Instant Pot Recipes

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!

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!).

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

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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!
    
    
    

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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.

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.

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

How to make Instant Pot Beef Stroganoff

Yield: 4

Instant Pot Beef Stroganoff

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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!
   

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!

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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.

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.

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.

How to make Instant Pot Potato Salad

Yield: 8

Instant Pot Potato Salad

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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!
    

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!

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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.

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

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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!
   
   

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.

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Confession: I am basically obsessed with eating Mexican cuisine. We eat a lot more tacos than I care to admit. But, the good news? SO much of my Mexican food is homemade. In addition to my homemade taco bowl shells, this Instant Pot Refried Beans recipe is a Taco Tuesday must-have!

What you’ll need

These refried beans are the easiest, most perfect addition to your taco Tuesday. Honestly, you’ll never want to go back to canned refried beans once you make them yourself.

You’ll need an Instant Pot for this recipe. I promise that the Instant Pot is most definitely needed. Pressure cooking foods truly infuses them with flavors you wouldn’t otherwise have.

Here’s what else you’ll need:

• 1 pound of pinto beans, dried
• 1/2 stick of butter
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 tablespoon of paprika
• 1 tablespoon of chili powder
• 2 tablespoons of ground cumin

That’s it!

How to make Instant Pot Refried Beans

Yield: 8 servings

Instant Pot Refried Beans

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Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 pound of pinto beans, dried
• 1/2 stick of butter
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 tablespoon of paprika
• 1 tablespoon of chili powder
• 2 tablespoons of ground cumin

Instructions

INGREDIENTS -

1. Place dry rinsed beans into instant pot and add 5 cups of water.
   
2. Seal the lid and pressure valve and cook on high for 30 minutes. Manually release pressure when finished. 
   
3. Drain beans while keeping 2 cups of liquid and set aside.
4. Place the beans in a food processor with butter and spices.
   
5. Blend until beans are smooth and creamy. Add left over liquid 1 tablespoon at a time to achieve desired consistency.
   
6. ENJOY!
   

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