#instantpot

A quick and flavorful vegan Spanish rice made effortlessly in the Instant Pot. Perfect for a wholesome meal in just 30 minutes!

Ingredients: 1 cup brown rice. 1 can 15 oz diced tomatoes. 1 cup vegetable broth. 1 onion, finely chopped. 1 teaspoon smoked paprika.

Instructions: Rinse the brown rice under cold water and drain. In the Instant Pot, combine rice, diced tomatoes with juice, vegetable broth, chopped onion, and smoked paprika. Close the lid, set the valve to sealing, and cook on high pressure for 22 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Fluff the rice with a fork, and let it sit for a few minutes before serving.

Prep Time: 5 minutes

Cook Time: 22 minutes

This is a quick and tasty Instant Pot recipe for Asian-style chicken and broccoli that is cooked until tender. It goes well with fluffy white rice.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 lb fresh broccoli florets. 1 cup low-sodium chicken broth. 1/2 cup soy sauce. 1/3 cup oyster sauce. 3 tablespoons hoisin sauce. 2 tablespoons cornstarch. 2 tablespoons sesame oil. 1 tablespoon vegetable oil. 4 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. 2 cups cooked white rice, for serving.

Instructions: In the Instant Pot, press "Saute" and add the oil. Put in the chicken pieces and cook until all sides are browned. Grate the ginger and add the red pepper flakes if you are using them. Saut for one to two minutes. Soy sauce, oyster sauce, hoisin sauce, and cornstarch should all be mixed together in a bowl until the sauce is smooth. Add the sauce to the Instant Pot and pour it over the chicken. Put the broccoli florets on top without stirring them. Set the Instant Pot lid to "Sealing" and cook for 5 minutes at high pressure on "Manual" or "Pressure Cook." Do a quick pressure release after the cooking is done. Add sesame oil and stir the contents. Then, let it sit for a few minutes to thicken the sauce. Put the chicken and broccoli from the Instant Pot on top of cooked white rice. If you want, you can add sesame seeds or green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 5 minutes

A quick and delicious Instant Pot Pad Thai recipe that the whole family will love. Perfectly balanced flavors with tender shrimp, tofu, and rice noodles, topped with crunchy peanuts and fresh cilantro.

Ingredients: 8 oz rice noodles. 1 lb shrimp, peeled and deveined. 2 eggs, beaten. 1 cup bean sprouts. 1 cup sliced tofu. 1/2 cup chopped peanuts. 3 cloves garlic, minced. 1/4 cup vegetable oil. 1/4 cup soy sauce. 2 tablespoons tamarind paste. 2 tablespoons fish sauce. 1 tablespoon sugar. 1 teaspoon red pepper flakes. Lime wedges for serving. Fresh cilantro for garnish.

Instructions: Soak rice noodles in hot water for 20 minutes, then drain. Set Instant Pot to saut mode, heat vegetable oil, and saut garlic until fragrant. Add shrimp and tofu, cook until shrimp turns pink. Push ingredients to the side, pour beaten eggs into the Instant Pot, and scramble until cooked. Add soaked rice noodles, soy sauce, tamarind paste, fish sauce, sugar, and red pepper flakes. Stir well. Close the Instant Pot lid, set to high pressure for 1 minute, then quick release pressure. Open the lid and stir in bean sprouts and peanuts. Serve Pad Thai with lime wedges and garnish with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 15 minutes

Chicken thighs that are soft and full of flavor, seasoned with fragrant spices and cooked just right in the Instant Pot. This recipe makes juicy chicken with little work, which makes it a great choice for a weeknight dinner.

Ingredients: 6 chicken thighs, bone-in, skin-on. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup chicken broth.

Instructions: Spices like paprika, dried thyme, salt, and black pepper should be mixed together in a small bowl. First, rub the chicken thighs with olive oil. Then, evenly coat them with the spice mix. Add chicken broth to the Instant Pot. Put the trivet inside the Instant Pot and then put the chicken thighs on top of it. Close the lid and turn the valve so that it seals. Set the timer for 10 minutes on high pressure. Then, do a quick pressure release and wait 5 minutes for the pressure to drop on its own. Open the lid carefully and move the chicken thighs to a serving plate. Let them rest for a few minutes before serving. You can put chicken thighs under the broiler for two to three minutes before serving if you want the skin to get crispy.

Prep Time: 10 minutes

Cook Time: 15 minutes

A quick and flavorful Instant Pot recipe for little smokies sausages in a sweet and tangy barbecue sauce.

Ingredients: 1 lb little smokies sausages. 1/2 cup barbecue sauce. 1/4 cup honey. 1/4 cup brown sugar. 1/4 cup ketchup. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 cup water.

Instructions: Combine barbecue sauce, honey, brown sugar, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and black pepper in a bowl. Add little smokies sausages to the Instant Pot. Pour the sauce mixture over the sausages and toss to coat evenly. Add water to the Instant Pot. Seal the Instant Pot and set it to Manual/Pressure Cook for 5 minutes on high pressure. Once cooking is complete, perform a quick pressure release. Open the Instant Pot, stir the sausages, and let them sit for a few minutes to absorb the flavors. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

The Instant Pot cooked the broccoli cheddar pasta just right, making it creamy and full of flavor. A quick and tasty meal for days when you're busy.

Ingredients: 2 cups broccoli florets. 1 cup elbow macaroni. 1 cup shredded cheddar cheese. 1/2 cup milk. 1/4 cup butter. 1/4 cup all-purpose flour. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon mustard powder. Salt and pepper to taste.

Instructions: Set Instant Pot to saut mode. Melt butter and whisk in flour to make a roux. Add garlic powder, onion powder, and mustard powder. Cook for 1 minute. Slowly whisk in milk until smooth and thickened. Stir in shredded cheddar cheese until melted and smooth. Add broccoli florets and elbow macaroni, stirring to coat. Cancel saut mode and close the Instant Pot lid. Set to manual high pressure for 5 minutes. Quick release pressure when done and stir the pasta. Season with salt and pepper to taste. Serve hot, garnished with extra shredded cheddar if desired.

Prep Time: 10 minutes

Cook Time: 5 minutes

A hearty and nutritious soup made with tender beef, wholesome barley, and aromatic vegetables, cooked to perfection in the Instant Pot.

Ingredients: 1 lb beef stew meat, cubed. 1 cup pearl barley, rinsed. 4 carrots, sliced. 3 stalks celery, sliced. 1 onion, diced. 4 cloves garlic, minced. 8 cups beef broth. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Turn on Instant Pot to saut mode and heat olive oil. Add beef and brown on all sides, then remove and set aside. Add onion, garlic, carrots, and celery to the pot. Saut until softened. Return beef to the pot. Add barley, beef broth, bay leaves, thyme, salt, and pepper. Close lid, set valve to sealing, and cook on high pressure for 20 minutes. Allow natural pressure release for 10 minutes, then manually release remaining pressure. Remove bay leaves and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious and easy-to-make recipe for stuffed peppers cooked in the Instant Pot. Perfect for a hearty and satisfying meal.

Ingredients: 6 large bell peppers, halved and seeded. 1 lb ground beef. 1 cup cooked rice. 1 cup diced tomatoes. 1 cup shredded cheese. 1/2 cup diced onion. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup beef broth.

Instructions: In a bowl, mix together ground beef, cooked rice, diced tomatoes, shredded cheese, diced onion, minced garlic, dried oregano, dried basil, salt, and black pepper. Stuff each bell pepper half with the beef mixture. Pour beef broth into the Instant Pot. Place stuffed peppers in the Instant Pot. Close the lid and set the Instant Pot to high pressure for 8 minutes. Once done, quick-release the pressure. Carefully remove the stuffed peppers from the Instant Pot and serve.

Prep Time: 20 minutes

Cook Time: 8 minutes