10 Family Dinner Recipes With Instant Pot Comfort

Gathering around the dinner table with family is one of life’s simple pleasures. The Instant Pot is my secret weapon for creating meals that are both comforting and quick. From a classic pot roast to creamy Tuscan chicken pasta, these dishes are a weeknight saving grace. Curious about how these comforting meals come together so easily? Let’s explore this list of scrumptious recipes.

Classic Pot Roast

Nothing defines comfort food quite like a classic pot roast, especially when it’s made in an Instant Pot. This modern twist on a timeless dish brings together tender beef, flavorful vegetables, and a rich sauce that melds beautifully in the pressure cooker. The Instant Pot not only speeds up the cooking time greatly but also enhances the flavors, making this meal a perfect choice for a hearty family dinner.

The beauty of making a pot roast lies in its simplicity and versatility. With a few key ingredients and minimal prep, you can create a dish that’s both impressive and satisfying. The pressure cooking process guarantees that the meat is incredibly tender and the vegetables are perfectly cooked, absorbing all the savory juices. Gather your family around the table and enjoy a meal that feels like a warm embrace, with leftovers that taste even better the next day.

Ingredients (Serves 4-6):

• 3-pound beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 3 large potatoes, peeled and quartered
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons cornstarch
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Instant Pot: Start by setting your Instant Pot to the ‘Sauté’ function. Add olive oil and let it heat up. Meanwhile, season the beef chuck roast generously with salt and pepper on all sides.
2. Sear the Beef: Once the oil is hot, place the seasoned roast into the pot. Sear it for about 4-5 minutes on each side until it’s nicely browned. This step adds depth of flavor to the meat. Remove the roast and set it aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
4. Deglaze the Pot: Pour in a small amount of beef broth to deglaze the pot, scraping up the browned bits with a wooden spoon. These bits add a rich flavor to the gravy.
5. Add Remaining Ingredients: Return the roast to the pot. Add the carrots, potatoes, remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves. Stir to combine.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 60 minutes. Once cooking is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
7. Thicken the Gravy: Remove the roast and vegetables, set them aside, and switch the Instant Pot back to ‘Sauté’. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the pot and cook until the sauce thickens, about 3-5 minutes.
8. Serve: Slice the roast and serve with the vegetables, drizzling the thickened gravy over the top. Enjoy your delicious, tender pot roast.

Extra Tips:

For added flavor, consider marinating the beef overnight in the refrigerator with your favorite spices. If you prefer a thicker gravy, simply add more cornstarch slurry until you reach the desired consistency.

To guarantee the vegetables aren’t overcooked, you can add them halfway through the pressure cooking time instead of at the beginning. This dish pairs wonderfully with a side of crusty bread or a simple green salad. Enjoy the heartwarming goodness with your family!

Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is a delightful dish that brings the rich flavors of Tuscany right to your dinner table. The marriage of tender chicken, sun-dried tomatoes, and spinach in a creamy sauce over pasta makes it a perfect family meal. Using an Instant Pot simplifies the cooking process, allowing you to achieve a restaurant-quality dish with minimal effort and time. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings with friends.

The Instant Pot not only expedites the cooking time but also enhances the flavors by infusing all the ingredients under pressure. You’ll appreciate how the creamy sauce coats the pasta and how the chicken comes out perfectly moist and flavorful. The sun-dried tomatoes add a tangy depth to the dish, while the spinach provides a pop of color and nutrition. Prepare to impress your loved ones with this easy yet sophisticated pasta dish.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 12 ounces penne pasta
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken breasts into bite-sized pieces. Season them with Italian seasoning, salt, and pepper.
2. Sauté the Chicken: Set your Instant Pot to the ‘Sauté’ function. Add olive oil and once hot, add the seasoned chicken pieces. Cook until the chicken is browned on all sides but not fully cooked through, about 4-5 minutes. Remove the chicken from the pot and set aside.
3. Cook the Garlic: Add minced garlic to the Instant Pot and sauté for about 1 minute until fragrant.
4. Add Liquid and Pasta: Pour in the chicken broth and heavy cream, stirring to combine. Add the sun-dried tomatoes and penne pasta, making sure the pasta is mostly submerged in the liquid.
5. Pressure Cook: Return the chicken to the pot, secure the lid, and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes.
6. Release Pressure: Once the cooking cycle is complete, perform a quick release of pressure. Carefully remove the lid once the pressure is fully released.
7. Finish the Dish: Stir in the fresh spinach and grated Parmesan cheese until the spinach is wilted and cheese is melted. The residual heat will cook the spinach just enough.
8. Serve: Spoon the creamy Tuscan chicken pasta into bowls, garnish with fresh basil if desired, and serve immediately.

Extra Tips:

When preparing the chicken, ascertain it’s cut into uniform pieces for even cooking. If you prefer a thicker sauce, you can adjust the consistency by adding more cheese or reducing the amount of chicken broth.

For a healthier version, consider using whole wheat pasta and reducing the amount of heavy cream. Additionally, feel free to experiment by adding mushrooms or bell peppers for extra flavor and texture.

Beef Stroganoff

Beef Stroganoff is a classic comfort food that combines tender beef, creamy sauce, and earthy mushrooms for a dish that’s both flavorful and filling. With the convenience of an Instant Pot, this delicious meal can be prepared in a fraction of the time it would traditionally take. Perfect for a family dinner, this recipe serves 4-6 people and is sure to be a hit around the table.

The Instant Pot not only speeds up the cooking process but also enhances the flavors by allowing the ingredients to meld together under pressure. This one-pot meal is easy to prepare and minimizes cleanup, making it an ideal choice for busy weeknights or when you want to impress guests without spending hours in the kitchen.

Ingredients:

• 1 ½ pounds beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 8 ounces egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: Start by seasoning the sliced beef sirloin with salt and pepper. Set your Instant Pot to the ‘Sauté’ function and add the olive oil.
2. Sauté the Ingredients: Once the oil is hot, add the beef slices in batches, browning them on all sides. Remove the beef and set aside. In the same pot, add chopped onions and minced garlic, sautéing them until the onions are translucent and fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and continue to sauté until they’re softened, about 3-4 minutes.
4. Deglaze the Pot: Stir in the Dijon mustard and Worcestershire sauce, scraping up any browned bits from the bottom of the pot to enhance the flavor.
5. Pressure Cook: Return the beef to the pot and pour the beef broth over the mixture. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 10 minutes.
6. Cook the Noodles: While the beef is cooking, cook the egg noodles according to package instructions. Drain and set aside.
7. Thicken the Sauce: Once the cooking cycle is complete, perform a quick release of the pressure. Open the lid and turn the Instant Pot back to ‘Sauté’. In a small bowl, mix the sour cream and flour together, then stir this into the beef mixture to thicken the sauce. Cook for another 2-3 minutes.
8. Combine and Serve: Add the cooked egg noodles to the pot, stirring to combine everything well. Allow the noodles to soak up the sauce for a minute before serving.
9. Garnish: Serve the Beef Stroganoff hot, garnished with freshly chopped parsley.

Extra Tips:

For the best results, make sure to slice the beef sirloin thinly against the grain to guarantee it remains tender. If you prefer a thicker sauce, you can add more flour or cornstarch to the sour cream mixture. Adjust the seasoning to your taste, and feel free to add a dash of paprika for an extra kick.

Using fresh, high-quality mushrooms will enhance the earthy flavor of the dish. If you’re short on time, you can use pre-sliced mushrooms to save a few minutes of prep work.

Chicken and Rice Casserole

The Chicken and Rice Casserole is a comforting and hearty dish that’s perfect for a family dinner. Utilizing an Instant Pot, this recipe isn’t only quick and easy but also infuses the chicken with rich flavors while guaranteeing the rice is perfectly cooked. The combination of tender chicken, creamy sauce, and well-seasoned rice makes this casserole a go-to meal that can be prepared in just under an hour. This recipe is designed to serve 4-6 people, making it ideal for family gatherings or a meal with friends.

The Instant Pot is a versatile kitchen appliance that simplifies the cooking process and enhances the flavors of the ingredients. In this recipe, the pressure cooking function guarantees that the chicken remains juicy and the rice absorbs all the delightful flavors. The addition of vegetables adds nutrition and color, making this dish as visually appealing as it’s delicious. Perfect for busy weeknights, this Chicken and Rice Casserole is a wholesome meal that everyone will love.

Ingredients for 4-6 servings:

• 1 pound boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 medium onion, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 1/2 cup shredded cheddar cheese
• Fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the chicken breasts into bite-sized pieces. Dice the onion and carrots, and mince the garlic cloves. Measure out all the remaining ingredients to guarantee a smooth cooking process.
2. Sauté the Vegetables: Set the Instant Pot to the ‘Sauté’ mode and add the olive oil. Once hot, add the diced onion and carrots, and sauté for about 3-4 minutes until the onion becomes translucent. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
3. Add Chicken and Season: Add the bite-sized chicken pieces to the pot, season with salt, pepper, and dried thyme. Cook the chicken for about 4-5 minutes until it’s lightly browned on all sides, stirring occasionally.
4. Incorporate Rice and Liquid: Stir in the rice, guaranteeing it’s well mixed with the chicken and vegetables. Pour in the chicken broth and heavy cream, and stir to combine all the ingredients evenly.
5. Pressure Cook: Close the lid of the Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 8 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
6. Finalize the Dish: Carefully open the lid and stir in the frozen peas and shredded cheddar cheese. The heat from the dish will cook the peas and melt the cheese. Mix everything well to guarantee the cheese is evenly distributed and the peas are warmed through.
7. Serve: Spoon the casserole into dishes and garnish with freshly chopped parsley, if desired. Enjoy your meal!

Extra Tips:

To add more depth of flavor, consider using a mix of white and wild rice for a nutty taste and more texture. You can substitute heavy cream with coconut milk for a dairy-free option that still maintains the dish’s creaminess. If you prefer a bit of heat, add a pinch of red pepper flakes to the dish.

Spaghetti and Meatballs

Spaghetti and meatballs is a classic Italian-American dish that delights both kids and adults alike. The combination of tender meatballs, perfectly cooked spaghetti, and flavorful marinara sauce creates a comforting meal that’s perfect for family dinners.

Using an Instant Pot, you can speed up the cooking process without sacrificing any flavor, making it an ideal choice for busy weeknights or when you want to serve something special without spending hours in the kitchen.

This recipe offers a simple yet delicious way to prepare spaghetti and meatballs using your Instant Pot. The pressure cooking method guarantees the meatballs remain juicy and the spaghetti is cooked to perfection, all in one pot.

With easy-to-find ingredients and straightforward instructions, you’ll have a hearty meal ready in no time. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients (serves 4-6):

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cups marinara sauce
• 4 cups water
• 12 ounces spaghetti
• Fresh basil or parsley for garnish

Instructions:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix together using your hands until all ingredients are well incorporated. Form the mixture into 1-inch meatballs and set aside.
2. Sauté the Aromatics: Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Once the oil is hot, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
3. Brown the Meatballs: Add the meatballs to the Instant Pot and brown them for about 2 minutes on each side. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the meatballs and set aside.
4. Deglaze the Pot: Pour a small amount of water into the pot and use a spatula to scrape up any brown bits from the bottom. This step is essential to prevent the “Burn” message from appearing during pressure cooking.
5. Add the Marinara Sauce: Return the meatballs to the pot and pour the marinara sauce over them. Stir gently to coat the meatballs in the sauce.
6. Add Spaghetti and Water: Break the spaghetti in half and layer it over the meatballs and sauce. Pour the 4 cups of water over the spaghetti, making sure that all of it’s submerged in liquid. Don’t stir.
7. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select ‘Pressure Cook’ or ‘Manual’ on high pressure and set the timer for 8 minutes.
8. Quick Release: Once the cooking cycle is complete, perform a quick release by carefully turning the valve to the ‘Venting’ position. Wait until the steam has fully escaped and the pressure indicator has dropped before opening the lid.
9. Stir and Serve: Gently stir the spaghetti to combine it with the sauce and meatballs. Let it sit for a couple of minutes to thicken slightly. Serve hot, garnished with fresh basil or parsley.

Extra Tips:

For extra flavor, consider adding a splash of red wine to the sauce before pressure cooking. If you prefer spicier meatballs, add a pinch of red pepper flakes to the meatball mixture.

To prevent the spaghetti from sticking together, make sure it’s evenly spread and submerged in liquid before sealing the Instant Pot. Remember to adjust the seasoning to your taste before serving, as different marinara sauces may vary in saltiness.

Enjoy your delicious, homemade Instant Pot spaghetti and meatballs!

Vegetarian Chili

For a hearty and fulfilling dinner that the whole family can enjoy, try making Vegetarian Chili using your Instant Pot. This recipe blends a variety of beans, vegetables, and spices to create a rich and comforting meal that isn’t only nutritious but also satisfying.

The Instant Pot allows for fast cooking without compromising on flavor, making it an ideal choice for busy weeknights when you want a tasty, home-cooked meal.

This Vegetarian Chili is packed with protein and fiber, keeping you full and energized. The combination of spices adds depth to the flavors, while the beans and vegetables provide a satisfying texture. Serve it with some crusty bread or over a bed of rice for a complete meal.

Perfect for serving 4-6 people, this recipe is sure to become a family favorite in your dinner rotation.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cans (15 oz each) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable broth
• Optional toppings: chopped cilantro, avocado slices, shredded cheese, sour cream

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté mode and add the olive oil. Once the oil is hot, add the chopped onion and sauté for about 3 minutes until it becomes translucent.
2. Add Aromatics: Stir in the minced garlic, red bell pepper, green bell pepper, and zucchini. Sauté for another 3-4 minutes until the vegetables start to soften.
3. Incorporate Beans and Tomatoes: Add the black beans, kidney beans, corn, diced tomatoes (with their juices), and tomato paste to the pot. Stir everything together.
4. Season the Chili: Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Mix well to combine all the flavors.
5. Add Liquid: Pour in the vegetable broth. Stir everything to ascertain that the ingredients are well mixed.
6. Cook Under Pressure: Secure the lid of the Instant Pot and set the valve to the sealing position. Select the pressure cook or manual mode and set the timer for 15 minutes on high pressure.
7. Release Pressure and Serve: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Carefully switch the valve to the venting position to release any remaining pressure. Open the lid and give the chili a good stir.
8. Finish and Serve: Taste and adjust seasoning if needed. Serve hot in bowls, and top with your choice of optional toppings like chopped cilantro, avocado slices, shredded cheese, or sour cream.

Extra Tips:

For an even richer flavor, consider preparing this chili a day ahead; the flavors deepen and meld as it sits.

If you prefer a spicier chili, add a chopped jalapeño with the other vegetables or increase the chili powder.

This chili can also be frozen for up to three months, so make a double batch and save some for later. When reheating, add a splash of vegetable broth or water to maintain the desired consistency.

Pork Carnitas Tacos

Pork Carnitas Tacos are a flavorful and easy-to-make dish that can be prepared quickly with the help of an Instant Pot. The Instant Pot’s pressure cooking capability allows for tender, juicy pork that’s perfectly seasoned and ready to be stuffed into warm tortillas.

Whether you’re preparing a weekday dinner or hosting a gathering, Pork Carnitas Tacos are sure to be a hit with family and friends. These tacos are versatile and can be garnished with a variety of toppings, making them customizable to everyone’s taste.

The combination of spices and citrus in this recipe gives the pork a deliciously rich and tangy flavor that’s hard to resist. This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or casual get-togethers.

With the Instant Pot, you can cut down on cooking time without sacrificing flavor, ensuring a quick meal that’s both satisfying and delicious. Gather your ingredients and follow the steps below to create a dish that will have everyone coming back for more.

Ingredients:

• 3 pounds pork shoulder, cut into 2-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup orange juice
• 2 tablespoons lime juice
• Corn tortillas or flour tortillas for serving
• Optional toppings: diced onion, chopped cilantro, sliced radishes, avocado slices, queso fresco, lime wedges

Instructions:

1. Prepare the Pork: Begin by trimming excess fat from the pork shoulder and cutting it into 2-inch cubes. Season the pork cubes with salt, pepper, chili powder, ground cumin, and dried oregano, ensuring that the pieces are evenly coated with the spices.

2. Sauté the Aromatics: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.

3. Brown the Pork: Add the seasoned pork cubes to the Instant Pot with the onions and garlic. Sear the pork on all sides until it’s browned, which should take about 5-7 minutes. This step helps to lock in the flavors.

4. Pressure Cook: Pour in the chicken broth, orange juice, and lime juice over the pork. Stir to combine. Lock the lid on the Instant Pot, and set it to manual high pressure for 30 minutes.

Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release.

5. Shred the Pork: Open the lid and carefully remove the pork using a slotted spoon. Use two forks to shred the pork into bite-sized pieces. Return the shredded pork to the Instant Pot to soak up the juices.

6. Crisp the Pork (Optional): For extra crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 5-8 minutes until the edges are crispy.

7. Assemble the Tacos: Warm the tortillas and fill them with the shredded pork. Top with your chosen toppings such as diced onion, chopped cilantro, sliced radishes, avocado slices, and queso fresco. Serve with lime wedges on the side.

Extra Tips:

For additional flavor, consider marinating the pork with the spices, orange juice, and lime juice for a few hours or overnight in the refrigerator before cooking.

If you prefer a spicier version, add a diced jalapeño to the sautéed onions and garlic. When crisping the pork in the oven, keep an eye on it to prevent over-browning.

Additionally, serving the tacos with a side of Mexican rice or beans can make the meal even heartier.

Chicken and Dumplings

Chicken and dumplings is a classic comfort food that’s perfect for a hearty family dinner. The combination of tender chicken, fluffy dumplings, and creamy broth creates a dish that’s both satisfying and delicious. Using an Instant Pot simplifies the cooking process, allowing you to create this timeless meal in a fraction of the time it would take using traditional methods.

With just a few simple ingredients, you can have a warm, homemade meal ready for your family to enjoy. This recipe is designed to serve 4-6 people, making it ideal for a family gathering or a cozy dinner with friends. The Instant Pot not only speeds up the cooking time but also helps in retaining the flavors and tenderness of the chicken.

Whether you’re looking for a new way to prepare chicken or want to recreate a nostalgic dish, this Instant Pot Chicken and Dumplings recipe is sure to become a household favorite.

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 tablespoons butter, melted
• 1 cup frozen peas

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Set the Instant Pot to the ‘Sauté’ mode and heat the olive oil. Add the chicken breasts and sear them until they’re golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
2. Sauté the Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables start to soften. Add minced garlic and cook for an additional minute.
3. Pressure Cook the Chicken: Return the chicken to the pot. Pour in the chicken broth and add thyme, rosemary, and a bay leaf. Close the lid, set the valve to sealing, and select ‘Pressure Cook’ or ‘Manual’ mode. Cook on high pressure for 10 minutes.
4. Make the Dumplings: While the chicken is cooking, combine all-purpose flour, baking powder, and salt in a large bowl. Stir in the milk and melted butter until a sticky dough forms.
5. Release Pressure and Shred Chicken: Once the cooking time is complete, perform a quick release of pressure. Open the lid and remove the chicken breasts. Shred the chicken using two forks.
6. Cook the Dumplings: Drop spoonfuls of the dumpling dough on top of the broth. Close the lid again, set the valve to sealing, and cook on ‘Pressure Cook’ mode for another 5 minutes.
7. Finish and Serve: Perform another quick pressure release. Open the lid, stir in the shredded chicken and frozen peas. Allow the dish to sit for a few minutes to heat through the peas. Serve warm.

Extra Tips:

For added flavor, consider adding a splash of heavy cream or a dollop of sour cream before serving to make the broth even creamier. If you prefer a thicker sauce, you can create a slurry using cornstarch and water, and stir it into the broth after pressure cooking the chicken.

Always verify the dumplings are cooked through by checking their texture before serving. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days.

Shrimp and Grits

Shrimp and Grits is a classic Southern dish that combines the rich, creamy texture of grits with the savory and succulent flavors of shrimp. With the help of an Instant Pot, you can easily prepare this hearty and comforting meal in a fraction of the time it would take using traditional methods. The pressure cooking capabilities of the Instant Pot guarantee that the grits are perfectly cooked and creamy, while the shrimp remain tender and flavorful.

This recipe for Instant Pot Shrimp and Grits is perfect for a family dinner, serving 4-6 people. By using the Instant Pot, you can enjoy this classic dish with minimal fuss and maximum flavor. The combination of spices, bacon, and fresh shrimp creates a mouthwatering dish that’s sure to impress your family and friends. Follow the steps below to create this delicious meal.

Ingredients:

• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup cheddar cheese, shredded
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons parsley, chopped (for garnish)

Instructions:

1. Prepare the Grits: Add the stone-ground grits and chicken broth to the Instant Pot. Stir well to combine. Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the time for 10 minutes on high pressure.
2. Release Pressure and Stir: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to release any remaining pressure. Carefully open the lid and stir the grits. Add the cheddar cheese, heavy cream, and butter. Stir until the cheese is melted and the grits are creamy. Season with salt and pepper to taste. Remove the grits from the Instant Pot and keep warm.
3. Cook the Bacon and Vegetables: Set the Instant Pot to the “Sauté” function. Add the chopped bacon and cook until crispy. Remove the bacon from the pot with a slotted spoon and set aside. In the remaining bacon fat, add the diced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables are soft. Add the minced garlic and sauté for another minute.
4. Cook the Shrimp: Season the shrimp with paprika, cayenne pepper, salt, and pepper. Add the shrimp to the Instant Pot and cook for 2-3 minutes on each side until they’re pink and opaque.
5. Combine and Serve: Return the cooked bacon to the pot, mixing it with the shrimp and vegetables. Serve the shrimp mixture over the creamy grits and garnish with chopped parsley.

Extra Tips:

For the best flavor, use fresh shrimp if possible, and verify they’re thoroughly cleaned and deveined before cooking. Adjust the cayenne pepper to your preference for heat, or omit it altogether if you prefer a milder dish.

If you’d like a thicker consistency for the grits, reduce the chicken broth by half a cup. Remember to serve the dish immediately for the best texture and taste. Enjoy this delightful Southern classic with your family!

Hearty Lentil Soup

There’s nothing quite like a warm, comforting bowl of soup to bring the family together at the dinner table, and this Hearty Lentil Soup made in the Instant Pot is sure to become a family favorite.

Rich in flavor and packed with nutrients, this soup combines the earthy taste of lentils with a medley of vegetables and aromatic spices. The Instant Pot considerably reduces cooking time, guaranteeing that you can enjoy a homemade, nutritious meal without spending hours in the kitchen.

Perfect for a cozy weeknight dinner, this lentil soup is both hearty and healthy, making it ideal for serving 4-6 people. Lentils are a great source of protein and fiber, and when paired with fresh vegetables and herbs, they create a dish that isn’t only delicious but also nourishing.

Whether you’re a seasoned Instant Pot user or new to pressure cooking, this recipe is straightforward and easy to follow.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 cups dried green or brown lentils, rinsed and drained
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Cooking Instructions:

1. Sauté the Vegetables: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the chopped onion and sauté for about 3 minutes until it becomes translucent.

Add the minced garlic and continue to sauté for another minute, making sure the garlic doesn’t burn.

2. Add Vegetables and Spices: Add the diced carrots and celery to the pot and stir well. Sprinkle in the cumin, smoked paprika, and dried thyme, stirring to coat the vegetables evenly with the spices.

Cook for another 2-3 minutes until the spices are fragrant.

3. Add Lentils and Liquid: Stir in the rinsed lentils, then pour in the vegetable broth and canned tomatoes with their juice. Add the bay leaf and stir everything together.

Season with salt and pepper to taste.

4. Pressure Cook the Soup: Secure the lid on the Instant Pot, making sure the valve is set to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 15 minutes on high pressure.

5. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release to let out any remaining pressure.

6. Finish and Serve: Open the lid and give the soup a good stir. Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Ladle the soup into bowls and garnish with fresh parsley if desired.

Extra Tips:

When preparing this Hearty Lentil Soup, guarantee that the lentils are well-rinsed before adding to the pot to remove any dust or debris.

If you prefer a thicker soup, you can use an immersion blender to partially blend the soup after cooking, which will create a creamier texture while still leaving some lentils whole for a hearty bite.