35+ Delicious February Instant Pot Recipes to Warm You Up

As the winter chill sets in during February, there’s no better way to keep warm than with hearty, comforting meals. Enter the Instant Pot—your ultimate kitchen companion for creating flavorful, cozy dishes in a fraction of the time.

Whether you’re craving soups, stews, casseroles, or desserts, the Instant Pot can do it all. Its pressure-cooking magic allows you to prepare tender meats, perfectly cooked grains, and rich, savory flavors without hours of simmering.

In this post, we’ve gathered 35+ February Instant Pot recipes that are perfect for warming up your home and satisfying your taste buds.

From quick weeknight dinners to indulgent comfort food, these recipes will make your February meals stress-free and delicious.

35+ Delicious February Instant Pot Recipes to Warm You Up

February is the perfect time to embrace the warmth and convenience of the Instant Pot.

With these 35+ February Instant Pot recipes, you can create mouthwatering meals that will bring comfort to the whole family.

Whether you’re making a cozy stew, a creamy casserole, or a quick weeknight dinner, the Instant Pot makes cooking effortless and delicious.

Say goodbye to long cooking times and hello to flavorful, one-pot dishes that are ready in no time.

Embrace the ease and warmth of the Instant Pot this February and enjoy all the hearty, comforting meals it has to offer.

Instant Pot Beef Stew

This hearty, comforting Instant Pot beef stew is perfect for chilly February evenings. It features tender chunks of beef, savory vegetables, and a rich broth, all infused with deep flavors in a fraction of the time compared to traditional stovetop methods. The Instant Pot locks in moisture, making the beef incredibly tender, and the vegetables perfectly cooked.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons flour (optional for thickening)
• 1 tablespoon fresh parsley (optional, for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and add olive oil.
2. Once hot, add the beef stew meat in batches, browning on all sides. Remove the beef and set aside.
3. Add chopped onion and garlic to the pot, sautéing until softened, about 2 minutes.
4. Return the browned beef to the pot, along with the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
5. Secure the Instant Pot lid and set to “Manual” mode for 35 minutes on high pressure.
6. After cooking, allow a natural release for 10 minutes before quick releasing any remaining pressure.
7. Optional: For a thicker stew, remove 1/4 cup of liquid and stir in the flour until smooth, then return to the pot and stir.
8. Serve hot, garnished with fresh parsley if desired.

This Instant Pot beef stew is the perfect winter dish, offering a comforting and delicious meal that warms you up from the inside out. The combination of tender beef, hearty vegetables, and savory seasonings makes this dish a family favorite for any February meal. With minimal prep and no need for slow cooking, it’s a weeknight-friendly dinner that still feels like a special occasion.

Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup is a cozy, nutritious, and filling meal that’s ideal for those colder February days. With tender chicken, aromatic vegetables, and a delicate broth, this soup is both comforting and wholesome. The Instant Pot makes this dish quick and easy, perfect for busy weeknights.

Ingredients:

• 1 lb chicken breast or thighs (boneless, skinless)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon lemon juice (optional, for brightness)
• 1/2 cup heavy cream (optional, for creaminess)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil.
2. Add the chicken breasts or thighs and brown on both sides, about 3-4 minutes per side. Remove and set aside.
3. Add chopped onion, carrots, celery, and garlic to the pot. Sauté for about 2-3 minutes until softened.
4. Add the rice, chicken broth, thyme, parsley, black pepper, and salt. Stir to combine.
5. Return the chicken to the pot, placing it on top of the rice mixture.
6. Seal the Instant Pot lid and set to “Manual” mode for 10 minutes on high pressure.
7. After cooking, perform a quick release. Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
8. Stir in lemon juice and heavy cream, if desired, for added richness and brightness.
9. Serve hot.

This Instant Pot Chicken and Rice Soup is the epitome of comfort food, offering a creamy, savory broth filled with tender chicken and hearty vegetables. The Instant Pot ensures that everything cooks to perfection in a fraction of the time, making it a perfect solution for a weeknight dinner or a lunch packed with warmth. The addition of lemon juice and cream provides a lovely balance of flavors, making this soup both light and satisfying.

Instant Pot Chocolate Lava Cake

Indulge your sweet tooth this February with this decadent Instant Pot Chocolate Lava Cake. This molten cake has a gooey, rich chocolate center that oozes out as you cut into it, making it a perfect dessert for any special occasion or just a cozy treat. With the Instant Pot, you can enjoy this indulgent dessert in under an hour.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup semi-sweet chocolate chips
• 1/2 cup powdered sugar
• 2 large eggs
• 2 egg yolks
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt
• Butter and cocoa powder for greasing ramekins
• Whipped cream or vanilla ice cream, for serving

Instructions:

1. Grease four 6-ounce ramekins with butter and dust with cocoa powder.
2. In a microwave-safe bowl, melt the butter and chocolate chips together in the microwave, stirring every 20 seconds until smooth.
3. In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, flour, vanilla extract, and salt until smooth.
4. Add the melted chocolate mixture to the egg mixture and stir to combine.
5. Divide the batter evenly among the prepared ramekins.
6. Pour 1 cup of water into the Instant Pot insert and place a trivet inside.
7. Carefully stack the ramekins on the trivet, making sure they are not touching the water.
8. Seal the Instant Pot lid and set to “Manual” mode for 10 minutes on high pressure.
9. Once cooking is complete, allow a natural release for 5 minutes before quick releasing any remaining pressure.
10. Carefully remove the ramekins and allow them to cool for a minute before serving. Top with whipped cream or ice cream.

This Instant Pot Chocolate Lava Cake is the perfect way to end a meal in February, offering a warm, indulgent treat that’s sure to satisfy any chocolate craving. The Instant Pot’s steam cooking method ensures that the cakes are perfectly cooked on the outside while maintaining that irresistible gooey center. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is a luxurious yet easy option for any chocolate lover.

Instant Pot Creamy Tomato Basil Soup

This Instant Pot Creamy Tomato Basil Soup is a velvety and comforting dish, ideal for chilly February days. The rich flavors of ripe tomatoes and fresh basil are enhanced by the creamy texture, making this soup a cozy delight. The Instant Pot quickens the process, allowing you to enjoy a homemade, hearty soup without the long simmering time.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 teaspoon dried basil (or 1 tablespoon fresh basil)
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons fresh basil (for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil.
2. Add chopped onion and garlic to the pot, sautéing until soft and fragrant, about 3-4 minutes.
3. Add the diced tomatoes, vegetable broth, dried basil, sugar (if using), salt, and pepper. Stir to combine.
4. Seal the Instant Pot lid and set to “Manual” mode for 15 minutes on high pressure.
5. Once cooking is complete, allow a quick release of the pressure.
6. Use an immersion blender to puree the soup directly in the pot until smooth (or transfer in batches to a regular blender).
7. Stir in the heavy cream and adjust seasoning if necessary.
8. Ladle the soup into bowls and garnish with fresh basil before serving.

This Instant Pot Creamy Tomato Basil Soup is a rich and satisfying meal that’s perfect for warming up on cold February nights. The Instant Pot makes it easy to create this comforting classic in a fraction of the time. The balance of sweet tomatoes, savory basil, and creamy richness makes this soup a standout dish that pairs perfectly with a grilled cheese sandwich or fresh crusty bread for a complete, cozy meal.

Instant Pot Sweet Potato Chili

Instant Pot Sweet Potato Chili is a hearty, plant-based meal that’s full of robust flavors and nutrients. Packed with tender chunks of sweet potato, kidney beans, and a blend of spices, this chili is the perfect dish for a cold February evening. The Instant Pot ensures that the vegetables cook perfectly while the flavors meld together quickly.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• Sour cream or avocado (optional, for topping)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Add the bell pepper, sweet potatoes, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
4. Seal the Instant Pot lid and set to “Manual” mode for 12 minutes on high pressure.
5. Once the cooking time is up, allow for a quick release of the pressure.
6. Stir the chili, adjusting seasoning if necessary.
7. Serve hot, garnished with fresh cilantro and optional sour cream or avocado.

This Instant Pot Sweet Potato Chili is a vibrant, flavorful dish that’s both hearty and wholesome. The natural sweetness of the potatoes balances beautifully with the savory spices, creating a well-rounded chili that’s perfect for February. Whether you’re a meat-eater or following a plant-based diet, this chili will satisfy your cravings and keep you warm through the winter months. Plus, it’s an easy one-pot meal that’s both nutritious and delicious.

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a rich, creamy, and indulgent dish that combines tender beef, savory mushrooms, and a luscious sauce, all served over egg noodles. This quick and easy version cuts down on cooking time but still delivers all the flavors you love. It’s the perfect dish for a February dinner that feels luxurious without requiring hours in the kitchen.

Ingredients:

• 1 lb beef stew meat or sirloin, cut into thin strips
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 tablespoon flour (optional, for thickening)
• 8 oz egg noodles, cooked (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil.
2. Add the beef strips and brown them in batches. Remove and set aside.
3. Add the chopped onion, garlic, and mushrooms to the pot. Sauté for about 3-4 minutes until the onions are soft and the mushrooms have released their liquid.
4. Stir in the beef broth, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper. Add the browned beef back into the pot.
5. Seal the Instant Pot lid and set to “Manual” mode for 10 minutes on high pressure.
6. After cooking, allow a quick release of the pressure. Remove the beef and set aside.
7. Optional: For a thicker sauce, mix flour with a little water and stir into the pot. Set to “Sauté” mode again and simmer until thickened.
8. Stir in the sour cream and return the beef to the pot.
9. Serve over cooked egg noodles and garnish with fresh parsley.

Instant Pot Beef Stroganoff is a comforting and decadent dish that combines tender beef, earthy mushrooms, and a creamy, flavorful sauce. With the Instant Pot, this dish comes together quickly, making it perfect for busy February evenings when you want something satisfying and delicious. The richness of the sour cream and the depth of flavor from the beef and seasonings make this a family favorite that’s sure to please everyone at the table.

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is a wholesome, easy-to-make meal that’s perfect for February nights. With tender chicken, perfectly cooked rice, and a medley of vegetables, this dish comes together in one pot and is bursting with flavor. The Instant Pot makes it incredibly quick, making it an ideal comfort food for a busy weeknight.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken thighs or breasts, cut into pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 1/2 cups chicken broth
• 1 cup frozen peas and carrots
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric (optional)
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Add the chicken pieces, onion, and garlic. Sauté until the chicken is browned on all sides, about 5 minutes.
3. Stir in the rice, chicken broth, peas and carrots, paprika, turmeric (if using), thyme, salt, and pepper.
4. Seal the Instant Pot lid and set it to “Manual” mode for 8 minutes on high pressure.
5. Once the cooking time is up, allow a quick release of the pressure.
6. Stir the rice and chicken to combine and fluff the rice.
7. Serve hot, garnished with chopped parsley.

Instant Pot Chicken and Rice is a simple yet satisfying dish that’s perfect for feeding the whole family. The Instant Pot ensures the rice is tender and fluffy, while the chicken stays juicy and flavorful. It’s an easy meal that requires minimal prep, making it a go-to option for busy nights in February. The addition of peas and carrots adds color and extra nutrients, rounding out the dish beautifully.

Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup is a hearty, filling dish that’s perfect for warming up on cold February days. Packed with tender beef, nutritious barley, and a variety of vegetables, this soup is rich, savory, and incredibly satisfying. The Instant Pot cuts down on cooking time, making this long-simmering soup a quick and easy meal to enjoy.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil.
2. Add the beef stew meat and brown it on all sides, about 5 minutes. Remove the beef and set aside.
3. Add the onion, carrots, celery, and garlic to the pot. Sauté for about 3-4 minutes until softened.
4. Return the beef to the pot and add the barley, beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Seal the Instant Pot lid and set it to “Manual” mode for 25 minutes on high pressure.
6. Once the cooking time is up, allow a natural release for 10 minutes, then do a quick release for any remaining pressure.
7. Remove the bay leaf, stir the soup, and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

Instant Pot Beef and Barley Soup is a nourishing and comforting dish, perfect for February’s chilly days. The combination of tender beef, chewy barley, and hearty vegetables creates a filling meal that’s full of rich flavor. With the Instant Pot, the beef becomes incredibly tender, and the barley absorbs the savory broth, making each spoonful satisfying. This soup is not only delicious but also packed with nutrients, making it a great choice for a wholesome winter meal.

Instant Pot Chocolate Lava Cake

Instant Pot Chocolate Lava Cake is the ultimate indulgent dessert to satisfy your sweet tooth this February. With a warm, gooey center and a rich chocolate flavor, it’s the perfect treat to serve on a cold night. The Instant Pot makes it easy to bake individual cakes, so you can enjoy a decadent dessert in a fraction of the time compared to traditional baking.

Ingredients:

• 1/2 cup unsalted butter
• 4 oz semi-sweet chocolate, chopped
• 1/2 cup powdered sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Butter (for greasing ramekins)
• Cocoa powder (for dusting)
• Vanilla ice cream or whipped cream (optional, for serving)

Instructions:

1. Grease 4 ramekins with butter and dust with cocoa powder. Set aside.
2. In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring in between until smooth.
3. Stir the powdered sugar into the melted chocolate mixture. Add the eggs, egg yolks, and vanilla extract, mixing until combined.
4. Gently fold in the flour and salt until just incorporated.
5. Divide the batter evenly among the prepared ramekins.
6. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the ramekins onto the trivet using tongs or foil.
7. Seal the Instant Pot lid and set it to “Manual” mode for 9 minutes on high pressure.
8. Once the cooking time is up, allow a quick release of the pressure.
9. Let the cakes rest for 1-2 minutes before inverting them onto plates.
10. Serve warm with vanilla ice cream or whipped cream.

Instant Pot Chocolate Lava Cake is a show-stopping dessert that’s perfect for any special occasion or simply to treat yourself during February. The Instant Pot makes it incredibly easy to prepare, while still delivering the molten, gooey center that makes this dessert a favorite. The combination of rich chocolate and the soft, warm center is nothing short of heavenly. Serve it with a scoop of vanilla ice cream for the perfect finish to a winter meal.

Instant Pot Creamy Tomato Basil Soup

Instant Pot Creamy Tomato Basil Soup is a comforting, rich, and velvety dish that’s perfect for a cold February day. The blend of ripe tomatoes, garlic, onion, and fresh basil, topped with a swirl of cream, creates a perfect balance of flavors. With the Instant Pot, you can achieve a slow-cooked flavor in a fraction of the time, making it a quick go-to meal for busy evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 1/2 teaspoon sugar (optional)
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add the crushed tomatoes, vegetable broth, dried basil, sugar (if using), salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and set it to “Manual” mode for 10 minutes on high pressure.
4. Once the cooking time is up, allow a quick release of the pressure.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream or coconut milk, adjusting the seasoning if needed.
7. Serve hot, garnished with fresh basil.

Instant Pot Creamy Tomato Basil Soup is a perfect winter dish that offers comfort and warmth in every spoonful. The creamy texture and fresh basil elevate the rich, tangy tomato flavor, making it a satisfying meal. Pair it with a grilled cheese sandwich for the ultimate classic combination. The Instant Pot ensures that the soup is made quickly while still having that homemade taste, making it ideal for busy nights in February.

Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs is a quick and easy version of the Italian classic, bringing together perfectly cooked pasta, savory meatballs, and a rich marinara sauce. The Instant Pot simplifies the cooking process, allowing you to prepare this hearty dish in under 30 minutes, making it a great option for a busy evening in February.

Ingredients:

• 1 lb ground beef (or a mixture of beef and pork)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 jar (24 oz) marinara sauce
• 3 cups water
• 12 oz spaghetti (uncooked)
• Fresh basil or parsley (for garnish)

Instructions:

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined, then form the mixture into 12-16 meatballs.
2. Set the Instant Pot to “Sauté” mode and brown the meatballs on all sides for about 5 minutes. Remove and set aside.
3. Pour 3 cups of water into the Instant Pot, followed by the marinara sauce. Place the meatballs back into the pot.
4. Break the uncooked spaghetti in half and layer it over the meatballs.
5. Seal the Instant Pot lid and set it to “Manual” mode for 8 minutes on high pressure.
6. Once the cooking time is up, allow a quick release of the pressure.
7. Stir the spaghetti and meatballs gently to combine. Adjust seasoning if needed.
8. Serve hot, garnished with fresh basil or parsley.

Instant Pot Spaghetti and Meatballs is a game-changer for busy weeknights. With the Instant Pot, the meatballs stay tender and juicy, and the spaghetti is cooked perfectly in the same pot, saving you time and dishes. The rich marinara sauce ties everything together, making it a comforting and hearty meal for any cold February evening. This dish is sure to please the entire family, and it’s easy enough for even the most novice cooks to master.

Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto is a creamy, delicious dish that’s perfect for February’s cooler weather. The sweet, roasted flavor of the butternut squash pairs beautifully with the creamy risotto, all made in the Instant Pot for a quicker and easier version of this classic dish. It’s rich, flavorful, and feels like a warm hug in a bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 small butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 3 cups vegetable or chicken broth
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the diced butternut squash, onion, and garlic. Sauté for about 5 minutes, until the onion is softened and the squash starts to brown.
2. Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.
3. Pour in the white wine (if using), and cook until the liquid is mostly absorbed.
4. Add the vegetable or chicken broth, sage, cinnamon, salt, and pepper. Stir to combine.
5. Seal the Instant Pot lid and set it to “Manual” mode for 7 minutes on high pressure.
6. Once the cooking time is up, allow a quick release of the pressure.
7. Stir the risotto and add the grated Parmesan cheese. Adjust seasoning if needed.
8. Serve hot, garnished with fresh thyme or parsley.

Instant Pot Butternut Squash Risotto is a rich and creamy dish that captures the essence of winter flavors. The sweetness of the squash combined with the creamy risotto creates a comforting meal that’s perfect for February. The Instant Pot makes this traditionally labor-intensive dish so much easier, and the result is a velvety, satisfying risotto with a hint of sage and cinnamon. It’s perfect as a standalone dish or paired with grilled chicken or seafood for a complete meal.

Instant Pot Chicken and Rice Casserole

Instant Pot Chicken and Rice Casserole is a one-pot wonder that combines tender chicken, flavorful rice, and a creamy sauce, all cooked in the Instant Pot for a quick and easy dinner. This hearty dish is ideal for busy February nights when you want a comforting, wholesome meal with minimal cleanup.

Ingredients:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken breasts and sear for 2-3 minutes on each side until browned. Remove the chicken and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes, until softened.
3. Stir in the rice, chicken broth, cream of mushroom soup, thyme, paprika, salt, and pepper. Mix well.
4. Place the chicken breasts on top of the rice mixture.
5. Seal the Instant Pot lid and set it to “Manual” mode for 10 minutes on high pressure.
6. Once the cooking time is up, allow a natural release for 10 minutes, then perform a quick release to release any remaining pressure.
7. Remove the chicken, shred it with a fork, and return it to the pot. Stir everything to combine.
8. Optional: Stir in shredded cheddar cheese for extra creaminess.
9. Serve hot, garnished with fresh parsley or green onions.

Instant Pot Chicken and Rice Casserole is the perfect comfort food for chilly February evenings. The chicken comes out tender and juicy, and the rice is cooked to perfection in the creamy sauce. The Instant Pot streamlines this dish, allowing you to make it in a fraction of the time it would take in the oven. With the option to add cheese, this casserole becomes even richer and more satisfying, making it a hit for family dinners.

Instant Pot Sweet Potato Chili

Instant Pot Sweet Potato Chili is a hearty, warming dish that combines sweet potatoes, beans, and a rich tomato base for a perfect balance of flavors. Packed with nutrients, this chili is both vegetarian and vegan-friendly, making it a versatile and wholesome meal for any February evening. The Instant Pot allows the flavors to meld beautifully in a fraction of the time.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced sweet potatoes, bell pepper, black beans, kidney beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
4. Seal the Instant Pot lid and set it to “Manual” mode for 10 minutes on high pressure.
5. Once the cooking time is up, allow a quick release of the pressure.
6. Stir the chili, adjust the seasoning if necessary, and serve hot.
7. Garnish with fresh cilantro before serving.

Instant Pot Sweet Potato Chili is a nourishing and comforting dish that’s perfect for February. The sweet potatoes add a natural sweetness that balances the smoky and spicy chili seasonings, making each bite warm and satisfying. The Instant Pot simplifies the process by cooking everything together, resulting in a rich, flavorful chili in just minutes. It’s a hearty, wholesome meal that’s perfect for a cold evening, and it’s great for meal prep or leftovers as well.

Instant Pot Beef Stew

Instant Pot Beef Stew is a classic, hearty dish that’s perfect for a cozy February dinner. With tender chunks of beef, root vegetables, and a savory broth, this stew is comfort in a bowl. The Instant Pot speeds up the cooking process while maintaining the deep, rich flavors that make beef stew such a beloved winter meal.

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 lbs beef stew meat, cut into cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional, for thickening)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef stew meat in batches for 3-4 minutes per side until browned. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until softened.
3. Add the browned beef back into the pot along with the carrots, potatoes, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
4. Seal the Instant Pot lid and set it to “Manual” mode for 35 minutes on high pressure.
5. Once the cooking time is up, allow a natural release for 10 minutes, then perform a quick release to release any remaining pressure.
6. If you’d like a thicker stew, create a slurry by mixing the cornstarch with a little water and stir it into the stew. Set the Instant Pot to “Sauté” mode and simmer for a few minutes to thicken.
7. Serve hot with crusty bread.

Instant Pot Beef Stew is a hearty, savory dish that’s perfect for February’s cold nights. The Instant Pot makes it easy to achieve tender beef and perfectly cooked vegetables without hours of simmering. The flavors meld beautifully, creating a rich, comforting stew that’s perfect for family dinners or gatherings. Whether enjoyed alone or with a slice of warm bread, this beef stew is a satisfying and wholesome meal for any occasion.

Note: More recipes are coming soon!