Instant Pot recipes for the whole family!
Download and print the PDF here.
INSTANT POT COOK TIMES:
NOTE about Instant Pot Settings: There are 2 ways to cook using your Instant Pot (IP) or Power Pressure Cooker(PPC). You can press the manual button and select the amount of time you’d like to cook your meal on OR you can hit the setting for that type of food. For example for the turkey chili I cook on Meat (IP) or Poultry (PPC).
The amount of time you cook it will depend 2 things:
- What type of machine you are using. The Instant Pot cooks at a lower psi and takes more time to fully cook meals. The Power Pressure Cooker cooks at a higher psi and takes less time to cook.
- What you are cooking. (The new pressure cooker models can sense weight but cannot tell what you’re cooking so it’s important to know how long you want to cook it. If you have never used an IP before use a pressure cooking guide.
Recipe adapted from Better Homes and Gardens for Instant Pot
- 1 lb lean ground beef
- 2 15 oz cans diced tomatoes
- 1 15 oz can of chili
- 1 15 oz can of whole corn, add juice to mixture
- 1 1.25 oz package of taco season mix
- 1 package of Greek Yogurt or Sour cream
- Shredded cheddar cheese
- Thinly sliced green onions
I wasn’t super impressed with this recipe until I tasted it! This is SO easy in the instant pot. I serve it with fresh cornbread, a little grass-fed butter, greek yogurt and a tiny bit of shredded cheese. YUM!
Add all ingredients to pressure cooker on chicken/meat or bean/lentil setting (cooks approximately 15 minutes). Add to a bowl and let stand a few minutes to cool, it is VERY hot right out of the pressure cooker! Add your favorite toppings and a side of cornbread & ENJOY!
Uncle Paul’s Chicken Curry
- 2 lbs Chicken (boneless skin-less, cut into large bites)
- 1 whole russet potato
- 1 tbsp Taste of Thai
- 1 can coconut milk
- 1 tbsp grated ginger
- 1 tbsp Taste of Thai fish sauce, Tamari or Braggs
- 1 chopped bell pepper (optional)
Add all ingredients to Instant Pot or pressure cooker. Press Manual/Pressure cook and set to cook for 30 minutes. This recipe is so easy sometimes my son helps me!
Adapted from The Self Healing Cookbook by Kristina Turner
- 1 lb black beans, soaked 8 hours or BEST overnight
- grass-fed butter
- Bone Broth (or water)
- 1 tsp grated Ginger
- 1 tbsp Tamari
Add first four ingredients to the pot set to “beans”, cook one hour or until all beans are soft. Add ginger and tamari and let stand 15 minutes & ENJOY! I like to make Brussel Bowls with black beans & top with red cabbage (photo on cover). The beans should be VERY soft. If the beans are still firm then cook on one more bean cycle.
Add the first three ingredients to the pot cook on medium heat for 10 minutes. Add the broth, bring to a boil, set to low, cover with a tight fitting lid and simmer 2.5 hours. ** If you have a gas stove (or your stove runs hot) put on the lowest setting and check the beans frequently so that they do not burn.
Stir beans and add 1 tbsp fresh grated ginger and 1 tbsp tamari. Stir well and simmer on low for another 20 minutes. The beans should be velvety and mostly fall apart when you stir in the ginger and tamari. If not then please cook for 30-40 more minutes.
Curried Lentil Soup
- 1 cup (soaked) lentils
- 1 piece of Kombu OR Wakame (sea vegetable)
- Cover the lentils with water or broth
- I carrot, sliced
- Kale de-stemmed and chopped
- ½ Onion, diced
- 1 stalk of celery
- 1 TSP Taste of Thai (red) curry paste
- 1 TBSP Tamari or Braggs
- OPTIONAL: add 1 cup of barley or rice
Add all ingredients to pot set to beans/lentils setting or cook 15 minutes. (If adding boneless/skinless meat cook at least 30 minutes). Taste and add additional tamari if desired.
- 2 lbs organic grass fed beef
- 1 32 oz container of broth (chef’s choice. I prefer beef or bison bone broth but chicken tastes great as well)
- 2 medium russet potatoes
- 2 carrots, cut into ½ inch rounds
- 1 stalk celery
- 1 onion
- Salt to taste (once cooked)
Add all ingredients to pot set to Soup/Stew and cook one hour.
I serve with rice or a nice loaf of sourdough bread and grass fed butter.
Adapted from The Self Healing Cookbook by Kristina Turner
- 1 Butternut squash, cut into bite size squares. RESERVE ¼ cup of FINELY diced squash. This will break down and make the soup thick. If you want it more like a stew reserve a full cup.
- Daikon Radish, 1 cup diced (bite size) * Daikon Radish has been known best for helping the body eliminate mucus. If you cannot find it in the store you can substitute with any radish
- 1 carrot, sliced into ¼ in rounds
- 1 onion, Diced
- 2 Stalks of Celery, diced
- ½ cup of Burdock root, finely diced. If you cannot find Burdock substitute with finely diced Parsnip
- 4 Cups of Bone Broth (you can substitute with a boxed brand but it won’t be as nourishing)
- Rotisserie Chicken, Tempeh or Tofu, diced (chef’s choice) * Optional
- 4 Cups prepared brown rice (one cup per person) * Optional
- 2 Tbps Extra Virgin Olive Oil
- Salt to taste
- Add all ingredients to the pressure cooker or instant pot and set to soup/stew setting.
- Start Rice (cook about 20 minutes)
- Taste & adjust salt if needed
- Add Chicken, Tempeh or Tofu and brown rice
Instant Pot Safety:
It is important to read your manual and consider the following safety precautions.
- Make sure you’re pressure cooker or instant pot is not too full.
- Check the lid to make sure the parts are one correctly and secure (the pressure valve AND the silicone sealer)
- Wait until the pressure has released (most pots- even stove top- have a pressure valve that rises when the pressure is TOO HIGH to be released. Wait until this valve has released into its original position.)
- Avoid the steam when removing the lid.
- If your kids normally help you cook let them help with the food prep (chopping, and setting ingredients in) before it starts cooking. For me once I begin cooking my son can play elsewhere (another room) until it’s completely finished cooking, the pressure valve is down and I unplug it.