Love homemade chili? Try one of these delicious chili recipes next: classic Chili Recipe, Turkey Chili (Instant Pot instructions included), and Instant Pot White Chicken Chili.

The Instant Pot is amazing at making the best chili. The flavors in this Instant Pot chili are so rich and deep, you’d think the chili had simmered for hours on the stove. But you can have it ready in an hour, start to finish!

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick and hearty, just how a delicious chili should be. I like my chili with beans, but not too many. If you prefer your chili without beans, you can simply leave them out and double the amount of meat.

Serve this Instant Pot Chili with my favorite Homemade Cornbread, Drop Biscuits or Yeast Rolls.

The BEST CHILI RECIPE EVER! My kids AND my grandkids love it and I make it often because of that! Wouldn’t change a thing!

Kristin

Ingredients

• Onion and Garlic. These aromatic ingredients create a flavorful base for this Instant Pot chili.
• Ground Beef. Use 90% lean ground beef for a leaner chili. You can also use 80% lean ground beef, but you should drain off the excess grease after browning the beef. Ground turkey also works well in this recipe.
• Bell Pepper. The bell pepper almost melts into the chili and it’s a great way to add extra veggies to your meal. I usually use a red bell pepper, but any color will work. Want to add even more vegetables? Try diced carrot or sweet potato.
• Spices and Seasonings. This chili is made with a delicious blend of spices. When you make chili, it’s not a time to be shy with the seasonings, so you’ll find a generous amount in this recipe. You can adjust the amount of chili powder to your desired level of spice.
• Brown Sugar. I add just a little bit of brown sugar to this Instant Pot chili. The brown sugar is my secret ingredient that makes this chili so good because it balances out the savory flavors. You can leave the sugar out if you prefer.
• Tomato Paste and Crushed Tomatoes. Tomato paste helps to thicken the chili. I recommend using fire roasted crushed tomatoes because they add a lot of flavor. Fire roasted diced tomatoes are a good substitute if you can’t find crushed.
• Broth. You can use beef broth for a classic all beef chili, or substitute chicken broth. I recommend low sodium broth so that you can control the amount of salt in your recipe.
• Beans. I find two cans of beans to be just right in this chili. I used red kidney beans and black beans, but pinto beans also work well.

How to Make Instant Pot Chili

This Instant Pot chili is fast to prep and then the Instant Pot does the rest, leaving you free to do whatever else you need to do. If you’re new to cooking with an Instant Pot, you’ll find my Instant Pot Manual helpful for getting started.

Sauté onion in olive oil using the Instant Pot’s sauté mode.

Brown the ground beef in the Instant Pot. Add the garlic to the pot and stir, then turn off sauté.

Add the remaining chili ingredients, except for the tomatoes and beans. Stir well and scrape up any bits from the bottom of the pot.

Add the crushed tomatoes and beans on top of the other ingredients and do not stir them in.

Pressure cook the chili on high pressure for 15 minutes.

Let the pressure naturally release for 10 minutes. Then quick release the remaining pressure.

If the chili isn’t thick enough after pressure cooking, you can simmer it for a few minutes in the Instant Pot using the sauté function. Then serve with your favorite chili toppings.

Should I Use the Instant Pot Chili Setting?

I always recommend using the Manual or Pressure Cook button because then you can set the cook time yourself. The preset programs, such as the Instant Pot chili setting, are simply preset pressure cooking times. They don’t do anything else special.

Chili Toppings

The best part about sitting down to a steaming bowl of chili is that you get to load it up with your favorite toppings. Try shredded cheese, sour cream, crumbled tortilla chips, avocado, red onion, green onion, fresh cilantro, lime juice, sliced jalapeño, or chopped fresh tomatoes.

You might also enjoy these Instant Pot Ground Beef Recipes.

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Instant Pot Chili

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick, hearty and so flavorful.

Course Main Course

Cuisine American

Keyword instant pot chili

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Pressure and Natural Release 25 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 369kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 pound ground beef 90% lean recommended*
• 4 cloves garlic minced
• 1 red bell pepper chopped
• 2 tablespoons chili powder see note
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons tomato paste
• 14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans rinsed and drained

Instructions

• Press Sauté to turn on the sauté setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
• Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes. Drain off excess grease as needed.
• Stir in the garlic and then press Cancel to turn off the sauté function.
• Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
• Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
• Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
• When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
• Stir chili. If it isn't thick enough, simmer it using the sauté function for a few minutes to thicken it up. Serve with toppings, as desired.

Video

Notes

• If you use 80% lean ground beef, drain off any excess grease after browning the beef.
• Depending on which chili powder you use and how spicy you like your chili, you can adjust the amount of chili powder. I use a mild chili powder and find that 2 tablespoons makes a mild chili and 2 1/2 tablespoons makes a mildly spicy chili.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 42g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1324mg | Potassium: 1445mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1889IU | Vitamin C: 44mg | Calcium: 147mg | Iron: 8mg

Read Instant Pot Chili for the full recipe. Originally posted at Kristine's Kitchen

You might also enjoy these Instant Pot shredded chicken recipes: Instant Pot BBQ Chicken and Instant Pot Shredded Chicken Tacos.

Instant Pot Shredded Chicken

When I know we are going to have a busy week, I try to do some meal prep on the weekend to save time cooking on weeknights. One of my favorite foods to make ahead is a batch of shredded chicken. With this healthy protein cooked and ready in the refrigerator, it’s easy to throw together quick dinners and lunches.

You can add cooked, shredded chicken to salads, sandwiches, quesadillas, burrito bowls, wraps and casseroles. Serve it with pasta or rice and a vegetable for a quick, nutritious meal. Or toss shredded chicken with BBQ Sauce to make pulled chicken sandwiches.

I like to season my chicken breasts before cooking them to give them the best flavor. This Instant Pot shredded chicken is seasoned with salt, pepper, garlic powder and dried oregano. These flavors are versatile and this Instant Pot shredded chicken works well in most recipes that call for cooked chicken. You can use other seasonings that you enjoy. Try Taco Seasoning, Cajun Seasoning or Italian seasoning.

I have been making this every week for meal prep. Thank you!

Carly

Learn more about How to Use an Instant Pot.

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How to Make Shredded Chicken in the Instant Pot

This Instant Pot shredded chicken is an easy, hands-off way to cook chicken breasts for shredding or slicing. Here’s how to make it:

Add all ingredients to the pot. Place the boneless, skinless chicken breasts in the Instant Pot. Pour in 1 cup of chicken broth. Then sprinkle the seasonings over the chicken.

Pressure cook. Close the lid on the pot, move the steam valve to the sealing position, and pressure cook at high pressure. Smaller chicken breasts will cook faster than larger pieces of chicken:

• Cook small (6-8 ounces each) chicken breasts for 10 minutes.
• Cook medium (9-10 ounce) chicken breasts for 12 minutes.
• Cook large (12 ounce) chicken breasts for 15 minutes.

The Instant Pot will take about 10 minutes to come to pressure and then the cook time will start counting down.

Natural release. When the cook time ends, let the pressure naturally release for 10 minutes. A natural release means that you just leave the Instant Pot alone so that the pressure can start to naturally dissipate. After 10 minutes, quick release any remaining pressure by using the handle of a long spoon to move the steam release valve to the venting position.

Check that it’s done. I always do a quick check to make sure that my chicken has reached an internal temperature of 165° F. Using an instant read thermometer is a good way to accurately check that your meat has cooked to a safe temperature.

Shred the chicken. Let the chicken cool for a few minutes and then shred it while it’s still warm using two forks, your hands or a stand mixer. See 3 easy methods for How to Shred Chicken for tips.

Add some of the juices. Finally, stir some of the juices from the pot back into the shredded chicken for moisture and flavor.

Can I use chicken thighs?

Yes, the dark meat on chicken thighs is extra flavorful and moist and makes delicious shredded chicken. Use boneless, skinless chicken thighs and cook them for 14 minutes. If they are frozen cook for 18 minutes (be sure they are not frozen into a large mass). Check that the internal temperature has reached 165° F after cooking.

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Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is easy to make, versatile, and perfect for meal prep! Learn how to cook the best tender, juicy shredded chicken in the Instant Pot. Use fresh or frozen chicken breasts or chicken thighs. You can add this shredded chicken to salads, sandwiches, quesadillas, wraps, casseroles and more. Or toss it with BBQ Sauce to make pulled chicken sandwiches.

Course How To, Main Course

Cuisine American

Keyword instant pot shredded chicken, instant pot shredded chicken breast, shredded chicken instant pot

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 14 servings

Calories 169kcal

Ingredients

• 3 pounds boneless skinless chicken breasts* or boneless skinless chicken thighs*
• 1 cup low sodium chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Place the chicken in the Instant Pot. Pour in the chicken broth. Sprinkle the dried oregano, garlic powder, salt and pepper over the chicken.
• Seal the lid and move the steam valve to the sealing position.
• Pressure cook on high pressure for 10 minutes for small (6-8 ounce) chicken breasts, 12 minutes for medium (9-10 ounce) chicken breasts, or 15 minutes for large (12 ounce) chicken breasts. The Instant Pot will take about 10 minutes to come to pressure and then the cook time will start counting down.
• When the cook time ends, let the pressure naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by using the handle of a long spoon to move the steam release valve to the venting position.
• Wait for the steam to release and the pin to drop down. Then, carefully open the lid of the Instant Pot. Check that the internal temperature of the chicken is at least 165° F using an instant read thermometer.
• Remove the chicken from the Instant Pot, leaving the broth in the pot. Let the chicken cool slightly and then shred the chicken. Stir in about ½ cup of the broth from the pot for flavor and moisture.

Video

Notes

• If using boneless, skinless chicken thighs pressure cook for 14 minutes. If they are frozen cook for 18 minutes (be sure they are not frozen into a large mass). Check that the internal temperature has reached 165° F after cooking.
• If your chicken breasts are frozen, add 2 minutes to the pressure cooking time and follow that with a 10 minute natural release. Be sure that the chicken breasts are frozen as individual breasts, not one solid mass. Check that chicken is cooked to at least 165 degrees F.
• You may use this same recipe to cook less chicken. Scale down the seasonings as desired, but use the full 1 cup of liquid and keep the cook time the same.
• Store cooked shredded chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months. Cool completely before freezing, and freeze in an airtight container labeled with the use-by date.

Nutrition

Serving: 1/2 cup | Calories: 169kcal | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 120mg

Read Instant Pot Shredded Chicken for the full recipe. Originally posted at Kristine's Kitchen

Corn on the cob is a delicious side dish for this Turkey Burger Recipe, Grilled Chicken Breast and Instant Pot Pulled Pork. Or use cooked corn on the cob to make Corn Salad.

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If you’re new to cooking with an Instant Pot, my easy beginner’s guide with Instant Pot instructions has been helpful to many readers. I’ve also rounded up some of my very favorite Instant Pot recipes.

Loved this tonight! Never using a pot again! Thank You! 

Sarah

How to Cook Corn on the Cob in an Instant Pot

There are just a few simple steps to cooking sweet corn in the Instant Pot. Start by removing the husks and silks.

Then pour 1 cup of cold water into your Instant Pot inner pot. Use 1 cup of water in a 6 quart Instant Pot, and 1 1/2 cups of water if you are using an 8 quart pot.

Put the metal trivet in the bottom of the pot. You’ll set the corn on the trivet so that it isn’t sitting in the water or touching the bottom of the pot.

When you place the ears of corn on top of the trivet, arrange the different layers of corn in alternating directions. You can see how I did this in the photo. This helps the corn to cook evenly. You should be able to fit 3 ears of corn in each layer.

After closing the Instant Pot lid and moving the steam release valve to the sealing position, set the pressure cook time to 2 minutes at high pressure. The Instant Pot will take about 12-15 minutes to reach pressure and then the cook time will start counting down.

As soon as the cook time ends, quick release the pressure by using the handle of a long spoon to carefully move the steam release valve to the venting position. When the steam finishes escaping and the pin drops down, open the lid. Your corn is done and ready to enjoy!

How to Store Corn on the Cob

• Before Cooking: Store fresh ears of corn at room temperature if you plan to cook them within a few hours. For longer storage, keep the husks on, wrap the corn tightly in a plastic bag, and store in your refrigerator. Fresh corn on the cob is best cooked within 1-2 days, but may last in the refrigerator for 3 days.
• After Cooking: Let the corn cool, and be sure to refrigerate within two hours of cooking. Place corn in a zip-top bag and seal, or store in an airtight container. The corn will last in the refrigerator for about 3 days. You can also freeze cooked corn by cutting the kernels off of the cob and freezing in an airtight container for up to 3 months.

More Easy Instant Pot Recipes

• Try these Instant Pot Mashed Potatoes next. Just like Instant Pot corn on the cob, the Instant Pot makes the BEST mashed potatoes!
• Instant Pot Baked Beans are another favorite summer side dish, perfect for a BBQ!
• Instant Pot Baked Potatoes make an easy meal when you load them up with your favorite toppings.
• Instant Pot Green Beans and Instant Pot Broccoli are also super easy vegetable side dish recipes!
• This Instant Pot Whole Chicken recipe is another pressure cooker recipe that I make all the time for an easy dinner.

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Instant Pot Corn on the Cob

This recipe for Instant Pot Corn on the Cob makes perfectly tender sweet corn. Pressure cooker corn on the cob is a quick, easy, hands-off way to cook corn. Enjoy it with all of your favorite summer meals!

Course Side Dish

Cuisine American

Keyword instant pot corn on the cob, pressure cooker corn on the cob

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Pressurize Time 15 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 77kcal

Ingredients

• 4 ears corn on the cob husks and silks removed (see note)
• 1 cup water use 1.5 cups for 8 quart Instant Pot

Instructions

• Place 1 cup water in the Instant Pot inner pot (use 1 1/2 cups water if using an 8 quart instant pot). Put the metal trivet in the bottom of the pot.
• Set the ears of corn on the trivet, alternating the direction of the corn ears in each layer of corn.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the "Manual" or "Pressure Cook" button and set the cook time to 2 minutes. The Instant Pot will take some time to reach pressure and then the cook time will begin counting down.
• When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position (I do this using the handle of a long spoon). When all of the steam has escaped and the pin drops down, open the Instant Pot lid.
• Serve corn with butter, salt and pepper, or as desired.

Notes

• You can scale this recipe up or down. You can fit up to 6 ears of corn in a 6 quart Instant Pot and up to 9 ears in an 8 quart.

Nutrition

Serving: 1cob corn | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 6.1mg | Iron: 0.5mg

Read Instant Pot Corn on the Cob for the full recipe. Originally posted at Kristine's Kitchen

Lentils are flavorful, nutritious, high in fiber and a good source of plant based protein. They are a type of legume, along with beans and peas, and are naturally gluten free. Lentils are inexpensive, versatile, and perfect for meal prep, making them a delicious option for a variety of healthy meals.

This Instant Pot lentils recipe is an easy, hands off way to cook lentils. You can adjust the cooking time to make lentils that have a firm bite (perfect for salads and grain bowls), or softer lentils (perfect for burritos and soups). You can keep the seasonings simple, or add more spices for extra flavor.

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Types of Lentils

There are many varieties of lentils, each best suited for different types of lentil recipes and cooking methods. Brown and green lentils are the ones that you will most commonly find in the grocery store, and what you’ll need for this Instant Pot lentils recipe (and Instant Pot Lentil Soup!). French lentils and black beluga lentils can also be cooked in the Instant Pot, but may require an extra minute or two of cooking time. There are also red lentils, which turn mushy when cooked and are not recommended for this recipe.

How to Cook Lentils in the Instant Pot

You do not need to soak lentils before cooking. Start by picking over the lentils to check for small rocks or other debris – I have found a few small pebbles in lentil packages so this step is important. Then, place the lentils in a fine mesh strainer and rinse them well under cool running water.

Add the lentils, water, salt, pepper and bay leaf to the Instant Pot. Stir gently.

Close the Instant Pot lid and move the steam release valve to the sealing position. Set the pressure cook time to 8-10 minutes, depending on how firm or soft you want the lentils to be.

As soon as the cook time ends, quick release the pressure. Once all of the steam has escaped and the pin drops down, carefully open the lid and discard the bay leaf. Give the lentils a gentle stir and serve, or let them cool to store for later.

Love lentils? Try these Instant Pot Lentil Sloppy Joes next!

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Instant Pot Lentils

Learn how to cook lentils in the Instant Pot. This Instant Pot lentils recipe is fast, easy and versatile! Use the cooked lentils in salads, soups, pastas, grain bowls and more.

Course DIY, How To

Cuisine Mediterranean

Keyword instant pot lentils, lentils recipe

Prep Time 8 minutes minutes

Cook Time 10 minutes minutes

Inactive Time 10 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 170kcal

Ingredients

• 1 cup dry green or brown lentils
• 1 ¾ cups water or vegetable/chicken broth, if using broth omit salt
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 bay leaf optional

Instructions

• Pick over the lentils and remove any small rocks, pebbles or other debris. Place lentils in a fine mesh strainer and rinse well under cold running water.
• Put lentils, 1 ¾ cups water, salt, pepper and bay leaf in the Instant Pot. Stir.
• Close the lid and move the steam release valve to the sealing position. Set the cook time to 8-10 minutes at high pressure. (Choose less time for firmer lentils with a bit of a bite to them and more time for softer lentils. I usually do 10 minutes.) The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down.
• Once the cook time ends, immediately quick release the pressure by carefully moving the steam release valve to the venting position.
• Once the pin drops down, open the Instant Pot lid. Remove the bay leaf, if using. Stir lentils gently and serve.

Notes

• If you want to add more flavor to the lentils, you can choose one or more of these spices to add: ground cumin, chili powder, Italian seasoning, garlic powder, dried oregano, garam masala, paprika, or other seasonings of your choosing.
• Cooked lentils may be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Calories: 170kcal | Carbohydrates: 29g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 153mg | Potassium: 459mg | Fiber: 15g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg

Read Instant Pot Lentils for the full recipe. Originally posted at Kristine's Kitchen

Stuffed peppers are a family dinner favorite. Not only do they taste delicious, but they’re a complete meal in a colorful little package: the fresh bell pepper. Meat, rice and a veggie all cook together – what could be simpler than that?

With these Instant Pot stuffed peppers we’re using the pressure cooker to make this healthy dinner especially quick and easy. For this recipe, I took some inspiration from my favorite classic Stuffed Peppers recipe, filling these stuffed peppers with the same Italian seasonings and flavors.

You can make this recipe with ground beef or ground turkey, and white rice or brown rice. For the peppers themselves, use your favorite color of bell pepper or do as I often do and use a mix of colors.

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Quick Tip: If you aren’t going to brown the beef, be sure to use 90% or 93% lean ground beef or the filling may turn out too greasy. If you brown the meat, it’s easy to drain off excess grease so 80% lean works fine.

Ingredients You’ll Need

The ingredient list for this Instant Pot Stuffed Peppers recipe is short and simple.

• Bell Peppers: Use any color that you like, or a combination of colors.
• Ground Beef: Or ground turkey.
• Cooked Brown Rice: I like to use brown rice for added nutrition, but white rice also works well. This recipe is perfect for using up leftover rice. If you don’t have leftover rice, use one of these recipes to cook the rice: How to Cook Brown Rice, How to Cook Rice, Instant Pot Brown Rice, Instant Pot White Rice.
• Onion: Chopped onion adds flavor.
• Diced Tomatoes: Adding diced tomatoes to the filling enhances the Italian flavors in the recipe.
• Tomato Sauce: You’ll add some of the sauce to the filling and spoon some on top of the stuffed peppers before cooking.
• Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
• Shredded Cheese: To add to the filling and also for topping the cooked peppers. Use cheddar, mozzarella or a mixture of the two.

How to Make Instant Pot Stuffed Peppers

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts in the recipe card below.

First, prep the bell peppers by slicing off the tops and using a knife or your fingers to remove the membranes and any seeds.

Optional: Brown the ground beef using the Instant Pot Sauté function.

In a large bowl, stir together the ground beef, cooked rice, chopped onion, diced tomatoes, 1/4 cup of the tomato sauce, the seasonings, and half of the cheese.

Add 1 cup of water to the bottom of the Instant Pot (1 1/2 cups for an 8 quart pot). Place the metal trivet in the Instant Pot.

Spoon the filling into the stuffed peppers and place them on the trivet.

Spoon tomato sauce on top of each pepper.

Pressure cook on high pressure: 16 minutes if you did not pre-cook the beef; 8 minutes if you browned the ground beef. When the cooking cycle ends, quick release the pressure.

Top the peppers with the remaining cheese. Place the lid back on the Instant Pot for a few minutes to melt the cheese.

Or try any of these Instant Pot Ground Beef Recipes.

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Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are easy to make, with a delicious filling of seasoned ground beef, rice and tomato sauce. This recipe includes an optional step of browning the ground beef before adding it to the stuffed pepper filling and pressure cooking times for using browned or uncooked ground beef in the filling.

Course Main Course

Cuisine American

Keyword instant pot stuffed peppers

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 298kcal

Ingredients

• 4 or 5 medium-large bell peppers any color*
• ½ pound lean ground beef 93% or 90% lean, or ground turkey
• 1 cup cooked brown rice or cooked white rice
• ½ cup finely chopped yellow onion
• 15 ounce can diced tomatoes drain off most of the juices
• 8 ounce can tomato sauce divided
• 2 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheese cheddar, mozzarella or a combination, divided

Instructions

• Slice the tops off of the bell peppers. Use a knife and/or your fingers to remove the membranes and any seeds. If the bell peppers won't stand up on their own, you can slice a tiny bit off of the bottom to make them stand.
• OPTIONAL Step: Brown the ground beef in your Instant Pot using the Saute function (or in a hot skillet on the stove). You can add the onion to the pan to saute along with the beef, if desired. Crumble the beef as it cooks and turn off the heat once the beef has browned. Transfer the meat to a large bowl and wash out the Instant Pot.
• In a large bowl, combine the ground beef (either browned or uncooked, depending on your preference), cooked rice, onion, diced tomatoes, ¼ cup of the tomato sauce, Italian seasoning, garlic powder, salt, pepper and half of the cheese. Stir until everything is mixed together well. Refrigerate the remaining ½ cup cheese to use after the peppers are cooked.
• Add 1 cup of water to the bottom of the Instant Pot inner pot (use 1 ½ cups water for an 8 quart pot). Place the metal trivet in the pot.
• Spoon the filling into the prepared bell peppers, filling them just to the top. Do not pack the filling in too tightly or it may not cook through. Set the stuffed peppers on the trivet in the Instant Pot. Spoon about 1 tablespoon of tomato sauce on top of each pepper.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. If you did NOT brown the ground beef, set the pressure cooking time to 16 minutes at high pressure, using the Pressure Cook or Manual button. If you DID brown the ground beef, set the pressure cooking time to 8 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, quick release the pressure by using the handle of a long spoon to carefully turn the steam release valve to the venting position. Wait for all of the steam to escape and then carefully open the Instant Pot lid. Check that the middle of the peppers has reached at least 165° F when measured using an instant read thermometer. If not, you can pressure cook the peppers for a few more minutes.
• Top peppers with the remaining cheese. Put the lid back on the Instant Pot for a few minutes to melt the cheese. Serve.

Notes

• You may have enough filling to stuff 5 bell peppers. If you have an 8 quart Instant Pot, you can probably fit all 5 peppers in at the same time. If you have a 6 quart pot, you can cook the 5th pepper separately. The pot will come to pressure much more quickly if only cooking 1 or 2 peppers, so increase the pressure cook time to 20 minutes at high pressure (for uncooked meat filling), followed by a quick release.
• You will need 1 cup of cooked rice for this recipe. Depending on the type of rice, it will approximately double or triple in volume as it cooks, so 1/2 cup of uncooked rice will give you about 1 cup of cooked rice. If you’re cooking rice on the stove, you can cook such a small amount. If you are cooking the rice using one of my Instant Pot rice recipes, be sure to cook at least 1 cup of dry rice in a 6 quart pot or 1 1/2 cups in an 8 quart pot.

Nutrition

Serving: 1pepper | Calories: 298kcal | Carbohydrates: 30g | Protein: 23g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 960mg | Potassium: 945mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4302IU | Vitamin C: 167mg | Calcium: 221mg | Iron: 4mg

Read Instant Pot Stuffed Peppers for the full recipe. Originally posted at Kristine's Kitchen

Since I’ve owned an Instant Pot pressure cooker, cooking baked potatoes in my Instant Pot is my preferred method. It’s faster than cooking them in the oven and the potatoes always turn out fluffy and tender. Just like with my Instant Pot Mashed Potatoes recipe and Instant Pot Sweet Potatoes, the Instant Pot works its magic on potatoes once again with this perfect Instant Pot baked potato recipe!

You can turn these Instant Pot baked potatoes into loaded baked potatoes or Twice Baked Potatoes, or serve them as a side dish with Steak or Baked Chicken Thighs. You can cook your baked potatoes ahead of time and reheat them for an even faster meal.

How to Make Instant Pot Baked Potatoes

These Instant Pot potatoes are so simple to make. If you are new to using an Instant Pot, you might find this post about How to Use an Instant Pot helpful.

First, scrub the potatoes and pat them dry. Then, prick the potatoes a few times with a fork so that steam and pressure to escape from the potatoes as they cook.

Place 1 cup of cold water in your Instant Pot. Cold water is recommended because the water temperature will affect how long it takes your Instant Pot to reach pressure, and therefore how long your potatoes will cook.

Next, place the metal trivet in your Instant Pot. You want to cook the potatoes on top of the trivet so that they don’t sit in the water and get soggy.

Place the potatoes on top of the trivet. It is okay if your potatoes are stacked on top of each other in the pot. Close the Instant Pot lid and move the steam release valve to the sealing position.

Pressure cook on high pressure according to the cook times below, depending on the size of your potatoes. Then allow the pressure to release naturally for 10 minutes. Finally, quick release any remaining pressure before opening the Instant Pot lid.

Then serve, with your favorite baked potato toppings! We like butter or sour cream, salt and pepper and chives or green onions. Sometimes we also add shredded cheese or crispy bacon crumbles.

How to Make Baked Potatoes with Crispy Skin

If you like crispy skins on your baked potatoes, you can place them under the broiler after you cook the potatoes in the Instant Pot. This step is optional and I often skip it when I’m short on time. It does add lots of flavor, though! If you don’t have an Instant Pot yet, try my Oven Baked Potatoes and Crock Pot Baked Potatoes or, for the crispiest skin, Air Fryer Baked Potatoes. 

Place the cooked potatoes on a baking sheet. Rub the baked potatoes with olive oil and sprinkle them with salt before placing them under the broiler in your oven. Watch the potatoes closely so that they do not burn. Mine took about 7 minutes to crisp under the broiler.

Instant Pot Potatoes Recipe Tips

• Don’t forget to prick your potatoes a few times with a fork before cooking them. This allows steam and pressure to escape from the potatoes as they cook.
• Be sure to cook your baked potatoes on the metal trivet to keep them out of the water in the bottom of the Instant Pot.
• You can fit about 6 medium-large russet potatoes in a 6 quart Instant Pot, or 8 small russet potatoes.
• The cooking time for baked potatoes depends on their size. Cook the standard large size russet potatoes that you find at the grocery store for 20 minutes at high pressure plus 10 minutes natural pressure release.
• It’s best to cook similar sized potatoes so that they will cook through in the same amount of time.
• If your potatoes aren’t quite done after pressure cooking, you can pressure cook them again for a few minutes. Check that there is still enough water in the bottom of the pot. The Instant Pot will come up to pressure much faster the second time since it’s already hot.

More Easy Instant Pot Recipes

• Instant Pot Chicken Thighs
• Instant Pot Pot Roast
• Instant Pot Pork Chops
• Instant Pot Chicken Breast
• Best Instant Pot Recipes

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Instant Pot Baked Potatoes

A foolproof recipe for easy Instant Pot Baked Potatoes. Learn how to cook perfect baked potatoes in your Instant Pot pressure cooker, plus how to make baked potatoes with crispy skins. Serve them as a side dish or load your baked potato up with toppings to make it a meal.

Course Side Dish

Cuisine American

Keyword instant pot baked potatoes, instant pot potatoes, pressure cooker baked potatoes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 43 minutes minutes

Servings 4 servings

Calories 168kcal

Ingredients

• 4 russet potatoes scrubbed

Instructions

• Pour 1 cup cold water into the bottom of the Instant Pot inner pot. Place the metal trivet in the pot.
  
• Prick the potatoes in a few spots with a fork.
  
• Place the potatoes on top of the trivet in the Instant Pot. It is ok if they are stacked on top of each other.
  
• Close the lid and move the steam release valve to the sealing position.
• Pressure cook on high pressure according to the size of the potatoes: 12 minutes for small potatoes (2 – 2 1/4 inches wide), 16 minutes for medium potatoes (2 1/2 inches wide), 20 minutes for large potatoes (3 inches wide). The Instant Pot will take about 8-12 minutes to reach pressure and then the cook time will begin counting down.
• When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon.
• When the float valve drops down, open the Instant Pot lid.
  

To Get Crispy Skins (Optional)

• Place the baked potatoes on baking sheet (line with foil if desired, but not parchment since you cannot place parchment paper under the broiler).
  
• Rub/brush the potatoes with olive oil and sprinkle with Kosher salt.
• Place under the broiler in the oven for 3-7 minutes, until skins begin to get golden and crisp. Watch the potatoes closely so they don’t burn.
  

Nutrition

Serving: 1potato | Calories: 168kcal | Carbohydrates: 38g | Protein: 4g | Sodium: 10mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 1.8mg

Read Perfect Instant Pot Baked Potatoes for the full recipe. Originally posted at Kristine's Kitchen

I’m often asked what my favorite thing is to cook in my Instant Pot. While I love using my Instant Pot to make easy dinners, the two foods that I cook most often in my pressure cooker are easy peel Instant Pot hard boiled eggs and these Instant Pot steel cut oats.

Using an Instant Pot is such a hands-off way to cook. You can count on it to reliably cook your favorite foods perfectly. If you don’t have an Instant Pot, you can cook steel cut oats on the stovetop. But, by using your Instant Pot, there is no stirring or babysitting a pot on the stove.

To make Instant Pot oatmeal you’ll add three ingredients to your Instant Pot, turn it on, and come back to perfectly cooked creamy steel cut oats. It’s so easy!

If you’re new to Instant Pot cooking, read my quick start Instant Pot manual to learn how to get started. Then try one of these 50 Best Instant Pot Recipes!

Steel Cut Oats

If you’ve never tried steel cut oats, they have a heartier, chewier texture than rolled oats. I personally love them and would take a bowl of steel cut oatmeal over old fashioned rolled oats any day. Because they are less processed, steel cut oats take longer to cook than rolled oats.

To cook steel cut oats on the stove, you’ll need about 30 minutes. Using your Instant Pot isn’t faster, but the true benefit is that it’s hands off. You won’t have to check on the oats or stir them during the cook time. If you forget about your oats in the Instant Pot and let them naturally release for an hour or two, they will still be just as delicious!

Why You’ll Love Instant Pot Steel Cut Oats

• Quick & Easy: You can prep this breakfast in less than 5 minutes and the cooking process is completely hands-off. The ease of this recipe is my favorite part!
• Make Ahead Breakfast: Steel cut oatmeal can be made ahead and reheated for quick breakfasts throughout the week.
• Healthy: Steel cut oats are a healthy breakfast. They are high in fiber and protein. Steel cut oats are filling and won’t spike your blood sugar.

How to Make Steel Cut Oats in the Instant Pot

1. Choose your liquid. I always use water to make these oats. I find that they are creamy and perfect when I cook the oats in water and then add a splash of almond milk to my bowl.

If you choose to cook your oats in milk, I recommend replacing only up to half of the liquid amount with milk. (I’d recommend using almond milk, since dairy is more likely to give you a burn message.)

2. Water to oats ratio. Use 3 cups of liquid for 1 cup of steel cut oats. You can double this recipe (6 cups liquid and 2 cups oats) in a 6 quart Instant Pot.

3. Add some vanilla extract. This is my secret trick for oats with the best flavor! I also add vanilla to my favorite overnight oats recipe, and it is just the best!

4. Pressure cook 4 minutes. Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure/manual for 4 minutes.

5. Natural pressure release. If you were thinking a 4 minute cook time is too good to be true, here is where your oats will do most of their softening: the natural pressure release. After the cook time ends, leave the oats undisturbed in the Instant Pot, with the lid on, for about 20 minutes. You can get away with a 15 minute natural release, and if you forget and leave the oats for an hour or two that’s ok too.

During the natural release time, the oats will soften and absorb most of the cooking liquid. The pressure will dissipate in the Instant Pot. When you are ready to open the lid, move the steam release valve to the venting position just to make sure that all of the pressure and steam has escaped.

When you open the lid, you will probably still see some liquid in the pot. This is normal! Give the oatmeal a stir and the last of the liquid will be absorbed. Your steel cut oats will be slightly chewy, creamy and perfect!

If you want your oats to be sweetened, stir in your sweetener of choice. I like to use pure maple syrup. This is also a great time to add a little cinnamon.

Top your bowl of oatmeal with fresh fruit, nuts, nut butter, flaxseed, chia seeds, or whatever toppings you enjoy. I’ve listed lots of oatmeal topping ideas here.

Can I Use Quick Cooking Steel Cut Oats?

I have tested this recipe with quick cooking steel cut oats and it works great, with a few modifications. For quick cook steel cut oats, reduce the water to 2 1/2 cups per 1 cup of oats. Reduce the pressure cooking time to 1 minute, followed by a natural release of at least 15 minutes.

Meal Prep and Storage Tips

• Refrigerator: You can store cooked steel cut oatmeal in the refrigerator for up to 5 days. Let it cool and then refrigerate it in an airtight container. If you want to take your oatmeal for grab and go breakfasts, store it in individual serving size containers, such as mason jars.
• Freezer: Cooked oatmeal freezes well. I recommend freezing it in individual portions. One way to do this is to freeze the oatmeal in silicone muffin cups. Fill the muffin cups with oatmeal and put them on a tray in your freezer. Once the oatmeal has frozen, you can pop it out of the silicone cups and freeze it in a zip-top bag or other airtight container for up to 3 months.

Reheating Instructions

Steel cut oatmeal thickens up as it cools. To reheat, put a serving of oatmeal in a microwave safe bowl. Add a little bit of your milk of choice. Heat for 30 seconds in the microwave, and then use a spoon to break up the oatmeal. Continue heating in short intervals until the oatmeal is hot. Stir and add more milk as needed to achieve your desired consistency.

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Instant Pot Steel Cut Oats

These Instant Pot Steel Cut Oats are creamy, chewy oatmeal perfection! Cooking steel cut oats in the Instant Pot is an easy and hands-off way to make steel cut oatmeal. This recipe is perfect for make ahead breakfasts.

Course Breakfast

Cuisine American

Keyword instant pot oatmeal, instant pot steel cut oats, steel cut oatmeal, steel cut oats in instant pot

Prep Time 3 minutes minutes

Cook Time 4 minutes minutes

Natural Pressure Release 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 155kcal

Ingredients

• 1 cup steel cut oats
• 3 cups water
• ½ teaspoon vanilla extract
• Toppings as desired: maple syrup, cinnamon, milk, flaxseed or chia seeds, fruit, nuts, peanut butter, almond butter, etc.

Instructions

• Place the oats, water and vanilla in your Instant Pot. Stir.
  
• Close the Instant Pot lid and move the steam release valve to the sealing position.
• Set the cook time using the Pressure Cook/Manual function to 4 minutes at high pressure.
  
• The Instant Pot will take a few minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the Instant Pot to naturally release for at least 15-20 minutes (just leave the Instant Pot alone).
  
• After the natural release, carefully move the steam valve to the venting position to make sure that all of the steam and pressure has escaped. Open the Instant Pot lid.
• Stir the oats and serve with toppings as desired.
  

Notes

• To use quick cooking steel cut oats in this recipe, reduce the amount of water to 2 1/2 cups. Pressure cook for 1 minute at high pressure, followed by a natural release of at least 15 minutes.
• These steel cut oats are great for make ahead breakfasts. Refrigerate cooked oatmeal for up to 5 days or freeze individual portions of oatmeal for up to 3 months. Thaw overnight in the refrigerator.
• To reheat oatmeal, warm in the microwave with some milk.

Nutrition

Serving: 3/4 cup | Calories: 155kcal | Carbohydrates: 26g | Protein: 6g | Fat: 2g | Sodium: 9mg | Fiber: 4g | Calcium: 26mg | Iron: 1.7mg

Read Instant Pot Steel Cut Oats for the full recipe. Originally posted at Kristine's Kitchen

Juicy Instant Pot Chicken Breast

This Instant Pot chicken breast recipe is everything I love about the best Instant Pot meals. Exceptional flavor. A simple ingredient list. And it is so quick and easy to prepare.

Cooking chicken breast in the Instant Pot is an easy way to make moist and flavorful chicken. Here’s why:

• Flavor! These chicken breasts are incredibly flavorful thanks to a delicious seasoning blend and luscious gravy. Browning the chicken in the Instant Pot before pressure cooking also builds flavor and gives it a nice golden brown crust.
• Juicy and Tender. Cooking chicken in a pressure cooker makes it so moist and juicy. Be sure to allow for a natural release to keep the chicken tender.

This Instant Pot recipe is sure to become a regular in your house, just as it is in ours. Serve these Instant Pot chicken breasts with rice or mashed potatoes (perfect for spooning on extra gravy!) and a vegetable for an easy, delicious dinner.

Instant Pot Chicken Breast Recipe Ingredients

You’ll need only a few simple ingredients to make this easy Instant Pot chicken breast recipe.

• Boneless Skinless Chicken Breasts: This recipe calls for 2 pounds of chicken breast. You can cook more or less chicken, just adjust the amount of seasonings as needed.
• Seasonings: The chicken is seasoned with a simple spice rub made from paprika, Italian seasoning, garlic powder, onion powder, salt and pepper. You could also use this Chicken Seasoning to season the chicken breasts.
• Olive Oil: You’ll add the olive oil to the Instant Pot when browning the chicken.
• Chicken Broth: This is the cooking liquid that allows the pot to pressurize, and the broth also forms the base of the gravy. If you don’t plan to make gravy, you can use water instead of broth.
• For the Gravy: To make gravy from the cooking liquid you’ll need butter and cornstarch plus water to make a slurry. The butter adds richness and flavor, and the cornstarch slurry thickens the gravy.

How to Cook Chicken Breast in the Instant Pot

Here’s a quick overview of how to make this Instant Pot chicken breast recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.

1. Stir together the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper.
2. Use paper towels to pat the chicken dry. Then rub the seasonings over all sides of the chicken.
3. Heat the olive oil in the Instant Pot using the sauté function. Once hot, add the chicken to the pot and brown the meat on both sides. Then remove the chicken to a clean plate and turn off the pot.
4. Pour the chicken broth into the pot and scrape up any browned bits that are stuck to the bottom of the pot. This step helps to prevent the Instant Pot Burn Message.
5. Put the metal trivet in the pot and put the chicken on top of the trivet.
6. Close the Instant Pot and move the steam release valve to the sealing position.
7. Pressure cook the chicken. How long to cook chicken breast in the Instant Pot depends on the size and thickness of the chicken breasts. Cook at high pressure for 4 minutes for small chicken breasts, 5 minutes for medium chicken breasts or 7 minutes for large (12 ounces each or greater) chicken breasts. 
8. When the cook time ends, allow the pressure to release naturally for 10 minutes. The natural release helps to make tender and juicy chicken.
9. Quick release any remaining pressure and open the Instant Pot. Let the chicken rest for 3-5 minutes before slicing or serving.

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Instant Pot Chicken Breast

This Instant Pot Chicken Breast is juicy, tender and flavorful. It's served with a luscious gravy that's made right in the Instant Pot after the chicken cooks. Serve with your favorite side dishes for an easy, delicious meal.

Course Main Course

Cuisine American

Keyword chicken breast instant pot, instant pot chicken breast

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Inactive Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 228kcal

Ingredients

• 2 pounds boneless skinless chicken breast
• 1 ½ teaspoons paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup low sodium chicken broth or water, use 1.5 cups for 8 quart pot, use broth if you plan to make gravy

To Make Gravy (Optional)

• 1 tablespoon butter
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons water

Instructions

• In a small bowl, stir together the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper.
• Pat the chicken breasts dry with paper towels. Rub the seasoning mixture over all sides of the chicken.
• Heat the olive oil in the Instant Pot using the sauté function. Once hot, add the chicken breasts to the pot and brown on both sides. Remove chicken to a clean plate. Turn off the sauté function.
• Pour the broth into the pot and scrape up any browned bits that are stuck to the bottom of the pot.
• Place the metal trivet in the pot and put the chicken on top of the trivet.
• Close the Instant Pot lid and move the steam release valve to the sealing position. Cook at high pressure for 4 minutes for small chicken breasts, 5 minutes for medium chicken breasts or 7 minutes for large (12 ounces each or greater) chicken breasts. The Instant Pot will take 7-10 minutes to reach pressure and then the cook time will start counting down.
• Once the cook time ends, allow the pressure to release naturally for 10 minutes (just leave the pot alone; it can be on keep warm). Then move the steam release valve to the venting position to allow any remaining steam/pressure to escape. Open the lid and use an instant read thermometer to check that the chicken has cooked through to at least 165° F. (If it's not done, you can turn on sauté to bring the broth to a boil, then turn off the pot and put the lid back on for a few minutes to finish cooking the chicken from the residual heat.)
• Let chicken rest for 3-5 minutes before slicing or serving.

To Make Gravy (Optional):

• Remove trivet from pot. If desired, pour the liquid from the pot through a strainer to strain out any solids and then return the liquid to the pot. Turn on sauté. Add the butter to the broth in the pot.
• In a small bowl, stir together the 1 ½ tablespoons each of cornstarch and water. Stir this cornstarch slurry into the liquid in the pot. Bring to a boil and cook at a simmer, stirring occasionally, until the gravy thickens. Remove from the heat (take the inner pot out of the base), season to taste with salt and pepper, and serve.

Video

Notes

To use frozen chicken breasts:

1. Chicken breasts should be separated and not frozen in a large mass.
2. Brown the frozen chicken breasts in olive oil in the Instant Pot before seasoning them.
3. Put the chicken broth in the bottom of the pot, scrape up any browned bits, and put the browned frozen chicken on top of the trivet.
4. Sprinkle the seasonings on the chicken.
5. Pressure cook on high pressure 10 minutes for small chicken breasts, 12 minutes for medium chicken breasts or 15 minutes for large chicken breasts, followed by a 10 minute natural pressure release. Use an instant read thermometer to check that the internal temperature of the chicken has reached 165° F for food safety.

Cooked chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a 350° F oven. To keep the chicken moist when reheating, add a tiny splash of water to the dish and cover to trap in the moisture while reheating.

Nutrition

Calories: 228kcal | Carbohydrates: 3g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 397mg | Potassium: 615mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Read Instant Pot Chicken Breast for the full recipe. Originally posted at Kristine's Kitchen

Best Instant Pot Recipes

Instant Pot recipes can help you to get healthy meals on your table without a lot of effort. I use my Instant Pot many times per week, to cook dinner, to make Instant Pot oatmeal for breakfast, or to cook perfect Instant Pot hard boiled eggs.

When I shared this list of healthy Instant Pot recipes, I never imagined how popular they would become. Today I’m sharing more of the best Instant Pot recipes to give you even more easy meal ideas. These recipes are perfect for beginners and anyone who loves good food.

What is an Instant Pot?

An Instant Pot is an electric pressure cooker. It’s a multi-cooker, which means that it has many cooking functions. You can sauté in the Instant Pot or use it as a slow cooker, rice cooker, steamer or yogurt maker. I use the Pressure Cook/Manual and Sauté buttons on my Instant Pot most often.

If you are a new Instant Pot user, I’ve written a beginner’s guide to get you started: How to use an Instant Pot. These top 10 Instant Pot accessories can help you to do things such as cook pot in pot rice and chicken at the same time.

Why Instant Pot Recipes?

• Flavor! The number one reason why I love to cook with an Instant Pot is FLAVOR. Something magical happens with pressure cooking: the best flavors develop and meats become incredibly tender. If you need more convincing, try my recipes for Instant Pot chili or cook a rotisserie chicken in your Instant Pot. Both are unbelievably tasty.
• Hands-off cooking. Another huge benefit of Instant Pot cooking is that most of the cook time is hands-off. Once you get your ingredients in the pot and set it to pressure cook, you won’t have to do anything else until the cook time has finished. There’s no stirring a pot on the stove or checking on food in the oven.
• Easy Instant Pot recipes. One of the best things about Instant Pot recipes is that they help to take the guesswork out of cooking. When you follow a good recipe, with tested cook times and methods, it should produce foolproof results. My advice is to experiment with different recipes until you find your favorites. With pressure cooking, your meals can turn out perfect every time.

Instant Pot Chicken Recipes

These easy Instant Pot Chicken Thighs are one of the best Instant Pot recipes for a quick dinner. They cook up perfectly moist and juicy and you can make an easy gravy from the juices in the pot. Cook them from fresh or frozen!

Instant Pot Chicken Noodle Soup is warm and comforting, perfect for enjoying at the end of a long day.

This Instant Pot BBQ Chicken is one of our most popular Instant Pot recipes, and it’s easy to see why. This recipe takes just 10 minutes to prep and the Instant Pot does the rest. The whole family will love these BBQ chicken sandwiches!

This Instant Pot Whole Chicken recipe is the easiest way to cook a whole chicken! This recipe is foolproof – the chicken turns out moist, juicy and flavorful every time.

Instant Pot Chicken and Dumplings is one of the best comfort foods. A flavorful chicken and vegetable soup is topped with tender dumplings, all cooked together in the Instant Pot.

Honey Garlic Instant Pot Chicken Breasts are a quick and easy meal! Serve them over rice or quinoa, with veggies for a wholesome dinner.

Instant Pot Butter Chicken has tender bites of chicken in a delicious curry sauce. This recipe has the option to cook pot in pot rice to serve with the chicken and sauce.

This delicious Instant Pot Chicken Tortilla Soup is an easy one pot meal. Load it up with your favorite toppings and enjoy!

This Instant Pot Chicken and Mushrooms features juicy chicken thighs, mushrooms and orzo pasta. This must-make Instant Pot recipe is always met with rave reviews.

This Instant Pot Chicken and Rice has chicken, vegetables and brown rice. It’s easy to make and won’t take you long to prep.

With just 5 ingredients and 10 minutes of prep time, these Instant Pot Chicken Tacos are one of the easiest Instant Pot dinner recipes. Serve the shredded salsa chicken in soft tortillas with your favorite taco toppings.

This Instant Pot Orange Chicken has the best sticky-sweet orange sauce. You can even cook the rice at the same time in the Instant Pot!

This Instant Pot Shredded Chicken is one of the best Instant Pot recipes for meal prep. Cook your chicken from fresh or frozen, and use it in your favorite recipes throughout the week.

Learn how to cook frozen chicken breasts in your Instant Pot. This Instant Pot Frozen Chicken cooks up moist and juicy.

Instant Pot Pasta Recipes

This Instant Pot Spaghetti is one of the best Instant Pot recipes for beginners. It’s incredibly easy to make and perfect for weeknight dinners. The pasta absorbs some of the sauce as it cooks, making it so flavorful!

Instant Pot Mac and Cheese is a creamy, cheesy family favorite meal. This one pot recipe has a quick 10 minute prep time.

In this Instant Pot Pasta recipe, penne pasta, Italian sausage and veggies all cook together in marinara sauce in your Instant Pot. It’s one of the best Instant Pot recipes for busy weeknights!

You’ll be amazed at how you can make a delicious Instant Pot Lasagna that cooks right in the Instant Pot inner pot (no special pan needed). This easy Instant Pot recipe is the best way to make lasagna from scratch on a weeknight.

I created this Instant Pot Taco Pasta recipe as a faster version of our favorite Slow Cooker Taco Pasta. Seasoned with taco seasoning and salsa, you’ll love this flavorful twist on pasta with ground beef.

Instant Pot Ground Beef Recipes

If you haven’t tried Instant Pot Chili, you are missing out! This pressure cooker beef chili is one of our favorite Instant Pot recipes. It’s richly flavored and so comforting on a cold day.

In this Instant Pot Meatloaf recipe, meatloaf and mashed potatoes cook together in the Instant Pot for a hearty one pot meal. Save this recipe for when you’re craving comfort food!

When you need a family-friendly Instant Pot recipe for dinner, look no further than this Instant Pot Goulash recipe. It’s an easy one pot meal made with ground beef, macaroni pasta and cheese in a flavorful tomato-based sauce.

This Instant Pot Beef Stroganoff is a quick and easy one pot meal. Made with ground beef, noodles and mushrooms, this recipe is a comfort food favorite.

These Instant Pot Meatballs cook up nice and tender thanks to the Instant Pot pressure cooker. The meatballs cook in a simple homemade marinara sauce, perfect for serving with pasta.

Classic stuffed peppers cooked in the Instant Pot? Yes, please! Instant Pot Stuffed Peppers are one of our favorite quick Instant Pot recipes.

More Instant Pot Dinner Recipes

Instant Pot Pot Roast is perfect for Sunday dinner. The Instant Pot makes the best pot roast, with tender meat, vegetables and gravy!

Make the most amazing pulled pork sandwiches with this Instant Pot Pulled Pork. The meat is fall apart tender after cooking in the Instant Pot.

You’ll love these Instant Pot Pork Chops with a delicious honey garlic sauce. My kids can’t get enough of these!

This Instant Pot Pork Tenderloin cooks in a honey garlic sauce and is delicious served with potatoes or rice. It’s perfect for quick dinners.

This Instant Pot Beef Stew is a quick and easy version of the classic recipe, with all of the same rich flavors.

Looking for taco Tuesday Instant Pot recipes? These Instant Pot Carnitas are sure to be a winning dinner recipe. This Mexican pulled pork is irresistibly tender and juicy with delicious crispy edges.

These Instant Pot Ribs are so tender they practically fall of the bone!

This Instant Pot Beef and Barley Soup is a warm and cozy meal, perfect for the coldest of days. Tender chunks of beef, vegetables and barley make this soup both hearty and nourishing.

Instant Pot Pork Loin is one of our favorite Instant Pot recipes for Sunday dinner. The pork is seasoned and then browned in the Instant Pot before pressure cooking. The best part is the incredible sauce to drizzle over the pork.

Vegetarian Instant Pot Recipes

This Instant Pot Pinto Beans recipe is an easy way to cook dry pinto beans. Serve them as a side dish, wrap them in tortillas, or use them in any recipe that calls for cooked pinto beans.

This Instant Pot Minestrone Soup is sure to become one of your favorite Instant Pot recipes during soup season. It’s richly flavored and perfect for serving with a loaf of crusty bread.

This Instant Pot Potato Soup is creamy and so comforting. This easy soup recipe is made with wholesome ingredients. Load it up with your favorite toppings!

If you’re looking for vegetarian Instant Pot recipes for dinner, these Instant Pot Lentil Sloppy Joes fit the bill. These flavorful lentil sloppy joes are easy to make and delicious served on toasted brioche buns.

This Instant Pot Butternut Squash Soup is so rich and creamy, you won’t believe it’s made without cream. It’s my favorite butternut squash soup recipe!

These Instant Pot Black Beans are so much better than canned beans. It’s easy to cook dry beans from scratch in your Instant Pot!

Healthy Instant Pot Lentil Soup is a favorite for lunch and dinner. Packed full of nourishing lentils, vegetables and spices, this warming soup is so delicious.

Making homemade vegetable soup is so easy in the Instant Pot! This Instant Pot Vegetable Soup is a cozy meal that’s sure to satisfy. Serve it with biscuits or yeast rolls and enjoy.

You’ll Love these Easy Instant Pot Recipes

These Instant Pot Hard Boiled Eggs peel so easily – the shells practically fall off! This is my favorite way to cook hard boiled eggs because it’s so hands-off.

The creamiest, fluffiest mashed potatoes are Instant Pot Mashed Potatoes. They’re so easy to make, and perfect every time!

You’ll love this foolproof recipe for Instant Pot Baked Potatoes. It’s easy to cook perfect baked potatoes in your Instant Pot.

This Instant Pot Rice cooks in just four minutes! Cooking white rice in an Instant Pot is an easy, hands-off way to make perfect fluffy rice.

This Instant Pot Steel Cut Oats recipe is the easiest, most hands-off way to cook steel cut oatmeal. It’s a true set it and forget it recipe! You can make a big batch to reheat for quick breakfasts during the week.

Perfect Instant Pot Brown Rice is a healthy side dish for your favorite meals. The instructions are easy to follow so you can make the best brown rice.

This easy recipe for Instant Pot Corn on the Cob cooks sweet corn until it’s perfectly tender.

This Instant Pot Cheesecake is the best cheesecake I’ve ever eaten. It’s creamy, luscious and flavored with a touch of vanilla. You’ll be amazed at how easy this Instant Pot dessert is, too!

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Best Instant Pot Recipes: Pot Roast

The best Instant Pot recipes for easy dinners! This collection of recipes includes chicken, beef and vegetarian recipes, plus more dinner ideas. Start with this comforting Instant Pot Pot Roast recipe.

Course Main Course

Cuisine American

Keyword best instant pot recipes, instant pot recipes

Prep Time 25 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Inactive Time 35 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 servings

Calories 428kcal

Ingredients

• 3 pound boneless beef chuck roast
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 large yellow onion coarsely chopped
• 4 cloves garlic minced
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 ½ cups low sodium beef broth
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 6 medium carrots cut into 1-inch pieces
• 1 ½ pounds whole baby potatoes
• 2 tablespoons cornstarch optional, for thickening gravy
• 2 tablespoons water optional, for thickening gravy

Instructions

• Cut the beef roast in half.
• Season the beef on all sides with the salt and pepper.
• Heat the oil in the Instant Pot using the sauté function until hot.
• Place the beef in the pot and brown, 3-4 minutes per side. Transfer to a clean plate.
• Add the onion to the pot. Cook until softened and lightly browned, stirring often, about 4 minutes. Stir in the garlic and turn off the Instant Pot.
• Add the tomato paste, Worcestershire sauce and beef broth. Stir well and scrape up any browned bits that are stuck to the bottom of the pot.
• Put the beef back in the pot. Add the fresh thyme sprigs or dried thyme.
• Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by moving the valve to the venting position.
• Open the Instant Pot lid and add the carrots and potatoes on top of the beef. Close the lid, seal the pot, and pressure cook for 5 more minutes on high pressure. Then let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
• Remove the beef and vegetables from the pot, leaving the juices in the pot. Discard the fresh thyme stems. Use two forks to shred the roast into chunks.
• Thicken the juices in the pot (optional): Turn on sauté. Stir together 2 tablespoons each of cornstarch and water and then stir into the liquid in the Instant Pot. Cook, stirring occasionally, until gravy has thickened slightly.

Notes

• If your roast is larger than 3 pounds, add 10 minutes per pound to the pressure cook time.
• To cook pot roast from frozen, skip the step of browning the meat. Pressure cook a frozen 3 pound beef chuck roast for 90 minutes, followed by a 10 minute natural pressure release. Then add your potatoes and carrots and pressure cook for 5 minutes more, plus 10 minutes natural release. If your roast is larger than 3 pounds, add 10 minutes per pound to the first pressure cooking time.

Nutrition

Calories: 428kcal | Carbohydrates: 24g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 592mg | Potassium: 1227mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7724IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 5mg

Read 50 Best Instant Pot Recipes for the full recipe. Originally posted at Kristine's Kitchen

Your search for the best turkey chili recipe ends here! This recipe makes the most flavorful turkey chili with the perfect balance of seasonings. It starts with ground turkey, onion and garlic. Then you’ll add in a generous amount of chili seasonings, plus tomato paste and fire roasted tomatoes for richness and flavor. Three kinds of beans make this turkey chili especially hearty and healthy.

What I love most about this turkey chili recipe is that you can make it on the stove, or in the Instant Pot or slow cooker. So whether you’re looking for a make ahead meal, or you want the quick convenience of an Instant Pot recipe, or you want to gently simmer a pot of chili on the stove, this recipe has your cooking needs covered. We love to serve this turkey chili with a few toppings and homemade cornbread on the side. I hope you love it as much as we do!

Turkey Chili Recipe Ingredients

Here’s what you’ll need to make this turkey chili recipe:

• Olive Oil: For sautéing the onion.
• Onion: Adds flavor.
• Ground Turkey: I usually use 93% lean ground turkey. It has a little more fat than 99% lean, which means your chili will be more flavorful. You can use whichever type of ground turkey you prefer.
• Garlic: You can’t beat the flavor of fresh garlic!
• Brown Sugar: Adding just one tablespoon of brown sugar to the chili balances out the acidity of the tomatoes and gives this turkey chili the best flavor. If you prefer a no-sugar recipe, you can omit the brown sugar.
• Seasonings: Chili powder, cumin, dried oregano, salt and pepper provide the perfect mix of seasonings for the best turkey chili.
• Tomato Paste: Adds richness and thickens the chili base.
• Chicken Broth: I recommend using low sodium broth so that you can better control the amount of salt in the chili.
• Fire Roasted Crushed Tomatoes: Fire roasted tomatoes bring a rich, slightly sweet and smoky flavor that is so good in this turkey chili recipe. I prefer the smoother texture of crushed tomatoes over diced, but you can substitute diced if that’s what you have on hand.
• Beans: This recipe calls for kidney beans, black beans and pinto beans.

How to Make Turkey Chili

Here’s an overview of how to make turkey chili on the stove. You’ll need a large heavy pot, such as a Dutch oven. See the recipe card below for the full instructions, including ingredient amounts.

1. Sauté the onion in olive oil.
2. Add the ground turkey and cook, crumbling the meat, until browned.
3. Add the minced garlic and cook for 30 seconds.
4. Stir in the brown sugar, seasonings and tomato paste.
5. Then stir in the broth and scrape up any flavorful browned bits from the bottom of the pot.
6. Finally, stir in the crushed tomatoes and beans.
7. Simmer the chili for 1-2 hours, until it’s thick and flavorful. Cover the pot at the beginning of the simmer time and then uncover it during the last 30 minutes or so to thicken the chili.

What to Serve with Turkey Chili

• Turkey chili toppings: Load up your bowl with your favorite toppings. Try shredded cheese, sour cream or plain Greek yogurt, avocado, chopped red onion or green onion, fresh cilantro, crumbled tortilla chips, or sliced jalapeño.
• On the side: Serve turkey chili with this Cornbread Recipe, Homemade Biscuits or a salad.
• Turn leftover chili into a new meal by making chili mac: Stir in cooked pasta and shredded cheddar cheese for a delicious meal the next day.

When you’re craving comfort food, this turkey chili recipe is just the cozy meal to warm you up. I hope you enjoy it as much as my family does!

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The Best Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

This Turkey Chili is healthy, hearty and flavorful! This easy homemade chili can be made on the stove top, in the slow cooker or in an Instant Pot. It's the perfect meal to warm you up on a cold day.

Course Main Course

Cuisine American

Keyword healthy turkey chili, turkey chili, turkey chili recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 459kcal

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 pound ground turkey
• 4 cloves garlic minced
• 1 tablespoon brown sugar
• 2 tablespoons chili powder use 1 tablespoon for less spice
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons tomato paste
• 2 cups low sodium chicken broth or one 14.5 ounce can
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans rinsed and drained
• 15 ounce can pinto beans rinsed and drained
• For topping: shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions, etc. as desired

Instructions

To Make on the Stove Top:

• Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
• Stir in the crushed tomatoes and beans.
• Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
• Serve chili with toppings, as desired.

To Make in the Slow Cooker:

• Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Transfer the mixture into your slow cooker insert.
• Add the crushed tomatoes and then beans to the slow cooker and stir.
• Cook on high for 3-4 hours or low for 6-8 hours.
• Stir and serve chili with toppings, as desired.

To Make in the Instant Pot (Pressure Cooker):

• Turn Instant Pot on sauté setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
• Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
• Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
• Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 12 minutes.
• Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or long spoon to carefully move the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot lid away from you, as the steam will be hot.
• If the chili is not thick enough, simmer it using the sauté function to thicken it up. Stir and serve chili with toppings, as desired.

Video

Nutrition

Serving: 1.5cups | Calories: 459kcal | Carbohydrates: 49g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 834mg | Fiber: 18g | Sugar: 12g

Read The Best Turkey Chili Recipe for the full recipe. Originally posted at Kristine's Kitchen

My family loves pork for dinner, and while I often make pork chops or pork tenderloin, cooking a pork loin is an easy way to make dinner feel just a bit fancier. Recently I decided to try cooking a pork loin in the Instant Pot instead of making our usual Pork Loin Roast recipe, and we were so impressed with the results.

This Instant Pot pork loin is moist and juicy, and the best part is that it cooks right in the most delicious gravy. The gravy is an incredible combination of savory flavors (think garlic, soy sauce, tomato paste) with a touch of sweetness from honey. It’s like a cross between a gravy and a honey garlic sauce and it is amazing drizzled over the pork.

This Instant Pot pork loin recipe is easy enough for a weeknight, yet impressive enough to serve to company. Serve it with Mashed Potatoes and Roasted Vegetables for a meal the whole family will love.

Pork Loin vs. Pork Tenderloin

This recipe calls for a boneless pork loin roast, which is not the same thing as a pork tenderloin. A pork tenderloin is long and thin, while a pork loin is wider. If you want to cook a pork tenderloin, here’s our favorite Instant Pot Pork Tenderloin recipe.

Instant Pot Pork Loin Recipe Ingredients

Here’s what you’ll need to make this Instant Pot pork loin recipe:

• Boneless Pork Loin Roast: The recipe includes cook times for a 2-3 pound pork loin.
• Seasonings: The pork is rubbed with a mixture of paprika, garlic powder, dried thyme, salt and pepper. This seasoning mix is a simpler variation of our favorite Pork Rub recipe.
• Olive Oil: For searing the pork in the Instant Pot.
• Chicken Broth: Chicken broth is the liquid that allows the Instant Pot to pressurize. It also forms the base of the gravy.

The Most Delicious Gravy

The gravy is one of the best parts of this pork loin recipe! It’s an incredible combination of savory flavors with a hint of sweetness. For the gravy, you’ll need:

• Soy Sauce: Adds umami flavor to the gravy. I recommend using low sodium soy sauce so that the sauce doesn’t turn out too salty.
• Honey: Adds a touch of sweetness to the sauce.
• Tomato Paste: Adds richness to the gravy.
• Dijon Mustard: A perfect complement to the pork. The mustard flavor isn’t prominent, but if you don’t care for Dijon you can leave it out.
• Garlic: Adds delicious flavor to the gravy.
• Cornstarch and Water: To make a cornstarch slurry, which thickens the gravy.

How to Cook a Pork Loin in an Instant Pot

Making this Instant Pot pork loin is a simple as seasoning and browning the meat, pressure cooking the pork in the sauce, and then thickening the gravy. Find the full recipe with ingredient amounts in the recipe card below.

1. Combine the seasonings in a small bowl and rub the mixture over all sides of the pork loin.
2. Brown the pork in the Instant Pot, 1-2 minutes per side. Then transfer the meat to a clean plate.
3. Deglaze the pot by pouring in the chicken broth and scraping up any browned bits. This step helps to prevent the Instant Pot burn message.
4. Add the soy sauce, honey, tomato paste, Dijon and garlic to the pot and stir.
5. Place the pork loin back in the Instant Pot.
6. Pressure cook according to the cook times below.
7. Once the cook time ends, allow the pressure to naturally release for 20 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure (there may not be any) and open the Instant Pot.
8. Remove the pork to a clean cutting board and let it rest while you thicken the gravy.
9. Stir together the cornstarch and water and then stir the cornstarch slurry into the Instant Pot. Simmer using the sauté function until thickened.
10. Slice the pork and serve it with the gravy.

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Instant Pot Pork Loin

Cooking a pork loin in the Instant Pot couldn't be easier! This Instant Pot Pork Loin cooks up moist and flavorful with a luscious gravy. It's perfect for Sunday dinner.

Course Main Course

Cuisine American

Keyword instant pot pork loin, pork loin instant pot

Prep Time 25 minutes minutes

Cook Time 16 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 11 minutes minutes

Servings 8 servings

Calories 215kcal

Ingredients

• 2-3 pound boneless pork loin roast
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ¾ teaspoon coarse Kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 ¼ cups low sodium chicken broth use 1 ¾ cups for 8 quart pot
• 3 tablespoons low sodium soy sauce use ¼ cup for 8 quart pot
• 3 tablespoons honey use ¼ cup for 8 quart pot
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 4 cloves garlic minced
• 2 tablespoon cornstarch
• 2 tablespoon water

Instructions

• Pat the pork dry. Combine the paprika, garlic powder, dried thyme, salt and pepper in a small bowl and stir to mix. Rub the spice mixture over all sides of the pork.
• Heat the olive oil in the Instant Pot using the sauté function. Once hot, add the pork and brown on all sides, 1-2 minutes per side. Remove the pork to a clean plate. Turn off the sauté function.
• Pour the chicken broth into the pot and stir, scraping up all browned bits from the bottom of the pot.
• Add the soy sauce, honey, tomato paste, Dijon mustard and garlic. Stir or whisk until well combined. Add the pork back to the pot.
• Close the lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 14 minutes for a 2 pound pork loin, 16 minutes for a 2.5 pound pork loin, or 18 minutes for a 3 pound pork loin. The Instant Pot will take about 10-15 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, allow the pot to naturally release for 20 minutes by leaving the pot alone (it can be on keep warm). Then quick release any remaining pressure (there probably won't be any). Open the Instant Pot lid and use an instant read thermometer to check that the pork has reached 145° F in the center. If the pork is not quite done, turn on the sauté function (with the lid off), let the sauce come to a simmer, and then turn off sauté and place the lid back on the pot for about 5 minutes, repeating as needed until the pork reaches 145° F.
• Remove pork to a clean cutting board. Let it rest for a few minutes while you thicken the gravy.
• To thicken the gravy, stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this cornstarch slurry into the sauce in the Instant Pot, whisking it in as you pour. Turn on sauté and cook until thickened (it should only take a minute or two). Then turn off the Instant Pot and remove the inner pot to stop the cooking process.
• Slice pork and serve with the gravy.

Nutrition

Calories: 215kcal | Carbohydrates: 11g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 554mg | Potassium: 543mg | Fiber: 1g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Read Instant Pot Pork Loin for the full recipe. Originally posted at Kristine's Kitchen

The more I use my Instant Pot pressure cooker, the more I love it! I’m constantly amazed at the flavor and ease of Instant Pot recipes.

Soup is one of my favorite foods to meal prep in my Instant Pot. You can cook a pot of soup for dinner and then enjoy the leftovers for quick lunches or dinners over the next few days. Most soups also freeze well, so that you can enjoy a hot homemade meal with almost zero effort later on.

While these Instant Pot soup recipes are developed for the Instant Pot, they should work in any electric pressure cooker.

Serve these soups with a salad and homemade biscuits, dinner rolls or garlic bread. 

Best Instant Pot Soup Recipes

You are going to love these easy Instant Pot soup recipes! From chicken noodle soup to creamy potato soup and healthy vegetable soup, there is an Instant Pot soup recipe for every craving on this list.

Instant Pot Vegetable Soup Recipes

Healthy and flavorful, these vegetable soup recipes are some of our very favorite Instant Pot soup recipes. These vegetarian soups will leave you feeling satisfied!

Hearty and filling Instant Pot Vegetable Soup is a delicious vegetarian meal that doesn’t compromise on flavor. 

Making Instant Pot Lentil Soup is a quick and easy way to have a healthy, flavorful dinner on your table.

Instant Pot Minestrone Soup is a hearty soup loaded with healthy veggies and beans. We love to serve it with a squeeze of lemon juice and Parmesan cheese.

Instant Pot Broccoli Cheddar Soup is a healthy and delicious vegetable packed soup with cheddar cheese. This Instant Pot soup recipe is creamy, cozy and family-friendly.

This Instant Pot Potato Soup recipe is creamy and loaded with chunks of potato. It will quickly become one of your favorite Instant Pot soup recipes!

Instant Pot Butternut Squash Soup is our favorite creamy fall soup recipe. A personal favorite, this recipe always gets rave reviews!

This Instant Pot Potato Leek Soup recipe is easy to make with just a few ingredients. It’s sure to become one of your go-to Instant Pot soup recipes!

Instant Pot Chicken Soup Recipes

A bowl of chicken soup is one of the most comforting foods around. These Instant Pot chicken soup recipes are sure to become fast favorites.

Instant Pot Chicken Noodle Soup is my go-to soup on chilly days! It’s the ultimate healthy comfort food.

We can’t get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! It’s one of our favorite healthy Instant Pot soup recipes. This recipe also includes slow cooker instructions.

Instant Pot Chicken and Dumplings is the perfect made from scratch comfort food dinner. A thick and flavorful chicken soup is topped with tender, pillowy dumplings. Even the dumplings cook in the Instant Pot!

Did you know you can make bone broth in the Instant Pot? This Instant Pot Bone Broth (or chicken stock) can be used in your favorite Instant Pot soup recipes in place of chicken broth.

Instant Pot Beef Soups

The pressure cooking process makes chunks of beef tender in a fraction of the time. These beef soups and stews are hearty and filled with rich flavor.

This Instant Pot Beef Barley Soup is a healthy, flavorful soup filled with tender chunks of beef, vegetables and barley. Leftovers of this comforting soup reheat well for an easy meal later on.

Instant Pot Beef Stew has tender beef and vegetables in a rich, savory gravy. This classic Instant Pot recipe is the ultimate comfort food.

Instant Pot Chili Recipes

A list of Instant Pot soup recipes wouldn’t be complete without a few Instant Pot chili recipes. When it’s cold outside, nothing hits the spot quite like a steaming bowl of chili. These recipes are easy to make and richly flavored. Serve them with cornbread for a satisfying meal.

This Instant Pot Chili is a classic beef chili recipe, made with ground beef, beans and chili seasonings. It’s a hearty, full flavored and warming meal.

Made with white beans, diced green chiles and chicken breasts, this Instant Pot White Chicken Chili is a delicious chili recipe made without tomatoes. Pureeing some of the beans thickens the broth and gives the chili a creamy texture, while keeping the recipe dairy-free.

Looking for a vegetarian chili recipe? This Instant Pot Lentil Chili is one of our favorites. It’s a protein-packed meatless chili recipe that the whole family will enjoy. Everyone can add their favorite toppings to their bowl.

Why You’ll Love Cooking Soup in the Instant Pot

• You can sauté the aromatics (onions, carrots, celery, etc.) right in the Instant Pot using the sauté function.
• If you need to thicken your soup after pressure cooking you can do so right in the Instant Pot using the sauté function.
• Instant Pot cooking is hands-off. You don’t have to watch and stir a pot on the stove.
• The pressure cooking process develops the flavors of your ingredients quickly. It doesn’t take long to cook soup in an Instant Pot, but Instant Pot soups taste as if they had been simmering for hours!

If you’re new to Instant Pot cooking, take a few minutes to read my Instant Pot instructions tutorial. It’s a helpful quick-start guide with everything you need to know to start cooking in your Instant Pot today.

Be sure to also check out these Healthy Instant Pot Recipes. It’s my collection of the best quick, easy and healthy pressure cooker recipes, all in one place! For more chicken dinner ideas, see my collection of Instant Pot Chicken Recipes.

You might also enjoy these 35 Soup Recipes, with recipes for delicious soups ranging from split pea soup to French onion, wild rice and taco soup, plus lots more.

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15 Instant Pot Soup Recipes: Instant Pot Minestrone Soup

This Instant Pot Minestrone Soup is one of the very best Instant Pot soup recipes. It's full-flavored, easy to make, and healthy!

Course Main Course, Soup

Cuisine Italian

Keyword instant pot minestrone, instant pot soup recipes

Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

Inactive Time 30 minutes minutes

Total Time 54 minutes minutes

Servings 8 servings

Calories 286kcal

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion chopped
• 3 medium carrots chopped
• 3 ribs celery chopped
• 4 cloves garlic minced
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• 6 cups low sodium vegetable broth
• 2 cups chopped Yukon gold potatoes ½-inch pieces, approximately 2 medium or ½ pound potatoes
• 1 cup chopped green beans
• ¼ cup tomato paste
• 28 ounce can fire roasted crushed tomatoes
• ¾ cup dry short pasta shapes such as small shells, ditalini or elbow pasta
• 15 ounce can red kidney beans, cannellini beans or Great Northern beans rinsed and drained
• lemon juice, red pepper flakes or grated Parmesan cheese optional, for serving

Instructions

• Heat the olive oil in the Instant Pot using the sauté function. When the pot is hot, add the chopped onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes.
• Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Turn off the Instant Pot.
• Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot. Add the potatoes, green beans, tomato paste and fire roasted crushed tomatoes. Stir.
• Close the Instant Pot lid and move the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
• Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.
• When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
• Stir the beans and cooked pasta into the soup. Taste and season with additional salt and pepper if needed. If desired, serve the soup with a squeeze of fresh lemon juice or a small pinch of red pepper flakes, to taste. Serve with grated Parmesan cheese, if desired.

Notes

• You must use a 6 quart or larger Instant Pot for this recipe. The 6 quart pot will be very full, but the soup shouldn’t exceed the max fill line. I do not recommend doubling this recipe as a double recipe will not fit in the Instant Pot.
• Leftover soup may be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let the soup cool before storing, and refrigerate the soup within two hours of making it.

Nutrition

Serving: 1.5cups | Calories: 286kcal | Carbohydrates: 50g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 1227mg | Potassium: 1075mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4822IU | Vitamin C: 30mg | Calcium: 102mg | Iron: 5mg

Read 15 Best Instant Pot Soup Recipes for the full recipe. Originally posted at Kristine's Kitchen

When you’re looking for a comforting, hot meal to warm you up on a cold day, this Instant Pot beef barley soup is just the thing. Like my stovetop Beef Barley Soup recipe, this hearty soup is loaded with tender bites of beef, vegetables and barley in a rich, savory broth. Barley is a fiber-rich ancient grain that has a pleasant chewy texture and a slightly nutty flavor. The barley cooks right in the soup in the Instant Pot, and it makes this Instant Pot beef soup especially satisfying.

Instant Pot soup recipes are some of the most flavorful, easy to make soups around, and this Instant Pot beef barley soup is no exception. The pressure cooking process melds the flavors of the ingredients together and makes the meat so tender, in a fraction of the time that it would take to simmer the soup on the stove.

Instant Pot Beef Barley Soup Recipe Ingredients

• Olive Oil: For browning the beef.
• Beef Stew Meat: You can also use beef chuck roast and cube it yourself. I like to use stew beef because it saves time, since the meat is already cut into chunks.
• Salt and Pepper: For seasoning the meat.
• Onion, Celery and Carrots: This trio of vegetables, called a mirepoix, is a flavor base for soups.
• Garlic: Fresh garlic brings delicious flavor.
• Beef Broth: I recommend using a low sodium broth so that you can better control the amount of salt in the soup.
• Tomato Paste: Adds richness to the soup.
• Worcestershire Sauce: Brings umami flavor and enhances the beefy flavor of the soup.
• Dried Thyme and Bay Leaves: To season the soup. You may substitute a few sprigs of fresh thyme for the dried, if you have some on hand. The leaves will fall off during cooking and you can remove the stems after the soup cooks.
• Pearl Barley: Pearl barley is sold at most grocery stores. Be sure to buy pearled barley, not hulled barley, since they require different cooking times. Note that barley is not gluten free. If you need a gluten free soup recipe, try this Vegetable Beef Soup, which can also be made in the Instant Pot.

Recipe Variations

• Mushrooms are a delicious addition to this soup. Sauté them along with the onion, celery and carrots.
• To add frozen peas or frozen green beans, stir them in after the soup pressure cooks and simmer in the hot soup for 3-5 minutes using the sauté function.
• For a vegetarian soup, try this Vegetable Barley Soup. The recipe notes include Instant Pot instructions.

Serving Suggestions

Serve Instant Pot beef barley soup with a salad and bread for a complete meal. It pairs well with this Spinach Apple Salad and this Kale Salad. Our favorite breads to serve with soup include these fluffy Dinner Rolls, Garlic Bread and these easy Drop Biscuits.

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Instant Pot Beef Barley Soup

This Instant Pot Beef Barley Soup is richly flavored and filled with tender chunks of beef, vegetables and barley. This healthy soup will warm you up from the inside out.

Course Main Course, Soup

Cuisine American

Keyword instant pot beef barley soup

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 7 servings

Calories 219kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat
• ¾ teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 3 carrots chopped into ½-inch thick rounds
• 4 cloves garlic minced
• 6 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• ¾ cup pearl barley rinsed
• chopped fresh parsley for serving

Instructions

• Turn on the sauté function and add the olive oil to the pot. Once hot, add the stew beef cubes to the pot and sprinkle with the salt and pepper. Cook until browned on all sides and then remove the beef to a clean plate.
• Add the onion, celery and carrots to the pot. Cook until the vegetables start to soften, about 5 minutes, stirring occasionally.
• Stir in the garlic and cook, stirring, for 1 minute.
• Pour in about 1 cup of the beef broth and stir, scraping up any bits that are stuck to the bottom of the pot.
• Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaves, barley and browned beef along with any juices from the plate. Stir well.
• Close the Instant Pot lid and set the steam release valve to the sealing position. Pressure cook on high pressure for 20 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, allow the pressure to release naturally for 15 minutes by leaving the pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position. Once all of the steam has escaped and the pin has dropped down, open the Instant Pot lid.
• Remove and discard bay leaves. Adjust the seasonings, adding more salt and pepper if needed, to taste. Serve, garnished with fresh parsley.

Notes

• Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 21g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 765mg | Potassium: 949mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4529IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg

Read Instant Pot Beef Barley Soup for the full recipe. Originally posted at Kristine's Kitchen

Looking for more comforting Instant Pot recipes? You’ll love Instant Pot Chicken Noodle Soup, Instant Pot Beef Stew and Instant Pot Pot Roast.

Instant Pot Potato Soup

Making soup in your Instant Pot is an easy way to get a delicious, wholesome meal on your table. You can sauté ingredients, pressure cook, and thicken the soup, all right in the Instant Pot.

Many of my favorite Instant Pot recipes are Instant Pot soup recipes. The Instant Pot makes some of the most flavorful soups, and this Instant Pot potato soup is no exception. The pressure cooking process develops the flavors of the ingredients in a short amount of time.

This Instant Pot potato soup is creamy and flavorful, with hearty chunks of potato throughout. You can make it cheesy by stirring in some shredded cheddar, or top your bowl with bacon crumbles, green onions and cheese. The best part is it takes just about 35 minutes to make, start to finish!

Are you new to Instant Pot cooking? Read my how to use an Instant Pot beginner’s guide to learn the basics of cooking in an Instant Pot.

Ingredients You’ll Need

Here’s what you’ll need to make this Instant Pot potato soup recipe. Find the full recipe with ingredient amounts in the recipe card below.

• Butter: For sautéing the onion and garlic. The butter also adds richness to the soup.
• Onion and Garlic: These aromatic ingredients help to flavor the soup.
• Yukon Gold Potatoes: Gold potatoes cook up rich and creamy. See more below about which potatoes are best for potato soup.
• Carrots: Adding 2 small/medium carrots to potato soup brings another layer of flavor.
• Seasonings: This Instant Pot potato soup is seasoned with dried oregano, salt and pepper. For a little kick, add up to 1/4 teaspoon of cayenne pepper. The cayenne is optional, and you can leave it out if you’re sensitive to spice.
• Vegetable Broth: I recommend using low sodium broth so that you can better control the amount of salt in the finished dish.
• Milk and Cornstarch: These are stirred together and then stirred into the soup after cooking, to thicken it and make it creamier.

What Potatoes are Best for Potato Soup?

My favorite potatoes for potato soup are Yukon gold potatoes. Gold potatoes are waxy and buttery, with a low starch content. Their creamy, moist texture and rich flavor makes for a flavorful soup with the best thick and creamy texture. Russet potatoes also make delicious potato soup; use them if you prefer a milder potato flavor.

Recipe Tips

• Chop the potatoes into 1/2-inch size pieces, so that they will cook in the time given in the recipe.
• Mash or blend: For a chunkier soup, use a potato masher to mash some, but not all, of the potatoes after pressure cooking. For a smoother soup, use an immersion blender or countertop blender to puree the soup to your desired consistency.
• Make it creamy: To make the soup creamier, stir in up to 1/2 cup of sour cream or plain Greek yogurt after mashing/blending the soup.
• Make it dairy-free: Skip the recipe step of stirring in the milk and cornstarch. Simply blending the soup will make it thick and creamy. Use olive oil instead of butter.
• Make it vegetarian: Use vegetable broth (not chicken broth) and keep your toppings vegetarian.
• Make potato leek soup: Use this Instant Pot Potato Leek Soup recipe.

Can I Make this Recipe in the Crockpot? On the Stove?

Want to make potato soup in the slow cooker or on the stove? Try my Crockpot Potato Soup and classic Potato Soup recipes.

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Instant Pot Potato Soup

This creamy Instant Pot Potato Soup is easy to make with simple ingredients. Load up your bowl with your favorite toppings for a warming, cozy meal.

Course Main Course, Soup

Cuisine American

Keyword instant pot potato soup

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 36 minutes minutes

Servings 5 servings

Calories 219kcal

Ingredients

• 1 tablespoon butter
• 1 cup chopped yellow onion
• 3 cloves garlic minced
• 2 ½ pounds Yukon gold potatoes cut into ½-inch pieces
• 2 carrots sliced
• ½ teaspoon dried oregano
• ¾ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• ¼ teaspoon cayenne pepper optional, for spice
• 2 ½ cups low sodium vegetable broth or chicken broth

After Pressure Cooking:

• 1 cup milk whole milk preferred
• 1 tablespoon cornstarch

Optional Toppings, for Serving:

• shredded cheddar cheese
• cooked crumbled bacon
• sliced green onions or chives

Instructions

• Press the Sauté button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
• Add the garlic to the pot and press Cancel to turn off the Instant Pot. Stir for 30 seconds.
  
• Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
  
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  
• When the cook time ends, allow the pot to naturally release for 10 minutes by just letting it sit. After the 10 minute natural release, use the handle of a long spoon to carefully move the steam release valve to the venting position. Once all of the steam escapes and the pin drops down, carefully open the Instant Pot lid.
• In a small bowl or liquid measuring cup, stir together the 1 cup milk and 1 tablespoon cornstarch. Turn the Instant Pot on sauté mode and stir in the milk and cornstarch mixture. Use a potato masher to mash some, but not all, of the potatoes. Let the soup simmer, stirring, until it thickens slightly.
• Press cancel to turn the Instant Pot off. Serve the soup with toppings, as desired.
  

Video

Notes

• Leftover potato soup can be stored for up to 3 days in an airtight container in the refrigerator. It reheats well, in a pot on the stove, in the microwave, or in the Instant Pot using the sauté function.
• When you are thickening the soup, keep in mind that it will continue to thicken as it cools.

Nutrition

Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 39g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 901mg | Potassium: 1133mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4515IU | Vitamin C: 30.2mg | Calcium: 145mg | Iron: 7.6mg

Read Instant Pot Potato Soup for the full recipe. Originally posted at Kristine's Kitchen

In an effort to bring you more quick and easy dinner ideas and also more easy Instant Pot recipes, I’m excited to share this Instant Pot chicken thighs recipe with you! Judging by the popularity of my Baked Chicken Thighs and Grilled Chicken Thighs, many of you love flavorful chicken thigh recipes as much as I do.

You can cook these perfect juicy, seasoned chicken thighs in your Instant Pot in just 30 minutes, start to finish. Cooking chicken in your Instant Pot frees up all of your oven space so you can roast a pan of veggies to serve alongside the chicken.

The spice rub on these chicken thighs is similar to the rub that I use on my baked chicken thighs, and it is so good! It adds so much flavor to the meat.

To make this easy recipe, you’ll use the sauté function on your Instant Pot to first brown the chicken on both sides. This step adds flavor and is a real benefit to using the Instant Pot. The convenience of sautéing and pressure cooking all in one pot is a busy cook’s dream! After the chicken thighs pressure cook, you can make a simple gravy from the juices left in the pot. It takes just minutes to make the gravy, right in the Instant Pot.

Read Easy Instant Pot Chicken Thighs for the full recipe. Originally posted at Kristine's Kitchen

When everyone’s hungry and you need to get dinner on the table fast, this Instant Pot spaghetti recipe is just the quick and easy recipe you need! You can brown the meat and cook the pasta all in the Instant Pot pot for the ultimate convenient family-friendly meal.

I first shared this Instant Pot Spaghetti recipe almost four years ago, and it continues to be one of the recipes that I make most often for my family for dinner. It’s ready in just over 30 minutes and everyone in the family loves it!

Why make spaghetti in the Instant Pot? Spaghetti isn’t a difficult meal to make on the stove, so why make it in an Instant Pot electric pressure cooker? The real benefit is that you don’t have to watch multiple pots on the stove. You don’t need to drain the pasta, so you won’t dirty a colander, and you don’t need separate pots for the pasta and the sauce. Since the pasta cooks right in the marinara sauce, it absorbs the flavor of the sauce as it cooks. Everyone always tells me that this is the most flavorful spaghetti!

How to Make Instant Pot Spaghetti with Meat Sauce

I’ve tested this recipe in both my 6 quart and 8 quart Instant Pots and it works perfectly in both. If you’re new to Instant Pot cooking, my guide on how to use an Instant Pot can help you to get started.

1. Brown the meat using the Instant Pot sauté function. Then turn the sauté function off.
2. Add the seasonings and water. Stir well, scraping up any bits that are stuck to the bottom of the pot.
3. Break the spaghetti noodles in half and arrange them in a criss cross pattern on top of the meat; do not stir. Arranging the noodles in different directions keeps them from sticking together as they cook.
4. Pour the tomato sauce and marinara sauce on top of the spaghetti. Again, do not stir.
5. Pressure cook on high pressure for 5-7 minutes. (Specific timing instructions are given in the recipe card below).
6. Do a quick pressure release.
7. Let it rest for 3-5 minutes, stir and serve!

Recipe Variations

• Turkey Spaghetti: Substitute ground turkey for the ground beef.
• Italian Sausage: You can replace half or all of the ground beef with Italian sausage. Remove the sausage from the casings and crumble it as you brown it in the pot.
• Vegetarian Spaghetti: To make vegetarian spaghetti, put the water and seasonings in the pot first and stir (or start by sautéing some vegetables as described below). Then layer the pasta as directed in the recipe and pour the marinara and tomato sauce on top. Do not stir after adding the pasta and sauce. Pressure cook as directed. 
• Add Vegetables: Before browning the ground beef, sauté chopped vegetables in 1 tablespoon of olive oil using the Instant Pot sauté function. Try chopped onion, carrots or bell pepper. If you wish to add quick-cooking vegetables such as chopped fresh spinach or frozen peas, stir those in after pressure cooking and then let stand with the lid on for 5 minutes.
• Gluten-Free: Use a gluten-free pasta, such as Barilla gluten free. Readers have tried this recipe with gluten-free pasta with good success.

Recipe Tips

• Use a good quality marinara sauce that you love the flavor of, as it will impact the flavor of the finished dish.
• Do not stir after adding the spaghetti or sauce. You will arrange the spaghetti in alternating directions (see photo above) to prevent the noodles from sticking together.
• Be sure to do a quick release right away when the cook time finishes so that the pasta doesn’t over cook. Be careful as there will be a lot of hot steam that escapes through the steam release valve.
• When you first open the Instant Pot, the sauce may look watery. Give it a stir and let it rest for 3-5 minutes and it will be perfect!

This Instant Pot spaghetti is a quick and easy dinner idea that you’ll want to add to your meal plan rotation. The leftovers reheat wonderfully for an easy lunch or dinner the next day. (more…)

Read Instant Pot Spaghetti for the full recipe. Originally posted at Kristine's Kitchen

If you haven’t yet tried Instant Pot carnitas, you are missing out. This Mexican shredded pork is seasoned with onion, garlic, cumin, orange juice and lime juice. It’s mouthwateringly flavorful, with the most delicious crispy edges.

After the pork cooks in the Instant Pot, it is fall apart tender and shreds easily. The shredded pork is placed under the broiler for a few minutes to crisp it up before serving. I can never resist sneaking a few bites, straight from the pan.

My favorite way to serve carnitas is wrapped in warm tortillas, topped with chopped onion, cilantro and avocado. Everyone always goes back for seconds when Instant Pot carnitas are on the dinner table! (more…)

Read Instant Pot Carnitas for the full recipe. Originally posted at Kristine's Kitchen

Pot roast used to be reserved just for days when you had hours to slow cook a roast in the oven. As it has done for so many other classic recipes, the Instant Pot makes cooking a pot roast faster than using the stove or oven. What’s even better is that the pressure cooking process intensifies the flavors of the ingredients and makes the meat unbelievably tender. This truly is the best pot roast recipe I’ve tried!

I would still consider Instant Pot pot roast to be a weekend meal, as it takes just over two hours of total time to make. Most of that time is inactive, so don’t worry that you will spend all afternoon in the kitchen. I don’t have time for that, and I know you don’t either. If you want to make pot roast on a weekday, try my Slow Cooker Pot Roast, which you can prep in the morning and then cook all day in your crock pot. And if you’re looking for a slightly faster Instant Pot beef recipe, try my easy Instant Pot Beef Stew. (more…)

Read Instant Pot Pot Roast for the full recipe. Originally posted at Kristine's Kitchen

I love making soup in the Instant Pot, and I’m excited to add this Instant Pot broccoli cheddar soup to our collection of favorite Instant Pot soup recipes. Like my stove top Broccoli Cheddar Soup recipe, this Instant Pot soup is deliciously creamy, yet it’s made without cream. Instead of using heavy cream or cream cheese to add richness to this soup, a little bit of butter plus a gold potato give this soup the best texture and flavor. Once you add in the cheese, you won’t miss the cream at all.

Using your pressure cooker to make soup isn’t necessarily faster than cooking it on the stove, once you account for the time that it takes for the pot to reach pressure and then release pressure. However, you won’t have to worry about watching or stirring a pot on the stove. Once you get everything in the Instant Pot for this Instant Pot broccoli cheddar soup, it’s completely hands-off while the soup pressure cooks. 

Cheesy comfort food, here you come! (more…)

Read Instant Pot Broccoli Cheddar Soup for the full recipe. Originally posted at Kristine's Kitchen

Ground beef is a dinnertime staple. It’s budget-friendly, versatile and cooks quickly. These Instant Pot ground beef recipes are some of my favorite family-friendly dinner ideas! You might also enjoy these Instant Pot Beef Recipes, which include recipes for other cuts of beef as well.

Instant Pot recipes are often my go-to’s for getting quick meals on the table. These Instant Pot ground beef recipes are:

• Quick and easy to prepare. Once you get everything into the pot, it’s hands-off from there.
• Full of flavor. The Instant Pot pressure cooker develops deep, rich flavors in a fraction of the time.
• Family-friendly. Everyone at the table can enjoy these easy recipes.

Read Instant Pot Ground Beef Recipes for the full recipe. Originally posted at Kristine's Kitchen