One-Pot Cheesy Pasta
One-Pot Cheesy Pasta is a quick and satisfying dish perfect for busy school nights. This creamy and flavorful pasta can be made in your Instant Pot with minimal ingredients and clean-up, allowing you to serve a delicious meal without any fuss. With gooey cheese and tender pasta, it’s sure to become a family favorite.
| Ingredients | Quantity |
|---|---|
| Pasta (your choice) | 8 oz |
| Chicken broth | 2 cups |
| Cream cheese | 4 oz |
| Cheddar cheese | 1 cup, shredded |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
| Olive oil | 1 tbsp |
Cooking Steps:
- Set the Instant Pot to sauté mode and add olive oil.
- Add the pasta, garlic powder, onion powder, salt, and pepper. Stir for 1 minute.
- Pour in the chicken broth and stir to combine, making sure the pasta is submerged.
- Close the lid and set the Instant Pot to manual mode for 4 minutes.
- Once cooked, quickly release the pressure and stir in the cream cheese and cheddar cheese until smooth and creamy.
- Serve hot and enjoy your One-Pot Cheesy Pasta!
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Quick Beef Stroganoff
Quick Beef Stroganoff is a tantalizing and comforting dish that comes together effortlessly in your Instant Pot. This creamy beef and mushroom sauce served over egg noodles makes for a satisfying meal that’s ideal for hectic weeknight dinners. Rich in flavor and ready in no time, this dish will quickly become a family favorite.
| Ingredients | Quantity |
|---|---|
| Beef (sliced thin) | 1 lb |
| Mushrooms (sliced) | 8 oz |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Beef broth | 2 cups |
| Sour cream | 1 cup |
| Egg noodles | 8 oz |
| Olive oil | 1 tbsp |
| Worcestershire sauce | 2 tbsp |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
Cooking Steps:
- Set the Instant Pot to sauté mode; add olive oil and sauté onions and garlic until translucent.
- Add the sliced beef, mushrooms, salt, pepper, and Worcestershire sauce; cook until the beef is browned.
- Pour in the beef broth and egg noodles, ensuring the noodles are submerged.
- Close the lid and set to manual mode for 6 minutes.
- Once cooked, quickly release the pressure and stir in the sour cream until well combined.
- Serve hot and enjoy your Quick Beef Stroganoff!
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Instant Pot Chicken Tacos
Instant Pot Chicken Tacos are a delicious and versatile meal that can be prepared in a flash, making them perfect for busy school nights. These tacos are packed with flavor and can be customized with your favorite toppings, making them a hit with both adults and kids alike. With the Instant Pot, you can infuse the chicken with spices and cook it to tender perfection in just minutes.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 1.5 lbs |
| Olive oil | 1 tbsp |
| Taco seasoning | 2 tbsp |
| Chicken broth | 1 cup |
| Onion (chopped) | 1 medium |
| Bell pepper (sliced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
| Corn tortillas | 8 |
| Optional toppings | To taste (e.g., cheese, salsa, avocado, cilantro) |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat olive oil. Add onion, bell pepper, and garlic; sauté until soft.
- Add the chicken breasts, taco seasoning, salt, pepper, and chicken broth; stir to combine.
- Close the lid and set to manual mode for 10 minutes.
- After cooking, quick release the pressure, shred the chicken with two forks, and mix with the juices.
- Serve the shredded chicken in corn tortillas with your choice of toppings. Enjoy your Instant Pot Chicken Tacos!
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Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting and rich dish that’s perfect for a cozy family dinner after a long day of school. This risotto is made creamy with Parmesan cheese and features earthy mushrooms, making it a delightful choice that both children and adults will love. With the Instant Pot, this classic dish can be prepared more quickly without sacrificing flavor or texture.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Olive oil | 2 tbsp |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Mushrooms (sliced) | 8 oz |
| Chicken or vegetable broth | 4 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Butter | 2 tbsp |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat olive oil. Add onion and garlic, sautéing until fragrant and translucent.
- Stir in the sliced mushrooms, cooking until they soften.
- Add the Arborio rice and stir for about a minute to toast the rice.
- Pour in the broth and stir to combine. Close the lid and set to manual mode for 6 minutes.
- Once cooking is complete, perform a quick release. Stir in butter, Parmesan cheese, salt, and pepper.
- Serve hot, garnished with fresh parsley. Enjoy your creamy mushroom risotto!
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Teriyaki Salmon and Broccoli
Teriyaki Salmon and Broccoli is a healthy and flavorful dish that’s perfect for busy weeknights. This vibrant meal features tender salmon fillets coated in a homemade teriyaki sauce and paired with steamed broccoli, making it a nutritious option for families looking to refuel after school and activities. With the Instant Pot, you can prepare this delicious dish in no time, ensuring dinner is on the table quickly.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Broccoli florets | 2 cups |
| Soy sauce | 1/4 cup |
| Honey | 2 tbsp |
| Rice vinegar | 1 tbsp |
| Garlic (minced) | 2 cloves |
| Ginger (minced) | 1 tsp |
| Cornstarch | 1 tbsp |
| Olive oil | 1 tbsp |
| Sesame seeds (optional) | For garnish |
| Green onions (chopped) | For garnish |
Cooking Steps:
- In a mixing bowl, combine soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch to create the teriyaki sauce.
- Set the Instant Pot to sauté mode, heat olive oil, and sear the salmon fillets skin-side down for about 2 minutes.
- Pour the teriyaki sauce over the salmon, placing the broccoli florets on top.
- Close the lid and set to manual mode for 3 minutes. Perform a quick release once done.
- Serve the salmon and broccoli garnished with sesame seeds and green onions. Enjoy your Teriyaki Salmon and Broccoli!
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Vegetarian Chili
Vegetarian Chili is a hearty and comforting dish that’s perfect for feeding a crowd or stocking up for busy weeknights. This flavorful chili is packed with a variety of beans, vegetables, and spices, making it a nutritious and satisfying option for anyone looking to enjoy a meatless meal. With the Instant Pot, you can whip up this delicious vegetarian dish in a fraction of the time compared to traditional methods.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion (chopped) | 1 large |
| Bell peppers (chopped) | 2 (any color) |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 4 cloves |
| Canned diced tomatoes | 1 (28 oz) can |
| Canned black beans | 1 (15 oz) can |
| Canned kidney beans | 1 (15 oz) can |
| Canned corn | 1 (15 oz) can |
| Vegetable broth | 2 cups |
| Chili powder | 2 tbsp |
| Cumin | 1 tbsp |
| Oregano | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
| Fresh cilantro (optional) | For garnish |
Cooking Steps:
- Set Instant Pot to sauté mode and heat olive oil, then add onions, bell peppers, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add diced tomatoes, black beans, kidney beans, corn, vegetable broth, and spices (chili powder, cumin, oregano, salt, and pepper). Mix well.
- Close the lid and set to manual mode for 15 minutes. Once done, allow for natural release for 10 minutes, then quick release any remaining pressure.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your hearty Vegetarian Chili!
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BBQ Pulled Pork Sliders
BBQ Pulled Pork Sliders are a crowd-pleasing dish that’s perfect for game days, parties, or a quick weeknight dinner. Using the Instant Pot to prepare the pork guarantees it becomes tender and infused with delicious BBQ flavors in no time. These sliders are easy to assemble and are sure to satisfy everyone at your table.
| Ingredients | Quantity |
|---|---|
| Pork shoulder (boneless) | 2-3 lbs |
| Olive oil | 2 tbsp |
| Onion (chopped) | 1 large |
| Garlic (minced) | 4 cloves |
| BBQ sauce | 1 cup |
| Apple cider vinegar | 1/4 cup |
| Brown sugar | 2 tbsp |
| Chili powder | 1 tbsp |
| Salt | To taste |
| Pepper | To taste |
| Slider buns | 8-12 |
| Coleslaw (optional) | For topping |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat the olive oil. Once hot, add the chopped onion and cook until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Season the pork shoulder with salt, pepper, chili powder, and brown sugar, then add it to the pot along with the BBQ sauce and apple cider vinegar.
- Close the lid and set to manual mode for 60 minutes. Allow for a natural release once the time is up.
- Shred the pork using two forks and mix it with the sauce. Serve on slider buns and top with coleslaw if desired. Enjoy your BBQ Pulled Pork Sliders!
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Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is a creamy, comforting dish that comes together effortlessly in your pressure cooker. Perfect for busy weeknights or as a quick side for gatherings, this macaroni and cheese recipe is rich, cheesy, and loved by kids and adults alike. In just a few minutes, you can have a deliciously decadent dish ready to indulge in.
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 2 cups |
| Water | 2 cups |
| Heavy cream | 1 cup |
| Cream cheese | 4 oz |
| Cheddar cheese | 2 cups shredded |
| Parmesan cheese | 1/2 cup shredded |
| Garlic powder | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Add the elbow macaroni and water to the Instant Pot. Close the lid and set to manual mode for 4 minutes.
- Once cooking is complete, perform a quick release to release the pressure.
- Stir in the heavy cream, cream cheese, garlic powder, salt, and pepper until smooth.
- Add the shredded cheddar and Parmesan cheese, mixing until melted and creamy.
- Adjust seasoning as needed and serve hot. Enjoy your Instant Pot Mac and Cheese!
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Chicken and Rice Casserole
Chicken and Rice Casserole is a hearty and comforting one-pot meal that’s perfect for busy weeknights. This dish combines tender chicken, flavorful rice, and a creamy sauce, all cooked together in the Instant Pot for a delicious and easy family dinner. It’s bound to please both kids and adults alike!
| Ingredients | Quantity |
|---|---|
| Chicken breasts (diced) | 1.5 lbs |
| Brown rice | 1 cup |
| Chicken broth | 2 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Paprika | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
| Frozen peas (optional) | 1 cup |
Cooking Steps:
- Set the Instant Pot to sauté mode and add diced chicken, cooking until browned. Remove and set aside.
- In the same pot, add chopped onion and garlic, cooking until fragrant.
- Add the brown rice, chicken broth, cream of chicken soup, paprika, salt, and pepper. Stir to combine.
- Return the cooked chicken to the pot and mix well.
- Close the lid, set to manual mode for 10 minutes, and verify the pressure valve is sealed.
- Once done, perform a quick release. If using, stir in the frozen peas before serving hot. Enjoy your Chicken and Rice Casserole!
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Spaghetti and Meatballs
Spaghetti and Meatballs is a classic Italian-American dish that offers a delightful combination of al dente spaghetti, savory meatballs, and rich marinara sauce. This meal is ideal for a busy weeknight, as you can prepare it quickly in the Instant Pot, allowing you to spend less time cooking and more time with your family.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 lb |
| Ground pork (optional) | 0.5 lb |
| Breadcrumbs | 1 cup |
| Parmesan cheese | 0.5 cup (grated) |
| Egg | 1 |
| Garlic (minced) | 2 cloves |
| Italian seasoning | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
| Spaghetti | 12 oz |
| Marinara sauce | 3 cups |
| Water | 1 cup |
Cooking Steps:
- In a bowl, combine ground beef, ground pork (if using), breadcrumbs, parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly and form into meatballs.
- Set the Instant Pot to sauté mode and brown the meatballs on all sides. Remove and set aside.
- Add the water and scrape the bottom of the pot to deglaze. Then, add the uncooked spaghetti and pour the marinara sauce on top.
- Gently place the browned meatballs on top of the sauce and spaghetti.
- Close the lid, set to manual mode for 8 minutes, and make certain the pressure valve is sealed.
- Once cooking is complete, perform a quick release and serve your delicious Spaghetti and Meatballs hot! Enjoy!
Autumn Vegetable Soup
Autumn Vegetable Soup is a comforting and hearty dish that captures the essence of the season with its array of colorful vegetables and warm spices. Perfect for busy weeknights or meal prep, this Instant Pot recipe allows for a flavor-packed soup to be ready in no time, allowing you to enjoy the cozy taste of autumn with minimal effort.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion (chopped) | 1 medium |
| Carrots (chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Potatoes (diced) | 2 medium |
| Zucchini (diced) | 1 medium |
| Bell pepper (diced) | 1 medium |
| Vegetable broth | 6 cups |
| Diced tomatoes | 1 can (14.5 oz) |
| Italian seasoning | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
| Spinach (fresh) | 2 cups |
Cooking Steps:
- Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion, carrots, and celery, sautéing until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes, zucchini, bell pepper, vegetable broth, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine.
- Close the lid and set to manual mode for 10 minutes. Confirm the pressure valve is sealed.
- Once cooking is complete, perform a quick release, and stir in the fresh spinach until wilted. Serve hot and enjoy!
