18 Delicious 3 Quart Instant Pot Recipes for Busy Cooks

Busy weeknights call for quick, fuss-free meals—and your 3-quart Instant Pot is about to become your new best friend! Whether you’re craving cozy comfort food, fresh seasonal bites, or speedy one-pot wonders, we’ve rounded up 18 mouthwatering recipes that deliver big flavor with minimal effort. Get ready to ditch the stress and savor every bite—let’s dive into these delicious dishes!

Creamy Garlic Parmesan Pasta

This Creamy Garlic Parmesan Pasta is pure comfort in a bowl—silky, garlicky, and ready in just 20 minutes.

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. Cook the fettuccine in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt the 3 tbsp butter in a large skillet over medium heat. Add the 4 minced garlic cloves and sauté for 1 minute until fragrant (don’t let it brown).
3. Pour in the 1 cup heavy cream, stirring gently. Simmer for 2–3 minutes until slightly thickened.
4. Reduce heat to low. Stir in the 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until the cheese melts.
5. Toss the drained pasta into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with 2 tbsp parsley and extra Parmesan.

The magic here? The sauce clings to every noodle without feeling heavy—thanks to that splash of starchy pasta water. Tip: For extra richness, swap half the cream with whole milk and add a splash of white wine with the garlic.

Hearty Beef Stew

This cozy beef stew is the ultimate comfort food—tender meat, rich gravy, and veggies that melt in your mouth. Perfect for a chilly night when you crave something deeply satisfying.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 carrots, sliced into thick rounds
• 3 celery stalks, chopped
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1 cup frozen peas

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per side. Transfer to a plate.
2. Add the onion and cook until softened, 5 minutes. Stir in 3 cloves garlic, 1 tbsp tomato paste, 1 tsp thyme, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper; cook 1 minute.
3. Sprinkle 2 tbsp flour over the mixture, stirring to coat. Pour in 4 cups beef broth, scraping up browned bits. Return the beef, add carrots, celery, and 1 bay leaf. Bring to a simmer.
4. Cover and cook on low heat for 2 hours, stirring occasionally, until beef is fork-tender. Stir in 1 cup peas and cook 5 more minutes. Discard the bay leaf.

The secret here? A splash of smoked paprika adds a subtle depth that makes this stew unforgettable. Serve with crusty bread to soak up every drop.

Tip: For extra richness, swap 1 cup of broth for red wine—just simmer uncovered for 10 extra minutes to reduce.

Spicy Chicken Tacos

These fiery chicken tacos pack a punch with smoky chipotle and zesty lime, perfect for taco night with a kick!

Ingredients:

• 1 lb boneless, skinless chicken thighs, trimmed
• 2 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Juice of 1 lime (about 2 tbsp)
• 8 small corn tortillas, warmed
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• Lime wedges, for serving

Instructions:

1. In a bowl, toss chicken with 2 tbsp olive oil, 1 tbsp chipotle powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high. Cook chicken for 5–6 minutes per side until charred and internal temp reaches 165°F. Transfer to a cutting board, let rest 5 minutes, then shred.
3. Toss shredded chicken with juice of 1 lime.
4. Assemble tacos: Fill warmed tortillas with chicken, then top with cotija, cilantro, and red onion. Serve with lime wedges.

The double hit of chipotle in the rub and tangy lime makes every bite bold and bright—no bland tacos here!

Tip: For extra heat, add a minced jalapeño to the toppings or drizzle with hot sauce.

Vegetarian Lentil Curry

This cozy lentil curry is packed with protein and warming spices—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp sugar
• 1 cup chopped fresh spinach
• Juice of 1/2 lime

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast for 30 seconds, stirring constantly.
3. Pour in the lentils, 1 can diced tomatoes, 1 can coconut milk, and 2 cups broth. Stir in 1 tsp salt and 1/2 tsp sugar. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender.
4. Fold in 1 cup spinach and cook just until wilted, about 2 minutes. Remove from heat and stir in lime juice.

The lime juice at the end brightens the rich coconut broth, making every bite pop. Serve with fluffy rice or warm naan.

Tip: For extra creaminess, swap half the broth for additional coconut milk.

Savory Rice Pilaf

This fragrant rice pilaf is a one-pot wonder, with toasted orzo and fluffy rice simmered in broth for a dish that’s as comforting as it is versatile.

Ingredients:

• 2 tbsp unsalted butter
• ½ cup orzo pasta
• 1 small yellow onion, finely diced
• 1 cup long-grain white rice
• 2 ½ cups chicken or vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 2 tbsp unsalted butter in a deep skillet over medium heat. Add ½ cup orzo pasta and toast, stirring often, until golden brown (about 3 minutes).
2. Add the diced onion and sauté until softened (about 4 minutes). Stir in 1 cup long-grain white rice, coating it with the butter.
3. Pour in 2 ½ cups broth, then add ½ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped parsley.

The toasty orzo adds a nutty depth to the rice, while the steam-and-rest method guarantees perfectly separate grains every time.

Tip: For extra richness, swap the butter for olive oil and finish with a squeeze of lemon.

Honey Garlic Glazed Chicken

This sticky-sweet chicken is a weeknight hero—just 5 ingredients and 30 minutes to golden, glossy perfection.

Ingredients:

• 4 boneless, skinless chicken thighs (or breasts)
• 1/3 cup honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5 minutes per side until browned. Transfer to a plate.
2. In the same skillet, add 1/3 cup honey, 3 cloves minced garlic, 2 tbsp soy sauce, and 1/2 tsp black pepper. Simmer 1 minute until bubbly.
3. Return chicken to skillet, spooning glaze over it. Cook 5 more minutes until chicken reaches 165°F and glaze thickens into a shiny coat.

The magic here? The garlic caramelizes in the honey, creating deep flavor without burning—just keep that heat medium-high!

Tip: For extra crispness, broil the glazed chicken for 2 minutes at the end.

Creamy Tomato Basil Soup

Nothing beats a bowl of rich, velvety tomato soup—especially when it’s swirled with fresh basil and a touch of cream for that dreamy finish.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes and 2 cups vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches).
4. Stir in 1/2 cup heavy cream, 1/4 cup basil, 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 5 more minutes to let flavors meld.

The secret here? Blending the soup after simmering ensures a luxuriously smooth texture—no grainy bits, just pure comfort.

Tip: For extra richness, top with a drizzle of cream and a few torn basil leaves before serving.

Sweet and Sour Pork

This classic takeout favorite is surprisingly easy to make at home—tender pork, crisp veggies, and that irresistible tangy-sweet sauce come together in under 30 minutes!

Ingredients:

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil, divided
• 1 bell pepper (any color), chopped
• 1 small onion, chopped
• 1/2 cup pineapple chunks (fresh or canned)
• 1/3 cup ketchup
• 3 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 cup water

Instructions:

1. Toss pork with cornstarch, salt, and black pepper until evenly coated.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Cook pork in batches for 4–5 minutes until browned, then transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bell pepper and onion for 3 minutes until slightly softened.
4. Stir in pineapple, ketchup, rice vinegar, brown sugar, soy sauce, ginger, and water. Simmer for 2 minutes until sauce thickens slightly.
5. Return pork to the skillet and toss to coat. Cook for 1–2 more minutes until everything is glossy and heated through.

The magic here? The sauce clings perfectly to the crispy-edged pork thanks to that cornstarch coating—no soggy bites!

Tip: For extra crunch, add a handful of roasted cashews just before serving.

Cheesy Broccoli and Rice Casserole

This comforting casserole combines tender broccoli, fluffy rice, and a creamy, cheesy sauce for a side dish that steals the spotlight every time.

Ingredients:

• 2 cups cooked white rice (about ¾ cup uncooked)
• 3 cups fresh broccoli florets, chopped small
• 1 ½ cups shredded sharp cheddar cheese
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• ¼ cup sour cream
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup panko breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
2. In a large bowl, whisk together condensed cream of mushroom soup, whole milk, sour cream, garlic powder (1 tsp), onion powder (½ tsp), salt (½ tsp), and black pepper (¼ tsp) until smooth.
3. Fold in cooked white rice, fresh broccoli florets, and 1 cup of shredded cheddar cheese until evenly coated. Transfer to the baking dish.
4. Sprinkle remaining ½ cup cheddar cheese on top. In a small bowl, mix panko breadcrumbs with melted butter (1 tbsp) and scatter over the cheese.
5. Bake for 25–30 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The secret here? The tangy sour cream balances the richness of the cheese, while the panko adds the perfect crunch.

Tip: For extra flavor, swap half the cheddar for Gruyère or stir in 1 tsp Dijon mustard with the wet ingredients.

Coconut Milk Poached Salmon

Silky, flaky salmon meets rich coconut milk in this luxuriously simple dish—ready in under 30 minutes and packed with flavor.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium vegetable broth
• 1 tbsp fresh lime juice
• 1 tbsp minced ginger
• 2 garlic cloves, thinly sliced
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 4 (6 oz) skinless salmon fillets
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. In a large skillet, combine 1 (13.5 oz) can coconut milk, 1 cup vegetable broth, 1 tbsp lime juice, 1 tbsp ginger, 2 garlic cloves, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Gently add salmon fillets to the skillet, ensuring they’re submerged. Reduce heat to low, cover, and poach for 8–10 minutes, or until salmon flakes easily with a fork.
3. Using a slotted spoon, transfer salmon to plates. Spoon warm coconut broth over the top and garnish with 2 tbsp cilantro.

The poaching liquid doubles as a fragrant sauce, infusing the salmon with sweet, spicy, and citrusy notes—no extra work required.

Tip: For extra richness, stir in 1 tbsp coconut cream just before serving.

BBQ Pulled Pork

This slow-cooked pulled pork is fall-apart tender, smoky-sweet, and perfect for piling onto buns or loading onto nachos—your crowd will beg for seconds.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 cup chicken broth
• 1 1/2 cups BBQ sauce (plus extra for serving)
• 2 tbsp apple cider vinegar

Instructions:

1. Prep the pork: In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper (if using). Rub the spice blend all over the pork shoulder.
2. Slow cook: Place the pork in a slow cooker, pour in 1 cup chicken broth, cover, and cook on LOW for 8–10 hours (or HIGH for 5–6 hours) until the meat shreds easily with a fork.
3. Shred & sauce: Transfer the pork to a large bowl, discard any excess fat, and shred with two forks. Stir in 1 1/2 cups BBQ sauce and 2 tbsp apple cider vinegar until fully coated.
4. Serve: Pile the pulled pork onto toasted buns with extra BBQ sauce and coleslaw, or use it as a topping for loaded fries.

The magic here? The apple cider vinegar cuts through the richness, balancing the smoky-sweet BBQ sauce for a crave-worthy bite every time.

Tip: For extra caramelized edges, broil the sauced pork on a baking sheet for 3–5 minutes before serving.

Herb-Infused Mashed Potatoes

These creamy mashed potatoes get a fragrant upgrade with fresh herbs and garlic, making them the ultimate comfort food with a gourmet twist.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk, warmed
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender.
2. Drain the potatoes and return them to the pot. Add the butter, warm milk, minced garlic, thyme, rosemary, salt, and black pepper.
3. Mash with a potato masher or hand mixer until smooth and creamy. Taste and adjust seasoning if needed.

The fresh herbs and garlic infuse every bite with cozy, aromatic flavor—no gravy required! These mash beautifully with a hand mixer for extra fluffiness.

Tip: For an extra-rich version, swap half the milk for sour cream or cream cheese.

Thai Green Curry with Vegetables

This vibrant green curry is packed with fresh veggies and creamy coconut milk for a quick, restaurant-worthy meal at home.

Ingredients:

• 1 tbsp coconut oil
• 2 tbsp Thai green curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add 2 tbsp green curry paste and stir for 1 minute until fragrant.
2. Pour in coconut milk and 1 cup vegetable broth, stirring to combine. Bring to a gentle simmer.
3. Stir in 1 tbsp brown sugar and 1 tbsp soy sauce, then add bell pepper, zucchini, and broccoli. Simmer uncovered for 8-10 minutes until veggies are tender-crisp.
4. Remove from heat and stir in basil leaves and lime juice.

The magic here? The lime juice brightens the rich coconut sauce just before serving—don’t skip it!

Tip: For extra protein, add cubed tofu or shredded chicken with the veggies.

Chicken and Dumplings

Nothing says comfort like tender chicken and fluffy dumplings simmered in a rich, herby broth—this classic dish is pure nostalgia in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp unsalted butter, melted

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook for 5 minutes until softened. Stir in 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper.
2. Pour in 6 cups chicken broth and add chicken thighs. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred, and return to pot.
3. For dumplings, whisk together 1 cup flour, 2 tsp baking powder, and ½ tsp salt. Stir in ½ cup milk and 2 tbsp melted butter until just combined.
4. Drop tablespoon-sized dollops of dough into the simmering broth. Cover and cook for 15 minutes (do not peek!) until dumplings are fluffy and cooked through.

The magic here? Those dumplings steam right in the broth, soaking up all the savory flavor while staying light as clouds. Serve straight from the pot for the ultimate cozy meal.

Tip: For extra richness, swap half the broth for whole milk or heavy cream in step 2.

Spaghetti and Meatballs

Nothing beats the comfort of tender meatballs simmered in rich tomato sauce over a bed of al dente spaghetti—this classic dish is a weeknight hero.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• 12 oz spaghetti
• Fresh basil, for garnish

Instructions:

1. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands, then roll into 1.5-inch meatballs (about 18 total).
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches, turning occasionally, for 5–6 minutes total. Transfer to a plate.
3. Pour marinara sauce into the same skillet, scraping up browned bits. Return meatballs to the sauce, cover, and simmer on low for 15 minutes.
4. Meanwhile, cook spaghetti in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
5. Toss spaghetti with a splash of reserved water and a ladle of sauce. Serve topped with meatballs, extra sauce, and fresh basil.

The secret? Simmering the meatballs directly in the sauce keeps them juicy while infusing the tomato base with savory depth.

Tip: For extra-fluffy meatballs, soak breadcrumbs in 2 tbsp milk before mixing.

Cinnamon Apple Oatmeal

This cozy bowl of oatmeal is like a hug in a mug—creamy oats, tender apples, and just the right amount of cinnamon spice to start your day right.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 ½ cups water
• 1 ½ cups milk (dairy or plant-based)
• 1 medium apple, diced (about 1 cup)
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 tbsp butter (optional, for richness)

Instructions:

1. In a medium saucepan, combine oats, water, and milk. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and stir in diced apple, maple syrup, cinnamon, and salt. Simmer for 5–7 minutes, stirring frequently, until oats are creamy and apples are tender.
3. Remove from heat and stir in butter (if using) until melted.

The magic here? The apples soften just enough to melt into the oats, giving every bite a hint of natural sweetness and warmth.

Tip: For extra texture, top with a handful of toasted walnuts or a drizzle of extra maple syrup.

Mexican Street Corn Chowder

This creamy, smoky chowder brings all the vibrant flavors of Mexican street corn into a cozy bowl—perfect for chilly nights or game-day gatherings.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1/2 cup crumbled cotija cheese, plus extra for garnish
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large pot, melt 2 tbsp unsalted butter over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic and chopped jalapeño; cook for 1 minute until fragrant.
2. Add corn kernels, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp chili powder. Cook for 3 minutes, stirring frequently.
3. Pour in 3 cups broth and bring to a simmer. Cook for 10 minutes, then blend half the soup (carefully!) with an immersion blender or in batches in a regular blender.
4. Reduce heat to low. Stir in 1 cup heavy cream, 4 oz cream cheese, and 1/2 cup cotija cheese until melted and smooth. Simmer for 5 minutes.
5. Remove from heat. Stir in 1/4 cup cilantro and 1 tbsp lime juice. Season with salt and pepper to taste.

The smoky-spicy broth and creamy cotija make this chowder taste like elote in spoonable form—don’t skip the extra cheese on top!

Tip: For a charred flavor, grill the corn kernels before adding them to the pot.

Pumpkin Spice Bread Pudding

This cozy bread pudding is like autumn in a dish—creamy, spiced, and packed with pumpkin flavor, all hugged by buttery bread.

Ingredients

• 4 cups cubed stale brioche or challah (1-inch pieces)
• 1 (15 oz) can pumpkin puree
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with the melted butter.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, whole milk, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
3. Add the cubed bread to the bowl, gently folding until fully coated. Let soak for 15 minutes, pressing down occasionally to submerge.
4. Transfer the mixture to the prepared baking dish, spreading evenly. Bake for 40–45 minutes until the center is set and the edges are lightly golden.
5. Cool for 10 minutes before serving. The pudding will be custardy inside with a lightly crisp top.

Tip: For extra indulgence, drizzle with caramel sauce or top with whipped cream spiked with a pinch of cinnamon.

Conclusion

With these 18 delicious 3-quart Instant Pot recipes, busy cooks can whip up flavorful meals with ease! Whether you’re craving comfort food or something fresh, there’s a dish here for every taste. Try a recipe (or three!) and let us know your favorites in the comments. Loved this roundup? Share it on Pinterest to spread the Instant Pot love. Happy cooking!