"Always start out with a larger pot than
what you think you need."
— Julia Child

Best Slow Cooker Instant Pot Recipes

Daniel Brown
• Saturday, 17 October, 2020
• 9 min read

This is a perfect dinner for a busy weeknight or a good option to pack in individual containers for lunches during the week. Make this Instant Penne in Cajun Mustard Cream Sauce for a quick and easy weeknight meal.

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(Source: dearcrissy.com)


With options to prepare it with andouille sausage or meatless you can make everyone happy. Maple Dijon Chicken and Sweet Potatoes –chicken, sweet potatoes and brussels sprouts drizzled with a sauce made with maple syrup, Dijon mustard, rosemary and olive oil.

With just four ingredients and your pressure cooker this is a perfect meal to make when you’re busy but still want to put dinner on the table! Kids and adults alike love this creamy penne pasta and will be asking for seconds.

The saucy chicken can be served in tacos, burritos, salads, nachos, quesadillas or over rice. A true one pot meal that is family friendly, tastes amazing and is so easy to put together.

The beans and rice are topped with garlic lime sour cream and grated cheddar cheese. You can serve this as a meatless meal or add in chicken for some extra protein.

Make it a meal by serving it with rice, pineapple chunks and shredded cabbage. When you buy those inexpensive mega packs of pork chops use this recipe to mix up dinner and bring something new to the table (literally).

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(Source: kristineskitchenblog.com)

A perfect easy weeknight meal and it’s made in a jiffy in your electric pressure cooker. Beef pot roast is cooked until tender in the electric pressure cooker.

Salsa Verde Chicken is the perfect recipe to have in your back pocket on those days when you don’t have the time or energy to cook. It tastes great and can be served in many ways including over rice, in tacos, burritos or quesadillas or on top of salad.

They’re tender and taste great served over pasta and sprinkled with Parmesan cheese. Try making these with ground turkey, beef, pork, chicken or a combination.

Cheater Korean Beef and Brown Rice –a quick version of a classic recipe made in your electric pressure cooker. Throw them in the Instant or crackpot with some salsa, lime juice and some seasonings and you’ll get perfectly spreadable chicken that you can serve in burritos, enchiladas, tacos, salads or quesadillas.

This recipe is made quickly in your Instant and requires little to no prep and only 5 ingredients. A delicious dump and go recipe that you can make with frozen chicken.

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(Source: www.cookingclassy.com)

It’s got cream cheese and avocados for creaminess and lots of flavor from diced green Chile and salsa Verde. Cheesy Enchilada Rice –brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime.

Savory Pork Burrito Bowls –perfectly tender and spreadable 5 ingredient pork is cooked quickly in your Instant and then served with rice, guacamole, black beans, sour cream and more of your favorite toppings. It’s perfect to serve on rolls or over rice for a quick and easy dinner that can feed a crowd.

Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top.

A Filipino recipe of tender chicken thighs braised in vinegar and soy sauce with lots of garlic. You’ll just need a packet of ranch, Italian dressing mix and brown gravy along with a chuck roast for this recipe.

Then toss the pork chops into your Instant, push a button and walk away. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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The liquid is required to prevent burn and to help the Instant build pressure correctly. Because the heating is so gradual in a slow cooker, the odds of something burning are slim BECAUSE enough juices from the food has been released by the time the slow cooker has reached its highest heating temperature.

This means you have to START with liquid, otherwise your food will burn before it’s had a chance to release any juices. This might mean adding additional liquid in order to reach the minimum needed.

Quick Pressure Release: This is when you manually turn the valve from “sealing” to “venting.” It’s like a switch, and doing so will immediately release the steam that’s been building inside the Instant Pot. The type of pressure release you choose for your slow cooker turned Instant recipe matters, because anytime there is pressure inside the Instant, your food is cooking.

That means, if you choose the natural pressure release, your food will cook for another 10-15 minutes. When you’re cooking meat in the Instant, the natural pressure release option is best.

This helps the meat to retain the juices and produces a better texture in the end. I would use the natural pressure release when making that recipe in the Instant.

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Milk and most dairy products (like sour cream or cheese) don’t work very well in the Instant. The Instant gets too hot, too fast for these foods and will likely cause a burn error.

Recipes that use thickeners like corn starch or arrowroot powder should also be added after the pressure is released, for the same reason as dairy products. If your slow cooker recipe calls for flouring and searing meat, skip the flour part and just sear the meat in a bit of oil in the Instant.

The flour will prevent your Instant from correctly building pressure. For recipes that use tomato paste, don’t mix it in with your liquids before cooking.

Add it to the very top of your food, cook as directed, and then mix it in after the pressure release. Finally, if your slow cooker recipe calls for wine, you will want to add it after the pressure release AND leave the lid off so that the alcohol burns off and the flavor deepens.

The flavor of wine doesn’t change under pressure, so the end result could be tart and likely undesirable. Many slowcookerrecipes have you put the vegetables in with the meat at the very beginning, and they all cook together.

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If you’re starting with big cuts of meat (like slowcookerpot roast), here’s a simple work-around to that problem: When the timer goes off, switch the valve for a quick pressure release.

If you’re starting with smaller cuts of meat, like a stew or soup (say no more than 1” chunks) you shouldn’t run into the problem of mushy vegetables. This will automatically set the control to “high” pressure and the time between 25 and 30 minutes.

This will set the controls to “high” temperature as well, but the cooking time will be around 15 minutes. If you have an older model and/or your Instant Pot doesn’t have either “meat” nor “poultry” function, use the “manual” or “pressure-cook” function and adjust the controls accordingly.

Hip Pressure Cooking has a great online chart to help with cooking times, but you can also check some of your favorite bloggers’ recipes ! My slow cooker is 6 quarts and can barely fit some of my favorite recipes.

Cooking once and eating twice is key for saving time in the kitchen. I am completely in love with my Instant and am excited to see how I can use it in place of my slow cooker.

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(Source: greenhealthycooking.com)

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