12 Instant Pot Recipes You Need to Try Today

If you own an Instant Pot (or any electric pressure cooker), you already know how it transforms weeknight cooking into something fast, convenient, and flavorful. But sometimes the hardest part is deciding what to make. That’s why I’m sharing 12 Instant Pot recipes—a well-rounded mix of breakfast, soups, mains, sides, and dessert—that are sure to become staples in your kitchen.

These recipes are designed to:

• Minimize hands-on time
• Use ingredients you likely already have
• Be adaptable (vegetarian, gluten-free, etc.)
• Yield bold flavor with minimal fuss

Let’s dive in.

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1. Instant Pot Steel Cut Oats

Why start with this? Breakfast is the easiest meal to streamline.

Ingredients (serves 4):

• 1 cup steel cut oats
• 3 cups water or milk (or mix 1½ cups water + 1½ milk)
• Pinch of salt
• Optional: cinnamon, berries, nuts, honey

Steps:

1. Add oats + water/milk + salt into the Instant Pot.
2. Seal lid, cook on “Manual / Pressure Cook” HIGH for 4 minutes.
3. Naturally release for 10 minutes, then do quick release.
4. Stir, and top with fruit, nuts, or sweetener.

Tip: Use the “Yogurt” or “Keep Warm” mode to keep it at serving temperature while you get ready.

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2. Instant Pot Hard-Boiled Eggs

This is shockingly foolproof and gives perfect peelable eggs.

Ingredients:

• Eggs (as many as fit, without stacking too high)
• 1 cup water

Steps:

1. Place the trivet in the pot, add 1 cup water.
2. Arrange eggs on trivet.
3. Seal lid, cook on “Manual / High” for 5 minutes.
4. Quick release, then immediately transfer eggs into ice water bath for 5 minutes.

Once cooled, peel easily. Use in salads, breakfast, or snacks.

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3. Instant Pot Lentil Soup

A hearty, one-pot vegetarian option, rich in protein and fiber.

Ingredients (serves ~4–6):

• 1 cup red or green lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin, ½ tsp turmeric, salt & pepper
• Fresh herbs (cilantro or parsley)

Steps:

1. Use “Sauté” mode: cook onion, garlic, carrot, celery until softened.
2. Add lentils, tomatoes, spices, broth. Stir.
3. Seal lid, cook on “Manual / High” for 10 minutes.
4. Let natural release for 10 minutes, then quick release residual pressure.
5. Stir in fresh herbs before serving.

You can optionally blend a portion for a creamier texture.

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4. Instant Pot Chicken Noodle Soup

Comfort food made in far less time than stove method.

Ingredients:

• 2 boneless chicken breasts or thighs (or leftover cooked chicken)
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup noodles (egg noodles, small pasta)
• 1 tsp dried thyme, salt, pepper
• Fresh parsley

Steps:

1. Sauté onion, garlic in a bit of oil (use “Sauté” mode).
2. Add chicken, carrots, celery, broth, and thyme.
3. Seal lid, cook on “Manual / High” for 8 minutes (if chicken raw).
4. Quick release. Remove chicken, shred, and return to pot.
5. Add noodles, cook using “Manual / High” for 2 minutes, quick release.
6. Season and top with parsley.

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5. Instant Pot Butter Chicken

A rich, creamy Indian classic (with less effort).

Ingredients (serves 4):

• 500 g chicken thighs, diced
• 1 onion, chopped
• 2 garlic cloves
• 1 Tbsp ginger, grated
• 1 can (14 oz) tomato puree
• ½ cup heavy cream or coconut milk
• 2 Tbsp butter
• 1 tsp garam masala, ½ tsp turmeric, ½ tsp chili powder, salt
• Fresh cilantro

Steps:

1. Sauté onion, garlic, ginger in “Sauté” mode.
2. Stir in spices, then add chicken and tomato puree.
3. Seal lid, cook on “Manual / High” for 8 minutes.
4. Quick release.
5. Stir in butter and cream. Let rest for a few minutes to thicken.
6. Garnish with cilantro. Serve with rice or naan.

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6. Instant Pot Pulled Pork

Perfect for tacos, sandwiches, or wraps.

Ingredients:

• 1.5 kg pork shoulder (cut into chunks)
• 1 onion, sliced
• 1 cup BBQ sauce (plus extra for serving)
• ½ cup broth or water
• Salt, pepper, optional smoked paprika

Steps:

1. Season pork with salt, pepper, paprika.
2. Sauté onion until soft.
3. Add pork chunks, BBQ sauce, and broth.
4. Seal lid, cook on “Manual / High” for 60 minutes.
5. Natural release for 15 minutes, then quick release.
6. Remove pork, shred with forks, mix back with sauce.

Serve on buns, over rice, or with slaw.

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7. Instant Pot Spaghetti (One-Pot)

Yes—you can cook pasta right in the Instant Pot!

Ingredients (serves 4):

• 250 g spaghetti (broken in half)
• 1 lb ground meat (beef, turkey, or omit)
• 1 onion, chopped
• 2 garlic cloves
• 1 jar (24 oz) marinara sauce
• 1½ cups water or broth
• Salt, pepper, Italian seasoning
• Grated cheese

Steps:

1. Sauté onion, garlic, and meat until browned. Drain if needed.
2. Stir in sauce and water. Add spaghetti submerged in liquid.
3. Seal lid, cook on “Manual / High” for 8 minutes.
4. Quick release. Stir gently; let sit 2 minutes to thicken.
5. Serve with grated cheese.

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8. Instant Pot Beef Stew

A classic stew, but in a fraction of the time.

Ingredients (serves ~4–6):

• 600–800 g beef stew meat, cubed
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 2 garlic cloves
• 4 cups beef broth
• 2 Tbsp tomato paste
• 1 tsp thyme, 1 bay leaf, salt, pepper
• 2 Tbsp flour or cornstarch (for thickening)

Steps:

1. Sauté beef (in batches) to brown, set aside.
2. Sauté onion & garlic.
3. Return beef, add carrots, potatoes, tomato paste, broth, herbs.
4. Seal lid, cook on “Manual / High” for 35 minutes.
5. Natural release 10 minutes, then quick release.
6. If desired, thicken with slurry of flour + water, simmer in “Sauté” mode 2–3 minutes.

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9. Instant Pot Chana Masala

A flavorful vegetarian Indian dish loaded with protein.

Ingredients (serves 4):

• 2 cups cooked chickpeas (or 1 can)
• 1 onion, chopped
• 2 garlic cloves
• 1 Tbsp ginger, grated
• 2 tomatoes, chopped (or 1 can diced)
• 1 tsp cumin seeds, 1 tsp coriander powder, ½ tsp turmeric, 1 tsp garam masala
• ½ tsp chili powder, salt
• Fresh cilantro

Steps:

1. Sauté onion, garlic, ginger, cumin seeds until fragrant.
2. Add spices, tomatoes, chickpeas, and ~½ cup water.
3. Seal lid, cook on “Manual / High” for 5 minutes (if chickpeas pre-cooked).
4. Quick release. If sauce is thin, simmer in “Sauté” mode to reduce.
5. Garnish with cilantro. Serve with rice or flatbread.

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10. Instant Pot Mac & Cheese

Creamy, comforting, and kids will beg for it.

Ingredients (serves ~4):

• 300 g elbow macaroni
• 3 cups water or broth
• 1 cup milk or cream
• 2 cups shredded cheese (cheddar, Gouda, etc.)
• Salt, pepper, optional mustard

Steps:

1. Add macaroni and water to the pot (no stirring).
2. Seal lid, cook on “Manual / High” for 4 minutes.
3. Quick release.
4. Stir in milk/cream and cheese until melted and creamy.
5. Season to taste.

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11. Instant Pot Cheesecake (No Bake / Steamed)

Yes, dessert too! A simple cheesecake in your Instant Pot.

Ingredients (for 6″ cake):

• 200 g cream cheese, softened
• ¾ cup sugar
• 2 eggs
• ½ cup sour cream
• 1 tsp vanilla
• Crust: crushed biscuits + melted butter

Steps:

1. Mix crust ingredients, press into a 6″ springform pan (lined).
2. In bowl, beat cream cheese + sugar, then eggs, sour cream, vanilla. Pour over crust.
3. Place pan on trivet in the pot, add 1 cup water to pot bottom.
4. Seal lid, cook on “Manual / High” for 30 minutes.
5. Natural release ~15 minutes.
6. Chill fully (4+ hours) before serving.

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12. Instant Pot Yogurt

Homemade yogurt that’s thick, creamy, and economical.

Ingredients:

• 1 liter (4 cups) milk (whole or low-fat)
• 2 Tbsp plain yogurt (as starter)

Steps:

1. Use “Yogurt → Boil” mode: heat milk until it reaches ~83 °C (185 °F).
2. Cool milk to ~43 °C (110 °F).
3. Stir in starter yogurt vigorously to distribute.
4. Use “Yogurt” mode for 8–12 hours.
5. After fermentation, strain (optional) to thicken into Greek style.
6. Refrigerate before serving.

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Sample Weekly Meal Plan Using These 12 Recipes

Day	Recipe	Side / Pairing
Monday	Butter Chicken	Basmati rice, salad
Tuesday	Beef Stew	Crusty bread
Wednesday	Spaghetti	Garlic toast
Thursday	Lentil Soup	Crusty baguette
Friday	Mac & Cheese	Steamed veggies
Saturday	Pulled Pork	Coleslaw, buns
Sunday	Chana Masala	Naan or rice + salad

You can intersperse breakfast (oats, eggs, yogurt) and dessert (cheesecake) throughout the week.

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Final Thoughts

These 12 Instant Pot recipes cover the full spectrum — from breakfast to dessert, vegetarian to meat, quick to more leisurely. Once you master a few of these, you’ll find yourself turning to your Instant Pot nearly every day.

If you like, I can also provide printable recipe cards or shopping lists based on these recipes. Do you want me to send those next?