Top 6 Instant Pot Recipes

Best Instant Pot Recipes

You've probably heard the buzz about the Instant Pot; a slow cooker, pressure cooker and stovetop stand designed as one handy appliance. This instantly revolutionizes your home cooking, delivering healthy and delicious meals quickly. The Instant Pot has become one of the world's best selling small kitchen appliances and has sparked a global community of food lovers, home cooks and Instant Pot enthusiasts. This has inspired countless delicious home cooked recipes for you to try out at home. American Food52 even has a massive list of 41 recipes for the Instant Pot where you may find some more inspiration (just remember to do the weight conversions like converting pounds to grams!) Here are some of the best and easy recipes that we've found to prepare and cook with your Instant Pot.

1. Chicken Noodle Soup

image source: Corrie Cooks Prep time: 10min | Cook time: 10min | Serves: 5

Ingredients:

• 2 chicken breasts cubed bite-size, boneless skinless
• 2 tbsp olive oil
• 1/4 tsp salt
• 2 carrots thinly sliced
• 2 stalks celery sliced
• 1/4 onion diced
• 1400ml chicken broth
• 2 cups egg noodles uncooked
• 1/4 tsp basil
• 1/4 tsp oregano

Method:

2. Lamb Curry with Coconut and Tomatoes

image source: InstantPotEats Prep time: 15min | Cook time: 1 hour | Serves: 5

Ingredients:

Part 1 of cooking

• 1.5 tablespoons / 25 g ghee or butter
• 1 medium onion, finely diced
• 2 tablespoons grated fresh ginger
• 1 tablespoon grated garlic (4 garlic cloves)
• 2 tablespoons chopped cilantro (stalks and some leaves, reserve the rest of the leaves for garnish)
• 800g diced lamb shoulder or diced lamb (trim off the fat)

Spices

• 2 teaspoons salt
• 2 teaspoons mild curry powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder
• 1 teaspoon coriander seed powder
• 1–2 small chilli (for extra heat, otherwise leave out)
• 1 can (400 g) chopped tinned tomatoes or passata

Part 2 of cooking

• 1 carrot, sliced
• 1/2 red pepper, sliced
• 1 cup thickened coconut milk (1 can, use the thickened part only, discard the liquid or use in smoothies)

Method:

Part 1.

1. Prepare all the ingredients for part 1 and turn the Instant Pot. Press the Saute function key and allow the pot to heat up slightly.
2. Add the ghee or butter and onions and cook for 2 minutes, to soften. Add garlic, ginger and cilantro and cook together for another minute, stirring well.
3. Finally, add all the spices and salt and stir through the onion mixture to release the aromas. Press Cancel to stop the Sauteing process. The mixture will brown and get pretty sticky and some of it may get stuck to the bottom. Add a little splash of water to the pot and stir through scraping off any stuck mixture from the bottom. This will prevent any burning during pressure cooking.
4. Add the lamb and tomatoes and stir through well. Pop the lid and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, set to HIGH pressure for 25 minutes. It will take 10 minutes for the Instant Pot to build up the pressure and the timer will commence. Once done, release pressure naturally (should take 15 minutes). In the meantime, prepare ingredients for Part 2.

Part 2

1. Open the lid and stir the curry. Press the Saute function again. Add the carrots and peppers and cook for 5-7 minutes on Saute, stirring frequently. The curry will bubble away, which will thicken the broth.
2. To finish the curry, add the thickened coconut milk and stir through.

Recipe source: InstantPotEats

3. Spicy Vegetarian Pasta

image recipe: Cook with Manali Prep time: 10mins | Cook time: 20mins | Serves: 3

Ingredients:

• 22 ml or 1.5 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4-5 large garlic cloves, chopped
• 1 small yellow pepper, chopped, around 1/3 cup chopped pepper
• 1 small red pepper, chopped, around 1/3 cup chopped pepper
• 100g white mushrooms, sliced, around 8 mushrooms
• 1/2 cup green peas, frozen
• 2.5 tablespoons adobo sauce, from can of chipotle peppers in adobo sauce (use the sauce only), adjust to taste- add less if you don't like spicy food
• 1.5 cups water
• 200g penne pasta
• 3/4-1 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• 1/2 cup + 2 tablespoons heavy cream, or add more to taste
• 1 tablespoon +1-2 teaspoon lemon juice
• 1 tablespoon honey
• 85g asparagus, trimmed, thin asparagus preferred cilantro, to garnish

Method:

1. Press the saute button on the Instant Pot. Once the pot displays hot, add the olive oil and then add the chopped onion, garlic and peppers (both red and yellow).
2. Saute for 2 to 3 minutes until the onions and pepper soften.
3. Add in the mushrooms and frozen green peas. Stir.
4. Then add the adobo sauce (from the can of chipotle peppers in adobo sauce, you just add the sauce from it, not the peppers). Stir to combine.
5. Then add the water, penne pasta, salt and pepper. Press the pasta lightly with a spatula so that it's slightly underwater.
6. Close the pot with the lid. Press the manual or pressure cook button and cook for 5 minutes on high pressure with the pressure valve in the sealing position. Quick-release the pressure.
7. Open the pot and press the saute button. Add in the heavy cream. You can add extra 2 tablespoons of cream here if you like it saucier or creamier.
8. Also, add the lemon juice and honey and mix.
9. Add the asparagus and cover the pot with a glass lid. Let the pasta simmer for 3 minutes on saute.
10. Garnish with cilantro and serve the spicy vegetarian chipotle pasta warm. You may grate some parmesan cheese on top before serving!

Recipe source: Cook with Manali

4. Easy Instant Pot Ribs

image source: Pressure Cook Recipes Prep and Cooking time: 40minutes | Serves: 2-4

Ingredients:

• 1 rack baby back ribs
• ¼ cup your favorite BBQ sauce (We used Sweet Baby Ray's Barbecue Sauce)
• Kosher salt
• Ground black pepper
• A few drops liquid smoke (optional)

Method:

1. Prepare & Season Baby Back Ribs: Remove the membrane from the back of the ribs with a paper towel. Season the Baby Back Ribs with generous amount of kosher salt and ground black pepper.
2. Pressure Cook Baby Back Ribs: Place 1 cup (250ml) of cold running water (or apple cider vinegar) and a trivet in Instant Pot Pressure Cooker. Place the baby back ribs on top of the trivet.
3. Close lid, then turn Venting Knob to Sealing position. Pressure cook at High Pressure for 16 – 25 minutes + Full Natural Release *Pro Tip: Adjust the timing according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). Open the lid carefully.
4. Preheat Oven: While the baby back ribs are cooking in the pressure cooker, preheat the oven to 450F.
5. Apply Sauce and Finish in Oven: Brush your favorite BBQ sauce all over the baby back ribs on all sides including the bones. Place the baby back ribs with the baking tray in the oven for 10 – 15 minutes.
6. Serve: Remove the ribs from the oven and serve!

Recipe source: Pressure Cook Recipes

5. Steamed Tomato with Buttered Rice

image source: Corrie Cooks Prep time: 15mins | Cook time: 20minutes | Serves: 4

Ingredients:

• 6-8 tomatoes
• 2 cup herb butter rice cooked
• 1 ½ cup water
• 1 ½ cup mozzarella cheese shredded

Ingredients:

1. Cut off the top of tomatoes keeping the bulb intact.
2. Put water and a rack in the instant pot.
3. Spoon out the inner part of tomatoes and put the whole tomato bulb on the rack.
4. Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6-7 minutes at high pressure.
5. Release the pressure naturally and remove the steamed tomatoes carefully.
6. Stuff the steamed tomatoes with herb rice and cheese. Put the tomatoes on grill rack in the microwave oven for 6 minutes to get crispy.
7. Serve hot immediately.

Recipe source: Corrie Cooks

6. No-Knead Instant Pot Bread Recipe

image source: Bake Me Some Sugar Prep time and Cook time: 2hrs 50mins | Yield: 1 loaf

Ingredients:

• 1 cup of warm water
• 1 1/4 teaspoons yeast
• 1/2 Tablespoons sugar
• 2 1/4 cups flour
• Dash of Salt

Method:

1. Start by lining with parchment paper and greasing your 6-8" cake pan. Make sure it easily fits into your Instant Pot.
2. Add in your trivet, and pour in 1 cup of water.
3. Then in a large bowl add your warm water, yeast and sugar, salt and let it proof for 3 minutes.
4. Then add in your flour and mix until it is mixed through.
5. Pour dough into your cake pan or springform pan (that is lined with parchment paper), and place in the Instant Pot and place the lid on top.
6. Set the dough in the Instant Pot and set the lid on top without sealing or use a glass lid. Give it 1-2 hours for the dough to rise. To speed up the rising process do yogurt setting on LOW for 30 minutes (with a glass lid on).
7. Once the dough has doubled in size, lay aluminium foil over the top of bread gently not tight, and then secure your Instant Pot lid and do manual or pressure cook setting (HIGH PRESSURE) for 45 minutes.
8. Natural release for 15 minutes.
9. Then once the bread is done, I toss under the broiler in the oven for 3-5 minutes to offer that golden brown crust. This part is optional.

Recipe source: Bake Me Some Sugar