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Made this tonight and the whole family loved it!

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This post may contain sponsored material, free products and/or affiliate links. Read my full disclosure here.

These Instant Pot pork chops are seasoned with homemade ranch seasoning and cooked with rice. They are the perfect one pot meal for busy weeknights! Cook the pork chops and rice together in the instant pot and you'll have a complete meal on the table in about 30 minutes!

My Instant Pot BBQ Pork Chops and Instant Pot BBQ Pulled Pork were a HUGE hit and for good reason. Cooking pork chops in the Instant Pot delivers juicy, tender pork that is never dry! These Instant Pot ranch pork chops were so juicy and flavorful that they have become a regular in our recipe rotation. I LOVE that I can throw all of this into my Instant Pot and have a complete meal on the table without the need to make additional side dishes.

Begin by setting your Instant Pot to "saute" and adding 1 tablespoon of olive oil. Let the oil heat up and while waiting, dust each side of your 4 bone-in pork chops with salt, pepper and ranch seasoning. (Grab the homemade ranch seasoning recipe). Using tongs, put one or two pork chops in at a time and brown them on each side. Then remove them and do remaining pork chops. Set aside on a plate once you finish them all.

Now add 1/2 cup chicken broth to the pot and deglaze the pot by using a wooden spoon to scrape all the browned bits off the bottom of the pot. Be sure you get them all up off the bottom of the pot so they don't scorch during cooking.

Then add remaining 1 1/2 cups chicken broth, onions, mushrooms, carrots, garlic, rice (be sure you rinsed it!), thyme and stir together. Place the browned pork chops on top of this mixture and place the lid on the Instant Pot. Lock the lid and be sure your valve is set to sealing. Set the Instant Pot to "Manual" 10 minutes.

Let the pressure release naturally for at least 10 minutes and then release the valve and open the lid. Letting the pressure release manually will result in dry pork chops. If you let it all naturally release you will get the most juicy results! Serve your Instant Pot ranch pork chops immediately.

My kids LOVED these Instant Pot pork chops and so did my hubby and I. The rice was cooked perfectly, as were the carrots and mushrooms! There was no scorching or issues with it cooking. Just be sure you rinse your rice adequately before cooking it so you wash away some of the starch from it. Let me know if these Instant Pot pork chops were a huge hit at YOUR house!

Print the Instant Pot Pork Chops Recipe:

Supplies we used to make this Ranch Pork Chops Recipe:

Pin the Pressure Cooker Instant Pot Pork Chops Recipe image below:

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Instant Pot Ranch Pork Chops with Rice Recipe

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This post may contain sponsored material, free products and/or affiliate links. Read my full disclosure here. These Instant Pot pork chops are seasoned with homemade ranch seasoning and cooked with rice. They are the perfect one pot meal for busy weeknights!

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Very simple and straightforward., recipe and procedure.

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Better than a pot of gold any day!

Hooray, it's March! And you know what that means. It's almost St. Patrick's day! Time to go hunting for leprechauns and see if you can snag yourself a pot of gold! Me, I've never caught one, but I don't mind. I've already got a pot full of something magical in my kitchen: corned beef and cabbage. This hearty Irish dish is so good, with the salty, garlicky beef lending its flavor to all the veggies in the pot.

The only catch is, it takes a long time to make. Beef brisket is a pretty tough cut of meat, so you have to let it simmer pretty much all day to get it nice and tender.

Unless, of course, you cook it in the Instant Pot.

With my new Instant Pot, I can now make my traditional C rockpot Corned Beef and Cabbage in just a couple of hours. The beef cooks up tender in only 90 minutes, and then the veggies are done in just a few minutes more. Then you put it all together on a platter, and your Irish meal is served. If your corned beef brisket does not come with a spice packet, I have a recipe for one over in this post.

Instant Pot Corned Beef and Cabbage
INGREDIENTS:
4-5 garlic cloves
4 cups water
2.5-3 lb. corned beef brisket, including spice packet or DIY spice packet
2 lbs petite red potatoes, quartered
3 cups baby carrots
1 head green cabbage, cut into large wedges
DIRECTIONS:
1. Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.

2. Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.

3. Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.

4. Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.

Do you love Family Fresh Meals? Never miss out on FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It's EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

I can now make my traditional Crockpot Corned Beef and Cabbage in the instant pot. It cooks up tender in only 90 minutes, and cabbage in just minutes more.

Cuisine: American, Instant Pot

More YUMMY recipes from my site

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Instant Pot Corned Beef and Cabbage - Family Fresh Meals

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Better than a pot of gold any day! Hooray, it's March! And you know what that means. It's almost St. Patrick's day! Time to go hunting for leprechauns and see if you can snag yourself a pot of gold! Me, I've never caught one, but I don't mind.

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Here's how to cook it in the Instant pot, and then you can season it in your own way...

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I wasn't always a fan of spaghetti squash. Years ago, whenever my Atkins-Dieting pals extolled the virtues of this low-carb pasta substitute, I rolled my eyes and continued to shovel bowl after bowl of whole wheat pasta into my gaping maw.

Wanna cut to the chase and watch a quick cooking video on how to make it in an Instant Pot?

It wasn't 'til I went Paleo that I finally sampled a spaghetti squash-but I undercooked it and turned my nose up at the squeaky, bland vegetable strands. But hey-I'm open-minded. I gave spaghetti squash a second chance at a swanky vegetarian restaurant, and that's when I finally had an epiphany-this gourd's pretty awesome if it's properly cooked and smothered in a delicious sauce. It's not quite a pasta substitute, but this noodle-y veggie is a fabulous vehicle for an umami-packed sauce.

Determined to find the best method to cook spaghetti squash, I tested various methods for cooking spaghetti squash-from microwaving and slow cooking to baking and pressure cooking. After cooking (and eating) my weight in spaghetti squash, I can finally tell you that pressure cooking is the best and most effective way to cook this vegetable.

I've extolled the virtues of pressure cooking before, and this is just more evidence of its awesomeness. My trusty stovetop pressure cookers have been workhorses in my kitchen for some time now, but these days, I'm almost exclusively turning to my electric programmable Instant Pot.

Can you pressure-cook spaghetti squash whole? Yes and no. Although the idea of cooking a spaghetti squash whole sounds like a fantastic shortcut for lazy cooks like me, the final texture and the extra time needed to cook a whole squash turned me off. No bueno for me, but you may find the super-fast prep time worth the mushier texture.

So, are you ready to make some Instant Pot spaghetti squash?

Makes 2 servings Ingredients:

1 medium spaghetti squash (about 2 pounds)

1 cup water

Equipment: Method:
With a paring knife, cut the spaghetti squash in half, crosswise. (Trust me: a small, sharp paring knife will easily pierce the skin of the squash, and you won't risk clumsily slicing off your fingers with a large kitchen knife.)

You'll get longer strands of spaghetti squash if you cut it in half crosswise instead of lengthwise. See how the strands run in concentric circles around the core?

With a large spoon, scoop out the seeds in the center of the squash and discard the gunk.

Place the steamer insert/trivet into your pressure cooker.

Add 1 cup of water to the pot.

Place the squash halves on the steamer insert. I put them cut-side up, but it doesn't really matter which way is up.

Place the lid on the pressure cooker...

...and cook under high pressure for 7 minutes. On an Instant Pot, press the "Manual" button or "Pressure Cook" and hold the "+" or "-" button until the display changes to 7.

(If you're using a stove-top pressure cooker, you won't have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 6 minutes.)

When the squash is finished cooking, release the valve at the top of the pressure cooker to rapidly lower the pressure.

Remove the lid from the pot and tip the squash halves to pour out the collected liquid. Check on the doneness by poking the squash with a fork. I like my spaghetti squash to be tender, but still toothsome-never squeaky. (If you like your squash more tender, cook under high pressure for an additional 1-3 minutes.)

Take the squash out of the pot and shred with a fork.

Whee! Instant Pot spaghetti squash!

Remember: spaghetti squash is bland until you add your favorite topping and sauce, so try topping it with the pork filling from my Vietnamese Lettuce Cups (p. 238-9 of our first cookbook)!
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD

Instant Pot (Pressure Cooker) Spaghetti Squash

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Instant Pot (Pressure Cooker) Spaghetti Squash - Nom Nom Paleo®

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I wasn't always a fan of spaghetti squash. Years ago, whenever my Atkins-Dieting pals extolled the virtues of this low-carb pasta substitute, I rolled my eyes and continued to shovel bowl after bowl of whole wheat pasta into my gaping maw.

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Quick enough for a week night dinner

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Incredibly tender, melt-in-your-mouth pot roast in about an hour is possible with the help of your Instant Pot and a few tips and tricks. This Instant Pot Pot Roast with carrots and potatoes and a luscious, flavorful gravy is just what is in order for the cooler fall and winter months.

I was bound and determined to create a recipe for pot roast using my Instant Pot that would be fast, easy, and flavorful. I'm thrilled with the result and so happy to be sharing it with you today!

I've been told by the folks in my house that this is the best pot roast they've had. This is a big statement as there have been a whole lot of pot roasts cooked up in my kitchen.

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There are several things about this recipe that set it apart from others in the flavor department and make it super fast to prepare. I've set all of these things out in this post for you with the hope that you can duplicate the result perfectly.

Pot roast is such a comfort food classic. I think we all grew up eating our mom's or grandma's version which was most likely cooked on the stove or oven or both. The Instant Pot allows you to reach that same tender result but in a fraction of the time.

No more having to start a meal like this in the early afternoon. You can literally have this on your table in just over an hour which is pretty darn incredible.

The Best Cut of Beef for Instant Pot Pot Roast:

Chuck roast is the most commonly used cut of beef used in pot roast recipes. Chuck is from the front part of the animal and different cuts will be labeled as blade, boneless cross rib, top blade, bottom blade, and shoulder. There are even different names for the same cut and it can differ from store to store - I know... so confusing!

While you might instantly think of the rectangular, highly marbled chuck roast widely available at most grocery stores, some of the other cuts are also a great choice for pot roast.

The popular rectangular cut of chuck will have a large amount of fat both around the edges of the cut and running through it. I have used this cut with great success in this recipe and nothing rivals it in terms of a tender result but it takes a bit more prep to make it work well (see below). Since a big part of my end goal in this recipe is to create a luscious, fuss-free gravy, I went with a boneless chuck cross rib roast, aka, shoulder roast (pictured above), this time around. It is a leaner cut of chuck which means less trimming of fat before the cooking process and cleaner drippings that will result in an effortlessly perfect gravy.

Rump roast, which is obviously not from the front portion of the animal, is another cut that will work here. This was my mom's cut of choice for her roast and a much leaner cut than chuck. This recipe has not been tested with a rump roast and it's possible it could need a longer cook time.

Certified Angus Beef has detailed information on the specific cuts that are best for braising. Check it out HERE.

I suggest you give the different cuts a try for yourself and see what works best for you. Pick up what is on sale and give it a whirl. Regardless of the cut you use, I'm going to tell you how to prep the meat for success in this recipe.

Pot Roast Dry Rub:

This seriously killer dry rub is part of what makes this recipe so special. This mixture adds a TON of flavor to both the roast and the gravy.

The amounts called will make exactly the amount needed for this recipe but it can be mixed up in advance and stored in an airtight container to save time.

How to Prepare the Beef for Instant Pot Pot Roast:

One of the goals of pressure cooking is to speed up the cooking process and cutting large cuts of meat down into chunks is the best way to achieve this. It can cut the cooking time in half versus tossing in a whole roast. The other benefit is that you can season the individual chunks with the dry rub, covering more surface area of the meat which means more flavor. It also gives you the opportunity to more effectively trim the fat which will yield a better gravy.

Using a sharp knife, cut the roast into 4 to 6 chunks. How many chunks will depend on the size of your roast. If you are using a highly marbled cut of chuck, cut it at the seams where you see veins of fat running through it. Trim and discard the fat from all the edges of each piece. Just do the best you can. There will be small fat deposits left and that is just fine. If you are using a 4 pound highly marbled piece of chuck, you may end up trimming as much as 1/2 pound of fat. This is one of the reasons I prefer using a leaner cut of chuck. They are easier to trim and you'll end up with more meat. More bang for the buck! And, trust me, it will still get tender. None of these cuts stand a chance against the Instant Pot.

Sprinkle the dry rub over both sides of the chunks of beef and use your hands to press it into the surface of the meat. I like to do this on a foil lined board for easy cleanup.

Next, you'll use the sauté function on your Instant Pot to sear the seasoned beef chunks in a little olive oil in batches, if necessary, to avoid overcrowding the pot. The seared beef is set aside while you sauté some diced onion and garlic. Then in goes some tomato paste, a little red wine, beef broth, and Worcestershire sauce. Flavor baby!

The seared chunks of beef are added back to the pot and tucked down into the liquid.

Because the meat has been cut down and will cook much faster, you can add the carrots and potatoes at the beginning of the cooking process. This means the pot only needs to come to pressure and release pressure once and saves you about 15 to 20 minutes.

Look for substantial carrots and cut them into large 2″ to 3″ pieces. I used The Little Potato Company's Dynamic Duo creamer potatoes. They are small so they should be cooked whole. If you are using larger potatoes you can halve or quarter them, depending on their size. Add them to the Instant Pot right on top of the meat. They should not be completely immersed in the liquid but instead, layered on top of the chunks of meat as they cook.

Bring the pot to pressure and cook on Manual for 35 minutes.

See the printable recipe card below for all the details on finishing this off and whisking up the easy gravy.

If you try this recipe I'd love to hear how it worked out for you.

Now, go forth and eat pot roast!

More delicious choices for the Instant Pot:

Instant Pot Chili | Oh Sweet Basil
Instant Pot Rotisserie Chicken | A Mind Full Mom
Instant Pot Baked Potato Soup | Living Locurto
Instant Pot Mexican Casserole | Well Plated

Instant Pot Pot Roast

Incredibly tender, melt-in-your-mouth pot roast in about an hour is possible with the help of your Instant Pot and a few tips and tricks. This Instant Pot Pot Roast with carrots and potatoes and a luscious, flavorful gravy is just what is in order for the cooler fall and winter months.

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

For the Pot Roast:

For the Pot Roast Dry Rub:

For the Gravy:

1. Cut the chuck roast into 4 to 6 chunks., separating at the seams to expose the fat deposits (if using a highly marbled chuck roast). Use a sharp knife to trim as much of the fat as possible from the chunks of roast. It's fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Place the trimmed chunks of roast on a large piece of foil for easy cleanup.

2. Combine the spice rub ingredients in a small bowl. Sprinkle the rub over the pieces of beef and use your hands to press the seasoning into the meat. Wash those hands!

3. Press the SAUTÉ key on the instant pot and the ADJUST key to toggle to the MORE setting. Wait for the pot to say "HOT" before adding ingredients.

4. Add 2 tablespoons olive oil to the heated pot. Add half of the seasoned beef (or as much as will fit comfortably without being too crowded) and sauté for 2 to 3 minutes per side, or until nicely seared. Transfer seared beef to a plate and repeat with remaining 1 tablespoon oil and the rest of the beef. Transfer second batch of beef to the plate and set aside.

5. Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender. Add the tomato paste and cook, stirring to scrape up any browned bits from the bottom. Add the red wine, broth, and Worcestershire sauce. Nestle the chunks of browned beef down into the sauce and then top with the carrots and potatoes. Don't stir. You want the meat submerged in liquid and the carrots and potatoes on top.

6. Place the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 35 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete allow the Instant Pot to do a natural release for 10 minutes then use a long handled spoon to push the steam release handle to the "Venting" position to allow any remaining steam to release completely before you open the pot. Press CANCEL.

7. Transfer the carrots and potatoes to a serving dish and tent with foil to keep warm. Transfer the beef to a cutting board and let it rest while you make the gravy.

8. Press SAUTÉ and ADJUST to select the LOW setting Stir 1 cup water into the very concentrated cooking liquid in the Instant Pot to dilute it a bit. Taste and if needed, add additional 1/2 cup of water to dilute as desired. In a small bowl stir together 2 tablespoons water and 2 tablespoons cornstarch. Whisk the mixture into the Instant Pot and simmer for about 5 minutes or until the gravy has thickened to your liking, stirring occasionally. Press CANCEL and unplug the Instant Pot. Transfer the gravy to a gravy boat.

9. Shred or chunk the roast and serve with the potatoes, carrots, and plenty of gravy!

This recipe was tested in the 6 Quart Instant Pot DUO60. Other models may have different settings than those listed in the recipe.

Blot the beef dry with paper towels before cutting into chunks and seasoning. Dry beef will sear better when it hits the oil.

Cook time doesn't include time it takes for the Instant Pot to come to pressure or to naturally release which should take about 10 to 15 minutes in total for this recipe. Please consider this when timing your meal.

If gravy is not as thick as you'd like after simmering with the cornstarch slurry, mix together an additional 1 tablespoon water with 1 tablespoon cornstarch and whisk it in to the thicken further.
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Instant Pot Pot Roast with Carrots and Potatoes | Valerie's Kitchen

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Incredibly tender, melt-in-your-mouth pot roast in about an hour is possible with the help of your Instant Pot and a few tips and tricks. This Instant Pot Pot Roast with carrots and potatoes and a luscious, flavorful gravy is just what is in order for the cooler fall and winter months.

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A winter favorite

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You won't believe how quickly you can make this Instant Pot Potato Soup recipe! Anytime is the perfect time for baked potato soup, one of our favorite comfort foods.

Instant Pot Potato Soup is a quick and easy dinner!

This Instant Pot Potato Soup is the best quick and easy hearty meal! With colder weather, it's also the PERFECT time to use your pressure cooker. If you don't have one, then add it to your wish list.

I have the Instant Pot and it's the greatest thing since sliced bread! I am not kidding, you won't believe how much time it saves! Most of my Instant Pot recipes are 10 minutes or less. No more frozen chicken nuggets on busy nights. You can literally dump a few ingredients in the pot, turn it on and have a great hot homemade meal in minutes.

Since I love recipes with potatoes, one of my new favorites is this 10 Minute Instant Pot Potato Soup. It takes about 10 minutes for your Instant Pot to heat up, but once it gets going, it's only 10 minutes until your soup is ready to eat!

Share Your Potato Soup Photos

I'm happy to say this delicious potato soup recipe has been made by thousands of people! I love seeing your soup photos. Have you made this Instant Pot Potato Soup recipe? Don't forget to take a picture and share on our Facebook Page or and use the hashtag #LivingLocurto for a chance to be featured in my newsletter or Instagram Stories!

This Instant Pot Potato Soup Recipe was originally published January 4, 2017

Enjoy This Amazing Instant Pot Potato Soup

The Instant Pot just made this a quick and easy weeknight meal for us. WINNING! I think it took longer to peel the potatoes than to cook the soup.

If you don't have a pressure cooker, you can make this in your slow cooker or stove top as well. This creamy and warm cheesy baked potato soup is sure to be a new hit recipe in your house. Not only is it super simple, but also gluten free. Eat this delicious soup alone, with crackers or pair it with your favorite sandwich.
Not a soup fan? Try some of my other favorite Easy Instant Pot Dinner Recipes...
Freezing this Potato Soup for Later

This recipe was made for an 8 qt Instant Pot, so it does make a large amount of soup. I've been asked if left over Baked Potato Soup can be stored in the freezer and I don't see why not?

If you plan to freeze this soup, I would recommend cutting the potatoes into larger chunks and freezing a portion immediately after cooking. The longer the potatoes are in the liquid, they tend to turn into mashed potatoes. Add more broth if this happens and it will still taste amazing and be less thick.

Soup lovers enjoy a free gift!

Before you print my favorite Instant Pot Potato Soup Recipe, I want to give you a free gift!

To help you stay organized, enjoy a free gift to help you plan out your week. I love planning my dinners for the week ahead of time. It just makes busy weeknights so much easier when there is a plan. Click the button below for your gift and make sure to put "Instant Pot Potato Soup" on the to do list!

How to Make 10 Minute Instant Pot Potato Soup

I hope you enjoy one of our favorite family dinner recipes! It's perfect for a cozy night in and pot luck parties for anytime of the year!

Get featured! Just take a picture and share on our Facebook Page or tag @LivingLocurto on Instagram and use the hashtag #LivingLocurto in your photo description.

Pin It for Later...

You might also like my other easy Instant Pot recipes!
Instant Pot Banana French Toast Recipe! Easy Instant Pot Pulled Pork only takes 5 minutes of prep time! How to cook frozen chicken breasts in an Instant Pot
Love Potato Soup but don't have an Instant Pot? Try this delicious recipe for The Best Potato Soup! This vegetable soup looks amazing too. This Crock-Pot Potato Soup from Kim at Today's Creative Blog and Potato Soup by Jen at Tatertots & Jello is tasty too!

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10 Minute Instant Pot Baked Potato Soup - Living Locurto

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You won't believe how quickly you can make this Instant Pot Potato Soup recipe! Anytime is the perfect time for baked potato soup, one of our favorite comfort foods. This Instant Pot Potato Soup is the best quick and easy hearty meal! With colder weather, it's also the PERFECT time to use your pressure cooker.

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Another version...

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Instant Pot Rotisserie Chicken is one of the most delicious recipes for a whole chicken! In less than 60 minutes, you can have a tender, juicy, perfectly "roasted" chicken made in your pressure cooker! This easy recipe for Instant Pot Whole Chicken is flavored with a homemade rotisserie seasoning and is perfect for an easy dinner or to use in recipes calling for cooked chicken.
Looking for more Instant Pot Chicken Recipes? Check out Instant Pot Chicken Breasts, Instant Pot Chicken Wings, and Instant Pot Chicken Tacos. And be sure to check out all my Instant Pot Recipes.

Instant Pot Whole Chicken

I held off making a whole chicken in the pressure cooker for a long time. I felt like I already had a great recipe for Oven Rotisserie Chicken, so why mess with a good thing?

I am so glad I decided to start experimenting because Instant Pot Rotisserie Chicken is about the best thing since sliced bread.

Making a whole chicken in the Instant Pot results in the most flavorful, tender, juicy chicken you will ever have. The meat literally falls off the bone and each bite of chicken is oozing with juiciness.

I predict this Instant Pot Rotisserie-Style Chicken is going to quickly become a new favorite recipe at your house.

How to Cook a Whole Chicken in the Instant Pot

Step one: Make sure your chicken fits into your instant pot.

Don't laugh! If your chicken is larger than your pressure cooker you will be cursing up a storm you can't make Instant Pot Roasted chicken--if your chicken does not fit into your pressure cooker just use my oven-roasted chicken recipe.

I have a 6 quart Instant Pot and I have made as large as a 5 ½ pound whole chicken. And this is the time when you can refer to Max fill line on your instant pot. If you remember, in my Instant Pot 101, I told you not to fill more than &frac23; full when pressure cooking--this is the exception to that rule (because we are not using a high volume of liquid).

Step Two: Prepare your Instant Pot

Place your trivet into your pressure cooker.

Pour in 1 cup water of cold water--you need liquid in order for pressure to build and pressure cooking to be possible. If you have an 8 quart instant pot--use 2 cups water.

Step Three: Season the Chicken

Clean out your chicken. And by cleaned, I mean clean out your gizzards, etc from inside your chicken--do not rinse your chicken. You can read more about why you shouldn't rinse your chicken here.

Stuff your cleaned chicken with an onion and lemon.

Rub the chicken with the homemade rotisserie rub.

Step Four: Pressure Cook the Chicken

Place the lid on your pressure cooker, set the valve to sealing.

Set cooking time according to how large your chicken is (see recipe notes).

Step Five: Let Pressure Release

After cook time has elapsed, allow pressure to naturally release for at least 10 minutes (I prefer 20-25 minutes for more tender meat). And it is okay to leave the Instant Pot on the keep warm setting during this time.

Remove chicken to a cutting board and let rest for an additional 10 minutes before serving for the juices to redistribute.

Save bones from your roasted chicken to make Instant Pot Chicken Stock.

How long does it take to cook a whole chicken in the instant pot?

The length of cooking time for whole chickens will vary based on the size of your chicken. A safe rule of thumb is to cook your chicken 6 minutes per pound and let naturally release for at least 20 minutes for perfectly cooked chicken.

3-pound chicken: 18 minutes on high pressure

4-pound chicken: 24 minutes on high pressure

5-pound chicken: 30 minutes on high pressure

For every pound add 6 minutes, for every half a pound add 3 minutes to the total cooking time for whole chickens.

Chicken is Not Cooked Through

Once pressure releases, use an digital thermometer to check to ensure the temperature of the chicken has reached 165 degrees.
Please Note: If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
If it is below the 165 degrees, place lid back on pressure cooker and cook for an additional 2 minutes for every 5 degrees below 165 degrees. (It will not take as long for your pressure cooker to come to pressure a 2nd time.)

No Poultry setting?

No worries! The poultry setting on your pressure cooker is just high pressure. Set to high pressure for suggested cooking time.

Can you cook a whole chicken that is frozen in the instant pot?

Yes and No.

You CAN cook a whole frozen chicken in the Instant Pot if your frozen chicken already has the innards/gizzards removed and has no plastic ties around the feet. You will not be able to remove a plastic insert or bag of gizzards from a frozen chicken. Therefore, you can not put a frozen chicken with either of those items into your pressure cooker.

If you have a chicken that comes without the gizzards or plastic clamp around the legs, you would need to increase the time by 5 minutes per pound, for a total of 11 minutes per pound, and for frozen chicken, let the pressure release for at least 20 minutes.

Frozen Whole Chicken Cook Times

3 pound frozen chicken: 33 minutes on high pressure

4 pound frozen chicken: 44 minutes on high pressure

5 pound frozen chicken 55 minutes on high pressure

For each pound increase by 11 minutes, for each half a pound increase by 6 minutes for frozen whole chickens.

Can I make chicken stock while cooking a whole chicken?

Yes, you can make stock at the same time as cooking a whole chicken in your instant pot--with a few cautions.

First of all, your skin will NOT be able to be crisped up, as the whole chicken will cook submerged in liquid.

You will need to cook a smaller chicken, as you do not want to exceed filling your pressure cooker more than &frac23; of the way full.

You will not need to use your trivet if making a whole chicken and stock at the same time.

Omit rotisserie seasoning, so your chicken broth is not overly salty.

Your chicken stock will be more greasy as the skin will render quite a bit of fat while cooking.

You will need to allow chicken stock cooked with a whole chicken to naturally release pressure on its own, as when pressure cooking this much liquid, it would be dangerous to release the pressure prematurely.

I recommend making Instant Pot Whole Chicken as this recipe suggests and then following my recipe for Instant Pot Chicken Stock with the leftover carcass from your chicken. But if you want to cook the whole chicken and make stock together, place your chicken into your instant pot, along 1 diced onion, 1 carrot, 1-2 stalks of celery, and 2 teaspoons kosher salt. Cover with water and cook according to the size of your whole chicken. Let pressure release naturally and then remove chicken and strain broth. Use cooked chicken and stock as desired.

Instant Pot Roasted Chicken with Crispy Skin

When cooking whole chickens in the pressure cooker, the chicken skin will not have a chance to crisp up. For me, that is not a problem because I remove the skin before eating or using in recipes that call for pre-cooked chicken. BUT if you would like crispy skin on this chicken, follow these instructions:

Cook the chicken as directed in your pressure cooker.

After removing the chicken for your instant pot, transfer to a baking sheet.

Brush with oil and place under broiler for 2-4 minutes, watching closely as to not burn the chicken.

Can I brine my chicken before cooking in my electric pressure cooker?

Yes, you can brine your chicken before cooking in your pressure cooker. Use your favorite brine recipe (or my Turkey brine recipe) and then omit salt from the seasoning blend. Cook as recipe states for a brined chicken.

I don't like the homemade rotisserie seasoning? What else can I use?

If you don't happen to like this rotisserie seasoning blend, you can simply sprinkle the chicken with salt and pepper or your favorite spice blend before cooking.

More Instant Pot Recipes

Leftover Instant Pot Rotisserie Chicken Recipes

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Instant Pot Rotissiere Chicken | A Mind "Full" Mom

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Instant Pot Rotisserie Chicken is one of the most delicious recipes for a whole chicken! In less than 60 minutes, you can have a tender, juicy, perfectly "roasted" chicken made in your pressure cooker! This easy recipe for Instant Pot Whole Chicken is flavored with a homemade rotisserie seasoning and is perfect for an easy dinner or to use in recipes calling for cooked chicken.

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Quick weeknight dinner...

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Instant Pot Chicken Broccoli and Rice is the perfect solution for a busy week night dinner! In only 5 minutes of your time you can have a delicious home cooked meal on your table!

See how easy it is to make Instant Pot Chicken, Broccoli, and Rice in the video below!

Being that I am now totally and completely addicted to my Instant Pot, I had to convert one of my all time favorite recipes, One Pot Chicken Broccoli and Rice. It has all of my favorite things...cheese, broccoli, and rice! I had no idea it could actually be simpler to do this in the Instant Pot than on the stove top, but it really is! You just satue the chicken for a minute or two and throw everything in so it can cook itself!

Because this is the only meal I can really get my 4-year-old to eat broccoli in, I make it a handful of times a month. I love knowing that under all the delicious cheese is actually some sort of veggie and a protein source getting into his little belly. Believe it or not you can whip this up in almost no time with ingredient you probably already have kicking around in you fridge! That is another reason why it's my favorites! The lack of dirty dishes is a plus too!

Because I want to be completely honest here, I never can cook broccoli in my Instant Pot correctly. It's ALWAYS comes out completely overcooked no matter the setting! When I cook this meal, I always just blanch it on the stove and then throw it in and my recipe reflects that. If you are a master Instant Pot user, you can cook it right in the pot (and then tell me your secret!).

Seeing that it will probably take you longer to cut the chicken, broccoli and onion than Instant Pot Chicken Broccoli and Rice even takes to cook, I promise this is one of the easiest week night meals you can make!

Instant Pot Chicken Broccoli and Rice

Turn Instant Pot onto saute. Add butter and heat until hot. Add chicken, onion, and garlic.

Cook chicken mixture until onion starts to get translucent. Add rice, broth, and seasonings.

Cook on manual high pressure for 5 minutes. Perform a quick release when the timer is up.

Immediately add milk and flour mixture and mix until it is well combined.

Add broccoli and cheese and stir until well combined. Serve immediately.

If you are looking for another delicious Instant Pot recipe, check out this delicious Instant Pot Beef and Beer Stew or Instant Pot Guinness Mac and Cheese!

Or check out these awesome Chicken Taco Bowls from Wondermom Wannabe! They are to die for and are perfect for larger families (it makes a ton)!

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Instant Pot Chicken Broccoli and Rice is the perfect solution for a busy week night dinner! In only 5 minutes of your time you can have a delicious home cooked meal on your table! Being that I am now totally and completely addicted to my Instant Pot, I had to convert one of my all time favorite recipes, One Pot Chicken Broccoli and Rice.

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This recipe is a winner!

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Pressure Cooker Hamburger & Pasta Soup is a healthy and easy 30 minute soup recipe made in your Instant Pot full of vegetables, beef and pasta in a tomato broth.

Our house has been hit hard with RSV and we are all suffering from colds. My husband started this mess and despite our best efforts, he passed it along to the twins and I. Unfortunately this has resulted in a hospital stay for both of the babies. We are starting to see light at the end of the tunnel, but I can't wait to get home to be with both of my babies instead of being couped up in the hospital. While here, I have been living off of soups. Surprisingly enough, the hospital makes a really good homemade chili and chicken noodle soup and they have a great bedside service. There is just something about being sick that makes the body crave a warm bowl of soup. This Chicken Tortilla Soup recipe is a personal favorite of mine while sick, because it really clears you would with the heat and spice. While the hospital food is relatively good, I would give anything to be snuggled on my sofa with my babies and a big homemade bowl of this Pressure Cooker Hamburger & Pasta Soup from my Instant Pot!

I first made this soup while I was pregnant and desperatly trying to sneak some vegetables into my diet. I didn't have much of an appetitie throughout my pregancy, which resulted in less than stellar eating habits. I would utimately just grab something quick and easy so that I ate at the very least seeing I was so tired. This unfortunately didn't include the more well rounded diet of veggies though.

I decided to whip up a batch of this Pressure Cooker Hamburger & Pasta Soup so I could have some healthy dinners for a week. It is such an easy 30 minute recipe that even my very tired pregnant self could manage enough energy to make it after work. Add some ground beef to your Instant Pot and brown it up, dump in the remaining ingredientes and set it and forget it. Easy Peazy!

It is full of hearty pasta and meat to fill you up, vegetables to add some nutrients and a nicely seasoned tomato broth for great flavor! It is a family friendly recipe perfect for a quick weeknight dinner.

Pressure Cooker Hamburger & Pasta Soup

More great Instant Pot Soup Recipes!

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Pressure Cooker Hamburger & Pasta Soup - Instant Pot Recipe

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Pressure Cooker Hamburger & Pasta Soup is a healthy and easy 30 minute soup recipe made in your Instant Pot full of vegetables, beef and pasta in a tomato broth. Pressure Cooker Hamburger & Pasta Soup Our house has been hit hard with RSV and we are all suffering from colds.

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Herner ferner berner chicken in a basket!

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Instant Pot Chicken Wings: Ready in less than 30 minutes, these Buffalo Chicken Wings are the most tender and flavorful chicken wings you will ever have.
Wings are my husband's favorite go-to football snack and he has been known to devour more than his fair share during a football game or two.

But convincing him that homemade buffalo wings are just as good as store bought wings, that is a bit harder sell.

However, even he agrees, these Instant Pot Wings are Incredible.

Instant Pot Chicken Wings

Not only are these chicken wings incredibly full of flavor, Instant Pot Wings are the most tender wings you will ever have!

Tossed with a homemade spice rub and steamed to tender perfection, the chicken wings are then finished with a homemade buffalo sauce and broiled to achieve crisp skin.

How to make Pressure Cooker Chicken Wings

Season chicken wings with spice rub.

Place 1 cup of water in Instant Pot.

Place rack or steamer basket inside pressure cooker.

Place wings on rack or in steamer basket.

Close lid on pressure cooker and be sure to have it sealed.

Pressure Cook Chicken Wings.

Toss with half the buffalo sauce.

Broil chicken wings until skin is crispy.

Brush remaining buffalo sauce over chicken wings.

Serve with homemade ranch dressing or bleu cheese dressing.

How to Cook Fresh Chicken Wings

For Fresh Chicken Wings cook on high pressure for 9 minutes.

How to Cook Frozen Chicken Wings

For Frozen Chicken Wings cook on high pressure for 15 minutes.
When cooking frozen food, it may take up to 20 minutes for pressure cooker to reach pressure.

Homemade Buffalo Sauce

In my husband's book, buffalo sauce is the only sauce acceptable for chicken wings. If Buffalo Sauce is not your favorite, feel free to use barbecue sauce or teriyaki sauce on these chicken wings.

To Make Buffalo Sauce

Mix together hot sauce (like Red Hot brand), with melted butter, honey, and garlic powder.

The honey and butter help to add depth and balance the hot sauce and garlic makes everything better.

If you need PALEO Buffalo Sauce, use Ghee.

If you need Dairy-Free Buffalo Sauce, omit butter altogether or use a vegan butter substitute.

For KETO Buffalo Sauce, omit the honey and add in 1 teaspoon sweetener of choice (or omit sweetener altogether.)

Notes on Buffalo Chicken Wings

I prefer to use chicken drumettes, as they typically yield more meat.

If using full wings, remove tips and separate drumettes and flats separated (cook time remains the same.)

It is not necessary to broil the chicken wings, but most people prefer the crispy chicken skin on the wings.

Don't be afraid to toss frozen meat with seasonings, the rub won't stick as well, but it will still help to season the chicken wings perfectly.

Use ghee in place of butter and maple syrup in place of honey for Paleo Buffalo Chicken Wings.

More Instant Pot Chicken Recipes

Instant Pot Buffalo Chicken Wing Recipe

Instant Pot Chicken Wings

TO MAKE INSTANT POT WINGS YOU MAY NEED
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More From A Mind "Full" Mom

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Instant Pot Chicken Wings: Ready in less than 30 minutes, these Buffalo Chicken Wings are the most tender and flavorful chicken wings you will ever have. Wings are my husband's favorite go-to football snack and he has been known to devour more than his fair share during a football game or two.

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Do you ever find yourself at the grocery store buying a week's worth of food, then reach for a rotisserie chicken because you no long have the energy to go home and cook what you just purchased? I admit it, I am guilty. But have you ever looked at the ingredients label on that chicken? Yikes! My Instant Pot Faux-tisserie Chicken is pure goodness.....

It is not injected with brown sugar or any crazy sounding ingredients. There is no caramel coloring to be found, just chicken, olive oil, fresh onions, garlic, and seasonings. That's it!!

* Notes:

You can use any pressure cooker to prepare this recipe, but you may have different times and buttons.

If you do not have a pressure cooker, follow the directions in my Classic Roast Chicken post to bake in the oven.

How to make Instant Pot Faux-tisserie Chicken:

Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper. Place the onion wedges and garlic cloves inside the chicken.....

Use butcher's twine to secure the legs.....

Turn on the pressure cooker and press the Sauté button.....

Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side.....
Guess who forgot to oil the chicken first? Guess who's skin stuck to the bottom?
Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock or water.....

Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken. Place the chicken, breast side up on top of the trivet and secure the lid.....

Make sure the lid is in the "Sealing" position, not "Venting".....

Set the pressure cooker to Manual and set timer for 25 minutes by pushing the + button.....

When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.....

Allow chicken to rest for 5 to 10 minutes before serving.....

Sharpen your knife before using!! 😉

More Notes:

Cooking time does not include the time it takes for the pressure cooker to reach pressure, or the time it takes to release the pressure. This will add an additional 30 to 40 minutes.

Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.

I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.

You do not have to use a trivet, but the bottom of your chicken will be soggy if you don't.

If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it's closed.

Discard the onion and garlic when the chicken is finished, or toss them into the pot with some water, carrots, celery, and aromatics to make Homemade Chicken Stock!

This recipe is Whole 30 and Paleo compliant, but you would never guess it. The chicken is still moist and full of flavor. Best of all, when you use your Instant Pot you can walk away and do other things until it's ready. 🙂

Tools used to make this recipe: contains affiliate links

Some other flavored Instant Pot Whole Chicken recipes:
Instant Pot Huli Huli Chicken Instant Pot BBQ Chicken
Greek Roasted Chicken - these next two are not Instant Pot recipes, but they can still be cooked using the same instructions.

Peruvian Roasted Chicken. The Peruvian Chicken will need to marinate, so plan ahead.

Enjoy!!

sea salt & black pepper, to taste

southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.}

Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.

Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs.

Turn on the pressure cooker and press the Saute button.

Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time}

Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.

Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.

Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the "Sealing" position.

Set the pressure cooker to Manual and set timer for 25 minutes.

When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.

Allow chicken to rest for 5 to 10 minutes before serving.

Cooking time does not include the time it takes for the pressure cooker to reach pressure, or the time it takes to release the pressure. This will add an additional 30 to 40 minutes.
Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.
You do not have to use a trivet, but the bottom of your chicken will be soggy if you don't.
If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it's closed.
Discard the onion and garlic when the chicken is finished, or toss them into the pot with some water, carrots, celery, and aromatics to make Homemade Chicken Stock!

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Do you ever find yourself at the grocery store buying a week's worth of food, then reach for a rotisserie chicken because you no long have the energy to go home and cook what you just purchased? I admit it, I am guilty. But have you ever looked at the ingredients label on that chicken?

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Cowboy Chili!

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Yes, I have hundred of free Paleo recipes in my index, but are you looking specifically for Instant Pot recipes? If so, it's your lucky day, 'cause I have a ton for you to choose from!

After reading Marie Kondo's The Life-Changing Magic of Tidying Up and joining the cult of KonMari, I was determined to dump or donate all of my kitchen appliances that no longer spark joy. I happily rounded up the bread machine, toaster, and panini maker that have been languishing in my appliance graveyard (a.k.a. our garage), and dropped them off at Goodwill. From now on, I'm keeping only those kitchen gadgets that I actually use on a regular basis.

Believe it or not, there are only a handful that are making the cut-and even though I don't like to play favorites, the one appliance that clearly deserves a permanent place on the counter (and in my heart) is my Instant Pot. My excuse is that it's a 7-in-1 appliance (or 10-in-1 now!), so it's replacing a bunch of other appliances-but to be honest with you, I pretty much use my Instant Pot only for one thing:

COOKING UNDER PRESSURE.

You've heard me say it before: pressure cooking is a gamechanger-especially for home cooks with hectic schedules like mine. When I'm pressed for time but craving foods that usually take forever to prepare (like bone broth, tough cuts of meat, braised winter vegetables), I turn to my pressure cooker. Plus, there's the added bonus of saving money because I can turn cheaper braising cuts like brisket and shanks into simple weeknight meals. In fact, even when I do have enough time to use a slow cooker, I'll whip out my Instant Pot 'cause when it's done cooking, this smart little appliance naturally depressurizes and keeps my food warm until I'm ready to eat. No fuss, no muss!

Although I also own a stovetop pressure cooker, my electric Instant Pot gets the most use. It's basically foolproof, and I never have to babysit it. Even if it's sweltering hot, I can quickly whip together a savory stew without heating up my kitchen, which means it's perfect for year-round cooking.

[One thing to note: The Instant Pot cooks at a slightly lower pressure (11.6 psi) than my stove top pressure cooker (15 psi), but that just means adding a few minutes to the cooking time. My general rule of thumb is to increase cooking times by 7 to 15% when using my Instant Pot for a pressure cooker recipe.]

My three favorite time-saving pressure cooker hacks:

1. When our family is about to sit down to dinner, I start cooking another meal-usually a stew-in the Instant Pot. By the time we're done eating, the stew is finished cooking, which means I can store it in the fridge for later-and do the dishes just once.

2. Tired of waiting for bone broth to cook? Throw the ingredients for bone broth into your Instant Pot before heading off to bed. By the time you wake up, you can strain and store the broth for later. Bonus: no stink!

3. Before tossing it into your Instant Pot, make sure to cut your meat into uniform pieces to ensure even
cooking. Also, it goes without saying that smaller cubes cook faster than bigger chunks (so I'm totally not going to say it).

Many of my readers have asked that I write an Instant Pot FAQ, but why re-invent the wheel? If you have questions about cooking times, turn to these charts by Hip Pressure Cooking. Got more questions about the Instant Pot? This helpful post on Dad Cooks Dinner should answer all of 'em. I also love these fun videos at Pressure Luck!

Looking for a deal on the Instant Pot? I regularly update this Instant Pot Deals page with the latest sales and discounts! (Note that if you buy an Instant Pot through one of my Amazon links, I'll receive a small commission-but without costing you an extra cent!)

Ready to start pressure cooking? Then roll up your sleeves and test drive my favorite Whole30-friendly pressure cooker and Instant Pot recipes:

Craving Hawaiian kalua pig? You can get it in your belly in just 2 hours using a pressure cooker. TWO HOURS. And I hate to say it, but I think it tastes even better than my slow cooker version. Really.

This bowl of goodness will taste as good or better than the pho at your local Vietnamese noodle joint!

This simple and Whole30-friendly weeknight Instant Pot Magic Pork has a high flavor to effort ratio! You can make it ahead and freeze the leftover, too!

Now that potatoes are back on my plate (seriously: they're even Whole30-compliant, people), this is my favorite and quickest way to cook them!

This simple and quick Whole30-friendly Instant Pot Zucchini Bolognese recipe is a riff on Meghan Markle's original version, but a whole lot meatier!

This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!

My Instant Pot (Pressure Cooker) Spicy Pineapple Pork is the homemade version of the same popular Nom Nom Paleo hot bar dish at Whole Foods Market! This Whole30-friendly pork stew is savory, pineapple-y, moderately spicy and so dang easy to make in a pressure cooker!

If you're an umami evangelist like me, you'll love this recipe for Instant Pot Cream of Mushroom Soup. Grab a few simple ingredients, and you'll soon have a comforting bowl of soup that'll make your taste buds sing.

In the mood for a hearty, healthy, Whole30-friendly beef chili recipe packed with cubes of tender chuck roast that you can set and forget in your Instant Pot? Look no further than my Instant Pot Cowboy Chili!

You can pressure cook fork-tender oxtails in your Instant Pot and they taste unbelievable!

This easy Whole30-friendly Instant Pot Vietnamese Pork Stew is a streamlined version of the classic braised dish, thit ko tàu, caramelized pork belly cooked in coconut water. It's one of my favorite umami-packed stews that can be made faster and easier in a pressure cooker!

Instant Pot Orange Duck + Gravy takes just a fraction of the time it would take to roast it in the oven-and best of all, it's a perfect make-ahead recipe; just crisp up the cooked duck legs and reheat the gravy when you're ready to serve!

If Indian curries are your jam, make these curried ribs today!

One of my all-time favorite beef stews!

Got beef back ribs? And a pressure cooker? Then make some tender, finger-lickin' ribs in no time at all!

This noodle imposter can be made in a flash in your pressure cooker. I normally make spaghetti squash ahead of time and keep it in my fridge for instant veggie gratification.

Mushrooms + tomatoes + short ribs = umami explosion. If you haven't tried this recipe, what are you waiting for?

As soon as anyone in my family complains about feeling under the weather, I grab some frozen bones from the freezer and make a batch of pressure cooker bone broth-pronto. You can, too!

This flavor-packed Vietnamese beef stew is comfort in a bowl.

Try this umami-packed Thai-inspired chicken stew tonight! It'll only take 30 minutes!

So easy and delicious, with a blast of Asian flavors. This one will be a weekday staple!

This recipe is incredibly satisfying and comforting. The tender meat falls right off the bone. And I'm getting hungry just writing about this dish.

A family favorite for Taco Tuesday-or Wednesday, or Thursday, or Friday...

This is a quick blast of summer, with tender chicken, juicy cherry tomatoes, fragrant fresh herbs, and buttery, briny green olives.

In 20 minutes from start to finish, you'll get a batch of perfectly cooked and easily peeled eggs!

My favorite way to cook soup in a pressure cooker!

I've added Instant Pot instructions for this umami-packed stovetop recipe!

So easy, tasty, and freezable. Make it now!

This slow cooker classic just got a modern pressure cooker update!

Behold: Instant Pot Korean Short Ribs! It turns out that my classic recipe for this deeply flavorful, Asian-inspired dish is even easier in an Instant Pot!

I've perfected a porktastic Instant Pot Carnitas recipe that will rival what you'd order at your favorite taqueria!

When you use a pressure cooker to steam beets in an Instant Pot, you can have fork-tender, finger-staining vegetables in 30 minutes, from start to finish!

My kids happily eat this nutrient-packed veggie side dish without any complaints. 'Nuff said.

My Instant Pot Yankee Pot Roast is a delicious, Whole30-friendly fall supper! Leftovers freeze well so it's a perfect meal for busy families!

My pal Steph Gaudreau is responsible for this fabulous recipe -I just made it quicker to get into your mouth.

One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. And now, I can make it using my Instant Pot!

Now, GO PRESSURE COOK SOMETHING!
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
And when you're done, go check out the hundreds of other Paleo recipes on my blog, too! I've updated my Recipe Index to include special Pressure Cooker/Instant Pot and Slow Cooker categories, so remember to bookmark this master list, and check back, 'cause I update it whenever I post a new recipe!

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Paleo Instant Pot Recipes by Michelle Tam of Nom Nom Paleo®

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Yes, I have hundred of free Paleo recipes in my index, but are you looking specifically for Instant Pot recipes? If so, it's your lucky day, 'cause I have a ton for you to choose from!

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How do you clean your Instant Pot?  Anyone put the stainless pot or lid in the dishwasher?

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https://cookingwithcurls.com/2018/05/15/instant-pot-bacon-cheddar-egg-bites/

I made these tonight for tomorrow’s breakfast. They look good, hopefully taste good!
Melissa

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Start your day off right with these easy to make, easy to take Instant Pot Bacon-Cheddar Egg Bites! I am completely fascinated by egg bites. The texture, the fun shape, and how easy they are to make. There are a few steps, and you will need to clean a few dishes afterwards, but they are totally worth it...at least in my opinion.....

I made Instant Pot Egg Bites a couple of weeks ago and L-O-V-E-D them! That version has Gruyere and spinach, so they are green and look kinda funny, but they are delicious. Next up I needed to try my favorite breakfast combination, Instant Pot Bacon-Cheddar Egg Bites and I am so glad that I did!!

These are not an exact copycat of Starbuck's Sous Vide Egg Bites, in fact I have never even tried those. Starbuck's version is made with cottage cheese, which is a no-go for lactose-intolerant me. Theirs are also made with egg whites, but I went with whole eggs for the added protein since we are skipping the cottage cheese.

How to make Instant Pot Bacon-Cheddar Egg Bites:

Add the eggs, milk, grated cheese, and pepper to a blender and blend until smooth.....

Spray the egg bites silicone mold with cooking spray or coconut oil. Fold one slice of cooked bacon in half and place in each of the 7 egg mold cups..........

Divide the egg mixture between the cups.....

Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.

Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.

Secure the lid, make sure the steam knob is in the "Sealing" position. Press the "Steam" button and adjust the time to 8 minutes using the + and - buttons.....

When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes.....
They are very puffy, but they will shrink as they cool...I promise!
Before turning out onto a wire cooling rack.....

Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.

Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month......

As you can see, the bacon did not remain at the bottom of the egg bite cups. This is actually a good thing, with the bacon in the center you get a better ratio of egg to bacon in each bite!
Notes:

I used Unsweetened CashewMilk, but whole, 2%, or coconutmilk would also work.

Look for a Sharp Cheddar that has been aged more than 9 months for lactose-free, or choose your favorite cheese. Gruyere would also be an excellent choice with the bacon.

Bacon is very salty, so I did not add additional salt to the recipe.

You could also chop the bacon into smaller bite-sized pieces instead of leaving it whole if you prefer.

WHY DO YOU BLEND YOUR INSTANT POT EGG BITES?

Starbuck's version is described as having a "light and springy" texture. Part of that is because of the cottage cheese, the other part is the air that is added when blending as well as getting all of the ingredients pulverized. There are no chunks in these egg bites!

YOU MAY ALSO ENJOY THESE OTHER BREAKFAST RECIPES:

Classic Eggs Benedict - using Instant Pot Poached Eggs

Instant Pot Steel Cut Oatmeal - my very first Instant Pot recipe
Instant Pot Mexican Breakfast Casserole
Classic Quiche Lorraine - this one is baked, and it's a good way to use up the rest of that Gruyere!

Bacon Egg and Cheese Croissant - these eggs are scrambled

Breakfast Tostada - this time the eggs are fried
Instant Pot Gruyere and Spinach Egg Bites
TOOLS USED TO MAKE THIS INSTANT POT EGG BITES RECIPE:
Instant Pot
Silicone Egg Bites Mold - I bought two just in case I want to double the recipe next time.

Ninja Blender - for super smooth egg bites and smoothies

Enjoy!!

This recipe will be partying at these link parties!

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Start your day off right with these easy to make, easy to take Instant Pot Bacon-Cheddar Egg Bites! I am completely fascinated by egg bites. The texture, the fun shape, and how easy they are to make. There are a few steps, and you will need to clean a few dishes afterwards, but they are totally worth it...at least in my opinion.....

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1 lb FROZEN ground beef
1 cup water
Place rack on bottom of insert - add water and beef
High pressure for 20 min/quick release
Drain water and use saute function to brown a bit

Use for taco meat, with pasta sauce, etc
(My favorite is to use it for fake venus de milo soup =adding a box of beef broth, pkg onion soup mix and a pkg of defrosted mix veggies. Keep saute function on - cover (venting) for 15ish min )

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I made this on Monday in the IP for the first time.  (Its a slow cooker staple in our house) I browned the beef using the saute function, dumped everything else in, high pressure for 30 minutes, 10 minute quick release. This is also a fantastic freezer meal!

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Black Bean Taco Soup (Freezer Meal) | Six Sisters' Stuff

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This soup takes only 20 minutes to make and is healthy and delicious! Also makes a great freezer meal!

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2 cups rinsed dry black beans
2.5 cups veggie broth
1 tbsp cumin
1 tbsp chili powder

Cook on high pressure 35 minutes, natural release.
(I normally make a quadruple batch and freeze in quart sized bags - same length of time) -Emily

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This recipe could not be easier. There are only 4 ingredients and you simply layer three of them in your slow cooker in the morning, go to work, come home, shred the meat, wait a little longer and then voila: your main course is ready! If the thought of turning on your oven in the summer has you placing a regular daily order at your local pizza joint, this may be the perfect solution. This recipe makes a lot of chicken, but it's so versatile that you can use it to make tons of different meals. I photographed the chicken served on a roll as a sandwich but you could also use it to make quesadillas, top baked potatoes, add protein to mac & cheese, pile on a pizza, fill lettuce wraps (a low carb option!), etc. The possibilities are endless! *Update: I also mixed some of my leftovers with a little bit of light blue cheese dressing, microwaved it and ate it as a dip with baked tortilla chips and veggies. It was awesome!

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If you've been reading my blog for a while, you may be looking at these ingredients in shock. I'm a Buffalo girl, and as I've said before, we do not serve Buffalo chicken with ranch dressing here. It is simply not done. Blue cheese or go home. My loyalty to this unwritten rule prevented me from making this recipe for months, but I kept seeing it all over Pinterest and I admit I was intrigued. Finally a few weeks ago I had dinner at my mom's house and wouldn't you know, she made this recipe. It was delicious. I immediately felt torn between my taste buds (which were jumping for joy) and all that I know to be true (Buffalo Chicken + Ranch = NO). I've decided to rationalize my enjoyment of this recipe by pointing out that dry ranch seasoning is really not the same as ranch dressing. Plus, the overall flavor of the dish does not taste like ranch dressing. The packet is basically just mix of seasonings that adds to the yummy profile of flavors in the dish but does not taint the chicken like ranch dressing would. Right? I did drizzle some blue cheese dressing over the top on my sandwich for good measure and it was perfect. Hopefully I don't get run out of town for this...

Love all things Buffalo chicken? I'm here to help! Try my Buffalo Chicken Enchiladas, Buffalo Chicken Quinoa Bake, Buffalo Chicken Pizza, Buffalo Wing Hummus, Buffalo Chicken Wonton Cupcakes, Buffalo Cheese Bread, Buffalo Chicken Lasagna Roll-Ups, Buffalo Chicken Wraps and more!

Slow Cooker Buffalo Chicken

Yield: 12 (1/2 cup) servings

Ingredients:

3 lbs raw boneless skinless chicken breasts (the original recipe used frozen breasts, but I used them unfrozen, so it appears you can do either)

12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)

1 oz packet of dry Ranch mix (I used Hidden Valley)

2 tablespoons light butter

Directions:

1. Place the chicken breasts in your slow cooker . Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.

2. Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!

Weight Watchers Freestyle SmartPoints:
1 per serving (SP calculated using the recipe builder on weightwatchers.com), a serving was 3 SP on the previous SmartPoints program

Weight Watchers Points Plus:
3 per serving ( P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
175 calories, 1 g carbs, 0 g sugars, 5 g fat, 1 g saturated fat, 28 g protein, 0 g fiber ( from myfitnesspal.com)

This post contains affiliate links

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Slow Cooker Buffalo Chicken - Emily Bites

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This recipe could not be easier. There are only 4 ingredients and you simply layer three of them in your slow cooker in the morning, go to work, come home, shred the meat, wait a little longer and then voila: your main course is ready!

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I also add defrosted frozen broccoli with the cream - emily

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I also add defrosted frozen broccoli with the cream - emily

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This Instant Pot Chicken Alfredo Pasta is so delicious and so easy to make, this is definitely going to be one of your go-to Instant Pot dinners! Flavorful chicken breasts, garlic, penne, real cream and real parmesan cheese, and the best part is it all cooks together in the Instant Pot.

This recipe is a variation of the One-Pan Chicken Alfredo I developed in 2013. That is still one of my family's favorite recipes, and truly a reader favorite too!

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Start by searing the chicken breasts on high Saute mode. You select high Saute mode by hitting Saute, then hit adjust until the indicator light shows More.

Then remove the chicken breasts, add minced garlic to the Instant Pot and sauté for about a minute. Follow with chicken broth, heavy cream, uncooked penne pasta, salt and pepper, as well as the chicken breasts. Lock lid and cook on Manual Mode, High Pressure for 6 minutes.

Quick Pressure Release and set aside chicken breasts to rest before slicing. Gradually stir in freshly grated parmesan cheese.

I'd love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that's my favorite place to hang out and I'd love to see you there.

1. Season chicken breasts with salt, pepper and garlic powder.

2. Set 6 Qt Instant Pot to Saute function and hit Adjust button until More is lit. This heats Instant Pot to highest heat for searing.

3. Sear chicken breast in Instant Pot for several minutes on both sides until evenly browned.

4. Remove chicken from pot and set aside to be added back in with the rest of the ingredients.

5. Add garlic to pot and cook for about one minute.

6. Add chicken broth and use wooden spoon to scrape up browned bits from the bottom of the pot.

7. Add heavy cream, uncooked pasta, a teaspoon of kosher salt and several turns of freshly ground pepper.

8. Return chicken breasts to Instant Pot and stir all ingredients together.

9. Hit off button to end Saute function, then lock lid in place with Pressure valve set to sealing.

10. Cook on Manual, High Pressure for 6 minutes. Instant Pot with take 10-15 minutes to come to pressure and then countdown from 6 minutes.

11. Once cooking is complete, use Quick Pressure Release.

12. Since we are cooking a pound of pasta, there may be some starches and liquids that start to splatter. If that happens, use wooden spoon or an oven mitt to quickly close pressure valve. Wait one minute and try again.

13. Once pressure pin drops, unlock lid and remove chicken breasts. Use a meat thermometer to ensure they have reached 165 F degrees. Set aside to rest.

14. Stir pasta and cream mixture together and slowly add in freshly grated parmesan cheese.

15. Slice chicken breast and combine with pasta.

16. Serve with additional freshly ground pepper, shredded parmesan and chopped flat leaf parsley.

Important Recipe Tips -

Do not substitute milk, or half and half for heavy cream, it will not stand up to the high heat of pressure cooking.
For best results, use real parmesan cheese grated on a microplane. Store bought grated parmesan cheese will not melt properly and will stick to the bottom of the pot.
Sauce will thicken as it cools.
If halving the recipe, keep same cooking time.

5 Easy Dinner Ideas for Busy Weeknights

My five FAVORITE recipes for busy families!

Quick to make

Light on your budget

Easy to clean-up

and...most important...absolutely DELICIOUS

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Instant Pot Chicken Alfredo Pasta - No. 2 Pencil

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This Instant Pot Chicken Alfredo Pasta is so delicious and so easy to make, this is definitely going to be one of your go-to Instant Pot dinners! Flavorful chicken breasts, garlic, penne, real cream and real parmesan cheese, and the best part is it all cooks together in the Instant Pot.

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A collection of recipes. Recommended by a friend of Pete S.

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Yes, I have hundred of free Paleo recipes in my index, but are you looking specifically for Instant Pot recipes? If so, it's your lucky day, 'cause I have a ton for you to choose from!

After reading Marie Kondo's The Life-Changing Magic of Tidying Up and joining the cult of KonMari, I was determined to dump or donate all of my kitchen appliances that no longer spark joy. I happily rounded up the bread machine, toaster, and panini maker that have been languishing in my appliance graveyard (a.k.a. our garage), and dropped them off at Goodwill. From now on, I'm keeping only those kitchen gadgets that I actually use on a regular basis.

Believe it or not, there are only a handful that are making the cut-and even though I don't like to play favorites, the one appliance that clearly deserves a permanent place on the counter (and in my heart) is my Instant Pot. My excuse is that it's a 7-in-1 appliance (or 10-in-1 now!), so it's replacing a bunch of other appliances-but to be honest with you, I pretty much use my Instant Pot only for one thing:

COOKING UNDER PRESSURE.

You've heard me say it before: pressure cooking is a gamechanger-especially for home cooks with hectic schedules like mine. When I'm pressed for time but craving foods that usually take forever to prepare (like bone broth, tough cuts of meat, braised winter vegetables), I turn to my pressure cooker. Plus, there's the added bonus of saving money because I can turn cheaper braising cuts like brisket and shanks into simple weeknight meals. In fact, even when I do have enough time to use a slow cooker, I'll whip out my Instant Pot 'cause when it's done cooking, this smart little appliance naturally depressurizes and keeps my food warm until I'm ready to eat. No fuss, no muss!

Although I also own a stovetop pressure cooker, my electric Instant Pot gets the most use. It's basically foolproof, and I never have to babysit it. Even if it's sweltering hot, I can quickly whip together a savory stew without heating up my kitchen, which means it's perfect for year-round cooking.

[One thing to note: The Instant Pot cooks at a slightly lower pressure (11.6 psi) than my stove top pressure cooker (15 psi), but that just means adding a few minutes to the cooking time. My general rule of thumb is to increase cooking times by 7 to 15% when using my Instant Pot for a pressure cooker recipe.]

My three favorite time-saving pressure cooker hacks:

1. When our family is about to sit down to dinner, I start cooking another meal-usually a stew-in the Instant Pot. By the time we're done eating, the stew is finished cooking, which means I can store it in the fridge for later-and do the dishes just once.

2. Tired of waiting for bone broth to cook? Throw the ingredients for bone broth into your Instant Pot before heading off to bed. By the time you wake up, you can strain and store the broth for later. Bonus: no stink!

3. Before tossing it into your Instant Pot, make sure to cut your meat into uniform pieces to ensure even
cooking. Also, it goes without saying that smaller cubes cook faster than bigger chunks (so I'm totally not going to say it).

Many of my readers have asked that I write an Instant Pot FAQ, but why re-invent the wheel? If you have questions about cooking times, turn to these charts by Hip Pressure Cooking. Got more questions about the Instant Pot? This helpful post on Dad Cooks Dinner should answer all of 'em. I also love these fun videos at Pressure Luck!

Looking for a deal on the Instant Pot? I regularly update this Instant Pot Deals page with the latest sales and discounts! (Note that if you buy an Instant Pot through one of my Amazon links, I'll receive a small commission-but without costing you an extra cent!)

Ready to start pressure cooking? Then roll up your sleeves and test drive my favorite Whole30-friendly pressure cooker and Instant Pot recipes:

Craving Hawaiian kalua pig? You can get it in your belly in just 2 hours using a pressure cooker. TWO HOURS. And I hate to say it, but I think it tastes even better than my slow cooker version. Really.

This bowl of goodness will taste as good or better than the pho at your local Vietnamese noodle joint!

This simple and Whole30-friendly weeknight Instant Pot Magic Pork has a high flavor to effort ratio! You can make it ahead and freeze the leftover, too!

Now that potatoes are back on my plate (seriously: they're even Whole30-compliant, people), this is my favorite and quickest way to cook them!

This simple and quick Whole30-friendly Instant Pot Zucchini Bolognese recipe is a riff on Meghan Markle's original version, but a whole lot meatier!

This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!

My Instant Pot (Pressure Cooker) Spicy Pineapple Pork is the homemade version of the same popular Nom Nom Paleo hot bar dish at Whole Foods Market! This Whole30-friendly pork stew is savory, pineapple-y, moderately spicy and so dang easy to make in a pressure cooker!

If you're an umami evangelist like me, you'll love this recipe for Instant Pot Cream of Mushroom Soup. Grab a few simple ingredients, and you'll soon have a comforting bowl of soup that'll make your taste buds sing.

In the mood for a hearty, healthy, Whole30-friendly beef chili recipe packed with cubes of tender chuck roast that you can set and forget in your Instant Pot? Look no further than my Instant Pot Cowboy Chili!

You can pressure cook fork-tender oxtails in your Instant Pot and they taste unbelievable!

This easy Whole30-friendly Instant Pot Vietnamese Pork Stew is a streamlined version of the classic braised dish, thit ko tàu, caramelized pork belly cooked in coconut water. It's one of my favorite umami-packed stews that can be made faster and easier in a pressure cooker!

Instant Pot Orange Duck + Gravy takes just a fraction of the time it would take to roast it in the oven-and best of all, it's a perfect make-ahead recipe; just crisp up the cooked duck legs and reheat the gravy when you're ready to serve!

If Indian curries are your jam, make these curried ribs today!

One of my all-time favorite beef stews!

Got beef back ribs? And a pressure cooker? Then make some tender, finger-lickin' ribs in no time at all!

This noodle imposter can be made in a flash in your pressure cooker. I normally make spaghetti squash ahead of time and keep it in my fridge for instant veggie gratification.

Mushrooms + tomatoes + short ribs = umami explosion. If you haven't tried this recipe, what are you waiting for?

As soon as anyone in my family complains about feeling under the weather, I grab some frozen bones from the freezer and make a batch of pressure cooker bone broth-pronto. You can, too!

This flavor-packed Vietnamese beef stew is comfort in a bowl.

Try this umami-packed Thai-inspired chicken stew tonight! It'll only take 30 minutes!

So easy and delicious, with a blast of Asian flavors. This one will be a weekday staple!

This recipe is incredibly satisfying and comforting. The tender meat falls right off the bone. And I'm getting hungry just writing about this dish.

A family favorite for Taco Tuesday-or Wednesday, or Thursday, or Friday...

This is a quick blast of summer, with tender chicken, juicy cherry tomatoes, fragrant fresh herbs, and buttery, briny green olives.

In 20 minutes from start to finish, you'll get a batch of perfectly cooked and easily peeled eggs!

My favorite way to cook soup in a pressure cooker!

I've added Instant Pot instructions for this umami-packed stovetop recipe!

So easy, tasty, and freezable. Make it now!

This slow cooker classic just got a modern pressure cooker update!

Behold: Instant Pot Korean Short Ribs! It turns out that my classic recipe for this deeply flavorful, Asian-inspired dish is even easier in an Instant Pot!

I've perfected a porktastic Instant Pot Carnitas recipe that will rival what you'd order at your favorite taqueria!

When you use a pressure cooker to steam beets in an Instant Pot, you can have fork-tender, finger-staining vegetables in 30 minutes, from start to finish!

My kids happily eat this nutrient-packed veggie side dish without any complaints. 'Nuff said.

My Instant Pot Yankee Pot Roast is a delicious, Whole30-friendly fall supper! Leftovers freeze well so it's a perfect meal for busy families!

My pal Steph Gaudreau is responsible for this fabulous recipe -I just made it quicker to get into your mouth.

One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. And now, I can make it using my Instant Pot!

Now, GO PRESSURE COOK SOMETHING!
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
And when you're done, go check out the hundreds of other Paleo recipes on my blog, too! I've updated my Recipe Index to include special Pressure Cooker/Instant Pot and Slow Cooker categories, so remember to bookmark this master list, and check back, 'cause I update it whenever I post a new recipe!

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Paleo Instant Pot Recipes by Michelle Tam of Nom Nom Paleo®

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Yes, I have hundred of free Paleo recipes in my index, but are you looking specifically for Instant Pot recipes? If so, it's your lucky day, 'cause I have a ton for you to choose from!

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Low-carb, Keto, Paleo, & Instant Pot recipes. This site was recommended by a friend of Pete S.

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I've started doing these Friday night Facebook live videos Friday nights at 8 pm central in the Instant Pot community. Sometimes I talk about the science of cooking, other times I cook live.

Which, let me tell you it is foolhardy or gutsy thing to do-jury is still out. Maybe even stupid. But we all enjoy these Facebook live Instant Pot Cooking videos and so I'm doing them.

So tonight I am cooking Butter Chicken and Palak Paneer in the Instant Pot, showing you how to make a quick but tasty garam masala, and making a Mango lassi with the yogurt I keep making in my Instant Pot.

Recipes for tonight are all available in my cookbook, Indian Instant Pot Cookbook (which is on the Wall Street Journal Best Sellers list this week by the way!)

Here is all the equipment I'm using tonight.
SPICES

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Twosleevers Facebook Live Cooking Show Tonight! - Two Sleevers

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I've started doing these Friday night Facebook live videos Friday nights at 8 pm central in the Instant Pot community. Sometimes I talk about the science of cooking, other times I cook live. Which, let me tell you it is foolhardy or gutsy thing to do-jury is still out.

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rich, creamy, and flavorful

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Instant Pot Butter Chicken - the best Indian butter chicken recipe with rich, creamy and delicious tomato butter chicken sauce. This easy recipe takes only 10 minutes in an Instant Pot!

Butter Chicken

Butter Chicken is a creamy Indian chicken curry commonly found in Indian restaurants. It's usually served with naan and basmati rice.

Learn how to make Butter Chicken with an Instant Pot with this easy and authentic recipe.

I love Butter Chicken and it's one of the dishes that I always order at Indian restaurants. Butter chicken is similar to Chicken Tikka Masala but they are different.

As the name suggests, Butter Chicken uses butter and less spice-laden while Chicken Tikka Masala is heavier on the spices.

Both recipes call for Garam Masala, which you can buy online or at the spice aisle of food stores.

This amazing spice mix gives you the iconic Indian curry flavor. Other key Butter Chicken ingredients include tomato paste, ginger and garlic.

How to Make Butter Chicken in Instant Pot?

With an Instant Pot, you can make this rich and mouthwatering chicken curry at home in a jiffy. First, you prepare the butter chicken ingredients by marinating the chicken first.

Saute the chicken with butter, then add all the spices and pressure cook for 10 minutes. Add the heavy cream after pressure cooking and you will have the best homemade Butter Chicken that tastes just like Indian restaurants.

For serving, you can try my homemade naan recipe or just serve with rice, preferably Basmati Rice. The taste and aroma develop overnight so save your leftover for lunch tomorrow. You will love the flavors, enjoy!

Want a new Instant Pot? Enter to win Instant Pot 6qt Pressure Cooker. Click here or the image below to win!

Other Recipes You Might Like

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Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken - the best Indian butter chicken recipe with rich, creamy and delicious tomato butter chicken sauce. This easy recipe takes only 10 minutes | rasamalaysia.com

1. Trim off the excess fat on the chicken thighs with a pair of kitchen scissors. Cut into chunks. Marinate the chicken with 1/2 tablespoon chili powder and lemon juice. Set aside.

2. Turn on the Instant Pot and set to Saute Mode. When the pot is fully heated, add and melt the butter. Add the garlic, ginger and stir a few times. Add the chicken and saute until the surface turns white. Add the remaining chili powder, tomato paste, ketchup, Garam Masala, salt, sugar and water. Cover the pot and select Manual and set to High pressure for 10 minutes.

3. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the heavy whipping cream and chopped cilantro, stir to mix well.

4. Drizzle more heavy cream on top the the Butter Chicken before serving, if you like.

I used a 6-quart Instant Pot.
You can skip Garam Masala but this spice mix is what gives Butter Chicken its iconic Indian flavor and aroma.
You may use chicken breasts. If you use frozen chicken, increase the pressure cooking time by 50%, or a total of 15 minutes.
If you don't have an Instant Pot, you can make this Butter Chicken on a stove top using a pot. Simmer on low heat until the chicken thighs are cooked through and becomes tender.

Instant Pot Butter Chicken Recipe

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Instant Pot Butter Chicken - the best Indian butter chicken recipe with rich, creamy and delicious tomato butter chicken sauce. This easy recipe takes only 10 minutes in an Instant Pot! Butter Chicken is a creamy Indian chicken curry commonly found in Indian restaurants. It's usually served with naan and basmati rice.

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Giant, Japanese-style rice cooker pancakes made in the instant pot instead. This enormous pancake is big enough to feed several people. It takes less than 5 minutes to prepare and the instant pot does the rest of the work.

If you recall, I shared a recipe for giant rice cooker pancakes last year. It's a favorite in our house and so for Easter brunch, I decided to make it again, but to try them in an instant pot instead.

Surprisingly, I couldn't find any answers on the internet for how to make a rice cooker pancake in an instant pot. So I ended up going through quite a few trials.

By the end, I had half a dozen of these epic-sized pancakes in my house.

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I ran out of milk. Twice.

I went through an entire bottle of syrup. Yikes.

But these came out so delicious! And they are so easy. You barely need to do any work and the instant pot does the rest. You just put in the batter and forget about it until the timer goes off.

For those who have not tried a rice cooker pancake, it's not quite the same as classic American pancakes. In addition to being very thick and fluffy, they are also a little chewier and sweeter. And they have a crispy top. But they do taste like pancakes.

The only thing about this method for making these giant pancakes is that it isn't faster. It's about the same cooking time as the rice cooker. I did try to cook them on high pressure, but each time the batter at the bottom of the pot (which actually becomes the top when it's finished) would overcook before the rest of the cake was done. So I found that low pressure yields the best result.

However, I actually prefer this to cooking it in a rice cooker because when I made mine in my rice cooker, it would switch from cook to warm function and I did have to watch over it more carefully. With the instant pot, I can set it on manual and then just let it be. And if you don't have an instant pot you can always make it in a rice cooker with this recipe.

Special Tools for this Recipe

Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version) *

Post now updated with video! You can check out all my latest recipe videos on my youtube channel.
*Some of the links above are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you!).
Giant Instant Pot Pancake

Japanese-style rice cooker pancakes are made in an instant pot instead for an easy and fun brunch.

1. Please note, this recipe is made in the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 quart version). I have not tested it with other versions of the Instant Pot. It's my understanding based on comments received that there may be issues making this recipe with certain other versions of the Instant Pot. Some models of the Instant Pot cook faster and some models produce a burn notice if you try to cook the cake in manual mode and you will have to change to rice mode (more details in instructions below).

2. In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. When measuring out the flour make sure you measure it properly by spooning it into the measuring cup and then leveling off your cup. If you only use the measuring cup to scoop out the flour, you will over-pack your flour which will cause your batter to be too dry which can cause it to then stick to the bottom of the pot when cooking.

3. Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). I recommend giving a few extra coats to the interior bottom of the pot to prevent the cake from getting stuck to the bottom. Pour in batter.

4. Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 minutes. 45 minutes will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less minutes. (Update: Some people have reported an issue with their Instant Pot giving an overheating error or burn notice. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version and some of the other newer IP versions. If this happens, you can also try to set it to "rice" mode, low pressure, 45 minutes. If your IP version doesn't allow you to adjust the time in rice mode, readers have reported success using "multigrain" mode and changing to low pressure.)

5. Check on the cake when the Instant Pot indicates it's done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more minutes.

6. Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy.

7. Serve with your favorite pancake toppings.

This is a giant version of Japanese-style hotcakes which have a different texture than American pancakes. They are a little denser, chewier and sweeter. For American pancakes, please check out this recipe: https://kirbiecravings.com/instant-pot-buttermilk-pancake/

As stated in the instructions, some of the newer Instant Pot models have a "burn" notice detection for when there is too little liquid in the pot and it won't let you cook the pancake directly in the pot. Please use my Instant Pot Buttermilk Pancake https://kirbiecravings.com/instant-pot-buttermilk-pancake/ instead if that is the case. Unfortunately, this recipe does not work if you try the pot inside pot method because the cake will come out too gummy and dense.

Giant Instant Pot Pancake

Amount Per Serving (0.25 of a pancake)

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Related Recipes

Instant Pot Soft and Hard Boiled Eggs

Rice Cooker Pancake

Big and Fluffy Baked Buttermilk Pancakes
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Giant, Japanese-style rice cooker pancakes made in the instant pot instead. This enormous pancake is big enough to feed several people. It takes less than 5 minutes to prepare and the instant pot does the rest of the work. If you recall, I shared a recipe for giant rice cooker pancakes last year.

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A friend swears that this is amazing...

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An electric pressure cooker (such as Instant Pot(R)) makes it easy to get fork-tender beef in this stroganoff recipe served with egg noodles.

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Last Updated on by .

Making Instant Pot Crème Brûlée is easier than you think! Just 5 simple ingredients are all you need to enjoy perfectly luscious crème brûlée. Make every day feel like a special occasion with this Instant Pot Crème Brûlée recipe. Suitable for Gluten-free and Low-carb diets.

I have been infatuated with Crème Brûlée since the moment I was first introduced to it. It is indulgent yet light, and the contrast of the hard caramelised top with the rich creamy custard is unlike anything else. It is sophisticated, elegant and stunning.

Crème Brûlée has always been a special occasion dessert in my family. We eagerly look forward to ordering when celebrating at fancy restaurants. The thought of making it at home seemed complicated and just too risky. Even a foodie like me thought it was better to leave it to the experts.

But friends, my Instant Pot has changed all that. Since the little magic pot has made quick and easy work of so many different recipes, I finally decided it was time to muster up the courage to give this recipe for Instant Pot Crème Brûlée a try. Well, the results are in and I can tell you that it is amaaaaazing.
With this Instant Pot Crème Brûlée recipe, I can now make a regular weeknight at home feel like a special occasion.
After that first bite all I could think was why didn't I try this sooner?!?! With just 5 simple ingredients and less than 10 mins you have perfectly silky, creamy and luscious custard. After it is chilled, making the perfectly caramelised brûlée tops is actually quite fun and not at all hard to do.

Are you ready to learn how easy it is to make Instant Pot Crème Brûlée? Then gather up your ingredients and I will show you....

1. In a large mixing bowl, whisk together the eggs yolks, 4 tbsp of sugar and pinch of salt. Add cream and vanilla and whisk until well blended.

2. Divide the mixture evenly between six, 6oz custard cups/ramekins. Cover each with foil.

3. Add 1 cup of water into the bottom of the Instant Pot insert and put the trivet inside the inner pot. Place the ramekins on top of the trivet, stacking them in two layers.

4. Close the lid and turn the valve to the sealed position. Select manual or pressure cook, high pressure and set the timer for 9 mins.

5. When done, select cancel and allow for a 10 mins natural pressure release. Turn the valve to venting and release any remaining pressure.

6. Use tongs to carefully remove ramekins and then set on a rack to cool. Cover with plastic wrap and chill for minimum 2 hrs or up to 2 days.

7. When ready to serve, top each ramekin with 1 teaspoon remaining sugar and then either use a kitchen torch to caramelise the sugar or broil for 2-3 minutes in your oven.

How To Make Instant Pot Crème Brûlée

Make sure water does not get inside the ramekins before cooking.

It is important to chill the custard completely before caramelising the tops.

Change the custard flavour by using different extracts. Popular choices include cinnamon, coconut, chocolate, raspberry and orange. Or try adding a few tablespoons of brewed coffee or your favourite tea. Delicious!

Its' a great make-ahead solution. Pressure cooker crème brûlée is perfect for entertaining since you can make it up to 2 days ahead of time. Just store in the fridge until you're ready to caramelise the tops and serve.

Tips for Making Pressure Cooker Crème Brûlée

Single Serving Crème Brûlée in the Instant Pot

Thanks to the Instant Pot, it is sooooo easy to make a single serving of delicious crème brûlée.

Simply combine 1 egg yolk, 2 tbsp of sugar, ½ tsp vanilla and 1/3 cup of heavy cream. Pour the mixture into a ramekin and then just follow the rest of the cooking instructions in this recipe. Just the thing for when you want to indulge your sweet tooth.

How To Get A Perfect Brûlée Top

When using a torch to brûlée the tops, hold it about 6cm from the surface and continuously move to evenly caramelize without overheating any one spot.

If using a grill, make sure it is very hot and watch carefully to avoid melting the custard.

Some people prefer using larger-grain raw sugars such as Turbinado, Demerara and Muscovado for a deeper and richer flavour. However, sugar that is too coarse may not caramelize easily and could lead to melting the custard.
Instant Pot Arroz Con Leche (Rice Pudding). Instant Pot Cheesecake. Instant Pot Brownies. Instant Pot Cake. Thank you for reading my Instant Pot Crème Brûlée recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
More Delectable Instant Pot Dessert Recipes:

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Instant Pot Crème Brûlée + Tutorial {Gluten-Free, Low-Carb} - Recipes From A Pantry

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Last Updated on by . Making Instant Pot Crème Brûlée is easier than you think! Just 5 simple ingredients are all you need to enjoy perfectly luscious crème brûlée. Make every day feel like a special occasion with this Instant Pot Crème Brûlée recipe. Suitable for Gluten-free and Low-carb diets.

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Are you new to the Instant Pot and want to learn more about how it works? Here are my top Instant Pot Tips for any new Instant Pot user.

But the Instant Pot is different: it has so much functionality and all those buttons. To be honest, it was a bit intimidating!

I had lots of questions at the beginning and I found the answers through trial and error, or by asking questions on forums and blogs. I got some great information from Hip Pressure Cooking and Pressure Cooking Today.

These days the tables are turned, and I get similar questions from new Instant Pot users. Here are some Instant Pot tips and FAQs that might help you whether you're a brand new Instant Pot owner or if you're still getting familiar with your Instant Pot.

1. I received my Instant Pot months ago, but it's still in the box... It's intimidating me and I worry about the safety! Can you help me get started?

The Instant Pot has so many built-in safety mechanisms that you don't need to worry. This safety article from the Instant Pot company has a good explanation of the safety features. Even if you forget to put in liquid, the Instant Pot will just shut off and give you an error code!

It'll get you comfortable with using the Instant Pot for the first time. It shows you the basics, and will walk you through the water test, which is the first thing you should do.

2. I keep seeing recipes that say to press Manual. My Instant Pot doesn't have a Manual button!

Many Instant Pot recipes mention the Manual button. The Manual button is replaced by the Pressure Cook button or setting on newer models of the Instant Pot.

3. My Instant Pot is hissing and leaking steam when it's coming to pressure. Is this normal?

While the Instant Pot is coming to pressure, it may make some hissing sounds and you may see some steam coming out of the pressure release (steam release) handle or float valve.

So long as you've put the pressure release handle in the Sealing position and you have enough liquid in the inner pot, your Instant Pot float valve will rise up in due course and your Instant Pot will be pressurized.

Just be patient. The more liquid you have or the colder the ingredients in the Instant Pot (e.g. frozen meat), the longer it takes to come to pressure.

Once the float valve pops up, you should see little to no steam coming out of either the float valve or the pressure release handle. If you find steam leaking from the sides of the lid (where the sealing ring sits), the sealing ring has probably been installed incorrectly.

4. Why is my Instant Pot taking a long time to come to pressure? The recipe I'm using says to cook on Manual for 10 minutes, but it's already been 20 minutes and it's not even come to pressure (the float valve is not going up and the Instant Pot is not counting down). Where's the time savings I keep hearing about?

With the Instant Pot, 10 minutes pressure cooking time is not just 10 minutes: it can be 20 to 30 minutes. The time that you enter on the Instant Pot control panel (e.g. Manual or Pressure Cook for 10 minutes) is not the time it takes to cook the dish.

The Instant Pot needs to come to pressure before the 10-minute countdown begins. Think of it like an oven needing to preheat. The quantity of liquid and temperature of the contents of the Instant Pot will determine the amount of time required for the Instant Pot to build pressure.

After pressure cooking is complete, if the recipe calls for natural pressure release (NPR), that can also take from 5 to 30 minutes, depending on the quantity of liquid in the Instant Pot.

But the great thing about the Instant Pot is that while your food is cooking, you don't have to be right there next to it; you can let the Instant Pot do the cooking while you take care of something else. In my opinion, this is where the time savings comes into play.

5. The Instant Pot has so many buttons! What do they mean, and why do most recipes just use Manual?

You'll most likely use only a handful of buttons/settings: Saute, Manual (Pressure Cook on some models), Keep Warm/Cancel and + or -. The Instant Pot has many more buttons/settings like Rice, Meat, Multigrain, etc.

Most of these buttons are just preset buttons (like on your microwave) with recommended cooking times and pressure levels. * They're convenient if you use the same cooking settings every time you cook a particular type of food.

For example, if you cook bone-in chicken thighs every time you make chicken, the Poultry setting might work for you. But if you're cooking diced chicken or boneless thighs, you'd have to adjust the preset cooking times.

You'll find that most of the recipes call for the Manual or Pressure Cook button to be used. I like to use the Manual or Pressure Cook setting because I feel I have more control over the times and pressure levels, and because people who own another brand of pressure cooker or multi-cooker can adapt my recipes easily.

* Some buttons (e.g. Rice and Multigrain) are exceptions: these buttons have some special functionality that is pre-programmed. For example, in the Multigrain function, the Moresetting (or High on some models) will soak the grain for 60 minutes before pressure cooking begins. The Rice function cooks rice on low pressure.

6. My Instant Pot recently started making clicking noises while it's cooking. Do I need to worry?

There are two reasons for clicking sounds while the Instant Pot is operational. One is that the inner pot is wet on the outside.

Make sure the Instant Pot inner pot is dry before you put it in the Instant Pot unit. The second reason for the clicking sounds is that the Instant Pot is internally regulating power through power switching. This is perfectly normal and you don't need to worry.

7. What is the minimum amount of liquid I need to have in the Instant Pot?

The Instant Pot requires steam, and therefore liquid, to come to pressure. The official word from the Instant Pot company has been 1 ½ to 2 cups. I usually add a minimum of ½ cup of liquid and that has worked well for me.

I've also found that some ingredients (e.g. some vegetables) release enough liquid that you need to add little to no additional liquid. See my Instant Pot Aloo Gobi recipe or Instant Pot Peach Crisp recipe for examples. With experience, and by making recipes again, you'll figure out the right amount of liquid you need to add for each recipe.

As you start out, I recommend following the recipe. I test my recipes over and over before posting them, and so you know that they work well as written.

8. If I wan t to double a recipe, do I need to double the cooking time?

Doubling a recipe doesn't require changing the cooking time. Cooking times are more dependent on the density and thickness of the ingredients rather than the weight.

So, if you're cooking 8 chicken thighs instead of the 4 thighs that a recipe calls for, you won't need to change the cooking time in the recipe (so long as you're not overcrowding the pot and the liquid has room to circulate).

Keep in mind that even though you are not increasing the cooking time, the Instant Pot will take longer to build pressure due to the increased quantity of ingredients.

On the other hand, if your recipe calls for 2-inch thick pieces of meat and you're cooking 3-inch thick pieces, or if you've cut your vegetable into larger pieces than a recipe recommends, you might have to increase the cooking time.

9. I'd like to double a recipe. Should I double all the ingredients?

Changing the quantity of a recipe is not always straightforward. Some recipes call for ½ cup of liquid, but when you double the recipe, you may not need to double the liquid because that ½ cup is the minimum amount of liquid required to pressure cook the dish.

Doubling the liquid could make the dish less tasty because it's too watery and insipid. So, depending on the recipe, you may not need to add more liquid if there's enough space in the Instant Pot for the liquid to circulate.

Conversely, if you're reducing the quantity, you need to make sure you have the minimum quantity of liquid for the Instant Pot to reach pressure.

For example, if the recipe calls for ½ cup of broth, but you're halving the recipe, don't make the quantity of broth ¼ cup, because your Instant Pot may not come to pressure.

10. My Instant Pot is not reaching pressure and my float valve is not sealing. How can I troubleshoot this problem?

Two of the most common reasons why your float valve is not popping up: the sealing ring is installed improperly or there isn't enough liquid to bring the Instant Pot to pressure.

11. I am using the Slow Cooker function, but after 8 hours, my dish is still not cooked and the meat is raw! Why is this happening?

Actually this question didn't come from a reader, it's mine through experience! Needless to say, because my undercooked meat was sitting in the Instant Pot for 8 hours, I had to throw away dinner, and start over.

If you're using the Slow Cooker setting, be aware that Less (or Low on some models) setting is too low to slow cook anything; it's more like the Warm setting on a slow cooker or Crock Pot.

Try and choose a dish that has great reviews and doesn't have a lot of negative comments about sealing problems. Soups are a great option for a first Instant Pot dish because they have plenty of liquid and less chance of burn errors or sealing issues.

13. The pressure release (steam release) handle is wobbly and loose. Is it supposed to be loose?

The pressure release handle is a safety feature that allows pressure to be released manually and yes, it is supposed to be loose.

Not all Instant Pots have the Low setting. The Instant Pot Lux model only has the High pressure setting. For most other models, use either the Pressure or Pressure Level button to switch between Low and High.

15. Which size Instant Pot should I buy? Should I purchase the 3-quart, 6-quart or 8-quart Instant Pot?

I don't own a 3-quart Instant Pot (Instant Pot Mini), but from what I've heard, it's a great size for one or two people, or for those with limited space, like college students.

However, if you're getting ready to buy your first Instant Pot and you're cooking for a family, the 6-quart or 8-quart would be the better option. If you think you'll be cooking for guests and/or you like to have leftovers, I would recommend the 8-quart Instant Pot.

I own a 6-quart Instant Pot and it works great from my family of 5. However, sometimes I like to double my recipes and don't want to overcrowd the pot and could really use an 8-quart Instant Pot.

I've written a comprehensive guide that has a chart to help you decide on which size and model to buy! [Read More: Which Instant Pot to Buy]

16. I cooked boneless, skinless chicken breasts for 10 minutes using natural pressure release (NPR). They came out dry and rubbery. What did I do wrong?

The Instant Pot is particularly good at cooking tough, cheaper cuts of beef and pork, and chicken legs or thighs. Lean meats like chicken breasts, pork tenderloin, or beef sirloin don't fare as well in the Instant Pot.

Meats that are roasted in the oven or simmered on the stove top for hours can be cooked in a fraction of the time in the Instant Pot, usually within an hour, and come out tender and juicy.

I try to use chicken thighs (bone-in or boneless) and drumsticks for my recipes. They are just more flavorful and come out amazingly tender and tasty in the Instant Pot. The only time I use chicken breasts is if I dice them up for a soup or curry - they turn out fine.

If you really want to cook whole (unfrozen) boneless skinless chicken breasts, try to cook them in chicken broth instead of water for 8 minutes. I let them rest before cutting; they can easily dry out and overcook.

17. Keep an Instant Pot recipe journal.

Keeping an Instant Pot journal is something I do because I blog, and I always need to refer back to how I actually made a dish, because I'm always experimenting. But I think this tip is something I would recommend for anyone.

Because the Instant Pot requires a completely different way of thinking about cooking, it really helps to take notes and write down what works and doesn't work for you. Instant Pots recipes have to be adapted based on altitude, thickness of food, cut of meat, etc.

It's particularly useful for when you want to convert one of your favorite recipes to the Instant Pot; you can use tips and techniques from your Instant Pot recipe journal. Try it out!

Bonus FAQs

18. I keep reading about using a trivet in the Instant Pot. What is a trivet?

A trivet is a rack and usually, this is a reference to the rack that was shipped with the Instant Pot. The trivet is particularly useful when using the Pot-in-Pot technique [Read More: Pot in Pot (PIP) cooking technique]

19. My oatmeal stinks of pot roast! The sealing ring always smells of whatever I cooked last. How do I remove the smell?

The sealing ring is made of silicone. Silicone retains odors, and these odors are hard to remove. I solve this problem by having two sealing rings: one for savory dishes and one for mild dishes and desserts. That being said, I rarely find that the lingering odors in the sealing ring transfer to what I'm cooking.

20. There are so many different terms used in Instant Pot recipes! NPR, QR, NPR 10, IP.... What do they mean?

Yes, there are a lot of acronyms and you will become familiar with them over time. Here are some common ones:

NPR, NR - Natural Pressure Release, Natural Release. Allow the pressure to go down on its own (float valve drops to the 'down' position; this takes 5 to 30 minutes or longer depending on quantity of liquid in the Instant Pot).

QR - Quick Release. Release the pressure manually by turning the steam release handle to the 'Venting' position or pressing the steam release button ( Ultra model).

NPR 10 - Natural Release for 10 minutes (or any number of minutes). This is a combination of NPR and QR. You allow the pressure release on its own for 10 minutes and then release the remaining pressure manually using the QR method.

IP - Instant Pot

PIP - Pot in Pot Cooking. See my post Pot in Pot Cooking Method for more details.

21. The recipe I'm using tells me to use the Adjust button. My Instant Pot does not have an Adjust button.

On older models, the Adjust button is used to toggle between Less, Normal and More. On newer models, pressing the cooking program (e.g. meat, soup, porridge, etc.) multiple times allows you to toggle through the Less, Normal and More settings for that program/function.

I hope these Instant Pot tips and FAQs have answered some of the questions you may have about the Instant Pot. If you have further questions, feel free to comment below, contact me through my Contact Page or through social media.

I'm always happy to answer your questions and help you get comfortable with the Instant Pot. And if you're an experienced Instant Pot owner and would like to share an Instant Pot tip, please do comment below!

If this article was helpful to you, please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
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You might also like to read:

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17 Instant Pot Tips and Frequently Asked Questions (FAQs)

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Are you new to the Instant Pot and want to learn more about how it works? Here are my top Instant Pot Tips for any new Instant Pot user. But the Instant Pot is different: it has so much functionality and all those buttons. To be honest, it was a bit intimidating!

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Instant Pot Country Style Ribs - These Instant Pot Country Style Ribs are so tender and flavorful! They start with a simple dry rub, are smothered in bbq sauce, and cooked up in your Instant Pot pressure cooker for a delicious and easy meal!

Yes, you guys! Back in action with the Instant Pot!

After I used it to make the Instant Pot Spaghetti, I couldn't wait to put more delicious foods up in this bad boy.

We're also back in action with back to school.

I feel like moms and dads everywhere are torn on whether they're happy to have their kids head back to class or not.

I'm in the "not" category this year. Summer just went by way too fast!

Can they just go back in October or something? Because, I mean, it IS really warm here still.

It should be illegal to send people back to school when it's still warm enough out to go swimming.

Right?? Right.

CHECK OUT OUR VIDEO FOR THIS RECIPE BELOW!

Ok, back to your regularly scheduled food programming here.

I decided to go with country style pork ribs because they are so very meaty!

I do like baby back ribs as well, but I've definitely bought them, then been disappointed at the measly amount of meat I got out of it.

Using country style ribs ensures that everybody leaves the table satisfied!

Depending on your grocery store, sometimes these ribs are sold bone in, and sometimes bone out. Mine were bone out. But, either one will work just fine!

I love how easy these are and that I can have some tasty BBQ ribs on the table in about an hour.

Yes, I said an hour, but pretty much all of that time is hands off for you because the ribs are cooking to super tender perfection in the Instant Pot!

The dry rub for these babies is made up of spices that you most likely already have at home.

You slather the dry rub on. Get some beef broth in the bottom of your Instant Pot. Put the ribs in and pour on your favorite BBQ sauce. Then, let it do it's thing!

These boneless pork ribs will melt in your mouth, and become a new family favorite!

**This post may contain affiliate links all opinions stated are my own**

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Instant Pot Country Style Ribs - The Salty Marshmallow

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Jump to Recipe Print RecipeInstant Pot Country Style Ribs - These Instant Pot Country Style Ribs are so tender and flavorful! They start with a simple dry rub, are smothered in bbq sauce, and cooked up in your Instant Pot pressure cooker for a delicious and easy meal! Yes, you guys!

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Delicious - Check out the next level pro tip under the recipe on the website.

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Hello favorite food season and favorite food item of said food season I SEE YOU MASHED POTATOES!

If you love mashed potatoes, you are going to LOVE love love these Instant Pot mashed potatoes. One pot, 30 minutes and done. Fluffy, creamy, perfect, and honestly just so low maintenance. They are infused with an herby butter, so they're rich and interesting, but also: E-A-S-Y. You get both. Your mashed potato life will never be the same.

Reasons To Love These Instant Pot Mashed Potatoes

You can use russet potatoes or yukon potatoes (some commenters have used red potatoes as well).

You can peel your potatoes, or leave the peels.

It's ready to go in 30 minutes with very little fuss.

It has amazing garlic herb flavor.

But also, you can pick the herbs you like, and you can decide how much garlic, and basically it's a choose your own adventure.

What is the Best Potato For Mashed Potatoes in the Instant Pot?

I've had success with many types of potatoes:

Besides some variations in taste and texture, the timing will be adjusted slightly for each type. Russet potatoes need a bit more time because they are larger, and red and yukon potatoes don't need quite as long because they're smaller.

Russet potatoes are the standard potatoes used for mashed potatoes but I love Yukon potatoes as well.

Ways to Use Leftover Mashed Potatoes

If you haven't completely conquered this batch of mashed potatoes when all is said and done, thankfully there's no shortage of ways to use them. Here are a few ideas:

Mashed potatoes forever. ❤️

Watch How to Make Instant Pot Mashed Potatoes:

The Best Instant Pot Mashed Potatoes

Author: Lindsay

Yield: 8 1-cup servings 1x

Description

These Instant Pot Mashed Potatoes are so, so good! They are so creamy, so fluffy, and laced with garlic herb flavor. From start to finish in 30 minutes, all in one pot!

Ingredients

1. Potatoes: Put your potatoes in the Instant Pot and cover with about 6 cups of water - enough to be completely covered. Add 2 teaspoons of salt. Cook on the steam setting for 12 minutes. Release steam right away. Drain the potatoes. They should be fork tender.

2. Garlic Herb Butter: Melt your butter in a large skillet. Add the garlic and herbs and let it just gently cook and infuse the butter with flavor for 10-15 minutes. Pull the herbs and garlic out, and reserve your flavored butter. YUM.

3. Mash and Mix: Using a potato masher or the back of a wooden spoon, mash the potatoes right in the Instant Pot. Add the garlic herb butter, sour cream, Parmesan cheese, and the rest of the salt. Stir to combine. Season with more salt to taste - be generous! Voila. Delicious mashed potatoes are yours!

Notes
The equipment section above contains affiliate links to products we use and love!
If you want the potatoes to be a little thinner, add 1/4-1/2 cup milk or broth.

A few comments have noted that 12 minutes was not enough time to cook their potatoes. This is most likely because of the size variation of potatoes. I like to try to get evenly sized potato pieces without spending a lot of time cutting them up all (you're just going to mash them anyway!) so I usually cut the big ones in half and leave the rest alone. But if you're working with very large potatoes, you may want to cut them into quarters, or cook them for closer to 15 minutes.

To prevent lumpy potatoes, mash them right after they're done cooking. Don't let them sit around for too long. They'll develop a skin and it will be harder to get them to mash smoothly and evenly.

This is the Instant Pot that we use. (affiliate link)

A previous version of this recipe was written for half of this amount.

Keywords: mashed potatoes, instant pot mashed potatoes, potato side dish, thanksgiving side dish, creamy mashed potatoes

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One more thing!

This recipe is part of our coziest comfort food recipes page. Check it out!

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The Best Instant Pot Mashed Potatoes - Pinch of Yum

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Hello favorite food season and favorite food item of said food season I SEE YOU MASHED POTATOES! If you love mashed potatoes, you are going to LOVE love love these Instant Pot mashed potatoes. One pot, 30 minutes and done. Fluffy, creamy, perfect, and honestly just so low maintenance.

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This was shared with me by Kerri C. I double the meat and peel the garlic (just throw the whole cloves in with the other ingredients) My family loves it! https://natashaskitchen.com/instant-pot-rice-recipe-beef-plov/

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How To Make Instant Pot Rice (Beef Plov Recipe)

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Get 5-Ingredient Instant Pot Mac and Cheese Recipe from Food Network

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Getting Started with Your Instant Pot - Video Series & recipes

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Getting Started with Your Instant Pot - Video Series & recipes

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A series of Instant Pot "How To" videos on the different functions of the multifunctional cooker to help you get started with your new cooking appliance.

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This can be used in many dishes....tacos, sandwiches, lettuce wraps, etc.
*Handy tip:  use a hand-mixer to shred chicken!

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This Instant Pot shredded buffalo chicken breast recipe can be made in approximately 15 minutes with only 6 ingredients! The shredded chicken is tender, juicy, and flavorful.

This Easy Pressure Cooker Shredded Buffalo Chicken Recipe is perfect for your weeknight meals. Made in just a few minutes, this flavorful shredded buffalo chicken breast is incredible by itself, or perfect as a base for tacos, nachos, sliders, and pizza!

How to make Instant Pot shredded buffalo chicken

Follow these easy steps to make shredded buffalo chicken in the Instant Pot.

Throw all of the ingredients in the Instant Pot.

Cook on manual high pressure for 10 minutes.

Quick release.

Next, shred the chicken with a fork. The chicken breasts just fall apart so the shredding is very easy.

The chicken will naturally absorb most of the liquid. You will then put it on the sauté setting for just a few minutes to cook out any remaining liquid until the chicken absorbs any lingering sauce... about 5 minutes.

*This post contains affiliate links.

Great for meal prep

Are you excited to make this Instant Pot shredded buffalo chicken breast recipe yet? I often make meal prep freezer meals for my husband to take to work. This is one of his favorite entrees. It freezes really well. You can double the batch and use half for a meal and save half in the freezer. Easy peasy!

Cooking Tip!

Note: If you want to add a bit of creaminess to the flavor, mix in ¼ cup of ranch after the chicken is shredded.

If you want to make homemade ranch, try my DIY Ranch Seasoning Mix!

I make this Instant pot shredded buffalo chicken breast recipe very often my house. My hot buffalo sauce is incredible, therefore I am usually making this meal last minute when I need something to make easy and quick. My entire family loves it. The shredded buffalo chicken is healthy, lean, and tastes AMAZING! So why not?

Check out these recipes for more Instant Pot meal ideas:

Please leave me a comment below if you make this Instant Pot Shredded Buffalo Chicken, and tell me what you thought about it. I would love to hear back, and so would my readers.

Also post your picture of your meal on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

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This Instant Pot shredded buffalo chicken breast recipe can be made in approximately 15 minutes with only 6 ingredients! The shredded chicken is tender, juicy, and flavorful. This Easy Pressure Cooker Shredded Buffalo Chicken Recipe is perfect for your weeknight meals.

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Leftover Ham Bone Soup with Potatoes and Cabbage

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Leftover Ham Bone Soup with Potatoes and Cabbage

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If you're making a big bone-in ham for the holidays this year, don't throw away the leftover ham bone once all the meat's been cut off. It's a key ingredient in this soup that adds instant flavor with minimal effort! Here I added some vegetables, potatoes and cabbage, there are no beans but you can add some if you wish. So delicious and easy to make!

I made a slow cooker ham the other day and saved the bone just to make soup. Freeze the bone if you don't plan on using it right away. You can make this on the stove in a big soup pot, Dutch oven or Instant Pot as I did here to save time. This would also be great in the slow cooker.

For more leftover ham recipes you might like:

Leftover Ham Bone Soup with Potatoes and Cabbage

Ingredients:

Directions:

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leftover ham bone soup potatoes and cabbage

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Leftover Ham Bone Soup with Potatoes and Cabbage

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If you're making a big bone-in ham for the holidays this year, don't throw away the leftover ham bone once all the meat's been cut off. It's a key ingredient in this soup that adds instant flavor with minimal effort! Here I added some vegetables, potatoes and cabbage, there are no beans but you can add some if you wish.

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Instant Pot Chicken Risotto is a hassle-free alternative to the original Italian stove-top version. No need to be standing by the pot, stirring constantly!
All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the Instant Pot do its magic. It's that easy!

Now I am not sure whether you have noticed but I do cook with chicken a lot which means that I make a lot of pressure cooker chicken recipes as well. Here are some of them in case you were interested:
Did you know?
According to Wikipedia risotto is a northern Italian rice dish that is cooked to a creamy consistency. It does not really matter what kind of broth you use (chicken, vegetable, fish) but you have to use it to make it the Italian way. The key is adding it at stages, ladle by ladle while stirring constantly.

Well, this is not your traditional Italian risotto so there won't be any stirring and broth adding happening. Just to clarify things.

How to make Instant Pot chicken risotto

Like I've already mentioned, the process is simpler than when making traditional Italian risotto but the result is pretty close to the original if not the same!

Start with sautéing the onions and mushrooms in your Instant Pot. Then quickly brown the diced and seasoned chicken. You can leave the onions and mushrooms in just push them to the side/edge of the pot while browning the chicken. Or you can take them out so you have more space for the chicken pieces.

Just so you know, this can be done in reversed order too - brown the meat first, take it out, saute the onion and mushrooms), etc...

When done, turn of the saute function. Add the rest of the ingredients and give everything a good stir.

Lock the lid into its position and cook under pressure on manual mode for 3 minutes. When finished, wait 7 minutes before releasing the pressure manually.

To make this pressure cooker chicken risotto as close to the Italian version, I stirred in butter and grated Parmesan cheese. Guys, those two ingredients should not be omitted as the give this risotto a ton of flavor.

At last I also sprinkled some chopped chives over because I had some leftover in the fridge. This is however, completely optional so if you don't have it, don't worry about it!
Which rice is good for risotto?
Now the Italian short-grain rice (such as Arborio) is the best option obviously. However, I made this Instant Pot chicken risotto with paella rice (the same type I used to make Paella Valenciana) and I find this type of rice suitable for risotto as well. I also tried using sushi rice which turned out great as well.

All in all, try look for short-grain rice in case you can't find any of the ones I mentioned above.
Tips for making Instant Pot chicken risotto:

You can use store-bought or homemade stock/broth (I have a recipe for Instant Pot Chicken Stock on the blog, if interested. Just note that it has almost no salt in it so the risotto will definitely need more seasoning). Bouillon cubes are also an alternative.

Note that every broth/stock (bouillon...) product is different and also has a different amount of salt added. For this reason it's best to season this risotto after being cooked and after the butter and Parmesan have been added. It's better to add more salt at the very end rather than ending up with a dish that is way too salty. I also noticed that bouillon cubes make saltier stock than ready-made stock.

Don't over-cook the meat when browning it. If you do, it will turn dry after you finish the whole cooking process.

You can use diced pork or turkey as well. Both needed 6 minutes to be cooked (and pressure released after 7 minutes).

This Instant Pot chicken risotto tastes best when eaten right away.

Guys, this is a very easy risotto recipe.

I have quite a few Easy Instant Pot Recipes on the blog so if you need some inspiration, have a look. They are all tried and tested!

Want to see how to make Instant Pot Chicken Risotto? Watch the video!

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Instant Pot Chicken Risotto is a hassle-free alternative to the original Italian stove-top version. No need to be standing by the pot, stirring constantly! All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the Instant Pot do its magic.