You can make ratatouille , cheesecake, and SUSHI in an Instant Pot?!

If you love cooking but find yourself short on time, the Instant Pot is about to become your new best friend. This multi-functional electric pressure cooker has taken the culinary world by storm and for a good reason. With its ability to cook meals faster without compromising on flavor and nutrition, it’s a game-changer for busy home cooks and culinary enthusiasts alike. In this blog post, we’ll delve into the world of Instant Pot recipes and explore ten must-try dishes that will undoubtedly revolutionize your cooking.

Why Instant Pot?

Think of it as your all-in-one kitchen companion. It functions as a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer – all rolled into one sleek appliance. With its smart cooking technology, the Instant Pot cooks food up to 70% faster than traditional methods, making it a valuable time-saver for anyone with a busy schedule.

instant pot recipes

Top 10 Instant Pot Recipes:

1. Classic Instant Pot Beef Stew

Warm up your soul with a comforting bowl of classic Instant Pot beef stew. This recipe takes tough cuts of beef and transforms them into tender, melt-in-your-mouth goodness in a fraction of the time. The Instant Pot locks in flavors, resulting in a rich and hearty stew that tastes like it’s been simmering all day.

Ingredients:

  • 2 pounds beef stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 carrots, peeled and cut into chunks
  • 3 potatoes, peeled and cut into chunks
  • Salt and pepper to taste
beef stew made in instant pot

Instructions:

  1. Warm up the olive oil and switch the Instant Pot to sauté mode. Brown the beef chunks all over after adding them. The meat should be taken out of the Instant Pot and put aside.
  2. In the same pot, sauté the onions and garlic until softened.
  3. Add the beef back to the pot, along with beef broth, tomato paste, bay leaves, and dried thyme.
  4. Set the valve to the sealing position and close the Instant Pot lid. 35 minutes of high-pressure cooking.
  5. Once the cooking is complete, allow a natural pressure release for 10 minutes, then do a quick release to release any remaining pressure.
  6. Before serving, season with salt and pepper to taste.
2. Creamy Tuscan Garlic Chicken

Indulge in the luxurious flavors of Tuscany with this creamy garlic chicken recipe. The Instant Pot infuses the chicken with the richness of garlic, sun-dried tomatoes, and spinach, all in a velvety sauce that pairs perfectly with pasta or crusty bread.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cups baby spinach
creamy tuscan garlic chicken made in instant pot.

Instructions:

  1. Olive oil should be heated while the Instant Pot is on sauté mode
  2. Chicken breasts should be seared until golden brown on all sides.
  3. Chicken should be taken out of the pot and placed aside.
  4. In the same pot, sauté the minced garlic until fragrant.
  5. Add the chicken broth, heavy cream, Parmesan cheese, and sun-dried tomatoes to the pot, stirring to combine.
  6. Return the chicken to the pot, making sure it’s partially submerged in the sauce
  7. Set the valve to the sealing position and close the Instant Pot lid. 8 minutes of high-pressure cooking.
  8. Once the cooking is complete, do a quick release to release the pressure.
  9. Stir in the baby spinach until wilted, and the sauce thickens slightly.
  10. Serve the creamy Tuscan garlic chicken over cooked pasta or with crusty bread
3. Vegan Lentil Curry

For our plant-based food enthusiasts, this vegan lentil curry is a must-try. The Instant Pot cooks the lentils to perfection and allows the aromatic spices to meld together, creating a hearty and satisfying curry that even meat lovers will enjoy.

Ingredients:

  • 1 cup dried green or red lentils, rinsed and drained
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
vegan lentil curry made in instant pot

Instructions:

  1. Heat olive oil, Sauté the onions and garlic until they are tender.
  2. Add the curry powder, cumin, coriander, and turmeric to the pot, stirring to coat the onions and garlic.
  3. Add the lentils, diced tomatoes, coconut milk, and vegetable broth to the pot, stirring to combine.
  4. Set the valve to the sealing position and close the Instant Pot lid. 10 minutes of high-pressure cooking.
  5. Once the cooking is complete, allow a natural pressure release for 10 minutes, then do a quick release to release any remaining pressure.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro before serving. Enjoy the vegan lentil curry with rice or naan bread.
4. Quick and Easy Instant Pot Sushi Rice

Love sushi but dread the hassle of cooking perfect rice? The Instant Pot has you covered. With just the right texture and stickiness, your homemade sushi rolls will rival those from your favorite sushi bar.

Ingredients:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
sushi rice made in instant pot

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Drain the rice well.
  2. In the Instant Pot, combine the rinsed rice and water.
  3. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 4 minutes.
  4. Once the cooking is complete, do a natural pressure release for 10 minutes, then do a quick release to release any remaining pressure.
  5. While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
  6. Transfer the cooked rice to a large mixing bowl and gently fold in the vinegar mixture, making sure each grain is coated.
  7. Let the sushi rice cool to room temperature before using it for sushi rolls or bowls
5. Lemon Butter Salmon with Asparagus

Create a restaurant-quality seafood dish in minutes with this lemon butter salmon recipe. The Instant Pot steams the salmon and asparagus to perfection, resulting in a healthy and delicious meal that’s perfect for weeknights or special occasions.

Ingredients:

  • 4 salmon fillets
  • Salt and pepper to taste
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 pound asparagus, trimmed
  • Lemon slices, for garnish
  • Fresh dill, for garnish
lemon butter salmon with asparagus made in instant pot

Instructions:

  1. Season the salmon fillets with salt and pepper.
  2. In a small bowl, mix together the melted butter, lemon juice, and honey.
  3. Pour half of the lemon butter mixture over the salmon fillets, ensuring they are well coated.
  4. Place the trivet in the Instant Pot and add one cup of water. Arrange the salmon fillets on the trivet.
  5. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 3 minutes.
  6. While the salmon is cooking, toss the asparagus with the remaining lemon butter mixture.
  7. Once the cooking is complete, do a quick release to release the pressure.
  8. Remove the salmon from the Instant Pot and set aside. Add the asparagus to the pot and cook on high pressure for 1 minute.
  9. Serve the lemon butter salmon over a bed of cooked asparagus, and garnish with lemon slices and fresh dill.
6. Velvety Cheesecake in the Instant Pot

Yes, you can even make desserts in the Instant Pot, and this cheesecake recipe will leave you wanting more. Creamy, smooth, and utterly indulgent, the Instant Pot ensures a perfectly cooked cheesecake every time.

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 pounds cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
velvety cheesecake made in instant pot

Instructions:

  1. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well combined.
  2. Press the crumb mixture into the bottom of a 7-inch springform pan, forming an even crust.
  3. In a large mixing bowl, beat the softened cream cheese until smooth.
  4. Gradually add 1 cup of sugar, beating until well incorporated.
  5. Beat in the eggs one at a time, then add the vanilla extract and sour cream, mixing until smooth.
  6. Stir in the flour until just combined, being careful not to overmix.
  7. Pour the cheesecake batter over the crust in the springform pan.
  8. Cover the pan tightly with aluminum foil.
  9. Pour 1 1/2 cups of water into the Instant Pot, and place the trivet inside.
  10. Carefully lower the springform pan onto the trivet.
  11. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 35 minutes.
  12. Once the cooking is complete, allow a natural pressure release for 10 minutes, then do a quick release to release any remaining pressure.
  13. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature.
  14. Chill the cheesecake in the refrigerator for at least 4 hours before serving.
7. Flavorful Instant Pot Pho

Travel to the streets of Vietnam with this flavorful Instant Pot pho recipe. The pressure cooking process extracts the essence of the herbs and spices, resulting in a fragrant and deeply satisfying broth that’s sure to warm your soul

Ingredients:

  • 2 pounds beef bones (knuckle or oxtail)
  • 1 onion, halved
  • 3-inch piece of ginger, halved
  • 5 star anise
  • 3 cloves
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 4 cups beef broth
  • 4 cups water
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 8 ounces rice noodles
  • 1 pound beef sirloin, thinly sliced
  • Fresh bean sprouts, Thai basil, lime wedges, and jalapeño slices for garnish
flavourful pho made in instant pot

Instructions:

  1. Preheat the oven to 450°F (230°C). Place the beef bones, onion, and ginger on a baking sheet and roast for 30 minutes until browned.
  2. In a dry skillet, toast the star anise, cloves, cinnamon sticks, and coriander seeds until fragrant.
  3. In the Instant Pot, combine the roasted bones, toasted spices, beef broth, water, fish sauce, and sugar.
  4. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 1 hour.
  5. Once the cooking is complete, do a natural pressure release for 10 minutes, then do a quick release to release any remaining pressure.
  6. Strain the broth through a fine-mesh sieve and return it to the Instant Pot.
  7. Cook the rice noodles according to the package instructions and divide them among serving bowls.
  8. Top the noodles with the thinly sliced beef sirloin.
  9. Ladle the hot broth over the beef and noodles in the serving bowls.
  10. Serve the Instant Pot pho with bean sprouts, Thai basil, lime wedges, and jalapeño slices on the side for garnish.
8. Teriyaki Chicken Lettuce Wraps

For a lighter option that doesn’t compromise on flavor, try these teriyaki chicken lettuce wraps. The Instant Pot infuses the chicken with the sweet and savory flavors of teriyaki sauce, and the crisp lettuce adds a refreshing crunch.

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 1/2 cup diced pineapple
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced cucumber
  • 1/4 cup chopped green onions
  • Butter lettuce leaves, for serving
  • Sesame seeds and additional green onions for garnish
teriyaki chicken lettuce wraps made in instant pot

Instructions:

  1. In a small bowl, whisk together the soy sauce, teriyaki sauce, honey, rice vinegar, minced garlic, and grated ginger.
  2. Place the chicken breasts in the Instant Pot and pour the teriyaki sauce mixture over them.
  3. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes.
  4. Once the cooking is complete, allow a natural pressure release for 5 minutes, then do a quick release to release any remaining pressure.
  5. Remove the chicken from the Instant Pot and shred it using two forks.
  6. Return the shredded chicken to the Instant Pot with the remaining sauce and set to sauté mode. Cook for an additional 3-4 minutes to thicken the sauce.
  7. In a serving bowl, combine the diced pineapple, red bell pepper, cucumber, and chopped green onions.
  8. To serve, spoon the teriyaki chicken into butter lettuce leaves and top with the pineapple mixture.
  9. Garnish with sesame seeds and additional green onions.
9. Instant Pot Ratatouille

Embrace the flavors of the Mediterranean with this Instant Pot ratatouille. Packed with vibrant vegetables and aromatic herbs, this dish is as visually stunning as it is delicious.

  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • Olive oil
ratatouille made in instant pot

Instructions:

  1. Set the Instant Pot to sauté mode and add a drizzle of olive oil. Sauté the diced onion and minced garlic until softened.
  2. Add the diced eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper to the pot, stirring to combine.
  3. Stir in the diced tomatoes, tomato paste, dried thyme, and dried oregano.
  4. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 5 minutes.
  5. Once the cooking is complete, do a quick release to release the pressure.
  6. Stir in the chopped fresh basil and season with salt and pepper to taste.
  7. Serve the Instant Pot ratatouille as a side dish or over cooked quinoa for a complete meal.
10. Instant Pot Chocolate Lava Cake

End your meal on a sweet note with this decadent Instant Pot chocolate lava cake. Rich, gooey, and utterly indulgent, this dessert is a chocolate lover’s dream come true

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup boiling water
  • Ice cream or whipped cream for serving
chocolate lava cake made in instant pot

Instructions:

  1. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  2. Stir in the milk, vegetable oil, and vanilla extract until a smooth batter forms.
  3. Fold in the chocolate chips.
  4. Grease a 6-inch baking dish that fits inside the Instant Pot.
  5. Pour the batter into the greased baking dish.
  6. In a separate bowl, mix the boiling water with additional cocoa powder and sugar to create a chocolate sauce.
  7. Gently pour the chocolate sauce over the batter in the baking dish.
  8. Cover the baking dish tightly with aluminum foil.
  9. Pour 1 cup of water into the Instant Pot and place the trivet inside.
  10. Carefully lower the covered baking dish onto the trivet.
  11. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 20 minutes.
  12. Once the cooking is complete, do a natural pressure release for 10 minutes, then do a quick release to release any remaining pressure.
  13. Remove the baking dish from the Instant Pot and let it cool for a few minutes.
  14. Serve the Instant Pot chocolate lava cake warm with a scoop of ice cream or a dollop of whipped cream on top.

Get Cooking with the Instant Pot!

You’ll be well on your way to changing your cooking if you have these ten Instant Pot recipes in your culinary arsenal. Every home chef needs an Instant Pot because of its variety, quickness, and efficiency in the kitchen. Whether you’re a working professional, a busy parent, or a foodie, the Instant Pot will make cooking easier for you while still satisfying your taste buds.
So, grab your Instant Pot, go to the kitchen, and be ready to set out on an unparalleled culinary adventure. These recipes will not only help you save time, but they will also improve the quality of your cooking. With the Instant Pot, you can say goodbye to long hours spent in the kitchen and welcome to tasty meals that are simple to prepare.

FAQs (Frequently Asked Questions)

Q: Can I cook frozen meat in the Instant Pot?
Yes, one of the fantastic features of the Instant Pot is its ability to cook frozen meat without defrosting it first. Just adjust the cooking time accordingly.
Q: Is the Instant Pot safe to use?
Absolutely! The Instant Pot is equipped with safety features, making it easy to use and secure. Just follow the manufacturer’s instructions for proper usage.
Q: Can I adjust cooking times and temperatures in the Instant Pot?
Yes, the Instant Pot allows you to customize cooking times and temperatures based on your recipes and preferences.
Q: How do I clean the Instant Pot?
The Instant Pot’s stainless steel inner pot and accessories are dishwasher safe, making clean-up a breeze.
Q: Can I make yogurt in the Instant Pot?
Yes, making yogurt in the Instant Pot is not only possible but also surprisingly easy. Give it a try and enjoy delicious homemade yogurt anytime!

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