18 Easy Instant Pot Recipes for Beginners Delicious

Ever feel like dinner should just magically appear? With these 18 easy Instant Pot recipes, it practically will! Perfect for beginners, each dish is a shortcut to delicious, comforting meals that’ll have everyone asking for seconds. From cozy weeknight dinners to quick fixes for busy days, we’ve got your cravings covered. Ready to transform your cooking game? Let’s dive into these foolproof recipes that promise big flavors with minimal fuss.

Instant Pot Chicken and Rice

Gracefully blending convenience with gourmet flair, this Instant Pot Chicken and Rice transforms simple ingredients into a comforting yet sophisticated meal, perfect for weeknight dinners or impressing last-minute guests.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups rich chicken broth, preferably homemade
• 1 tbsp golden extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced to a paste
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the golden extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, finely ground sea salt, freshly cracked black pepper, smoked paprika, and dried thyme, cooking until fragrant, about 30 seconds.
4. Add the boneless, skinless chicken thighs, searing each side until golden brown, about 3 minutes per side.
5. Pour in the rich chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits for added flavor.
6. Stir in the rinsed long-grain white rice and add the bay leaf, ensuring the rice is evenly submerged in the liquid.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes.
8. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Remove the bay leaf, fluff the rice with a fork, and let the dish rest for 5 minutes to allow the flavors to meld.

The result is a dish where the chicken is succulent and tender, nestled in fluffy, aromatic rice that’s absorbed every bit of the savory broth. Serve it garnished with fresh parsley or a squeeze of lemon for a bright contrast to the rich flavors.

Instant Pot Beef Stew

Nothing warms the soul quite like a hearty bowl of Instant Pot Beef Stew, a dish that marries the robust flavors of tender beef with the earthy sweetness of root vegetables, all enveloped in a velvety, herb-infused broth. Perfect for those brisk evenings when only comfort food will do, this recipe promises both simplicity and depth, delivering restaurant-quality results with minimal fuss.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef broth, low-sodium and rich in flavor
• 1 tbsp tomato paste, concentrated and umami-packed
• 1 tsp smoked paprika, for a subtle depth
• 1 tsp dried thyme, aromatic and slightly floral
• 2 bay leaves, for a hint of bitterness
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 medium Yukon Gold potatoes, cubed
• 1 cup frozen peas, sweet and vibrant
• Salt and finely ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering. Season the beef cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 3-4 minutes per side. Transfer to a plate.
2. In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Deglaze the pot with a splash of beef broth, scraping up any browned bits for added flavor. Stir in the tomato paste, smoked paprika, and thyme, cooking for 1 minute to meld the flavors.
4. Return the beef to the pot along with any accumulated juices. Add the remaining beef broth and bay leaves, ensuring the beef is submerged. Secure the lid and set to ‘Pressure Cook’ on high for 35 minutes.
5. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Carefully remove the lid.
6. Add the carrots and potatoes, securing the lid again. Pressure cook on high for an additional 4 minutes, then quick release the pressure.
7. Stir in the frozen peas and let the residual heat thaw them, about 2 minutes. Season the stew to taste with salt and pepper, removing the bay leaves before serving.

Outstanding in both texture and taste, this Instant Pot Beef Stew offers fork-tender beef and vegetables in a luxuriously thick broth. For an extra touch of elegance, serve it in hollowed-out bread bowls or alongside a crisp, green salad to cut through the richness.

Instant Pot Mac and Cheese

Gracefully blending convenience with gourmet appeal, this Instant Pot Mac and Cheese transforms a classic comfort dish into a creamy, dreamy masterpiece that’s as effortless to prepare as it is delightful to savor. Perfect for busy weeknights or cozy gatherings, its velvety cheese sauce and tender pasta promise to enchant even the most discerning palates.

Ingredients

• 1 pound elbow macaroni, preferably bronze-cut for superior texture
• 4 cups water, filtered for purity
• 1 teaspoon kosher salt, finely ground to enhance flavor
• 1/2 teaspoon freshly ground black pepper, for a subtle kick
• 2 tablespoons unsalted butter, rich and creamy
• 2 cups sharp cheddar cheese, freshly grated for optimal meltiness
• 1 cup whole milk, warmed to prevent curdling
• 1/2 cup heavy cream, for luxurious richness
• 1/2 teaspoon dry mustard, for a hint of tang

Instructions

1. Add the elbow macaroni, water, kosher salt, and black pepper to the Instant Pot, ensuring the pasta is fully submerged.
2. Secure the lid and set the Instant Pot to manual high pressure for 4 minutes, allowing the flavors to meld beautifully under pressure.
3. Once cooking completes, perform a quick release to prevent overcooking, then carefully remove the lid.
4. Immediately stir in the unsalted butter until fully melted and coating the pasta evenly.
5. Gradually add the sharp cheddar cheese, stirring constantly to create a smooth, velvety sauce.
6. Pour in the warmed whole milk and heavy cream, continuing to stir until the sauce reaches a creamy consistency.
7. Sprinkle in the dry mustard, blending it thoroughly for a balanced depth of flavor.
8. Let the mac and cheese sit for 2 minutes off the heat to thicken slightly before serving.

Zesty with a perfect balance of creaminess and chew, this Instant Pot Mac and Cheese is a testament to the magic of modern cooking. Serve it garnished with a sprinkle of smoked paprika or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Instant Pot Chili

Yearning for a dish that combines convenience with depth of flavor? This Instant Pot Chili marries the ease of modern cooking with the rich, hearty traditions of a classic comfort food, offering a symphony of spices and textures in every bite.

Ingredients

• 1 tablespoon of robust extra virgin olive oil
• 1 pound of lean, grass-fed ground beef
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to aromatic perfection
• 1 red bell pepper, diced into vibrant pieces
• 1 can (15 oz) of fire-roasted diced tomatoes, with their smoky juices
• 1 can (15 oz) of kidney beans, drained and rinsed
• 2 tablespoons of chili powder, for a warm depth
• 1 teaspoon of ground cumin, for earthy notes
• 1/2 teaspoon of smoked paprika, for a subtle smokiness
• 1 cup of rich beef broth
• Salt, to layer the flavors

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the onion, garlic, and bell pepper, sautéing until the vegetables soften, about 3 minutes. Tip: A pinch of salt at this stage helps draw out the vegetables’ natural sweetness.
4. Mix in the diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, and beef broth, ensuring all ingredients are well combined.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes. Tip: Allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure for optimal texture.
6. Carefully remove the lid, stir the chili, and season with salt to taste.

With its tender beef, velvety beans, and a broth that’s both spicy and savory, this chili is a masterpiece of comfort. Serve it crowned with a dollop of sour cream and a sprinkle of sharp cheddar for a contrast of cool and creamy against the heat.

Instant Pot Spaghetti

Gathering around the table for a comforting meal has never been easier with this Instant Pot Spaghetti, a dish that marries convenience with the hearty, soul-satisfying flavors of a classic Italian staple. Perfectly al dente pasta enveloped in a robust, garlic-infused tomato sauce, this recipe promises a gourmet experience with minimal effort.

Ingredients

• 1 lb dried spaghetti, high-quality durum wheat
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, freshly minced
• 1 tsp crushed red pepper flakes, for a subtle heat
• 1 can (28 oz) San Marzano tomatoes, hand-crushed for rustic texture
• 4 cups chicken broth, homemade or low-sodium
• 1 tsp kosher salt, for balanced seasoning
• 1/2 cup fresh basil leaves, torn for vibrant color and aroma
• 1/2 cup grated Parmesan cheese, aged for depth of flavor

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds, to unlock their aromatic oils.
3. Pour in the hand-crushed tomatoes and chicken broth, stirring to combine, then nestle the spaghetti into the liquid, breaking it in half if necessary to fit.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 5 minutes, ensuring the pasta achieves perfect al dente texture.
5. Once cooking completes, perform a quick release to prevent overcooking, then stir in the torn basil leaves and kosher salt for a fresh, herby brightness.
6. Serve immediately, garnished with grated Parmesan cheese, allowing its nutty richness to melt slightly into the hot spaghetti.

Velvety strands of spaghetti, each perfectly coated in a luscious, garlicky tomato sauce, offer a delightful contrast of textures and flavors. For an extra touch of elegance, drizzle with a thread of olive oil and a sprinkle of red pepper flakes before serving, turning a simple weeknight dinner into a celebration of Italian cuisine.

Instant Pot Pulled Pork

Delightfully tender and bursting with flavor, this Instant Pot Pulled Pork transforms a humble cut into a succulent masterpiece with minimal effort. Perfect for busy weeknights or leisurely weekends, it promises a melt-in-your-mouth experience that’s both comforting and sophisticated.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat and cut into 4-inch chunks
• 1 cup homemade or store-bought chicken stock, rich and savory
• 1/2 cup apple cider vinegar, with a bright, tangy kick
• 1/4 cup dark brown sugar, packed for deep molasses notes
• 2 tbsp smoked paprika, offering a warm, woody aroma
• 1 tbsp garlic powder, for a pungent, earthy backbone
• 1 tbsp onion powder, adding a subtle, sweet sharpness
• 1 tsp ground cumin, for a hint of nutty warmth
• 1 tsp kosher salt, to enhance all the flavors
• 1/2 tsp freshly ground black pepper, for a slight, spicy bite

Instructions

1. In the Instant Pot, combine the pork shoulder chunks, chicken stock, apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, and black pepper, ensuring the pork is well-coated with the mixture.
2. Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 60 minutes, allowing the flavors to meld and the pork to become fork-tender.
3. Once cooking is complete, let the pressure release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure. Tip: Natural release helps keep the pork moist.
4. Using two forks, shred the pork directly in the pot, mixing it with the juices to absorb all the delicious flavors. Tip: For extra tenderness, let the pork sit in the juices for 10 minutes before serving.
5. Serve the pulled pork on toasted brioche buns with a side of coleslaw for a classic combination, or over a bed of creamy polenta for a gourmet twist. Tip: Reserve some cooking liquid to drizzle over the pork for added moisture and flavor.

Perfectly succulent with a smoky-sweet profile, this pulled pork boasts a texture that’s irresistibly tender yet satisfyingly hearty. Elevate your next meal by pairing it with a crisp, tangy apple slaw or incorporating it into savory breakfast hash for a delightful morning treat.

Instant Pot Hard Boiled Eggs

Brilliantly simple yet endlessly versatile, Instant Pot hard-boiled eggs are a culinary staple that promises perfection with minimal effort. This method ensures eggs with creamy yolks and firm whites, every time, making them ideal for salads, snacks, or a protein-packed breakfast.

Ingredients

• 6 large, farm-fresh eggs
• 1 cup of cold, filtered water
• 1 teaspoon of fine sea salt

Instructions

1. Place the metal trivet inside your Instant Pot and carefully arrange the eggs on top, ensuring they’re not touching the pot’s bottom.
2. Pour the cold, filtered water into the pot, ensuring it covers the eggs by at least an inch, and sprinkle in the fine sea salt for easier peeling.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 5 minutes, allowing the flavors to meld beautifully.
4. Once cooking completes, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure to avoid overcooking.
5. Transfer the eggs to a bowl of ice water immediately, letting them chill for at least 5 minutes to stop the cooking process and ensure easy peeling.
6. Gently tap each egg on a hard surface, then roll between your hands to loosen the shell before peeling under cold running water for a smooth finish.

Creamy yolks and tender whites characterize these Instant Pot hard-boiled eggs, making them a delight to slice into vibrant salads or to enjoy simply with a sprinkle of flaky sea salt. For a creative twist, try marinating them in soy sauce and mirin for a savory, umami-packed treat.

Instant Pot Mashed Potatoes

Fluffy, buttery, and effortlessly creamy, these Instant Pot Mashed Potatoes redefine convenience without compromising on the luxurious texture and depth of flavor that homemade versions boast. Perfect for both weeknight dinners and festive gatherings, this dish promises to be a crowd-pleaser with minimal effort.

Ingredients

• 2 pounds of Yukon Gold potatoes, peeled and quartered for uniform cooking
• 1/2 cup of whole milk, warmed to prevent curdling
• 4 tablespoons of unsalted butter, cubed for even melting
• 1 teaspoon of fine sea salt, to enhance the natural flavors
• 1/4 teaspoon of freshly ground black pepper, for a subtle kick
• 1/2 cup of sour cream, for added richness and tang

Instructions

1. Place the quartered Yukon Gold potatoes in the Instant Pot and add enough water to just cover them. Secure the lid and set the valve to sealing.
2. Select the ‘Manual’ setting and cook on high pressure for 10 minutes. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
3. Drain the potatoes thoroughly and return them to the Instant Pot. Tip: Letting them sit for a minute after draining helps evaporate excess moisture.
4. Add the cubed unsalted butter, warmed whole milk, fine sea salt, and freshly ground black pepper to the potatoes. Mash until smooth and creamy. Tip: For extra creamy potatoes, use a hand mixer on low speed.
5. Fold in the sour cream until fully incorporated. Taste and adjust seasoning if necessary. Tip: For a lighter version, substitute Greek yogurt for sour cream.

Unbelievably smooth with a velvety texture, these mashed potatoes are a testament to the magic of the Instant Pot. Serve them topped with a pat of butter and a sprinkle of chives for a visually appealing and flavorful finish, or layer them under your favorite gravy for a comforting twist.

Instant Pot Lentil Soup

Warm, comforting, and effortlessly nutritious, this Instant Pot Lentil Soup is a testament to the beauty of simplicity in cooking. With a harmonious blend of earthy lentils and aromatic spices, it’s a dish that promises both flavor and comfort in every spoonful.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and chopped into small cubes
• 2 celery stalks, finely sliced
• 3 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering.
2. Add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
4. Add the rinsed lentils, vegetable broth, and bay leaf to the pot, stirring to combine all ingredients.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Remove the bay leaf, stir in the lemon juice, and season with salt and freshly ground black pepper to taste.
8. Garnish with chopped fresh parsley before serving.

Zesty and vibrant, this lentil soup boasts a velvety texture with a hint of smokiness from the paprika. Serve it with a slice of crusty bread for a satisfying meal that’s as nourishing as it is delicious.

Instant Pot BBQ Chicken

Lusciously tender and bursting with smoky sweetness, this Instant Pot BBQ Chicken transforms humble ingredients into a dish that’s both comforting and sophisticated. Perfect for weeknight dinners or casual gatherings, it’s a testament to the magic of pressure cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, preferably organic and free-range
• 1 cup high-quality BBQ sauce, with a robust smoky flavor
• 1/2 cup chicken broth, low-sodium and rich in flavor
• 2 tbsp apple cider vinegar, for a subtle tang
• 1 tbsp Worcestershire sauce, adding depth and umami
• 1 tsp smoked paprika, for a warm, aromatic touch
• 1/2 tsp garlic powder, finely ground for even distribution
• 1/2 tsp onion powder, adding a sweet, savory note
• 1/4 tsp cayenne pepper, for a gentle heat
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken thighs in a single layer, searing until golden brown on each side, approximately 3 minutes per side, to lock in juices.
3. In a mixing bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper until well combined.
4. Pour the sauce mixture over the chicken in the Instant Pot, ensuring all pieces are evenly coated.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes.
6. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
7. Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the pot and stir to coat with the sauce.
8. For a thicker sauce, set the Instant Pot to ‘Sauté’ and simmer for an additional 3-5 minutes, stirring occasionally.

Succulent and richly flavored, this BBQ chicken boasts a perfect balance of sweetness and spice, with a melt-in-your-mouth texture that’s irresistible. Serve it piled high on toasted brioche buns for a classic sandwich, or alongside crisp coleslaw for a refreshing contrast.

Instant Pot Vegetable Soup

Kindly embrace the simplicity and heartiness of a bowl of Instant Pot Vegetable Soup, where each spoonful delivers a comforting blend of garden-fresh vegetables and aromatic herbs, all melded together under pressure for a deeply flavorful experience.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups low-sodium vegetable broth
• 1 (14.5-ounce) can diced tomatoes, with juices
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 cup frozen peas
• 2 tablespoons freshly chopped parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic, carrots, and celery, cooking for another 2 minutes until fragrant.
4. Season with black pepper, sea salt, dried thyme, and add the bay leaf, stirring to combine.
5. Pour in the vegetable broth and diced tomatoes with their juices, scraping the bottom to deglaze.
6. Add the green beans and zucchini, ensuring they are submerged in the liquid.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
8. Once cooking completes, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
9. Carefully remove the lid, stir in the frozen peas and chopped parsley, letting the residual heat thaw the peas.
10. Discard the bay leaf before serving.

Savory and vibrant, this soup boasts a delightful contrast of textures, from the tender vegetables to the slight crunch of the green beans. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for a fulfilling meal that celebrates the bounty of the season.

Instant Pot Risotto

Delightfully creamy and effortlessly elegant, this Instant Pot Risotto transforms a traditionally labor-intensive dish into a weeknight-friendly masterpiece, marrying the richness of Arborio rice with the convenience of modern cooking.

Ingredients

• 1 1/2 cups Arborio rice, pearly and plump
• 4 cups chicken broth, simmering and savory
• 1/2 cup dry white wine, crisp and aromatic
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, rich and creamy
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1/4 cup heavy cream, luxuriously thick
• 1 tbsp fresh thyme leaves, fragrant and earthy
• Salt, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and melt the butter until it’s frothy and golden.
2. Add the finely diced onion and minced garlic, sautéing until they’re translucent and fragrant, about 3 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated in butter, toasting lightly for 2 minutes to enhance its nutty flavor.
4. Pour in the dry white wine, stirring constantly until it’s fully absorbed, which should take about 1 minute.
5. Add the simmering chicken broth, securing the lid and setting the Instant Pot to ‘Manual’ high pressure for 6 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
7. Stir in the freshly grated Parmesan cheese and heavy cream until the risotto is velvety and smooth.
8. Fold in the fresh thyme leaves, seasoning with salt to bring all the flavors into harmony.

Kick back and savor the creamy texture and depth of flavor in this Instant Pot Risotto, perfect as a standalone dish or elevated with a drizzle of truffle oil for an extra touch of luxury.

Instant Pot Chicken Noodle Soup

Hearty and comforting, this Instant Pot Chicken Noodle Soup transforms simple ingredients into a soul-warming bowl of goodness, perfect for any season. With tender chunks of chicken, al dente noodles, and a fragrant broth, it’s a classic reimagined for the modern kitchen.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced sweet yellow onion
• 1 cup sliced crisp carrots
• 1 cup chopped celery with fresh leafy tops
• 3 cloves garlic, minced to aromatic perfection
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat
• 6 cups homemade chicken stock, rich and golden
• 2 cups wide egg noodles, sturdy and golden
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley, vibrant and green

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the sweet yellow onion, crisp carrots, and celery, sautéing until the vegetables soften and the onion becomes translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Place the chicken breasts on top of the vegetables, then pour in the golden chicken stock, ensuring the chicken is fully submerged.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Remove the chicken breasts and shred them into bite-sized pieces using two forks.
8. Return the shredded chicken to the pot, add the sturdy egg noodles, and set the Instant Pot to ‘Sauté’ once more.
9. Cook until the noodles are al dente, about 5 minutes, stirring occasionally to prevent sticking.
10. Season with finely ground sea salt and freshly cracked black pepper, then stir in the vibrant fresh parsley.

Just before serving, taste and adjust the seasoning if necessary. The broth should be deeply flavorful, with the chicken tender and the noodles perfectly cooked. For an extra touch of elegance, garnish with a sprinkle of parsley and a drizzle of olive oil.

Instant Pot Corn on the Cob

Buttery and bursting with sweetness, Instant Pot Corn on the Cob is a summer staple that brings the essence of farm-to-table dining right into your kitchen. This method locks in the corn’s natural juices, ensuring each bite is as succulent as it is simple to prepare.

Ingredients

• 4 ears of fresh sweet corn, husks and silks removed
• 1 cup of cold, crisp water
• 2 tablespoons of unsalted butter, melted to a golden hue
• 1 teaspoon of fine sea salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Pour the cold water into the Instant Pot, ensuring it covers the bottom evenly.
2. Place the trivet inside the pot, then arrange the corn ears on top, stacking them if necessary.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 2 minutes. Tip: For firmer corn, reduce the cooking time by 1 minute.
4. Once the timer beeps, perform a quick release by carefully turning the valve to ‘Venting.’ Tip: Use a towel to shield your hand from the steam.
5. Remove the corn with tongs, letting excess water drip off, then transfer to a serving plate.
6. Brush the melted butter over the warm corn, ensuring each ear is evenly coated.
7. Sprinkle with sea salt and black pepper to taste. Tip: For an extra flavor boost, try adding a pinch of smoked paprika or chili powder.

Lusciously tender with a crisp bite, this Instant Pot Corn on the Cob is a testament to the beauty of simplicity. Serve it alongside grilled meats or slathered with aioli for a decadent twist on a classic side.

Instant Pot Yogurt

Delightfully creamy and effortlessly simple, Instant Pot Yogurt is a testament to the magic of modern cooking, transforming just a few quality ingredients into a luxuriously smooth homemade treat.

Ingredients

• 1 gallon of fresh, cold whole milk
• 1/2 cup of plain, live-culture yogurt (with active cultures)
• 1/4 cup of local, golden honey
• 1 teaspoon of pure vanilla extract

Instructions

1. Pour the fresh, cold whole milk into the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Select the ‘Yogurt’ function, then press ‘Adjust’ until ‘Boil’ is displayed. This will heat the milk to 180°F, ensuring it’s safe for culturing.
3. Once the cycle completes, carefully remove the lid and let the milk cool to 110°F, stirring occasionally to prevent a skin from forming.
4. In a small bowl, whisk together the plain, live-culture yogurt and a cup of the warmed milk until smooth. Tip: This tempers the yogurt, preventing curdling.
5. Gently stir the yogurt mixture back into the Instant Pot with the remaining milk. Add the local, golden honey and pure vanilla extract, stirring just to combine.
6. Secure the lid again, ensuring the valve is set to ‘Sealing.’ Press the ‘Yogurt’ function and adjust the time to 8 hours for a tangier flavor or up to 12 hours for a milder taste.
7. After the culturing time, transfer the yogurt to containers and refrigerate for at least 4 hours to thicken. Tip: For an extra creamy texture, strain the yogurt through cheesecloth for a few hours.

This yogurt boasts a velvety texture and a subtly sweet, vanilla-kissed flavor, making it perfect for layering with fresh berries and granola or swirling into smoothies for a probiotic boost.

Instant Pot Pot Roast

Just imagine coming home to the comforting aroma of a tender, fall-apart Instant Pot Pot Roast, its rich flavors melded together after hours of slow cooking in a fraction of the time. This dish is a testament to the magic of modern cooking, offering a gourmet experience with minimal effort.

Ingredients

• 3 lbs of well-marbled chuck roast
• 2 tablespoons of rich extra virgin olive oil
• 1 cup of robust red wine
• 4 cups of homemade beef stock
• 3 large, earthy carrots, chopped into 2-inch pieces
• 1 pound of creamy Yukon Gold potatoes, quartered
• 1 large, sweet yellow onion, sliced
• 4 cloves of aromatic garlic, minced
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the extra virgin olive oil until shimmering.
2. Season the chuck roast generously with sea salt and finely ground black pepper, then sear in the Instant Pot until a deep brown crust forms on all sides, about 4 minutes per side.
3. Remove the roast and set aside. Deglaze the pot with robust red wine, scraping up any browned bits for added flavor.
4. Add the homemade beef stock, aromatic garlic, sweet yellow onion, earthy carrots, and creamy Yukon Gold potatoes to the pot.
5. Return the seared chuck roast to the pot, nestling it among the vegetables. Add the fresh thyme and rosemary sprigs on top.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 60 minutes.
7. Allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure.
8. Remove the roast and vegetables, letting the meat rest for 10 minutes before slicing.

But the true beauty of this dish lies in its versatility; serve it over a bed of creamy mashed potatoes for a classic comfort meal, or shred the meat for a decadent sandwich filling. The tender, juicy roast paired with the velvety, wine-infused sauce creates a symphony of flavors that’s sure to impress.

Instant Pot Quinoa

Zesty and wholesome, Instant Pot Quinoa is a versatile grain that transforms into a fluffy, nutrient-packed base for any meal, ready in mere minutes with the magic of pressure cooking.

Ingredients

• 1 cup organic white quinoa, rinsed and drained
• 1 1/4 cups filtered water
• 1/2 teaspoon fine sea salt
• 1 tablespoon rich extra virgin olive oil
• 1 clove garlic, minced

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove its natural bitterness, shaking off excess water.
2. Turn the Instant Pot to the ‘Sauté’ function and heat the extra virgin olive oil until shimmering, about 2 minutes.
3. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Pour in the rinsed quinoa, water, and sea salt, stirring gently to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 1 minute.
6. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Fluff the quinoa with a fork, letting steam escape for a minute to achieve the perfect texture.

Keenly light and fluffy, this Instant Pot Quinoa boasts a delicate nuttiness, enhanced by the subtle aroma of garlic. Serve it as a bed for vibrant roasted vegetables or fold it into a refreshing summer salad for a protein-rich twist.

Instant Pot Apple Sauce

Elegantly simple yet profoundly flavorful, this Instant Pot Apple Sauce transforms humble ingredients into a velvety, aromatic delight that’s as versatile as it is delicious. Perfect for spooning over morning oatmeal or serving alongside roasted pork, it’s a testament to the magic of pressure cooking.

Ingredients

• 4 pounds of crisp, sweet-tart apples (such as Honeycrisp or Fuji), peeled, cored, and quartered
• 1/2 cup of pure, filtered water
• 1/4 cup of golden, clover honey
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of ground cinnamon, fragrant and warm
• 1/4 teaspoon of fine sea salt

Instructions

1. Place the quartered apples into the Instant Pot, ensuring they’re evenly distributed at the bottom.
2. Pour the filtered water over the apples, followed by the golden honey, freshly squeezed lemon juice, fragrant cinnamon, and fine sea salt.
3. Secure the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 8 minutes, allowing the flavors to meld beautifully under pressure.
4. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
5. Open the lid and use a potato masher or immersion blender to puree the apples to your desired consistency, whether chunky or smooth.
6. For a smoother sauce, pass the mixture through a fine-mesh sieve, pressing with the back of a spoon to extract every bit of silky texture.

Silky and subtly spiced, this apple sauce boasts a balance of sweetness and acidity that makes it irresistibly spoonable. Serve it warm with a dollop of whipped cream for a simple dessert, or layer it into yogurt parfaits for a breakfast treat that feels indulgent yet wholesome.

Conclusion

Here’s a treasure trove of 18 Easy Instant Pot Recipes perfect for beginners! Each dish promises simplicity, flavor, and the joy of cooking with your Instant Pot. We’d love for you to dive in, try these recipes, and share which ones become your favorites in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow home cooks to discover!