Instant Pot Chicken Florentine Soup

This light and flavorful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own. For example, pureed white beans and a chunk of Parmesan rind add to its creaminess, while a bit of baby arugula introduces an interesting note to the overall flavor profile. The result is a delicious combination you’ll want to make again and again.

For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first. 

Tip: To save time on busy weeknights, soak the sundried tomatoes in advance.  

Prep time: 10 minutes
Cook time: 20 minutes + time to come to pressure
Serves: 4

Ingredients:

½ c. sundried tomatoes (not packed in oil)
2 c. water
2 15-oz. cans cannellini beans
1/3 c. heavy cream
2 T. extra virgin olive oil
1 small red onion, chopped small
3-4 cloves garlic, chopped
4 c. chicken broth
8 oz. white mushrooms, cleaned and sliced
4” Parmesan cheese rind
2 t. Italian seasoning
1½ lbs. boneless, skinless chicken breasts
Sea salt and black pepper, to taste
1 c. baby spinach
1 c. baby arugula
½ c. freshly grated Parmesan cheese, plus additional for serving

Directions:

  1. Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.

  2. Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.

  3. Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).

  4. Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.

  5. Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.

  6. Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.

  7. Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

  8. When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.

  9. Carefully open lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.

Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!

Instant Pot Asian Beef & Rice

There is quite a bit of variation when it comes to cooking rice in an Instant Pot because the correct settings and cooking times vary from one type of rice to another.

Per the manufacturer, the “Rice” setting is intended for white or parboiled rice only. For the long-grain brown rice used in this recipe, use the “Manual” setting on high and set the cooking time to 22-25 minutes, “depending on your preferences and any local issues, like high elevation.”

Source: https://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/

This recipe suggests 22 minutes as the active cooking time, but feel free to extend this time if you prefer softer rice. In addition, this version includes a little more liquid than the 1:1 ratio recommended by the manufacturer to account for the added ingredients.

Tip: For best results, marinate the beef the night before for the meat to develop more flavor.

Prep time: 10 minutes + time to marinade

Cook time: 32 minutes + time to come to pressure

Serves: 4

Ingredients:

3 T. gluten-free soy sauce or coconut amino
¼ c. sesame oil, divided
2 T. honey
2 T. lime juice
½ t. garlic powder
½ t. onion powder
2 t. fresh ginger, finely minced
1 t. crushed red pepper flakes
Sea salt and black pepper, to taste
1½ lbs. stew beef, cubed
1¼ c. water or beef broth
1 c. long-grain brown rice, rinsed and drained
1 T. sesame seeds
3 T. fresh parsley, finely chopped

Directions:

  1. Combine soy sauce, 2 tablespoons sesame oil, honey, lime juice, garlic powder, onion powder, fresh ginger, and red pepper flakes in a glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

  2. Place the beef cubes into a sealable plastic bag and pour the marinade on top. Seal and gently turn the bag to thoroughly coat the beef. Marinate at room temperature for at least 30 minutes, or place in the refrigerator overnight. Turn bag occasionally for even distribution of the marinade. 

  3. To prepare, add remaining 2 tablespoons sesame oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to high. Once hot, transfer the beef cubes to the Instant Pot and discard the remaining marinade. Brown the beef on all sides, approximately 3-4 minutes. Add the beef broth and scrape up the brown bits from the bottom of the container.

  4. Turn Instant Pot off and add brown rice. Season with salt and black pepper, to taste. Add lid and securely lock. Flip the pressure value to the “Sealing” position and press the “Manual” button. Adjust setting to high and set cook time for 22 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

  5. When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

  6. Carefully remove lid and fluff the rice with a fork. Taste and adjust seasonings, as desired. Transfer to a platter and sprinkle with toasted sesame seeds and chopped parsley, if desired. Serve immediately with your favorite sides. Enjoy!
Creamy Instant Pot Rice Pudding

This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Blueberry Maple Compote.*


Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4-6

Ingredients:

2 T. extra virgin olive oil
1 c. Arborio rice, rinsed and well drained

2½ c. almond milk, divided

2 T. maple syrup
1 t. real vanilla extract
1 t. ground cinnamon
¼ t. salt
2 eggs

Optional toppings and garnish:

Fresh berries
Whipped cream
Warm berry compote
Ground cinnamon
Real maple syrup
Cinnamon sticks

Directions:

  1. Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.

  2. Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.

  3. Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.

  4. Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.

  5. When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.

  6. Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.

  7. Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.

  8. Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.

  9. Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!
Instant Pot Loaded Chilled Cauliflower-Leek Soup

This delicious chilled soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. For a beautiful change of pace, consider topping with colorful edible flowers rather than the more traditional bacon and cheddar shown here.

Tip: If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, mascarpone, or additional cream cheese in its place.

Prep time: 15 minutes
Cook time: 9 minutes + time to come to pressure
Serves: 4-6


Ingredients:

3 large leeks, sliced white part only

1 medium head cauliflower, cut into small chunks
3-4 whole garlic cloves, peeled

3 c. chicken broth, divided
1 t. ground cinnamon
Sea salt and black pepper, to taste
4 oz. goat cheese
4 oz. cream cheese
4 oz. sharp cheddar cheese, grated


Optional toppings:

3 strips cooked bacon, crumbled
2-3 green onions, thinly sliced
½ c. sharp cheddar cheese, grated
Edible flowers

Directions:

  1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.

  2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

  3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.

  4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.

Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired. Enjoy

Instant Pot Steel Cut Oats Breakfast Bowls

Here is a healthy and delicious breakfast idea that looks as great as it tastes! The nice thing about these Instant Pot steel cut oats is you can pretty much set it and forget it while it cooks.

Tip: To save time in the morning, prepare the yogurt mixture the night before and use blueberries and raspberries to reduce prep time.

Prep time: 10 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4

Ingredients:

Non-stick cooking spray
1 c. steel cut oats
3¼ c. water
2 c. Greek or coconut yogurt
1½ T. chia seeds
1 T. real maple syrup, plus additional for serving
1 c. fresh strawberries, hulled and cut into chunks
1 c. fresh blueberries, rinsed and patted dry

Directions:

  1. Spray the Instant Pot cooking container with non-stick cooking spray.

  2. Add steel cut oats and water and stir to combine. Cover with lid and lock into position, then flip the pressure valve to the “Sealing” position.

  3. Press the “Manual” button and select the high heat setting. Set cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

  4. While the oats cook, combine yogurt, chia seeds, and maple syrup in a small bowl and stir to combine. Set aside.

  5. When cook time is complete, turn off the Instant Pot to prevent scorching. Allow pressure to release naturally for 15 minutes, and then do a quick release for any remaining pressure.

  6. Carefully remove lid and stir the contents to combine. Transfer the cooked oats to individual serving bowls. Heap the oats a little higher on one side of the bowl and spoon the yogurt mixture onto the other half.

  7. Arrange the strawberries and blueberries between the two halves for a nice presentation. Serve immediately with additional maple syrup on the side, if desired. Enjoy!
Instant Pot Ginger-Peach Iced Tea

Beat the heat this summer with this refreshingly fruity iced tea. The best part? This quick and easy Instant Pot version is ready to enjoy in under 30 minutes!

Tip: Remove tea bags as soon as the pressure has been fully released to prevent bitterness. If you prefer stronger tea and want to leave the bags in longer, add a pinch of baking soda prior to brewing. 


Prep time: 5 minutes

Cook time: 15-20 minutes + time to come to pressure

Serves: 6-8

Ingredients:

8 c. water
6 organic black tea bags, paper tags removed
4 fresh peaches, pitted and cut into chunks
1 T. fresh ginger, finely minced
Local honey, to taste

Optional garnish:

1 fresh peach, cut into thin slices

6-8 fresh mint sprigs

Directions:

  1. Add water, tea bags, peaches, and fresh ginger to Instant Pot and stir to combine.

  2. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting on normal for 5 minutes.

  3. When finished, allow pressure to release naturally (NR) for 10-15 minutes, then do a quick release (QR) to allow the remaining pressure to escape.

  4. Carefully strain hot tea mixture with a fine mesh strainer to remove the solids. Pour the remaining liquid into a large, heat-resistant pitcher.

  5. Sweeten with honey, to taste, and stir to combine. Cool slightly before serving over ice with peach slices and sprigs of fresh mint, if desired. Enjoy!

Instant Pot Baby Back Ribs with Dark Cherry BBQ Sauce

These quick and easy Instant Pot baby back ribs are really tender and delicious. The cinnamon and rosemary in the dry rub complements the flavors in this savory Dark Cherry BBQ Sauce, but the flavors pair well with just about any barbeque sauce you prefer.

Tip: Place the ribs under a hot broiler after cooking in the Instant Pot for a mouth-watering, caramelized crust.

Prep time: 10 minutes
Cook time: 30 minutes + time to come to pressure
Serves: 4

Dry Rub Ingredients:

1 t. garlic powder
1 t. chili powder
1 t. dried rosemary
1 t. ground cumin
½ t. cinnamon
¼ t. cayenne pepper
½ t. smoked paprika
Salt and black pepper, to taste

Other Ingredients:

2½ – 3 lbs. baby back ribs
1 c. beef stock (or water)
Dark Cherry BBQ Sauce* (or BBQ sauce of choice)

Directions:

  1. Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside.
  • Carefully remove membrane from back of baby back ribs with a sharp knife, if necessary. Cut the ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.

  • Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. (Do not stack them flat on top of each other).

  • Lock the Instant Pot lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to high for 30 minutes.

  • Meanwhile, line a large, rimmed baking sheet with aluminum foil and set aside.

  • Once cooking time is complete, do a quick release (QR) by flipping the sealing valve to the “Venting” position. Unlock and remove the Instant Pot lid and carefully transfer ribs to prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side.

  • Pre-heat broiler to high and broil the ribs for 3-5 minutes or until nicely browned. Remove from oven and cool slightly before cutting into individual portions. Serve immediately with extra BBQ sauce for dipping.
Instant Pot Thai Chicken Thighs

These flavorful chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day. 

One trick to this recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.


Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

Prep time: 10 minutes
Cook time: 10 minutes (+ time to come to pressure)
Serves: 4-6

Ingredients:

2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
2/3 c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste

Garnish:

Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices

Directions:

  1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

  2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.

  3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.

  4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

  5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

  6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

  7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.

Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!

Instant Pot Homemade Dark Cherry BBQ Sauce

This flavor-packed BBQ sauce combines the natural sweetness of cherries and maple syrup with the welcoming warmth of the ginger, cinnamon, and rosemary.

For best results, prepare this recipe one or two days in advance. Although it can be enjoyed immediately, this sauce really comes into its own when the flavors are given time to fully develop.

Prep time: 5 minutes
Cook time: 10 minutes + time to come to pressure
Serves 6-8

Ingredients:

2 T. extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2½ c. fresh or frozen dark cherries, pitted
1 10-oz. can diced tomatoes with green chilies, with liquid
3 T. apple cider vinegar
2 t. fresh ginger, finely minced
1½ t. ground cinnamon
½ t. smoked paprika
3 T. maple syrup
1 T. fresh rosemary, finely chopped
2 t. liquid smoke (optional)
Sea salt and black pepper, to taste

Directions:

  1. Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.

  2. Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste. 

  3. Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.


  4. When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.

  5. Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days. 

Note: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently, until the excess liquid is reduced and the sauce reaches the desired consistency.

Instant Pot Blueberry Maple Compote

Classic compote recipes include large amounts of white sugar, but this version relies on a more modest amount of real maple syrup for a bit of sweetness. Although this recipe uses fresh blueberries, lemon juice, and cinnamon, feel free to add any combination of fresh berries, citrus juice, and seasonings to create your own tasty flavor variations.

Prep time: 5 minutes
Cook time: 13 minutes + time to come to pressure
Makes 3 cups

Ingredients:

3 c. fresh or frozen blueberries
¼ c. real maple syrup
2 T. fresh lemon juice
1 t. vanilla extract
1 t. ground cinnamon

¼ t. salt

Directions:

  1. Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.

  2. Set the pressure valve to the “Sealing” position and press the “Manual” button. Adjust the setting to high and select 3 minutes for the cook time. After a brief pause, the Instant Pot will automatically start building pressure at this point.

  3. When the cook time has finished, turn the Instant Pot off to prevent scorching. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by carefully moving the valve to the “Venting” position.

  4. Optional: To thicken the compote, select the “Sauté” function and cook over high heat, stirring constantly, until excess liquid is reduced. Turn the Instant Pot off and immediately remove container from the unit to cool.

  5. Serve immediately or transfer to an airtight container and store in the refrigerator for 7 to 10 days. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream, if desired. Enjoy!