20 Delicious Instant Pot Recipes for Busy Weeknights

Weeknights can be hectic, but that doesn’t mean you have to sacrifice flavor or nutrition. With an Instant Pot, you can whip up delicious, home-cooked meals in a fraction of the time. Whether you’re craving creamy pasta, hearty stews, or even dessert, these 20 Instant Pot recipes are perfect for busy evenings. From classics like Instant Pot Chicken Alfredo and Beef Stew to creative twists like Instant Pot Cheesecake and Garlic Butter Shrimp, there’s something for everyone. Vegetarian? Try the Instant Pot Lentil Soup or Vegetarian Chili. Short on time? Instant Pot Pulled Pork or Teriyaki Chicken come together effortlessly. Let’s make weeknight cooking faster, easier, and tastier!

Instant Pot Chicken Alfredo

This creamy, dreamy Instant Pot Chicken Alfredo comes together in minutes—perfect for busy weeknights when you crave comfort food without the fuss.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz fettuccine pasta, broken in half
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp butter, then add the chicken and cook until lightly browned, about 3 minutes. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add the 8 oz fettuccine, 3 cups chicken broth, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to submerge the pasta.
3. Secure the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 5 minutes. Quick-release the pressure when done.
4. Stir in the 1 cup heavy cream and 1 cup Parmesan cheese until the sauce is smooth and creamy. Let sit for 2–3 minutes to thicken slightly.
5. Garnish with fresh parsley and serve immediately.

The magic here? The pasta cooks in the Alfredo sauce, soaking up all that rich flavor while staying perfectly al dente. No separate boiling required!

Tip: For extra silkiness, swap half the heavy cream with cream cheese—just melt it in with the Parmesan.

Beef Stew in the Instant Pot

This hearty beef stew comes together in a flash thanks to the Instant Pot, delivering deep, slow-cooked flavor without the wait.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced into 1/2-inch rounds
• 2 celery stalks, sliced
• 1 lb baby potatoes, halved
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch + 2 tbsp water (for slurry)

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then brown beef chuck in batches (about 3 minutes per side). Transfer to a plate.
2. Add onion and cook 2 minutes until softened. Stir in garlic for 30 seconds.
3. Return beef to pot with carrots, celery, potatoes, beef broth, tomato paste, Worcestershire sauce, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Seal lid and cook on High Pressure for 35 minutes. Natural release for 10 minutes, then quick release.
5. Whisk together cornstarch and water, then stir into stew. Simmer on Sauté mode for 3 minutes until thickened.

The magic here? The Instant Pot tenderizes the beef to fall-apart perfection while keeping the veggies just firm enough to hold their shape. No mushy stew in sight!

Tip: For extra richness, swap 1 cup of broth for red wine—just deglaze the pot with it after browning the beef.

Instant Pot Vegetarian Chili

This hearty chili is packed with smoky spices and tender beans—perfect for a cozy weeknight meal that comes together in a flash.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and red bell pepper. Cook for 3–4 minutes until softened.
2. Stir in the garlic and cook for 30 seconds until fragrant. Add the black beans, kidney beans, diced tomatoes, vegetable broth, and 2 tbsp tomato paste.
3. Sprinkle in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Give the chili a stir and adjust seasoning if needed. Serve warm with your favorite toppings.

The smoky paprika and cumin give this chili a deep, rich flavor that’ll fool even the most devoted meat lovers. Plus, it’s ready in under 30 minutes—no soaking required!

Tip: For extra creaminess, stir in a spoonful of sour cream or avocado before serving.

Creamy Instant Pot Mac and Cheese

This ultra-creamy mac and cheese comes together in minutes with the magic of your Instant Pot—no draining required!

Ingredients:

• 1 lb elbow macaroni
• 4 cups chicken or vegetable broth
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 1 cup heavy cream
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese

Instructions:

1. Add macaroni, broth, Dijon mustard (1 tbsp), garlic powder (1 tsp), smoked paprika (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) to the Instant Pot. Stir to combine.
2. Seal the lid and cook on HIGH pressure for 4 minutes. Quick-release the pressure.
3. Stir in butter (4 tbsp) and heavy cream (1 cup) until melted. Gradually add cheddar and Gruyère, stirring until silky smooth (about 1 minute).

The steam-infused pasta absorbs maximum flavor, while the combo of cheddar and Gruyère creates a luxuriously smooth melt—no grainy sauce here!

Tip: For extra richness, swap 1/2 cup of broth for evaporated milk.

Instant Pot Pulled Pork

This juicy, tender pulled pork cooks in a fraction of the time thanks to your trusty Instant Pot—no babysitting a slow cooker all day!

Ingredients:

• 3 lbs pork shoulder (cut into 4 large chunks)
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)

Instructions:

1. Set Instant Pot to Sauté mode. Add 1 tbsp olive oil, then sear pork chunks on all sides until browned (about 3 minutes per side).
2. Pour in 1 cup chicken broth and 1/4 cup apple cider vinegar to deglaze the pot, scraping up any browned bits.
3. In a small bowl, mix 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub mixture all over the pork.
4. Secure the lid, set valve to Sealing, and cook on High Pressure for 60 minutes. Let pressure release naturally for 15 minutes, then quick-release any remaining steam.
5. Transfer pork to a bowl, shred with forks, then stir in 1 cup BBQ sauce.

The magic here? The vinegar and broth create a tangy braising liquid that keeps the pork incredibly moist—no dry shreds in sight!

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

Instant Pot Lentil Soup

This cozy, protein-packed lentil soup comes together in a flash—thanks to your trusty Instant Pot—and delivers big, savory flavor with minimal effort.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
2. Add 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme. Stir for 30 seconds until fragrant.
3. Pour in lentils, vegetable broth, diced tomatoes (with juices), 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed. Serve topped with fresh parsley.

The smoky paprika and bright lemon make this soup anything but basic—it’s hearty enough for dinner but light enough to enjoy all year round.

Tip: For extra creaminess, blend half the soup with an immersion blender before adding the lemon juice.

Garlic Butter Instant Pot Shrimp

This Garlic Butter Instant Pot Shrimp is a lightning-fast dinner that delivers restaurant-worthy flavor with minimal effort—perfect for busy weeknights!

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup chicken or seafood stock
• 1 tbsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley

1. Set the Instant Pot to Sauté mode. Melt the 4 tbsp butter, then add the 4 minced garlic cloves and cook for 30 seconds until fragrant.
2. Pour in the 1/2 cup stock, 1 tbsp lemon juice, 1/2 tsp paprika, 1/4 tsp red pepper flakes (if using), and 1/4 tsp salt, stirring to combine.
3. Add the shrimp in a single layer, lock the lid, and set to Manual (High Pressure) for 1 minute. Quick-release the pressure immediately.
4. Stir in the 2 tbsp parsley and serve the shrimp with the garlic butter sauce drizzled over the top.

The magic here? The Instant Pot infuses the shrimp with buttery garlic flavor while keeping them plump and juicy—no rubbery seafood here! Tip: For a richer sauce, let it reduce on Sauté mode for 2–3 minutes after cooking.

Instant Pot Beef and Broccoli

This speedy takeout favorite comes together in under 30 minutes, with tender beef and crisp-tender broccoli soaking up a glossy, savory-sweet sauce.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/3 cup low-sodium soy sauce
• 1/4 cup beef broth
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 2 tbsp cornstarch + 2 tbsp water (slurry)
• 4 cups broccoli florets
• 1 tbsp toasted sesame seeds (garnish)

Instructions

1. Set Instant Pot to Sauté mode. Add sesame oil, then sear beef in batches until lightly browned (2 minutes per batch). Transfer to a plate.
2. Deglaze pot with beef broth, scraping up browned bits. Stir in soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
3. Return beef and any juices to pot. Seal lid, cook on High Pressure for 5 minutes, then quick release.
4. Stir cornstarch slurry into sauce until thickened (30 seconds). Add broccoli, submerging slightly. Cover (no sealing) and cook on Sauté mode 3 minutes until bright green.
5. Garnish with sesame seeds and serve over rice.

The magic here? Pressure cooking infuses the beef with flavor while keeping it melt-in-your-mouth tender—no chewiness in sight.

Tip: Freeze your flank steak for 20 minutes before slicing for paper-thin cuts.

Instant Pot Mashed Potatoes

These creamy, dreamy mashed potatoes come together in a flash thanks to your trusty Instant Pot—no draining or babysitting required!

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup water
• 1/2 cup whole milk, warmed
• 1/2 cup sour cream
• 4 tbsp unsalted butter, cubed
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced (optional)

Instructions:

1. Add potatoes, water, and minced garlic (if using) to the Instant Pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
2. Quick-release the pressure, then drain any remaining water. Return potatoes to the pot.
3. Add warmed milk, sour cream, butter, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Mash with a potato masher or hand mixer until smooth and creamy (about 1–2 minutes).
4. Taste and adjust seasoning if needed.

The steam-infused cooking locks in the potatoes’ natural creaminess, while sour cream adds a subtle tang that balances the richness. Perfect for soaking up gravy or standing tall as a side dish!

Tip: For extra-fluffy mash, let the potatoes steam in the pot for 2 minutes after draining before adding other ingredients.

Instant Pot Chicken Curry

This Instant Pot Chicken Curry is a weeknight lifesaver—tender chicken simmered in a creamy, aromatic sauce that comes together in minutes.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 (14 oz) can coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in the garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt; cook for 1 minute until fragrant.
2. Add the chicken, tossing to coat in the spices. Pour in the coconut milk and 1/2 cup chicken broth, scraping the bottom to deglaze.
3. Secure the lid, set to High Pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.
4. Stir in 1 tbsp lime juice. Garnish with cilantro and serve over rice.

The magic here? The coconut milk thickens into a luscious sauce while the pressure cooker locks in the chicken’s juiciness. Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it.

Instant Pot Spaghetti and Meatballs

This Instant Pot spaghetti and meatballs delivers tender pasta and juicy meatballs in a fraction of the time—perfect for busy weeknights when comfort food can’t wait.

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
• 1 tbsp olive oil
• 12 oz spaghetti noodles, broken in half
• 24 oz jar marinara sauce
• 2 1/2 cups water
• Fresh basil, for garnish (optional)

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. Roll into 1-inch meatballs (about 20 total).
2. Set Instant Pot to Sauté mode. Add 1 tbsp olive oil and brown meatballs in batches for 2 minutes per side (they’ll finish cooking later). Remove and set aside.
3. Add spaghetti to the pot, breaking noodles to fit if needed. Pour in marinara sauce and 2 1/2 cups water, stirring gently to submerge noodles. Nestle meatballs on top.
4. Secure the lid, set valve to Sealing, and cook on High Pressure for 6 minutes. Quick-release pressure.
5. Stir gently to coat noodles in sauce. Garnish with fresh basil if desired.

The magic here? The spaghetti cooks perfectly al dente while absorbing all that rich sauce—no mushy pasta or separate pots required!

Tip: For extra flavor, swap water for beef broth and add a pinch of red pepper flakes to the meatball mix.

Instant Pot Rice Pudding

This creamy, dreamy rice pudding comes together in a flash thanks to your trusty Instant Pot—no stirring required!

Ingredients

• 1 cup uncooked white jasmine or basmati rice
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1/4 cup raisins (optional)

Instructions

1. Rinse rice under cold water until the water runs clear. Drain well.
2. Add rice, whole milk, heavy cream, 1/3 cup sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp salt, and 1 tbsp butter to the Instant Pot. Stir gently.
3. Secure the lid and set to Manual High Pressure for 15 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in raisins (if using) and let sit for 5 minutes to thicken. The pudding will look loose at first but sets beautifully as it cools.

The magic here? The Instant Pot gives you that slow-cooked custard texture without babysitting the stove. Serve warm with an extra sprinkle of cinnamon for the ultimate comfort bite.

Tip: For extra richness, swap half the milk for canned coconut milk and top with toasted coconut flakes.

Instant Pot Corn on the Cob

Sweet, buttery, and perfectly tender—this Instant Pot corn on the cob cooks up in minutes with zero fuss.

Ingredients:

• 4 ears of corn, husks and silk removed
• 1 cup water
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Pour 1 cup of water into the Instant Pot and place the trivet inside.
2. Arrange the corn on the trivet, stacking if needed. Secure the lid and set the valve to sealing.
3. Cook on High Pressure for 2 minutes, then quick-release the pressure immediately.
4. Carefully remove the corn and brush each ear with 2 tbsp melted butter. Sprinkle evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using).

The steam locks in the corn’s natural sweetness, while the smoky paprika adds a subtle kick—no boiling required!

Tip: For extra flavor, swap the water for chicken or vegetable broth.

Instant Pot Beef Stroganoff

This creamy, savory stroganoff comes together in a flash thanks to your trusty Instant Pot—no babysitting a simmering pot required!

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1.5 cups beef broth
• 8 oz wide egg noodles
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Set Instant Pot to Sauté. Heat 1 tbsp olive oil, then brown beef in batches (don’t overcrowd!) for 3 minutes per side. Transfer to a plate.
2. Add onion and mushrooms; cook 4 minutes until softened. Stir in 3 cloves minced garlic, 1 tbsp Worcestershire, 1 tsp Dijon, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook 1 minute.
3. Pour in 1.5 cups beef broth, scraping up browned bits. Return beef (and juices) to pot. Add egg noodles, pressing them into liquid.
4. Lock lid, set to High Pressure for 5 minutes. Quick-release pressure. Stir in 1/2 cup sour cream until creamy. Top with 2 tbsp parsley.

The pressure cooker tenderizes the beef while cooking the noodles—no pre-boiling or tough meat here!

Tip: For extra richness, stir in a splash of heavy cream with the sour cream.

Instant Pot Vegetable Soup

This cozy, veggie-packed soup comes together in a flash—perfect for busy weeknights when you need a nourishing meal without the fuss.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 (14.5 oz) can diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 medium zucchini, diced
• 2 cups chopped kale (stems removed)
• 1 (15 oz) can white beans, drained and rinsed

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add the onion and garlic. Cook for 3 minutes, stirring, until fragrant.
2. Add the carrots and celery, sautéing for 2 more minutes. Stir in the diced tomatoes (with juices), 4 cups vegetable broth, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper.
3. Secure the lid, set to High Pressure for 5 minutes. Once done, quick-release the pressure.
4. Stir in the zucchini, kale, and white beans. Let sit for 5 minutes (the residual heat will soften the greens). Taste and adjust seasoning if needed.

The magic here? The zucchini stays tender-crisp, adding a fresh contrast to the hearty beans and silky broth.

Tip: For extra richness, stir in a Parmesan rind while pressure cooking—it melts into the broth beautifully!

Instant Pot Teriyaki Chicken

This sticky-sweet teriyaki chicken comes together in a flash thanks to your trusty Instant Pot—perfect for busy weeknights when you crave takeout flavors at home.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch + 1 tbsp water (slurry)
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. Add chicken thighs to the Instant Pot. Whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger in a bowl, then pour over chicken.
2. Secure the lid and set to High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release remaining pressure.
3. Remove chicken and set aside. Turn the Instant Pot to Sauté and stir in the cornstarch slurry. Cook for 2–3 minutes until sauce thickens to a glossy glaze.
4. Return chicken to the pot, tossing to coat. Serve over rice, garnished with sesame seeds and green onions.

The magic here? The pressure cooker infuses every bite with bold teriyaki flavor while keeping the chicken impossibly tender. Tip: For extra caramelization, broil the sauced chicken for 2–3 minutes before serving.

Instant Pot Cheesecake

This Instant Pot Cheesecake is so creamy and fuss-free, you’ll swear it came from a bakery—no water bath required!

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 tbsp all-purpose flour
• 1 cup water (for Instant Pot)

1. Make the crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press firmly into a 7-inch springform pan. Freeze for 10 minutes.
2. Beat the filling: With a hand mixer, whip 16 oz cream cheese and ⅔ cup sugar until smooth. Add 2 eggs one at a time, then 1 tsp vanilla, ½ cup sour cream, and 1 tbsp flour. Mix just until combined.
3. Pressure cook: Pour filling over the crust. Cover pan with foil. Add 1 cup water to the Instant Pot, place the trivet inside, and lower the pan onto it. Seal and cook on High Pressure for 35 minutes. Natural release for 10 minutes, then quick release.
4. Chill: Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) before slicing.

The magic here? The steam creates a silky-smooth texture without cracks, and the crust stays perfectly crisp. Tip: Run a knife under hot water for cleaner slices!

Instant Pot BBQ Ribs

Fall-off-the-bone ribs in a fraction of the time? The Instant Pot makes it happen, with smoky-sweet BBQ flavor in every bite.

Ingredients:

• 1 rack (about 3 lbs) baby back ribs, membrane removed
• 1 cup water
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)

Instructions:

1. Season: In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over ribs.
2. Pressure cook: Pour 1 cup water and 1/4 cup apple cider vinegar into the Instant Pot. Place ribs upright in a coil (or cut in half to fit). Seal lid, set to High Pressure for 25 minutes, then natural release for 10 minutes.
3. Glaze: Transfer ribs to a foil-lined baking sheet. Brush with 1 cup BBQ sauce and broil on high for 3–5 minutes until caramelized.

The vinegar tenderizes the meat while the pressure cooker locks in juices, giving you ribs that rival slow-smoked versions. Serve with extra sauce for dipping!

Tip: For extra smokiness, add 1/2 tsp liquid smoke to the cooking liquid.

Instant Pot Minestrone Soup

This hearty, veggie-packed minestrone comes together in a flash thanks to the Instant Pot—perfect for busy weeknights when you crave something wholesome and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add onion, carrots, and celery. Cook for 4–5 minutes until softened, stirring occasionally.
2. Add 3 cloves minced garlic and cook for 30 seconds until fragrant. Stir in diced tomatoes, kidney beans, cannellini beans, vegetable broth, 1 tsp oregano, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Secure the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 5 minutes. Quick-release the pressure when done.
4. Switch back to Sauté mode, stir in pasta, and simmer uncovered for 8–10 minutes until al dente. Turn off the heat and fold in spinach until wilted.
5. Serve topped with Parmesan cheese if desired.

The magic here? The Instant Pot locks in all the cozy Italian flavors while keeping the veggies perfectly tender—no mushy beans or overcooked pasta in sight!

Tip: For a thicker soup, let it sit for 5–10 minutes after cooking; the pasta will soak up extra broth.

Instant Pot Chicken Tacos

These juicy, flavor-packed chicken tacos come together in a flash thanks to your trusty Instant Pot—perfect for busy weeknights when you’re craving something satisfying but effortless.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• Toppings: diced avocado, chopped cilantro, lime wedges

Instructions:

1. Set your Instant Pot to Sauté mode. Add 1 tbsp olive oil, then sear the chicken thighs for 2–3 minutes per side until lightly browned.
2. Pour in 1 cup chicken broth, scraping the bottom to loosen any browned bits. Sprinkle 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt evenly over the chicken.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
4. Shred the chicken directly in the pot using two forks, letting it soak up the flavorful juices.
5. Serve the chicken on warm tortillas with avocado, cilantro, and a squeeze of lime.

The smoky-spiced chicken stays incredibly tender thanks to the pressure cooker, while the quick shred-and-serve method means no fuss—just pile those toppings high and dig in!

Tip: For extra depth, swap half the broth for fire-roasted diced tomatoes (undrained).

Conclusion

This article features 20 quick and delicious Instant Pot recipes perfect for busy weeknights. From comforting classics like Instant Pot Chicken Alfredo and Beef Stew to lighter options like Vegetarian Chili and Garlic Butter Shrimp, there’s something for everyone. Indulge in creamy Mac and Cheese or try easy desserts like Cheesecake and Rice Pudding. Whether you crave Pulled Pork, Chicken Tacos, or Teriyaki Chicken, these recipes save time without sacrificing flavor. Perfect for home cooks looking for fast, satisfying meals!