Are you ready to transform your weeknight dinners with your trusty Instant Pot? We’ve gathered 27 mouthwatering pressure cooker recipes that deliver incredible flavor in record time. From cozy comfort foods to fresh seasonal favorites, these dishes will make your meal prep effortless and exciting. Get ready to fall in love with your pressure cooker all over again as you explore this delicious collection!
Savory Beef Stew with Root Vegetables
Zesty aromas fill the kitchen when this hearty stew simmers. Perfect for chilly evenings, it combines tender beef with earthy root vegetables. This one-pot meal delivers deep, comforting flavors with minimal effort.
Ingredients
– 2 lbs beef chuck, cubed
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup red wine
– 2 tbsp tomato paste
– 3 large carrots, chopped
– 2 parsnips, chopped
– 2 potatoes, cubed
– 2 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown beef in batches, about 3 minutes per side, developing a deep crust.
4. Remove beef and set aside, leaving drippings in the pot.
5. Add diced onion and cook until translucent, about 5 minutes.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
8. Pour in red wine, scraping the bottom to release browned bits.
9. Return beef to the pot along with any accumulated juices.
10. Add beef broth, thyme, bay leaf, salt, and pepper.
11. Bring to a boil, then reduce heat to low and cover.
12. Simmer for 1.5 hours until beef is fork-tender.
13. Add carrots, parsnips, and potatoes to the pot.
14. Continue simmering uncovered for 45 minutes until vegetables are tender.
15. Remove bay leaf before serving. The rich broth coats each vegetable while the beef shreds easily with a fork. Serve over creamy polenta or with crusty bread to soak up every last drop.
Creamy Tuscan Garlic Chicken
Fancy a restaurant-quality meal without the fuss? Creamy Tuscan Garlic Chicken delivers rich, comforting flavors in under 30 minutes. This one-pan wonder combines tender chicken with a luxurious, garlicky sauce.
Ingredients
– 1.5 lbs chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp Italian seasoning
– 1/2 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach
– 1/2 cup grated Parmesan cheese
Instructions
1. Season both sides of chicken breasts evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken in the skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a clean plate.
5. Reduce heat to medium and add minced garlic to the same skillet.
6. Sauté garlic for 1 minute until fragrant but not browned.
7. Pour in heavy cream and chicken broth, then add Italian seasoning.
8. Bring sauce to a gentle simmer, stirring constantly with a whisk.
9. Add sun-dried tomatoes and cook for 2 minutes to soften them.
10. Stir in fresh spinach and cook for 1-2 minutes until wilted.
11. Sprinkle Parmesan cheese into the sauce and stir until completely melted.
12. Return chicken to the skillet, spooning sauce over each piece.
13. Simmer for 2-3 minutes to reheat chicken and thicken sauce slightly.
14. Remove from heat and let rest for 2 minutes before serving.
Using the same skillet builds flavor from the chicken fond. Don’t overcrowd the pan to ensure proper browning. Let the sauce thicken naturally off the heat. Unbelievably creamy with tender chicken that melts in your mouth. The garlic and sun-dried tomatoes provide a savory depth, while spinach adds freshness. Serve over angel hair pasta or with crusty bread to soak up every drop of sauce.
Tender Pulled Pork Carnitas
Every home cook needs this foolproof pulled pork carnitas recipe in their arsenal. Effortlessly tender and packed with authentic flavor, it transforms simple ingredients into a standout meal. Perfect for busy weeknights or casual entertaining with minimal hands-on work.
Ingredients
– 3 lbs pork shoulder
– 1 tbsp kosher salt
– 2 tsp black pepper
– 1 tbsp ground cumin
– 2 tsp dried oregano
– 1 orange, juiced
– 1 lime, juiced
– 4 cloves garlic, minced
– 1 cup chicken broth
– 2 tbsp vegetable oil
– 8 corn tortillas
– 1/2 cup chopped cilantro
– 1/2 cup diced white onion
Instructions
1. Preheat oven to 300°F.
2. Pat pork shoulder completely dry with paper towels.
3. Rub salt, pepper, cumin, and oregano evenly over all surfaces of the pork.
4. Place pork in a Dutch oven or oven-safe pot.
5. Pour orange juice, lime juice, and chicken broth around the pork.
6. Scatter minced garlic around the pork.
7. Cover pot tightly with lid and place in preheated oven.
8. Braise for 3.5 hours until pork shreds easily with a fork.
9. Remove pork from pot and place on cutting board, reserving cooking liquid.
10. Use two forks to shred pork into bite-sized pieces.
11. Heat vegetable oil in a large skillet over medium-high heat.
12. Spread shredded pork in an even layer in the hot skillet.
13. Cook undisturbed for 4-5 minutes until bottom develops a crispy crust.
14. Flip sections of pork and cook another 4-5 minutes for even crisping.
15. Spoon 1/2 cup of reserved cooking liquid over the crisped pork.
16. Warm corn tortillas directly over gas flame or in a dry skillet for 30 seconds per side.
17. Transfer carnitas to serving platter.
18. Top with chopped cilantro and diced white onion.
19. Serve immediately with warm tortillas. The finished carnitas deliver incredible textural contrast between succulent, juicy interior meat and crispy, caramelized edges. That signature citrus-kissed flavor shines through beautifully whether served traditionally in tacos or piled over rice bowls for a satisfying meal.
Hearty Lentil and Vegetable Soup
Savor this nourishing lentil and vegetable soup that comes together in under an hour. Simple ingredients create deep, satisfying flavors perfect for chilly evenings. This one-pot meal requires minimal prep but delivers maximum comfort.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 medium carrots
– 2 celery stalks
– 3 garlic cloves
– 1 cup brown lentils
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups chopped kale
– 1 tbsp lemon juice
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes.
2. Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks into 1/2-inch pieces.
3. Add chopped vegetables to the pot and cook for 8 minutes, stirring occasionally until softened.
4. Mince 3 garlic cloves and add to the pot, cooking for 1 minute until fragrant.
5. Rinse 1 cup brown lentils under cold water and drain thoroughly.
6. Add rinsed lentils to the pot along with 6 cups vegetable broth, 1 can diced tomatoes, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
8. Stir in 2 cups chopped kale and cook for 5 minutes until wilted.
9. Remove the pot from heat and discard the bay leaf.
10. Stir in 1 tbsp lemon juice just before serving.
Just ladle this thick, rustic soup into bowls while steaming hot. The lentils create a hearty texture that pairs beautifully with crusty bread for dipping. For extra richness, top each serving with a drizzle of olive oil or grated Parmesan cheese.
Creamy Risotto with Mushrooms and Peas
Risotto offers the ultimate comfort food experience with its creamy texture and earthy flavors. This version combines meaty mushrooms with sweet peas for a satisfying meal. Perfect for weeknight dinners yet elegant enough for company.
Ingredients
– 1.5 cups Arborio rice
– 4 cups chicken broth
– 1 cup white wine
– 8 oz cremini mushrooms
– 1 cup frozen peas
– 1 medium yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 2 tbsp butter
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat chicken broth in a saucepan and maintain at a gentle simmer.
2. Finely dice the yellow onion and mince the garlic cloves.
3. Slice cremini mushrooms into 1/4-inch thick pieces.
4. Heat olive oil in a large heavy-bottomed pot over medium heat.
5. Add diced onion and cook for 4 minutes until translucent.
6. Add sliced mushrooms and cook for 6 minutes until browned and moisture evaporates.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent at edges.
9. Pour in white wine and cook while stirring until liquid is completely absorbed.
10. Add 1 cup of simmering broth and stir continuously until absorbed.
11. Continue adding broth 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next.
12. Cook rice for 18-20 minutes total until grains are tender but still slightly firm at center.
13. Stir in frozen peas during the last 2 minutes of cooking.
14. Remove pot from heat and stir in butter and Parmesan cheese.
15. Season with salt and black pepper, stirring to combine thoroughly.
16. Let risotto rest for 2 minutes before serving.
What makes this risotto exceptional is the contrast between the creamy rice and firm mushroom slices. The peas add bursts of sweetness that cut through the richness beautifully. For an elegant presentation, garnish with extra Parmesan shavings and serve immediately while still steaming hot.
Classic Chicken and Wild Rice Soup
Keeping warm on chilly evenings calls for this comforting chicken and wild rice soup. Its rich broth and tender ingredients make it a satisfying meal. You’ll appreciate how easily it comes together.
Ingredients
– 2 tbsp olive oil
– 1 cup chopped onion
– 1 cup chopped carrots
– 1 cup chopped celery
– 1 lb boneless chicken thighs
– 6 cups chicken broth
– 1 cup wild rice
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 cup heavy cream
– Salt to taste
– Black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup chopped onion, 1 cup chopped carrots, and 1 cup chopped celery to the pot.
3. Sauté vegetables for 8 minutes until onions are translucent and carrots begin to soften.
4. Add 1 lb boneless chicken thighs to the pot, skin-side down if applicable.
5. Brown chicken for 4 minutes per side until golden brown crust forms.
6. Pour 6 cups chicken broth into the pot, scraping bottom to release browned bits.
7. Stir in 1 cup wild rice, 1 tsp dried thyme, and 1 bay leaf.
8. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
9. Cover pot and simmer for 45 minutes until wild rice grains split open.
10. Remove chicken thighs from pot using tongs and place on cutting board.
11. Shred chicken using two forks, discarding any bones or skin.
12. Return shredded chicken to the pot.
13. Stir in 1/2 cup heavy cream until fully incorporated.
14. Season with salt and black pepper, starting with 1 tsp salt and 1/2 tsp pepper.
15. Simmer uncovered for 5 minutes to allow flavors to meld.
16. Remove bay leaf before serving.
Rich, creamy broth coats each spoonful of nutty wild rice and tender chicken. The vegetables maintain just enough bite to contrast the soft textures. Serve it with crusty bread for dipping or top with fresh parsley for brightness.
Flavorful Thai Red Curry Chicken
Kick off your weeknight dinner with this vibrant Thai red curry that comes together in under 30 minutes. Keep it simple with store-bought curry paste and coconut milk for authentic flavor without the fuss. You’ll have a restaurant-quality meal ready faster than takeout delivery.
Ingredients
– 1 tbsp vegetable oil
– 1 lb boneless chicken thighs
– 3 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1 red bell pepper
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1/4 cup fresh basil leaves
– 2 cups cooked jasmine rice
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Cut 1 lb boneless chicken thighs into 1-inch pieces and add to the hot skillet.
3. Cook chicken for 5-7 minutes, turning occasionally, until golden brown on all sides.
4. Push chicken to one side of the skillet and add 3 tbsp red curry paste to the empty space.
5. Toast the curry paste for 1 minute, stirring constantly, until fragrant.
6. Pour in 1 can coconut milk and stir to combine with the curry paste.
7. Bring the mixture to a simmer, then reduce heat to maintain a gentle bubble.
8. Slice 1 red bell pepper into thin strips and add to the skillet.
9. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until fully incorporated.
10. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly.
11. Tear 1/4 cup fresh basil leaves and stir into the curry just before serving.
12. Serve immediately over 2 cups cooked jasmine rice.
Creamy coconut milk balances the curry’s gentle heat, while the chicken stays remarkably tender. The bell peppers add satisfying crunch against the silky sauce. For a fresh twist, garnish with extra basil and serve with lime wedges for squeezing over top.
Rich and Creamy Potato Leek Soup
Melt butter in a large pot over medium heat. Add chopped leeks and cook until softened, about 5 minutes. Stir in diced potatoes and chicken broth, then simmer until potatoes are fork-tender.
Ingredients
– 3 tbsp unsalted butter
– 2 cups chopped leeks, white and light green parts only
– 4 cups diced Yukon Gold potatoes
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp chopped fresh chives
Instructions
1. Melt 3 tablespoons unsalted butter in a large pot over medium heat.
2. Add 2 cups chopped leeks and cook until softened, about 5 minutes, stirring occasionally.
3. Stir in 4 cups diced Yukon Gold potatoes and 4 cups chicken broth.
4. Bring to a boil, then reduce heat to maintain a simmer.
5. Cover and simmer until potatoes are completely tender when pierced with a fork, about 20 minutes.
6. Remove pot from heat and let cool slightly, about 5 minutes.
7. Use an immersion blender to puree the soup until completely smooth.
8. Stir in 1 cup heavy cream until fully incorporated.
9. Add 1 teaspoon salt and ½ teaspoon black pepper, stirring to combine.
10. Return pot to low heat and warm through without boiling, about 3 minutes.
11. Ladle soup into bowls and garnish with 2 tablespoons chopped fresh chives.
The velvety texture comes from blending the softened potatoes directly in the broth. The leeks provide a subtle sweetness that balances the rich cream. For an elegant presentation, drizzle with truffle oil or top with crispy fried leeks.
Spicy Black Bean Chili
Unleash bold flavors with this hearty black bean chili that comes together in under an hour. Using pantry staples and fresh aromatics creates a deeply satisfying meal perfect for busy weeknights. This vegetarian version delivers serious heat balanced by sweet corn and creamy beans.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 4 cloves garlic
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 (15 oz) cans black beans
– 1 (15 oz) can diced tomatoes
– 1 cup frozen corn
– 4 cups vegetable broth
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Dice 1 medium yellow onion and add to the hot oil.
3. Sauté onions for 5-7 minutes until translucent and lightly browned around the edges.
4. Mince 4 cloves garlic and add to the pot, cooking for 1 minute until fragrant.
5. Add 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper to toast the spices for 30 seconds.
6. Pour in 2 (15 oz) cans black beans (undrained) and 1 (15 oz) can diced tomatoes with their juices.
7. Add 1 cup frozen corn, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Bring the chili to a boil, then reduce heat to maintain a gentle simmer.
9. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
10. Taste and adjust seasoning if needed after 20 minutes of cooking.
11. Continue simmering until the chili has thickened to your desired consistency.
12. Remove from heat and let rest for 5 minutes before serving.
Makes a thick, spoonable chili with tender beans swimming in a richly spiced tomato broth. The corn adds sweet pops against the smoky heat, while the black beans provide creamy texture throughout. Serve over baked potatoes or with cornbread for a complete meal that improves overnight as flavors meld.
Vibrant Lemon Herb Salmon
Zesty and bright, this lemon herb salmon delivers restaurant-quality flavor with minimal effort. Fresh herbs and citrus create a vibrant crust while keeping the fish moist. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients
– 4 (6-ounce) salmon fillets
– 2 tablespoons olive oil
– 1 lemon
– 2 tablespoons fresh dill
– 1 tablespoon fresh parsley
– 2 cloves garlic
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets completely dry with paper towels to ensure crispy skin.
3. Zest the entire lemon using a microplane, then cut it in half.
4. Mince garlic cloves and chop fresh dill and parsley finely.
5. Combine olive oil, lemon zest, minced garlic, dill, parsley, salt, and pepper in a small bowl.
6. Rub the herb mixture evenly over the top and sides of each salmon fillet.
7. Arrange salmon skin-side down on the prepared baking sheet.
8. Squeeze fresh lemon juice from one half over the seasoned fillets.
9. Bake at 400°F for 12-15 minutes until the internal temperature reaches 145°F.
10. Check for doneness by observing opaque flesh that flakes easily with a fork.
11. Let salmon rest for 3 minutes before serving to allow juices to redistribute.
12. Squeeze remaining lemon half over the cooked salmon just before serving. What emerges is flaky, buttery salmon with a crisp herb crust and bright citrus notes. Serve over quinoa with roasted asparagus or flake into tacos with avocado crema for a fresh twist.
Succulent Barbecue Ribs
Just thinking about fall-off-the-bone barbecue ribs makes my mouth water. Juicy, tender pork with that perfect smoky-sweet glaze is what backyard dreams are made of. Let’s get these ribs cooking right now.
Ingredients
– 2 racks pork ribs
– 1/4 cup brown sugar
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp black pepper
– 1 tsp salt
– 1/2 tsp cayenne pepper
– 1 cup barbecue sauce
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
Instructions
1. Remove the membrane from the bone side of each rack of ribs using a butter knife and paper towel for grip.
2. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl.
3. Rub the spice mixture evenly over both sides of the ribs, pressing gently to adhere.
4. Wrap each rack tightly in aluminum foil and refrigerate for 4 hours to allow flavors to penetrate.
5. Preheat your smoker or grill to 225°F using indirect heat.
6. Place foil-wrapped ribs on the grill away from direct heat, meat side up.
7. Cook for 3 hours at 225°F, maintaining consistent temperature throughout.
8. Carefully unwrap the ribs, saving any accumulated juices in the foil.
9. Mix barbecue sauce, apple cider vinegar, and Worcestershire sauce with the reserved juices.
10. Brush the sauce mixture generously over both sides of the ribs.
11. Return ribs to the grill directly over indirect heat, meat side up.
12. Cook for 1 additional hour at 225°F, brushing with more sauce every 20 minutes.
13. Check for doneness by inserting a toothpick between bones—it should slide through with little resistance.
14. Remove ribs from grill and let rest for 10 minutes before slicing between bones.
Each bite delivers that perfect pull-apart texture where meat effortlessly separates from bone. Expect a beautiful balance of smoky depth from slow cooking and sweet tang from the glazed sauce. Elevate your presentation by stacking sliced ribs over creamy coleslaw or serving with grilled corn for a complete summer feast.
Zesty Lemon Parmesan Asparagus
You’ve probably roasted asparagus before, but this zesty lemon parmesan version will become your new go-to. The bright citrus and savory cheese create a perfect balance that elevates simple spears into something special.
Ingredients
– 1 lb fresh asparagus
– 2 tbsp olive oil
– 1 lemon
– 1/4 cup grated parmesan cheese
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Wash 1 lb fresh asparagus and pat completely dry with paper towels.
3. Trim the tough woody ends from the asparagus spears by snapping them where they naturally break.
4. Arrange the asparagus in a single layer on a baking sheet.
5. Drizzle 2 tbsp olive oil evenly over the asparagus spears.
6. Season with 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt.
7. Toss the asparagus with your hands to ensure every spear is coated in oil and seasonings.
8. Roast at 400°F for 12-15 minutes until the asparagus is tender but still has a slight crunch.
9. Zest 1 lemon directly over the hot asparagus using a microplane for maximum flavor release.
10. Cut the zested lemon in half and squeeze the juice from one half over the asparagus.
11. Sprinkle 1/4 cup grated parmesan cheese evenly across the hot asparagus.
12. Return the baking sheet to the oven for 2-3 minutes until the cheese is melted and slightly golden.
Make sure to serve this immediately while the cheese is still warm and slightly melty. The asparagus maintains a satisfying crisp-tender texture that contrasts beautifully with the creamy parmesan coating. This dish pairs exceptionally well with grilled chicken or makes an impressive side for dinner parties where you want something both elegant and easy.
Velvety Pumpkin Pie Steel Cut Oats
Zesty pumpkin puree transforms ordinary steel cut oats into a creamy, spiced breakfast masterpiece. This recipe delivers all the comforting flavors of pumpkin pie in a nourishing morning bowl. Prepare to savor autumn in every spoonful.
Ingredients
– 1 cup steel cut oats
– 3 cups water
– 1 cup pumpkin puree
– 1/4 cup maple syrup
– 1 tsp pumpkin pie spice
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup milk
Instructions
1. Combine 1 cup steel cut oats and 3 cups water in a medium saucepan.
2. Bring mixture to a boil over high heat, then immediately reduce heat to low.
3. Simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
4. Stir in 1 cup pumpkin puree until fully incorporated.
5. Add 1/4 cup maple syrup, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and 1/4 tsp salt.
6. Continue cooking for 10 more minutes, stirring frequently as oats thicken.
7. Pour in 1/2 cup milk and stir until creamy consistency is achieved.
8. Cook for final 2 minutes until oats reach desired thickness.
9. Remove from heat and let stand for 3 minutes before serving.
Warm, velvety oats offer a smooth texture with distinct pumpkin pie flavor. The spices meld perfectly with the natural sweetness of maple. Top with toasted pecans or a dollop of Greek yogurt for added richness.
Comforting Tomato Basil Pasta Sauce
Vividly simple yet deeply satisfying, this tomato basil sauce transforms basic pantry staples into a rich, aromatic pasta topping. Fresh basil and quality tomatoes create layers of flavor that meld together beautifully. You’ll have a restaurant-worthy sauce ready in under 30 minutes.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 28 oz canned crushed tomatoes
– 1/4 cup fresh basil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp sugar
– 1/4 cup heavy cream
Instructions
1. Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
2. Dice 1 medium yellow onion into 1/4-inch pieces.
3. Add diced onion to the hot oil and cook for 5-7 minutes until translucent and softened.
4. Mince 3 cloves garlic while onions cook.
5. Add minced garlic to the pan and cook for 1 minute until fragrant but not browned.
6. Pour in 28 ounces canned crushed tomatoes, stirring to combine with onions and garlic.
7. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar to balance acidity.
8. Bring sauce to a gentle bubble, then reduce heat to low.
9. Simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
10. Chop 1/4 cup fresh basil leaves while sauce simmers.
11. Stir chopped basil into the sauce after the 15-minute simmer.
12. Pour in 1/4 cup heavy cream and stir until fully incorporated and sauce turns pale orange.
13. Remove from heat and let rest for 2 minutes before serving.
Silky smooth with bright tomato notes, this sauce clings perfectly to pasta ridges. The cream adds luxurious richness while fresh basil provides aromatic freshness. Try it over gnocchi or as a dipping sauce for crusty bread.
Spicy Korean Beef and Rice Bowls
Ditch the takeout menu—these Korean beef bowls deliver restaurant-quality flavor in under 30 minutes. Spicy, savory, and satisfying, they’re perfect for busy weeknights when you crave something bold but simple.
Ingredients
– 1 lb ground beef
– 1 cup jasmine rice
– 2 tbsp vegetable oil
– 3 tbsp soy sauce
– 2 tbsp gochujang
– 1 tbsp brown sugar
– 2 tsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp rice vinegar
– 2 green onions, sliced
– 1 tsp sesame seeds
Instructions
1. Rinse 1 cup jasmine rice under cold water until water runs clear.
2. Cook rice according to package instructions.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
4. Add 1 lb ground beef and cook for 5 minutes, breaking it up with a spatula.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp brown sugar, and 1 tbsp rice vinegar in a small bowl.
7. Pour sauce over beef and stir to coat evenly.
8. Simmer for 3 minutes until sauce thickens slightly.
9. Remove from heat and stir in 2 tsp sesame oil.
10. Divide cooked rice among bowls and top with beef mixture.
11. Garnish with 2 sliced green onions and 1 tsp sesame seeds.
A final drizzle of extra gochujang amplifies the heat, while the sesame oil adds a nutty finish that balances the spice. The beef stays tender against the fluffy rice, making each bite a mix of savory, sweet, and kick. Try serving with quick-pickled cucumbers for a crunchy contrast.
Conclusion
Gathering these 27 pressure cooker recipes has been a joy! Whether you’re craving comfort food or quick weeknight meals, this collection offers something delicious for every Instant Pot enthusiast. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to help fellow home cooks discover these tasty dishes!
