Best Instant Pot Recipes

Checkout Top Instant Pot Recipes: Food can only be the best companion in life. Let you happy-sad, or anything, food can bring out best. And good tasty food can change anything you want to your side. And moreover, when your tummy is filled with all good stuff, you will automatically feel great and also able to concentrate.

In the series of our website, we have been updating on a very handy tool to your kitchen, which is the Instant Pot Pressure cookers. And in this article, we are gonna check out the best top recipes that you could make it super easy and relish restaurant-style cooking.

Here are the top Instant Pot Recipes, handpick picked for you ladies, and gents. Do scroll down.

Instant pot Pressure cookers

Instant Pot pressure cooker areas discussed the best ever-handy kitchen appliance that fits in any kitchen as you could choose your required model, out of the list of models available. And it also comes in 3 different sizes. This is one of the top kitchen appliances of the U.S.

This Pressure cooker is been designed in a way that would adapt to your traditional style of cooking with modern features. There is a wifi option, on-screen display, one-touch facility, pre-set time options, and more. These are also easy to clean and use. With high-end facilities, this is being designed to work more simple and it’s easy to use.

Any Instant Pot model you choose is truly cost-effective and more importantly, they have the ability to work in different means. You can use them as a pressure cooker, saute pan, slow cooker, and more.

Top Instant pot recipes out for you

Today, here we are to look at the fantastic dishes that will go well in Instant pot, moreover, you can actually use this Instant Pot to try out a variety of dishes. Here are a few selective dishes to cook on instant Pot that are interesting and simple.

Mushroom stroganoff


  1. 8 ounces medium pasta shells
  2. 3 tablespoons unsalted butter
  3. 1 1/2 pounds cremini mushrooms, thinly sliced
  4. 2 large shallots, diced
  5. Kosher salt and freshly ground black pepper, to taste
  6. 3 cloves garlic, minced
  7. 4 teaspoons chopped fresh thyme
  8. 2 1/2 tablespoons all-purpose flour
  9. 2 cups beef stock
  10. 1 1/2 teaspoons Dijon mustard
  11. 3/4 cup sour cream
  12. 2/3 cup freshly grated Parmesan
  13. 2 tablespoons chopped fresh parsley leaves


  • In the Instant Pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt butter in a large skillet over medium-high heat. Add mushrooms and shallots, and cook, stirring occasionally until mushrooms are tender and browned about 5-7 minutes; season with salt and pepper, to taste.
  • Stir in garlic and thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
  • Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste.
  • Serve immediately.

Arroz con pollo


  • Chicken
  • 3 tablespoons extra virgin olive oil
  • 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
  • 1/2 cup of flour for dredging
  • Salt
  • Freshly ground black pepper
  • Paprika
  • Rice
  • 2 tablespoons extra virgin olive oil (can use up to 1/4 cup)
  • 1 medium yellow onion, chopped
  • 1 garlic clove, minced
  • 2 cups of medium or long-grain white rice
  • 3 cups* chicken stock
  • 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
  • Pinch of oregano
  • 1 teaspoon salt


  1. 1 Brown the chicken pieces: Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium-high heat.
  2. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)
  3. Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
  4. Add onion and garlic: Add the onion and garlic to the pan. Cook the onion, garlic, and rice mixture, stirring frequently until the onions have softened, about 4 minutes.
  5. Don’t stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown.
  6. Add onion and garlic: Add the onion and garlic to the pan. Cook the onion, garlic, and rice mixture, stirring frequently until the onions have softened, about 4 minutes.
  7. Place the chicken pieces, skin-side up, on top of the rice
  8. Add stock, tomato, salt, oregano: In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken.
  9. Simmer, covered: Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.

Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

Coconut lentil curry


  • 2 cups uncooked white or brown basmati rice, to serve
  • 2 cups brown or green lentils
  • 8 cups chopped leafy greens: spinach, kale, orchard
  • 1 tablespoon olive oil
  • 15-ounce can coconut milk
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • Fresh ground black pepper


  1. Make the rice according to How to Cook Basmati Rice or Instant Pot Rice.
  2. Place the lentils in a saucepan with 6 cups of warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
  3. Meanwhile, wash the greens, remove the stems, and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium-high heat. Add the greens and sauté for several minutes until tender and bright green.
  4. When the lentils are done, add them to the skillet with the greens. Over medium-high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
  5. Taste and add a few pinches of salt if desired. Serve with rice.



To make classic jambalaya, you will need,

  • The Cajun/Creole “holy trinity”: Celery, onion, and green bell pepper (although for some extra color, I’ve also used red and yellow bell peppers).
  • Jalapeño and cayenne: For heat.  Feel free to add more or less of either, depending on your heat preferences.
  • Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my favorite seasonings.
  • Chicken, shrimp, and Andouille sausage: Or whatever proteins you prefer.  Feel free to choose one or two, or you can use all three like I do.
  • Chicken stock: If the rice needs more liquid as it cooks, feel free to add in more.
  • Crushed tomatoes: For flavor.
  • White rice: Long grain is traditional, but short-grain white rice also works.
  • Okra: Fresh or frozen; we will use this to help thicken the jambalaya.
  • Salt and Black Pepper: Very important!  Don’t forget to taste and season with salt and pepper to taste at the end.
  • Also, feel free to garnish with whatever you prefer!  I like to use sliced green onions and a hint of chopped fresh parsley and lemon wedges.


  1. Sauté the chicken and sausage.  Sauté until the chicken is cooked through and the sausage is lightly browned.  Then transfer to a clean plate and set aside.
  2. Sauté the veggies.  Sauté the onion, bell pepper, celery, jalapeño, and garlic until soft.
  3. Add rice, liquids, and seasonings.  Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne, and bay leaf.  Give everything a good stir.
  4. Cover and cook.  Then cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
  5. Add the okra and shrimp.  And cook for a final 5 minutes or so, until the shrimp is pink and opaque.  Add the chicken and sausage back in.
  6. Taste and season.  Season the jambalaya with salt and pepper (and extra Cajun/Creole seasoning, if needed) to taste.
  7. Serve warm.  Garnished with your desired toppings!

Thai Curry Chicken


  • 1 tablespoon cooking oil
  • 2 tablespoons red curry paste, or more to taste
  • 1 ½ pounds thin chicken breasts, cut into 1-inch strips
  • 1 (14 ounces) can unsweetened light coconut milk
  • 1 tablespoon fish sauce, or more to taste
  • 1 tablespoon palm sugar
  • 1 cup sliced yellow onion
  • 1 cup sliced red bell pepper
  • 1 cup sliced yellow bell pepper
  • 1 cup sliced orange bell pepper


  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
  3. Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring the curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy

Mac and Cheese


  • Noodles
  • Water
  • Salt
  • Butter
  • Cheese
  • Milk


  1. Put noodles, water, and salt into the Instant Pot and push a few buttons.
  2. Stir in butter, cheese, and milk.

Crispy Carnitas



  • 1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)
  • fine sea salt and freshly-cracked black pepper
  • 1 tablespoon avocado oil or olive oil
  • 1 batch mojo sauce (see below)
  • for serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa (I used the pineapple salsa recipe included below)


  • 1 cup beer (or chicken stock)
  • 1 head of garlic, cloves separated, peeled and minced
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper


  1. In a medium mixing bowl, whisk together the mojo sauce ingredients until combined.  Set aside until ready to use.
  2. Season pork chunks on all sides with salt and pepper.
  3. Click the “Sauté” setting on the Instant Pot.  Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides.  Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides.  Press “Cancel” to turn off the heat.
  4. Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”.
  5. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
  6. Set the oven broiler to high heat.
  7. Remove the lid of the Instant Pot.  Shred the pork with two forks.  Then transfer it with a slotted spoon to a large baking sheet.  Spoon about a third of the leftover juices evenly on top of the pork and toss to combine.  Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine.  Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
  8. Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.

Shrimp Biriyani


  • 1 cup basmati rice, soaked in cold water for 15–30 minutes (I love this brand of basmati rice)
  • 2 tablespoons ghee or coconut oil
  • 1 tablespoon halved raw cashews
  • 1 tablespoon golden raisins
  • 2 red onions, sliced

Whole Spices

  • 4 cardamom pods
  • 3 whole cloves
  • 1-inch piece cinnamon
  • ½ teaspoon cumin seeds
  • 2 teaspoons minced garlic
  • 2 teaspoons ginger
  • 1 Serrano pepper or green chili, minced, adjust to taste
  • 20 curry leaves
  • 1 tomato, diced

Ground Spices

  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoons black pepper, adjust to taste
  • ½ teaspoon turmeric
  • 1 cup of water
  • 1 pound frozen jumbo or extra jumbo raw shrimp
  • Add Later:
  • 1 tablespoon chopped cilantro, garnish
  • 1 tablespoon chopped mint, garnish


  1. Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  2. Press sauté, add the ghee or, and once it melts, adds the cashews and raisins. Stir-fry for 1-2 minutes, or until the cashews turn golden. Remove and set aside to be used later as garnish.
  3. Next, add the onions and whole spices. Stir fry for 10-12 minutes, or until the onions start to brown.
  4. Add the garlic, ginger, Serrano pepper, curry leaves, stir, then add the tomato and ground spices. Stir-fry for 3-4 minutes, or until the tomato begins to break down.
  5. Add the rice and water, stir, then add the shrimp.
  6. Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
  7. Naturally, release pressure for 10 minutes, then opens the valve to release any remaining pressure.
  8. Garnish with cilantro, mint, and ghee-coated cashews.

Oreo Cheesecake


  • 16 Oreos, finely crushed (about 1 1/2 c.)
  • 3 tbsp. melted butter
  • Pinch kosher salt


  • 2  (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 1/4 c. packed brown sugar
  • 1/4 c. sour cream
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 1 tbsp. all-purpose flour
  • 10 Oreos
  • Whipped topping, for garnish
  • Crushed Oreos, for garnish
  • Chocolate syrup, for serving


  1. Make the crust: Grease a 6″ springform pan with cooking spray. In a medium bowl, combine Oreo crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Using a glass, press mixture evenly into the bottom and up the side of the pan. Freeze for 20 minutes.
  2. Meanwhile, make the cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at the time, and beat until just blended. Don’t overmix. Add vanilla, salt, and flour and beat until combined.
  3. Crush 10 Oreos with your hands and fold into the cheesecake batter. Pour batter into springform pan on top of crust and bang the pan on the countertop a few times to tap out air bubbles in the mixture. Tightly wrap the entire pan in two layers of foil.
  4. Pour 1 cup water into Instant Pot and place the trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
  5. Lock lid and set to Pressure Cook on high for 37 minutes. Let pressure naturally release 10 minutes, then follow the manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing the lid.
  6. Remove cheesecake from the pot using a sling, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or up to overnight.
  7. To serve, dollop whipped topping on cake and top with more crushed Oreos. Slice and drizzle each slice with chocolate sauce.



  1. 3 pounds firm tart apples, any variety
  2. 1 1/2 cup water
  3. 1/3 cup granulated sugar
  4. 1 tablespoon ground cinnamon
  5. 1/4 teaspoon salt


  1. Peel the apples. Remove the cores. And cut the apples into 8-10 wedges each.
  2. Place the apple wedges in the Instant Pot and add the water, sugar, cinnamon, and salt. Stir to coat.
  3. Lock the lid into place. Set the Instant Pot on Pressure Cook High for 3-4 minutes. 3 minutes for chunky applesauce or 4 minutes for smooth applesauce.
  4. Once the timer beeps, turn off the Instant Pot. Perform a Quick Release and vent until the safety valve button drops. Then it is safe to open the lid.
  5. Serve warm, or refrigerate until ready to serve.

Beef Bourguignon


  • 1 tablespoon extra-virgin olive oil
  • 6 ounces (170g) bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bouillon cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter


  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large dutch oven or heavy-based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove the dish with the bacon.
  4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  5. Add the pearl onions, wine, and enough stock so that the meat is barely covered. Then add the tomato paste, bullion, and herbs. Bring to a simmer on the stove.
  6. Cover, transfer to the lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall-apart tender (adjust the heat so that the liquid simmers very slowly).
  7. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan overheat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
  8. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  9. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  10. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  11. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  12. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  13. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
  14. To serve the following day, allow the casserole to cool completely, cover, and refrigerate.

Acorn Squash


  • 1 (1 pound) acorn squash halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 medium shallot diced
  • 1 stalk celery diced
  • 3 oz portobello mushrooms diced
  • 1 clove garlic minced or pressed
  • 1/4 teaspoon ground sage original recipe calls for 1 teaspoon chopped fresh sage
  • 1/4 teaspoon dried thyme original recipe calls for 1⁄2 teaspoon chopped fresh thyme
  • 1/4 teaspoon dried rosemary original recipe calls for 1⁄4 teaspoon chopped fresh rosemary
  • 1/2 cup vegetable stock or broth
  • 1/2 cup wild rice rinsed
  • 2 tablespoons soy sauce use a gluten-free variety if you’re gluten-free
  • 1 (15 oz) can chickpeas drained, original recipe calls for 1 cup canned chickpeas, rinsed and drained
  • 1/4 cup chopped dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt more or less to taste
  • 1/4 teaspoon pepper


  1. Add 1⁄2 cup water to the pressure cooker pot and place the steamer basket in the bottom. Place the squash halves cut-side up in the steamer basket.
  2. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  3. Cook on high pressure for 5-20 minutes*, then allows the pressure to naturally release, about 5-10 minutes.
  4. Flip the valve to “venting”, then remove the lid.
  5. Transfer the squash to a plate and set aside. Keep warm.
  6. Carefully remove the steamer basket, then lift the inner pot from the cooker and carefully drain the water. Dry the pot thoroughly and return to the cooker.
  7. Press the saute button on your instant pot, when the display reads hot, add the oil.
  8. Add the shallot, celery, and mushrooms and sauté until softened, about 3 minutes.
  9. Add the garlic, sage, thyme, and rosemary, and cook until fragrant, about 2 to 3 minutes. Press cancel.
  10. Add in the stock, rice, and soy sauce. Stir to combine.
  11. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  12. Cook on high pressure for 25 minutes, then allows the pressure to naturally release, about 10 minutes. Flip the valve to “venting”, then remove the lid.
  13. Stir in the chickpeas, cranberries, pecans, and balsamic vinegar. Season with salt and pepper and stir to combine.
  14. Allow to warm through for 3 to 4 minutes.
  15. Spoon the filling into the squash halves and serve topped with parmesan, vegan parmesan, or goat cheese.

BBQ Ribs


  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 rack baby back pork ribs
  • 1 cup beef broth
  • ¼ cup barbeque sauce, or as needed


  1. Combine salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
  2. Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
  3. Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  5. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
  6. Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Mississippi pot roast


  • 1 (14 ounces) can beef broth
  • 3 1/2 pounds beef chuck roast, cut into 3 or 4 chunks
  • 1 stick butter
  • 1/2 (16 ounces) jar pepperoncini peppers and juice
  • 1 (1 ounce) package ranch dressing mix
  • 1 (1 ounce) package dry onion soup mix
  • Add all ingredients to list


  1. Pour broth into a multi-functional pressure cooker (such as Instant Pot(R)). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncini and juice.
  2. Close and lock the pressure cooker lid. Select high pressure according to manufacturer’s instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

Tomato basil Spaghetti squash


  • 1 spaghetti squash (3 cups cooked)
  • 1 cup of water
  • 1/2 tbsp olive oil
  • 1 tsp minced garlic
  • 1 cup sliced grape tomatoes
  • 1/8 tsp sea salt
  • 1/4 cup whipped cream cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup sliced fresh basil


  1. Cut the spaghetti squash into rings and remove the seeds and stringy pulp. You can soften the spaghetti squash in the microwave for 2-3 minutes before cutting it.
  2. Put the rack into the Instant Pot (this is the one I use)and add one cup of water. Then, add the spaghetti squash rings.
  3. Add the cover and turn the vent to sealing. Press Pressure Cook on high pressure (or Manual on some Instant Pots) and set the timer for 8 minutes.
  4. Once it’s finished cooking, do a quick pressure release. Open the lid and remove the cooked spaghetti squash. Use a fork to remove the strands of spaghetti squash.
  5. Set the Instant Pot to saute and allow it to heat up. Add the olive oil and minced garlic. Saute for a couple of minutes. Add the sliced grape tomatoes and saute until softened.
  6. Add the cooked spaghetti squash and stir to coat with the cooked tomatoes. Add the whipped cream cheese, shredded Parmesan cheese, and chopped basil. Toss or stir to combine.

Final Verdict

Hope these hand-picked recipes interested you. Don’t get disappointed if we didn’t post your favorites here, we are working to gather a lot more recipes that go well with Instant Pot and soon to get uploaded.

Happy cooking and love food.

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