Healthy Instant Pot Recipes

Instant Favorite: The BEST Mashed Potatoes Ever!

Erin Clarke — Thu, 11 Sep 2025 10:05:00 +0000

Instant Pot Mashed Potatoes

In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these rich and creamy Instant Pot Mashed Potatoes a try! They’re simple, delicious, and made in one pot.

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The perfect mashed potatoes for holidays—or any day!

Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy Instant Pot mashed potatoes are the stuff of legends.

What makes them such a favorite? Behold!

Keep Your Oven Free for Other Dishes. While I’m a huge fan of Cheesy Scalloped Potatoes and Oven Roasted Potatoes, sometimes your oven just isn’t an option (like when you’ve already got a Roast Turkey in it).
The Instant Pot Makes Them Easy. Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version. The prep is far more simple, the potatoes cook more quickly, and the resulting texture is superior.
Versatile Serving Options. Just like my classic Mashed Potatoes Recipe, these Instant Pot mashed potatoes can pair with any of your favorite proteins, from Honey Garlic Pork Chops to Stuffed Chicken Breast to Air Fryer Salmon.

5 Star Review

“Absolutely amazing! I didn’t think mashed potatoes could be this good!”
— Christi —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Yukon Gold Potatoes. There is a hot debate over which potato makes the best mashed potatoes. Starchy russets are the most common choice, but personally I prefer the slightly waxier Yukon golds in my mashed potatoes (as well as in my soups like Instant Pot Potato Soup). They are a little more dense, but their naturally buttery flavor and creamier texture more than makes up for it. Save your russets for Hasselback Potatoes and Air Fryer French Fries.
Herbs. A handful of fresh chives brings them to life, and fresh thyme gives them a savory taste. (Herbs are also key for Crockpot Scalloped Potatoes.)
Greek Yogurt. My swap for sour cream, cream cheese, or milk in mashed potatoes that adds creaminess (and a boost of protein) with less saturated fat and cholesterol. Its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor.
Parmesan. I adore the salty sharpness that the final sprinkle of Parm on top of the mashed potatoes adds. I have a suggested amount, but feel free to be more liberal if you like.

Substitution Tip

Don’t enjoy Greek yogurt (or yogurt, in general)? Don’t worry, the potatoes do not taste like yogurt. If you’re still leery, you can swap the Greek yogurt for sour cream or cream cheese. Add gradually and adjust the amount to suit your preference to taste and consistency. Note the nutritional information will change if you make this adjustment.

How to Make Mashed Potatoes in an Instant Pot

Cut the Potatoes. This recipe was written for potato chunks that are 1 inch in size. It’s important that your potatoes are all cut this size so that they cook as intended. (For the smoothest texture, you should peel your potatoes for Instant Pot mashed potatoes, but if you want flecks of texture, you can leave the peels on.)

Pressure Cook the Potatoes. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.

Drain the Pot. Return the cooked potatoes to it.

Add the Remaining Ingredients. We’re almost there!

Mash the Potatoes. Don’t overwork them! The main reason mashed potatoes turn sticky and glue-like is from being overworked. As soon as you reach your desired consistency, stop mixing. ENJOY!

Recipe Variations

Vegan Instant Pot Mashed Potatoes. To make this recipe vegan, use dairy-free Greek yogurt and butter. You can either omit the Parmesan or swap it for a dairy-free version.
Loaded Mashed Potatoes. Top with Baked Bacon in the Oven or Air Fryer Bacon.
Garlic Instant Pot Mashed Potatoes. Add Roast Garlic. Be sure to check out these Garlic Mashed Potatoes too.
Sweet Potatoes. Try my Instant Pot Sweet Mashed Potatoes next.

What to Serve With Instant Pot Mashed Potatoes

Pork. Pair Instant Pot mashed potatoes with Crock Pot Pork Chops, Grilled Pork Tenderloin, or Stuffed Pork Tenderloin.
Chicken or Turkey. For everyday dinners, try my Air Fryer Chicken Thighs or Baked BBQ Chicken. For the holidays try Spatchcock Turkey, Crockpot Turkey Breast, or Air Fryer Turkey Breast.
Meatloaf. Instant pot mashed potatoes and meatloaf is a dream comfort team. See Turkey Meatloaf for a recipe.
Beef. Beef and mashed potatoes are a crowd-pleasing combo! Try Braised Short Ribs, Air Fryer Steak, or Beef Stroganoff.
Vegetarian Mains. For a meat-free option, serve your potatoes with Lentil Meatballs.
Ground Beef or Lamb. Use your instant pot mashed potatoes for Shepherd’s Pie.

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Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are perfect for a crowd! With herbs, Greek yogurt, and Parmesan, they're creamy and full of flavor.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 8

Total Time 30

Servings servings

Calories 161kcal

Author Erin Clarke / Well Plated

Ingredients

2 ½ teaspoons kosher salt divided
2 ½ pounds Yukon gold potatoes peeled and cut into 1-inch chunks
1 cup Greek yogurt at room temperature
2 tablespoons unsalted butter at room temperature
½ teaspoon ground black pepper
3 tablespoons fresh chives finely chopped
½ tablespoon fresh thyme chopped
¼ cup Parmesan cheese freshly grated (plus additional to taste)

Instructions

Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves.
Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Quick release the pressure valve.
Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot.
Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt.
With an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired.
Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.

Video

Notes

TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.

Nutrition

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Cozy Instant Pot Applesauce

Erin Clarke — Sat, 23 Aug 2025 10:05:00 +0000

Instant Pot Applesauce

This Instant Pot Applesauce makes scrumptious homemade applesauce easy and hands-free! Made with a mix of apples, cinnamon, and a touch of optional sweetener, it’s one of the simplest, most rewarding things to make with your fall apple haul. Enjoy it for snacks, breakfasts, and even dessert!

Homemade applesauce is so worth it—and the Instant Pot makes it easy!

I will be the first to say that not everything is better to make from scratch (puff pastry, I am looking at you), but homemade applesauce always is. It sings in a way that packaged applesauce simply cannot.

Every year, I pick far too many apples at our orchard. When you have more apples than you know what to do with, it’s time to call in the big-batch apple recipes: Apple Cider, Slow Cooker Apple Butter, Apple Pie Filling, and this splendid Instant Pot applesauce, which uses a full 3 pounds of apples!
You only need 8 minutes of cook time for Instant Pot applesauce (if you have more time, my Crockpot Applesauce is also delish)! You don’t even have to peel the apples first.

5 Star Review

“I used Honeycrisp apples and a spice blend of cloves, nutmeg, cinnamon and ginger – so easy and delicious. Definitely making this again!”
— Alla —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Apples. For the best, most complex applesauce, use a mix of tart apples (such as Granny Smith, McIntosh, Johnathan, Haralson, and Cortland) and sweet apples (such as Honeycrisp, Gala, Pink Lady, Fuji, Golden Delicious). It’s your personal preference if you want to make Instant Pot applesauce with peels on or peels off.
Lemon Juice. Since the apples will lose some of their natural acidity during cooking, lemon juice helps make the applesauce taste its best.
Spices. A little apple pie spice or cinnamon will give your Instant Pot applesauce a boost of flavor.
Sweetener. While adding a sweetener is optional, it is certainly delicious! You can use honey, maple syrup, or brown sugar.

How to Make Applesauce in an Instant Pot

Peel, Core, and Slice the Apples. Add them to the Instant Pot.

Add the Remaining Ingredients. Don’t add the sweetener yet.

Pressure Cook. Cook on HIGH for 8 minutes, then vent.

Mash the Applesauce. Stir in sweetener (if using) and additional spices to taste. ENJOY!

Meal Prep Tip

Prepare the applesauce as directed, then let it cool completely. Pour the applesauce into freezer-safe glass jars or storage containers. Store the jars in the refrigerator or freezer for easy applesauce on demand.

Ways to Use Instant Pot Applesauce

Baked Goods. Enjoy your applesauce as a healthy swap for oil in Applesauce Cake, Cornbread Muffins, and all these other recipes.
Soups. Applesauce works wonderfully as a sweet addition to savory soups like Acorn Squash Soup.
Oatmeal. For a delicious breakfast, stir some applesauce into your Steel Cut Oats, Pumpkin Oatmeal, or Overnight Slow Cooker Steel Cut Oats.
Pancakes. Swap out the maple syrup (or add it too!) for applesauce on these Banana Oatmeal Pancakes, Oatmeal Pancakes, or simple Fluffy Pancakes.

What to Serve With Instant Pot Applesauce

Pork. Applesauce is a perfect side dish for Grilled Pork Chops, Crockpot Pork Roast, or Air Fryer Pork Tenderloin.
Fritters. Applesauce on Potato Pancakes is classic! For a similar pairing, try it on these Potato Fritters with Zucchini.
Chicken. Rosemary Chicken Thighs, Harvest Chicken Skillet, and Apple Cider Chicken are all delicious options to serve with applesauce.

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Instant Pot Applesauce

Instant pot applesauce is easy, fresh, and worth making homemade! Simple ingredients, peels on or off, and great for kids! Use honey or no sugar at all.

Course Side Dish, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings to 8 servings

Calories 119kcal

Author Erin Clarke / Well Plated

Ingredients

1 ½ pounds tart apples roughly 4 large apples or 6 smaller apples, such as Granny Smith
1 ½ pounds sweet apples roughly 4 large apples or 6 smaller apples, such as Honeycrisp, Gala, Fuji, or Pink Lady
½ cup water
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground pumpkin pie spice or ground cinnamon
Optional sweetener: 2 tablespoons to 1/4 cup honey, pure maple syrup, or brown sugar

Instructions

Peel and core the apples. Cut into 1-inch chunks and place in the bottom of a 6-quart Instant Pot.
Add the water, lemon juice, and pumpkin pie spice (or cinnamon).
Cover and seal the Instant Pot. Cook on HIGH/Manual pressure for 8 minutes, then vent to release the remaining pressure (if you forget to release it right away, no biggie).
With a wooden spoon or potato masher, mash up the applesauce.
If you'd like it smoother, puree with an immersion blender, or transfer to a regular blend and puree in batches. Stir in sweetener to taste. If you'd like it spicier, add 1/4 to 1/2 teaspoon additional pumpkin pie spice or cinnamon. Enjoy warm, cold, or at room temperature.

Notes

Adapted from Crockpot Applesauce.
TO STORE: Refrigerate applesauce in an airtight storage container for up to 10 days.
TO FREEZE: Freeze leftovers (once cooled) in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.

Nutrition

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Instant Pot Brown Rice

Erin Clarke — Sun, 27 Oct 2024 10:01:00 +0000

Instant Pot Brown Rice

Instant Pot Brown Rice is one of the absolute BEST ways to use your pressure cooker. The texture is fluffy and tender, it never boils over, and you can set it and forget while you prepare the rest of your meal!

Why You’ll Love This Pressure Cooker Brown Rice Recipe

It’s Super-Duper Simple. Knowing how to make brown rice on the stovetop is surprisingly tricky. Instant Pot brown rice, however, is a piece of cake! There’s no need to make brown rice in a rice cooker when the Instant Pot can do the same thing, without the need for a separate appliance.
Perfect Every Time. Chewy, fluffy rice that’s not mushy is yours with this method. It’s foolproof, won’t burn to the pot, and will give you perfect rice every single time.
You’ll Make it on Repeat. Of all of the Instant Pot recipes on my site, brown rice is what we make in our pressure cooker the most. It’s a meal prep dream, pairs well with everything from stir fries to Indian recipes, and cooks hands-free.

Instant Pot Brown Rice to Water Ratio

For every 1 cup of brown rice, add 1 1/4 cups water. That’s the formula for brown rice in the Instant Pot.

You will end up with double the amount of cooked rice as uncooked rice.

1 cup brown rice + 1 1/4 cups water = 2 cups cooked rice
1 1/2 cups brown rice + 1 2/3 cups water = 3 cups cooked rice
2 cups brown rice + 2 1/2 cups water = 4 cups cooked rice
2 1/2 cups brown rice + 3 cups water = 5 cups cooked rice
3 cups brown rice + 3 3/4 cups water = 6 cups cooked rice.

If you are a rice texture purist, cooking 2 cups or more of Instant Pot brown rice does give it the best texture.

If you cook less than 2 cups of rice in the instant pot, it will turn out slightly mushier.
That said, I almost always make just 1 cup because we are a smaller household, and we are very happy with it.

Instant Pot Brown Rice Cook Time

For brown rice, pressure cook on high for 22 minutes, then let the pressure release naturally for 15 minutes. Release any remaining pressure, carefully open the Instant Pot, stir, and use your rice as you please.
The pressure will take about 10 to 15 minutes to build, at which point the 22 minutes will start counting down.

About 45 to 50 minutes is how much time it takes to cook brown rice in a pressure cooker:

12 minutes building + 22 minutes cooking + 15 minutes release = 49 minutes.

How to Make Brown Rice in the Instant Pot

The Ingredients

Rice. With its slightly nutty flavor and chewy texture, brown rice brings more to the table than just its ability to deliciously soak up sauces and fill our bellies. It’s also rich in fiber, vitamins, magnesium, and partial protein.
Water. The water-to-rice ratio is critical for achieving the fluffiest, most perfect rice.
Salt. Helps boost the flavor of the rice.

Substitution Tip

This recipe works well with long-grain brown rice, short-grain brown rice, brown jasmine rice, and brown basmati rice. You can use whichever kind you prefer.

As written, this recipe will not work well with white rice or instant rice.

The Directions

Add Everything to the Instant Pot. Stir.
Pressure Cook. Cook the brown rice in the Instant Pot on HIGH for 22 minutes. Let the pressure release naturally for 15 minutes.

Fluff. Serve and ENJOY!

Leftover Ideas

If you have lots left over and want to know how to freeze brown rice, it’s super simple! Spread the cooked, cooled rice on a baking sheet, then freeze until solid (this helps your rice freeze flat for easy storage). Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the fridge before reheating or use directly from frozen.

What to Serve With Instant Pot Brown Rice

Stir Fries. Serve this Instant Pot brown rice recipe with Broccoli Tofu Stir Fry, Bourbon Chicken or any of these other stir fry recipes. Add a little soy sauce or coconut aminos if desired.
Indian Dishes. Indian-style recipes like Chicken Tikka Masala, Chickpea Curry, and Slow Cooker Butter Chicken pair well with rice.
Chicken. Serve rice with Peruvian Chicken or Chicken Piccata.
Seafood. Shrimp Tacos and Miso Salmon would be tasty with brown rice.
Use it for Other Recipes. Use Instant Pot brown rice as the base for a Chipotle Bowl, in Chicken and Rice Casserole or Stuffed Peppers.

Recipe Tips and Tricks

Don’t Skip the Salt. Add a pinch of salt to rice before cooking to season it. Salt makes the flavor of the rice pop, not taste salty (the same is true of Instant Pot Steel Cut Oats).
Take Things Up a Notch. For an even richer flavor and added nutrition, use an equal amount of liquid broth like chicken broth or vegetable broth instead of water.
Natural Release Only. Don’t use a quick release when making this Instant Pot brown rice. The natural release ensures that your rice turns out fluffy and perfectly steamed.
Tweak the Recipe for White Rice. The water to rice ratio for Instant Pot brown and white rice is the same. The pressure cook time, however, is different. For white rice, reduce the time to 8 minutes. For both types, after the time has elapsed, allow the pressure to naturally release for 15 minutes.

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Instant Pot Brown Rice

How to cook perfect Instant Pot Brown Rice, including the cook time and water ratio for 1 cup rice, 2 cups, and more!

Course Dinner, Side Dish

Cuisine American

Prep Time 2

Cook Time 49

Total Time 51

Servings cups cooked rice

Calories 228kcal

Author Erin Clarke / Well Plated

Ingredients

2 cups long grain or short grain brown rice* brown jasmine and brown basmati rice work too; DO NOT use white rice or instant rice; it will be obliterated
2 ½ cups water
¼ teaspoon kosher salt

Instructions

In the bottom of an Instant Pot, stir together the rice, water, and salt (I do not rinse my rice first, because I like it a little sticky; if you’d like less starchy grains, go ahead and rinse it first in a fine mesh strainer).
Cover and seal the Instant Pot. Cook on HIGH pressure (manual mode) for 22 minutes. Let the pressure release naturally for at least 15 minutes, or until the pin drops.
Carefully open the lid. Fluff with a fork and enjoy!

Video

Notes

*I find that in a 6-quart instant pot, 2 cups cooks the most evenly; that said, I’ve also done as little as 1 cup with decent results. Simply divide the recipe in half.
TO STORE: Refrigerate rice in an airtight container for up to 4 days.
TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Spread the rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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My Favorite Instant Pot Chili

Erin Clarke — Tue, 01 Oct 2024 10:05:00 +0000

Instant Pot Chili

Gather round all and grab yourself a bowl of cozy Instant Pot Chili. This hearty pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and saves and reheats like a champ.

The quintessential cold weather meal.

Made with uncomplicated ingredients like ground turkey (or ground beef if you prefer), canned beans, and sweet potatoes, this Instant Pot chili is wholesome, hearty, and will warm you to your core.

Like my Slow Cooker Turkey Quinoa Chili, this recipe has all the cozy appeal that chili should!
Instant Pot recipes like this one (and Instant Pot Beef Stew) are wonderful because they cook practically hands-free. You’ll love how quickly it comes together, cuts down on dishes, and tastes like it’s been simmering away on the stove all day.
As with all the best chili recipes, this one reheats beautifully, it’s freezer-friendly, and it can be served in various ways to keep the leftovers interesting.

5 Star Review

“This chili was wonderful! I followed the recipe exactly and loved it so much. The spice was perfect.”
— Dylan —

How to Make Chili in an Instant Pot

Sauté the Turkey. Cook it with the onion in the Instant Pot.

Add the Rest of the Ingredients. Stir in the spices, then add the remaining ingredients. Be sure to scrape up any stuck-on brown bits of food on the bottom of the pot to keep the chili from registering a “burn error” in the Instant Pot.

Pressure Cook. Cover, seal, and cook chili on HIGH pressure for 10 minutes (don’t use the chili setting!), then do a quick release.

Finish. If you want to thicken the chili a bit, simply let it simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools. Serve with desired toppings and ENJOY!

The Best Instant Pot Chili Toppings

Avocado. This is one of our favorite chili toppings! Homemade Guacamole is delish too.
Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
Cilantro or Green Onions. Fresh and flavorful toppings that add a burst of color to any chili recipe.
Cheese. For added indulgence, sprinkle some shredded cheddar cheese or a Mexican cheese blend on top of your bowl.
Jalapeño. Turn up the heat with some diced jalapeño or Pickled Jalapeños.
Bacon. Instant Pot chili with bacon would be delicious! Add some cooked and crumbled pieces of Baked Bacon over the top of your bowl. You could also start this recipe by sautéing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, and sprinkle the bacon on before serving.
Chips or Crackers. Offer some contrasting crunch with corn chips, crackers, or tortilla chips.
Lime Wedges. A squeeze of fresh lime juice is great for adding some acidity to balance the flavors in the chili.

Leftover Ideas

Stretch your leftovers into another complete meal by serving them over noodles, rice (brown or white), quinoa, with Jalapeño Cornbread, or stirred into Instant Pot Mac and Cheese.

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Instant Pot Chili

This easy Instant Pot chili with ground turkey, beans, and sweet potatoes is hearty and flavorful. It's the BEST Instant Pot chili ever!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 359kcal

Author Erin Clarke / Well Plated

Ingredients

1 tablespoon extra-virgin olive oil
1 pound lean ground turkey
1 large yellow onion chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon chili powder
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon garlic powder
2 medium sweet potatoes peeled and cut into ½-inch dice
1 medium red bell pepper diced
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans beans of your choice* rinsed and drained
1 ½ – 2 ½ cups low-sodium chicken broth or beef broth
For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Instructions

Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking apart and browning the meat until the turkey is no longer pink and the onion begins to soften, about 7 minutes.
Add chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
Cover, seal, and set to cook on high pressure for 10 minutes.
Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken or beef broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

Video

Notes

*INGREDIENT NOTE: Choose any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
**TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
TO STORE: Store leftovers in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.

Nutrition

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Goes-With-Everything Lemon Rice Recipe

Erin Clarke — Tue, 10 Sep 2024 10:02:00 +0000

Lemon Rice

This easy and simple Lemon Rice is ready to report for side dish duty! Chewy brown rice is jazzed up with lemon zest, juice, and fresh parsley.

Why You’ll Love This Easy Lemon Rice Recipe

The Side That Goes With Everything. I’ve noticed a common denominator with many of my main dishes: from Chicken Tikka Masala to Poached Salmon I almost always recommend serving them with rice. To make meals more special, step up your grain game with this lemon rice recipe.
Easy to Make. With a few simple ingredients and a saucepan (an Instant Pot or rice cooker will also do), you can make this insanely flavorful and creamy lemon rice. It’s really not any harder than making plain rice (neither is Cilantro Lime Rice)!
Brown Rice, But Better. I love that this lemon rice has the chewy, satisfying texture of brown rice, but adding lemon and herbs really gives it some oomph. It instantly elevates any meal to a whole new level of scrumptiousness.

5 Star Review

“Outrageously delicious!! This will be my new go-to rice. Creamy, absolutely fantastic!”
— Kathleen —

How to Make Lemon Rice

The Ingredients

Brown Rice. Use any kind you like. Long-grain brown rice is what I usually have around, but you can use basmati rice or short-grain brown rice instead.
Lemon Juice + Zest. For the brightest lemon flavor, add lemon to rice twice: in the rice’s cooking liquid so it absorbs the flavor AND in the finished fluffy rice for an extra burst. Make sure the juice is freshly squeezed. No bottled lemon juice allowed—trust me, you will notice the difference.
Parsley. For a fresh-tasting finish of herbaceous flavor.
Kosher Salt. Salt is a critical ingredient in cooking any kind of grain, from Steel Cut Oats to just about any pasta recipe. It won’t make the rice taste salty; instead, using kosher salt makes rice taste less bland and like its best version of itself.
Coconut Oil. Adding just a tiny bit of fat makes this a creamy lemon rice recipe with just the right touch of richness. You could also swap for olive oil or butter if that’s what you have in your pantry, or omit it if you prefer. Just know that the rice will lose some of its creaminess.
Coconut Water. If you’ve never made rice with coconut water, prepare to be amazed. Cooking rice with coconut water doesn’t impart a strong coconut taste; rather, it makes this simple lemon rice creamy.

Substitution Tip

You can find coconut water at almost any grocery store. Be sure to buy straight-up, regular, 100% coconut water (like this one or this one), not a coconut-flavored beverage (like this one).

If you can’t find coconut water or don’t care to purchase it, you can make this rice with regular water or (for bonus flavor) chicken broth or vegetable broth.

The Directions

Bring to a Boil. Rinse and drain the rice. Bring the rice, coconut water, salt, and coconut oil to a boil.
Simmer. Cover and simmer over low heat for 45 minutes (or however long your bag of rice suggests). If it starts to stick or become dry, add extra coconut water.

Flavor and Fluff. Remove the rice from the heat, add the lemon zest and juice, then fluff with a fork.

Rest. Let the lemon rice rest for a few minutes, then stir in the herbs. ENJOY!

Recipe Variations

If you have other herbs in your refrigerator threatening extinction, feel free to chop them up and toss them in. They’re a great way to change the flavor profile of the rice and pair it with different cuisines.

Greek Lemon Rice. Add thyme and parsley.
Indian Lemon Rice. Try cilantro and/or mint (see this Turmeric Rice as well).
Italian Lemon Rice. Sprinkle in some fresh oregano and/or rosemary.

What to Serve with Lemon Rice

Greek Food. Enjoy as Greek lemon rice by serving it with Greek Chicken.
Italian Chicken or Sausage Recipes. Crock Pot Sausage and Peppers or Sheet Pan Italian Chicken would be delicious.
Curries. Instant Pot Lentil Curry and Chickpea Curry would be perfect make-ahead delights.
Indian Dishes. For Indian lemon rice, try it paired with Instant Pot Chicken Tikka Masala or Instant Pot Butter Chicken.

Recipe Tips and Tricks

Use the Instant Pot. Making lemon rice in the Instant Pot is one of my favorite methods. Use 1 cup rice and 1 1/4 cups coconut water; cook on HIGH pressure for 22 minutes, then let the pressure release naturally for 15 minutes. Add the lemon juice and zest after it finishes cooking. Rest the lid back on the Instant Pot and let it sit a few minutes for the juice to absorb and the flavors to marry.
Use Your Rice Cooker. Refer to your machine’s directions to prepare the rice. Cook until tender and fluffy, then add the lemon juice, zest, and herbs at the end.
Adjust the Cooking Time as Needed. Keep in mind that the total amount of cook time for rice will vary slightly between brands and varieties. Consider the suggested cook time referenced in the recipe as a starting point. Always consult the package directions of your rice and adjust accordingly for best results.

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Lemon Rice

This simple lemon rice is the perfect easy side to serve with salmon, chicken, shrimp, and more. It's a recipe you'll make again and again!

Course Side Dish

Cuisine American, Greek

Prep Time 5

Cook Time 55

Total Time 1

Servings servings, about 3 cups

Calories 148kcal

Author Erin Clarke / Well Plated

Ingredients

1 cup brown rice
1 ¾ cups coconut water plus a few additional tablespoons as needed (or swap unsalted vegetable or chicken broth)
1 tablespoon coconut oil
¼ teaspoon kosher salt plus additional to taste
Zest and juice of 1 medium lemon about ¼ cup juice
2 tablespoons Italian parsley minced (or any herbs you love*)

Instructions

Rinse and drain the rice. Combine the rice, coconut water, salt, and coconut oil in a medium saucepan and bring to a boil.
Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook for 45 minutes. Check a few times, especially towards the end as the rice cooks. If at any point it looks like it is becoming dry or sticking, splash in additional coconut water as needed.
Remove from the heat. Add the lemon zest and lemon juice, and then fluff with a fork to combine.
Cover and let rest for 10 minutes. Stir in the parsley. Enjoy warm.

Notes

*INGREDIENT NOTE: Feel free to change this recipe up with any herbs you love or have on hand, or simply omit them. I like parsley, dill, or thyme with Greek recipes and fish or shrimp. Cilantro and/or mint is delicious for Thai or Indian recipes.
TO MAKE IN THE INSTANT POT: Use 1 cup rice and 1 1/4 cups coconut water; cook on HIGH pressure for 22 minutes, then let the pressure release naturally for 15 minutes. Add the lemon juice and zest after it finishes cooking. Rest the lid back on the Instant Pot and let it sit a few minutes for the juice to absorb and the flavors to marry.
TO MAKE IN A RICE COOKER: Refer to your machine’s directions. Add the lemon juice and zest at the end.
TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm rice in a saucepan on the stovetop over medium-low heat. Stir frequently, and add splashes of coconut water or regular water as needed if the rice becomes dry. You can also reheat in the microwave.
TO FREEZE: Freeze rice in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

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Hello, Sunday Dinner: Easy Instant Pot Roast

Erin Clarke — Sun, 08 Sep 2024 10:02:00 +0000

Instant Pot Roast

This Instant Pot Roast is based on the classic pot roast recipe my grandma cooked for us on Sundays after church, but adapted for the pressure cooker. It’s packed with flavor, lots of veggies, and tender beef—and it’s easy as can be!

Why You’ll Love This Instant Pot Pot Roast Recipe

Just Like Grandma Used to Make (For Real). One of my most prized possessions is a small notebook of my Grandma Dorothy’s recipes. It has inspired recipes like Instant Pot Beef Stroganoff and Stuffed Mushrooms, and this Instant Pot roast with potatoes and carrots is directly based on her recipe.
Pot Roast, Made Even Easier. Pot roast isn’t exactly a hard dinner, but this Instant Pot roast recipe is even simpler. It doesn’t require any searing or browning, and the gravy is made from the roast’s own cooking juices.
A Comfort Food Sunday Dinner. It’s savory, luscious, and the gravy makes the already juicy beef all the more scrumptious. (Plus, it will make your kitchen smell homey and inviting as it cooks. So will Crockpot Roast and Braised Beef!)
Budget-Friendly Meal. This Instant Pot roast makes enough to feed a crowd (or give you leftovers for lunch), but it’s made with basic ingredients that won’t break the bank.

5 Star Review

“Perfect recipe! Was so juicy, tender and flavorful!”
— Emma —

How to Make Instant Pot Roast

The Ingredients

Beef Chuck Roast. Boneless chuck roast is the best cut of beef for pot roast. It’s what my Grandma Dorothy used (it’s also what I use in Instant Pot Beef Stew and Beef Bourguignon), but you could swap it for a round roast or brisket.
Garlic. For tasty garlic flavor.
Rosemary. Earthy, woodsy, and delicious in pot roast. Use fresh rosemary; if you need to substitute dried herbs, I recommend using thyme instead. (Dried rosemary can be a little like eating pine needles!)
Potatoes. Cooked until tender and flavorful, potatoes help make the pot roast extra hearty and comforting.
Tomato Sauce. The key to a rich and flavorful Instant Pot roast. If you want to make this recipe just like my Grandma Dorothy, use a 6-ounce can of V8 instead of the tomato sauce; reduce the Worcestershire to 2 tablespoons.
Worcestershire. For an umami boost.
Carrots. I love the pop of color and sweetness that carrots add to a pot roast. Packed with antioxidants and vitamins, they’re also a nutritious addition. You can use baby carrots or cut regular carrots.
Cornstarch. Using a cornstarch slurry in the juices helps create a thick gravy.

The Directions

Prepare. Cut slits in the roast and stuff with garlic and rosemary. Season the beef with salt and pepper. Add the water and beef to the bottom of the pot.

Assemble. Place the potatoes, garlic, rosemary, and salt on top of the beef.

Pressure Cook. Add the tomato sauce and Worcestershire. Cook pot roast on HIGH pressure for 60 minutes. Let the pressure release naturally for 10 minutes.

Add the Carrots. Cook on HIGH for 5 minutes more, then let the pressure release naturally for 10 minutes.

Make the Gravy. With the Instant Pot off, whisk the corn starch slurry into the cooking juices and use the sauté function.

Finish. Turn the Instant Pot off, and return the roast and vegetables to the pot or arrange them on a serving platter. ENJOY!

Leftover Ideas

Give leftover pot roast new life by serving it over a bed of noodles, Crockpot Mashed Potatoes, or Instant Pot Brown Rice. Or, take inspiration from my Italian Beef, and turn the leftover beef into a pot roast sandwich. It’s like roast beef, but better!

What to Serve with Instant Pot Roast

Grains. A simple side of white rice or brown rice is perfect for soaking up all the deliciousness of your pot roast.
Vegetable Sides. You’ve already got carrots and potatoes in the Instant Pot with the roast, but Sautéed Green Beans or Roasted Broccoli are excellent veggie additions to your meal.
Salad. Keep things light with Arugula Salad or Beet Salad.

Recipe Tips and Tricks

Don’t Use Frozen Beef. If your roast is frozen, you can still use it for this Instant Pot roast but you will need to thaw it first. Let it thaw completely in the refrigerator before beginning the recipe.
Use Baby Potatoes—Or Cut Them. If your grocery store doesn’t have baby potatoes, you can use larger potatoes instead, but you’ll need to cut them into uniform sizes to ensure that they all finish cooking at the same time. (Don’t cut them too small, though, or they’ll end up mushy!)
Don’t Add the Carrots Too Early. It may be tempting to skip a step and add the carrots with the potatoes, but carrots cook faster than whole baby potatoes do and pressure cooking for 60 minutes is way too much for them.
Allow the Pressure to Release Naturally. Your Instant Pot roast will be more tender that way.
Troubleshooting Tough Pot Roast. If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.

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Instant Pot Roast

This Instant Pot roast recipe is an easy, hearty dinner with tender beef, potatoes, carrots and flavorful gravy. It's a family favorite!

Course Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 1 55

Total Time 2 15

Servings servings

Calories 449kcal

Author Erin Clarke / Well Plated

Ingredients

2 ½ to 3 pound boneless chuck roast cut in half
6 cloves garlic divided
2 long sprigs fresh rosemary cut into thirds (or 3 shorter sprigs cut in half)
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt plus a few pinches
½ teaspoon ground black pepper
½ cup water
1 pound baby red potatoes scrubbed and left whole
1 (8-ounce) can tomato sauce*
3 tablespoons Worcestershire sauce
2 ½ cups baby carrots** see note
2 tablespoons cornstarch plus 2 tablespoons water to create a slurry

Instructions

Pat the roast dry and cut 6 1-inch deep slits in the top. Peel the garlic cloves and cut them in half. Stuff each slit with a half clove of garlic and a piece of cut rosemary spring. Season all over with the salt and black pepper. In the bottom of an Instant Pot or similar electric pressure cooker or multi-cooker, pour in the water, then add the beef, nestling the pieces in snuggly.
Arrange the potatoes on top of the beef. Mince the remaining garlic and scatter on top of the potatoes. Sprinkle the chopped rosemary all over the potatoes and beef. Then, sprinkle a pinch of salt on top of the potatoes.
Pour the tomato sauce and Worcestershire over the beef.
Cover and seal the Instant Pot. Cook on Manual/High Pressure for 60 minutes. It will take 10 to 15 minutes for the Instant Pot to come to pressure, then the countdown will begin. When the cook time has elapsed, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Carefully open the lid and add the baby carrots on top.
Reseal the lid and cook on Manual/High Pressure for 5 minutes more. Let the pressure release naturally for 10 minutes (this natural release is KEY for a tender roast). Quick release any remaining pressure. With a slotted spoon, remove the meat and vegetables to a large platter or bowl, discarding any large pieces of fat.
Make sure the Instant Pot is off. In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. While whisking the cooking juices in the Instant Pot, slowly pour in the slurry. Turn the pot to SAUTE, then cook, stirring frequently, until the juices have thickened into a thin gravy, about 3 to 5 minutes. Turn off the Instant Pot.
Add the beef and vegetables back to the pot and stir to warm through (the potatoes, veggies, and meat will all break down a little and be tender and delicious). Serve hot, ensuring each serving gets a little bit of everything.

Video

Notes

*Grandma used a 6-ounce can of V-8 juice, which is sold in multipacks. If you are a regular V-8 juice drinker, feel free to swap it here; reduce the Worcestershire sauce to 2 tablespoons.
**If you add the baby carrots at the beginning, they will be fairly obliterated by the time the roast is done, which is why this recipe directs for you to add them at the end. Growing up, we ate our veggies fairly mushy, so if you don’t mind your carrots very soft (we’re talking completely falling apart), you can add the baby carrots at the beginning for ease. Or use regular carrots, scrubbed and chopped into large (2-inch) chunks; these cook more slowly and can be added with the potatoes. Set your cook time to 60 minutes as directed, let release naturally for 10 minutes, then vent and proceed with the gravy.
TO STORE: Refrigerate pot roast in an airtight storage container for up to 4 days. Spoon the gravy into a separate storage container.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months, storing the pot roast and gravy in separate containers. Let thaw overnight in the refrigerator before reheating.

Nutrition

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Instant Pot Boiled Eggs: Hard, Soft, or Jammy!

Erin Clarke — Tue, 20 Aug 2024 10:02:00 +0000

Instant Pot Boiled Eggs

A perfectly cooked (and peeled!) soft- or hard-boiled egg is a work of simple beauty that can be difficult to get right. Instant Pot Boiled Eggs make it easy! The peels fall right off, and you can cook the yolk exactly how you like it.

Why You’ll Love This Easy Boiled Eggs Recipe

Simple Way to Make Boiled Eggs. Cooking eggs in the Instant Pot is uncomplicated and requires less attention than stove top methods. With pressure cooker boiled eggs, it doesn’t matter if the eggs are fresh or old—the peels come off easily every time and they have bright yellow yolks (and NO gray/green).
Ideal for Meal Prep. Whether you choose to make a few boiled eggs or a dozen, you’ll love having them on hand throughout the week. They’re delicious added to pasta, salad, sandwiches, and more (like Miso Ramen)!
YOU Choose How Your Eggs Turn Out. Prefer a less runny yolk? This recipe can make perfect hard-boiled eggs. Love a runny yolk? You can do that too! Whether you want jammy soft-boiled eggs for a Niçoise Salad, firm yolks to make hard-boiled eggs for a healthy snack, or an extra runny egg to dip with toast, you can make boiled eggs in the pressure cooker.

How to Make Instant Pot Boiled Eggs

Below, you’ll find my tried-and-true method to cook boiled eggs in the Instant Pot (or similar pressure-cooker or multi-cooker) three ways:

Hard-boiled
Soft-boiled with jammy yolks (think of these as Instant Pot medium boiled eggs)
Soft-boiled with extra runny yolks (Instant Pot 2-minute eggs).

The Directions

Add Water to an Instant Pot. Place eggs and the trivet inside.
Prepare an Ice Bath. Make sure it’s large enough for all the eggs.
Cook Soft Boiled Eggs. Cook on HIGH for 3 minutes for jammy yolks and cook for 2 minutes for runny yolks. Perform a quick pressure release. OR…
Cook Hard Boiled Eggs. Cook on HIGH for 5 minutes. Perform a natural pressure release, then vent to release any remaining pressure.

Add the Eggs to a Bowl of Ice Water. Peel them. ENJOY!

Meal Prep Tip

Prepare a batch of Instant Pot boiled eggs at the beginning of the week, leave the peels on, and use them for easy meal prep all week long. No Instant Pot? No problem! Use my Air Fryer Hard Boiled Eggs recipe.

How to Use Instant Pot Boiled Eggs

Salad. Add the boiled eggs to any salad, or use them in a recipe that calls for them like Avocado Egg Salad, Healthy Egg Salad, 7 Layer Salad, Harvest Salad, or Healthy Potato Salad.
Sandwich. Add eggs to a Turkey Salad Sandwich.
Pizza. Jammy, soft boiled eggs make a scrumptious topping for pizzas (like Carbonara Pizza) and flatbreads.
Pasta. These eggs would be delicious in a carbonara pasta or Shrimp Pasta Salad.
Toast. Swap the egg in this Easy Kale Feta Egg Toast for a soft boiled egg, or keep things simple with a slice of Magic Multigrain Whole Wheat Sandwich Bread or English Muffin Bread and a runny, soft boiled egg.
Deviled Eggs. For a fun and delightful twist on the classic appetizer, try my Curried Deviled Eggs or Avocado Deviled Eggs.

Recipe Tips and Tricks

Use Room Temperature Eggs. It’s important that you start with room temperature eggs, as they’re less likely to crack during cooking—ESPECIALLY for soft-boiled eggs. If they are room temperature, the whites may still be undercooked when the yolks finish. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for 5 minutes.
Start Small. Every pressure cooker is different, and yours may run hotter or cooler than mine. I recommend starting with just one egg to see if the Instant Pot boiled eggs time I suggest works well for your specific model.
Keep the Peel for Longer Storage. If you’re planning to enjoy some of your eggs later in the week, go ahead and leave the peels on for now. Peeled eggs need to be consumed faster than unpeeled eggs.
No Trivet? No problem! You can make soft boiled or hard boiled eggs in a pressure cooker without a basket or trivet. The trivet helps to keep the eggs nicely arranged so they don’t collide during cooking and risk cracking, but the eggs should cook just fine without it.
About That Egg Button. I have not tested this recipe using the egg button on an Instant Pot, so I can’t offer any advice. I recommend following the instructions listed in this recipe, as I have tested them and know the eggs turn out perfectly.

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Instant Pot Boiled Eggs

How to make hard or soft Instant Pot Boiled Eggs. Easy to peel and yolks are cooked to your liking! 5-5-5 method, 3-minute and 2-minute eggs.

Course Breakfast, brunch, Side Dish

Cuisine American

Prep Time 2

Cook Time 5

Total Time 20

Servings (to 12) eggs

Calories 63kcal

Author Erin Clarke / Well Plated

Ingredients

1 to 12 large eggs at room temperature*
1 cup water increase to 1 1/2 cups if using an 8-quart Instant Pot**

Instructions

Place the trivet that came with the Instant Pot inside of it, ensuring that it is positioned so that the rack where the eggs will be sitting isn't touching the bottom of the pot. (If you do not have a trivet, see the FAQs section above for suggestions.) Pour the water into the bottom of your Instant Pot: use 1 cup for a 6-quart Instant Pot or 1 1/2 cups for an 8-quart (see notes if using a 3-quart mini Instant Pot). Add the eggs in a single layer on top. You can cook between 1 and 12 eggs in a 6-quart.
Prepare an ice bath large enough to hold the eggs you are cooking comfortably. Cover and seal the Instant Pot

FOR SOFT BOILED EGGS:

Set to manual pressure and cook on HIGH for 3 minutes for soft, jammy yolks (reduce to 2 minutes if you'd like your yolks extra runny. Be sure your eggs are room temperature. If cooking for two minutes, note that they may fall apart a little when peeling because the inside will be so tender.) The pressure will take about 5 minutes to build, then the time will start. As soon as the time has elapsed, vent to release any remaining pressure.
Use tongs to lift the eggs into the ice bath and let sit 5 minutes.
To peel, roll gently on the counter to crack. Peel and refrigerate for up to 3 days, or leave the peels on and refrigerate for up to 1 week.

FOR HARD BOILED EGGS:

Set to manual pressure and cook on HIGH for 5 minutes. The pressure will take about 5 minutes to build, then the time will start. As soon as the time has elapsed, let the pressure release naturally for 5 minutes, then vent to release any remaining pressure.
Use tongs to lift the eggs into the ice bath and let sit 5 minutes. To peel, roll gently on the counter to crack. Peel and refrigerate for up to 3 days, or leave the peels on and refrigerate for up to 1 week.

Notes

Every pressure cooker is different! If this is your first time using your Instant Pot or other electric pressure cooker for hard boiled eggs, I suggest starting with 1 egg so you can test things out.
ALTITUDE NOTE: If you are making these eggs at a higher altitude, they will need to cook longer. The exact time will vary based on your particular elevation and your pressure cooker model, so it may take some trial and error. The general guideline for high altitude Instant Pot cooking is to add 5% to the cook time for every 1,000 ft. you live above a 2,000 ft. elevation. You can experiment with letting the eggs naturally release for longer or increasing the cook time.
*While you can cook eggs directly from the fridge, cold eggs are more likely to crack during cooking and may need an additional minute of cook time for the whites to fully cook through, especially if you are making soft boiled eggs. To quickly bring eggs to room temperature, place them in a bowl and cover with warm water. Let sit 5 to 10 minutes, then drain. If you are using extra large eggs, increase the cook times in this recipe by 1 minute.
**Be sure to use an actual measuring cup to measure the liquid, not the markings on the inside of the Instant Pot. If using a 3-quart Instant Pot, the cooking method will be different—resources I found online suggested 1 cup of water and 5 minutes of cook time on LOW pressure, followed by an immediate release. If you try this with a 3-quart Instant Pot, I’d love to hear how it goes!
TO STORE: Refrigerate unpeeled eggs in an airtight storage container for up to 7 days. Refrigerate peeled eggs in an airtight storage container for up to 3 days.

Nutrition

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Instant Pot Butter Chicken (Reader Favorite!)

Erin Clarke — Sun, 18 Aug 2024 10:02:00 +0000

Instant Pot Butter Chicken

Tender chicken and veggies swim in a creamy, perfectly spiced sauce in this easy Instant Pot Butter Chicken recipe. This spin on a treasured Indian dish is the best for busy weeknights because it’s made with ingredients you can find at any grocery store!

Why You’ll Love This Easy Instant Pot Butter Chicken Recipe

Incredibly Flavorful. Like my Chicken Tikka Masala, this Instant Pot butter chicken recipe is filled with rich, complex flavors that practically beg you to take another bite. If you aren’t familiar with butter chicken, imagine tender chicken in a creamy, mildly spiced curry sauce so delicious, you catch yourself running a finger along the bottom of the bowl to guarantee you don’t miss a drop.
Easy Yet Impressive. With simple, easy-to-find ingredients and fab flavor, this creamy butter chicken recipe is a perfect choice for casual dinners at home or when you want to seriously impress your friends.
The Instant Pot is Ideal for Indian Cooking. While I love my Slow Cooker Butter Chicken and Stovetop Indian Butter Chicken recipe, this Instant Pot recipe takes just one hour and is hands-free. I love making Indian Instant Pot recipes (like Instant Pot Chicken Tikka Masala and this Instant Pot Lentil Curry) because the pressure cooker consolidates flavors in a way that mimics the effect of all-day stovetop cooking, which makes it accessible for an easy weeknight meal.

5 Star Review

“I love this recipe. I’ve made it more than a dozen times, and it’s a great go-to. The effort/reward ratio is exceptional.”
— Ray —

How to Make Butter Chicken in an Instant Pot

The Ingredients

Chicken. Boneless, skinless chicken breasts become tender, juicy, and flavorful in the sauce. I think boneless skinless chicken thighs would also work well for this recipe.
Garlic + Onion. Fresh onion and garlic cloves help build flavor from the beginning.
Ginger. Fresh ginger is the move here.
Spices. A mix of curry powder, garam masala, and chili powder help create the deep flavor of the sauce.
Chicken Broth. Helps deglaze the pot and add flavor to the sauce.
Tomato Sauce. Tomato is an important flavor component in our butter chicken sauce.
Cauliflower. I added cauliflower to the mix to make it half chicken/half veggie. I love how the cauliflower breaks down and absorbs the flavor of the butter sauce. The cauliflower mimics the texture and appearance of the chicken too, so you almost don’t realize you are eating vegetables.
Butter. Adds richness and buttery flavor (this is butter chicken after all!).
Half-and-Half. To keep the butter chicken calories low, I swapped the commonly used heavy cream for half-and-half. It tastes just as luscious and rich. If you prefer, you can make this Instant Pot butter chicken with coconut milk; use full-fat, not light.
Greek Yogurt. Helps thicken the sauce and adds tanginess.

The Directions

Sauté. Cook the onion with the ginger, garlic, and spices. Add the broth.
Add the Tomato Sauce and Cauliflower. Lay the chicken on top, then add the butter pieces.
Pressure Cook. Cook on HIGH for 12 minutes, then let the pressure release naturally for 10 minutes (no quick release!).
Cut the Chicken. Stir in the half-and-half and yogurt. ENJOY!

Leftover Ideas

Tuck leftover butter chicken into pita bread for a scrumptious, handheld meal.

What to Serve With Instant Pot Butter Chicken

Naan. A side of Homemade Naan is excellent with any Indian dish.
Rice. Whether you pair this dish with basmati rice, brown rice, or cauliflower rice, it will be delicious! Turmeric Rice would be fantastic too.
Vegetables. Roasted Cauliflower or Air Fryer Green Beans would be tasty. For more variety, try my Oven Roasted Vegetables.

Recipe Tips and Tricks

Forgot to Thaw? No worries! You can use frozen chicken and even frozen cauliflower florets for this recipe. Your Instant Pot will just take longer to come to pressure before the cooking time begins.
Build Big Flavor. Don’t be tempted to skip those initial sautéeing steps! They’re essential for building deep flavor, especially once you’ve added the spices. Cooking the spices helps make their flavors more pronounced.
Choose Your Spice Level. Butter chicken is not spicy in the sense of being “hot;” rather it is fully flavored with layers of Indian spices and ingredients like ginger, tomato, curry, and coconut milk. However, if you enjoy your butter chicken with a kick, feel free to add cayenne pepper to taste.

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Instant Pot Butter Chicken

The best Instant Pot Butter Chicken recipe! The pressure cooker makes authentic Indian butter chicken easy to recreate at home.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 336kcal

Author Erin Clarke / Well Plated

Ingredients

1 tablespoon coconut oil
1 small yellow onion diced (about 1 cup)
4 cloves minced garlic about 4 teaspoons
1 tablespoon minced fresh ginger
1 ½ tablespoons curry powder
2 teaspoons garam masala
1 teaspoon chili powder
¾ teaspoon kosher salt
Splash of water or low sodium chicken broth
1 (28-ounce) can tomato sauce
1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
2 pounds boneless, skinless chicken breasts
2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
½ cup half-and-half or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce
½ cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy-free
Prepared brown rice or Turmeric Rice, quinoa, or Homemade Naan, for serving
Chopped fresh cilantro for serving

Instructions

Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash of water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck-on bits so that you don't trigger a burn warning.
Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.
Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.
Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half-and-half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.

Video

Notes

TO STORE: Refrigerate leftovers in an airtight container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze butter chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO MAKE IN THE SLOW COOKER: Use this recipe for Slow Cooker Butter Chicken!

Nutrition

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