Delicious Instant Pot Recipes for Any Occassion

 One of the things I love about the Instant Pot is that it's so versatile. I've used it to make soups, stews, curries, and even desserts! And the best part is that everything comes out perfect every single time. It's like having a personal chef in your kitchen. Here are a few recipes to try:

Instant Pot Black Bean Soup

Ingredients:

- 1 onion, chopped

- 2 garlic cloves, minced

- 1/3 cup of red, green, and yellow bell pepper, chopped

- 1 can black beans, drained and rinsed

- 1 can diced tomatoes

- 2 cups vegetable broth

- 1 tsp cumin

- 1/8 tsp cayenne

- 1 tsp smoked paprika

- Real Salt/liquid aminos/apple cider vinegar and pepper to taste

Instructions:

1. Turn on Instant Pot to sauté mode and add onion, garlic, and red bell pepper. Cook until onion is translucent.
2. Add black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
   3. Stir well and close the Instant Pot lid. Set to manual high pressure for 10 minutes.
3. Once the timer goes off, let the pressure release naturally for 10 minutes before opening the lid.
4. Serve hot with crusty bread or organic tortilla chips, avocado, salsa and vegan sour cream.

Instant Pot Lentil and Potato Curry 

Ingredients:

- 1 onion, chopped

- 2 garlic cloves, minced

- 3 potatoes, peeled and chopped

- 1 cup dried green or brown lentils, rinsed and drained

- 1 can diced tomatoes

- 1 cup vegetable broth

- 1 tbsp curry powder

- 1 tsp cumin

- 1 tsp smoked paprika

- 1 tsp turmeric

- Real Salt (Alternative: liquid aminos or apple cider vinegar) and pepper to taste

- Fresh cilantro for garnish

Instructions:

1. Turn on Instant Pot to sauté mode and add onion and garlic. Cook until onion is translucent.
2. Add potatoes and cook for 3-4 minutes.
3. Add lentils, diced tomatoes, vegetable broth, curry powder, cumin, smoked paprika, turmeric, salt, and pepper.
4. Stir well and close the Instant Pot lid. Set to manual high pressure for 10 minutes.
5. Once the timer goes off, let the pressure release naturally for 10 minutes before opening the lid.
6. Serve hot with rice or naan bread and garnish with fresh cilantro.

Instant Pot Vegan Mushroom Risotto

Ingredients:

- 1 onion, chopped

- 2 garlic cloves, minced

- 1 cup arborio rice

- 3 cups vegetable broth

- 1 cup sliced mushrooms

- 1/4 cup nutritional yeast

- 1 tbsp olive oil

- Salt and pepper to taste

Instructions:

1. Turn on Instant Pot to sauté mode and add onion and garlic. Cook until onion is translucent.
2. Add arborio rice and cook for 1-2 minutes.
3. Add vegetable broth, sliced mushrooms, nutritional yeast, olive oil, salt, and pepper.
4. Stir well and close the Instant Pot lid. Set to manual high pressure for 6 minutes.
5. Once the timer goes off, let the pressure release naturally for 10 minutes before opening the lid.
6. Serve hot and enjoy!

Instant Pot Vegan Mac and Cheese 

Ingredients:

- 1 pound organic elbow macaroni

- 4 cups water

- 1 cup unsweetened almond milk/organic soy milk

- 1/2 cup nutritional yeast

- 2 tbsp vegan butter (Earth Balance)

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp mustard powder

- 1 tsp smoked paprika

- Salt and pepper to taste

Instructions:

1. Add the macaroni and water to the Instant Pot and stir well.
2. Close the Instant Pot lid and set to manual high pressure for 4 minutes.
3. Once the timer goes off, do a quick release of pressure.
4. Drain the macaroni and return it to the Instant Pot.
5. Turn on the Instant Pot to sauté mode and add the almond milk, nutritional yeast, vegan butter, garlic powder, onion powder, mustard powder, smoked paprika, salt, and pepper.
6. Stir well until the cheese sauce is smooth and creamy.

Serve hot and enjoy!

Instant Pot Vegan Chili:

Ingredients:

- 1 onion, chopped

- 2 garlic cloves, minced

- 1 red bell pepper, chopped

- 1 can diced tomatoes

- 2 cans black beans, drained and rinsed

- 1 can kidney beans, drained and rinsed

- 1 can corn, drained

- 1 cup vegetable broth

- 1 tbsp chili powder

- 1 tsp cumin

- Salt and pepper to taste

Instructions:

1. Turn on Instant Pot to sauté mode and add onion, garlic, and red bell pepper. Cook until onion is translucent.
2. Add diced tomatoes, black beans, kidney beans, corn, vegetable broth, chili powder, cumin, salt, and pepper.
3. Stir well and close the Instant Pot lid. Set to manual high pressure for 10 minutes.
4. Once the timer goes off, let the pressure release naturally for 10 minutes before opening the lid.
5. Serve hot with crusty bread or rice

Instant Pot Ultimate Chicken Fajitas

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 bell peppers, sliced into thin strips (any color you prefer)
• 1 onion, sliced into thin strips
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 1/4 cup chicken broth or water
• Tortillas, for serving
• Toppings of your choice (sour cream, shredded cheese, salsa, guacamole, etc.)

Instructions:

1. Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the chicken strips and cook for 2-3 minutes until browned.
2. Add the sliced peppers and onions to the Instant Pot, along with the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine.
3. Add the chicken broth or water to the Instant Pot and stir again.
4. Secure the lid on the Instant Pot and set to manual high pressure for 5 minutes.
5. Once the time is up, do a quick pressure release.
6. Remove the lid and stir in the lime juice.
7. Serve the chicken fajitas in warm tortillas with your favorite toppings.

Instant Pot Honey Sesame Chicken

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds
• Sliced green onions, for garnish

Instructions:

1. In a small bowl, whisk together the honey, soy sauce, sesame oil, garlic, ginger, and red pepper flakes.
2. Add the chicken to the Instant Pot and pour the sauce over the top, stirring to coat the chicken.
3. Secure the lid on the Instant Pot and set to manual high pressure for 5 minutes.
4. Once the time is up, do a quick pressure release.
5. In a small bowl, whisk together the cornstarch and water until smooth.
6. Set the Instant Pot to sauté mode and add the cornstarch mixture to the pot, stirring until the sauce thickens.
7. Serve the chicken over rice or with your favorite vegetables, garnished with sesame seeds and green onions.

Instant Pot Brazilian Chicken

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the chicken and cook for 2-3 minutes until browned.
2. Add the onion and garlic to the Instant Pot and cook for another 2-3 minutes until the onion is translucent.
3. Add the cumin, smoked paprika, cayenne pepper, salt, and black pepper to the Instant Pot and stir to coat the chicken and onions.
4. Add the diced tomatoes and chicken broth to the Instant Pot and stir again.
5. Secure the lid on the Instant Pot and set to manual high pressure for 8 minutes.
6. Once the time is up, do a quick pressure release.
7. Stir in the chopped cilantro and serve the Brazilian chicken over rice with lime wedges on the side.

Instant Pot Jerk Chicken

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 3 tablespoons Jamaican jerk seasoning
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a small bowl, whisk together the olive oil, soy sauce, apple cider vinegar, honey, Jamaican jerk seasoning, tomato paste, garlic, ginger, salt, and black pepper.
2. Add the chicken thighs to the Instant Pot and pour the jerk seasoning mixture over the top, stirring to coat the chicken.
3. Secure the lid on the Instant Pot and set to manual high pressure for 10 minutes.
4. Once the time is up, do a quick pressure release.
5. Open the Instant Pot and use a slotted spoon to remove the chicken thighs to a serving platter.
6. Set the Instant Pot to sauté mode and simmer the sauce for a few minutes until it thickens.
7. Pour the sauce over the chicken thighs and sprinkle with chopped cilantro.

Instant Pot Stewed Red Snapper

Ingredients:

• 4 red snapper fillets
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes, undrained
• 1/2 cup chicken or vegetable broth
• 1/4 cup red wine
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the onion and garlic and cook until the onion is translucent.
2. Add the diced green and red bell peppers to the Instant Pot and cook for a few minutes until they are slightly softened.
3. Add the diced tomatoes (undrained), chicken or vegetable broth, red wine, dried thyme, salt, and black pepper to the Instant Pot and stir everything together.
4. Place the red snapper fillets on top of the vegetable mixture.
5. Secure the lid on the Instant Pot and set to manual high pressure for 5 minutes.
6. Once the time is up, do a quick pressure release.
7. Remove the red snapper fillets from the Instant Pot and place them on a serving platter.
8. Set the Instant Pot to sauté mode and let the sauce simmer for a few minutes until it thickens.
9. Pour the sauce over the red snapper fillets and sprinkle with chopped parsley.
10. Serve with lemon wedges on the side.

Instant Pot Portabella Bulgogi

Ingredients:

• 1 lb portabella mushrooms, sliced into thin strips
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon black pepper
• 1 onion, sliced
• 2 green onions, sliced
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper.
2. Add the portabella mushrooms, sliced onion, and sliced green onions to the Instant Pot.
3. Pour the soy sauce mixture over the mushrooms and stir to coat.
4. Secure the lid on the Instant Pot and set to manual high pressure for 5 minutes.
5. Once the time is up, do a quick pressure release.
6. Set the Instant Pot to sauté mode.
7. In a small bowl, whisk together the cornstarch and water.
8. Add the cornstarch mixture to the Instant Pot and stir until the sauce thickens.
9. Serve the portabella bulgogi over cooked rice, garnished with sesame seeds.

Enjoy your delicious and flavorful Instant Pot Portabella Bulgogi!

Instant Pot Sweet and Sour Lion's Mane

Ingredients:

• 1 lb lion's mane mushrooms, sliced into bite-sized pieces
• 1/2 cup organic ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon cornstarch
• 1 tablespoon water
• Cooked rice, for serving
• Sliced green onions, for garnish

Instructions:

1. In a small bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, garlic, ginger, salt, and black pepper.
2. Add the lion's mane mushrooms, chopped onion, and chopped bell peppers to the Instant Pot.
3. Pour the sweet and sour sauce over the vegetables and stir to coat.
4. Secure the lid on the Instant Pot and set to manual high pressure for 5 minutes.
5. Once the time is up, do a quick pressure release.
6. Set the Instant Pot to sauté mode.
7. In a small bowl, whisk together the cornstarch and water.
8. Add the cornstarch mixture to the Instant Pot and stir until the sauce thickens.
9. Serve the sweet and sour lion's mane over cooked rice, garnished with sliced green onions.

Instant Pot Red Beans and Rice

Ingredients:

• 1 pound dried red beans, rinsed and sorted
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 pound vegan sausage or andouille sausage, sliced into rounds (optional)
• 6 cups vegetable broth
• Salt and pepper, to taste
• Cooked brown rice, for serving
• Sliced green onions, for garnish

Instructions:

1. Add the red beans, chopped onion, chopped green bell pepper, chopped celery, minced garlic, dried thyme, dried oregano, smoked paprika, cayenne pepper, and sliced andouille sausage to the Instant Pot.
2. Pour in the chicken broth and stir everything together.
3. Secure the lid on the Instant Pot and set to manual high pressure for 40 minutes.
4. Once the time is up, do a natural pressure release for 15 minutes, then do a quick pressure release to release any remaining pressure.
5. Remove the lid from the Instant Pot and use a wooden spoon to mash some of the beans against the side of the pot to thicken the sauce.
6. Adjust seasoning with salt and pepper to taste.
7. Serve the red beans and sausage over cooked white rice, garnished with sliced green onions.  

Instant Pot Portabella and Roma Tomato Alfredo Pasta

Ingredients:

• 8 oz portabella mushrooms, sliced
• 1 lb Roma tomatoes, diced
• 1 lb fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Chopped parsley, for garnish

Instructions:

1. Turn on the Instant Pot to sauté mode and add the sliced portabella mushrooms. Cook until browned on all sides, then remove from the pot and set aside.
2. In the same Instant Pot, add the diced Roma tomatoes and cook until soft, about 5 minutes. Remove from the pot and set aside.
3. In the same Instant Pot, add the fettuccine pasta and enough water to just cover the pasta.
4. Secure the lid on the Instant Pot and set to manual high pressure for 5 minutes.
5. Once the time is up, do a quick pressure release.
6. Drain the pasta and set aside.
7. In the same Instant Pot, melt the butter on sauté mode.
8. Add the minced garlic and cook for 1 minute.
9. Pour in the heavy cream and whisk until well combined.
10. Add the nutmeg, black pepper, and Parmesan cheese, and whisk until the cheese has melted.
11. Add the cooked portabella mushrooms and Roma tomatoes to the Instant Pot and stir until everything is well coated with the Alfredo sauce.
12. Add the cooked pasta to the Instant Pot and stir until everything is well combined.
13. Season with salt to taste.
14. Serve hot, garnished with chopped parsley.

Instant Pot Supreme Veggie Quiche

Ingredients:

• 1 refrigerated pie crust
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup sliced mushrooms
• 1/2 cup chopped spinach
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Instructions:

1. Place the refrigerated pie crust into a 7-inch springform pan, pressing it up the sides and trimming any excess crust.
2. In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the chopped onion and bell pepper, and cook until softened.
5. Add the sliced mushrooms and chopped spinach, and cook until the mushrooms are tender.
6. Pour the vegetable mixture into the prepared pie crust.
7. Pour the egg mixture over the vegetables in the pie crust.
8. Sprinkle the shredded cheddar cheese over the top of the quiche.
9. Cover the springform pan with aluminum foil.
10. Add 1 cup of water to the Instant Pot and place the trivet in the bottom.
11. Carefully place the springform pan on the trivet.
12. Secure the lid on the Instant Pot and set to manual high pressure for 30 minutes.
13. Once the time is up, do a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure.
14. Carefully remove the pan from the Instant Pot.
15. Remove the foil and let the quiche cool for a few minutes before slicing and serving.

Instant Pot Apple & Pineapple Crisp

Ingredients:

• 3 cups sliced organic apples (about 6 medium apples)
• 3 cups of sliced  organic pineapple
• 1/2 cup organic brown sugar or 1/4 cup of 100% pure monk fruit
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted or vegan butter, melted

Instructions:

1. Add the sliced apples to the Instant Pot.
2. In a separate bowl, mix together the brown sugar, flour, rolled oats, cinnamon, nutmeg, salt, and melted butter until well combined.
3. Sprinkle the topping mixture over the apples in the Instant Pot.
4. Secure the lid on the Instant Pot and set to manual high pressure for 5 minutes.
5. Once the time is up, do a quick pressure release.
6. Remove the lid from the Instant Pot and use a spoon to stir the apple mixture and topping together.
7. Serve the apple crisp warm with a scoop of vanilla ice cream or whipped cream, if desired.