50+ Easy and Quick Easter Instant Pot Recipes You Can Make

Easter is a time to gather with family and friends, enjoy delicious food, and celebrate the joys of the season.

However, the pressure of preparing a large, festive meal can often feel overwhelming.

Fortunately, the Instant Pot is here to save the day! Whether you’re cooking for a crowd or just your immediate family, the Instant Pot offers a quick and convenient way to prepare a variety of Easter dishes, from savory mains to decadent desserts.

In this article, we’ve compiled over 50 Instant Pot recipes that are perfect for Easter.

These recipes will help you create a memorable holiday meal without spending hours in the kitchen.

Whether you’re craving a tender roast, a hearty side dish, or a sweet treat to finish off the meal, there’s something here for everyone.

So, sit back, relax, and let your Instant Pot do the heavy lifting this Easter!

50+ Easy and Quick Easter Instant Pot Recipes You Can Make

With these 50+ Easter Instant Pot recipes, you can make this holiday stress-free and delicious.

The beauty of the Instant Pot lies in its ability to cook meals quickly, lock in flavor, and ensure tender, perfectly cooked dishes every time.

Whether you’re preparing a festive main course, a flavorful side, or a sweet treat to cap off the meal, these recipes are sure to delight your guests.

Don’t let the holiday rush overwhelm you—let the Instant Pot take the stress out of Easter cooking.

With these recipes in your arsenal, you’ll have more time to relax and enjoy the holiday with loved ones.

Instant Pot Creamy Easter Ham and Potato Soup

This Instant Pot creamy ham and potato soup is perfect for Easter gatherings. It’s hearty, filling, and packs a punch of comforting flavors, making it a great way to use up leftover ham. The soup is quick to make in the Instant Pot, requiring only a few ingredients, and is creamy without being overly rich. The tender potatoes combined with smoky ham create a mouthwatering combination that will have everyone going back for more.

Ingredients:

• 2 cups leftover cooked ham, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 4 cups potatoes, peeled and diced
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon chopped parsley (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode. Add the olive oil and diced onion, cooking for 2-3 minutes until softened.
2. Add minced garlic and cook for another 30 seconds.
3. Add the cubed ham, chicken broth, potatoes, thyme, salt, and pepper. Stir everything together.
4. Close the Instant Pot lid, seal the vent, and set the cooker to manual high pressure for 10 minutes.
5. After cooking, carefully release the pressure and open the lid.
6. Stir in the heavy cream and adjust the seasoning with salt and pepper as needed.
7. Serve in bowls and garnish with chopped parsley.

The Instant Pot makes this creamy ham and potato soup easy to prepare in a short amount of time. The soup is a great way to repurpose leftover ham from Easter dinner, turning it into something comforting and satisfying. The creamy texture blends beautifully with the savory ham, while the potatoes provide a hearty base, making it a perfect dish to serve on a chilly Easter evening or as part of a brunch spread. The addition of fresh parsley on top adds a burst of color and freshness, balancing the richness of the soup.

Instant Pot Easter Lamb Stew

This Instant Pot Easter lamb stew is an aromatic, savory dish that will become a holiday favorite. Tender chunks of lamb are combined with hearty vegetables and infused with rosemary, garlic, and a touch of white wine for a deeply flavorful and satisfying stew. The Instant Pot allows the lamb to become fall-apart tender in a fraction of the time it would take in a traditional pot, making it an excellent option for a busy Easter meal.

Ingredients:

• 2 pounds lamb stew meat, cubed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup white wine
• 4 cups beef broth
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 tablespoon fresh rosemary, chopped
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Brown the lamb cubes in batches, about 4-5 minutes per batch. Remove and set aside.
2. Add the chopped onion and garlic to the pot, cooking for 2-3 minutes until softened.
3. Pour in the white wine, scraping any browned bits from the bottom of the pot.
4. Return the lamb to the pot, then add beef broth, carrots, parsnips, rosemary, bay leaf, salt, and pepper.
5. Seal the Instant Pot lid and set to manual high pressure for 35 minutes.
6. After cooking, release the pressure and open the lid. Remove the bay leaf and discard.
7. Adjust the seasoning with additional salt and pepper, if desired. Serve hot.

This Instant Pot lamb stew is an excellent choice for Easter as it combines tender lamb with fresh, earthy vegetables in a rich broth. The white wine adds depth and complexity to the dish, complementing the rosemary’s fragrance and enhancing the natural flavors. The Instant Pot does all the heavy lifting, making this hearty stew ready in less than an hour, perfect for a no-fuss Easter dinner. The lamb is tender, and the broth is full of flavor, creating a dish that’s both comforting and impressive enough for holiday celebrations.

Instant Pot Easter Carrot Cake Oatmeal

For a healthy Easter breakfast, this Instant Pot carrot cake oatmeal is a delightful option. It combines the sweetness of carrots and the warm spices of cinnamon and nutmeg, reminiscent of a carrot cake but in a hearty, healthy oatmeal form. It’s a delicious way to start your Easter morning, packed with fiber and nutrients, while satisfying any sweet cravings with a more wholesome twist.

Ingredients:

• 1 cup steel-cut oats
• 2 cups water or milk
• 1 cup grated carrots
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon honey or maple syrup (optional)
• 1/2 cup raisins or currants
• 1/4 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Add the steel-cut oats, water or milk, grated carrots, cinnamon, nutmeg, salt, and honey (if using) to the Instant Pot.
2. Close the lid, seal the vent, and set the Instant Pot to manual high pressure for 10 minutes.
3. After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
4. Stir in the raisins, walnuts, and vanilla extract.
5. Serve with extra honey or a dollop of Greek yogurt, if desired.

This Instant Pot carrot cake oatmeal offers a wholesome yet indulgent twist on your usual breakfast. The spices and sweetness from the carrots give it a comforting flavor profile, while the oats provide a filling and nutritious base. It’s a great way to enjoy the essence of a carrot cake without all the sugar and heaviness. The addition of raisins and walnuts adds texture and flavor, making this a satisfying and festive way to kick off Easter day. Whether served as a family breakfast or a personal treat, this oatmeal is a perfect start to a holiday celebration.

Instant Pot Honey Glazed Easter Ham

This Instant Pot honey glazed ham is a show-stopping dish that will elevate any Easter meal. The tender ham is cooked to perfection in the Instant Pot, and then coated with a sweet and tangy honey glaze that adds an irresistible shine and flavor. This recipe is ideal for those who want to enjoy a juicy ham without spending hours in the kitchen, and the Instant Pot makes it quick and easy to prepare.

Ingredients:

• 4-5 pounds bone-in ham
• 1 cup apple cider or juice
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon cornstarch (optional, for thickening the glaze)

Instructions:

1. Pour the apple cider or juice into the Instant Pot and place the ham on the trivet.
2. Close the lid, seal the vent, and set to manual high pressure for 25 minutes per pound of ham.
3. After the cooking time is up, allow the Instant Pot to naturally release pressure for 15 minutes, then quick release any remaining pressure.
4. In a small saucepan, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Bring to a simmer over medium heat and cook for 5-7 minutes until the glaze thickens. If you prefer a thicker glaze, stir in cornstarch and cook for another minute.
5. Brush the glaze generously over the ham and serve.

The Instant Pot works wonders for cooking ham quickly while keeping it moist and tender. The honey glaze, with its perfect balance of sweetness and tang, creates a beautiful caramelized crust on the ham. This recipe is perfect for Easter celebrations, as it’s both easy to make and visually impressive. The ham is a crowd-pleaser, offering a wonderful balance of flavors that pairs beautifully with roasted vegetables or mashed potatoes.

Instant Pot Easter Deviled Eggs

These Instant Pot deviled eggs are the perfect addition to your Easter table, offering a creamy, tangy filling with a slightly smoky finish from the Instant Pot’s pressure-cooking method. The eggs are easy to peel and cook perfectly every time, making them ideal for prepping ahead of time. With a variety of garnishes, these deviled eggs will be a hit at your holiday gathering.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Add 1 cup of water to the Instant Pot. Place the trivet inside and arrange the eggs on top.
2. Close the lid, seal the vent, and set the Instant Pot to manual high pressure for 5 minutes.
3. Once the cooking time is done, perform a quick release and transfer the eggs to a bowl of ice water to cool for 5-10 minutes.
4. Peel the eggs, slice them in half lengthwise, and remove the yolks.
5. In a bowl, mash the yolks with mayonnaise, Dijon mustard, white wine vinegar, smoked paprika, salt, and pepper until smooth and creamy.
6. Spoon or pipe the yolk mixture back into the egg whites.
7. Garnish with chives or parsley and a sprinkle of paprika.

These Instant Pot deviled eggs are a convenient way to prepare a classic Easter appetizer in a fraction of the time. The eggs are perfectly cooked and easy to peel, while the creamy filling strikes a delicious balance of tang and richness. The smoked paprika adds an extra layer of flavor, and the chive or parsley garnish gives a fresh, vibrant touch. Serve these deviled eggs alongside your Easter spread for a simple yet elegant dish that everyone will love.

Instant Pot Easter Spring Vegetable Risotto

This Instant Pot spring vegetable risotto is a fresh and vibrant dish that celebrates the flavors of Easter. With tender spring vegetables like asparagus, peas, and carrots, this risotto is creamy without being heavy, thanks to the Instant Pot’s quick cooking method. The delicate balance of flavors makes this an ideal side dish or a light main course for your Easter meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 3 cups vegetable broth
• 1 cup white wine (optional)
• 1 cup fresh peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh herbs, like parsley or basil, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, cooking for 2-3 minutes until softened.
2. Add the Arborio rice and cook, stirring frequently, for 1-2 minutes until lightly toasted.
3. Pour in the vegetable broth and white wine (if using), and stir to combine.
4. Close the Instant Pot lid, seal the vent, and set to manual high pressure for 6 minutes.
5. After cooking, perform a quick release and open the lid. Stir in the peas, asparagus, Parmesan cheese, and butter. Season with salt and pepper.
6. Serve garnished with fresh herbs.

This Instant Pot spring vegetable risotto is a light and creamy dish, making it a perfect side dish for Easter. The vegetables bring a fresh, vibrant quality to the dish, while the creamy risotto provides a rich base that complements the flavors perfectly. The Instant Pot cuts down on the usual stirring and monitoring required for risotto, making this a more hands-off option for holiday cooking. The result is a flavorful, satisfying dish that pairs wonderfully with Easter lamb or ham, offering a lighter alternative to traditional sides.

Instant Pot Easter Chicken and Asparagus Risotto

This Instant Pot chicken and asparagus risotto is a creamy, savory dish that highlights the fresh flavors of spring, making it an ideal choice for an Easter meal. The tender chicken and crisp asparagus pair beautifully with the rich, creamy risotto, while the Instant Pot speeds up the cooking process, making it quick and easy to prepare. This dish is both filling and elegant, offering a perfect balance of flavors for any holiday gathering.

Ingredients:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken pieces and cook for 4-5 minutes until browned. Remove the chicken and set it aside.
2. In the same pot, add the diced onion and minced garlic. Cook for 2-3 minutes until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Add the chicken broth and white wine (if using), and stir to combine.
5. Return the chicken to the pot and close the Instant Pot lid. Seal the vent and set to manual high pressure for 8 minutes.
6. After cooking, perform a quick release and open the lid. Stir in the asparagus, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve with a garnish of fresh parsley.

This Instant Pot chicken and asparagus risotto is a great way to enjoy a flavorful, spring-inspired dish in no time. The chicken adds a satisfying protein element, while the asparagus brings a fresh, crisp bite. The creamy risotto ties everything together, creating a comforting yet elegant dish that’s perfect for Easter brunch or dinner. With the Instant Pot’s help, you can enjoy this dish without the need for constant stirring, leaving you more time to enjoy the company of your guests.

Instant Pot Garlic Herb Roasted Easter Chicken

This Instant Pot garlic herb roasted chicken is a simple yet flavorful main dish that’s perfect for Easter. With a savory garlic and herb rub, the chicken turns out incredibly tender and juicy. The Instant Pot locks in all the moisture, allowing the chicken to cook evenly while infusing it with aromatic herbs. This recipe is ideal for those who want a roasted chicken experience without having to wait for hours in the oven.

Ingredients:

• 4-5 pounds whole chicken
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon lemon juice
• Lemon slices, for garnish

Instructions:

1. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Rub the mixture all over the chicken, ensuring it’s evenly coated.
2. Add the chicken broth and lemon juice to the Instant Pot.
3. Place the chicken on the trivet inside the Instant Pot. Close the lid, seal the vent, and set to manual high pressure for 25 minutes.
4. After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then quick release any remaining pressure.
5. Carefully remove the chicken from the pot and let it rest for a few minutes before carving. Garnish with lemon slices and serve.

This Instant Pot garlic herb roasted chicken offers all the flavors of a traditional roasted chicken but with much less cooking time. The garlic and herbs infuse the chicken with a delightful aroma, and the Instant Pot ensures the meat stays moist and tender. This dish is perfect for Easter, allowing you to serve a beautifully roasted chicken without the long wait. The lemon garnish adds a fresh burst of flavor, making this a memorable centerpiece for your holiday meal.

Instant Pot Easter Apricot Glazed Carrots

These Instant Pot apricot glazed carrots are a sweet and savory side dish that’s perfect for Easter. The natural sweetness of the carrots is enhanced by the apricot glaze, creating a flavorful combination that pairs well with roasted meats or holiday hams. The Instant Pot ensures the carrots are perfectly tender, while the glaze adds a rich, glossy finish that makes this dish a standout on your Easter table.

Ingredients:

• 1 pound baby carrots, peeled
• 1 tablespoon olive oil
• 1/4 cup apricot jam
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh orange juice
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Add the baby carrots to the Instant Pot along with 1 cup of water.
2. Close the lid, seal the vent, and set to manual high pressure for 3 minutes.
3. While the carrots cook, in a small saucepan, combine the apricot jam, Dijon mustard, orange juice, and ground ginger. Heat over medium heat, stirring, until the glaze is smooth and slightly thickened, about 3-4 minutes.
4. Once the carrots are done, perform a quick release and open the lid.
5. Drain the carrots and return them to the pot. Pour the apricot glaze over the carrots and toss to coat evenly.
6. Season with salt and pepper to taste, then garnish with fresh thyme.

These Instant Pot apricot glazed carrots are an easy and elegant side dish that adds a touch of sweetness to your Easter meal. The vibrant orange color of the carrots makes them visually appealing, while the apricot glaze adds a perfect balance of sweetness and tang. The Instant Pot ensures that the carrots are tender without losing their shape, and the glaze creates a beautiful, glossy finish. Whether paired with lamb, ham, or roasted chicken, these glazed carrots will be a delightful addition to your Easter feast.

Instant Pot Easter Spring Vegetable Soup

This Instant Pot spring vegetable soup is a fresh, light, and nourishing option for your Easter table. Packed with a variety of spring vegetables like peas, carrots, and green beans, it’s a hearty yet refreshing soup that perfectly captures the essence of the season. The Instant Pot allows for quick cooking, allowing the vegetables to maintain their bright colors and fresh flavors while creating a flavorful broth in no time.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 1 cup green beans, chopped
• 1 cup peas (fresh or frozen)
• 2 medium potatoes, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the carrots, green beans, peas, potatoes, vegetable broth, thyme, and basil. Stir to combine.
3. Close the Instant Pot lid, seal the vent, and set to manual high pressure for 6 minutes.
4. After the cooking time is up, perform a quick release and open the lid. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Instant Pot spring vegetable soup is light, nutritious, and perfect for celebrating the arrival of spring. The vegetables retain their fresh flavor and texture, while the broth becomes a savory base that ties everything together. It’s a healthy and vibrant option for Easter that pairs beautifully with roasted meats or a simple salad. The Instant Pot ensures that the soup is ready in a fraction of the time, making it an easy yet impressive addition to your holiday meal.

Instant Pot Easter Potato Salad

This Instant Pot Easter potato salad is a creamy and tangy dish that complements any Easter feast. The potatoes cook quickly and evenly in the Instant Pot, and the dressing made from mayonnaise, mustard, and pickles creates a deliciously creamy texture. The addition of fresh herbs and crunchy veggies makes this potato salad both flavorful and refreshing.

Ingredients:

• 2 pounds baby potatoes, halved or quartered
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon dill pickle relish
• 1/4 cup chopped green onions
• 2 hard-boiled eggs, chopped
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Add the potatoes to the Instant Pot with 1 cup of water.
2. Close the lid, seal the vent, and set to manual high pressure for 5 minutes.
3. After cooking, perform a quick release and open the lid. Let the potatoes cool slightly.
4. In a large mixing bowl, combine the mayonnaise, Dijon mustard, vinegar, pickle relish, green onions, and chopped hard-boiled eggs. Mix well.
5. Add the cooled potatoes to the dressing and gently toss to coat. Season with salt and pepper to taste.
6. Garnish with fresh dill before serving.

This Instant Pot potato salad is a wonderful side dish that’s creamy, tangy, and packed with texture. The potatoes come out perfectly cooked and are easy to mix with the flavorful dressing. The addition of crunchy pickles and green onions adds a nice contrast, making this dish a standout at any Easter gathering. This potato salad can be made ahead of time, allowing the flavors to meld together for an even tastier experience.

Instant Pot Easter Baked Ziti

This Instant Pot baked ziti is a crowd-pleasing pasta dish that’s hearty, cheesy, and perfect for Easter dinner. It combines the comforting flavors of marinara sauce, pasta, and melted cheese with the convenience of the Instant Pot. This dish is easy to make, requiring only a few ingredients, and delivers a warm, satisfying meal that everyone will love.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 1/2 cups water
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the marinara sauce and water to the pot, stirring to combine.
2. Add the uncooked ziti pasta, making sure the pasta is submerged in the sauce.
3. Close the Instant Pot lid, seal the vent, and set to manual high pressure for 4 minutes.
4. After cooking, perform a quick release and open the lid. Stir the pasta and sauce together.
5. Add the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, basil, salt, and pepper. Stir until the cheese is melted and everything is well combined.
6. Top with the remaining 1/2 cup of mozzarella cheese and set the Instant Pot to sauté mode again. Allow the cheese to melt and form a bubbly, golden top, about 2-3 minutes.
7. Garnish with fresh basil or parsley before serving.

This Instant Pot baked ziti is a comforting, cheesy pasta dish that’s easy to prepare and perfect for Easter. The pasta cooks right in the marinara sauce, infusing it with flavor while the cheeses melt into a creamy, indulgent base. The dish is rich and filling, making it ideal for a family-style meal or as a hearty side to complement other Easter dishes. The Instant Pot’s efficiency allows this baked ziti to be ready in a fraction of the time, making it an excellent choice for a quick and satisfying holiday meal.

Instant Pot Easter Lemon Garlic Chicken

This Instant Pot lemon garlic chicken is a fragrant and flavorful dish that is perfect for Easter. The combination of fresh lemon juice, garlic, and herbs infuses the chicken with a zesty, savory flavor while keeping it incredibly moist and tender. The Instant Pot ensures that the chicken is cooked quickly while maintaining all of its natural juices, making this an easy and delicious main course for your Easter meal.

Ingredients:

• 4 bone-in chicken thighs
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Season the chicken thighs with salt and pepper, then add them to the pot. Sauté for 3-4 minutes on each side until browned. Remove the chicken and set aside.
2. In the same pot, add the minced garlic, oregano, thyme, and lemon zest. Sauté for 1-2 minutes until fragrant.
3. Pour in the chicken broth and lemon juice, scraping the bottom of the pot to release any brown bits.
4. Return the chicken to the pot, skin side up, and close the Instant Pot lid. Seal the vent and set to manual high pressure for 10 minutes.
5. After cooking, perform a quick release and open the lid. Remove the chicken and set aside to rest for a few minutes.
6. Serve the chicken garnished with fresh parsley.

This Instant Pot lemon garlic chicken is a simple yet flavorful dish that will brighten up your Easter table. The bright acidity of the lemon complements the savory garlic and herbs, creating a deliciously fragrant sauce that pairs perfectly with the tender chicken. It’s a hassle-free option that cooks quickly in the Instant Pot, allowing you to focus on other dishes while it works its magic.

Instant Pot Easter Carrot Cake Oatmeal

This Instant Pot carrot cake oatmeal is a unique and wholesome way to start your Easter morning. It combines the flavors of a traditional carrot cake—spiced with cinnamon, nutmeg, and ginger—with hearty oats for a comforting and filling breakfast. The Instant Pot makes it easy to prepare this dish in just a few minutes, making it an excellent option for a quick yet festive breakfast on Easter.

Ingredients:

• 1 cup rolled oats
• 2 cups milk (or non-dairy milk)
• 1 cup grated carrots
• 1/4 cup raisins (optional)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon maple syrup or honey
• 1/4 cup chopped walnuts or pecans (optional)
• Cream cheese, for topping (optional)

Instructions:

1. Add the rolled oats, milk, grated carrots, raisins (if using), cinnamon, nutmeg, and ginger to the Instant Pot.
2. Close the Instant Pot lid, seal the vent, and set to manual high pressure for 5 minutes.
3. After cooking, perform a quick release and open the lid.
4. Stir in maple syrup or honey, and top with walnuts or pecans.
5. Serve warm, with a dollop of cream cheese if desired.

This Instant Pot carrot cake oatmeal is a delicious and healthy twist on traditional carrot cake, offering the same cozy flavors but in a wholesome breakfast form. The carrots bring natural sweetness and moisture, while the spices and nuts add depth and texture. It’s a quick, easy, and satisfying breakfast that’s perfect for Easter, and can even be enjoyed as a dessert or snack later in the day.

Instant Pot Easter Stuffed Bell Peppers

These Instant Pot Easter stuffed bell peppers are a colorful and healthy dish that can be served as a main course or a side. The peppers are stuffed with a mixture of ground turkey, rice, vegetables, and seasonings, then cooked to perfection in the Instant Pot. They are topped with a sprinkle of cheese for an extra indulgent finish. This dish is both nutritious and filling, making it a great addition to your Easter spread.

Ingredients:

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1/2 cup cooked rice (white or brown)
• 1 small onion, diced
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 cup tomato sauce
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
• Salt and pepper, to taste

Instructions:

1. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Set the Instant Pot to sauté mode and heat the olive oil. Add the ground turkey, onion, and garlic, and cook for 5-6 minutes until the turkey is browned and cooked through.
3. Stir in the cooked rice, oregano, cumin, tomato sauce, salt, and pepper. Mix well and cook for 2-3 more minutes.
4. Stuff the bell peppers with the turkey mixture, pressing it down gently to fill the peppers completely.
5. Pour 1 cup of water into the bottom of the Instant Pot, and place the stuffed peppers on the trivet.
6. Close the Instant Pot lid, seal the vent, and set to manual high pressure for 5 minutes.
7. After cooking, perform a quick release and open the lid. Top each stuffed pepper with shredded cheese and close the lid for an additional 2-3 minutes to melt the cheese.
8. Serve hot.

These Instant Pot stuffed bell peppers are a colorful and flavorful dish that’s easy to prepare and full of nutritious ingredients. The ground turkey and rice filling is hearty, while the fresh peppers offer a crisp texture that complements the savory filling. Topped with melty cheese, this dish is both satisfying and festive, making it a perfect choice for your Easter meal. The Instant Pot ensures everything cooks quickly and evenly, making it a great option for busy holiday cooking.

Note: More recipes​ are coming soon!