Looking for a quick and delicious solution to your busy weeknight meals? Look no further! Instant Pot mini recipes are here to save the day. With only 20 minutes of cooking time required per recipe, you can whip up a tasty meal in no time.
From classic comfort foods like mac and cheese to international flavors like teriyaki chicken, these mini Instant Pot recipes offer something for everyone. And the best part? They’re all easy to make and require minimal cleanup. In this article, we’ll explore 20 mouthwatering Instant Pot mini recipes that are sure to become staples in your kitchen.
Mini Instant Pot Beef Stew
A hearty and comforting mini stew that’s perfect for a quick weeknight dinner or lunch on-the-go! This recipe yields three individual servings, each packed with tender beef, vegetables, and rich flavors.
Ingredients:
– 1 pound beef cubes (such as sirloin or chuck)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (such as peas, carrots, and corn)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 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. Add the beef and cook until browned, about 3-4 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 2 minutes.
4. Add the frozen vegetables, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. 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.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
Cooking Time: 15-20 minutes
Instant Pot Mini Chicken Tacos
Get ready for a flavorful and speedy meal with this Instant Pot recipe that yields tender chicken and perfectly cooked tortillas. This mini taco recipe is perfect for a quick weeknight dinner or a fun appetizer for a party.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 mini taco shells
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and minced garlic; cook until softened, about 3 minutes.
3. Add the chicken, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes or until the chicken is browned.
4. Add water to the Instant Pot and close the lid. Make sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 5 minutes, followed by a 10-minute natural release.
6. Shred the chicken with two forks and warm the taco shells according to package instructions.
7. Assemble the tacos with shredded cheese, lettuce, and any desired toppings.
Cooking Time: Approximately 20-25 minutes
Mini Garlic Butter Shrimp in Instant Pot
This recipe yields tender, flavorful shrimp with a rich garlic butter sauce, cooked to perfection in just minutes using your Instant Pot.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and melt the butter. Add the garlic and cook for 30 seconds.
2. Add the shrimp, chicken broth, and white wine (if using). Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 2 minutes.
4. Allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 7-8 minutes
Instant Pot Mini Mac and Cheese
This recipe serves one, but can easily be scaled up for a family-sized portion. With the Instant Pot’s pressure cooking capabilities, you’ll have a creamy macaroni and cheese dish in under 10 minutes.
Ingredients:
– 1/2 cup elbow macaroni
– 1/4 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Add the macaroni, milk, butter, salt, and pepper to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Press “manual” mode and cook at high pressure for 4 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Stir in the cheddar and mozzarella cheese until melted and smooth.
6. Serve hot and enjoy!
Cooking Time: 9-10 minutes
Mini Instant Pot Chili
Mini Instant Pot Chili Recipe
Summary: This recipe yields a hearty and flavorful chili that’s perfect for a crowd or as a meal prep option.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/4 cup water
Instructions:
1. Press “Saute” 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 to the pot and cook until the vegetables are tender.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, kidney beans, chicken broth, and water to the pot. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: Approximately 20-25 minutes, including pressure release time.
Instant Pot Mini Teriyaki Chicken Bowls
In this recipe, we’re cooking up a flavorful and nutritious meal that’s perfect for a weeknight dinner or lunch prep. Mini Teriyaki Chicken Bowls are a crowd-pleaser that combines tender chicken, savory teriyaki sauce, and crunchy veggies in a single serving.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 1 cup mixed veggies (bell peppers, carrots, green beans)
– 1/4 cup chopped scallions for garnish
Instructions:
1. Press the “Saute” button on your Instant Pot and heat oil until shimmering.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from pot.
3. In the same pot, combine soy sauce, honey, rice vinegar, and ginger. Stir to combine.
4. Add teriyaki sauce, mixed veggies, and cooked chicken back to the pot.
5. Close lid and set valve to “Sealing”. Cook on “High Pressure” for 6 minutes, followed by a 2-minute natural release.
6. Open lid and garnish with scallions. Serve hot over rice or noodles.
Cooking Time: 8-10 minutes
Mini Instant Pot Mashed Potatoes
Quickly cook and mash potatoes to perfection with this mini recipe perfect for small gatherings or everyday meals. This recipe yields creamy, fluffy mashed potatoes in just a few minutes using your Instant Pot.
Ingredients:
– 2-3 medium-sized potatoes, peeled and cut into 1-inch cubes
– 1/4 cup milk or half-and-half
– 2 tablespoons butter
– Salt to taste
Instructions:
1. Add the potato cubes, milk, butter, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Pressure cook on high for 5 minutes.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Open the lid and mash the potatoes with a fork or potato masher until smooth and creamy.
Cooking Time: 10 minutes
Instant Pot Mini Honey Garlic Pork Bites
A sweet and savory twist on traditional pork bites, these mini morsels are perfect for a quick weeknight dinner or game-day snack. With the help of your Instant Pot, you can achieve tender, flavorful pork in just a few minutes.
Ingredients:
– 1 pound ground pork
– 2 cloves garlic, minced
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine ground pork, garlic, honey, soy sauce, and sesame oil. Mix until just combined.
2. Divide the mixture into small balls, about 1-inch in diameter.
3. Place the pork bites in the Instant Pot. Close the lid and set the valve to “sealing”.
4. Cook on high pressure for 5 minutes, followed by a 5-minute natural release.
5. Release any remaining steam and open the lid. Serve hot.
Cooking Time: 10 minutes
Mini Instant Pot Vegetable Soup
This recipe makes a delicious and nutritious vegetable soup that’s perfect for a quick lunch or dinner. This mini Instant Pot version is ideal for one or two people, but can easily be scaled up to feed a larger group.
Ingredients:
– 1 cup mixed vegetables (such as carrots, zucchini, green beans, and bell peppers)
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– 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 and cook until softened, about 3 minutes.
3. Add the mixed vegetables, garlic, thyme, salt, and pepper. Stir well.
4. Pour in the water and close the lid.
5. Make sure the valve is set to “Sealing” and press the “Manual” or “Pressure Cook” button for 5 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before opening the lid.
Cooking Time: 10 minutes
Instant Pot Mini Lemon Garlic Pasta
This Instant Pot mini pasta recipe is a perfect solution for a weeknight dinner or a weekend lunch. With its bright and citrusy flavors, it’s sure to become a family favorite.
Ingredients:
– 1 cup mini pasta
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Add the mini pasta, garlic, lemon juice, chicken broth, and olive oil to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Pressure cook on high for 4 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 9 minutes
Mini Instant Pot BBQ Pulled Pork
Perfect for a quick and delicious meal or snack, this Mini Instant Pot recipe yields tender and flavorful pulled pork that’s easy to make.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 1/4 cup BBQ sauce (homemade or store-bought)
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat until hot.
2. Add the pork pieces, brown sugar, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the pork is browned.
3. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and adjust the cooking time to 30 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Remove the pork from the Instant Pot and shred with two forks. Stir in the BBQ sauce until well combined.
Cooking Time: 40 minutes (including natural pressure release)
Instant Pot Mini Creamy Tomato Basil Soup
This Instant Pot mini recipe yields a rich and creamy tomato soup with the added freshness of basil, perfect as a starter or side dish. With only 5 ingredients and minimal prep time, you can enjoy this comforting treat in no time.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter
– 1/4 cup chopped fresh basil
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the diced tomatoes, chicken broth, and heavy cream. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Stir in chopped basil and season with salt to taste.
Cooking Time: 10 minutes (including natural release)
Mini Instant Pot Chicken Alfredo
This recipe serves two people and can be prepared in under 30 minutes, making it a perfect solution for a busy day. With the help of your Instant Pot, you’ll have a delicious and creamy chicken alfredo dish without sacrificing flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 tbsp butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried parsley
– Salt and pepper to taste
– 8 oz fettuccine noodles
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chicken and cook until browned, about 3-4 minutes.
3. Add the heavy cream, Parmesan cheese, parsley, salt, and pepper. Stir to combine.
4. Add the fettuccine noodles and make sure they are covered in the creamy sauce.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 3 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 28-30 minutes
Instant Pot Mini Coconut Curry Lentils
A flavorful and nutritious vegetarian dish, this recipe combines the comforting warmth of lentils with the creamy richness of coconut curry.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat the coconut oil. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add lentils, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Pour in water and coconut milk. Season with salt and pepper to taste.
4. Close the lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” and cook at high pressure for 10-12 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-22 minutes (including natural pressure release)
Mini Instant Pot Cheesecake Bites
These mini cheesecakes are a perfect dessert option when you’re short on time or want to satisfy your sweet tooth. Made with just 5 ingredients and cooked to perfection in the Instant Pot, these bite-sized treats are easy to make and sure to impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 12 ounces cream cheese, softened
– 1 large egg
– 1 tablespoon vanilla extract
Instructions:
1. Preheat the Instant Pot to “Saute” mode and melt the butter.
2. Mix together the graham cracker crumbs and sugar in a bowl.
3. In a separate bowl, mix the cream cheese until smooth. Add the egg and vanilla extract; mix until well combined.
4. Pour the cheesecake mixture into mini muffin tin liners or small ramekins.
5. Top each cheesecake with a spoonful of the graham cracker mixture.
6. Place the trivets in the Instant Pot and add 1 cup of water to the pot.
7. Cook on “High Pressure” for 4 minutes, then let the pressure release naturally for 10 minutes.
Cooking Time: 14 minutes
Instant Pot Mini Spaghetti and Meatballs
A classic comfort food recipe, simplified for the busy home cook! This dish is perfect for a quick weeknight meal that’s both satisfying and easy to prepare.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup milk
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup spaghetti
– 1 can (28 oz) crushed tomatoes
– 1 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the ground beef, breadcrumbs, egg, milk, oregano, salt, and pepper. Cook until the meat is browned, breaking it up into small pieces as it cooks.
3. Add the spaghetti to the pot and cook for 1 minute.
4. Add the crushed tomatoes and stir to combine.
5. 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.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 10-12 minutes
Mini Instant Pot Beef and Broccoli
This recipe is a simplified version of the classic beef and broccoli dish, perfect for busy weeknights or picky eaters. The Instant Pot makes quick work of tenderizing the beef and cooking the vegetables to perfection.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the beef strips until browned, about 3-4 minutes.
2. Add the sliced onion and cook until translucent, about 2 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the broccoli florets, beef broth, soy sauce, and sesame oil. Stir to combine.
5. 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.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
7. Serve hot, garnished with green onions if desired.
Cooking Time: 10-12 minutes
Instant Pot Mini Cinnamon Apples
Enjoy tender, caramelized apples with a hint of cinnamon, perfect as a snack or dessert. This recipe is quick and easy to make using your Instant Pot Mini.
Ingredients:
– 4-6 mini apples (such as Granny Smith or Fuji), cored
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup water
Instructions:
1. Add the cored apples, brown sugar, cinnamon, and salt to the Instant Pot Mini.
2. Pour in the water.
3. Close the lid and set the valve to “sealing”.
4. Cook on high pressure for 5 minutes, followed by a 5-minute natural release.
5. Quick-release any remaining pressure.
6. Open the lid and carefully remove the apples with tongs or a slotted spoon.
Cooking Time: 10 minutes
Mini Instant Pot Mushroom Risotto
Mini Instant Pot Mushroom Risotto: A Quick and Creamy Treat
This recipe yields a rich and flavorful mushroom risotto in under 30 minutes, perfect for a weeknight dinner or quick lunch.
Ingredients:
– 1 cup Arborio rice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 cup vegetable broth
– 1 tablespoon butter
– 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. Add the chopped onion and cook until translucent, about 3 minutes.
2. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
3. Add the Arborio rice and stir to combine with the mushroom mixture. Cook for 1 minute.
4. Add the white wine (if using) and vegetable broth; stir well.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 8 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Stir in butter and season with salt and pepper. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 23 minutes
Instant Pot Mini Chocolate Lava Cakes
Experience the thrill of having rich, gooey chocolate lava cakes ready in just a few minutes! This recipe is perfect for satisfying your sweet tooth without lengthy cooking times.
Ingredients:
– 4 large eggs
– 1/2 cup (100g) unsalted butter, melted
– 1 cup (200g) sugar
– 1/2 cup (60g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (250ml) whole milk
– 1 teaspoon pure vanilla extract
– 1/4 cup (30g) unsweetened cocoa powder
– 1 cup (120g) semisweet chocolate chips
Instructions:
1. Preheat Instant Pot to “Saute” mode.
2. In a bowl, whisk together eggs, melted butter, sugar, flour, baking powder, and salt.
3. Add milk, vanilla extract, and cocoa powder; whisk until smooth.
4. Fold in chocolate chips.
5. Pour batter into 4 mini springform pans (6 ounces each).
6. Place pans on the trivet in Instant Pot.
7. Close lid and set valve to “Sealing”. Cook at high pressure for 4 minutes.
8. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
9. Remove cakes and let cool before serving.
Cooking Time: 14 minutes (including natural pressure release)
Summary
Get ready to revolutionize your busy weeknights with these 20 quick and delicious Instant Pot mini recipes! From hearty stews and tacos to creamy pasta dishes and decadent desserts, these bite-sized meals are perfect for a family dinner or a solo meal. Try Mini Instant Pot Beef Stew, Instant Pot Mini Chicken Tacos, or Mini Garlic Butter Shrimp in Instant Pot – the possibilities are endless!
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