12 Best Instant Pot Recipes

Super Tender Pressure Cooker Asian Braised Beef

This recipe belongs here because the Instant Pot makes tough beef turn soft and rich without hours of cooking. It's perfect for slow, cozy dinners when you want something warm and filling. The sauce is savory and comforting, which kids usually enjoy over rice. It's the kind of meal that feels special but is still easy to pull off.

Ingredients:
6 lbs beef brisket trimmed and cut into 2-inch cubes
½ cup water
¼ cup soy sauce
¼ cup rice vinegar
¼ cup brown sugar
4 tablespoon sesame oil
3 tablespoon of tomato paste
2 tablespoon neutral oil for searing
3- inch ginger sliced thick
4 cloves of garlic lightly smashed

Instructions:
1. Prep Beef - Cut the brisket into 2-inch pieces, pat very dry, and season all sides with salt and pepper.
2. Sear - Heat the pressure cooker on sauté with oil and sear the beef in batches until deeply browned on all sides.
3. Degrease Pot - Remove excess oil but keep the browned bits in the pot for flavor.
4. Add Sauce Ingredients - Add water, soy sauce, rice vinegar, brown sugar, sesame oil, tomato paste, ginger, and garlic.
5. Coat Beef - Return the beef to the pot and toss until evenly coated in the sauce.
6. Pressure Cook - Seal the lid and cook on High pressure for 90 minutes, then natural release for 15 minutes before venting.
7. Finish & Serve - Optional: reduce the sauce and thicken with a cornstarch slurry, then serve with rice or mashed potatoes and vegetables.

No Water Chicken Soup (only 6 Ingredients)

No water chicken soup made with 6 ingredients in 1.5 hours. The cabbage, apple and chicken release their own juices into the richest broth you will make.

Crispy Asian Pulled Pork 

This one fits the roundup because you get juicy pork fast, then crisp it up for the best texture. It's great for busy nights when you want something fun but not fussy. Kids love the soft meat with crispy edges, especially in bowls or buns. It's a crowd-pleaser that works for quick family dinners.

Ingredients:
4 lbs pork butt/shoulder
1 onion quartered
4 cloves of garlic smashed
1 tablespoon black peppercorns smashed
2 tablespoon avocado oil for searing

Sauce:
½ cup water
½ cup pineapple juice
¼ cup soy sauce
2 tablespoon dark soy sauce3 tablespoon sweet soy sauce kecap manis
2 tablespoon vegan oyster sauce
3 tablespoon brown sugar
1 tablespoon sesame oil

Instructions:
1. Prep Pork - Pat the pork dry, cut into 3-inch cubes, and season all over with salt.
2. Sear - Set the pressure cooker to sauté, add oil, and sear the pork on all sides until a deep golden crust forms. Remove and set aside.
3. Sauté Aromatics - In the same pot, sauté garlic and peppercorn paste until fragrant, then add the onion and cook for 1 minute.
4. Make Sauce - In a bowl, mix pineapple juice, soy sauce, sweet soy sauce, vegan oyster sauce, brown sugar, and sesame oil until dissolved.
5. Pressure Cook - Pour the sauce into the pot, return the pork on top of the aromatics, seal, and cook on High pressure for about 60 minutes.
6. Release & Shred - Natural release for 15-20 minutes, then vent. Remove the pork and shred with two forks.
7. Crisp & Serve - Pan-fry the shredded pork until crispy and caramelized with sauce, or broil for 5-7 minutes until golden. Serve and enjoy.

Delicious Cola Braised Short Ribs (inspired by The Bear)

These short ribs work so well in the Instant Pot because they come out tender without babysitting the stove. It's a great choice for weekends or when you want a cozy dinner that feels a little fancy. The sauce is slightly sweet and rich, which makes it family-friendly. Even picky eaters tend to go back for seconds.

Ingredients:
5 lbs boneless beef short ribs
Salt and pepper to season well
2 tablespoon neutral oil such as avocado oil
1 onion diced
2 carrots diced
3 celery stalks diced
1 cup of white wine
1 can of Coca Cola1 cup of water
1 cup tomato puree
10 thyme sprigs
Mashed potatoes for serving
Minced chives for garnish

Instructions:
1. Prep & Season - Pat the short ribs dry and season generously with salt and pepper on all sides.
2. Sear - Using sauté mode, sear the short ribs in batches until browned all over, then remove and wipe out excess oil.
3. Sauté Vegetables - In the same pot, sauté onion, carrots, and celery for about 2 minutes until slightly softened.
4. Deglaze & Build Sauce - Pour in white wine, scraping up the browned bits, and reduce by half, then add Coca-Cola and water.
5. Pressure Cook - Return the short ribs to the pot, nestle in thyme sprigs, seal, and pressure cook for 45 minutes, then allow natural release.
6. Reduce Sauce - Remove ribs and thyme, strain out vegetables, and sauté the braising liquid for about 8 minutes until thick and gravy-like.
7. Serve - Serve the cola-braised short ribs over mashed potatoes, garnish with minced parsley, and enjoy.

Momofuku Bo Ssam Recipe - Korean Pork Roast

This recipe fits because the Instant Pot makes a big pork roast doable on a regular day. It's ideal for family dinners, birthdays, or when everyone's eating together. The pork is soft, flavorful, and easy to serve with rice. Kids usually enjoy building their own plates, which makes dinner more fun.

Ingredients:
Roast Pork
5-8 lbs of whole bone-in pork butt
½ cup white sugar
½ cup salt
5 tablespoon brown sugar
Serve with
Kimchi
Butter lettuce
2-3 cups of cooked jasmine rice
Ssam Sauce
3 tablespoon Ssamjang
1 tablespoon Gochujang
1 tablespoon rice vinegar
½ tablespoon sugar
2 tablespoon of warm water
Ginger Scallion Sauce
¼ cup of avocado oil
3 stalks of green onions thinly sliced
1 tablespoon grated ginger 2 inches
1 tablespoon minced garlic
1 tablespoon low sodium soy sauce
½ teaspoon salt
½ teaspoon black pepper

Instructions:
1. Cure Pork - Rub the pork shoulder with salt and white sugar, cover, and refrigerate for 12-24 hours. Scrape off excess liquid, salt, and sugar without rinsing.
2. Slow Roast - Preheat oven to 300°F, line a tray, and roast the pork fat side up, uncovered, for 3-4 hours, basting every 40 minutes until pull-apart tender. Rest 10 minutes.
3. Make Sauces - While roasting, prepare the ginger scallion sauce by pouring hot oil over the ginger mixture, and mix together the ssamjang sauce ingredients.
4. Prep Sides - Wash and separate lettuce, cook rice, and cut kimchi into bite-size pieces.
5. Add Sugar Crust - Increase oven to 500°F, rub brown sugar all over the pork (wear gloves if hot).
6. Crisp & Rest - Roast for 5-10 minutes, then broil for 2-3 minutes until caramelized. Rest 10-15 minutes.
7. Serve - Slice or pull the pork and enjoy with sauces, rice, lettuce, and banchan.

Deliciously Spicy Beef Kaldereta: A Filipino Favorite

This dish fits because the Instant Pot makes a classic stew much easier. It's great for family dinners when you want something hearty and filling. The sauce is rich and comforting, with spice you can adjust for kids. It's a warm meal that feels like home.

Ingredients:
2 lbs beef shanks 2 pieces of beef shank
2 lbs of ox tail
2- inch ginger
1 medium onion
8 garlic cloves
1-2 large carrots
1-2 bell peppers
1 can tomato sauce 398 mL
1 cup of water
1 cup frozen peas
½ cup of red wine optional, highly recommended
¼ cup fish sauce
1 tablespoon liver spread or liver paste
1 jalapeno optional, highly recommended
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper

Instructions:
1. Brown Beef - Brown the beef in batches in a large Dutch oven until well seared, then remove and discard excess oil.
2. Build Base - Add all remaining ingredients except the carrots, bell peppers, and green peas, and bring to a boil.
3. Simmer - Lower to a gentle simmer, cover, and cook for about 1 hour, checking occasionally to prevent sticking.
4. Skim Fat - Once the beef is fork-tender, skim excess oil from the surface.
5. Add Vegetables - Add carrots and bell peppers and cook for 15 minutes until tender.
6. Finish - Stir in green peas during the last 2 minutes and adjust seasoning with salt and pepper.
7. Serve - Serve hot with white rice.

Asian Beef Short Ribs

Short ribs are perfect here because pressure cooking makes them tender fast. This is a great dinner for nights when you want comfort food without waiting all day. The flavors are bold but not overwhelming. Families love how filling and cozy this meal feels.

Ingredients:
8 pounds of English-cut beef short ribs
½ cup sake Japanese rice wine - sub for beef broth or water
½ cup brown sugar
½ cup soy sauce
¼ cup rice vinegar
¼ cup mirin
2 tablespoon sesame oil
10 whole garlic
3 " ginger julienne or cut into slices
3 dried chilis optional
1 teaspoon salt
1 teaspoon black pepper

Instructions:
1. Brown Ribs - Brown the short ribs over medium-high heat in batches until well seared, then set aside and wipe out excess fat.
2. Sauté Aromatics - Add ginger, garlic, and dried chilis and sauté for 1-2 minutes until fragrant.
3. Build Sauce - Pour in the sauce, return the short ribs with any juices, and bring to a boil.
4. Simmer - Lower to a gentle simmer and cook for about 2 hours, or until the ribs are fork-tender.
5. Strain & Skim - Skim off excess fat, strain out aromatics, and squeeze out their juices back into the pot.
6. Reduce & Thicken - Reduce the braising liquid, then stir in a cornstarch slurry until thickened.
7. Serve - Serve hot with white rice or noodles.

Fast and Easy 3 Cup Chicken (San Bei Ji Recipe)

This recipe belongs in the roundup because it's quick, simple, and full of flavor. It's perfect for weeknights when you need dinner done fast. The sauce is savory and balanced, which works well for kids. Serve it with rice and it's an easy win.

Ingredients:
6 bone-in chicken thighs skin removed*
10 cloves of smashed garlic
8 ginger slices
2-3 dried chili
3 tablespoon Shaoxing wine Chinese rice wine
3 tablespoon sesame oil
3 teaspoon dark soy sauce
2 tablespoon light soy sauce
1 tablespoon of neutral oil for frying
3 tablespoon of water
1 tablespoon brown sugar
1 cup fresh Thai Basil leaves

Instructions:
1. Prep Chicken - Optional: remove the skin for a lighter dish, then heat oil in a cast iron pan and brown the chicken on all sides over medium heat.
2. Prep Ingredients - While the chicken browns, smash the garlic, slice the ginger, strip the basil leaves, and mix all sauce ingredients in a bowl.
3. Sauté Aromatics - Add garlic, ginger, and chilis to the pan and sauté for about 1 minute until fragrant.
4. Add Sauce - Pour in the prepared sauce and stir to combine.
5. Simmer - Cover, bring to a boil, then lower heat and simmer for 15 minutes.
6. Finish with Basil - Uncover, add Thai basil, and gently mix for 1-2 minutes until wilted.
7. Serve - Serve hot and enjoy.

The Best Pork Belly Adobo

Pork belly adobo works so well here because pressure cooking makes it tender and flavorful. It's perfect for make-ahead dinners or busy nights. Kids usually enjoy the savory sauce over rice. It's simple food that always gets eaten.

Ingredients:
2 lbs pork belly - skin removed and cut into 2-inch pieces
⅓ cup soy sauce
½ cup water
¾ cup cane vinegar
⅓ cup lightly packed brown sugar
1 diced onion
3- inch ginger sliced in half
8 garlic cloves
4 bay leaves
1 tablespoon whole peppercorn
2 - 3 red Thai chili peppers (optional - highly recommend!)

Instructions:
1. Prep Ingredients - Remove the skin from the pork belly, cut into 2-inch pieces, chop the aromatics, and mix the adobo sauce ingredients.
2. Sear Pork Belly - In a large Dutch oven, sear the pork belly in batches until browned on all sides, then remove and discard excess fat.
3. Sauté Aromatics - Add ginger, garlic, onion, and black peppercorns and sauté until fragrant.
4. Build Sauce - Add soy sauce, water, vinegar, and brown sugar, bring to a boil, then add bay leaves and chili peppers.
5. Simmer Pork - Return the pork belly, bring to a boil, lower heat, cover, and simmer for about 1 hour until fork-tender.
6. Reduce Sauce - Uncover and simmer on medium-high heat for about 10 minutes until the sauce reduces by half and thickens.
7. Serve - Serve hot with white rice and enjoy.

Arroz Caldo made with Brown Rice - Instant Pot

This recipe fits because the Instant Pot turns arroz caldo into an easy one-pot meal. It's great for sick days, cold nights, or when you want gentle comfort food. The flavors are mild and cozy, which kids love. It's filling without being heavy.

Ingredients:

Arroz Caldo - soup:
4 chicken thighs with bones (TIP: use the skin to make chicharron. Remove the chicken skin and set aside.)
1 cup brown rice
¼ cup of white wine
6 cups chicken broth
3 tablespoon minced fresh ginger smaller the better
3 tbs minced garlic
1 minced shallot
1 pinch of saffron substitution: 2 teaspoon turmeric
Dash of fish sauce
Salt and black pepper to taste

Toppings:
Spicy Chicken Chicharon
Perfect 6-minute hard-boiled egg
Spicy Garlic Corn
Fried Garlic
Green Onions
Fresh lime wedges substitution: lemon juice
Cilantro

Instructions:
1. Prep & Brown Chicken - Remove and reserve the skin for chicharron, then sauté the chicken in the Instant Pot on sauté mode, seasoning with salt and pepper, until browned.
2. Sauté Aromatics - Remove the chicken, then sauté garlic, ginger, and shallots until golden, deglazing with white wine.
3. Toast Rice - Once the wine has mostly evaporated, add brown rice and sauté for about 3 minutes.
4. Build & Pressure Cook - Return the chicken, add chicken stock and saffron, seal the lid, and cook on high pressure for 1 hour.
5. Natural Release - Allow a natural release, then open the lid and switch to sauté mode if needed to reduce to a thick, porridge-like consistency.
6. Finish Chicken - Remove and discard the chicken bones using tongs.
7. Serve - Ladle into bowls, add toppings, and enjoy.

Asian Boneless Short Ribs Instant Pot

Boneless short ribs are ideal for quick pressure cooking and easy serving. This recipe works for busy dinners when you want something hearty but not messy. The meat is soft and easy for kids to chew. It's a reliable dinner that feels special without extra work.

Ingredients:
2 lbs boneless short ribs
⅓ cup sake
⅓ cup mirin
⅓ cup soy sauce
2 " ginger
6 garlic cloves
1 tablespoon brown sugar
Cornstarch slurry 1 tablespoon cornstarch & 4 tablespoon water

Instructions:
1. Prep Beef - Remove the bones and season the beef generously with salt and pepper.
2. Sear - Set the Instant Pot to sauté, add oil, and brown the beef on all sides until well seared.
3. Sauté Aromatics - Discard excess oil, then sauté ginger and garlic until fragrant.
4. Deglaze - Add sake and deglaze for about 2 minutes, scraping up the browned bits.
5. Pressure Cook - Stir in the sauce ingredients, seal the lid, and cook for 40 minutes.
6. Release & Reduce - Let pressure release naturally for 10 minutes or quick release, remove the beef, then reduce the sauce to desired thickness, adding a cornstarch slurry if needed.

Instant Pot Ribs with Apple Juice

This recipe fits the roundup because the Instant Pot makes ribs tender fast without firing up the oven. It's perfect for family dinners, game days, or weekends when you want something fun but easy. The apple juice adds a light sweetness that kids really enjoy. The meat turns soft and juicy, making it simple for little hands to eat. It's one of those dinners that feels exciting but stays stress-free.

Ingredients:
2 baby back pork ribs
1 tablespoon each salt and pepper or dry spiced rub
2 cups apple juice
1 tablespoon liquid smoke
1.5 - 2 cups BBQ sauce You can use your own homemade bbq sauce or use your favorite BBQ sauce from the grocery store

Instructions:
1. Prep Ribs - Remove the silver skin, then rub the ribs all over with spices, salt, and pepper.
2. Set Up Instant Pot - Place the racks at the bottom of the Instant Pot and add apple juice and liquid smoke.
3. Pressure Cook - Program the Instant Pot to MEAT for 50 minutes.
4. Ventilation Tip - To prevent odors, place the Instant Pot under the exhaust fan and turn it on.
5. Release Pressure - Once cooking is complete, quick release or allow a natural release for about 20 minutes.
6. Sauce & Finish - Carefully transfer the tender ribs to a tray and brush with Flora Farms BBQ Sauce.