Quick and easy recipes using an Instant Pot

The Instant Pot is a versatile kitchen appliance that combines the functions of a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, and more. It’s perfect for preparing meals quickly and efficiently without sacrificing flavor or nutrition. Here are some quick and easy recipes you can whip up in your Instant Pot.

1. Instant Pot Chicken Alfredo

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 8 oz fettuccine pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter. Add the garlic and sauté for about 1 minute until fragrant.
2. Add the chicken pieces, season with salt and pepper, and cook until lightly browned.
3. Pour in the chicken broth and heavy cream, stirring to combine.
4. Break the fettuccine in half and add to the pot, making sure the pasta is submerged in the liquid.
5. Close the lid and set the Instant Pot to pressure cook on high for 7 minutes.
6. Once the cooking time is up, do a quick release of the pressure.
7. Stir in the Parmesan cheese until melted and the sauce is creamy.
8. Serve immediately, garnished with fresh parsley.

2. Instant Pot Beef Stroganoff

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 oz egg noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the beef and brown on all sides. Remove the beef and set aside.
2. Add the onions and garlic to the pot and sauté until translucent.
3. Add the mushrooms and cook until they release their juices.
4. Return the beef to the pot and season with paprika, salt, and pepper.
5. Sprinkle the flour over the mixture and stir well to coat.
6. Pour in the beef broth and stir to combine.
7. Add the egg noodles, making sure they are submerged in the liquid.
8. Close the lid and set the Instant Pot to pressure cook on high for 8 minutes.
9. Once the cooking time is up, do a quick release of the pressure.
10. Stir in the sour cream until well combined.
11. Serve immediately, garnished with fresh parsley.

3. Instant Pot Lentil Soup

Ingredients:

• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery, and sauté until softened.
2. Add the garlic and cook for about 1 minute until fragrant.
3. Add the lentils, vegetable broth, diced tomatoes, cumin, paprika, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 15 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
6. Stir the soup and adjust seasoning if necessary.
7. Serve immediately, garnished with fresh parsley.

4. Instant Pot Pulled Pork

Ingredients:

• 2 lb pork shoulder, cut into large chunks
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, and sauté until softened.
2. In a small bowl, mix together the paprika, brown sugar, cumin, chili powder, salt, and pepper. Rub the spice mixture all over the pork chunks.
3. Add the pork to the pot and brown on all sides.
4. Pour in the chicken broth and barbecue sauce, stirring to combine.
5. Close the lid and set the Instant Pot to pressure cook on high for 60 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
7. Remove the pork from the pot and shred with two forks. Return the shredded pork to the pot and stir to coat with the sauce.
8. Serve on buns or over rice.

5. Instant Pot Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup water

Instructions:

1. In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 7-inch springform pan to form the crust.
2. In a large bowl, beat the cream cheese until smooth. Add the sugar and sour cream, and mix until combined.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the crust in the springform pan.
5. Cover the pan with aluminum foil.
6. Pour the water into the Instant Pot and place the trivet inside. Place the springform pan on the trivet.
7. Close the lid and set the Instant Pot to pressure cook on high for 35 minutes.
8. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
9. Carefully remove the cheesecake from the pot and let it cool to room temperature, then refrigerate for at least 4 hours before serving.

Bottom Line

The Instant Pot is a fantastic tool for creating quick and easy meals that don’t compromise on flavor. From comforting soups and hearty main dishes to indulgent desserts, these recipes demonstrate the versatility and convenience of this all-in-one appliance. Whether you’re a busy professional, a parent, or simply someone who loves good food, these Instant Pot recipes are sure to become staples in your kitchen.