Looking for ways to cook faster with less mess and to make healthy recipes everyone will love? Look no further than the Instant Pot.
And if you already have one – are you making the most of it? Maybe not!
Either way, here are 7 incredible recipes for Instant Pot from Corriecooks.com that you need to start cooking today.
1. Stuffed Peppers
For this tasty and nutritious recipe, you’ll need:
- 450g of ground beef
- 1 cup of rice (cooked)
- 1 cup of mozzarella (shredded)
- 1 cup of tomato sauce (from a can)
- 1 cup of water
- 6 peppers (mix of red and yellow bell peppers)
- 1 minced onion
- 1 whisked egg
- 1 tablespoon of olive oil
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of garlic powder
- 1 teaspoon of thyme powder
- 1 tablespoon of paprika
- Salt & pepper
After washing the peppers, make sure to cut the tops and de-seed the insides. Add the olive oil to the Instant Pot and hit Saute. Throw in the ground beef and saute for 2 minutes until the meat is slightly browned.
Remove the beef into a bowl and add the onion, egg, and rice, worcestershire sauce, thyme, garlic, paprika, and tomato sauce before mixing well. Stuff each pepper with this mixture.
Clean the Instant Pot and add the water before placing the trivet into the pot and placing your stuffed peppers on top. Cook for 5 minutes on High pressure before using a natural pressure release.
Grill the peppers with the shredded mozzarella on top until the cheese is melted.
2. Osso Bucco
For this amazing Italian meal you will need:
- 4 shanks of osso bucco veal
- 1 diced carrot
- 1 chopped onion
- 3 diced garlic cloves
- ⅓ cup of wine (preferably red)
- 2 bay leaves
- 2 cups of chicken stock
- 1 cup of chopped tinned tomatoes
- 1 tablespoon of olive oil
- 2 tablespoons of chopped parsley
- 1 tablespoon of soy sauce
- 1 celery stick (diced)
- 1 cup of rice
- Salt & pepper
- 3 tablespoons of chopped parsley
- 1 grated clove of garlic
- 1 zest of lemon
Season the veal with salt and pepper before sauteing in the Instant Pot for around 30 seconds and taking them back out. Put the onion, 1 teaspoon of olive oil, celery, carrots, and some salt & pepper into the Pot and cook for around 5 minutes while stirring frequently.
Pour in the wine and stir. Add all other ingredients except for your rice and stir before adding the meat back in.
Lock the lid and seal your valve before cooking on High manual pressure for 45 minutes.
Use quick pressure release and remove the meat. Add your rice and stir before adding the meat back in. Lock your lid and hit the “Rice” mode before cooking for 10 minutes.
Stir together the garlic, lemon zest, and chopped parsley for gremolata.
Use natural pressure release on the Instant Pot for 5 minutes and then quickly release the rest. Serve your osso bucco with the gremolata!
3. Stuffed Pasta Shells
- 20 Conchiglie (pasta shells) – cooked
- 2 cups of ricotta cheese
- 1 medium sized egg
- 0.5 cups of parmesan cheese (grated)
- 2 cups of mozzarella (shredded
- 1.5 cups of minced boiled spinach
- 2 tablespoons of olive oil
- 2 minced garlic cloves
- 1 chopped onion
- 2 cups of marinara sauce
- 2 cups of water
- Salt & pepper
In a bowl, stir together the mozzarella, ricotta cheese, spinach, parmesan, egg, salt, and pepper before stuffing each pasta shell with the mixture.
Add olive oil to your Instant Pot and saute the garlic and onion for around 2 minutes before adding the marinara and cooking for another minute. Add in the water and stir.
Put your stuffed pasta shells in the sauce, 1 shell deep.
Secure the lid and cook for around 5 minutes on high pressure before using a quick pressure release.
4. Salmon Teriyaki
For this simple and delicious fish course, you’ll need:
- 3 tablespoons of teriyaki sauce
- 3 tablespoons of soy sauce
- 3 tablespoons of hoisin sauce
- 0.25 cups of water
- 1cm of grated fresh ginger
- 2 tablespoons of brown sugar
- 1 tablespoon of honey
- 2 teaspoons of garlic powder
- 2 fillets of salmon
- 1 tablespoon of sesame seeds
Add the soy, hoisin, and teriyaki sauce into your Instant Pot along with the ginger, sugar, garlic, water, and honey.
Hit “Saute” and cook for around 2 minutes until the sauce gets thicker. Place your salmon fillets in with the skin up.
Seal the lid and valve before cooking on low pressure for around 4 minutes and use a quick pressure release. Sprinkle with sesame seeds to serve.
5. Japanese Cheesecake
This Instant Pot Japanese Cheesecake by corriecooks.com is a real treat and so simple. You’ll need:
- 3 eggs (large)
- 4oz cream cheese
- 4oz white chocolate
- 1 teaspoon of orange extract (optional)
Separate the egg yolks from the whites and retain in separate bowls. Melt the chocolate before mixing with the cream cheese. Add the egg yolks and orange before stirring again into a smooth batter.
Beat the egg whites in a mixer until they are stiff before slowly adding them to the mixture above. Line your cake tin and pour in the cake batter before covering with foil.
Add 1.5 cups of water to the Instant Pot before placing the trivet on the bottom and placing your cake tin on top. Cook for around 17 minutes on high pressure before allowing natural pressure release. Cool before serving.
6. Curried Shrimp
For this exoctic seafood dish, you’ll need:
- 1 tablespoon of olive oil
- 1 onion (chopped)
- 0.5 teaspoon of ground cumin
- 1.5 teaspoon of chili powder
- 1 teaspoon of ground turmeric
- Salt
- 2 chopped tomatoes
- 0.25 cup of water
- 800g shrimp (peeled and deveined)
- 1 tablespoon of lemon juice
- 0.25 cup of fresh chopped cilantro
Add the oil to your Instant Pot and saute the onion for around 2-3 minutes before adding the spices and cooking for another minute. Throw in the tomatoes and cook for another 2 minutes.
Pout in the water and bring the mixture to a low simmer. Cancel the saute function and gently mix in your shrimp.
Seal the lid and cook for around 3 minutes at high pressure. Then hit Cancel and release the pressure naturally.
Stir in the cilantro and lemon juice and you’re ready to serve!
7. Peach Jam
There’s nothing like homemade jam. Here’s how you can make a delicious peach variety in your Instant Pot. You’ll need:
- 680g of pitted and chopped peaches
- 0.25 cup of maple syrup
- 1.5 tablespoon of vanilla extract
Put the peaches in the Instant Pot and add in the maple syrup. Secure the lid and cook on high pressure for 1 minute before allowing a natural pressure release.
Remove the lid and use the saute function for around 15 minutes while stirring occasionally.
Turn off your pot and add the vanilla extract to the jam. Mix with a hand mixer until the texture is to your liking. Put the jam in a sanitized jar and voila!
These Instant Pot recipes have something for a wide range of tastes and preferences – there’s something for everyone. Which one will you start with?
