Its a Hero

Instant Pot Recipes

Easy Instant Pot Carnitas (Crispy + Juicy!)

by Leave a Comment

If you’ve never made carnitas in your Instant Pot, get ready to be obsessed! This recipe turns simple ingredients into the most tender, juicy, and flavorful pork. Think perfectly crisp edges that taste like they came straight from your favorite taco spot. It’s a total weeknight win: minimal prep, big flavor, and ready in under an hour. Whether you throw it into tacos, burrito bowls, or just eat it straight from the pan (no judgment here!), these Instant Pot Carnitas are pure ✨magic✨.

Why Use The Instant Pot for Carnitas?

Traditional carnitas are slow-cooked for hours to get that tender, pull-apart texture. But the Instant Pot makes it happen in a fraction of the time. Pressure cooking locks in moisture and flavor, while still giving you that melt-in-your-mouth pork. It’s the perfect shortcut for busy weeknights without sacrificing any of the rich, authentic flavor.

Why You’ll Love This Recipe

This Instant Pot Carnitas recipe is about to become a weeknight favorite. Made with just a handful of simple ingredients and ready in under an hour. And, it’s the easiest way to bring bold, authentic flavor to your taco night.

  • Quick + easy: Minimal prep and ready in about 50 minutes.
  • Flavor-packed: The mix of citrus, spices, and pressure cooking makes the pork melt-in-your-mouth delicious.
  • Versatile: Perfect for tacos, burrito bowls, nachos, or even salads.

What You’ll Need

You don’t need anything fancy to make these Instant Pot Carnitas. Just a few pantry staples and some citrus to bring it all to life. You’ll need a good cut of pork shoulder, a splash of oil for searing, and simple seasonings like garlic powder, onion powder, cumin, and oregano. Fresh orange juice and lime juice add that signature tangy-sweet flavor that makes carnitas irresistible. And of course, your Instant Pot does all the heavy lifting. Leaving you with tender, fall-apart pork in no time.

Easy Instant Pot Carnitas Recipe

Yield: 4-6

Instant Pot Carnitas

Instant Pot Carnitas
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1.5 lbs pork shoulder or butt, cubed
  • 1/2 cup Oil
  • 1 cup Orange juice
  • 1/2 Lime juice
  • 1 teaspoon Onion powder
  • 1 teaspoon garlic powder
  • 1/2 tablespoon Oregano
  • 1/2 tablespoon Cumin
  • Olive oil
  • Cilantro, chopped (optional)
  • Onion, chopped (optional)
  • Corn tortillas, taco size (optional)

Instructions

Ingredients:

  1. Turn Instant Pot on to "Sear" and let heat for a few minutes.
  2. Add tablespoon of olive oil to the Instant Pot. Cook the cubed pork shoulder until all sides are seared (approximately 3-5 minutes).
  3. Turn off 'sear' and add remaining ingredients to the Instant Pot. Mix well to combine.
  4. Place the lid on your instant pot and close to secure. Move the valve to close.
  5. Cook your Carnitas on high pressure for 30 minutes. When the time finishes continue to allow your instant pot to naturally release. This should take about 20 minutes.
  6. While you are waiting for your instant pot to naturally release, turn on your broiler.
  7. Once your instant pot has released, transfer the meat to a baking sheet.
  8. Use two forks to gently break apart the chunks of meat to the desired size.
  9. Put your carnitas in the oven under the broiler for a couple minutes until your Carnita meat starts to brown and crisp up. **
  10. You can leave the meat on the baking sheet and, using a turkey baster, transfer some of the juices from the Instant Pot onto the carnitas. Or you can transfer your carnita meat back to the Instant Pot and serve in the juices.
  11. Enjoy as a taco, burrito, bowl, or straight from the pan. Top with freshly diced onions and fresh cilantro! Enjoy.

Notes

** If you prefer not to use your broiler, you can add the meat to a hot pan on the stovetop and crisp it up that way. It will only take a few minutes.

© Rachel

PIN FOR LATER

Instant Pot Mashed Potatoes

by Leave a Comment

Looking for a quick and easy way to make creamy, dreamy mashed potatoes? Look no further than your Instant Pot! This Instant Pot mashed potatoes recipe is a game changer. Perfectly fluffy, rich, and full of flavor, all in a fraction of the time it takes to make them the traditional way. Whether you’re preparing for a big holiday meal or just want a simple side dish, this recipe will save you time and hassle while delivering a delicious result every time. Let’s dive in!

Instant Pot Mashed Potatoes

Why use the Instant Pot?

Using an Instant Pot or pressure cooker to make mashed potatoes offers several key benefits. First and foremost, it drastically reduces cooking time. What would typically take 20-30 minutes on the stovetop can be done in just 10 minutes in the pressure cooker. The sealed environment helps retain moisture, resulting in perfectly tender potatoes every time. No need to constantly watch over them. Plus, the Instant Pot’s “set it and forget it” feature frees up your hands for other tasks. Which makes it a huge time-saver, especially when preparing for a large meal. The end result? Rich, creamy mashed potatoes with minimal effort and cleanup! A definite go-to method for busy cooks (or just busy moms!).

Instant Pot Mashed Potatoes

What you’ll need for this recipe

To make Instant Pot mashed potatoes, you’ll need a few simple ingredients. First, potatoes (any variety will work, but Yukon Golds are a favorite for their creamy texture). You’ll also need butter, milk, garlic, parsley, sour cream, chicken broth, salt, and pepper. You’ll also need your trusty Instant Pot or pressure cooker to speed up the cooking process. That’s it! With these basic ingredients, you can create a delicious, hassle-free side dish in no time.

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes
Prep Time 10 minutes
Cook Time 7 minutes
Additional Time 5 minutes
Total Time 22 minutes

Ingredients

  • 2 tablespoons of minced garlic
  • 2 pounds of russet or yukon gold potatoes, cleaned
  • 1/4 cup of chopped fresh parsley
  • 3/4 cup of chicken broth
  • 1/2 teaspoon of pepper
  • 1 1/4 teaspoon of salt
  • 4 tablespoons of butter
  • 1/2 cup of milk
  • 1/2 cup of sour cream

Instructions

INGREDIENTS

  1. Peel and dice potatoes.
  2. Place diced potatoes into instant pot. Pour in chicken broth.
  3. Close instant pot by locking the lid in place. Make sure the steam valve is closed. Press the steam button and set it on this function for 7 minutes. 
  4. Using a towel or hot pad, release the steam valve manually for quick release.
  5. Once the steam pressure has completely released, turn the lid to open the instant pot. 
  6. Drain the chicken stock from the instant pot using a colander over a bowl to save stock for later.
  7. Pour in the remaining ingredients: butter, milk, sour cream, garlic, chopped parsley, salt, and pepper. 
  8. Mash with potato masher until desired consistency is reached.
  9. If you desire to thin the mashed potatoes more, add chicken stock little by little as needed.
  10. Serve mashed potatoes with more butter and parsley as desired for your enjoyment.
  11. ENJOY!


© Rachel

PIN FOR LATER

Instant Pot Beef Stroganoff

by Leave a Comment

Rich, creamy, and comforting, Beef Stroganoff is a classic dish that’s perfect for cozy dinner. Traditionally, it can take time to prepare. Enter the Instant Pot! With this easy recipe, you can enjoy the flavors of this beloved dish in a fraction of the time. Ground beef is simmered in a savory, creamy sauce with mushrooms and onions. Thus, creating a meal that’s as hearty as it is delicious. Whether you’re feeding a hungry family or looking for a quick weeknight dinner, this Instant Pot Beef Stroganoff will become your new go-to for a satisfying, no-fuss meal that tastes like it’s been simmering all day long.

Instant Pot Beef Stroganoff

But why use an Instant Pot?

Using the Instant Pot to make meals is a game-changer for busy home cooks. It combines multiple cooking functions—pressure cooking, sautéing, slow cooking, and more—into one appliance, saving both time and effort. The pressure cooking feature significantly speeds up cooking times, making it possible to prepare meals like stews, soups, and even roasts in a fraction of the time compared to traditional methods. Additionally, the Instant Pot locks in flavors, tenderizes meat quickly, and allows for hands-off cooking, so you can set it and forget it while it does the work. Whether you’re cooking for a busy weeknight or prepping a comforting meal for family and friends, the Instant Pot makes it easy to enjoy homemade, flavorful dishes with minimal cleanup.

Instant Pot Beef Stroganoff

What you’ll need to make this satisfying meal

To make a delicious and comforting Instant Pot Beef Stroganoff, you’ll need just a few simple ingredients. They come together to create a rich, creamy dish. From tender beef and savory onions, to hearty egg noodles and a smooth sour cream sauce. This recipe is both satisfying and easy to prepare. Here’s a quick list of what you’ll need to get started on this flavorful, one-pot meal.

  • ground beef (the leaner the better, but 85/15 works just fine)
  • salt and black pepper
  • vegetable oil
  • amedium sized onion
  • garlic
  • tomato paste
  • beef broth
  • butter
  • mushrooms (portabella are preferred, but whatever mushroom you have on hand will work)
  • cornstarch
  • cold water
  • sour cream
  • egg noodles
Instant Pot Beef Stroganoff

How to make Instant Pot Beef Stroganoff

Yield: 4

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff
Prep Time 15 minutes
Cook Time 4 minutes
Additional Time 10 minutes
Total Time 29 minutes

Ingredients

  • 1-pound of ground beef, 85/15
  • salt and black pepper (for seasoning)
  • 2 tablespoons of vegetable oil, divided, plus more as needed
  • 1/2 medium sized onion, diced
  • 1 Tablespoon of garlic, minced
  • 1 Tablespoon of tomato paste
  • 1 1/2 cups of beef broth
  • 1 Tablespoon of butter
  • 5 ounces of mushrooms, sliced
  • 1 Tablespoon of cornstarch
  • 3 Tablespoons of cold water
  • 1/4 cup of sour cream
  • 8 ounces of egg noodles, raw

Instructions

INGREDIENTS -

  1. Set your instant pot to sauté mode. Once your pot is hot, add 1 tablespoon of oil. Brown your ground beef. Once browned, strain the grease and set aside.
  2. Add in one more tablespoon of oil and your butter. Once your butter is completely melted add in your mushrooms. Sauté them for about five minutes until they have softened and caramelized. Then set aside.
  3. If needed, add a tablespoon of oil. Add in your onions and sauté for about three minutes until they soften and caramelized. Add in your garlic and stir for another minute to release the flavors.
  4. Add in your beef broth and ground beef.
  5. Add your sour cream and cooked mushrooms. Mix well.
  6. Add your egg noodles to your pot. Mix well so that each noodle is covered in the gravy mixture.
  7. Press cancel on your instant pot. With your noodles still raw, lock your lid in place and allow your noodles to cook in the sauce for about 10 minutes. Open your lid, and make sure your noodles are cooked to your liking. 
  8. Once your noodles are cooked give it one more store and transfer to a bowl. Top with fresh parsley and enjoy!
© Rachel

Now that you’ve made a delicious and flavorful dish, it’s time to dig in! Enjoy on a busy weeknight or for a cozy weekend meal. Whenever you make this meal, enjoy the perfectly cooked combinations of beef, mushrooms, and a savory sauce. Thankfully leaving you with minimal cleanup and maximum satisfaction. Whether you’re a seasoned Instant Pot user or just getting started, this recipe is sure to become a family favorite. So, grab your Instant Pot and get ready to indulge in a comforting, homemade meal that’s both quick and delicious!

pin for later

Instant Pot Potato Salad

by Leave a Comment

Have you ever committed to bringing something to a party or cookout and then completely forgotten about it? *Raises hand* I have done this several times. In those moments when I’m in a pinch, I need one thing — an easy AND delicious cookout side I can throw together in a hurry. This Instant Pot Potato Salad recipe is both easy and delicious.

Instant Pot Potato Salad

Why use the Instant Pot?

I get asked this question a lot. For me, the Instant Pot serves a dual purpose. First, they are quick. Second, you can use an Instant Pot for almost anything! In this particular scenario, the Instant Pot comes in handy because the entire dish takes about 20 minutes to cook. So even if you’re not bringing the potato salad to a last minute picnic, it’s perfect for busy weeknights when you need to throw something together in a pinch. If you haven’t purchased an Instant Pot, you can find my favorite here.

Instant Pot Potato Salad

What you’ll need to make Instant Pot Potato Salad

Besides your Instant Pot (or other electric pressure cooker, like a Chef IQ), you’ll need the following ingredients:

  • 8 potatoes
  • water
  • salt
  • 4 eggs
  • white onion
  • mayo
  • mustard
  • pepper
  • paprika
  • dill

That’s it! As I mention in the recipe below, you may want to add more paprika, dill, and salt at the end. My kids prefer the potato salad a little more bland, as where I prefer a lot of paprika and dill.

Instant Pot Potato Salad

How to make Instant Pot Potato Salad

Yield: 8

Instant Pot Potato Salad

Instant Pot Potato Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 potatoes, peeled and cubed
  • 4 cups of water
  • 1 tablespoon of salt
  • 4 eggs
  • ½ white onion
  • 1.5 cup of mayo
  • 1 tablespoon of mustard
  • 1/2 teaspoon of pepper
  • 1 teaspoon of paprika
  • 2 tablespoon of dill

Instructions

INGREDIENTS -

  1. Peel and cube potatoes into 1-2 inch cubes.
  2. Place the potatoes in the instant pot. Add enough water to cover the potatoes. Add salt. 
  3. Place the eggs in the instant pot on top of potatoes and close the lid. Make sure the pressure value is set to close.
  4. Set the instant pot to pressure cook for zero minutes on high pressure.
  5. Chop onion to desired size.
  6. Mix onions, mayonnaise, mustard, pepper, and paprika to combine.

  7. Once the instant pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
  8. Remove the eggs and soak in ice water. Peel and chop the eggs once cooled (after about 5 minutes of ice water soak).
  9. Drain the potatoes from the water and place back into instant pot. 
  10. Add eggs, mayonnaise mixture, and dill to the potatoes in Instant Pot.
  11. Mix until combined.
  12. Add salt to taste.
  13. ENJOY!
    Instant Pot Potato Salad

Notes

I prefer a bit more paprika and dill, but I make it this way because of my kids' preference. So add more paprika and/or dill as you'd like!

© Rachel

PIN FOR LATER

PIN FOR LATER - INSTANT POT POTATO SALAD

Instant Pot Creamy Sausage Rigatoni

by 5 Comments

Today marks the first day of yet another busy week. We are finally ‘healthy-ish’ again. So I’m back to making regularly scheduled family meals. But we still don’t have a lot of time on our hands between practices and extracurriculars. So we need easy meals. And our newest favorite easy weeknight meal is this Instant Pot Creamy Sausage Rigatoni.

Instant Pot Creamy Sausage Rigatoni

What you’ll need

We know that one of my favorite kitchen gadgets is my Instant Pot. Between the Instant Pot and the air fryer (okay, and maybe the Vitamix, too!) — that’s all I need!

As far as ingredients, here’s what the recipe calls for:

  • 1 pound of Ground Sausage
  • 1 teaspoon of Salt
  • 1 teaspoon of Pepper
  • 24 ounces of Pasta Sauce
  • 1 tablespoon of Italian Seasoning
  • 3 cups of Chicken Broth
  • 1/2 cup of Heavy Cream
  • 16 ounces of Rigatoni Noodles
  • 1 1/2 cups of Shredded Parmesan Cheese
  • Fresh Parsley (Garnish)
  • 1 tablespoon of Garlic

That’s basically it. The fresh parsley is optional, but absolutely delicious.

IP Creamy Sausage Rigatoni Recipe

Yield: 4 servings

Instant Pot Creamy Sausage Rigatoni

Instant Pot Creamy Sausage Rigatoni
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

Ingredients

  • 1 pound of Ground Sausage
  • 1 teaspoon of Salt
  • 1 teaspoon of Pepper
  • 24 ounces of Pasta Sauce
  • 1 tablespoon of Italian Seasoning
  • 3 cups of Chicken Broth
  • 1/2 cup of Heavy Cream
  • 16 ounces of Rigatoni Noodles
  • 1 1/2 cups of Shredded Parmesan Cheese
  • Fresh Parsley (Garnish)
  • 1 tablespoon of Garlic

Instructions

INGREDIENTS -

  1. Set Instant Pot to sauté.
  2. When the Instant Pot is hot, brown ground sausage until cooked through.
  3. After ground sausage is cooked, turn off sauté function. Add the broth, pasta sauce, heavy cream, garlic, salt, pepper & Italian seasoning into the instant pot.


  4. Add the rigatoni noodles making sure they are fully submerged into the liquid.
  5. Place the lid on the Instant Pot and set it to seal. Set Manual pressure to 'High' for 6 minutes with quick release.
  6. When all pressure is released, remove lid and stir in the parmesan cheese.

    Garnish with parsley.
  7. ENJOY!
    Instant Pot Creamy Sausage Rigatoni
© Rachel

If you’re looking for other easy recipes, be sure to check these out. There are so many recipes that are weeknight (and family!) friendly.

PIN FOR LATER

INSTANT POT CREAMY SAUSAGE RIGATONI RECIPE

Instant Pot Asian Pork

by Leave a Comment

My husband is obsessed with any and all Asian food. No lie. In fact, I think he eats Asian cuisine at least 6 out of the 7 days of the week. Whether it be eating pho while at the office, or making ramen — he’s obsessed. Naturally, some of his obsession has rubbed off on the rest of the family. I’ll admit — I despise cooking with a wok. We have one, but it’s just so bulky and awkward. I much prefer using an Instant Pot with similar (if not better!) results. That’s why this Instant Pot Asian Pork is the perfect meal!

Instant Pot Asian Pork

So why use the Instant Pot?

If you’ve used an Instant Pot or electric pressure cooker before, you’ll know that it’s the perfect way for all of the flavors to really soak into the foods. It’s the reason I will only cook spaghetti in the pressure cooker. Seriously. You haven’t tasted perfect spaghetti until you’ve tasted Instant Pot spaghetti. It soaks every bit of sauce and moisture up in the noodles. Perfection!

Instant Pot Asian Pork

And the same can be said with this Asian pork recipe. Tender, juicy pork, full of all of the best Asian flavors.

What you’ll need

In addition to your favorite Instant Pot or pressure cooker, you’ll nee the following ingredients:

  • 2 pounds of pork shoulder, boneless and fat trimmed
  • 2 tablespoons of peanut oil (or sesame oil)
  • 2 teaspoons of minced garlic
  • 1 teaspoon of minced ginger
  • 1/2 teaspoon of pepper
  • 1/4 cup of sweet chili sauce
  • 2 tablespoons of raw honey
  • 1 tablespoon of soy sauce
  • 1/2 cup of white vinegar
  • 2 cup of water + 1 teaspoon
  • 1 tablespoon of cornstarch
  • Green onions and sesame seeds for garnish

That’s it! I know it seems like a lot of ingredients, but I promise this will bring you the perfect flavors to create this recipe. And be sure to serve it with a side of rice, if that’s what you fancy!

Instant Pot Asian Pork

Instant Pot Asian Pork Recipe

Instant Pot Asian Pork

Instant Pot Asian Pork
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 2 pounds of pork shoulder, boneless and fat trimmed
  • 2 tablespoons of peanut oil (or sesame oil)
  • 2 teaspoons of minced garlic
  • 1 teaspoon of minced ginger
  • 1/2 teaspoon of pepper
  • 1/4 cup of sweet chili sauce
  • 2 tablespoons of raw honey
  • 1 tablespoon of soy sauce
  • 1/2 cup of white vinegar
  • 2 cup of water + 1 teaspoon
  • 1 tablespoon of cornstarch
  • Green onions and sesame seeds for garnish

Instructions

INGREDIENTS -

  1. Set the instant pot to sauté and add the oil. Once hot add the pork and begin to sear the meat on all sides.
  2. Once the pork is seared, add the ginger, garlic, and pepper. Sauté for 2 minutes more.
  3. Cancel sauté mode and add a splash of water and deglaze the pot liner.
  4. Pour in the remaining water, and add the chili sauce, soy sauce, and honey. Close the lid and seal the pressure valve.
  5. Cook at high pressure for 30 minutes. Let naturally release pressure for 10.
  6. Manually release any remaining pressure and remove the pork. Using forks, shred the pork and set aside.
  7. Drain the remaining liquid keeping 3/4 cup and set the instant pot to sauté.
  8. Mix the cornstarch and 1 teaspoon of water to create a slurry. Once the liquid is simmering, whisk in the slurry to thicken the liquid into a sauce.
  9. Return the pork to the instant pot and mix so that the sauce fully coats the pork.
  10. Serve the pork with white rice and garnish with chopped green onions and sesame seeds. ENJOY!
© Rachel

Pin for later