50 Instant Pot Dinner Recipes That Are Easy & Delicious (2024)

This recipe by Pressure Cooking Todayis so simple to put together but packs a flavorful punch, thanks to garlic and ginger.

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Instant Pots aren't only reserved for the winter. Don't believe me? Check out this light and colorful recipe by Hip Pressure Cooking!

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Whether we want to eat applesauce as a snack or for dessert, we're going to be using this recipe by Jennifer Robins and her book Paleo Cooking With Your Instant.

Cinnamon Applesauce

Makes: 4 servings

5 apples, any variety

1 tbsp (8 g) ground cinnamon

½ cup (120 ml) 100% apple juice or cider

3 tbsp (21 g) grass-fed collagen powder

Core and seed apples and coarsely chop.

If using a pressure cooker or Instant Pot, place apples, ground cinnamon and juice into cooker. Secure the lid and manually select 5 minutes on high pressure. Once complete, quick-release the pressure and when appropriate, remove the lid.

When cooked, transfer contents to a blender or use an immersion blender to purée into sauce. Once smooth, add in the grass-fed collagen and stir to combine. Chill and serve.

Alternative: If using a slow cooker, place the chopped apples, cinnamon and juice into the slow cooker and cook on low for 4 hours. Transfer the contents to a blender or use an immersion blender to purée it into sauce. Once smooth, add in the grass-fed collagen and stir to combine. Chill and serve.

Whip up this Baba Ganoush recipe by Hip Pressure Cooking for the next dinner party! Or maybe use it as a sauce!

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These savory little quiches are the perfect recipe by Paleo Cooking With Your Instant Potfor meal-prepping. Just heat 'em up and nosh on them at anytime of the day!

IndividualCrustlessQuiche

1 tbsp (15 ml) ghee, olive oil or lard

1/3 cup (67 g) onion, diced

1/3 cup (22 g) freshly sliced mushrooms

3 pastured eggs

¼ cup (60 ml) dairy-free milk or water

¼ cup (10 g) baby spinach, chopped

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp sea salt

Pinch black pepper

1 cup (240 ml) water

To begin, heat your ghee or preferred cooking fat by pressing the Sauté button. Toss in your onion and mushrooms and cook them for 5–8 minutes, shifting them regularly, until they are soft and beginning to brown. Remove them from the stainless steel bowl and set them aside. Now in a mixing bowl, whisk together your eggs, dairy-free milk and all of the remaining ingredients, including the sautéed onions and mushrooms.

IPstainless steel bowl and place the steaming rack into the bowl. Now lower your uncooked quiche pans onto the steaming rack. If you do not have room for all of them, you can actually stack them on top of each other and they will still cook through.

Secure the lid and close off the pressure valve. Press the Manual button and press the "-" button until the time reflects 10 minutes. Allow the cooking cycle to complete, and then quick-release the pressure valve and remove the lid when safe to do so. Carefully remove the mini quiches and serve warm. You can also make them ahead and refrigerate them covered.

Alternative: Follow preparation steps above, and then lower the quiche pans into you

This rich tomato basil soup is so good, we don't even need a grilled cheese alongside it. We like the recipe by This Old Gal.

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Sausage and ground beef make this chili the heartiest ever! Find the recipe inPaleo Cooking With Your Instant Pot.

Cowboy Chili

Makes: 8 servings

1 lb (450 g) pasture-raised breakfast sausage

1 lb (450 g) grass-fed ground beef 2 onions, diced

29 oz (822 g) diced tomatoes

1½ cups (300 g) carrots, diced

½ tsp pepper

2 tbsp (14 g) chili powder

1 tsp (2 g) garlic powder

1 tsp (2 g) onion powder

½ tsp paprika (regular or smoked)

1 tsp (5 g) sea salt

1 tbsp (15 ml) (or more) gluten-free

Worcestershire sauce

To serve: Dairy-free sour cream, jalapeño slices and dairy-free cheese

Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them
up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.

Alternative: To make in a slow cooker, first sauté the breakfast sausage, beef and onions over high heat for about 5 minutes. Transfer to slow cooker and combine remaining ingredients. Give it a quick stir, cover and cook on low for 5 hours.

This key lime pie recipe by Living Sweet Momentswill instantly transport us to the summertime -- even in the dead of winter.

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These crunchy and smoky-tasting brussels sprouts by The Ultimate Vegan Cookbook for Your Instant Pot are bound to become everyone's favorite side dish.

Smoky Pecan Brussels Sprouts

Makes 4 side dish servings

Pressure Cooker Ingredients

2 cups (176 g) small baby Brussels sprouts, as close to the same size as possible

¼ cup (60 ml) water

½ tsp liquid smoke

Sauté Ingredients

¼ cup (28 g) chopped pecans

2 tbsp (30 ml) maple syrup

Salt, to taste

For the pressure cooker, add the Brussels sprouts, water and liquid smoke to your Instant Pot and mix well. Put the lid on and close the pressure valve. Cook on high pressure for 2 minutes. (Note: If you have very large Brussels sprouts, you may need to double the cooking time.)

Once the cooking time is up, carefully move the pressure release valve to release the pressure manually.

For the sauté, switch to the sauté function and add in the pecans and maple syrup and reduce the liquid as you finish cooking the sprouts. Remove from the heat once tender and add salt to taste.

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We wouldn't mind starting off every day with this indulgent tapioca pudding by The Ultimate Vegan Cookbook for Your Instant Pot -- especially since it has a salted date caramel filling.

Salted Date Caramel Tapioca Pudding

Makes 6 servings

2 cups (475 ml) unsweetened nondairy milk (plain or vanilla)

1⁄2 cup (76 g) small tapioca pearls

1⁄2 cup (120 g) Date Caramel Filling (page 197)

1 tsp pure vanilla extract

Salt, to taste

Add the nondairy milk, tapioca and date caramel to your Instant Pot. Cook on high pressure for 8 minutes. Let the pressure release naturally. Don’t worry if the pudding is thinner than you expect. It will thicken more in the fridge.

Stir in the vanilla and salt to taste. Pour into a storage container and put in the fridge for at least 4 hours before serving.

Fancy it up and top each portion with vegan chocolate curls or a sprinkle of kosher salt.

Date Caramel Filling

Makes about 4 cups (940 G)

3 cups (700 ml) water


1 (7-oz [227-g]) package pitted dates

2 tsp (10 ml) pure vanilla extract

Add the water and dates to your Instant Pot. Cook on high pressure for 10 minutes and let the pressure release naturally. Using tongs or a slotted spoon, carefully transfer the dates to your blender. Add the vanilla and cooking water as needed to puree the dates into a paste.

Store in the fridge. This is great in coffee, as a dip for apple slices and much more. You will have leftovers to play with if you only make 12 tamales.

For a hearty and creamy meal without all the hard work, follow this recipe for baked potato soup by Living Locurto.

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We're going to want more than just one serving of this savory Indian-inspired mushroom curry by The Ultimate Vegan Cookbook for Your Instant Pot.

Creamy Mushroom Curry With BrownBasmatiRice Pilaf

Makes 2 servings

BasmatiRice Pilaf Ingredients

basmatirice

1½ cups (355 ml) water


1 cardamom pod


1 cinnamon stick

½ tsp cumin seeds

¼ tsp ground turmeric

¼ tsp salt

Creamy Mushroom CurryIngredients

1½ cups (108 g) sliced mushrooms

1 cup (128 g) cubed potatoes, cauliflower florets, carrots, sweet potato or combination

½ cup (120 ml) unsweetened nondairy milk

¼ cup (61 g) unsweetened plain vegan yogurt or cashew cream

1 tsp grated ginger


½ tsp minced garlic


½ tsp salt


garammasala


¼ tsp ground turmeric

¼ tsp ground coriander

1⁄8 tsp chili powder

For the rice pilaf, combine the rice, water, cardamom pod, cinnamon stick, cumin seeds, turmeric and salt in your Instant Pot insert.

garammasala, turmeric, coriander and chili powder in it. Cover with foil.

If your pan does not fit inside the rack handles, you will need to fashion some handles out of aluminum foil to lower the pan into the cooker. Tear off two pieces of foil about 3 feet (1 m) long, fold each one lengthwise two times. Lay the foil handles out on the counter in a plus sign near your cooker. Place your pan in the center, where the two pieces cross. Pull the handles up and carefully lift the pan into your Instant Pot.

Cook on high pressure for 27 minutes.

Ditch the oven and make some herb roasted potatoes in an Instant Pot! In this recipe by Hip Pressure Cooking, it only takes about 15 minutes for those babies to become tender.

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This vegan bean soup is packed with both protein and flavor. It's also a super cheap recipe! Check out the recipe by Brand New Vegan.

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Using an Instant Pot can help ensure our meatloaf never dries out or is undercooked. Perfection! Follow this recipe by Paleo Cooking With Your Instant Pot.

Bacon-Topped Turkey Meatloaf

Makes: 4 servings

For the Meatloaf

1 cup (240 ml) water

1 onion, diced and sautéed

1 lb (450 g) pastured ground turkey meat

3 strips cooked crisped bacon, chopped

¼ cup (60 ml) high-quality store-bought ketchup

1 tsp (5 g) garlic sea salt

½ tsp black pepper

1 egg

¼ cup (24 g) cassava flour, arrowroot, almond flour or preferred grain-free flour

For the Topping

¼ cup (60 ml) high-quality store-bought ketchup

1 tbsp (15 ml) apple cider vinegar

1 tbsp (15 ml) 100% maple syrup 3 strips cooked crisped bacon, chopped

Begin by pouring the cup (240 ml) of water into the stainless steel Instant Pot bowl. Lower in the steamer rack. To assemble the meatloaf, combine all of the remaining meatloaf ingredients in a mixing bowl and mix by hand. Tear off a sheet of foil and form a loaf out of your meat mixture, placing it onto the foil sheet. Wrap up your uncooked meatloaf, securing the foil around the edges. This will help keep your meat insulated and also protect it from breaking apart as it cooks.

stovetopfor about 5 minutes or keep it as is. Warming it will help the flavors merge that much better.

Once the meatloaf has completed cooking, quick-release the pressure valve and remove the lid once safe to do so. Carefully remove the foil-wrapped meatloaf once it's cool enough to handle and unwrap it. Spoon the sauce over the top of the meatloaf and sprinkle with the remaining chopped bacon. Slice and serve right away.

Note: You may choose to cook your onion and/or bacon in the Instant Pot prior to cooking the meatloaf. You can use the Sauté feature for both options, using a bit of cooking fat for the onion, and sautéing for around 10 minutes. The bacon can be cooked without additional fat on the Sauté feature for about 10 minutes or until desired crispness has been reached.

Alternative: You can cook this meatloaf in the slow cooker wrapped.

Transform red lentils, sweet potatoes, and hemp into a delicious veggie burger with this recipe by The Veggie Queen.

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