There’s nothing quite like coming home to the warm, inviting aromas of fall cooking on a chilly day. Our collection of 28 cozy Instant Pot recipes makes it easy to whip up comforting seasonal favorites—from hearty soups to tender meats—with minimal effort. Get ready to simplify your autumn meals and fill your kitchen with delicious scents that’ll have everyone gathering around the table!
Instant Pot Butternut Squash Soup
Let’s make a creamy, comforting butternut squash soup in your Instant Pot—perfect for beginners and ready in under 30 minutes. This method locks in flavor while keeping cleanup minimal, and you’ll love how effortlessly it comes together.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups peeled and cubed butternut squash (about 1 small squash)
– 2 cups vegetable broth
– 1/2 cup heavy cream (or coconut milk for dairy-free)
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it.
4. Add 4 cups cubed butternut squash and 2 cups vegetable broth, scraping the bottom to prevent sticking.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
7. Carefully open the lid and use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
8. Stir in 1/2 cup heavy cream, 1/2 tsp ground nutmeg, and season with salt and pepper to taste.
9. Heat through on “Sauté” low for 2-3 minutes, stirring constantly.
Rich and velvety, this soup has a sweet, earthy depth from the squash, balanced by the warmth of nutmeg. For a creative twist, top with toasted pumpkin seeds or a drizzle of maple syrup before serving.
Savory Instant Pot Beef Stew
Just when you need a comforting meal without the fuss, this Instant Pot beef stew delivers rich flavor with minimal effort. Join me as we walk through each simple step to create this hearty classic.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for tenderness)
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced (yellow or white works well)
– 3 carrots, sliced into ½-inch rounds
– 3 celery stalks, chopped
– 4 cloves garlic, minced
– 4 cups beef broth (low-sodium preferred)
– 1 tbsp tomato paste
– 2 tsp Worcestershire sauce
– 1 tsp dried thyme
– 1 bay leaf
– 1 lb potatoes, cubed into 1-inch pieces (Yukon Gold hold shape best)
– Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)
Instructions
1. Turn the Instant Pot to Sauté mode and heat the olive oil until shimmering, about 2 minutes.
2. Pat the beef cubes dry with paper towels to ensure a good sear, then season with salt and pepper.
3. Add half the beef to the pot in a single layer, searing for 3–4 minutes per side until browned, then remove and repeat with remaining beef.
4. Tip: Avoid overcrowding the pot to prevent steaming instead of browning.
5. Add the onion, carrots, and celery to the pot, sautéing for 4–5 minutes until softened.
6. Stir in the garlic and cook for 30 seconds until fragrant.
7. Pour in ½ cup of beef broth to deglaze the pot, scraping up any browned bits with a wooden spoon for extra flavor.
8. Add the tomato paste, Worcestershire sauce, thyme, and bay leaf, stirring to combine.
9. Return all the beef to the pot along with the remaining beef broth and potatoes.
10. Secure the lid, set the valve to Sealing, and pressure cook on High for 35 minutes.
11. Tip: Allow a natural pressure release for 10 minutes after cooking to keep the meat tender, then quick release any remaining pressure.
12. Remove the bay leaf and skim off any excess fat from the surface if desired.
13. Tip: For a thicker stew, mix 2 tbsp cornstarch with ¼ cup cold water, stir into the pot, and simmer on Sauté mode for 3–5 minutes.
14. Season with additional salt and pepper if needed.
Each spoonful offers tender beef that melts in your mouth, surrounded by soft vegetables in a deeply savory broth. Enjoy it with crusty bread for dipping or over mashed potatoes for a cozy twist.
Instant Pot Pumpkin Risotto
Kick off your fall cooking with this effortless Instant Pot pumpkin risotto that delivers creamy perfection without constant stirring. Perfect for busy weeknights, this dish combines seasonal flavors with the convenience of pressure cooking. Let’s walk through each step together to ensure restaurant-quality results right in your kitchen.
Ingredients
– 1 cup Arborio rice (do not rinse to preserve starch)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 4 cups chicken or vegetable broth (warm for better absorption)
– 1 small onion, finely diced (about ½ cup)
– 2 cloves garlic, minced
– 2 tablespoons olive oil (or any neutral oil)
– ½ cup dry white wine (optional, substitute with extra broth)
– ½ cup grated Parmesan cheese (plus extra for serving)
– 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
– ½ teaspoon nutmeg (freshly grated if possible)
– Salt and black pepper to taste (start with ½ tsp salt)
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 2 tablespoons olive oil until shimmering, about 2 minutes.
2. Add ½ cup finely diced onion and cook, stirring frequently, until translucent, about 3-4 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 cup Arborio rice and toast, stirring constantly, for 1 minute until grains are lightly coated and opaque.
5. Pour in ½ cup dry white wine (if using) and cook until nearly evaporated, about 1 minute, scraping any browned bits from the bottom.
6. Turn off “Sauté” mode and add 1 cup pumpkin puree, 1 teaspoon chopped sage, ½ teaspoon nutmeg, and ½ teaspoon salt.
7. Pour in 4 cups warm broth, ensuring all rice is submerged, and stir gently to combine.
8. Secure the lid, set valve to “Sealing,” and pressure cook on high for 6 minutes.
9. Once cooking completes, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
10. Open lid and stir in ½ cup grated Parmesan cheese until melted and creamy.
11. Season with black pepper and additional salt if needed, tasting before adjusting.
12. Let risotto rest for 2 minutes off heat to thicken slightly before serving.
Rich and velvety with a subtle sweetness from the pumpkin, this risotto boasts a perfect al dente texture beneath its creamy surface. For an elegant presentation, top with crispy sage leaves or toasted pumpkin seeds, or serve alongside roasted chicken for a complete autumn meal.
Spiced Instant Pot Apple Butter
Begin your autumn cooking with this effortless Spiced Instant Pot Apple Butter, which transforms simple ingredients into a velvety spread through pressure cooking’s magic. By carefully layering spices and using precise timing, even novice cooks can achieve professional results without constant stirring.
Ingredients
– 4 pounds apples, cored and roughly chopped (use a mix of sweet and tart varieties for depth)
– 1 cup granulated sugar (reduce to 3/4 cup for less sweetness)
– 1/2 cup apple cider (or water if unavailable)
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 tablespoon lemon juice (freshly squeezed preferred)
Instructions
1. Combine all ingredients in the Instant Pot inner pot, stirring gently to distribute spices evenly.
2. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 15 minutes.
3. Allow natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
4. Use an immersion blender directly in the pot to puree the mixture until completely smooth, about 2-3 minutes.
5. Select “Sauté” mode on low and simmer uncovered for 20-25 minutes, stirring every 5 minutes to prevent scorching.
6. Check thickness by dragging a spoon through the mixture; it should hold a path without immediately filling in.
7. Turn off the Instant Pot and let the apple butter cool for 15 minutes before transferring to jars.
Expect a luxuriously smooth texture with deep caramelized apple flavor heightened by warm spices. Enjoy it swirled into oatmeal, spread on toast with sharp cheddar, or as a glaze for roasted pork.
Instant Pot Stuffed Acorn Squash
Keeping your Instant Pot busy with seasonal produce is a smart move, and this stuffed acorn squash recipe delivers both comfort and nutrition. Let’s walk through each step carefully to ensure perfect results every time.
Ingredients
– 2 medium acorn squash, halved and seeded (about 1.5 lbs each)
– 1 tbsp olive oil (or avocado oil)
– 1/2 tsp salt, divided
– 1/4 tsp black pepper
– 1 cup vegetable broth
– 1 cup quinoa, rinsed
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans
– 1 tsp dried sage
Instructions
1. Halve two acorn squash lengthwise and scoop out all seeds and stringy pulp using a sturdy spoon.
2. Brush the cut sides of each squash half evenly with 1 tablespoon of olive oil.
3. Sprinkle the oiled squash halves with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Pour 1 cup of vegetable broth into the Instant Pot inner pot.
5. Place a trivet in the pot and arrange the squash halves cut-side up on the trivet.
6. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
7. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
8. Carefully remove the squash halves using tongs and set aside on a baking sheet.
9. Drain any remaining liquid from the pot, then add 1 cup of rinsed quinoa and 1 cup of water.
10. Pressure cook on high for 1 minute, then let naturally release for 10 minutes.
11. Fluff the quinoa with a fork and stir in 1/2 cup dried cranberries, 1/4 cup chopped pecans, 1 teaspoon dried sage, and remaining 1/4 teaspoon salt.
12. Spoon the quinoa mixture evenly into the cooked squash halves, mounding slightly.
13. Broil the stuffed squash in the oven for 3-5 minutes at 450°F until lightly browned.
Serving these straight from the oven highlights the contrast between the tender squash and crunchy pecans. The sweet cranberries balance the earthy sage beautifully, making this perfect as a vegetarian main or hearty side dish.
Hearty Instant Pot Chili
Chilly evenings call for comforting meals that come together with minimal effort. This Instant Pot chili delivers deep, savory flavors in under an hour, making it perfect for busy weeknights. Let’s walk through each step methodically to ensure your chili turns out perfectly every time.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground beef (85/15 lean-to-fat ratio works well)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder (adjust for more heat if desired)
– 1 tsp ground cumin
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 1 cup beef broth (low-sodium recommended)
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1 lb ground beef and cook for 5-6 minutes, breaking it into crumbles with a wooden spoon until no pink remains.
3. Stir in the diced yellow onion and minced garlic, sautéing for 3 minutes until fragrant and softened.
4. Sprinkle in 1 tbsp chili powder and 1 tsp ground cumin, stirring constantly for 1 minute to toast the spices and deepen their flavor.
5. Pour in 1 cup beef broth to deglaze the pot, scraping the bottom with a spatula to release any browned bits for added richness.
6. Add the drained kidney beans, undrained diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper, stirring gently to combine all ingredients.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
8. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam before opening the lid.
9. Let the chili rest for 5 minutes off heat to allow the flavors to meld and the texture to thicken slightly.
What results is a thick, hearty chili with tender beans and richly spiced beef that’s wonderfully satisfying. Serve it topped with shredded cheese and a dollop of sour cream, or spoon it over baked potatoes for a cozy twist.
Instant Pot Garlic Mashed Potatoes
Let’s make creamy, foolproof mashed potatoes in your Instant Pot—no draining required! This method locks in flavor while saving time and cleanup. Follow each step carefully for perfect results every time.
Ingredients
– 3 lbs Yukon Gold potatoes, peeled and quartered (or Russets for fluffier texture)
– 4 cloves garlic, minced (add more for stronger flavor)
– 1 cup whole milk, warmed (cold milk will cool potatoes)
– 4 tbsp unsalted butter, cubed (salted works but reduce added salt)
– 1 tsp salt, plus more to taste
– ½ tsp black pepper, freshly ground
Instructions
1. Place peeled and quartered potatoes, minced garlic, and 1 cup water in the Instant Pot inner pot.
2. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes (it will take about 10 minutes to come to pressure).
3. Once cooking completes, allow a 10-minute natural release, then quick-release any remaining pressure by turning the valve to “Venting.”
4. Carefully drain any excess water from the pot, leaving the potatoes and garlic inside.
5. Add cubed butter, warmed milk, 1 tsp salt, and black pepper to the potatoes.
6. Mash the mixture with a potato masher until smooth and creamy, about 2-3 minutes (avoid overmashing, which can make gluey potatoes).
7. Taste and adjust seasoning with additional salt if needed, stirring to combine.
8. Serve immediately while hot for the best texture.
Delightfully smooth and rich with roasted garlic notes, these potatoes hold their shape yet melt in your mouth. For a festive twist, top with chives, crispy bacon bits, or a drizzle of browned butter before serving.
Instant Pot Chicken and Wild Rice Soup
Many home cooks find comfort in a hearty soup, and this Instant Pot version delivers rich flavor with minimal effort. Mastering this recipe requires just a few simple steps and common ingredients. Let’s walk through the process together.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless chicken thighs, cubed
– 1 cup wild rice blend
– 4 cups chicken broth
– 1 cup diced carrots
– 1 cup diced celery
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 cup heavy cream
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken thighs and cook until no longer pink, approximately 5 minutes, stirring occasionally for even browning.
3. Stir in 1 cup wild rice blend, 1 cup diced carrots, 1 cup diced celery, 1 tsp dried thyme, and 1/2 tsp black pepper.
4. Pour in 4 cups chicken broth, scraping the bottom to release any browned bits (this adds depth of flavor).
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
6. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
7. Stir in 1/2 cup heavy cream until fully incorporated and heated through, about 2 minutes on “Keep Warm.”
8. Ladle the soup into bowls and serve immediately.
Key to this soup’s appeal is the tender chicken and chewy wild rice in a creamy, herb-infused broth. For a fresh twist, top with chopped parsley or a squeeze of lemon juice just before serving.
Instant Pot Rosemary Lentil Soup
Keeping your Instant Pot handy makes whipping up a comforting, nutritious meal a breeze, especially when time is tight. This rosemary lentil soup comes together quickly with minimal effort, delivering deep, savory flavors that taste like they simmered all day. Let’s walk through each step to ensure your soup turns out perfectly every time.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 5 minutes until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
6. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
7. Stir the soup and let it sit for 5 minutes to thicken slightly.
A velvety texture with tender lentils and vegetables makes this soup deeply satisfying. The rosemary infuses a woody aroma that pairs wonderfully with a squeeze of lemon or a sprinkle of Parmesan cheese for serving.
Instant Pot Sweet Potato Casserole
Begin by preparing your Instant Pot for this effortless sweet potato casserole that transforms a classic side into a quick, hands-off delight. By using pressure cooking, we streamline the process while preserving the dish’s comforting essence, making it perfect for busy weeknights or holiday gatherings.
Ingredients
– 3 large sweet potatoes (about 2 lbs), peeled and cut into 1-inch cubes
– 1/2 cup water
– 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
– 1/3 cup packed brown sugar (light or dark, adjust for sweetness preference)
– 1/4 cup heavy cream (or half-and-half for a lighter option)
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 tsp ground nutmeg (freshly grated for best flavor)
– 1 cup mini marshmallows (optional, for topping)
Instructions
1. Place the cubed sweet potatoes and water in the Instant Pot inner pot.
2. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
3. Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
4. Drain any excess water from the pot using a colander, returning the sweet potatoes to the inner pot.
5. Add the melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, salt, and nutmeg to the sweet potatoes.
6. Mash the mixture with a potato masher until smooth and well combined, about 2-3 minutes.
7. If using marshmallows, sprinkle them evenly over the top of the mashed sweet potato mixture.
8. Close the lid again, set the valve to “Sealing,” and pressure cook on High for 1 minute to melt the marshmallows.
9. Quick-release the pressure immediately after cooking to prevent overcooking.
10. Carefully open the lid and let the casserole sit for 2 minutes before serving.
A velvety, spiced sweet potato base contrasts with a lightly toasted marshmallow topping, offering a balance of creamy and gooey textures. Serve it warm alongside roasted turkey or as a standalone dessert with a drizzle of caramel sauce for an extra indulgent twist.
Instant Pot Sausage and Kale Soup
On brisk autumn days like today, nothing warms the soul quite like a hearty, nourishing soup. This Instant Pot version comes together effortlessly, making it perfect for busy weeknights when you crave something wholesome without the fuss.
Ingredients
– 1 lb Italian sausage, casings removed (mild or hot, based on preference)
– 1 tbsp olive oil (or any neutral oil)
– 1 yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium recommended for control)
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 bunch kale, stems removed and leaves chopped (about 4 cups packed)
– 1 tsp dried oregano
– ½ tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste (start with ½ tsp salt)
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 lb Italian sausage, breaking it into small crumbles with a wooden spoon, and cook until browned, 5–7 minutes.
3. Tip: For easier cleanup, use a splatter guard to minimize oil splatters.
4. Add 1 diced yellow onion and cook, stirring occasionally, until softened, about 3 minutes.
5. Add 3 minced garlic cloves and cook until fragrant, 30 seconds.
6. Pour in 6 cups chicken broth, scraping the bottom to deglaze and prevent burn signals.
7. Stir in 1 can drained cannellini beans, 1 tsp dried oregano, ½ tsp red pepper flakes (if using), and ½ tsp salt.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
9. Once cooking completes, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Carefully open the lid and stir in 4 cups chopped kale until wilted, about 2 minutes.
11. Tip: For tender kale, add it after pressure cooking to retain vibrant color and texture.
12. Season with black pepper and additional salt to taste, if needed.
13. Tip: Let the soup rest for 5 minutes off heat to allow flavors to meld beautifully.
Savor the robust blend of savory sausage, creamy beans, and earthy kale in every spoonful. This soup pairs wonderfully with crusty bread for dipping or topped with a sprinkle of Parmesan cheese for extra richness.
Instant Pot Maple-Glazed Carrots
Delightfully simple yet impressive, these Instant Pot maple-glazed carrots transform an ordinary side dish into something special with minimal effort. During busy weeknights when time is precious, this recipe delivers sweet, tender carrots with a glossy glaze in under 15 minutes. Even novice cooks can achieve restaurant-quality results using the pressure cooker’s hands-off approach.
Ingredients
– 1 lb carrots, peeled and cut into ½-inch coins (uniform size ensures even cooking)
– ¼ cup pure maple syrup (grade A for milder flavor or B for robust)
– 2 tbsp unsalted butter, cubed (salted butter works but reduce added salt)
– 1 tbsp water (helps create steam for pressure building)
– ½ tsp salt (adjust to preference after cooking)
– ¼ tsp black pepper (freshly cracked adds more aroma)
Instructions
1. Place carrots, maple syrup, butter, water, salt, and pepper in the Instant Pot insert, stirring gently to coat evenly.
2. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 3 minutes (timer starts once pressure is reached).
3. Allow a 5-minute natural release after cooking, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
4. Open the lid and select “Sauté” mode set to Normal; simmer the carrots and glaze for 3–4 minutes, stirring frequently, until the liquid reduces to a thick syrup that coats the back of a spoon.
5. Turn off the Instant Pot and transfer the carrots to a serving dish using a slotted spoon, then drizzle the reduced glaze over the top.
Hearty and aromatic, these carrots emerge tender-crisp with a caramelized sheen that balances earthy sweetness from the maple syrup and rich butteriness. For a festive twist, sprinkle with toasted pecans or fresh thyme just before serving to add crunch and herbal notes that complement the warm flavors perfectly.
Rich Instant Pot Turkey and White Bean Chili
Here’s a comforting chili that comes together quickly in your Instant Pot, perfect for a cozy weeknight meal. Homemade chili doesn’t have to be complicated, and this version is packed with flavor and protein.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground turkey
– 1 medium onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp chili powder (adjust for spice preference)
– 1 tsp ground cumin
– 1 (15 oz) can white beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth (low-sodium recommended)
– Salt to taste (start with 1/2 tsp)
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 lb ground turkey and cook, breaking it up with a spoon, until no longer pink, approximately 5-7 minutes.
3. Stir in 1 diced onion and cook until softened, about 3 minutes, scraping the bottom to prevent sticking.
4. Add 2 minced garlic cloves, 1 tbsp chili powder, and 1 tsp ground cumin, stirring for 30 seconds until fragrant to bloom the spices.
5. Pour in 2 cups chicken broth and use a wooden spoon to deglaze the pot, scraping up any browned bits for extra flavor.
6. Add 1 can drained white beans, 1 can undrained diced tomatoes, and salt to taste, stirring to combine all ingredients.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, allowing a natural release for 5 minutes before quick releasing any remaining pressure.
8. Carefully remove the lid once the pressure indicator drops, and stir the chili to incorporate any settled liquids.
Outstanding in both texture and flavor, this chili has a hearty, slightly thickened consistency with tender beans and savory turkey. For a creative twist, top it with a dollop of Greek yogurt or serve over baked sweet potatoes for a complete, satisfying meal.
Instant Pot Pear and Cranberry Oatmeal
Many mornings call for a warm, comforting breakfast that comes together effortlessly. Making this Instant Pot oatmeal ensures you’ll have a nutritious start to your day with minimal effort. The combination of sweet pears and tart cranberries creates a delightful balance in every spoonful.
Ingredients
– 1 cup steel-cut oats (for best texture)
– 2 cups water
– 1 cup milk (dairy or plant-based, for creaminess)
– 2 ripe pears, peeled and diced (about 1½ cups)
– ½ cup dried cranberries (unsweetened preferred)
– 2 tbsp maple syrup (adjust to desired sweetness)
– 1 tsp cinnamon (for warm spice)
– ½ tsp vanilla extract (enhances flavor)
– Pinch of salt (to balance sweetness)
Instructions
1. Combine 1 cup steel-cut oats, 2 cups water, 1 cup milk, diced pears, ½ cup dried cranberries, 2 tbsp maple syrup, 1 tsp cinnamon, ½ tsp vanilla extract, and a pinch of salt in the Instant Pot inner pot.
2. Stir all ingredients thoroughly with a wooden spoon to ensure even distribution and prevent sticking.
3. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function.
4. Set the cooking time to 10 minutes at high pressure using the +/- buttons.
5. Allow the pressure to release naturally for 10 minutes after cooking completes, then carefully turn the valve to “Venting” to release any remaining pressure.
6. Open the lid away from your face to avoid steam, and stir the oatmeal to incorporate any liquid that may have separated.
7. Let the oatmeal rest for 5 minutes to thicken to your preferred consistency before serving.
This oatmeal develops a wonderfully creamy texture with tender pear pieces and plump cranberries throughout. The warmth of cinnamon and subtle sweetness from maple syrup make each bite comforting and satisfying. Try topping with chopped nuts or a dollop of yogurt for added texture and protein.
Instant Pot Cinnamon Spiced Cider
A comforting mug of spiced cider is the perfect way to welcome the crisp autumn season, and this Instant Pot version makes it incredibly simple to prepare. As your cooking guide, I’ll walk you through each precise step to ensure delicious results every time.
Ingredients
– 8 cups apple cider (use fresh-pressed for best flavor)
– 2 cinnamon sticks (or 1 tablespoon ground cinnamon)
– 1 orange, sliced into rounds (leave peel on for more flavor)
– 1/4 cup brown sugar (adjust for sweetness preference)
– 1 teaspoon whole cloves (place in cheesecloth for easy removal)
– 1/2 teaspoon ground nutmeg (freshly grated preferred)
Instructions
1. Pour 8 cups of apple cider into the Instant Pot inner pot.
2. Add 2 cinnamon sticks, 1 orange sliced into rounds, 1/4 cup brown sugar, 1 teaspoon whole cloves, and 1/2 teaspoon ground nutmeg to the pot.
3. Secure the Instant Pot lid and set the valve to the sealing position.
4. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes at high pressure.
5. Allow the pressure to release naturally for 15 minutes after cooking completes, then carefully quick-release any remaining pressure. Tip: Natural release helps flavors meld together better.
6. Remove the lid away from your face to avoid steam.
7. Use a slotted spoon to remove and discard the orange slices, cinnamon sticks, and cloves. Tip: Straining through cheesecloth gives a clearer cider if preferred.
8. Ladle the hot cider into mugs, being careful as the liquid will be very hot. Tip: For adults, a splash of bourbon or rum adds wonderful depth.
Brimming with warm spices and citrus notes, this cider has a smooth, aromatic quality that fills your kitchen with holiday spirit. Serve it piping hot in insulated mugs for autumn gatherings, or chill it overnight for a refreshing spiced iced cider the next day.
Conclusion
Zesty and warm, these Instant Pot recipes are perfect for cozy fall days. We hope you enjoy making them as much as we do! Try your favorites, leave a comment below, and share this roundup on Pinterest to spread the comfort.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
