 Today I'm sharing with you 10 of the best and easiest Instant Pot recipes. Now we took a poll on Instagram and I was surprised to see that about 30% of you have taken your Instant Pots out of the box. The rest of you, it's still sitting in its box. So I'm here to tell you today is the day. You can do it. Pull it out of the box. Don't worry, it won't explode. And if you haven't used your Instant Pot in a while, it's time. It's time to use it. So to make your life a little bit easier, I put together my top 10 list of Instant Pot recipes. I hope you love them. Four ingredient chicken tacos. First I'm gonna start with a half a cup of water in the bottom of your Instant Pot. Next I'm gonna throw in my chicken and I threw in about five or six frozen chicken breasts. You can use thawed too if you'd like. Next we're adding one tablespoon of chili powder and then we're gonna add one tablespoon of cumin. And that is it. Just those four ingredients, throw everything in, put the lid on, make sure that the little knob is turned to ceiling, not venting, you want it to cook. You're gonna push pressure cook or the manual button. And because mine is frozen, I'm gonna go up to like 24 or 25 minutes. But if it's thawed, you could do about 20 and you'd be good. Now after you set the timer, it's gonna say on. That means you did it right. So go ahead and walk away. You're good to go. So when it was all done, I let it release on its own. So after the timer beeped, I let it sit there for about 10 minutes. And then I turned the knob for the rest of the pressure to get out. So now that my chicken is all the way done, you can shred it either in your pot or you can take the chicken out and shred it there. Sometimes it's easier to pull it out and shred it up. Now once it's all shredded, it's time to make the tacos. So I'm gonna make three right here and just show you how I do it and what I like on it. Now this taco, make sure you drain out the chicken pretty well or it will become juicy, as you can see in my middle one. So I love to add corn with it, salad, sour cream, tomatoes, avocado, salsa, literally anything you want on your tacos will be delicious with these shredded chicken tacos. Creamy mac and cheese. Now my noodle of choice today is small shell noodles. So you just need one pound of noodles. Then you're gonna put them in the bottom of your instant pot. You're gonna take your pot and fill it just until the noodles are covered with water. Next go ahead and put your lid on, make sure it's sealed correctly. Now if you have a knob, you want to turn it to ceiling, not venting. Next you'll push manual or pressure cook button and go to four minutes. Now after a few seconds it will say on, that means you're good, you can walk away. Now after the four minutes you can turn the knob to release it, but just beware with pasta, sometimes it makes a giant mess. So you can turn it back and forth releasing the pressure slowly. Once all the pressure is out, go ahead and lift the lid up and your pasta should be done. So first I'm gonna add about eight tablespoons of butter. I like to use salted butter. That's my favorite in macaroni and cheese. Next you're gonna add about a half a cup of milk. Now we're gonna add a little bit more, but right now we're just gonna add half a cup. Then we're gonna add two cups of sharp cheddar white cheese. Did you hear that? Sharp cheddar cheese. It is amazing. And then about a half a cup to a cup of shredded parmesan. So now it's time to just mix everything in. So slowly, gently mix it in. Now it'd be easier to push the saute button just to get it warm or warmer on the bottom to melt your butter faster and to melt your cheese faster. Now because it is really cheesy you want to make sure to add just a little bit more liquid just so you can make it creamy, not so chunky cheesy. So I added a half a cup more of milk. Then you're just gonna continue mixing until all of your butter is melted and all of your cheese is mixed together. Now you can add just a little bit of salt and pepper. I just like to add salt in my mac and cheese and then go ahead and mix that in as well. Now when you're all done your cheese should be nice and creamy. This is how we like it. Now when I serve it I also like to add just a little bit of parmesan cheese on top and there you have it. Open faced beef sandwiches. Okay so for this recipe obviously you need a roast but then you need some beef broth, some Worcestershire sauce, some seasoning. So we have garlic powder, onion powder, and then some salt and pepper. Two packets of brown gravy and then I like to use sourdough for my base so you just want a big slice of bread for the bottom. All right so my roast is kind of huge so I'm just gonna add the seasoning into the bottom of the pot. So we're just gonna it's kind of these seasonings are to taste. I'll do about a teaspoon of each one. So we have about a teaspoon of salt, about a teaspoon or so of pepper and I'm trying to get it on the roast. We'll see how this goes. About a teaspoon of some garlic powder, about a teaspoon of onion powder. Okay so the first thing we're gonna do is just add about a cup and a half of beef broth. So then we're gonna add both packets of our brown gravy and then one tablespoon of Worcestershire sauce, Worcestershire sauce whatever you call it that's what it is. One tablespoon of that and we're gonna mix this all together. Now if you seasoned your roast which I'm kind of seasoned you want to put your gravy on the side you don't want to cover it cover up your roast because we want to leave those seasonings or as much as we can on the roast. I'm gonna go ahead and put the lid on. Now if you have a little knob that goes from ceiling to venting make sure it's on ceiling. Now this Instant Pot's a little bit different. My pressure cooks over here and so we're actually gonna go for about an hour and 30 minutes you know I could even go higher if I wanted to just because we want it to just sit in here for as long as we can. Now with this one I actually have to push start and we're good to go. All right many hours later I actually let it sit in here for about five more hours once the timer went off and then I actually already opened it up and shredded all the beef so we are ready to go. Okay so I have our sourdough ready to go I like to have a little bit of vegetables and I wanted some mashed potatoes with it so we're just gonna go ahead take out the meat just put it right onto the sourdough. Now you can easily make some beef gravy out of this just add a little bit of cornstarch and water but I am out of time so I'm actually just going to take this and just put it right onto my bread the bread might be a little bit soggy but that's okay and then I'm also going to add some of this broth onto my potatoes. Sweet and tangy meatballs so make sure your Instant Pot is plugged in then you're going to add anywhere between 30 ounce and 64 ounce of your favorite meatballs. I got these ones at my local Kroger then you're going to add about 18 ounces of grape jelly it can be any brand it doesn't matter. Now I should probably use the spoon when I got this out but I really wanted to squeeze it out. Next I'm going to add a 12 ounce container of Heinz chili sauce now you can get any branded chili sauce you can also find this at any store I got this one at Kroger and really just pour the whole entire thing on your meatballs. Now with the Instant Pot it's important to add water so we're adding a half a cup of water right on top then you're going to put your lid on turn it and make sure that it's on the ceiling you want to on ceilings will actually pressurize. On the Instant Pot you're going to push manual and set it for 10 minutes then just walk away. When it's all done cooking you can do quick release notice how the steam is coming out quickly that releases all the pressure so when it's done steaming nothing else comes out you can turn it and open it just still be careful it's going to be a little steamy and hot and let them cool down for about a minute and then I'm just going to mix it all together get that sauce covering all of the meatballs. Now you can serve this over rice I serve mine over instant rice because I could cook it the same time I did my Instant Pot this really is one of my kids favorite recipes. For the next recipe I'm going to be making enchilada rice now first make sure your Instant Pot is plugged in then you're going to take two cups of brown rice I like to use the long grain brown rice or you if you don't like brown rice you can use white rice too. Next you're going to add two and a fourth cups of water next add one can of black beans make sure you rinse them and you drain them then add one 15 ounce can of your favorite enchilada sauce I liked red that's mild sprinkle a little salt on for taste then I added one teaspoon of cumin here now you're all done put your lid on turn it make sure you hear that little noise and make sure it's on ceiling so it'll actually cook. Now I'm going to push the rice button usually you can cook rice for seven minutes I'm going to bump mine up to 10 minutes because they're going to be inside of a tortilla so I want them a little bit more mushy and soft so I did quick release again just releasing the pressure now as soon as the steam stops I'm able to open up my Instant Pot and don't be alarmed at first there looks like a lot of liquid on top but you're actually going to mix that in now as you're mixing it's a good idea to grab a hot pad and hold on to your pan and mix it will make your life a little bit easier now to put them together I like to serve mine on tortillas I also like to add a little bit of chicken sour cream avocados really whatever toppings you like they will be delicious with fall off the bone ribs so first I'm going to add a lot of salt on top of my ribs and then a little bit of pepper next you're going to grab some apple juice and pour about a cup to a cup and a half into your pot now this is your liquid so you'll be able to get the pressure now my Instant Pot is a six quart and the ribs I'm using are beef ribs so they're actually a lot bigger but if you're using pork ribs you can put them in your Instant Pot just like this in any size of Instant Pot but because my ribs are so big they don't fit that way so I'm going to show you how I put them in so first you're just going to cut them right down the middle try not to cut the bone and try and make the meat is even on both sides if you can as soon as you're done cutting them you're going to put them inside the Instant Pot one on top of the other then put on your lid make sure you seal it tight and always always make sure it's on sealing so it will work then you're going to press your meat stew button and go all the way down to 25 now I let this recipe do a slow release meaning I let it release on its own so now I'm just going to check yep there's no pressure so I'm going to open it up and the smell of these things are amazing so I'm going to take some tongs pull them out and put them on a lined cookie sheet I lined it with foil so my cleanup is going to be a breeze before your Instant Pot is done cooking go ahead and preheat your oven to broil so it'll be about 550 degrees or broil now before we broil these we're going to spread some barbecue sauce on them so they'll be caramelized I guess in barbecue sauce so I just did a few squirts of barbecue sauce you can use any kind of barbecue sauce you like and then I just spread it around so it will be pretty even on each rib then when you're done stick them in the broiler for about two to four minutes you need to watch it so it doesn't burn your ribs now instead of just dumping this applesauce I'm going to put some potatoes in it because I'm going to have mashed potatoes with my ribs this is totally optional but I'm all about easy side dishes and you have your potatoes in you're just going to turn it make sure it's sealed and then you're going to push manual first turn it off because if it's already on turn it off then turn it back on again there we go then you'll push manual you're going to go up to 15 minutes while those are cooking my ribs are done and they look amazing now because I only put a few potatoes on you can do a quick release and it won't splatter everywhere so there you go so I just took them out I mashed them up with my potato masher and there you go you have ribs and a perfect side of mashed potatoes so you're going to start by putting two or three chicken breasts in the bottom of your instant pot now these are chicken tenders you can use tenders or you can use chicken breasts now if you are making this in the slow cooker you're going to do the same exact thing that I do in my instant pot except when it's cooking you're going to cook for six to eight hours on low next you're going to add two cloves of garlic I also like to use the minced garlic so it's about one teaspoon next you're going to add one teaspoon of chili powder oh got a little too much there next you're going to add one teaspoon of worcestershire one teaspoon of that sauce then add one teaspoon of tabasco sauce in it now that seems like a lot but it actually isn't too spicy if your kids are funny about spice maybe do a half teaspoon then on top of that I'm going to add one small chopped onion next add one chopped red pepper now they didn't have red peppers at my store so I used an orange one then one can of drained black beans then you're going to add one can of corn you're not going to drain the corn dump everything in next add two cups of your favorite enchilada sauce then you're going to add four cups of chicken broth now I love to get these big containers because I know it's already four cups and I can just dump the whole thing in without measuring next you're going to add a little bit of salt and a little bit of pepper and then you're ready to cook if you're doing the instant pot make sure you turn the handle and make sure the little thing is on sealing not venting if you're cooking with the slow cooker put the lid on and set it for 68 hours with the instant pot you're going to go manual for 20 minutes now when it's done cooking I did a quick release so that means I pushed it over to venting and let all the steam out and I'm going to take the lid off oh it smells so good now I'm just going to find my chicken and shred it now with the instant pot it is going to be really hard to hold on to and it will shred very very easily now when you're done shredding your chicken you're going to add one half cup of cream and then about a half a cup of sour cream I might add a little more because I love when it's nice and creamy then when you're done with that stir it in a little bit so the sour cream can melt and the cream will mix in pretty good next you're going to add two cups of cheddar cheese mix it really well until everything is melted and well combined now if you're doing this in the slow cooker you're going to do the same exact thing you're just going to make sure it's still on low while your sour cream and cheese are melting that's all done I like to serve it with cheese so the cheese is melting some little tortilla strips and cilantro on top instant pot beef stroganoff so I put a little olive oil in the bottom of my instant pot pushed saute and then I have stew meat that I threw in now I'm putting garlic salt salt and pepper in there and now I'm just going to mix it around so it will sear the meat just a little bit so I'm going to let it sear for just about two to three minutes and then I'll add some other things so on top of the meat you're just going to add some onions I did half of an onion but you can do a whole onion then add half a teaspoon of garlic or one garlic clove and then I added a whole container of mushrooms if you don't like mushrooms you don't have to add them in but I love them so I added a lot then you're just going to mix it all up for a little while while your instant pot is still on saute you'll notice that the instant pot recipe is a little bit different than the slow cooker recipe and we're going to add two tablespoons of flour right now and then mix it all together all right then we're going to add one tablespoon of where's to share where's to shire however you call it it's that sauce one tablespoon of it right on top and then you're going to pour three cups of beef broth right on top and you'll have one cup left if you have a container like that keep that because we're going to put that in later on all right our food is ready to cook we're going to go ahead and put the lid on now make sure that it seals tightly and that it's on sealing not venting now mine is on saute right now so I'm going to turn it off then I'm going to push the manual button and go up to 12 minutes now as soon as all the pressure is released go ahead and take off the lid oh my goodness it smells so good so now I'm going to add about 16 ounces of egg noodles now when I'm done dumping it in I'm going to stir it around a little bit if there is lots of moisture in there go ahead and don't add any beef broth but I felt like I needed just a little bit more and so I added about a half a cup more of beef broth so now you're going to close the lid again make sure that it's on sealing again and then we're going to cook it so you're going to have to turn your instant pot off again then push manual and go down to four minutes that's how long noodles take to cook now when it's all done I did a quick release because my kids were ready to eat and I was starving too so go ahead and take the lid off then you're going to take one cup of sour cream and just pour it right in you want to do this right after the lid is off because it was still going to be really hot now go ahead and mix in your sour cream now if you noticed mine has a little bit more liquid than I would like you can go ahead and keep the saute button on and it will thicken up because the flour that you put in there easy instant pot pulled pork now you can have a one to three pound pork here I'm going to add of course my garlic salt and then one can of diet dr pepper now I know this isn't the most healthy but it's a little healthier than just plain dr pepper okay then we're going to add sweet baby raised barbecue sauce about one cup right on top of your pork now you are welcome to add other seasonings too but I love this recipe because it really you can make it with three ingredients and it's so easy to throw together all right put in the lid on we're going to sealing again because we want it to pressurize now we're going to push manual and go up because three pounds I usually go 50 to 60 minutes this is a two pound pork so we're going to 50 minutes now I let it release on its own for about eight to 10 minutes then I just switch it over so I can get rid of all the rest of the pressure so I can open the lid now if you open the lid and your pork isn't cooked all the way the good thing about the Instant Pot is you can put the lid on and cook it some more now I want my pork to shred easily for this shredded pork recipe now once it's done shredding I'm going to stick it back into my sauce and let it sit there for about 20 to 30 minutes I mean if you need it sooner that's fine but I like to have it soak up the flavor now you can serve this on buns I put a little extra barbecue sauce on top or you can serve it over your favorite salad the spicy Instant Pot chicken and rice bowls you're going to first start with two cups of rice that you have rinsed and drained so the water runs clear and you'll dump it right into the bottom of your Instant Pot add two and a half cups of water right on top of the rice now it's time for the seasoning now I just added pepper to taste because I love pepper then you're going to add one teaspoon of salt next add one teaspoon of garlic powder and then that should be it for the seasoning so I have one can of black beans that I've rinsed and drained and then add one can of red enchilada sauce I used a 10 ounce can there okay so now I have two cups of shredded chicken I like to have mine already cooked and chopped up so we'll make this recipe cook even faster I just got rotisserie chicken and chopped it all up now you're just going to put the lid on make sure that it's on sealing not venting sealing and you are ready to cook it so I like to use my manual button that's about the only button I use I'm pushing manual and because we just have to cook the rice we're going to go down to 10 minutes all right when it's all done I flipped the knob over and did a quick release and then just carefully pull the lid off to where it's still going to be hot and steamy but everything should be cooked all the way through now like I said before I love this recipe because it will work with enchiladas with tacos on top of your salad you can do all kinds of things with this recipe but I have to say my favorite is the rice bowl so I like to add cheese on while it's still hot so it can melt then add a little bit of sour cream a little bit of guacamole and then if you love cilantro I love to add cilantro to the top now if you need a little more help with your instant pot we actually have a course it's called instant cooking course it will help you get from the box to cooking in a matter of minutes I'll put a link down below in the description for you all right if you want more instant pot recipes I have plenty you can find them just right up there all right guys I'll see you next time