25 of the BEST Things to Make in The Instant Pot
The Instant Pot makes weeknights easier, turns meal prep into a breeze, and delivers slow-simmered flavor in a fraction of the time.
Below you’ll find 25 Instant Pot recipes that actually work—grouped by use-case, each with realistic times, serving guidance, and quick success notes. No gimmicks, just dependable favorites.
The 25 Recipes That Truly Shine in the Instant Pot
Meal Prep & Kitchen Basics
- 1. Instant Pot Hard-Boiled Eggs (5-5-5, easy peel): For consistently creamy centers and shells that slip right off, place eggs on a trivet with 1 cup of water, lock the lid, cook at High for 5 minutes, allow 5 minutes natural release, then chill 5 minutes in ice water; this reliable approach to pressure cooker eggs works in 6- or 8-quart models, scales for meal prep, and gives uniformly tender yolks—add an extra minute at altitude for foolproof peeling.
- 2. Pressure Cooker Shredded Chicken (batch-friendly): Cook boneless breasts or thighs with broth, salt, garlic, and bay leaf at High for 8–10 minutes with a 5-minute natural release, then shred directly in the pot so the meat reabsorbs flavorful juices; this Instant Pot shredded chicken stays moist, freezes beautifully in portions, and turns into tacos, salads, pasta bakes, and sandwiches without drying out or demanding stovetop babysitting.
- 3. No-Soak Black Beans (tender and flavorful): Skip the overnight soak and cook black beans 35 minutes at High with onion, bay leaf, and a pinch of cumin, letting pressure drop naturally for 15 minutes to protect skins; salt at the end for perfect texture, save some cooking liquid to enrich soups and chili, and enjoy no-soak beans in the Instant Pot that are budget-friendly, high-fiber, and versatile for bowls and burritos.
Cook Smarter, Not Harder – Discover the Best Instant Pot Deals Today!
- 4. Instant Pot Bone Broth / Chicken Stock (deep flavor): Load roasted bones or chicken carcasses with aromatics, water, and a splash of vinegar, then pressure cook 45–90 minutes for a rich, gelatin-forward base; chill, lift the fat cap if you prefer a lighter stock, freeze in cups or cubes, and use this pressure cooker broth to power risotto, gravy, and soups with restaurant-level depth in a fraction of the usual time.
- 5. Steel-Cut Oats (creamy, not mushy): Combine steel-cut oats, water, a pinch of salt, and cinnamon, pressure cook 10 minutes and let rest naturally for 10, then stir in milk off heat for ultra-creamy texture; portion for the week, reheat with a splash of liquid, and enjoy meal prep breakfast that’s hands-off, nutritious, and endlessly customizable with fruit, nut butter, or honey.
- 6. Perfect Jasmine Rice (fluffy and separate): Rinse rice until the water runs clear, cook 4 minutes at High with the proper water ratio, then rest for 10 minutes before fluffing with a fork; this dependable Instant Pot rice yields distinct, tender grains without clumping, ideal for stir-fries, curries, and saucy dishes—avoid over-holding on Keep Warm to maintain the perfect texture.
- 7. Homemade Yogurt in the Instant Pot (budget hero): Use the yogurt function to heat/sterilize milk, cool to warm, whisk in starter or plain yogurt, and incubate 8–10 hours, then strain for thick Greek-style results; with Instant Pot yogurt you control ingredients, save money, tailor tang and thickness, and get a fresh base for breakfasts, sauces, and desserts.
Weeknight Dinners (Fast & Comforting)
- 8. One-Pot Creamy Chicken Alfredo Pasta (weeknight magic): Sauté chicken and garlic, deglaze thoroughly, add short pasta and broth, cook 5 minutes at High, quick-release, then stir in cream and Parmesan off heat for a silky finish; this one-pot Instant Pot pasta minimizes cleanup, dodges the burn notice with good deglazing, and delivers crowd-pleasing comfort in under 30 minutes.
- 9. Weeknight Chili (big flavor, short time): Brown meat or your favorite plant-based swap, bloom spices, add tomatoes and broth, pressure cook 20 minutes with a 10-minute natural release, and fold in beans afterward to keep them intact; the result is a robust Instant Pot chili that tastes slow-simmered, freezes well, and flexes from beef to turkey to vegetarian without losing depth.
- 10. Teriyaki Chicken with Pot-in-Pot Rice (two birds, one pot): Marinate chicken in teriyaki sauce, rinse rice and place it with water in a heat-safe bowl on a trivet above the chicken, cook 6 minutes at High and rest naturally for 10; you’ll plate perfectly cooked grains and glossy, reduced sauce together, proving how pot-in-pot Instant Pot cooking synchronizes textures for a balanced, complete meal.
- 11. Instant Pot Butter Chicken (restaurant at home): Sauté spices with tomato, add chicken and cook 6 minutes at High with a natural release, then finish with butter and cream off heat for a velvety sauce that clings to every bite; thanks to the pressure cooker, flavors meld fast, heat is adjustable, and the dish pairs beautifully with basmati rice or naan for a dependable dinner win.
- 12. Pressure Cooker Pulled Pork (juicy and shreddable): Cut pork shoulder into chunks, sear for deep fond, deglaze with broth or apple juice, cook 60–70 minutes at High with a 15-minute natural release, then shred in the pot and reduce the liquid to a glossy glaze; Instant Pot pulled pork is freezer-friendly, perfect for sandwiches and tacos, and a reliable way to feed a crowd.
- 13. Instant Pot Beef Stew (fork-tender comfort): Lightly dust beef with flour, sear to build caramelized flavor, deglaze, then cook with stock, potato, and carrot 35 minutes at High with a 10-minute natural release; you’ll get a rich, clingy gravy and tender vegetables without hours of simmering, making pressure cooker beef stew a cold-weather staple that tastes like it cooked all day.
- 14. Instant Pot Carnitas (crispy finish optional): Pressure cook pork with orange, lime, garlic, and spices for 35 minutes with a natural release, shred, then spread on a sheet pan to broil—or use an air-fryer lid—until the edges crackle; the citrusy juices and high heat deliver Instant Pot carnitas with juicy centers and crisp bits perfect for tacos, nachos, and bowls.
- 15. Mushroom Risotto (no endless stirring): Sauté mushrooms and toast Arborio to pearl the grains, deglaze with wine, add stock, cook 6 minutes at High and quick-release, then finish with butter and Parmesan for a glossy, creamy texture; the Instant Pot risotto method brings Italian comfort to weeknights with consistent results and minimal effort.
Vegetarian & Vegan Mains
- 16. Eggplant & Chickpea Stew (vegan and satisfying): Brown eggplant to concentrate flavor, add chickpeas, tomato, and warm spices, pressure cook 10 minutes and rest naturally for 10, then brighten with balsamic or lemon; this hearty vegetarian Instant Pot staple is silky yet substantial, lovely over couscous or rice, and proof that plant-based dinners can be deeply savory.
- 17. Red Lentil Daal (fast plant protein): Sweat onion, ginger, and spices, stir in red lentils and liquid, cook 6 minutes at High with a 10-minute natural release, and swirl in coconut milk or ghee for lush body; Instant Pot lentils cook evenly and quickly, delivering a cozy, economical daal that welcomes lime and cilantro at the finish.
- 18. Sweet Potato & Black Bean Chili (smoky-sweet balance): Combine diced sweet potato, black beans, tomatoes, and chipotle with cumin, cook 8 minutes at High and rest naturally for 10 so flavors round out, then finish with lime and cilantro; this meatless Instant Pot dinner is freezer-friendly, nutrient-dense, and satisfyingly complex without lengthy simmering.
- 19. Cauliflower Tikka Masala (tender but firm): Pressure cook cauliflower in a tomato-spice base for just 3 minutes with a 5-minute natural release to keep texture intact, then add yogurt or plant cream off heat to prevent curdling; the result is a gentle, aromatic vegan Instant Pot recipe that shines with a final sprinkle of garam masala and a side of rice or flatbread.
- 20. Quinoa Burrito Bowls (quick and complete): Rinse quinoa well, pressure cook 1 minute at High with a 10-minute natural release for perfect fluff, then fold in corn, black beans, and pico de gallo and top with avocado and lime; these customizable Instant Pot quinoa bowls are ideal for make-ahead lunches and deliver balanced protein, fiber, and freshness.
- 21. Butternut Squash Soup (silky and bright): Sauté onion and spices, add cubed squash and stock, cook 12 minutes at High and quick-release, then blend until perfectly smooth and finish with olive oil or yogurt; the pressure cooker soup concentrates natural sweetness and spice quickly, and it flexes beautifully with curry or a hint of apple.
Sides That Steal the Show
- 22. Instant Pot Mashed Sweet Potatoes (creamy and balanced): Pressure cook sweet potato cubes with a pinch of salt for 4 minutes and quick-release, drain excess liquid, then mash with butter and warm milk for a silky, spoonable side; this Instant Pot sweet potatoes technique enhances natural sweetness, plays well with roasts or stews, and holds nicely for serving.
- 23. Garlic Mashed Potatoes (fluffy and flavorful): Use Yukon Golds or another starchy potato, pressure cook 8 minutes and quick-release, drain very well, then mash in the pot with stock, butter, gentle garlic, and a touch of sour cream; the residual heat of Instant Pot mashed potatoes helps incorporate fat smoothly for cloud-like texture that stays warm without getting gluey.
- 24. Brown Rice Pilaf (aromatic and nutritious): Sauté onion and spices, stir in brown rice to toast lightly, add stock, cook 22 minutes at High with a 10-minute natural release, then fluff and fold in fresh herbs; in the pressure cooker you’ll get distinct, tender grains with layered flavor in half the stovetop time—excellent as a base for bowls or a smart weeknight side.
Desserts & Treats
- 25. Instant Pot New York-Style Cheesecake (clean slice, ultra-creamy): Line a 7-inch springform with a cookie crust, pour in batter, cover, set on a trivet with water, cook 35–40 minutes at High and allow a full natural release before chilling overnight; the gentle steam environment of a pressure cooker cheesecake prevents cracks, ensures a tight, creamy crumb, and delivers a show-stopping dessert ready for berries or salted caramel.
Anti-Burn & Sizing Essentials (Read This First)
- Deglaze the pot after sautéing to prevent the burn notice—scrape up every browned bit.
- Add liquids smartly: sauces with tomato, dairy, or thickeners need a thin liquid base underneath.
- Quick Release (QR) keeps veggies al dente; Natural Release (NR) protects delicate beans, big roasts, and foamy foods.
- Most times above are calibrated for 6–8 quart models; the 3-quart Mini may need slight adjustments.
- For pasta and rice, measure carefully and let them rest a few minutes before serving for best texture.
Which Instant Pot Fits Your Kitchen?
- Duo / Duo Plus: Best all-rounders for weeknight dinners and beginners.
- Pro / Pro Plus: Upgrades like better sauté, sous-vide, and programmable releases for avid cooks.
- Duo Crisp / Pro Crisp: Adds a top air-fryer lid—great for crisping carnitas, wings, and casseroles.
Choose the size that matches your household (3-qt for 1–2 people, 6-qt for most families, 8-qt for batch cooking).
Bring It All Together
Use this list to map your week: batch a pot of stock and shredded chicken on Sunday, plan two meatless mains, tuck in a comfort classic like chili or stew, and treat everyone to cheesecake on Friday.
If you want, I can tailor this roundup to your existing recipes—linking each item to posts you already have—so readers discover more of your Instant Pot recipes across the site.
Enjoy Watching This Video with a Similar Recipes
Source: Tried Tested and True
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