12 Rustic Quick and Easy Instant Pot Dinner Recipes for Family Supper

Gathering around the table for a cozy family dinner is my favorite way to spend an evening. I’ve found 12 rustic Instant Pot recipes that make it easy to whip up something delicious in no time. From comforting beef stew to flavorful Moroccan lamb tagine, these dishes pack rich flavors without any hassle. They’re perfect for those busy nights when you still want to serve something hearty and satisfying. Let’s explore these quick and effortless recipes that might just become your new family favorites.

Classic Beef Stew

There’s nothing quite like a warm, hearty bowl of beef stew to comfort you on a chilly evening. The Instant Pot Classic Beef Stew is a delightful twist on the traditional slow-cooked dish, offering the same rich flavors and tender meat in a fraction of the time.

This recipe captures the essence of classic beef stew by using a combination of aromatic vegetables and tender beef simmered in a savory broth, all pressure-cooked to perfection. With the Instant Pot, you can achieve the depth of flavors that usually takes hours to develop on the stovetop or in a slow cooker.

Perfect for a family meal, this recipe serves 4-6 people and is incredibly easy to prepare. The Instant Pot takes care of most of the work, allowing you more time to relax and enjoy the company of your loved ones.

The result is a melt-in-your-mouth beef stew that’s rich, flavorful, and satisfying. Whether served on its own or with a side of crusty bread for dipping, this Instant Pot Classic Beef Stew is sure to become a staple in your dinner rotation.

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 3 large carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup frozen peas

Cooking Instructions:

1. Sauté the Beef: Set your Instant Pot to the ‘Sauté’ mode. Heat the olive oil and add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onions and sauté until they become translucent. Add the minced garlic and sauté for an additional minute until fragrant.
3. Deglaze the Pot: Pour a small amount of beef broth into the pot to deglaze, scraping up any browned bits from the bottom to enhance the flavor of your stew.
4. Combine Ingredients: Return the beef to the pot. Add carrots, potatoes, the remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine all ingredients.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once finished, allow the pressure to release naturally for about 10 minutes, then perform a quick release to release any remaining pressure.
6. Thicken the Stew: In a small bowl, mix cornstarch and water until smooth. Set the Instant Pot to ‘Sauté’ again, pour the cornstarch slurry into the stew, and stir until the stew thickens.
7. Add Peas and Season: Stir in the frozen peas and let them heat through for a few minutes. Taste and adjust seasoning if necessary.
8. Serve: Spoon the stew into bowls and serve hot, optionally garnished with fresh parsley or a slice of crusty bread.

Extra Tips:

For the best results, use beef chuck roast as it becomes incredibly tender when pressure-cooked. Be sure to brown the meat well for added flavor, and don’t skip deglazing the pot, as this step lifts the fond, which adds depth to the stew’s flavor.

If you prefer a thicker stew, you can adjust the cornstarch slurry to your desired consistency. Finally, this stew is even more flavorful the next day, so consider making it ahead of time for a convenient and delicious meal.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup is a perfect dish to warm you up on a chilly evening. This recipe combines tender chicken, hearty wild rice, and a rich, creamy broth to create a comforting meal that’s both satisfying and delicious.

Using an Instant Pot, you can have this flavorful soup ready in no time, making it an excellent choice for a quick weeknight dinner or a cozy weekend meal. The convenience of the Instant Pot not only speeds up the cooking process but also enhances the flavors, allowing you to enjoy a restaurant-quality dish at home.

This soup is packed with nutritious ingredients, making it a wholesome meal for the entire family. The combination of protein, fiber, and vitamins guarantees that it’s both nourishing and filling.

The wild rice adds a unique texture and nutty flavor, while the creamy base brings everything together in a luscious harmony. Whether you’re serving it as a main course or alongside a fresh salad and some crusty bread, this Creamy Chicken and Wild Rice Soup will surely become a staple in your household.

Ingredients (Serves 4-6)

• 1 pound boneless, skinless chicken breasts, diced
• 1 cup wild rice, rinsed and drained
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons butter

Cooking Instructions

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function. Add the olive oil and allow it to heat up for about a minute.
2. Cook the Vegetables: Add the chopped onions, diced carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
3. Add Chicken and Seasonings: Stir in the chopped chicken breasts, thyme, salt, and black pepper. Cook for about 3 minutes, until the chicken is slightly browned on the outside.
4. Add Rice and Broth: Pour in the rinsed wild rice and chicken broth. Stir to combine all ingredients, making certain nothing is sticking to the bottom of the pot.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to high pressure for 20 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Create the Creamy Base: In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 2 minutes. Slowly whisk in the heavy cream until smooth and slightly thickened.
7. Combine and Finish: Carefully open the Instant Pot and stir in the creamy roux mixture. Mix well until the soup is thickened and creamy. Turn the sauté function back on if the soup needs to thicken further, stirring occasionally.
8. Serve: Ladle the soup into bowls and serve warm, optionally garnishing with fresh herbs or a sprinkle of black pepper.

Extra Tips

For extra flavor, consider adding a splash of white wine when sautéing the vegetables. If you prefer a thicker soup, you can adjust the amount of flour in the roux or add a small amount of cornstarch slurry.

Feel free to experiment with additional herbs like rosemary or sage to suit your taste. If you find the soup too rich, substitute half of the heavy cream with milk for a lighter consistency.

Remember to taste and adjust the seasoning before serving to verify it’s just right.

Savory Pork Carnitas

Satisfy your craving for mouthwatering Mexican cuisine with this Instant Pot Savory Pork Carnitas recipe. Perfect for a busy weeknight or a relaxed weekend meal, these carnitas are tender, juicy, and packed with flavor.

Using the Instant Pot markedly reduces cooking time while preserving the rich, savory taste you expect from traditional slow-cooked carnitas. Serve them in warm tortillas with your favorite toppings for a feast that’s sure to impress your family and friends.

This recipe yields enough delicious carnitas to serve 4-6 people, making it ideal for small gatherings or family dinners. The beauty of cooking with an Instant Pot is that it locks in moisture and flavors, transforming a simple pork shoulder into delectable, pull-apart meat in a fraction of the time it would take using conventional methods.

So grab your Instant Pot and let’s get cooking!

Ingredients:

• 3 lbs pork shoulder (pork butt), cut into 2-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/2 cup chicken broth
• 2 bay leaves
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Cooking Instructions:

1. Prepare the Pork: Begin by cutting the pork shoulder into 2-inch cubes. This helps the meat cook evenly and absorb the flavors better. Pat the cubes dry with paper towels to guarantee they sear properly.
2. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the chopped onion and cook for about 2-3 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
3. Season and Brown the Pork: Add the pork cubes to the Instant Pot, season with cumin, smoked paprika, oregano, salt, and black pepper. Sear the meat on all sides until lightly browned. This step is vital for building flavor.
4. Add Liquids and Bay Leaves: Pour in the orange juice, lime juice, and chicken broth. Stir to deglaze the pot, scraping up any browned bits from the bottom. These bits add incredible depth to the dish. Add the bay leaves on top of the pork mixture.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ (or ‘Manual’) on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release.
6. Shred the Pork: Carefully remove the lid and use tongs to transfer the pork to a large bowl. Discard the bay leaves. Use two forks to shred the meat into bite-sized pieces.
7. Crisp the Carnitas (Optional): For extra crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes until the edges are crispy, stirring halfway through.
8. Serve: Serve the savory pork carnitas in warm tortillas with fresh cilantro and lime wedges, or with your favorite toppings like salsa, guacamole, or sour cream.

Extra Tips: For the best flavor, consider marinating the pork cubes in the dry spices and juices for a few hours or overnight before cooking. If you prefer spicier carnitas, add a diced jalapeño or a pinch of cayenne pepper to the Instant Pot.

To make cleanup easier, you can use an Instant Pot liner before cooking. Finally, leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Enjoy your delicious, savory carnitas!

Hearty Vegetable Chili

Hearty Vegetable Chili is a comforting and satisfying dish perfect for any time of the year. This recipe is designed to be both delicious and nutritious, offering a medley of vegetables and beans cooked to perfection in your Instant Pot. The combination of spices, beans, and vegetables creates a robust flavor profile that’s certain to please vegetarians and meat-lovers alike.

Whether you’re looking for a quick weeknight dinner or a dish to impress at a potluck, this vegetable chili is a versatile option that doesn’t compromise on taste. Cooking with an Instant Pot not only speeds up the process but also enhances the flavors as the ingredients meld together under pressure.

This recipe is ideal for those who want a hearty meal without spending hours in the kitchen. The best part? It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal. Serve it with a side of crusty bread or over rice for a complete meal that will warm you from the inside out.

Serving Size: 4-6 people****

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (any color), diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting. Once it’s hot, add the olive oil.
2. Sauté the Aromatics: Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
3. Add the Vegetables: Add the diced bell peppers, carrots, celery, and zucchini to the pot. Stir occasionally and cook for about 5 minutes until the vegetables start to soften.
4. Incorporate the Beans and Tomatoes: Add the black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Mix well to combine all ingredients.
5. Season the Chili: Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Confirm the spices are evenly distributed throughout the mixture.
6. Pressure Cook: Close the lid of the Instant Pot and set it to the ‘Pressure Cook’ or ‘Manual’ setting on high pressure for 10 minutes. Make sure the valve is set to sealing.
7. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release for any remaining pressure.
8. Final Touches: Open the lid and stir in the corn kernels and lime juice. Taste and adjust seasoning if necessary.
9. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Enjoy your hearty vegetable chili hot, optionally with a side of your choice.

Extra Tips:

For those who like their chili with a bit of heat, don’t hesitate to adjust the cayenne pepper to your preference. This recipe is highly adaptable; you can add more vegetables or beans based on what’s available or what you enjoy.

If you have leftovers, this chili keeps well in the refrigerator for up to five days and can also be frozen for longer storage. When reheating, you might need to add a splash of water or broth to loosen it up. Serve with toppings such as shredded cheese, sour cream, or avocado for added creaminess.

Garlic Herb Roast Chicken

This recipe is designed for serving 4-6 people, making it an ideal choice for family gatherings or a hearty Sunday dinner. The combination of garlic, fresh herbs, and a hint of lemon creates a balanced and savory dish that pairs beautifully with a range of sides, from mashed potatoes to roasted vegetables.

By following this Instant Pot method, you can savor the deliciousness of roast chicken without the hassle of constant monitoring in the oven. Enjoy the simplicity and depth of flavor that this Garlic Herb Roast Chicken brings to your dining table.

Ingredients for 4-6 servings:

• 1 whole chicken (about 4-5 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 cup chicken broth

Cooking Instructions:

1. Prepare the Chicken: Start by patting the chicken dry with paper towels. This step is essential for achieving a nicely browned skin. Rub the chicken inside and out with olive oil, making sure it’s well coated.
2. Season the Chicken: Generously season the chicken with salt and black pepper. Then stuff the cavity with lemon halves, minced garlic, and half of the fresh herbs. This will infuse the chicken with aromatic flavors from the inside out.
3. Set Up the Instant Pot: Pour the chicken broth into the Instant Pot. Place the trivet inside the pot to keep the chicken elevated above the liquid for even cooking.
4. Position the Chicken: Carefully place the seasoned chicken on the trivet, breast side up. Sprinkle the remaining herbs over the top of the chicken for added flavor.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and adjust the timer to 24 minutes (about 6 minutes per pound of chicken).
6. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. This guarantees the chicken remains tender and juicy.
7. Crisp the Skin (optional): If you prefer crispy skin, carefully transfer the chicken to a baking sheet and broil it in the oven for 3-5 minutes until the skin is golden and crispy.
8. Serve: Let the chicken rest for a few minutes before carving. Serve with your choice of sides and enjoy!

Extra Tips:

When preparing Garlic Herb Roast Chicken in an Instant Pot, make sure the chicken fits comfortably in the pot. If necessary, tie the legs together with kitchen twine for more compactness.

For extra flavor, consider marinating the chicken in the fridge for a few hours before cooking. Additionally, save the cooking liquid left in the Instant Pot; it makes a fantastic base for homemade gravy or can be used to flavor other dishes.

Remember to always check that the chicken reaches an internal temperature of 165°F for safe consumption.

Rustic Italian Sausage Pasta

Rustic Italian Sausage Pasta is a comforting and hearty dish that brings the flavors of Italy straight to your dinner table. This dish combines savory Italian sausage with tender pasta, complemented by a rich tomato-based sauce infused with garlic, onions, and herbs.

Using an Instant Pot, this recipe isn’t only quick and easy to prepare, but it also locks in all the robust flavors, making it a perfect option for busy weeknights or a cozy family dinner. The Instant Pot method greatly reduces cooking time while maintaining the authentic taste of slow-cooked pasta dishes.

With just a few simple steps, you can create a meal that tastes like it has been simmering all day. This Rustic Italian Sausage Pasta is ideal for serving 4 to 6 people, guaranteeing there’s plenty to go around. It’s also versatile enough to tweak according to your taste preferences, whether you prefer a spicier kick or a milder flavor.

Ingredients (Serves 4-6)

• 1 pound Italian sausage, casings removed
• 12 ounces pasta (penne or rigatoni work well)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Cooking Instructions

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Sausage: Add the Italian sausage to the pot. Cook, breaking it into smaller pieces with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes.
3. Add Remaining Ingredients: Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Mix well to combine all ingredients.
4. Add the Pasta: Add the pasta to the pot, ensuring it’s submerged in the liquid. Don’t stir the pasta once added, as this could cause it to stick to the bottom.
5. Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 5 minutes.
6. Release Pressure: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully perform a quick release by moving the valve to ‘Venting’.
7. Finish the Dish: Open the lid and stir the pasta to ensure it’s evenly coated in the sauce. Add the grated Parmesan cheese and stir until melted and well combined.
8. Serve: Ladle the Rustic Italian Sausage Pasta into bowls. Garnish with fresh basil, if desired, and serve hot.

Extra Tips

Make sure to use your favorite type of Italian sausage, whether it’s spicy or mild, to personalize the dish to your taste. For an extra creamy texture, consider stirring in a splash of heavy cream before serving.

If you prefer more vegetables, feel free to add some chopped bell peppers or mushrooms during the sauté step. Additionally, always guarantee the pasta is fully submerged in the sauce before sealing the Instant Pot to prevent undercooked pasta.

Enjoy your meal with a side of crusty bread or a fresh salad for a complete Italian-inspired dinner.

Tender Pot Roast With Vegetables

There’s nothing quite like the comfort of a hearty pot roast with vegetables, especially when it’s cooked to perfection in an Instant Pot. This recipe promises to deliver a tender and flavorful meal that’s perfect for a family dinner or a cozy gathering. The Instant Pot greatly reduces the cooking time, while still infusing the meat and vegetables with all the rich flavors you’d expect from a traditional pot roast.

This recipe serves 4-6 people and combines a succulent beef roast with a medley of vegetables. The Instant Pot guarantees that the beef is tender and juicy, while the vegetables are perfectly cooked, absorbing the savory aromas of the broth and spices. Follow this recipe for a satisfying meal that’s both simple to prepare and guaranteed to delight your taste buds.

Ingredients:

• 3-4 pounds beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• 4 large carrots, peeled and chopped
• 4 large potatoes, peeled and quartered
• 2 tablespoons cornstarch
• 2 tablespoons water

Cooking Instructions:

1. Season the Roast: Begin by patting the beef chuck roast dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2. Sear the Roast: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, sear the roast on each side for about 4-5 minutes until brown. This step locks in the flavor and adds depth to the meat.
3. Add Aromatics: Remove the roast and set it aside. In the same pot, add the chopped onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
4. Deglaze the Pot: Pour in 1/2 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds flavor to the broth and prevents burning.
5. Pressure Cook: Return the roast to the pot. Add the remaining beef broth and Worcestershire sauce. Lock the lid in place, set the valve to ‘Sealing,’ and select the ‘Pressure Cook’ or ‘Manual’ setting. Set the timer for 60 minutes on high pressure.
6. Add Vegetables: After the cooking time is up, allow the pressure to naturally release for 10 minutes before turning the valve to ‘Venting’ to release any remaining pressure. Open the lid and add the carrots and potatoes to the pot.
7. Cook Vegetables: Close the lid again, set the valve to ‘Sealing,’ and cook on high pressure for an additional 10 minutes. Allow the pressure to naturally release for another 10 minutes before venting.
8. Thicken the Sauce: Remove the roast and vegetables from the pot. Set the Instant Pot to ‘Sauté’ and mix the cornstarch with water to make a slurry. Stir it into the pot to thicken the sauce.
9. Serve: Slice the roast and serve it with the vegetables, drizzling the thickened sauce over the top for added flavor.

Extra Tips:

For a more robust flavor, consider marinating the roast in the refrigerator with the seasoning mix for a few hours or overnight before cooking. If you prefer your vegetables firmer, reduce their cooking time by a few minutes.

Additionally, you can add other vegetables like parsnips or celery for variety. Remember to always check the meat’s internal temperature to confirm it’s safely cooked through, aiming for at least 145°F. Enjoy your meal with a side of crusty bread to soak up the delicious sauce!

Cozy Lentil and Sausage Stew

Cozy Lentil and Sausage Stew is the perfect dish to prepare on a chilly evening when you need something warm and filling. This hearty stew combines the protein-rich goodness of lentils with the robust flavors of Italian sausage, creating a dish that isn’t only nutritious but also incredibly satisfying.

The Instant Pot makes the preparation quick and straightforward, allowing you to develop deep, savory flavors in a fraction of the time it would take on the stovetop. Whether you’re serving it for a family meal or a cozy dinner for friends, this stew is sure to be a hit.

The use of aromatic vegetables like onions, carrots, and celery adds a depth of flavor, while the tomatoes and herbs bring a touch of acidity and earthiness. A splash of balsamic vinegar at the end enhances the flavors, tying everything together beautifully. This recipe is designed to serve 4-6 people, making it ideal for a family meal or to have leftovers for the week.

The best part? With the Instant Pot, you can have this comforting stew on the table in just about an hour, with minimal fuss.

Ingredients (serves 4-6):

• 1 pound Italian sausage, casing removed
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 ounces) diced tomatoes, with juices
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• Chopped fresh parsley for garnish

Cooking Instructions:

1. Prepare the Sausage: Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the Italian sausage, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Use a slotted spoon to remove the sausage and set aside, leaving the drippings in the pot.
2. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 4-5 minutes, or until the vegetables start to soften. Add the minced garlic and cook for an additional minute until fragrant.
3. Combine Ingredients: Add the rinsed lentils, diced tomatoes, and cooked sausage back into the pot. Pour in the chicken or vegetable broth, then add the thyme, oregano, and bay leaf. Stir everything to combine.
4. Pressure Cook: Secure the lid on the Instant Pot and make certain the valve is set to the ‘sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ 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 10 minutes, then carefully turn the valve to ‘venting’ to release any remaining pressure. Open the lid.
6. Finish and Serve: Stir in the balsamic vinegar and season with salt and pepper to taste. Discard the bay leaf. Ladle the stew into bowls and garnish with chopped fresh parsley before serving.

Extra Tips: When preparing Cozy Lentil and Sausage Stew, feel free to experiment with different types of sausage, such as spicy Italian or chicken sausage, to adjust the flavor profile according to your preference.

If you prefer a thicker stew, you can mash some of the lentils against the side of the pot before serving. This dish can be stored in the refrigerator for up to three days, and the flavors will deepen over time.

If you find the stew has thickened too much upon reheating, simply add a splash of broth or water to reach your desired consistency.

Flavorful Moroccan Lamb Tagine

Moroccan Lamb Tagine is a delightful and aromatic dish that’s perfect for a cozy family dinner. This traditional North African stew is known for its rich blend of spices and tender chunks of lamb, which are cooked slowly to absorb all the flavors. By using an Instant Pot, you can greatly reduce the cooking time while still achieving the deep, savory flavors that make this dish so special.

The combination of spices like cinnamon, cumin, and turmeric with sweet dried fruits creates a unique harmony of sweet and savory that will transport your taste buds straight to Morocco. Ideal for serving 4-6 people, this Instant Pot version of Moroccan Lamb Tagine is a one-pot wonder that simplifies the traditional cooking process without compromising on taste.

The lamb becomes incredibly tender, and the sauce thickens beautifully as it cooks, making it perfect to serve over a bed of fluffy couscous or alongside some warm flatbread. Whether you’re hosting a dinner party or simply want to treat your family to a special meal, this Moroccan Lamb Tagine is sure to impress.

Ingredients (serves 4-6):

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup dried apricots, chopped
• 1/2 cup pitted green olives, sliced
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lamb: Start by seasoning the lamb chunks with salt and pepper. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the lamb in batches to avoid overcrowding and brown it on all sides. Remove the lamb and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and sauté until it becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Add Spices: Stir in the ground cumin, coriander, cinnamon, turmeric, ginger, and paprika. Cook for about 1-2 minutes to toast the spices, stirring continuously to prevent burning.
4. Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This will add extra flavor to the sauce.
5. Combine Ingredients: Return the browned lamb to the pot and add the diced tomatoes, dried apricots, and sliced green olives. Stir everything together to guarantee the lamb is well-coated with the spices and sauce.
6. Pressure Cook: Lock the Instant Pot lid in place and set it to ‘Pressure Cook’ on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release of any remaining pressure.
7. Finish the Dish: Carefully open the lid and stir the tagine. Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped cilantro and parsley before serving.

Extra Tips:

To enhance the flavor of your Moroccan Lamb Tagine, consider marinating the lamb in the spices overnight before cooking. This will allow the meat to absorb even more of the aromatic flavors.

Additionally, for a thicker sauce, you can remove the lamb after cooking and set the Instant Pot to ‘Sauté’ to reduce the sauce until it reaches your desired consistency. Serve the tagine with a side of couscous or warm flatbread to soak up the delicious sauce. Enjoy your culinary journey to Morocco!

Homestyle Chicken and Dumplings

Homestyle Chicken and Dumplings is a comforting and hearty dish that’s perfect for a cozy family dinner. This Instant Pot version retains all the classic flavors of a traditional recipe while considerably cutting down on cooking time. The tender chicken, savory broth, and fluffy dumplings make for a meal that’s sure to please both kids and adults alike.

By using the Instant Pot, you can have this comforting dish ready in a fraction of the time it would take using conventional methods, making it an ideal choice for busy weeknights.

The beauty of this recipe lies in its simplicity and the use of readily available ingredients. The chicken is cooked to perfection in a flavorful broth infused with herbs and vegetables, and the dumplings are light and airy, providing the perfect complement to the rich and savory chicken stew.

Whether you’re an experienced cook or a beginner, this recipe is straightforward and easy to follow, guaranteeing that you can achieve delicious results every time.

Ingredients (Serves 4-6):

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 2 tablespoons butter, melted

Cooking Instructions:

1. Prepare the Ingredients: Start by seasoning the chicken thighs with salt and pepper. Set the Instant Pot to the sauté mode and heat the olive oil. Add the chicken to the pot and brown it on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are slightly softened, about 5 minutes.
3. Add Chicken and Broth: Return the chicken to the pot. Pour in the chicken broth, and add thyme, parsley, bay leaf, salt, and pepper. Stir to combine.
4. Pressure Cook: Lock the lid in place and set the Instant Pot to manual pressure cook on high for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. Shred the Chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Prepare Dumplings: In a mixing bowl, combine flour, baking powder, milk, and melted butter. Stir until a dough forms. Drop spoonfuls of the dough into the pot on top of the stew.
7. Cook Dumplings: Switch the Instant Pot to sauté mode and cook the dumplings for about 10-12 minutes, or until they’re cooked through and fluffy.
8. Final Adjustments: Taste the stew and adjust seasoning with additional salt and pepper, if needed. Stir gently to combine.

Extra Tips:

To guarantee the dumplings are light and fluffy, avoid over-mixing the dough. Just stir until the ingredients are combined.

If you prefer thicker broth, you can create a slurry using cornstarch and water, and add it to the stew before dropping in the dumplings. Additionally, feel free to add peas or other vegetables to the stew for extra nutrition and flavor.

Remember to always check that the chicken is fully cooked and reaches an internal temperature of 165°F before serving. Enjoy your delicious Homestyle Chicken and Dumplings!

Traditional Bolognese Sauce

Bolognese sauce is a hearty and rich Italian classic, traditionally simmered for hours to develop deep flavors. With the help of the Instant Pot, you can greatly cut down the cooking time while still achieving that authentic taste. This modern twist on the classic dish maintains all the deliciousness of the traditional method, giving you a robust and savory sauce perfect for pasta or as a base for other Italian dishes.

By using the Instant Pot, the flavors meld beautifully under pressure, intensifying the savory elements of the meat and the subtle sweetness of the tomatoes. The sauce comes together in about an hour, making it an ideal choice for a weeknight meal that doesn’t compromise on flavor. This recipe serves 4-6 people, making it a versatile option for family dinners or for meal prep.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 1 cup whole milk
• 1 cup dry white wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 bay leaf
• Grated Parmesan cheese for serving
• Fresh basil for garnish

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. Add Garlic and Meat: Add the minced garlic and cook for another minute until fragrant. Then, add the ground beef and pork. Cook until the meat is browned, breaking it up with a spoon. This should take about 8-10 minutes.
3. Deglaze with Milk and Wine: Pour in the milk and let it simmer until it has mostly evaporated. Then, add the white wine and continue to simmer until it reduces by half. This helps to tenderize the meat and build flavor.
4. Incorporate Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and bay leaf. Mix well to combine all the ingredients.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 20 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
6. Serve and Garnish: Open the lid, remove the bay leaf, and stir the sauce. Serve over your favorite pasta, and top with grated Parmesan cheese and fresh basil for garnish.

Extra Tips:

For an even deeper flavor, consider browning the meat in batches to guarantee a good sear, which adds more complexity to the sauce.

If you prefer a thicker sauce, you can use the ‘Sauté’ function after pressure cooking to reduce the sauce to your desired consistency.

Additionally, the sauce tastes even better the next day, so feel free to make it in advance and store it in the refrigerator overnight.

Spicy Thai Red Curry Chicken

Spicy Thai Red Curry Chicken is a flavorful and aromatic dish that brings the authentic taste of Thailand to your dining table in the comfort of your home. This dish combines tender chicken pieces with a rich and spicy red curry sauce, made using a delightful blend of coconut milk, red curry paste, and fresh herbs. Cooking this dish in an Instant Pot not only speeds up the process but also enhances the infusion of flavors, making it a perfect choice for a quick yet satisfying dinner.

The beauty of this Spicy Thai Red Curry Chicken recipe lies in its simplicity and versatility. The heat from the red curry paste is balanced with the creaminess of coconut milk, creating a complex yet well-rounded flavor profile. You can adjust the spice level to your liking by adding more or less curry paste. Serve this dish with jasmine rice or noodles, and garnish with fresh basil or cilantro to elevate its taste and presentation. This recipe is designed to serve 4-6 people, making it an excellent choice for family dinners or entertaining guests.

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup snow peas
• 1 tablespoon lime juice
• Fresh basil leaves, for garnish
• Cooked jasmine rice or noodles, for serving

Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Slice the onion and red bell pepper thinly, and mince the garlic. Grate the fresh ginger and set all the ingredients aside for easy access during cooking.
2. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ setting and heat the vegetable oil. Add the sliced onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and grated ginger, and continue to sauté for another minute until fragrant.
3. Cook the Chicken: Add the chicken pieces to the Instant Pot and cook for about 3-4 minutes, stirring frequently, until they’re lightly browned on all sides.
4. Add Curry Paste: Stir in the Thai red curry paste, ensuring the chicken pieces are well-coated. Cook for another minute to release the aromas from the curry paste.
5. Combine with Liquids: Pour in the coconut milk and chicken broth. Add the fish sauce and brown sugar, stirring well to combine all ingredients. Make sure to scrape any bits off the bottom of the pot to avoid burning.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 5 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to let out any remaining pressure.
7. Add Vegetables: Open the lid and stir in the sliced red bell pepper and snow peas. Set the Instant Pot to ‘Sauté’ again and cook for an additional 3-4 minutes, or until the vegetables are tender yet crisp.
8. Finish and Serve: Stir in the lime juice to add brightness to the dish. Ladle the curry over bowls of cooked jasmine rice or noodles and garnish with fresh basil leaves. Serve hot and enjoy!

Extra Tips: For an extra depth of flavor, consider adding a few kaffir lime leaves while pressure cooking the curry. If you prefer a less spicy dish, reduce the amount of red curry paste used or add more coconut milk to mellow the heat. Feel free to customize this recipe by including other vegetables like zucchini or mushrooms. Always taste and adjust seasonings to your preference before serving.