Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Foolproof Instant Pot White Rice

Start to finish cook time: 34 minutes (1 prep + 9 pressurize + 12 high pressure + 12 depressure)
*reaching pressure time is based of a 4QT*
Effort Level: Low

If you have made any of my recipes that feature rice as an ingredient, it's no secret I love Parboiled Rice. Parboiled Rice is a secret weapon Chef introduced to me a long time ago because I used to be the person that screws up rice every time I cooked it. Parboiled is the friendly cooperative version of rice, every time it comes out perfect without fail and it's super fast! I've been a believer of Parboiled Rice on the stove top ever since, but I recently took the plunge in the Instant Pot and was happy to realize it translates to IP too (there wasn't much online telling me if it was going to work out, so now I feel like I'm Columbus discovering new islands).

I have a 4 quart mini that I bought specifically for sides and rice. I generally will throw on rice in my mini, while my main dish is cooking in my 6 quart. If my rice finishes first, it can sit on "warm" for about up to an hour and still be pipping hot (don't let it sit on "warm" longer than an hour as it will eventually burn to the bottom if you don't have a model that auto-shuts off. If you have only one IP you could cook the rice before your main dish and put in a glass Tupperware container in the microwave, to be given a 30-60 second nuke when your dish is ready.

For Asian dishes, you could add a bit of soy sauce or Sriratcha before setting to pressure cook. I wanted to make the traditional white rice because it fits for most families, but you could add really any tweaks you want to fir the meal you are serving it with (such as Creole for spicy or chicken bouillon for extra flavor).

Do note you will need a steamer basket for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!


  • 1 cup enriched parboiled rice
  • 1 3/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp olive oil or nub of butter

  1. Pour 1 3/4 cup water and 1 cup parboiled rice into your Instant Pot. Add 1/4 tsp oil or nub of butter and 1/4 tsp salt.
  2. Seal and set to high pressure for 12 minutes and allow 9 minutes to reach pressure. Be sure the steam vent is set to the sealed position and that keep warm is selected
  3. Once it beeps that it's finished on high pressure, allow to sit for 12 minutes before releasing remaining pressure.
  4. That's it, perfect rice each time!

Add 1 3/4 cup water, 1 cup parboiled rice, 1/4 tsp oil or butter nub, and 1/4 tsp salt.
Seal and set to high pressure for 12 minutes, allow for 9 minutes to pressurize.

Once it beeps high pressure complete, allow for 12 minutes to natural
pressure release before releasing remaining pressure.
Serve with your rice with your favorite Asian dish, or other
desired meal. 

Healthy Instant Pot Taco Bell Bowl

Start to Finish Cook Time: 34 mins (3 prep + 10 pressurize + 9 high pressure + 10 pressure + 2 cook)
Effort Level: Low 
Servings: 6

Fast food and the word "healthy" so rarely go together in the same sentence, but this one is a match made in heaven! I grew up on Taco Bell and nearly cried when they bulldozed the one in Wrigley (love never dies). You know their amazing sauces? Let me tell you a secret, you can buy these sauces at the grocery store! The best part about this is you can give your healthy dishes a bit of this indulgent flavor, while swapping out those naughty carbs and fried beans.

I received a lot of eye rolls from the hubs at the mention of cauliflower rice, but we were pleasantly surprised. The cauli rice isn't going to have the exact same texture as rice, but it's a healthier base and makes a good substitute when cutting carbs. Chef advised that dicing the cauliflower rice after steaming makes it mushy, so that is why my recipe calls to dice this prior to steaming.

Do note, you will need a steamer basket and food processor for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Inspired from

Bowl Ingredients
  • 3 lb chicken thighs 
  • 1 head cauliflower
  • 1/2 tsp cumin
  • 1 tsp dried onion
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp Tony Chachere's® Original Creole Seasoning 
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 1 chicken bouillon or 1 tsp chicken Better Than Bouillon 
  • 2 cup black beans 

Garnish Ingredients 
  • Thin sliced romaine 
  • 1/2 -1 block colby cheese, shredded
  • Taco Bell Hot Sauce
  • Taco Bell Baja Sauce 

  1. Add cumin, dried onion, garlic powder, chili powder, paprika, salt, 1/2 cup water, bouillon, and chicken thighs. 
  2. Seal your Instant Pot and set to high pressure for 9 minutes. Make sure the steam vent is in the sealed position.
  3. While chicken is cooking, break cauliflower head into florets and put in a food processor. Keep hitting pulse until most are rice sized bites. Be sure to use the pulse feature, instead of blasting on a setting, to avoid over-dicing. Put cauli chunks in a steamer basket. 
  4. Shred cheese and thin slice romaine. Set aside.
  5. Once chicken is done, quick release. Add 2 cups black beans to chicken and place steamer basket of cauliflower into instant pot. Seal lid again and set to high pressure for 2 minutes. Make sure the steam vent is in the sealed position. Allow 10 minutes of pressurization. Quick release once cooked. 
  6. Remove cauliflower steamer and set aside. Take 2 tbsps of liquid from pot and put in a small bowl, set aside.  Pour remaining pot contents into a strainer, straining out black beans and chicken thighs.  
  7. Remove chicken thighs and set aside on a plate, using a fork shred into strips. 
  8. Pour into IP the cauliflower, tomato paste, creole, and the 2 saved tbsp liquid. Mix.
  9. Prepare your bowl with cauli rice, black beans, and then shredded chicken. Top with shredded cheese, thin sliced romaine, TB hot sauce, and drizzle TB baja sauce. 

Add chick thighs, cumin, dried onion, chili powder,
paprika, salt, garlic powder, 1/2 cup water,  and bouillon.
Seal and set to 9 minutes high pressure, allow for 10 mins
to pressurize. 
While chicken is cooking- shred cheese, thin slice romaine, get
black beans ready, and food process cauliflower.
After chicken sounds, quick release steam.
Add black beans to pot and then basket of processed
cauliflower into pot on top. Seal and set to 2 mins high
pressure, allow for 10 mins pressurization. Once
done, instant release. 
Take 2 tbsp of liquid and set aside, strain remaining
contents of pot into strainer in the sink. Set chicken
aside and shred.
Add 2 tbsp tomato paste, your saved 2 tbsp liquid, and
1/2 tsp creole to your cauliflower and mix.
Plate cauliflower rice, black beans, shredded chicken,
thin sliced lettuce, shredded cheese, hot sauce and baja sauce.

Mamma Campbell's Instant Pot Chicken Noodle Soup

Start to finish cook time: 53 minutes (3 prep + 7 sauté + 21 pressurization + 9 high pressure + 13 minutes sitting sealed)
Effort Level: Low
Servings: 9 servings, 1 cup a serving (makes 9 cups in total)

Growing up as a kid we typically ate very plain, however we did have a few unusual cultural influences. When I was young, my parent took in Vietnamese refuges. I don't really remember the whole story as to why, but these Vietnamese house guests turned us onto a severe Vietnamese egg roll addiction and also the use of bean threads in soups. So while most of you grew up eating egg noodles in your chicken noodle soup, we did most of the time with bean threads. This kind of chicken noodle soup is impossible to find pretty much anywhere, except in my mother's kitchen. Naturally, making an Instant Pot version was on the top of my soup bucket lists.  This is most definitely a comfort food for me and I encourage you to try at least once, if you aren't a fan you can sub out egg noodles and follow the same steps but I swear it's so good with bean threads! Added bonus- one bundle of bean threads is 200 calories, so you are looking at less than 30 calories a serving/bowl for the noodle portion (and most of the other ingredients are lean and low cal).

If you are feeling adventurous enough to try bean threads, you can find in most grocery stores in the Asian section (Meijer and Jewel usually have, Walmart and Aldi don't). Don't get anything in a box, what you are looking for is plastic pouch with rows of stringy white noodles (I use Dynasty Brand). These are similar but different to rice noodles; once cooked bean threads will be more clear and bouncy where as rice noodles with be more white and wirey.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Soup Ingredients 
  • 2 oz bean threads (1 bundle of noodles, out of 4 bundles in an 8 oz package, so 1/4 package) *or 1 cup egg noodles if you prefer*
  • 2 medium chicken breasts, cubed
  • 1/2 bag of baby carrots, sliced into small circles
  • 4-5 stalks celery, sliced
  • 3 cloves garlic, diced
  • 1 yellow onion, chopped
  • 8 cups water
  • 8 chicken bouillon cubes or 8 tsp Better Than Bouillon 
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 1/4 tsp garlic salt
  • 1/4 tsp black pepper

Optional Garnish Ingredients
  • Chopped parsley (dried or fresh)

  1. Chop onion, slice celery, slice carrots, and dice garlic. Slice chicken into cubes or small strips.
  2. Set Instant Pot to high sauté for 9 minutes. Add oil, onions, garlic, and chicken. Stir frequently to avoid garlic burning and sticking to bottom, if it does it will set off the "Hot" sensor alert but honestly won't really impact your later cooking so long as you don't really let it fully burn and catch it early. 
  3. Cook until onions are almost translucent and chicken is at least 50% not pink on the outside (if your meat is ready before the time goes off that is okay, I always like to have a few extra minutes set just in case I get distracted or things take a bit longer that way it won't turn off on in the middle of something).
  4. Turn off sauté if there is time remaining. Then add water, celery, carrots, salt, pepper, garlic salt, garlic powder, onion powder, and chicken bouillon cubes (or better than bouillon tsps). DONT add bean threads yet.
  5. Set to pressure cook for 9 minutes, allow for 21 minutes to build pressure. Be sure to hit keep warm and that the pressure valve is set to seal. 
  6. Once it beeps it's done cooking, quick release pressure. Add 1 row bean threads and seal instant pot back up. Leave sitting in pot, still on keep warm and sealed, for 13 minutes to let the noodles cook.
  7. Uncover and stir, I like to pull up noodles with spoon and use scissors to cut in half to make more manageable but that is up to you. Pour a piping hot bowl and garnish with parsley. Enjoy!
Dice onions, garlic, carrots, and celery.  
Chop into small squares or strips chicken.  
Cook on high saute chicken, onions, garlic, and oil. Cook until
chicken is at least half brown and onions are almost translucent.
Be sure to stir often, to prevent garlic from burning.
Turn off saute. Add water, bouillon, carrots, celery, garlic salt,
garlic powder, salt, and pepper. DONT add bean threads yet.
Seal and set to 9 minutes high pressure, allow for 21 minutes
high pressure. 
If you are on the hunt for bean threads, these are the kinds I buy.
You can see it comes in 4 bundles/rows, you will use 1 bundle
for this recipe (one package can get you 4 batches). 
Once it beeps, quick release steam. Add 1 bundle of bean threads
and seal. Make sure the setting is on "keep warm" and let
sit for 13 minutes to allow noodles to soften. Once 13 minutes
are up noodles will be clear and texture soft. 


Artisan Instant Pot Gouda Spinach & Artichoke Dip

Start to Finish Cook Time: 14 minutes (3 prep + 7 pressurizing + 4 high pressure + QR)
Effort Level: Lazy!
Servings: 6 cups (20 servings of 1/4 cup each)
*Cult Following Recipe*

The first time I made this was when we hosted the Super Bowl for a few friends. We somehow ate literally 4 cups and there were only 4 of us! That is how good it is. And it's one of the easiest recipes to make in the Instant Pot. I was missing some ingredients the recipe called for, so I made do with what we had in our fridge (with the ingredients below) and it turned out to be so amazing I'm making it my way from now on! I'm probably the only one with Gouda just on hand (chef wife life), but I discovered using artisan cheeses like Gouda really brings it to the next level.

The second time I made this was for Easter, being half awake rushing to get on the road to the in-laws I mistakenly added the parmesan before the pressure cooking step (which my own instructions explicitly state to not do). I decided to try cooking it anyway to see what happened, to which my IP tried to reach pressure for 10 minutes and gave me the dreaded burn notice. I mention for 2 reasons- 1. so you remember that the gouda and parmesan get added AFTER the pressure cooking step and why... and 2. so you know what to do if you forget and add it before (like the dummy I was). I opened it up and could see everything but the block of spinach was cooked. I removed the block, microwaved in a bowl until soft and added it back with the Gouda. My Easter dip was saved, no one even knew the dip melt down of that morning.  Everyone kept asking who made that amazing dip, which is the ultimate compliment at family functions.

This makes a LOT of dip, I always serve 4 cups and freeze the last 2 cups. So either prepare to freeze a bit, or get lots of dippers. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Inspired by a recipe on

Dip Ingredients
  • 8 oz cream cheese
  • 1 cup grated Parmesan cheese
  • 16 oz shredded Gouda cheese (2 8 oz blocks, shredded)
  • 12 oz jar quartered artichoke hearts (the kind in water not oil), drained and sliced
  • 10 oz box frozen spinach, defrosted for 30-60 seconds in microwave
  • 1/2 cup light sour cream
  • 1/2 cup light mayo
  • 1/2 cup water
  • 1/2 chicken bouillon cube
  • 4 cloves garlic, diced
  • 1/2 tsp salt

Baguette Dipper Ingredients
  • 2 long baguettes sliced OR 1 long baguette sliced and 1 bag of tortilla chips
  • Olive oil 
  • Sea salt (grinder)
  • Fresh ground pepper (grinder)

  1. Preheat oven to 300.
  2. Drain artichoke hearts and slice into 1/2 inch strips. Place frozen spinach block into microwave and set for 30-60 seconds (don't worry the IP will do most of the defrosting this is just to give it a head start and avoid having frozen bits at the finish line).
  3. Add all ingredients to Instant Pot EXCEPT the Gouda and Parmesan cheese. Seal and set to high pressure for 4 minutes. Make sure the steam vent is in the sealed position.
  4. While dip is cooking, slice baguette into 1/2 inch slices. Cover a baking sheet with tin foil and spray with non stick. Line sliced bread on the sprayed baking sheet and sprinkle EACH side with olive oil, sea salt, and cracked pepper. I used grinders for the seasoning, just grind quickly on each one. Cook bread at 300 for 7-10 minutes. You want the bread to feel a smidge crisp, not super soft but not rock hard either. I would recommend checking on it from 5 minutes on, just to avoid over cooking since each oven can vary. 
  5. Once dip is done, quick release pressure. Add shredded Gouda and grated Parmesan cheese. Stir until cheese has melted.  Transport to a serving container.
  6. Serve dip with bread/tortilla chips and enjoy!

Drain the water based artichoke hearts and slice into strips. 
Add all ingredients EXCEPT Parmesan and Gouda cheese.
This is a picture from the time I spaced and added Parmesan,
this will give you a burn notice and you will have to rescue dip so
be sure to not add Parmesan and Gouda until after. Set to 4 minutes
high pressure and allow for 7 minutes to pressurize, quick release
pressure once done.
Slice long baguettes to be 1/2 inch circles. Drizzle oil, grinned salt, and grinded
cracked pepper over BOTH sides of bread. Cook for 7-10 minutes at 300 in the
oven, checking on it from 5 minutes on. You want it not rock hard but not
super soft either. 
Add Gouda and Parmesan cheese to your dip after quick release, mix until blended.
Dip will thicken as the cheese melts. Transport to serving bowl and serve with baguette
Or serve with have tortilla chips half bread slices. Enjoy!

Easy & Crisp Instant Pot Broccoli Chicken

Start to finish cook time: 38 minutes (5 prep + 10 saute + 8 pressurize + 3 high pressure + 8 pressurize + 0 high pressure + 4 saute)
Effort Level: Low
Servings: 5

We love Chinese food, but we live in a rural suburb with limited Chinese without going downtown. I also suffer from the debilitating problem of growing up not far from one of the best China Towns (San Francisco) and being a bit snobby on what I consider "good Chinese". 

Everyone online will tell you that you can't cook the broccoli in the IP with your chicken for this dish because it will get soggy. And they are partially right. My first attempt I defiantly threw all the broccoli in (without the basket) and ended up with a soggy shredded mess. There is nothing more mortifying than serving Chef a bad meal. He was ready to chalk this up as a loss, but my second attempt was so victorious I'm glad I tried again. The key to this recipe is the steamer basket, it made a world of difference and was just an amazing hunch. Crisp fresh perfectly cooked broccoli! If someone would've told me it was cooked in a wok or a stove I would've believed them. With this one modification, you get fast and easy broccoli chicken without compromising at all on flavor or texture. Best part- you don't have to cook your broccoli in the microwave like all the other recipes are telling you to do!
Do note you will need a steamer basket for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

  • 4 chicken breasts, sliced into strips
  • 3 crowns broccoli, broken into medium sized florets
  • 1 yellow onion, diced
  • 1 cup water
  • 1 chicken bouillon cube
  • 3 garlic cloves, diced
  • 1 tbsp olive oil
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/8 tsp black pepper
  • 1/4 tsp sriracha
  • 1/4 cup hoisin sauce
  • 1 tsp rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 3 tbsp cornstarch (to be added with 3 tbsp water)
  1. Slice chicken into small strips or bite-size pieces, chop onion, and dice garlic. Set aside.
  2. Turn Instant Pot to high saute for 12 minutes (likely won't use all this time, but set to this so it doesn't turn off on you). Add olive oil and sesame oil. Add onions and garlic, cook until onions are translucent. 
  3. Add chicken and brown both sides, until there isn't any visible pink (doesn't have to be cooked all the way through just seared on outside).
  4. While chicken is browning, prepare seasoning mix. In a measuring glass add hoisin, soy sauce, rice vinegar, brown sugar, bouillon cube, salt, red pepper flakes, black pepper, sriracha, and water. Set aside.
  5. Add pre-mixed sauce/seasoning mix,  after you add though DO NOT MIX in with the chicken. Dark sauces tend to set off the burn sensor, so not stirring until after will benefit you. Just let it sit on top. Seal and set to 3 on high pressure, allow for 8 minutes to pressurize. Be sure the steamer vent is in the sealed position.
  6. While chicken is cooking, break broccoli into medium florets (don't make the florets overly small as this will keep them more crip during steaming and not too crumbly, you want sturdy florets). Put into a steamer basket and set aside.
  7. Once chicken beeps it's done, quick release and add steamer basket filled with broccoli. Seal and set to "0 minutes". Allow 8 minutes to re-pressure. Make sure steamer vent is in the sealed position.
  8. Prepare cornstarch by adding 3 tbsp water to 3 tbsp cornstarch. Whisk until blended (right before add be sure to mix again as it will clump together if it sits). 
  9. Once IP beeps it's done, quick release and remove broccoli basket. Set to high saute and raise to almost a boil (must be hot in order to avoid lumps created by cornstarch). Add cornstarch mixture, mixing thoroughly. Once sauce has thickened, add steamed broccoli and fold in broccoli.
Set IP to high saute, add olive oil and sesame oil. 
Add chopped onions and garlic. Cook until onions are
Mix soy sauce, hoison, brown sugar, rice vinegar,
sriracha, salt, red pepper flakes, black pepper, bouillon,
and water. Set aside, don't add yet. 
Add chicken and brown until mostly not pink.  
Add your premixed seasoning bouillon mix. Seal and set
to high pressure for 3 minutes, allowing for 8 minutes
While chicken is cooking, break broccoli into medium florets.
Leave them actually a little bigger than pictured here.
Once it beeps, quick release steam. Add broccoli and seal.
Set to "0" minutes and allow for 8 minutes to pressurize.
Once it beeps its done, remove basket of broccoli and set aside.
Set to high saute. 
Mix 3 tbsp cornstarch and 3 tbsp water in a small container,
whisking until fully mixed. Once IP is boiling, add cornstarch
mix stirring as you add. 
This is what sauce will look like thickened. 
Fold in steamed broccoli, you want this to be the last step as
adding and mixing too early can leading to shredded broccoli.
Plate over rice and serve!