30 Instant Pot Recipes for Quick and Tasty Meals

The Instant Pot has revolutionized the way we cook, making it easier than ever to prepare delicious meals in a fraction of the time. Whether you’re a busy professional, a parent on the go, or just someone who loves good food, these

30 Instant Pot recipes will save you time and satisfy your taste buds. From hearty soups to flavorful mains and even desserts, this list has it all. Let’s dive in!

1. Instant Pot Beef Stew

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 4 cups beef broth
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Steps:

• Turn the Instant Pot to sauté mode and heat olive oil.
• Add beef cubes and brown on all sides.
• Add onions and garlic, sauté until fragrant.
• Stir in tomato paste, thyme, rosemary, salt, and pepper.
• Pour in beef broth and deglaze the pot.
• Add carrots and potatoes.
• Close the lid, set to high pressure for 35 minutes.
• Allow natural pressure release for 10 minutes, then quick release.
• Serve hot.

Tip: For an even richer broth, sear the beef in batches to develop a deep caramelization before adding the broth.

2. Instant Pot Chicken Alfredo

Ingredients:

• 1 lb chicken breast, sliced
• 1 lb fettuccine pasta
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Steps:

• Add butter to the Instant Pot and set to sauté mode.
• Sauté garlic until fragrant, then add chicken slices and cook until lightly browned.
• Break pasta in half and add to the pot.
• Pour in chicken broth and stir.
• Close the lid, set to high pressure for 5 minutes.
• Quick release the pressure.
• Stir in heavy cream and Parmesan cheese until melted and creamy.
• Garnish with parsley and serve.

Tip: Stir in the Parmesan cheese gradually to prevent clumping and ensure a silky-smooth sauce.

3. Instant Pot Chili

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Steps:

• Set the Instant Pot to sauté mode and brown the ground beef.
• Add onions and garlic, sauté until softened.
• Stir in chili powder, cumin, salt, and pepper.
• Add beans, tomatoes, and beef broth.
• Close the lid, set to high pressure for 15 minutes.
• Allow natural pressure release for 10 minutes, then quick release.
• Serve with shredded cheese and sour cream if desired.

Tip: Toast the chili powder and cumin in the dry Instant Pot for a minute before adding other ingredients to intensify their flavor.

4. Instant Pot Mac and Cheese

Ingredients:

• 1 lb elbow macaroni
• 4 cups water
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 1 tsp mustard powder
• Salt and pepper to taste

Steps:

• Add macaroni and water to the Instant Pot.
• Close the lid, set to high pressure for 4 minutes.
• Quick release the pressure.
• Stir in butter, milk, cheddar cheese, mustard powder, salt, and pepper until creamy.
• Serve immediately.

Tip: Use freshly shredded cheese instead of pre-packaged to get a smoother, creamier sauce.

5. Instant Pot BBQ Pulled Pork

Ingredients:

• 3 lbs pork shoulder
• 1 cup BBQ sauce
• 1 cup chicken broth
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

Steps:

• Season pork shoulder with smoked paprika, salt, and pepper.
• Place onions and garlic in the Instant Pot, then add the pork.
• Pour in chicken broth and BBQ sauce.
• Close the lid, set to high pressure for 90 minutes.
• Allow natural pressure release for 15 minutes, then quick release.
• Shred the pork with forks and mix with the sauce.
• Serve on buns.

Tip: Let the pork rest in the sauce for 10 minutes after shredding to absorb more flavor.

6. Instant Pot Vegetable Soup

Ingredients:

• 4 cups vegetable broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 cup green beans
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp thyme
• Salt and pepper to taste

Steps:

• Add all ingredients to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Serve hot with crusty bread.

Tip: Sauté onions and garlic before pressure cooking to bring out a deeper, more robust flavor.

7. Instant Pot Risotto

Ingredients:

• 1.5 cups Arborio rice
• 4 cups chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Steps:

• Set the Instant Pot to sauté mode and melt butter.
• Sauté onions and garlic until softened.
• Add Arborio rice and stir to coat.
• Pour in chicken broth and stir.
• Close the lid, set to high pressure for 6 minutes.
• Quick release the pressure.
• Stir in Parmesan cheese, salt, and pepper.
• Serve immediately.

Tip: Stir the Arborio rice in butter until lightly toasted before adding broth to enhance its nutty aroma.

8. Instant Pot Spaghetti and Meatballs

Ingredients:

• 1 lb spaghetti
• 1 lb frozen meatballs
• 1 jar (24 oz) marinara sauce
• 4 cups water
• 1 tsp Italian seasoning
• Salt and pepper to taste

Steps:

• Break spaghetti in half and add to the Instant Pot.
• Place meatballs on top.
• Pour in marinara sauce and water.
• Sprinkle Italian seasoning, salt, and pepper.
• Close the lid, set to high pressure for 8 minutes.
• Quick release the pressure.
• Stir well and serve.

Tip: Layer the pasta in a crisscross pattern to prevent clumping while cooking.

9. Instant Pot Chicken Curry

Ingredients:

• 1.5 lbs chicken thighs, cut into pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste

Steps:

• Set the Instant Pot to sauté mode and sauté onions and garlic.
• Add chicken pieces and brown lightly.
• Stir in curry powder, turmeric, cumin, salt, and pepper.
• Pour in coconut milk and stir.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Serve with rice.

Tip: Bloom the curry powder in oil before adding liquid to intensify its flavor.

10. Instant Pot Mashed Potatoes

Ingredients:

• 2 lbs potatoes, peeled and cubed
• 1 cup water
• 1/2 cup milk
• 4 tbsp butter
• Salt and pepper to taste

Steps:

• Add potatoes and water to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Drain water and mash potatoes.
• Stir in milk, butter, salt, and pepper.
• Serve warm.

Tip: Use warm milk and melted butter to avoid a gummy texture when mashing the potatoes.

11. Instant Pot Lentil Soup

Ingredients:

• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 tsp cumin
• Salt and pepper to taste

Steps:

• Add all ingredients to the Instant Pot.
• Close the lid, set to high pressure for 15 minutes.
• Allow natural pressure release for 10 minutes, then quick release.
• Serve hot.

Tip: Add a splash of lemon juice or vinegar at the end to brighten up the flavors.

12. Instant Pot Shrimp Scampi

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb linguine
• 4 cups chicken broth
• 4 garlic cloves, minced
• 1/2 cup white wine
• 4 tbsp butter
• 1/4 cup parsley, chopped
• Salt and pepper to taste

Steps:

• Add linguine and chicken broth to the Instant Pot.
• Close the lid, set to high pressure for 4 minutes.
• Quick release the pressure.
• Set to sauté mode, add butter, garlic, and shrimp.
• Cook until shrimp turns pink.
• Stir in white wine and parsley.
• Serve immediately.

Tip: Add the shrimp last and let it cook using the residual heat to keep it tender and juicy.

13. Instant Pot Beef and Broccoli

Ingredients:

• 1.5 lbs flank steak, sliced
• 2 cups broccoli florets
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 garlic cloves, minced
• 1 tbsp cornstarch
• 1/4 cup water

Steps:

• Add flank steak, soy sauce, brown sugar, and garlic to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Mix cornstarch and water, stir into the pot.
• Add broccoli and set to sauté mode until sauce thickens.
• Serve with rice.

Tip: Blanch the broccoli separately and stir it in at the end to keep it crisp and vibrant.

14. Instant Pot Chicken Noodle Soup

Ingredients:

• 1 lb chicken breast
• 6 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup egg noodles
• Salt and pepper to taste

Steps:

• Add all ingredients except noodles to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Shred chicken and return to the pot.
• Add noodles and set to sauté mode until noodles are cooked.
• Serve hot.

Tip: Use bone-in chicken for a richer, more flavorful broth.

15. Instant Pot Teriyaki Chicken

Ingredients:

• 1.5 lbs chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp cornstarch
• 1/4 cup water

Steps:

• Add chicken, soy sauce, honey, garlic, and ginger to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Mix cornstarch and water, stir into the pot.
• Set to sauté mode until sauce thickens.
• Serve with rice.

Tip: Let the sauce simmer on sauté mode after pressure release for a thicker, glossy finish.

16. Instant Pot Pot Roast

Ingredients:

• 3 lbs beef chuck roast
• 4 carrots, sliced
• 3 potatoes, cubed
• 1 onion, chopped
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• Salt and pepper to taste

Steps:

• Season beef with salt and pepper.
• Add all ingredients to the Instant Pot.
• Close the lid, set to high pressure for 60 minutes.
• Allow natural pressure release for 15 minutes, then quick release.
• Shred beef and serve with vegetables.

Tip: Deglaze the pot with beef broth or red wine after searing to lift all the flavorful bits.

17. Instant Pot French Dip Sandwiches

Ingredients:

• 3 lbs beef roast
• 2 cups beef broth
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tsp thyme
• Salt and pepper to taste
• Hoagie rolls

Steps:

• Season beef with salt and pepper.
• Add beef, broth, onions, garlic, and thyme to the Instant Pot.
• Close the lid, set to high pressure for 60 minutes.
• Allow natural pressure release for 15 minutes, then quick release.
• Shred beef and serve on hoagie rolls with broth for dipping.

Tip: Toast the hoagie rolls before serving to prevent them from getting soggy.

18. Instant Pot Chicken Tacos

Ingredients:

• 1.5 lbs chicken breast
• 1 cup salsa
• 1 packet taco seasoning
• Tortillas
• Toppings: lettuce, cheese, sour cream

Steps:

• Add chicken, salsa, and taco seasoning to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Shred chicken and serve in tortillas with toppings.

Tip: Shred the chicken with two forks right in the pot for maximum flavor absorption.

19. Instant Pot Rice Pudding

Ingredients:

• 1 cup white rice
• 4 cups milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Steps:

• Add all ingredients to the Instant Pot.
• Close the lid, set to high pressure for 20 minutes.
• Allow natural pressure release for 10 minutes, then quick release.
• Stir well and serve warm or chilled.

Tip: Rinse the rice before cooking to prevent it from getting too sticky.

20. Instant Pot Cheesecake

Ingredients:

• 1.5 cups graham cracker crumbs
• 3 tbsp butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract

Steps:

• Mix graham cracker crumbs and butter, press into a springform pan.
• Beat cream cheese, sugar, eggs, and vanilla until smooth.
• Pour over crust.
• Add 1 cup water to the Instant Pot, place trivet inside.
• Lower pan onto trivet.
• Close the lid, set to high pressure for 30 minutes.
• Allow natural pressure release for 10 minutes, then quick release.
• Chill before serving.

Tip: Let the cheesecake cool completely before refrigerating to prevent cracks.

21. Instant Pot Minestrone Soup

Ingredients:

• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 cup pasta
• 1 zucchini, diced
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Steps:

• Add all ingredients to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Serve hot.

Tip: Stir in fresh basil or pesto before serving for a burst of fresh flavor.

22. Instant Pot Honey Garlic Chicken

Ingredients:

• 1.5 lbs chicken thighs
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 1 tbsp cornstarch
• 1/4 cup water

Steps:

• Add chicken, honey, soy sauce, and garlic to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Mix cornstarch and water, stir into the pot.
• Set to sauté mode until sauce thickens.
• Serve with rice.

Tip: Let the chicken rest for 5 minutes before serving to allow the sauce to thicken naturally.

23. Instant Pot Beef Stroganoff

Ingredients:

• 1.5 lbs beef stew meat
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 cup sour cream
• 2 tbsp Worcestershire sauce
• 1 tsp paprika
• Salt and pepper to taste

Steps:

• Add beef, onions, garlic, broth, Worcestershire sauce, paprika, salt, and pepper to the Instant Pot.
• Close the lid, set to high pressure for 35 minutes.
• Allow natural pressure release for 10 minutes, then quick release.
• Stir in sour cream and serve over noodles.

Tip: Stir in sour cream at the end off the heat to avoid curdling.

24. Instant Pot Chicken and Dumplings

Ingredients:

• 1.5 lbs chicken breast
• 4 cups chicken broth
• 1 cup biscuit dough, cut into pieces
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp thyme
• Salt and pepper to taste

Steps:

• Add chicken, broth, onions, carrots, celery, thyme, salt, and pepper to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Shred chicken and return to the pot.
• Add biscuit dough and set to sauté mode until dumplings are cooked.
• Serve hot.

Tip: Add the biscuit dough on top without stirring to keep dumplings light and fluffy.

25. Instant Pot Lemon Garlic Butter Shrimp

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 tbsp butter
• 4 garlic cloves, minced
• 1/4 cup lemon juice
• 1/4 cup parsley, chopped
• Salt and pepper to taste

Steps:

• Set the Instant Pot to sauté mode and melt butter.
• Sauté garlic until fragrant.
• Add shrimp, lemon juice, parsley, salt, and pepper.
• Cook until shrimp turns pink.
• Serve immediately.

Tip: Use fresh lemon juice and zest for a bright, zesty kick.

26. Instant Pot Chicken Fried Rice

Ingredients:

• 1 lb chicken breast, diced
• 2 cups cooked rice
• 1 cup frozen peas and carrots
• 2 eggs, beaten
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 garlic cloves, minced

Steps:

• Set the Instant Pot to sauté mode and heat sesame oil.
• Sauté garlic and chicken until cooked.
• Push chicken to the side, scramble eggs in the pot.
• Add rice, peas, carrots, and soy sauce.
• Stir well and cook until heated through.
• Serve hot.

Tip: Use day-old rice for the best texture and to prevent mushiness.

27. Instant Pot Cabbage Rolls

Ingredients:

• 1 head cabbage, leaves separated
• 1 lb ground beef
• 1 cup cooked rice
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) tomato sauce
• 1 tsp paprika
• Salt and pepper to taste

Steps:

• Blanch cabbage leaves in boiling water for 2 minutes, then drain.
• Mix ground beef, rice, onions, garlic, paprika, salt, and pepper.
• Place filling in cabbage leaves and roll.
• Add tomato sauce and rolls to the Instant Pot.
• Close the lid, set to high pressure for 20 minutes.
• Quick release the pressure.
• Serve hot.

Tip: Freeze the cabbage head overnight, then thaw it to soften the leaves without boiling.

28. Instant Pot Garlic Parmesan Pasta

Ingredients:

• 1 lb pasta
• 4 cups chicken broth
• 1 cup grated Parmesan cheese
• 4 tbsp butter
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• Salt and pepper to taste

Steps:

• Add pasta and broth to the Instant Pot.
• Close the lid, set to high pressure for 4 minutes.
• Quick release the pressure.
• Stir in butter, garlic, heavy cream, Parmesan, salt, and pepper.
• Serve immediately.

Tip: Add garlic last when stirring to retain its bold, fresh flavor.

29. Instant Pot Sweet and Sour Chicken

Ingredients:

• 1.5 lbs chicken breast, cubed
• 1 cup pineapple chunks
• 1 bell pepper, sliced
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp cornstarch
• 1/4 cup water

Steps:

• Add chicken, pineapple, bell pepper, soy sauce, ketchup, and brown sugar to the Instant Pot.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Mix cornstarch and water, stir into the pot.
• Set to sauté mode until sauce thickens.
• Serve with rice.

Tip: Toss the cooked chicken in cornstarch before cooking for a crispier texture.

30. Instant Pot Creamy Tuscan Chicken

Ingredients:

• 1.5 lbs chicken thighs
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup sun-dried tomatoes, chopped
• 1 cup spinach
• 1/2 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Steps:

• Set the Instant Pot to sauté mode and brown chicken thighs on both sides.
• Remove chicken and set aside.
• Sauté garlic until fragrant.
• Add chicken broth and deglaze the pot.
• Return chicken to the pot, add Italian seasoning, salt, and pepper.
• Close the lid, set to high pressure for 10 minutes.
• Quick release the pressure.
• Stir in heavy cream, sun-dried tomatoes, spinach, and Parmesan cheese.
• Set to sauté mode until spinach wilts and sauce thickens.
• Serve hot.

Tip: Use high-quality chocolate for a richer, gooier center.

Conclusion

The Instant Pot is a versatile kitchen tool that can help you create a wide variety of delicious meals in no time. From comforting soups and stews to flavorful mains and even desserts, these 40 recipes showcase the endless possibilities of this amazing appliance. Whether you’re cooking for a family dinner or meal prepping for the week, these recipes are sure to become staples in your kitchen. Happy cooking!