip: For a smoky twist, add a chipotle pepper in adobo sauce with the beans.

Kick back and enjoy this hearty, rich chili that’s perfect for game day or a cozy night in. The beans add a lovely texture, while the spices bring just the right amount of heat. Try serving it over baked potatoes for a fun twist!

Slow Cooker Honey Garlic Chicken

Bold flavors meet effortless cooking in this crowd-pleaser. Just dump, set, and forget—your slow cooker does all the work.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup ketchup
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
• For garnish:
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. In a medium bowl, whisk together honey, soy sauce, ketchup, olive oil, minced garlic, basil, oregano, and red pepper flakes until fully combined.
3. Pour the sauce over the chicken, ensuring each piece is evenly coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken reaches an internal temperature of 165°F.
5. Once cooked, remove the chicken and shred it using two forks. Tip: For extra flavor, mix the shredded chicken back into the sauce in the slow cooker and let it sit for 10 minutes.
6. Garnish with sesame seeds and sliced green onions before serving. Tip: Toast the sesame seeds in a dry pan over medium heat for 2 minutes to enhance their nutty flavor.
7. Serve over a bed of rice or in lettuce wraps for a low-carb option. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce during the last 30 minutes of cooking.

Tender, juicy chicken with a sticky-sweet glaze that’s packed with garlicky goodness. Perfect for meal prep or a fuss-free dinner that tastes like you spent hours in the kitchen.

Instant Pot Mac and Cheese

Get ready to ditch the boxed stuff because this Instant Pot Mac and Cheese is about to become your go-to comfort food. Grab your Instant Pot and let’s dive into creamy, cheesy perfection.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 4 cups water
• For the cheese sauce:
  • 2 tbsp butter
  • 1 cup evaporated milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Add 1 lb elbow macaroni and 4 cups water to the Instant Pot. Secure the lid and set the valve to sealing.
2. Cook on high pressure for 4 minutes. Quick release the pressure when done.
3. Tip: For al dente pasta, reduce the cooking time by 1 minute.
4. Drain any excess water and return the pasta to the Instant Pot.
5. Add 2 tbsp butter, 1 cup evaporated milk, 2 cups shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, 1/2 tsp salt, and 1/4 tsp black pepper to the pasta.
6. Stir until the cheese is fully melted and the sauce is creamy.
7. Tip: For extra creaminess, let the mixture sit for 2 minutes before stirring.
8. Serve immediately for the best texture.
9. Tip: Top with crispy bacon or breadcrumbs for added crunch.

Silky smooth and loaded with cheesy goodness, this mac and cheese is a crowd-pleaser. Try serving it with a side of hot sauce for a spicy kick.

Slow Cooker Beef and Broccoli

Whip up this effortless Slow Cooker Beef and Broccoli that’s packed with flavor and ready when you are. No fuss, just tender beef and crisp broccoli in a rich, savory sauce.

Ingredients

• For the beef:
  • 1.5 lbs flank steak, sliced thin
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1/4 tsp red pepper flakes
• For the broccoli:
  • 4 cups broccoli florets
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

1. Heat olive oil in a pan over medium-high heat. Sear the flank steak slices for 2 minutes per side until browned. Transfer to the slow cooker.
2. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Pour over the beef in the slow cooker.
3. Cover and cook on LOW for 4 hours. Tip: For thicker slices, freeze the beef for 20 minutes before slicing.
4. After 4 hours, add broccoli florets to the slow cooker. Stir gently to combine.
5. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker to thicken the sauce.
6. Cover and cook on HIGH for 30 more minutes. Tip: For extra crisp broccoli, add it during the last 15 minutes.
7. Serve hot over rice. Tip: Garnish with sesame seeds for a nutty crunch.

Bold flavors meld together in this dish, with the beef turning fork-tender and the broccoli staying vibrantly green. Try serving it in lettuce wraps for a low-carb twist that’s just as satisfying.

Instant Pot Lentil Soup

Transform your lunch game with this Instant Pot Lentil Soup—quick, hearty, and packed with flavor. No fuss, just a dump-and-go recipe that’s perfect for busy weekdays.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and seasoning:
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For finishing:
  • 1 tbsp lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to Sauté mode. Add olive oil, onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, until veggies soften.
2. Add lentils, vegetable broth, cumin, smoked paprika, and salt. Stir to combine.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
4. Once done, allow a Natural Release for 10 minutes, then quick release any remaining pressure.
5. Stir in lemon juice. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

Now, enjoy your creamy, smoky lentil soup with a slice of crusty bread or over a bed of quinoa for extra protein. Never underestimate the power of a simple, flavorful soup to brighten your day.

Slow Cooker BBQ Ribs

Kick off your weekend with these fall-off-the-bone Slow Cooker BBQ Ribs that’ll have your taste buds dancing. No fuss, just tender, smoky goodness that practically cooks itself while you binge your favorite shows.

Ingredients

• For the ribs:
  • 2 lbs pork baby back ribs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the BBQ sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions

1. Prep the ribs by removing the membrane from the back for maximum tenderness.
2. Rub the ribs with olive oil, then season evenly with salt and black pepper.
3. Place the ribs in the slow cooker standing up, meaty side out, to fit them all in.
4. In a bowl, whisk together all BBQ sauce ingredients until smooth.
5. Pour the BBQ sauce over the ribs, ensuring they’re fully coated.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the meat is tender but not falling apart.
7. For a caramelized finish, transfer the ribs to a baking sheet and broil for 3-5 minutes until the edges crisp up.

Here’s the deal: these ribs are so tender, they’ll slide right off the bone with a nudge. The smoky-sweet sauce forms a sticky glaze that’s finger-licking good. Serve them piled high on a platter with pickles and cornbread for that Southern charm.

Instant Pot Chicken Alfredo

Kick your dinner game up a notch with this creamy, dreamy Instant Pot Chicken Alfredo. Ready in a flash, it’s the ultimate comfort food with a modern twist.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta:
  • 8 oz fettuccine, broken in half

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil.
2. Season the chicken breasts with garlic powder, salt, and pepper, then add to the pot. Sear for 3 minutes per side until golden. Tip: Don’t overcrowd the pot to get a perfect sear.
3. Remove the chicken and set aside. Add the garlic to the pot and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Tip: Scrape the bottom of the pot to deglaze and prevent burning.
5. Add the broken fettuccine, stirring to submerge in the liquid.
6. Place the chicken on top of the pasta. Secure the lid and set to ‘Manual’ for 5 minutes at high pressure.
7. Once done, quick release the pressure. Remove the chicken and shred it. Tip: Use two forks for easy shredding.
8. Stir the Parmesan cheese into the pasta until the sauce thickens. Mix in the shredded chicken.
9. Season with salt and pepper to taste, then serve immediately.

Creamy, rich, and utterly satisfying, this Alfredo pairs perfectly with a crisp salad or garlic bread. Try topping with extra Parmesan and a sprinkle of parsley for an Instagram-worthy finish.

Slow Cooker Potato Soup

Overwhelm your taste buds with this creamy, dreamy Slow Cooker Potato Soup that’s as easy as tossing ingredients into your crockpot. Perfect for those chilly nights when only comfort food will do.

Ingredients

• For the base: 6 cups peeled and diced potatoes, 1 cup diced onions, 1/2 cup diced celery, 4 cups chicken broth
• For the creaminess: 1 cup heavy cream, 1/2 cup sour cream, 4 tbsp unsalted butter
• For seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder

Instructions

1. Combine the potatoes, onions, celery, and chicken broth in the slow cooker.
2. Cover and cook on LOW for 7 hours or HIGH for 4 hours, until potatoes are tender.
3. Use a potato masher to slightly thicken the soup, leaving some chunks for texture.
4. Stir in the heavy cream, sour cream, and butter until fully melted and combined.
5. Season with salt, black pepper, and garlic powder. Tip: For extra flavor, sauté the onions and celery before adding to the slow cooker.
6. Cover and cook on HIGH for an additional 30 minutes. Tip: If the soup is too thick, add a splash of milk to reach your desired consistency.
7. Serve hot. Tip: Garnish with shredded cheddar cheese and crispy bacon bits for a decadent touch.

This soup boasts a velvety texture with chunks of potato that melt in your mouth. Try serving it in a bread bowl for an edible container that soaks up every last drop.

Instant Pot Vegetable Curry

Craving a flavor-packed meal in minutes? This Instant Pot Vegetable Curry is your weeknight hero—quick, vibrant, and endlessly adaptable.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the spices:
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cumin
• For the vegetables and liquid:
  • 2 cups mixed vegetables (e.g., carrots, bell peppers, cauliflower)
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for 1 minute to toast the spices—this unlocks their flavor.
3. Add the mixed vegetables, coconut milk, and vegetable broth, stirring to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ (High Pressure) for 5 minutes.
5. Once done, allow a 5-minute natural release, then quick release any remaining pressure.
6. Give the curry a good stir, taste, and adjust seasoning if needed. For a thicker sauce, let it sit on ‘Sauté’ for a few more minutes.

You’ll love the creamy texture and bold spices in this curry. Serve it over rice or with naan for a complete meal that’s as satisfying as it is simple.

Slow Cooker Apple Butter

Unlock the secret to the easiest, most aromatic Slow Cooker Apple Butter you’ll ever make—no fancy skills needed, just patience and a love for all things cozy.

Ingredients

• For the apple butter:
• 5 lbs apples, peeled, cored, and sliced
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Place all the sliced apples into the slow cooker.
2. Add granulated sugar, brown sugar, cinnamon, cloves, nutmeg, and salt to the apples. Stir well to combine.
3. Cover and cook on LOW for 10 hours, stirring occasionally. Tip: If you prefer a smoother texture, use an immersion blender to puree the mixture after 8 hours.
4. After 10 hours, remove the lid and add vanilla extract. Stir well.
5. Continue cooking on LOW, uncovered, for another 2 hours to thicken. Tip: The apple butter is ready when it can coat the back of a spoon without dripping.
6. Let the apple butter cool completely before storing. Tip: For longer storage, freeze in airtight containers for up to 6 months.

This apple butter is luxuriously smooth with a deep, spiced sweetness that’s irresistible. Slather it on toast, swirl into yogurt, or gift it in cute jars—it’s that versatile.

Instant Pot Spaghetti Bolognese

Elevate your weeknight dinner game with this Instant Pot Spaghetti Bolognese—**quick, flavorful, and utterly satisfying**. No fuss, just **bold flavors** in under 30 minutes.

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
• For the pasta:
  • 8 oz spaghetti, broken in half
  • 2 cups water

Instructions

1. Set the Instant Pot to **Sauté** mode. Add olive oil and heat until shimmering.
2. Add ground beef, onion, and garlic. **Cook**, breaking up the beef, until no pink remains, about 5 minutes.
3. Stir in marinara sauce, water, salt, pepper, and oregano. **Scrape** the bottom to prevent burning.
4. Add broken spaghetti and 2 cups water. **Press** the spaghetti down to submerge.
5. Secure the lid, set to **Manual High Pressure** for 8 minutes. **Quick release** when done.
6. **Stir** well to combine. Let sit for 2 minutes to thicken.

Velvety sauce clings to **al dente** spaghetti, creating a **hearty, comforting** dish. Serve with a sprinkle of Parmesan and a side of garlic bread for **maximum indulgence**.

Slow Cooker Corn Chowder

Perfect for those lazy Sundays when you crave comfort without the kitchen chaos—this Slow Cooker Corn Chowder is your golden ticket. Packed with creamy textures and sweet corn bursts, it’s a hug in a bowl.

Ingredients

• For the base: 4 cups fresh corn kernels, 1 diced yellow onion, 2 minced garlic cloves, 4 cups chicken broth
• For the creaminess: 1 cup heavy cream, 2 tbsp butter, 1 cup shredded cheddar cheese
• For the finish: 1 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped fresh parsley

Instructions

1. Sauté: In a pan over medium heat, melt butter and sauté onion and garlic until translucent, about 5 minutes.
2. Combine: Transfer the sautéed mix to the slow cooker. Add corn and chicken broth. Stir well.
3. Cook: Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, let it simmer on LOW.
4. Blend: Use an immersion blender to partially blend the chowder, leaving some corn kernels whole for texture.
5. Add cream: Stir in heavy cream and cheddar cheese until fully melted and incorporated. Tip: Add cheese gradually to avoid clumping.
6. Season: Mix in salt and pepper. Taste and adjust seasoning if needed. Tip: Always season in layers for balanced flavor.
7. Garnish: Sprinkle with fresh parsley before serving.

Absolutely creamy with a sweet corn punch, this chowder shines when served with crusty bread or topped with crispy bacon bits for that extra crunch.

Instant Pot Thai Peanut Chicken

Absolutely no one has time for complicated recipes, but everyone craves that takeout flavor. This Instant Pot Thai Peanut Chicken is your golden ticket to a creamy, spicy, and utterly addictive meal in minutes.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 tsp red pepper flakes
  • 1/2 cup chicken broth
• For serving:
  • 2 cups cooked rice
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts

Instructions

1. Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the chicken thighs and sear for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the pot to get a perfect sear.
3. In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, garlic powder, ginger powder, red pepper flakes, and chicken broth until smooth.
4. Pour the sauce over the chicken in the Instant Pot, ensuring the chicken is fully coated.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release to avoid splatters.
6. Once the pressure is released, remove the lid and shred the chicken directly in the pot using two forks.
7. Serve the chicken and sauce over cooked rice, garnished with cilantro and peanuts. Tip: For extra crunch, add a handful of bean sprouts.

Kick back and savor the creamy peanut sauce clinging to every tender bite of chicken. Perfect over rice or wrapped in lettuce cups for a low-carb twist.

Slow Cooker Chocolate Lava Cake

Heads up, dessert lovers! This **Slow Cooker Chocolate Lava Cake** is your ticket to decadence with minimal effort. **Dive** into molten chocolate bliss that’s effortlessly made right in your crockpot.

Ingredients

• For the cake:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
• For the lava:
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 cup boiling water

Instructions

1. Prep your slow cooker by greasing the inside with butter or cooking spray.
2. Whisk together flour, 1/2 cup sugar, 2 tbsp cocoa powder, baking powder, and salt in a medium bowl.
3. Stir in milk, melted butter, and vanilla extract until just combined. Tip: Don’t overmix to keep the cake tender.
4. Spread the batter evenly in the bottom of the slow cooker.
5. Sprinkle 1/2 cup sugar and 1/4 cup cocoa powder over the batter.
6. Pour boiling water over the top—do not stir. Tip: This creates the lava layer as it cooks.
7. Cover and cook on high for 2 hours or until the top is set but the center is still gooey. Tip: Check at 1.5 hours to prevent overcooking.
8. Let stand for 10 minutes before serving to allow the lava to thicken slightly.

Kick back and savor the **rich, fudgy** center paired with a **moist cake** layer. **Elevate** it with a scoop of vanilla ice cream or fresh berries for a contrast that’s downright irresistible.

Conclusion

Ready to revolutionize your weeknight dinners? This roundup of 18 delicious Instant Pot and slow cooker recipes is your ticket to easy, flavorful meals that save time and please the whole family. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

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