10+ Instapot Recipes for Easy and Delicious Meals

Using an Instant Pot can really shake up the way you cook, making meals faster and a whole lot easier. It brings together pressure cooking, slow cooking, steaming, and more—all in one gadget.

You can whip up a surprising variety of dishes without being stuck in the kitchen for hours.

If you’re just getting started with an Instant Pot or hunting for some new ideas, having a few simple recipes goes a long way. These recipes are here to save you time and still deliver homemade flavor.

You’ll spot options that work with your schedule and whatever you’re craving.

1) Instant Pot Butter Chicken

Butter chicken is one of those creamy, flavorful Indian dishes that’s surprisingly quick in the Instant Pot. You get tender chicken in a rich tomato sauce loaded with curry powder and ginger.

The Instant Pot keeps the chicken juicy and the sauce thick. Add cream or toss in some pureed cashews to make it extra smooth.

This dish goes perfectly with rice or naan. You don’t even have to babysit it—the Instant Pot handles everything.

Ingredients:

• 1.5 lbs (700 g) chicken thighs, cut into pieces
• 1 cup (240 ml) tomato puree
• 1/2 cup (120 ml) heavy cream or pureed cashews
• 3 tbsp butter
• 1 onion, finely chopped
• 2 tsp curry powder
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Hit Sauté on your Instant Pot and melt the butter.
2. Cook onion, garlic, and ginger until they’re soft.
3. Add curry powder and stir for a minute.
4. Toss in the chicken and brown it a bit.
5. Pour in tomato puree and mix.
6. Close the lid, cook on Manual for 8 minutes.
7. Let the pressure release naturally for 10 minutes.
8. Stir in cream or cashew puree, heat on Sauté for 2 minutes.
9. Top with cilantro and serve.

2) Spicy Short Rib Noodle Soup

This spicy short rib noodle soup brings tons of flavor and comfort. You get tender short ribs in a gingery broth with a little heat from gochujang and soy sauce.

The Instant Pot cooks the ribs until they’re fall-apart soft. Toss in fresh spinach and noodles for some texture and balance.

Top it off with sesame seeds for a nutty finish. It’s the kind of meal you crave on chilly nights.

Ingredients

• 2 lbs bone-in short ribs
• 4 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 2 cups fresh spinach
• 6 oz noodles
• 1 tbsp sesame seeds
• 1-inch ginger, sliced
• 2 cloves garlic, minced

Cooking Instructions

1. Sauté ginger and garlic in the Instant Pot for a couple of minutes.
2. Add short ribs, broth, soy sauce, rice vinegar, and gochujang. Stir it up.
3. Cook on high pressure for 45 minutes, let the pressure release naturally.
4. Pull out the ribs, shred the meat, and put it back in.
5. Add noodles and spinach, cook on sauté for 3–5 minutes until noodles are ready.
6. Serve with sesame seeds sprinkled on top.

You can check out more about this spicy short rib noodle soup here.

3) Vietnamese Pho Ga

Pho Ga, Vietnamese chicken noodle soup, is easy to make in your Instant Pot. The pressure cooker pulls out flavor from chicken, onions, and spices quickly.

You’ll use ginger, star anise, and cilantro for a classic broth. Drop in rice noodles and shredded chicken at the end.

It’s warm and comforting, especially on a chilly day. Making Pho Ga this way takes about half an hour.

Ingredients

• 1 whole chicken or 3–4 chicken thighs
• 1 large onion, halved
• 3-inch piece ginger, sliced
• 2 star anise pods
• 1 teaspoon fennel seeds
• 4 cups chicken broth
• 6 oz rice noodles
• Fresh cilantro
• Fish sauce to taste
• Salt and pepper

Cooking Instructions

1. Set Instant Pot to sauté, add a splash of oil. Brown onion and ginger cut side down.
2. Add chicken, star anise, fennel seeds, and broth. Close the lid.
3. Cook on high pressure for 20 minutes, quick release.
4. Take out chicken, shred it. Strain the broth if you want.
5. Cook noodles in the broth or separately, then add chicken back in.
6. Season with fish sauce, salt, and pepper. Top with cilantro.

For more, see this 30-Minute Pressure Cooker Pho Ga recipe.

4) Beef Chili

Beef chili in the Instant Pot is fast and satisfying. Start by browning ground beef, then add onions, garlic, and chili spices.

The pressure cooker blends the flavors and makes the beef tender. Add tomatoes, beans, and some broth or water to get it just how you like it.

Once it’s all in, set the Instant Pot to high pressure for 15 minutes. Letting the pressure release naturally brings out the best flavor.

Top with cheese, sour cream, or green onions if you’re in the mood.

Ingredients

• 1 lb ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney or pinto beans, drained
• 1 cup beef broth or water
• Salt and pepper to taste

Cooking Instructions

1. Sauté and brown the ground beef in the Instant Pot.
2. Add onion, garlic, bell pepper; cook until soft.
3. Stir in chili powder, cumin, salt, and pepper.
4. Add tomatoes, beans, and broth or water.
5. Seal the lid, cook on high pressure for 15 minutes.
6. Let pressure release naturally for 10 minutes, then quick release.
7. Stir and serve with your favorite toppings.

Want more chili tips? Check here.

5) Savory Vegan Miso Risotto

You can make a creamy vegan risotto in your Instant Pot with barely any effort. Miso paste gives it a deep, savory kick—no dairy needed.

Arborio rice and veggie broth cook up perfectly in minutes. Toss in mushrooms or any veggies you like.

This one’s ideal for busy nights when you want something warm and filling. It’s gluten-free and plant-based, so it checks a lot of boxes.

Ingredients

• 1.5 cups Arborio rice
• 4 cups vegetable broth
• 1/4 cup olive oil
• 4 shallots, minced
• 2 tablespoons white miso paste
• 8 oz mushrooms, sliced (optional)
• Salt and pepper, to taste

Cooking Instructions

1. Sauté shallots and mushrooms in olive oil using the Instant Pot.
2. Stir in Arborio rice, cook for a minute.
3. Add broth and miso paste, mix well.
4. Seal the lid, set to high pressure for 6 minutes.
5. Let pressure release naturally for 5 minutes, then quick release.
6. Stir, season, and serve warm.

6) Sticky Toffee Pudding

Sticky toffee pudding is such a cozy dessert, and the Instant Pot makes it quick. You get a super moist cake with dates, all soaked in a rich toffee sauce.

It’s simple to make in small bundt pans or ramekins. Each serving comes out warm and perfectly gooey.

You’ll find cinnamon and nutmeg in the mix, and maybe a splash of bourbon in the sauce if you’re feeling bold.

Ingredients

• Dates, chopped
• Butter
• Brown sugar
• All-purpose flour
• Baking powder
• Cinnamon
• Nutmeg
• Salt
• Eggs
• Milk
• Vanilla extract
• Heavy cream (for toffee sauce)

Cooking Instructions

1. Soak chopped dates in hot water with baking soda.
2. Cream butter and brown sugar, then add eggs and vanilla.
3. Mix in flour, baking powder, and spices.
4. Add soaked dates and milk, pour into greased pans.
5. Cook in the Instant Pot for about 30 minutes on high pressure.
6. For the sauce, heat butter, brown sugar, and cream until thick.
7. Pour the warm sauce over the pudding before serving.

More details? Check Instant Pot Sticky Toffee Puddings.

7) Potato Ham Chowder

Potato ham chowder is pure comfort, and the Instant Pot makes it a breeze. It’s a thick, creamy soup loaded with potatoes, corn, and leftover ham.

You just need diced potatoes, ham, onions, and corn to pull it together. If you want, add bacon or cheese for extra flavor.

The Instant Pot saves you time—just stir everything in and let it go. No need to fuss over the stove.

Ingredients

• 2 ½ cups diced potatoes
• 1 ½ cups frozen corn
• 1 cup diced onion
• 8 ounces cubed ham
• 2 cups chicken broth
• 1/4 cup cooked bacon (optional)
• 1 tbsp olive oil

Cooking Instructions

1. Heat olive oil in the Instant Pot, sauté onions until soft.
2. Add potatoes, corn, ham, and broth. Stir.
3. Close lid, set to high pressure for 8 minutes.
4. Carefully release pressure, stir in bacon if using, and serve warm.

Need a little more info? Here’s the Instant Pot Potato Ham Chowder recipe.

8) Chicken Alfredo Pasta

Chicken Alfredo Pasta in the Instant Pot? Absolutely. You get creamy sauce, tender chicken, and pasta with barely any cleanup.

Brown the chicken first to lock in flavor. Toss in your pasta, cream, and cheese next, and just let the pot work its magic.

The pasta cooks right in the sauce, soaking up all that richness. This is the kind of meal I crave after a long day.

It usually takes about 20 to 30 minutes from start to finish. Perfect for those nights when you want something cozy but don’t want to fuss.

Ingredients

• 2 chicken breasts, cut into bite-sized pieces
• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups chicken broth
• Salt and pepper to taste
• 2 cloves garlic, minced

Cooking Instructions

1. Set the Instant Pot to sauté and heat olive oil.
2. Brown the chicken for 3-4 minutes per side.
3. Add butter and garlic; cook until it smells amazing.
4. Pour in chicken broth and heavy cream.
5. Break pasta in half and add to the pot.
6. Sprinkle Parmesan cheese on top, but don’t stir yet.
7. Seal the lid and cook on high pressure for 7 minutes.
8. Quick release the pressure.
9. Stir everything together and season with salt and pepper.

For a detailed recipe, check out Instant Pot Chicken Alfredo Pasta.

9) Instant Pot Oatmeal Variations

Oatmeal in the Instant Pot is a game changer. You can switch it up every time with different add-ins.

Mix in cinnamon and maple syrup for that classic, cozy flavor. Or, if you’re feeling fruity, toss in some fresh or frozen peaches.

Nuts and seeds add crunch, which I love. Stir in peanut butter or almond butter for a boost of protein and creaminess.

Steel-cut or rolled oats both work great here. Just adjust the water or milk to get your favorite texture.

Ingredients:

• Steel-cut oats or rolled oats
• Water or milk
• Cinnamon
• Maple syrup
• Fresh or frozen peaches
• Nuts and seeds
• Peanut butter or almond butter

Cooking Instructions:

1. Add oats and water or milk to the Instant Pot.
2. Stir in cinnamon and maple syrup.
3. Add fruit, nuts, or nut butter if you want.
4. Seal the lid and cook on high pressure for 2 minutes.
5. Let the pressure release naturally for 10 minutes, then quick release.
6. Give it a good stir and serve warm.

10) Pressure Cooker Pot Roast

Pot roast in the Instant Pot is way faster than the oven. Season the roast with salt and pepper, then brown it using the sauté setting.

Browning adds a ton of flavor—don’t skip it. After that, add onions, carrots, and potatoes.

Seal the lid and cook under high pressure for 60 to 90 minutes, depending on how big your roast is. Let the pressure release naturally for about 10 minutes.

You’ll end up with juicy meat, soft veggies, and a rich gravy. Honestly, it’s hard to mess this up.

Ingredients

• 3 to 4-pound beef chuck roast
• Salt and pepper
• 1 onion, chopped
• 3 carrots, peeled and cut
• 4 medium potatoes, cut into chunks
• 2 cups beef broth
• 1 tablespoon oil

Cooking Instructions

1. Season the roast with salt and pepper.

2. Turn your Instant Pot to sauté mode and pour in a bit of oil. Brown the roast on every side—don’t rush it; that crust really matters.

3. Take the roast out for a second. Toss in the onions and give them a quick sauté until they smell amazing.

4. Put the roast back in. Add carrots, potatoes, and pour in the broth.

5. Close the lid. Set it to high pressure and cook for somewhere between 60 and 90 minutes, depending on how tender you want things.

6. Let the pressure come down on its own for 10 minutes. If there’s still pressure after that, go ahead and quick release the rest.

7. Serve it up with the veggies and some of that gravy from the pot.

If you want a deeper dive, check out this pressure cooker pot roast recipe.