50+ Irresistible Instant Pot Easter Dinner Recipes to Try This Holiday

Easter is a time for family gatherings, delicious meals, and creating lasting memories.

However, the thought of preparing an elaborate Easter dinner can often feel overwhelming, especially when you have a full menu in mind.

That’s where the Instant Pot comes to the rescue! With its ability to cook tender meats, flavorful side dishes, and comforting desserts in a fraction of the time, the Instant Pot has become a must-have kitchen tool for busy home cooks.

Whether you’re looking for a savory lamb roast, a delicate fish dish, or an easy vegetable side, we’ve gathered over 50 Easter Instant Pot dinner recipes that will allow you to enjoy a stress-free and delicious holiday meal.

These recipes will save you time, reduce the effort in the kitchen, and still provide the rich flavors and vibrant dishes you want for your Easter table.

From mains to sides and even desserts, there’s something for everyone to enjoy.

Let’s dive into these Easter Instant Pot recipes that will make your holiday feast a breeze.

50+ Irresistible Instant Pot Easter Dinner Recipes to Try This Holiday

Cooking for Easter doesn’t have to be a daunting task.

With the Instant Pot, you can prepare everything from succulent meats to creamy sides in a fraction of the time, giving you more opportunity to spend quality time with your loved ones.

These 50+ recipes are perfect for creating a stress-free, delicious Easter dinner that’s sure to impress your guests.

So, grab your Instant Pot, get cooking, and enjoy a wonderful Easter filled with great food, fun, and memories that will last a lifetime.

Instant Pot Honey Glazed Ham

This Instant Pot honey glazed ham is perfect for a holiday feast or a special Easter dinner. It’s quick to prepare, with tender, juicy ham infused with a sweet and tangy glaze. The combination of honey, brown sugar, and Dijon mustard creates a rich sauce that complements the savory taste of the ham. The Instant Pot makes cooking this ham a breeze, cutting down the time traditionally spent in the oven. You’ll have a delicious, crowd-pleasing main dish ready in no time.

Ingredients:

• 1 (4-5 lbs) bone-in ham
• 1 cup water
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt

Instructions:

1. Add the water to the Instant Pot and place the trivet at the bottom. Set the ham on top of the trivet.
2. In a small bowl, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and salt.
3. Pour the glaze mixture over the ham, making sure it’s evenly coated.
4. Seal the Instant Pot lid and set it to cook on high pressure for 20 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. Remove the ham carefully and set it aside.
7. Set the Instant Pot to sauté mode and let the glaze simmer for a few minutes to thicken, stirring occasionally.
8. Serve the ham with the thickened glaze drizzled over the top.

This Instant Pot honey glazed ham is a showstopper for your Easter dinner. The glaze creates a mouthwatering sweet and savory combination that will have everyone asking for seconds. Using the Instant Pot ensures the ham remains moist and tender, with the added benefit of significantly reducing cooking time compared to traditional methods.

Instant Pot Garlic Parmesan Roasted Potatoes

These Instant Pot garlic Parmesan roasted potatoes are the perfect side dish for Easter. The potatoes cook to tender perfection in the Instant Pot and then finish with a crispy, golden crust under the broiler. Infused with garlic and Parmesan, they add a rich, savory flavor to your dinner spread. This recipe is simple yet delivers restaurant-quality results, making it ideal for a quick, hassle-free side dish.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 cup water
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions:

1. Add the water to the Instant Pot and place the steamer rack inside. Arrange the halved potatoes on top of the rack.
2. Seal the Instant Pot lid and cook on high pressure for 8 minutes.
3. While the potatoes cook, mix together garlic, Parmesan cheese, olive oil, thyme, rosemary, salt, and pepper in a bowl.
4. After the cooking time is up, carefully release the pressure and remove the potatoes from the Instant Pot.
5. Preheat the broiler to high.
6. Toss the potatoes with the garlic-Parmesan mixture until well-coated.
7. Spread the potatoes in a single layer on a baking sheet and broil for 3-5 minutes, or until golden brown and crispy.
8. Serve immediately.

These garlic Parmesan roasted potatoes are the ideal side to accompany your Easter meal. The pressure cooking ensures the potatoes are perfectly tender, while broiling gives them that desired crispy exterior. The combination of garlic, Parmesan, and herbs brings out a delightful richness that pairs beautifully with a variety of main dishes.

Instant Pot Lemon Herb Chicken

This Instant Pot lemon herb chicken is a flavorful and juicy main dish for your Easter dinner. The chicken is marinated in a zesty lemon and herb mixture before being cooked to perfection in the Instant Pot. The pressure cooker keeps the chicken moist, while the lemon and garlic infuse it with fresh, vibrant flavors. It’s a light yet satisfying dish that’s sure to impress guests while saving you time in the kitchen.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 2 lemons, juiced and zested
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together chicken broth, lemon juice, lemon zest, garlic, olive oil, thyme, rosemary, salt, and pepper.
2. Place the chicken breasts in the Instant Pot and pour the marinade over the top, making sure the chicken is well-coated.
3. Seal the Instant Pot lid and cook on high pressure for 8 minutes.
4. After the cooking time is up, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
5. Remove the chicken and set it aside. If desired, use the sauté mode to simmer the marinade for a few minutes to thicken it into a sauce.
6. Serve the chicken with the sauce drizzled over the top, garnished with fresh parsley.

The Instant Pot lemon herb chicken is a fantastic choice for Easter dinner. The citrusy lemon and fragrant herbs elevate the chicken, making it a flavorful and aromatic dish. With the Instant Pot, the chicken remains tender and juicy, offering a simple yet elegant main course that requires minimal effort.

Instant Pot Baked Ziti with Ricotta and Mozzarella

This Instant Pot baked ziti with ricotta and mozzarella is a comforting, crowd-pleasing dish perfect for Easter dinner. The pasta cooks directly in the sauce, absorbing all the flavors, and the melted cheese creates a creamy, indulgent texture. This one-pot meal is quick, easy, and doesn’t require any oven time, making it an ideal choice for busy holiday meals.

Ingredients:

• 1 lb ziti pasta (or penne)
• 1 jar (24 oz) marinara sauce
• 1 cup water
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Add the marinara sauce and water to the Instant Pot and stir to combine.
2. Pour the ziti pasta into the pot, making sure it’s submerged in the sauce. Do not stir.
3. Seal the Instant Pot lid and set it to cook on high pressure for 4 minutes.
4. Once the cooking time is up, quick-release the pressure and carefully remove the lid.
5. Stir the pasta, then add the ricotta, mozzarella, Parmesan, garlic powder, dried basil, salt, and pepper. Mix until the cheese is melted and the pasta is well-coated.
6. Close the lid again and let it sit for a few minutes to thicken.
7. Serve topped with fresh basil or parsley for garnish.

Instant Pot baked ziti is a fantastic main dish for Easter, offering the rich, comforting flavors of a classic Italian meal with minimal effort. The Instant Pot’s convenience allows the pasta to cook right in the sauce, soaking up all the rich, tangy flavors, while the cheese melts into a creamy, luscious coating. This dish is a hit with both kids and adults alike and can easily be scaled up for larger gatherings.

Instant Pot Apricot Glazed Chicken Thighs

This Instant Pot apricot glazed chicken thighs recipe is a perfect combination of sweet and savory, making it an ideal choice for your Easter dinner. The apricot preserves, soy sauce, and garlic create a rich glaze that infuses the chicken with deep flavor. The Instant Pot ensures the chicken is tender and juicy, while the glaze adds a mouthwatering finish. This dish pairs wonderfully with rice or roasted vegetables.

Ingredients:

• 6 bone-in chicken thighs
• 1 cup chicken broth
• 1/2 cup apricot preserves
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/4 tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add the chicken broth to the Instant Pot and place the chicken thighs inside, skin-side up.
2. In a small bowl, mix together the apricot preserves, soy sauce, apple cider vinegar, garlic, ginger, and black pepper.
3. Pour the glaze mixture over the chicken thighs, making sure they are coated evenly.
4. Seal the Instant Pot lid and cook on high pressure for 12 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
6. Carefully remove the chicken from the Instant Pot and set it aside.
7. Turn the Instant Pot to sauté mode and simmer the glaze for 3-5 minutes to thicken slightly.
8. Serve the chicken thighs with the reduced glaze poured over the top, garnished with fresh cilantro.

The apricot glaze on these chicken thighs gives them a beautiful sweet-savory flavor that’s sure to impress your guests. The Instant Pot ensures the chicken remains juicy and tender, while the glaze reduces to create a luscious sauce that complements the chicken perfectly. This dish adds a touch of elegance to your Easter dinner and pairs beautifully with roasted or mashed potatoes.

Instant Pot Creamy Spinach and Artichoke Dip

This Instant Pot creamy spinach and artichoke dip is a perfect appetizer or side dish for Easter. The rich, cheesy dip is made with fresh spinach, artichokes, and a blend of cream cheese and Parmesan, creating a creamy and flavorful dip that everyone will love. The Instant Pot makes the dip quick to prepare and incredibly smooth, with a texture that’s velvety and irresistible. Serve it with crackers, pita, or fresh vegetables for dipping.

Ingredients:

• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup milk
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Add the artichokes, spinach, cream cheese, sour cream, Parmesan, mozzarella, milk, garlic, salt, and pepper to the Instant Pot.
2. Stir until the ingredients are combined.
3. Seal the Instant Pot lid and cook on high pressure for 2 minutes.
4. Once the cooking time is complete, quickly release the pressure.
5. Stir the dip until smooth and creamy. If it’s too thick, add a little more milk to reach your desired consistency.
6. Serve immediately with your choice of dippers, such as chips, crackers, or sliced veggies.

This Instant Pot spinach and artichoke dip is an irresistible, creamy dish that’s perfect for Easter gatherings. It’s rich and cheesy, with the savory flavor of artichokes and spinach complementing the creamy base. The Instant Pot makes this dip super easy to prepare and ensures it stays smooth and perfectly blended. Whether served as an appetizer or a side, this dip is sure to be a hit.

Instant Pot Beef Wellington

This Instant Pot beef Wellington is a quick and simplified version of the classic holiday dish, perfect for Easter. The beef tenderloin is cooked to perfection in the Instant Pot and then wrapped in a buttery puff pastry with a layer of flavorful mushroom duxelles. The result is a tender, juicy beef center with a golden, crispy crust. This dish provides all the elegance and flavor of traditional beef Wellington, but without the long cooking times and complicated steps.

Ingredients:

• 2 lb beef tenderloin
• 2 tbsp olive oil
• 1/2 cup Dijon mustard
• 1/2 lb mushrooms, finely chopped
• 1/4 cup shallots, finely chopped
• 1/4 cup dry white wine
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1 package puff pastry (thawed)
• 1 egg, beaten (for egg wash)

Instructions:

1. Season the beef tenderloin with salt and pepper. Heat olive oil in the Instant Pot using the sauté function, and sear the beef on all sides until browned, about 4-5 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped mushrooms, shallots, and thyme. Sauté for 3-4 minutes until softened, then add the white wine. Cook for another 2-3 minutes until the liquid evaporates and the mixture becomes dry. Set aside to cool.
3. Brush the seared beef with Dijon mustard and then spread the cooled mushroom mixture over the beef.
4. Roll out the puff pastry on a lightly floured surface. Place the beef in the center and wrap the pastry around it, sealing the edges. Brush the outside of the pastry with the beaten egg.
5. Place a trivet in the Instant Pot and add 1 cup of water. Set the wrapped beef on the trivet and cook on high pressure for 20 minutes.
6. After cooking, allow the pressure to release naturally for 5 minutes, then manually release the rest of the pressure.
7. Remove the beef Wellington from the Instant Pot and let it rest for 5 minutes before slicing.

This Instant Pot beef Wellington offers a quicker yet still luxurious way to enjoy this classic dish. The tender beef and savory mushroom filling paired with the crispy pastry create a flavorful combination that’s sure to wow your guests. It’s perfect for a special Easter meal with minimal fuss, thanks to the Instant Pot’s speed and ease.

Instant Pot Carrot and Sweet Potato Soup

This Instant Pot carrot and sweet potato soup is a creamy, comforting, and naturally sweet dish that’s perfect for Easter. The combination of sweet potatoes, carrots, and aromatic spices creates a velvety texture with just the right balance of sweetness and warmth. The Instant Pot cuts down the cooking time, allowing you to quickly create a wholesome and satisfying soup that is both nourishing and delicious.

Ingredients:

• 3 medium carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (optional, for creaminess)

Instructions:

1. Turn on the Instant Pot to sauté mode and heat the olive oil. Add the onions and garlic, and sauté for 2-3 minutes until softened.
2. Add the chopped carrots, sweet potatoes, cumin, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and stir again. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
4. Once the cooking time is up, allow for a quick release of pressure.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches. If you prefer a creamier soup, add the coconut milk and blend again.
6. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh herbs or a dollop of yogurt.

This Instant Pot carrot and sweet potato soup is perfect for a light, vegetarian addition to your Easter menu. The natural sweetness of the carrots and sweet potatoes shines through, enhanced by the warm spices. The Instant Pot makes the cooking process quick and easy, resulting in a creamy and satisfying soup that is ideal for a spring gathering.

Instant Pot Honey Mustard Glazed Salmon

This Instant Pot honey mustard glazed salmon is a simple yet elegant dish that brings together the tangy flavors of honey and Dijon mustard with the rich taste of perfectly cooked salmon. The Instant Pot allows the fish to cook quickly and evenly, ensuring it remains moist and tender. This dish is ideal for Easter when you want a lighter, flavorful main course that’s easy to prepare.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and pepper.
2. Place the salmon fillets in the Instant Pot and pour the honey mustard mixture over the fish, making sure it’s well-coated.
3. Add 1/2 cup of water to the Instant Pot, then set the steamer rack inside and place the salmon fillets on top.
4. Seal the lid and set the Instant Pot to cook on high pressure for 3 minutes.
5. Once the cooking time is complete, carefully release the pressure.
6. Remove the salmon and serve immediately, garnished with fresh dill or parsley.

This Instant Pot honey mustard glazed salmon is a fantastic main dish for Easter, offering a balance of sweet and tangy flavors that complement the tender salmon. The Instant Pot ensures that the fish cooks to perfection in just a few minutes, making it an easy yet elegant option for a holiday meal. The glaze adds a burst of flavor, while the salmon stays juicy and flaky.

Instant Pot Lamb Shanks with Rosemary and Garlic

These Instant Pot lamb shanks with rosemary and garlic are a hearty and flavorful dish that is perfect for Easter dinner. The Instant Pot ensures the lamb is tender and succulent, while the rosemary and garlic create a fragrant and savory sauce that enhances the richness of the meat. This recipe takes a fraction of the time compared to traditional slow-cooked methods, making it a great option for a special occasion without the wait.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp flour (optional, for thickening sauce)

Instructions:

1. Turn the Instant Pot to sauté mode and heat the olive oil. Season the lamb shanks with salt and pepper and brown them in the Instant Pot, about 3-4 minutes per side. Remove the shanks and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
4. Add the beef broth, rosemary, thyme, and a pinch of salt and pepper. Return the lamb shanks to the pot.
5. Seal the Instant Pot lid and set to cook on high pressure for 45 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
7. Remove the lamb shanks from the pot and set them aside. If desired, set the Instant Pot to sauté mode and whisk in flour to thicken the sauce.
8. Serve the lamb shanks with the sauce poured over the top.

This Instant Pot lamb shank recipe offers a rich and aromatic dish that’s perfect for Easter. The tender, fall-off-the-bone meat combined with the savory garlic and rosemary sauce creates a memorable meal that will impress your guests. The Instant Pot drastically reduces the cooking time while still delivering the deep flavors that make lamb shanks such a luxurious dish.

Instant Pot Easter Scalloped Potatoes

These Instant Pot scalloped potatoes are creamy, cheesy, and perfectly cooked in a fraction of the time. The layers of thinly sliced potatoes are smothered in a rich, velvety cheese sauce, making them a delightful side dish for your Easter meal. With the Instant Pot, you can prepare this classic dish quickly, ensuring that the potatoes are tender and the cheese sauce is perfectly melted without the need for baking.

Ingredients:

• 4 medium russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 tbsp butter

Instructions:

1. Pour the heavy cream and milk into the Instant Pot, then layer the sliced potatoes in the pot. Sprinkle with garlic, thyme, paprika, salt, and pepper.
2. Seal the lid and cook on high pressure for 10 minutes. When the time is up, perform a quick release of the pressure.
3. Once the potatoes are cooked, stir in the cheddar cheese, Parmesan, and butter until the cheese is melted and the sauce is creamy.
4. If you prefer a thicker sauce, set the Instant Pot to sauté mode for a couple of minutes to help thicken the sauce. Stir occasionally.
5. Serve hot, garnished with extra cheese or fresh herbs if desired.

This Instant Pot scalloped potato recipe is an easy, quick version of the classic dish, making it perfect for Easter. The potatoes come out creamy and soft, with a rich cheese sauce that’s irresistible. Using the Instant Pot ensures the dish is ready in less time, while still delivering the comforting, cheesy goodness you expect from scalloped potatoes.

Instant Pot Asparagus with Lemon Garlic Butter

This Instant Pot asparagus with lemon garlic butter is a light, flavorful side dish that pairs perfectly with any Easter main course. The asparagus cooks quickly in the Instant Pot, retaining its bright green color and tender-crisp texture. The garlic butter sauce with a hint of lemon adds a fresh and zesty finish that enhances the natural flavor of the asparagus.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 1/2 cup water
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add the water to the Instant Pot and place the asparagus on the steamer rack inside.
2. Seal the lid and cook on high pressure for 1-2 minutes, depending on the thickness of the asparagus. For thinner spears, use 1 minute, and for thicker ones, use 2 minutes.
3. Once the cooking time is up, perform a quick release of the pressure.
4. While the asparagus cooks, melt the butter in a small pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
5. Remove from heat and stir in the lemon juice, lemon zest, salt, and pepper.
6. Drizzle the lemon garlic butter over the cooked asparagus and toss gently to coat.
7. Garnish with fresh parsley and serve immediately.

This Instant Pot asparagus with lemon garlic butter is a simple yet elegant side dish that brings brightness and flavor to your Easter table. The Instant Pot cooks the asparagus perfectly in just a couple of minutes, while the lemon and garlic butter sauce adds a fresh, aromatic touch that enhances the flavor. It’s a light, refreshing complement to heavier dishes like lamb or roast chicken.

Instant Pot Honey Glazed Carrots

These Instant Pot honey glazed carrots are a sweet and savory side dish that’s perfect for Easter dinner. The carrots cook to a tender texture in the Instant Pot while absorbing the flavors of honey, butter, and a touch of cinnamon. This dish is both visually appealing and delicious, making it an excellent addition to your holiday table.

Ingredients:

• 1 lb baby carrots (or sliced regular carrots)
• 1/4 cup honey
• 2 tbsp butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Add the carrots to the Instant Pot and pour in 1/2 cup of water.
2. Seal the lid and set the Instant Pot to cook on high pressure for 3 minutes.
3. Once the cooking time is complete, perform a quick release of pressure.
4. Drain any remaining water from the pot and return the carrots to the Instant Pot. Add the honey, butter, cinnamon, nutmeg, salt, and pepper.
5. Stir well to coat the carrots evenly with the honey glaze and set the Instant Pot to sauté mode for 2-3 minutes until the glaze thickens slightly.
6. Serve hot, garnished with fresh parsley or thyme.

These Instant Pot honey glazed carrots are the perfect balance of sweetness and warmth, with the honey and cinnamon bringing out the natural flavor of the carrots. The Instant Pot makes them quick to prepare, allowing you to enjoy a tender and flavorful side dish without spending much time on the stove. They pair beautifully with lamb, roast chicken, or any main dish for Easter.

Instant Pot Garlic Parmesan Risotto

This creamy Instant Pot garlic Parmesan risotto is a comforting, savory side dish that brings elegance to your Easter dinner. The garlic and Parmesan infuse the rice with a rich, savory flavor, while the Instant Pot takes the guesswork out of cooking the perfect risotto. With minimal stirring and no need for constant attention, this dish is a time-saver without compromising on flavor.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Turn the Instant Pot to sauté mode and melt the butter. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the Arborio rice and sauté for an additional 2 minutes, stirring occasionally.
3. Pour in the white wine (if using) and cook for 1-2 minutes until it’s mostly absorbed by the rice.
4. Add the broth, thyme, salt, and pepper, stirring to combine.
5. Seal the lid and set the Instant Pot to cook on high pressure for 6 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
7. Stir in the Parmesan cheese until melted and creamy. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

This Instant Pot garlic Parmesan risotto is the ultimate in creamy, comforting side dishes, perfect for Easter. The rich flavor of the garlic and Parmesan blends seamlessly with the Arborio rice, creating a dish that’s velvety and satisfying. The Instant Pot simplifies the process, so you can make risotto without the constant stirring and attention that traditional methods require.

Instant Pot Roasted Beet Salad with Goat Cheese

This Instant Pot roasted beet salad with goat cheese is a vibrant and healthy side dish that adds a pop of color and flavor to your Easter meal. The earthy sweetness of the roasted beets pairs perfectly with the tangy goat cheese and crunchy walnuts. The Instant Pot makes the roasting process quicker and easier than traditional methods, allowing you to serve up a fresh, delicious salad in no time.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)

Instructions:

1. Add 1 cup of water to the Instant Pot and place a trivet inside. Arrange the beet wedges on the trivet and drizzle with olive oil, salt, and pepper.
2. Seal the lid and set the Instant Pot to cook on high pressure for 15 minutes.
3. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
4. Remove the beets and let them cool slightly. Slice them into smaller pieces if desired.
5. In a large bowl, toss the mixed greens with the roasted beets, goat cheese, and toasted walnuts.
6. Drizzle with balsamic vinegar and olive oil, then toss gently to combine.
7. Serve immediately, garnished with extra goat cheese or walnuts if desired.

This Instant Pot roasted beet salad with goat cheese is a perfect light and refreshing dish for Easter. The beets are tender and flavorful, with the earthy sweetness balanced by the creamy goat cheese and tangy balsamic dressing. The Instant Pot makes the roasting process faster, so you can focus on preparing other parts of your meal. This salad is not only beautiful but also packed with nutrients and flavor.

Note: More recipes​ are coming soon!