The best Instant Pot pressure cooker recipes

So you've bought the  kitchen gadget du jour, but what the heck do you make with it? Mumsnetters share their tried and tested Instant Pot pressure cooker recipes

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Blueberry cheesecake

Put a circle of parchment in a loose bottomed tin, then add digestive biscuits crushed with melted butter. Follow that with cream cheese, soured cream, eggs and sugar mixed and poured on top. Make a blueberry sauce (a punnet of blueberries, 1oz icing sugar and 3 tsps water, cooked up then thickened with cornflour) and swirl it through the cream cheese mixture. 

Cover the tin base with foil (not essential) and then pressure cook on manual for 25 minutes followed by 10 minutes on natural pressure release.  It should be set at the edges and wobbly in the middle -it firms up as it cools.

Mushroom risotto (serves 2)

Saute a chopped onion and some chopped mushrooms in olive oil until the onions soften a bit. Add 1 cup of risotto rice and stir until coated, and then add about half a cup of wine and stir until evaporated. 

Add two cups of stock, set to manual for seven minutes, and release the pressure as soon as the timer beeps. Stir in Parmesan cheese.

Veggie chilli

Dice an aubergine into 1/2 inch pieces, sprinkle with salt, and place in a colander for an hour or so. Dry with kitchen towel. Using the saute function for five minutes, fry the aubergine in some olive oil, then add two diced onions, three chopped garlic cloves, one chopped celery stalk, one chopped large carrot, and two red and yellow peppers. Fry for another few minutes until all vegetables are soft. 

Add a teaspoon each of cumin powder, chilli powder, oregano and basil. Also a half teaspoon of fennel seeds. Add a tin of chopped tomatoes, half a tin of water, and a good squeeze of tomato puree. Cook on high pressure for eight minutes. Then quick release and add a tin of chickpeas and a tin of kidney beans. Cook on high pressure for three minutes. Check to make sure everything is tender, especially the aubergine. 

Then add a squeeze of lemon juice, some salt and pepper. Serve with sour cream, grated cheese, rice or wraps.

Thai green chicken soup

"Bit of oil, chicken bits and brown on saute. Chuck in a few spoons of Thai green paste in, then a few chicken Oxo cubes in a bit of water (standard sized mug, with hot water and the two stock cubes.) Add a load of veg, carrots, spring onion, baby corn, leek, courgette, green pepper - it's great for using up stuff that's about to pass its best-by date. Bung it on soup and then add half a can of low cal coco milk in when it beeps. Amazing."

Sausage casserole

"I had literally 10 minutes at home today, so I quartered an onion, sliced two red peppers, peeled some carrots and put them with the sausage in the Instant Pot with some garlic paste and a stock pot with two cups of water. Twenty minutes on manual. I've come back tonight and added a tin of tomatoes, some broccoli and green beans, which has been put on 10 minutes steam. Meanwhile pot two was cooking some rice for me."

Sweet and sour chicken

"I've just diced an onion and a pepper, then sweated them off in the Instant Pot with the saute function. Then I added three diced chicken breasts and half a pint of chicken stock. I've put that on for 15 minutes on Poultry. As there is only half a pint of stock, the pot was already hot when the stock went in and the stock was made with boiling water, it's come up to pressure within five minutes and the timer now says 12 minutes. 

"After the cook phase finishes, I'll add pineapple, pineapple juice, vinegar, soy sauce and sugar. Then I'll give it five minutes on manual. At the end I'll use quick release to reduce the pressure and open the pot, turn on saute function and thicken with cornflour."

Chicken tikka masala

Ghee for frying four small onions (or two big) pureed
1 Tbs each of ginger and garlic puree
1 tsp ground coriander, ground cumin and garam masala
½ teaspoon turmeric
½ teaspoon ground fennel seeds (I crushed the seeds with a pestle and mortar because I couldn't get hold of ready ground)
3 cloves
1 or 2 (or more) teaspoons Kashmiri chilli powder (I did 1 teaspoon and it was very mild)
1 teaspoon garam masala
1 black cardamom
1kg chicken thighs, cubed
Passata, maybe about 200mls
Salt to taste


Fry onions, garlic and ginger, and then add spices and fry for a minute. Add chicken and tomato passata and a bit of water - you'll have to judge the amounts yourself, this is the bit I struggled with. Cook for 14 minutes on 'stew' with natural pressure release.

Beef stew

1.2kg stewing steak (about half of it dipped in flour - I couldn't be arsed doing it all)
Oil for frying
1 onion chopped
1 carrot
1 stick celery
1 tsp garlic puree
1 glass red wine
2 beef stock cubes


Brown the meat on saute mode in batches - the floured stuff really sticks - and lift out. Fry the onions, garlic, carrots, and celery, and then add the wine and let it bubble a bit. Next, put the meat back in and add some water to cover and the stock cubes. Cook on 'stew' for 35 minutes.

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Last updated: almost 3 years ago