Instant Pot Recipes

I know, I know — Hot Cocoa Bombs are all the rage! But I just can’t stop! And I won’t stop, honestly. Not only do my kids love them, but I love making them. My kids can’t even finish a full mug of hot chocolate, but that doesn’t stop them from wanting one, like, every single day. And, y’all know I’ve been trying my darndest with this whole ‘staying-at-home’ thing. I’m trying desperately to keep my children excited, entertained, and engaged. And with Valentine’s Day right around the corner, why not try my hand at an Instant Pot Cupid Hot Cocoa Bombs Recipe?!

No Instant Pot? No Problem!

Sure, this recipe calls for an Instant Pot. But you don’t necessarily need an Instant Pot for these! I’m basically obsessed with mine. But you could just as easily use a double boiler. I just prefer the IP because I just find that it’s less messy. There’s a Sauté function on every Instant Pot that makes sautéing and searing super easy.

What you’ll need for this recipe

Besides an Instant Pot or double-boiler, you’ll need the following:

• 24 ounces of pink candy melts 
• 2 cups of marshmallows 
• 7 Tablespoons of hot cocoa powder
• Sprinkles — I recommend super fun Valentine’s Day Themed Sprinkles like these!

Yield: 14 Cocoa Bombs

Instant Pot Cupid Hot Cocoa Bombs

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Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• 24 ounces of pink candy melts 
• 2 cups of marshmallows 
• 7 Tablespoons of hot cocoa powder
• Sprinkles (optional)

Instructions

STEP ONE

Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler. 

STEP TWO

Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.

STEP THREE

Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that chocolate is completely coding the mold on the inside. Place in the freezer for about five minutes.

STEP FOUR

Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and about 4 marshmallows per mold.

STEP FIVE

Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.

STEP SIX

Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out. 

STEP SEVEN

With a spoon, drizzle your remaining chocolate over the bombs. Immediately add your sprinkles before the chocolate hardens. 

STEP EIGHT

Please one or two bombs in your favorite mug and pour hot milk over it to melt the chocolate releasing the hot cocoa and marshmallows.

STEP NINE

Stir with a spoon and enjoy!

I can’t wait for you to try these Instant Pot Cupid Hot Cocoa Bombs!

PIN FOR LATER

Y’all know how much I adore my Instant Pot. I mean, these meals are so. darn. easy! If it weren’t for my Instant Pot, I swear I wouldn’t want to cook at all. And this Instant Pot Dr. Pepper Pulled Chicken is such a delicious — and easy! — meal to add to your weeknight dinner menu.

Why Dr. Pepper?

Dr. Pepper has such an interesting flavor. And, if you’ve tried beer can chicken before, you know that the flavors when adding these kinds of liquids can be amazing! My family is absolutely obsessed with this Dr. Pepper Pulled Chicken. We make little slider sandwiches with the chicken. But it can be added to a salad, too!

What You’ll Need

You really do not need much to make this recipe. Besides the Instant Pot, you’ll need the following:

• 4 pounds skinless chicken thighs
• 1 (18 ounce) bottle of sweet barbecue sauce
• 1 cup of Dr. Pepper

That’s it!

How to make Instant Pot Dr. Pepper Pulled Chicken

1. Pour ¼ cup of Dr. Pepper into the pot of the electric pressure cooker. Place the chicken thighs over the Dr. Pepper.
2. Stir together the remaining Dr. Pepper and barbecue sauce. Pour over the chicken thighs.
3. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
4. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before a quick release of the remaining pressure. 
5. Carefully remove the chicken from the pot and using two forks, shred the chicken, removing any bones.
6. Add about 1 cup of the sauce from the pot to the chicken, coating the chicken but not making it soupy.
7. Serve with baked potatoes, buns, sliders, on a salad, or as it is!

It’s easy peasy, right?!

The full process can be seen below:

Instant Pot Dr. Pepper Pulled Chicken

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Prep Time 1 minute

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 31 minutes

Ingredients

• 1 family pack (about 4 pounds) skinless chicken thighs
• 1 (18 ounce) bottle sweet barbecue sauce
• 1 cup Dr. Pepper, divided

Instructions

1. Pour ¼ cup of Dr. Pepper into the pot of the electric pressure cooker. Place the chicken thighs over the Dr. Pepper.
   
2. Stir together the remaining Dr. Pepper and barbecue sauce. Pour over the chicken thighs.
   
   
   
3. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
4. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before a quick release of the remaining pressure. 
5. Carefully remove the chicken from the pot and using two forks, shred the chicken, removing any bones.
   
6. Add about 1 cup of the sauce from the pot to the chicken, coating the chicken but not making it soupy.
   
7. Serve with baked potatoes, buns, sliders, or as it is.
   

PIN FOR LATER

Y’all, it has been a WEEK! I know, I know it’s only Monday. But this last week has been a terrible one. I’m so happy we’re entering a new week full of limitless possibilities! Thankfully, despite a terrible, no-good, awful week — we had our trust Instant Pot to get us through! This super easy Instant Pot Copycat Chipotle Barbacoa recipe is just what we needed for a delicious weeknight meal.

What you’ll need

You’ll once again need your handy dandy Instant Pot. If you haven’t gotten one yet, what’s stopping you?! Seriously I use this kitchen appliance at least three times a week. It’s so perfect for busy weeknights. But besides the IP, you’ll need the following:

• 2.5 pounds beef chuck roast
• 1/2 of a medium onion,
• 3 tablespoons of minced garlic
• 3/4 cup of water
• 1/4 cup of lime juice 
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of tomato paste
• 1 tablespoon of cumin
• 3 teaspoons of chili powder
• 2 teaspoons of salt
• 2 tablespoons of cooking oil

You’ll want to cut your beef chuck roast into cubes. And set aside a little bit of a time to create the marinade. It doesn’t take long, but just be sure to prep it in advance.

How to make Instant Pot Copycat Chipotle Barbacoa

The steps are super easy. If you’ve never used the sauté function, get ready! It’s seriously the easiest and best way to get a one-pot meal.

Follow these super simple directions:

1. Turn your instant pot onto sauté function. Set aside and allow to heat up while you make the marinade.
2. In a small bowl or measuring cup, add your water, lime juice, apple cider vinegar, tomato paste, cumin, chili powder, and salt. Mix well until fully incorporated.
3. Once your instant pot is hot, pour in your cooking oil. Place all of your meat, Garlic, and onions into the instant pot. Brown the meat completely.
4. Once your meat is browned, pour in your marinade over the meat. Stir well until the meat is covered in the marinade.
5. Close the Instant pot by twisting the lid on and closing the valve by pushing it away from you. Set the instant pot to high pressure for 30 minutes. It will take some time to build to pressure.
6. Once your 30-minute timer is done, allow the instant pot to naturally release for another 15 minutes. Once the 15 minutes is done, manually release the instant pot by using a hot pad or towel to twist the valve toward you and open.
7. Remove the meat from the instant pot to a cutting board. Shred with two forks.
8. Enjoy your copycat chipotle barbacoa beef with rice, and a taco topped with cilantro and lime, or just by itself!

Save and Print this recipe card

Instant Pot Copycat Chipotle Barbacoa

Print

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2.5 lbs. beef chuck roast, cut into 2-inch cubes
• 1/2 medium onion, diced
• 3 tablespoons of minced garlic
• 3/4 cup of water
• 1/4 cup of lime juice 
• 2 tablespoon of apple cider vinegar
• 1 tablespoon of tomato paste
• 1 tablespoon of cumin
• 3 teaspoon of chili powder
• 2 teaspoon of salt
• 2 tablespoon of cooking oil

Instructions

1. Turn your instant pot onto sauté function. Set aside and allow to heat up while you make the marinade.
2. In a small bowl or measuring cup, add your water, lime juice, apple cider vinegar, tomato paste, cumin, chili powder, and salt. Mix well until fully incorporated.
3. Once your instant pot is hot, pour in your cooking oil. Place all of your meat, Garlic, and onions into the instant pot. Brown the meat completely.
   
4. Once your meat is browned, pour in your marinade over the meat. Stir well until the meat is covered in the marinade.
   
5. Close the Instant pot by twisting the lid on and closing the valve by pushing it away from you. Set the instant pot to high pressure for 30 minutes. It will take some time to build to pressure.
6. Once your 30-minute timer is done, allow the instant pot to naturally release for another 15 minutes. Once the 15 minutes is done, manually release the instant pot by using a hot pad or towel to twist the valve toward you and open.
7. Remove the meat from the instant pot to a cutting board. Shred with two forks.
   
8. Enjoy your copycat chipotle barbacoa beef with rice, and a taco topped with cilantro and lime, or just by itself!
   

PIN FOR LATER