Instant Pot recipes/tips

I finally caved and bought an Instant Pot... Let me know your favorite recipes or tips!


  • DeeDee Adelaide
    I have been wavering on getting one of these - I don’t eat huge amounts of meat though and those are the only recipes I’ve seen, so I’m interested to see if anyone has any non-meat recipes for it.
  • MichelleMichelle California
    You can pretty much cook anything in it @Dee, not just meat.  I'm sure they're great for soups, pasta, etc.
    This looks like it might be a great recipe site:

  • BrieanneBrieanne California
    Lots of veggie recipes and you can make cheesecake in it! Love mine.
  • Wow I just caved and bought one too so I will be monitoring this thread - there was a good sale and the price was <$100 and I went for it.  Also my crock pot (though still functional) has become sad with the plastic handles on the lid and sides deteriorating and ungluing after a few years of ownership so this is an upgrade/replacement.   

    So far I have made two vegetarian recipes (brown rice pilaf with mushrooms and vegetarian chili with quinoa) and I loved it.  Both were very easy and cleanup was easy since it was all done in one dish basically.   I am not vegetarian but my daughter is so I am about 80% vegetarian for the sake of convenience.  Both recipes were easy and searchable on the internet and had steps written specifically for cooking in instant-pot.  I am eager to try more stuff.  I have heard it is good for hard-boiling eggs and you can make yogurt in it as well.  
  • I think the Instant Pot is kind of the opposite of a crock pot- it makes things faster rather than slow cooking.

    One thing that is cool about is that you can both saute and pressure cook in it. So I did end up making dinner in it today- I made a roast beef, so I seared the beef in the pot, took it out and sauted other stuff (onions etc) and then put the beef back in, with the veggies, and pressure cooked it while we watched GoT. Then when we were done with GoT, it was done. 

    I think if you were just doing veggies it would take a lot less time- but you could do a similar process where you saute your aromatics and then pressure cook the rest of the ingredients for a soup or whatever. I have also seen recipes where they do like a pilaf in it.
  • FlukesFlukes Calgary, Canada
    We have a bunch of good recipes for our Instant Pot. We've had it about a year. I'll try to get links to the recipes and edit them in, but some favourites are:

    - Tikka Masala
    - Sweet Potato & Turkey Chili
    - Beef Stew and Dumplings
    - Mashed potatoes (the spuds are cooked fully, evenly, and quickly in the pressure cooker which makes for awesome mashing)

  • Some of my favorites

    Theres also a FB group Instant Pot Recipes Only and all the posts are just really yummy looking things for InstaPot cooking. I just got my InstaPot a little over a month ago and am looking forward to being able to cook things I love to make year round during the summer without being forced to turn on the oven. :) 

  • Remember that Instant Pot is just a brand name for a pressure cooker (think: Kleenex and tissues), so any good pressure cooker recipe will work for an Instant Pot (it might just not have instructions specific to the Instant Pot button layout).

    I especially like Serious Eats for recipies - anything from their pressure cooker section should be good:

  • Fried rice:

    Mac n cheese:
    I'm going to check out the Mac & cheese in other comments, but I'm telling you this is to die for. 

    I also cook cook beans in it, and make yogurt. 
  • Someone on Facebook added me to this group. It's a public group if anyone wants to check it out.

  • I do a ton of cooking using the Instant Pot. 

    In fact, now a days, I use either the IP or my Sous Vide for pretty much everything.  (I do realize that the two methods are pretty much the opposite of each other, but right tool for the right job  :) )

    One thing that my kids absolutely love and insist I make weekly is Greek yogurt in the IP. 

    Here is what I use as my base

  • TravisTravis CA
    edited May 2019
    My wife and I made this Soyrizo Bean and Cheese Dip a ways back and it came out really well. A little involved, but yummy.
    Starts with pans (both pans need to be pretty substantial in size as there is a lot of stuff being cooked up), two sets of items that are later combined into the crock pot:
    Pan group 1:
    1 Package Soyrizo
    1 bell pepper, diced
    1/2 onion, diced
    2 cans whole pinto beans (standard sized, can't remember the ozs, but not the giant one)
    2 cans sliced olives
    chili powder to taste
    handful of cilantro

    Pan group 2:
    8oz shredded cheddar
    8oz shredded pepper jack
    2 cups milk
    2 tbsp cream cheese
    3 tsp taco seasoning mix
    oil for cooking

    Pan 2 goes at low to medium heat. Combine everything to melt and blend. Stir frequently
    Pan 1 basically combine and cook at a medium heat more or less until it's cooked to a point where it could be served as is. 
    Once complete, combine the two groups into a crock pot then add 1/2 jar of salsa and stir it all together to mix. More chili powder at this point is probably a good idea too. Cook on low in the crock pot for around 3 hours then switch to "warm" until serving.
  • OK so far this week I have cooked a roast, which turned out pretty good. I made a pot of chicken and rice which turned out AWESOME! And right now I have chicken cooking in there for tacos. woot
  • More Instant Pot news-
    I've run across this genius No Pressure

  • @JJ78 Regular whole milk didn’t work that well for me; I had much better results when I started using ultra-pasteurized whole milk. I don’t have a yogurt strainer, so I use basket coffee filters lining a big fine mesh strainer, sat atop my stand mixer bowl, refrigerated overnight. I overturn it into a bowl and peel off the filters. 
  • Makes a great rice cooker, and can cook rock-hard frozen raw chicken breasts in a shockingly short amount of time.

    For shredded meat like for pulled pork or chicken enchiladas my wife found that you can cook them and then uses a handheld electric mixer with two regular beaters to shred the tender meat in about 60sec rather then shredding it with forks or some such manual method.
  • FlukesFlukes Calgary, Canada
    edited May 2019

    Here's the stew and dumplings recipewe like. I'm making it for dinner tonight after a chilly day.
  • Kate23 said:
    @JJ78 Regular whole milk didn’t work that well for me; I had much better results when I started using ultra-pasteurized whole milk. I don’t have a yogurt strainer, so I use basket coffee filters lining a big fine mesh strainer, sat atop my stand mixer bowl, refrigerated overnight. I overturn it into a bowl and peel off the filters. 
    I don't have a yogurt strainer either, ended up buying a couple of 'nut milk bags' on amazon for a couple of bucks.  They're similar to cheese cloth, but are reusable.  

    As for milk type, I've basically just started using regular 2% from Costco.  Ends up working well.
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