20 Delicious Instant Pot Slow Cooker Recipes Quick

Craving hearty, home-cooked meals but short on time? Your Instant Pot slow cooker is about to become your new best friend! From cozy stews to melt-in-your-mouth pulled pork, we’ve rounded up 20 delicious recipes that deliver big flavor with minimal effort. Whether you need a quick weeknight dinner or a comforting weekend feast, these dishes are sure to impress. Let’s get cooking!

Creamy Instant Pot Chicken Alfredo

This ultra-comforting pasta comes together in a flash, thanks to your trusty Instant Pot—no stovetop stirring required!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz fettuccine pasta, broken in half
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter

Instructions:

1. Set Instant Pot to Sauté mode. Melt 2 tbsp butter, then add cubed chicken and cook until no longer pink (about 5 minutes). Stir in 2 cloves minced garlic and cook 30 seconds until fragrant.
2. Add broken fettuccine, 2 cups chicken broth, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, ensuring pasta is submerged.
3. Secure lid, set valve to Sealing, and pressure cook on High for 5 minutes. Quick-release pressure when done.
4. Stir in 1 cup heavy cream and 1/2 cup Parmesan until sauce is velvety. Let sit 2 minutes to thicken slightly.

The magic here? The pasta cooks in the sauce, soaking up all that rich flavor while keeping cleanup minimal.

Tip: For extra indulgence, top with crispy bacon bits or sautéed mushrooms before serving.

Slow Cooker Beef Stew with Vegetables

This hearty beef stew is the ultimate hands-off dinner—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 3 carrots, sliced into 1/2-inch rounds
• 2 celery stalks, sliced
• 1 lb baby potatoes, halved
• 1 cup frozen peas

Instructions:

1. In a large bowl, toss the beef with 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown the beef in batches, about 3 minutes per side, then transfer to the slow cooker.
3. Add 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, 1 tsp rosemary, and minced garlic to the slow cooker, scraping up any browned bits from the skillet.
4. Stir in the onion, carrots, celery, and potatoes. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
5. Add 1 cup frozen peas during the last 10 minutes of cooking.

The long, slow cook time melts the beef into fork-tender perfection while the veggies soak up all the rich, savory flavors—no pre-cooking required!

Tip: For extra depth, swap 1/2 cup of the broth for red wine or add a splash of balsamic vinegar before cooking.

Instant Pot Pulled Pork Sandwiches

This melt-in-your-mouth pulled pork comes together in a fraction of the time thanks to your trusty Instant Pot—perfect for weeknight dinners or game-day feasts.

Ingredients:

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• 6 hamburger buns, toasted
• 1 cup coleslaw (optional, for serving)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then sear the pork on all sides until browned (about 3 minutes per side).
2. In a bowl, whisk together 1 cup chicken broth, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, 1 tsp cumin, and 1/2 tsp cayenne (if using). Pour over the pork.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes. Let pressure release naturally for 15 minutes, then quick-release any remaining steam.
4. Transfer the pork to a bowl and shred with two forks. Skim fat from the cooking liquid, then stir 1/2 cup of the liquid back into the meat for extra juiciness.
5. Pile the pulled pork onto toasted buns and top with coleslaw if desired.

The tangy vinegar-cut sauce and smoky spice rub create a crave-worthy balance—no slow cooker required! Leftovers freeze beautifully for future sandwich emergencies.

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

Slow Cooker Chili with Beans

This hearty chili is a set-it-and-forget-it dream—packed with smoky warmth and tender beans, it practically cooks itself while you go about your day.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Transfer beef to a slow cooker. Add diced onion, minced garlic, kidney beans, black beans, crushed tomatoes, and 1 cup beef broth.
3. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until flavors meld and onions soften.

The smoky paprika and cumin give this chili a deep, almost caramelized richness—no fancy techniques required, just patience while the slow cooker works its magic.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it amps up the savoriness without tasting sweet.

Instant Pot Garlic Herb Mashed Potatoes

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

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives

Instructions:

1. Add potatoes, minced garlic, and broth to the Instant Pot. Seal and cook on High Pressure for 10 minutes, then quick release.
2. Drain any excess liquid (about 1/4 cup should remain). Add heavy cream, butter, salt, and black pepper. Mash with a potato masher until smooth.
3. Fold in parsley and chives. Taste and adjust salt if needed.

The garlic infuses the potatoes as they pressure cook, while the fresh herbs add a pop of brightness—no bland spuds here!

Tip: For extra richness, stir in a splash of warmed cream or a pat of butter before serving.

Slow Cooker Honey Glazed Carrots

These tender, sweet-and-savory carrots practically cook themselves, making them the perfect hands-off side dish for busy weeknights.

Ingredients:

• 2 lbs carrots, peeled and cut into 1-inch chunks
• 3 tbsp unsalted butter, melted
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Add carrots to a 4-qt slow cooker. Drizzle with 3 tbsp melted butter and 3 tbsp honey, then toss to coat.
2. Sprinkle with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss again.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway, until carrots are fork-tender.
4. Drizzle with 1 tbsp lemon juice and toss gently. Garnish with 2 tbsp fresh parsley before serving.

The slow cooker deepens the honey’s caramelized flavor while keeping the carrots perfectly plump – no mushy veggies here!

Tip: For extra depth, add a pinch of smoked paprika with the garlic powder.

Instant Pot Beef and Broccoli

This speedy takeout favorite comes together in a flash, with tender beef and crisp-tender broccoli in a rich, savory sauce—no takeout box required.

Ingredients:

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

Instructions:

1. Set Instant Pot to Sauté. Add sesame oil, then sear beef in batches until lightly browned (2–3 minutes per batch). Transfer to a plate.
2. Deglaze pot with beef broth, scraping up browned bits. Stir in soy sauce, honey, oyster sauce, garlic, ginger, and red pepper flakes.
3. Return beef (and juices) to pot. Seal lid, cook on High Pressure for 10 minutes, then quick-release.
4. Stir in broccoli. Seal and cook on High Pressure for 1 minute. Quick-release again.
5. Switch to Sauté. Stir cornstarch slurry into sauce and simmer 1–2 minutes until glossy and thickened.

The magic here? Pressure cooking infuses the beef with deep umami flavor while keeping it melt-in-your-mouth tender—no chewy bites!

Tip: Freeze the beef for 30 minutes before slicing; it’ll give you paper-thin cuts with ease.

Slow Cooker Mac and Cheese

This creamy, hands-off mac and cheese is the ultimate comfort food—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 2 cups elbow macaroni (uncooked)
• 4 cups shredded sharp cheddar cheese
• 1 (12 oz) can evaporated milk
• 1 1/2 cups whole milk
• 1/2 cup unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Lightly grease the slow cooker insert with butter or cooking spray.
2. Add the macaroni, shredded cheddar, evaporated milk, whole milk, melted butter, garlic powder (1/2 tsp), onion powder (1/2 tsp), dry mustard (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Stir gently to combine.
3. Cover and cook on LOW for 2 hours, stirring once halfway through. The pasta should be tender and the sauce creamy (avoid overcooking or it may become grainy).
4. Let sit for 5 minutes before serving—the sauce will thicken slightly as it cools.

The evaporated milk gives this version an ultra-silky texture without requiring a roux, and the dry mustard adds just the right tangy kick.

Tip: For extra crunch, top with buttery breadcrumbs or crispy bacon before serving!

Instant Pot Spaghetti Bolognese

This Instant Pot Spaghetti Bolognese is a weeknight lifesaver—rich, meaty, and ready in under 30 minutes with minimal cleanup!

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 (24 oz) jar marinara sauce
• 2 cups water
• 8 oz spaghetti, broken in half
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the ground beef, breaking it apart with a spoon. Cook for 4–5 minutes until browned.
2. Add the onion, garlic, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Sauté for 2 minutes until fragrant.
3. Pour in the marinara sauce and 2 cups water, scraping the bottom to deglaze. Add the spaghetti, pressing it down to submerge (don’t stir).
4. Secure the lid, set to High Pressure for 6 minutes. Quick-release the pressure, then stir in 1/4 cup Parmesan until creamy.

The magic here? The spaghetti cooks right in the sauce, soaking up all that savory flavor for an extra-rich bite. No pre-boiling required!

Tip: For a thicker sauce, let it sit for 5 minutes after cooking—the pasta will absorb more liquid.

Slow Cooker BBQ Chicken Wings

These sticky-sweet wings practically fall off the bone, and your slow cooker does all the heavy lifting—perfect for game day or a fuss-free weeknight.

Ingredients:

• 3 lbs chicken wings, split at joints (tips discarded)
• 1 cup BBQ sauce (store-bought or homemade)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp black pepper.
2. Place chicken wings in the slow cooker and pour the sauce over them, tossing to coat evenly.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until tender but not falling apart.
4. Transfer wings to a baking sheet and broil on HIGH for 3–5 minutes until caramelized (optional but recommended for crisp edges!).

The magic here? The slow cooker infuses every bite with smoky-sweet flavor, while a quick broil adds that irresistible sticky char.

Tip: For extra tang, swap half the BBQ sauce with buffalo sauce—it’s a crowd-pleasing twist!

Instant Pot Vegetable Soup

This hearty, veggie-packed soup comes together in minutes, thanks to your trusty Instant Pot—perfect for busy weeknights when you need a nourishing meal fast.

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, undrained
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 cups chopped kale (stems removed)
• 1 (15 oz) can cannellini beans, drained and rinsed

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add the carrots and celery, sautéing for 2 more minutes. Pour in the diced tomatoes (with juices), 4 cups vegetable broth, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper, scraping the bottom to loosen any browned bits.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Quick-release the pressure.
4. Stir in the kale and cannellini beans. Let sit for 2–3 minutes until the kale wilts. Taste and adjust seasoning if needed.

The beauty of this soup? The kale stays vibrantly green and slightly crisp, adding fresh contrast to the tender veggies and creamy beans.

Tip: For extra richness, stir in a Parmesan rind with the broth—it melts into the soup for a subtle umami boost.

Slow Cooker Sweet Potato Casserole

This hands-off version of the classic holiday side dish lets your slow cooker do the heavy lifting while you prep the rest of the meal.

Ingredients:

• 4 cups peeled and cubed sweet potatoes (about 2 large)
• 1/2 cup packed brown sugar
• 1/4 cup melted butter
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup mini marshmallows
• 1/2 cup chopped pecans

Instructions:

1. Add sweet potatoes to a 4-quart slow cooker.
2. In a bowl, whisk together 1/2 cup brown sugar, 1/4 cup melted butter, 1/4 cup heavy cream, 1 tsp vanilla, 1 tsp cinnamon, and 1/2 tsp salt. Pour over sweet potatoes and stir to coat.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until potatoes are fork-tender.
4. Gently mash potatoes with a fork or potato masher until smooth but slightly chunky.
5. Sprinkle 1 cup mini marshmallows and 1/2 cup pecans evenly over the top. Cover and cook on HIGH for 15 minutes until marshmallows are puffed and golden at the edges.

The slow cooker method gives this casserole an extra-creamy texture with caramelized edges that’ll have everyone scraping their plates.

Tip: For deeper flavor, swap half the brown sugar with pure maple syrup.

Instant Pot Chicken Noodle Soup

Nothing beats the cozy comfort of a steaming bowl of chicken noodle soup, and this Instant Pot version delivers rich flavor in a fraction of the time!

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 lb boneless, skinless chicken thighs
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 cups wide egg noodles
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
2. Add carrots, celery, chicken thighs, 6 cups chicken broth, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper. Secure the lid and cook on High Pressure for 10 minutes.
3. Quick-release the pressure, then remove the chicken and shred it with two forks. Return the chicken to the pot.
4. Stir in 2 cups egg noodles and set the Instant Pot to Sauté mode again. Simmer uncovered for 5 minutes until noodles are tender.
5. Stir in 2 tbsp fresh parsley and serve hot.

The pressure cooker locks in all the savory goodness of the chicken and veggies, making this soup taste like it simmered all day—even though it’s ready in under 30 minutes!

Tip: For extra depth, swap half the broth for bone broth or add a splash of lemon juice before serving.

Slow Cooker Corned Beef and Cabbage

This hearty, no-fuss dish is the ultimate comfort food—tender corned beef, sweet carrots, and buttery cabbage all cooked to perfection in your slow cooker.

Ingredients:

• 3 lbs corned beef brisket (with spice packet)
• 4 cups low-sodium beef broth
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch chunks
• 1 small head green cabbage, cut into wedges
• 2 tbsp whole-grain mustard
• 1 tbsp brown sugar
• 1 tsp black pepper
• 2 bay leaves

Instructions:

1. Place the corned beef brisket (fat-side up) in a 6-quart slow cooker. Sprinkle the included spice packet evenly over the meat.
2. Pour in 4 cups of beef broth, then add 2 bay leaves, 1 tbsp brown sugar, and 1 tsp black pepper. Spread 2 tbsp whole-grain mustard over the top of the brisket.
3. Arrange the baby potatoes and carrots around the meat. Cover and cook on LOW for 7 hours.
4. Nestle the cabbage wedges into the slow cooker, submerging them slightly in the liquid. Cover and cook for another 1–1.5 hours until the cabbage is tender.
5. Discard bay leaves. Slice the beef against the grain and serve with the vegetables and a ladle of the cooking liquid.

The slow cooker transforms the beef into melt-in-your-mouth goodness while infusing the veggies with rich, savory flavor—no extra pans needed!

Tip: For extra tang, stir 1 tbsp apple cider vinegar into the broth before cooking.

Instant Pot Lentil Curry

This cozy, spiced lentil curry comes together in a flash—just set your Instant Pot and let it do the work while the flavors meld into something seriously comforting.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, 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 or green lentils, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Set your Instant Pot to Sauté mode. Heat the olive oil, then add the onion and cook for 3 minutes until softened. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne (if using); cook for 1 minute until fragrant.
2. Add the lentils, diced tomatoes (with juices), coconut milk, vegetable broth, salt, and sugar. Stir well, scraping any bits from the bottom.
3. 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.
4. Stir the curry—it’ll thicken as it cools. Garnish with cilantro and serve warm.

The coconut milk gives this curry a luxuriously creamy texture, while the lentils stay perfectly tender without turning mushy. It’s a weeknight hero that tastes like it simmered all day!

Tip: For extra depth, toast whole cumin seeds with the spices in Step 1 and garnish with a squeeze of lime.

Slow Cooker Apple Cinnamon Oatmeal

Wake up to a cozy, hands-off breakfast that fills your kitchen with the warm scent of spiced apples and maple.

Ingredients:

• 2 cups old-fashioned rolled oats
• 2 medium apples, peeled and diced (about 2 cups)
• 4 cups water
• 1 cup whole milk (or almond milk)
• 3 tbsp pure maple syrup
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Combine all ingredients in a slow cooker and stir gently to distribute the cinnamon and maple syrup.
2. Cover and cook on LOW for 7 hours (or HIGH for 3–4 hours) until the oats are creamy and the apples soften.
3. Stir well before serving—the oatmeal will thicken as it cools. Add a splash of milk if needed.

The long, slow cook time lets the apples melt into the oats, creating a naturally sweet, custard-like texture without constant stirring.

Tip: For extra crunch, top with toasted walnuts or a drizzle of maple syrup right before serving.

Instant Pot Shrimp Scampi

This buttery, garlicky shrimp scampi comes together in minutes thanks to the Instant Pot—perfect for busy weeknights when you’re craving restaurant-quality flavor at home.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 8 oz linguine, broken in half (optional, for serving)

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the butter, then add the garlic and red pepper flakes. Cook for 1 minute until fragrant.
2. Pour in the white wine, scraping any browned bits from the bottom. Simmer for 1 minute.
3. Add the shrimp, salt, and black pepper, tossing to coat. Secure the lid, set the valve to Sealing, and cook on High Pressure for 1 minute.
4. Quick-release the pressure, then stir in the lemon juice and parsley. If serving with pasta, toss with cooked linguine right in the pot.

The magic here? The Instant Pot locks in all the briny sweetness of the shrimp while infusing it with that irresistible garlic-butter sauce—no overcooking or rubbery texture in sight.

Tip: For extra richness, swirl in a tablespoon of cold butter at the end off-heat.

Slow Cooker Pot Roast with Gravy

This melt-in-your-mouth pot roast simmers all day in a rich, savory gravy, making it the ultimate hands-off comfort meal.

Ingredients:

• 3–4 lb chuck roast
• 1 tbsp olive oil
• 1 yellow onion, sliced
• 3 carrots, chopped into 2-inch pieces
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch + 2 tbsp water (for slurry)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Sear the chuck roast on all sides until browned (about 4 minutes per side). Transfer to slow cooker.
2. Add onion, carrots, celery, and 4 minced garlic cloves to the skillet; cook for 3 minutes until slightly softened. Scrape into slow cooker.
3. Whisk together 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper; pour over roast.
4. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until meat shreds easily.
5. Remove roast and veggies. Stir 2 tbsp cornstarch and 2 tbsp water into the slow cooker; cover and cook on HIGH for 10 minutes until gravy thickens. Serve over shredded meat.

The slow cooking transforms the chuck roast into buttery-soft strands, while the gravy soaks every bite with deep, caramelized flavor. Tip: For extra richness, stir a pat of butter into the gravy at the end.

Instant Pot Teriyaki Chicken Rice Bowl

This Instant Pot Teriyaki Chicken Rice Bowl is a fuss-free weeknight hero—tender chicken, sticky-sweet sauce, and fluffy rice all cook together in one pot!

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 cup water
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)
• 1 tbsp sesame oil
• 2 green onions, sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

1. Add chicken, rice, 1 cup water, soy sauce, honey, rice vinegar, garlic, and ginger to the Instant Pot. Stir gently to combine.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
3. In a small bowl, whisk cornstarch and 1 tbsp water to make a slurry. Stir into the pot along with sesame oil, then select Sauté mode and cook for 2–3 minutes until the sauce thickens.
4. Serve topped with green onions and sesame seeds.

The magic here? The rice absorbs all the teriyaki flavors while cooking, making every bite rich and savory. No extra pans, no fuss!

Tip: For extra veggies, toss in 1 cup frozen stir-fry mix with the chicken—no need to adjust cooking time.

Slow Cooker Chocolate Lava Cake

This decadent dessert is a dream for chocolate lovers—rich, gooey, and effortlessly made right in your slow cooker.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup packed brown sugar
• 1 1/2 cups hot water

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 2 tbsp cocoa powder, 2 tsp baking powder, and 1/4 tsp salt.
2. Stir in 1/2 cup whole milk, 2 tbsp melted butter, and 1 tsp vanilla extract until just combined. Fold in 1/2 cup chocolate chips.
3. Spread the batter evenly into a greased 4-quart slow cooker.
4. Sprinkle 3/4 cup brown sugar and remaining 2 tbsp cocoa powder over the batter. Pour 1 1/2 cups hot water gently over the top (do not stir).
5. Cover and cook on HIGH for 2 hours or until the top is set but the center remains slightly jiggly.
6. Let stand 10 minutes before serving warm with ice cream or whipped cream.

The magic here? A self-saucing layer forms underneath the cake as it cooks, creating that irresistible molten center.

Tip: For extra fudgy results, swap half the chocolate chips for dark chocolate chunks.

Conclusion

With these 20 delicious Instant Pot slow cooker recipes, you’ve got quick, flavorful meals at your fingertips! Whether you’re craving comfort food or something fresh, there’s a dish here for everyone. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it on Pinterest to save for later—happy cooking!