We love how quickly and easily our instant pot makes meals. With its powerful combo of heat and pressure, we can tenderize meats, cook rice, and quickly mix up a stew that would normally take hours to make. So our instant pot has become one of our key meal makers on busy weeknights. Here's what we're cooking up in ours.
Simple Mac and Cheese
One-pot pasta? Don't mind if we do! This instant pot mac n' cheese is filled with cheesy, gooey goodness your whole family will love. It serves 4-6.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (16-ounce) package elbow macaroni
- 3 cups water
- 1 cup chicken stock OR another 1 cup water
- ½ teaspoon salt
- 1 cup light cream
- ⅓ cup sour cream
- 2 tablespoons Dijon mustard
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
Instructions
- Press the "Saute" button on your instant pot.
- When the appliance is ready, add 2 tablespoons of butter and the chopped onions to the pot.
- Cook the onions, stirring occasionally, until they're softened, about 2 to 3 minutes. Add the garlic and cook for 1 minute longer.
- Then add the pasta, water, and chicken stock, if using, to the pot. Add the lid and seal it according to the manufacturer's instructions.
- Press "Manual" and "High" and set the timer for 3 minutes.
- When the timer beeps, use the quick release according to the manufacturer's instructions and stir the pasta.
- Taste the pasta to see if it is cooked and is tender, but still firm. If it isn't, press the "Saute" button and cook for another 1-2 minutes, stirring frequently.
- When the pasta is tender, add the salt, light cream, sour cream, mustard, and cheeses to the pasta and stir well.
- Cover the instant pot, but don't seal the lid. Let it stand for 3 to 4 minutes or until the sauce has thickened. Stir again and serve immediately.
Easy Ham and Pea Risotto
We love a comforting risotto, but when you make it the traditional way, it takes a lot of standing and stirring. Thank goodness the instant pot helps us make this quicker, easier version. The recipe serves 4 to 6.
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped ham
- 1¾ cups Arborio or other short grain rice
- ½ teaspoon salt
- 1 teaspoon chopped fresh rosemary
- ½ cup white wine OR chicken stock
- 4 cups chicken stock
- 1½ cups frozen baby peas, thawed and drained
- ½ cup grated Parmesan cheese
Instructions
- Press the "Saute" button on the instant pot.
- When it's hot, add the butter, olive oil, onion, and garlic. Cook and stir for 3 to 4 minutes or until the onion is tender.
- Add the ham, rice, salt, rosemary, and wine (or ½ cup chicken stock) to the pot. Cook and stir for 3 minutes or until the wine is absorbed.
- Add 4 cups of the chicken stock to the pot.
- Lock the lid.
- Press the "Manual" button and cook for 10 minutes.
- Since the rice releases a lot of starch, you must release the pressure in two steps. First, let the pressure release naturally according to the manufacturer's instructions.
- Then use the "Quick Release" function on your instant pot until the float drops.
- Unlock the lid.
- Add the peas and Parmesan cheese to the risotto and stir gently but thoroughly.
- Cover the instant pot, but don't lock the lid. Let stand for 5 minutes, then serve.
Convenient Creamy Meatballs and Tortellini
This recipe will be done so quickly, it'll make your head spin. It's a perfect super-fast meal when you don't have a ton of time to cook. It serves 4 to 6.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 (20-ounce) package frozen fully cooked meatballs
- 1 (26-ounce) jar pasta sauce
- 1 (8-ounce) can tomato sauce
- 2 cups chicken stock OR water
- 1 (20-ounce) package frozen cheese tortellini
- ½ (8-ounce) package cream cheese, cut into cubes
- ¼ cup grated Parmesan cheese
Instructions
- Heat the instant pot using "Saute."
- Add the olive oil and onion. Cook and stir for 3 minutes.
- Add the frozen meatballs, pasta sauce, tomato sauce, and chicken stock or water.
- Add the lid and lock it. Cook on the "Meat/Stew" setting for 10 minutes.
- Use the quick pressure release.
- Add the tortellini and cream cheese to the pot, but don't stir. Just press the tortellini down so it's covered with the liquid.
- Add the lid and lock it again.
- Press "Manual" and cook for 3 minutes.
- Release the pressure naturally according to the manufacturer's instructions.
- Stir the mixture and top with the Parmesan cheese. Serve immediately.
Dinner That's Ready in an Instant
We understand busy lives and not having a ton of time to cook. That's why our instant pots have become instantly successful in our homes — because anything that makes meal prep faster but still turns out tasty food is a winner in our book.
