51 Quick & Simple Instant Pot Recipes for a Scrumptious 2025

Anyone looking to save time on their daily meals will love combining Instant Pot recipes into their cooking routine. The multiple functions mean there's a world of Instant Pot recipes to explore. Compared to traditional cooking, cooking with an Instant Pot is relatively simple. It’s a multi-cooker, so it's like having multiple appliances in one. It combines a pressure cooker, slow cooker, steamer and rice maker, according to Wirecutter.

For most meals, you simply need to add the ingredients and choose your settings and it’ll cook without you having to pay attention to pans on the stove. From a healthy meal to a comforting soup, there's a good chance you’ll be able to make these dishes with no stress.

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• Easy Instant Pot Recipes
• Healthy Instant Pot Recipes
• Chicken Instant Pot Recipes
• Vegetarian Instant Pot Recipes
• Indian Instant Pot Recipes
• Instant Pot Soup Recipes
• Instant Pot Recipes FAQs

Easy Instant Pot Recipes

1. Pot Roast and Potatoes

A hearty meal that’s perfect for families. This is one of the easiest Instant Pot recipes for a traditional dish. What makes this recipe so easy is that you can cook the beef from frozen in just under two hours. Just stick the seasoned meat in the Instant Pot on the sauté setting, then add potatoes, onions and carrots, then cook and serve.

Ingredients:

• 3–4 lbs chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp paprika
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste (optional, for extra depth)
• 1.5 lbs baby potatoes or quartered Yukon golds
• 3–4 medium carrots, peeled and cut into chunks
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening sauce)

Instructions:

• Season the chuck roast on all sides with salt, pepper, garlic powder, onion powder, thyme, and paprika.
• Set the Instant Pot to Sauté mode and heat the olive oil.
• Sear the roast on both sides (about 3–4 minutes per side) until nicely browned, then remove and set aside.
• Add the sliced onions and garlic to the pot, and sauté for 2–3 minutes until softened.
• Stir in the tomato paste (if using), then pour in the beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom.
• Return the roast to the pot, nestling it into the liquid and onions.
• Place the lid on the Instant Pot, seal the valve, and cook on High Pressure for 60 minutes.
• Once the time is up, allow natural pressure release for 10–15 minutes, then quick release the rest.
• Add the potatoes and carrots to the pot, then reseal and cook on High Pressure for 10 minutes.
• Do another natural pressure release for 5–10 minutes, then quick release.
• Remove the roast and veggies. For a thicker gravy, turn on Sauté, mix cornstarch and water, and stir it into the broth. Simmer until thickened.
• Slice or shred the roast, serve with potatoes, carrots, and drizzle with the gravy.

2. Cheesy Lasagna

A one-pot lasagna is sure to be one of your favorite easy Instant Pot recipes. There’s little prep necessary for this meal and only a small amount of attending to add ingredients. All-in, this meal can be on the dinner table in just about 55 minutes. It’s a crowd-pleasing meal for anyone.

Ingredients:

• 9 lasagna noodles, cooked and drained
• 1 lb ground beef or Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Brown the ground beef in a skillet, drain fat, then stir in marinara sauce. Simmer for 5 minutes.
• In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
• Spread a thin layer of meat sauce in a 9x13 baking dish.
• Layer 3 noodles, half the ricotta mixture, ⅓ of the mozzarella, and more sauce. Repeat layers.
• Top with remaining noodles, sauce, mozzarella, and Parmesan.
• Cover with foil and bake for 25 minutes, then uncover and bake an additional 15 minutes.
• Let rest 10 minutes before serving.

3. Mashed Potatoes

The Instant Pot can also whip up your favorite sides in just 20 minutes. Russet potatoes, butter and whole milk make this one of the easiest Instant Pot recipes. It’ll be great on holidays like Thanksgiving, Easter and Christmas when there’s a bunch of other cooking to do and you need a more hands-off recipe.

Ingredients:

• 2 lbs russet or Yukon gold potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or cream)
• Salt and pepper to taste
• Optional: garlic, sour cream, or cream cheese

Instructions:

 

• Place potatoes in a large pot, cover with cold water, and add salt.
• Bring to a boil and cook for 15–20 minutes until fork-tender.
• Drain and return to the pot.
• Add butter, milk, and any extras.
• Mash until smooth and creamy.
• Season with salt and pepper to taste.

4. Beef Chili

On those cold winter nights when you just want to curl up into a blanket, a bowl of beef chili will help warm you from the inside out. This is one of the most popular Instant Pot recipes and with good reason. All the ingredients simmer inside until tender and you barely have to lift a finger.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 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 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup beef broth or water

Instructions:

 

• Sauté beef and onion until browned. Add garlic and cook 1 minute more.
• Stir in spices, tomato paste, beans, tomatoes, and broth.
• For Instant Pot: Cook on High Pressure for 12 minutes, then quick release.
• For stove: Simmer uncovered 30–40 minutes until thickened.
• Serve with cheese, sour cream, or green onions.

5. Pork Chops

Instant Pot recipes for pork chops come out tender and succulent. The total cook time is just a little over 20 minutes. So this is the perfect meal to make when you get home from a long day of work.

Ingredients:

• 4 boneless pork chops
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• Optional: 1 tbsp cornstarch + 2 tbsp water for thickening

Instructions:

 

• Season pork chops with salt, pepper, and garlic powder.
• Sear pork chops in olive oil (using Instant Pot sauté or skillet) 2–3 minutes per side.
• Remove pork, add broth, mustard, and soy sauce to deglaze pan.
• Return pork to pot.
• For Instant Pot: Cook on High Pressure for 6 minutes, then natural release for 10.
• For skillet: Simmer covered for 20 minutes, flipping once.
• Optional: Mix cornstarch and water, add to sauce to thicken before serving.

6. New York Cheesecake

Savory foods aren’t the only thing the Instant Pot can whip up. You can make a decadent New York cheesecake in an hour an 15 minutes that has the crisp graham cracker crust everyone loves. Have this cooking while you serve and eat dinner and it’ll be done when it’s time for dessert.

Ingredients:

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 4 tbsp melted butter
• 16 oz cream cheese (room temp)
• ½ cup sugar
• 2 eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

Instructions:

 

• Mix crumbs, sugar, and butter. Press into a 7-inch springform pan.
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, then sour cream, vanilla, and flour.
• Pour over crust. Cover with foil.
• Add 1 cup water to Instant Pot, place trivet inside.
• Set cheesecake on trivet. Cook on High Pressure for 35 minutes, then natural release.
• Chill at least 4 hours or overnight before serving.

7. Barbecue Ribs

No need to bring out the grill or wait for the next summer barbecue when there are plenty of easy Instant Pot recipes for ribs. Cooking them for just 30 minutes makes them fall-off-the-bone tender. Use liquid smoke to help get that signature barbecue flavor.

Ingredients:

• 2–3 lbs pork baby back ribs
• 1 cup water
• 1 tbsp apple cider vinegar
• 1 tbsp liquid smoke (optional)
• 1 tbsp BBQ dry rub or mix of paprika, garlic powder, salt, pepper
• 1 cup BBQ sauce

Instructions:

 

• Remove membrane from the back of ribs if needed.
• Rub ribs with seasoning mix on both sides.
• Pour water, vinegar, and liquid smoke into Instant Pot.
• Place trivet inside and curl ribs around it, standing on edge.
• Cook on High Pressure for 25 minutes, then natural release for 10.
• Remove ribs, brush with BBQ sauce, and broil or grill for 5–7 minutes to caramelize.

8. Mac and Cheese

The Instant Pot is great for cooking up your favorite comfort foods. What’s great about this recipe is that you don’t have to boil the pasta beforehand, so it’s truly a one-pot meal. Taking just ten minutes to make, these recipes make great weekend lunch ideas for adults or as a quick side for dinner.

Ingredients:

• 1 lb elbow macaroni
• 4 cups water
• 1 tsp salt
• 4 tbsp butter
• 1 can (12 oz) evaporated milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella (or other cheese blend)
• ½ tsp garlic powder (optional)
• Black pepper to taste

Instructions:

 

• Add pasta, water, salt, and butter to the Instant Pot.
• Cook on High Pressure for 4 minutes, then quick release.
• Stir in evaporated milk and cheeses until melted and creamy.
• Add garlic powder and pepper if desired. Serve warm!

Healthy Instant Pot Recipes

9. Chicken and Broccoli

On your search for healthy Instant Pot recipes, you might stumble across chicken and broccoli. This classic dish is a great choice with just 408 calories, 57 grams of protein, and 9 grams of fat. It’s another one-pot meal done in 20 minutes, so it’s ideal for a quick, healthy weeknight food.

Ingredients:

• 1.5 lbs boneless chicken breast or thighs, cut into chunks
• 2 cups broccoli florets
• ½ cup chicken broth
• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp cornstarch + 2 tbsp water
• 1 tsp garlic, minced
• 1 tsp ginger, grated (optional)

Instructions:

 

• Place chicken, broth, soy sauce, honey, garlic, and ginger into Instant Pot.
• Cook on High Pressure for 5 minutes, then quick release.
• Stir in cornstarch slurry and set to Sauté to thicken.
• Steam broccoli separately or stir in and let sit on "Keep Warm" for 5 minutes to soften.
• Serve over rice.

10. Spaghetti Squash

If you’re looking to have a lower-carb meal, spaghetti squash is a healthy replacement for pasta. Spaghetti squash Instant Pot recipes take about five minutes to prepare, which is much faster than it takes in the oven.

Ingredients:

• 1 medium spaghetti squash (2–3 lbs)
• 1 cup water
• Salt and olive oil for serving (optional)

Instructions:

 

• Slice squash in half lengthwise and remove seeds.
• Place trivet and water in Instant Pot.
• Set squash halves cut-side up on trivet.
• Cook on High Pressure for 7 minutes, then quick release.
• Use a fork to scrape out strands. Season with salt and olive oil, or top with sauce.

11. Shrimp and Asparagus Risotto

While this recipe has a few more steps than other Instant Pot recipes, it’s still relatively quick to make. It’s also still a one-pot recipe, which means fewer dishes to clean. Shrimp is lower in calories and can help you get protein and omega-3 fatty acids, which are good for your nutrition.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 2 cups chicken or vegetable broth
• ½ lb shrimp, peeled and deveined
• 1 cup chopped asparagus
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

 

• Sauté onion in olive oil using the Instant Pot on Sauté mode.
• Stir in rice and toast 1–2 minutes.
• Add broth, stir, then seal lid and cook on High Pressure for 6 minutes.
• Quick release, then stir in shrimp and asparagus.
• Close lid (but don’t cook again) and let sit 5–7 minutes to steam through.
• Stir in Parmesan, lemon juice, salt, and pepper before serving.

12. Chicken Chop Suey

With all the vegetables and lean chicken breast, this is one of the most flavorful yet light dinner ideas you can make. Chicken is a great source of protein. And vegetables like mushrooms, celery, edamame, onion and bean sprouts have plenty of vitamins and fiber that can promote a healthy body.

Ingredients:

• 1 lb chicken breast, sliced thin
• 1 tbsp oil
• 1 cup sliced carrots
• 1 bell pepper, sliced
• 1 cup snow peas or green beans
• 1 onion, sliced
• 1 cup bean sprouts (optional)
• ¼ cup soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch + 2 tbsp water
• ½ tsp sesame oil (optional)

Instructions:

 

• Sauté chicken in oil until lightly browned.
• Add all vegetables and sauces (except bean sprouts and cornstarch slurry).
• Cook on High Pressure for 3 minutes, then quick release.
• Stir in bean sprouts and cornstarch slurry, simmer on Sauté to thicken.
• Drizzle with sesame oil and serve with rice or noodles.

13. Pork Squash Ragu

The pork in this recipe makes it savory and rich, but it’s the squash that’s the star here. Squash is a great ingredient in healthy Instant Pot recipes because it cooks well in the appliance and is rich in vitamins A, B6 and C, as well as much-needed nutrients like potassium, magnesium and fiber, which are good for heart, eye and bone health.

Ingredients:

• 1 lb ground pork (or pork shoulder, diced)
• 2 cups diced butternut squash
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup chicken broth
• Fresh basil or parsley (optional)

Instructions:

 

• Sauté onion and garlic in olive oil using Instant Pot.
• Add pork, cook until browned.
• Stir in squash, tomatoes, seasoning, broth, salt, and pepper.
• Cook on High Pressure for 10 minutes, then quick release.
• Use a spoon to lightly mash some squash for a thicker texture.
• Serve over pasta, polenta, or rice. Top with herbs if desired.

14. Vegetable Wraps Spring Rolls

Use the Instant Pot to steam the vegetables in classic spring rolls. Filled with vegetables like shiitake mushrooms, carrots, cabbage and bamboo shoots, this low-calorie and nutrient-filled food can serve as a great snack, meal or side.

Ingredients:

• 1 cup shredded carrots
• 1 cup cabbage (shredded)
• 1/2 cup bell peppers (julienned)
• 1/2 cup cucumber (julienned)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup green onions (chopped)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon ginger (grated)
• 1/4 teaspoon garlic powder
• 10-12 rice paper wraps
• 1 cup warm water (for soaking rice papers)

Instructions:

 

• Prepare the vegetables by shredding the carrots, cabbage, and slicing the bell peppers and cucumber into thin strips.
• Set the Instant Pot to "Saute" mode and heat the sesame oil. Add the carrots, cabbage, and bell peppers to the pot. Saute for about 2-3 minutes until they begin to soften.
• Add the soy sauce, rice vinegar, grated ginger, and garlic powder to the vegetables, stirring to combine. Cook for another 1-2 minutes, then turn off the Instant Pot.
• Transfer the cooked vegetables to a bowl and let them cool slightly.
• Fill a shallow bowl with warm water to soak the rice paper wraps. Dip each rice paper in the water for about 10-15 seconds, then lay it flat on a clean surface.
• Place a small amount of the vegetable mixture (about 2 tablespoons) in the center of each rice paper.
• Top with fresh cilantro and green onions, then carefully fold in the sides and roll up the rice paper tightly to enclose the filling.
• Serve immediately with dipping sauce of your choice, such as peanut sauce or hoisin sauce. Enjoy your fresh vegetable spring rolls!

15. Caponata

A hearty Italian dish that will warm you from the inside, caponata is also pretty healthy, thanks to being packed with vegetables like peppers, eggplant and tomatoes. It’s also vegetarian, so it’s great if you’ve been looking to eat more veggie-based dishes. You can serve it with bread or pasta or alone to keep it low-carb.

Ingredients:

• 2 medium eggplants (diced)
• 1 onion (chopped)
• 2 celery stalks (chopped)
• 1 red bell pepper (diced)
• 1/2 cup green olives (chopped)
• 1/4 cup capers (rinsed)
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 2 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

 

• Set the Instant Pot to "Saute" mode and heat the olive oil. Add the chopped onion, celery, and red bell pepper, and cook for 4-5 minutes until softened.
• Add the minced garlic to the pot and cook for another minute until fragrant.
• Stir in the diced eggplant and cook for 3-4 minutes, allowing it to soften slightly.
• Add the diced tomatoes, tomato paste, red wine vinegar, sugar, olives, capers, oregano, and basil to the Instant Pot. Stir well to combine.
• Season with salt and pepper to taste, then secure the lid and set the Instant Pot to "Manual" mode for 10 minutes on high pressure.
• Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to release the remaining pressure.
• Open the lid and stir the caponata. Adjust seasoning if necessary.
• Serve warm or chilled, garnished with fresh basil. Enjoy with crusty bread or as a side dish!

16. Rhubarb Compote and Yogurt

You can use your Instant Pot to make your own yogurt at home. There are plenty of Instant Pot recipes to make yogurt, which can help improve digestion and immune function and give you calcium to help strengthen bones. The rhubarb compote adds a bit of sweetness and flavor to make an at-home parfait.

Ingredients:

• 4 cups rhubarb (chopped into 1-inch pieces)
• 1/2 cup sugar (or adjust to taste)
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 2 cups plain Greek yogurt (or yogurt of choice)

Instructions:

 

• Add the chopped rhubarb, sugar, orange juice, vanilla extract, and ground ginger to the Instant Pot. Stir to combine.
• Seal the lid and set the Instant Pot to "Manual" mode on high pressure for 5 minutes.
• Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release the remaining pressure.
• Open the lid and stir the rhubarb compote. If you prefer a smoother consistency, you can use a potato masher or immersion blender to mash or blend it to your desired texture.
• Serve the rhubarb compote warm or chilled, spooned over a bowl of plain Greek yogurt.
• Optional: Garnish with a drizzle of honey, granola, or fresh mint leaves if desired. Enjoy!

17. Salmon and Vegetables

Salmon is great for lowering blood pressure and reducing inflammation, so it’s a great heart-healthy meal. Along with vegetables that can provide fiber and nutrients, this quick Instant Pot dish is a quick and flavorful dish to include in a healthy diet. 

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 lemon, sliced
• 1 tbsp olive oil
• Salt, pepper, and garlic powder to taste
• 1 cup water

Instructions:

 

• Season salmon with salt, pepper, and garlic powder.
• Add water and trivet to Instant Pot.
• Place vegetables on trivet and salmon on top. Add lemon slices.
• Cook on High Pressure for 3 minutes, then quick release.
• Remove carefully and drizzle with olive oil or a squeeze of lemon.

Chicken Instant Pot Recipes

18. Whole Chicken

Whole chicken Instant Pot recipes are an excellent oven alternative. In just an hour, you can make a tender and juicy dinner dish from fresh or frozen chicken. Adding tons of herbs will make this an impressive dish to serve guests at a dinner party.

Ingredients:

• 1 whole chicken (3–4 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup chicken broth
• 1 lemon, halved (optional)
• Fresh herbs (thyme, rosemary — optional)

Instructions:

 

• Rub chicken with olive oil and seasoning mix.
• Stuff cavity with lemon and herbs if desired.
• Add broth and trivet to Instant Pot. Place chicken on trivet breast-side up.
• Cook on High Pressure for 25 minutes (4 lb), adjust time for size.
• Natural release for 15 minutes.
• Optional: broil for 5 minutes for crispy skin.

19. Salsa Chicken

If you’re craving chicken tacos, salsa chicken Instant Pot recipes can be ready in just thirty minutes. With garlic powder, taco seasoning and red salsa mixed with tender shredded chicken, you can have a meal the entire family loves.

Ingredients:

• 1.5–2 lbs boneless chicken breasts or thighs
• 1 jar (16 oz) salsa
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Optional: ½ cup shredded cheese, 1 can black beans (drained), or corn

Instructions:

 

• Place chicken in Instant Pot. Sprinkle with chili powder, cumin, salt, and pepper.
• Pour salsa over the top (and add beans or corn if using).
• Cook on High Pressure for 10 minutes, then natural release for 5 minutes.
• Shred chicken and mix with sauce.
• Optional: sprinkle cheese on top and let it melt on "Keep Warm."
• Serve in tacos, bowls, or over rice.

20. Chicken Wings

An Instant Pot can cook 2 pounds of chicken wings in just 6 minutes. Add your favorite sauce, like barbecue, hot sauce or parmesan garlic, and you’ll have a quick dish you can make for game days and tailgate parties.

Ingredients:

• 2–3 lbs chicken wings, separated
• 1 cup water
• 1 tsp salt
• ½ tsp garlic powder
• 1 cup buffalo, BBQ, or other sauce
• Optional: butter for wing sauce mix

Instructions:

 

• Add water and trivet to Instant Pot. Place wings on trivet.
• Sprinkle with salt and garlic powder.
• Cook on High Pressure for 5 minutes, then quick release.
• Toss wings in your favorite sauce.
• Broil for 5–7 minutes per side to crisp them up.
• Serve with ranch, blue cheese, or extra sauce.

21. Chicken and Rice

Chicken and rice is a simple dish, but it’s incredibly flavorful, relatively healthy and easy to make in an Instant Pot. You’ll only have to do a little bit of prep to cut the vegetables before cooking it all together into one dish.

Ingredients:

• 1 lb boneless chicken thighs or breasts, cut in chunks
• 1 small onion, diced
• 1 cup long grain white rice (rinsed)
• 1.5 cups chicken broth
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup frozen peas or mixed veggies (optional)

Instructions:

 

• Sauté chicken and onion until lightly browned in Instant Pot.
• Add rice, broth, garlic powder, paprika, salt, and pepper.
• Stir gently, then pressure cook on High for 8 minutes.
• Quick release, then stir in peas if using.
• Let sit 5 minutes before serving.

22. Shredded Chicken

There are plenty of options for shredded chicken Instant Pot recipes. The pressure cooker can make the chicken tender and easy to shred for tacos, fajitas, chili and more. You can make this recipe in bulk and save it for future meals.

Ingredients:

• 2 lbs boneless chicken breasts or thighs
• 1 cup chicken broth or water
• 1 tsp salt
• ½ tsp pepper
• Optional: garlic powder, onion powder, or taco seasoning

Instructions:

 

• Place chicken in Instant Pot with broth and seasoning.
• Cook on High Pressure for 10 minutes, then natural release for 5.
• Shred with two forks or a hand mixer.
• Use in tacos, sandwiches, casseroles, or salads.

23. Chicken and Dumplings

Chicken and dumplings is one of the most comforting Instant Pot recipes. Use premade biscuits, skinless chicken breast and vegetables for a homestyle classic. It only takes an hour to prepare, so you can start it when you get home from work and eat dinner once it’s ready.

Ingredients:

• 1 lb boneless chicken thighs or breasts
• 2 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, chopped
• 1 small onion, diced
• ½ tsp thyme
• Salt and pepper to taste
• 1 can refrigerated biscuit dough (cut into small pieces)
• ¼ cup heavy cream or milk

Instructions:

 

• Add chicken, veggies, broth, and seasoning to Instant Pot.
• Cook on High Pressure for 8 minutes, then quick release.
• Shred chicken in pot.
• Stir in biscuit dough pieces and switch to Sauté.
• Simmer for 5–7 minutes until dumplings are cooked through.
• Add cream or milk, stir, and serve warm.

24. Chicken Fajitas

You’re going to want to make chicken fajita Instant Pot recipes for dinner multiple times. It only needs about 20 minutes in the pressure cooker to be ready. You can make a large amount of chicken and vegetables and lay it out across the table for a family fajita night.

Ingredients:

• 1.5 lbs boneless chicken breast, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tbsp fajita seasoning or taco seasoning
• ½ cup chicken broth (for IP)
• Tortillas and toppings (sour cream, salsa, cheese, etc.)

Instructions:

 

• Sauté chicken and veggies in oil with seasoning (or add all to IP with broth).
• Cook on High Pressure for 8 minutes, then quick release.
• Serve in warm tortillas with toppings.

25. Autumn Apple Chicken

It’s a unique flavor that’s warming and comforting. Autumn apple chicken Instant Pot recipes are ideal for when the weather starts to get cooler. This dish is the perfect mix of savory and sweet and can be a fun recipe to make after going apple picking.

Ingredients:

• 1.5 lbs boneless chicken thighs or breasts
• 1 apple, sliced
• 1 onion, sliced
• 1 tsp cinnamon
• 1 tbsp olive oil
• ½ tsp thyme
• ½ cup apple cider or chicken broth
• Salt and pepper to taste

Instructions:

 

• Sauté onion and apple in olive oil using Sauté mode.
• Add chicken, cinnamon, thyme, salt, and pepper.
• Pour in apple cider or broth.
• Cook on High Pressure for 10 minutes, then natural release for 5.
• Serve with rice, quinoa, or mashed sweet potatoes.

Vegetarian Instant Pot Recipes

26. Red Beans and Rice

You can bring the flavors of New Orleans to your home with red beans and rice made in the Instant Pot. Prep includes chopping a few vegetables, but it’s an otherwise quick meal to make and relatively healthy. Keep it vegetarian by removing the sausage or opting for a meat substitute instead.

Ingredients:

• 1 cup dried red beans (soaked overnight)
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 3 cups vegetable broth
• 1 cup uncooked white rice (cooked separately)
• Salt and pepper to taste

Instructions:

 

• Sauté onion, bell pepper, celery, and garlic until soft.
• Add soaked beans, broth, and seasonings.
• Cook on High Pressure for 35 minutes, then natural release.
• Discard bay leaf, mash a few beans to thicken.
• Serve over hot rice.

27. Crispy Roasted Potatoes

For crispy roasted potatoes try one of the Instant Pot recipes that start with pressure cooking them and finish by sautéing for a golden, crispy texture. It takes just 25 minutes. Add seasonings like rosemary and sage to give the flavor a boost. These will be a great side for meals or a way to use leftover potatoes.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Fresh herbs (rosemary, thyme, or parsley)

Instructions:

 

• Pressure cook potatoes with 1 cup water on High for 5 minutes, then quick release.
• Drain and toss with olive oil, garlic powder, paprika, and herbs.
• Roast in oven or air fryer at 425°F for 15–20 minutes, until golden and crisp.
• Sprinkle with extra herbs before serving.

28. One Pot Pasta

The Instant Pot is the best appliance to make one-pot pasta. Add marinara sauce, penne pasta and red peppers for one of the easiest and most delicious vegetarian Instant Pot recipes. Towards the end, add some spinach to add some nutrients to the meal.

Ingredients:

• 12 oz pasta (penne or rotini)
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 zucchini, chopped
• 1 bell pepper, sliced
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup shredded cheese or plant-based cheese (optional)

Instructions:

 

• Add all ingredients (except cheese) to Instant Pot. Stir to combine.
• Cook on High Pressure for 4 minutes, then quick release.
• Stir and add cheese if using. Let sit 2–3 minutes before serving.

29. Egg Bites

Egg bites are like quiches without the crust and they’re going to become your new favorite snack. With plenty of mix-in options like bell peppers, spinach and cheese, you can play around to create custom flavors. Take them to parties as your appetizer, have them for breakfast or lunch for high protein meals or just eat them as a snack.

Ingredients:

• 6 large eggs
• ¼ cup cottage cheese or milk
• ½ cup shredded cheese (cheddar, feta, etc.)
• ¼ cup chopped spinach or bell pepper
• Salt and pepper to taste
• Optional: chopped herbs or cooked mushrooms

Instructions:

 

• Blend eggs and cottage cheese or milk until smooth.
• Stir in cheese, veggies, and seasonings.
• Pour into greased silicone molds.
• Add 1 cup water and trivet to Instant Pot.
• Cook on High Pressure for 8 minutes, then natural release for 5.
• Let cool before removing from mold.

30. Lentil Gumbo

These Instant Pot recipes make the Louisiana staple vegetarian by swapping the meat for lentils. Plus, it doesn’t skimp on flavor. This recipe takes a couple more steps than other Instant Pot recipes, but it’s worth it. Especially since you can make a large pot and continue to eat the leftovers.

Ingredients:

• 1 cup brown or green lentils
• 1 small onion, diced
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tsp Cajun seasoning
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

 

• Sauté onion, celery, bell pepper, and garlic in olive oil.
• Stir in lentils, tomatoes, broth, and seasoning.
• Cook on High Pressure for 15 minutes, then natural release.
• Taste and adjust seasoning.
• Serve with rice or crusty bread.

31. Marinated Mushrooms

A little red wine, mushrooms and herbs and you’re going to have the most flavorful dish right out of the Instant Pot. These marinated mushrooms are also incredibly versatile; they can be a side dish on their own, a pasta topping or a spread for a sandwich.

Ingredients:

• 1 lb button or cremini mushrooms, cleaned
• ½ cup water
• ¼ cup white vinegar
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp crushed red pepper flakes
• 1 tsp dried oregano or Italian seasoning

Instructions:

 

• Add all ingredients to the Instant Pot and stir to coat mushrooms.
• Cook on High Pressure for 5 minutes, then quick release.
• Let cool and transfer to a container.
• Refrigerate at least 2 hours (better overnight).
• Serve chilled or at room temp as a side, salad topper, or snack.

32. Saag Tofu

Yes, you can even cook tofu in the Instant Pot. With coconut milk and Indian spices, you can make one of the most flavorful and creamy vegetarian Instant Pot recipes. Once it comes out, you can serve it alongside warm naan bread.

Ingredients:

• 1 block firm tofu, cubed and pan-fried (optional)
• 4 cups fresh spinach (or 1 package frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tomato, chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp salt
• ½ cup water or coconut milk

Instructions:

 

• Sauté cumin seeds in oil, then add onion, garlic, and ginger.
• Add tomato, spices, and spinach. Stir to wilt.
• Add water or coconut milk. Cook on High Pressure for 3 minutes, quick release.
• Blend with immersion blender for a smooth base (optional).
• Stir in tofu cubes and warm through. Serve with rice or naan.

33. Baked Potatoes

Baked potato Instant Pot recipes cut the cooking time in half when compared to using the oven. It only takes about 30 minutes for them to become hot, tender and fluffy. You can make a bunch of potatoes and then lay out the ingredients on the table for a baked potato bar.

Ingredients:

• 4 medium russet potatoes, scrubbed
• 1 cup water

Instructions:

 

• Place trivet in the Instant Pot, add water.
• Arrange potatoes on trivet.
• Cook on High Pressure for 15 minutes, then natural release for 10.
• Optional: Broil in oven for 5–10 minutes for crispier skin.
• Serve with butter, sour cream, cheese, or your favorite toppings.

34. Pumpkin Walnut Chili

Meatless chili is one of the best Instant Pot recipes for dinner. This recipe includes walnuts and pumpkins along with tomatoes, black beans and chilis for spice. Once you add all the ingredients, you can entertain yourself elsewhere as it cooks about an hour to cook. The ease of preparation makes it ideal for a weeknight meal.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup chopped walnuts
• 1 can (15 oz) diced tomatoes
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions:

 

• Sauté onion, pepper, and garlic in the Instant Pot.
• Add all other ingredients and stir to combine.
• Cook on High Pressure for 10 minutes, then quick release.
• Let sit 5 minutes to thicken. Serve with cornbread or over rice.

Indian Instant Pot Recipes

35. Tandoori Chicken Panini

Use the Instant Pot to turn chicken thighs into tandoori chicken. Instead of eating it with rice, put it in a sandwich to make a panini. This cooks for longer than most Instant Pot recipes – about three hours – but that makes it incredibly tender and well worth it.

Ingredients:

For the Tandoori Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup plain yogurt
• 1 tablespoon tandoori masala
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Panini:

• 4 slices of ciabatta or panini bread
• 1 tablespoon olive oil (for brushing the bread)
• 4 slices of cheese (cheddar, mozzarella, or your choice)
• Fresh cilantro leaves (optional, for garnish)

Instructions:

For the Tandoori Chicken:

• In a bowl, mix the yogurt, tandoori masala, lemon juice, cumin, coriander, turmeric, paprika, garlic powder, salt, and pepper to create the marinade.
• Place the chicken breasts in the marinade and coat them thoroughly. Let the chicken marinate for at least 30 minutes, or preferably overnight for more flavor.

In the Instant Pot:

• Set the Instant Pot to "Saute" mode and heat a little olive oil. Add the marinated chicken breasts to the pot and sear them for about 2-3 minutes per side until they are browned.
• Cancel the "Saute" mode, then add 1/4 cup of water or chicken broth to the Instant Pot to prevent burning.
• Seal the lid and set the Instant Pot to "Manual" mode on high pressure for 8 minutes.
• Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to release the remaining pressure.
• Remove the chicken from the Instant Pot and shred it using two forks.

For the Panini:

• Brush the slices of bread with olive oil on both sides.
• Preheat a panini press or skillet over medium heat.
• Assemble the panini by placing a generous portion of the shredded tandoori chicken on one slice of bread, topping with a slice of cheese, and closing with another slice of bread.
• Grill the panini in the press or skillet for 3-5 minutes, pressing down slightly, until the bread is golden and crispy and the cheese has melted.

Serve:

 

• Cut the paninis in half and garnish with fresh cilantro leaves if desired.
• Serve immediately and enjoy your flavorful Tandoori Chicken Panini!

36. Butter Chicken

Yes, you can make your favorite takeout dish with Indian Instant Pot recipes. This curry only takes about 30 minutes to make and you’ll have a creamy and comforting dish you can serve with rice or naan.

Ingredients:

• 1.5 lbs boneless chicken thighs, cubed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) tomato sauce or crushed tomatoes
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cayenne (optional)
• ½ cup heavy cream or coconut milk
• 2 tbsp butter or ghee
• Salt to taste

Instructions:

 

• Sauté onion, garlic, and ginger in butter.
• Add chicken, tomato sauce, and spices. Stir to coat.
• Cook on High Pressure for 8 minutes, then quick release.
• Stir in cream and simmer a few minutes on Sauté.
• Serve with rice or naan.

37. Aloo Chana

Potatoes and chickpeas are a staple of aloo chana Instant Pot recipes. Since it’s quick to make, it’s great for weeknights when you’re craving ordering out. It’s also a naturally vegetarian Indian food and can be made vegan, so it’s great if you’re looking for meatless options as well.

Ingredients:

• 2 medium potatoes, diced
• 1 can (15 oz) chickpeas, drained
• 1 onion, chopped
• 2 tomatoes, chopped (or 1 can diced tomatoes)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp turmeric
• Salt to taste
• 1 cup water or vegetable broth

Instructions:

 

• Sauté cumin seeds, then add onion, garlic, and ginger until soft.
• Stir in tomatoes and spices; cook for 2 minutes.
• Add potatoes, chickpeas, and water.
• Cook on High Pressure for 6 minutes, then quick release.
• Mash a few potatoes to thicken. Garnish with cilantro.

38. Tikka Masala

Trust that the hour to make tikka masala Instant Pot recipes is worth the wait. It’s a restaurant-quality meal that isn’t hard to make, even for beginners. While it’s not a cook-and-walk-away meal completely, it can be more hands-on compared to traditional cooking.

Ingredients:

• 1.5 lbs chicken or paneer (cubed)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (14 oz) tomato sauce
• 1 tbsp garam masala
• 1 tsp cumin
• ½ tsp turmeric
• ½ cup cream or coconut milk
• 2 tbsp butter or oil
• Salt to taste

Instructions:

 

• Sauté onion, garlic, and ginger in butter.
• Add tomato sauce and spices; cook for 2 minutes.
• Stir in chicken or paneer.
• Cook on High Pressure for 8 minutes, then quick release.
• Stir in cream, simmer for a few minutes. Serve with naan or rice.

39. Matar Paneer

If you’re looking for vegetarian Indian Instant Pot recipes, this is one to try first. It’s easily made in just 30 minutes, it’s filled with tons of veggies and it has a mild spice level, so it’s good for beginners or anyone who doesn’t like a ton of heat.

Ingredients:

• 1.5 cups paneer, cubed
• 1 cup frozen peas
• 1 onion, finely chopped
• 2 tomatoes, chopped (or 1 can diced)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp ginger garlic paste
• 1 cup water
• Salt to taste

Instructions:

 

• Sauté cumin seeds, onion, and ginger garlic paste.
• Add tomatoes and spices. Cook until soft.
• Add water, peas, and paneer cubes.
• Cook on High Pressure for 3 minutes, then quick release.
• Stir and serve hot with rice or chapati.

40. Mushroom Biryani

Biryani is a rice dish that usually has meat in it. But this vegan Indian food version uses mushrooms instead. The coconut milk makes it a little creamy and it comes together quickly for a weeknight meal or a weekend takeout replacement.

Ingredients:

• 1.5 cups basmati rice (rinsed)
• 2 cups mushrooms, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 green chili (optional)
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp biryani masala or curry powder
• 2.5 cups water or broth
• 2 tbsp oil or ghee

Instructions:

 

• Sauté onion, garlic, ginger, and chili in oil until soft.
• Add mushrooms and cook for 2 minutes.
• Stir in rice, spices, and water.
• Cook on High Pressure for 6 minutes, then natural release for 10.
• Fluff and serve with raita or salad.

41. Potato Curry

Mild in spice, relatively healthy and quick to make, this is surely one of the top Indian Instant Pot recipes. It only takes about 30 minutes to cook and can be served with store-bought naan.

Ingredients:

• 3 medium potatoes, cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• 1.5 cups water
• Salt to taste

Instructions:

 

• Sauté cumin seeds, onion, garlic, and ginger.
• Add tomatoes and spices, cook until soft.
• Stir in potatoes and water.
• Cook on High Pressure for 5 minutes, then quick release.
• Mash a few pieces to thicken. Serve with roti or rice.

42. Paneer Lababdar

Indian curries are one of the most popular Instant Pot recipes. And after trying this creamy one, it’s not hard to see why. It’s also easy to make vegan by swapping the paneer with tofu or mixed vegetables.

Ingredients:

• 1.5 cups paneer, cubed
• 1 onion, chopped
• 2 tomatoes, chopped or puréed
• 1 tbsp cashews or almonds (optional, for richness)
• 1 tsp ginger garlic paste
• 1 tsp garam masala
• ½ tsp chili powder
• 1 tsp sugar
• ½ cup cream or milk
• 1 tbsp butter
• Salt to taste

Instructions:

 

• Sauté onion, ginger garlic paste, and nuts (if using) in butter.
• Add tomatoes and spices, cook until soft.
• Blend the mixture (optional) for a smooth sauce.
• Add paneer cubes and simmer with cream or milk for 2–3 minutes.
• Serve hot with naan or jeera rice.

43. Ghee Rice

This spiced rice dish is great as a side or as a whole meal. All in, the recipe only takes 15 minutes to make, so it’s a quick and easy dinner option. Plus, at 270 calories a serving, it’s a relatively healthy dish to add to your rotation.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 cups water
• 2 tbsp ghee (clarified butter)
• 1 small onion, thinly sliced
• 1 cinnamon stick
• 2–3 cloves
• 2 cardamom pods
• 1 bay leaf
• Salt to taste

Instructions:

 

• Sauté whole spices in ghee using Sauté mode.
• Add onions and cook until golden brown.
• Stir in rice and toast for 1 minute.
• Add water and salt.
• Cook on High Pressure for 5 minutes, then natural release for 10.
• Fluff with a fork and serve with curry or raita.

Instant Pot Soup Recipes

44. Pho

Pho might seem like a complicated recipe because of all the ingredients. But the ingredients add flavor more than they do difficulty. Prep time for this recipe only takes 10 minutes, then it takes 45 minutes to cook. In the end, you have a flavorful soup to warm you from the inside out.

Ingredients:

• 1 onion, halved and charred
• 1 thumb-sized ginger, sliced and charred
• 6 cups beef broth (or vegetable for vegetarian)
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tbsp soy sauce or fish sauce
• 8 oz rice noodles
• Toppings: bean sprouts, lime, jalapeños, Thai basil

Instructions:

 

• Toast spices, onion, and ginger using Sauté mode.
• Add broth and soy/fish sauce.
• Pressure cook on High for 10 minutes, then quick release.
• Strain the broth. Cook noodles separately.
• Assemble in bowls: noodles + broth + toppings.
• Serve hot with lime wedges.

45. Potato Soup

Potato soup is one of the most comforting meals you can have. For winter nights curled up in a blanket, you’re definitely going to want to have a bowl of these Instant Pot soup recipes. Add cheese, chives and bacon bites to have a hearty meal in under an hour.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup milk or cream
• Salt and pepper to taste
• Optional: cheese, bacon bits, chives

Instructions:

 

• Sauté onion and garlic until soft.
• Add potatoes and broth.
• Cook on High Pressure for 8 minutes, then quick release.
• Blend partially for creamy texture, or mash by hand.
• Stir in milk/cream and heat on Sauté for 2–3 minutes.
• Top with cheese, chives, or bacon if desired.

46. Chicken Noodle Soup

Chicken noodle soup is a go-to whenever you’re sick, but it also makes a good meal on its own. You can make it from scratch in just 40 minutes and the ingredients are relatively inexpensive too, so you can feed a lot for not a lot of money.

Ingredients:

• 1 lb boneless chicken breast or thighs
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp thyme
• 1 tsp salt
• 1.5 cups egg noodles

Instructions:

 

• Add all ingredients except noodles to the Instant Pot.
• Cook on High Pressure for 10 minutes, then quick release.
• Remove chicken, shred, then return to pot.
• Add noodles, and cook on Sauté for 5–7 minutes until tender.
• Adjust seasoning and serve warm.

47. Mexican Beef Soup

This is one of the most heart soups out there. With large veggie chunks and tender beef, Mexican beef soup is incredibly filling. Once it’s done in 30 minutes, you’ll have dinner and plenty of leftovers to enjoy after.

Ingredients:

• 1.5 lbs beef stew meat or bone-in short ribs
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 zucchini, sliced
• ½ cabbage, chopped
• 1 onion, halved
• 2 cloves garlic
• 8 cups water or beef broth
• 1 tsp cumin
• Salt and pepper to taste
• Cilantro and lime to garnish

Instructions:

 

• Add beef, onion, garlic, cumin, and broth to the pot.
• Cook on High Pressure for 30 minutes, then quick release.
• Remove onion and add veggies.
• Cook on High Pressure for 5 minutes, quick release again.
• Garnish with fresh cilantro and lime.

48. Black Bean Soup

Black bean soup Instant Pot recipes are a great healthier soup option. The chili also adds a bit of a kick. This soup freezes and reheats well, so you can make large batches and save them for later.

Ingredients:

• 2 cups dried black beans (rinsed and drained)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 1 bell pepper (chopped)
• 2 garlic cloves (minced)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground oregano
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 bay leaf
• 1 tablespoon lime juice
• Fresh cilantro (for garnish)

Instructions:

 

• Set the Instant Pot to "Saute" mode and heat the olive oil. Add the chopped onion and bell pepper, and cook for about 4-5 minutes until softened.
• Add the minced garlic to the pot and cook for another 30 seconds until fragrant.
• Stir in the cumin, chili powder, smoked paprika, oregano, black pepper, and salt. Cook for 1 minute to toast the spices.
• Add the dried black beans, diced tomatoes (with juice), vegetable broth, and bay leaf to the Instant Pot. Stir to combine.
• Seal the lid and set the Instant Pot to "Manual" mode on high pressure for 30 minutes.
• Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release the remaining pressure.
• Open the lid and remove the bay leaf. If you prefer a smoother soup, use an immersion blender to puree some of the soup or mash it with a potato masher.
• Stir in the lime juice and adjust seasoning if necessary.
• Serve hot, garnished with fresh cilantro, and enjoy your hearty black bean soup!

49. Split Pea Soup

You’ll need to use both the sauté and pressure cook settings for these Instant Pot soup recipes. But it won’t take long. In total, it takes about 45 minutes, and you only need to add ingredients twice. Plus, it’s delicious when served with fresh-baked bread.

Ingredients:

• 1.5 cups dried split peas (rinsed)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp thyme
• ½ tsp smoked paprika
• Optional: 1 cup diced ham
• Salt and pepper to taste

Instructions:

 

• Sauté onion, garlic, carrots, and celery.
• Add split peas, broth, spices, and ham if using.
• Cook on High Pressure for 15 minutes, then natural release for 10.
• Stir and blend slightly for desired thickness.
• Serve with crusty bread.

50. Vegetable Wild Rice Soup

With ingredients like celery, mushrooms and spinach, vegetable wild rice soup Instant Pot recipes are one of the healthier soups you can make. You’ll get plenty of vitamins from the vegetables and good fiber from the wild rice.

Ingredients:

• 1 cup wild rice (rinsed)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup green beans, chopped
• 1 cup corn kernels (frozen or fresh)
• 6 cups vegetable broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

 

• Sauté onion, garlic, carrots, and celery until soft.
• Add wild rice, green beans, corn, broth, thyme, and bay leaf.
• Cook on High Pressure for 30 minutes, then natural release.
• Remove bay leaf, season with salt and pepper.
• Serve hot with crusty bread.

51. Butternut Squash Soup

Butternut squash soup Instant Pot recipes are going to be one of your favorites for fall. It’s creamy, relatively healthy, filling and comforting. Plus, when made with coconut milk, it’s vegan, so it’s a great option for a meatless meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ginger, grated
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

 

• Sauté onion and garlic in olive oil until softened.
• Add squash, ginger, cinnamon, nutmeg, and broth.
• Cook on High Pressure for 10 minutes, then quick release.
• Use immersion blender to purée until smooth.
• Adjust seasoning with salt and pepper. Serve warm.

Instant Pot Recipes FAQs

What Foods Are Best Cooked in an Instant Pot?

There are plenty of foods the Instant Pot can make, which is why there are so many Instant Pot recipes. The best foods to cook in an Instant Pot are meats, grains, soups and vegetables.

The Instant Pot can make meat, including tougher cuts, more tender. This is a great appliance for cooking short ribs, chicken breast and pork. It can even cook fish like salmon. Rice, lentils, beans and quinoa are also easily cooked in the Instant Pot. This appliance can also steam vegetables with ease. Many people also use the Instant Pot to make soups, stews and chilis. It’s also a great appliance for one-pot meals, which makes post-dinner clean-up a breeze.

What Foods Should Not Be Cooked in an Instant Pot?

Some foods don’t cook well in an Instant Pot due to the pressure. Shellfish, like shrimp and clams, can become tough or dry, and lean cuts of steak might turn mushy. Dairy-based dishes can curdle under pressure, and the Instant Pot isn’t ideal for making foods crispy, so things like French fries won’t turn out well.

What Is the 5 5 5 Method for Instant Pot?

The 5 5 5 Method is an Instant Pot recipe for hard boiled eggs. It involves cooking the eggs for five minutes, allowing the pressure to release for five minutes and cooling the eggs in an ice-cold water bath for five minutes.

To use this method, pour water into the Instant Pot and place a steamer basket with a single layer of eggs inside. Cook the eggs on high pressure for five minutes. Once the time has passed, release the pressure naturally for another five minutes. Then, prepare an ice bath and place the eggs inside for five minutes.

What’s the First Thing I Should Cook in My Instant Pot?

If you’re new to cooking with an Instant Pot, it’s a good idea to start with some simple Instant Pot recipes. A dish with rice or lentils is relatively easy to make with the pressure cooker function. Sweet potatoes and potatoes are also easy to make and are good for sides and main dishes.

For a simple meal, stews, chilis or soups are straightforward options. For most, you’ll simply have to add the ingredients, plus stock or water, and allow it to pressure cook until finished.

The step up from that is using the sauté function along with the pressure cooker function. These combinations can allow you to cook meat, like pork dishes or ground beef for spaghetti.

Quick, easy and delicious meals are possible with these Instant Pot recipes. After a long day, the last thing many people want to do is prepare a bunch of ingredients and attend to pots and pans on the stove. Or maybe you’re a busy parent who needs to get dinner on the table fast. No matter the reason, these Instant Pot recipes will be a delicious addition to your personal cookbook. And you won’t have to invest a ton of time to enjoy them.

For even more fun, quick and easy meal ideas, check out other experiences happening on Classpop!