If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

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A shortcut method to cooking salmon (fresh or straight from frozen!) that doesn’t shortcut flavor or tenderness: Instant Pot Salmon. Pressure cooking is a surprising, but extremely effective, delicious way to prepare salmon fillets that are flaky, moist, and excellent for fast, healthy dinners.

I had one cooking method yet to cover for my favorite fish: THE INSTANT POT!

The results delighted and frankly shocked me.

The Instant Pot delivers a flaky and moist salmon in less than 20 minutes total, with little cleanup.

• You’ve seen foolproof and easy-cleanup Grilled Salmon in Foil and the stellar guide to making perfect Baked Salmon.
• For restaurant-style wow factor and mega flavor, we have Pan Seared Salmon and Blackened Salmon.
• For friends of crispy salmon fillets, there is Air Fryer Salmon and Broiled Salmon.
• And we have the super simple and healthy Poached Salmon.

There are so many great ways to cook salmon, but the pressure cooker might be my new go-to.

In this post, I’ll go over everything you need to know to cook salmon perfectly in the Instant Pot.

From how to bring the salmon to the right temperature in the Instant Pot, to flavor variations, to what to serve with it, this quick but comprehensive recipe has you covered.

How to Make the Best Instant Pot Salmon Recipe

Instant Pot salmon is healthy, easy, and the results are fantastic.

• It’s Fast. Fresh salmon fillets cook in 1 minute in the Instant Pot, once it’s come to pressure.
• It Needs Very Few Ingredients. Water is the cooking liquid (no butter, broth, or oil!).
• It’s Versatile. Season the salmon with any of your favorite flavors. You can start with this Salmon Seasoning, then change it up so you never tire of this healthy dinner and wholesome protein.

The Perfect Salmon Temperature

The main thing you can do to mess up salmon is to over cook it, resulting in dry, sad salmon.

Here’s what to do to get it just right and have moist, happy salmon:

• The salmon should register at 135 to 140 degrees F on an instant read thermometer inserted at the thickest part.
• If the salmon is 145 degrees F or more when you open the Instant Pot, remove and serve immediately.
• If the salmon is between 135 and 140 degrees F, let it sit in the pot, uncovered, for 5 minutes to come to temperature, then serve.
• If the salmon is less than 135 degrees F, recover the Instant Pot and let the salmon sit a few minutes more to continue cooking in the warm pot.

Instant Pot Salmon Cooking Times

You can make fresh or frozen salmon in the Instant Pot.

If using frozen, add about 3 minutes to the cook time.

For 1-Inch Salmon Fillets (6-Ounces each)

• For Fresh Fillets. Set the pressure cooking time to 1 minute on HIGH (manual) pressure. One the cooking time is up, immediately vent to quick release the remaining pressure.
• For Frozen Fillets. Set the pressure cooking time to 4 minutes on HIGH (manual) pressure. One the cooking time is up, immediately vent to quick release the remaining pressure.

For Thinner or Thicker Fillets

• Thinner/Smaller. If your salmon is fresh and thinner than 3/4- to 1-inch or weighs less than 5 ounces, set the Instant Pot to 0 minutes. It sounds crazy but the pressure build time will be sufficient to cook the salmon.
• Thicker/Heavier. If it is thicker or heavier, add 1 to 2 minutes to the cook time.

The Ingredients

• Water. With the Instant Pot, a cooking liquid is required to bring the cooker to pressure and keep the food from burning.
• Salmon. I recommend skin-on, center-cut salmon. Leaving the skin on has the benefit of locking in extra moisture.

• Salt and Pepper. You could stop here with the seasoning and the salmon would still be fabulous.
• Dried Herbs. Dill weed, Italian seasoning, rosemary, or thyme would all be excellent additions and complementary flavors to the salmon. You pick!
• Lemon. Lemon slices liven up the salmon and bring brightness. This is optional but so fresh. Feel free to also squeeze on some lemon juice at the end.

The Directions

1. Add water to Instant Pot, and place salmon in a single layer on top of the trivet, skin side down. Sprinkle with salt, pepper, and any herbs.

2. Lay a lemon slice on top of each fillet. Cook Instant Pot salmon on HIGH pressure for 1 minute for fresh fillets or 4 minutes for frozen fillets.

3. Once you set the timer, the lid will lock and pressure will build. Once the cook time finishes, immediately manually vent the quick pressure release valve. Check the salmon for doneness (see temperature information above).

4. Season with a pinch of salt and pepper to taste and serve hot. ENJOY!

Instant Pot Salmon Variations

You can refer to these other salmon recipes for flavoring ideas and how to make different glazes and seasonings when you pressure cook salmon.

• Honey Garlic Salmon. A little sweet with glorious garlicy aroma.
• Soy Ginger Salmon. This is all kinds of fresh, with a honey soy sauce ginger glaze.
• Buffalo. Buffalo Baked Salmon puts a spin on the blue cheese Buffalo chicken you may know and love. The blue cheese is optional, if that’s an aversion for you.
• Pesto Salmon. It doesn’t get easier than spreading a tablespoon of prepared pesto atop your salmon fillet. You can make your own Basil Pesto if you’re fancy like that.
• Spicy Salmon. Oo la la, Spicy Salmon Recipe is just the right kick, made with smokey chipotle chili powder and fresh lime. Stir up these spices in a small bowl and add to your Instant Pot salmon.
• Teriyaki Salmon. Check out this post for a simple and delectable homemade teriyaki sauce to top your Instant Pot salmon.
• Glazed Salmon. A sweet, sticky sauce is always a hit. See Balsamic Glazed Salmon, Honey Glazed Salmon, Miso Glazed Salmon, or Bourbon Glazed Salmon.

Storage Tips

• To Store. Refrigerate leftover Instant Pot salmon in an airtight container for up to 2 days.
• To Reheat. Reheat salmon gently in a skillet over medium-low heat.
• To Freeze. I do not recommend freezing cooked salmon because it will affect the texture and the salmon will likely taste more fishy.

What to Serve with Instant Pot Salmon

• Rice. Salmon and rice is a great combo! I like to batch-make my rice in the Instant Pot with Instant Pot Brown Rice, and then freeze individual portions for ready-to-go dinner sides.
• Potatoes. Healthy carbohydrates like potatoes round out a salmon dinner beautifully. You could try Garlic Mashed Potatoes or Oven Roasted Potatoes.
• Roasted Vegetables. See this extensive Oven Roasted Vegetables guide for all things roasted veggies. Roasted Brussels Sprouts are also a fan favorite.
• Steamed Vegetables. For a real shortcut, add vegetables to the Instant Pot and steam along with the salmon. Instant Pot salmon and broccoli would be an easy, healthy dinner, and salmon and asparagus or green beans is a totally classic pair.
• Salad. Go simple with Arugula Salad, or add some healthy carbs and Italian flair with Italian Farro Salad.

Recommended Tools to Make this Recipe

• Instant Pot Trivet. If you tossed or lost the wire trivet that came with your Instant Pot, don’t fret! This insert fits bother 6- and 8-quart models.
• Instant Read Thermometer. Essential to perfectly-cooking salmon, as doneness is determined by internal temperature.
• Instant Pot. The Instant Pot can do it all, from cooking rice to making yogurt. I particularly love it because of the “sauté” function.

Instant Read Thermometer

An essential tool for cooking any meat or fish, this thermometer is easy to use and affordable.

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If you haven’t tried salmon in the Instant Pot yet, welcome! This method will delight and surprise you.

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Instant Pot Salmon {Fresh or Frozen}

Instant Pot salmon is healthy, flaky, moist, and cooks FAST. You can use fresh salmon fillets or pressure cook directly from frozen!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 fillets

Calories 242kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup water
• 4 5-to 6-ounce skin-on center-cut salmon fillets, fresh or frozen, 3/4 to 1-inch thick*; if frozen, no need to thaw
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried herbs of choice: dillweed, Italian seasoning, rosemary, or thyme (optional)
• 4 thin lemon slices optional

Instructions

• Pour 1 cup water in the bottom of a 6-quart instant pot (if using an 8-quart pot, add 1 1/2 cups water). Place the trivet on top with the “feet” touching the bottom and the handles pointing up and resting on the sides of the pot.
• Pat the salmon fillets dry on both sides. Arrange in a single layer on top of the trivet. Sprinkle with the salt, pepper, and herbs (if using). Lay 1 lemon slice on top of each fillet (if using).
  
• Seal the Instant Pot. Cook on manual (high) pressure for 1 minute (for fresh fillets) or 4 minutes (for frozen). The pressure will build, then the cook time will start. Once the cook time finishes, immediately vent to release the pressure. When the pin drops, carefully open the Instant Pot lid.
  
• Check the salmon for doneness—it should register 135 to 140 degrees F on an instant read thermometer inserted at the thickest part. If the salmon is 145 degrees F or more, use a trivet to carefully remove it from the Instant Pot and serve immediately; if it’s between 135 and 140, let it sit in the pot, uncovered, for 5 minutes to come to temperature, then serve; if it’s less than 135 degrees F, recover the Instant Pot and let the salmon sit a few minutes more to continue cooking in the warm pot. Enjoy hot with a pinch of salt and pepper to taste.
  

Video

Notes

• *If your salmon fillets are smaller, set the Instant Pot cook time to 0 minutes; if larger, add 1 to 3 minutes to the cook time.
• TO STORE: Refrigerate leftover Instant Pot salmon in an airtight container for up to 2 days.
• TO REHEAT: Reheat salmon gently in a skillet over medium-low heat.

Nutrition

Serving: 15-oz fillet | Calories: 242kcal | Carbohydrates: 0.1g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Potassium: 835mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 70IU | Vitamin C: 0.003mg | Calcium: 25mg | Iron: 1mg

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No need to dust off grandma’s recipe box to dig up how to make this old comfort food favorite. Here’s a fresh, healthy take on Instant Pot Split Pea Soup, just for you!

A savory broth-based soup with veggies and split peas, warm spices, and ham (if you so choose—this can be made with or without a ham hock, or swap bacon for the ham!), split pea soup is hearty and super healthy.

Like Slow Cooker Ham and Bean Soup, split pea soup is humble soup that’s been around since ancient times, but it should not remain in the recipes-of-yore archives.

I’ve improved upon grandma’s instructions by making this from-scratch split pea soup in the Instant Pot, so it cooks more quickly, and by loading it with even more flavor and nutrients.

Why Make Instant Pot Split Pea Soup?

• Budget Friendly. Split peas are inexpensive and stretch the soup.
• Hearty. This soup tastes decadent because the pressure-cooked split peas create a creamy texture, and the ham bone and smoked paprika give it mega flavor. This Instant Pot split pea soup recipe will leave you full and satisfied.
• Healthy. Split pea soup is healthy because it is loaded with a variety of vegetables, has a good amount of fiber and protein, and is low fat—thanks to the split peas, it’s creamy without cream.
• Easy. The multi-functions of the pressure cooker makes this a one-pot meal that is very easy to prepare, but it tastes like it’s been simmering for hours.
• Leftovers. This soup reheats easily and tastes even better the next day. And it’s freezer friendly!

All About Split Peas

If you are going to make split pea soup, you probably want to know what split peas are. 

• Split peas are regular peas that are dried, peeled, and split in half. They are a legume and similar to a lentil.
• There are generally two varieties of split peas: yellow and green. The green variety is sweeter, so that’s what I like to use in this soup. Yellow and green split peas have similar nutritional benefits.
• Split peas are great in soups and do NOT need to be soaked prior to cooking in Instant Pot split pea soup.

Split Peas Are Healthy

• Giddy up; split peas are a great source of plant-based protein.
• With fiber-a-plenty, split peas may offer anti-inflammatory benefits and are said to be good for gut health.
• Additionally, split peas are loaded with fiber, iron, potassium, folate, and magnesium (great for lowering blood pressure).

Using the Instant Pot for Split Pea Soup

The pressure cooker is the perfect instrument for split pea soup!

• The “SAUTE” function allows you to build the base on the soup right in the pot, without having to use a separate sauté skillet (less dishes, score!).
• The high pressure tenderizes the ham hock in minutes rather than hours. You’ll hardly need to use forks to shred it; the meat falls right apart. Drool.
• Along with the cooking liquid from the broth, split peas are absolutely safe to cook in the pressure cooker.

Other Favorite Comforting Soup Recipes Prepared in the Instant Pot:

• Instant Pot French Onion Soup. Bring this restaurant-style soup home in a flash thanks to the pressure cooker.
• Instant Pot Broccoli Cheese Soup. This recipe is awesome because it’s super healthy (read: loads of broccoli), but actually tastes good. Bonus: it’s ready in 30 minutes. Take that, Panera.
• Instant Pot Chicken Noodle Soup. When your mom isn’t around to bring it to you when you’re sick in bed, you thankfully can make it easily for yourself with the Instant Pot. 
• Instant Pot Tomato Soup. Pass me the grilled cheese.

How to Make Instant Pot Split Pea Soup

The familiar mirepoix friends (carrot, celery, onion) are slowly sauteed with smoky paprika and savory thyme, then pressure cooked with a ham bone or hock (alternatives provided; if you don’t have a ham hock you can still make this recipe!) and broth.

The soup is finished with a stir of Parmesan and squeeze of lemon to deliver a creamy, fresh split pea soup.

The Ingredients

• Butter. For sautéing the veggies. Olive oil can also be used.
• Veggies. Onion, carrot, and celery build the soup’s flavorful base.
• Spices. Smoked paprika and thyme give the soup a warm, savory flavor that complements the ham.
• Garlic. I recommend using fresh garlic cloves for optimal flavor.
• Ham. You can use a ham bone, ham hock, or ham shank.

• Split Peas. Split peas do not need to be soaked prior to making Instant Pot split pea soup. Rinse and drain them to remove any debris, and then pick out any bad peas.
• Bay Leaves. Bay leaves cook in the soup and are removed at the end, departing their warm, earthy flavor. It’s subtle but important.
• Chicken Stock. Essential to the base of the soup.

• Lemon Juice. My secret ingredient to bring the whole soup and all the flavors to life.
• Parmesan Cheese. Stir in freshly grated Parmesan cheese at the end to give the soup additional savoriness and richness.

The Directions

1. Turn Instant Pot to SAUTE, and cook onion in melted butter.

2. Add carrots, celery, and spices. Cook. Stir in garlic.

3. Add the ham bone, split peas, bay leaves, and chicken stock. Cook Instant Pot split pea soup on HIGH pressure for 15 minutes, then let the pressure release naturally for 10 minutes. Release any remaining pressure on manual.

4. Discard bay leaf. Shred ham hock meat in separate bowl and discard the bone.

5. Return shredded ham to pot. Stir in lemon juice and Parmesan. Adjust seasoning and thickness as desired. ENJOY!

Storage Tips

• To Store. Place leftover Instant Pot split pea soup in an airtight storage container in the refrigerator for up to 5 days.
• To Reheat. Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat this soup in the microwave.
• To Freeze. Store soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Split Pea Soup

Some crusty bread for dunking and a side salad would make this the perfect meal!

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Recommended Tools to Make this Recipe

• 6-Quart Instant Pot. Larger sizes work too. If making in a 3-quart Instant Pot, I suggest halving the recipe (no need to change the Instant Pot pressure cook time, no matter the size).
• Cheese Grater. The easiest way to grate cheese right into your soup…and into anything else.
• Ladle. For spooning up all your favorite soups and stews.

Do You Have an Instant Pot Yet?

This popular multi-cooker is here to stay for a good reason. You can pressure cook, slow cook, make yogurt and rice, steam, sauté, and keep food warm.

Get on AMazon

Split pea soup is an oldie but a goodie. Don’t let this recipe stay in your archives.

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Instant Pot Split Pea Soup

Flavorful and healthy split pea soup prepared in the Instant Pot, with ham (with or without ham hock!), split peas, veggies, and savory broth.

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 425kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter or extra-virgin olive oil
• 1 large yellow onion 1/4-inch diced
• 4 medium carrots scrubbed and 1/2-inch diced
• 2 stalks celery 1/2-inch diced
• 1 1/4 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 5 cloves garlic chopped
• 1 ham bone smoked ham hock, or ham shank (see notes to swap deli ham or bacon)
• 1 pound dried green split peas rinsed and picked over
• 3 dried bay leaves
• 6 cups chicken stock to eliminate leftover stock from 2, 32-ounce cartons, you can use 4 cups chicken stock from 1, 32-ounce carton and 1 (14.5-ounce can chicken broth)
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup finely grated Parmesan cheese
• 1 to 2 cups water or additional chicken stock, as needed

Instructions

• Turn a 6- or 8-quart Instant Pot to SAUTE. Add the butter and onion. Cook, stirring occasionally, until the butter melts and the onion begins to turn translucent, about 5 minutes.
  
• Add the carrots, celery, salt, smoked paprika, thyme, and black pepper. Cook and stir for 2 minutes more. Stir in the garlic and let cook 30 seconds.
  
• Add the ham bone, split peas, bay leaves, and chicken stock. Turn off the SAUTE function. Close and seal the Instant Pot. Cook on HIGH pressure for 15 minutes, then let the pressure release naturally for 10 minutes. Carefully vent the valve to release any remaining pressure.
  
• Unseal the Instant Pot. Remove and discard the bay leaf. Transfer the ham hock to a bowl and with two forks, pull the meat away from the bone. Discard the bone and return the ham to the pot.
  
• Stir in the lemon juice and Parmesan. If the soup is thicker than you would like, stir in water or additional stock as needed to reach your desired consistency. Taste and adjust the salt and pepper as desired (you may want another few pinches of salt depending upon your chicken stock). Enjoy hot.
  

Notes

*Use thick-cut deli ham cut into bite-sized pieces, or purchase pre-diced ham. Start the recipe by sautéing the ham cubes in 1 tablespoon olive oil until lightly browned. Remove from the pot. Increase the smoked paprika to 1 1/2 teaspoons; stir the cooked ham back into the soup at the end.

*TO SWAP BACON: separately sauté pieces of bacon, remove from pot, then stir back in at the end when soup is finished.

 

• TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
• TO REHEAT: Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat this soup in the microwave.
• TO FREEZE: Store soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 425kcal | Carbohydrates: 62g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Potassium: 1185mg | Fiber: 21g | Sugar: 13g | Vitamin A: 7244IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 4mg

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In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these creamy Instant Pot Mashed Potatoes a try!

Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy mashed potatoes are the stuff of meal legend.

Serve them at a gathering, and prepare to have your family request this exact recipe on repeat! You will be the Mashed Potato Queen/King, an honorable title indeed.

Similar to my feelings about Homemade Goat Cheese Scalloped Potatoes, until I started making these particular mashed potatoes, they were my least favorite item at a holiday feast (blasphemy, I know!).

Oven Roasted Potatoes? Gimme that crispy goodness.

But mashed potatoes? I didn’t get what the fuss was all about.

Sure, I put a scoop of mashed potatoes on my plate at the holidays beside my Roast Turkey—to omit them would somehow feel wrong—but my heart was never in it. I’d much rather devour an extra serving of Healthy Sweet Potato Casserole.

These fluffy instant pot mashed potatoes, however? I CANNOT GET ENOUGH.

Why Use an Instant Pot for Mashed Potatoes?

Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version to the stovetop version.

• The prep is far more simple.
• The potatoes cook more quickly.
• The resulting texture is far superior.

This Instant Pot mashed potatoes recipe is not only dangerously simple to prepare, but it’s also incredibly versatile.

Add garlic for a dreamy bowl of Instant Pot garlic mashed potatoes (these Garlic Mashed Potatoes are their stovetop cousin), try them with cheddar cheese, or use them to top Shepherd’s Pie or Vegetarian Shepherd’s Pie.

The possibilities are endless, meaning you’ll never grow weary of them.

And, with the lighter spin this recipe offers, you can let them be the trusty side dish you can turn to any night of the week!

How to Make Creamy Instant Pot Mashed Potatoes

For this recipe, I set out in earnest to create mashed potatoes that would right everything I deemed wrong with most mashed potato recipes.

Goodbye, watery, bland, gummy, and grease-oozing mashed potatoes.

Hello, creamy, dense (in a good way), herby, lightly tangy mashed potatoes of my dreams!

The Ingredients

• Yukon Gold Potatoes. I know that amongst mashed potato enthusiasts, there is a hot debate over which potato makes the best mashed potatoes. Russets are the most common choice. Honestly? They aren’t my fave (except for Hasselback Potatoes). I personally think Yukon gold potatoes are best for mashed potatoes (and Instant Pot Potato Soup). While they may yield a more dense mashed potato, their superior, almost-buttery flavor and creamy texture are what seal the deal for me.

• Herbs. Mashed potatoes are ultra mild-mannered on their own. A handful of fresh chives brings them to life, and fresh thyme gives them a savory taste. (Herbs are also key for Crockpot Scalloped Potatoes.)
• Greek Yogurt. My swap for sour cream, cream cheese, or milk in mashed potatoes that adds creaminess (and a boost of protein) with less saturated fat and cholesterol. This recipe uses what will feel like an excessive amount, but trust me and go with it. Its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor.

• Parmesan. I adore the salty sharpness that the final sprinkle of Parm on top of the mashed potatoes adds. I have a suggested amount, but feel free to be more liberal if you like. (Love cheesy potatoes? You’ll rave over this Hash Brown Casserole.)

The Directions

1. Add water and salt to the Instant Pot. Place the potatoes in a steamer basket in the pot. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.

2. Drain the pot, then return the cooked potatoes to it.

2. Add the remaining ingredients.

3. Mash the potatoes. DIG IN!

Storage Tips

• To Store. Keep leftovers in an airtight container with a lid for 3 to 4 days in the refrigerator to preserve their deliciousness.
• To Reheat. Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
• To Freeze. I don’t recommend freezing these mashed potatoes, as their texture may become mealy once thawed.

What to Serve with Mashed Potatoes

Slow Cooker

Crock Pot Pork Chops

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Main Dishes

Rosemary Chicken Thighs

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Main Dishes

Braised Short Ribs

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Recommended Tools to Make this Recipe

• Instant Pot. Great for making any of the Instant Pot recipes on my site.
• Hand Mixer. The easiest way to mash your potatoes. Or use a manual potato masher.
• Cheese Grater. Both a box grater and a microplane grater will work for grating the Parmesan.

The Best Instant Pot

The Instant Pot is an excellent way to speed up cooking times and create one-pot meals. It’s one of my favorite kitchen appliances!

Get on AMazon

After you try making mashed potatoes in a pressure cooker once, I promise you’ll be an “instant” convert to this perfect side dish recipe.

[wprm-recipe-video

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Instant Pot Mashed Potatoes

The BEST Instant Pot Mashed Potatoes with herbs, Greek yogurt, and Parmesan. Perfect creamy mashed potatoes for a crowd. No sour cream!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 161kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 1/2 teaspoons kosher salt divided
• 2 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch chunks
• 1 cup Greek yogurt at room temperature
• 2 tablespoons unsalted butter at room temperature
• 1/2 teaspoon ground black pepper
• 3 tablespoons fresh chives finely chopped
• 1/2 tablespoon fresh thyme chopped
• 1/4  cup Parmesan cheese freshly grated (plus additional to taste)

Instructions

• Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves.
• Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Quick release the pressure valve.
  
• Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot.
  
• Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt.
  
• With an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired.
  
• Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
  

Video

Notes

• TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
• TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
• TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
• TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
• TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
• TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
• TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.

Nutrition

Serving: 1(of 8) | Calories: 161kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Fiber: 3g | Sugar: 2g

More Instant Pot Side Dishes

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Instant Pot Mac and Cheese

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Instant Pot Brown Rice

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Instant Pot Refried Beans

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It’s a day for Instant Pot Chicken and Dumplings! Thick, cozy, creamy chicken and vegetable stew with moist dumplings baked right on top, this is comfort at its best.

Like Chicken and Biscuits (a casserole-style baked version), chicken and dumplings is a hug-you-from-the-inside classic that never goes out of style.

Crockpot Chicken and Dumplings is its slow cooker cousin; make it when you have your planning life together or want to get the bulk of your cooking done earlier in the day.

When you need dinner faster—or want one less pan to wash since the Instant Pot is an all-in-one situation—today’s pressure cooker chicken and dumplings is here for you.

How to Make Homemade Instant Pot Chicken and Dumplings

Sometimes the best comfort is from-scratch, and this recipe is no exception.

• I left out the cream of chicken soup, thickening the chicken and dumplings with a cornstarch slurry instead.
• For the dumpling dough, I adapted my easy Drop Biscuits, which only take a few extra minutes and are well worth it.

The Ingredients

• Chicken Thighs. Tender, flavorful, and healthy, chicken thighs are the ideal choice for this dish. They’re packed with protein and essential nutrients like iron and zinc.
• Veggies. Carrots, celery, and onion help build deep flavor right from the start. I also tossed in some frozen peas for an additional easy and healthy veggie.
• Poultry Seasoning. A robust blend of herbs and spices that imparts woodsy, peppery, flavor into the stew.
• Chicken Broth. Using chicken broth as the liquid for this dish gives it a deeper flavor.
• Potato. Adding a potato to the stew helps thicken it and sneaks in an extra veggie. Potatoes are also rich in fiber and antioxidants.
• Fresh Thyme. Adds an earthy, herby flavor to the dish.
• Cornstarch Slurry. Helps thicken the stew.
• Dumplings. A topping of soft, pillowy dumplings solidifies this recipe’s comfort food status. The homemade dumplings recipe I used is easy and lightened-up with Greek yogurt and whole wheat flour.

The Directions

1. Dice and season the chicken.

2. Make the dumpling dough.

3. Sauté the carrot, celery, onion, poultry seasoning, and salt in the Instant Pot.

4. Add the chicken.

5. Pour in the broth and scrape the bottom of the pot. Stir in the thyme and potato.

6. Drop the dumplings by the spoonful on top.

7. Close the lid, then cook Instant Pot chicken and dumplings on HIGH for 3 minutes, then let the pressure release naturally for 15 minutes.

8. Remove the dumplings to a plate.

9. Mash the potatoes. Stir in the peas and cornstarch slurry. Turn the Instant Pot to sauté and let the stew thicken. Return the dumplings to the Instant Pot. ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
• To Reheat. Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Chicken and Dumplings

Salads

Apple Walnut Salad

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Baking

Rosemary Olive Oil Bread

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Side Dishes

Sautéed Brussels Sprouts

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Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe.
• Rubber Spatula. My go-to spatula for baking, stirring, scraping, and more.
• Mixing Bowls. A set of mixing bowls is critical in every kitchen.

The Best Instant Pot

With multiple cooking functions and dishwasher-safe parts, this Instant Pot is worth a spot in your kitchen. It will help you quickly prepare delicious, healthy recipes.

Get AT AMAZON

Fuzzy slippers, flannel shirts, and Instant Pot chicken and dumplings—it’s time for full-on cozy mode!

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Instant Pot Chicken and Dumplings

Cozy Instant Pot chicken and dumplings feature juicy chicken and veggies in a creamy sauce with homemade biscuits on top. Easy comfort!

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 448kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE CHICKEN STEW:

• 1 1/2 pounds boneless, skinless chicken thighs
• 3/4 teaspoon kosher salt divided
• 1/2 teaspoon ground black pepper divided
• 1 tablespoon extra-virgin olive oil
• 3 medium carrots scrubbed and cut into 3/4-inch pieces (about 3 cups)
• 2 stalks celery chopped (about 1 cup)
• 1 small or ½ large yellow onion chopped (about ¾ cup)
• 3/4 teaspoon poultry seasoning
• 2 (14.5-ounce) cans low sodium chicken broth
• 4 springs fresh thyme
• 1 medium Yukon gold or russet potato peeled and diced
• 1 cup frozen peas no need to thaw
• 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
• Chopped fresh parsley optional for serving

FOR THE DUMPLINGS*:

• 2 tablespoons unsalted butter
• 1 cup unbleached all-purpose flour
• 1 cup white whole wheat flour whole wheat pastry flour, or additional all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 cup plain nonfat Greek yogurt
• 1/3 cup milk
• 1 large egg

Instructions

• With paper towels, pat the chicken thighs dry. Dice into 1-­inch pieces. Season with ½ teaspoon of the salt and 1/4 teaspoon pepper.
• Prepare the dumpling dough: Melt the butter in a medium bowl and let cool to room temperature. In a separate, large bowl, whisk together the all-purpose flour, wheat flour, baking soda, sugar, and salt. To the bowl with the butter, add the yogurt and milk and stir to combine (the butter will form some small clumps). Whisk in the egg. Pour the wet ingredients into the dry ingredients. With a rubber spatula, stir just until the ingredients are combined and the batter starts to pull away from the sides of the bowl.
  
• Return to the chicken stew: In a 6-quart or larger Instant Pot, add the olive oil and turn to sauté. Add the carrot, celery, onion, poultry seasoning, and remaining ¼ teaspoon salt. Sauté until the vegetables being to take on color, about 5 minutes.
  
• Add the chicken pieces and sauté until the edges start to take on color, about 3 minutes.
  
• Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the thyme springs and potato.
  
• Turn the Instant Pot off. With a greased tablespoon, scoop a level amount of the batter, then drop it on top of the stew, using your finger or another spoon to push it off (the dumplings will double in size). Repeat with the remaining batter, placing the dumplings snugly beside each other (there will be some overlap).
  
• Pressure cook on HIGH for 3 minutes, then allow the pressure to release naturally for 15 minutes. Gently vent to release any remaining pressure and turn off the Instant Pot. Uncover the Instant Pot and use a fork to gently break apart any dumplings that have stuck together.
  
• With a slotted spoon, transfer the dumplings to a plate (don't worry if some of the vegetables cling to them).
  
• With the back of the spoon, mash the potatoes in the stew to help it thicken. Stir in the peas, then stir in the cornstarch slurry. Turn the Instant Pot to sauté and let cook a few minutes to thicken further. Carefully taste (it's hot!) and adjust the seasoning as desired. Return the dumplings to the Instant Pot. Sprinkle with fresh parsley and enjoy hot.
  

Video

Notes

• *If you’re short on time and don’t want to make homemade dumplings, you can swap them for refrigerated biscuit dough. Slice 5 of the biscuits into about 8 pieces (roughly the size of 1 tablespoon). Scatter the pieces of dough over the top of the other ingredients in the Instant Pot and cook as directed in the recipe. 
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6) | Calories: 448kcal | Carbohydrates: 48g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 147mg | Potassium: 800mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5536IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 4mg

More Cozy Instant Pot Recipes

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Instant Pot Beef and Noodles

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In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beef Stew. It has the cozy richness you expect from the stick-to-your-ribs classic, made faster and easier in the pressure cooker.

This recipe is an adaptation of my Crock Pot Beef Stew and stovetop Beef Stew.

Beef stew is one of my absolute favorite recipes to make on a chilly, cloudy day (same with this Crockpot Vegetable Beef Soup).

I love it when I can prep the beef stew early in the day, then take pleasure in allowing the meat to cook low and slow for hours until it is so fall-apart tender, it slices with a spoon.

Time, however, is not always on my side.

This recipe for Instant Pot beef stew is that recipe’s taste twin, but on warp speed.

The pressure cooker makes that all-day flavor attainable in a fraction of the time.

The veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.

Every time I take a bite of this tasty Instant Pot beef stew, I feel transported to a snug room beside a roaring fire in some windswept, drizzly, fairytale part of the world.

The coast of Ireland, perhaps?

Or try Beef Bourguignon for a French-inspired version.

Ultimately, location doesn’t matter when you tuck into this hearty stew as long as you’re snug and the stew is hot and ready.

Tips for the Best Beef Stew in an Instant Pot

• Brown the beef so that it gets that delectable crust. Crust = FLAVOR, so don’t skip this step. It takes a little bit of patience but will be well worth your time.
• Deglaze the pot and scrape up every brown bit. Deglazing adds richness to the stew and ensures you don’t receive the dreaded Instant Pot “burn” warning.
• Use wine if you like. I wrote the recipe for deglazing the stew with beef broth to keep it simple, but you could certainly do an Instant Pot beef stew red wine and deglaze with that instead.
• Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of healthy vegetables, so it’s incredibly flavorful and truly can hold its own as an all-in-one meal.
• Size matters. The Instant Pot can turn finely chopped veggies into mush pretty easily. For best results, cut the potatoes and other vegetables roughly into larger pieces. They will hold up better during the cooking process.

How to Make Instant Pot Beef Stew

If you love cozy, hearty, and nutritious recipes that will please everyone at your table, then this dairy-free Instant Pot beef stew recipe is the best thing to cook in an Instant Pot!

Like hearty Spanish Chicken Stew and Braised Short Ribs, Instant Pot beef stew feels like the meal for that kind of night when the rain taps on the window, but you needn’t worry.

The Ingredients

• Boneless Chuck Roast. Beef chuck roast is the perfect for beef stew (and Beef Barley Soup). It’s tender, protein-packed, flavorful, and won’t dry out during cooking.

• Onion + Garlic + Carrots. Staples that help build the stew’s flavors and add nutrition. If you love celery, you could also add some to this easy Instant Pot beef stew recipe.
• Russet Potato. Russet potatoes hold up well during cooking (save the Yukon gold potatoes for Scalloped Potatoes), making them the perfect variety to use in beef stew. Make sure your potato chunks are similar in size so that they will cook in the same amount of time.

• Worcestershire Sauce. A dash of this umami ingredient will make the flavors pop.
• Bayleaf + Dried Thyme. For a more complex broth with that extra somethin’ somethin’.

• Tomato Sauce. Instead of making Instant Pot beef stew with tomato paste, the tomato sauce helps give the stew liquid and balances out all the other flavors. (Plus, unless it is 100% necessary, I hate opening a can only to use a few tablespoons tomato paste!)
• Cornstarch + Water. You can add water to your beef stew with a little cornstarch (instead of flour) to thicken it up.
• Peas. Fresh or frozen will work here.

The Directions

1. Brown the beef in the Instant Pot in batches so that all sides develop color.
2. Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it with a wooden spoon.
3. Add the remaining ingredients. Do NOT stir! This helps avoid the burn warning.
4. Cook Instant Pot beef stew on HIGH for 35 minutes, then let the pressure release naturally. Discard the bay leaf.
5. Prepare a cornstarch slurry, and stir it into the Instant Pot. Add the peas. ENJOY!

Storage Tips

• To Store. Refrigerate stew in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• To Freeze. Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Instant Pot Beef Stew

Baking

No Knead Focaccia

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Baking

Rosemary Olive Oil Bread

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Quick Breads

Beer Bread Recipe

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Recommended Tools to Make this Recipe

• Instant Pot. This is the one I own and love!
• Ladle. The ideal tool for serving soups and stews.
• Extra Large Cutting Board. For recipes with lots of ingredients, this cutting board is perfect.

Instant Pot beef stew, I’m ready for a big bowl of your cozy, delicious comfort!

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Instant Pot Beef Stew

The BEST Instant Pot beef stew! Tender beef in a rich, flavorful sauce with potatoes, vegetables, and herbs. Perfect for beginners!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 7 cups

Calories 489kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds boneless chuck roast
• 3 tablespoons extra-virgin olive oil divided
• 2 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper divided
• 1 large yellow onion
• 2 cloves garlic
• 1 pound carrots about 6 medium
• 1 large russet potato* (see note)
• 1 can low-sodium beef broth (14.5-ounces)
• 1 tablespoon Worcestershire sauce**
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 can no salt added tomato sauce (8 ounces)
• 2 tablespoons cornstarch** (see note)
• 2 tablespoons water
• 1 1/2 cups fresh or frozen peas no need to thaw
• Fresh parsley or fresh rosemary, optional for serving

Instructions

• Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
• Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon of olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
• While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
• Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon of olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and brown, about 6 minutes.
• While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
• Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
• Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
• Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
• In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.

Video

Notes

• TO STORE: Refrigerate leftover stew in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
• *I do not recommend using Yukon gold potatoes, which are too starchy and will not hold their shape when boiled in stew.
• **To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).

Nutrition

Serving: 1.5cups | Calories: 489kcal | Carbohydrates: 36g | Protein: 44g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 117mg | Fiber: 6g | Sugar: 10g

More Comfort Food Recipes

Cozy up with one of these other homey comforting main dishes:

Main Dishes

Healthy Chicken Pot Pie

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Instant Pot Beef Stroganoff

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Instant Pot Beef and Noodles

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No pish-posh—this Instant Pot Applesauce is autumn bliss! Made with a mix of apples, cinnamon, and a touch of optional sweetener, it’s one of the simplest, most rewarding things to make with your fall apple haul.

I will be the first to say that not every ingredient is necessarily better to make from scratch (puff pastry, I am looking at you).

Homemade applesauce, however, is worth it every single time.

The fresh, unadulterated autumn-ness of homemade applesauce sings in a way that packaged applesauce, locked away on a shelf, simply cannot.

Every year, I pick far too many apples at our orchard, a self-fulling prophecy I have absolutely zero plans to thwart.

With the Apple Bread, the best ever Cinnamon Apple Crisp in The Well Plated Cookbook, and Fresh Apple Cake to go around, why limit the supply?

Fall baking is a wonderful place to start, but when you have more apples than you know what to do with, it’s time to call in the big-batch apple recipes: Apple Cider, Slow Cooker Apple Butter, and today’s splendid Instant Pot applesauce.

How to Make Instant Pot Applesauce

I adapted this pressure cooker recipe from my Crockpot Applesauce recipe.

• Like the original, it uses a full 3-pounds of apples, makes a fantastic healthy snack, side, or even dessert.
• You can make it with sugar or without sugar depending upon your preferences.
• Making applesauce in the Instant Pot makes the entire process fast and easy.

Just 8 minutes cook time are all you need for Instant Pot applesauce!

The Ingredients

• Apples. Naturally sweet and juicy, apples are a fan-favorite fruit. Applesauce is one of my favorite ways to use apples, as it celebrates their flavor and is nutritious. Apples are packed with vitamins and antioxidants.

• Lemon Juice. Since the apples will lose some of their natural acidity during cooking, lemon juice helps make the applesauce taste its best.
• Spices. A little pumpkin pie spice or cinnamon will give your applesauce a boost of flavor.
• Sweetener. While adding a sweetener is optional, it is certainly delicious! You can use honey, maple syrup, or brown sugar.

The Directions

1. Add the cut apples to the Instant Pot.

2. Add the remaining ingredients (except the sweetener).

3. Cover, seal, and cook on HIGH for 8 minutes, then vent.

4. Mash the applesauce or puree it with a blender. Stir in sweetener (if using) and additional spices to taste. ENJOY!

Storage Tips

• To Store. Refrigerate applesauce in an airtight storage container for up to 10 days. 
• To Freeze. You can freeze homemade applesauce. Freeze leftovers (once cooled) in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Ways to Use Instant Pot Applesauce

• Baked Goods. Enjoy your applesauce in Applesauce Cake, Vegan Zucchini Bread, Cornbread Muffins, Buttermilk Blueberry Muffins, Honey Bars, and all these other recipes.
• Fritters. Applesauce on Potato Pancakes is classic! For a similar pairing, try it on these Potato Fritters with Zucchini.
• Soups. Applesauce works wonderfully as a sweet addition to savory soups like Acorn Squash Soup.
• Oatmeal. For a delicious breakfast, stir some applesauce into your Steel Cut Oats, Pumpkin Oatmeal, or Overnight Slow Cooker Steel Cut Oats.
• Pancakes. Swap out the maple syrup (or add it too!) for applesauce on these Banana Oatmeal Pancakes, Gingerbread Pancakes, and Healthy Pumpkin Pancakes.
• With Pork. Applesauce is a perfect side dish for Grilled Pork Chops or Air Fryer Pork Tenderloin.

Recommended Tools to Make this Recipe

• Instant Pot. Ideal for making this Instant Pot applesauce recipe.
• Potato Masher. Use an immersion blender for a smoother applesauce.
• Citrus Juicer. Never juice a lemon by hand again.

I’ve run out of reasons not to make Instant Pot applesauce from scratch. Haven’t you?

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Instant Pot Applesauce

Instant pot applesauce is easy and always worth it! Fresh apples, cinnamon, and you can make it with sugar or no sugar. Great for kids and adults!

Course Side Dish, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8 servings

Calories 119kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds tart apples roughly 4 large apples or 6 smaller apples, such as Granny Smith
• 1 1/2 pounds sweet apples roughly 4 large apples or 6 smaller apples, such as Honeycrisp, Gala, Fuji, or Pink Lady
• 1/2 cup water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon ground pumpkin pie spice or ground cinnamon
• Optional sweetener: 2 tablespoons to 1/4 cup honey, pure maple syrup, or brown sugar

Instructions

• Peel and core the apples. Cut into 1-inch chunks and place in the bottom of a 6-quart Instant Pot.
  
• Add the water, lemon juice, and pumpkin pie spice (or cinnamon).
  
• Cover and seal the Instant Pot. Cook on HIGH/Manual pressure for 8 minutes, then vent to release the remaining pressure (if you forget to release it right away, no biggie).
  
• With a wooden spoon or potato masher, mash up the applesauce.
  
• If you'd like it smoother, puree with an immersion blender, or transfer to a regular blend and puree in batches. Stir in sweetener to taste. If you'd like it spicier, add 1/4 to 1/2 teaspoon additional pumpkin pie spice or cinnamon. Enjoy warm, cold, or at room temperature.

Notes

• Adapted from Crockpot Applesauce.
• TO STORE: Refrigerate applesauce in an airtight storage container for up to 10 days. 
• TO FREEZE: Freeze leftovers (once cooled) in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Nutrition

Serving: 1(of 6) | Calories: 119kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Potassium: 246mg | Fiber: 5g | Sugar: 24g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.3mg

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Welcome to my Grandma Dorothy’s! Instant Pot Pot Roast is based on the classic pot roast she cooked for us on Sundays after church.

One of my most prized possessions is a small notebook of Grandma’s recipes.

It contains the comfort foods of my Midwestern childhood and has inspired recipes here like Instant Pot Beef Stroganoff and Stuffed Mushrooms.

Today’s Instant Pot pot roast and potatoes and carrots is directly based on my Grandma’s recipe.

• This easy pot roast recipe doesn’t require any browning.
• The gravy is made from the roast’s own cooking juices.
• It’s savory, luscious, and the gravy makes the already juicy beef all the more scrumptious.

Pot roast is inexpensive, feeds a crowd, and will make your kitchen smell homey and inviting, all reasons I still love it to this day!

How to Make Instant Pot Pot Roast

I adapted Grandma’s original roast to be an Instant Pot beef recipe.

An electric pressure cooker such as the Instant Pot is fantastic for speeding up the cooking time for tougher, fattier cuts of meat like chuck roast.

• Instant Pot pot roast cook time is 60 minutes on high pressure, plus 10 minutes of natural release. This does not include the time it takes the Instant Pot to come to pressure (10 to 15 minutes).
• From there, add the baby carrots, pressure cook for 5 more minutes, then natural release for 10 minutes.
• Add it all together (including the time it takes for the pot to come to pressure), and your total cooking time for pot roast in the Instant Pot is about 1 hour 45 minutes to 2 hours.

The Ingredients

• Chuck Roast. Once cooked, chuck roast becomes melt-in-your-mouth tender and full of rich flavor. It’s also a wonderful source of protein, iron, and zinc.

• Garlic. For tasty garlic flavor.
• Rosemary. Earthy, woodsy, and delicious in pot roast.
• Potatoes. Cooked until tender and flavorful, potatoes help make the pot roast extra hearty and comforting. Potatoes are rich in fiber, which will help keep you fuller for longer.
• Tomato Sauce. The key to a rich and flavorful pot roast.

• Worcestershire. For an umami boost.
• Carrots. I love the pop of color and sweetness that carrots add to a pot roast. Packed with antioxidants and vitamins, they’re also a nutritious addition. You can use baby carrots or cut regular carrots.
• Cornstarch. Using a cornstarch slurry in the juices helps create a thick and luscious gravy.

The Directions

1. Dry and cut slits in the roast. Stuff the peeled and cut garlic and rosemary into the slits. Season the beef with salt and pepper. Add the water and beef to the bottom of the pot.

2. Place the potatoes, garlic, rosemary, and salt on top of the beef.

3. Add the tomato sauce and Worcestershire. Cook pot roast on HIGH pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

4. Add the carrots. Cook on HIGH for 5 minutes more, then let the pressure release naturally for 10 minutes. Quick release any remaining pressure. Remove the meat, vegetables, and any large pieces of fat from the pot.

5. With the Instant Pot off, whisk the corn starch slurry into the cooking juices. Turn the Instant Pot to its sauté function and stir.

6. Turn the Instant Pot off, and return the beef and vegetables to the pot. DIG IN!

Storage Tips

• To Store. Refrigerate pot roast in an airtight container for up to 4 days. You can refrigerate it in the gravy or store the gravy separately.
• To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Pot Roast

Side Dishes

Roasted Brussels Sprouts with Garlic

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Side Dishes

Air Fryer Sweet Potato

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Side Dishes

Roasted Green Beans

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Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this Instant Pot pot roast recipe.
• Whisk. Easy to use and dishwasher safe.
• Slotted Spoon. Easily remove the beef and vegetables without the liquid.

Instant Pot pot roast, you are a Sunday kind of love!

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Instant Pot Pot Roast

Easy Instant Pot pot roast and potatoes, carrots and gravy that cooks right in pressure cooker! Comforting, budget-friendly and feeds a crowd!

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 449kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 ½ to 3- pound boneless chuck roast cut in half
• 6 cloves garlic divided
• 2 long sprigs fresh rosemary cut into thirds (or 3 shorter sprigs cut in half)
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon kosher salt plus a few pinches
• ½ teaspoon ground black pepper
• 1/2 cup water
• 1 pound baby red potatoes scrubbed and left whole
• 1 (8-ounce) can tomato sauce*
• 3 tablespoons Worcestershire sauce
• 2 1/2 cups baby carrots** see note
• 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry

Instructions

• Pat the roast dry and cut 6 1-inch deep slits in the top. Peel the garlic cloves and cut them in half. Stuff each slit with a half clove of garlic and a piece of cut rosemary spring. Season all over with the salt and black pepper. In the bottom of an Instant Pot or similar electric pressure cooker or multi-cooker, pour in the water, then add the beef, nestling the pieces in snuggly.
  
• Arrange the potatoes on top of the beef. Mince the remaining garlic and scatter on top of the potatoes. Sprinkle the chopped rosemary all over the potatoes and beef. Then, sprinkle a pinch of salt on top of the potatoes.
  
• Pour the tomato sauce and Worcestershire over the beef.
  
• Cover and seal the Instant Pot. Cook on Manual/High Pressure for 60 minutes. It will take 10 to 15 minutes for the Instant Pot to come to pressure, then the countdown will begin. When the cook time has elapsed, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
• Carefully open the lid and add the baby carrots on top.
  
• Reseal the lid and cook on Manual/High Pressure for 5 minutes more. Let the pressure release naturally for 10 minutes (this natural release is KEY for a tender roast). Quick release any remaining pressure. With a slotted spoon, remove the meat and vegetables to a large platter or bowl, discarding any large pieces of fat.
  
• Make sure the Instant Pot is off. In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. While whisking the cooking juices in the Instant Pot, slowly pour in the slurry. Turn the pot to SAUTE, then cook, stirring frequently, until the juices have thickened into a thin gravy, about 3 to 5 minutes. Turn off the Instant Pot.
  
• Add the beef and vegetables back to the pot and stir to warm through (the potatoes, veggies, and meat will all break down a little and be tender and delicious). Serve hot, ensuring each serving gets a little bit of everything.
  

Video

Notes

• *Grandma used a 6-ounce can of V-8 juice, which is sold in multipacks. If you are a regular V-8 juice drinker, feel free to swap it here; reduce the Worcestershire sauce to 2 tablespoons.
• **If you add the baby carrots at the beginning, they will be fairly obliterated by the time the roast is done, which is why this recipe directs for you to add them at the end. Growing up, we ate our veggies fairly mushy, so if you don’t mind your carrots very soft (we’re talking completely falling apart), you can add the baby carrots at the beginning for ease. Or use regular carrots, scrubbed and chopped into large (2-inch) chunks; these cook more slowly and can be added with the potatoes. Set your cook time to 60 minutes as directed, let release naturally for 10 minutes, then vent and proceed with the gravy.
• TO STORE: Refrigerate pot roast in an airtight storage container for up to 4 days. Spoon the gravy into a separate storage container.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months, storing the pot roast and gravy in separate containers. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6) | Calories: 449kcal | Carbohydrates: 25g | Protein: 39g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Potassium: 1271mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7572IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 6mg

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