41 Best Pressure Cooker Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Teriyaki Chicken

Instant Pot Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’]

Instant Pot Teriyaki Chicken is an effortless pressure cooker chicken recipe. An easy and quick restaurant style dinner with just a few simple ingredients.

Ingredients

• Chicken breasts/thighs (skinless and boneless- 1.3 pounds (600 grams), cut into 1 1/2-inch pieces)
• Vegetable oil- 2 tablespoons
• Low-sodium soy sauce- 1/2 cup
• Light brown sugar- 3 tablespoons
• Rice vinegar-3 tablespoons
• Sesame oil- 2 tablespoons
• Red chili flakes-1/4 teaspoon
• Ginger (minced-1 tablespoon)
• Garlic cloves (minced-1 tablespoon)
• Water- 1/2 cup
• Cornstarch (mixed with 1 1/2 tablespoons water- 1 1/2 tablespoon)
• Spring onions (sliced to garnish)

Instructions

1. Turn on the instant pot. Press “Saute” button and select temperature with the adjust key for “More” , 338°F (170°C). Once it reaches the temperature, you will see “hot”.  Add the vegetable oil and place  the chicken in the Instant pot. Brown on all sides. Press “Cancel” when the chicken is browned.
2. In a medium bowl combine soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, red chili flakes and water. Pour the mixture over the chicken and give a nice stir.
3. Continue with “Pressure cook”  on “HIGH”  and set time -/+ for 3 minutes.  When the time is over, do a a quick release.
4. Using a slotted spoon, remove the chicken and put on the plate.
5. Press “Saute” button. Once the sauce comes to a simmer, whisk in the cornstarch mixture and allow to simmer until the sauce thickens.  Turn off the instant pot and return the chicken back into the pressure cooker. Stir to coat in the sauce.
6. Garnish with spring onions and sprinkle with toasted sesame seeds if desired. Serve over Instant pot jasmine rice or steamed broccoli. Enjoy!

2. Egg Bites

Copycat Starbucks Egg Bites (Instant Pot Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT30M · Yield: [‘7’, ‘7 egg bites’]

Just like your favorite sous vide egg bites from Starbucks, this copycat recipe for egg bites is done completely in the Instant Pot. Includes recipe for roasted red pepper, kale and mushroom, and bacon and gruyère bites.

Ingredients

• 4 large eggs
• ½ cup (113g) cottage cheese1
• ½ cup (56g) Monterey Jack cheese (shredded)
• ½ Tablespoon (8g) hot sauce
• 1 green onion (chopped)
• ½ (30g) roasted red pepper (chopped)
• 4 large eggs
• ½ cup (56g) Monterey Jack cheese (shredded)
• ½ cup (113g) cottage cheese1
• ⅓ cup chopped kale
• ¼ cup chopped mushrooms
• 4 large eggs
• ½ cup (56g) gruyère cheese (shredded)
• ½ cup (113g) cottage cheese1
• ¼ cup (28g) crumbled bacon (divided )

Instructions

1. Add 1 cup (240mL) of cold water to the bottom of your Instant Pot and insert the metal trivet (that came with your Instant Pot). Set aside.
2. For each egg bites recipe, follow the same instructions: add the eggs, shredded cheese, cottage cheese, and hot sauce (for red pepper bites) to a blender. Process until smooth (about 30 seconds).
3. Add the add ins (reserving about 1 Tablespoon of crumbled bacon2 for the bacon and gruyère bites) and then pulse a few times to blend.
4. Divide the egg mixture evenly between the seven egg bites compartments of the silicone mold2,3, taking care not to fill them to the top. You can cover the mold with with foil if you prefer, but I find it is not totally necessary.
5. Carefully place the silicone mold inside the Instant Pot on top of the trivet. Place the lid on the Instant Pot, lock it, and set the vent to sealing. Cook the egg bites on the MANUAL (high pressure) setting and set the timer for 10 minutes.
6. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure and remove the lid. Remove the silicone mold from the Instant Pot, allow the egg bites to deflate and cool for a few minutes, then turn out onto a plate and enjoy immediately. Store leftover egg bites in the refrigerator up to 5 days. Egg bites can be frozen, up to 3 months. Thaw in the refrigerator and reheat as needed.

3. Cheesy Potato Soup

Cheesy Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb Russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 slices bacon, cooked and crumbled (optional)
• Salt and pepper to taste
• Chives or green onions for garnish (optional)

Instructions

1. 1. If using bacon, cook until crisp in a large pot; transfer to paper towels and crumble.
2. 2. In the same pot, melt butter over medium heat; add onion and garlic and sauté until soft, about 3–4 minutes.
3. 3. Stir in flour to make a light roux; cook 1 minute to remove raw flour taste.
4. 4. Gradually whisk in chicken broth, then add diced potatoes.
5. 5. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
6. 6. Stir in milk and cheddar cheese; heat until cheese is melted and soup thickens slightly.
7. 7. Stir in bacon if using; season with salt and pepper.
8. 8. Serve hot, garnished with chives.

4. Apple Butter

Instant Pot Apple Butter – Small Batch or Larger Batch, So Easy! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’32’, ’32 servings’]

This no peel instant pot apple butter recipe is perfect for an autumn breakfast or snack! It’s a super easy instant pot apple butter! Small batch instructions below in recipe notes!

Ingredients

• 4 lb apples (cored and divided)
• ½ cup apple cider
• 1 ½ cup light brown sugar
• 1 tbsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp allspice
• ¼ tsp salt
• 3 tbsp fresh lemon juice
• 2 tsp pure vanilla extract

Instructions

1. Core and cut apples into 8 sections.
2. Add apples, apple cider, lemon juice, brown sugar, cinnamon, cloves, allspice, and salt to the Instant Pot.
3. Set Instant Pot to cook at High pressure for 1 hour. Allow pressure to release naturally for 10 minutes, then turn dial to quick release.
4. Purée cooked apple mixture with immersion blender until smooth.
5. Set Instant Pot to Sauté setting on High. Cook apple mixture an additional 20-40 minutes, stirring often, until desired thickness is reached. Stir in vanilla extract. Allow to cool to room temperature.
6. Transfer to canning jars and store in refrigerator until ready to serve.

5. Chicken Pesto Pasta

Chicken Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz pasta (penne or fusilli)
• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup prepared basil pesto
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved (optional)
• Salt and pepper to taste
• Fresh basil leaves for serving (optional)

Instructions

1. 1. Cook pasta in salted water until al dente; drain and set aside.
2. 2. In a skillet, heat olive oil over medium-high; season chicken with salt and pepper and cook until browned and cooked through, about 6 to 8 minutes.
3. 3. Reduce heat to low and stir in pesto and cream; simmer to warm through.
4. 4. Return pasta to the pan and toss to coat with sauce; add tomatoes and Parmesan; adjust seasoning.
5. 5. Serve with extra basil if desired.

6. Peach Cobbler

Foolproof Easy Instant Pot Peach Cobbler is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT27M · Yield: [‘2’, ‘2 people’]

Foolproof step-by-step instructions plus tips for cooking a peach cobbler in an electric pressure cooker with a CrispLid. Recipe is written for 2 people, but can be expanded easily for 4.

Ingredients

• 2 medium peaches, (about 2 cups, when pealed and sliced)
• 2 teaspoons sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• 1.7 ounces all-purpose flour, (about 6 tablespoons)
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 tablespoons 2% milk
• 2 tablespoons softened unsalted butter
• 1/2 teaspoon turbinado sugar

Instructions Peach Cobbler Filling

1. Peel and slice up the peaches. It’s quicker to just use a paring knife if you’re just making this for 2 people. For a larger batch, you can use an alternate method of lowering peaches into boiling water for about 1 minute. Remove, and the peel easily slips off.
2. Combine the peaches, sugar, cinnamon, nutmeg and salt in a medium bowl. Toss to coat. Divide between two individual 8-ounce porcelain ramekins as pictured in the body of this post.

Peach Cobbler Topping

1. Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir in the milk until a paste forms. Mash in the soft butter, using a fork, until a dough forms. It should only take a few mashings. If the butter is hard, fresh from the refrigerator, I microwave it for 5 – 7 seconds to soften enough to mash.
2. Divide the dough in half, shape it into 2 flat rounds, and tuck around the fruit. The top of the dough should be about 1/2″ below the rim of the ramekins.

Cooking the Cobbler

1. Cover each ramekin with a swatch of paper towel large enough to completely cover the top and drape over the sides. Tightly cover the paper towel and cobbler with foil, crimping it to match the contours of the ramekins. Repeat with another piece of foil.
2. Create a foil sling for removing the individual ramekins from the Instant Pot after the cooking is completed. To do this, fold a sheet of foil in half lengthwise, and then in half again, lengthwise. If you using a large single baking dish, simply fold the foil into thirds.
3. Pour 1 cup of water into the bottom of the inner pot of the Instant Pot. Place the trivet with long handles into the inner pot, and arrange the ramekins on top of the trivet. The ramekins should be completely level on the trivet, and should not touch the walls of the inner pot of the electric pressure cooker. My 6-quart Instant Pot can accommodate 4 8-ounce ramekins pictured in the body of this post.
4. Plug in the Instant Pot, place the lid on top and seal. Using the manual mode, cook on high pressure for 20 minutes, and use a slow release for 10 minutes.
5. Unplug the Instant Pot, unseal and remove the top, and lift out the ramekins using the foil slings. Remove the trivet, pour out the water, and replace the trivet into the inner pot.
6. Remove the foil from the ramekins and carefully peel away the paper towel. If some of the cobbler topping sticks to the paper towel, simple scrape it off and place it on top of the cobbler. Cobblers are meant to be rustic, after all. Sprinkle the turbinado sugar over the two cobblers, and replace on the trivet. Because my ramekins are high, I used the trivet that came with my Instant Pot.
7. Place the CrispLid on top of your electric pressure cooker, plug it in, and snap down the handle. Select 375˚F for 7 minutes, and push the arrow signaling it to start. Since I’m cooking and baking at 7100 feet, you may want to check it after 5 minutes.
8. Remove the CrispLid and set aside. Remove the ramekins and allow to cool for 10 minutes before serving. I highly recommend a scoop of vanilla ice cream on top when served.

7. Mac and Cheese

Instant Pot Queso Macaroni and Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’12’, ’12 people’]

Cheese-lovers, unite! This recipe the easiest, cheesiest macaroni and cheese recipe ever! You won’t regret trying my Instant Pot Queso Macaroni and Cheese recipe!

Ingredients

• 2 boxes small elbow macaroni (32 Oz total)
• Colby jack 16oz (cubed)
• Natural medium cheddar 32oz (cubed)
• Tillamook Smoked Cheddar cheese 7oz (cubed)
• 1/2 cup Lucerne Queso Quesadilla shredded cheese
• 2 cups milk
• 3-4 tbsp butter
• fresh-ground Himalayan sea salt (generously to taste)
• fresh ground pepper (generously to taste)
• onion powder (generously to taste)
• garlic powder (generously to taste)
• 1-2 tbsp Smoked paprika (generously to taste)
• 1/2 jar queso blanco (15oz jar)
• Sliced or diced jalapeños (optional)
• Crumbled bacon (optional)

Instructions

1. Spray your Instant Pot with cooking spray.
2. Add 8 cups of water to your Instant Pot.
3. Add in 1-2 tablespoons of olive oil to the water to help prevent sticking.
4. Add in your uncooked pasta, seal your Instant Pot, set it to pressure 6 minutes and start.
5. Allow it to sit for 10 minutes, then NPR (natural pressure release).
6. While the pasta cooks inside the Instant Pot, cube all of your cheese (if it isn’t already cubed or shredded).
7. Open the lid and stir – do not drain, even if it appears there is still a little water, this is okay! Also, some of the noodles may appear to not be fully cooked, and that’s okay as well! Stirring will help them to cook fully.
8. As you stir the macaroni carefully with a rubber spatula or wooden spoon, add in the butter and stir thoroughly to melt and coat the pasta.
9. Turn the Instant Pot on to sauté, and begin adding in your variety of cubed cheeses, stirring carefully.
10. Stir stir stir here, friends. Stirring helps the cheese melt and makes it creamy!
11. Once the cheese is about fully melted, add in your milk from the measuring cup and continue to stir thoroughly.
12. Add into the Instant Pot the half jar queso blanco dip, and continue to stir.
13. While stirring carefully, add into the Instant Pot the queso quesadilla shredded cheese. Continue to stir to ensure everything is mixed well.
14. Using all the seasonings, season generously to taste; stir. Ensure your mixture is properly seasoned by tasting the sauce before seasoning again.
15. Once all cheese has been throughly melted, turn off the Instant Pot.
16. Serve immediately, and enjoy it!

8. Chicken and Rice

Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 lb chicken thighs or breasts, cut into bite-sized pieces
• 1 small onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: 1/2 teaspoon dried thyme

Instructions

1. 1. In a large pot, heat oil over medium heat; add chicken and brown on all sides.
2. 2. Add onion, garlic, and carrots; sauté until softened, about 5 minutes.
3. 3. Stir in rice and paprika; cook 1 minute to toast the grains.
4. 4. Pour in chicken broth; bring to a boil, then reduce heat to a simmer.
5. 5. Cover and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
6. 6. Stir in peas; cook 2 minutes until warmed through.
7. 7. Season with salt and pepper; let rest 5 minutes before serving.

9. Mexican Rice

Instant Pot Mexican Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT4M · Total: PT19M · Yield: [‘4’, ‘4 servings’]

The perfect addition to any Mexican dinner, this Instant Pot Mexican Rice is infused with incredible flavor and a rich red color, thanks to the tomatoes, jalapenos, and other simple ingredients. Enjoy with tacos, burritos, fajitas, and more.

Ingredients

• 6 ounces ripe tomatoes (, cored)
• 1/2 medium yellow onion (, coarsely chopped)
• 2 jalapenos (, seeded)
• 1 & 1/2 cups long grain white rice (, rinsed until water runs clear)
• 1/4 cup canola oil
• 3 cloves garlic (, minced)
• 1 & 1/2 cup broth ((chicken or vegetable))
• 1 tablespoon tomato paste
• 1 & 1/2 teaspoons salt
• 1/4 cup fresh cilantro (, minced)
• lime wedges (, for garnish)

Instructions

1. In a blender or food processor, add tomatoes, onion, and 1 jalapeño and pulse until smooth. Reserve 1 cup of the puree.
2. Mince remaining jalapeño.
3. Set Instant Pot to sauté. Add oil.
4. When oil is hot, add rice. Stir frequently. Sauté until rice is translucent and begins to become light golden brown.
5. Add garlic and minced jalapeño. Sauté for a minute. Turn Instant Pot off.
6. Add 1 cup of puréed onion mixture, broth, tomato paste, and salt.
7. Put on the Instant Pot lid and lock. Turn valve to sealed position. Set high pressure or manual setting to 4 minutes.
8. When Instant Pot is done, allow 10 minutes of natural release. Then carefully turn valve to vent and release all the remaining steam.
9. Unlock lid and remove. Fluff the rice with a fork.
10. Stir in cilantro and serve with lime wedges.

10. Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 serving’]

This instant pot tuna casserole recipe is full of tender noodles, gooey cheese, a creamy sauce, and flaky tuna! With a few pantry staples, this simple recipe makes a perfect quick weeknight meal for the whole family!

Ingredients

• 8 oz Medium Egg Noodles
• 3 Cups Chicken Broth
• 1 packet Hidden Valley Ranch dressing mix (or 3 Tbs. from the bulk container)
• 1 Cup Milk (warmed)
• 4 oz. Cream Cheese (cubed into small pieces)
• 2 cups Shredded Mozzarella Cheese
• 2 cans Tuna (drained)
• 3/4 cup Frozen Peas

Instructions

1. Dump 8 ounces of medium-sized egg noodles into the inner pot of a 6-quart instant pot.
2. Sprinkle one packet or 3 Tbs of Hidden Valley Ranch Dressing Mix over the noodles.
3. Pour the chicken broth, aka chicken stock, over the dressing mix and dry pasta.
4. Secure the instant pot lid and cook at high pressure for 4 minutes.
5. When the 4 minutes is up, do a quick release of the steam but allow the pot to stay on the keep warm setting.
6. While that is cooking, cube the cream cheese. While it’s ideal for it to be room temperature, if it’s cold from the fridge the smaller the pieces of cream cheese the better as the hot pasta will be able to melt it better.
7. Open and drain 2 cans of tuna fish.
8. Warm a cup of milk.
9. Shred the cheese.
10. Carefully open the Insta pot lid after the quick release of the steam.
11. Add the cubed cream cheese, canned tuna, warm milk, shredded cheese, and peas.
12. If using frozen peas, there is no need to thaw them first.
13. Use a wooden spoon to stir the contents of the pot together.
14. Re-secure the lid on the instant pot and allow it to sit while on the keep-warm setting for 10-15 minutes.
15. Release any steam that may have built up, and carefully open the lid.
16. Give the creamy tuna casserole a stir, and serve!
17. If you want a crispy topping, feel free to add crushed potato chips to the top of the noodles.
18. Fresh parsley makes an excellent garnish!
19. Store leftover tuna casserole in an airtight container in the fridge.

11. White Chicken Chilli

White Chicken Chilli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 cans cannellini beans, drained and rinsed (15 oz each)
• 1 can diced green chilies (4 oz)
• 3 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 cup sour cream or Greek yogurt (optional)
• 1/2 cup shredded Monterey Jack cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. In a pot, heat oil over medium heat; sauté onion and garlic until translucent.
2. 2. Add chicken, beans, and green chilies; stir to combine.
3. 3. Pour in chicken broth and bring to a simmer; cook 15 to 20 minutes to blend flavors.
4. 4. Remove from heat and stir in sour cream or yogurt if using; mix until creamy.
5. 5. Optional: Stir in cheese until melted; season with salt and pepper.
6. 6. Serve hot with tortillas or crusty bread.

12. Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Instant Pot Chicken Noodle Soup makes for the most flavorful chicken soup that is super quick and easy. This comforting soup also freezes well without the noodles.

Ingredients

• 1 tablespoon avocado oil
• 1 large onion (chopped)
• 3 carrots (sliced)
• 3 stalks celery (sliced)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon pepper
• 4 boneless skinless chicken thighs
• 4 cups low sodium chicken broth (homemade or store-bought)
• 4 cups water
• 2 cups egg noodles (uncooked)
• salt (to taste)

Instructions

1. Place the instant pot on saute mode and cook the veggies, herbs, and pepper with the avocado oil for 5-6 minutes. Stirring as needed.
2. Add in the chicken thighs, water, and broth.
3. Place the lid on and make sure the valve is in the sealing position. Pressure cook the soup on manual pressure, high, for 10 minutes.
4. Once the soup is done allow it to naturally release for 10 minutes after it finishes. Carefully manually release the pressure after the elapsed time. Once the pressure is released remove the lid.
5. Shred the chicken and then return it to the pot.
6. Add in the noodles and cook on saute mode for 7-8 minutes or until tender.
7. Serve as desired.

13. Creamy Chicken Spaghetti

Instant Pot Chicken Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Chicken spaghetti in the Instant Pot is a quick and easy recipe. This one-pot chicken and pasta recipe is comforting and delicious. The creamy sauce has 3 kinds of cheese for a gooey melty meal kids & adults will love. Best pressure cooker pasta recipe.

Ingredients

• 4 cups chicken broth
• 1 pound spaghetti (broken & separated)
• 3/4 pound boneless skinless chicken breasts (cut in large chunks )
• 1/4 large onion (thinly sliced)
• 1 tsp garlic (minced)
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 8 oz cream cheese (softened at room temperature & cut in small chunks)
• 1/4 C heavy cream
• 1/2 C shredded mozzarella cheese
• 1/2 C shredded cheddar cheese
• 1/4 C grated parmesan cheese
• additional parmesan cheese (optional for topping)

Instructions

1. To the insert of your Instant Pot or pressure cooker, pour in the chicken broth. Next, break the spaghetti noodles in half and add a handful at a time to the chicken broth. As you add each handful, layer them in an offset pattern so some are going vertical and then next is horizontal. This is important so they do not stick together.
2. Add the chunks of raw chicken, onion, and garlic next. This will push the noodles further down into the broth. The spaghetti should be completely submerged at this point. Sprinkle with the seasonings.
3. Be sure the seal is on your lid correctly and the valve is closed. Place the lid on the Instant Pot and lock it into place. Press MANUAL and set the timer to 8 minutes.
4. Once the cooking time is done, you will want to do a manual release of the pressure. BE CAREFUL, STEAM WILL BE HOT. Using a long wooden spoon or something else, gently open the valve and release the pressure and steam
5. Remove the chicken pieces with a slotted spoon and set them aside on a dish to cool.
6. Add the small chunks of room temperature cream cheese to the spaghetti in the pot. Stir to melt and combine. Shred the chicken and add it back into the pot. For the final step, add the cream and 3 remaining kinds of cheeses.
7. Serve in pasta bowls and top with more parmesan cheese if desired.
8. For leftovers – store in an air-tight container in the refrigerator for up to 3 days. You may need to add a splash of cream to bring it back to its smooth creamy texture and stir when warming it in the microwave.

14. Scalloped Potatoes

Scalloped Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb potatoes, thinly sliced (about 1/8 inch)
• 1 medium onion, thinly sliced
• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup shredded cheese (Gruyere or Cheddar, or a mix)
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• Paprika for dusting (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. 2. In a small saucepan, melt butter and whisk in garlic and flour to form a light roux; whisk in milk and cream until smooth and slightly thickened.
3. 3. Season sauce with salt, pepper, and nutmeg.
4. 4. Layer half the potatoes and onion slices in the dish; pour over sauce; sprinkle with half the cheese.
5. 5. Add remaining potato and onion; pour remaining sauce over the top; finish with remaining cheese.
6. 6. Cover with foil and bake 45–60 minutes until potatoes are tender; uncover and bake 10–15 minutes to brown the top.
7. 7. Let stand 5 minutes before serving.

15. Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’, ‘4 servings’]

Instant Pot Chicken Tortilla Soup is a delicious and easy weeknight dinner. It’s thickened with corn tortillas and loaded with shredded chicken, black beans, corn, tomatoes, green chiles, and, of course, tons of flavor.

Ingredients

• 2 teaspoons olive oil
• ½ cup diced onion
• 2 garlic cloves (minced)
• 4 cups low-sodium chicken broth
• 1 pound boneless skinless chicken breast
• 1 15-ounce can black beans, drained and rinsed
• 1 14 ½-ounce can fire-roasted diced tomatoes
• 1 ¾ cups Easy Enchilada Sauce or 1 (15-ounce can red enchilada sauce)
• 1 cup fresh or frozen corn
• 1 4-ounce can diced green chiles
• 4 corn tortillas (cut into strips)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper
• Crispy tortilla strips or tortilla chips (for serving)

Instructions

1. Heat the oil in the Instant Pot using the sauté setting. Addthe onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic and cook, stirring, for 1 more minute.
2. Press cancel to turn off the sauté function and then add ½ cup of the broth, stirring and scraping up the browned bits on the bottom. Add the remaining broth along with the chicken, beans, tomatoes, enchilada sauce, corn, green chiles, tortilla strips, chili powder, cumin, salt, and pepper.
3. Close and seal the Instant Pot lid. Cook on high pressurefor 10 minutes.
4. Quick release the pressure and remove the chicken. Shred the chicken and then return it to the pot.
5. Serve and enjoy with your favorite toppings such as lime crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or diced avocado.

16. Birria Beef Ramen

Birria Ramen with Beef in the Pressure Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘6’, ‘6 servings’]

Birria Ramen with Beef is made with a rich and flavorful broth that is served over ramen noodles. Dried peppers are the base, along with robust seasonings and spices.

Ingredients

• 1 Beef chuck roast (weight will vary)
• 1 whole Onion (roughly chopped)
• 3 cups Water
• 2 Beef bouillon cubes
• 2 tablespoons Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Oregano
• 1 tablespoon Ground cumin
• 1 tablespoon Adobo seasoning (or seasoning salt)
• 1 tablespoon Chili powder
• 7 dried Guajillo chiles
• 4 dried Arbol chiles ((optional because they are spicy))
• 3 Roma tomatoes
• 3 cloves Garlic
• 2 whole Cloves (optional but recommended)
• 2 Bay leaves
• 1/2 tablespoon Oregano
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground cinnamon
• 1 tablespoon Salt (adjust to taste)
• 2 Limes (juiced)
• 1 cup Onions (diced (to garnish))
• 1 cup Cilantro (chopped (to garnish))
• 6 packs Ramen noodles (discard season packet)

Instructions

1. Preparing the Beef
2. Season the roast liberally with all of the seasonings. Ensure that it is rubbed into the beef until coated evenly.
3. Place the pressure cooker on sauté mode. Sear the beef on each side for 3 minutes.
4. Cover with water, add the beef bouillon cubes and chopped onion. Place the pressure cooker on the meat mode, cover and cook for one hour.
5. Remove the meat from the pressure cooker and place it in a large bowl. Shred the meat with your hands, or by using two forks.
6. Meat can be added to the prepared consomé, or left separate and added to each ramen bowl.
7. Consomé Instructions
8. Cut or tear the guajillo and chile de arbol down the middle to remove and discard the seeds and stems.
9. Place the chiles, tomatoes, cloves, bay leaves, and all of the other seasonings and spices into a stockpot and cover with about 3-4 cups of water. Bring the mixture to a rapid boil for 10 minutes. Remove the pot from the heat and allow it to cool to room temperature.
10. Using tongs or a fine strainer, carefully remove the bay leaves and cloves from the water mixture (save the water to use later). Add the peppers (and tomatoes if they didn’t dissolve), into a blender with about 1 cup of the cooking water.
11. Blend on high for 1-2 minutes, or until the mixture is completely pulverized. Using a fine mesh strainer, strain the chile mixture into another stockpot by pushing it around the strainer with a spoon. Add a little bit at a time, until all of the chile mixture is used.
12. Add the cooking water (and 3-4 cups additional water) to the fine mesh strainer and continue pushing it through with a spoon. This is to ensure all of the flavors are extracted from the chile mixture.
13. All of the flavor is extracted when the chile mixture appears to be dried up.
14. Prepare the Ramen
15. Bring six to eight cups of water to a rapid boil. Add the ramen noodles and boil until they are al dente. About 7-10 minutes.
16. Drain the water from the noodles.
17. Add the desired amount of noodles to a bowl. Next, pour the consome over the noodles, just enough to cover them.
18. Each bowl can be topped with some of the shredded beef, it was not already added to the consome.
19. Garnish with onions and cilantro, and a squeeze of lime!

17. Beef Ribs

Best Ever Slow Cooker Beef Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT6H · Total: PT6H20M · Yield: 2

Best Ever Slow Cooker Beef Ribs. Fall off the bone, tender pieces of beef slow cooked in a delicious sauce and simply melts in your mouth. The flavor is amazing!

Ingredients

• 4 Beef Ribs
• 1/2 Cup Flour
• 2 Medium Onions, chopped
• 4 Cloves garlic, minced
• 1 Cup or 70 g Carrots, cut to bite size pieces
• 1 Tablespoon Tomato Puree
• 2 Bay Leaves
• 2 Tablespoons Honey
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Thyme
• 1 Teaspoon Paprika
• 1 Pint Beef Stock
• Salt and Pepper to taste

Instructions

1. Wash the ribs. Place in a large mixing bowl and add the flour, salt and pepper. Toss the ribs and make sure they are well coated with the flour. Transfer any remaining flour to a cup and add a few tablespoons of water. Stir to make a paste and set aside.
2. In a large pan, add a drop of olive oil and brown the ribs on all sides then transfer to the slow cooker.
3. Using the same pan, saute the onions and garlic until soft. Use a spatula and stir everything, scraping the bottom and sides of the pan to get all the beef residue off.
4. Add the tomato puree, bay leaves, paprika, honey, Worcestershire sauce, thyme and beef stock.
5. Using the flour paste you made, add that to the broth mixture, stir over a high heat until it starts to boil. Add the carrots. Taste if you wish to add any salt and pepper.
6. Transfer the broth mixture to the slow cooker. Place lid on and cook on LOW for 6 hours.
7. **If cooking this in the oven, transfer everything to a casserole dish and cover. Place in the oven at oven at 300 F or 150 C for approximately 3 hrs.
8. **TIP: 20 minutes before cook time (slow cooker and oven), just have a quick check to make sure the broth is as thick as you would like. if it is too thin, simply mix 1 tablespoon of cornstarch to 1 tablespoon of cold water in a cup and pour that into the broth and stir. this will thicken it when it continues to cook for the remaining cook time.
9. When cooked, serve with some delicious creamy cheesy mashed potatoes and steamed vegetables.

18. Salsa Chicken

Salsa Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 lb chicken (breasts or thighs)
• 2 cups salsa (mild or medium)
• 1/2 cup chicken broth (optional)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, cilantro
• To serve: tortillas or rice

Instructions

1. 1. Season chicken with salt, pepper, chili powder, and cumin.
2. 2. Sear chicken in a skillet on both sides until browned; remove and set aside.
3. 3. Add salsa (and broth if using) to the skillet; bring to a simmer.
4. 4. Return chicken to the pan; cook 15 to 20 minutes until cooked through and tender.
5. 5. Shred chicken in the sauce for serving, if desired, or serve as slices with sauce ladled over.
6. 6. Serve with tortillas or rice and toppings as desired.

19. Turkey Broth

Instant Pot Turkey Stock / Broth is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT155M · Yield: [‘3’, ‘3 quarts’]

Make this homemade turkey stock recipe now for all your holiday needs later! Roasted turkey provides a richer flavor than fresh turkey bones or meat and using the electric pressure cooker extracts all the nutrients from the meat, bones, herbs, and vegetables without having to simmer all day. It’s the best way to get your holiday meal prep ready!

Ingredients

• 5 pounds turkey wings (neck, legs or carcass)
• 2 medium carrots (peeled and chopped in half)
• 2 celery stalks (washed and chopped in half)
• 1 leek (white part only, chopped in half lengthwise)
• 1 large yellow onion (skin on and quartered)
• 1 head garlic (halved horizontally)
• 6 sprigs fresh thyme
• 1 bunch fresh parsley
• 2 bay leaves
• 1 tsp whole black peppercorns

Instructions

1. Preheat oven to 425 degrees.
2. On a baking sheet, dry off fresh turkey wings with a paper towel and season with a little oil, kosher salt, and pepper. Roast the wings in the oven for 45 minutes to 1 hour, until the wings are golden brown with crispy skin.
3. Put the vegetables, herbs, peppercorns, and turkey bones/parts into an 8 qt Instant Pot or electric pressure cooker, then cover them in cold water to the fill line of the Instant Pot.
4. Securely lock the lid onto your electric pressure cooker with the vent set to ‘sealing’ then press ‘manual’ and set the timer to 60 minutes. Let stock pressure cook for the entire time and naturally depressurize (do NOT Quick Release or manually release!) for about 30 minutes. The pressure valve MUST be down before you open the lid.
5. Strain the turkey broth into a large bowl with a fine mesh strainer to remove the bones and other ingredients. You could also line the sieve/strainer with a cheesecloth or coffee filter.
6. Let the stock cool down for 30 minutes on the counter before putting into lidded jars and putting into the refrigerator to chill for 4 hours to overnight. This is to help the fat rise to the surface so it’s easier to scrape off.
7. Skim the fat off the top of the stock. This fat can be saved to be used in the future as you would use oil in a recipe, just put it into a freezer-safe container or zip-top bag and freeze for future use.
8. Store the skimmed stock in the fridge for up to a week or in the freezer for 3 months.

20. Risotto

Easiest Instant Pot Tomato Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT6M · Total: PT23M · Yield: [‘4’, ‘4 people’]

This Instant Pot Tomato Risotto shows the best way to make any risotto. The tomatoes are roasted with a little balsamic vinegar for extra flavor, and tips are included for making the easiest, tastiest, no-fuss tomato risotto in the Instant Pot with suggestions for flavor variations.

Ingredients

• 2 tablespoons unsalted butter
• 1 cup finely diced yellow onion
• 1 ½ cups Arborio (risotto) rice
• 1/4 cup white wine
• 4 cups water
• 1 tablespoon vegetarian Better Than Bouillon – Roasted Vegetables bouillon paste,
• 1/2 teaspoon kosher salt ((1/4 teaspoon sea salt))
• 3 whole Balsamic Roasted Tomatoes,
• 1/4 cup julienned (thinly sliced) basil leaves
• 1/2 cup grated Parmesan cheese,

Instructions

1. Select the SAUTE function on your electric pressure cooker, and select medium heat. Melt the butter in the inner cooking pot, and stir in the onion. Sauté for 3 minutes, until slightly softened.
2. Add the risotto rice to the pot, and sauté for 3 – 5 minutes to lightly toast the rice. Occasionally stir, using either a risotto spoon or wooden spoon.
3. Pour in the wine and simmer for 2 – 3 minutes, or until the wine is absorbed into the rice.
4. Add the water, bouillon paste and salt. If using vegetable broth instead of bouillon paste, add 1 teaspoon kosher salt (or 1/2 teaspoon sea salt). Bring to a gentle simmer.
5. Turn the electric pressure cooker off, and lock the lid into place. Select MANUAL and cook on HIGH PRESSURE for 6 minutes. Allow for a natural release of 5 minutes, and then perform a quick release. Remove the lid.
6. The risotto will have a layer of liquid on top, which will quickly absorb once you stir it. Stir in the roasted tomatoes, basil and cheese. Serve immediately.

21. Lentil Soup

Red Lentil Soup with Lemon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’]

The best instant pot Red Lentil Soup with lemon! It is healthy and easy to make in a pressure cooker. Loaded with red lentil, lemon juice, carrom seeds, garlic and spinach. This lemony lentil soup will have you make it again and again!

Ingredients

• Red lentil – 1 1/4 cup
• Chicken stock- 4 1/4 cup
• Carrom seeds (ajwain- 1 1/2 teaspoon, divided)
• Cloves- 4-5
• Whole peppercorns- 8
• Turmeric- 1 teaspoon
• Salt- as needed
• Spinach- 3 cups
• Lemon juice-3 tablespoons
• Vegetable oil- 2 tablespoons (for frying)
• Garlic cloves (sliced-6)
• Green Chili- 4
• Fresh coriander leaves (finely chopped- 2 tablespoons)

Instructions

1. Wash red lentil until the water runs clear and drain.
2. Add the lentil, chicken stock, 1 teaspoon of carrom seeds, cloves, turmeric, peppercorns and salt into the Instant pot. Give a nice stir. Lock the lid and seal the vent.
3. Choose Pressure Cook  and set time -/+ for 5 minutes. Make sure “High” Pressure is chosen. Actual cooking time will be more than 5 minutes because it takes about 5-10 minutes for the pot to build pressure.
4. Quick release: When the pot finishes cooking, turn the venting knob to venting position. This will release the steam quickly. Once the steam has stopped and the floating valve has dropped, open the lid.
5. Heat vegetable oil in a medium saucepan, add the green chilies and garlic. Saute until fragrant, about 40-50 seconds. Add the 1/2 teaspoon of carrom seeds and cook further for a minute. Remove from the heat and add into the soup immediately.
6. Add also the spinach and lemon juice into the soup. Chose “Soup” mode and set time for 3 minutes. Cook until spinach wilts ( baby spinach wilts faster). Press ” Cancel” button”
7. Garnish with fresh coriander. Serve immediately with lemon slices.

22. Tuscan Chicken

Instant Pot Tuscan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Creamy Instant Pot Tuscan Chicken made with garlic, spinach, and sun-dried tomatoes. A quick one-pot dinner ready in under 30 minutes—perfect for weeknights!

Ingredients

• 2 tablespoons sun dried tomato oil (from the jar)
• 3 tablespoons butter
• 2 pounds skinless chicken thighs (bone in)
• Salt and pepper (to taste)
• 1 tablespoon garlic cloves (minced)
• ½ cup chicken stock/ white wine
• 1 teaspoon Italian seasoning
• ¼ teaspoon chili flakes (or to taste)
• ½ cup sundried tomatoes chopped
• 1 1/2 cup heavy cream
• 3/4 cup parmesan
• 3 cups baby spinach leaves

Instructions

1. Select the SAUTE mode on your Instant Pot and heat sun dried tomato oil with butter.
2. Season chicken thighs with salt and pepper, cooking for 2-3 minutes on one side until golden. Then, flip and cook for 2 more minutes.
3. Add minced garlic and cook until fragrant, 30 seconds.
4. Add stock/wine and deglaze the pot, removing bits that stuck to the bottom to prevent the BURN message.
5. Season with Italian seasoning, salt, pepper, and chili flakes.
6. Secure the lid, and set to PRESSURE COOK/MANUAL for 8 minutes on high pressure/6 minutes for boneless chicken thighs. Wait 6-7 minutes for the pot to reach pressure and start cooking.
7. Release steam when finished. Remove chicken and set aside.
8. Switch to SAUTE mode, stir in heavy cream and parmesan. Add sundried tomatoes and spinach. Turn off SAUTE to allow the spinach to wilt. Return chicken and spoon sauce over it.
9. Serve over pasta or rice with parmesan cheese. Enjoy!

23. Pork Chops

Instant Pot Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’, ‘4 servings’]

Our instant pot pork chops are juicy and tender and perfect over rice or noodles. Quick and recipe with just a few minutes of prep.

Ingredients

• 1-2 tablespoon avocado oil
• 4 pork chops
• 1 teaspoon granulated garlic
• 1/2 teaspoon parsley
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chicken broth
• 1/2 tablespoon Worcestershire sauce

Instructions

1. Pour 1-2 tablespoons of avocado oil into your instant pot and place on saute.
2. While the instant pot is heating up combine the seasonings and rub onto your pork chops.
3. Once the instant pot is hot, add the pork chops without overcrowding.
4. Allow the pork chops to sear in the instant pot on both sides for 2-3 minutes each flipping once.
5. Remove the pork chops from the instant pot and deglaze the pan with the chicken broth and 1 tablespoon Worcestershire sauce. Use a spoon to scrape up all the bits.
6. Place the pork chops back into the instant pot. Place on the lid and switch to sealing.
7. Choose manual mode and cook for 15 minutes and then natural release for 5 minutes, and then carefully quick release.
8. Serve with your favorite sides.

24. Pulled Pork

Instant Pot Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT120M · Yield: [‘8’, ‘8 servings’]

With a flavorful spice rub and sweet-tangy sauce, this Instant Pot pulled pork recipe makes the best tender shredded pork. Serve it in a pulled pork sandwich, on nachos, in a wrap, or over a baked sweet potato.

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3-4 pound boneless pork shoulder/pork butt*
• 2 tablespoons olive oil
• 1 cup reduced sodium chicken broth
• 1 cup barbecue sauce (plus more for serving)
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon cornstarch
• 1 tablespoon water
• 8 burger buns (for serving, toasted if desired)

Instructions

1. In a small bowl, stir together all spice rub ingredients until well combined.
2. Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.
3. Pour olive oil into Instant Pot insert and turn it on saute mode. When the pot is hot, place the pork in the Instant Pot and brown on all sides. You may need to do this in two batches. Transfer the browned pork to a clean plate.
4. Turn off Instant Pot. Pour about half of the chicken broth into the pot and use a rubber spatula to scrape up any browned bits off of the bottom of the pot. Add the rest of the broth, the barbecue sauce, apple cider vinegar and honey (or brown sugar). Stir to combine.
5. Return the pork to the Instant Pot. Close the lid. Turn the steam release valve to the sealing position. Set the Instant Pot to pressure cook at high pressure for 60 minutes.
6. The Instant Pot will take about 15 minutes to pressurize and then the cook time will begin. When the cook time is done, allow the pressure to release naturally for 20 minutes (just leave the Instant Pot alone). Then, quick release any remaining pressure by carefully turning the steam release valve to the venting position (use either the handle of a long spoon or a potholder to turn the valve).
7. Transfer pork to a large bowl.
8. In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring occasionally, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.
9. Meanwhile, use two forks to shred the pork. Stir it back into the thickened sauce. Serve pork on burger buns topped with additional barbecue sauce, if desired.

25. Italian Sausage and Peppers

Instant Pot Italian Sausage & Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

Instant Pot Italian sausage and peppers is a quick & easy recipe. They are great for sandwiches or as is for the best keto, low-carb, or gluten-free meal. This Instant Pot sausage and pepper recipe is done in one pot and is complete in just 20-minutes.

Ingredients

• 2 tablespoon olive oil
• 6 Sweet or Spicy Italian sausage link
• 1/2 red or sweet large onion (cut into 1/2″ half rings)
• 2 sweet bell peppers (seeded & sliced into 1/2″ wide long slices)
• 1/2 Cup water
• 15 oz Can Diced Tomatoes (do NOT drain)
• 2 garlic cloves (minced)
• 1 teaspoon dried basil
• salt & peppers (to taste)
• 1/2 teaspoon crushed red peppers (Optional)
• 1/2 teaspoon dried oregano

Instructions

1. Cut the 2 large sweet bell peppers and the ½ of onion into large 1/2 inch chunky strips. Also, mince 2 garlic cloves.
2. Select the SAUTE option on your Instant Pot. After about a minute when it is hot, add olive oil and then, add sausages in a single layer on the bottom.
3. Brown for about 3 minutes each before turning. Turn each twice so it browns on 3 sides minimum for a total of 9 minutes for each link.  Remove sausages to a plate and set them aside.
4. Add the onions and let them cook in the hot oil for about 2 minutes, stir to ensure they do not stick or burn.  Once brown add the garlic and stir.  Add water and deglaze the bottom of the pan using a wooden spoon to scrape up all the bits.
5. Turn the pot off by selecting CANCEL.  This will stop the saute step.  To the onions and garlic, add the bell pepper slices.  On top of that line the sausage in a single layer over the vegetables.
6. Next, add the full can of diced tomatoes including the liquid.  For the last step, add the basil, salt, and pepper.  Add the optional red pepper flakes.
7. Once everything is in the Instant Pot, lock the lid in place and be sure the vent valve is closed and sealed.  Select MANUAL and press the up/down buttons to set it for 3 minutes.
8. Once it is done cooking let the electric pressure cooker naturally release for 5 minutes. Once the 5 minutes is reached on the digital readout, CAREFULLY open the valve on the Instant Pot to release the remaining pressure. CAUTION – STEAM WILL BE HOT!
9. Serve immediately using a slotted spoon if spooning onto rolls for sandwiches. Enjoy as a sandwich or with pasta, polenta, and more.
10. Instant Pot sausage and peppers can be stored in an air-tighter container in either the refrigerator for up to 5 days or 30 days in the freezer.

26. Vegetable Beef Soup

Vegetable Beef Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb beef stew meat, trimmed and cut into bite-sized pieces
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2–3 potatoes, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 cup green beans (fresh or frozen), cut into pieces
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. In a heavy pot, heat oil and brown beef pieces; season with salt and pepper.
2. 2. Add onion, carrot, and celery; cook until vegetables start to soften.
3. 3. Stir in potatoes, tomatoes, thyme, and bay leaf.
4. 4. Pour in beef broth and bring to a simmer; cook 30 to 45 minutes until beef is tender.
5. 5. Add green beans; simmer 5 to 10 minutes until vegetables are tender.
6. 6. Adjust seasoning and remove bay leaf before serving.

27. Chicken Korma

Instant Pot Chicken Korma is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘4’, ‘4 servings’]

This quick Instant Pot Chicken Korma is easy to make and full of flavor. The chicken marinates in yogurt, which tenderizes the meat and helps to infuse it with the flavors of the marinade, including ginger, garlic, coriander, garam masala, and chiles.

Ingredients

• 1 cup full-fat plain yogurt
• 2 teaspoons kosher salt (divided)
• 1 teaspoon ground turmeric
• 2 teaspoons ground red chile (like Kashmiri chili powder or cayenne pepper)
• 1 pound skinless
• 1 tablespoon oil (any neutral oil)
• ½ cup finely chopped onion
• 2 tablespoons ginger-garlic paste (or substitute 1 tablespoon grated ginger and 1 tablespoon grated garlic)
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 13.5-ounce can coconut milk
• 2 green chilies (halved)
• Chopped cilantro

Instructions

1. In a bowl, combine the yogurt, 1 teaspoon of the salt,  turmeric, and chili powder. Add the chicken, stir to coat, cover, and refrigerate for 1 hour.
2. Put the oil in the Instant Pot and heat it using the sauté function. When the oil begins to shimmer, add the onion and cook, stirring, for 3 to 4 minutes, until the onion begins to brown. Add the ginger and garlic paste and cook, stirring, for about 15 seconds, until it becomes fragrant, and then stir in the remaining teaspoon of salt, garam masala, and coriander. Add in the marinated chicken pieces and cook, stirring, for 3 minutes. Then stir in the coconut milk and green chilies. Press the cancel button to turn off the sauté function.
3. Seal the lid of the Instant Pot and then pressure cook on high pressure for 7 minutes.
4. Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
5. Quick release any remaining pressure and then unseal the lid.
6. Select the sauté function again and cook the curry, stirring, another 3 to 4 minutes, until the sauce thickens a bit.
7. Serve hot, garnished with the cilantro.

28. Tortellini Soup

Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz cheese tortellini (fresh or frozen)
• 4 cups chicken broth
• 1 cup canned diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach leaves
• 1 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. In a pot, heat olive oil over medium heat; sauté onion and garlic until translucent.
2. 2. Add broth and tomatoes; bring to a gentle simmer.
3. 3. Add tortellini and cook according to package directions until al dente.
4. 4. Stir in spinach and cook until wilted.
5. 5. Stir in Parmesan, season with salt and pepper, and serve.

29. Vegetable Ramen

Instant Pot Ramen Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT2M · Yield: [‘3’]

Instant Pot vegetable ramen is a great Asian dinner that is quick to make. How to make ramen in pressure cooker to tender with egg too.

Ingredients

• 4 cup vegetable broth
• 1 cup water
• 2 pkg ramen (noodles, seasoning packet removed)
• 1 cup mushrooms (sliced)
• 1 cup carrots (sliced)
• 3 leaves bok choy (chopped into large pieces)
• 1/4 cup green onions (diced)
• 1 tsp minced garlic
• 3 tbsp soy sauce
• 1 tsp ginger (ground or minced, optional)

Instructions

1. Place mushrooms, carrots and green onions in the Instant Pot. Add garlic, ginger and soy sauce. Stir in vegetable broth and water.
2. Close lid, seal pressure release valve, cook on High Pressure for 1 minute.  Once cooking time is complete, quick release the pressure.
3. Add bok choy and dry ramen noodles.  Turn the Instant Pot to saute function, cook for another 1-2 minutes or until noodles are as tender as you want.  Serve with sesame seeds, additional green onions and a soft boiled egg on top, if desired
4. Making a soft boiled egg in the same pot – Remove your noodles and veggies from the pot, set aside, and then continue to leave your pot on the saute high function with your hot boiling broth. Crack 1 cold egg from fridge on to your slotted spoon, immediately submerge into boiling broth and allow to cook until it is done to your liking. Serve on top of noodle dish.

30. Curried Lentil Soup

Instant Pot Curried Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT27M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Curried red lentil soup with tomatoes, garlic, ginger, and coconut milk, made in the Instant Pot, and ready in 30 minutes. Lightly adapted from Yotam Ottolenghi’s recipe on Epicurious.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, (chopped (about 2 cups))
• 1 tablespoon garlic paste, (or finely chopped garlic)
• 1 tablespoon ginger paste, (or 2 1/2-inch piece of ginger, finely grated)
• 1 tablespoon curry powder
• 1/2 teaspoon garam masala (spice mix (see Notes))
• 1/2 teaspoon red curry paste
• 1/4 teaspoon ground black pepper
• 3/4 cup red lentils
• 1 14.5-oz can chopped tomatoes, (along with the sauce)
• 2 1/2 cups vegetable broth
• 1 13.5-oz can unsweetened coconut milk
• lime wedges, (for serving)
• 1/4 cup chopped scallions, (for garnish)
• 1/4 cup chopped cilantro, (for garnish)

Instructions

1. Select the Sauté function on your Instant Pot (or other electric pressure cooker). In the inner cooking pot, heat the olive oil. Add the onions and sauté until softened and translucent, about 7 – 8 minutes. Be sure to stir them fairly often so they don’t burn.
2. Add the garlic, ginger, curry powder, garam masala, red curry paste, salt, red pepper flakes and pepper. Stir and sauté for about 3 minutes, until very fragrant.
3. Stir in the lentils and tomato sauce, and cook for 2 minutes. Add the broth. Set aside 1/4 cup of the coconut milk, and add the remaining coconut milk to the pot. Stir to combine. Pro-tip: If the coconut milk has separated in the can, pour it into a large bowl and whisk until re-combined.
4. Lock the lid of the electric pressure cooker into place, making sure that the vent on top of the Instant Pot is in the closed position. Select Manual cooking and set the cooking time for 15 minutes.
5. When the cooking is complete, Quick Release the vent to immediately release the pressure.
6. Serve with the reserved coconut milk (to drizzle on top of the soup), scallions and lime wedges.

31. Shredded Chicken

Shredded Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. In a skillet, heat oil and sear chicken on both sides until lightly browned.
2. 2. Add chicken broth and spices; bring to a simmer.
3. 3. Reduce heat, cover, and cook 12 to 15 minutes until chicken is cooked through.
4. 4. Remove chicken and shred with two forks; return shredded meat to the cooking liquid to soak up flavors.
5. 5. Use shredded chicken in tacos, burritos, bowls, or sandwiches; adjust salt and pepper as needed.

32. Cashew Chicken

Pressure Cooker Cashew Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT17M · Total: PT20M · Yield: [‘4’]

This quick and easy Pressure Cooker Cashew Chicken recipe is ready in 20 minutes or less and it features chicken breast, broccoli, and peppers simmered in a delicious asian sauce

Ingredients

• 1 package PERDUE® FRESH CUTS™ Diced Chicken Breast (1 lb) (thawed)
• 1/2 cup Low Sodium Chicken Stock
• 3 tablespoons Low Sodium Soy Sauce
• 2 tablespoons Rice Vinegar
• 2 tablespoons Hoisin Sauce
• 1 tablespoon Honey
• 2 teaspoons Sesame Oil
• 1 teaspoon Fresh Ginger (minced)
• 1 Garlic Clove (minced )
• 1 tablespoon Cornstarch
• 1/2 Red Bell Pepper (diced)
• 1 1/2 cups Broccoli (cut into florets)
• 1/2 cup Roasted Whole Cashews
• Salt + Pepper (to taste)

Instructions

1. In the bowl of the Pressure Cooker add the chicken stock, soy sauce, sesame oil, hoisin sauce, honey, vinegar, garlic clove and ginger. Stir 
2. Open the PERDUE® FRESH CUTS™ Diced Chicken Breast package and season with salt and pepper 
3. Add the chicken into the pot. Stir, close the lid and cook on MANUAL HIGH PRESSURE for 6 minutes
4. After the 6 minutes, Release the pressure (QR) and press the saute button
5. Remove 1/2 cup of the sauce and mix it with the cornstarch. Pour the cornstarch mixture into the chicken and mix. It will thicken almost instantly 
6. Add the broccoli and red pepper. Place the lid, turn off the machine and let the dish rest for 3 minutes. This will allow the broccoli and pepper to soften without overcooking
7. Remove the lid, add the cashews and serve
8. Enjoy!

33. Mashed Potatoes

Instant Pot Garlic Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’10’, ’10 servings’]

Just a few minutes of ingredient prep, then let your Instant Pot do the rest! These garlic mashed potatoes can be made creamy and smooth or textured and chunky. No matter how you like to eat them, you’re going to love how simple these mashed potatoes are to make.

Ingredients

• 3 pounds (1360g) potatoes1 (washed and quartered2)
• 5 cloves of garlic (smashed and roughly chopped)
• 1 and ½ cups (360mL) chicken broth
• ¼ cup (57g) salted butter3
• ½ cup (120mL) heavy cream or half-and-half
• 4 ounces (113g) sour cream4
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• chives or green onion (chopped for garnish)

Instructions

1. Add the prepared cut potatoes, garlic, and chicken broth to the InstantPot, then attach the lid.
2. Place the vent knob to “seal,” then cook on manual high pressure for 14 minutes (15 minutes for high altitude).
3. When the Instant Pot signals it is done, carefully perform a quick release, then remove the lid. You can leave it on the warm setting or turn it off completely, depending on when you are planning to serve the mashed potatoes.
4. For smoother mashed potatoes, leave all of the broth in the pot. For thicker mashed potatoes, drain ½ cup of broth, reserving the liquid to thin out later, if desired.
5. Using a potato masher, mash the potatoes to desired consistency. Then stir in remaining “mashing ingredients” until everything is combined. If mashed potatoes are too thick, add a bit more cream or half-and-half (or reserved broth, if you removed some). If too thin, thicken by cooking them on the sauté function until desired consistency. Mashed potatoes stay fresh in the refrigerator, up to 5 days. Mashed potatoes freeze well, up to 3 months. Thaw in the refrigerator, then place in InstantPot on “warm” setting, stirring occasionally, until warmed through. You may need to add a little extra cream or half-and-half.
6. Make ahead: if you want to prepare these Instant Pot mashed potatoes ahead of the other components of your meal, prepare through step 5, then replace the lid and keep on the “warm” setting until ready to serve. Stir and, if necessary, add more cream or half-and-half before serving. See the above for slow cooker or stovetop preparation.

34. Chicken and Rice Soup

Instant Pot Chicken and Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

This easy instant pot chicken and rice soup is perfect for chilly days! So easy and quick, with fresh veggies and a splash of lemon, this is one of the best instant pot chicken soup recipes!

Ingredients

• 3 tbsp extra virgin olive oil
• 4 cloves garlic (minced)
• 1 medium yellow onion (chopped)
• 1 cup chopped celery (about 3 celery ribs)
• 1 cup chopped carrots (about 2 large carrots)
• 4 boneless skinless chicken thighs (trimmed (or chicken breasts))
• 1 tsp red pepper flakes (or to taste)
• ¾ tsp dried rosemary
• 1 ½ tbsp chicken bouillon powder (or 2 chicken bouillon cubes)
• 3 sprigs fresh thyme
• 2 bay leaves
• 4 cups chicken stock (unsalted or low sodium)
• 4 cups water
• 1 cup long grain white rice (uncooked)
• juice of ½ a lemon
• fresh parsley (chopped (optional))
• salt and pepper (to taste)

Instructions

1. Set Instant Pot to Sauté (high) setting and allow it to heat up.
2. Heat olive oil. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped onion, carrots, and celery. Cook, stirring, until vegetables are slightly tender, about 5 minutes.
4. Push vegetables to the side and add chicken pieces, red pepper flakes, dried rosemary, and chicken bouillon powder. Stir well. Brown chicken on both sides for 10-15 minutes or until mostly cooked through.
5. Add bay leaves, thyme sprigs, chicken stock, water, and rice. Stir to combine.
6. Turn Instant Pot valve to Sealing position and set to pressure cook on High for 4 minutes.
7. Once time has elapsed, allow to release pressure naturally for 5 minutes, then turn valve to Venting to let it quick release.
8. Remove chicken pieces and shred, then return them to the pot. Remove bay leaves and thyme sprigs.
9. Add lemon juice and chopped parsley and stir. Season to taste with salt and pepper, and serve.

35. Chicken Fajitas

Instant Pot Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Yield: [‘4’]

This is a great dump and start recipe that you can make ahead to save time on busy nights.

Ingredients

• 2 lbs (907g) chicken breast
• 1 cup (240g) chicken broth
• 1.5 tbsp fajita seasoning
• 3 bell peppers ((1 red, 1 yellow & 1 green), sliced in thicker slices)
• 1 large onion (sliced)
• 1 tbsp hot sauce (optional)
• 8 small corn or flour tortillas

Instructions

1. Add the chicken breasts and 1 cup of chicken broth to the Instant Pot and sprinkle with fajita seasoning and garlic.
2. Add the sliced bell peppers and onions on top of the Chicken, try to distribute them in an even layer.
3. Place the lid on, lock and turn the valve to sealed position.
4. Set to Manual / High Pressure for 7 mins.
5. When cook time is complete, allow for 5 mins natural pressure release. Then perform a quick pressure release to allow any remaining steam to escape.
6. Open the lid and take out the bell peppers and onions. Place in a shallow dish.
7. Remove the chicken, place it on a cutting board and slice.
8. Squeeze some lime onto your Pressure Cooker Chicken Fajitas and garnish with parsley.
9. Serve with tortillas and your choice of toppings. Enjoy!

36. Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) spaghetti
• 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup onion, finely chopped
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• 1 cup fresh spinach, roughly chopped (optional)
• Salt and pepper to taste
• 1/2 tsp paprika (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C) and lightly grease a 2–3 quart baking dish.
2. 2. Cook spaghetti in salted boiling water until just shy of al dente; drain and set aside.
3. 3. In a skillet, heat olive oil over medium-high heat and cook chicken pieces until lightly browned and cooked through, about 5–7 minutes; add onion and garlic and sauté until translucent.
4. 4. In a saucepan, melt butter, whisk in flour, and gradually stir in milk until smooth and thickened to a light gravy.
5. 5. Stir in cheddar and parmesan until melted; season with salt, pepper, and paprika.
6. 6. Toss the sauce with the chicken and onion mixture, then fold in the cooked spaghetti (and spinach if using).
7. 7. Transfer the mixture to the prepared baking dish, top with a little extra cheese, and bake 15–20 minutes until bubbly and lightly golden.
8. 8. Let stand 5 minutes before serving.

37. Moroccan Lemon Chicken

Moroccan Lemon Chicken Recipe Instant Pot or Slow Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT63M · Yield: [‘5’, ‘5 servings’]

This is a flavorful and authentic Moroccan Lemon Chicken recipe passed down from my family. The chicken is incredibly tender and this dish freezes great for leftovers and meal planning.

Ingredients

• 1 tbsp olive oil
• 1 package Chicken Thighs (skinless and boneless)
• 1 cup Chicken stock (organic)
• 1 cup Carrots (diced into large pieces)
• ½ cup peas (frozen organic)
• 1 cup green olives (large whole)
• ⅛ cup preserved lemon (2 slices diced )
• ⅛ cup cilantro (for garnish)
• 1 tbsp Olive Oil
• ¼ cup lemon juice (fresh squeezed)
• ½ cup sweet onion (finely chopped)
• 1 tbsp ginger (use only fresh grated ginger)
• 2 cloves garlic (chopped)
• 1 tbsp Paprika
• 1/2 tsp Cinammon
• 1/4 tsp Cumin
• 1/2 tsp Tumeric
• ⅛ tsp Cayenne Pepper
• 1/4 tsp Black Pepper
• 1 tsp Salt (pink himalayan or cracked sea salt)

Instructions Marinate Chicken Thighs

1. First cut off access fat on your chicken thighs and add them to a medium bowl along with the spices, onions, ginger, garlic, lemon juice, and olive oil. Refrigerate for 30 minutes or overnight.

Instant Pot Instructions

1. Then, turn your instant pot on saute. Once your pot is pre-heated, add 1 tbsp of olive oil. Once the oil is hot, add the chicken thighs and saute for 4 minutes. Do not move.
2. Remove chicken thighs, turn off the Instant Pot, and set aside. Pour the chicken broth into the bowl to get all remaining juice and seasoning. Then add to the instant pot and scrape off all the brown bits from the bottom of the pot.
3. Next, add the Instant Pot trivet, and place chicken thighs on top, with the seared side up. Pressure cook on high for 8 minutes and then turn off the Instant Pot and wait 5 minutes before releasing the steam. Remove the trivet with chicken thighs and set to the side.
4. Add carrots and pressure cook on high for 1 minute, then quick release.
5. Turn off the instant pot and add the olives, preserved lemons, and peas. Stir together and pour into a serving dish. Then add back in your chicken thighs, garnish with preserved lemon wedges and cilantro.

38. Black Beans

Instant Pot Black Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘5’, ‘5 cups’]

Instant Pot Black Beans are easy to make using dried beans and an electric pressure cooker. Now you’ll always have perfectly cooked black beans ready for recipes.

Ingredients

• 1 lb black beans (dry)
• 4 cups water
• salt (optional)

Instructions

1. Sift through the black beans to remove any large pieces of dirt or debris.
2. Thoroughly rinse the beans under cold running water and then pour them into the instant pot.
3. Pour in the water and set valve to Sealing, then select Pressure Cook setting to High for 25 minutes.
4. Allow the pressure cooker to come to pressurize (time will depend on your altitude, mine took 12 minutes), once it’s pressurized cooking time will begin to count down.
5. Once the 25 minutes are up, and the machine beeps, allow it to Natural Release for 15 minutes.
6. When this time is up, release any remaining pressure in the pot by setting the valve to Venting.
7. Carefully open the pot turning away from your face. You can use a wooden spoon instead of your hand as well.
8. Most of the water will have been absorbed by the beans. At this time you can add salt or any seasonings you would like.
9. Serve and enjoy the black beans as desired.

39. Celery Soup

Instant Pot Cream of Celery Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT25M · Yield: [‘6’]

For the best homemade cream of celery soup, make it in the Instant Pot. It is a creamy, rich, and comforting recipe. As a bonus, this cream of celery soup is keto, gluten-free, grain-free, & low-carb.

Ingredients

• 4 Cups celery (rough chopped leaves & stalks)
• 1/2 Cup yellow onion (rough chopped)
• 2 cloves garlic (peeled)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dill weed
• 1/4 teaspoon dry thyme
• 1/4 teaspoon celery salt
• 4 Cups chicken stock or broth (for a vegetarian version use mushroom or vegetable broth)
• 1 C heavy whipping cream
• 6 ounces full fat cream cheese (softened at room temperature & cut into chunks)
• olive oil (optional)
• fresh parsley (optional)

Instructions

1. A rough chop on the first two ingredients is good enough and then toss them in the Instant Pot.
2. Add the garlic cloves, spices, and broth.
3. Next, put the lid on your Instant Pot and lock it into place.  Make sure the valve is closed and set so the soup comes to pressure.
4. Press MANUAL and set the timer to 5 minutes.  The soup should take about 10 minutes to come to pressure and 5 minutes to cook.
5. Once the 5 minutes is up, carefully open the valve on the top of the Instant Pot lid – CAUTION, CONTENTS & STEAM WILL BE HOT.
6. Using an immersion blender, puree the soup until it is smooth.  Once it is smooth, add the cream and the softened cream cheese. Blend again.
7. Season with additional salt and pepper to taste. Ladle into serving bowls.
8. Top with fresh parsley or a drizzle of olive oil – optional Enjoy!

40. Chicken Adobo

Instant Pot Chicken Adobo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT31M · Yield: [‘4’, ‘4 servings’]

Chicken Adobo is Filipino comfort food, tender chicken thighs coated in a sweet and savory glaze with a kick of heat from black peppercorns. This Instant Pot Chicken Adobo recipe makes it quick and practically effortless.

Ingredients

• 1 ½ pounds bone-in chicken thighs
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons oil
• 1 onion (sliced)
• 5 garlic cloves (minced)
• ½ cup soy sauce (use light soy sauce or regular soy sauce)
• 1 teaspoon brown sugar
• 1/3 cup white vinegar
• 1 teaspoon ground cayenne
• ½ cup water
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 3 green onions (thinly sliced (optional))

Instructions

1. Season the chicken generously with salt and ground black pepper.
2. Set the Instant Pot to saute and let it het up for a few minutes. Add 1 tablespoon of the oil.
3. When the oil begins to shimmer, add the chicken thighs and cook until the chicken changes color to light brown.
4. Transfer the chicken to a plate.
5. Add the remaining oil to the pot, along with the onion and garlic. Sauté for 1 to 2 minutes, until the onion is soft.
6. Add the soy sauce, brown sugar, vinegar, cayenne, and water. Cook, stirring and scraping up any brown bits stuck to the bottom of the Instant Pot.
7. Return all the chicken to the pot in a single layer. Add the bay leaves and whole black peppercorns.
8. Close the lid and seal the pressure valve. Pressure cook for 10 minutes.
9. Once the cooking cycle ends, quick release the pressure.
10. Open the pot and press the cancel button.
11. Select the saute function again and let the chicken adobo simmer for 6 to 8 minutes, until the sauce thickens.
12. Serve the chicken adobo immediately over rice with some of the delicious adobo sauce spooned over the top, and garnished with sliced green onions, if using.

41. Spaghetti

Instant Pot Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘8’, ‘8 servings’]

This Instant Pot Spaghetti makes a flavorful and easy Instant pot recipe! It’s perfect for busy weeknights, as the meat sauce and pasta cook all together in the pressure cooker. There’s hardly any clean-up at all!

Ingredients

• 1 pound lean ground beef
• 1 medium onion (, diced)
• drizzle of olive oil
• 6 cloves garlic (, minced)
• 1 tablespoon tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons granulated sugar
• 28 ounce can whole tomatoes
• 15 ounce can tomato sauce
• 1 pound thick spaghetti ((such as Barilla – see note))
• 2 cups low sodium chicken broth ((or water))
• salt and pepper
• 1/2 cup parmesan cheese (, plus more for serving)
• 1/4 cup fresh basil (chopped)
• crusty bread or garlic bread (, for serving)

Instructions

1. Press the ‘saute’ button on the Instant Pot and allow it to preheat for about 2 minutes. Add a drizzle of oil to the insert, followed by the ground beef and onion. Chop meat with a wooden spoon as it browns, until about 90% cooked.
2. Add fresh garlic, tomato paste, dried seasonings, a teaspoon salt and pepper, and the sugar. Cook for 1 minute, stirring every few seconds. Press ‘cancel’ on the pot. Add canned tomatoes and sauce, crush tomatoes with a potato masher.
3. Break spaghetti in half and layer in the pot crosswise. Add in the chicken broth and give everything a good stir, pulling the meat up from the bottom of the pot (this will prevent the pot from scorching on the bottom as it pressurizes.) Push the noodles down into the liquid.
4. Place lid on the pot and lock into place. Turn the valve to the ‘sealing’ position. Pressure cook on high for 8 minutes, then manually release the pressure.
5. Use a large pasta fork to break up any clumps of pasta. Stir in 1/2 cup of parmesan and the fresh basil. Taste for salt and pepper, adjust as needed. Serve right away. The sauce will thicken as it stands.
6. Enjoy with some crusty bread or garlic bread!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.