Rachel

When summer arrives, the last thing I want to do is turn on my oven and heat up the entire kitchen. But that doesn’t mean I’m giving up on delicious homemade sides and appetizers! This Instant Pot Garlic Parmesan Monkey Bread is the perfect solution for warm-weather cooking because it delivers buttery, cheesy, pull-apart bread without the extra heat from the oven.

Made with simple ingredients and cooked right in the Instant Pot, this savory monkey bread is soft, flavorful, and packed with garlic Parmesan goodness in every bite. Whether you’re serving it alongside dinner, bringing it to a party, or looking for an easy snack for the family, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Instant Pot Garlic Parmesan Monkey Bread

There is something so fun about monkey bread — especially when everyone can pull off their own bite-sized piece. While traditional monkey bread is often sweet and covered in cinnamon sugar, this savory version is loaded with garlic, butter, herbs, and Parmesan cheese.

Using the Instant Pot makes this recipe especially convenient during the summer months. Instead of waiting for your oven to preheat and heating up your entire kitchen, you can enjoy warm, homemade bread with minimal effort.

Here are a few reasons this recipe is a family favorite:

• No oven required, making it perfect for hot summer days
• Soft, fluffy pull-apart bread with tons of flavor
• Easy enough for busy weeknights
• A fun appetizer or side dish everyone loves
• Uses simple ingredients you likely already have on hand

Ingredients for Garlic Parmesan Monkey Bread

One of the best things about this recipe is that it uses simple, easy-to-find ingredients. Refrigerated biscuit dough keeps prep time to a minimum, while butter, garlic, parsley, and Parmesan create the classic garlic bread flavor everyone loves.

You’ll need:

• 3 (10-ounce) cans of refrigerated flaky biscuits – These create the soft, pull-apart texture that makes monkey bread so irresistible.
• 10 tablespoons of butter, melted – Butter coats every piece of biscuit dough and helps carry all of the delicious flavors.
• 6 tablespoons of parsley – Fresh or dried parsley adds color and a bright, herby flavor.
• 5 teaspoons of minced garlic – Garlic is the star of this savory monkey bread, giving every bite bold flavor.
• ½ teaspoon of salt – Just enough to enhance all of the other ingredients.
• 1 cup of shredded Parmesan cheese – Freshly shredded Parmesan melts beautifully and adds a rich, cheesy finish. I like to freshly shred a parmesan wedge, but pre-shredded will work just as well.

Kitchen Equipment You’ll Need

Besides your ingredients, you’ll also need a few kitchen essentials:

• Instant Pot (6- or 8-quart)
• Instant Pot trivet
• Small Bundt pan that fits inside your Instant Pot
• Large mixing bowl
• Microwave-safe bowl (if different from your mixing bowl)
• Measuring cups and spoons
• Nonstick cooking spray or butter for greasing the pan

How to Make Instant Pot Garlic Parmesan Monkey Bread

One of my favorite things about this recipe is how quickly it comes together. With refrigerated biscuit dough and a handful of pantry staples, you’ll have a warm, buttery pull-apart bread that’s perfect for serving with dinner or as an appetizer.

Step 1: Make the Garlic Parmesan Butter

In a medium microwave-safe bowl, melt the butter in 30-second intervals until completely melted. Stir in the parsley, minced garlic, salt, and shredded Parmesan cheese until everything is well combined.

Step 2: Coat the Biscuit Pieces

Cut each refrigerated biscuit into quarters. Add the biscuit pieces to the garlic butter mixture a handful at a time, gently tossing to make sure each piece is evenly coated with the buttery Parmesan mixture.

Step 3: Fill the Bundt Pan

Divide the coated biscuit pieces into two equal portions. (This recipe makes two monkey breads.) Spray a small Bundt pan with nonstick cooking spray or grease it with butter before layering one portion of the biscuit pieces inside the pan.

Step 4: Prepare the Instant Pot

Pour 2 cups of water into the bottom of the Instant Pot and place the trivet inside. Carefully set the filled Bundt pan onto the trivet.

Secure the lid, making sure the pressure valve is set to Sealing.

Step 5: Pressure Cook

Cook on High Pressure for 45 minutes.

Once the cooking time is complete, carefully perform a manual (quick) pressure release by moving the valve to Venting.

Step 6: Cool and Serve

Using oven mitts or a towel, carefully lift the trivet and Bundt pan from the Instant Pot. Allow the monkey bread to cool for several minutes before placing a serving plate over the pan and carefully inverting it.

Serve warm on its own or with marinara sauce for dipping.

Yield: 2 bundt cakes

Instant Pot Garlic Parmesan Monkey Bread (Easy No-Oven Recipe)

Print

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

• 3 10-ounce cans of refrigerated flaky biscuits (22.5 total oz.)
• 10 tablespoons of butter, melted
• 6 tablespoons of parsley
• 5 teaspoons of garlic, minced
• 1/2 teaspoon of salt
• 1 cup of parmesan cheese, shredded

Instructions

INGREDIENTS -

1. Melt your butter in a large bowl in the microwave at 30 second intervals. Remove from microwave once melted. 
2. Add in your parsley, garlic, salt, and parmesan cheese to the melted butter. Mix to combine.
   
   
3. Cut your biscuits into fourths. Then add your biscuits to the bowl in intervals allowing each biscuit to receive enough of the coating. 
4. Divide the bowl into two.  Set the second portion aside in a separate bowl.
5. Spray your Bundt pan(s) with cooking spray, or grease with butter. Add in your biscuit piece layered in the pan. 
6. Add 2 cups of water to your Instant Pot. Add the trivet and place your pan on the trivet. 
7. Close the lid by twisting it. Make sure the valve is closed and away from you. 
8. Set your Instant Pot to High Pressure for 45 minutes. 
9. Once the time is done, do a manual release by pulling the valve toward to you release the pressure.
10. Carefully, remove the trivet with a towel or hot pads from the Instant Pot. Transfer the Bundt pan to a cooling rack. Once cooled, place a plate on top, and flip to transfer the Monkeybread. 
    
11. Repeat for Bundt pan number two.
12. Enjoy by itself or dipping in marinara sauce! Enjoy!
    

Notes

I prefer to freshly grate my parmesan to really up the flavor.

Yields two full bundt cake pans. Halve the recipe for one bundt cake.

Tips for the Best Instant Pot Garlic Parmesan Monkey Bread

Use flaky refrigerated biscuits.
Flaky-style biscuits create the best pull-apart texture, allowing each piece to separate easily after cooking.

Coat the biscuits in batches.
Instead of adding all of the biscuit pieces at once, toss them into the garlic butter mixture in several batches so every piece gets evenly coated.

Don’t forget to grease the Bundt pan.
A generous coating of cooking spray or butter helps the monkey bread release cleanly after cooking.

Let it cool for a few minutes.
Giving the monkey bread a short rest before inverting it helps it hold its shape while still serving warm.

Serve with marinara sauce.
The garlic and Parmesan flavors pair perfectly with warm marinara, making this recipe taste like cheesy garlic bread in pull-apart form.

Make the second Bundt cake later.
Since this recipe makes enough for two monkey breads, you can refrigerate the second coated batch while the first cooks, or prepare them back-to-back if you’re feeding a crowd.

What to Serve With Your Monkey Bread

This savory monkey bread pairs well with so many meals! Serve it as an appetizer with marinara sauce for dipping, alongside a summer salad, or as the perfect side dish for:

• Pasta dinners
• Grilled chicken
• Soups and salads
• Italian-inspired meals
• Holiday gatherings

It’s also a fun addition to family dinners because everyone loves pulling apart their own piece.

Why You’ll Love This Recipe

During the summer, I’m always looking for ways to keep my kitchen cool. Instead of heating up the oven for nearly an hour, I can make Instant Pot Garlic Parmesan Monkey Bread right on my countertop. It has all the buttery, cheesy, garlicky flavor you’d expect from homemade garlic bread, but without raising the temperature in the house. It’s one of those easy recipes that’s perfect for pasta night, game day, family gatherings, or anytime you need a crowd-pleasing appetizer with very little prep.

If your evenings feel like a nonstop shuffle between sports practices, summer activities, errands, and figuring out what’s for dinner, this recipe is about to become one of your go-to favorites. These Instant Pot Buffalo Chicken Meatballs are quick, flavorful, protein-packed, and perfect for busy weeknights when you need something easy without sacrificing flavor.

One of my favorite things about using the Instant Pot during the summer months is that it keeps the kitchen cooler compared to turning on the oven. When the temperatures are already climbing outside, the last thing I want is extra heat filling the house. The Instant Pot helps dinner come together quickly while keeping cleanup simple too.

These buffalo chicken meatballs are tender, juicy, and coated in bold buffalo sauce with a drizzle of ranch dressing on top. Whether you serve them as a quick dinner, game day appetizer, or easy meal prep option, they disappear fast around here.

Why You’ll Love These Instant Pot Buffalo Chicken Meatballs

There are so many reasons this recipe works well for busy families:

• Ready in about 15 minutes
• Minimal cleanup
• Great for meal prep
• Perfect for parties or appetizers
• High in protein
• Easy to customize with your favorite buffalo sauce
• No need to heat up the oven

The Instant Pot also helps keep the meatballs moist while cooking. Since ground chicken is a lean protein, pressure cooking prevents them from drying out.

Benefits of Cooking with an Instant Pot

The Instant Pot has become one of my favorite kitchen tools because it makes dinner feel manageable on chaotic days. For moms juggling summer schedules, camps, sports, and late evenings, having recipes that cook quickly is a lifesaver.

A few reasons I love using the Instant Pot:

• Faster cooking times
• Hands-off cooking
• Easy cleanup
• Great for batch cooking
• Keeps the kitchen cooler in warmer months
• Consistent results every time

For this recipe specifically, the Instant Pot creates perfectly cooked meatballs in just minutes.

Important Tip for This Recipe

Because ground chicken is softer and leaner than traditional ground beef, these meatballs are cooked on a trivet lined with aluminum foil inside the Instant Pot. The foil helps prevent the meatballs from falling through the trivet while still allowing them to cook properly under pressure.

It’s a simple trick that makes a big difference.

Ingredients You’ll Need

These Instant Pot Buffalo Chicken Meatballs use simple ingredients you may already have on hand:

• Ground chicken
• Breadcrumbs
• Egg
• Garlic
• Parsley
• Salt
• Pepper
• Nature’s Seasoning
• Worcestershire sauce
• Buffalo sauce
• Ranch dressing for serving

The buffalo sauce can easily be adjusted depending on how spicy your family likes things.

How to Make Instant Pot Buffalo Chicken Meatballs

Step 1: Mix the Meatball Ingredients

In a medium bowl, combine the ground chicken, breadcrumbs, egg, garlic, Worcestershire sauce, and seasonings until fully mixed.

Step 2: Form the Meatballs

Using a spoon or cookie scoop, form the mixture into evenly sized meatballs. Try not to make them too large so they cook evenly.

Step 3: Prepare the Instant Pot

Cover your trivet with aluminum foil before placing the meatballs on top. Add 1½ cups of water to the bottom of the Instant Pot, then carefully lower the trivet inside.

Step 4: Pressure Cook

Lock the lid and set the Instant Pot to high pressure for 7 minutes. Once cooking is complete, carefully do a quick release.

Step 5: Coat in Buffalo Sauce

Transfer the cooked meatballs to a bowl and toss with buffalo sauce until evenly coated.

Step 6: Serve

Serve immediately with ranch dressing drizzled on top or on the side for dipping.

Instant Pot Buffalo Chicken Meatballs

Print

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 lb of ground chicken
• 1 teaspoon of salt
• 1 tablespoon of pepper
• 1 tablespoon of parsley
• 1 teaspoon of Natures Seasoning
• 1 tablespoon of garlic, minced
• 1 cup of breadcrumbs
• 1 egg
• 1 tablespoon of Worcestershire sauce
• 1/4 cup of buffalo sauce (more or less to your liking)
• Ranch or Bleu Cheese dressing (optional)

Instructions

INGREDIENTS:

1. In a medium sized bowl, mix together all of your ingredients for your meatballs.
   
   
2. Using a spoon, or a cookie scoop, scoop out small portions of meat and roll into a ball using the palm of your hand. Make sure that you don’t make the meatballs too large, so they cook evenly.
3. Please each meatball on your trivet that is covered in aluminum foil. Because the meat is a much leaner protein, using aluminum foil will make sure that they don’t fall through the trivet while cooking.
   
4. Once all of your meatballs are formed into balls and placed on the trivet, pour one and a half cups of water into your instant pot. Place the trivet inside.
5. Close and lock the lid on your instant pot and close the ceiling valve. Set your instant pot to high pressure for 7 minutes.
6. Once they are done cooking, do a quick release by pulling the valve open to release the pressure. Transfer the trivet onto a plate or flat surface and allow them to cool. 
7. In a medium size bowl, place 1/4 cup (more or less to your liking) Buffalo sauce on top of your meatballs. Mix well until each meatball is coded in the sauce.
   
8. Transfer your meatballs to your serving dish. You can serve with ranch sauce on the side, or you can squeeze ranch dressing on top of each meatball. Enjoy!
   

Serving Ideas

These buffalo chicken meatballs are incredibly versatile. Here are a few easy ways to serve them:

• As an appetizer for parties or game day
• Over rice
• With roasted vegetables
• Inside slider buns
• On top of salads
• Alongside celery and carrot sticks

They also reheat well, making them perfect for lunches throughout the week.

Frequently Asked Questions

Can I use ground turkey instead of ground chicken?

Yes! Ground turkey works well in this recipe and cooks similarly in the Instant Pot.

Can I make these less spicy?

Absolutely. Simply reduce the amount of buffalo sauce or use a mild buffalo sauce.

Do I have to use foil on the trivet?

Yes, for this recipe it’s highly recommended. Ground chicken is softer than beef, and the foil helps keep the meatballs from slipping through the trivet during cooking.

Can I freeze these meatballs?

Yes. Store them in an airtight container and freeze for up to 3 months. However, if you’re planning to freeze, refrain from coating all of the meatballs with the buffalo sauce until thawed and ready to serve.

Add This to Your Meal Rotation

These Instant Pot Buffalo Chicken Meatballs are one of those recipes that make busy nights feel just a little easier. They come together quickly, use simple ingredients, and work for everything from weeknight dinners to party appetizers.

If you’re looking for a fast dinner option that delivers big flavor without a lot of effort, this recipe is definitely worth adding to your rotation.

There’s something about a hearty pot roast that instantly makes the house feel cozy. But as a busy mom, I don’t always have hours to babysit a roast in the oven all afternoon. That’s exactly why this Instant Pot Pot Roast has become one of my favorite easy family dinners.

It has all the comfort-food flavor of a traditional Sunday pot roast — tender beef, savory broth, soft potatoes, and carrots. But made in a fraction of the time thanks to the Instant Pot. It’s the kind of meal that feels comforting without requiring a full day in the kitchen.

Even better? The leftovers are amazing for busy weeknights, meal prep lunches, or quick dinners after sports practice and activities.

Why Use an Instant Pot for Pot Roast?

If you’ve ever wondered whether an Instant Pot is really worth it for recipes like pot roast, the answer is absolutely yes.

Here’s why busy families love using the Instant Pot for this recipe:

• Faster cooking time: Traditional pot roast can take 4–8 hours. The Instant Pot gives you fork-tender beef in about 90 minutes.
• Hands-off cooking: Once everything is in the pot, the pressure cooker does the work for you.
• Tender meat every time: Pressure cooking helps break down tougher cuts of beef like chuck roast into juicy, flavorful bites.
• One-pot meal: Meat, potatoes, carrots, and broth all cook together for easy cleanup.
• Perfect for busy weeknights: You can prep dinner quickly and still serve a comforting homemade meal.

For moms juggling school pickups, sports, homework, and everything in between, this recipe is a lifesaver.

Instant Pot Pot Roast Recipe

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes (including natural release time)
Total Time: 1 hour 45 minutes

Ingredients

• 1.5-pound beef chuck roast, cut in half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 1 tablespoon garlic, minced
• 1/2 tablespoon tomato paste
• 1/2 tablespoon Worcestershire sauce
• 1 cup beef broth
• 3 sprigs fresh thyme
• 8.5 oz baby carrots
• 1-pound russet potatoes, cubed

How to Make Instant Pot Pot Roast

Step 1: Sear the Roast

Turn your Instant Pot to sauté mode. Once heated, add olive oil and sear the roast on all sides until browned. This step adds so much flavor to the final dish.

Remove the roast and set aside.

Step 2: Cook the Onions and Garlic

Without removing the oil, add the diced onions to the Instant Pot. Cook for 3–4 minutes until softened and slightly caramelized.

Add the garlic and stir well. Press the cancel button to turn off sauté mode.

Step 3: Build the Flavor

Add the beef broth, Worcestershire sauce, and tomato paste to the pot. Stir everything together well.

Place the roast back into the broth mixture and top with fresh thyme sprigs.

Step 4: Pressure Cook the Roast

Seal the Instant Pot lid and make sure the pressure valve is closed.

Cook on high pressure for 1 hour. Once cooking is complete, allow a natural release for 5 minutes before manually releasing the remaining pressure.

Step 5: Add the Vegetables

Open the lid and add the carrots and potatoes. Stir gently so the vegetables are coated in the flavorful broth.

Seal the lid again and cook on high pressure for 10 minutes.

Allow another 10-minute natural release before manually releasing the remaining pressure.

Step 6: Shred and Serve

Transfer the roast to a cutting board and shred with two forks.

You can either return the shredded beef to the Instant Pot and mix everything together, or arrange the roast, potatoes, and carrots on a serving platter for a classic family-style dinner.

Tips for the Best Instant Pot Pot Roast

Choose Chuck Roast

Chuck roast works best because it becomes incredibly tender under pressure cooking.

Don’t Skip the Sear

Browning the meat first creates deeper flavor and gives the broth a rich taste.

Cut Potatoes Evenly

Uniform potato pieces help everything cook evenly.

Let It Naturally Release

Natural release keeps the meat tender and juicy instead of tough.

Is This Pot Roast Low Carb?

This recipe is lower in carbs than many traditional pot roast recipes because it skips flour, cornstarch, and thick gravy. For an even lower carb option, you can swap the potatoes for:

• Cauliflower
• Turnips
• Radishes
• Extra carrots and celery

What to Serve with Pot Roast

This Instant Pot pot roast is already a complete meal, but if you want to round out dinner, try serving it with:

• Side salad
• Roasted green beans
• Steamed broccoli
• Dinner rolls for the kids
• Mashed cauliflower for a lower carb side

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This recipe reheats beautifully and tastes even better the next day, making it perfect for meal prep or busy school nights.

Instant Pot Pot Roast

Print

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• 1.5-pound beef chuck roast, cut in half 
• 1/2 teaspoon of Kosher salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of olive oil
• 1/2 large onion, diced
• 1 tablespoon of garlic, minced
• 1/2 tablespoon of tomato paste
• 1/2 tablespoon of Worcestershire sauce
• 1 cup of beef broth
• 3 sprigs of fresh thyme
• 8.5 ounces of baby carrots
• 1-pound of russet potatoes, cubed

Instructions

INGREDIENTS -

1. Turn your instant pot onto sauté mode. Once it has heated up, add in your oil. Add the roast to your instant pot. Sear the roast on all sides. Once completed, remove and set aside.
   
2. Without removing your oil, add in your onions. Caramelize your onions for about 3 to 4 minutes and then add in your garlic. Stir well, and then turn your instant pot off by pressing the “cancel” button.
3. Add to your onions and garlic your beef broth, worcestershire sauce, and tomato paste. Mix well.
   
4. Add your roast back to the pot on top of the broth mixture. Place one sprig on each roast and place another sprig in the broth.
   
5. Close the lid on your instant pot by twisting closed. Make sure that your sealing valve is pushed away from you to lock in your pressure.
6. Set your instant pot to one hour on high pressure. Once the time is up, allow it to naturally release for about five minutes. After you have allowed it to natural release, manually release by bringing the valve toward you to release the pressure.
7. Add to your pot the carrots and potatoes. Give a little stir into the broth trying to make sure that they are well coated in the liquid.
   
8. Close the lid on your instant pot one more time by twisting closed. Close your ceiling valve. Set your instant pot on high pressure for 10 minutes. Once the timer is done, allow it to naturally release for another 10 minutes, then manually release.
   
9. Remove the roast to a cutting board. Shred well. You can add the meat back to the instant pot and mix well with your potatoes and carrots, or you can transfer your rose to a serving tray with the potatoes and carrots separately. Enjoy!
   

Why This Instant Pot Pot Roast Stays on Repeat

If your family loves comfort food but your schedule doesn’t always allow for slow-cooked meals, this Instant Pot Pot Roast is the perfect solution. It’s hearty, cozy, easy to make, and packed with flavor — exactly the kind of dinner busy moms need in their recipe rotation.

Whether you’re serving it on a chilly weeknight or making it for Sunday dinner, this easy Instant Pot pot roast recipe is one your family will ask for again and again.

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