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Instant Pot Beef Stew Recipe
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Nothing says cozy winter dinner quite like a hearty beef stew, and your Instant Pot makes it absolutely foolproof! This recipe gives you tender, fall-apart beef and perfectly cooked vegetables in a fraction of the time it would take on the stovetop. Trust me, your family will be asking for seconds!
Instant Pot Beef Stew Recipe
Nothing says cozy winter dinner quite like a hearty beef stew, and your Instant Pot makes it absolutely foolproof! This recipe gives you tender, fall-apart beef and perfectly cooked vegetables in a fraction of the time it would take on the stovetop. Trust me, your family will be asking for seconds!
Ingredients
Method
- Set your Instant Pot to "Sauté" mode and heat the olive oil. Season beef cubes with salt and pepper, then brown them in batches, about 2-3 minutes per side. Remove and set aside.
- Add the onion to the pot and sauté for 3 minutes until softened. Add garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, then pour in the beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the carrots, potatoes, celery, bay leaves, and thyme. Stir to combine.
- Close the lid, set the valve to "Sealing," and cook on high pressure for 35 minutes.
- When done, allow a 10-minute natural release, then carefully quick-release any remaining pressure.
- If you'd like a thicker stew, set to "Sauté" mode again and stir in the cornstarch mixture. Cook for 2-3 minutes until thickened. Remove bay leaves before serving.
Instant Pot Beef Stew
Ingredients
- ☐
2 lbs beef chuck roast, cut into 1-inch cubes - ☐
3 tablespoons olive oil - ☐
1 large onion, diced - ☐
4 cloves garlic, minced - ☐
4 medium carrots, peeled and cut into 1-inch pieces - ☐
4 medium potatoes, peeled and cubed - ☐
2 celery stalks, chopped - ☐
3 cups beef broth - ☐
2 tablespoons tomato paste - ☐
2 tablespoons Worcestershire sauce - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
3 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thickening)
Instructions
- Set your Instant Pot to “Sauté” mode and heat the olive oil. Season beef cubes with salt and pepper, then brown them in batches, about 2-3 minutes per side. Remove and set aside.
- Add the onion to the pot and sauté for 3 minutes until softened. Add garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, then pour in the beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the carrots, potatoes, celery, bay leaves, and thyme. Stir to combine.
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 35 minutes.
- When done, allow a 10-minute natural release, then carefully quick-release any remaining pressure.
- If you’d like a thicker stew, set to “Sauté” mode again and stir in the cornstarch mixture. Cook for 2-3 minutes until thickened. Remove bay leaves before serving.
Creamy Instant Pot Chicken Noodle Soup
When you need comfort in a bowl on a cold winter night, this creamy chicken noodle soup is what you’re looking for! It’s so much better than the canned stuff, and the Instant Pot makes it incredibly easy to throw together. Plus, the whole family will love the rich, creamy broth and tender chicken!
Creamy Instant Pot Chicken Noodle Soup
When you need comfort in a bowl on a cold winter night, this creamy chicken noodle soup is what you're looking for! It's so much better than the canned stuff, and the Instant Pot makes it incredibly easy to throw together. Plus, the whole family will love the rich, creamy broth and tender chicken!
Ingredients
Method
- Set your Instant Pot to "Sauté" mode and melt the butter. Add the onion, carrots, and celery, cooking for 4-5 minutes until slightly softened.
- Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the chicken breasts, bay leaves, thyme, parsley, salt, and pepper. Stir to combine.
- Close the lid, set the valve to "Sealing," and cook on high pressure for 8 minutes.
- When done, carefully quick-release the pressure. Remove the chicken breasts and shred them with two forks.
- Set the pot back to "Sauté" mode and add the egg noodles. Cook for 6-8 minutes, stirring occasionally, until noodles are tender.
- In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup and cook for 2-3 minutes until thickened.
- Return the shredded chicken to the pot, remove bay leaves, and stir well. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Creamy Instant Pot Chicken Noodle Soup
Ingredients
- ☐
1½ lbs boneless, skinless chicken breasts - ☐
2 tablespoons butter - ☐
1 medium onion, diced - ☐
3 medium carrots, peeled and sliced - ☐
3 celery stalks, sliced - ☐
4 cloves garlic, minced - ☐
6 cups chicken broth - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
1 teaspoon dried parsley - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
8 oz egg noodles - ☐
1 cup heavy cream - ☐
¼ cup all-purpose flour - ☐
Fresh parsley for garnish (optional)
Instructions
- Set your Instant Pot to “Sauté” mode and melt the butter. Add the onion, carrots, and celery, cooking for 4-5 minutes until slightly softened.
- Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the chicken breasts, bay leaves, thyme, parsley, salt, and pepper. Stir to combine.
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
- When done, carefully quick-release the pressure. Remove the chicken breasts and shred them with two forks.
- Set the pot back to “Sauté” mode and add the egg noodles. Cook for 6-8 minutes, stirring occasionally, until noodles are tender.
- In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup and cook for 2-3 minutes until thickened.
- Return the shredded chicken to the pot, remove bay leaves, and stir well. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Instant Pot Pot Roast Dinner
This is the ultimate Sunday dinner made easy! Your Instant Pot transforms a tough cut of beef into the most tender, flavorful pot roast you’ve ever had, complete with perfectly cooked vegetables on the side. It’s a complete meal in one pot, and cleanup is a breeze—a total win for busy moms!
Instant Pot Pot Roast Dinner
This is the ultimate Sunday dinner made easy! Your Instant Pot transforms a tough cut of beef into the most tender, flavorful pot roast you've ever had, complete with perfectly cooked vegetables on the side. It's a complete meal in one pot, and cleanup is a breeze—a total win for busy moms!
Ingredients
Method
- Pat the chuck roast dry with paper towels and season generously on all sides with salt, pepper, garlic powder, and onion powder.
- Set your Instant Pot to "Sauté" mode and heat the olive oil. When hot, sear the roast for 4-5 minutes per side until nicely browned. Remove and set aside.
- Add the beef broth and red wine to the pot, scraping up any browned bits from the bottom. Stir in the tomato paste and Worcestershire sauce.
- Return the roast to the pot and add the onion, garlic, thyme, and bay leaves around it.
- Close the lid, set the valve to "Sealing," and cook on high pressure for 60 minutes.
- When done, allow a 15-minute natural release, then carefully quick-release any remaining pressure.
- Remove the roast and set aside. Add the potatoes and carrots to the pot, close the lid, and cook on high pressure for 4 minutes. Quick-release the pressure.
- Transfer the vegetables to a serving platter with the roast. Set the pot to "Sauté" mode and stir in the cornstarch mixture. Cook for 2-3 minutes until the gravy thickens, then remove bay leaves.
- Slice the roast against the grain and serve with vegetables and gravy poured over the top.
Instant Pot Pot Roast Dinner
Ingredients
- ☐
3-4 lb chuck roast - ☐
2 tablespoons olive oil - ☐
1 tablespoon salt - ☐
1 teaspoon black pepper - ☐
1 teaspoon garlic powder - ☐
1 teaspoon onion powder - ☐
1 large onion, quartered - ☐
5 cloves garlic, smashed - ☐
1½ lbs baby potatoes, halved - ☐
1 lb carrots, peeled and cut into 2-inch pieces - ☐
2 cups beef broth - ☐
½ cup red wine (or additional beef broth) - ☐
2 tablespoons tomato paste - ☐
2 tablespoons Worcestershire sauce - ☐
3 sprigs fresh thyme (or 1 teaspoon dried) - ☐
2 bay leaves - ☐
3 tablespoons cornstarch mixed with 3 tablespoons water (for gravy)
Instructions
- Pat the chuck roast dry with paper towels and season generously on all sides with salt, pepper, garlic powder, and onion powder.
- Set your Instant Pot to “Sauté” mode and heat the olive oil. When hot, sear the roast for 4-5 minutes per side until nicely browned. Remove and set aside.
- Add the beef broth and red wine to the pot, scraping up any browned bits from the bottom. Stir in the tomato paste and Worcestershire sauce.
- Return the roast to the pot and add the onion, garlic, thyme, and bay leaves around it.
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes.
- When done, allow a 15-minute natural release, then carefully quick-release any remaining pressure.
- Remove the roast and set aside. Add the potatoes and carrots to the pot, close the lid, and cook on high pressure for 4 minutes. Quick-release the pressure.
- Transfer the vegetables to a serving platter with the roast. Set the pot to “Sauté” mode and stir in the cornstarch mixture. Cook for 2-3 minutes until the gravy thickens, then remove bay leaves.
- Slice the roast against the grain and serve with vegetables and gravy poured over the top.
Instant Pot Chili with Beans
Nothing says winter comfort quite like a big bowl of hearty chili, and this Instant Pot version makes it so easy you’ll want to make it every week! It’s packed with protein, bursting with flavor, and the best part? Your kitchen stays cool while the Instant Pot does all the work. Serve it up with cornbread and shredded cheese for the ultimate cozy dinner!
Instant Pot Chili with Beans
Nothing says winter comfort quite like a big bowl of hearty chili, and this Instant Pot version makes it so easy you'll want to make it every week! It's packed with protein, bursting with flavor, and the best part? Your kitchen stays cool while the Instant Pot does all the work. Serve it up with cornbread and shredded cheese for the ultimate cozy dinner!
Ingredients
Method
- Set your Instant Pot to "Sauté" mode and brown the ground beef with the diced onion until the meat is no longer pink, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Drain any excess fat, then add the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the meat in all those wonderful spices.
- Add the crushed tomatoes, tomato paste, beef broth, kidney beans, and black beans. Give everything a good stir to combine.
- Cancel the "Sauté" mode, secure the lid, and set the valve to "Sealing." Cook on high pressure for 15 minutes.
- When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the lid, give it a stir, and taste for seasoning. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or tortilla chips!
Instant Pot Chili with Beans
Ingredients
- ☐
1½ pounds ground beef - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
2 cans (15 oz each) kidney beans, drained and rinsed - ☐
1 can (15 oz) black beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
1 can (6 oz) tomato paste - ☐
1 cup beef broth - ☐
2 tablespoons chili powder - ☐
1 tablespoon cumin - ☐
1 teaspoon paprika - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper
Instructions
- Set your Instant Pot to “Sauté” mode and brown the ground beef with the diced onion until the meat is no longer pink, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Drain any excess fat, then add the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the meat in all those wonderful spices.
- Add the crushed tomatoes, tomato paste, beef broth, kidney beans, and black beans. Give everything a good stir to combine.
- Cancel the “Sauté” mode, secure the lid, and set the valve to “Sealing.” Cook on high pressure for 15 minutes.
- When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the lid, give it a stir, and taste for seasoning. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or tortilla chips!
Instant Pot Chicken and Dumplings
This cozy classic is the ultimate hug-in-a-bowl on a cold winter evening! My family requests this one constantly because it’s so creamy and comforting, and those fluffy dumplings are absolute perfection. Plus, what used to take hours on the stove now comes together in under 30 minutes thanks to the Instant Pot magic!
Instant Pot Chicken and Dumplings
This cozy classic is the ultimate hug-in-a-bowl on a cold winter evening! My family requests this one constantly because it's so creamy and comforting, and those fluffy dumplings are absolute perfection. Plus, what used to take hours on the stove now comes together in under 30 minutes thanks to the Instant Pot magic!
Ingredients
Method
- Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper into the Instant Pot. Stir to combine.
- Secure the lid and set the valve to "Sealing." Cook on high pressure for 10 minutes.
- When cooking is complete, carefully quick-release the pressure. Remove the lid and transfer the chicken to a cutting board. Shred it with two forks and set aside.
- Remove and discard the bay leaf. Set the Instant Pot to "Sauté" mode and add the butter. Once melted, whisk in the flour to create a roux, cooking for about 1 minute.
- Stir in the heavy cream and return the shredded chicken to the pot. Mix everything together well.
- Drop the quartered biscuit pieces into the simmering liquid, spacing them out as evenly as possible. Cover with the lid (valve can be open) and let cook on "Sauté" for 8-10 minutes until the dumplings are cooked through and fluffy.
- Turn off the Instant Pot, let it sit for 5 minutes to thicken, then serve hot in bowls. This is pure comfort food heaven!
Instant Pot Chicken and Dumplings
Ingredients
- ☐
1½ pounds boneless, skinless chicken breasts - ☐
4 cups chicken broth - ☐
3 medium carrots, peeled and sliced - ☐
3 celery stalks, sliced - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
1 teaspoon dried thyme - ☐
1 teaspoon dried parsley - ☐
1 bay leaf - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
½ cup heavy cream - ☐
3 tablespoons butter - ☐
1 can (16 oz) refrigerated biscuit dough, cut into quarters - ☐
¼ cup all-purpose flour
Instructions
- Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper into the Instant Pot. Stir to combine.
- Secure the lid and set the valve to “Sealing.” Cook on high pressure for 10 minutes.
- When cooking is complete, carefully quick-release the pressure. Remove the lid and transfer the chicken to a cutting board. Shred it with two forks and set aside.
- Remove and discard the bay leaf. Set the Instant Pot to “Sauté” mode and add the butter. Once melted, whisk in the flour to create a roux, cooking for about 1 minute.
- Stir in the heavy cream and return the shredded chicken to the pot. Mix everything together well.
- Drop the quartered biscuit pieces into the simmering liquid, spacing them out as evenly as possible. Cover with the lid (valve can be open) and let cook on “Sauté” for 8-10 minutes until the dumplings are cooked through and fluffy.
- Turn off the Instant Pot, let it sit for 5 minutes to thicken, then serve hot in bowls. This is pure comfort food heaven!
Instant Pot Butternut Squash Soup
This velvety smooth butternut squash soup is like liquid gold on a chilly winter day! It’s naturally sweet, perfectly spiced, and so much easier than roasting squash in the oven for an hour. I love making a big batch on Sunday and enjoying it all week long—it actually tastes even better the next day!
Instant Pot Butternut Squash Soup
This velvety smooth butternut squash soup is like liquid gold on a chilly winter day! It's naturally sweet, perfectly spiced, and so much easier than roasting squash in the oven for an hour. I love making a big batch on Sunday and enjoying it all week long—it actually tastes even better the next day!
Ingredients
Method
- Set your Instant Pot to "Sauté" mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
- Add the cubed butternut squash, chopped apple, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Give everything a good stir.
- Cancel "Sauté" mode, secure the lid, and set the valve to "Sealing." Cook on high pressure for 10 minutes.
- When the cooking time is complete, carefully quick-release the pressure. Remove the lid and let it cool for a few minutes.
- Use an immersion blender to puree the soup until completely smooth and creamy. (If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.)
- Stir in the maple syrup and heavy cream, then taste and adjust seasonings as needed. Serve warm with a drizzle of cream, pumpkin seeds, and fresh thyme if desired. Absolutely delicious!
Instant Pot Butternut Squash Soup
Ingredients
- ☐
1 medium butternut squash (about 3 pounds), peeled and cubed - ☐
2 tablespoons butter - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
1 large apple, peeled and chopped - ☐
3 cups vegetable broth - ☐
1 teaspoon ground cinnamon - ☐
½ teaspoon ground nutmeg - ☐
¼ teaspoon ground ginger - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
1 tablespoon maple syrup - ☐
½ cup heavy cream or coconut milk - ☐
Pumpkin seeds and fresh thyme for garnish (optional)
Instructions
- Set your Instant Pot to “Sauté” mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
- Add the cubed butternut squash, chopped apple, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Give everything a good stir.
- Cancel “Sauté” mode, secure the lid, and set the valve to “Sealing.” Cook on high pressure for 10 minutes.
- When the cooking time is complete, carefully quick-release the pressure. Remove the lid and let it cool for a few minutes.
- Use an immersion blender to puree the soup until completely smooth and creamy. (If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.)
- Stir in the maple syrup and heavy cream, then taste and adjust seasonings as needed. Serve warm with a drizzle of cream, pumpkin seeds, and fresh thyme if desired. Absolutely delicious!
Instant Pot Pulled Pork Dinner
Instant Pot Pulled Pork Dinner
This tender, fall-apart pulled pork is a total lifesaver for busy weeknights! Just season, pressure cook, and shred for the easiest dinner that'll have your family asking for seconds. Serve it on buns, over rice, or with your favorite sides for a cozy winter meal everyone will love.
Ingredients
Method
- Mix together brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create a dry rub.
- Pat the pork chunks dry with paper towels and rub the spice mixture all over the meat, coating all sides.
- Pour chicken broth into the Instant Pot and place the seasoned pork pieces in the pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
- Allow natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- Remove pork from the pot and shred with two forks. Discard most of the cooking liquid, leaving about ¼ cup.
- Return shredded pork to the pot, stir in BBQ sauce, and let sit on the warm setting for 5 minutes to soak up the sauce. Serve on buns with coleslaw if desired.
This tender, fall-apart pulled pork is a total lifesaver for busy weeknights! Just season, pressure cook, and shred for the easiest dinner that’ll have your family asking for seconds. Serve it on buns, over rice, or with your favorite sides for a cozy winter meal everyone will love.
Instant Pot Pulled Pork
Ingredients
- ☐
3-4 lb pork shoulder (pork butt), cut into 3-4 large chunks - ☐
2 tablespoons brown sugar - ☐
1 tablespoon smoked paprika - ☐
1 tablespoon garlic powder - ☐
1 tablespoon onion powder - ☐
2 teaspoons salt - ☐
1 teaspoon black pepper - ☐
1 cup chicken broth - ☐
1 cup BBQ sauce (your favorite brand) - ☐
8 hamburger buns for serving
Instructions
- Mix together brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create a dry rub.
- Pat the pork chunks dry with paper towels and rub the spice mixture all over the meat, coating all sides.
- Pour chicken broth into the Instant Pot and place the seasoned pork pieces in the pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
- Allow natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- Remove pork from the pot and shred with two forks. Discard most of the cooking liquid, leaving about ¼ cup.
- Return shredded pork to the pot, stir in BBQ sauce, and let sit on the warm setting for 5 minutes to soak up the sauce. Serve on buns with coleslaw if desired.
Instant Pot Tuscan White Bean Soup
Instant Pot Tuscan White Bean Soup
This creamy, comforting soup is packed with veggies, beans, and Italian flavors that'll warm you right up on chilly evenings. It's basically a hug in a bowl, and the best part? The Instant Pot does all the heavy lifting while you handle homework or fold laundry. Pair it with crusty bread and you've got a complete meal!
Ingredients
Method
- Set Instant Pot to sauté mode and heat olive oil. Add Italian sausage and cook, breaking it up with a spoon, until browned (about 5 minutes).
- Add onion, carrots, and celery. Cook for 3-4 minutes until vegetables start to soften.
- Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Add white beans, chicken broth, and diced tomatoes with their juice. Stir to combine and scrape up any browned bits from the bottom.
- Close the lid, set valve to sealing, and cook on high pressure for 10 minutes.
- Quick release the pressure, then open the lid carefully. Set to sauté mode again.
- Stir in the fresh spinach or kale and let it wilt for 2-3 minutes. Season with salt and pepper to taste. Serve hot with a generous sprinkle of Parmesan cheese on top.
This creamy, comforting soup is packed with veggies, beans, and Italian flavors that’ll warm you right up on chilly evenings. It’s basically a hug in a bowl, and the best part? The Instant Pot does all the heavy lifting while you handle homework or fold laundry. Pair it with crusty bread and you’ve got a complete meal!
Tuscan White Bean Soup
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 lb Italian sausage, casings removed - ☐
1 medium onion, diced - ☐
3 carrots, peeled and diced - ☐
3 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1 teaspoon dried oregano - ☐
1 teaspoon dried basil - ☐
½ teaspoon red pepper flakes - ☐
3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - ☐
6 cups chicken broth - ☐
1 can (14.5 oz) diced tomatoes - ☐
4 cups fresh spinach or kale, chopped - ☐
Salt and pepper to taste - ☐
Grated Parmesan cheese for serving
Instructions
- Set Instant Pot to sauté mode and heat olive oil. Add Italian sausage and cook, breaking it up with a spoon, until browned (about 5 minutes).
- Add onion, carrots, and celery. Cook for 3-4 minutes until vegetables start to soften.
- Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Add white beans, chicken broth, and diced tomatoes with their juice. Stir to combine and scrape up any browned bits from the bottom.
- Close the lid, set valve to sealing, and cook on high pressure for 10 minutes.
- Quick release the pressure, then open the lid carefully. Set to sauté mode again.
- Stir in the fresh spinach or kale and let it wilt for 2-3 minutes. Season with salt and pepper to taste. Serve hot with a generous sprinkle of Parmesan cheese on top.
Instant Pot Short Ribs Recipe
Instant Pot Short Ribs Recipe
These melt-in-your-mouth short ribs are restaurant-quality fancy but ridiculously easy to make! The Instant Pot turns tough meat into the most tender, flavorful dinner that'll make you look like a total rock star in the kitchen. Serve them over mashed potatoes or polenta to soak up that incredible sauce!
Ingredients
Method
- Pat short ribs dry with paper towels and season generously with salt and pepper on all sides.
- Set Instant Pot to sauté mode and heat olive oil. Working in batches, sear the short ribs on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic and tomato paste, stirring for 1 minute until fragrant.
- Pour in red wine and scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Add beef broth, thyme, bay leaves, and Worcestershire sauce. Return the short ribs to the pot, nestling them into the liquid.
- Close the lid, set valve to sealing, and cook on high pressure for 45 minutes.
- Allow natural pressure release for 15 minutes, then quick release remaining pressure.
- Carefully remove short ribs to a serving platter. Remove bay leaves and thyme stems. For a thicker sauce, set to sauté mode and simmer the sauce for 5-10 minutes. Spoon sauce and vegetables over the ribs, garnish with fresh parsley, and serve immediately.
These melt-in-your-mouth short ribs are restaurant-quality fancy but ridiculously easy to make! The Instant Pot turns tough meat into the most tender, flavorful dinner that’ll make you look like a total rock star in the kitchen. Serve them over mashed potatoes or polenta to soak up that incredible sauce!
Red Wine Braised Short Ribs
Ingredients
- ☐
3 lbs beef short ribs (bone-in) - ☐
Salt and pepper to taste - ☐
2 tablespoons olive oil - ☐
1 large onion, diced - ☐
3 carrots, peeled and cut into 2-inch pieces - ☐
3 celery stalks, cut into 2-inch pieces - ☐
6 cloves garlic, smashed - ☐
2 tablespoons tomato paste - ☐
1½ cups dry red wine (like Cabernet Sauvignon) - ☐
2 cups beef broth - ☐
2 sprigs fresh thyme - ☐
2 bay leaves - ☐
1 tablespoon Worcestershire sauce - ☐
Fresh parsley for garnish
Instructions
- Pat short ribs dry with paper towels and season generously with salt and pepper on all sides.
- Set Instant Pot to sauté mode and heat olive oil. Working in batches, sear the short ribs on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic and tomato paste, stirring for 1 minute until fragrant.
- Pour in red wine and scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Add beef broth, thyme, bay leaves, and Worcestershire sauce. Return the short ribs to the pot, nestling them into the liquid.
- Close the lid, set valve to sealing, and cook on high pressure for 45 minutes.
- Allow natural pressure release for 15 minutes, then quick release remaining pressure.
- Carefully remove short ribs to a serving platter. Remove bay leaves and thyme stems. For a thicker sauce, set to sauté mode and simmer the sauce for 5-10 minutes. Spoon sauce and vegetables over the ribs, garnish with fresh parsley, and serve immediately.
Instant Pot Loaded Baked Potato Soup
This creamy, comforting soup tastes just like a loaded baked potato in bowl form—and it’s ready in under 30 minutes! It’s the perfect way to warm up on a chilly winter evening, and the best part is you probably already have most of these ingredients in your kitchen. Trust me, this one’s going straight into your regular dinner rotation!
Instant Pot Loaded Baked Potato Soup
This creamy, comforting soup tastes just like a loaded baked potato in bowl form—and it's ready in under 30 minutes! It's the perfect way to warm up on a chilly winter evening, and the best part is you probably already have most of these ingredients in your kitchen. Trust me, this one's going straight into your regular dinner rotation!
Ingredients
Method
- Set your Instant Pot to "Sauté" mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened, then add the garlic and cook for another minute.
- Add the cubed potatoes, chicken broth, salt, and pepper to the pot. Stir to combine.
- Close the lid, set the valve to "Sealing," and cook on high pressure for 8 minutes.
- When the timer goes off, do a quick release by carefully turning the valve to "Venting."
- Open the lid and use a potato masher to mash about half of the potatoes, leaving some chunks for texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot topped with crumbled bacon, sour cream, green onions, and extra cheese. Enjoy!
Instant Pot Loaded Baked Potato Soup
Ingredients
- ☐
4 tablespoons butter - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
3 pounds russet potatoes, peeled and cubed - ☐
4 cups chicken broth - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1 cup heavy cream - ☐
1 cup shredded cheddar cheese - ☐
6 slices bacon, cooked and crumbled - ☐
Sour cream, green onions, and extra cheese for topping
Instructions
- Set your Instant Pot to “Sauté” mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened, then add the garlic and cook for another minute.
- Add the cubed potatoes, chicken broth, salt, and pepper to the pot. Stir to combine.
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
- When the timer goes off, do a quick release by carefully turning the valve to “Venting.”
- Open the lid and use a potato masher to mash about half of the potatoes, leaving some chunks for texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot topped with crumbled bacon, sour cream, green onions, and extra cheese. Enjoy!
Instant Pot Beef Stroganoff Dinner
If you’re looking for a hearty, stick-to-your-ribs dinner that feels fancy but is actually super simple, this is it! The Instant Pot makes the beef incredibly tender, and that creamy mushroom sauce is absolutely divine over egg noodles. My family requests this one at least once a week during winter!
Instant Pot Beef Stroganoff Dinner
If you're looking for a hearty, stick-to-your-ribs dinner that feels fancy but is actually super simple, this is it! The Instant Pot makes the beef incredibly tender, and that creamy mushroom sauce is absolutely divine over egg noodles. My family requests this one at least once a week during winter!
Ingredients
Method
- Set the Instant Pot to "Sauté" mode and heat the olive oil. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Remove and set aside.
- Add the onion and mushrooms to the pot and cook for 5 minutes until the mushrooms release their moisture. Add the garlic and cook for 1 more minute.
- Return the beef to the pot and add the beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir well.
- Close the lid, set the valve to "Sealing," and cook on high pressure for 20 minutes.
- When done, let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure.
- Mix the cornstarch and water in a small bowl. Set the Instant Pot to "Sauté" mode again and stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens.
- Turn off the Instant Pot and stir in the sour cream until well combined.
- Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley. Perfection!
Instant Pot Beef Stroganoff Dinner
Ingredients
- ☐
2 pounds beef stew meat, cut into 1-inch pieces - ☐
2 tablespoons olive oil - ☐
1 large onion, diced - ☐
16 ounces mushrooms, sliced - ☐
4 cloves garlic, minced - ☐
2 cups beef broth - ☐
2 tablespoons Worcestershire sauce - ☐
1 teaspoon paprika - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
3 tablespoons cornstarch - ☐
3 tablespoons water - ☐
1 cup sour cream - ☐
12 ounces egg noodles, cooked according to package directions - ☐
Fresh parsley for garnish
Instructions
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Remove and set aside.
- Add the onion and mushrooms to the pot and cook for 5 minutes until the mushrooms release their moisture. Add the garlic and cook for 1 more minute.
- Return the beef to the pot and add the beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir well.
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 20 minutes.
- When done, let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure.
- Mix the cornstarch and water in a small bowl. Set the Instant Pot to “Sauté” mode again and stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens.
- Turn off the Instant Pot and stir in the sour cream until well combined.
- Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley. Perfection!
Instant Pot Chicken Tortilla Soup
This zesty, flavor-packed soup is like a warm hug in a bowl! It’s loaded with tender chicken, beans, corn, and all those wonderful Mexican-inspired spices we love. The best part? Everyone can customize their bowl with their favorite toppings, which makes it a total win when you’re feeding picky eaters!
Instant Pot Chicken Tortilla Soup
This zesty, flavor-packed soup is like a warm hug in a bowl! It's loaded with tender chicken, beans, corn, and all those wonderful Mexican-inspired spices we love. The best part? Everyone can customize their bowl with their favorite toppings, which makes it a total win when you're feeding picky eaters!
Ingredients
Method
- Set your Instant Pot to "Sauté" mode and add the olive oil. Cook the onion and bell pepper for 3-4 minutes until softened, then add the garlic and cook for another minute.
- Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Close the lid, set the valve to "Sealing," and cook on high pressure for 10 minutes.
- When the timer goes off, let the pressure naturally release for 5 minutes, then do a quick release for any remaining pressure.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the lime juice and taste for seasoning, adding more salt if needed.
- Serve hot with crushed tortilla chips, sliced avocado, shredded cheese, sour cream, and fresh cilantro. Let everyone build their perfect bowl!
Instant Pot Chicken Tortilla Soup
Ingredients
- ☐
1.5 pounds boneless, skinless chicken breasts - ☐
1 tablespoon olive oil - ☐
1 medium onion, diced - ☐
1 red bell pepper, diced - ☐
4 cloves garlic, minced - ☐
1 can (14.5 oz) diced tomatoes with juice - ☐
1 can (15 oz) black beans, drained and rinsed - ☐
1 cup frozen corn - ☐
4 cups chicken broth - ☐
2 teaspoons chili powder - ☐
1 teaspoon cumin - ☐
1 teaspoon paprika - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
Juice of 1 lime - ☐
Tortilla chips, avocado, shredded cheese, sour cream, and cilantro for topping
Instructions
- Set your Instant Pot to “Sauté” mode and add the olive oil. Cook the onion and bell pepper for 3-4 minutes until softened, then add the garlic and cook for another minute.
- Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
- When the timer goes off, let the pressure naturally release for 5 minutes, then do a quick release for any remaining pressure.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the lime juice and taste for seasoning, adding more salt if needed.
- Serve hot with crushed tortilla chips, sliced avocado, shredded cheese, sour cream, and fresh cilantro. Let everyone build their perfect bowl!
Instant Pot Ham and Bean Soup
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This hearty ham and bean soup is the ultimate comfort food for those chilly winter nights! It’s basically a warm hug in a bowl, and the Instant Pot makes it so easy you’ll wonder why you ever stood over the stove stirring soup for hours. Plus, it’s a fantastic way to use up leftover ham from the holidays!
Instant Pot Ham and Bean Soup
This hearty ham and bean soup is the ultimate comfort food for those chilly winter nights! It's basically a warm hug in a bowl, and the Instant Pot makes it so easy you'll wonder why you ever stood over the stove stirring soup for hours. Plus, it's a fantastic way to use up leftover ham from the holidays!
Ingredients
Method
- Set your Instant Pot to sauté mode and add a splash of oil. Cook the onion, carrots, and celery for about 5 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the beans, ham, chicken broth, bay leaves, thyme, and black pepper. Stir to combine.
- Lock the lid in place and set the valve to sealing. Cook on high pressure for 35 minutes.
- Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the bay leaves, taste, and adjust seasoning with salt as needed. For a creamier soup, mash some of the beans against the side of the pot with a wooden spoon.
- Serve hot with crusty bread and enjoy!
Instant Pot Ham and Bean Soup
Ingredients
- ☐
1 pound dried great northern beans, rinsed and sorted - ☐
2 cups diced cooked ham - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
3 medium carrots, peeled and diced - ☐
2 celery stalks, diced - ☐
6 cups chicken broth - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
1/2 teaspoon black pepper - ☐
Salt to taste
Instructions
- Set your Instant Pot to sauté mode and add a splash of oil. Cook the onion, carrots, and celery for about 5 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the beans, ham, chicken broth, bay leaves, thyme, and black pepper. Stir to combine.
- Lock the lid in place and set the valve to sealing. Cook on high pressure for 35 minutes.
- Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the bay leaves, taste, and adjust seasoning with salt as needed. For a creamier soup, mash some of the beans against the side of the pot with a wooden spoon.
- Serve hot with crusty bread and enjoy!
Instant Pot Spaghetti Bolognese Recipe
Who says you can’t make authentic-tasting Bolognese on a busy weeknight? This Instant Pot version delivers all that rich, meaty, tomatoey goodness in a fraction of the time. Your family will think you spent hours in the kitchen, but we’ll keep your secret!
Instant Pot Spaghetti Bolognese Recipe
Who says you can't make authentic-tasting Bolognese on a busy weeknight? This Instant Pot version delivers all that rich, meaty, tomatoey goodness in a fraction of the time. Your family will think you spent hours in the kitchen, but we'll keep your secret!
Ingredients
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the ground beef and sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Stir well to combine and scrape up any browned bits from the bottom of the pot.
- Cancel sauté mode, lock the lid in place, and set the valve to sealing. Cook on high pressure for 10 minutes.
- Quick release the pressure, then carefully open the lid. Switch back to sauté mode and stir in the milk or cream. Let the sauce simmer for 5 minutes to thicken slightly.
- Taste and adjust seasoning if needed. Serve the Bolognese over cooked spaghetti, topped with fresh basil and grated Parmesan cheese.
Instant Pot Spaghetti Bolognese
Ingredients
- ☐
1 tablespoon olive oil - ☐
1 pound ground beef (80/20 works great) - ☐
1/2 pound ground Italian sausage - ☐
1 large onion, finely diced - ☐
2 medium carrots, finely diced - ☐
2 celery stalks, finely diced - ☐
4 cloves garlic, minced - ☐
1 (28-ounce) can crushed tomatoes - ☐
1 (6-ounce) can tomato paste - ☐
1 cup beef broth - ☐
1/2 cup whole milk or heavy cream - ☐
2 teaspoons Italian seasoning - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1 pound spaghetti, cooked according to package directions - ☐
Fresh basil and Parmesan cheese for serving
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil. Add the ground beef and sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Stir well to combine and scrape up any browned bits from the bottom of the pot.
- Cancel sauté mode, lock the lid in place, and set the valve to sealing. Cook on high pressure for 10 minutes.
- Quick release the pressure, then carefully open the lid. Switch back to sauté mode and stir in the milk or cream. Let the sauce simmer for 5 minutes to thicken slightly.
- Taste and adjust seasoning if needed. Serve the Bolognese over cooked spaghetti, topped with fresh basil and grated Parmesan cheese.
Instant Pot Chicken Curry Dinner
This creamy, flavorful chicken curry will transport your taste buds straight to comfort town! It’s loaded with tender chicken and aromatic spices, and the best part is your Instant Pot does all the heavy lifting. Serve it over fluffy rice and watch your family’s faces light up!
Instant Pot Chicken Curry Dinner
This creamy, flavorful chicken curry will transport your taste buds straight to comfort town! It's loaded with tender chicken and aromatic spices, and the best part is your Instant Pot does all the heavy lifting. Serve it over fluffy rice and watch your family's faces light up!
Ingredients
Method
- Set your Instant Pot to sauté mode and heat the vegetable oil. Add the chicken pieces and cook for 3-4 minutes until lightly browned on all sides. Remove chicken and set aside.
- Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
- Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
- Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir constantly for 30 seconds to toast the spices.
- Pour in the diced tomatoes, coconut milk, chicken broth, and salt. Stir well, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
- Cancel sauté mode, lock the lid, and set the valve to sealing. Cook on high pressure for 8 minutes.
- Quick release the pressure. If using spinach, stir it in now and let it wilt for 2-3 minutes.
- Taste and adjust seasoning if needed. Serve over fluffy basmati rice and garnish with fresh cilantro. Enjoy with naan bread if you're feeling fancy!
Instant Pot Chicken Curry Dinner
Ingredients
- ☐
2 tablespoons vegetable oil - ☐
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces - ☐
1 large onion, diced - ☐
3 cloves garlic, minced - ☐
1 tablespoon fresh ginger, minced - ☐
2 tablespoons curry powder - ☐
1 teaspoon ground cumin - ☐
1 teaspoon turmeric - ☐
1/2 teaspoon cayenne pepper (optional, for heat) - ☐
1 (14-ounce) can diced tomatoes - ☐
1 (13.5-ounce) can full-fat coconut milk - ☐
1/2 cup chicken broth - ☐
1 teaspoon salt - ☐
2 cups fresh spinach (optional) - ☐
Cooked basmati rice, for serving - ☐
Fresh cilantro, for garnish
Instructions
- Set your Instant Pot to sauté mode and heat the vegetable oil. Add the chicken pieces and cook for 3-4 minutes until lightly browned on all sides. Remove chicken and set aside.
- Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
- Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
- Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir constantly for 30 seconds to toast the spices.
- Pour in the diced tomatoes, coconut milk, chicken broth, and salt. Stir well, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
- Cancel sauté mode, lock the lid, and set the valve to sealing. Cook on high pressure for 8 minutes.
- Quick release the pressure. If using spinach, stir it in now and let it wilt for 2-3 minutes.
- Taste and adjust seasoning if needed. Serve over fluffy basmati rice and garnish with fresh cilantro. Enjoy with naan bread if you’re feeling fancy!
Instant Pot French Onion Soup
Instant Pot French Onion Soup
Nothing says cozy winter nights quite like a bowl of rich, deeply flavored French onion soup! This Instant Pot version gives you all that caramelized onion goodness in a fraction of the time it would take on the stovetop. Top it with crusty bread and melted Gruyère, and you've got a restaurant-quality dinner the whole family will love.
Ingredients
Method
- Set your Instant Pot to Sauté mode. Add butter and olive oil, then add the sliced onions, sugar, and salt. Cook for 15-20 minutes, stirring occasionally, until onions are deeply golden and caramelized.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Add the beef broth, bay leaves, thyme, and black pepper. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
- When cooking is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Remove bay leaves and taste for seasoning. Ladle soup into oven-safe bowls, top with toasted bread and Gruyère cheese. Broil for 2-3 minutes until cheese is melted and bubbly.
Nothing says cozy winter nights quite like a bowl of rich, deeply flavored French onion soup! This Instant Pot version gives you all that caramelized onion goodness in a fraction of the time it would take on the stovetop. Top it with crusty bread and melted Gruyère, and you’ve got a restaurant-quality dinner the whole family will love.
Instant Pot French Onion Soup
Ingredients
- ☐
4 large yellow onions, thinly sliced - ☐
3 tablespoons unsalted butter - ☐
1 tablespoon olive oil - ☐
1 teaspoon sugar - ☐
1 teaspoon salt - ☐
4 cloves garlic, minced - ☐
1/2 cup dry white wine - ☐
6 cups beef broth - ☐
2 bay leaves - ☐
1 teaspoon fresh thyme leaves - ☐
1/2 teaspoon black pepper - ☐
French bread slices, toasted - ☐
2 cups shredded Gruyère cheese
Instructions
- Set your Instant Pot to Sauté mode. Add butter and olive oil, then add the sliced onions, sugar, and salt. Cook for 15-20 minutes, stirring occasionally, until onions are deeply golden and caramelized.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Add the beef broth, bay leaves, thyme, and black pepper. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
- When cooking is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Remove bay leaves and taste for seasoning. Ladle soup into oven-safe bowls, top with toasted bread and Gruyère cheese. Broil for 2-3 minutes until cheese is melted and bubbly.
Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Pot Roast
If you haven't tried Mississippi Pot Roast yet, you're in for a real treat! This savory, slightly tangy, incredibly tender pot roast has become a weeknight staple in so many homes, and for good reason. Just a handful of simple ingredients transform into the most flavorful, fall-apart beef that's perfect over mashed potatoes or egg noodles.
Ingredients
Method
- Pat the chuck roast dry with paper towels and season generously with black pepper.
- Set your Instant Pot to Sauté mode and add the vegetable oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Pour the beef broth into the pot and scrape up any browned bits from the bottom.
- Return the roast to the pot. Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.
- Place the butter on top of the roast and arrange the pepperoncini peppers around it.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes.
- When cooking is complete, allow for a natural release for 15 minutes, then quick release any remaining pressure.
- Remove the roast and shred with two forks. Return the shredded meat to the pot and stir to coat with the flavorful gravy. Serve over mashed potatoes, rice, or egg noodles.
If you haven’t tried Mississippi Pot Roast yet, you’re in for a real treat! This savory, slightly tangy, incredibly tender pot roast has become a weeknight staple in so many homes, and for good reason. Just a handful of simple ingredients transform into the most flavorful, fall-apart beef that’s perfect over mashed potatoes or egg noodles.
Instant Pot Mississippi Pot Roast
Ingredients
- ☐
3-4 pound beef chuck roast - ☐
1 packet ranch seasoning mix - ☐
1 packet au jus gravy mix - ☐
1/2 cup unsalted butter - ☐
5-6 pepperoncini peppers - ☐
1/2 cup beef broth - ☐
1 teaspoon black pepper - ☐
2 tablespoons vegetable oil
Instructions
- Pat the chuck roast dry with paper towels and season generously with black pepper.
- Set your Instant Pot to Sauté mode and add the vegetable oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Pour the beef broth into the pot and scrape up any browned bits from the bottom.
- Return the roast to the pot. Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.
- Place the butter on top of the roast and arrange the pepperoncini peppers around it.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes.
- When cooking is complete, allow for a natural release for 15 minutes, then quick release any remaining pressure.
- Remove the roast and shred with two forks. Return the shredded meat to the pot and stir to coat with the flavorful gravy. Serve over mashed potatoes, rice, or egg noodles.
Instant Pot Minestrone Soup Recipe
Instant Pot Minestrone Soup Recipe
This hearty Italian vegetable soup is packed with veggies, beans, and pasta—it's basically a complete meal in a bowl! The Instant Pot makes it so easy to get all those flavors melded together perfectly, and it's a great way to sneak in extra vegetables for picky eaters. Serve with crusty bread and a sprinkle of Parmesan cheese for the ultimate comfort food dinner.
Ingredients
Method
- Set your Instant Pot to Sauté mode and add the olive oil. Once hot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the zucchini, diced tomatoes with juice, kidney beans, cannellini beans, vegetable broth, Italian seasoning, salt, pepper, and bay leaf. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
- When cooking is complete, do a quick release of the pressure.
- Set the Instant Pot back to Sauté mode. Add the pasta and spinach, stirring well. Let it simmer for 8-10 minutes until the pasta is tender and cooked through.
- Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot with a generous sprinkle of Parmesan cheese on top.
This hearty Italian vegetable soup is packed with veggies, beans, and pasta—it’s basically a complete meal in a bowl! The Instant Pot makes it so easy to get all those flavors melded together perfectly, and it’s a great way to sneak in extra vegetables for picky eaters. Serve with crusty bread and a sprinkle of Parmesan cheese for the ultimate comfort food dinner.
Instant Pot Minestrone Soup
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 medium onion, diced - ☐
3 medium carrots, peeled and diced - ☐
3 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1 medium zucchini, diced - ☐
1 can (15 oz) diced tomatoes with juice - ☐
1 can (15 oz) kidney beans, drained and rinsed - ☐
1 can (15 oz) cannellini beans, drained and rinsed - ☐
6 cups vegetable broth - ☐
2 teaspoons Italian seasoning - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1 bay leaf - ☐
2 cups fresh spinach, roughly chopped - ☐
1 cup small pasta (ditalini or elbow) - ☐
Grated Parmesan cheese for serving
Instructions
- Set your Instant Pot to Sauté mode and add the olive oil. Once hot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the zucchini, diced tomatoes with juice, kidney beans, cannellini beans, vegetable broth, Italian seasoning, salt, pepper, and bay leaf. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
- When cooking is complete, do a quick release of the pressure.
- Set the Instant Pot back to Sauté mode. Add the pasta and spinach, stirring well. Let it simmer for 8-10 minutes until the pasta is tender and cooked through.
- Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot with a generous sprinkle of Parmesan cheese on top.
Instant Pot Beef and Broccoli
This take-out favorite becomes a weeknight hero when you make it in your Instant Pot! Tender strips of beef in a savory-sweet sauce with crisp broccoli florets—it’s everything your family loves about Chinese food, but ready in under 30 minutes. Serve it over rice and watch those bowls get scraped clean!
Instant Pot Beef and Broccoli
This take-out favorite becomes a weeknight hero when you make it in your Instant Pot! Tender strips of beef in a savory-sweet sauce with crisp broccoli florets—it's everything your family loves about Chinese food, but ready in under 30 minutes. Serve it over rice and watch those bowls get scraped clean!
Ingredients
Method
- Add beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger to your Instant Pot. Stir to combine.
- Add the sliced beef and stir to coat with the sauce.
- Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
- When cooking is complete, do a quick release of the pressure.
- Add the broccoli florets on top of the beef (don't stir yet). Close the lid and let sit for 3 minutes to steam the broccoli.
- Remove the broccoli and beef with a slotted spoon and set aside.
- Mix cornstarch and water in a small bowl. Turn the Instant Pot to sauté mode and add the cornstarch slurry, stirring constantly until sauce thickens (about 2 minutes).
- Return beef and broccoli to the pot, toss with sauce, and serve over rice or noodles.
Instant Pot Beef and Broccoli
Ingredients
- ☐
2 lbs flank steak, sliced thin against the grain - ☐
1 cup beef broth - ☐
1/2 cup low-sodium soy sauce - ☐
1/3 cup brown sugar - ☐
1 tablespoon sesame oil - ☐
4 cloves garlic, minced - ☐
1 tablespoon fresh ginger, grated - ☐
4 cups broccoli florets - ☐
3 tablespoons cornstarch - ☐
3 tablespoons water
Instructions
- Add beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger to your Instant Pot. Stir to combine.
- Add the sliced beef and stir to coat with the sauce.
- Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
- When cooking is complete, do a quick release of the pressure.
- Add the broccoli florets on top of the beef (don’t stir yet). Close the lid and let sit for 3 minutes to steam the broccoli.
- Remove the broccoli and beef with a slotted spoon and set aside.
- Mix cornstarch and water in a small bowl. Turn the Instant Pot to sauté mode and add the cornstarch slurry, stirring constantly until sauce thickens (about 2 minutes).
- Return beef and broccoli to the pot, toss with sauce, and serve over rice or noodles.
Instant Pot Chicken Alfredo Pasta
Creamy, dreamy, and done in one pot—this Chicken Alfredo is pure comfort food magic! No need to boil pasta separately or stand over a stove stirring sauce. Just dump everything in your Instant Pot and let it work its wonders while you help with homework or fold that never-ending laundry pile.
Instant Pot Chicken Alfredo Pasta
Creamy, dreamy, and done in one pot—this Chicken Alfredo is pure comfort food magic! No need to boil pasta separately or stand over a stove stirring sauce. Just dump everything in your Instant Pot and let it work its wonders while you help with homework or fold that never-ending laundry pile.
Ingredients
Method
- Add chicken broth, uncooked pasta, chicken pieces, garlic, Italian seasoning, salt, and pepper to the Instant Pot. Stir gently to combine, making sure pasta is submerged.
- Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- When cooking is complete, do a quick release of the pressure.
- Open the lid and stir the pasta. It should be tender and most of the liquid absorbed.
- Turn off the Instant Pot and stir in the heavy cream, butter, and Parmesan cheese.
- Let the mixture sit for 3-5 minutes to thicken—the sauce will continue to thicken as it cools.
- Stir well, garnish with fresh parsley if desired, and serve immediately with extra Parmesan on the side.
Instant Pot Chicken Alfredo Pasta
Ingredients
- ☐
1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces - ☐
1 lb penne pasta (uncooked) - ☐
4 cups chicken broth - ☐
2 cups heavy cream - ☐
4 cloves garlic, minced - ☐
1 teaspoon Italian seasoning - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
2 cups freshly grated Parmesan cheese - ☐
2 tablespoons butter - ☐
Fresh parsley for garnish (optional)
Instructions
- Add chicken broth, uncooked pasta, chicken pieces, garlic, Italian seasoning, salt, and pepper to the Instant Pot. Stir gently to combine, making sure pasta is submerged.
- Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- When cooking is complete, do a quick release of the pressure.
- Open the lid and stir the pasta. It should be tender and most of the liquid absorbed.
- Turn off the Instant Pot and stir in the heavy cream, butter, and Parmesan cheese.
- Let the mixture sit for 3-5 minutes to thicken—the sauce will continue to thicken as it cools.
- Stir well, garnish with fresh parsley if desired, and serve immediately with extra Parmesan on the side.
Instant Pot Split Pea Soup
Nothing says cozy winter dinner quite like a big bowl of hearty split pea soup! This stick-to-your-ribs classic is loaded with ham, veggies, and tender split peas that practically melt in your mouth. Best part? Your Instant Pot does all the work, and there’s no need to soak the peas overnight—just dump and go!
Instant Pot Split Pea Soup
Nothing says cozy winter dinner quite like a big bowl of hearty split pea soup! This stick-to-your-ribs classic is loaded with ham, veggies, and tender split peas that practically melt in your mouth. Best part? Your Instant Pot does all the work, and there's no need to soak the peas overnight—just dump and go!
Ingredients
Method
- Turn the Instant Pot to sauté mode and add olive oil. Once hot, add onions, carrots, and celery. Cook for 5 minutes until vegetables soften.
- Add garlic and cook for 1 more minute until fragrant.
- Turn off sauté mode. Add the rinsed split peas, diced ham, broth, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- When cooking is complete, allow the pressure to naturally release for 15 minutes, then do a quick release for any remaining pressure.
- Open the lid and remove the bay leaves. Stir the soup well—it should be thick and creamy. If using a ham bone, remove it and shred any meat off before returning it to the soup.
- Taste and adjust seasonings as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Serve hot with crusty bread or crackers on the side.
Instant Pot Split Pea Soup
Ingredients
- ☐
1 lb dried green split peas, rinsed - ☐
1 lb ham, diced (or use a ham bone with meat) - ☐
8 cups chicken or vegetable broth - ☐
3 medium carrots, diced - ☐
3 celery stalks, diced - ☐
1 large onion, diced - ☐
4 cloves garlic, minced - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
1 teaspoon salt (adjust to taste) - ☐
1/2 teaspoon black pepper - ☐
2 tablespoons olive oil
Instructions
- Turn the Instant Pot to sauté mode and add olive oil. Once hot, add onions, carrots, and celery. Cook for 5 minutes until vegetables soften.
- Add garlic and cook for 1 more minute until fragrant.
- Turn off sauté mode. Add the rinsed split peas, diced ham, broth, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- When cooking is complete, allow the pressure to naturally release for 15 minutes, then do a quick release for any remaining pressure.
- Open the lid and remove the bay leaves. Stir the soup well—it should be thick and creamy. If using a ham bone, remove it and shred any meat off before returning it to the soup.
- Taste and adjust seasonings as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Serve hot with crusty bread or crackers on the side.
Instant Pot BBQ Ribs Dinner
Instant Pot BBQ Ribs Dinner
Who says you need to wait all day for fall-off-the-bone ribs? These Instant Pot BBQ ribs are so tender and flavorful, your family will think you've been slaving away for hours! Perfect for those chilly winter nights when you want comfort food without all the fuss.
Ingredients
Method
- Remove the membrane from the back of the ribs (this helps them get super tender). Cut each rack in half to fit in your Instant Pot.
- Mix together brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over both sides of the ribs.
- Pour beef broth into the Instant Pot and place the trivet inside. Stand the rib pieces upright against the sides of the pot (they'll look like they're hugging the edge).
- Close the lid, set valve to sealing, and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Carefully remove ribs and place on a foil-lined baking sheet. Brush generously with BBQ sauce.
- Broil in the oven for 3-5 minutes until the sauce is caramelized and bubbly. Watch them closely so they don't burn!
- Let rest for 5 minutes, then cut into individual ribs and serve with extra BBQ sauce on the side.
Who says you need to wait all day for fall-off-the-bone ribs? These Instant Pot BBQ ribs are so tender and flavorful, your family will think you’ve been slaving away for hours! Perfect for those chilly winter nights when you want comfort food without all the fuss.
Instant Pot BBQ Ribs
Ingredients
- ☐
2 racks baby back ribs (about 4 pounds) - ☐
2 tablespoons brown sugar - ☐
1 tablespoon smoked paprika - ☐
1 tablespoon garlic powder - ☐
1 teaspoon onion powder - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
1 cup beef broth - ☐
1½ cups BBQ sauce (your favorite brand)
Instructions
- Remove the membrane from the back of the ribs (this helps them get super tender). Cut each rack in half to fit in your Instant Pot.
- Mix together brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over both sides of the ribs.
- Pour beef broth into the Instant Pot and place the trivet inside. Stand the rib pieces upright against the sides of the pot (they’ll look like they’re hugging the edge).
- Close the lid, set valve to sealing, and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Carefully remove ribs and place on a foil-lined baking sheet. Brush generously with BBQ sauce.
- Broil in the oven for 3-5 minutes until the sauce is caramelized and bubbly. Watch them closely so they don’t burn!
- Let rest for 5 minutes, then cut into individual ribs and serve with extra BBQ sauce on the side.
Instant Pot Lentil Soup Recipe
Instant Pot Lentil Soup Recipe
This hearty lentil soup is exactly what you need on a cold winter evening! It's packed with protein, super budget-friendly, and comes together in under 30 minutes. Plus, it's one of those magical soups that tastes even better the next day for leftovers!
Ingredients
Method
- Set your Instant Pot to sauté mode. Add olive oil and let it heat up for about a minute.
- Add onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the veggies start to soften. Add garlic and cook for another minute until fragrant.
- Press cancel to turn off sauté mode. Add the rinsed lentils, diced tomatoes, broth, cumin, thyme, bay leaf, salt, and pepper. Give everything a good stir.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- When the timer goes off, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Remove the bay leaf and stir in the chopped spinach or kale. It'll wilt in just a minute or two from the heat of the soup.
- Stir in lemon juice and taste for seasoning. Add more salt and pepper if needed. Serve hot with crusty bread for dipping!
This hearty lentil soup is exactly what you need on a cold winter evening! It’s packed with protein, super budget-friendly, and comes together in under 30 minutes. Plus, it’s one of those magical soups that tastes even better the next day for leftovers!
Instant Pot Lentil Soup
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 large onion, diced - ☐
3 carrots, peeled and diced - ☐
3 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1½ cups dried green or brown lentils, rinsed - ☐
1 can (14.5 oz) diced tomatoes with juice - ☐
6 cups vegetable or chicken broth - ☐
2 teaspoons ground cumin - ☐
1 teaspoon dried thyme - ☐
1 bay leaf - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
2 cups fresh spinach or kale, chopped - ☐
2 tablespoons lemon juice
Instructions
- Set your Instant Pot to sauté mode. Add olive oil and let it heat up for about a minute.
- Add onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the veggies start to soften. Add garlic and cook for another minute until fragrant.
- Press cancel to turn off sauté mode. Add the rinsed lentils, diced tomatoes, broth, cumin, thyme, bay leaf, salt, and pepper. Give everything a good stir.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- When the timer goes off, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Remove the bay leaf and stir in the chopped spinach or kale. It’ll wilt in just a minute or two from the heat of the soup.
- Stir in lemon juice and taste for seasoning. Add more salt and pepper if needed. Serve hot with crusty bread for dipping!
Instant Pot Jambalaya Dinner Recipe
Instant Pot Jambalaya Dinner Recipe
Bring a taste of New Orleans to your dinner table with this amazing one-pot jambalaya! It's loaded with sausage, chicken, shrimp, and all those wonderful Cajun spices that'll warm you right up. Your family won't believe you made something this flavorful on a busy weeknight!
Ingredients
Method
- Set your Instant Pot to sauté mode and add olive oil. Once hot, add the sliced sausage and cook for 3-4 minutes until browned. Remove and set aside.
- Add chicken pieces to the pot and cook for 4-5 minutes until lightly browned (they don't need to be fully cooked). Remove and set aside with the sausage.
- Add onion, bell pepper, and celery to the pot. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
- Press cancel. Add diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, paprika, and bay leaves. Stir well, scraping up any browned bits from the bottom of the pot.
- Return the sausage and chicken to the pot and nestle them into the rice mixture. Do not stir at this point—just press them down gently.
- Close the lid, set valve to sealing, and cook on high pressure for 8 minutes.
- When done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove bay leaves. Gently stir in the raw shrimp, close the lid (no pressure), and let sit for 5 minutes. The residual heat will cook the shrimp perfectly!
- Fluff with a fork and garnish with green onions and fresh parsley. Serve with hot sauce on the side for those who like it spicy!
Bring a taste of New Orleans to your dinner table with this amazing one-pot jambalaya! It’s loaded with sausage, chicken, shrimp, and all those wonderful Cajun spices that’ll warm you right up. Your family won’t believe you made something this flavorful on a busy weeknight!
Instant Pot Jambalaya
Ingredients
- ☐
1 tablespoon olive oil - ☐
12 oz andouille sausage, sliced into rounds - ☐
1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces - ☐
1 large onion, diced - ☐
1 green bell pepper, diced - ☐
2 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1 can (14.5 oz) diced tomatoes with juice - ☐
2 cups long-grain white rice, rinsed - ☐
2½ cups chicken broth - ☐
2 tablespoons Cajun seasoning - ☐
1 teaspoon dried thyme - ☐
1 teaspoon paprika - ☐
2 bay leaves - ☐
1 lb large shrimp, peeled and deveined - ☐
3 green onions, sliced (for garnish) - ☐
Fresh parsley, chopped (for garnish) - ☐
Hot sauce, to taste
Instructions
- Set your Instant Pot to sauté mode and add olive oil. Once hot, add the sliced sausage and cook for 3-4 minutes until browned. Remove and set aside.
- Add chicken pieces to the pot and cook for 4-5 minutes until lightly browned (they don’t need to be fully cooked). Remove and set aside with the sausage.
- Add onion, bell pepper, and celery to the pot. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
- Press cancel. Add diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, paprika, and bay leaves. Stir well, scraping up any browned bits from the bottom of the pot.
- Return the sausage and chicken to the pot and nestle them into the rice mixture. Do not stir at this point—just press them down gently.
- Close the lid, set valve to sealing, and cook on high pressure for 8 minutes.
- When done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove bay leaves. Gently stir in the raw shrimp, close the lid (no pressure), and let sit for 5 minutes. The residual heat will cook the shrimp perfectly!
- Fluff with a fork and garnish with green onions and fresh parsley. Serve with hot sauce on the side for those who like it spicy!
Instant Pot Broccoli Cheddar Soup
This creamy, dreamy broccoli cheddar soup is the ultimate comfort food for those chilly winter nights when you need something warm and satisfying on the table fast. Your Instant Pot does all the heavy lifting, and you’ll have a restaurant-quality soup ready in under 30 minutes. Trust me, this one’s a game-changer for busy weeknights when the kids are asking “what’s for dinner?” every five minutes!
Instant Pot Broccoli Cheddar Soup
This creamy, dreamy broccoli cheddar soup is the ultimate comfort food for those chilly winter nights when you need something warm and satisfying on the table fast. Your Instant Pot does all the heavy lifting, and you'll have a restaurant-quality soup ready in under 30 minutes. Trust me, this one's a game-changer for busy weeknights when the kids are asking "what's for dinner?" every five minutes!
Ingredients
Method
- Set your Instant Pot to Sauté mode. Add butter and let it melt, then toss in the diced onion. Cook for 3-4 minutes until it's soft and translucent.
- Add the minced garlic and cook for another minute until fragrant. Sprinkle in the flour and stir constantly for about 1 minute to create a roux.
- Slowly pour in the chicken broth while stirring to prevent lumps. Turn off Sauté mode.
- Add the broccoli florets, shredded carrots, salt, pepper, and nutmeg. Stir everything together.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
- When cooking time is complete, do a quick release by carefully turning the valve to Venting.
- Open the lid and stir in the half-and-half. For a smoother soup, use an immersion blender to partially blend (leave some chunks for texture!).
- Add the shredded cheddar cheese one cup at a time, stirring until melted and smooth. Taste and adjust seasonings as needed. Serve hot with crusty bread or croutons!
Instant Pot Broccoli Cheddar Soup
Ingredients
- ☐
3 tablespoons butter - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
1/4 cup all-purpose flour - ☐
3 cups chicken or vegetable broth - ☐
2 cups half-and-half - ☐
5 cups broccoli florets (fresh or frozen) - ☐
2 medium carrots, shredded - ☐
3 cups shredded sharp cheddar cheese - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1/4 teaspoon nutmeg (optional, but so good!)
Instructions
- Set your Instant Pot to Sauté mode. Add butter and let it melt, then toss in the diced onion. Cook for 3-4 minutes until it’s soft and translucent.
- Add the minced garlic and cook for another minute until fragrant. Sprinkle in the flour and stir constantly for about 1 minute to create a roux.
- Slowly pour in the chicken broth while stirring to prevent lumps. Turn off Sauté mode.
- Add the broccoli florets, shredded carrots, salt, pepper, and nutmeg. Stir everything together.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
- When cooking time is complete, do a quick release by carefully turning the valve to Venting.
- Open the lid and stir in the half-and-half. For a smoother soup, use an immersion blender to partially blend (leave some chunks for texture!).
- Add the shredded cheddar cheese one cup at a time, stirring until melted and smooth. Taste and adjust seasonings as needed. Serve hot with crusty bread or croutons!
