Are you wondering how to use an Instant Pot? Or are you just looking for some easy meal ideas to make when you don’t have the time to spend hours in the kitchen? Today I’m sharing some 5 ingredient Instant Pot recipes for you to give a try which are super easy and beginner friendly!
Buffalo Chicken Wraps
These buffalo chicken wraps are a perfect lunch staple! They make lunches super quick and delicious!
Buffalo Chicken Wraps
Equipment
- 1 Instant Pot (or any pressure cooker of your choice)
Ingredients
- Flour tortillas (can substitute for lettuce wraps)
- 4 Chicken breasts shredded
- 2 Chicken thighs shredded
- 1 cup Chicken broth
- 1 cup Frank's Red Hot
- Ranch (optional)
- Shredded lettuce (optional)
- Blue cheese (optional)
Instructions
- Put chicken in Instant Pot and add chicken broth.
- Put the lid on and cook on manual high pressure for 12 minutes.
- Once chicken is finished, drain out all liquid except about ¼ cup to keep the chicken moist.
- Shred chicken and stir in Frank's Red Hot. Change setting on the Instant Pot to 'keep warm' to ensure the temperature of the chicken.
- Scoop chicken onto tortillas and garnish with your toppings of choice – ranch, blue cheese, shredded lettuce, etc.
Tuscan Beef Stew
Have some red wine that you’re looking to get rid of, but don’t know what to use it for? This recipe will be perfect for that!
Tuscan Beef Stew
Equipment
- 1 Instant Pot (or any pressure cooker of your choice)
Ingredients
- 2 tbsp Olive oil
- 12 Garlic cloves smashed
- 2 cups Dry red wine
- 3 tbsp Tomato Paste
- 2 sprigs Fresh rosemary
- 2 tsp Minced fresh rosemary
- 3-4 lbs Beef chuck cubed
- 3 tbsp Flour
- 2 tsp Salt
- 1 tbsp Pepper
Instructions
- Peel garlic and smash. Add garlic into Instant Pot and sauté in oil until lightly golden.
- Stir in red wine and reduce to a simmer for 5-10 minutes.
- Once wine is simmering, stir in tomato paste, rosemary, sprigs, and pepper.
- Turn off Instant Pot. Add in beef and salt. Stir until everything is combined. Cook on manual high pressure for 25 minutes. Once finished, give your Instant Pot 15 minutes for a natural pressure release.
- Turn your Instant Pot back onto sauté. Remove ½ cup of liquid from Instant Pot and whisk it together with the flour to form a paste.
- Add paste back into Instant Pot. Mix and let thicken. Season to taste.
Chicken Noodle Soup
Love Chicken Noodle Soup but hate how long it normally takes to cook on the stove? Using an Instant Pot cuts the time down significantly and tastes delicious! This recipe was inspired by a recipe I saw in the cookbook America’s Test Kitchen Five Ingredient Meals.
Chicken Noodle Soup
Equipment
- 1 Instant Pot (or pressure cooker of your choice)
Ingredients
- 1 Whole chicken shredded
- 8 cups Water
- 2 cups Egg noodles
- 2 Carrots peeled and chopped
- 2 Celery stalks chopped
- 10 Fresh parsley stems
- ¼ cup Chopped fresh parsley
- Salt
- Pepper
Instructions
- Place chicken in Instant Pot and add water. Season with salt and pepper and add celery and fresh parsley stems.
- Close the lid and cook on manual high pressure for 24 minutes. Let your Instant Pot do a natural pressure release once the timer is up so the liquid doesn't spew out.
- Chop carrots and some extra celery.
- Take chicken out of the Instant Pot and set it aside to cool for about 10 minutes. Once the 10 minutes is up, shred the chicken.
- Add egg noodles, chopped celery, and chopped carrots into Instant Pot and cook on high pressure for 2 minutes.
- Add shredded chicken back into the Instant Pot and chopped parsley for garnish.
Cheddar Biscuits
Here we have a little bonus recipe for you! These Red Lobster copycat biscuits pair perfectly with the Chicken Noodle Soup.
Cheddar Biscuits
Equipment
- 1 Food processor
- 1 Oven
- 1 Saucepan
Ingredients
Biscuits
- 1 ⅔ tbsp Baking powder
- 1 ¾ cup All-purpose flour
- ¼ tsp Salt
- 2 ½ tsp Sugar
- 4 tbsp Cold unsalted butter cubed
- 3 tbsp Shortening
- 2 cup Sharp cheddar shredded
- ¾ cup Whole milk
Garlic Butter
- 3 tbsp Unsalted butter
- 1 clove Garlic smashed
- 1 tsp Chopped fresh parsley
Instructions
- Add baking powder, flour, salt, sugar, butter, and shortening into a food processor and pulse until everything mixes together.
- Add sharp cheddar into the food processor and pulse. Then add whole milk into the food processor and pulse.
- Scoop out your dough and create round balls no larger than ¼ cup. Place on cookie sheet and bake on 425°.
- In a saucepan, melt butter and add garlic and parsley.
- Brush garlic butter on top once the biscuits are cooked.
Salmon with Rice & Cucumber Salad
Out of all the recipe’s we have here, this one was my children’s favorite! This is such a refreshing meal with the fluffiest rice imaginable. This recipe was inspired by a recipe I saw in the cookbook America’s Test Kitchen Five Ingredient Meals.
Salmon with Rice & Cucumber Salad
Equipment
- 1 Instant Pot (or any pressure cooker of your choice)
- 1 Air Fryer
Ingredients
- 4 Salmon filets
- 1 cup Basmati rice rinsed
- 1 Cucumber sliced
- ¼ cup Seasoned rice vinegar
- 1 tbsp Toasted sesame oil
- Olive oil
- Chicken bouillon powder
- Salt
- Pepper
Instructions
- Take salmon out of the package and pat dry. Season with salt and pepper. Cook in an air fryer on 375° for 8 minutes.
- Rinse your rice and let it dry. Put in Instant Pot with some olive oil to toast. Add your water, chicken bouillon powder, salt, and pepper. Cook on manual high pressure for 6 minutes. Make sure to let your Instant Pot do a natural pressure release once the rice is done cooking.
- Once rice is cooked add rice vinegar, salt, pepper, ½ tbsp sesame oil and stir.
- Slice your cucumbers. Put them into a bowl, add rice vinegar and ½ tbsp sesame oil. Season with salt and pepper, stir, and serve.
My Instant Pot has become my best friend over the years because of how much time it has saved me in the kitchen. Check out my YouTube video HERE if you’re interested in seeing me prep and cook these recipes!
