4 Popular Recipes To Make With Instant Pot!

Here are four of the best Instant Pot recipes that are both delicious and easy to make:

Instant Pot Beef Stew

A comforting classic, beef stew is perfect in the Instant Pot. Tender beef, potatoes, carrots, and a rich, savory broth come together in under an hour. Serve with fresh bread for a cozy meal.

Creamy Chicken Alfredo Pasta

A favorite for pasta lovers, this creamy chicken Alfredo cooks everything—chicken, pasta, and sauce—all in one pot! With tender chicken, rich sauce, and perfectly cooked pasta, it's a family-friendly dish in just 20 minutes.

Butter Chicken

This Indian-inspired dish features tender chicken simmered in a creamy, spiced tomato sauce. It’s a restaurant favorite that the Instant Pot makes easy and quick, ready to be served with naan or rice in under 30 minutes.

Cheesecake

Believe it or not, the Instant Pot is amazing for desserts, and cheesecake is a top pick! The moist environment makes a perfectly creamy, smooth cheesecake every time, with a rich flavor that rivals any baked version.

1. Instant Pot Beef Stew

Ingredients:

1 - lb beef stew meat, cubed

1 - tbsp olive oil

1 - onion, chopped

3 - cloves garlic, minced

4 - cups beef broth

3 - carrots, sliced

3 - potatoes, cubed

1 - cup frozen peas

2 - tbsp tomato paste

1 - tsp Worcestershire sauce

1 - tsp thyme

1 - tsp rosemary

Salt and pepper to taste

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions:

Set Instant Pot to "Sauté" and heat olive oil. Add beef and sear until browned on all sides. Remove and set aside.

Add onions and garlic to the pot, cooking until soft (about 3 minutes).

Add the beef back in, along with beef broth, carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

Secure the lid and set to “Pressure Cook” on high for 35 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure.

Optional: Mix cornstarch and water, then stir into the stew on "Sauté" mode until thickened.

Stir in peas, adjust seasoning, and serve hot.

2. Creamy Chicken Alfredo Pasta

Ingredients:

1 lb boneless, skinless chicken breast, diced

1 - tbsp olive oil

3 - cloves garlic, minced

4 - cups chicken broth

1 lb fettuccine or penne pasta

1 - cup heavy cream

1 - cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Set Instant Pot to "Sauté," add olive oil, and brown the chicken until no longer pink.

Add garlic and cook until fragrant (about 1 minute).

Pour in chicken broth and add pasta. Ensure pasta is mostly submerged.

Secure the lid, set to “Pressure Cook” on high for 5 minutes.

Quick release pressure, then open the lid carefully.

Stir in heavy cream and Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

Garnish with parsley and serve immediately.

3. Instant Pot Butter Chicken

Ingredients:

1 lb chicken breast or thighs, cubed

1 - tbsp butter or oil

1 - onion, chopped

3 - cloves garlic, minced

1 - tbsp grated ginger

1 - cup tomato puree

1 - cup heavy cream

1 - tbsp garam masala

1 - tsp ground cumin

1 - tsp paprika

1/2 - tsp turmeric

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions:

Set Instant Pot to "Sauté," add butter, then sauté onions, garlic, and ginger until fragrant.

Add chicken, garam masala, cumin, paprika, turmeric, salt, and pepper. Sauté until chicken is lightly browned.

Pour in tomato puree, stirring to coat the chicken.

Secure the lid and set to “Pressure Cook” on high for 7 minutes. Quick release the pressure.

Stir in heavy cream until sauce is smooth. Adjust seasoning as needed.

Garnish with cilantro and serve over rice or with naan.

4. Instant Pot Cheesecake

Ingredients:

1 - cup graham cracker crumbs

2 - tbsp sugar

3 - tbsp butter, melted

16 oz - cream cheese, softened

1/2 - cup sugar

2 - large eggs

1/2 - cup sour cream

1 - tsp vanilla extract

1 - tbsp all-purpose flour

Instructions:

In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into the bottom of a 7-inch springform pan to form the crust.

In a separate bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and flour. Mix until well combined.

Pour cheesecake batter over the crust in the springform pan.

Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the cheesecake onto the trivet.

Secure the lid and set to “Pressure Cook” on high for 35 minutes. Let pressure release naturally for 10 minutes, then quick release.

Remove cheesecake and let cool. Refrigerate for at least 4 hours before serving.

Enjoy these versatile and delicious Instant Pot recipes!

As a bonus here is a delicious Creamy Tuscan Chicken Pasta Recipe!!

Creamy Tuscan Chicken Pasta Recipe

Ingredients:

2 tbsp olive oil

1 lb - boneless, skinless chicken breast (cut into bite-sized pieces)

Salt and pepper (to taste)

1 tsp - Italian seasoning

3 - cloves garlic (minced)

1 - cup sun-dried tomatoes (julienned)

4 - cups chicken broth

12 - oz penne pasta

1 - cup heavy cream

1 - cup grated Parmesan cheese

2 - cups fresh spinach (roughly chopped)

Fresh basil or parsley (for garnish, optional)

Instructions:

1. Sauté the Chicken

Set the Instant Pot to Sauté mode. Add the olive oil, and once it’s hot, add the chicken. Season with salt, pepper, and Italian seasoning. Cook the chicken for about 3-4 minutes until it’s lightly browned. Remove the chicken from the pot and set it aside.

2. Sauté the Aromatics and Sun-Dried Tomatoes

Add the minced garlic to the Instant Pot and sauté for about 30 seconds, until fragrant. Then, add the sun-dried tomatoes and cook for another minute to release their flavors.

3. Cook the Pasta

Pour in the chicken broth, and use a spatula to deglaze the pot, scraping up any browned bits from the bottom. Add the pasta, making sure it’s fully submerged. Return the chicken to the pot, then seal the lid.

4. Pressure Cook

Set the Instant Pot to Pressure Cook on high for 5 minutes. Once the cooking time is up, do a quick release by carefully turning the release valve.

5. Add the Cream and Cheese

Open the lid and switch to Sauté mode. Stir in the heavy cream and grated Parmesan cheese, stirring until the sauce is creamy and smooth.

6. Add Spinach and Finish

Add the spinach and stir until it’s wilted, about 1-2 minutes. Taste and adjust seasoning if needed.

7. Serve

Ladle the creamy Tuscan chicken pasta into bowls and garnish with fresh basil or parsley if you’d like. Serve hot, and enjoy!

Tips:

Customizations: Feel free to add mushrooms, bell peppers, or swap in shrimp for the chicken.

Storage: This pasta reheats beautifully, making it a perfect make-ahead meal for lunches.

Instant Pots To Create Your Masterpiece Click Here!!