:max_bytes(150000):strip_icc():format(jpeg)/beef-ragu-with-pappardelle-FT-RECIPE0220-5da5ebe2756749f2af2ee59252ad9da0.jpg)
Every kitchen has its workhorses, and the Instant Pot is one in ours. Though we don’t use its full array of powers (steaming, yogurt making), the tool is a frequent and happy presence on our counter, making pretty good hands-off rice, speeding up bean cook times, and braising to melting deliciousness nearly anything and everything we can think to put in there. This collection of recipes skews toward soups, stews, and sauces, with some fun curveballs in the mix. Transform your weeknight routine with this shortcut to long-simmered flavor.
Love these recipes? Join MyRecipes to save them all with one click. It’s easy, convenient, and free!
Instant Pot Baba Ganoush
Pressure-cooked eggplant yields a plush dip enriched with tahini and a touch of yogurt for tang. Browning the eggplant in sesame oil first creates a smoky base of flavor before the Instant Pot locks in the tenderness. Make it up to two days ahead; then serve with crisp vegetables or warm pita.
Leftover Roast Turkey and Chinese Egg Noodle Soup
James Beard Award–winning cookbook author Andrea Nguyen channels mi vit tiem (roast duck–egg noodle soup) for this nourishing turkey soup, using the Instant Pot to pull maximum flavor from turkey parts for the broth. Star anise, ginger, and a Fuji apple infuse subtle sweetness before the broth meets bok choy, scallions, and cilantro; soy sauce and sesame oil finish the bowl.
Instant Pot Birria
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This recipe adapts Claudette Zepeda’s birria recipe for the Instant Pot, preserving the dish’s hallmarks: toasted guajillo, cascabel, and ancho chiles; a clove- and cinnamon-scented adobo; and ultra-tender beef ready for juicy tacos. Pressure cooking shaves hours off the traditional method. Don’t forget to dip tortillas in the consommé and griddle until lacy and crisp.
Instant Pot Viet Beef Stew with Star Anise and Lemongrass
In this bo kho–inspired stew, Andrea Nguyen pressure-cooks chuck with lemongrass, star anise, tomatoes, and five-spice for aromatic depth that’s ready in about 90 minutes (only 20 of them active). A quick sear, then a short spell under pressure yields tender beef; the sauce concentrates as carrots cook over a simmer. Serve warm with herbs and crusty bread.
Instant Pot Beef Ragù with Pappardelle
F&W’s Ann Taylor Pittman shares a recipe for ragù rich with chuck, fennel, red wine, San Marzano tomatoes, and a discreet chipotle pepper in adobe for smoky heat. Thirty minutes under pressure turns the beef shreddable; the sauce reduces before being tossed with broad pappardelle that soak up every drop. Finish with shaved Parmigiano-Reggiano.
Instant Pot Pork Tenderloin
Greg DuPree / Food Styling by Ali Ramee / Prop Styling by Christine Keely
This recipe starts with a brown sugar–paprika spice rub and a quick sear, then finishes under pressure for tender, juicy slices. Potatoes cook in the drippings before being mashed with butter, while kale wilts in the savory cooking liquid for an all-in-one meal.
Instant Pot Red-Cooked Short Ribs
Ann Taylor Pittman borrows the classic Chinese “red-cooking” technique — which uses soy sauce, Shaoxing wine, and spices like star anise and cinnamon — to build a glossy, aromatic braise. The Instant Pot speeds the journey to fall-apart tenderness; bok choy steams right over the reduced cooking liquid. Serve with rice and scallions.
Monday Night Red Beans and Rice
New Orleans writer Pableaux Johnson’s Monday tradition becomes Instant Pot-friendly by pressure-cooking the beans, then folding them into a stovetop base of browned andouille, the trinity (onion, celery, green bell pepper), and Creole seasoning. Part of the beans is mashed for the hallmark creamy texture, then hot sauce and scallions finish the dish. Serve over white rice.
Cacio e Pepe Ham and White Bean Soup
Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Phoebe Hauser
This recipe channels the Roman pasta dish’s pepper-pecorino Romano punch into a broth built from ham bone and cheese rinds, then cooks dried beans to creamy tenderness. Some beans are pureed for body; a final shower of pecorino Romano and black pepper amps up the cacio e pepe profile.
Instant Pot Short Ribs with Triple-Cream Mashed Potatoes
Jen Causey
This favorite brings together juniper- and rosemary-crusted short ribs with a Barolo-laced braising liquid for fork-tender meat in less time than a traditional braise. It’s plated over ultra-rich potatoes whipped with cream, butter, and triple-cream cheese like Brillat-Savarin, plus a crunchy apple-celery-hazelnut salad for contrast.
Instant Pot Classic Beef Stew
Greg DuPree
This multicooker take on a classic beef stew layers seared chuck, red wine, herb bundles, and potatoes for a saucey, fork-tender dish ready in just two hours (and requiring only 30 minutes of active time). Mushrooms and pearl onions go in at the end to preserve their texture, while a hint of mustard and vinegar add brightness and lift.
Make-Ahead Smoky Madeira Gravy
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Ann Taylor Pittman’s do-ahead gravy leans on a deeply flavored smoked-turkey stock built in the Instant Pot, then whiskes in a roux and Madeira for a glossy, holiday-ready finish. It keeps well for days and can be frozen too for maximum planning flexibility.
Molly McArdle
2025-11-03 18:57:00