Whipping up delicious meals has never been easier with the Instant Pot. A seven-in-one, it not only pressure cooks, but it also replaces the slow cooker, food steamer, and saute pan, and more. If anything, it is capable of a lot more than your average kitchen appliance. With all that it can do, the possibilities for cooking are truly endless.
As if that wasn’t impressive enough already, the cooker is also known for its mighty speed- that is, it cooks up to 70% faster than traditional methods (e.g. stovetop). Furthermore, you can make use of its delay start function to prepare meals ahead of time! What does this mean? That your food is freshly cooked when you come home! Why buy take-out, when you can simply make use of the Instant Pot?
With all the options that are available with the cooker, you might find yourself wondering on what to make. Fish? Meat? Rice? To help you out, we’ve put together a list of some of our top 10 favorite Instant Pot recipes below! Why not give them a try, and let us know what you think? Also be sure to get yourself a nice instant pot sealing lid for storing these meals once you’ve finished them up!
1.) Instant Pot Beef Stew
Craving meat? If so, this beef stew might just be up your alley. Delicious yet easy to make, the beef turns out to be extremely flavorful, as if it had been simmering away for hours! Don’t forget to load it with your favorite veggies!
Ingredients:
– 1 to 1½ lb of cubed beef stew meat
– Salt and pepper (approx. 1 teaspoon)
– 2 to 2½ cups of beef broth
– 2 Tablespoons of Flour
– 2 Tablespoons of Water
– 1 lb of Peeled Potatoes
– 1 lb of Baby Carrots
– 1 Large Onion
– 2 Cloves of Minced Garlic
– 2 Tablespoons of Butter
– 1½ Tablespoon of Worcestershire Sauce
– 2 Tablespoons of Tomato Sauce
Cooking Instructions:
1.) Lightly season the stew meat with salt and pepper in a bowl. Coat with flour.
2.) Turn on the Instant Pot, and set it to sauté. Next, add the butter to the pot; when it starts to sizzle, put in the stew meat. Cook until it is browned on all sides.
3.) Pour in the beef broth, and stir gently. Next, add the Worcestershire sauce, tomato sauce, minced garlic, onions, potatoes, and carrots.
4.) Close both the lid and the steam valve. Set the Instant Pot to 35 minutes of high pressure, or use the “Meat/Stew” function. After it’s done, allow it to cool naturally before releasing pressure.
5.) Carefully open the lid and give the stew a good taste. Adjust flavoring with salt if necessary. Serve hot.
2.) Instant Pot Jambalaya
Bold and spicy in traditional Louisiana style, this Jambalaya is both warming and filling. Perfect for a potluck!
Ingredients:
– 2 Tablespoons of Olive Oil
– 12 oz. of Andouille Sausage (cut into ½ inch slices)
– 1 lb of Cooked Shrimp
– 1 Medium Onion (chopped)
– 1 Medium Bell Pepper (chopped)
– 1 Cup of Chopped Celery
– 1 Tablespoon of Minced Garlic
– 1 Medium Onion (chopped)
– 1 Tablespoon of Cajun Seasoning (or to taste)
– 1 Teaspoon of Dried Thyme
– 1 Can of Diced Tomatoes
– 2 Cups of Chicken Broth
– 1½ Cup of Long Grain White Rice
– ½ Teaspoon of Salt (or to taste)
Cooking Instructions:
1.) Turn on the Instant Pot, and press the “sauté” button. Add and cook the andouille sausage slices until browned. Remove from pot and set aside.
2.) Add the shrimp and sauté for a few seconds. If required, add a teaspoon of oil. Remove and set aside.
3.) Add garlic, celery, onions and bell peppers, stirring occasionally. Cook until the onion is translucent. Next, add the dried thyme, Cajun seasoning, and rice. Stir until the rice is well coated.
4.) Add the diced tomatoes, chicken broth, and salt. Stir to ensure that nothing is stuck at the bottom.
5.) Stir the cooked shrimp, and sausage into the rice mixture. Using “manual” mode, cook for 6 minutes.
6.) Garnish and serve.
3.) Instant Pot MeatLoaf
Tender and juicy, this meatloaf will surely satisfy any cravings!
Ingredients for MeatLoaf:
– 1 lb of Lean Ground Pork
– 1 lb of Lean Ground Beef
– 1/2 Cup of Bread Crumbs (bread crumbs)
– 1/3 Cup of Milk
– 2 Eggs
– 1/2 Cup of Onion (chopped)
– 2 Cloves of Garlic (chopped)
– 3 Tablespoons of Carrot (minced)
– 2 Tablespoons of Celery (minced)
– 1/2 Tablespoon of Salt and Pepper (or to taste)
Ingredients for Glaze:
– 1/3 Cup of Barbecue Sauce
– 1/2 Cup of Ketchup
Cooking Instructions:
1.) Whisk together the milk and egg. Next, add the Panko, onion, and ground meat. Mix gently with fingertips, add salt and pepper, to taste.
2.) Once thoroughly mixed, place on a piece of doubled aluminum foil and shape into a loaf. Fold the foil up and around to form a bowl, leaving the top slightly open.
3.) Place the loaf into the pot, and cook for 30 minutes on the “manual” setting. Ensure that the steam valve is set to the sealing position.
4.) Once complete, let it sit for 5 minutes before releasing the steam. Carefully open the lid and check that the internal pressure is at least 160F with a food thermometer.
5.) Serve with the meatloaf glaze on top.
Note: You can easily potatoes and vegetables to the meatloaf, all of which can also be cooked with the Instant Pot.
4.) Instant Pot Mac and Cheese
Our favorite comfort food, this macaroni and cheese can be made in just 10 minutes! Much better than what you get from the blue box.
Ingredients:
– 2 Cups of Elbow Macaroni
– 2 Tablespoons of Butter
– 1 Teaspoon of Hot Pepper Sauce
– 4 Cups of Water
– 2 Cups of Cheddar Cheese (shredded)
– 1 Cup of Mozzarella Cheese (shredded)
– 1 Cup of Parmesan Cheese
– 1 Cup of Milk
– 1/2 Teaspoon of Salt and Pepper
– 1 Cup of Panko breadcrumbs (optional)
Cooking Instructions:
1.) Stir in the uncooked macaroni, hot pepper sauce, butter, salt, pepper and 4 cups of water into the pot.
2.) Set the pressure cooker to “high pressure” and cook for approx. 5 minutes. Once the cooking is done, release the pressure and carefully remove the lid
3.) Keeping the heat on low, ensure that the pasta is al dente— if not, simmer for a couple of minutes. Add the milk and stir in the cheese a handful at a time, stirring constantly.
Note: For better results, wait for one handful to be melted before adding the next
4.) If desired, you can top the macaroni with breadcrumbs. Simply sprinkle panko in an even layer. Next, Broil the mac and cheese until breadcrumbs are toasted.
5.) Instant Pot BBQ Pulled Pork
Who doesn’t love a juicy, pulled pork sandwich? Why not try out this quick and yummy recipe?
Ingredients:
– 4 lb of Pork Shoulder
– 2 Tablespoon of Olive Oil
– 1 Cup of BBQ Sauce
For Dry Rub:
– 2 Teaspoon of Chili Powder
– 1 Teaspoon of Garlic Powder
– 1 Teaspoon of Smoked Paprika
– 1 Tablespoon of Mustard Powder
– 1/2 Teaspoon of Cayenne Pepper
– 1/2 Teaspoon of Salt and Pepper
Cooking Instructions:
1.) Remove the excess fat off of the pork shoulder. Cut the meat into medium size pieces and set aside
2.) Mix together the dub rub ingredients in a small bowl. Once complete, rub the mixture over the pork pieces.
3.) Turn on the Instant Pot and set it to “sauté.” Add the oil, once it starts sizzling, add the pork. Cook evenly, ensuring that all sides are browned.
Note: It’s recommended that you cook the meat in two separate batches to avoid overcrowding the pot.
4.) Turn the Instant Pot off (or set it to “keep warm”). Add the entire batch of meat into the pot and mix with barbecue sauce. Ensure that all pieces have been covered adequately with sauce.
5.) Close the lid, and set the valve to seal.
6.) Using the “Meat/Stew” setting, cook for 90 minutes. Once complete, allow pressure to naturally release for 10 minutes, before doing a quick release.
7.) Carefully remove the lid and transfer the pork into a bowl. Serve on hamburger buns.
6.) Instant Pot Chicken and Chickpea Masala
In just 30 minutes, you can whip up a deliciously awesome tangy-spiced Masala.
Ingredients:
– 2 Tablespoons of Unsalted Butter
– 1 Medium Onion (diced)
– 4 Teaspoons of Minced Garlic
– 1 Tablespoon of Ground Cumin
– 1 Teaspoon of Ground Tumeric
– 1 Tablespoon of Grated Ginger
– 1 Teaspoon of Paprika
– 1 Teaspoon of Ground Coriander
– 1 Cup of Tomatoes
– 1/4 Cup of Fresh Lemon Juice- 3 Pounds of Chicken Thighs and Drumsticks
– 1/2 Cup of Chicken Stock
– 2 Cans of Chickpeas (drained)
– 1/2 Cup of Heavy Cream
– Salt and Pepper to taste
Cooking Instructions:
1.) Turn on the Instant Pot and heat the butter using the “saute” setting.
2.) Add ginger, garlic, and onions. Cook until browned, stirring frequently.
3.) Add turmeric, cumin, cayenne pepper, coriander, and paprika and cook for about 30 seconds.
4.) Add the tomatoes. Cover and cook for about 2 minutes, stirring occasionally.
5.) Add approximately half of the chicken and chicken stock into the pot. Seal the cooker and cook for 15 minutes on high pressure.
6.) Once it’s done, allow it to cool naturally before removing the lid. Add in the heavy cream, lemon juice, and chickpeas. Simmer until the sauce is thickened. Serve hot.
7.) Instant Pot Japanese Curry
Recreate one of Japan’s most highly-rated curry dishes with every day simply ingredients!
Ingredients:
– 2 Pounds of Chicken thighs and or Drumsticks
– 4 Garlic Cloves (minced)
– 2 Small Onions (sliced)
– 2 Medium Carrots (cut into small pieces)
– 2 to 3 Small Potatoes
– 2 to 3 Japanese Curry Roux Cubes*
– 1 Tablespoon Soy Sauce
Note: Japanese Curry Roux Cubes are often sold in Asian supermarkets
Cooking Instructions:
1.) Turn on the cooker and press the “saute” button. Add the chicken after putting oil in the pot. Brown each side by cooking for about 3-4 minutes.
2.) Add the onion and cook until translucent (approx. 2 minutes). Reduce moisture over medium-high heat.
3.) Add in the ginger and minced garlic and cook for approximately 30 seconds. Remove onion mixture and set aside.
4.) Place chicken into the pot and add the soy sauce.
5.) Place the carrots and potatoes inside the pot. Close the lid and cook at high pressure for 5-10 minutes (depending on the cut of chicken).
6.) Once the chicken is done, allow the pressure to release naturally for 10 minutes before opening the lid.
7.) Remove and set aside the chicken and potatoes.
8.) Stir in Japanese curry roux one cube at a time using the “sauté” setting. Place the chicken, potato, and onions into the sauce.
8.) Instant Pot Teriyaki Chicken with Rice
You’re probably familiar with Teriyaki Chicken— a popular Japanese dish consisting of moist and tender chicken, often served with delicious rice. Now you can easily make it in under an hour using your Instant Pot!
Ingredients:
– 6 to 8 Chicken Thighs (with bone and skin)
– 4 Garlic Cloves (crushed)
– 1 1/2 Tablespoon of Cornstarch
Teriyaki Sauce:
– 4 Tablespoons of Miri (Japanese Sweet Cooking Rice Wine)
– 4 Tablespoons of Japanese Soy Sauce
– 4 Tablespoons of Japanese Cooking Sake
– 1/2 Teaspoon of Sesame Oil
– 1 Tablespoon of Sugar
Cooking Instructions:
1.) Mix the soy sauce, mirin, sake, sesame oil and sugar together to create the Teriyaki sauce. Add the chicken thighs and marinate for at least 20 minutes.
2.) Turn on the Instant Pot and press the “sauté” button. Pour the marinade mixture in and add the garlic into the pot. Let it come to a boil, this will allow the alcohol content in the sake to evaporate.
3.) Add the chicken thighs with the skin side up.
4.) Place a steam rack into the cooker and place a bowl of rice onto the rack. Pour 1 cup of water into the bowl of rice. Close the lid and cook for 6 minutes at high pressure.
5.) Turn off the Instant Pot and allow the pressure to naturally release. Carefully open the lid.
9.) Instant Pot Onion Pork Chops
Extremely flavourful, these moist pork chops are soaked in deliciously rich onion sauce.
Ingredients:
– 4 Pork Loin Chops (boneless)
– 1 Small Onion
– 1 Tablespoon of Olive Oil
– 1 Tablespoon of Balsamic Vinegar
– 1 Tablespoon of Soy Sauce
– 1 Teaspoon of Sugar
– 1 Cup of Chicken Stock
– 1 Tablespoon of cornstarch mixed with 2 Tablespoons of Water
Marinade:
– 1 Tablespoon of Soy Sauce
– 1 Tablespoon of Shaoxing Wing
– 1/2 Teaspoon of Sugar
– 1/4 Teaspoon of Salt
– 1/4 Teaspoon of Sesame Oil
Cooking Instructions:
1.) After tenderizing the pork chop, marinate it in the sauce for 20 minutes.
2.) Turn on the Instant Pot and press the “sauté” button. Once it has heated up, add the olive oil and place the pork chops into the pot. Cook until brown on all sides, approximately 1 to 1.5 minutes. Remove and set aside.
3.) Saute the sliced onions, season with black pepper and salt to taste. Cook until translucent.
4.) Add the balsamic vinegar to partially deglaze the bottom of the pot. Next, add the chicken stock, sugar and light soy sauce.
5.) Place the pork chops into the pot and cook at high pressure for 1 minute. Turn off the heat and let the pressure release naturally for 10 minutes. Carefully open the lid.
6.) Remove the pork chops and set aside on a plate. On medium heat, add the cornstarch-water mixture into the pot to thicken the sauce
7.) Drizzle the prepared onion sauce over the pork, serve hot.
10.) Instant Pot Potato Salad
Simple to make, this tasty potato salad makes for a wonderful appetizer or side!
Ingredients:
– 3 to 4 Pounds of Russet Potatoes
– 3 Tablespoons of Apple Cider Vinegar
– 2 Teaspoons of Salt (or to taste)
– 4 Cups of Cold Water
Salad Dressing:
– 3 Large Eggs
– 1 Small Onion
– 1 Cup of Mayonnaise
– 1 Tablespoon of Mustard
– 1 Tablespoon of Apple Cider Vinegar
– Salt and Pepper to taste
Cooking Instructions:
1.) Add the apple cider vinegar, water, and salt into the Instant Pot. Add the potatoes into the mixture. If desired, add a few eggs at the top. Close the lid and cook at low pressure for 1 minute (the potatoes and eggs will be cooked by the time the machine is pressurized).
2.) Once done, release the pressure and open the lid. Double check to see if potatoes are done, if not, allow it to sit in the water for a few more minutes.
3.) Place the potatoes on a large tray. Drizzle 2 Tablespoons of vinegar while they are still hot. Let them cool while you finely chop the eggs.
4.) For the salad dressing, mix together the ingredients in a bowl and mix with a spatula.
5.) Gently fold in the potatoes into the dressing with the spatula.
And there you have it- 10 of our favorite recipes. What is your favorite? Let us know below!
