50+ Delicious Fall Instant Pot Recipes To Try

As the crisp air settles in and the leaves begin to change, there’s no better time to indulge in the cozy flavors of fall. The season brings a bounty of fresh produce, from pumpkins and squash to apples and hearty greens, making it the perfect opportunity to create comforting dishes that warm the soul. With the Instant Pot, cooking has never been easier or more efficient. Gone are the long hours spent stirring over the stove; now, you can whip up delicious meals in a fraction of the time.

In this collection, we present 50+ Fall Instant Pot Recipes that celebrate the essence of autumn. Whether you’re in the mood for a creamy risotto, a hearty soup, or a sweet dessert, these recipes will guide you through creating the perfect seasonal dish. So, gather your favorite ingredients and get ready to enjoy the comforting, flavorful meals that will make this fall unforgettable.

50+ Delicious Fall Instant Pot Recipes To Try

As the days grow shorter and the nights become cooler, the comfort of home-cooked meals becomes increasingly appealing. With these 50+ Fall Instant Pot Recipes, you can effortlessly prepare a variety of dishes that embrace the flavors of the season. From savory soups to sweet treats, there’s something here for everyone, making it easy to enjoy quality time with family and friends around the dinner table.

Embrace the fall spirit by exploring these recipes, each designed to deliver warmth and satisfaction in every bite. As you navigate through this collection, remember that cooking is about creativity and enjoyment—so don’t hesitate to experiment and make these recipes your own. Here’s to a cozy and delicious fall filled with memorable meals made in your trusty Instant Pot!

Pumpkin Spice Instant Pot Risotto

This Pumpkin Spice Instant Pot Risotto is a creamy, dreamy dish that perfectly captures the essence of fall. The rich flavors of pumpkin puree, fragrant spices, and a hint of Parmesan cheese create a warm and inviting meal. Not only is this dish easy to prepare in your Instant Pot, but it also delivers a comforting texture and an irresistible aroma that will fill your home with the essence of autumn.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1 cup pumpkin puree (not pumpkin pie filling)
• 4 cups vegetable or chicken broth
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• Fresh sage leaves for garnish (optional)

Instructions:

1. Sauté Aromatics:
   • Set the Instant Pot to the sauté mode. Add olive oil and let it heat for a minute. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
2. Toast Rice:
   • Add the Arborio rice to the pot, stirring to coat it in the oil. Sauté for 2-3 minutes until the rice is lightly toasted.
3. Add Ingredients:
   • Pour in the pumpkin puree, vegetable or chicken broth, pumpkin pie spice, salt, and black pepper. Stir well to combine all ingredients.
4. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 6 minutes.
5. Release Pressure:
   • Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure. Open the lid carefully.
6. Finish Risotto:
   • Stir in the grated Parmesan cheese and butter, mixing until creamy and well combined. Adjust seasoning if necessary.
7. Serve:
   • Spoon the risotto into bowls, garnishing with fresh sage leaves if desired.

This Pumpkin Spice Instant Pot Risotto is the perfect dish to embrace the flavors of fall. Its creamy texture and warm spices make it an ideal centerpiece for a cozy dinner. Plus, the Instant Pot makes it incredibly easy to whip up, allowing you to enjoy a gourmet meal with minimal effort. Whether served as a side dish or the main course, this risotto is sure to impress family and friends alike.

Apple Cinnamon Instant Pot Oatmeal

Start your fall mornings off right with this Apple Cinnamon Instant Pot Oatmeal. Packed with nutritious ingredients, this hearty breakfast option combines the sweetness of apples, the warmth of cinnamon, and the wholesome goodness of oats. It’s a dish that not only fuels your day but also encapsulates the flavors of the season, making it a delightful way to celebrate fall.

Ingredients:

• 2 cups rolled oats
• 4 cups water or milk (or a combination)
• 2 medium apples, diced (preferably a tart variety)
• 1/2 cup brown sugar (adjust to taste)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Chopped nuts (optional, for topping)
• Dried cranberries (optional, for topping)

Instructions:

1. Combine Ingredients:
   • In the Instant Pot, combine rolled oats, water or milk, diced apples, brown sugar, ground cinnamon, salt, and vanilla extract. Stir to mix all ingredients thoroughly.
2. Pressure Cook:
   • Secure the lid on the Instant Pot and set the vent to sealing. Select the pressure cook setting and adjust the time to 3 minutes on high pressure.
3. Release Pressure:
   • When the cooking time is complete, allow for a quick release of pressure. Open the lid carefully once the pressure is released.
4. Stir and Serve:
   • Stir the oatmeal to incorporate all ingredients. If the oatmeal is too thick, you can add a splash of additional water or milk to reach your desired consistency.
5. Add Toppings:
   • Serve hot, topped with chopped nuts and dried cranberries if desired.

This Apple Cinnamon Instant Pot Oatmeal is a nourishing and delicious way to start your day during the fall season. The combination of sweet apples and warm cinnamon creates a comforting flavor that evokes memories of crisp autumn mornings. It’s a perfect breakfast option that can be made in minutes, providing you with a nutritious meal that keeps you full and energized. Enjoy it as is, or customize with your favorite toppings for added texture and flavor.

Instant Pot Butternut Squash Soup

Warm up with this Instant Pot Butternut Squash Soup, a velvety, flavorful blend that highlights the rich taste of roasted butternut squash and aromatic spices. This soup is not only quick and easy to prepare but also packed with nutrients, making it a perfect addition to your fall menu. The vibrant color and rich flavor of this dish are sure to please everyone at the table.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk (optional for creaminess)
• Fresh herbs for garnish (such as thyme or parsley)

Instructions:

1. Sauté Vegetables:
   • Set the Instant Pot to sauté mode. Add olive oil and heat for a minute. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and sauté for an additional minute.
2. Add Squash and Broth:
   • Add the diced butternut squash to the pot along with the vegetable broth, nutmeg, salt, and black pepper. Stir to combine all ingredients.
3. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 10 minutes.
4. Release Pressure:
   • Once the cooking time is complete, allow for a quick release of pressure. Open the lid carefully.
5. Blend the Soup:
   • Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
6. Add Coconut Milk:
   • If desired, stir in the coconut milk for added creaminess and richness. Heat through.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh herbs.

This Instant Pot Butternut Squash Soup is a true fall classic that embodies warmth and comfort. The combination of sweet butternut squash with aromatic spices makes for a hearty, nutritious meal that can be enjoyed as an appetizer or a main course. Its velvety texture and rich flavor are not only satisfying but also invite conversations around the table. Serve it with crusty bread for a complete meal that celebrates the season’s bounty.

Instant Pot Beef and Pumpkin Chili

This Instant Pot Beef and Pumpkin Chili is a unique twist on a classic comfort food that combines ground beef, pumpkin puree, and a blend of spices for a rich and hearty dish. Perfect for chilly autumn nights, this chili is not only flavorful but also packed with nutrients from the pumpkin. The Instant Pot allows the flavors to meld beautifully while significantly reducing cooking time, making it a convenient option for busy weeknights or weekend gatherings.

Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions:

1. Sauté Meat and Vegetables:
   • Set the Instant Pot to sauté mode. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary. Add the diced onion and minced garlic, cooking for an additional 3-4 minutes until the onion is translucent.
2. Add Remaining Ingredients:
   • Stir in the pumpkin puree, diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, salt, black pepper, and beef broth. Mix well to combine all ingredients.
3. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 15 minutes.
4. Release Pressure:
   • Once the cooking time is complete, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
5. Serve:
   • Stir the chili and taste for seasoning adjustments. Ladle into bowls and top with sour cream, shredded cheese, and chopped cilantro if desired.

This Instant Pot Beef and Pumpkin Chili is a delightful blend of savory and sweet flavors, perfectly capturing the essence of fall. The pumpkin adds a creamy texture and a subtle sweetness that complements the spices and beef beautifully. It’s a satisfying meal that’s easy to prepare and ideal for feeding a crowd. Enjoy it on a cool evening, paired with cornbread or tortilla chips, for a warm and cozy dining experience.

Maple-Balsamic Instant Pot Brussels Sprouts

These Maple-Balsamic Instant Pot Brussels Sprouts are a delicious and easy side dish that highlights the natural sweetness of Brussels sprouts, enhanced by a tangy balsamic glaze and a hint of maple syrup. This dish not only makes for a visually appealing addition to any fall meal but also brings a burst of flavor to the table. Quick to prepare in the Instant Pot, these Brussels sprouts are a perfect complement to your Thanksgiving feast or any autumn dinner.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: toasted pecans or walnuts, crumbled feta cheese

Instructions:

1. Sauté Brussels Sprouts:
   • Set the Instant Pot to sauté mode and add olive oil. Once hot, add the halved Brussels sprouts cut-side down. Sauté for 3-4 minutes until they start to brown.
2. Add Remaining Ingredients:
   • Pour in the balsamic vinegar, maple syrup, salt, and black pepper. Stir to coat the Brussels sprouts evenly.
3. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 3 minutes.
4. Release Pressure:
   • Once the cooking time is complete, quickly release the pressure.
5. Serve:
   • Carefully open the lid and stir the Brussels sprouts. Transfer to a serving dish and top with toasted nuts or crumbled feta cheese if desired.

These Maple-Balsamic Instant Pot Brussels Sprouts are a fantastic way to bring seasonal flavors to your table with minimal effort. The balance of sweet and tangy in this dish enhances the natural earthy flavor of the Brussels sprouts, making them a crowd-pleasing side. They are perfect for holiday meals or as a delightful addition to any fall dinner. Enjoy the combination of textures and tastes that this simple yet elegant dish provides!

Instant Pot Chicken and Sweet Potato Curry

Warm up with this Instant Pot Chicken and Sweet Potato Curry, a comforting dish that features tender chicken, creamy coconut milk, and sweet potatoes in a fragrant curry sauce. This recipe showcases fall ingredients and is an excellent way to bring some spice to your autumn meals. The Instant Pot not only infuses the chicken with rich flavors but also makes for a quick and convenient cooking process.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium sweet potato, peeled and diced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• Fresh cilantro for garnish (optional)

Instructions:

1. Sauté Aromatics:
   • Set the Instant Pot to sauté mode. Add a splash of oil and once heated, add the chopped onion. Sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for an additional minute.
2. Add Chicken and Spices:
   • Add the chicken pieces to the pot along with the curry powder, turmeric, salt, and black pepper. Stir well to coat the chicken with spices.
3. Add Remaining Ingredients:
   • Add the diced sweet potato, coconut milk, and chicken broth. Stir to combine all ingredients.
4. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 10 minutes.
5. Release Pressure:
   • Once the cooking time is complete, allow for a natural release for 5 minutes, then quick-release any remaining pressure.
6. Serve:
   • Stir the curry before serving. Ladle into bowls and garnish with fresh cilantro if desired.

This Instant Pot Chicken and Sweet Potato Curry is a warm and comforting dish that brings a delightful fusion of flavors to your table. The creamy coconut milk and aromatic spices create a rich sauce that complements the tender chicken and sweet potatoes beautifully. It’s a nourishing meal that’s perfect for cozy family dinners or gatherings with friends. Serve it with rice or naan for a complete meal that celebrates the flavors of fall!

Instant Pot Apple Cinnamon Oatmeal

Start your fall mornings off right with this Instant Pot Apple Cinnamon Oatmeal. This hearty breakfast combines wholesome oats with tender apples, warm spices, and a touch of sweetness for a nutritious start to your day. The Instant Pot ensures perfectly cooked oatmeal with minimal effort, allowing the flavors to meld beautifully. This comforting dish not only fills your belly but also fills your home with the delightful aroma of fall spices.

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk (or a combination)
• 1 medium apple, diced (with or without skin)
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons brown sugar (or maple syrup)
• Optional toppings: chopped nuts, dried cranberries, or yogurt

Instructions:

1. Combine Ingredients:
   • In the Instant Pot, combine the rolled oats, water (or milk), diced apple, cinnamon, salt, and brown sugar. Stir to mix all the ingredients.
2. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 3 minutes.
3. Release Pressure:
   • Once the cooking time is complete, allow for a natural release for about 5 minutes, then perform a quick release for any remaining pressure.
4. Serve:
   • Stir the oatmeal, adding more liquid if needed to reach your desired consistency. Serve warm in bowls and top with chopped nuts, dried cranberries, or a dollop of yogurt if desired.

This Instant Pot Apple Cinnamon Oatmeal is the perfect blend of flavors and textures to kickstart your day. The sweetness of the apples and the warmth of cinnamon create a cozy breakfast experience that will remind you of crisp autumn days. With the convenience of the Instant Pot, you can have a nutritious meal ready in minutes, making it an excellent choice for busy mornings or leisurely weekends. Enjoy it as a fulfilling breakfast or a delightful snack any time of day!

Instant Pot Mushroom Risotto

Indulge in the creamy goodness of this Instant Pot Mushroom Risotto, a classic Italian dish made easier and quicker in your Instant Pot. Featuring earthy mushrooms and a touch of white wine, this risotto is comforting and luxurious. The pressure cooking method allows the rice to absorb all the flavors while creating a perfectly creamy texture without the need for constant stirring. This dish is an excellent choice for a cozy dinner or a special occasion.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup mushrooms, sliced (cremini or button)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Vegetables:
   • Set the Instant Pot to sauté mode. Add butter and once melted, add the chopped onion and garlic. Sauté for about 3-4 minutes until translucent. Then, add the sliced mushrooms and cook for another 3-4 minutes until softened.
2. Add Rice and Wine:
   • Stir in the Arborio rice and cook for 1-2 minutes to lightly toast it. If using white wine, add it now and cook for an additional minute, allowing it to reduce slightly.
3. Pressure Cook:
   • Pour in the broth and stir to combine. Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 6 minutes.
4. Release Pressure:
   • Once the cooking time is complete, perform a quick release for the pressure.
5. Finish and Serve:
   • Stir the risotto, then mix in the Parmesan cheese, adding salt and pepper to taste. Serve warm, garnished with fresh parsley if desired.

This Instant Pot Mushroom Risotto is a rich and creamy dish that is sure to impress. The depth of flavor from the mushrooms combined with the cheesy, velvety texture makes for a truly comforting meal, perfect for fall gatherings or a cozy dinner at home. The Instant Pot simplifies the cooking process, allowing you to enjoy the exquisite flavors of homemade risotto without the fuss. Pair it with a crisp salad or roasted vegetables for a complete meal that celebrates the season.

Instant Pot Butternut Squash Soup

Warm up with this velvety Instant Pot Butternut Squash Soup, a comforting and nutritious dish that highlights the sweet, nutty flavor of butternut squash. This recipe is not only easy to make but also packed with vitamins and flavor. The Instant Pot allows for quick cooking and blending, resulting in a creamy soup without the need for added cream. Perfect as a starter or main dish, this soup embodies the essence of fall.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground ginger (or fresh ginger, grated)
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: pumpkin seeds, a drizzle of olive oil, or croutons

Instructions:

1. Sauté Aromatics:
   • Set the Instant Pot to sauté mode. Add a splash of oil and once hot, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
2. Add Squash and Spices:
   • Add the diced butternut squash, ground ginger, cinnamon, salt, and black pepper to the pot. Stir to combine all ingredients.
3. Pressure Cook:
   • Pour in the broth and stir. Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 10 minutes.
4. Release Pressure:
   • Once the cooking time is complete, perform a quick release for the pressure.
5. Blend the Soup:
   • Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Adjust seasoning if necessary.
6. Serve:
   • Ladle the soup into bowls and garnish with pumpkin seeds, a drizzle of olive oil, or croutons if desired.

This Instant Pot Butternut Squash Soup is a perfect example of fall comfort food. Its creamy texture and warm spices make it a nourishing meal for cool autumn days. The vibrant color and rich flavor not only please the palate but also brighten your table. This soup is incredibly versatile and can be enjoyed as a main dish with crusty bread or as a delightful starter for a fall feast. Enjoy the seasonal flavors while providing warmth and comfort to your family and friends!

Instant Pot Pumpkin Chili

Warm up with this hearty Instant Pot Pumpkin Chili that combines the rich flavors of fall with the comforting essence of chili. This dish is a fantastic way to incorporate pumpkin into your meals, providing not only a unique twist but also a healthy dose of nutrients. The Instant Pot allows for a quick cook time, blending the spices and flavors beautifully, resulting in a deliciously thick and satisfying chili. It’s perfect for a cozy dinner or as a make-ahead meal for busy weekdays.

Ingredients:

• 1 pound ground turkey or beef
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup vegetable or chicken broth
• Optional toppings: sour cream, shredded cheese, or cilantro

Instructions:

1. Sauté Meat and Vegetables:
   • Set the Instant Pot to sauté mode. Add the ground turkey or beef and cook until browned, breaking it up with a spoon. Once browned, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
2. Add Remaining Ingredients:
   • Stir in the pumpkin puree, black beans, diced tomatoes (with juices), chili powder, cumin, smoked paprika, salt, and pepper. Pour in the broth and mix well.
3. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 10 minutes.
4. Release Pressure:
   • Once the cooking time is complete, perform a quick release for the pressure.
5. Serve:
   • Stir the chili, adjusting seasoning if necessary. Ladle into bowls and top with your favorite toppings.

This Instant Pot Pumpkin Chili is a delightful way to celebrate the flavors of fall. The addition of pumpkin not only enriches the flavor but also adds a creamy texture and boosts the nutritional value. This chili is perfect for family gatherings or meal prep for the week, as it stores and reheats beautifully. Enjoy it with cornbread or tortilla chips for a complete meal that warms you from the inside out.

Instant Pot Sweet Potato and Black Bean Tacos

Elevate your taco night with these Instant Pot Sweet Potato and Black Bean Tacos! Packed with nutrients and bursting with flavor, this recipe is a perfect vegetarian option that celebrates the season’s harvest. The Instant Pot cooks the sweet potatoes to tender perfection, while the spices infuse them with warmth and depth. Quick to prepare and even quicker to cook, these tacos are an excellent choice for a busy weeknight or a casual get-together with friends.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• Corn or flour tortillas
• Optional toppings: avocado, cilantro, lime wedges, and salsa

Instructions:

1. Sauté Aromatics:
   • Set the Instant Pot to sauté mode. Add a splash of oil and sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
2. Add Sweet Potatoes and Spices:
   • Stir in the diced sweet potatoes, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the sweet potatoes in spices.
3. Pressure Cook:
   • Pour in the vegetable broth and stir. Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 8 minutes.
4. Release Pressure:
   • Once the cooking time is complete, perform a quick release for the pressure.
5. Serve:
   • Using a fork, mash some of the sweet potatoes for a creamier texture, if desired. Spoon the mixture into warm tortillas and top with avocado, cilantro, lime juice, and salsa.

These Instant Pot Sweet Potato and Black Bean Tacos are not only flavorful but also healthy, making them a perfect addition to your fall recipe repertoire. The combination of sweet potatoes and black beans provides a hearty filling that’s sure to satisfy your hunger. The vibrant colors and fresh toppings add a festive touch, making this dish perfect for family dinners or casual gatherings. Enjoy these tacos as a fun and delicious way to celebrate the flavors of fall!

Instant Pot Maple Glazed Carrots

Bring a touch of sweetness to your fall table with these Instant Pot Maple Glazed Carrots. This simple yet elegant side dish pairs well with any main course, making it a versatile choice for weeknight dinners or holiday gatherings. The Instant Pot cooks the carrots to tender perfection while the maple glaze enhances their natural sweetness, creating a delightful dish that will impress your family and guests alike.

Ingredients:

• 1 pound baby carrots (or chopped regular carrots)
• 1/4 cup maple syrup
• 2 tablespoons butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare Carrots:
   • Place the baby carrots in the Instant Pot. If using regular carrots, peel and chop them into uniform pieces.
2. Add Maple Glaze:
   • In a small bowl, whisk together the maple syrup, butter, cinnamon, and salt. Pour this mixture over the carrots in the Instant Pot.
3. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 4 minutes.
4. Release Pressure:
   • Once the cooking time is complete, perform a quick release for the pressure.
5. Serve:
   • Carefully open the lid and stir the carrots to coat them in the glaze. Transfer to a serving dish and garnish with fresh parsley if desired.

These Instant Pot Maple Glazed Carrots are a delightful addition to any fall meal, offering a balance of sweetness and warmth. The natural flavors of the carrots shine through, enhanced by the rich maple syrup and a hint of cinnamon. This dish is not only quick and easy to prepare but also elevates any dinner table with its vibrant color and enticing aroma. Serve them alongside your favorite roasted meats or vegetarian dishes for a well-rounded meal that celebrates the bountiful flavors of the season.

Instant Pot Butternut Squash Soup

Embrace the flavors of fall with this creamy Instant Pot Butternut Squash Soup. This recipe highlights the natural sweetness of butternut squash, complemented by aromatic spices that provide warmth and depth. The Instant Pot simplifies the cooking process, allowing you to create a rich and velvety soup in no time. Perfect as a starter or paired with crusty bread, this soup is not only comforting but also packed with nutrients, making it a fantastic addition to your fall meal rotation.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh parsley for garnish

Instructions:

1. Sauté Aromatics:
   • Set the Instant Pot to sauté mode. Add a splash of oil and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
2. Add Squash and Spices:
   • Stir in the diced butternut squash, ground ginger, ground cinnamon, nutmeg, salt, and pepper. Mix well to combine.
3. Pressure Cook:
   • Pour in the vegetable broth, ensuring that the squash is submerged. Close the lid, making sure the vent is set to sealing. Set the Instant Pot to pressure cook on high for 10 minutes.
4. Release Pressure:
   • After the cooking time is complete, perform a quick release for the pressure.
5. Blend the Soup:
   • Using an immersion blender, blend the soup until smooth. If you prefer a creamier texture, stir in the coconut milk.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley.

This Instant Pot Butternut Squash Soup is the epitome of comfort food for the fall season. The rich flavors of butternut squash combined with the warming spices create a cozy dish that is both nourishing and satisfying. It’s perfect for meal prep, as it stores well and can be easily reheated. Serve it as a starter for your fall gatherings or enjoy it as a light meal alongside a salad or sandwich. Either way, this soup is sure to become a favorite in your autumn recipe collection!

Instant Pot Apple Crisp

Indulge in the comforting sweetness of fall with this Instant Pot Apple Crisp. Featuring tender apples coated in cinnamon and topped with a crunchy oat and nut topping, this dessert captures the essence of autumn in every bite. The Instant Pot not only speeds up the cooking process but also infuses the apples with flavor. This easy-to-make dessert is perfect for gatherings, family dinners, or simply treating yourself after a long day.

Ingredients:

• 6 cups apples, peeled, cored, and sliced (such as Granny Smith or Honeycrisp)
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup chopped nuts (such as pecans or walnuts)
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• Pinch of salt

Instructions:

1. Prepare the Apples:
   • In a large bowl, combine the sliced apples, brown sugar, lemon juice, and cinnamon. Toss until the apples are well coated.
2. Make the Crisp Topping:
   • In another bowl, mix the rolled oats, flour, chopped nuts, granulated sugar, melted butter, and salt until crumbly.
3. Layer in Instant Pot:
   • Place the apple mixture into the bottom of the Instant Pot. Evenly sprinkle the crisp topping over the apples.
4. Pressure Cook:
   • Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 10 minutes.
5. Release Pressure:
   • Once the cooking time is complete, perform a quick release for the pressure.
6. Serve:
   • Carefully open the lid and allow to cool slightly. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

This Instant Pot Apple Crisp is a delightful way to celebrate the flavors of fall. The tender apples combined with the crunchy topping create a perfect harmony of textures and flavors. It’s a dessert that’s quick to prepare and perfect for sharing with friends and family. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this apple crisp will bring warmth and comfort to your table. Don’t forget to pair it with a scoop of ice cream for an irresistible treat!

Instant Pot Harvest Vegetable Risotto

This Instant Pot Harvest Vegetable Risotto is a creamy, comforting dish that brings together seasonal vegetables and rich flavors, making it a perfect meal for fall. The Instant Pot takes the hassle out of traditional risotto, allowing you to enjoy a luscious dish without constant stirring. With the nutty flavors of arborio rice combined with sautéed vegetables and aromatic herbs, this risotto is not only delicious but also a great way to incorporate a variety of fall produce into your meals.

Ingredients:

• 1 cup arborio rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup diced butternut squash
• 1 cup sliced mushrooms
• 1 cup spinach
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Sauté Vegetables:
   • Set the Instant Pot to sauté mode. Add olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
2. Add Rice and Vegetables:
   • Stir in the arborio rice, diced butternut squash, and sliced mushrooms, cooking for an additional 2-3 minutes.
3. Pressure Cook:
   • Pour in the vegetable broth and add thyme, salt, and pepper. Close the lid, ensuring the vent is set to sealing. Set the Instant Pot to pressure cook on high for 6 minutes.
4. Release Pressure:
   • Once the cooking time is complete, perform a quick release for the pressure.
5. Finish the Risotto:
   • Stir in the spinach and grated Parmesan cheese until the spinach wilts and the cheese is melted.
6. Serve:
   • Spoon the risotto into bowls and garnish with additional Parmesan, if desired.

This Instant Pot Harvest Vegetable Risotto is a hearty, flavorful dish that captures the essence of fall in every bite. The creamy texture of the risotto, combined with the seasonal vegetables, creates a satisfying meal that can be enjoyed on its own or as a side dish. This recipe is perfect for busy nights, as the Instant Pot allows you to prepare a comforting meal in under 30 minutes. Share this risotto with loved ones and enjoy the flavors of fall together!

Note: More recipes are coming soon!