Instant pot lobster is the easiest way to bring a little luxury to your dinner table, no boiling pots or fancy techniques needed! In just minutes, the lobster cooks up tender, juicy, and perfectly steamed, ready to soak up a rich garlic herb butter.

Instant Pot Lobster Tail Ingredients

• Lobster Tails: Pick similar sized tails so they cook evenly. Fresh or frozen work, just thaw frozen tails in the fridge for the best texture.
• Water: Chicken broth is a great alternative and adds extra flavor as it steams!
• Butter: Use good quality unsalted butter like Kerrygold or Plugra for a rich flavor. If you use salted butter, cut back on any extra salt.
• Herbs: Fresh herbs make a big impact. If using dried, use about one third as much because they are more concentrated.

How to Make Instant Pot Lobster Tails

Lobster tails may look intimidating, but pressure cooking them makes them totally doable. It’s simple to prepare and turns any dinner or holiday meal into something really special.

1. Prepare: Add the trivet and water to the bottom of the Instant Pot.
2. Cut the Tails: Using kitchen shears, butterfly the tails of the lobster by cutting down the center.
3. Loosen the Meat: Loosen the meat, then pull the lobster meat upward.
4. Steam: Place the lobster tails on top of the trivet, shell side down, then close the lid and lock it in place. Select the “SEAL” mode, then press “STEAM” and add 2 minutes to the cook time. Manually release the steam once the lobster has cooked.
5. Whisk the Butter Sauce: In a small bowl, whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley.
6. Brush and Serve: Brush the sauce on the perfect Instant Pot lobster tails and enjoy!

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Instant Pot Lobster

Instant Pot lobster tails come out tender and flavorful in minutes. This simple method gives you juicy meat every time with almost no effort!

Course Dinner

Cuisine American

Keyword easy lobster tail recipe, instant pot, instant pot lobster tail recipe, lobster tail, lobster tail recipe

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Pressure Time 5 minutes minutes

Total Time 12 minutes minutes

Servings 4 servings

Calories 155kcal

Author Alyssa Rivers

Ingredients

• 4 lobster tails
• 1 cup water or chicken broth
• ¼ cup melted butter
• 3 garlic cloves minced
• ½ teaspoon paprika
• 1 teaspoon thyme minced
• 1 teaspoon rosemary minced
• 1 teaspoon parsley chopped
• salt and pepper to taste

Instructions

• Add the trivet and 1 cup water or chicken broth to the inside of the Instant Pot.
• Using kitchen shears, butterfly the 4 lobster tails by cutting down the center. Loosen the meat and pull the lobster meat upward.
• Place the lobster tails on top of the trivet shell side down. Close the lid and lock it in place. Select the "SEAL" mode. Press "STEAM" and add 2 minutes to the cook time. Manually release the steam once the lobster cooks.
• In a small bowl, whisk together ¼ cup melted butter, 3 garlic cloves minced, ½ teaspoon paprika, 1 teaspoon thyme minced, 1 teaspoon rosemary minced, 1 teaspoon parsley chopped, and salt and pepper to taste.
• Brush the sauce on each lobster tail and enjoy!

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 362mg | Potassium: 148mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 0.3mg

More Delicious Lobster Recipes

If you like seafood and want to make this Instant Pot lobster, check out more ways to make it. Each is simple and will wow your friends and family.

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Incredible Lobster Mac and Cheese

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Lobster Bisque

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Lobster Ravioli Sauce

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Easy Lobster Roll

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STOP being scared of your Instant Pot! This beginner’s guide on How to Use an Instant Pot will help you feel comfortable and confident when using this magical kitchen appliance. It makes cooking fast, easy, and convenient.

What is an Instant Pot?

The Instant Pot is a modern-day pressure cooker that speeds up the cooking process! Basically, it’s magic for busy moms! The boiling point rises in the instant pot and traps the steam inside. The hot steam and pressure is what cooks the food. It’s a multi-use appliance that will make your life so much easier. My goal with this guide is to walk you through how it works and to help you feel comfortable using an Instant Pot.

If you’ve ever wondered what an Instant Pot can do, my answer for you is, “What can’t it do?” Yes, an instant pot acts like a pressure cooker, but it does so much more. Use it for sauteing, as a steamer, a rice cooker, a slow cooker, or as a yogurt maker! The possibilities are endless. There are so many Instant Pots on the market, but this guide is going to focus on the classic 6-quart Instant Pot.

Instant Pot Parts

Before we get into all its wonderful functions, let’s talk about its parts. The many parts of an Instant Pot can be overwhelming, but once you know what they all do, you won’t be as intimidated.

1. Base Unit: The base of your instant pot is where the heating element and control panel live. The base of the instant pot can get hot while it’s in use, don’t handle it without hand protection. 
2. Inner Pot: The inner pot is where you place the food. Once in use, the inner pot is extremely hot, so be sure to use hand protection!
3. Lid: The lid contains the pressure valve and gauge. The pressure valve is what controls whether the pressure inside the pot can escape or stays sealed. The pressure gauge pops up when the pressure builds. The gauge drops back down when the pressure is released.
4. Trivet: Trivets will come with the purchase of your instant pot! They are great for steaming and creating a barrier between certain foods and the bottom of the hot pot. I use the trivet for cooking potatoes and hard-boiling eggs!
5. How to Place the Trivet in the Pot: Trivets have handles to help lift items in and out of the pot. Hold the handles as you place it in the pot. The handles should rest against the inside walls of the pot.
6. Silicone Ring: Helps create suction to seal the lid. Simply room it and hand wash it, but be sure it is in place before you use the Instant Pot!

Seal Mode vs. Vent Mode

There are so many different Instant Pot models on the market, but they all have some kind of seal and vent mode. Read your owner’s manual to know how to use your seal and vent mode correctly.

• Seal Mode: The sealed mode indicates that your instant pot will pressurize and cook. Always be sure it is in the sealed position while cooking. The pressure valve will pop up when the pot is pressurizing. Do not open the instant pot when it is in this mode.
• Vent Mode: The vent mode indicates that your instant pot will depressurize and will be safe to open. When the pressure valve is down, the lid will easily open and sing a pretty song to you!

Instant Pot Control Panel

The control panel is convenient! It gives options for pre-programmed dishes that make it easy to select for the specific food you are cooking. It takes out the guesswork of programming the time and mode. Every model is different, but I will highlight some of the most used buttons on the control panel.

• Pressure Cook/ Manual: When in doubt, use this button! Selecting this button allows you to manually enter a cooking time. Close and seal the lid and select steam mode. Press the “pressure cook” button and set it to the desired cook time.
• +/- Buttons: These buttons are used to adjust cooking time. Select (+) to add time and (-) to decrease time.
• Digital Screen: The screen will go on when you plug in the Instant Pot. During this time your control panel will say “ON” and when the cooking time has started you will see the numbers counting down the cooking time. Once the cooking time is finished, another timer will start to indicate how many minutes the natural release time is. It takes the Instant Pot a few minutes to heat up and build pressure, so the time will register on the screen when it’s ready.

Easy Instant Pot Recipes

Here are a few of my easy go-to recipes to cook in the Instant Pot! There are so many ways to utilize an instant pot. Save the hassle of cooking rice, hard-boiling eggs, or making baked potatoes because it can all be done in the instant pot! I also use it often to cook frozen chicken or to quickly cook soups and stews.

Classic Dinners Made in the Instant Pot!

Now that you know how to use an Instant Pot, here are a few of my favorite Instant Pot recipes to get you started! Your family will love them all!

Dinner

Instant Pot Ham

30 minutes

Dinner

Instant Pot Chili

45 minutes

Dinner

Instant Pot Meatloaf

40 minutes

Dinner

Easy Instant Pot Lasagna

25 minutes

If you’ve never had Chicken Vindaloo, you’re in for a treat! This classic Indian dish is made with chunks of marinated chicken and tender potatoes simmered in a tangy, flavorful, and perfectly spiced broth. Serve over fluffy white rice with Perfect Naan Bread for an irresistible, comforting meal! Instant Pot instructions included!

If you’re a fan of Indian food, be sure to check out my recipe for Butter Chicken, this Coconut Curry Chicken, and Tandoori Chicken.

What is Chicken Vindaloo?

This chicken vindaloo is full of flavor with just the right kick, thanks to Kashmiri chili powder. It adds a rich color and mild heat, but you can adjust the spice level to your liking. If you enjoy hearty, comforting dishes, you’ll also love my chicken paprikash.

The chicken marinates in warm spices for at least 30 minutes, then simmers with potatoes, sauce, and broth until tender and saucy. It’s a restaurant-worthy meal that will have everyone coming back for seconds!

Ingredient List

The ingredients in this chicken vindaloo recipe are really quite simple. Other than the Kashmiri chili powder, you probably have all of the seasonings and spices in your pantry. Here’s everything you’ll need:

• Chicken: Use boneless skinless chicken breast cut into 2-inch pieces.
• Apple Cider Vinegar: Gives the marinade a slightly tangy flavor with a bit of sweetness, too, that’s a nice balance to the warm spices!
• Garlic: Adds the perfect punch of savory flavor.
• Spices: A blend of Kashmiri chili powder, cumin, coriander, ground black pepper, cardamom, cloves, cinnamon, and salt adds the best warm, smoky flavor to the meal.
• Ghee: A type of clarified butter that is popular in the culinary traditions of the Middle East and India.
• Red Onion: Sauté finely diced red onion to add a zesty flavor.
• Potatoes: Buttery and rich, yellow potatoes soak in all of the delicious sauce and make this dish extra satisfying.
• Chicken Broth: Gives the marinade extra sauciness to finish the dish.
• Rice and Cilantro: For a complete meal, serve chicken over rice with naan, and garnish with fresh cilantro.

How to Make Chicken Vindaloo

I love Indian takeout, but when you make chicken vindaloo at home, it just tastes so fresh and you can control all of the ingredients! It’s surprisingly easy too! Here’s how:

1. Marinade the Chicken: Place the diced chicken into a large ziploc bag, or sealable container along with the apple cider vinegar, garlic, 1 tablespoon kashmiri chili powder, cumin, coriander, pepper, cardamom, cloves, cinnamon, and salt. Mix well and set aside to marinate for at least 30 minutes, or up to 12 hours in the fridge.
2. Sauté the Onion: Heat a large, heavy bottom pot on the stove over medium high heat. Then add the ghee and onion. Sauté the onion until it is transparent.
3. Combine Potatoes and Chicken: To the pot add the potatoes and marinated chicken, along with all the marinade and additional 1 tablespoon Kashmiri chili powder. Then sauté everything together for about 5 minutes.
4. Simmer: Reduce the heat to medium and add chicken stock, then stir and cover. Allow everything to cook for 25-35 minutes, until the chicken is cooked through and the potatoes are fork tender.
5. Serve: Remove the vindaloo from heat. Then serve over rice, garnish with cilantro and enjoy!

Make in the Instant Pot

1. Season the Chicken: Marinade chicken just the same. Turn the instant pot to sauté and sauté the ghee with the onions until the onions are transparent.
2. Combine Ingredients: Add in the chicken with the marinade, potatoes, additional Kashmiri chili powder, and potatoes.
3. Cook: Set the instant pot to pressure cook and seal the vent. Pressure cook for 5 minutes and do a natural pressure release.
4. Serve: Enjoy chicken vindaloo over rice with a cilantro garnish.

More Spiced Chicken Recipes to Try

If you’re looking more chicken dishes with a slight kick of heat, here are some more favorites! They’re all super easy to prepare and packed with incredible flavor!

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Firecracker Chicken

1 hour 30 minutes

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Baked Kung Pao Chicken

1 hour 20 minutes

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Slow Cooker Chicken Tikka Masala

6 hours 15 minutes

Print

Chicken Vindaloo

If you’ve never had Chicken Vindaloo, you’re in for a treat! This classic Indian dish is made with chunks of marinated chicken and tender potatoes simmered in a tangy, flavorful, and perfectly spiced broth. Serve over fluffy white rice with Perfect Naan Bread for an irresistible, comforting meal! Instant Pot instructions included!

Course Dinner, Main Course

Cuisine Indian

Keyword chicken vindaloo, chicken vindaloo recipe

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 people

Calories 234kcal

Author Alyssa Rivers

Ingredients

• 2 pounds boneless skinless chicken breast cut into 2 inch pieces
• ⅔ cup apple cider vinegar
• 3 cloves garlic minced
• 2 tablespoons Kashmiri chili powder divided
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon ground black pepper
• 1 teaspoon cardamom
• 1 teaspoon ground cloves
• ½ teaspoon cinnamon
• 1 teaspoon salt
• ¼ cup ghee
• ½ red onion finely diced
• 2 yellow potatoes cut into 2 inch pieces
• 1 cup chicken broth
• Cooked rice for serving
• Chopped cilantro for garnish

Instructions

• Marinade the chicken, place the diced chicken into a large ziploc bag, or sealable container along with the apple cider vinegar, garlic, 1 tablespoon Kashmiri chili powder, cumin, coriander, pepper, cardamom, cloves, cinnamon, and salt. Mix well and set aside to marinate for at least 30 minutes, or up to 12 hours in the fridge.
• Heat a large, heavy bottom pot on the stove over medium high heat. Add the ghee and onion. Sauté the onion until it is transparent.
• To the pot add the potatoes and marinated chicken, along with all the marinade and additional 1 tablespoon Kashmiri chili powder. Sauté everything together for about 5 minutes.
• Reduce the heat to medium and add chicken stock, stir and cover. Allow everything to cook for 25-35 minutes, until the chicken is cooked through and the potatoes are fork tender.
• Remove the vindaloo from heat and serve over rice, garnish with cilantro and enjoy!

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 11g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 537mg | Potassium: 696mg | Fiber: 2g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg

Making carnitas in an Instant Pot is foolproof. With just a few simple ingredients and the magic of pressure cooking, you can have a delicious and satisfying meal ready in no time. Make a batch of this juicy shredded pork for your next taco night, you won’t regret it!

If you’re wanting flavorful, juicy pork that’s cooked to perfection, Instant Pot carnitas is the way to go. A few more amazing recipes to try: chicken tinga, sweet pulled pork, and slow cooker barbacoa beef. Use them for tacos or on top of burrito bowls, you won’t be able to get enough of their flavor and tender texture!

Carnitas in the Instant Pot

You can make so many things in an Instant Pot. (Meatloaf, lasagna, ribs, the list goes on and on!) Mexican dishes are no exception! Using this handy kitchen tool, you can have tender, juicy meat in 30 minutes. Honestly though, with how insanely tender this pork carnitas is, you’d think it was slow cooking all day! This is one of my favorite hacks for making fall-apart tender meat for tacos, burritos, nachos you name it – in a snap!

This Instant Pot carnitas is seasoned to perfection. It’s your spice rack’s time to shine! I used all sorts of things to give it flavor, from chili powder, garlic, and herbs, to chicken broth, tomato paste, and a splash of orange juice! I know it may seem like an unlikely combination, but trust me on this one. This carnitas is absolutely to die for. It’s savory and zesty with a hint of spice! I know once you take a bite you’ll be hooked.

Carnitas Ingredients

I know it looks like a lot, but most of the ingredients on this list can be found in your pantry or spice rack. Feel free to tweak the flavor to your liking! Note: exact measurements can be found in the recipe card at the end of the post.

• Pork Shoulder: This is the main ingredient here. Pork shoulder is a great cut for carnitas because it’s flavorful and tender. You can also use pork butt or pork loin as a substitute if you prefer.
• Salt: As simple as it is, salt enhances the flavor of the pork and makes it even more tender.
• Black Pepper: Adds some mild spice and complements the overall flavor of the dish.
• Vegetable Oil: Used to sauté the onions and garlic in. You can also swap this out for your favorite cooking oil. Butter works, too!
• Chopped Onion: Adds texture to the carnitas and extra savory flavor.
• Minced Garlic: You can never go wrong with garlic. It gives the meat a bold, savory flavor.
• Chicken Stock: The main cooking liquid, this adds flavor and moisture to the pork. Beef or vegetable broth can also be used, but it will alter the flavor a bit.
• Tomato Paste: For a rich, savory, and slightly sweet flavor.
• Orange Juice: My secret ingredient! Orange juice adds a nice tanginess to the overall flavor of the Instant Pot pork carnitas. Really, any type of citrus juice works here.
• Lime Juice: Like the orange juice, this adds a tangy and citrusy flavor to the mix.
• Seasonings and Spices: I used a mix of ground cumin, oregano, and chili powder for flavor that’s warm and aromatic with a slight kick of spice. Adjust to taste as needed!

Carnitas Instant Pot Recipe

With flavor this good, you won’t want Mexican takeout! This Instant Pot carnitas recipe is a game-changer for taco night. It’s also great for potlucks and get-togethers because you can make large amounts with ease!

1. Prepare Pork: Prepare your pork shoulder by chopping into large pieces, then tossing to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.
2. Saute Vegetables: Set your Instant Pot to saute and turn on, then pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.
3. Sear Pork: Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.
4. Add Remaining Ingredients: Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.
5. Cook: Close the lid to the instant pot, then set the valve to seal and set the cook time to 30 minutes on high pressure.
6. Release Pressure: Once the 30 minutes is up follow the instant pot instructions so the pressure releases naturally.
7. Shred: Remove the pork from the pot and then shred with two forks.
8. Reduce Liquid: With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.

Finish Up in the Oven

1. Add to Baking Sheet: Line a sheet pan with foil and set your oven to broil. Then place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.
2. Broil: Broil your pork for 3-4 minutes for crisping, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.
3. Serve: Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.

More Delicious Mexican Recipes

I’m constantly inspired by Mexican cuisine. It just has the best combination of flavors and textures! If you liked this pork carnitas, here are a few more must-try recipes. I know you’ll love them as much as I do!

Recipe Skill Levels

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Dinner

Homemade Mexican Chorizo

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Recipe Skill Levels

Best Ever Birria Tacos

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Side Dishes

Grilled Mexican Street Corn

25 minutes

Print

Instant Pot Carnitas

Making carnitas in an Instant Pot is foolproof. With just a few simple ingredients and the magic of pressure cooking, you can have a delicious and satisfying meal ready in no time. Make a batch of this juicy shredded pork for your next taco night, you won't regret it!

Course Dinner

Cuisine Mexican, Mexican American

Keyword how to make carnitas in the instant pot, instant pot carnitas, instant pot carnitas recipe, instant pot pork carnitas

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 519kcal

Author Alyssa Rivers

Ingredients

• 4-5 pounds pork shoulder cut into 2 inch pieces
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 cup chicken stock
• 1 6 ounce can tomato paste
• ¾ cup orange juice
• ¼ cup lime juice
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder

Instructions

• Prepare your pork shoulder by chopping into large pieces, toss to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.
• Set your instant pot to saute and turn on, pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.
• Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.
• Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.
• Close the lid to the instant pot, set the valve to seal and set the cook time to 30 minutes on pressure cook.
• Once the 30 minutes is up follow the instant pot instructions to do a natural release of the pressure.
• Remove the pork from the pot and shred with two forks.
• With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.
• Line a baking sheet with foil and set your oven to broil. Place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.
• Broil your pork for 3-4 minutes, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.
• Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.

Nutrition

Calories: 519kcal | Carbohydrates: 22g | Protein: 59g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 187mg | Sodium: 2445mg | Potassium: 1714mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1050IU | Vitamin C: 44mg | Calcium: 99mg | Iron: 6mg

This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It’s perfect for your next potluck, party, or a refreshing and unique meal this summer. You’re going to want to save this recipe for later!

If you are new to the world of orzo pasta, I’ve got you covered! If you are a seasoned pro, I’ve got recipes for you too! You’ve got to try this Italian Orzo and Sausage Skillet, this yummy and refreshing Lemon Parmesan Garlic Orzo with Asparagus, and this Southwest Orzo Salad with Cilantro Lime Ranch Dressing.

Greek Orzo Pasta Salad

This orzo pasta salad is made with NO MAYO! Don’t get me wrong, I love pasta salads with a rich mayo dressing, but sometimes they aren’t the best if you have to transport them or have them outside during a hot day. This pasta salad is perfect for hot summer days because it won’t go bad if it sits out for a little. It is best chilled, but it won’t get bad quickly either! It is a win-win for everyone at your next get-together. I will warn you though, this orzo pasta salad will not last long and everyone will be asking you for the recipe.

This salad makes a great side dish for just about any protein! It’s amazing served next to some grilled honey balsamic chicken or along with a juicy grilled burger. It gets those veggies in (that everyone will gobble up) and it’s full of fresh flavor to break up your meal. It really is my favorite salad right now (sorry cucumber tomato salad, you’re still my close second!). You’ve got to try it, you’ll be hooked too!

Ingredients

This orzo pasta salad is packed with veggies and has a hint of lemon to break things up. The best thing about this salad is that you can really switch up the veggies however you like! Pretty much anything goes in this one. Other veggie ideas include red onion, cherry tomatoes, kalamata olives and cucumber. You can find the measurements below in the recipe card.

• Orzo: Make this according to the package directions.
• Lemon Zest: Adds an intense amount of flavor with no bitterness.
• Lemon Juice: the citric acid adds a fresh zing.
• Olive Oil: Best for harmonizing, enhancing, and building the flavors together, plus it adds to the body and depth.
• Salt: A dash of extra flavor.
• Garlic: Mince garlic is best for that intense flavor compared to garlic powder.
• Honey: This will be an added sweetener with layers of flavor.
• Corn: Fresh or frozen will work for this pasta salad.
• Red Bell Pepper: Chopped bell pepper adds a sweet and crunchy flavor.
• Zucchini: Subtle and not overpowering that adds just the right amount of taste.
• Salt and Pepper: For added flavor.
• Mozzarella: Cut into chunks and add to the salad for a soft, moist texture that is full of a milky flavor. You could use crumbled feta instead.
• Basil: Associated with a strong, pungent, and sweet smell that tastes a little like pepper. Any fresh herbs like fresh basil or parsley are yummy!

Orzo Pasta Salad Recipe

This orzo pasta salad is perfect for any occasion. It’s light and refreshing, and super simple to make! You will cook the veggies for 20ish minutes, but if you want to take a shortcut and toss them in the air fryer (air fryer veggies), I won’t tell! In fact, sprinkle some air fryer mushrooms in there too, you won’t be disappointed! This recipe is straightforward and simple, but I share some tips below as well.

1. Prep: Preheat the oven to 400 degrees F.
2. Cook Orzo: Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
3. Make Dressing: While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
4. Prep Veggies: Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
5. Cook Veggies: Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
6. Cool: Remove and allow to cool.
7. Put It All Together: Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
8. Enjoy: Add salt and pepper to taste and enjoy!

More Pasta Salad Recipes

I just think there is always room on the table for a pasta salad! Especially in the summer, it’s a go to side dish. Here are a few of my favorite recipes that I think you’ll love too!

Salads

Shrimp Pasta Salad

25 minutes

Side Dishes

Mexican Pasta Salad

20 minutes

Salads

Greek Broccoli Pasta Salad

35 minutes

Salads

Incredible Hawaiian Macaroni Salad

25 minutes

Print

Orzo Pasta Salad

This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It's perfect for your next potluck, party, or a refreshing and unique meal this summer. You're going to want to save this recipe for later!

Course Salad

Cuisine American, Italian, Italian American

Keyword orzo pasta salad, Pasta Salad

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 Servings

Calories 208kcal

Author Alyssa Rivers

Ingredients

• 3/4 cup uncooked orzo
• 1/2 teaspoon grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 pinch pepper
• 1/2 teaspoon minced garlic
• 1 teaspoon honey
• 1/2 cup corn
• 1/2 cup red bell pepper chopped
• 1 cup broccoli chopped
• 3 tablespoons olive oil
• Salt and pepper
• 1/2 cup cubed mozzarella
• 1/3 cup ribboned basil

Instructions

• Preheat the oven to 400 degrees F.
• Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
• While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
• Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
• Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
• Remove and allow to cool.
• Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
• Add salt and pepper to taste!
• Enjoy!

Notes

Originally posted August 29, 2019

Updated April 15, 2023

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 257mg | Potassium: 196mg | Fiber: 1g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 1mg

If you are obsessed with sushi like I am, it’s time you learned to make Sushi Rice at home! It’s so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!

I am such a huge fan of sushi. It definitely grew on me over the years. I couldn’t imagine eating raw fish as a kid, now I eat sushi any chance I get. And it really is super fun to make at home. You don’t have to make this sushi rice just for sushi! You really can make this for any dish, it’s perfectly sticky and delicious rice that goes great with Vegetable Stir Fry, a Korean Ground Beef and Rice Bowl, or Grilled Teriyaki Chicken.

What is Sushi Rice?

So you may be wondering, what makes sushi rice different from regular rice? Well, for starters, you absolutely have to use short grain rice. Short grain rice has more starch in it, which helps it stick together better. You also add a few more ingredients than regular rice. You will make a mixture of rice vinegar, sugar, and salt to pour over the rice once it’s cooked. This helps it soak up extra moisture and flavor. This way it will stick together better when you are rolling your sushi.

You don’t have to stick to just sushi with this rice though! I love this rice served with a lot of different dishes. Of course it’s perfect for sushi rolls, but it’s also great with a poke bowl, sushi bake, or a salmon rice bowl, and especially spam musubi! You still get most of the same flavors of sushi without the extra work of rolling it up. I think this rice is a great skill to have in your back pocket because it really always impresses people! Sushi rice just tastes better than regular white rice if you ask me.

Ingredients

Sushi rice has a few more ingredients than traditional rice. That is how it becomes so perfectly sticky and delicious! The key ingredient is short grain rice. Long grain rice like basmati , or medium grain rice, don’t have enough starch in them to get sticky. So double check your rice before trying this recipe! You can cook it in an instant pot, rice cooker, or a regular pot on the stove. You can find the measurements below in the recipe card.

• Short Grain or Sushi Rice: You are looking for Japanese style short grain rice which is sometimes labeled sushi rice. I like Nishiki brand or Kokuho Rose, and you should be able to find both at your local grocery store. You will want to get short grain rice because it will make all the difference in this rice turning out sticky and perfect for sushi
• Japanese Rice Vinegar: This is just a regular bottle of rice vinegar. You don’t have to get the ones labeled specifically for sushi. In fact, those kinds usually have added sugar and salt in them, so I stay away from them because I like to add those ingredients on my own.
• Granulated Sugar: This helps the rice become sticky, and it also gives it great flavor. Feel free to use another sweetener if you want to!
• Salt: To help bring out all of the flavors in the rice.
• Water: For cooking the rice.

Sushi Rice Recipe

I’ve found the easiest way to rinse your sushi rice is to put it in a fine mesh strainer and hold it under running water until the water runs clear. It’s just easier than trying to rinse and repeat in a bowl. Make sure to drain your rice well before adding it to the pot for cooking. I always use my instant pot because cooking short grain rice over the stove can be a lot harder than it needs to be. Once your rice is cooked, then add the rest of your ingredients. The best tip I can give is to fold gently. You don’t want to stir in a circle because you will end up smashing a lot of your rice together. Put your spatula into the rice at an angle and fluff it upwards until the vinegar is coated evenly on all the rice.

1. Rinse: Rinse the rice with cold water until the water runs clear.
2. Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
3. Heat Sugar and Vinegar: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
4. Add Sugar Mixture to Rice: Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
5. Cover and Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

Make It a Meal

Rice is perfect with just about any protein! I love making rice all the time, and even if you aren’t making sushi, this rice is just better than the average rice recipe. You’ll want to make it all the time! Here are some ways I’ve eaten this rice that I think you’ll love.

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Sushi Rice

If you are obsessed with sushi like I am, it's time you learned to make Sushi Rice at home! It's so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!

Course Side Dish

Cuisine Asian

Keyword sushi rice

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Cups

Calories 551kcal

Author Alyssa Rivers

Ingredients

• 3 cups short grain rice or sushi rice
• 1/4 cup Japanese rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• water for cooking the rice

Instructions

• Rinse the rice with cold water until the water runs clear.
• Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
• While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
• Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
• Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

Nutrition

Calories: 551kcal | Carbohydrates: 122g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 583mg | Potassium: 114mg | Fiber: 4g | Sugar: 3g | Calcium: 6mg | Iron: 6mg

Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It’s like magic! This recipe is simple, delicious, and something everyone will enjoy.

I love Chinese food. It’s definitely my takeout of choice. Luckily for me, the whole family loves it too! I really enjoy making simple Chinese food at home too, because it’s a great way to save a little money and get the best flavors. Some of my favorite homemade recipes are Wonton Soup, this delicious Moo Goo Gai Pan, and this Firecracker Chicken.

Soup Dumpling

If you have never had a Chinese soup dumpling, you are going to fall in love with this recipe! It is a dumpling with a pork and broth filling. That’s right, there is soup INSIDE the dumpling! You bite into this delicious and soft wrapper and out pours this flavor packed chicken stock and soy sauce broth.

This soup dumpling, also called a Xiao Long Bao, is absolutely one of the best dishes I’ve eaten in my entire life! It’s full of Asian flavors that are so easy to keep eating and eating. This recipe keeps things simple by cooking them in a steamer just like chicken potstickers. These dumplings can also be cooked in a bamboo steamer or cooked in a wok. I love eating these with garlic edamame and dipping them in Chinese black vinegar. They are also delicious with white rice to make it a more filling meal!

Ingredients

The ingredients in these soup dumplings are actually so simple! You can find the measurements below in the recipe card.

• Hot Water: To balance out the strong flavors in the broth.
• Hot Chicken Stock: You could also use pork broth or beef broth, or even vegetable stock.
• Soy Sauce: This adds a lot of flavor to the gelatin.
• Gelatin Powder: This helps the soup set up firm so that you can add it to the filling.
• All-Purpose Flour: Easy to work with and a simple dough.
• Warm Water: This helps the dough come together.
• Salt: To add a little extra flavor.
• Ground Pork: This is the traditional protein, but you could use ground chicken or ground beef if you want to.
• Sesame Oil: Sesame oil is really nutty and earthy and goes perfectly with Asian flavors and pork.
• Soy Sauce: I love adding soy sauce to the filling too
• Ginger: Fresh ginger is full of zingy flavor.
• Sugar: A little sugar helps to balance out the salty flavors.
• Salt and Pepper: For seasoning the meat. I often use white pepper instead of black.
• Rice Vinegar: Is made from fermented rice and has a mild and slightly sweet flavor. You could use rice wine vinegar too.
• Green Onion: This brightens up the filling and adds extra flavor.
• Chinese Black Vinegar: This is for dipping your dumpling in, it’s amazing!

Make Soup Gelatin

1. Mix Stock and Gelatin: In a medium bowl, add your water and chicken stock and then heat in the microwave for about 1 minute. Then add in your soy sauce and gelatin and then mix until all the gelatin has dissolved.
2. Cool: Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and then cool in the fridge until the gelatin has set, about an hour.
3. Fluff: When the gelatin has set, remove it from the fridge and then fluff/ break it up with a fork. Then set aside.

Assemble Soup Dumpling Wrapper

1. Make Dough: In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, then knead it with your hands until it is a smooth dough. Cover and then allow the dough to rest for 30 minutes.

Make the Soup Dumpling Filling

1. Mix Filling: In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Then mix until well combined.

Put It All Together

1. Roll Out Dough: On a lightly floured surface, roll your dough into a log and then cut into 30 even pieces. Then roll each piece of dough out into a thin round disk.
2. Add Filling: Take a prepared rolled-out disk and then fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.
3. Fold Closed: To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Then pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.
4. Steam: In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and then do a quick steam release to take the dumplings out.
5. Dip and Enjoy: Enjoy fresh with Chinese black vinegar!

More Asian Inspired Dishes

Asian flavors are some of my favorite. They are packed with lots of great ingredients that blend together in perfect harmony. If you are looking for a flavorful meal to please the whole family then these recipes are perfect for you!

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Print

Soup Dumplings

Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It's like magic! This recipe is simple, delicious, and something everyone will enjoy.

Course Dinner

Cuisine Asian, Chinese

Keyword chinese dumplings, pork dumplings, soup dumplings

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 30 dumplings

Calories 55kcal

Author Alyssa Rivers

Ingredients

Soup gelatin

• ¼ cup hot water
• ¼ cup hot chicken stock
• 2 tablespoons soy sauce
• 2 teaspoons unflavored gelatin powder

Wrapper

• 2 cups all purpose flour
• ¾ cup warm water
• 1 teaspoon salt

Filling

• ½ pound ground pork
• 1 teaspoon sesame oil
• 1 teaspoons soy sauce
• 1 teaspoon ginger freshly grated
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons rice vinegar
• 1 tablespoon green onion finely chopped
• Chinese black vinegar for serving

Instructions

Soup Gelatin

• In a medium bowl, add your water and chicken stock and heat in the microwave for about 1 minute. Add in your soy sauce and gelatin and mix until all the gelatin has dissolved.
• Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and cool in the fridge until the gelatin has set, about an hour.
• When the gelatin has set, remove it from the fridge and fluff/ break it up with a fork. Set aside.

Wrapper

• In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, knead it with your hands until it is a smooth dough. Cover and allow the dough to rest for 30 minutes.

Filling

• In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Mix until well combined.

Assembly

• On a lightly floured surface, roll your dough into a log and cut into 30 even pieces. Roll each piece of dough out into a thin round disk.
• Take a prepared rolled out disk and fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.
• To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.
• In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and do a quick steam release to take the dumplings out.
• Enjoy fresh with Chinese black vinegar!

Nutrition

Calories: 55kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 203mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg

These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.

Potatoes are the bread and butter of any hearty meal. I love them in every form! A few more quick and recipes you need to add to the dinner lineup are these garlic butter hasselback potatoes, funeral potatoes, and classic scalloped potatoes!

Mashed Potatoes in the Instant Pot

Making mashed potatoes can sometimes be a bit of a hassle. First peeling potatoes, then chopping, boiling, draining, mashing and seasoning. (You’ll have to try my dad’s famous mashed potatoes if you have the extra time.) If you want to cut down on prep time but don’t want to compromise on flavor, these Instant Pot mashed potatoes are the answer. You’re going to love them because they’re so easy and delicious!

Being a busy mom, I’ll admit I sometimes have a problem remembering that I have to make dinner some nights. Both my Instant Pot and air fryer are a life-saver! I love that I can make hearty, delicious meals for my family in a pinch. Like having these potatoes with my perfect air fryer steak! I think that’s why I love this recipe so much. Now mashed potatoes don’t have to be reserved for the holidays! You can easily make them for weeknight dinners because all it takes are a few simple ingredients and 15 minutes!

Ingredients You’ll Need

These Instant Pot mashed potatoes are perfect for Thanksgiving coming up because they’ll free up space on the stove and are totally hands-off. This way, you can actually enjoy your holiday dinner with your guests! Also, you only need a few simple things to make them. That’s what makes this recipe the best! Note: exact measurements can all be found in the recipe card below.

• Potatoes: I used red potatoes, but you can definitely try out other types here! Yukon or Russet potatoes are both great options because they’re so nice and buttery!
• Chicken Broth: I used low-sodium chicken broth because it adds extra flavor to these mashed potatoes and makes them nice and smooth.
• Butter: Butter is a must for rich, creamy potatoes!
• Kosher Salt: I always go for kosher salt over table salt because it’s not as bitter.
• Italian Seasoning: If you’ve never tried adding herbs to your mashed potatoes, here’s your sign to! I love it because it adds extra flavor!
• Garlic Powder: You can’t go wrong with garlic. Add some in for the best savory flavor!
• Salt and Pepper: Add to taste!

How to Make Mashed Potatoes in an Instant Pot

Give your potatoes a quick chop, throw them into the pot with some chicken broth, pressure cook for 10 minutes, and mash. No draining necessary! This recipe will quickly become one of your favorites.

1. Add Potatoes to Instant Pot: Add the potatoes to the Instant Pot. (No need for a trivet!) Pour the chicken broth on top.
2. Cook: Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
3. Release Pressure: When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
4. Mix In Remaining Ingredients: Next, add butter, salt, Italian seasoning, garlic powder, and pepper. Mash everything together until smooth. Season to taste!

More Delicious Potato Sides

Here are a few more potato side dishes that will complete any meal! They’re buttery, hearty, and filled with so much mouthwatering flavor! They’re perfect for the holidays and weeknight dinners as well. Find more tasty potato side dishes here!

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Creamy Scalloped Potatoes

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The BEST Air Fryer “Roasted” Potatoes

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Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.

Course Side Dish

Cuisine American

Keyword instant pot, Instant Pot Mashed Potatoes, instant pot mashed potatoes recipe, Mashed Potatoes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 142kcal

Author Alyssa Rivers

Ingredients

• 5 pounds red potatoes, cut into 1.5" pieces
• 1 cup chicken broth, low sodium
• 1/3 cup butter
• 1 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cracked black pepper
• additional salt and pepper to taste

Instructions

• Add the potatoes to the Instant Pot or electric pressure cooker (no need for a trivet!) Pour the chicken broth on top of the potatoes.
• Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
• Add butter, salt, Italian seasoning, garlic powder, and pepper. Mash all of the ingredients together until smooth. Season to taste!

Nutrition

Calories: 142kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 398mg | Potassium: 719mg | Fiber: 3g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg

Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!

My Instant Pot and air fryer are two workhorses in my kitchen. They’ve simplified dinner so much! Add this Instant Pot spaghetti, mashed potatoes, or meatloaf to your dinner lineup! You won’t regret it! Instant Pot recipes are always so quick and easy to make but turn out perfectly.

Soft and Tender Instant Pot Sweet Potatoes

I love baked sweet potatoes, especially around the holidays! The only problem is, with the hour-long bake time, it doesn’t really work if you’re in a pinch. The Instant Pot saves the day, yet again! With this beyond-easy recipe, you can have soft and tender sweet potatoes ready in less than 30 minutes.

You’re going to be amazed at how soft, moist, and silky smooth they turn out. You can serve them with both sweet and savory toppings! (I have some ideas for you below!) You can also mash your Instant Pot sweet potatoes to use in a casserole! This is definitely a staple recipe to have around. If your family loves sweet potato dishes as much as mine does, it will especially come in handy with Thanksgiving just around the corner!

Ingredients You’ll Need

Only 2 simple ingredients are needed to make these amazing Instant Pot sweet potatoes! This recipe is the perfect foundation for all of your favorite sweet potato dishes! You can find exact measurements needed to make it below in the recipe card.

• Sweet Potatoes: The size of your sweet potatoes affects cooking time, so if you want to follow my recipe 1:1 try to find medium-sized sweet potatoes! You may need to adjust the cooking time by a few minutes if your sweet potatoes are larger or smaller. You can also use jewel yams.
• Water: Water is added to the base of the Instant Pot to add moisture to your sweet potatoes as they cook! This is a must for sweet potatoes that are soft and moist instead of dry and tough.

How to Cook Sweet Potatoes in an Instant Pot

This recipe is foolproof and SO easy to make! I love how hands-off it is. It makes preparing dinner so easy.

1. Prep Sweet Potatoes: Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
2. Add Trivet and Water to Instant Pot: Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
3. Add Sweet Potatoes: Add the whole sweet potatoes to the pot and place them on top of the trivet. It’s ok to stack the potatoes if needed.
4. Seal: Place the lid on the Instant Pot, then set the valve to ‘seal’.
5. Cook: Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes. Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
6. Release Pressure: Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
7. Add Cooking Time if Needed: If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes. 
8. Serve: Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.

Other Tried and True Sweet Potato Recipes

I love sweet potatoes! They have such a creamy, delicious texture. Plus, they’re so versatile! Whether you use them in a casserole, as chips or fries, or in pie, it’s one of the best things about the fall season! Here are some of my favorite recipes that you NEED to try!

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Desserts

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Print

Instant Pot Sweet Potatoes

Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!

Course Side Dish

Cuisine American

Keyword 20 minute, easy

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 194kcal

Author Alyssa Rivers

Ingredients

• 3-4 medium sweet potatoes, or jewel yams
• 1 cup water

Instructions

• Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
• Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
• Add the sweet potatoes to the pot and place them on top of the trivet. It's ok to stack the potatoes if needed.
• Place the lid on the Instant Pot, then set the valve to 'seal'.
• Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes.
• Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
• Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
• If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes.
• Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.

Nutrition

Serving: 1potato | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 128mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg

Forgot to thaw the chicken? No problem! This instant pot frozen chicken recipe turns rock-solid breasts into tender, juicy perfection in no time. Dinner crisis averted!

Instant Pot Frozen Chicken Ingredients

• Frozen Skinless Chicken Breasts: Just take these straight from your freezer, no need to thaw them beforehand! 
• Chicken Broth: If you don’t have chicken broth, then you can use water as your liquid instead. The chicken broth adds a bit more flavor.
• For Extra Flavor: Add your favorite spices and herbs to the chicken before cooking to add flavor. Try Italian seasoning, Cajun, or Lemon Pepper.

How to Make Instant Pot Frozen Chicken

This instant pot chicken breast recipe is so easy and one you’ll want to keep in your back pocket. It’s perfect for everything from quick dinners to meal prep, and once you try it, you might never bother with thawing fresh chicken again!

1. Season and Cook Frozen Chicken: Pour the chicken broth into the Instant Pot, then add the frozen chicken breasts. Season with salt and pepper.  Close the lid, select seal, and cook on high pressure for 12 minutes. Cook time depends on the thickness of your chicken breasts. I prefer thinner cuts so they cook evenly in the Instant Pot. For medium to large breasts, increase the cook time to 14–16 minutes (instead of 12), but keep the natural release at 10–15 minutes.
2. Natural Release and Slice: Once the steam is naturally released, open the lid and remove the chicken, then season with salt, pepper, and any other seasonings you desire. Let the chicken cool slightly, then slice or shred while it’s warm for the perfect texture. Enjoy immediately or use for meal prep. Tip: Save the leftover liquid to use in soups, sauces, or even to cook rice in.

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Instant Pot Frozen Chicken

Juicy, flavorful chicken from frozen, no thawing needed! Perfect for quick dinners, meal prep, or shredding.

Course Dinner, entree, Main Course, main dish

Cuisine American

Keyword chicken from frozen in the instant pot, cooking chicken breasts from frozen, frozen chicken breasts in the instant pot, how do i cook froze chicken in the instant pot, how to cook frozen chicken in the instant pot, instant pot chicken, instant pot chicken recipe, instant pot frozen chicken breasts

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

pressurizing and depressurizing time 20 minutes minutes

Total Time 37 minutes minutes

Servings 6 servings

Calories 175kcal

Author Alyssa Rivers

Equipment

• 1 6-quart instant pot

Ingredients

• 2 pounds frozen boneless skinless chicken breasts
• 1 cup chicken broth or water
• ½ teaspoon salt more or less to taste
• ¼ teaspoon ground black pepper more or less to taste

Instructions

• Add 2 pounds frozen boneless skinless chicken breasts to the bottom of the Instant Pot in as even a layer as possible.
• Add 1 cup chicken broth, ½ teaspoon salt, and ¼ teaspoon ground black pepper evenly to the pot.
• Close the lid securely and seal the venting valve. Set the cook time on "manual" to 12 minutes, adjusting the cooking time a minute or two, depending on the thickness of the chicken.
• Once the cook time has elapsed, let the instant pot naturally release for 10-15 minutes. After that, you may manually release the rest of the steam.
• Let the chicken rest for a few minutes before chopping, shredding, or serving. Season with additional salt and pepper, or any other seasonings you prefer, before serving.

Notes

Leftover instant pot frozen chicken can be stored in an airtight container for up to 7 days in the refrigerator, or in the freezer for up to 3 months.

Nutrition

Serving: 4oz | Calories: 175kcal | Carbohydrates: 0.2g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 515mg | Potassium: 568mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

More Easy Instant Pot Recipes

Isn’t the Instant Pot the best? You can cook so many things in it! Try some of my favorite dinner recipes like this instant pot lasagna, this meatloaf, or this delicious beef stroganoff! Here are a few more ideas.

Dinner

Instant Pot Carnitas

1 hour

Dinner

10 Minute Instant Pot Spaghetti

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Dinner

Instant Pot Roasted Chicken

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Dinner

Instant Pot Chili

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