50+ Delicious Winter Instant Pot Recipes for the Whole Family

As the temperatures drop and winter settles in, there’s nothing quite like the warmth of a hearty, home-cooked meal.

With busy schedules and the desire for comfort food, the Instant Pot has become an essential kitchen tool for many home cooks.

Its ability to transform ingredients into delicious, soul-satisfying dishes in a fraction of the time is a game-changer, especially during the colder months.

In this article, we’ll explore 50+ Winter Instant Pot Recipes that will keep you and your family cozy, satisfied, and excited about mealtime.

From warming soups and stews to comforting casseroles and hearty pastas, these recipes are perfect for busy weeknights and lazy weekends alike.

Grab your Instant Pot and let’s dive into a winter wonderland of flavors!

50+ Delicious Winter Instant Pot Recipes for the Whole Family

Winter is the perfect time to take advantage of your Instant Pot and create comforting, delicious meals that nourish both body and soul.

With these 50+ Winter Instant Pot Recipes, you can easily whip up dishes that not only save you time in the kitchen but also bring joy to your dining table.

Whether you’re craving a classic like Chicken Noodle Soup, a rich Beef Stroganoff, or a nutritious Lentil Stew, there’s something for everyone to enjoy.

So, embrace the winter chill and make the most of your Instant Pot this season.

Gather your family around the table, share a warm meal, and create lasting memories with these delightful recipes.

Beef and Barley Soup

This hearty Beef and Barley Soup is a nourishing meal that combines tender chunks of beef, earthy barley, and a medley of vegetables. It’s a one-pot wonder that cooks quickly in your Instant Pot, making it ideal for busy winter nights. With its rich flavors and warm textures, this soup is sure to become a family favorite.

Ingredients:

1 lb beef chuck, cut into 1-inch pieces
1 cup barley, rinsed

1 medium onion, diced
2 carrots, diced
2 celery stalks, diced

3 garlic cloves, minced
8 cups beef broth
1 tablespoon tomato paste

1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste

2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Instructions:

Set your Instant Pot to the sauté mode and add olive oil. Once hot, add the beef and sear on all sides until browned. Remove the beef and set aside.
In the same pot, add onions, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften.
Stir in the tomato paste, thyme, salt, and pepper. Return the beef to the pot, then add the barley and beef broth.

Add the bay leaf and give everything a good stir.
Seal the Instant Pot lid and set it to cook on high pressure for 30 minutes.
Once the cooking time is up, allow for a natural release for about 10 minutes, then release any remaining pressure.

Remove the bay leaf and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This Beef and Barley Soup is a complete meal in itself, combining protein, grains, and vegetables in one satisfying dish. The barley not only adds a chewy texture but also helps to thicken the soup, making it feel hearty and filling. Enjoy it with crusty bread or a side salad for a well-rounded winter meal that’s both comforting and nutritious.

Creamy Potato and Leek Soup

Indulge in the velvety texture of this Creamy Potato and Leek Soup, a winter favorite that’s simple to prepare and incredibly satisfying. The natural sweetness of leeks and the creaminess of potatoes blend beautifully, creating a rich and flavorful soup that warms you from the inside out.

Ingredients:

4 large potatoes, peeled and diced
2 leeks, white and light green parts only, cleaned and sliced

1 medium onion, chopped
4 cups vegetable broth
1 cup heavy cream (or dairy-free alternative)

2 tablespoons olive oil
2 garlic cloves, minced
Salt and pepper, to taste

Fresh chives or parsley, chopped (for garnish)

Instructions:

Set your Instant Pot to sauté mode and heat the olive oil. Add the onions, leeks, and garlic, sautéing for about 5 minutes until they are soft.

Add the diced potatoes to the pot, followed by the vegetable broth. Stir to combine, and season with salt and pepper.
Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.
Once the cooking time is complete, perform a quick release to vent the steam.

Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender). Stir in the heavy cream.
Taste and adjust seasoning as needed, then serve hot, garnished with fresh chives or parsley.

This Creamy Potato and Leek Soup is perfect for a cozy winter meal. The creamy texture and rich flavors make it an ideal starter or a light main dish. Pair it with a warm baguette or a simple salad for a delightful dining experience. This soup can be easily made ahead of time and reheated, making it an excellent option for meal prep during the busy holiday season.

Chicken and Rice Casserole

This Chicken and Rice Casserole is a classic comfort food that’s both easy to make and incredibly satisfying. Combining tender chicken, creamy rice, and a blend of spices, this dish captures the essence of winter coziness. It’s a complete meal that cooks quickly in the Instant Pot, making it perfect for weeknight dinners.

Ingredients:

1 lb boneless, skinless chicken breasts or thighs

1 cup long-grain rice, rinsed
1 onion, diced
2 cups chicken broth

1 cup frozen peas and carrots
1 teaspoon garlic powder
1 teaspoon onion powder

1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions:

Set your Instant Pot to sauté mode and heat olive oil. Add the diced onion and cook for about 3-4 minutes until softened.

Season the chicken with garlic powder, onion powder, thyme, salt, and pepper. Add the chicken to the pot and sear on both sides until lightly browned (about 3-4 minutes per side).
Add the rinsed rice and chicken broth to the pot, stirring to combine.
Layer the frozen peas and carrots on top (do not stir). Seal the Instant Pot lid and cook on high pressure for 10 minutes.

After the cooking time is complete, allow for a natural release for 5 minutes, then release any remaining pressure.
Fluff the rice and chicken with a fork, and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This Chicken and Rice Casserole is the epitome of comfort food, delivering flavors reminiscent of home-cooked meals. The rice absorbs all the delicious broth, creating a creamy consistency that pairs perfectly with the tender chicken. This dish is also versatile; you can add your favorite vegetables or spices to make it your own. It’s a delightful option for busy nights, ensuring a hearty and fulfilling dinner that the whole family will enjoy.

Lentil and Vegetable Stew

This Lentil and Vegetable Stew is a nutritious and hearty option, packed with protein-rich lentils and a variety of vegetables. It’s a perfect choice for those chilly winter days when you crave something warm and filling. The flavors meld beautifully in the Instant Pot, making it a hassle-free one-pot meal that everyone will love.

Ingredients:

1 cup dried green or brown lentils, rinsed

1 onion, diced
2 carrots, diced
2 celery stalks, diced

1 bell pepper, diced
3 garlic cloves, minced
6 cups vegetable broth

1 can (14 oz) diced tomatoes (with juice)
2 teaspoons ground cumin
1 teaspoon smoked paprika

1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil

Fresh cilantro or parsley, for garnish

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, celery, and bell pepper, cooking for about 5 minutes until softened.

Stir in the garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.
Add the lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper to the pot. Stir well to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.

After the cooking time is complete, allow for a natural release for 10 minutes, then release any remaining pressure.
Remove the bay leaf and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.

This Lentil and Vegetable Stew is not only hearty and comforting but also incredibly versatile. You can easily customize it by adding your favorite vegetables or adjusting the spices to suit your taste. It’s a fantastic way to incorporate plant-based protein into your diet while enjoying a wholesome, satisfying meal. Plus, it’s perfect for leftovers, making it a great option for meal prep!

Creamy Tomato Basil Pasta

Warm up your winter evenings with this Creamy Tomato Basil Pasta, a delightful and easy dish that comes together quickly in the Instant Pot. This recipe offers the comforting flavors of creamy tomato sauce paired with al dente pasta and fresh basil. It’s perfect for busy nights when you need a satisfying meal without the fuss.

Ingredients:

12 oz pasta (penne, fusilli, or your choice)

1 can (28 oz) crushed tomatoes
1 cup heavy cream (or dairy-free alternative)
1 cup vegetable or chicken broth

1 onion, diced
3 garlic cloves, minced
1 teaspoon dried basil

1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons olive oil

Fresh basil, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, vegetable or chicken broth, dried basil, Italian seasoning, salt, pepper, and pasta. Stir well to combine.

Seal the Instant Pot lid and cook on high pressure for 4 minutes (for most pasta types).
Once the cooking time is up, perform a quick release to vent the steam.
Stir in the heavy cream until well combined and heated through. Taste and adjust seasoning as needed.

Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

This Creamy Tomato Basil Pasta is a comforting dish that balances richness with freshness, making it ideal for winter evenings. The Instant Pot helps to infuse the flavors while keeping the pasta perfectly cooked. It’s a crowd-pleaser that can easily be customized with additional veggies or proteins, such as grilled chicken or sautéed spinach, to make it even heartier. Enjoy it with a side of garlic bread for a complete meal that warms you up from the inside out!

Spiced Butternut Squash and Apple Soup

This Spiced Butternut Squash and Apple Soup is a delightful blend of sweet and savory flavors, perfect for winter. The combination of creamy butternut squash with the natural sweetness of apples, enhanced by warm spices, creates a comforting soup that is both delicious and nutritious. It’s an excellent way to enjoy seasonal produce while warming up on a chilly day.

Ingredients:

1 medium butternut squash, peeled and cubed
2 apples (Granny Smith or Honeycrisp), peeled and chopped

1 onion, diced
3 cups vegetable broth
1 teaspoon ground cinnamon

1/2 teaspoon nutmeg
Salt and pepper, to taste
2 tablespoons olive oil

1 cup coconut milk (or heavy cream)
Fresh cilantro or parsley, for garnish

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and sauté for about 3-4 minutes until soft.
Add the cubed butternut squash, chopped apples, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
Pour in the vegetable broth and give everything a good stir.

Seal the Instant Pot lid and cook on high pressure for 15 minutes.
After the cooking time is complete, allow for a natural release for 10 minutes, then release any remaining pressure.
Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender). Stir in the coconut milk until well combined.

Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.

This Spiced Butternut Squash and Apple Soup is a delightful way to embrace the flavors of winter. Its creamy texture and warm spices make it a perfect starter or light main dish. The combination of squash and apples creates a deliciously unique flavor profile that is sure to impress your family and friends. Pair it with a slice of crusty bread or a winter salad for a cozy and satisfying meal that celebrates the season’s bounty.

Savory Split Pea Soup

This Savory Split Pea Soup is a comforting, nutritious dish that’s perfect for winter. With its rich, smoky flavor and creamy texture, this soup features split peas, vegetables, and herbs, making it a delightful meal to warm you on chilly days. Plus, it’s an easy one-pot meal that requires minimal prep, making it ideal for busy weeknights.

Ingredients:

1 lb dried green or yellow split peas, rinsed
1 onion, diced

2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced

6 cups vegetable or chicken broth
1 smoked ham hock (optional for added flavor)
1 teaspoon dried thyme

1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until softened.
Stir in the garlic, thyme, salt, and pepper, cooking for an additional minute until fragrant.
Add the rinsed split peas, broth, and bay leaf to the pot. If using, add the smoked ham hock for extra flavor.
Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.
Once the cooking time is complete, allow for a natural release for 10 minutes, then release any remaining pressure.
Remove the ham hock (if used) and shred any meat before returning it to the soup. Stir to combine.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This Savory Split Pea Soup is not only hearty and satisfying but also incredibly nutritious. The split peas provide plant-based protein and fiber, while the vegetables add vitamins and minerals. This soup is perfect as a main course or a starter, and it freezes well, making it a great option for meal prep. Enjoy it with crusty bread for a complete, comforting winter meal.

Instant Pot Chili

This Instant Pot Chili is a robust and hearty dish that’s perfect for cold winter nights. Packed with flavor and loaded with beans, meat, and spices, this chili is both filling and satisfying. The pressure cooking method enhances the flavors, making it a quick and delicious option for family dinners or game day gatherings.

Ingredients:

1 lb ground beef or turkey
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) diced tomatoes (with juice)
1 onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 cup beef or vegetable broth
Salt and pepper, to taste
2 tablespoons olive oil
Fresh cilantro or green onions, chopped (for garnish)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion and garlic to the pot, sautéing for about 3-4 minutes until softened.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper, cooking for an additional minute until fragrant.
Add the drained beans, diced tomatoes, and broth, stirring well to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
After the cooking time is complete, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or green onions.

This Instant Pot Chili is a fantastic way to warm up during the colder months. It’s loaded with protein and fiber, making it a hearty meal that can stand alone or be served with toppings like cheese, sour cream, or avocado. Plus, it’s versatile—feel free to customize it by adding your favorite vegetables or adjusting the spices to suit your taste. It also stores well in the fridge or freezer, making it a great meal prep option.

Mushroom Risotto

Indulge in the creamy goodness of Mushroom Risotto, a classic Italian dish that’s both comforting and elegant. The Instant Pot takes the hassle out of traditional risotto cooking, allowing the rice to absorb all the rich flavors of the broth and mushrooms without the need for constant stirring. This dish is perfect for a cozy dinner or as a side for special occasions.

Ingredients:

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

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the onions and mushrooms, cooking for about 5 minutes until they release their moisture and start to brown.
Stir in the garlic and Arborio rice, cooking for an additional 1-2 minutes to toast the rice slightly.
Pour in the white wine (if using) and stir until mostly absorbed.
Add the broth, salt, and pepper, stirring well to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 6 minutes.
Once the cooking time is complete, perform a quick release to vent the steam.
Stir in the butter and grated Parmesan cheese until creamy and smooth. Adjust seasoning as needed.
Serve hot, garnished with fresh parsley.

This Mushroom Risotto is rich and creamy, making it a luxurious dish that feels indulgent yet is surprisingly easy to make. The earthy flavor of the mushrooms adds depth to the risotto, and the creamy texture makes it a comforting winter meal. Pair it with a simple salad or serve it as a side dish for roasted meats to create a delightful dining experience. Enjoy this dish with family and friends, and savor the warmth it brings to your winter table!

Beef and Barley Stew

This Beef and Barley Stew is a hearty and satisfying dish that’s perfect for winter. Loaded with tender beef, wholesome barley, and a variety of vegetables, this stew is not only comforting but also nutritious. The Instant Pot makes it easy to achieve rich flavors in a fraction of the time compared to traditional stovetop methods.

Ingredients:

1 lb beef stew meat, cut into 1-inch pieces
1 cup pearl barley, rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons tomato paste
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the beef stew meat and brown on all sides, about 5 minutes.
Add the diced onion, carrots, and celery to the pot, sautéing for an additional 4-5 minutes until the vegetables start to soften.
Stir in the garlic, tomato paste, thyme, rosemary, salt, and pepper, cooking for another minute until fragrant.
Add the rinsed barley and beef broth, stirring well to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 30 minutes.
After the cooking time is complete, allow for a natural release for 10 minutes, then release any remaining pressure.
Stir well and taste, adjusting seasoning as needed. Serve hot, garnished with fresh parsley.

This Beef and Barley Stew is the ultimate comfort food, offering a perfect balance of protein, fiber, and vegetables. The barley adds a nutty flavor and chewy texture, making it a filling meal on its own. Plus, it’s easy to customize by adding your favorite vegetables or herbs. The stew also freezes well, allowing you to enjoy a warm, homemade meal whenever you need it.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a delicious and nutritious vegetarian dish that’s perfect for winter. The combination of sweet potatoes and black beans creates a hearty and satisfying meal that is both comforting and packed with flavor. The Instant Pot allows the flavors to meld beautifully, making this a quick and easy one-pot dinner.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes (with juice)
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh cilantro, chopped (for garnish)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, bell pepper, and garlic, cooking for about 4-5 minutes until softened.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper, cooking for an additional minute until fragrant.
Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth, stirring well to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
After the cooking time is complete, perform a quick release to vent the steam.
Stir the chili and taste, adjusting seasoning as needed. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Black Bean Chili is not only delicious but also full of vitamins and minerals. The sweet potatoes add natural sweetness and creaminess, while the black beans provide protein and fiber. This chili is perfect for meal prep, as it tastes even better the next day and can be easily reheated. Enjoy it with crusty bread, over rice, or simply on its own for a warming and satisfying winter meal.

Instant Pot Beef Stroganoff

This Instant Pot Beef Stroganoff is a classic comfort food dish that’s rich and creamy, perfect for a cozy winter dinner. Made with tender beef, mushrooms, and a savory sauce served over egg noodles, this dish comes together quickly and is sure to please the whole family.

Ingredients:

1 lb beef sirloin or tenderloin, cut into strips
8 oz mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
1 cup beef broth
1 cup sour cream (or Greek yogurt for a healthier option)
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
12 oz egg noodles
Fresh parsley, chopped (for garnish)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the beef strips and cook until browned, about 3-4 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and mushrooms, sautéing for about 5 minutes until softened.
Stir in the garlic and paprika, cooking for an additional minute until fragrant.
Return the beef to the pot, then add the beef broth and Worcestershire sauce, stirring well to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
After the cooking time is complete, perform a quick release to vent the steam.
Stir in the sour cream until well combined and creamy. Taste and adjust seasoning as needed.
In a separate pot, cook the egg noodles according to package instructions. Serve the beef stroganoff over the noodles, garnished with fresh parsley.

This Instant Pot Beef Stroganoff is a hearty and comforting dish that is perfect for winter evenings. The rich and creamy sauce, combined with tender beef and mushrooms, makes for a satisfying meal that is easy to prepare. This recipe is great for busy weeknights and can be served with a side of steamed vegetables or a simple salad. Enjoy the warmth and comfort of this classic dish on those chilly winter nights!

Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is a comforting and flavorful dish that’s perfect for chilly winter evenings. The rich, velvety texture combined with the fresh flavors of tomatoes and basil creates a warm bowl of goodness. Pair it with a grilled cheese sandwich for the ultimate cozy meal.

Ingredients:

2 cans (28 oz each) crushed tomatoes
1 onion, chopped
4 cloves garlic, minced
2 cups vegetable broth
1 cup heavy cream (or coconut milk for a dairy-free option)
1 teaspoon dried oregano
1 teaspoon sugar (optional, to balance acidity)
Salt and pepper, to taste
1/4 cup fresh basil leaves, chopped (plus more for garnish)
2 tablespoons olive oil

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for about 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, vegetable broth, oregano, sugar (if using), salt, and pepper. Stir to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
After the cooking time is complete, perform a quick release to vent the steam.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Stir in the heavy cream and fresh basil until well combined. Taste and adjust seasoning as needed.
Serve hot, garnished with additional basil leaves.

This Creamy Tomato Basil Soup is not only delicious but also incredibly easy to make. The Instant Pot helps meld the flavors beautifully, resulting in a rich and comforting soup that can be enjoyed any time of the year. It’s perfect for meal prep or to serve on a chilly day, bringing warmth and comfort to your table.

Lentil and Vegetable Stew

This Lentil and Vegetable Stew is a hearty, nutritious dish packed with protein and fiber. It’s a one-pot meal that showcases the flavors of fresh vegetables and earthy lentils, making it an ideal choice for winter. The Instant Pot cooks the lentils to perfection, ensuring they’re tender and flavorful.

Ingredients:

1 cup dried green or brown lentils, rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon cumin
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Fresh spinach or kale, chopped (for added greens)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until softened.
Stir in the garlic, thyme, cumin, salt, and pepper, cooking for an additional minute until fragrant.
Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf to the pot, stirring well to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.
After the cooking time is complete, allow for a natural release for 10 minutes, then release any remaining pressure.
Remove the bay leaf and stir in the fresh spinach or kale until wilted. Taste and adjust seasoning as needed. Serve hot.

This Lentil and Vegetable Stew is a wholesome and satisfying meal that’s perfect for cold winter nights. It’s loaded with vitamins, minerals, and plant-based protein, making it a nutritious option for any dinner table. Plus, it’s easy to customize by adding your favorite vegetables or spices. Enjoy it with crusty bread or a side salad for a complete meal.

Instant Pot Chicken Noodle Soup

There’s nothing quite like a bowl of warm Chicken Noodle Soup to chase away the winter chill. This Instant Pot version is quick, easy, and incredibly comforting. Loaded with tender chicken, hearty noodles, and a flavorful broth, this soup is perfect for family dinners or when you’re feeling under the weather.

Ingredients:

1 lb boneless, skinless chicken breasts or thighs
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Instructions:

Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion, carrots, and celery, cooking for about 4-5 minutes until softened.
Stir in the garlic, thyme, salt, and pepper, cooking for an additional minute until fragrant.
Add the chicken breasts or thighs and pour in the chicken broth, stirring to combine.
Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
After the cooking time is complete, perform a quick release to vent the steam.
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Stir in the egg noodles and seal the lid again, setting the Instant Pot to cook on high pressure for 5 minutes.
Once the noodles are cooked, perform a quick release. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This Instant Pot Chicken Noodle Soup is the ultimate comfort food, perfect for warming you up on a cold winter day. The combination of tender chicken, vegetables, and egg noodles in a savory broth creates a dish that’s not only delicious but also nourishing. It’s easy to make and can be stored in the fridge or freezer for quick meals later on. Enjoy a bowl of this hearty soup with some crusty bread or a side salad for a complete meal.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.