Making delicious, budget-friendly meals just got easier! If you’re looking to save time and money without sacrificing flavor, you’re in the right place. We’ve gathered 18 amazing Instant Pot recipes that are perfect for busy weeknights and cozy weekends. From hearty soups to satisfying mains, these dishes prove that eating well on a budget is totally possible. Let’s dive in and discover your new favorite go-to meals!
Instant Pot Lentil Soup
Brace your taste buds for a flavor fiesta that’s about to make your Instant Pot the MVP of your kitchen! This lentil soup is the cozy, one-pot wonder you’ve been dreaming of—packed with hearty goodness and ready to rescue you from even the most chaotic weeknight. Let’s turn up the heat and get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 2 stalks celery, diced into ¼-inch pieces
– 1½ cups brown lentils, rinsed and drained
– 1 (28-ounce) can whole peeled tomatoes, crushed by hand
– 6 cups low-sodium vegetable broth
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– 1 bay leaf
– 1½ teaspoons kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup finely chopped fresh flat-leaf parsley
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, about 5 minutes.
3. Stir in 3 cloves of minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Incorporate 2 medium diced carrots and 2 stalks of diced celery, sautéing until slightly softened, about 4 minutes.
5. Add 1½ cups of rinsed brown lentils, 1 can of hand-crushed whole peeled tomatoes, 6 cups of low-sodium vegetable broth, 1 teaspoon of dried thyme, ½ teaspoon of smoked paprika, 1 bay leaf, 1½ teaspoons of kosher salt, and ½ teaspoon of freshly ground black pepper, stirring to combine.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes, allowing a natural pressure release for 10 minutes before manually releasing any remaining steam.
7. Once safe to open, stir in 2 tablespoons of freshly squeezed lemon juice and ¼ cup of finely chopped fresh flat-leaf parsley until evenly distributed.
8. Ladle the soup into bowls and serve immediately.
Perfectly balanced with a velvety texture and a smoky, aromatic depth, this soup is a hug in a bowl. For a creative twist, top it with a dollop of tangy Greek yogurt or a sprinkle of crispy fried shallots to elevate each spoonful into a culinary masterpiece.
Cheesy Instant Pot Rice and Beans
Unbelievably, you’re about to discover the ultimate weeknight savior that transforms pantry staples into a creamy, dreamy masterpiece with zero fuss. This Cheesy Instant Pot Rice and Beans is the culinary equivalent of a cozy hug—rich, satisfying, and ready before you can say “hangry.” Let’s ditch the takeout menus and dive into this one-pot wonder that’ll have your taste buds doing a happy dance.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes, undrained
– 2 cups low-sodium vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 cup sharp cheddar cheese, freshly grated
– ¼ cup fresh cilantro, roughly chopped
– ½ cup sour cream, for serving
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 medium yellow onion, finely diced, and sauté until translucent and fragrant, approximately 4–5 minutes, stirring occasionally to prevent sticking.
3. Stir in 3 cloves garlic, minced, and cook for 30 seconds until aromatic, being careful not to burn it.
4. Pour in 1 cup long-grain white rice, rinsed until water runs clear, and toast for 1 minute, coating it evenly with the oil and aromatics to enhance its nutty flavor.
5. Add 1 (15-ounce) can black beans, drained and rinsed, 1 (14.5-ounce) can diced tomatoes, undrained, 2 cups low-sodium vegetable broth, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, stirring to combine all ingredients.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes, allowing a natural pressure release for 10 minutes before manually releasing any remaining steam.
7. Once safe to open, fluff the rice and bean mixture with a fork to separate grains and incorporate the liquid evenly.
8. Fold in 1 cup sharp cheddar cheese, freshly grated, until melted and creamy, about 1 minute of gentle stirring.
9. Garnish with ¼ cup fresh cilantro, roughly chopped, and serve immediately with ½ cup sour cream on the side for dolloping.
Lusciously creamy with a subtle smoky kick from the paprika, this dish boasts tender rice and beans enveloped in a velvety cheese sauce. For a fun twist, pile it into warm tortillas with avocado slices or top with a fried egg for a hearty brunch upgrade—it’s versatile enough to steal the spotlight at any meal.
Instant Pot Chicken and Rice
Just when you thought your Instant Pot couldn’t possibly become more of a kitchen superhero, it swoops in to deliver this cozy, one-pot wonder that’ll have you doing a happy dance. Picture this: tender, juicy chicken and perfectly fluffy rice, all mingling in a savory, herb-kissed broth—it’s the ultimate weeknight win that’s as easy as pressing a button. Let’s get cooking and make your taste buds sing!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp clarified butter
– 2 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1 tsp smoked paprika
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Set your Instant Pot to the “Sauté” function on “Normal” and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tbsp clarified butter to the pot and swirl to coat the bottom evenly.
3. Place 1.5 lbs boneless, skinless chicken thighs in a single layer and sear for 3 minutes per side until golden brown, then transfer to a plate. Tip: Pat the chicken dry with paper towels before searing to ensure a crisp, golden crust.
4. Add 1 medium yellow onion, finely diced, to the pot and sauté for 3 minutes, stirring occasionally, until translucent.
5. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant. Tip: Avoid burning the garlic by keeping the heat moderate and stirring constantly.
6. Pour in 2 cups low-sodium chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
7. Add 1 tsp dried thyme, 1 tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper, stirring to combine.
8. Return the seared chicken thighs to the pot, nestling them into the broth.
9. Evenly sprinkle 1 cup long-grain white rice, rinsed, over the chicken and broth without stirring. Tip: Do not stir the rice after adding to prevent it from becoming mushy; it will cook perfectly atop the liquid.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
11. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
12. Open the lid and fluff the rice gently with a fork.
13. Stir in 2 tbsp fresh parsley, finely chopped, until evenly distributed.
14. Let the dish rest for 5 minutes before serving to allow the flavors to meld. The result is a comforting bowl where the chicken is fall-apart tender and the rice is fluffy yet infused with rich, savory notes. Try serving it topped with a dollop of Greek yogurt or alongside a crisp green salad for a bright contrast—it’s a meal that feels gourmet without the fuss!
Vegetable Instant Pot Stew
Feeling like your kitchen is staging a vegetable rebellion? Fear not, because this Instant Pot stew is about to broker a delicious peace treaty. It’s the ultimate, no-fuss hug in a bowl, ready to transform your busiest weeknight into a cozy victory lap.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and cut into ½-inch rounds
– 2 stalks celery, cut into ½-inch pieces
– 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
– 1 (15-ounce) can diced tomatoes, with their juices
– 4 cups low-sodium vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– 1 bay leaf
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 2 cups fresh kale, stems removed and leaves roughly chopped
– Kosher salt and freshly ground black pepper, for seasoning
Instructions
1. Select the “Sauté” function on your Instant Pot and add the extra virgin olive oil. Heat until the oil shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, just until aromatic to prevent burning.
4. Add the carrot rounds, celery pieces, and cubed Yukon Gold potatoes to the pot. Cook, stirring occasionally, for 3 minutes to lightly soften the vegetables.
5. Pour in the diced tomatoes with their juices and the low-sodium vegetable broth, using the liquid to deglaze the pot by scraping up any browned bits from the bottom.
6. Stir in the dried thyme, smoked paprika, and bay leaf. Season generously with kosher salt and freshly ground black pepper.
7. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
8. Press “Cancel” to stop the sauté function, then select the “Pressure Cook” or “Manual” setting. Set the timer for 8 minutes on high pressure.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Carefully open the lid and stir in the drained and rinsed cannellini beans and the roughly chopped kale.
11. Let the stew sit for 5 minutes with the lid off, allowing the residual heat to wilt the kale and warm the beans through.
12. Taste and adjust the seasoning with additional kosher salt and freshly ground black pepper if desired. Discard the bay leaf before serving.
The stew emerges with potatoes that are tender but not mushy and a broth deeply infused with smoky paprika and earthy thyme. For a brilliant twist, ladle it over a slice of crusty, toasted sourdough to create an instant, open-faced pot pie.
Instant Pot Spaghetti with Marinara
Tired of slaving over a hot stove for hours just to get dinner on the table? Let’s be real—some days, you need a culinary hero that’s faster than a speeding toddler. Enter the Instant Pot, your trusty sidekick, ready to deliver a pot of comforting, saucy spaghetti with minimal fuss and maximum flavor. This isn’t your average jarred sauce situation; we’re building a rich, from-scratch marinara right in the pot, all while the pasta cooks to al dente perfection. Get ready to ditch the multiple pots and pans—this one-pot wonder is about to become your new weeknight MVP.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb dried spaghetti, broken in half
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 1 (28 oz) can San Marzano whole peeled tomatoes, crushed by hand
– 2 cups low-sodium vegetable broth
– 1 tsp granulated sugar
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
– ¼ cup fresh basil leaves, thinly sliced
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tbsp of extra-virgin olive oil until it shimmers, about 2 minutes.
2. Add 1 finely diced medium yellow onion and cook, stirring frequently, until translucent and softened, about 4-5 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Pour in 1 (28 oz) can of hand-crushed San Marzano whole peeled tomatoes, 2 cups of low-sodium vegetable broth, 1 tsp of granulated sugar, 1 tsp of dried oregano, and ½ tsp of crushed red pepper flakes. Season generously with kosher salt and freshly ground black pepper.
5. Break 1 lb of dried spaghetti in half and submerge it fully into the liquid in the pot, pressing down gently to ensure it’s covered.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes. Tip: For perfectly al dente pasta, use a timer—the pot will take about 10 minutes to come to pressure before cooking begins.
7. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until the pressure indicator drops.
8. Open the lid and immediately stir in ½ cup of freshly grated Parmigiano-Reggiano cheese until melted and creamy. Tip: Stirring while hot helps the cheese emulsify into the sauce for a silky texture.
9. Let the spaghetti rest in the pot for 2 minutes to allow the sauce to thicken slightly and the pasta to absorb more flavor.
10. Gently fold in ¼ cup of thinly sliced fresh basil leaves just before serving. Tip: Adding basil at the end preserves its bright, aromatic quality.
11. Divide among bowls and top with additional Parmigiano-Reggiano cheese if desired.
Lusciously tender spaghetti strands are coated in a vibrant, herbaceous marinara with a subtle kick from the red pepper flakes. The cheese melts into a velvety sauce that clings beautifully to each forkful. For a creative twist, serve it topped with a drizzle of high-quality olive oil and a sprinkle of toasted breadcrumbs for added crunch, or pair it with a simple arugula salad to balance the richness.
Cheap Instant Pot Chili
Feeling the holiday pinch but craving something hearty? This Cheap Instant Pot Chili is your wallet-friendly savior, delivering bold flavor without breaking the bank—perfect for a cozy December evening when you’d rather spend on gifts than groceries.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon avocado oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 pound 85% lean ground beef
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (28-ounce) can crushed tomatoes
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup low-sodium beef broth
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh cilantro, for garnish
– ½ cup shredded sharp cheddar cheese, for serving
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon avocado oil for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 4 cloves minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
4. Add 1 pound 85% lean ground beef, breaking it apart with a wooden spoon, and cook for 6–7 minutes until no pink remains.
5. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika, toasting the spices for 1 minute to deepen their flavor.
6. Pour in 1 (28-ounce) can crushed tomatoes, 1 cup low-sodium beef broth, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper, stirring to combine.
7. Add 1 (15-ounce) can drained kidney beans and 1 (15-ounce) can drained black beans, gently folding them into the mixture.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Stir the chili gently, then let it rest uncovered for 5 minutes to thicken slightly.
11. Ladle the chili into bowls and garnish with ¼ cup chopped fresh cilantro and ½ cup shredded sharp cheddar cheese.
12. Perfectly hearty and budget-friendly, this chili boasts a rich, smoky depth from the toasted spices and a satisfyingly thick texture that clings to your spoon. Serve it over crispy tortilla chips for a fun twist, or pair it with a dollop of cool sour cream to balance the warmth—it’s a versatile dish that’s as comforting as it is economical.
Instant Pot Potato Soup
Sick of slaving over the stove for hours? Let your Instant Pot do the heavy lifting with this creamy, dreamy potato soup that’s ready faster than you can say “spud-tacular.” It’s the ultimate cozy hug in a bowl, perfect for when you need comfort without the culinary commitment.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 large russet potatoes, peeled and cut into 1-inch cubes
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– 1 cup sharp cheddar cheese, freshly grated
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and add the diced bacon. Cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered.
2. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the finely diced yellow onion to the hot bacon fat and sauté for 4-5 minutes, until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 additional minute, just until aromatic.
5. Add the peeled and cubed russet potatoes to the pot, followed by the low-sodium chicken stock, ensuring the potatoes are fully submerged.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
7. Once the cooking cycle is complete, allow for a 10-minute natural pressure release before carefully performing a quick release for any remaining pressure.
8. Carefully remove the lid and use an immersion blender to purée the soup directly in the pot until completely smooth and creamy.
9. Stir in the heavy cream, freshly grated sharp cheddar cheese, and unsalted butter until fully melted and incorporated.
10. Season the soup with kosher salt, freshly ground black pepper, and smoked paprika, stirring to combine.
11. Ladle the hot soup into bowls and garnish generously with the reserved crisp bacon and finely chopped fresh chives.
Kick back and savor the velvety, luxurious texture that’s rich with smoky bacon and sharp cheddar notes. For a playful twist, serve it in a hollowed-out sourdough bread bowl or top with a dollop of crème fraîche and extra crispy fried shallots for added crunch.
Easy Instant Pot Mac and Cheese
Just when you thought mac and cheese couldn’t get any more comforting, your Instant Pot swoops in to save dinner with minimal effort and maximum cheesy glory. This isn’t your boxed childhood nostalgia—it’s a creamy, dreamy, from-scratch hug in a bowl that comes together faster than you can say ‘cheese pull.’
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb dried elbow macaroni
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– 4 tbsp unsalted butter, cubed
– 1 tsp Dijon mustard
– 1/2 tsp smoked paprika
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp cayenne pepper
– 8 oz sharp cheddar cheese, freshly grated
– 4 oz Gruyère cheese, freshly grated
– 2 oz Parmigiano-Reggiano cheese, freshly grated
– Kosher salt and freshly ground black pepper, to taste
Instructions
1. Add 1 lb dried elbow macaroni and 4 cups low-sodium chicken stock to the Instant Pot insert.
2. Secure the lid, set the valve to ‘Sealing,’ and select ‘Manual’ or ‘Pressure Cook’ for 4 minutes.
3. Once the cooking cycle completes, perform a quick release by carefully turning the valve to ‘Venting’ until the pressure indicator drops.
4. Tip: For the creamiest texture, do not drain the pasta; the residual starchy liquid is key for the sauce.
5. Immediately stir in 1 cup heavy cream, 4 tbsp unsalted butter (cubed), 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/4 tsp freshly grated nutmeg, and 1/4 tsp cayenne pepper until the butter is fully melted.
6. Tip: Adding the cream and butter while the pasta is hot helps emulsify the sauce without graininess.
7. Gradually fold in 8 oz freshly grated sharp cheddar, 4 oz freshly grated Gruyère, and 2 oz freshly grated Parmigiano-Reggiano, stirring constantly until the cheese is completely melted and the sauce is velvety smooth.
8. Tip: Always grate cheese from a block yourself; pre-shredded varieties contain anti-caking agents that can make the sauce grainy.
9. Season the finished mac and cheese with kosher salt and freshly ground black pepper to taste, stirring to incorporate.
10. Serve immediately directly from the pot.
Unbelievably silky and luxuriously rich, this mac and cheese boasts a complex flavor profile from the nutty Gruyère and sharp cheddar, balanced by the subtle heat of cayenne. For a show-stopping twist, transfer it to a baking dish, top with buttery panko breadcrumbs, and broil for 2-3 minutes until golden and crispy.
Instant Pot Beef and Broccoli
Oh, the Instant Pot—that magical kitchen gadget that turns ‘I’ll never have time to cook’ into ‘dinner’s ready in a flash.’ Let’s tackle a takeout classic with a twist: Instant Pot Beef and Broccoli, because who says you can’t have a restaurant-worthy meal without the delivery fee?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds flank steak, thinly sliced against the grain
– 3 tablespoons clarified butter
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1/2 cup low-sodium soy sauce
– 1/4 cup oyster sauce
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 1/4 cup light brown sugar, packed
– 1/2 cup beef broth
– 2 tablespoons cornstarch, mixed with 2 tablespoons cold water to form a slurry
– 4 cups broccoli florets, trimmed
– 2 green onions, thinly sliced for garnish
– Cooked jasmine rice, for serving
Instructions
1. Set the Instant Pot to the “Sauté” function and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add the clarified butter to the pot and swirl to coat the bottom evenly.
3. Place the thinly sliced flank steak in a single layer and sear for 2 minutes per side until lightly browned, working in batches to avoid overcrowding—this ensures a flavorful crust without steaming the meat.
4. Transfer the seared steak to a plate and set aside.
5. Add the minced garlic and grated ginger to the pot and sauté for 30 seconds until fragrant, being careful not to burn them.
6. Pour in the low-sodium soy sauce, oyster sauce, rice vinegar, toasted sesame oil, light brown sugar, and beef broth, stirring to combine and deglaze the pot, scraping up any browned bits from the bottom.
7. Return the seared steak and any accumulated juices to the pot, stirring to coat in the sauce.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—the short time keeps the beef tender without overcooking.
9. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until the pressure drops.
10. Open the lid and stir in the cornstarch slurry, then set the pot to “Sauté” again and cook for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.
11. Add the broccoli florets directly to the pot, submerging them in the sauce, and cook for 3–4 minutes until bright green and crisp-tender, which preserves their texture and nutrients.
12. Turn off the Instant Pot and let the dish rest for 2 minutes to allow the flavors to meld.
13. Serve immediately over cooked jasmine rice, garnished with thinly sliced green onions.
The beef emerges melt-in-your-mouth tender, while the broccoli retains a satisfying crunch, all enveloped in a savory-sweet sauce with hints of garlic and ginger. For a creative twist, try serving it over cauliflower rice or tossing in some sliced bell peppers during the final sauté for extra color and crunch.
Budget-Friendly Instant Pot Pulled Pork
Kick your budget and your taste buds into high gear with this Instant Pot pulled pork that transforms a humble pork shoulder into a succulent, flavor-packed feast. It’s the culinary equivalent of finding a twenty in your winter coat—utterly delightful and surprisingly easy. Get ready to make your slow cooker jealous in record time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 4 lb boneless pork shoulder roast, trimmed of excess fat
– 1 tbsp avocado oil
– 1 cup low-sodium chicken stock
– ½ cup apple cider vinegar
– ¼ cup dark brown sugar, firmly packed
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp ground cumin
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp cornstarch
– 2 tbsp cold water
Instructions
1. Pat the 4 lb boneless pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. Select the “Sauté” function on your Instant Pot and heat 1 tbsp avocado oil until it shimmers, about 3 minutes.
3. Sear the pork shoulder on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side.
4. In a medium bowl, whisk together 1 cup low-sodium chicken stock, ½ cup apple cider vinegar, ¼ cup dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground cumin, 1 tsp kosher salt, and ½ tsp freshly cracked black pepper.
5. Pour the liquid mixture over the seared pork in the Instant Pot, scraping the bottom gently to deglaze any browned bits.
6. Secure the lid, ensure the valve is set to “Sealing,” and pressure cook on high for 75 minutes.
7. Once cooking is complete, allow a natural pressure release for 15 minutes before carefully switching the valve to “Venting” for a quick release of any remaining steam.
8. Transfer the cooked pork to a large bowl or cutting board, leaving the cooking liquid in the pot.
9. Use two forks to shred the pork completely, discarding any large pieces of fat.
10. Select the “Sauté” function again and bring the cooking liquid to a simmer.
11. In a small bowl, create a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until completely smooth.
12. While whisking constantly, slowly stream the cornstarch slurry into the simmering liquid and cook for 2-3 minutes until the sauce thickens noticeably.
13. Return the shredded pork to the Instant Pot and stir to coat every strand thoroughly with the thickened sauce.
14. Serve immediately. Tip: For extra flavor, let the pork rest in the sauce for 10 minutes off heat before serving.
Unbelievably tender, the pork shreds with minimal effort, each bite infused with a smoky-sweet tang from the reduced sauce. Pile it high on soft brioche buns with a crisp coleslaw, or get creative by stuffing it into baked potatoes or loading it onto nachos for a game-day twist that’ll have everyone asking for your secret.
Instant Pot Black Bean Soup
Aren’t you tired of black bean soup recipes that demand hours of simmering and constant stirring? Let’s revolutionize your cozy dinner game with this Instant Pot marvel that delivers deep, smoky flavor in a fraction of the time—because your Netflix queue waits for no one.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 medium red bell pepper, finely diced
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 pound dried black beans, rinsed and sorted
– 6 cups low-sodium vegetable broth
– 1 bay leaf
– 1 1/2 teaspoons fine sea salt
– 1/4 cup freshly squeezed lime juice
– 1/2 cup fresh cilantro, chopped
– For serving: sour cream, diced avocado, shredded Monterey Jack cheese
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes.
3. Stir in the minced garlic and finely diced red bell pepper, cooking for an additional 2 minutes until softened.
4. Add the ground cumin, smoked paprika, and cayenne pepper, toasting the spices for 30 seconds until aromatic—this unlocks their essential oils for maximum flavor.
5. Pour in the rinsed black beans, low-sodium vegetable broth, and bay leaf, scraping the bottom of the pot to deglaze any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 30 minutes, allowing a full natural pressure release for 15 minutes afterward to prevent bean skins from splitting.
7. Carefully remove the lid, discard the bay leaf, and stir in the fine sea salt and freshly squeezed lime juice.
8. Use an immersion blender to partially puree the soup directly in the pot, creating a creamy base while leaving about one-third of the beans whole for texture.
9. Fold in the chopped fresh cilantro just before serving to preserve its bright, herbaceous notes.
10. Ladle the soup into bowls and garnish with sour cream, diced avocado, and shredded Monterey Jack cheese as desired.
Hearty and velvety with a subtle smoky kick, this soup achieves a perfect balance between creamy puree and toothsome whole beans. For a playful twist, serve it in hollowed-out sourdough bread bowls or top with crispy tortilla strips for added crunch.
Simple Instant Pot Chicken Tacos
Oh, the Instant Pot: that magical kitchen gadget that turns “I’ll never have dinner ready” into “look at me, I’m a culinary wizard!” Today, we’re whipping up some ridiculously easy, flavor-packed chicken tacos that’ll make your weeknight feel like a fiesta without the fuss.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 1 tablespoon avocado oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 (4-ounce) can diced green chiles
– 2 tablespoons tomato paste
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 12 small corn tortillas
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving
Instructions
1. Set the Instant Pot to “Sauté” mode and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon of avocado oil to the pot, swirling to coat the bottom evenly.
3. Place 1.5 pounds of boneless, skinless chicken thighs into the pot in a single layer, searing for 3 minutes per side until golden brown.
4. Remove the chicken thighs and set them aside on a plate, covering loosely with foil to retain warmth.
5. Add 1 finely diced medium yellow onion to the pot, sautéing for 4 minutes until translucent and fragrant.
6. Stir in 3 minced cloves of garlic and cook for 1 additional minute, being careful not to let it burn.
7. Pour in 1 cup of low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Add 1 (4-ounce) can of diced green chiles, 2 tablespoons of tomato paste, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of kosher salt, stirring to combine thoroughly.
9. Return the seared chicken thighs to the pot, nestling them into the sauce.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
11. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
12. Transfer the chicken thighs to a cutting board and use two forks to shred the meat into bite-sized pieces.
13. Return the shredded chicken to the pot, stirring to coat it evenly with the sauce, and let it sit for 2 minutes to absorb the flavors.
14. Warm 12 small corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
15. Assemble the tacos by spooning the chicken mixture onto the warmed tortillas.
16. Garnish each taco with fresh cilantro leaves and serve immediately with lime wedges on the side.
Heavenly, right? The chicken turns out incredibly tender and juicy, soaking up that smoky, slightly spicy sauce with just the right kick. Pile these into those warm corn tortillas for a satisfying crunch, or get creative by serving the mixture over a bed of cilantro-lime rice for a hearty bowl—either way, it’s a flavor fiesta that’ll have everyone asking for seconds!
Instant Pot Vegetable Curry
Ready to rescue your dinner from the brink of blandness? This Instant Pot Vegetable Curry is the weeknight superhero you’ve been craving—a vibrant, flavor-packed hug in a bowl that comes together faster than you can say “takeout regret.” Let’s ditch the dreary and dive into something deliciously bold!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon garam masala
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 (13.5-ounce) can full-fat coconut milk
– 1 large russet potato, peeled and cut into 1-inch cubes
– 2 medium carrots, peeled and sliced into 1/2-inch rounds
– 1 cup cauliflower florets
– 1 cup green peas, frozen
– 1 teaspoon fine sea salt
– 1/4 cup fresh cilantro leaves, chopped
– Cooked basmati rice, for serving
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the clarified butter until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, 4–5 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 30 seconds.
4. Add the garam masala, ground turmeric, and cayenne pepper, toasting the spices while stirring constantly for 1 minute to unlock their aromatic oils.
5. Pour in the undrained diced tomatoes and full-fat coconut milk, scraping the bottom of the pot with a wooden spoon to deglaze any browned bits.
6. Add the russet potato cubes, sliced carrot rounds, cauliflower florets, frozen green peas, and fine sea salt, stirring gently to coat the vegetables in the sauce.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 4 minutes.
8. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. Stir in the chopped fresh cilantro leaves until evenly distributed.
10. Serve the curry immediately over cooked basmati rice.
Gloriously creamy with a subtle heat that dances on the palate, this curry boasts tender-crisp vegetables nestled in a rich, aromatic sauce. For a fun twist, top it with a dollop of tangy yogurt or a sprinkle of toasted coconut flakes to add contrasting textures and brighten each bite—perfect for cozying up on a chilly evening or impressing last-minute guests without breaking a sweat!
Cheap Instant Pot Minestrone
Let’s be honest—sometimes your wallet and your stomach are in a full-blown argument, and this Cheap Instant Pot Minestrone is the ultimate peace treaty. It’s a hearty, veggie-packed hug in a bowl that won’t make your bank account weep, proving that delicious doesn’t have to mean expensive. Consider it your culinary superhero for those ‘what’s left in the pantry?’ kind of nights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced into ¼-inch pieces
- 2 stalks celery, diced into ¼-inch pieces
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup dried ditalini pasta
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, loosely packed
- ¼ cup freshly grated Parmesan cheese, for serving
Instructions
- Set your Instant Pot to the “Sauté” function on “Normal” and allow it to heat for 2 minutes.
- Add the extra-virgin olive oil to the pot, followed immediately by the finely diced yellow onion; sauté, stirring frequently, for 4 minutes until the onion is translucent and fragrant.
- Add the minced garlic, diced carrots, and diced celery to the pot; continue sautéing, stirring constantly, for 3 more minutes to soften the vegetables slightly.
- Tip: Toasting the dried Italian seasoning here unlocks its full aromatic potential.
- Pour in the crushed tomatoes and low-sodium vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this is called “deglazing” and adds a layer of flavor.
- Stir in the drained cannellini beans, dried ditalini pasta, dried Italian seasoning, kosher salt, and freshly ground black pepper until all ingredients are fully incorporated.
- Secure the Instant Pot lid, ensuring the steam release valve is set to the “Sealing” position.
- Select the “Manual” or “Pressure Cook” function and set the timer for 4 minutes at high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Tip: Allowing a brief natural release helps the pasta retain its shape and prevents a starchy, foamy mess.
- Open the lid and stir in the fresh baby spinach until it is just wilted, which should take about 1 minute.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of freshly grated Parmesan cheese.
- Tip: For a richer finish, drizzle each bowl with a thread of high-quality extra-virgin olive oil just before serving.
Zesty with a savory tomato backbone, this minestrone boasts a satisfying texture where tender beans and perfectly al dente pasta play against the gentle bite of wilted spinach. Serve it with a thick slice of crusty, toasted bread for optimal broth-soaking, or get creative by topping it with a dollop of pesto or a sprinkle of red pepper flakes for a spicy kick.
Instant Pot Sausage and Peppers
Gather ’round, kitchen adventurers, because we’re about to make your Instant Pot the MVP of dinner with a dish that’s basically a flavor party in a pot. Forget the fuss—this is your ticket to a hearty, saucy masterpiece that’ll have everyone asking for seconds before you’ve even sat down.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 pound Italian sausage links, casings removed
– 1 large yellow onion, thinly sliced
– 2 large bell peppers (1 red and 1 green), cored and sliced into 1/4-inch strips
– 3 cloves garlic, minced
– 1 (14.5-ounce) can crushed tomatoes
– 1/2 cup low-sodium chicken broth
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, as needed
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Set your Instant Pot to the “Sauté” function on “Normal” and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon extra-virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Place 1 pound Italian sausage links, casings removed, into the pot, breaking it apart with a wooden spoon into rough 1-inch chunks.
4. Sauté the sausage for 5 minutes, stirring occasionally, until it is browned and no longer pink, releasing its flavorful fat.
5. Add 1 large yellow onion, thinly sliced, and 2 large bell peppers (1 red and 1 green), cored and sliced into 1/4-inch strips, to the pot.
6. Sauté the vegetables for 4 minutes, stirring frequently, until the onions are translucent and the peppers begin to soften.
7. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in 1 (14.5-ounce) can crushed tomatoes and 1/2 cup low-sodium chicken broth, using the liquid to deglaze the pot by scraping up any browned bits from the bottom with your spoon.
9. Add 1 teaspoon dried oregano and 1/2 teaspoon crushed red pepper flakes, seasoning with kosher salt and freshly ground black pepper as needed.
10. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
11. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
12. Open the lid and stir the mixture, letting it sit for 2 minutes to thicken slightly.
13. Garnish with 2 tablespoons chopped fresh parsley just before serving.
Look at that—a saucy, savory hug in a bowl! The sausage stays juicy, the peppers tender-crisp, and the tomatoes meld into a rich, herb-infused sauce that’s perfect for spooning over polenta or stuffing into a crusty hoagie roll for an epic sandwich.
Instant Pot Creamy Tomato Pasta
Kick your weeknight dinner game up a notch with this Instant Pot Creamy Tomato Pasta—it’s the kind of saucy, soul-warming hug your taste buds have been craving. Forget slaving over a hot stove; this recipe is a one-pot wonder that delivers restaurant-quality indulgence with minimal effort and maximum flavor payoff. Let’s turn that pressure cooker into your new best friend for a dish that’s ridiculously creamy and utterly irresistible.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound dried penne pasta
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups low-sodium vegetable broth
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon dried oregano
– ½ teaspoon red pepper flakes (optional)
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Set your Instant Pot to the “Sauté” function on “Normal” and heat 1 tablespoon of extra-virgin olive oil until it shimmers, about 2 minutes.
2. Add 1 finely diced medium yellow onion and sauté, stirring frequently, until translucent and fragrant, about 3–4 minutes.
3. Stir in 3 minced cloves of garlic and cook for 30 seconds until aromatic, being careful not to let it brown.
4. Pour in 1 (28-ounce) can of crushed San Marzano tomatoes, 2 cups of low-sodium vegetable broth, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes (if using).
5. Add 1 pound of dried penne pasta, ensuring it is fully submerged in the liquid; do not stir to prevent sticking.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 4 minutes, allowing a natural pressure release for 5 minutes before quick-releasing any remaining pressure.
7. Carefully open the lid and stir in 1 cup of heavy cream and ½ cup of freshly grated Parmigiano-Reggiano cheese until the sauce is smooth and emulsified.
8. Let the pasta rest for 2–3 minutes off heat to thicken slightly, then fold in ¼ cup of thinly sliced fresh basil leaves.
9. Serve immediately in warmed bowls, garnishing with additional Parmigiano-Reggiano and basil if desired. The pasta should be al dente with a luxuriously velvety sauce that clings to every nook and cranny. For a fun twist, top with crispy pancetta or serve alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Instant Pot Cabbage and Sausage
Kick off your holiday prep with this Instant Pot marvel that transforms humble cabbage and sausage into a cozy, flavor-packed meal faster than you can say “Where’s the eggnog?” It’s the ultimate one-pot wonder for busy weeknights or last-minute gatherings, delivering savory satisfaction without the fuss. Trust us, your taste buds (and your schedule) will thank you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 pound smoked kielbasa sausage, sliced into ½-inch rounds
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 medium head green cabbage, cored and chopped into 1-inch pieces
– 1 cup low-sodium chicken broth
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 pound smoked kielbasa sausage slices in a single layer and sear until lightly browned on both sides, approximately 3–4 minutes total, then transfer to a plate.
3. Tip: For deeper flavor, avoid overcrowding the pot—work in batches if needed.
4. Add 1 medium finely diced yellow onion to the pot and sauté until translucent, about 3 minutes, scraping up any browned bits from the bottom.
5. Stir in 3 cloves minced garlic and cook until fragrant, 30 seconds.
6. Add 1 medium head chopped green cabbage, 1 cup low-sodium chicken broth, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ¼ teaspoon kosher salt, stirring to combine.
7. Tip: The broth will help deglaze the pot, ensuring no stuck-on bits interfere with pressure building.
8. Return the seared sausage to the pot, nestling it into the cabbage mixture.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
10. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
11. Tip: Letting it rest briefly before serving allows the flavors to meld beautifully.
12. Stir the mixture gently to incorporate the juices.
Savory and tender, this dish boasts a smoky depth from the paprika-kissed sausage, with cabbage that’s softened yet retains a pleasant bite. Serve it over creamy mashed potatoes for a hearty twist, or spoon it into bowls with crusty bread to soak up the rich broth—it’s comfort food that feels gourmet without the effort.
Instant Pot Honey Garlic Chicken Thighs
Aren’t you tired of chicken recipes that demand more effort than a toddler’s birthday party? Let’s ditch the drama and embrace the Instant Pot’s magic for these sticky, sweet, and savory Honey Garlic Chicken Thighs—your weeknight hero is here, ready to save dinner in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds bone-in, skin-on chicken thighs, patted dry
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon avocado oil
– 6 large garlic cloves, minced
– ⅓ cup raw, unfiltered honey
– ¼ cup low-sodium tamari
– 2 tablespoons rice vinegar
– 1 tablespoon unsalted butter
– 2 teaspoons cornstarch
– 2 tablespoons cold water
– 2 tablespoons thinly sliced scallions, for garnish
Instructions
1. Pat the chicken thighs completely dry with paper towels, then season all sides evenly with the fine sea salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the avocado oil until it shimmers, about 2 minutes.
3. Place the chicken thighs skin-side down in the pot and sear undisturbed for 4–5 minutes, until the skin is deeply golden brown and crisp. (Tip: Avoid moving the chicken during searing to achieve a perfect crust.)
4. Carefully flip each thigh and sear the other side for 3 minutes, then transfer the chicken to a plate.
5. Add the minced garlic to the pot and sauté for 30 seconds, just until fragrant.
6. Pour in the raw, unfiltered honey, low-sodium tamari, and rice vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Return the seared chicken thighs and any accumulated juices to the pot, nestling them into the sauce.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes. (Tip: For even cooking, ensure the chicken is in a single layer.)
9. Once cooking is complete, allow a 10-minute natural pressure release before carefully switching the valve to “Venting” to release any remaining pressure.
10. Remove the chicken thighs to a serving platter and tent loosely with foil.
11. Select “Sauté” again and bring the sauce to a simmer.
12. In a small bowl, whisk the cornstarch and cold water into a smooth slurry, then gradually stir it into the simmering sauce.
13. Cook for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy, coating consistency. (Tip: Add the slurry slowly to prevent lumps.)
14. Remove the pot from heat and whisk in the unsalted butter until fully melted and emulsified.
15. Spoon the thickened honey garlic sauce generously over the chicken thighs and garnish with thinly sliced scallions.
The chicken emerges fall-off-the-bone tender with a sticky, lacquered glaze that’s perfectly balanced—sweet from the honey, savory from the tamari, and with a gentle garlicky punch. Serve it over a mound of fluffy jasmine rice to soak up every drop of that irresistible sauce, or shred the meat for next-level tacos.
Summary
Cooking on a budget just got easier! These 18 Instant Pot recipes prove that delicious meals don’t have to break the bank. We hope you find some new favorites to add to your weekly rotation. Give them a try, then let us know which ones you loved in the comments below—and don’t forget to share this roundup on Pinterest to help other home cooks save time and money!
