10+ Instant Pot Recipes for Quick and Easy Meals

Looking for quick, no-fuss meals? Instant Pot recipes might save your weeknight sanity. This handy kitchen gadget lets you whip up all sorts of dishes way faster than the old-school stovetop.

Even if you’re new to pressure cooking, you’ll find Instant Pot meals surprisingly easy—and honestly, kind of fun.

Whether you’re cooking solo or for a crowd, Instant Pot recipes make homemade food doable. You can get dinner on the table fast, even on your busiest days.

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Ingredients
(List of ingredients needed for each recipe goes here)

Cooking Instructions
(Step by step cooking process goes here)

1) Instant Pot Chicken Alfredo

Craving creamy Chicken Alfredo but not the hassle? Your Instant Pot’s got you. Toss in some chicken breasts, pasta, and a rich Alfredo sauce, and you’ll have dinner in about half an hour.

The sauce comes together with heavy cream, chicken broth, and Parmesan. As the pasta cooks with the chicken, it soaks up all that goodness.

You don’t need to babysit the stove. Just let the Instant Pot do its thing and enjoy a cozy meal.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into pieces
• 12 ounces fettuccine or penne pasta
• 2 cups chicken broth
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Set your Instant Pot to sauté and melt the butter. Add garlic and cook for 1 minute.
2. Add chicken pieces and brown slightly, about 3 minutes.
3. Pour in chicken broth, then add pasta, pressing it into the liquid but don’t stir.
4. Pour heavy cream over the top. Lock the lid and cook on high pressure for 6 minutes.
5. Quick release the pressure carefully.
6. Stir in Parmesan cheese, salt, and pepper until the sauce is smooth. Serve warm.

Want the full scoop? Check out Instant Pot Chicken Alfredo recipes here.

2) Instant Pot Pulled Pork

Pulled pork in the Instant Pot? Yup, it’s a thing—and it’s way faster than the slow cooker. Grab a pork shoulder or loin, and you’ll get super tender, juicy meat that shreds up easily.

Just season and brown your pork in a little oil. Add some pineapple juice or water to keep things moist, seal the lid, and cook for about an hour.

Let the pressure come down naturally for 20 minutes. Grab your forks and shred away.

Serve it up with BBQ sauce or stuff it in tacos. It’s comfort food without the wait.

Ingredients

• 3 to 4 pounds pork shoulder or pork loin
• 2 tablespoons vegetable oil
• 3/4 cup pineapple juice or water
• Salt and pepper to taste
• BBQ sauce (optional)

Cooking Instructions

1. Season the pork with salt and pepper.
2. Heat oil in the Instant Pot and brown the pork on all sides.
3. Add pineapple juice or water to the pot.
4. Close the lid and set to high pressure for 1 hour.
5. Let pressure release naturally for 20 minutes.
6. Remove pork and shred with forks.
7. Mix in BBQ sauce if you like.

3) Instant Pot Chili

Chili night just got easier. The Instant Pot brings together beef, beans, tomatoes, and spices in one pot. You’ll get hearty, flavorful chili in a fraction of the usual time.

Feeling adventurous? Toss in bacon or extra veggies. You can top it however you want—cheese, sour cream, chips, you name it.

Find a step-by-step version at Dinner at the Zoo if you want to dig deeper.

Ingredients

• 1 pound ground beef
• 1 can beans (kidney or black)
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: bacon, bell peppers, or jalapeños

Cooking Instructions

1. Set your Instant Pot to sauté and cook the ground beef until browned.
2. Add onion and garlic; cook for 2 minutes.
3. Stir in beans, tomatoes, chili powder, cumin, salt, and pepper.
4. Seal the lid and cook on high pressure for 15 minutes.
5. Let the pressure release naturally for 10 minutes, then quick release the rest.
6. Stir and serve with your favorite toppings.

4) Instant Pot NY Style Cheesecake

Cheesecake in the Instant Pot? Absolutely. It’s creamy, dense, and you don’t have to heat up your whole kitchen.

Start with a graham cracker crust. Mix up cream cheese, sugar, and eggs for the filling, then cook it on high pressure for about 35 minutes.

Let the pressure come down for 20 minutes, then cool it down before slicing.

Top with fruit or chocolate if you’re feeling fancy.

Ingredients

• 1 package (9) graham crackers
• 1/4 tsp salt
• 4 tbsp melted butter
• 2 tsp brown sugar
• 16 oz cream cheese
• 2/3 cup sugar
• 2 tbsp flour
• 3 eggs
• 2/3 cup sour cream

Cooking Instructions

1. Crush graham crackers and mix with salt, butter, and brown sugar. Press into the pan.
2. Beat cream cheese, sugar, and flour until smooth.
3. Add eggs one at a time. Stir in sour cream.
4. Pour filling into crust. Cover pan with foil.
5. Place pan on trivet in Instant Pot.
6. Cook on High Pressure for 35 minutes.
7. Natural release for 20 minutes.
8. Cool before serving.

Check out this Instant Pot New York Cheesecake recipe for more details.

5) Instant Pot Carnitas

Craving carnitas but not the long wait? The Instant Pot makes them juicy and flavorful, thanks to pork shoulder, spices, and a splash of orange juice.

Once the pork’s cooked, spread it on a baking sheet and pop it under the broiler for crispy edges. It’s perfect for tacos, bowls, or just eating straight from the pan—no judgment.

Ingredients

• 3 lbs pork shoulder
• 1 cup orange juice
• 4 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 jalapeño, sliced (optional)

Cooking Instructions

1. Combine pork, orange juice, garlic, cumin, oregano, salt, pepper, and jalapeño in the Instant Pot.
2. Seal the lid and cook on high pressure for 60 minutes.
3. Allow natural pressure release for 15 minutes, then quick release.
4. Shred the pork with two forks.
5. Spread shredded pork on a baking sheet and broil for 5-7 minutes at 400°F (200°C) to crisp.

6) Instant Pot Cilantro Lime Rice

Cilantro lime rice is a breeze with the Instant Pot. It’s fluffy, bright, and a perfect match for Mexican dishes or grilled meats.

Just toss rice, water or broth, lime juice, and a bit of oil in the pot. After a quick cook, fluff it and stir in fresh cilantro.

No more burned rice or waiting by the stove. It’s just easy, reliable, and tasty.

Ingredients:

• 2 cups long grain white rice
• 2 cups water or broth
• 2 tablespoons lime juice
• Zest of 1 lime
• 1/3 cup chopped fresh cilantro
• 1 tablespoon oil
• 1/2 teaspoon salt

Cooking Instructions:

1. Rinse the rice until water runs clear.
2. Add rice, water or broth, lime juice, lime zest, oil, and salt to the Instant Pot.
3. Close the lid and seal the valve.
4. Cook on high pressure for 3 minutes.
5. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Fluff rice with a fork and stir in chopped cilantro before serving.

Need more info? Here’s an Instant Pot Cilantro Lime Rice Recipe.

7) Instant Pot Potato Ham Chowder

Potato ham chowder in the Instant Pot is pure comfort—fast. Use ham, potatoes, and corn for a filling, creamy soup.

It’s a solid way to use up leftover ham, and you don’t need to stand at the stove. Frozen hash browns or diced potatoes make prep even quicker.

Toss in bacon bits or sautéed onions if you want more flavor. There’s a good step-by-step at Instant Pot Potato Ham Chowder.

Ingredients

• 1 bag frozen hash browns with onions and peppers (about 28-32 oz)
• 8 ounces cubed ham
• 1/4 cup cooked bacon, chopped
• 2 cups chicken broth
• 1 cup frozen corn
• 1 cup diced onion
• 1 cup shredded cheese (optional)
• 1 cup milk or cream
• Salt and pepper to taste

Cooking Instructions

1. Turn your Instant Pot to sauté. Cook the onion and bacon until soft.
2. Add the ham, hash browns, corn, and chicken broth. Stir to mix well.
3. Close and seal the lid. Cook on high pressure for 8 minutes.
4. Carefully release the pressure. Open the lid.
5. Stir in milk or cream and cheese if using. Heat on sauté for 3 more minutes.
6. Season with salt and pepper. Serve warm.

8) Instant Pot Applesauce

Making applesauce in the Instant Pot is about as easy as it gets. You can peel the apples, or just leave the skins on if you like a little extra texture and nutrients.

The pressure cooker handles most of the work, so you’re free to wander off or scroll your phone. Toss in cinnamon and lemon juice for a bright, balanced flavor.

The applesauce comes out naturally sweet, so you probably won’t need sugar—unless you’re really craving it. Mixing sweet and tart apples gives it a more interesting taste.

This takes only about 15 minutes from start to finish. You’ll end up with warm, smooth applesauce that’s perfect for snacking or dessert.

Ingredients

• 4 large sweet apples
• 4 large tart apples
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon

Cooking Instructions

1. Peel and core apples if you want, or skip peeling for a rustic feel.
2. Cut apples into chunks and toss them in the Instant Pot.
3. Add water, lemon juice, and cinnamon.
4. Close the lid and pressure cook on high for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then release whatever’s left.
6. Stir and mash to your favorite consistency. Serve warm or cold—dealer’s choice.

Find more tips on making this easy applesauce here.

9) Instant Pot Spicy Peanut Soup with Sweet Potato and Kale

Spicy peanut soup in the Instant Pot? Yes, please. This one’s cozy and filling, with sweet potatoes and kale swimming in a creamy, peanutty broth.

Start by sautéing onions, garlic, and jalapeños right in the pot. That base gives the soup a nice kick and aroma.

Toss in sweet potatoes, broth, and tomato paste. Set it to high pressure for about 8 minutes, then just let it sit for a bit while the pressure releases.

When it’s done, stir in peanut butter and kale. The peanut butter makes everything creamy, and the kale adds a fresh, healthy crunch.

Ingredients

• 3 small sweet potatoes
• 1 small red onion
• 3 cloves garlic
• 1 jalapeño
• 4 cups vegetable broth
• 3 tablespoons tomato paste
• 1/2 cup peanut butter
• 2 cups chopped kale
• Salt and pepper to taste

Cooking Instructions

1. Set the Instant Pot to sauté and cook onion, garlic, and jalapeño until soft.
2. Add sweet potatoes, broth, and tomato paste. Stir it all together.
3. Seal the lid, cook on high pressure for 8 minutes, and wait 10 minutes for natural release.
4. Open the lid, stir in peanut butter and kale until everything’s blended.
5. Season with salt and pepper. Serve it up warm.

Learn more about this recipe at Instant Pot Spicy Peanut Soup with Sweet Potato and Kale.

10) Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch

Hawaiian chicken tacos in the Instant Pot come together fast. The chicken turns out juicy and spiced, cooked with pineapple for that sweet-savory combo.

Once it’s cooked, you can broil the chicken for a little crispiness—totally worth the extra step. The tacos get topped with a creamy jalapeño ranch slaw.

That slaw brings a cool, spicy crunch that cuts the pineapple’s sweetness. Grab some tortillas and you’re set for a fun, easy meal.

Ingredients

• 1 1/4 lbs boneless skinless chicken thighs
• 1 cup pineapple chunks
• 1 jalapeño, minced (remove seeds to reduce heat)
• 8 small tortillas
• 1 cup shredded cabbage (for slaw)
• 1/4 cup ranch dressing
• Salt and pepper to taste

Cooking Instructions

1. Toss the chicken thighs and pineapple chunks into the Instant Pot.

2. Sprinkle in the minced jalapeño, salt, and pepper.

3. Set it to high pressure for 12 minutes. Once it’s done, go ahead and do a quick release.

4. Shred the chicken. Spread it out on a baking sheet and broil at 400°F (200°C) for about 3–5 minutes to get those crispy edges.

5. In a bowl, mix shredded cabbage with ranch dressing to make a simple slaw.

6. Pile the chicken, pineapple, and slaw into tortillas. That’s it—tacos are ready!