Are you tired of sacrificing flavor for convenience? Look no further! The Instant Pot Dutch Oven has revolutionized the way we cook, allowing us to whip up delicious meals with minimal effort. In this article, we’re sharing 20 mouth-watering recipes that will transform your cooking routine and leave you wondering how you ever managed without it.
From hearty stews and braises to creamy pasta dishes and soups, our collection of Instant Pot Dutch Oven recipes has something for every taste and dietary requirement. Whether you’re a busy professional looking for quick and easy meals or a foodie seeking new flavors to try, we’ve got you covered.
In the following pages, we’ll dive into each recipe, exploring the ingredients, techniques, and tips needed to bring these dishes to life. So go ahead, get cooking, and discover the magic of Instant Pot Dutch Oven recipes!
Instant Pot Dutch Oven Beef Stew
A hearty, comforting beef stew cooked to perfection in your Instant Pot Dutch Oven.
Ingredients:
– 1 lb beef chuck roast, cut into 2-inch cubes
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, sliced
– 3 cloves of garlic, minced
– 1 cup of red wine (optional)
– 2 cups of beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot Dutch Oven and heat the pot until it reads “HOT”.
2. Add the beef cubes and cook until browned, about 5 minutes. Remove the browned beef from the pot.
3. Add the sliced onion to the pot and cook until softened, about 5 minutes.
4. Add the minced garlic, red wine (if using), beef broth, thyme, salt, and pepper. Stir to combine.
5. Return the browned beef to the pot, cover with a lid, and set the valve to “SEALING”.
6. Cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes before opening.
7. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 35-40 minutes
Dutch Oven Pot Roast with Instant Pot
This recipe combines the classic Dutch Oven cooking method with the convenience of Instant Pot technology, resulting in a fall-apart tender pot roast that’s ready in no time.
Ingredients:
– 2 pounds beef pot roast
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering. Sear the pot roast until browned on all sides, about 2-3 minutes per side.
2. Remove the pot roast and set aside. Add the sliced onion and cook until caramelized, about 5 minutes.
3. Add the garlic, beef broth, tomato paste, thyme, salt, and pepper to the Instant Pot. Stir to combine.
4. Return the pot roast to the Instant Pot and make sure it’s mostly submerged in liquid.
5. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 30 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 40-50 minutes
Instant Pot Dutch Oven Chicken and Dumplings
This hearty recipe combines tender chicken with fluffy dumplings, all cooked to perfection in the Instant Pot Dutch Oven. A comforting and satisfying meal for any day.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 tbsp butter
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/4 cup milk
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chopped onion, sliced carrots, and celery; cook until tender, about 5 minutes.
3. Add the chicken and cook until browned, about 5 minutes.
4. Pour in the chicken broth, then add the garlic and dumpling mix (see below).
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 15 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Dumpling Mix:
1. In a bowl, whisk together flour, baking powder, and salt.
2. Gradually add in the milk to form a thick batter.
Dutch Oven Braised Short Ribs in Instant Pot
Savor the rich flavor of tender short ribs slow-cooked in a Dutch oven-inspired braise, all in the convenience of your Instant Pot. This recipe yields fall-off-the-bone meat with a deep, velvety sauce.
Ingredients:
– 2 pounds beef short ribs
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the short ribs, red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 30 minutes.
6. Let the pressure release naturally before opening the lid. Serve the short ribs with the rich, flavorful sauce spooned over.
Cooking Time: 35 minutes
Instant Pot Dutch Oven Creamy Mushroom Pasta
This recipe combines the comfort of pasta with the earthiness of mushrooms and a rich creamy sauce, all cooked to perfection in an Instant Pot Dutch Oven. A perfect meal for a cozy night in.
Ingredients:
– 8 oz pasta (such as penne or fusilli)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup butter
– 1 cup heavy cream
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press “Saute” on the Instant Pot Dutch Oven and melt butter.
2. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms release their liquid and start browning, about 5 minutes.
3. Add pasta, heavy cream, chicken broth, and thyme. Stir to combine.
4. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” and cook at high pressure for 6-8 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open lid and stir in Parmesan cheese (if using). Serve hot and enjoy!
Cooking Time: 16-18 minutes
Dutch Oven Pulled Pork with Instant Pot
Cooking pulled pork in a Dutch oven with an Instant Pot is a game-changer for busy home cooks. This recipe yields tender, juicy meat with minimal effort.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup barbecue sauce (optional)
Instructions:
1. Season the pork shoulder with brown sugar, smoked paprika, garlic powder, salt, and black pepper.
2. Add 1 tablespoon of oil to the Instant Pot and sear the pork shoulder until browned on all sides (about 5 minutes).
3. Add 1 cup of water to the Instant Pot and cook the pork on high pressure for 90 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Remove the pork from the Instant Pot and shred with two forks.
6. Serve with barbecue sauce, if desired.
Cooking Time: 1 hour 40 minutes
Instant Pot Dutch Oven Chili Con Carne
Savor the rich flavors of this comforting chili con carne recipe, cooked to perfection in your Instant Pot Dutch Oven.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot Dutch Oven and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion, minced garlic, chili powder, cumin, and paprika. Cook until the onion is translucent.
3. Stir in the canned tomatoes, red kidney beans, and beef broth.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 30 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 40 minutes
Enjoy your delicious Dutch Oven Chili Con Carne!
Dutch Oven Lamb Shanks in Instant Pot
This recipe transforms tough lamb shanks into fall-apart tender and juicy bites, perfect for a weeknight dinner or special occasion. With minimal prep and quick cooking time, you’ll enjoy the rich flavors of slow-cooked lamb without sacrificing precious hours.
Ingredients:
– 4-6 lamb shanks
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Brown the lamb shanks in batches until browned, about 3 minutes per side. Remove from pot.
3. Add diced onion and cook until translucent, about 3-4 minutes.
4. Add garlic and cook for an additional minute.
5. Return the lamb shanks to the pot, add beef broth, red wine (if using), and dried rosemary.
6. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 30-40 minutes or until tender.
7. Let pressure release naturally for 10-15 minutes before opening.
Cooking Time: 30-40 minutes
Instant Pot Dutch Oven Mac and Cheese
Transform comfort food into a creamy masterpiece with this simple recipe. The Instant Pot Dutch Oven makes it easy to achieve a perfectly cooked macaroni dish with minimal effort.
Ingredients:
– 1 pound macaroni
– 2 cups water
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the macaroni, water, salt, and pepper. Stir until the pasta is well coated.
3. Close the lid and set the valve to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Quick-release the steam and open the lid.
6. Add the flour and stir until it forms a paste.
7. Stir in the cheddar and mozzarella cheese until melted and smooth.
8. Serve hot and enjoy!
Cooking Time: 10-12 minutes (including pressure release)
Dutch Oven Coq au Vin with Instant Pot
This recipe is a creative twist on the traditional Dutch oven Coq au Vin, utilizing the Instant Pot to achieve tender and flavorful results in a fraction of the time. The result is a rich, velvety sauce coating fall-apart chicken thighs.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (such as Burgundy or Merlot)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Press “Saute” on the Instant Pot and melt 1 tablespoon of butter. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add chicken thighs; cook for an additional minute.
3. Add red wine, chicken broth, tomato paste, and thyme. Season with salt and pepper to taste.
4. Close the lid and set valve to “Sealing”. Press “Manual” mode and set cooking time to 20 minutes at high pressure.
5. Let pressure release naturally for 10 minutes before opening the lid. Stir in remaining butter until melted.
6. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 30-40 minutes (including pressure release)
Instant Pot Dutch Oven Vegetable Soup
This hearty soup recipe is a perfect blend of tender vegetables and rich flavors, all cooked to perfection in your Instant Pot Dutch Oven.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 large red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot Dutch Oven and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced carrots, cubed potatoes, and sliced red bell pepper. Cook for 5 minutes, stirring occasionally.
5. Add the canned diced tomatoes, vegetable broth, and dried thyme. Season with salt and pepper to taste.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
Cooking Time: 10 minutes
Dutch Oven Carnitas in Instant Pot
Transform the classic Mexican dish into a quick and easy Instant Pot recipe, perfect for busy weeknights. This Dutch Oven Carnitas recipe yields tender, juicy pork with a rich, caramelized flavor.
Ingredients:
– 2 pounds boneless pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt lard or heat oil.
2. Brown pork chunks in batches until golden brown, about 5 minutes per batch.
3. Add orange juice, lime juice, garlic, and oregano; stir to combine.
4. Add browned pork back into the pot, season with salt and pepper.
5. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” and cook at high pressure for 90 minutes.
6. Let pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 2 hours 10 minutes (includes natural pressure release)
Instant Pot Dutch Oven Ratatouille
A French-inspired vegetable stew that’s perfect for a weeknight dinner, this Instant Pot Dutch Oven Ratatouille is a flavorful and nutritious meal. With just a few simple ingredients and minimal effort, you’ll have a delicious dish ready in no time.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium eggplants, diced
– 2 medium bell peppers, diced
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the Dutch Oven with 1 tablespoon of olive oil.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced eggplant and bell peppers, cooking until they start to soften, about 5 minutes.
5. Add the canned diced tomatoes, thyme, salt, and pepper. Stir well.
6. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 15-20 minutes
Dutch Oven Beef Bourguignon with Instant Pot
Elevate your weeknight dinner game with this streamlined version of the classic French dish. In just under an hour, you’ll have tender beef, rich flavors, and hearty portions to satisfy the whole family.
Ingredients:
– 2 lbs beef chuck or short ribs, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the Instant Pot by pressing “Saute” and heating it for 2 minutes.
2. Brown the beef in batches, if necessary, until browned on all sides. Remove from pot.
3. Add oil, onion, and garlic; cook until onion is translucent (5 minutes).
4. Add wine, broth, thyme, salt, and pepper. Stir to combine.
5. Return the browned beef to the pot. Close lid and set valve to “Sealing”.
6. Cook on “Manual” mode at high pressure for 30 minutes + 10-minute natural release.
7. Serve hot with crusty bread or over egg noodles.
Cooking Time: 40-50 minutes
Instant Pot Dutch Oven Clam Chowder
Get ready to warm up with a creamy and flavorful clam chowder, cooked to perfection in your Instant Pot Dutch Oven!
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and chopped (fresh or frozen)
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot Dutch Oven and melt the butter.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the chopped clams, clam juice, heavy cream, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 15-20 minutes
Dutch Oven Chicken Cacciatore in Instant Pot
This recipe is a twist on the classic Italian dish, adapted for cooking in an Instant Pot. The result is a flavorful and tender chicken cacciatore that’s quick to prepare and cooks in under 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 large bell pepper, sliced
– 1 can (28 oz) crushed tomatoes
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add the onions, garlic, bell pepper, and mushrooms to the pot. Cook until vegetables are tender, about 5 minutes.
4. Add the crushed tomatoes, oregano, salt, and pepper to the pot. Stir to combine.
5. Return the chicken to the pot and cook on “High Pressure” for 10-12 minutes.
6. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-20 minutes
Instant Pot Dutch Oven Lentil Curry
This hearty and flavorful curry is a perfect blend of Indian spices and comforting lentils, cooked to perfection in the Instant Pot Dutch Oven. With minimal prep time and a short cooking time, this recipe is ideal for a quick and satisfying weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot Dutch Oven and heat the oil.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, curry powder, and turmeric; cook for 1 minute.
4. Add lentils, diced tomatoes, and vegetable broth; stir to combine.
5. Close the lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 15 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Season with salt and pepper to taste; garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes (including prep and natural pressure release)
Dutch Oven Sausage and Peppers with Instant Pot
Savor the flavor of tender sausage and sweet peppers in a hearty, one-pot meal that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 large bell peppers, any color, sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Add the sliced peppers and onion; cook until they start to soften, about 5 minutes.
4. Add the garlic, paprika, salt, and pepper; stir to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20-25 minutes (including pressure release)
Serve hot over rice or with crusty bread. Enjoy!
Instant Pot Dutch Oven Corned Beef and Cabbage
Experience the classic flavors of Ireland with this simple and delicious Instant Pot Dutch Oven recipe. This tender corned beef and cabbage dish is a perfect meal for any occasion, whether it’s St. Patrick’s Day or just a cozy night in.
Ingredients:
– 1 pound corned beef brisket
– 1 medium head of cabbage, cut into wedges
– 2 cloves of garlic, minced
– 1 onion, sliced
– 1 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon mustard seeds
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tablespoon of butter.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the corned beef, garlic, chicken broth, brown sugar, mustard seeds, salt, and pepper. Stir to combine.
4. Add the cabbage wedges on top of the mixture.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 90 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Remove the corned beef from the pot and slice against the grain. Serve with the tender cabbage and onion mixture.
Cooking Time: 2 hours (includes pressure release time)
Dutch Oven Seafood Paella in Instant Pot
Experience the classic Spanish dish with a modern twist! This recipe combines the rich flavors of saffron-infused rice, succulent seafood, and savory spices in just 20 minutes using your Instant Pot.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups water or seafood broth
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams)
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 teaspoon sea salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood, paprika, saffron mixture, salt, and pepper. Stir to combine.
4. Add rice and water/broth. Stir gently.
5. Close lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 8 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Garnish with parsley and serve hot.
Cooking Time: 20 minutes
Summary
Get ready to cook up a storm with these 20 flavorful Instant Pot Dutch Oven recipes! Perfect for busy cooks, these dishes are easy to prepare and packed with flavor. From hearty stews like Beef Stew and Pulled Pork to comforting pasta dishes like Creamy Mushroom Pasta and Mac and Cheese, there’s something for everyone. Plus, discover new twists on classic recipes like Chicken Cacciatore and Vegetable Soup. With the Instant Pot Dutch Oven, you can cook a variety of meals with minimal effort and cleanup. Try them out today!