Instant Pot Recipes and Resources


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How to make a sling to lift the insert

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Soups and Stews:

Taco Soup – Place all ingredients in Instant Pot.  Use soup mode.

Chicken Tortilla Soup

White Chicken Chili – I use boneless, skinless chicken breasts and cook on high pressure for 20 minutes.  Manual release.  I also shred the chicken in the Kitchen Aid with the paddle attachment.

Chicken Ragu Soup – 3 cups chicken broth, 1 can carrots (drained), 1 can peas (drained), 1 Jar Ragu traditional pasta sauce, 1 cup chicken.  I cooked the chicken for 10 minutes on manual with 1 cup water. Then I took it out and shredded it. I put everything in the instant pot and set it on slow cook for 4 hours.

Chili: 1 pound ground beef,  6 ounces diced onion, 2 tablespoons AP flour, 1 tablespoon ground cumin,  ¼ cup paprika, 3 tablespoons chili powder, 1 tablespoon kosher salt, 1 teaspoon black pepper, freshly round
2 cups canned crushed tomatoes, ½ pound dry red beans, cooked, water reserved (shouldn’t be too much water after cooking),  water to create enough steam so the Instant Pot will come to pressure (at least 1 cup). Add all ingredients to the Instant Pot and stir. Make sure there is enough water, or the Instant Pot will not come to pressure and will just start counting down.  I would keep on eye on it the first time you make it. 🙂 Use Chili setting.


Whole Chicken – Brown seasoned chicken in the pot with oil, 1 c chicken broth, half an onion, four whole red potatoes, and 2 inch chunks of carrot. Manual for 1 hour.

Chicken, Corn and Bean Burritos:  3 frozen boneless skinless chicken breasts, 1 can corn halfway drained, 1 can black beans halfway drained, 1 jar salsa. Cook on manual for 12 minutes.  Manual release.  Shred the chicken and return to the pot.  Serve in a tortilla or over rice.


Fruits and Vegetables:

Baked Apples

Upsidedown Apple and Ricotta Cake

Roasted Potatoes

Acorn Squash -Cut acorn squash in half and remove the seeds. Add one cup of water to the Instant Pot and put the rack in and set the two halves on top. Cook for 12 minutes on manual. Serve with butter and brown sugar.


Rice Pudding

Cheesecake in a jar – I used this recipe from my husband, and filled half pint mason jars (short with a wide mouth).  Fill the mason jars half way up and cover loosely with foil.  Put 1 1/2 cups water in the Instant Pot.  Place the rack in.  (Both of my pots came with different racks.  If your rack has handles, you’ll need to fold them down or the jars won’t fit.)  Place the jars on the rack and set on manual for 7 minutes (high pressure).  Let the pressure release manually.  Remove the cheesecakes and allow to cool to room temperature before chilling in the refrigerator.  When ready to serve, top with lemon curd or topping of your choice, whipped cream and crumbled crust.  The leftover batter can be used to make more batches or you can put it in a ziplock bag, freeze it flat and use it later.  When you are ready to use it, defrost it, cut the tip of one of the corners and squeeze the batter out into the jar.


Hard boiled eggs – I do 7-7-7 instead of her 5 in the directions.  My husband prefers 4-1 and then manual release.

Baked Potatoes

Mac and Cheese Ummmm…this was really, really good and SO FAST.  My goodness!  Totally not healthy, but I really don’t care.  I added an extra cup of cheese.  🙂 

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