50+ Easy and Delicious Instant Pot Recipes to Kickstart Your January

January is the perfect time to embrace the ease and comfort of Instant Pot cooking.

Whether you’re looking to keep your New Year’s resolutions with healthier meals or simply want to enjoy comforting dishes during the cold winter months, your Instant Pot is here to help.

With its ability to deliver delicious meals in a fraction of the time it takes to cook traditionally, the Instant Pot is a kitchen hero, especially during those busy January days.

In this article, we’ve curated a list of 50+ Instant Pot recipes that cover everything from hearty soups and stews to quick dinners, healthy breakfasts, and even desserts.

These recipes are designed to help you kick off the year on a delicious note, making your cooking experience simpler, quicker, and more enjoyable.

50+ Easy and Delicious Instant Pot Recipes to Kickstart Your January

As the cold of January sets in, there’s no better way to spend time in the kitchen than with the Instant Pot.

With 50+ recipes to choose from, you can effortlessly create everything from cozy comfort foods to light, healthy meals that will keep you fueled all month long.

These recipes are not only perfect for a quick dinner after a long day but also ideal for meal prep to keep you on track with your goals for the year.

So, gather your ingredients, set your Instant Pot, and let it work its magic as you enjoy the rich flavors and simplicity that come with these amazing dishes. Here’s to a delicious and stress-free January!

Instant Pot Beef Stew

A classic winter dish, this Instant Pot beef stew is hearty, rich, and full of flavor. The Instant Pot allows the beef to become incredibly tender in just a fraction of the time compared to traditional slow cooking methods. Perfect for cozy evenings, this stew is packed with vegetables like carrots, potatoes, and peas, making it a one-pot meal that’s both satisfying and comforting.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups baby carrots
• 3 large potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)

Instructions:

1. Set the Instant Pot to the “Sauté” function. Add olive oil and brown the beef in batches, ensuring all sides are seared. Remove beef and set aside.
2. In the same pot, add onion and garlic, sautéing until softened, about 3 minutes.
3. Add tomato paste and cook for another minute, then pour in the beef broth, scraping up any browned bits from the bottom.
4. Return the beef to the pot, along with the carrots, potatoes, thyme, rosemary, salt, and pepper.
5. Seal the Instant Pot lid and set it to cook on “Manual” for 35 minutes on high pressure.
6. Once the cooking time is done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. For a thicker stew, mix cornstarch with a little cold water to make a slurry, then stir it into the stew and cook on “Sauté” for a few minutes until thickened.
8. Stir in the frozen peas and cook for an additional 5 minutes until heated through.

This Instant Pot beef stew is a delightful comfort food that requires minimal effort for a rich, flavorful dish. The Instant Pot helps develop deep flavors in a short cooking time, leaving you with tender beef and perfectly cooked vegetables in a savory broth. If you’re looking for an easy yet hearty meal to start the year, this recipe is a fantastic choice.

Instant Pot Vegetable Soup

A light yet filling soup, this Instant Pot vegetable soup is packed with nutritious veggies and a burst of flavor. The combination of various vegetables like zucchini, tomatoes, and spinach, simmered in vegetable broth, creates a fresh and wholesome meal. This is a perfect option for those seeking a healthy, low-calorie dish to kickstart the new year.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup frozen peas
• 2 cups fresh spinach
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to the “Sauté” function and add olive oil. Sauté the onion and garlic until softened, about 3 minutes.
2. Add carrots, celery, zucchini, and green beans, cooking for an additional 2-3 minutes.
3. Stir in the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
4. Seal the Instant Pot and set it to cook on “Manual” for 8 minutes on high pressure.
5. When the cooking time is up, perform a quick release to release the pressure.
6. Stir in the frozen peas and spinach, allowing the residual heat to wilt the spinach and heat the peas.
7. Adjust seasoning if needed and serve hot.

This Instant Pot vegetable soup is light yet fulfilling, with the perfect balance of flavors and textures from the fresh vegetables. The simplicity of the ingredients allows the natural flavors to shine through, while the Instant Pot significantly reduces cooking time, making it a quick and easy option for a healthy meal. Whether you’re looking for a detoxifying dish after the holiday season or just craving something fresh, this vegetable soup is a perfect go-to.

Instant Pot Chicken and Rice

An easy and comforting meal, this Instant Pot chicken and rice dish is a great option for a busy January. With juicy, seasoned chicken and tender rice cooked together in one pot, it’s a no-fuss, wholesome meal that can be enjoyed on any day of the week. The addition of vegetables and a savory broth ensures that this dish is packed with flavor and nutrition.

Ingredients:

• 2 tbsp olive oil
• 4 chicken thighs (bone-in, skin-on)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small onion, diced
• 1 cup frozen peas
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil and brown the chicken thighs, skin-side down, for 4-5 minutes per side. Remove and set aside.
2. Add diced onion to the pot and sauté for 2-3 minutes until softened.
3. Add rice, chicken broth, garlic powder, paprika, thyme, salt, and pepper. Stir well.
4. Place the chicken thighs on top of the rice mixture, skin-side up.
5. Seal the Instant Pot and set to cook on “Manual” for 12 minutes on high pressure.
6. Once the cooking time is done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
7. Remove the chicken thighs and fluff the rice with a fork. Stir in frozen peas and let them warm through.
8. Serve the chicken on top of the rice, garnished with fresh parsley.

This Instant Pot chicken and rice is a simple yet delicious meal that is easy to prepare and perfect for the new year. The chicken comes out tender and flavorful, while the rice absorbs all the savory broth, making for a satisfying dish. This meal is not only nutritious but also offers the convenience of minimal cleanup, making it a go-to for busy weeknights.

Instant Pot Lentil Soup

A warm and nourishing dish, this Instant Pot lentil soup is perfect for a healthy start to the new year. Packed with protein-rich lentils, vegetables, and aromatic spices, this soup is hearty and filling, yet light enough to be enjoyed as a meal or starter. The Instant Pot speeds up the cooking process, making it an easy and quick option for a comforting homemade soup.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add onion and garlic, sautéing until softened, about 3 minutes.
2. Add carrots, celery, and lentils, stirring to combine. Cook for another 2-3 minutes.
3. Stir in diced tomatoes, vegetable broth, cumin, turmeric, coriander, bay leaf, salt, and pepper.
4. Seal the Instant Pot and cook on “Manual” for 15 minutes on high pressure.
5. Once the cooking time is done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Stir in the spinach until wilted and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs if desired.

This Instant Pot lentil soup is not only full of flavor but also packed with nutrients, offering a comforting and healthy meal option for a fresh start. The combination of spices adds warmth and depth, while the lentils provide a substantial amount of protein. It’s a versatile soup that can be customized with different veggies or spices, making it a great go-to for any time of year, especially when looking for something light but hearty.

Instant Pot Spaghetti Bolognese

A beloved classic, spaghetti Bolognese is made quick and easy in the Instant Pot, perfect for a busy weeknight. The rich, savory sauce made with ground beef, tomatoes, and aromatic vegetables is a comfort food staple, and it pairs perfectly with al dente pasta. The Instant Pot helps develop deep flavors in a fraction of the time, allowing you to enjoy this hearty meal without hours of simmering.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 8 oz spaghetti (broken in half)
• Fresh Parmesan, for garnish

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add ground beef and cook until browned, breaking it up as it cooks.
2. Add diced onion, garlic, carrot, and celery, cooking for 3-4 minutes until softened.
3. Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, bay leaf, salt, and pepper.
4. Add the broken spaghetti on top of the sauce mixture without stirring. Press the pasta down to submerge it slightly.
5. Seal the Instant Pot and set it to cook on “Manual” for 8 minutes on high pressure.
6. Once the cooking time is done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
7. Open the lid, stir the pasta into the sauce, and serve with a sprinkle of fresh Parmesan.

This Instant Pot spaghetti Bolognese is a streamlined version of a classic favorite, offering a rich and flavorful sauce in under an hour. The Instant Pot’s quick cooking method ensures that the pasta is perfectly cooked and infused with the savory sauce. It’s an excellent option for anyone craving a hearty, comforting meal without the wait of traditional cooking methods.

Instant Pot Sweet Potato and Black Bean Chili

A hearty and flavorful vegetarian chili, this Instant Pot sweet potato and black bean chili is perfect for those seeking a warming meal with a boost of nutrition. The combination of sweet potatoes, black beans, and a blend of spices creates a satisfying dish that’s perfect for chilly January nights. The Instant Pot makes it easy to prepare, with tender sweet potatoes and perfectly cooked beans in a fraction of the time.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup frozen corn
• Fresh cilantro, for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add diced onion and garlic, cooking for about 3 minutes until softened.
2. Add cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, oregano, salt, and pepper.
3. Seal the Instant Pot and set it to cook on “Manual” for 10 minutes on high pressure.
4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in frozen corn and cook for an additional 5 minutes using the “Sauté” function.
6. Adjust seasoning as needed and serve with fresh cilantro.

This Instant Pot sweet potato and black bean chili is a healthy, flavorful alternative to traditional chili, with the perfect balance of sweetness from the potatoes and a kick from the spices. It’s easy to make, satisfying, and full of plant-based goodness, making it a great choice for anyone seeking a wholesome meal. The Instant Pot helps lock in all the flavors while cooking the ingredients to perfection, making this dish both nutritious and delicious.

Instant Pot Chicken Tortilla Soup

A savory and comforting soup, this Instant Pot chicken tortilla soup is packed with tender chicken, zesty tomatoes, and a delicious mix of spices. The addition of crispy tortilla strips and a dollop of sour cream makes this dish even more satisfying. The Instant Pot brings out the rich flavors in no time, making it a perfect dish to warm up during the colder months.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies, diced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup frozen corn
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 lime, cut into wedges
• Tortilla chips, for garnish
• Sour cream, for garnish

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add chicken breasts and cook for 3-4 minutes per side until lightly browned. Remove and set aside.
2. Add diced onion and garlic to the pot, cooking for 2-3 minutes until softened.
3. Stir in diced tomatoes, green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper.
4. Return the chicken breasts to the pot and seal the Instant Pot. Cook on “Manual” for 12 minutes on high pressure.
5. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
6. Remove the chicken, shred it with two forks, and return it to the soup.
7. Stir in the frozen corn and black beans and let them warm through.
8. Serve hot with shredded cheese, lime wedges, tortilla chips, and a dollop of sour cream.

This Instant Pot chicken tortilla soup is a flavor-packed, easy-to-make meal that brings a little zest to your dinner table. The combination of spices and tender chicken creates a rich and satisfying soup, while the garnishes of cheese, chips, and sour cream add the perfect finishing touch. It’s the ideal comfort food that is both delicious and filling, especially on chilly days.

Instant Pot Apple Cinnamon Oatmeal

A perfect breakfast to start your day, this Instant Pot apple cinnamon oatmeal is hearty, warming, and full of sweet and spicy flavors. The oatmeal is infused with the natural sweetness of apples, along with the warmth of cinnamon and nutmeg, making it a comforting and satisfying way to greet the morning. Plus, the Instant Pot makes this breakfast quick and easy, without sacrificing any flavor.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups water or milk (or a mix of both)
• 2 medium apples, peeled and diced
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• Pinch of salt
• Chopped nuts (optional, for garnish)

Instructions:

1. Add oats, water or milk, diced apples, cinnamon, nutmeg, maple syrup, and vanilla extract to the Instant Pot.
2. Stir well to combine and seal the Instant Pot lid.
3. Set the Instant Pot to cook on “Manual” for 5 minutes on high pressure.
4. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
5. Stir the oatmeal and serve hot, garnished with chopped nuts if desired.

This Instant Pot apple cinnamon oatmeal is a delicious and healthy breakfast option that will fill you up and keep you satisfied until lunch. The apples add a natural sweetness while the cinnamon and nutmeg provide warmth and depth, making this oatmeal a perfect winter morning dish. Plus, with the Instant Pot, it’s ready in just minutes, making it ideal for busy mornings when you want a wholesome breakfast without the wait.

Instant Pot Shrimp Scampi

This Instant Pot shrimp scampi is a quick and elegant dish that’s packed with flavor. The combination of shrimp, garlic, lemon, and butter creates a rich and savory sauce that perfectly coats the pasta. The Instant Pot speeds up the cooking process, ensuring that this dish can be enjoyed in under 30 minutes, making it a fantastic choice for a weeknight dinner or a special occasion.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup dry white wine (or water)
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 8 oz linguine or spaghetti
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan, for garnish

Instructions:

1. Set the Instant Pot to the “Sauté” function and melt butter. Add garlic and sauté for 1-2 minutes until fragrant.
2. Pour in chicken broth, white wine, lemon zest, and lemon juice, scraping up any browned bits from the bottom.
3. Break the linguine in half and add it to the pot, pressing it down to submerge it.
4. Seal the Instant Pot and cook on “Manual” for 4 minutes on high pressure.
5. Once the cooking time is done, quick release the pressure and stir the pasta.
6. Add the shrimp to the pot and stir to combine. Close the lid and let the residual heat cook the shrimp for 3-4 minutes.
7. Season with salt and pepper, then garnish with fresh parsley and grated Parmesan.

This Instant Pot shrimp scampi is a flavorful and elegant meal that takes just minutes to prepare. The shrimp cook to perfection in the savory butter and garlic sauce, and the pasta soaks up all the rich flavors. It’s a perfect dish for a quick yet indulgent dinner, offering the ideal balance of simplicity and sophistication. Whether for a busy weeknight or a special occasion, this dish is sure to impress.

Instant Pot Butternut Squash Soup

This Instant Pot butternut squash soup is a creamy and comforting dish that’s perfect for chilly January days. The combination of sweet butternut squash, savory onions, and fragrant spices makes for a hearty soup that’s both nutritious and delicious. The Instant Pot helps speed up the cooking process, delivering a rich and velvety soup with minimal effort.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups peeled and cubed butternut squash
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper, to taste
• 1 cup coconut milk (or heavy cream for a richer soup)
• Fresh parsley, for garnish (optional)

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add diced onion and garlic, sautéing for about 3 minutes until softened.
2. Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine.
3. Seal the Instant Pot and cook on “Manual” for 8 minutes on high pressure.
4. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and puree in batches.
6. Stir in the coconut milk and adjust the seasoning to taste.
7. Serve hot, garnished with fresh parsley if desired.

This Instant Pot butternut squash soup is rich, creamy, and full of flavor, making it a perfect dish to enjoy on a cool winter evening. The butternut squash lends a natural sweetness, while the cinnamon and nutmeg add warmth and depth. The Instant Pot ensures the flavors meld together quickly, creating a deliciously velvety soup that’s sure to become a new favorite.

Instant Pot Beef and Broccoli

This Instant Pot beef and broccoli is a quick and flavorful take on the popular Chinese takeout dish. Tender beef, crisp broccoli, and a savory sauce come together in the Instant Pot in just 30 minutes, making it a perfect weeknight dinner. The dish is naturally gluten-free (when using tamari or a gluten-free soy sauce) and can be served over rice or noodles for a complete meal.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup beef broth
• ¼ cup soy sauce (or tamari for gluten-free)
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1 tsp ground ginger
• 1 tbsp cornstarch (optional, for thickening)
• 4 cups broccoli florets
• Cooked rice or noodles, for serving

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add the sliced beef and sauté for 3-4 minutes, just until browned. Remove the beef and set aside.
2. Add minced garlic to the pot and sauté for 30 seconds until fragrant.
3. Stir in beef broth, soy sauce, hoisin sauce, brown sugar, and ginger. Scrape up any browned bits from the bottom.
4. Return the beef to the pot and seal the Instant Pot. Cook on “Manual” for 10 minutes on high pressure.
5. While the beef is cooking, blanch the broccoli by steaming it in a separate pot or microwave.
6. Once the cooking time is up, perform a quick release. Mix cornstarch with a little water to make a slurry, then stir it into the sauce to thicken.
7. Add the steamed broccoli to the Instant Pot and stir to combine.
8. Serve hot over cooked rice or noodles.

This Instant Pot beef and broccoli is a quick and delicious way to enjoy a restaurant-quality meal at home. The beef becomes tender and flavorful, while the broccoli retains its crispness, making for a perfectly balanced dish. The savory sauce coats the meat and vegetables, and the added touch of cornstarch helps thicken the sauce for a satisfying meal that’s both easy and full of flavor.

Instant Pot Creamy Chicken Alfredo

A rich and creamy chicken alfredo made easy with the Instant Pot, this dish is perfect for when you’re craving comfort food. Tender chicken breasts, perfectly cooked pasta, and a velvety alfredo sauce come together in one pot for a quick and satisfying meal. The Instant Pot ensures that everything cooks perfectly, creating a creamy and indulgent dish in a fraction of the time.

Ingredients:

• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 8 oz fettuccine pasta (or any pasta of choice)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add diced chicken and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
2. Add minced garlic to the pot and sauté for 1 minute until fragrant.
3. Pour in chicken broth and stir in the fettuccine pasta, ensuring it is submerged in the liquid.
4. Return the cooked chicken to the pot, seal the Instant Pot, and cook on “Manual” for 5 minutes on high pressure.
5. Once the cooking time is done, quick release the pressure and open the lid. Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This Instant Pot creamy chicken alfredo is a rich and indulgent meal that can be made in a fraction of the time compared to traditional methods. The chicken is tender, the pasta perfectly cooked, and the alfredo sauce is creamy and flavorful. This dish is perfect for a family dinner or a comforting meal on a cozy night, offering all the deliciousness of a classic Italian favorite without the hassle.

Instant Pot Chicken and Vegetable Stir-Fry

This Instant Pot chicken and vegetable stir-fry is a healthy and quick meal that’s perfect for busy weeknights. Packed with lean chicken breast and a variety of colorful vegetables, this stir-fry is loaded with nutrients and flavor. The Instant Pot’s sauté function helps develop the flavors quickly, and the dish is finished with a savory sauce that ties everything together beautifully.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• ¼ cup chicken broth
• 2 tbsp oyster sauce
• 1 tbsp cornstarch (optional, for thickening)
• 1 tbsp sesame seeds (optional, for garnish)
• Cooked rice, for serving

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat sesame oil. Add sliced chicken breast and cook for 5-6 minutes until browned. Remove and set aside.
2. Add garlic, ginger, and vegetables (bell pepper, zucchini, broccoli, and carrot) to the pot. Sauté for 3-4 minutes, just until slightly softened.
3. Pour in chicken broth, soy sauce, and oyster sauce. Stir to combine and return the cooked chicken to the pot.
4. Seal the Instant Pot and set it to cook on “Manual” for 3 minutes on high pressure.
5. Once the cooking time is done, quick release the pressure. If you prefer a thicker sauce, make a slurry by mixing cornstarch with a little water and stir it into the pot.
6. Serve hot over cooked rice, garnished with sesame seeds if desired.

This Instant Pot chicken and vegetable stir-fry is a vibrant and healthy meal that’s packed with flavor and nutrients. The vegetables retain their crispness, and the chicken stays tender, making it a satisfying and light option for any night of the week. With the quick cooking time in the Instant Pot, you can enjoy this restaurant-style dish in no time, all while keeping it wholesome and delicious.

Instant Pot Vegan Chili

This Instant Pot vegan chili is a hearty, flavorful dish that’s perfect for those following a plant-based diet or anyone looking for a nutritious and satisfying meal. With a combination of beans, tomatoes, and spices, this chili is rich in protein and fiber, making it a filling and nutritious option. The Instant Pot makes it easy to develop deep flavors in a fraction of the time, giving you a hearty chili in just 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• Fresh cilantro, for garnish (optional)

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add diced onion and garlic, sautéing for 2-3 minutes until softened.
2. Add bell pepper and cook for another 2 minutes.
3. Stir in kidney beans, black beans, diced tomatoes, green chilies, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Seal the Instant Pot and set it to cook on “Manual” for 15 minutes on high pressure.
5. Once the cooking time is done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
6. Stir in corn kernels and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This Instant Pot vegan chili is the ultimate comfort food that’s full of flavor and nutrients. With a blend of spices and hearty beans, it’s both satisfying and wholesome. The Instant Pot ensures that all the ingredients meld together perfectly, creating a chili that tastes like it’s been simmering for hours, but it’s ready in just under 30 minutes.

Instant Pot Creamy Mushroom Risotto

Rich, creamy, and full of earthy flavor, this Instant Pot mushroom risotto is a comforting dish that’s perfect for a cozy dinner. The Instant Pot makes cooking risotto effortless by reducing the need for constant stirring while still yielding a creamy and tender dish. The mushrooms add a deep, savory flavor that complements the creamy Arborio rice, making it a satisfying meal for any occasion.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup dry white wine (or water for a non-alcoholic version)
• 2 cups mushrooms, sliced (cremini, shiitake, or button mushrooms)
• 1 tsp dried thyme
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to the “Sauté” function and heat olive oil. Add diced onion and garlic, cooking for 2-3 minutes until softened.
2. Add the Arborio rice and stir for 1-2 minutes to lightly toast the rice.
3. Pour in white wine and stir, scraping up any browned bits from the bottom.
4. Add vegetable broth, mushrooms, and thyme, stirring to combine.
5. Seal the Instant Pot and cook on “Manual” for 6 minutes on high pressure.
6. Once the cooking time is done, quick release the pressure. Stir in heavy cream and Parmesan cheese until creamy and smooth.
7. Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.

This Instant Pot creamy mushroom risotto is rich, flavorful, and incredibly easy to make, thanks to the Instant Pot. The mushrooms add an earthy depth to the dish, while the creamy texture and Parmesan cheese make it indulgent and comforting. It’s a perfect vegetarian meal or a luxurious side dish to accompany any main course.

Note: More recipes​ are coming soon!