Blog

Step into a world of culinary delight as we present to you the finest collection of Instant Pot Ultra recipes, curated to satisfy your taste buds like never before. From succulent roasts to mouthwatering desserts, this list has it all. Whether you’re a seasoned chef or a beginner in the kitchen, these recipes are guaranteed to impress and leave you wanting more. Get ready to unlock the true potential of your Instant Pot Ultra and embark on a flavorsome journey that will tantalize your senses.

Find Out More On Amazon

1. Chicken Tortilla Soup

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1 can diced tomatoes, undrained
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Tortilla chips, shredded cheese, and chopped cilantro for garnish

Instructions

1. Set your Instant Pot Ultra to the sauté setting and add some olive oil. Once the oil is heated, add the chicken breasts and cook until browned on both sides. Remove the chicken and set aside.
2. Add the onions, garlic, red bell pepper, and jalapeno pepper to the Instant Pot and sauté until the vegetables are softened.
3. Add the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, dried oregano, salt, and pepper to the Instant Pot. Stir well to combine.
4. Return the chicken breasts to the Instant Pot and close the lid. Set the Instant Pot to the soup setting and cook for 15 minutes.
5. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 10 minutes, then manually release any remaining pressure.
6. Remove the chicken breasts from the Instant Pot and shred them using two forks. Return the shredded chicken to the soup.
7. Serve the chicken tortilla soup hot, garnished with tortilla chips, shredded cheese, and chopped cilantro.

2. Beef Stew

Ingredients

• 2 pounds beef stew meat, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• 1 cup frozen peas
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Set your Instant Pot Ultra to the sauté setting and add some olive oil. Once the oil is heated, add the beef stew meat and brown on all sides. Remove the meat and set aside.
2. Add the onions and garlic to the Instant Pot and sauté until the onions are translucent.
3. Return the beef stew meat to the Instant Pot and add the chopped carrots, potatoes, frozen peas, beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Stir well to combine.
4. Close the lid of the Instant Pot and set it to the stew setting. Cook for 30 minutes.
5. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 10 minutes, then manually release any remaining pressure.
6. Stir the beef stew and serve hot.

Find Out More On Amazon

3. Spaghetti Bolognese

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 can diced tomatoes, undrained
• 1 can tomato sauce
• 1 tablespoon tomato paste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• Salt and pepper to taste
• Cooked spaghetti noodles and grated Parmesan cheese for serving

Instructions

1. Set your Instant Pot Ultra to the sauté setting and add some olive oil. Once the oil is heated, add the ground beef and cook until browned. Remove the beef and set aside.
2. Add the onions, garlic, grated carrot, and chopped celery to the Instant Pot and sauté until the vegetables are softened.
3. Return the browned ground beef to the Instant Pot and add the diced tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, salt, and pepper. Stir well to combine.
4. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 10 minutes.
5. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 5 minutes, then manually release any remaining pressure.
6. Serve the spaghetti Bolognese sauce over cooked spaghetti noodles, garnished with grated Parmesan cheese.

4. Lemon Garlic Salmon

Ingredients

• 4 salmon fillets
• 2 lemons, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season the salmon fillets with salt, pepper, and minced garlic.
2. Set your Instant Pot Ultra to the sauté setting and add some olive oil. Once the oil is heated, add the salmon fillets and cook for 3-4 minutes on each side, until browned.
3. Remove the salmon fillets from the Instant Pot and set aside.
4. Arrange the lemon slices in the bottom of the Instant Pot.
5. Return the salmon fillets to the Instant Pot, placing them on top of the lemon slices.
6. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 5 minutes.
7. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 5 minutes, then manually release any remaining pressure.
8. Serve the lemon garlic salmon hot, garnished with fresh parsley.

5. Vegetable Curry

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 can coconut milk
• 2 cups mixed vegetables (such as carrots, bell peppers, cauliflower, and peas)
• Salt and pepper to taste
• Cooked rice or naan bread for serving

Instructions

1. Set your Instant Pot Ultra to the sauté setting and add some vegetable oil. Once the oil is heated, add the onions and garlic and sauté until the onions are translucent.
2. Add the curry powder, ground cumin, ground coriander, and turmeric to the Instant Pot. Stir well to coat the onions and garlic with the spices.
3. Pour in the coconut milk and stir to combine.
4. Add the mixed vegetables to the Instant Pot and season with salt and pepper. Stir well.
5. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 5 minutes.
6. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 5 minutes, then manually release any remaining pressure.
7. Serve the vegetable curry hot, over cooked rice or with naan bread.

6. Pulled Pork Sandwiches

Ingredients

• 3 pounds pork shoulder, trimmed of excess fat
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Hamburger buns and coleslaw for serving

Instructions

1. Set your Instant Pot Ultra to the sauté setting and add some olive oil. Once the oil is heated, add the pork shoulder and brown on all sides. Remove the pork shoulder and set aside.
2. Add the onions and garlic to the Instant Pot and sauté until the onions are translucent.
3. Return the pork shoulder to the Instant Pot and add the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, salt, and black pepper. Stir well to combine.
4. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 90 minutes.
5. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 10 minutes, then manually release any remaining pressure.
6. Remove the pork shoulder from the Instant Pot and shred it using two forks. Return the shredded pork to the Instant Pot and stir well to coat it in the barbecue sauce.
7. Serve the pulled pork hot, piled high on hamburger buns and topped with coleslaw.

7. Cheesecake

Ingredients

• 2 cups crushed graham crackers
• 1/2 cup melted butter
• 2 cups cream cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• Fresh berries for serving

Instructions

1. In a medium bowl, mix the crushed graham crackers and melted butter until well combined.
2. Press the graham cracker mixture into the bottom of a 7-inch springform pan, creating an even layer.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Pour the cream cheese mixture over the graham cracker crust in the springform pan.
6. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 35 minutes.
7. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 10 minutes, then manually release any remaining pressure.
8. Remove the cheesecake from the Instant Pot and let it cool to room temperature.
9. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
10. Serve the cheesecake chilled, topped with fresh berries.

8. Butternut Squash Risotto

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 4 cups vegetable broth
• 2 cups butternut squash, peeled and diced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Set your Instant Pot Ultra to the sauté setting and add the butter. Once the butter is melted, add the onions and garlic and sauté until the onions are translucent.
2. Add the Arborio rice to the Instant Pot and stir well to coat it in the butter and onion mixture.
3. Pour in the vegetable broth and stir to combine.
4. Add the diced butternut squash to the Instant Pot. Do not stir.
5. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 6 minutes.
6. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 5 minutes, then manually release any remaining pressure.
7. Stir the risotto well, breaking up the butternut squash as you mix.
8. Stir in the grated Parmesan cheese and season with salt and pepper.
9. Serve the butternut squash risotto hot, garnished with chopped parsley.

9. Mexican Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 can diced tomatoes, undrained
• 2 cups long-grain white rice
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions

1. Set your Instant Pot Ultra to the sauté setting and add the vegetable oil. Once the oil is heated, add the onions, garlic, and green bell pepper and sauté until the vegetables are softened.
2. Add the diced tomatoes and stir well to combine.
3. Add the white rice, chicken broth, chili powder, cumin, paprika, salt, and pepper to the Instant Pot. Stir well to combine.
4. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 8 minutes.
5. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 5 minutes, then manually release any remaining pressure.
6. Fluff the Mexican rice with a fork and garnish with chopped fresh cilantro.
7. Serve the Mexican rice hot as a side dish with your favorite Mexican meals.

10. Chocolate Lava Cake

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• Powdered sugar and whipped cream for serving

Instructions

1. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
2. In a separate bowl, mix the melted butter, granulated sugar, eggs, and vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Stir in the semisweet chocolate chips.
5. Grease 6 ramekins and divide the cake batter evenly among them.
6. Add 1 cup of water to the Instant Pot, then place the trivet inside.
7. Place the ramekins on the trivet inside the Instant Pot, ensuring they are not touching the water.
8. Close the lid of the Instant Pot and set it to the manual setting. Cook on high pressure for 10 minutes.
9. Once the cooking time is complete, let the Instant Pot naturally release the pressure for 5 minutes, then manually release any remaining pressure.
10. Remove the ramekins from the Instant Pot and let the chocolate lava cakes cool for a few minutes.
11. Dust the cakes with powdered sugar and serve warm with a dollop of whipped cream.

In conclusion, the Instant Pot Ultra is a versatile kitchen appliance that can help you prepare a wide variety of delicious meals. From comforting soups and stews to decadent desserts, the Instant Pot can do it all. With its precise cooking capabilities and convenient features, it’s no wonder the Instant Pot Ultra is a favorite among home cooks. Try out these top 10 Instant Pot Ultra recipes and discover the joy of quick and easy cooking that doesn’t compromise on flavor. Happy cooking!

Find Out More On Amazon