33+ Must-Try Instant Pot Recipes That Are Surprisingly Healthy

This Instant Pot beef stew packs the comforting and hearty flavors you crave, but it takes a fraction of the time to make. The gravy is rich, thick, and flavorful—thanks to the browned meat, so be sure to not skimp on that step. Thanks to a little Instant Pot magic, the meat comes out tender but maintains its shape, and does not flake apart into little pieces. 

Everyone's favorite snack dinner just got a smoky upgrade with the addition of warm, chocolaty mole sauce. The chicken gets a rich braise in the Instant Pot, making for an extra-tender topping for chips. Serve with all the fixins—fresh avocado, salty Cotija cheese, and spicy-sweet candied jalapeños—to finish this feast-worthy favorite out. You can make the chicken mole ahead of time and add to the nachos just before serving.

Preparing spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Here we dress it with a touch of olive oil and seasonings to ever-so-slightly enhance its flavor. But spaghetti squash is also a perfect base for so many sauces, or just a sprinkle of Parmesan cheese as a side dish. At the store, look for squash that are about 3 lbs. Too much larger than that and they get “woody.”

Can’t find turkey cutlets? Use chicken cutlets or breasts. Serve the soup with a crunchy salad and citrus vinaigrette.

Putting chicken thighs in your Instant Pot is an easy way to pull together a great weeknight meal—and it’s fast. For this keto-friendly entrée, aim to get a nice browned exterior on each chicken thigh first—it not only improves the flavor (and look) of the chicken, but it enhances the flavor of the gravy as well. Then while your chicken cooks, make polenta, or mashed potatoes, and a simple green salad and—boom!—you have a square meal that is full of comfort.

Instant Pot steel cut oats is the perfect solution if you often struggle with getting your oatmeal cooked just right. This easy recipe yields hearty oats with just the right chew. The brown sugar, vanilla, and cinnamon make this breakfast feel rich but not too heavy. Plus, the toasted pecans add a nice crunch. This is a real “stick to your ribs” kind of breakfast!

Applesauce in just 15 minutes? Thanks to the Instant Pot, it's now possible. Flavored with nutty brown brown butter and hints of warm cinnamon and cardamom, this recipe is the ultimate way to use up an abundance of fall apples. Using Granny Smith apples keeps the applesauce just tart enough to be used in savory applications like on latkes or pork chops, but it's also great as-is or over pancakes.

Eggs steam perfectly in the Instant Pot, making this once labor-intensive appetizer a breeze. Classy enough for a dinner party while casual enough for game day, these Lobster Roll Deviled Eggs combine two fun foods into one delicious dish. If you’re looking for a more budget-friendly dish, substitute pre-cooked shrimp for the lobster tail.

This tasty, yet basic, chili is great for both football weekends and busy school nights, thanks to the ease and speed of an Instant Pot. This beef and bean chili has all the classic flavors, plus a bit of a kick from chipotle chili powder. The sour cream and cheese add a touch of creaminess and temper the heat. Leftovers make for a hearty lunch at your desk, or get a little more creative and use them as a topping for nachos, or add to pasta for Chili Mac. Look for the 25% less sodium packet of taco seasoning next to the standard taco seasoning in the Mexican food aisle.

This rich broth is perfect for warming up on a cold winter day or sipping if you're under the weather—and it comes together quickly thanks to your Instant Pot. Roasting the bones and vegetables ahead of time intensifies their flavors, resulting in a heartier taste. You can easily remove the fat from the broth by opting for a fat separator or by chilling it overnight and skimming the solid layer off the top.

Get these spicy South American beans on the dinner table in an hour, no soaking required. The red beans come out tender without falling apart, swimming in a spicy sauce flecked with chorizo and tomatoes. Serve with pan-fried plantains and rice for a simple and satisfying meal. You can find achiote paste in the international aisle of some grocery stores or at Hispanic grocery stores.

This Southwestern-inspired chili is hearty and comforting, with pork in every bite. Your Instant Pot can easily cook up the unsoaked cannellini beans in about an hour, making this a weeknight-friendly meal the whole family will love. Creamy cheese and avocado make ideal toppings, while a squeeze of lime juice elevates this filling dish.

Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes.

Your favorite Sunday supper just got a spicy upgrade thanks to the addition of harissa, a Tunisian pepper paste. This sauce is packed with pork shoulder, crumbled sausage, and salty pancetta, making every bite a satisfying experience. You’ll have a complete dinner— veggies and all—on the table in under an hour thanks to our recipe using the Instant Pot for easy cooking.

Nothing shows off the Instant Pot's capabilities quite like this recipe. Create fall-off-the-bone tender short ribs in just 30 minutes. Coated in a sweet and spicy Asian-inspired sauce, this recipe is wonderful served with a side salad and mashed potatoes or polenta. Any leftover meat can be shredded and used as a terrific taco filler. 

Equal parts sweet and savory, mostarda is an Italian condiment made with fruit and mustard. While a traditional mostarda usually takes several hours to completely cook and reduce, our version is easily made with your Instant Pot instead. Look for firm, unblemished pears when making this dish. Serve it with a thick-cut pork chop, on a charcuterie board, or in a brie grilled cheese.

This bright and light salad is an easy way to make more veggie-based dishes in your Instant Pot. The rich and creamy burrata cheese balances out the sweet and earthy beets. Combining the shallots with acidic vinegar draws out the subtle onion flavor, infusing the pistachio dressing with hints of sweetness. If you can't find beet microgreens at your grocery store, you can substitute another variety of microgreens or baby arugula.

An Instant Pot (or even an old school pressure cooker) is a great tool for cooking dried beans. The beans cook to a tender interior, yet they still hold their shape and don’t fall apart or blow out. In fact, his is one of our favorite applications of an Instant Pot. This is one of my favorite applications of an Instant Pot or pressure cooker. The seasoning is just right in this recipe, but if you like heat, you can leave the seeds and ribs in the pepper (removing them turns down jalapeno’s hotness). Once your beans are cooked to perfection, use them in tacos, over rice, stirred into soup, alongside meats, or as is for a simple side dish.

Who would've guessed that your Instant Pot could creative this delicious (and beautiful) cheescake? A little sweet, a little tangy, the cheesecake's filling features three distinct vanilla, strawberry, and chocolate layers. This satisfying recipe's tender cookie crust makes for easy slicing and serving, perfect for when you have company over. 

Put away your buffalo sauce, and reach for these tangy and sweet wings instead. Coated in a raspberry-chipotle mixture, these drumettes are finger-licking good. Whip up a batch with the Instant Pot for your next tailgating event or fun night in. Best part? These are only 94 calories per serving. 

This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. 

We've reimagined the traditional rice dish into a comforting soup that's made in your handy Instant Pot. Look for andouille near the smoked sausages in the refrigerated section of your grocery store. If you don't own an Instant Pot, you can also make this recipe in your slow cooker.

Pantry staples like dried lentils and canned beans make up the bulk of this soup and boost the fiber to cover more than half your daily goal.

This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use.

The slightly smoky flavor comes from the chipotle chile. Refrigerate the remaining chiles in a reusable plastic bag for another use.

This simple side of cauliflower dressed in a vinaigrette may be just the ticket to get you past your childhood aversion to this veggie. The dijon-cider vinaigrette really seals the deal. For variation, try this recipe with broccoli rather than cauliflower.

These tender ribs get a boost of sweet heat and smoky flavor from both dried and canned chipotle chiles.

This sweet and slightly spicy pork sandwich would pair well with a crisp slaw on the side.

If you’re looking for a fun fall way to use your Instant Pot, look no further: Nothing is tastier than a homemade applesauce using seasonally fresh ingredients. You can leave it a little chunky (perfect for spooning over top waffles) or process it with an immersion blender, for a smoother taste.

There’s nothing as satisfying and warming as a nice hot risotto suffused with comforting flavors like butternut, sage, and Parmesan. But it can often take a lot of time and attention to cook. However, the Instant Pot cuts it down to an extremely doable 25 minutes. Use a nice, drinkable white wine such as Sauvignon Blanc—and not cooking wine—to give it the fullest flavor.

Cassoulet—that classic southern-French dish of beans and meat is the very definition of a hearty fall stew. It can also take days to make. We took a lot of the fuss out, and then went ahead and made it into a decadent vegetarian main dish.

This classic French stew is perfect cold-weather fare and is delicious over noodles or mashed potatoes. If you can't find shiitake mushrooms, Portobello mushrooms make a good substitute in a pinch.