I am eternally thankful for my instant pot and its meal prep assistance. Therefore, when I got the chance to share some instant pot recipes with you, I had to do it.
What kitchen tool could be more diverse, taste-bud friendly, and simple to use? So I picked out some of the dishes I think are perfect for any occasion and present them to you in no particular order.
The 18 Best instant pot recipes
1. Instant Pot Beef Stew
Beef Stew prepared in an Instant Pot is a soothing and warming meal featuring melt-in-your-mouth beef that is infused with the flavors of carrots, potatoes, onions, and garlic. When you don’t have a full day to make a pot of beef stew but need something equally satisfying for dinner, this one-pot meal won’t let you down.
It’s hard to imagine a better hearty dinner than this.
Ingredients
1.5 pounds of beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cups beef broth
2 large carrots, peeled and chopped
3 medium potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
Instructions
1. Configure the Instant Pot to ‘Sauté’ mode and warm the vegetable oil. Batches of beef stew meat should be browned in the base of the pot. Properly position the meat so that it can be browned on all sides.
2. When the meat is browned, the next step is to introduce the onion and garlic to the pot. Sauté these for about 2 minutes until they are fragrant and the onion is beginning to soften.
3. Add the beef broth and scrape the bottom of the pot to deglaze properly. Toss in the carrots and potatoes, then cancel the ‘Sauté’ mode.
4. Ensure the lid is secure on the Instant Pot. Select ‘Pressure Cook’ or ‘Manual’ and set to high pressure for 35 minutes. Let release naturally for 10 minutes, then do a quick release for any remaining pressure. Season to taste and serve hot.
2. Instant Pot Chicken Breast
Quick and easy, the Instant Pot cooks chicken breasts to tender perfection in just a few minutes. These chicken breasts are anything but boring!
Seasoned with garlic and onion powder, salt and pepper, and cooked in broth, they are juicy and packed with flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
1. Begin by spicing up the chicken breasts. Use to taste: garlic powder, onion powder, salt, black pepper. Make sure to coat both sides.
2.
1. Set your Instant Pot to the sauté function.
2. Add the olive oil.
3. Once hot, sear the chicken breasts for about 2 minutes on each side, or until lightly browned.
3. Add the chicken broth to the Instant Pot and use a wooden spoon to free any brown bits stuck to the bottom. This is called deglazing, and it keeps the Instant Pot from throwing a burn notice during cooking.
4. Secure the lid and set the Instant Pot for High pressure cooking for 5 minutes. Perform a Natural Release for 5 minutes, then perform a carefully managed Quick Release. Check the chicken for doneness. A properly cooked chicken will have an internal temperature that reaches at least 165°F. Let the chicken rest (not under foil, as that will steam the chicken) for a few minutes before slicing and serving.
3. Instant Pot Cheesecake
Making a cheesecake in the Instant Pot provides a simple solution that can give you a creamy, dreamy dessert. However, if you’ve been tempted by this easy method of cooking and haven’t yet ventured to try it, I can understand your hesitation.
Maybe you’re not sure if a dessert made in a pot is really going to be escapable.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
1. Combine the graham cracker crumbs and melted butter, then pack the mixture evenly into the bottom of a 7-inch springform pan to form the crust.
2. In a big bowl, beat well the cream cheese, sugar, and vanilla essence until they are smooth and well combined. Add the eggs, one at a time, and beat well after each addition. Once all the eggs have been added, mix the sour cream into the batter, until it is completely smooth.
3. The prepared crust in the springform pan serves as a base upon which to pour the cheesecake batter. Tightly covering the pan with aluminum foil then follows. It is recommended to pour in the batter at a slow and steady pace, from the center outwards, to achieve even distribution. The reason for doing this, rather than pouring in one go, has to do with the construction of the pan and the possible air bubbles that could form within the batter itself.
4. Add 1 cup of water to the Instant Pot and put the trivet inside. Lower the covered springform pan with the cheesecake onto the trivet. Close the lid on the Instant Pot and set it to pressure cook on high for 35 minutes. When the cheesecake is done cooking, let the Instant Pot release pressure naturally for 10 minutes. After 10 minutes, remove the cheesecake from the Instant Pot, allow it to cool slightly, and then pop it in the fridge for at least 4 hours before serving.
4. Instant Pot Chili
Chili made in the Instant Pot is a filling meal with lots of tasty ingredients. That includes ground beef, naturally, but you could substitute turkey or even a meaty vegetarian option.
The rest of the “chili” ingredients are all throw-together staples that are easy to keep on hand so you’re always a step away from making this warm, convenient meal.
Ingredients
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
Instructions
1. Brown the ground beef in the Instant Pot set to sauté mode until it is completely cooked. If needed, drain off excess fat.
2. Place the chopped onion and minced garlic in the pot. Cook until the onion is soft and translucent.
3. Incorporate the chili powder and cumin, then add the kidney beans and diced tomatoes. Mix thoroughly to unite all elements.
4. Lock the lid on the Instant Pot, set to ‘Chili’ mode, or manually set it to high pressure for 15 minutes. When the time is up, release the pressure and serve hot.
5. Instant Pot Pulled Pork
Pulled Pork cooked in the Instant Pot is a super-satisfying dish with hardly any work involved. We made it with pork shoulder seasoned with smoked paprika, salt, and pepper.
Then we cooked it for an hour in chicken broth and apple cider vinegar. Finally, we mixed it with barbecue sauce to get the juiciest pulled pork we could imagine.
Ingredients
- 3-4 pounds pork shoulder (pork butt), trimmed and cut into large chunks
- 1 onion, quartered
- 1 cup chicken broth
- 1/2 cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- Salt and pepper to taste
Instructions
1. Salt, pepper, and smoked paprika should be used to season the pieces of pork shoulder.
2. Put the onions and the pork in the Instant Pot. Then, pour in the chicken broth and the apple cider vinegar.
3. Close the Instant Pot and cook under high pressure for 60 minutes. Let it naturally release pressure for 10 minutes and then release the remaining pressure quickly.
4. Take out the pork and shred it using two forks. After shredding, mix the pork with barbecue sauce before serving.
6. Instant Pot Mashed Potatoes
Mashed potatoes made in the Instant Pot are a fast and creamy side dish, perfect for your holiday or everyday dinner table. They are made from peeled Yukon Gold or Russet potatoes, with warmed milk and unsalted butter.
You can also add garlic powder for a punch of flavor, but the potatoes are plenty delicious without it.
Ingredients
Potatoes (about 2 pounds, such as Yukon Gold or Russet), peeled and quartered
Water (1 cup)
Salt (1 teaspoon)
Unsalted butter (4 tablespoons), divided
Milk (1/2 cup), warmed
Garlic powder (optional, 1/2 teaspoon)
Black pepper, to taste#
Instructions
1. Prepare the PotatoesPut the peeled and cut into quarters potatoes in the Instant Pot. Pour in 1 cup of water and add 1 teaspoon of salt.
2. Cook the PotatoesEnsure that the lid is secured, the valve is set to sealing, and the cooker is on high pressure for 8 minutes. When the time is up, do a quick release to vent the steam.
3. Mash the PotatoesTake off the lid and carefully pour off any water left in the pot. Put 2 tablespoons of butter in the pan, along with warmed milk and (if desired) garlic powder. Mash the potatoes using your preferred method for achieving the desired consistency.
4. Season and ServeAdd the rest of the butter and mix in well, seasoning with salt and black pepper to taste. Serve warm.
7. Instant Pot Ribs
Want a fast, tasty way to get tender ribs on the table? I use an Instant Pot, baby back ribs, apple cider vinegar, dry rub seasoning, and barbecue sauce to make tender, juicy ribs in no time.
Ingredients
2 racks of baby back ribs (about 4-5 pounds total)
1 cup of water
1/4 cup of apple cider vinegar
2 tablespoons of your favorite dry rub seasoning
1 cup of barbecue sauce
Instructions
1. Take away the membrane from the rear of the ribs. Season the ribs amply with the dry rub in all the right places on both sides.
2. Mix water and apple cider vinegar in the Instant Pot. Insert the trivet, then stand the ribs up on it, arranging them as best you can to fit in the Pot and not fall over.
3. Close the Instant Pot and set it to “Pressure Cook” on high for 25 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
4. Prepare your oven’s broiler. Take out the spare ribs from the Instant Pot, and with the non-dominant hand holding the ribs in place, use the dominant hand to brush barbecue sauce on the front, back, and edges of the ribs—making sure what’s underneath is sauced as well. Somehow, maintain the ribs’ integrity as you place them on the baking sheet. Broil them for about 5 minutes, but keep a close watch on them after the 3-minute mark. When the sauce has caramelized to your liking, take them out and serve.
8. Instant Pot Yogurt
Homemade yogurt made with a gallon of whole milk and plain yogurt with active cultures is known as Instant Pot Yogurt. To make it, one must add vanilla extract and honey to the milk and yogurt mixture for the purposes of sweetness, and consume it with fresh fruit or granola.
Ingredients
- 1 gallon of whole milk
- 2 tablespoons of plain yogurt with active cultures
- 1 teaspoon of vanilla extract (optional)
- 1/4 cup of honey or sugar (optional, for sweetness)
- Fresh fruit or granola for serving (optional)
Instructions
1. Place the whole milk in the Instant Pot, with the lid securely in place. Press the button marked ‘Yogurt’ and turn the dial to ‘Boil’; or, if your model requires it, adjust to a different setting to achieve the same effect. That effect is bringing the milk to a boil. You want it boiling because that makes the proteins in the milk denature, or unfold and refold. They don’t do that if the milk simmers. And if the proteins don’t react, then the resulting yogurt will be runny.
2. When the milk reaches the correct temperature (approximately 180°F), take the inner pot out of the water and let it cool to between 105°F to 115°F. You can speed up this process by using an ice bath, but be sure to stir the milk as it cools for the best results. With cooling milk, you are now ready to add the yeast to the mixture.
3. After it has cooled, whisk in the unadulterated yogurt, which has such active cultures until it is all well mixed together. This step puts in the active cultures that are necessary for the yogurt to ferment.
4. Put the inner pot back into the Instant Pot base. Fasten the lid, then choose the ‘Yogurt’ setting. Adjust it to normal. Finally, set the timer for 8-10 hours, depending on how tangy and thick you want your yogurt.
5. You may add vanilla extract and honey or sugar to taste and stir before putting it in the fridge to finish cooling.
9. Instant Pot Baked Potatoes
Baked potatoes cooked in an Instant Pot are a swift and simple way to savor lusciously tender, skillfully baked potatoes. With just medium russet potatoes, a bit of water, and some movable feast-style toppings like olive oil, kosher salt, and fresh black pepper, these taters transform into a side dish with a personality.
Ingredients
Potatoes (medium-sized, russet or your choice)
Water (1 cup for 6-quart Instant Pot,
1.5 cups for 8-quart Instant Pot)
Olive oil (optional, for rubbing)
Kosher salt (optional, for seasoning)
Black pepper (optional, for seasoning)
Butter (optional, for serving)
Sour cream (optional, for serving)
Instructions
1. Rinse the potatoes well, washing them in clear water with a brush to remove any debris. Pricking them several times with a fork will allow steam to escape during cooking.
2. Add the water to the Instant Pot and set a trivet in the bottom. Pile the potatoes on top.
3. Fasten the cover on the Instant Pot, switch the valve to the sealing position, and pressure cook on high for 12 to 15 minutes, depending on the size of your potatoes.
4. After the cooking cycle finishes, allow the pressure to drop naturally for 10 minutes, then do a quick release. Serve with the following optional toppings: butter; sour cream; salt; and pepper.
10. Instant Pot Butter Chicken
I present Butter Chicken, anInstant Pot Indian dish, made with boneless, skinless chicken thighs, which are, better than bone-in chicken parts, more tender and less troublesome to serve. The chicken cooks in a rich, engaging sauce of tomato, butter, heavy cream, garam masala, and turmeric.
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup tomato sauce
3/4 cup heavy cream
2 tablespoons butter
2 teaspoons garam masala
1 teaspoon ground turmeric
Instructions
1. Place the Instant Pot in ‘Sauté’ mode and add the butter. Allow to melt, then add the garam masala and turmeric and stir for about 1 minute until they become aromatic.
2. Put the chicken parts into the pot, using a spoon to mix them in with the spices. Then, pour in the tomato sauce and mix that in as well.
3. Fasten the lid securely to the Instant Pot and choose ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes. When the 8 minutes are up, let it release naturally for 5 minutes. Then, if there’s any remaining pressure, do a quick release.
4. Add the heavy cream and set the Instant Pot back to ‘Sauté’ to reduce the sauce for about five minutes. Stir it in and let it simmer in the Instant Pot before serving. Yummy, yum, yum!
11. Instant Pot Egg Bites
Making egg bites in the Instant Pot is something I truly enjoy. These delectable morsels are a blend of eggs, cottage cheese, and shredded cheese.
You can take them to the next level by adding any variety of mix-ins, like diced bell peppers, bacon, or ham. The main attraction, though, is how easy it is to prepare these snacks with the Instant Pot.
Ingredients
Eggs
Cottage cheese
Shredded cheese (such as cheddar or gruyère)
Salt
Black pepper
Diced bell peppers (optional)
Cooked crumbled bacon or chopped ham (optional)
Instructions
1. Blend together in a blender:
Eggs
Cottage cheese
Shredded cheese
Salt
Black pepper Blend until smooth.
2. Gently coat a silicone egg mold with oil, then fill the mold about three-quarters full with an egg mixture. If you want to add some sizzle to your morning, top it with breakfast sausage, diced bell peppers, and onions before sealing and cooking as directed. This recipe yields two portions, but it’s easy to double.
3. Put 1 cup of water into the Instant Pot. Set the trivet inside the pot and carefully lower the filled silicone mold onto the trivet.
4. Using the Instant Pot, seal the lid and set it to “Steam” for 8 minutes. Once the cooking is done, allow the pressure to release naturally for 10 minutes. With great care, remove the mold, then let the egg bites cool for a couple minutes before serving.
12. Instant Pot Korean Short Ribs
Korean short ribs, cooked in an Instant Pot, make a delightful dish of tender beef. The ribs are combined with soy sauce, brown sugar, sesame oil, garlic, ginger, and beef broth.
The result is a savory, aromatic, and easy meal.
Ingredients
2 lbs beef short ribs
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1 cup beef broth
Instructions
1. Set the Instant Pot to the sauté setting. Add some oil and brown the short ribs on all sides. Do this in batches if necessary. Once the ribs are browned, remove them from the pot and set them aside.
2. Add the garlic and ginger to the pot, and sauté for about 1 minute until fragrant. Then pour in the soy sauce, brown sugar, sesame oil, and beef broth. Stir to combine.
3. Put the ribs back in the pot, ensuring they are under the liquid. Lock the lid on, set to high pressure, and cook for 35 minutes. Let it naturally release for 10 minutes, then quick release any remaining pressure.
4. Take the ribs out of the pot, and serve them up with the sauce. You might want to add some chopped green onions or sesame seeds for garnish, but that’s totally optional.
13. Instant Pot Ratatouille
Ratatouille in the Instant Pot is easy, filling, and good for you. If you’ve never had this classic French vegetable dish, now is a great time to try it.
I love that I can enjoy ratatouille so easily and quickly. Normally, this recipe would take hours to simmer, but with the Instant Pot, it only takes a few minutes.
Ratatouille by the French has always been a meal I was too scared to attempt, and yet, here it is in the Instant Pot. Unbelievably easy, a bit forgiving, and seriously delicious.
Ingredients
1 eggplant, diced
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow squash, sliced
1 onion, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
Instructions
1. Put the Instant Pot on the sauté setting and pour in a tablespoon of olive oil. Allow the oil to warm slightly—just for a minute—before adding the onion and sautéing it for a minute. Then add the garlic and sauté it for another minute. Both should be fragrant by now.
2. Introduce the eggplant, zucchini, red bell pepper, and yellow squash. Stir well to combine.
3. Include the diced tomatoes and their juices in the pot. Add salt and pepper to taste.
4. Tightly fasten the lid on the Instant Pot and set it to manual high pressure for 5 minutes. When the cooking time is complete, allow the pressure to naturally release for 10 minutes before you serve.
14. Instant Pot Pumpkin Risotto
Instant Pot Pumpkin Risotto is a creamy, delicious dish that stars Arborio rice. That rice is lovingly cooked, under pressure, in the Instant Pot with some key players: pumpkin purée, onion, parmesan cheese, and a vegetable broth that brings everything—from the pumpkin to the copious quantities of umami in the cheese—together in harmonious, flavor-packed, creamy unison.
Instructions
15. Instant Pot Pho
Pho in an Instant Pot is a Vietnamese noodle soup that you can make quickly and that tastes supremely savory. That’s not an easy feat for what’s traditionally a very long-cooking, deeply layered dish.
But it’s possible, and this recipe does it using beef bones, onion, ginger, and star anise in the broth. Fish sauce adds depth to the flavor, while the rice noodles and nice slices of beef sirloin round out the dish.
Ingredients
1 pound beef bones (preferably marrow and knuckle bones)
1 onion, halved
3-inch piece of ginger, sliced
3 star anise pods
2 tablespoons fish sauce
8 ounces rice noodles
8 ounces thinly sliced beef sirloin
Instructions
1. Prepare the Broth:Place beef bones, onion, ginger, and star anise in the Instant Pot. Fill with water to cover all the ingredients and secure the lid. Set the Instant Pot to high pressure for 30 minutes.
2. Strain and Season:When finished, allow the pressure to release on its own for 15 minutes, and then let out the remaining pressure quickly. Strain the broth, discarding the solids. Stir in the fish sauce.
3. Cook the Noodles and Assemble:Prepare rice noodles according to package directions. Place the noodles in bowl(s) and layer the thinly sliced beef sirloin on top. Pour hot broth over the noodles and beef, allowing the latter to cook in the broth’s heat. Serve with a side of fresh herbs, lime wedges, or bean sprouts.
16. Instant Pot Chana Masala
Whip up a comforting meal with chickpeas, tomatoes, and aromatic spices in just minutes. My Instant Pot Chana Masala is a delightful blend of cumin, coriander, and garam masala, perfect for any day of the week.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 tablespoon chana masala spice mix
- Salt, to taste
- 2 tablespoons cooking oil
Instructions
1. Put the Instant Pot in sauté mode and heat the oil. Include the diced onions and sauté them until they achieve a golden brown color.
2. Blend in the ginger-garlic paste and let it simmer for a minute, after which you should add the chana masala spice mix and salt, along with the tomato puree. Cook it all together for a 2-3 minutes until it thickens up.
3. Add the chickpeas, which have been soaked and drained, to the pot. Then pour 2 cups of water in and stir everything together so that it combines well.
4. Close the Instant Pot and set it to cook under pressure, on high, for 30 minutes. When the 30 minutes are up, let the pressure release on its own. Stir it well before serving.
17. Instant Pot Char Siu Pork
Savory Chinese char siu should be made with either pork belly or shoulder. The marinated cuts are cooked in a rich sauce and then sliced.
Instant Pot char siu is made with a sauce blend featuring hoisin and soy sauces, honey, Chinese five-spice powder, and garlic.
Ingredients
- 2 pounds pork shoulder or pork belly, cut into large chunks
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons Chinese five-spice powder
- 2 tablespoons rice wine or dry sherry
- 3 cloves garlic, minced
Instructions
1. In a big bowl, combine the hoisin sauce, soy sauce, honey, Chinese five-spice powder, rice wine, and minced garlic, and mix thoroughly to create the marinade.
2. Thoroughly coat the chunks of pork with the marinade in the bowl. For optimal flavor, let them marinate for a minimum of 30 minutes or, preferably, overnight in the refrigerator.
3. Put the marinated pork along with the marinade into the Instant Pot. Make sure the lid is sealed tight, then program the Instant Pot to cook at high pressure. Set the timer for 35 minutes. After the timer goes off, let the pot sit for 10 minutes to release pressure naturally, then quick-release any leftover pressure.
4. Eliminate the pork and, if you wish, reduce the sauce by using the sauté function to slightly thicken it. Serve the dish with sauce drizzled on top, over rice or noodles.
