Remember that Instant Pot you got for Christmas? It’s that shiny thing you tossed into The Cupboard of Misunderstood Appliances. You opened it, saw that it was that pressure cooker everybody was talking about, and then panicked when you realized that there were more warning labels than recipes included in the box. Hopefully, by now, you have mustered the courage to use it for something relatively simple and you understand the basics of how the Instant Pot works. If not, start out slowly by reading the manual, watching a few YouTube videos featuring people who use theirs regularly, and then make one thing in a careful step-by-step fashion.
With summer vegetables beckoning from the farmers markets and grocery stores, it’s a perfect time to try simple, delicious recipes that will help you look like you know exactly what you’re doing. [Note: I used an Instant Pot Ultra 60 (6-quart) and followed all of the safety precautions outlined in the user manual. Please don’t try to make these in an Instant Pot if you’re not sure how to use the appliance.]
Instant Pot Saucy Chicken (or Not) Spinach & Penne
Ingredients:
4 cups chicken broth
¼ cup sun-dried tomato paste (see Notes)
2 teaspoons Italian seasoning
1 tablespoon minced garlic
Salt and pepper
1 lb boneless, skinless chicken breasts cut into 1-inch cubes (see Notes)
1 lb uncooked penne pasta
5 ounces fresh baby spinach (see Notes)
4 ounces cream cheese, softened and cubed
½ cup parmesan cheese
¼ cup fresh basil, chopped
Directions:
In the Instant Pot, stir together chicken broth, tomato paste, Italian seasoning, garlic, ½ teaspoon of salt and a bit of freshly ground black pepper.
Add cubed chicken and uncooked penne. Stir and used the back of a spoon to submerge the chicken and pasta into the liquid as much as possible.
Secure and lock the lid, select Pressure Cook (or “manual”) for high pressure, set time for 5 minutes and press Start. (The Instant Pot will slowly preheat and come to pressure before counting down the cook time.)
When the cook time is complete, press Cancel and carefully release the pressure using the quick-release method until pressure pin drops.
Remove lid and stir in the spinach, cream cheese, and parmesan.
Let sit for 5 to 10 minutes, stirring occasionally, until sauce has thickened.
Sprinkle with basil and serve with additional parmesan cheese.
Notes:
For this recipe, I made my own tomato paste because I happened to have a carton of dry sun-dried tomatoes on hand. Simply cover 12-15 tomatoes with water in a small pot and bring to a simmer. Turn off heat and let tomatoes re-hydrate as they cool. Drain well and put in a food processor with 2 teaspoons of minced garlic and ½ a cup of olive oil. Puree until smooth. Season to taste with salt and pepper.
This recipe also works fine as a meatless main dish.
And, in the absence of fresh baby spinach, use a 10-ounce package of frozen chopped spinach, microwave it for 5 minutes and then press it into a strainer to drain the excess water.
Amazingly Creamy Instant Pot Spaghetti (with or without Meatballs)
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
½ medium sweet onion, diced
2 teaspoons minced garlic
1 lb meatballs (could be fresh or frozen, or omit them altogether)
3 cups vegetable broth
3 cups marinara or spaghetti sauce (any brand), divided
1 lb uncooked spaghetti
¼ cup parmesan cheese
4 ounces cream cheese, softened (optional)
Directions:
Add olive oil and butter to Instant Pot and use Sauté function to heat oil. Sauté onion and garlic for 3 minutes.
Add in meatballs, if desired, followed by the broth and 1 ½ cups marinara sauce.
In small batches, break spaghetti in half and lay it on top of the liquid. DO NOT STIR. Use the back of a spoon to gently submerge the spaghetti in a smooth layer under the liquid.
Press Cancel to end Sauté function.
Secure and lock the lid, select Pressure Cook (or “manual”) for high pressure, set time for 8 minutes and press Start. (The Instant Pot will slowly preheat and come to pressure before counting down the cook time.)
When the cook time is complete, press Cancel and carefully release the pressure using the quick-release method until pressure pin drops.
Remove lid and stir spaghetti to separate pieces that may have clumped together. Add in the remaining 1 ½ cups marinara sauce, parmesan, and cream cheese. Stir together and let sit for 3-5 minutes until sauce thickens and cheese is melted.
Serve with additional parmesan cheese and fresh side salads.
Easy Instant Pot Chicken Marsala
Ingredients:
4 thin-sliced boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter, divided
¼ cup flour
Salt and pepper
3 teaspoons minced garlic
½ cup sweet onion, diced
8 ounces white mushrooms
½ cup chicken broth
½ cup marsala wine
1 tablespoon cornstarch
2 tablespoons water
Directions:
Add olive oil and 1 tablespoon butter to Instant Pot and use Sauté function to heat until butter melts.
Season each chicken breast with salt and pepper and dredge in flour.
Brown cutlets on both sides in hot oil/butter and remove onto a plate.
Add 1 tablespoon butter, garlic, onion, and mushrooms and sauté until soft and fragrant, about 3 minutes.
Press Cancel and add broth and wine and stir well. Use a spatula or wooden spoon to deglaze the bottom of the pan and prevent browned bits from burning.
Place chicken in the sauce. Secure and lock the lid, select Pressure Cook (or “manual”) for high pressure, set time for 7 minutes and press Start. (The Instant Pot will slowly preheat and come to pressure before counting down the cook time.)
When the cook time is complete, press Cancel and let the pressure release on its own until the pressure pin drops and lid can be safely removed.
Remove chicken to a plate.
Mix cornstarch with water and add to the sauce. Stir until sauce thickens.
Serve chicken with sauce over mashed potatoes, rice, or pasta.
Instant Pot Rice and Bean Burrito Mix
Ingredients:
2 tablespoons olive oil
¼ cup diced sweet onion, such as Vidalia
1 cup uncooked extra-long grain rice
2 ¼ cups chicken or vegetable broth
¼ cup sun-dried tomato paste [To make your own, see Note for Saucy Chicken (or Not) Spinach & Penne.]
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
2 teaspoons chili powder
1 cup cheddar cheese, Colby, Monterey Jack, or a mix
Salt and pepper
Fresh tomatoes, diced
Fresh green onions, finely sliced
Sour cream and guacamole, optional
Directions:
Add olive oil to Instant Pot and use Sauté function to heat oil. Sauté onion until beginning to soften.
Add rice and cook, stirring, for about 2 minutes or until some grains turn golden brown.
Add broth, tomato paste, beans, corn, garlic powder, onion powder, paprika, and chili powder. Use a spatula or wooden spoon to deglaze the bottom of the pan and prevent browned bits from burning.
Secure and lock the lid, select Pressure Cook (or “manual”) for high pressure, set time for 7 minutes and press Start. (The Instant Pot will slowly preheat and come to pressure before counting down the cook time.)
When the cook time is complete, press Cancel and carefully release the pressure using the quick-release method until pressure pin drops.
Remove lid and fluff mixture with a fork.
Sprinkle with cheese, replace lid, and let sit for 5 minutes until cheese is melted.
Serve with warm flour soft tortillas or crisp corn tortilla shells, diced tomatoes, finely sliced green onions, sour cream, and guacamole.
So, there you go! Before you give your Instant Pot away or banish it to your home’s equivalent of a black hole, learn how to use it. Chances are good you have a neighbor who can teach you the basics, but if not there are dozens of online tutorials. Then, stock up on veggies and give these Instant Pot recipes a whirl. No pressure…but c’mon, you know you want to!
