by: TonyPosted on:

10 Easy Instant Pot Slow Cooker Recipes

Looking for some delicious and hassle-free recipes to make in your Instant Pot slow cooker? Look no further! In this article, I will share ten easy and mouthwatering recipes that are perfect for the Instant Pot slow cooker. Whether you’re craving a savory stew, a creamy soup, or a tender pot roast, these recipes have got you covered. So get ready to impress your family and friends with these tantalizing dishes that are sure to become favorites in your household.

10 Easy Instant Pot Slow Cooker Recipes

I absolutely love using my Instant Pot slow cooker to whip up delicious and effortless meals. The convenience and ease of use make it a real game-changer in the kitchen. Whether I’m craving a comforting beef stew, a hearty pot roast, or a creamy mac and cheese, my Instant Pot never disappoints. In this article, I will share with you ten of my all-time favorite Instant Pot slow cooker recipes. Get ready to impress your family and friends with these mouthwatering dishes!

1. Beef Stew

Ingredients

  • 2 pounds stewing beef, cut into cubes
  • 1 onion, chopped
  • 3 carrots, peeled and sliced
  • 3 potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Season the beef with salt and pepper.
  2. Set the Instant Pot to “Sauté” mode and heat some oil.
  3. Sear the beef in batches until browned on all sides, then transfer to a plate.
  4. Add the onion and garlic to the Instant Pot and sauté until fragrant.
  5. Return the beef to the pot and add the carrots, potatoes, beef broth, red wine (if using), tomato paste, Worcestershire sauce, and dried thyme.
  6. Close the lid and set the Instant Pot to “Meat/Stew” mode.
  7. Cook for 35 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  8. Season with additional salt and pepper if needed and serve hot.

2. Chicken Curry

Ingredients

  • 2 pounds chicken thighs, bone-in and skinless
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can coconut milk
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Season the chicken with salt and pepper.
  2. Select the “Sauté” function on the Instant Pot and heat some oil.
  3. Sear the chicken in batches until browned on all sides, then transfer to a plate.
  4. Add the onion, garlic, and ginger to the Instant Pot and sauté until fragrant.
  5. Stir in the curry powder, turmeric powder, ground cumin, and paprika.
  6. Add the coconut milk, chicken broth, and tomato paste. Mix well.
  7. Return the chicken to the pot and close the lid.
  8. Set the Instant Pot to “Poultry” mode and cook for 20 minutes.
  9. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
  10. Serve hot over steamed rice, garnished with fresh cilantro.
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3. Pulled Pork

Ingredients

  • 3 pounds pork shoulder, trimmed and cut into chunks
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce
  • 1/2 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • Salt and pepper to taste

Instructions

  1. Season the pork shoulder with salt, pepper, smoked paprika, and chili powder.
  2. Select the “Sauté” function on the Instant Pot and heat some oil.
  3. Sear the pork shoulder in batches until browned on all sides, then transfer to a plate.
  4. Add the onion and garlic to the pot and sauté until fragrant.
  5. Stir in the barbecue sauce, chicken broth, brown sugar, and apple cider vinegar.
  6. Return the pork shoulder to the pot and close the lid.
  7. Set the Instant Pot to “Meat/Stew” mode and cook for 60 minutes.
  8. Allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure.
  9. Shred the pork using two forks and mix it with the sauce.
  10. Serve the pulled pork on buns or with your favorite side dishes.

4. Vegetable Soup

Ingredients

  • 4 cups mixed vegetables (carrots, celery, corn, peas, green beans)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Select the “Sauté” function on the Instant Pot and heat some oil.
  2. Sauté the onion and garlic until fragrant.
  3. Add the mixed vegetables, vegetable broth, diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and pepper.
  4. Close the lid and set the Instant Pot to “Soup” mode.
  5. Cook for 15 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  6. Remove the bay leaf and season with additional salt and pepper if needed.
  7. Ladle the vegetable soup into bowls and garnish with fresh parsley.

5. Mac and Cheese

Ingredients

  • 2 cups elbow macaroni
  • 2 cups cheddar cheese, shredded
  • 1 cup milk
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Select the “Sauté” function on the Instant Pot and melt the butter.
  2. Add the elbow macaroni to the pot and sauté for 2 minutes.
  3. Stir in the chicken broth, mustard powder, and garlic powder.
  4. Close the lid and set the Instant Pot to “Manual” mode for 4 minutes.
  5. Once the cooking time is up, quick-release the pressure.
  6. Stir in the milk and cheddar cheese until the cheese is melted and the sauce is creamy.
  7. Season with salt and pepper to taste.
  8. Serve the mac and cheese hot and enjoy the gooey goodness!
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6. Chili Con Carne

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Shredded cheese and sour cream (for topping)

Instructions

  1. Select the “Sauté” function on the Instant Pot and cook the ground beef until browned.
  2. Add the onion and garlic and sauté until fragrant.
  3. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin powder, paprika, salt, and pepper.
  4. Close the lid and set the Instant Pot to “Meat/Stew” mode.
  5. Cook for 20 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  6. Serve the chili con carne hot, topped with shredded cheese and sour cream if desired.

7. Pot Roast

Ingredients

  • 3 pounds beef chuck roast
  • 1 onion, sliced
  • 3 carrots, peeled and sliced
  • 3 potatoes, peeled and diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Season the beef chuck roast with salt, pepper, dried rosemary, and dried thyme.
  2. Select the “Sauté” function on the Instant Pot and heat some oil.
  3. Sear the beef chuck roast on all sides until browned, then transfer to a plate.
  4. Add the onion and garlic to the pot and sauté until fragrant.
  5. Stir in the beef broth, tomato paste, and Worcestershire sauce.
  6. Return the beef chuck roast to the pot and add the carrots and potatoes.
  7. Close the lid and set the Instant Pot to “Meat/Stew” mode.
  8. Cook for 60 minutes, then let the pressure release naturally for 15 minutes before manually releasing any remaining pressure.
  9. Slice the pot roast and serve it with the vegetables and some of the flavorful broth.

8. Chicken Noodle Soup

Ingredients

  • 2 pounds chicken breasts, boneless and skinless
  • 1 onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts, onion, carrots, celery, garlic, chicken broth, dried parsley, dried thyme, salt, and pepper into the Instant Pot.
  2. Close the lid and set the Instant Pot to “Soup” mode.
  3. Cook for 15 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  4. Remove the chicken breasts from the pot and shred them using two forks.
  5. Set the Instant Pot to “Sauté” mode and add the egg noodles.
  6. Cook until the noodles are tender.
  7. Return the shredded chicken to the pot and stir well.
  8. Season with additional salt and pepper if needed.
  9. Ladle the chicken noodle soup into bowls and enjoy the comforting flavors.
See also  10 Quick and Easy Slow Cooker Recipes

9. Mashed Potatoes

Ingredients

  • 4 pounds potatoes, peeled and quartered
  • 1 cup chicken broth
  • 1/2 cup milk
  • 4 tablespoons butter
  • Salt and pepper to taste
  • Chives, chopped (for garnish)

Instructions

  1. Place the quartered potatoes and chicken broth into the Instant Pot.
  2. Close the lid and set the Instant Pot to “Manual” mode for 12 minutes.
  3. Once the cooking time is up, quick-release the pressure.
  4. Drain the potatoes and return them to the Instant Pot.
  5. Add the milk, butter, salt, and pepper to the pot.
  6. Mash the potatoes using a potato masher or an electric mixer until creamy and smooth.
  7. Garnish with chopped chives and serve the mashed potatoes hot alongside your favorite main course.

10. BBQ Ribs

Ingredients

  • 2 racks baby back ribs
  • 1 cup barbecue sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Season the baby back ribs with salt, pepper, smoked paprika, and garlic powder.
  2. Select the “Sauté” function on the Instant Pot and heat some oil.
  3. Sear the ribs on both sides until browned, then transfer to a plate.
  4. Combine the barbecue sauce, apple cider vinegar, honey, and Worcestershire sauce in a bowl.
  5. Brush the sauce mixture onto the ribs.
  6. Return the ribs to the Instant Pot, bone side down.
  7. Close the lid and set the Instant Pot to “Meat/Stew” mode.
  8. Cook for 25 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  9. Preheat the broiler.
  10. Transfer the ribs to a baking sheet and brush with more barbecue sauce.
  11. Broil for 5 minutes or until the sauce is caramelized and sticky.
  12. Serve the BBQ ribs hot with additional sauce on the side.

With these ten easy Instant Pot slow cooker recipes, you’ll be able to create delicious and satisfying meals with minimal effort. From comforting stews to creamy pasta dishes, these recipes are sure to become your family favorites. So dust off your Instant Pot, gather the ingredients, and get cooking! Your taste buds will thank you. Happy cooking!

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