Instant Pot Recipes

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.

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.

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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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

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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

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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

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

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