11 11 Photos

11 Delicious Instant Pot Recipes That Will Make You Drool

Food & Party Liz Alterman Feb 27, 2017

Creamy Mushroom Curry
Kathy Hester/The Ultimate Vegan Cookbook for Your Instant Pot


If you're the proud owner of an Instant Pot, you're probably already familiar with its main virtues. But you're also probably on the lookout for some new and interesting recipes to prepare in the beloved seven-in-one gadget. Well, we found majorly delicious meals that will appeal to a variety of palates -- from vegan to paleo eaters and everyone in between!

Jennifer Robins, author of Paleo Cooking with Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half Time, and Kathy Hester, author of The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time, shared some of their mouthwatering recipes that will make you want to get cookin'.

We've added in a few others that looked too good to pass up as well. Grab your forks and spoons, and enjoy!


MariaKovaleva/Shutterstock, sherwood/Shutterstock, vm2002/Shutterstock

Jennifer Robins/Paleo Cooking with Your Instant Pot

1Individual Crustless Quiche

"The great thing about these savory crustless quiches is you can actually make them ahead of time for the week and grab one in the morning, no labor required. To reheat, just toss one in your toaster oven for a cycle and a good solid breakfast is ready in minutes," explains Jennifer Robins in her book Paleo Cooking with Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half Time.

Individual Crustless Quiche 

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

1/3 cup (67 g) onion, diced 

1/3 cup (22 g) freshly sliced mushrooms 

3 pastured eggs 

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

¼ cup (10 g) baby spinach, chopped 

¼ tsp onion powder 

¼ tsp garlic powder 

¼ tsp sea salt 

Pinch black pepper 

1 cup (240 ml) water  

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

Divide the quiche mixture into 3 or 4 individual-sized greased casserole dishes. This can be anything from a stainless steel tart pan, soufflé dish, a ceramic ramekin or a glass pan. Make sure the dishes are heat tolerant. Pour 1 cup (240 ml) of water into the IP stainless steel bowl and place the steaming rack into the bowl. Now lower your uncooked quiche pans onto the steaming rack. If you do not have room for all of them, you can actually stack them on top of each other and they will still cook through. 

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

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

Jennifer Robins/Paleo Cooking with Your Instant Pot

2Cinnamon Applesauce

"Applesauce is simple, soothing and a great way to start your day when you want something light and satisfying," Robins writes. "This quick cinnamon applesauce can be made ahead, refrigerated and eaten throughout the week."

Cinnamon Applesauce

Makes: 4 servings 

5 apples, any variety 

1 tbsp (8 g) ground cinnamon 

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

3 tbsp (21 g) grass-fed collagen powder 

Core and seed apples and coarsely chop. 

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

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

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

More from CafeMom

Jennifer Robins/Paleo Cooking with Your Instant Pot

3Bacon-Topped Turkey Meatloaf

"People tend to love meatloaf or leave it, but I for one think it is absolutely fantastic -- if done right," writes Robins. "It's all about flavor and texture and making sure you don't overcook and under-season, which is why this Instant Pot version with sautéed onions and bacon knocks it out of the park!"

Bacon-Topped Turkey Meatloaf

Makes: 4 servings 

For the Meatloaf 

1 cup (240 ml) water 

1 onion, diced and sautéed 

1 lb (450 g) pastured ground turkey meat 

3 strips cooked crisped bacon, chopped 

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

1 tsp (5 g) garlic sea salt 

½ tsp black pepper 

1 egg 

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

For the Topping 

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

1 tbsp (15 ml) apple cider vinegar 

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

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

Now lower the foil-wrapped meatloaf onto the steamer rack. Secure the lid and close the pressure valve. Press the Meat/Stew button on your Instant Pot, and then press the "-" button until 20 minutes is displayed. Allow the meatloaf to cook. While it does, mix together your ketchup, apple cider vinegar and maple syrup. You can choose to heat it a bit in a saucepan over low heat on the stovetop for about 5 minutes or keep it as is. Warming it will help the flavors merge that much better.

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

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

Alternative: You can cook this meatloaf in the slow cooker wrappe

Jennifer Robins/Paleo Cooking with Your Instant Pot

4Cowboy Chili

"When the weather turns cooler, there is nothing I like better than a big bowl of hearty chili," notes Robins. "You'll never miss the beans with this "stick to your ribs" recipe where I blend grass-fed ground beef and sausage for a savory celebration!

Cowboy Chili 

Makes: 8 servings 

1 lb (450 g) pasture-raised breakfast sausage 

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

29 oz (822 g) diced tomatoes 

1½ cups (300 g) carrots, diced 

½ tsp pepper 

2 tbsp (14 g) chili powder 

1 tsp (2 g) garlic powder 

1 tsp (2 g) onion powder 

½ tsp paprika (regular or smoked) 

1 tsp (5 g) sea salt 

1 tbsp (15 ml) (or more) gluten-free 

Worcestershire sauce 

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

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

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

6Beef Barbacoa Burrito Bowls

No need to cough up lots of cash for dinner when you can put your Instant Pot to work for you with this delicious Chipotle copycat dish! Beef Barbacoa comes out tender, juicy, and perfectly seasoned. Add your favorite toppings and you'll never order out again!

Kathy Hester/The Ultimate Vegan Cookbook for Your Instant Pot

7Creamy Mushroom Curry With Brown Basmati Rice Pilaf

"Here's a whole Indian meal made at the same time. The creamy mushroom and veggie curry is served over the subtly spiced basmati rice," explains Kathy Hester in her book The Ultimate Vegan Cookbook for Your Instant Pot.

Creamy Mushroom Curry With Brown Basmati Rice Pilaf

Makes 2 servings

Brown Basmati Rice Pilaf Ingredients 

1 cup (185 g) brown basmati rice 

1½ cups (355 ml) water
 

1 cardamom pod
 

1 cinnamon stick 

½ tsp cumin seeds 

¼ tsp ground turmeric 

¼ tsp salt 

 

Creamy Mushroom Curry Ingredients 

1½ cups (108 g) sliced mushrooms 

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

½ cup (120 ml) unsweetened nondairy milk 

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

1 tsp grated ginger
 

½ tsp minced garlic
 

½ tsp salt
 

½ tsp garam masala
 

¼ tsp ground turmeric 

¼ tsp ground coriander 

1⁄8 tsp chili powder 

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

For the mushroom curry, get a Pyrex dish that fits into your Instant Pot, then mix the mushrooms, potatoes, milk, yogurt, ginger, garlic, salt, garam masala, turmeric, coriander and chili powder in it. Cover with foil. 

 

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

Cook on high pressure for 27 minutes. <spa

Kathy Hester/The Ultimate Vegan Cookbook for Your Instant Pot

8Smoky Pecan Brussels Sprouts

"This recipe will turn your sprout haters into sprout devourers! I used a variation of this to get Cheryl to try sprouts for the first time. The sweet and smoky flavor really make these Brussels sprouts addictive," notes Hester.

Smoky Pecan Brussels Sprouts

Makes 4 side dish servings  

Pressure Cooker Ingredients 

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

¼ cup (60 ml) water 

½ tsp liquid smoke 

 

Sauté Ingredients 

¼ cup (28 g) chopped pecans 

2 tbsp (30 ml) maple syrup 

Salt, to taste 

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

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

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

More from CafeMom: Dinner Tips from a Meat Lover Who's Married to a Vegan

Kathy Hester/The Ultimate Vegan Cookbook for Your Instant Pot

9Salted Date Caramel Tapioca Pudding

"I think you're either a tapioca lover or you aren't," writes Hester. "Me, I adore the stuff. I eat it cold from the fridge, which is perfect for a hot summer day. This recipe is fancied up with some date caramel from page 197 and a little salt. I like my tapioca pudding thick, but you can always stir in more milk after it's cooked if you like yours thinner."

Salted Date Caramel Tapioca Pudding 

Makes 6 servings 

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

1⁄2 cup (76 g) small tapioca pearls 

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

1 tsp pure vanilla extract 

Salt, to taste 

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

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

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

Date Caramel Filling  

Makes about 4 cups (940 G) 

3 cups (700 ml) water
 

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

2 tsp (10 ml) pure vanilla extract 

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

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

1015-Minute Instant Pot Orange Chicken

It's hard to resist any dish that promises to be done in just 15 minutes, but when it's Orange Chicken, we're even more intrigued. Skip the take-out and savor the flavor of this fast favorite.

11BBQ Meatballs

If you love the set-it-and-forget-it allure of your Instant Pot, you're not alone. Vanessa of Plaid and Paleo can't stop making these BBQ meatballs, which she sweetens with dark cherries. Yum!

More from CafeMom: 9 Expert Tips to Get the Most Out of Your Slow Cooker This Winter

crock pots one-pot paleo recipes

More Slideshows