Top 10 Delicious Instant Pot Recipes

Looking for some mouthwatering recipes to whip up in your Instant Pot? Look no further! In this article, I’ll introduce you to the top 10 most delectable Instant Pot recipes that are guaranteed to satisfy your taste buds. From savory soups to succulent roasts and decadent desserts, these recipes will have you coming back for seconds. So grab your apron and let’s get cooking!

Top 10 Delicious Instant Pot Recipes

In this article, I will share with you my favorite instant pot recipes that are not only easy to make but also incredibly delicious. Whether you’re a busy parent, a working professional, or just someone who loves cooking, these recipes are guaranteed to satisfy your taste buds. So grab your apron and let’s get cooking!

1. Creamy Tuscan Garlic Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup spinach
  • Salt and pepper, to taste

Instructions

  1. Season the chicken breasts with salt and pepper.
  2. Set your instant pot to sauté mode and heat the olive oil.
  3. Add the chicken breasts and cook until browned on both sides.
  4. Remove the chicken from the instant pot and set aside.
  5. Add the minced garlic to the pot and cook for about a minute.
  6. Stir in the chicken broth, heavy cream, sun-dried tomatoes, and spinach.
  7. Return the chicken to the pot and close the lid.
  8. Set the instant pot to manual mode and cook on high pressure for 8 minutes.
  9. Once the cooking is complete, do a quick release of the pressure.
  10. Serve the creamy Tuscan garlic chicken over pasta or rice.

Tips

  • For extra flavor, you can add grated Parmesan cheese to the sauce.
  • If you like spicy food, you can add red pepper flakes to the sauce.

2. Spicy Beef and Broccoli

Ingredients

  • 1 pound beef sirloin, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 cups broccoli florets
  • 1/2 cup beef broth
  • 1/4 cup hoisin sauce
  • 1 teaspoon Sriracha sauce (optional)
  • Salt and pepper, to taste

Instructions

  1. In a bowl, whisk together the soy sauce, oyster sauce, and cornstarch.
  2. Season the beef with salt and pepper, then coat it with the sauce mixture.
  3. Set your instant pot to sauté mode and heat the vegetable oil.
  4. Add the minced garlic and ginger and cook for about a minute.
  5. Add the beef to the instant pot and cook until browned on all sides.
  6. Stir in the broccoli, beef broth, hoisin sauce, and Sriracha sauce (if using).
  7. Close the instant pot lid and set it to manual mode. Cook on high pressure for 5 minutes.
  8. Once the cooking is complete, do a quick release of the pressure.
  9. Serve the spicy beef and broccoli over steamed rice.

Tips

  • Feel free to adjust the level of spiciness by adding more or less Sriracha sauce.
  • You can substitute chicken or tofu for the beef if desired.

3. Mexican Chicken Tortilla Soup

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 can diced tomatoes, undrained
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Tortilla chips, shredded cheese, avocado, and cilantro for garnish
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Instructions

  1. Place the chicken breasts in the instant pot.
  2. Add the diced tomatoes, black beans, corn, onion, garlic, jalapeño, chili powder, cumin, paprika, chicken broth, lime juice, salt, and pepper.
  3. Close the instant pot lid and set it to manual mode. Cook on high pressure for 15 minutes.
  4. Once the cooking is complete, do a quick release of the pressure.
  5. Remove the chicken from the instant pot and shred it using two forks.
  6. Return the shredded chicken to the pot and stir well.
  7. Serve the Mexican chicken tortilla soup garnished with tortilla chips, shredded cheese, avocado, and cilantro.

Tips

  • You can add diced bell peppers or zucchini for extra vegetables.
  • To make it creamy, stir in some sour cream or Greek yogurt before serving.

4. Honey Sesame Chicken

Ingredients

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. Place the chicken thighs or breasts in the instant pot.
  2. In a bowl, whisk together the honey, soy sauce, minced garlic, and sesame oil.
  3. Pour the sauce over the chicken in the instant pot.
  4. Close the instant pot lid and set it to manual mode. Cook on high pressure for 10 minutes for chicken thighs or 8 minutes for chicken breasts.
  5. Once the cooking is complete, do a quick release of the pressure.
  6. In a separate bowl, whisk together the cornstarch and water to make a slurry.
  7. Set the instant pot to sauté mode and stir in the cornstarch slurry.
  8. Cook for a few minutes until the sauce thickens.
  9. Serve the honey sesame chicken over rice or noodles, garnished with sesame seeds and green onions.

Tips

  • For an extra kick, add a teaspoon of Sriracha sauce to the honey sesame sauce.
  • You can use a combination of chicken thighs and breasts for variety.

5. Creamy Mushroom Risotto

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1/2 cup white wine (optional)
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Chopped parsley, for garnish

Instructions

  1. Set your instant pot to sauté mode and melt the butter.
  2. Add the chopped onion and minced garlic and cook until softened.
  3. Stir in the sliced mushrooms and cook until they release their moisture.
  4. Add the Arborio rice and stir well to coat it in the butter and mushroom mixture.
  5. If using white wine, pour it into the instant pot and cook until it evaporates.
  6. Pour in the chicken or vegetable broth and season with salt and pepper.
  7. Close the instant pot lid and set it to manual mode. Cook on high pressure for 6 minutes.
  8. Once the cooking is complete, do a quick release of the pressure.
  9. Stir in the Parmesan cheese and heavy cream until the risotto becomes creamy.
  10. Serve the creamy mushroom risotto garnished with chopped parsley.
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Tips

  • You can add cooked chicken or shrimp to make it a heartier meal.
  • If you don’t have Arborio rice, you can use regular white rice, but the texture may be slightly different.

6. BBQ Pulled Pork

Ingredients

  • 3 pounds pork shoulder or butt, trimmed of excess fat
  • 1 cup BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • Hamburger buns, for serving
  • Coleslaw, for serving

Instructions

  1. In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Place the pork shoulder or butt in the instant pot.
  3. Pour the BBQ sauce mixture over the pork, making sure it is well coated.
  4. Close the instant pot lid and set it to manual mode. Cook on high pressure for 90 minutes.
  5. Once the cooking is complete, do a natural release of the pressure for at least 10 minutes.
  6. Remove the pork from the instant pot and shred it using two forks.
  7. Return the shredded pork to the pot and stir well to coat it in the sauce.
  8. Serve the BBQ pulled pork on hamburger buns, topped with coleslaw.

Tips

  • If you prefer a spicier flavor, add some cayenne pepper or hot sauce to the BBQ sauce mixture.
  • You can also serve the BBQ pulled pork as a filling for tacos or stuffed into baked potatoes.

7. Lemon Garlic Butter Shrimp

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • Juice of 2 lemons
  • 1/4 cup chicken broth
  • 1/4 cup white wine (optional)
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Set your instant pot to sauté mode and melt the butter.
  2. Add the minced garlic and cook for about a minute until fragrant.
  3. Add the shrimp to the pot and cook until pink and cooked through.
  4. Stir in the lemon juice, chicken broth, and white wine (if using).
  5. Close the instant pot lid and set it to manual mode. Cook on high pressure for 2 minutes.
  6. Once the cooking is complete, do a quick release of the pressure.
  7. Sprinkle the chopped parsley over the shrimp and season with salt and pepper.
  8. Serve the lemon garlic butter shrimp over rice or pasta.

Tips

  • For a burst of freshness, zest one of the lemons and sprinkle it over the cooked shrimp.
  • You can add some red pepper flakes for a spicy kick.

8. Thai Red Curry Chicken

Ingredients

  • 1 pound chicken breast or thighs, cut into bite-sized pieces
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup snap peas
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Place the chicken pieces in the instant pot.
  2. In a bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), and brown sugar.
  3. Pour the curry mixture over the chicken in the instant pot.
  4. Add the red bell pepper, zucchini, and snap peas to the pot.
  5. Close the instant pot lid and set it to manual mode. Cook on high pressure for 8 minutes.
  6. Once the cooking is complete, do a quick release of the pressure.
  7. Stir in the lime juice and garnish the Thai red curry chicken with fresh cilantro.
  8. Serve the curry over cooked rice.
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Tips

  • Feel free to add other vegetables like mushrooms, bamboo shoots, or baby corn.
  • If you like it spicy, add some Thai chili peppers or Sriracha sauce to the curry.

9. Cheesy Broccoli and Rice

Ingredients

  • 2 cups broccoli florets
  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste

Instructions

  1. Place the broccoli florets in the bottom of the instant pot.
  2. Add the white rice and chicken or vegetable broth.
  3. Close the instant pot lid and set it to manual mode. Cook on high pressure for 4 minutes.
  4. Once the cooking is complete, do a quick release of the pressure.
  5. Stir in the milk and shredded cheddar cheese until melted and creamy.
  6. Season with salt and pepper to taste.
  7. Serve the cheesy broccoli and rice as a side dish or a vegetarian main course.

Tips

  • You can add cooked chicken or sausage to make it a complete meal.
  • Sprinkle some crispy bacon on top for an extra crunch.

10. Chocolate Lava Cake

Ingredients

  • 1/2 cup butter
  • 1 cup semisweet chocolate chips
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Powdered sugar, for dusting
  • Vanilla ice cream, for serving

Instructions

  1. Grease your instant pot-safe baking dish with butter or cooking spray.
  2. In a microwave-safe bowl, melt the butter and chocolate chips together.
  3. In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract.
  4. Stir in the melted chocolate mixture.
  5. Gradually add the flour and stir until well combined.
  6. Pour the batter into the greased baking dish.
  7. Add 1 cup of water to the instant pot and place the baking dish on a trivet inside the pot.
  8. Close the instant pot lid and set it to manual mode. Cook on high pressure for 12 minutes.
  9. Once the cooking is complete, do a natural release of the pressure for at least 10 minutes.
  10. Carefully remove the baking dish from the instant pot and let the cake cool for a few minutes.
  11. Dust the chocolate lava cake with powdered sugar and serve warm with a scoop of vanilla ice cream.

Tips

  • You can add a tablespoon of instant coffee or espresso powder to enhance the chocolate flavor.
  • Top the cake with fresh berries or drizzle with caramel sauce for a fancy twist.

With these 10 delicious instant pot recipes, you can easily whip up a variety of flavorful meals in no time. Whether it’s a creamy Tuscan garlic chicken, a spicy beef and broccoli, or a decadent chocolate lava cake, your taste buds are in for a treat. So dust off your instant pot, gather the ingredients, and let the magic begin in your kitchen. Happy cooking!

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