Instant Pot cooking times cheatsheet

45 Beginner Instant Pot Recipes


Pancakes from Scratch

  • 1 \(\frac{1}{2}\) cups all-purpose flour
  • 3 \(\frac{1}{2}\) teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 \(\frac{1}{4}\) cups milk
  • 1 egg
  • 3 tablespoons butter, melted

  • In a large bowl, sift together the flour, baking powder, salt, and sugar.
  • Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
  • Make the pancakes with \(\frac{1}{4}\)-cup scoops; should be nice and fluffy!

French Toast Roll-Ups

  • 8 slices of white sandwich bread
  • Filling (one or the other):
    • softened cream cheese & diced strawberries
    • Nutella and banana slices
  • 2 eggs
  • 3 tablespoons of milk
  • \(\frac{1}{3}\) cup of granulated sugar
  • 1 heaping teaspoon of ground cinnamon
  • butter for greasing the pan

  • Cut the crust off of each slice of bread, flatten them out with a rolling pin
  • Place 1-2 teaspoons of filling 1 inch from one end of the bread in a strip, and roll up tightly
  • In a shallow bowl, whisk the eggs and milk until well combined
  • In another shallow bowl, mix the sugar and cinammon
  • Melt a tablespoon of butter on a skillet over medium heat
  • Dip each roll in the egg mixture, then place on skillet seam-side down
    • Cook in batches until golden brown, turning to cook and brown on all sides (\(\approx\) 2 minutes per side). Butter the pan as needed
  • Once cooked, roll the rolls immediately in the cinnamon-sugar mixture, then set aside for serving



Single-person version: use 1 avocado.

  • 3 ripe avocados
  • 1 lime
  • \(<1\) teaspoons of minced garlic
  • 1 large pinch of salt
  • (little bit of) cilantro
  • (little bit of) chopped onion
  • 1 pinch of cumin

  • Place peeled avocado into a medium-sized bowl.
  • Cut the lime in half and squeeze both halves into the bowl.
  • Add garlic, salt, cilantro, onion, and cumin.
  • Mash the avocados with a fork and mix everything together evenly.

5-Layer Dip

Add some additional excitement to your guacamole.

<WRAP round box 50%>

  • Refried beans
  • Guacamole
  • Sour cream
  • Taco seasoning
  • Salsa
  • Shredded cheese
  • Chopped Cilantro
  • Mix sour cream with taco seasoning.
  • In a 9-inch dish, layer bottom-to-top:
    • Refried beans
    • Guacamole
    • Taco-spiced sour cream
    • Salsa
  • Top with shredded cheese.
  • Garnish with chopped cilantro.
  • Serve with tortilla chips or cover/refrigerate immediately!

(Almost) Kane's Sauce

Makes enough for one oven-full of chicken.

<WRAP round box 50%>

  • $\frac{1}{2}$ cup of mayo
  • $\frac{1}{4}$ cup of ketchup
  • 1 tsp of worcestershire sauce
  • $\frac{1}{2}$ tsp of black pepper
  • $\frac{1}{2}$ tsp of garlic salt OR $\frac{3}{8}$ tsp of salt and $\frac{1}{8}$ tsp of garlic powder
  • Mix all the ingredients together.

Garlic Parmesan Roasted Broccoli

Makes great dinner side. Makes 6 servings. Prep 5 min., cook 10 min.

<WRAP round box 50%>

  • 5 Cups (24 oz) of Broccoli Florets
  • 3 Tablespoons of Olive Oil
  • 2 Teaspoons of Minced Garlic
  • Salt and Pepper
  • $\frac{1}{4}$ Cup of Parmesan
  • Juice of 1 Lemon
  • Preheat oven to 425$^\circ$ F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 10-12 minutes, or until tender.
  • Serve immediately, sprinkled with Parmesan and lemon juice.


Taco Soup (Chili)

<WRAP round box 50%>

  • 1 can of black beans
  • 1 can of kidney beans
  • 2 cans of petite diced tomatoes
  • 1 can of corn
  • 1 packet of ranch mix
  • 1 packet of taco mix
  • 1 pound of ground beef
  • In the bottom of a large pot, cook the meat fully.
  • Drain all cans except for the tomatoes, and empty all cans in the pot.
  • Add up to 1 can of water, for desired consistency.
  • Heat everything up, then serve.

Mashed Potatoes (Instant Pot)

<WRAP round box 50%>

  • 1 pound of baby yellow, gold, or red potatoes (gold preferred)
  • $\frac{1}{2}$ cup of water, or vegetable/chicken broth for more flavor
  • 2 tablespoons of butter
  • 1-2 cloves of minced garlic (optional)
  • $\frac{1}{4}$ to $\frac{1}{2}$ teaspoons of salt
  • $\frac{1}{4}$ to $\frac{1}{2}$ teaspoons of black pepper
  • 2-4 tablespoons of milk
  • fresh parsley (optional)
  • Peel the potatoes and cut into $\approx$ 1-inch uniform chunks.
  • Place chunks and the water/broth in the instant pot and cook on HIGH pressure for 5 minutes. Release the pressure valve as soon as the 5 minutes are up.
  • Check on the potatoes to make sure they're soft and easy to mash. If not, then put the lid back on and "keep warm" for 5-10 minutes more.
  • With the water still in the pot, use a potato masher or large fork to mash the potatoes halfway to the consistency that you want.
  • Add the butter, optional garlic, and salt/pepper.
  • Mash the potatoes the rest of the way to their desired consistency.
    • Use the milk to thin out the potatoes, if needed.
  • Serve hot, and garnish with parsley if you want. Leftovers can be stored in the refrigerator for 3-4 days.

Beef Stew (Instant Pot)

<WRAP round box 50%>

  • $1 \frac{1}{2}$ Pounds of Beef Stew Meat
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Italian Seasoning
  • 2 Tablespoons of Worcestershire Sauce
  • 3 Cloves of Minced Garlic
  • 1 Large, Chopped Onion
  • $1\times 16$-oz Bag of Baby Carrots (cut into slices)
  • 1 Pound of Cubed Potatoes
  • $2 \frac{1}{2}$ Cups of Beef Broth
  • $1\times 10$-oz Can of Tomato Sauce
  • 2 Tablespoons of Cornstarch
  • 2 Tablespoons of Water
  • Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle, add the meat and season with the salt, pepper, and Italian seasoning.
  • Cook the meat until Browned on all sides.
  • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  • Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  • Close the lid and steam valve on the instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Mix together the cornstarch and cold water in a small bowl and stir into the stew while it's still piping hot until thickened.

Taco Soup

<WRAP round box 50%>

  • 1 can black beans
  • 1 can kidney beans
  • 2 cans petite diced tomatoes
  • 1 can corn
  • 1 packet of ranch mix
  • 1 packet of taco mix
  • 1 lb of ground beef
  • Cook the beef separately.
  • Drain all cans.
  • Put everything in a pot. Add 1 can of water if you want a more soup-ey consistency.
  • Heat up.
  • Add anything you want in it:
    • chips
    • avocado
    • sour cream
    • etc.

Barbecue Chicken Pizza Bagels

<WRAP round box 50%>

  • Plain white bagels, sliced
  • 1 Chicken breast
  • BBQ sauce (like Sweet Baby Ray's)
  • Lots of grated mozzarella
  • Diced red onion
  • Cook, then cube the chicken
  • Preheat oven to 425$^\circ$
  • Layer on each bagel slice in following order, starting from the bottom:
    • Chicken
    • BBQ sauce
    • Mozzarella
    • Onion
  • Bake in oven for $\approx$ 10-15 minutes, until cheese is melted.

Buffalo Dip

<WRAP round box 50%>

  • $\frac{3}{4}$ cup of Frank buffalo hot sauce
  • 1 cup of ranch dressing
  • 16-oz of softened cream cheese
  • 2 cans of canned chicken (drained)
  • 2 cups of shredded cheddar cheese
  • Preheat oven to 350$^\circ$
  • Drain chicken and mix with hot sauce
  • In a separate bowl, mix the ranch and cream cheese
  • Mix everything together
  • Grease the bottom of a small, square pan.
  • Pour mixture into pan, then sprinkle cheddar cheese on top
  • Bake for 25 minutes.

White Chicken Chili (Crockpot)

Single recipe serves 5+.

<WRAP round box 50%>

  • 2 frozen (or fresh) boneless chicken breasts
  • 1 can of corn
  • 1 can of black beans
  • $1\times 10$-oz can of “original” or “mild” Rotel tomatoes
  • 1 package of Hidden Valley ranch dressing mix (1-oz size)
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of onion powder
  • $1\times 8$-oz block of cream cheese
  • Get out your crockpot
  • Place the chicken at the bottom
  • Mix in the corn (undrained), black beans (drained), tomatoes, and mix/powders
  • Place cream cheese on top
  • Cook on low for 4 hours, but 3 hours in, remove the chicken to break it up before placing it back in and mixing up the cream cheese
  • Serve over rice or with tortilla chips!

White Chicken Chili (Instant Pot)

Serves 8 people. 30 min prep + 20 min cook.

<WRAP round box 50%>

  • 2 large thawed chicken breasts
  • 1 can of corn
  • 1 can of black beans
  • $1\times 10$-oz can of “original” or “mild” Rotel tomatoes
  • 1 package of Hidden Valley ranch dressing mix (1-oz size)
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of onion powder
  • $1\times 8$-oz block of cream cheese
  • $\frac{1}{2}$ cup of chicken broth or stock
  • Place ingredients in the instant pot bowl in this order:
    • chicken
    • beans
    • corn
    • tomatoes
    • broth
  • Add the spices and powders.
  • Stir everything together; make sure some juice gets underneath the chicken to prevent scorching.
  • Slice the cream cheese into six large pieces and place over the top.
  • Cook on high pressure for 20 minutes.
  • Depressurize for 10 minutes, then turn the valve to the venting position.
  • Remove and shred the chicken breasts, then return them to the pot and stir everything together, melting the cream cheese.
  • Serve over rice or with tortilla chips!

Creamy Macaroni and Cheese

Makes 6 servings. Prep 20 min., cook 15 min., bake 20 min.

<WRAP round box 50%>

  • 1 (8-oz) package of elbow macaroni
  • $\frac{1}{4}$ cup of butter or margarine
  • $\frac{1}{4}$ cup of all-purpose flour
  • $\frac{1}{4}$ teaspoon of salt
  • $\frac{1}{4}$ teaspoon of ground black pepper
  • $\frac{1}{8}$ teaspoon of ground red pepper
  • $\frac{1}{8}$ teaspoon of granulated garlic
  • 1 cup of half-and-half
  • 1 cup of milk
  • $\frac{1}{2}$ (10-oz) block of extra-sharp Cheddar cheese, shredded
  • 1 (10-oz) block of sharp Cheddar cheese, shredded and divided
  • Prepare pasta according to package directions; drain and set aside
  • Preheat oven to 375$^\circ$
  • Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8-10 minutes or until thickened.
  • Stir in extra-sharp cheese and half of sharp cheese until smooth. Remove from heat.
  • Combine pasta and cheese mixture and pour into 6 lightly greased (6-oz) ramekins or 1 (8 in$^2$) baking dish. Sprinkle evenly with remaining sharp Cheddar cheese.
  • Bake for 20 minutes. Optionally add 15 minutes for a crusty top.

Pasta Bolognese

4 servings.

<WRAP round box 50%>

  • 2 tablespoons of butter
  • $\frac{1}{4}$ pound of sliced bacon, cut crosswise into $\frac{1}{4}$-inch strips
  • 1 onion, finely chopped
  • 1 pound of ground beef
  • 1 cup of canned low-sodium beef or chicken broth
  • $\frac{1}{2}$ cup of dry white wine (or apple cider vinegar)
  • 2 tablespoons of tomato paste
  • $\frac{1}{2}$ teaspoon of dried oregano
  • $\frac{3}{4}$ teaspoon of salt
  • $\frac{1}{4}$ teaspoon of fresh-ground black pepper
  • $\frac{1}{2}$ cup of heavy cream
  • 1 pound of spaghetti
  • 2 tablespoons of chopped fresh parsley (optional)
  • In a large frying pan, heat butter and bacon over moderately low heat, until bacon renders some of its fat ($>3$ minutes)
  • Add onion and stir occasionally until starting to soften ($>3$ minutes)
  • Stir in ground beef and cook until meat no longer pink ($\approx 2$ minutes)
  • Add broth, wine, tomato paste, oregano, salt, pepper
  • Simmer on very low heat, stirring occasionally, until sauce thickens ($\approx 1$ hour)
  • When ready to serve, stir in cream and remove from heat

  • In large pot of boiling, salted water, cook spaghetti until just done ($\approx 12$ minutes)
  • Drain and toss with sauce and parsley

Super Simple Salmon

<WRAP round box 50%>

  • 1 tablespoon of garlic powder
  • 1 tablespoon of dried basil leaves
  • $\frac{1}{2}$ teaspoon of table salt
  • $4\times 6$-oz salmon
  • 2 tablespoons of salted butter
  • 4 raw lemon wedges
  • Stir garlic powder, basil, and salt in a small bowl
  • Rub the powder mix in equal amounts onto the salmon fillets
  • Melt butter in skillet over medium heat
  • Cook the salmon in the butter until browned and flaky (about 5 minutes per side)
  • Serve each salmon piece with a lemon wedge

Filet Mignon

<WRAP round box 50%> For one piece of meat:

  • $1\times 6$-oz filet mignon
  • coarse salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon of grapeseed oil$^*$
  • 2 tablespoons of unsalted butter
  • 2 sprigs of fresh rosemary
  • 1 clove of garlic

$^*$You can substitute in another high-heat, neutral oil of choice.

  • On a cutting board, pat the filet dry with paper towels and let sit at room temperature for 20-30 minutes
  • Preheat oven to 450$^\circ$
  • Generously season all sides of the filet with salt and pepper
  • Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes and add the oil
  • Once the oil begins to smoke, add the filet to the pan. Cook without moving for 2–3 minutes, until a crust has formed
  • Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan
  • Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes
  • Transfer the pan to the oven for 7 minutes for a medium rare steak
  • Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing

Fish Tacos

<WRAP round box 50%>

  • 1 pound of lean white fish fillets (like tilapia)
  • Salt
  • Black pepper
  • Lime juice
  • 2 tablespoons of vegetable or canola oil
  • 1 clove of minced garlic
  • 1 $\frac{1}{2}$ teaspoons of chili powder
  • 1 $\frac{1}{2}$ teaspoons of ground cumin
  • $\frac{1}{2}$ teaspoon of paprika
  • Flour tortillas
  • $\frac{1}{2}$ cup of sour cream
  • $\frac{1}{3}$ cup of mayonnaise
  • $\frac{1}{2}$ teaspoon of garlic powder
  • 1 teaspoon of buffalo sauce
  • shredded cheese
  • shredded lettuce
  • avocado
  • Season the fish with a little salt and pepper on both sides
  • In a mixing bowl, whisk together the oil, some lime juice, garlic, chili powder, cumin (1 teaspoon), and paprika
  • Place fish and mixed marinade in a large ziplock bag, seal, and let sit in the fridge for 20-30 minutes
  • Meanwhile, make the sauce with the sour cream, mayonnaise, some lime juice, garlic powder, cumin (1/2 teaspoon), salt (1/4 teaspoon), and buffalo sauce. Mix well and place in the fridge.
  • Preheat grill to medium-high heat. Grill fish filets for about 3-4 minutes on each side, flipping only once.
  • Warm up tortillas, gather everything together, and enjoy!


Chocolate Chip Cookies

<WRAP round box 50%>

  • 1 cup of softened butter
  • 1 cup of white sugar
  • 1 cup of brown sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • $2~\frac{1}{2}$ cups of flour$^*$
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 cups of chocolate chips

$^*$ If you don’t double the recipe, a little bit of extra flour (like a couple of tablespoons) might be needed if the cookies seem too thin.

  • Preheat oven to 350$^\circ$
  • Mix the butter, white sugar, and brown sugar in a large bowl
  • Mix in eggs and vanilla
  • Mix in flour, baking soda, and salt
  • Add the chocolate chips
  • Use cookie scoop to place round, even amounts on the cookie sheet(s)
  • Bake (top rack) for (8-10 minutes? Definitely 12 if you’re doubling)

Air Fried Oreos

Inspired by TikTok.

<WRAP round box 50%>

  • 1 package of 8-count Pillsbury “Crescents” croissants
  • 1 package of oreos
  • Powdered sugar
  • Cut croissant rolls (laid flat) in half so they form squares
  • Wrap oreos on croissant squares
  • Place oreos in air fryer: 5-6 minutes at 320$^\circ$ (until they are golden brown)
  • Sprinkle powdered sugar on your now beignet-like oreos!

Super Simple Peanut Butter Cookies

<WRAP round box 50%>

  • 1 cup of peanut butter
  • 1 cup of sugar
  • 1 egg
  • Preheat oven to 350$^\circ$
  • Mix all ingredients in bowl
  • Bake for :::6-8 minutes?:::

Normal Peanut Butter Cookies

Yield: 24 cookies. Prep: 15 min. + 1 hr. Cook: 10 min.

<WRAP round box 50%>

  • 1 cup of butter
  • 1 cup of peanut butter
  • 1 cup of white sugar
  • 1 cup of brown sugar
  • 2 eggs
  • $2\frac{1}{2}$ cups of flour
  • 1 teaspoon of baking powder
  • $\frac{1}{2}$ teaspoon of salt
  • $1\frac{1}{2}$ teaspoons of baking soda
  • In a bowl, cream the butter, peanut butter, and sugars. Beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt.
  • Stir the two bowl contents into each other, then place in the fridge for 1 hour.
  • Preheat oven to $375^\circ$.
  • Place refrigerated dough balls on cookie sheets and bake for about 10 minutes or until they start to brown.

Brazo Gitano (Swiss Roll)

<WRAP round box 50%>

  • 1 cup of sugar
  • 1 cup of flour (i.e. harina presto)
  • 3 eggs
  • 3 tablespoons of water
  • $\frac{1}{2}$ can of dulce de leche
  • Preheat oven to 350$^\circ$
  • Separate egg yolks from egg whites into separate bowls
  • Whisk egg whites to the point of foaming
  • Add sugar to the yolk, then mix together
  • Add flour to the yolk mixture
  • Add water to flour-yolk mixture and mix
  • Fold egg whites into yolk mixture
  • Place parchment paper on cookie sheet, and pour a handful of sugar over it
  • Pour the batter evenly on the parchment paper
  • Bake for 10 minutes (avoid the urge to open the door a bunch of times)
  • Remove from oven and let cool for 5 minutes
  • Pour dulce de leche over the bread
  • Detach bread from parchment paper at the edge and begin rolling it up longways
  • Pour powdered sugar on top
  • Slice it up and enjoy!

Tres Leches Cake

<WRAP round box 50%> Cake

  • 1 box of Pillsbury (1 lb 2.25-oz) yellow cake mix with pudding
  • 1 cup of water
  • $\frac{1}{3}$ cup of vegetable oil
  • 3 eggs Sauce
  • 1 cup of whipping cream
  • 1 (14-oz) can of sweetened condensed milk (not evaporated)
  • 1 (12-oz) can of evaporated milk Topping
  • 1 cup of whipping cream
  • $\frac{1}{4}$ teaspoon of vanilla extract
  • Preheat oven to 350$^\circ$
  • Grease a $13\times 9$ in. (3-quart) glass baking dish
  • In a large bowl, beat cake mix, water, oil, and eggs with electric mixer on low speed ($\approx 30$ seconds) until blended. Then beat on medium speed for 2 minutes.
  • Pour batter into baking dish
  • Bake 20 minutes or until toothpick inserted in center comes out with crumbs

  • In a large bowl, mix sauce ingredients
  • Using long-tined fork, pierce hot cake in baking dish every 1 to 2 inches
  • Slowly pour sauce mixture over cake
  • Refrigerate cake at least 3 hours to chill (cake will absorb most of sauce mixture)

Before serving:

  • In a small bowl, beat whipping cream until stiff peaks form
  • Stir in vanilla
  • Spread over cold cake
  • Cover and refrigerate


<WRAP round box 50%>

  • 48 caramels
  • $\frac{1}{2}$ cup of cream (heavy or whipping)
  • $1~\frac{1}{2}$ cups of flour
  • $1~\frac{1}{4}$ cups of brown sugar
  • $1~\frac{1}{4}$ cups of melted butter
  • $\frac{1}{4}$ teaspoon of salt
  • $\frac{2}{3}$ teaspoon of baking soda
  • $1~\frac{1}{2}$ cup of oatmeal
  • A 6-oz package of chocolate chips
  • Preheat oven to 350$^\circ$
  • Melt caramels and cream in a double broiler
  • Separately combine remaining ingredients (except chocolate chips) and press half of the mixture into a $13\times9$ cake pan
  • Bake for 10 minutes
  • Remove from oven and sprinkle chocolate chips over it
  • Pour hot caramel sauce over chips
  • Add remaining oatmeal mixture
  • Finish baking for 15 minutes
  • Cool and cut into squares

Cowboy Cookies

<WRAP round box 50%>

  • 2 cups of brown sugar
  • 2 cups of sugar
  • 2 cups of shortening/butter
  • 4 eggs
  • 2 teaspoons of vanilla
  • 1 large package of chocolate chips
  • 4 cups of regular oatmeal
  • 4 cups of flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • Preheat oven to 350$^\circ$
  • Mix all ingredients together in Bosch mixer
  • Drop by spoonfuls on a greased cookie sheet
  • Bake for 10 minutes


Virgin Piña Colada

Creamy and refreshing. Makes 6 cups.

<WRAP round box 50%>

  • 1 cup of pineapple chunks
  • 1 can of coconut cream
  • 1 cup of pineapple juice
  • $\frac{1}{2}$ cup of sweetened condensed milk
  • Ice
  • (Optional) Whipped cream and cherries
  • Blend all the required ingredients together to get a slushy-like consistency
  • Top with whipped cream and cherries if desired!

Quick Stats

Instant Pot

  • Jasmine rice:
    • 1:1 rice:water
    • 5 minutes high pressure
    • 10 minutes natural release

Air Fryer

  • Trader Joe’s Hash Browns: 390F for 10 minutes
  • Polish dogs:
    • 400F
    • 3-6 minutes (depending on quantity), turn once
    • Add in buns for the last 30-45 seconds
    • For crispier hot dogs: 8 minutes with the buns in for the last 3 minutes
  • Chicken breasts
    • 375 F
    • Marinated, diced Costco chicken: 17 minutes (9 + 4 + 4)
    • Small (5 to 7 ounces): 7 to 10 minutes
    • Medium (8 to 10 ounces): 10 to 12 minutes
    • Large (11 ounces or more): 12 to 16 minutes
    • flip halfway