Are you new to the world of pressure cooking? Look no further! The Instant Pot has revolutionized the way we cook, making it easy to prepare a variety of delicious meals with minimal effort. Whether you’re a busy professional or a stay-at-home parent, these 20 easy Instant Pot recipes are perfect for beginners. From classic comfort foods like chicken and rice and beef stew, to creamy mac and cheese and hearty lentil soup, we’ve got you covered.
In this article, we’ll be sharing our top picks for easy and delicious Instant Pot recipes that are sure to become staples in your kitchen. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these recipes are designed to help you get started with the Instant Pot and enjoy all the benefits it has to offer.
Instant Pot Chicken and Rice
This classic comfort food recipe is a crowd-pleaser that’s easy to make and deliciously flavorful. With minimal prep work, you’ll have a satisfying meal on the table in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white or brown rice
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the garlic, rice, and chicken broth. Stir to combine.
5. Close the lid and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 18 minutes
Instant Pot Beef Stew
A classic comfort food recipe that’s easy to make and perfect for a cozy night in. This Instant Pot beef stew is a flavorful and tender delight that’s ready in no time.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen carrots
– 1 cup frozen peas
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering. Add onion and garlic; cook until onion is translucent.
2. Add beef, carrots, peas, tomatoes, broth, and thyme. Season with salt and pepper to taste.
3. Close the lid and set valve to “Sealing”. Cook on “Meat/Stew” mode for 30 minutes at high pressure.
4. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40 minutes (including natural pressure release)
Instant Pot Mac and Cheese
Quick and Creamy Instant Pot Mac and Cheese
Looking for a comforting and easy meal that’s perfect for a weeknight dinner? Look no further! This Instant Pot mac and cheese recipe is a game-changer, with its creamy sauce and perfectly cooked pasta.
Ingredients:
– 1 pound macaroni
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the flour and whisk until smooth, cooking for 1 minute.
3. Gradually add the milk, whisking continuously to avoid lumps.
4. Stir in the cheddar and mozzarella cheese until melted and smooth.
5. Add the macaroni and salt. Stir until the pasta is well coated with the cheese sauce.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 4-5 minutes at high pressure, followed by a 10-minute natural release.
Cooking Time: 15-20 minutes
Instant Pot Spaghetti
This Instant Pot spaghetti recipe is a game-changer for busy weeknights or lazy Sundays. With just 15 minutes of cooking time, you’ll have a delicious, hearty meal that’s sure to please.
Ingredients:
– 1 pound spaghetti
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup chicken broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crushed tomatoes, chicken broth, and dried basil. Stir to combine.
5. Add the spaghetti, salt, and pepper. Stir to coat the pasta evenly.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 15 minutes
Instant Pot Chili
Make a delicious and comforting bowl of chili with minimal effort using your Instant Pot! This recipe is perfect for a weeknight dinner or a weekend meal prep.
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened.
3. Stir in chili powder and cumin; cook for 1 minute.
4. Add diced tomatoes, kidney beans, and beef broth; season with salt and pepper.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 20 minutes (including natural release)
Instant Pot Mashed Potatoes
Say goodbye to tedious mashing and hello to creamy, fluffy potatoes with minimal effort! This recipe uses the Instant Pot to cook and mash potatoes to perfection.
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch cubes
– 1/4 cup milk or heavy cream
– 2 tablespoons butter
– Salt and pepper, to taste
Instructions:
1. Add 1 cup of water to the Instant Pot.
2. Add the potato cubes, salt, and pepper.
3. Close the lid and make sure the valve is set to “sealing”.
4. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and add the butter and milk.
7. Mash the potatoes with a fork or potato masher until smooth and creamy.
Cooking Time: 15-20 minutes
Instant Pot Pulled Pork
Get ready for a fall-apart tender pulled pork that’s easy to make and packed with flavor! This recipe uses the Instant Pot to cook the pork shoulder to perfection.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup barbecue sauce (optional)
– 1/4 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the brown sugar, smoked paprika, salt, and black pepper. Stir to combine.
3. Sear the pork shoulder for 2-3 minutes on each side, or until browned.
4. Add the barbecue sauce (if using) and chicken broth to the pot.
5. Close the lid and set the valve to “SEALING”.
6. Press the “MEAT/STEW” button or “MANUAL” mode and set the cooking time to 90 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
8. Remove the pork from the pot and shred with two forks. Serve immediately.
Cooking Time: 2 hours 10 minutes (including natural release)
Instant Pot Vegetable Soup
This Instant Pot Vegetable Soup recipe is a quick and easy way to enjoy a delicious, nutritious meal. With just a few simple ingredients and some minimal effort, you can have a pot of flavorful soup on your table in no time.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups mixed vegetables (such as potatoes, zucchini, bell peppers, and tomatoes)
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion, garlic, carrots, and celery; cook until the vegetables are tender.
3. Add the mixed vegetables, vegetable broth, diced tomatoes, and thyme. Stir well.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
Cooking Time: 15-20 minutes
Instant Pot Hard-Boiled Eggs
Make perfect hard-boiled eggs every time with your Instant Pot! This recipe is a game-changer for busy mornings or meal prep.
Ingredients:
– 6-8 large eggs
– 1 cup water
– Salt (optional)
Instructions:
1. Add 1 cup of water to the Instant Pot.
2. Place the eggs on the trivet or steamer basket.
3. Close the lid and make sure the valve is set to “sealing”.
4. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Remove the eggs from the Instant Pot and run them under cold water to stop cooking.
Cooking Time:
– High pressure: 5 minutes
– Natural pressure release: 5 minutes
– Total time: approximately 10-12 minutes
Instant Pot Risotto
Elevate your comfort food game with this quick and easy risotto recipe made in the Instant Pot! This creamy, cheesy delight is ready in under 30 minutes.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and stir to coat with oil and mix with the onion mixture. Cook for 1-2 minutes.
5. Add the warmed chicken broth, one cup at a time, stirring after each addition. Repeat until all broth is used, about 20-25 minutes.
6. Stir in Parmesan cheese and salt.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Instant Pot BBQ Chicken
Get ready to savor the sweet and tangy flavors of tender BBQ chicken, cooked to perfection in your Instant Pot!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup BBQ sauce (your favorite brand or homemade)
– 1/4 cup water
– 2 tbsp brown sugar
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken breasts and cook for 3-4 minutes per side, or until browned.
3. In a small bowl, whisk together BBQ sauce, water, brown sugar, garlic powder, salt, and pepper.
4. Pour the sauce mixture over the chicken breasts in the Instant Pot.
5. Close the lid and make sure the valve is set to “SEALING”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-20 minutes (includes natural release)
Enjoy your tender and delicious BBQ chicken!
Instant Pot Lentil Soup
This comforting recipe is a perfect blend of protein-rich lentils, aromatic spices, and rich vegetable flavors, all cooked to perfection in your Instant Pot. Enjoy a warm and satisfying bowl on a chilly day!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat oil. Add onion, garlic, carrot, and celery; cook until vegetables are tender.
2. Add lentils, water, diced tomatoes, thyme, cumin, salt, and pepper. Stir well.
3. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode for 20 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 20 minutes
Instant Pot Pot Roast
Get ready to savor a classic comfort food dish with minimal effort! This Instant Pot Pot Roast recipe yields tender, fall-apart meat and rich flavors in under an hour.
Ingredients:
– 2-3 pound beef pot roast
– 1 onion, sliced
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Sear the pot roast on all sides until browned, about 2 minutes per side.
3. Add sliced onions and cook until they start to caramelize, about 5 minutes.
4. Add garlic, beef broth, red wine (if using), thyme, salt, and pepper. Stir to combine.
5. Place the lid on the Instant Pot, set the valve to “SEALING”, and cook on “MEAT/STEW” mode at high pressure for 30-40 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Remove the pot roast from the pot and let it rest for 10 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Instant Pot Yogurt
Make your own yogurt at home with the Instant Pot! This simple recipe yields a delicious and creamy result, perfect for snacking or adding to your favorite recipes.
Ingredients:
– 1 quart (960ml) whole milk
– 1/4 cup plain yogurt starter culture (or 2 tablespoons active dry yeast)
– Optional: flavorings such as honey, vanilla extract, or fruit preserves
Instructions:
1. Pour the milk into the Instant Pot and whisk in the yogurt starter culture or active dry yeast.
2. Close the lid and set the valve to “sealing”.
3. Cook on high pressure for 10 minutes, followed by a natural release of 30 minutes.
4. Once the pressure has released, open the lid and stir the mixture gently to distribute any curds.
5. If desired, add flavorings and stir well.
6. Pour the yogurt into individual serving containers or a large bowl for chilling.
Cooking Time: 10 minutes (high pressure) + 30 minutes (natural release)
Instant Pot Chicken Noodle Soup
Ready in under 30 minutes, this comforting soup is a staple for any meal. With tender chicken, flavorful vegetables, and soft noodles, it’s the perfect remedy for a chilly day.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, potatoes)
– 4 cups chicken broth
– 1 cup uncooked egg noodles
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and melt 2 tbsp butter. Add chicken and cook until browned, about 5 minutes.
2. Add mixed vegetables, chicken broth, egg noodles, heavy cream, thyme, salt, and pepper. Stir well.
3. Close the lid and ensure valve is set to “Sealing”. Press “Manual” or “Pressure Cook” and set time to 8-10 minutes at high pressure.
4. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Open the lid, stir soup well, and serve hot.
Cooking Time: 18-20 minutes
Instant Pot Rice Pudding
A classic comfort dessert gets a pressure cooker twist! This simple recipe yields a creamy, flavorful rice pudding with minimal effort.
Ingredients:
– 1 cup uncooked white or brown rice
– 3 cups milk (whole, 2%, or skim)
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Add rice, milk, sugar, and salt to the Instant Pot.
2. Stir to combine, then add vanilla extract.
3. Close the lid and set the valve to “sealing”.
4. Cook on high pressure for 6 minutes, followed by a 10-minute natural release.
5. Release any remaining pressure, then open the lid.
6. Stir well to combine, then serve warm or chilled.
Cooking Time: 16 minutes (6 minutes cooking + 10 minutes natural release)
Instant Pot Honey Garlic Chicken
This Instant Pot recipe yields juicy chicken breasts smothered in a sticky honey garlic sauce, perfect for a weeknight dinner or special occasion. With just 10 minutes of prep time and 20 minutes of cooking, you’ll have a delicious meal ready in no time.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup honey
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add chicken breasts and cook for 5 minutes, until browned on both sides.
3. In a small bowl, whisk together honey, garlic, and soy sauce.
4. Pour the sauce over the chicken and close the lid.
5. Cook on “High Pressure” for 10 minutes, followed by a 5-minute natural release.
6. Open the valve and quick-release any remaining pressure.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Instant Pot Minestrone
Get ready to enjoy a deliciously comforting bowl of Italian-inspired goodness with this easy and speedy Instant Pot recipe.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups vegetable broth
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, pasta shapes, basil, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Cook on “HIGH PRESSURE” for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20 minutes
Instant Pot Corn on the Cob
Summer barbecues just got a whole lot easier with this simple recipe for Instant Pot Corn on the Cob. Say goodbye to soggy, overcooked ears of corn and hello to perfectly cooked, flavorful corn that’s ready in under 30 minutes.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Add the ears of corn to the Instant Pot in a single layer.
2. Close the lid and make sure the valve is set to “sealing”.
3. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Open the lid and carefully remove the corn from the Instant Pot.
6. Brush with butter and season with salt, pepper, and any additional seasonings you like.
Cooking Time: 15-20 minutes
Instant Pot Cheesecake
Discover the secret to a creamy and delicious cheesecake without heating up your oven! This Instant Pot recipe yields a rich and smooth dessert that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 12 ounces cream cheese, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup granulated sugar
Instructions:
1. Preheat the Instant Pot to “Saute” mode and melt the butter.
2. In a bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until combined.
3. In a separate bowl, whisk together the cream cheese, eggs, vanilla extract, and granulated sugar.
4. Pour the cheesecake mixture into a 7-inch springform pan or a metal cake pan with a non-stick coating.
5. Place the pan in the Instant Pot and add 1 cup of water to the pot.
6. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode for 25 minutes at high pressure, followed by a 10-minute natural release.
Cooking Time:
– Preheat and cook time: 35 minutes
– Natural release time: 10 minutes
Summary
Get started with pressure cooking and explore the world of delicious meals with these 20 easy Instant Pot recipes for beginners! From classic comfort foods like mac and cheese, chicken noodle soup, and pulled pork to hearty stews and soups, this collection has something for everyone. Whether you’re a busy parent or a culinary newbie, these simple and flavorful recipes will become staples in your kitchen. Discover the versatility of Instant Pot cooking with these quick and easy meals that are sure to satisfy even the pickiest eaters.
