Five Easy Midweek Instant Pot Recipes

Happy New Year! So you got an Instant Pot for Christmas, now what? Or, maybe you’ve had one for a minute and it’s collecting dust. Time to put this magic maker to work and cook in peace.

These 5 recipes will help make your life a lot easier and get you into using the magic that is this pressure cooker.

Creamy Tuscan Chicken

What you’ll need:

4 - 6 skinless chicken breasts or thighs

Olive oil 2 teaspoons

Italian seasonings

8 cremini mushrooms , sliced

1 tablespoon regular soy sauce

1 cup chicken stock

6 garlic cloves , minced

1 jar sun-dried tomatoes

1 1/2 cups spinach

1 cup heavy cream

1/2 cup Parmesan cheese

3.5 tablespoons cornstarch

¼ cup cold water

How to:

1) Heat up Instant Pot using Sauté More function. Wait until it says HOT.

2) Season chicken and add olive oil. Brown for about 3-4 minutes and flip to do the same to the other side. Remove from pot. *Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.

3) Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season then saute for a minute. Add Italian seasonings, then saute for another minute.

4) Mix soy sauce and chicken broth to deglaze pan then add in chicken.

5) Cook chicken breast for 4 minutes or thighs for 5 minutes + Natural Release 10 minutes.

7) Set aside chicken, bring the liquid mixture back to a boil (Saute button).

8) Add in spinach and sun-dried tomatoes, then cook for 30 seconds.

9) Stir quickly and add in heavy cream and Parmesan cheese.

10) Mix cornstarch and cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness.

11) Taste and season with more salt, cheese, soy sauce if necessary. Add in chicken, mix, and serve.

Vegetable Minestrone Soup

This Italian soup is loaded with both vegetables and flavor. A quick meal, it gets better with time and is perfect for leftovers.

What you’ll need:

2 Tbsp Olive Oil

4 Cloves garlic finely chopped

1 medium white onion finely diced

1 cup zucchini diced

1 cup carrot diced

1 cup cannelloni beans, canned

1 large can tomatoes with tomato juice

½ cup pasta

3 ½ cup vegetable broth

2 cups baby spinach

3 bayleaf

1 tbsp Italian seasoning

Dry seasonings to taste

How to:

1) Press Sauté on your Instant Pot. Once it displays HOT, add oil, garlic and onions. Sauté for 1 minute.

2)Press CANCEL. Add the zucchini, carrots, cannelloni beans, canned tomatoes, pasta and vegetable broth to the pot.

3) Once added, stir in spinach and season to taste.

4) Secure the lid, seal the valve and pressure cook HIGH for 5 minutes. Quick Pressure release the steam.

5) Open the lid after the valve drops and carefully stir the soup. Serve.

Broccoli Cheddar Soup

I absolutely love a good broccoli cheddar soup. The creamy cheese and the tender broccoli with the touch of carrots is a match made in soup heaven.

What you’ll need:

1 1/2 lbs. fresh broccoli

6 cloves of garlic, chopped

1 onion, chopped

2 stalks of celery, chopped

2 cups cheddar cheese

1/2 stick butter

3 carrots, julienned

2 cups heavy cream

2 cups vegetable broth

Dry seasonings to taste

How to:

1) Select Sauté/Browning on pressure cooker and allow to fully heat. Roughly chop broccoli and add to instapot with butter to roast.

2) While roasting, chop other vegetables and add to pot.

3) Add in remaining ingredients besides the cheese. Turn off pressure cooker.

4) Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When Beep sounds, wait 10-15 minutes and then release the rest of the pressure and remove lid.

5) Blend with immersion blender. After blended, add cheese and stir until creamy.

Perfect Pan Lasagna

I love lasagna! This Instant Pot recipe will leave you full and satisfied. You can make it with turkey or beef, or my personal favorite— vegetarian by replacing the meat with spinach and broccoli.

What you’ll need:

8 oven-ready lasagna noodles

2 cups Mozzarella cheese , shredded

1/2 cup Parmesan cheese , grated

3 cups meat sauce ( marinara sauce + add 12 ounces of ground beef)

1 cup Ricotta cheese

Italian seasoning

1 large egg

Dry seasoning to taste

How to:

1) In a bowl, mix ricotta cheese, egg, Italian seasoning and dry seasoning to taste.

2) Line a 7-inch springform pan with cut-out parchment paper (optional).

3) Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.

4) Layer ⅓ portion of the meat sauce on the lasagna noodles.

5) Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat twice.

6) Top with parmesan cheese then wrap the springform pan tightly with aluminum foil.

7) Pour 1 cup cold water, then place a trivet in Instant Pot.

8) Create a sling foil, then place springform pan in Instant Pot.

9) Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.

10) Allow to rest, cut and serve.

Chicken Marsala

Chicken marsala is an easy way to remix your typical protein. With meaty mushrooms and a perfect sauce, this meal is good til the last drop.

What you’ll need:

For the chicken:

2 medium chicken breasts

1 tablespoon olive oil

1 tablespoon salted butter

1/4 cup flour

For the sauce:

1 tablespoon salted butter

4 garlic cloves minced

1/2 cup chopped onion

8 oz. white or baby Bella mushrooms

1/2 cup chicken stock

1/2 cup Marsala wine

1 tablespoon cornstarch

2 tablespoons water

How to:

1) Turn Instapot on sautee function and allow to warm for 2 minutes. Add in butter and oil.

2) Cut each chicken breast lengthwise, to make two cutlets. Season to taste and dredge in flour.

3) Brown each chicken cutlet on each side. Remove and put on the side.

4) Add more butter to the Instant Pot. Add garlic, onion and mushrooms and saute until fragrant, about 3 minutes.

5) Press "cancel/off" button. Add chicken stock and wine to vegetables. Stir well. Place chicken in the sauce.

6) Close the lid, set valve to "sealing" positions (the newer IP models do it on their own).

7) Cook at HIGH pressure. Set timer to 7 minutes. Once the timer is done, press "cancel/off" button and let the Instant Pot release pressure naturally.

8) Once the pressure pin drops, carefully open the lid away from your face. Remove the chicken and set on a plate. Mix cornstarch with water and add to the sauce. Stir and let it sit for a few minutes to thicken.

9) Serve chicken with sauce over mashed potatoes, roasted potatoes, rice or noodles.