40+ Deliciously Easy Saturday Instant Pot Recipes for Every Meal

Weekends are the perfect time to unwind, spend time with family, and, of course, enjoy delicious meals without the stress of long cooking times.

The Instant Pot has become a game-changer for many home cooks, allowing you to prepare meals quickly, with minimal effort, and without compromising on taste.

Whether you’re planning a cozy Saturday dinner, a laid-back brunch, or a week’s worth of lunches, the Instant Pot makes it all possible in a fraction of the time.

In this blog, we’ve gathered 40+ Saturday Instant Pot recipes to help you make the most of your weekends.

From hearty breakfasts to indulgent dinners and everything in between, these recipes will turn your Instant Pot into the weekend cooking powerhouse you need.

Say goodbye to complicated recipes and hello to easy, flavorful meals that everyone will love!

40+ Deliciously Easy Saturday Instant Pot Recipes for Every Meal

Cooking on weekends should be enjoyable, not stressful.

With these 40+ Saturday Instant Pot recipes, you can prepare mouthwatering meals with minimal effort, giving you more time to relax and enjoy the weekend.

Whether you’re feeding a family or cooking for one, these recipes offer a variety of options for every taste and dietary preference.

The Instant Pot is a versatile kitchen tool that ensures your meals are both delicious and easy to make, so you can savor the simple joys of the weekend.

Instant Pot Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken is a crowd-pleasing dish packed with tender chicken breasts, rich cream sauce, and the irresistible flavor of Parmesan cheese. This one-pot recipe is ideal for a cozy Saturday dinner when you want something indulgent yet effortless. It pairs wonderfully with pasta, rice, or crusty bread, making it a versatile addition to your weekend menu.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh parsley, for garnish

Instructions:

1. Set your Instant Pot to sauté mode and add olive oil. Once hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove and set aside.
2. Add onions and garlic to the pot, sautéing until fragrant (about 2 minutes).
3. Pour in the chicken broth and deglaze the pot by scraping the bottom to release any browned bits.
4. Return the chicken breasts to the pot and sprinkle with Italian seasoning, salt, and pepper.
5. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Perform a quick release.
6. Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken slightly. If desired, add the cornstarch slurry and simmer using the sauté mode for 2-3 minutes.
7. Garnish with fresh parsley and serve warm.

This Creamy Garlic Parmesan Chicken is the definition of comfort food, made simpler by the Instant Pot. Its rich, creamy flavors are guaranteed to make your Saturday meal unforgettable. Whether served over pasta or mopped up with bread, this dish is sure to become a weekend favorite.

Instant Pot Loaded Baked Potato Soup

Loaded Baked Potato Soup is a hearty, creamy, and comforting dish that delivers the flavors of a loaded baked potato in a bowl. It’s an excellent choice for a chilly Saturday, offering a warm hug in every bite. Topped with crispy bacon, shredded cheese, and green onions, this soup is sure to satisfy every palate.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 small onion, diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 green onions, sliced
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Set your Instant Pot to sauté mode and cook the diced onion for 2-3 minutes until softened.
2. Add diced potatoes, chicken broth, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Perform a quick release.
4. Using a potato masher or immersion blender, mash some of the potatoes to achieve your desired soup consistency.
5. Stir in heavy cream and shredded cheddar cheese until melted and smooth.
6. Serve in bowls topped with crumbled bacon, green onions, and extra cheese if desired.

This Instant Pot Loaded Baked Potato Soup combines creamy textures with the savory toppings of a classic baked potato, making it perfect for a relaxing Saturday meal. It’s filling, flavorful, and requires minimal effort, leaving you more time to enjoy your weekend.

Instant Pot Honey Garlic Pork Tenderloin

Honey Garlic Pork Tenderloin is a sweet and savory dish that’s both elegant and effortless. The pork is cooked to tender perfection in the Instant Pot, while the honey garlic glaze adds a deliciously sticky finish. This recipe is perfect for a Saturday evening when you want something special but without spending hours in the kitchen.

Ingredients:

• 1½ pounds pork tenderloin
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• ½ cup honey
• ¼ cup soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground ginger
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Sesame seeds and green onions, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Sear the pork tenderloin on all sides for about 2 minutes per side, then set it aside.
2. Add garlic to the pot and sauté until fragrant (about 1 minute).
3. Mix honey, soy sauce, apple cider vinegar, and ground ginger in a small bowl, then pour the mixture into the pot.
4. Return the pork tenderloin to the pot, coating it with the sauce. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, followed by a natural release for 10 minutes.
5. Remove the pork and let it rest. Set the Instant Pot to sauté mode and add the cornstarch slurry to the sauce, stirring until thickened.
6. Slice the pork tenderloin and drizzle with the honey garlic glaze. Garnish with sesame seeds and green onions.

This Instant Pot Honey Garlic Pork Tenderloin is a fantastic way to elevate your Saturday dinner with minimal effort. The tender, flavorful pork combined with the sweet and tangy glaze makes for a meal that feels gourmet without the hassle. Perfect for impressing family or friends, it’s a recipe you’ll keep coming back to.

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a rich and creamy dish that’s packed with tender beef, mushrooms, and a flavorful sauce. The Instant Pot makes this typically time-consuming recipe quick and easy, so you can enjoy a comforting dinner in no time. It’s perfect for a Saturday when you crave something indulgent without all the fuss.

Ingredients:

• 1 pound beef stew meat or sirloin, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup beef broth
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ cup sour cream
• ½ cup heavy cream
• Salt and pepper to taste
• Egg noodles, for serving

Instructions:

1. Set your Instant Pot to sauté mode and add olive oil. Once hot, brown the beef in batches for 3-4 minutes per side, then set aside.
2. In the same pot, add the onion, garlic, and mushrooms, sautéing for 3-4 minutes until softened.
3. Pour in the beef broth, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper, stirring to combine.
4. Return the beef to the pot and stir. Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
5. Perform a quick release, then stir in sour cream and heavy cream until the sauce is smooth.
6. Serve the beef stroganoff over cooked egg noodles and garnish with extra thyme or parsley if desired.

Instant Pot Beef Stroganoff brings the flavors of a classic comfort dish to your table in less than an hour. The creamy sauce combined with tender beef and mushrooms will satisfy your cravings and make your Saturday dinner feel special with minimal effort.

Instant Pot BBQ Chicken Sliders

These Instant Pot BBQ Chicken Sliders are an easy, flavorful dish that’s perfect for a Saturday gathering or a quick family dinner. With shredded chicken coated in sweet and tangy barbecue sauce, these sliders are a crowd favorite. The Instant Pot ensures the chicken is moist and tender, making these sliders a hit every time.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup BBQ sauce (store-bought or homemade)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• Salt and pepper to taste
• Slider buns
• Coleslaw (optional, for topping)

Instructions:

1. Place the chicken breasts, BBQ sauce, onion, garlic, smoked paprika, onion powder, salt, and pepper into the Instant Pot. Stir to coat the chicken in the sauce.
2. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
3. Perform a quick release and shred the chicken with two forks. Stir the chicken in the sauce to combine.
4. Assemble the sliders by placing the shredded chicken on the bottom half of the buns and topping with coleslaw if desired.
5. Close the sliders with the top bun and serve immediately.

Instant Pot BBQ Chicken Sliders are the ultimate easy meal for a Saturday evening. Whether you’re serving them for a casual family dinner or a game-day snack, the tender, flavorful chicken and savory barbecue sauce make these sliders a sure-fire hit. Plus, the Instant Pot makes this dish incredibly easy to prepare.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a delicious and hearty dish that’s perfect for a cozy Saturday. Packed with flavorful spices, tender chicken, and a variety of vegetables, this soup is satisfying and easy to make. The Instant Pot ensures that the flavors meld together perfectly in a fraction of the time, making it an ideal weekend meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, chopped (optional for heat)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla chips, for garnish
• Shredded cheese, sour cream, and cilantro, for topping

Instructions:

1. Set your Instant Pot to sauté mode and heat olive oil. Add the onion, garlic, and jalapeño, sautéing for 3 minutes until softened.
2. Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
4. Perform a quick release, then remove the chicken breasts and shred them with two forks.
5. Return the shredded chicken to the pot and stir in lime juice.
6. Serve the soup in bowls, garnished with tortilla chips, shredded cheese, sour cream, and cilantro.

Instant Pot Chicken Tortilla Soup is a fantastic choice for a Saturday meal that’s both filling and full of flavor. The combination of spicy, savory, and tangy elements makes this soup a winner for any occasion. With the Instant Pot, it’s easy to create a restaurant-quality soup in no time, leaving you more time to enjoy your weekend.

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo is a creamy, cheesy, and comforting pasta dish that comes together quickly in your Instant Pot. The chicken and pasta are cooked in a rich, garlicky Alfredo sauce, making it a perfect dish for a busy Saturday when you want a satisfying dinner without much effort. This dish is ideal for pasta lovers and can be served as a standalone meal or paired with a side salad.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 pound fettuccine pasta (broken in half)
• 1 cup heavy cream
• 1½ cups grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set your Instant Pot to sauté mode and heat the olive oil. Add the chicken pieces and cook until browned, about 5 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the garlic until fragrant, about 1 minute.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the broken fettuccine pasta to the pot, pressing it down into the liquid.
4. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
5. Perform a quick release, then stir in the heavy cream, Parmesan cheese, salt, and pepper until the sauce is creamy and smooth.
6. Return the cooked chicken to the pot and mix to combine.
7. Serve with fresh parsley for garnish and extra Parmesan cheese if desired.

This Instant Pot Chicken Alfredo brings together the comfort of creamy Alfredo sauce with tender chicken and perfectly cooked pasta, all in one pot. It’s a great Saturday dish that’s quick, flavorful, and family-friendly. The rich, cheesy sauce will make everyone at the table ask for seconds!

Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs is a time-saving twist on a classic Italian dish. The Instant Pot allows you to cook both the pasta and meatballs at the same time, while the tomato sauce infuses the dish with deep, savory flavors. This recipe is perfect for a Saturday when you want a hearty, satisfying meal that requires minimal prep and cooking time.

Ingredients:

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 jar (24 ounces) marinara sauce
• 3 cups water
• 12 ounces spaghetti (broken in half)

Instructions:

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined, then shape into 1-inch meatballs.
2. Set your Instant Pot to sauté mode and brown the meatballs in batches for 2-3 minutes per side. Remove the meatballs and set aside.
3. Pour in the marinara sauce and water, stirring to combine. Return the meatballs to the pot and gently submerge them in the sauce.
4. Add the broken spaghetti to the pot, pressing it down into the liquid.
5. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
6. Perform a quick release and stir the pasta and meatballs gently. Serve hot with extra Parmesan and basil if desired.

Instant Pot Spaghetti and Meatballs is the perfect Saturday dinner for pasta lovers. The tender meatballs and pasta, all cooked together in a savory marinara sauce, offer incredible flavor and simplicity. It’s a great family meal that requires less than 30 minutes of hands-on time, making it ideal for a stress-free weekend.

Instant Pot Lemon Garlic Shrimp Pasta

Instant Pot Lemon Garlic Shrimp Pasta is a light yet satisfying dish that’s perfect for a quick Saturday dinner. The shrimp cooks to perfection in a zesty lemon garlic sauce, and the pasta absorbs all the delicious flavors. This recipe is ideal for seafood lovers and makes a fantastic meal when you’re craving something fresh and flavorful but still want to keep it easy.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 3 cups chicken broth
• 12 ounces linguine pasta
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set your Instant Pot to sauté mode and heat olive oil. Add garlic and cook until fragrant, about 1 minute.
2. Add the chicken broth and deglaze the pot by scraping up any browned bits from the bottom.
3. Add the linguine pasta, pressing it down into the liquid.
4. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
5. Perform a quick release, then stir in the shrimp, lemon juice, lemon zest, heavy cream, Parmesan cheese, salt, and pepper.
6. Set the Instant Pot to sauté mode for 2-3 minutes, stirring occasionally until the shrimp is cooked through and the sauce is creamy.
7. Serve with fresh parsley for garnish and extra Parmesan if desired.

Instant Pot Lemon Garlic Shrimp Pasta is a refreshing and flavorful dish that’s perfect for a quick Saturday night dinner. The tangy lemon and garlic sauce elevate the shrimp and pasta, while the Instant Pot ensures everything is cooked perfectly. It’s a simple yet elegant meal that’s sure to impress without requiring a lot of effort.

Instant Pot Chicken Parmesan

Instant Pot Chicken Parmesan is a classic Italian dish made easy with the Instant Pot. The chicken is perfectly cooked in a rich tomato sauce, and then topped with melted mozzarella and Parmesan cheese. This dish is served over pasta, making it a comforting and satisfying meal that’s perfect for a Saturday night dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1 cup Italian breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Cooked spaghetti, for serving

Instructions:

1. Season the chicken breasts with salt, pepper, oregano, and garlic powder.
2. Dredge each chicken breast in flour, then dip it into the egg, and coat it in breadcrumbs.
3. Set the Instant Pot to sauté mode and heat olive oil. Brown the chicken breasts on both sides, about 3 minutes per side, then remove from the pot and set aside.
4. Pour the marinara sauce into the Instant Pot and deglaze the pot by scraping up any browned bits from the bottom.
5. Return the chicken breasts to the pot and spoon some sauce over them.
6. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
7. Perform a quick release, then top the chicken with mozzarella and Parmesan cheeses. Close the lid and let the cheese melt, about 2-3 minutes.
8. Serve the chicken over spaghetti with extra sauce from the pot.

Instant Pot Chicken Parmesan is a time-saving version of a beloved classic. The Instant Pot makes cooking the chicken and sauce incredibly fast, while the melted cheese adds richness and flavor. This dish is perfect for a Saturday dinner that the whole family will love, and it pairs wonderfully with a side salad and garlic bread.

Instant Pot Beef and Vegetable Stew

Instant Pot Beef and Vegetable Stew is a hearty and wholesome meal that’s perfect for a cozy Saturday. Tender beef chunks, hearty vegetables, and a rich broth come together in a fraction of the time it takes to make on the stovetop. The Instant Pot does all the work, ensuring that the flavors meld together beautifully.

Ingredients:

• 1.5 pounds beef stew meat, cut into chunks
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 potatoes, peeled and diced
• 1 cup celery, chopped
• 1 can (14.5 ounces) diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set your Instant Pot to sauté mode and heat the olive oil. Add the beef chunks and brown them in batches for 5-6 minutes, then remove from the pot.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Return the beef to the pot, and add the carrots, potatoes, celery, diced tomatoes, beef broth, thyme, rosemary, salt, and pepper. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
5. Perform a natural release for 10 minutes, then release the remaining pressure.
6. Serve the stew hot, garnished with fresh parsley if desired.

Instant Pot Beef and Vegetable Stew is the ultimate comfort food for a Saturday meal. The beef becomes melt-in-your-mouth tender, and the vegetables soak up all the delicious flavors from the broth and spices. This stew is perfect for a chilly day, and the Instant Pot makes it quick and easy to prepare without sacrificing flavor or richness.

Instant Pot Shrimp Scampi

Instant Pot Shrimp Scampi is a quick and flavorful seafood dish that’s perfect for a Saturday dinner when you want something light but satisfying. The shrimp is cooked in a lemony, garlicky butter sauce, then tossed with pasta for a meal that’s both fresh and indulgent. This recipe is perfect for seafood lovers and is ready in just 30 minutes!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine pasta
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1 cup chicken broth
• 1/2 cup dry white wine
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set your Instant Pot to sauté mode and melt the butter. Add the garlic and red pepper flakes, cooking for about 1 minute until fragrant.
2. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom.
3. Add the linguine pasta, pressing it down into the liquid. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
4. Perform a quick release, then stir in the shrimp, lemon juice, and zest.
5. Set the Instant Pot to sauté mode for an additional 2-3 minutes, stirring occasionally, until the shrimp is cooked through.
6. Season with salt and pepper, then garnish with fresh parsley before serving.

Instant Pot Shrimp Scampi is a perfect Saturday dish that combines the bold flavors of garlic, lemon, and butter with tender shrimp and pasta. It’s a light yet satisfying meal that’s ready in less than 30 minutes. Whether you’re cooking for a family dinner or a special occasion, this dish is sure to impress!

Instant Pot BBQ Ribs

Instant Pot BBQ Ribs are the ultimate weekend comfort food. The Instant Pot’s pressure cooking feature tenderizes the ribs in a fraction of the time it takes in the oven, while the BBQ sauce adds a smoky, tangy glaze that’s simply irresistible. Perfect for a Saturday dinner or family gathering, these ribs are quick to prepare and bursting with flavor.

Ingredients:

• 2 racks baby back ribs
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup beef broth
• 1 cup BBQ sauce (plus extra for glazing)

Instructions:

1. Remove the silver skin from the back of the ribs.
2. In a small bowl, mix the paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub the seasoning mixture all over the ribs.
3. Set the Instant Pot to sauté mode and heat the olive oil. Brown the ribs in batches, about 3-4 minutes per side, then remove and set aside.
4. Pour the beef broth into the Instant Pot and deglaze the pot by scraping up any browned bits.
5. Stack the ribs in a criss-cross pattern inside the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
6. Perform a quick release and carefully remove the ribs.
7. Preheat your oven’s broiler. Brush the ribs with BBQ sauce and place them on a baking sheet. Broil for 5-7 minutes, until the sauce is caramelized and sticky.
8. Slice the ribs and serve with extra BBQ sauce.

Instant Pot BBQ Ribs bring the smoky, tender goodness of slow-cooked ribs to your table in no time. The pressure cooking ensures the ribs are fall-off-the-bone tender, and the final broiling step adds a crispy, caramelized finish. These ribs are a great option for a Saturday meal that’s easy to prepare but tastes like it took hours to make.

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a rich and creamy dish made with tender beef, onions, garlic, and a decadent sauce made from sour cream and beef broth. This comfort food classic is a perfect Saturday night dinner that requires minimal effort but delivers maximum flavor. With the Instant Pot, you can get the same tender beef and creamy sauce as traditional recipes, but in a fraction of the time.

Ingredients:

• 1.5 pounds beef stew meat or sirloin, cut into strips
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 8 ounces egg noodles (uncooked)
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set your Instant Pot to sauté mode and heat the olive oil. Add the beef strips in batches, browning them for 3-4 minutes per side, then remove and set aside.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, deglazing the pot by scraping up any browned bits.
4. Add the beef back into the pot and stir in the egg noodles.
5. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
6. Perform a quick release, then stir in the sour cream. If you want a thicker sauce, whisk in the flour and sauté for a few minutes until the sauce thickens.
7. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Instant Pot Beef Stroganoff is a comforting, creamy dish that’s perfect for a Saturday dinner. The Instant Pot ensures the beef is tender and the sauce is rich and velvety. With just a few simple ingredients and minimal prep, this dish is a crowd-pleaser that will satisfy your craving for hearty, flavorful comfort food.

Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili is a healthy and hearty option for those who want a delicious and filling meal without meat. Loaded with beans, vegetables, and spices, this chili is full of flavor and can easily be made vegan by omitting the cheese and sour cream. It’s perfect for a Saturday when you want a cozy, comforting meal that’s also light and healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream and shredded cheese (optional, for serving)

Instructions:

1. Set your Instant Pot to sauté mode and heat the olive oil. Add the onion, bell pepper, garlic, and zucchini, sautéing for about 5 minutes until softened.
2. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Perform a quick release, then stir the chili.
5. Serve hot, garnished with fresh cilantro, sour cream, and cheese if desired.

Instant Pot Vegetarian Chili is a delicious, hearty dish that’s full of nutrients and flavor. The Instant Pot makes this chili quick and easy to prepare, and the variety of beans and vegetables create a rich, satisfying meal. It’s perfect for a Saturday when you want a comforting dish without the meat, and it’s a great option for anyone following a vegetarian or vegan diet.

Note: More recipes are coming soon!