Just imagine whipping up mouthwatering meals without breaking the bank or spending hours in the kitchen. That’s the magic of these 35 delicious, budget-friendly Instant Pot recipes! Perfect for savvy home cooks, this roundup is packed with quick dinners, cozy comfort foods, and creative dishes that’ll make your weeknights a breeze. Ready to transform your cooking routine? Let’s dive into these irresistible, wallet-friendly ideas!
Budget-Friendly Instant Pot Chili
Unbelievably easy and packed with flavor, this Instant Pot chili is a weeknight lifesaver. Using pantry staples and affordable ground beef, it comes together in under an hour. You’ll have a hearty, satisfying meal with minimal effort and cleanup.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground beef (80/20 lean-to-fat ratio works well)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth (low-sodium preferred)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into small crumbles with a spoon until no pink remains.
3. Stir in 1 diced yellow onion and cook for 3-4 minutes until softened and translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
5. Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano, stirring for 30 seconds to toast the spices and deepen their flavor.
6. Pour in 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper, scraping the bottom of the pot to release any browned bits.
7. Add 1 can drained kidney beans and 1 can drained black beans, stirring gently to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
10. Open the lid and let the chili sit for 5 minutes to thicken slightly before serving.
A rich, smoky aroma fills the kitchen as this chili simmers, resulting in a thick, chunky texture with tender beans and well-seasoned beef. Serve it over rice or with cornbread for a complete meal, or top with shredded cheese and sour cream for extra creaminess.
Economical Instant Pot Chicken and Rice
Kick off a budget-friendly weeknight dinner with this one-pot wonder that combines tender chicken and fluffy rice in under an hour. It’s a simple, satisfying meal that requires minimal prep and cleanup, perfect for busy households. You’ll appreciate how the Instant Pot locks in flavor while saving time and energy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat (or use chicken breasts for a leaner option)
– 1 cup long-grain white rice, rinsed until water runs clear (to prevent mushiness)
– 1.5 cups low-sodium chicken broth (or water with 1 bouillon cube)
– 1 tbsp olive oil (or any neutral oil like vegetable oil)
– 1 medium onion, diced (about 1 cup)
– 2 cloves garlic, minced (use 1 tsp garlic powder if fresh isn’t available)
– 1 tsp paprika (smoked paprika adds depth)
– 1 tsp dried thyme (or 1 tbsp fresh thyme)
– 1/2 tsp salt (adjust based on broth saltiness)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 cup frozen peas and carrots blend (thawed, or use fresh diced vegetables)
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 diced onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add 1.5 lbs chicken thighs in a single layer and sear for 2 minutes per side until lightly browned; this builds flavor without fully cooking the chicken.
5. Cancel “Sauté” mode and pour in 1.5 cups chicken broth, scraping the bottom with a wooden spoon to deglaze and prevent burn warnings.
6. Stir in 1 cup rinsed rice, 1 tsp paprika, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.
7. Lock the lid, set the valve to “Sealing,” and pressure cook on “Manual” or “High Pressure” for 8 minutes.
8. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
9. Open the lid and stir in 1 cup thawed peas and carrots; the residual heat will warm them through without overcooking.
10. Let the mixture rest for 5 minutes off heat to allow the rice to absorb excess liquid and firm up slightly.
11. Shred the chicken directly in the pot using two forks, then toss everything together to distribute evenly.
12. Taste and adjust seasoning with more salt or pepper if needed, but avoid over-stirring to keep the rice intact.
This dish yields tender, shreddable chicken nestled in fluffy, separate grains of rice infused with savory herbs. The peas and carrots add a pop of color and sweetness that balances the richness. Try serving it topped with a dollop of sour cream or alongside a crisp green salad for a complete meal.
Affordable Instant Pot Pasta Primavera
Make weeknight dinners effortless with this Instant Pot pasta primavera. It’s a budget-friendly, one-pot meal packed with fresh vegetables and ready in under 30 minutes. You’ll love how the pressure cooker infuses the pasta with flavor while keeping cleanup minimal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 oz penne pasta (or any short pasta)
– 2 cups vegetable broth (low-sodium preferred)
– 1 cup cherry tomatoes, halved
– 1 cup broccoli florets
– 1 cup sliced bell peppers (any color)
– 1/2 cup frozen peas
– 1/4 cup heavy cream (or milk for a lighter option)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– Salt and black pepper (adjust to taste)
– Fresh basil, chopped (optional garnish)
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil for 1 minute until shimmering.
2. Add 1 small diced onion and cook for 3 minutes, stirring occasionally, until softened.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant—tip: avoid burning the garlic to prevent bitterness.
4. Add 8 oz penne pasta, 2 cups vegetable broth, 1 cup halved cherry tomatoes, 1 cup broccoli florets, 1 cup sliced bell peppers, and 1/2 cup frozen peas to the pot.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—tip: do not stir the ingredients after adding the broth to ensure even cooking.
6. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until the pressure drops.
7. Open the lid and stir in 1/4 cup heavy cream and 1/2 cup grated Parmesan cheese until well combined.
8. Season with salt and black pepper to taste—tip: taste before adding salt, as the broth and cheese may already provide enough seasoning.
9. Serve immediately, garnished with fresh chopped basil if desired.
You’ll notice the pasta is perfectly al dente, absorbing the savory broth while the vegetables retain a slight crunch. The creamy Parmesan sauce coats every bite, offering a rich yet balanced flavor. For a creative twist, top it with grilled chicken or a sprinkle of red pepper flakes to add some heat.
Wallet-Saving Instant Pot Lentil Soup
Saving money never tasted so good—this Instant Pot lentil soup is a budget-friendly powerhouse that comes together with minimal effort. Simply toss everything in the pot, set it, and forget it for a hearty, satisfying meal that’s perfect for busy weeknights.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup brown lentils, rinsed and drained
– 1 (14.5-ounce) can diced tomatoes, undrained
– 4 cups vegetable broth (or chicken broth)
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon salt (adjust to taste)
– ½ teaspoon black pepper (adjust to taste)
– 2 cups fresh spinach, roughly chopped
– 1 tablespoon lemon juice (freshly squeezed preferred)
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add 1 tablespoon olive oil to the pot and swirl to coat the bottom evenly.
3. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot.
4. Sauté the vegetables for 5 minutes, stirring occasionally, until they soften and the onion turns translucent.
5. Add 3 minced garlic cloves and cook for 1 minute, stirring constantly to prevent burning.
6. Turn off the “Sauté” mode by pressing “Cancel” on the Instant Pot.
7. Add 1 cup rinsed brown lentils, 1 can undrained diced tomatoes, 4 cups vegetable broth, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper to the pot.
8. Stir all ingredients together until well combined.
9. Secure the Instant Pot lid and set the valve to “Sealing.”
10. Select “Manual” or “Pressure Cook” mode and set the timer for 15 minutes at high pressure.
11. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
12. Open the lid and stir in 2 cups chopped fresh spinach and 1 tablespoon lemon juice until the spinach wilts, about 2 minutes.
13. Remove and discard the bay leaf before serving.
14. Ladle the soup into bowls and serve immediately.
Makes a thick, comforting soup with tender lentils and vibrant vegetables in every spoonful. The lemon juice brightens the earthy flavors, making it ideal for topping with a dollop of Greek yogurt or crusty bread on the side.
Cost-Effective Instant Pot Beef Stew
Zipping through your week? This hearty Instant Pot beef stew delivers comfort without the fuss, using affordable ingredients for a satisfying meal. Perfect for busy nights, it’s a set-it-and-forget-it solution that tastes like it simmered all day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 carrots, sliced into 1-inch pieces
– 3 potatoes, peeled and cubed
– 4 cups beef broth (low-sodium preferred)
– 1 tbsp tomato paste
– 2 tsp dried thyme
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
1. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the beef cubes in a single layer, working in batches if needed, and sear for 3-4 minutes per side until browned.
3. Remove the beef and set aside, then add the onion and garlic to the pot, sautéing for 2 minutes until fragrant.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
5. Return the beef to the pot, then add the carrots, potatoes, beef broth, thyme, salt, and pepper.
6. Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 35 minutes at high pressure.
7. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
8. Switch the Instant Pot back to “Sauté” mode, stir in the cornstarch slurry, and cook for 2-3 minutes until the stew thickens to your desired consistency.
9. Turn off the Instant Pot and let the stew rest for 5 minutes before serving.
Rich and tender, this stew features melt-in-your-mouth beef and soft vegetables in a savory, thickened broth. Serve it over mashed potatoes for extra heartiness, or with crusty bread to soak up every last drop.
Frugal Instant Pot Vegetable Curry
Just because you’re watching your wallet doesn’t mean your dinner has to be boring. This Instant Pot curry packs in flavor and veggies without breaking the bank. It’s the perfect solution for a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tbsp vegetable oil, or any neutral oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder, adjust for more heat
– 1 (14.5 oz) can diced tomatoes, with juices
– 1 (13.5 oz) can full-fat coconut milk
– 1 large sweet potato, peeled and cut into 1-inch cubes
– 1 medium head of cauliflower, cut into florets
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup frozen peas
– 1 tsp salt
– 1/2 tsp black pepper
– Cooked rice, for serving
Instructions
1. Set your Instant Pot to the ‘Sauté’ function on ‘Normal’ and let it heat for 2 minutes.
2. Add 1 tbsp of vegetable oil to the pot.
3. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened.
4. Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
5. Stir in the curry powder and cook for 30 seconds to toast the spices. (Tip: Toasting the curry powder deepens its flavor.)
6. Pour in the can of diced tomatoes with their juices, scraping the bottom of the pot to deglaze.
7. Add the can of coconut milk, sweet potato cubes, cauliflower florets, drained chickpeas, salt, and black pepper. Stir to combine.
8. Secure the lid, set the valve to ‘Sealing,’ and select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 5 minutes. (Tip: The pot will take about 10 minutes to come to pressure before the timer starts.)
9. Once the cooking cycle is complete, perform a Quick Pressure Release by carefully turning the valve to ‘Venting.’
10. Open the lid and stir in the 1 cup of frozen peas. (Tip: The residual heat will perfectly cook the peas without making them mushy.)
11. Let the curry sit for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
12. Serve the curry hot over cooked rice.
Keep the leftovers, as this curry tastes even better the next day. The sweet potato and cauliflower become wonderfully tender, while the chickpeas add a satisfying heartiness. For a creative twist, try serving it over quinoa or stuffing it into a warm pita.
Thrifty Instant Pot Pulled Pork
Perfect for busy weeknights, this Instant Pot pulled pork delivers maximum flavor with minimal effort. It’s a budget-friendly meal that transforms a simple pork shoulder into tender, juicy meat perfect for sandwiches, tacos, or bowls. Set it and forget it for a hands-off dinner solution.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 4 lbs pork shoulder, trimmed of excess fat (or pork butt)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 cup chicken broth (low-sodium recommended)
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 8 hamburger buns, for serving (optional, or use tortillas)
Instructions
1. Pat the pork shoulder completely dry with paper towels to ensure a good sear.
2. Turn the Instant Pot to “Sauté” mode and heat the vegetable oil until shimmering, about 2 minutes.
3. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
4. Tip: Deglaze the pot with a splash of broth after searing to lift any browned bits for extra flavor.
5. In a small bowl, whisk together chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
6. Pour the sauce mixture over the pork in the Instant Pot, ensuring it’s mostly submerged.
7. Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 90 minutes at high pressure.
8. Tip: Allow the pressure to release naturally for 15 minutes before manually releasing any remaining steam for tender meat.
9. Carefully remove the pork to a cutting board and shred it with two forks, discarding any large fat pieces.
10. Tip: For a thicker sauce, turn the Instant Pot to “Sauté” and simmer the cooking liquid for 5-10 minutes until reduced.
11. Return the shredded pork to the pot and toss with the sauce to coat evenly.
12. Serve immediately on hamburger buns, if using.
Flaky and succulent, the pork shreds effortlessly with a rich, smoky-sweet balance from the paprika and vinegar. Pile it high on buns for classic sandwiches, or try it over rice with pickled onions for a fresh twist. Leftovers freeze beautifully for quick future meals.
Inexpensive Instant Pot Minestrone Soup
Savor a hearty, budget-friendly meal with this Instant Pot minestrone that comes together in under an hour. It’s packed with vegetables and pantry staples for a comforting, one-pot dinner. This recipe delivers classic flavors without the long simmer time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (15 oz) can cannellini beans, rinsed and drained
– 1 (15 oz) can kidney beans, rinsed and drained
– 6 cups vegetable broth (or chicken broth)
– 1 cup dried ditalini pasta (or any small pasta)
– 2 cups fresh spinach, roughly chopped
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and black pepper, to taste (adjust as needed)
– Grated Parmesan cheese, for serving (optional)
Instructions
1. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion, carrots, and celery; sauté for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the diced tomatoes with their juices, scraping the bottom to prevent sticking.
5. Add the cannellini beans, kidney beans, vegetable broth, dried oregano, and dried basil.
6. Season with 1 tsp salt and ½ tsp black pepper, adjusting later if needed.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
8. Once done, perform a quick release by turning the valve to “Venting”—caution: steam will be hot.
9. Open the lid and stir in the dried ditalini pasta.
10. Set the Instant Pot to “Sauté” mode again and cook for 8 minutes, stirring occasionally, until pasta is al dente.
11. Turn off the Instant Pot and stir in the fresh spinach until wilted, about 1 minute.
12. Taste and adjust seasoning with more salt or pepper if desired.
This soup has a thick, chunky texture with tender vegetables and perfectly cooked pasta. The beans add creaminess, while the herbs provide a savory depth. Serve it hot with a sprinkle of Parmesan cheese or alongside crusty bread for dipping.
Value-Driven Instant Pot Risotto
You’ve probably avoided risotto because of the constant stirring. This Instant Pot version delivers creamy, restaurant-quality results with minimal effort and maximum value. It’s a weeknight game-changer that uses pantry staples for a satisfying meal.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine (substitute with chicken broth if preferred)
– 4 cups chicken broth, warmed
– 1 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and black pepper (adjust to taste)
– Fresh parsley, chopped (optional for garnish)
Instructions
1. Select the “Sauté” function on your Instant Pot. Add 1 tbsp olive oil and heat until shimmering, about 1 minute.
2. Add 1 small diced onion. Cook, stirring occasionally, until translucent, about 3-4 minutes.
3. Add 2 cloves minced garlic. Cook for 30 seconds until fragrant to avoid burning.
4. Add 1 ½ cups Arborio rice. Stir constantly for 1 minute to toast the grains lightly.
5. Pour in ½ cup dry white wine. Scrape the bottom to deglaze, cooking until the wine is mostly absorbed, about 1-2 minutes.
6. Turn off the “Sauté” function. Pour in 4 cups warmed chicken broth, ensuring the rice is fully submerged.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 6 minutes.
8. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting.”
9. Open the lid and stir in 1 cup grated Parmesan cheese and 2 tbsp unsalted butter until melted and creamy.
10. Season with salt and black pepper to taste. Let the risotto rest for 2 minutes to thicken slightly.
11. Garnish with fresh chopped parsley if desired. Serve immediately.
Done right, this risotto is luxuriously creamy with a subtle bite from the al dente rice. The Parmesan adds a savory depth that pairs perfectly with roasted vegetables or a simple green salad. For a twist, stir in sautéed mushrooms or crispy pancetta just before serving.
Cut-Price Instant Pot Teriyaki Chicken
Whip up this budget-friendly Instant Pot teriyaki chicken when you need a satisfying meal without the fuss. It’s a simple dump-and-go recipe that delivers big flavor with minimal effort, perfect for busy weeknights. You’ll have tender chicken in a glossy, sweet-savory sauce ready in no time.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 3 cloves garlic, minced
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
– 1 tbsp toasted sesame oil
– 1 tsp red pepper flakes, optional for heat
– 1/4 cup chopped green onions, for garnish
– 1 tbsp sesame seeds, for garnish
Instructions
1. Place the chicken pieces in the Instant Pot.
2. Add the soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes (if using) directly over the chicken.
3. Secure the lid and set the valve to “Sealing.”
4. Select “Pressure Cook” or “Manual” and set the timer for 8 minutes at high pressure.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Remove the lid and turn the Instant Pot to “Sauté” mode on the normal setting.
7. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
8. Stir the slurry into the chicken and sauce in the Instant Pot.
9. Cook, stirring constantly, for 3–5 minutes until the sauce thickens and coats the chicken evenly.
10. Turn off the Instant Pot and stir in the toasted sesame oil.
11. Transfer the chicken and sauce to a serving dish.
12. Garnish with chopped green onions and sesame seeds before serving.
Buttery, tender chicken pieces are enveloped in a sticky, glossy sauce with a perfect balance of sweet and savory notes. Serve it over a bed of fluffy white rice or steamed broccoli to soak up every drop, or stuff it into warm tortillas for a quick teriyaki chicken wrap.
Pocket-Smart Instant Pot Black Bean Soup
Zesty, budget-friendly, and ready in under an hour, this Instant Pot black bean soup is a weeknight lifesaver. It’s packed with protein and flavor, requiring minimal hands-on effort. Just set it and forget it for a hearty meal.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp chili powder (adjust for more heat)
– 1 lb dried black beans, rinsed and sorted
– 6 cups vegetable broth (or chicken broth)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp salt (adjust later)
– 1/2 tsp black pepper
– 1 lime, juiced (about 2 tbsp)
– Optional toppings: sour cream, cilantro, avocado
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 yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds—don’t let it burn.
4. Add 1 tbsp ground cumin and 1 tsp chili powder, stirring constantly to toast the spices for 1 minute to deepen their flavor.
5. Pour in 1 lb rinsed black beans, 6 cups vegetable broth, 1 can diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper, scraping the bottom to prevent sticking.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 30 minutes—allow a full natural release, about 15 minutes, for tender beans.
7. Carefully open the lid and stir in 2 tbsp lime juice, tasting and adjusting salt if needed.
8. For a creamier texture, use an immersion blender to partially blend some beans directly in the pot, or leave it chunky.
9. Ladle the soup into bowls and top with optional sour cream, cilantro, or avocado.
Warm and comforting, this soup has a rich, slightly smoky flavor from the toasted spices and a velvety texture from the blended beans. Serve it with tortilla chips for crunch or over rice for a heartier meal—it thickens beautifully as leftovers, making it even better the next day.
Low-Cost Instant Pot Mac and Cheese
Whip up a creamy, comforting mac and cheese without breaking the bank. This Instant Pot version is a budget-friendly lifesaver for busy weeknights. It delivers classic flavor with minimal effort and cleanup.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb elbow macaroni (or any small pasta shape)
– 4 cups water
– 1 tsp salt (adjust to taste)
– 1/4 cup unsalted butter
– 1 cup evaporated milk (or whole milk for a lighter version)
– 8 oz sharp cheddar cheese, shredded (pre-shredded works, but block cheese melts smoother)
– 4 oz American cheese, cubed (for extra creaminess)
– 1/2 tsp dry mustard powder (optional, enhances cheese flavor)
– 1/4 tsp black pepper
Instructions
1. Add 1 lb elbow macaroni, 4 cups water, and 1 tsp salt to the Instant Pot inner pot.
2. Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” or “Manual” on HIGH pressure for 4 minutes.
3. Once cooking completes, perform a quick release by carefully turning the valve to “Venting” until the float valve drops.
4. Tip: Do not drain the pasta; the starchy water helps create a smooth sauce.
5. Immediately add 1/4 cup unsalted butter and 1 cup evaporated milk to the hot pasta, stirring until the butter melts.
6. Add 8 oz shredded sharp cheddar, 4 oz cubed American cheese, 1/2 tsp dry mustard powder, and 1/4 tsp black pepper.
7. Stir continuously for 2–3 minutes until all cheese is fully melted and the sauce is creamy and uniform.
8. Tip: If the sauce seems too thick, stir in an extra splash of milk, 1 tbsp at a time, until desired consistency is reached.
9. Let the mac and cheese sit in the pot, uncovered, for 2 minutes to thicken slightly before serving.
10. Tip: For a crispy top, transfer to an oven-safe dish, sprinkle with breadcrumbs, and broil at 450°F for 3–5 minutes until golden.
This mac and cheese is luxuriously creamy with a rich, tangy flavor from the cheddar. The texture stays perfectly al dente without becoming mushy. Try mixing in cooked broccoli or crispy bacon for a hearty twist, or serve it straight from the pot for ultimate comfort.
Reasonable Instant Pot Chicken Tacos
Bursting with flavor yet requiring minimal effort, these Instant Pot chicken tacos deliver a satisfying meal without the fuss. Perfect for busy weeknights, they come together quickly using pantry staples. You’ll have tender, shredded chicken ready for taco assembly in under an hour.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup chicken broth (low-sodium recommended)
– 1 packet taco seasoning (1.25 oz, adjust to taste)
– 1/2 cup salsa (mild, medium, or hot)
– 8-10 small corn or flour tortillas (warmed before serving)
– 1/2 cup shredded cheese (cheddar or Mexican blend)
– 1/2 cup diced tomatoes (fresh or canned, drained)
– 1/4 cup chopped cilantro (optional, for garnish)
– 1/4 cup sour cream (for serving)
– 1 lime, cut into wedges (for squeezing)
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1.5 lbs chicken breasts in a single layer and sear for 3 minutes per side until lightly browned.
3. Pour in 1 cup chicken broth, scraping the bottom to deglaze any browned bits for extra flavor.
4. Sprinkle 1 packet taco seasoning evenly over the chicken, then top with 1/2 cup salsa.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” for 10 minutes.
6. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
7. Remove the chicken to a cutting board and shred it using two forks.
8. Return the shredded chicken to the pot and stir to coat it in the cooking liquid.
9. Warm 8-10 tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Assemble tacos by filling each tortilla with chicken, then topping with shredded cheese, diced tomatoes, and cilantro.
11. Serve immediately with sour cream and lime wedges on the side.
Layers of tender, juicy chicken soak up the bold taco seasoning and salsa, creating a savory filling that pairs perfectly with crisp tortillas. For a creative twist, try serving the chicken over nachos or in a burrito bowl with rice and beans. The leftovers reheat beautifully for quick lunches throughout the week.
Budget-Savvy Instant Pot Potato Soup
Under budget and over flavor, this Instant Pot potato soup delivers creamy comfort without breaking the bank. Using pantry staples and a pressure cooker, it’s a weeknight lifesaver that feels indulgent. You’ll have a hearty meal ready in under an hour.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 lbs russet potatoes, peeled and cubed (about 4 medium potatoes)
– 4 cups low-sodium chicken broth (or vegetable broth)
– 1 tsp dried thyme
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded cheddar cheese
– Salt and black pepper, to taste
– Optional toppings: chopped chives, crispy bacon bits
Instructions
1. Turn the Instant Pot to “Sauté” mode and melt the butter until it bubbles, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the cubed potatoes, chicken broth, and dried thyme to the pot, scraping the bottom to prevent sticking.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Use an immersion blender to purée the soup directly in the pot until smooth, or transfer in batches to a blender, blending on low to avoid splatters.
8. Stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated, about 2–3 minutes on “Sauté” mode.
9. Season with salt and black pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
10. Ladle the soup into bowls and top with optional chives or bacon bits if desired.
You’ll love the velvety texture that comes from blending the potatoes, creating a rich base without any flour. Its savory depth from the broth and cheese makes it a crowd-pleaser, perfect for dunking crusty bread or pairing with a simple salad. For a fun twist, try adding roasted corn or diced ham during the final stir.
Economical Instant Pot Baked Ziti
Dinner doesn’t have to be complicated or expensive. This Instant Pot version delivers classic baked ziti flavor with minimal effort and maximum comfort, all in one pot. It’s the perfect solution for a busy weeknight.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground Italian sausage, mild or hot
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 2 cups water
– 1 lb ziti pasta
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes, optional for heat
– 1 cup ricotta cheese, full-fat for best texture
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Set your Instant Pot to ‘Sauté’ mode on ‘Normal’ for 7 minutes.
2. Add 1 tbsp olive oil to the pot and let it heat for 1 minute.
3. Add 1 lb ground Italian sausage and cook for 5 minutes, breaking it into crumbles with a spoon.
4. Add 1 diced yellow onion and cook for 3 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
6. Pour in 1 jar of marinara sauce and 2 cups of water, scraping the bottom to deglaze.
7. Add 1 lb ziti pasta, 1 tsp dried oregano, and 1/2 tsp red pepper flakes if using.
8. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on ‘High’ for 5 minutes.
9. Once done, perform a quick release by carefully turning the valve to ‘Venting.’
10. Stir the pasta mixture to combine everything evenly.
11. Dollop 1 cup of ricotta cheese over the top in spoonfuls.
12. Sprinkle 2 cups of shredded mozzarella and 1/2 cup of grated Parmesan over the ricotta.
13. Place the lid back on loosely and let it sit for 5 minutes to melt the cheese.
14. Serve immediately directly from the pot. You’ll get a creamy, cheesy texture with a hearty, savory flavor from the sausage and herbs. For a fun twist, try topping individual bowls with fresh basil or serving it alongside a crisp green salad.
Affordable Instant Pot Ratatouille
Whip up this hearty vegetable stew without breaking the bank. It’s a classic French dish made simple and fast in your Instant Pot, perfect for a weeknight. You’ll have a healthy, flavorful meal ready in under an hour.Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 medium eggplant, cut into 1-inch cubes
– 2 medium zucchini, cut into 1-inch cubes
– 1 red bell pepper, cut into 1-inch pieces
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Select the “Sauté” function on your Instant Pot and add the olive oil.
2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
3. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Add the cubed eggplant, zucchini, and red bell pepper to the pot.
5. Pour in the can of crushed tomatoes.
6. Sprinkle in the dried thyme, dried oregano, salt, and black pepper.
7. Stir all ingredients until well combined.
8. Secure the lid on the Instant Pot and set the valve to “Sealing.”
9. Press “Cancel” to stop the sauté function, then select “Manual” or “Pressure Cook” and set the timer for 5 minutes at high pressure.
10. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
11. Open the lid and stir the ratatouille gently.
12. Let it sit for 5 minutes to allow the flavors to meld before serving. Ready for a comforting meal? This ratatouille has a soft, stew-like texture with tender vegetables that hold their shape. The flavors are rich and herbaceous from the tomatoes and spices. Serve it over polenta, with crusty bread, or as a side to grilled chicken for a complete dinner.
Cost-Effective Instant Pot Jambalaya
On a busy weeknight, this Instant Pot jambalaya delivers big flavor with minimal effort. It’s a hearty, one-pot meal that’s perfect for feeding a crowd without breaking the bank.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb andouille sausage, sliced into ½-inch rounds
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, diced
– 1 large green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 ½ cups long-grain white rice, rinsed
– 2 cups chicken broth
– 1 tbsp Cajun seasoning (adjust for spice preference)
– ½ tsp dried thyme
– 2 bay leaves
– ½ lb large shrimp, peeled and deveined
– 2 green onions, thinly sliced (for garnish)
Instructions
1. Set your Instant Pot to “Sauté” on the “Normal” setting and let it heat for 2 minutes.
2. Add the 1 tbsp olive oil to the pot.
3. Add the 1 lb sliced andouille sausage. Cook, stirring occasionally, for 4-5 minutes until lightly browned. Tip: Browning the sausage first builds a flavorful fond in the pot.
4. Add the 1 lb chicken thigh pieces. Cook, stirring, for 3-4 minutes until the outside is no longer pink.
5. Add the diced onion, bell pepper, and celery. Cook, stirring, for 3-4 minutes until the vegetables begin to soften.
6. Add the 3 minced garlic cloves. Cook, stirring constantly, for 1 minute until fragrant.
7. Press “Cancel” to turn off the Sauté function.
8. Add the can of diced tomatoes (with juices), 1 ½ cups rinsed rice, 2 cups chicken broth, 1 tbsp Cajun seasoning, ½ tsp dried thyme, and 2 bay leaves to the pot. Stir well to combine, scraping the bottom to lift any browned bits.
9. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure. Set the timer for 5 minutes. Tip: The rice will continue to cook during the natural release, preventing mushiness.
10. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
11. Carefully turn the valve to “Venting” to release any remaining pressure.
12. Open the lid and remove the 2 bay leaves.
13. Add the ½ lb shrimp, stirring them into the hot rice mixture. Tip: The residual heat will cook the shrimp perfectly in about 3-5 minutes; they are done when opaque and pink.
14. Let the pot sit, uncovered, for 5 minutes to allow the shrimp to cook through and the rice to absorb any excess liquid.
15. Fluff the jambalaya gently with a fork.
16. Garnish with the sliced green onions before serving.
Every spoonful offers a satisfying mix of tender rice, juicy chicken, spicy sausage, and plump shrimp. The rice should be distinct, not mushy, with the vegetables providing a slight crunch. For a fun twist, serve it in hollowed-out bell peppers or with a side of crusty bread to soak up the flavorful sauce.
Conclusion
Here’s a tasty takeaway: this roundup proves that budget-friendly, delicious meals are totally achievable with your Instant Pot. We hope these 35 recipes inspire your next kitchen adventure! Give them a try, leave a comment with your favorite, and if you found this helpful, please share it on Pinterest to help other savvy cooks. Happy cooking!
