*FIVE* MUST TRY INSTANT POT RECIPES | Great For Beginners & Real Weeknight Dinners | Julia Pacheco
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Recipes in this Video
9 recipes
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 can (15 oz) white beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 can (10 oz) diced tomatoes with green chilies
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup chicken broth
- ●1/2 cup sour cream (optional)
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1Set the Instant Pot to 'Sauté' mode. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 2Add the chicken breasts to the pot, followed by the white beans, corn, diced tomatoes with green chilies, cumin, chili powder, salt, and black pepper.
- 3Pour in the chicken broth and stir to combine all ingredients.
- 4Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 15 minutes on high pressure.
- 5Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- 6Open the lid and remove the chicken breasts. Shred the chicken using two forks and return it to the pot.
- 7If desired, stir in the sour cream for a creamier texture.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh cilantro.
Equipment
Instant PotMeasuring cupsMeasuring spoonsCutting boardKnifeForks (for shredding)
🌶️🌶️🌶️Low
Beef stew is a classic American comfort food, often enjoyed during colder months. It is a hearty dish that brings together tender beef and vegetables, simmered to perfection. The Instant Pot method allows for a quicker preparation while maintaining the rich flavors traditionally developed through slow cooking. This dish is versatile and can be adapted with various vegetables and seasonings based on personal preference.
Ingredients
- ●beef chuck
- ●potatoes
- ●carrots
- ●onions
- ●beef broth
- ●tomato paste
- ●garlic
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1Cut beef into chunks and season with salt and pepper.
- 2Set Instant Pot to 'Sauté' mode and brown the beef in batches.
- 3Remove beef and set aside; add onions and garlic to the pot, sauté until softened.
- 4Stir in tomato paste and cook for a minute.
- 5Add beef back to the pot along with potatoes, carrots, bay leaves, and beef broth.
- 6Seal the Instant Pot lid and set to 'Manual' for 35 minutes.
- 7Once cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure.
- 8Remove bay leaves and adjust seasoning if necessary.
- 9Serve hot.
Ingredient Alternatives
beef chuck
Healthier: lean beef
Cheaper: beef shank
Lean beef has lower fat content, while beef shank is often more affordable.
potatoes
Healthier: sweet potatoes
Cheaper: frozen potatoes
Sweet potatoes are more nutritious, and frozen potatoes can be cheaper and convenient.
Techniques
sautéingpressure cooking
Equipment
Instant Potcutting boardknifemeasuring cupsspoon
🌶️🌶️🌶️Low
Also Known As
Beef StewPressure Cooker Beef Stew
Ingredients
- ●2 cups elbow macaroni
- ●4 cups water
- ●1 tsp salt
- ●2 cups shredded sharp cheddar cheese
- ●1 cup milk
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 cup cream cheese
Instructions
- 1Add the elbow macaroni, water, and salt to the Instant Pot.
- 2Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- 3Once the cooking time is up, perform a quick release of the pressure.
- 4Open the lid and stir the macaroni. It will be slightly undercooked.
- 5Add the shredded cheddar cheese, milk, black pepper, garlic powder, onion powder, and cream cheese to the pot.
- 6Stir well until the cheese is melted and the mixture is creamy.
- 7If the mac and cheese is too thick, add a little more milk to reach your desired consistency.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot and enjoy your creamy mac and cheese!
Equipment
Instant Potmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●1 lb ground beef
- ●1 tbsp olive oil
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●3 cups beef broth
- ●12 oz penne pasta
- ●1 cup heavy cream
- ●1 cup grated Parmesan cheese
- ●1/2 cup frozen peas
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Set the Instant Pot to 'Sauté' mode and add olive oil.
- 2Once the oil is hot, add the diced onion and cook until translucent, about 3-4 minutes.
- 3Add the minced garlic and ground beef to the pot. Cook until the beef is browned, breaking it apart with a spoon, about 5-7 minutes.
- 4Stir in the Italian seasoning, salt, and black pepper.
- 5Pour in the beef broth and add the penne pasta. Stir to combine, ensuring the pasta is submerged in the liquid.
- 6Close the lid of the Instant Pot and set it to 'Manual' mode for 5 minutes on high pressure.
- 7Once the cooking time is complete, perform a quick release of the pressure.
- 8Open the lid and stir in the heavy cream, grated Parmesan cheese, and frozen peas until well combined.
- 9Let it sit for a few minutes to thicken, then garnish with fresh parsley before serving.
Equipment
Instant PotWooden spoonMeasuring cupsMeasuring spoons
Ingredients
- ●1 lb ground beef
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (28 oz) crushed tomatoes
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup beef broth
- ●1 tbsp olive oil
Instructions
- 1Set the Instant Pot to 'Sauté' mode and add olive oil.
- 2Once the oil is hot, add chopped onion and bell pepper. Sauté for about 3-4 minutes until softened.
- 3Add minced garlic and sauté for an additional 1 minute until fragrant.
- 4Add ground beef to the pot and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 5Drain excess fat if necessary, then stir in chili powder, cumin, paprika, salt, and black pepper.
- 6Add the crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine all ingredients.
- 7Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 15 minutes.
- 8Once cooking is complete, allow the pressure to release naturally for 10 minutes, then switch the valve to 'Venting' to release any remaining pressure.
- 9Open the lid carefully, stir the chili, and adjust seasoning if necessary.
- 10Serve hot, garnished with your choice of toppings like cheese, sour cream, or green onions.
Equipment
Instant PotSpatulaChopping boardKnife
🌶️🌶️🌶️Low
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●4 cups chicken broth
- ●2 cups water
- ●2 cups egg noodles
- ●1 medium onion, diced
- ●2 carrots, sliced
- ●2 celery stalks, sliced
- ●3 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp dried parsley
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 bay leaf
- ●1 tbsp olive oil
Instructions
- 1Set the Instant Pot to 'Sauté' mode and add olive oil.
- 2Once the oil is hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Add the chicken breasts to the pot, followed by the chicken broth, water, thyme, parsley, black pepper, salt, and bay leaf.
- 5Close the lid of the Instant Pot and set it to 'Manual' mode for 10 minutes on high pressure.
- 6Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
- 7Remove the chicken breasts from the pot and shred them using two forks.
- 8Return the shredded chicken to the pot and add the egg noodles.
- 9Close the lid again and set to 'Manual' mode for 5 minutes on high pressure.
- 10Once done, perform a quick release and stir the soup to combine all ingredients.
- 11Taste and adjust seasoning if necessary before serving.
Equipment
Instant PotMeasuring cupsMeasuring spoonsCutting boardKnifeForks for shredding
Originating from Mexico, rice is a staple in many traditional dishes, often served alongside beans and meats. It holds cultural significance as a versatile side dish that complements a variety of flavors. Today, Instant Pot rice has gained popularity for its convenience, allowing home cooks to prepare this beloved staple quickly and easily.
Ingredients
- ●long-grain rice
- ●water
- ●olive oil
- ●onion
- ●garlic
- ●salt
- ●black pepper
- ●cumin
- ●lime juice
- ●cilantro
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2Turn on the Instant Pot and select the sauté function.
- 3Add olive oil to the pot and heat until shimmering.
- 4Add chopped onion and sauté until translucent, about 3-4 minutes.
- 5Stir in minced garlic and cook until fragrant, about 30 seconds.
- 6Add the rinsed rice to the pot and stir to coat with oil.
- 7Season with salt, black pepper, and cumin, stirring to combine.
- 8Pour in water and lime juice, scraping any browned bits from the bottom.
- 9Close the lid and set the valve to sealing.
- 10Cook on high pressure for 4 minutes.
- 11Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- 12Fluff the rice with a fork and stir in chopped cilantro before serving.
Also Known As
Arroz InstantPot
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 cup brown rice
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 cup salsa
- ●1 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup chicken broth
- ●1 cup shredded cheese (optional)
- ●1 avocado, sliced (for topping)
- ●Fresh cilantro, chopped (for garnish)
Instructions
- 1Place the chicken breasts in the Instant Pot.
- 2Add the brown rice, black beans, corn, salsa, chili powder, cumin, garlic powder, onion powder, salt, and black pepper on top of the chicken.
- 3Pour the chicken broth over the mixture.
- 4Close the lid of the Instant Pot and set the valve to sealing.
- 5Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 10 minutes.
- 6Once the cooking time is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- 7Open the lid and shred the chicken using two forks.
- 8Stir the mixture to combine all ingredients well.
- 9Serve the burrito bowls in bowls, topped with shredded cheese, avocado slices, and fresh cilantro.
Equipment
Instant PotMeasuring cupsMeasuring spoonsForks for shreddingServing bowls
🌶️🌶️🌶️Low
vegetarian
Ingredients
- ●4 cups broccoli florets
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●2 cups shredded cheddar cheese
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1 tbsp olive oil
Instructions
- 1Turn on the Instant Pot and select the 'Sauté' function. Add olive oil and chopped onion, cooking until translucent, about 3-4 minutes.
- 2Add minced garlic and sauté for an additional 1 minute until fragrant.
- 3Add broccoli florets, vegetable broth, salt, black pepper, and paprika to the pot. Stir to combine.
- 4Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Pressure Cook' and set the timer for 5 minutes.
- 5Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to 'Venting'.
- 6Open the lid and stir in the heavy cream and shredded cheddar cheese until melted and smooth.
- 7If you prefer a smoother soup, use an immersion blender to blend the soup to your desired consistency.
- 8Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 9Serve hot, garnished with additional cheese or croutons if desired.
Equipment
Instant Potcutting boardknifemeasuring cupsmeasuring spoonsimmersion blender (optional)