11 Instant Pot Dinners for a Busy Fall

Hearty Beef and Vegetable Stew

Hearty Beef and Vegetable Stew is the ultimate comfort food for fall, perfect for cozy evenings. This dish is rich in flavor and packed with nutrients, making it a wholesome meal for the whole family. With the Instant Pot, you can achieve deep, savory flavors in a fraction of the time it would take to make traditional stew.

Ingredients	Quantity
Beef stew meat	2 pounds
Carrots	3, chopped
Potatoes	3, diced
Celery	2 stalks, chopped
Onion	1, diced
Garlic	3 cloves, minced
Beef broth	4 cups
Tomato paste	2 tablespoons
Worcestershire sauce	1 tablespoon
Dried thyme	1 teaspoon
Bay leaf	1
Salt	To taste
Pepper	To taste
Olive oil	2 tablespoons
Frozen peas	1 cup (optional)

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Brown the beef stew meat on all sides; remove and set aside.
2. In the same pot, add onions, carrots, celery, and garlic. Sauté until softened.
3. Add the beef back into the pot with the diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine.
4. Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 35 minutes.
5. Once cooked, allow for a natural pressure release for 10 minutes before performing a quick release for any remaining pressure.
6. Stir in frozen peas (if using), and serve hot. Enjoy your hearty beef and vegetable stew!

Creamy Chicken and Mushroom Risotto

Creamy Chicken and Mushroom Risotto is a warm and comforting dish that embodies the comforting flavors of fall. This creamy risotto is infused with savory chicken, earthy mushrooms, and rich Parmesan cheese, making it perfect for a cozy dinner. With the Instant Pot, you can achieve restaurant-quality risotto in a fraction of the time, ensuring a flavorful meal without all the labor.

Ingredients	Quantity
Arborio rice	1 ½ cups
Chicken breast	1 pound, diced
Mushrooms	8 ounces, sliced
Chicken broth	4 cups
Onion	1, diced
Garlic	3 cloves, minced
Olive oil	2 tablespoons
Butter	2 tablespoons
Parmesan cheese	1 cup, grated
Salt	To taste
Pepper	To taste
Fresh parsley	For garnish

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add diced onion and garlic; sauté until translucent.
2. Add diced chicken breast and sliced mushrooms, cooking until the chicken is browned.
3. Stir in Arborio rice and cook for another minute, followed by adding chicken broth. Stir to combine.
4. Secure the lid, set to “Manual” or “Pressure Cook” on high for 6 minutes.
5. Once done, perform a quick release and carefully stir in butter, Parmesan cheese, salt, and pepper until creamy.
6. Garnish with fresh parsley and serve hot. Enjoy your creamy chicken and mushroom risotto!

Spicy Pumpkin Chili

Spicy Pumpkin Chili is a hearty and flavorful dish that perfectly captures the essence of fall. This chili combines the sweetness of pumpkin with a blend of spices and ground meat, delivering a comforting and warming meal for chilly evenings. With the Instant Pot, you can prepare this delicious chili in a fraction of the time, allowing the flavors to meld beautifully while providing a satisfying dinner option.

Ingredients	Quantity
Ground beef or turkey	1 pound
Pumpkin puree	1 can (15 ounces)
Black beans	1 can (15 ounces), drained and rinsed
Diced tomatoes	1 can (15 ounces)
Onion	1, diced
Garlic	3 cloves, minced
Bell pepper	1, diced
Chili powder	2 tablespoons
Cumin	1 tablespoon
Oregano	1 teaspoon
Salt	To taste
Pepper	To taste
Olive oil	2 tablespoons
Fresh cilantro	For garnish

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add diced onion, garlic, and bell pepper; sauté until soft.
2. Add ground beef (or turkey) and cook until browned, breaking it apart as it cooks.
3. Stir in chili powder, cumin, oregano, salt, and pepper; cook for an additional minute.
4. Add pumpkin puree, diced tomatoes, and black beans, and stir to combine.
5. Secure the lid, set to “Manual” or “Pressure Cook” on high for 10 minutes.
6. Once finished, perform a quick release and stir well. Garnish with fresh cilantro and serve hot. Enjoy your spicy pumpkin chili!

Maple Glazed Pork Tenderloin

Maple Glazed Pork Tenderloin is a deliciously decadent dish that’s perfect for autumn dinners. The tenderloin is infused with a sweet and savory maple glaze that caramelizes beautifully, creating a delightful crust while keeping the meat juicy and flavorful. This dish is quick to prepare in the Instant Pot, making it an excellent choice for busy weeknights or special occasions.

Ingredients	Quantity
Pork tenderloin	1 pound
Maple syrup	1/3 cup
Dijon mustard	2 tablespoons
Soy sauce	2 tablespoons
Garlic	2 cloves, minced
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste
Fresh rosemary or thyme	For garnish

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Season the pork tenderloin with salt and pepper, then sear it on all sides until browned.
2. In a bowl, mix maple syrup, Dijon mustard, soy sauce, and minced garlic. Pour the mixture over the seared tenderloin in the pot.
3. Secure the lid, set to “Manual” or “Pressure Cook” on high for 6 minutes.
4. Once the cooking time is up, perform a quick release and carefully remove the tenderloin. Let it rest for a few minutes before slicing.
5. Serve sliced, drizzled with the remaining glaze, and garnish with fresh rosemary or thyme. Enjoy your maple glazed pork tenderloin!

Classic Creamy Tomato Soup

Classic Creamy Tomato Soup is a timeless comfort food that’s perfect for cozy fall evenings. This rich and velvety soup is made with ripe tomatoes, fresh herbs, and a touch of cream, offering a deliciously satisfying experience. Paired with grilled cheese sandwiches or crusty bread, this recipe is a must-try for anyone looking to warm up as the weather cools down.

Ingredients	Quantity
Canned whole tomatoes	2 (28-ounce) cans
Onion	1 medium, chopped
Carrot	1 medium, chopped
Celery	1 stalk, chopped
Garlic	2 cloves, minced
Vegetable broth	3 cups
Heavy cream	1 cup
Olive oil	2 tablespoons
Fresh basil	1/4 cup, chopped
Salt	To taste
Pepper	To taste

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add chopped onion, carrot, and celery, and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
2. Add canned tomatoes (with juices), vegetable broth, salt, and pepper to the pot. Secure the lid, set to “Manual” or “Pressure Cook” on high for 10 minutes.
3. Once the cooking time is up, perform a quick release. Blend the soup until smooth using an immersion blender (or carefully transfer to a blender).
4. Stir in heavy cream and fresh basil. Adjust seasoning if needed, and serve warm. Enjoy your classic creamy tomato soup!

Italian Sausage and Peppers Pasta

Italian Sausage and Peppers Pasta is a hearty and flavorful dish that brings the vibrant tastes of Italy to your dinner table. The combination of juicy sausage, tender bell peppers, and al dente pasta creates a satisfying meal that’s perfect for a chilly fall evening. With the Instant Pot, this recipe is quick and easy, ensuring you can enjoy a delicious homemade dinner without spending hours in the kitchen.

Ingredients	Quantity
Italian sausage	1 pound (sliced)
Bell pepper (any color)	2 (sliced)
Onion	1 medium (sliced)
Garlic	3 cloves (minced)
Diced tomatoes (canned)	1 (14.5-ounce) can
Tomato sauce	1 (15-ounce) can
Pasta (penne or rigatoni)	12 ounces
Italian seasoning	1 tablespoon
Red pepper flakes	1/2 teaspoon (optional)
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste
Fresh parsley (for garnish)	1/4 cup (chopped)

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add sliced Italian sausage and cook until browned, about 5 minutes. Add sliced onion and bell peppers, cooking until softened.
2. Stir in minced garlic, diced tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper.
3. Add pasta and enough water to just cover the pasta. Secure the lid and set to “Manual” or “Pressure Cook” on high for 5 minutes.
4. Once cooking is complete, perform a quick release. Stir well to combine, and let sit for a few minutes to thicken.
5. Serve hot, garnished with fresh parsley. Enjoy your Italian Sausage and Peppers Pasta!

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup is the quintessential comfort food, especially perfect for fall when the temperatures drop and the days start to get shorter. This warm and nourishing dish combines tender chicken, hearty vegetables, and cozy egg noodles in a flavorful broth. With the help of the Instant Pot, you can whip up this classic soup in no time, allowing you to enjoy a delicious homemade meal with minimal effort.

Ingredients	Quantity
Cooked chicken (shredded)	2 cups
Egg noodles	2 cups
Onion	1 medium (diced)
Carrots	2 (sliced)
Celery	2 stalks (sliced)
Garlic	3 cloves (minced)
Chicken broth	6 cups
Bay leaves	2
Fresh thyme	1 teaspoon (or 1/2 tsp dried)
Salt	To taste
Pepper	To taste
Olive oil	1 tablespoon
Fresh parsley (for garnish)	1/4 cup (chopped)

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add diced onion, carrots, and celery, cooking until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
2. Add the shredded chicken, chicken broth, bay leaves, thyme, salt, and pepper. Stir to combine.
3. Secure the lid and set to “Manual” or “Pressure Cook” on high for 7 minutes.
4. Once cooking is complete, perform a quick release. Remove bay leaves and stir in egg noodles.
5. Let the soup sit for a few minutes to allow the noodles to soften. Serve hot, garnished with fresh parsley. Enjoy your Easy Chicken Noodle Soup!

Cheesy Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole is a delightful and hearty dish perfect for the fall season. This comforting casserole blends nutritious broccoli with fluffy rice and a creamy cheese sauce, making it a fantastic side dish or a filling main course. The Instant Pot makes this casserole quick and effortless, allowing you to savor the delicious flavors without spending hours in the kitchen.

Ingredients	Quantity
Broccoli florets	4 cups
Uncooked rice	1 cup
Vegetable or chicken broth	2 cups
Cheddar cheese (shredded)	2 cups
Cream cheese	4 oz (cubed)
Onion	1 medium (diced)
Garlic	2 cloves (minced)
Olive oil	1 tablespoon
Salt	To taste
Pepper	To taste
Breadcrumbs (optional)	1/2 cup

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add diced onion and garlic, sautéing until translucent, about 3-4 minutes.
2. Add uncooked rice, broccoli florets, broth, salt, and pepper. Stir well to combine.
3. Secure the lid, set to “Manual” or “Pressure Cook” on high for 8 minutes.
4. Once cooking is complete, perform a quick release. Stir in cream cheese and shredded cheddar until melted and combined.
5. If desired, sprinkle breadcrumbs on top and use the “Sauté” mode to lightly toast before serving. Enjoy your Cheesy Broccoli and Rice Casserole!

Southwest Quinoa and Black Bean Bowl

Southwest Quinoa and Black Bean Bowl is a vibrant and nutritious dish that captures the essence of fall with its hearty ingredients and bold flavors. Packed with protein from quinoa and black beans, this one-pot meal is both filling and wholesome, making it perfect for weeknight dinners. The Instant Pot streamlines the cooking process, allowing you to enjoy a comforting meal in no time.

Ingredients	Quantity
Quinoa	1 cup
Black beans (canned, rinsed)	1 can (15 oz)
Corn (canned or frozen)	1 cup
Diced tomatoes (canned)	1 can (14.5 oz)
Vegetable broth	2 cups
Onion (diced)	1 medium
Bell pepper (diced)	1 medium
Garlic (minced)	2 cloves
Cumin	1 teaspoon
Chili powder	1 teaspoon
Olive oil	1 tablespoon
Salt	To taste
Pepper	To taste
Avocado (for topping, optional)	1, sliced

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add onions, garlic, and bell pepper, cooking until softened, about 3-4 minutes.
2. Stir in quinoa, black beans, corn, diced tomatoes, broth, cumin, chili powder, salt, and pepper. Mix well.
3. Secure the lid and set to “Manual” or “Pressure Cook” on high for 12 minutes.
4. Once cooking is complete, allow a natural release for 10 minutes before doing a quick release for any remaining pressure.
5. Fluff quinoa with a fork and serve topped with sliced avocado if desired. Enjoy your Southwest Quinoa and Black Bean Bowl!

Savory Beef Stroganoff

Savory Beef Stroganoff is a classic comfort dish that combines tender strips of beef with a rich and creamy mushroom sauce, served over a bed of egg noodles or rice. This hearty meal is perfect for chilly fall evenings, bringing warmth and satisfaction to the dinner table. The Instant Pot makes it easy to achieve tender meat and deep flavors in a fraction of the time traditionally required.

Ingredients	Quantity
Beef (sirloin or tenderloin, sliced)	1 pound
Mushrooms (sliced)	8 oz
Onion (diced)	1 medium
Garlic (minced)	2 cloves
Beef broth	2 cups
Sour cream	1 cup
Worcestershire sauce	2 tablespoons
Olive oil	1 tablespoon
Salt	To taste
Pepper	To taste
Egg noodles (or rice)	8 oz (uncooked)
Fresh parsley (for garnish)	Optional

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the onions and garlic, cooking until softened, about 2-3 minutes.
2. Add the sliced beef and cook until browned on all sides. Stir in the mushrooms, Worcestershire sauce, salt, and pepper.
3. Pour in the beef broth, ensuring all ingredients are well combined. Secure the lid and set to “Manual” or “Pressure Cook” on high for 10 minutes.
4. Once cooking is complete, allow a natural release for 5 minutes, then perform a quick release for remaining pressure.
5. Stir in sour cream until well combined. Cook the egg noodles separately according to package instructions and serve the beef stroganoff over the noodles, garnished with fresh parsley if desired. Enjoy your Savory Beef Stroganoff!

Butternut Squash Curry

Butternut Squash Curry is a warm and vibrant dish perfect for fall, featuring tender chunks of butternut squash simmered in a fragrant coconut milk sauce with spices and vegetables. This nourishing curry is not only hearty but also vegan-friendly, making it a versatile comfort meal for everyone. The Instant Pot makes this recipe easy and efficient, allowing the flavors to meld beautifully in a fraction of the time.

Ingredients	Quantity
Butternut squash (peeled and cubed)	1 medium
Onion (diced)	1 medium
Garlic (minced)	3 cloves
Ginger (grated)	1 inch piece
Red bell pepper (diced)	1 medium
Vegetable broth	1 cup
Coconut milk	1 can (13.5 oz)
Curry powder	2 tablespoons
Cumin	1 teaspoon
Olive oil	1 tablespoon
Salt	To taste
Fresh cilantro (for garnish)	Optional

Cooking Instructions Summary:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion, garlic, and ginger, cooking until softened, about 3-4 minutes.
2. Stir in the curry powder and cumin, cooking for another minute until fragrant.
3. Add the cubed butternut squash and red bell pepper to the pot, followed by the vegetable broth and coconut milk. Mix well.
4. Secure the lid and set to “Manual” or “Pressure Cook” on high for 8 minutes.
5. Once the cooking time is up, perform a quick release of the pressure. Stir and season with salt to taste before serving, garnished with fresh cilantro if desired. Enjoy your Butternut Squash Curry!