20 Delicious Instant Pot Dutch Oven Recipes for Every Occasion

Dive into the world of effortless cooking with our roundup of 20 Delicious Instant Pot & Dutch Oven Recipes that promise to spice up your meal routine! Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, we’ve got something for every occasion. Get ready to transform your cooking game with these mouthwatering recipes that are sure to become your new favorites. Let’s get cooking!

Instant Pot Dutch Oven Beef Stew

Nothing warms up a chilly evening like a hearty bowl of Instant Pot Dutch Oven Beef Stew, combining the convenience of modern cooking with the deep flavors of traditional slow cooking.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 carrots, sliced into 1-inch pieces
• 3 celery stalks, sliced into 1-inch pieces
• 1 lb baby potatoes, halved
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 2 tbsp olive oil. Add the beef cubes in batches, browning on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and minced garlic, sautéing until fragrant, about 2 minutes.
3. Return the beef to the pot. Add the carrots, celery, and baby potatoes.
4. Pour in 4 cups beef broth and stir in 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, and the bay leaf. Season with salt and pepper to taste.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
6. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Remove the bay leaf before serving. The stew should be thick, with tender beef and vegetables that have soaked up all the rich flavors.

The magic of this stew lies in the Instant Pot’s ability to tenderize the beef to perfection while infusing the vegetables with a depth of flavor that usually takes hours to achieve.

Tip: For an extra layer of flavor, deglaze the pot with a splash of red wine after browning the beef, before adding the onions and garlic.

Dutch Oven Instant Pot Chicken and Dumplings

Nothing says comfort like a bowl of chicken and dumplings, and this Dutch Oven Instant Pot version brings all the homestyle flavor with half the effort.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. Set your Instant Pot to sauté mode. Add chicken thighs, carrots, celery, onion, and garlic. Cook until the vegetables soften, about 5 minutes.
2. Pour in chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Secure the lid and set to manual high pressure for 15 minutes.
3. While the chicken cooks, mix 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl. Stir in 1 cup milk and 2 tbsp melted butter until just combined.
4. Once the pressure cooking is done, quick release the pressure. Shred the chicken directly in the pot. Drop spoonfuls of the dumpling dough onto the stew.
5. Cover with the lid (no pressure), set to sauté mode, and cook for 10 minutes until dumplings are fluffy and cooked through.

The dumplings soak up the rich broth while staying pillowy-soft, creating the perfect bite every time.

Tip: For extra flavor, sprinkle chopped fresh parsley over the top before serving.

Instant Pot Dutch Oven Vegetarian Chili

Warm up your kitchen with this hearty Instant Pot Dutch Oven Vegetarian Chili, a perfect blend of spices and textures that comes together effortlessly.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Set your Instant Pot to the sauté function and heat 2 tablespoons olive oil. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant.
2. Add the diced red and green bell peppers along with the carrots. Cook for another 3 minutes, stirring occasionally.
3. Stir in the black beans, kidney beans, crushed tomatoes, and 2 cups vegetable broth.
4. Add 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
5. Secure the lid on the Instant Pot and set to manual high pressure for 15 minutes. Once done, allow a natural release for 10 minutes before quick releasing any remaining pressure.
6. Give the chili a good stir, then serve hot with your favorite toppings.

The smoked paprika adds a subtle depth that makes this chili stand out, while the combination of beans ensures every spoonful is satisfyingly hearty.

Tip: For an extra kick, add a diced jalapeño with the bell peppers.

Dutch Oven Instant Pot Pulled Pork

Get ready to fall in love with this Dutch Oven Instant Pot Pulled Pork, a game-changer for busy weeknights or lazy weekends. It’s tender, flavorful, and practically makes itself!

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• Your favorite BBQ sauce for serving

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Brown the pork shoulder chunks on all sides, about 3-4 minutes per side.
2. In a bowl, whisk together 1 cup chicken broth, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper.
3. Pour the mixture over the pork in the Instant Pot. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 60 minutes.
4. Once done, allow a natural release for 15 minutes, then quick release any remaining pressure. Remove the pork and shred it with two forks.
5. Return the shredded pork to the pot and stir to coat with the juices. Serve with your favorite BBQ sauce.

The magic of this recipe lies in the perfect balance of tangy and sweet, with a smoky depth that’ll have everyone asking for seconds. Plus, the Instant Pot ensures it’s fork-tender every time.

Tip: For an extra layer of flavor, broil the shredded pork on a baking sheet for a few minutes before serving to get those delicious crispy edges.

Instant Pot Dutch Oven Mac and Cheese

Get ready to fall in love with this creamy, dreamy Instant Pot Dutch Oven Mac and Cheese that’s as easy to make as it is delicious.

Ingredients

• 1 lb elbow macaroni
• 4 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp mustard powder
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 2 tbsp butter

Instructions

1. Add the elbow macaroni, water, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp mustard powder to the Instant Pot. Stir to combine.
2. Secure the lid and set the Instant Pot to manual high pressure for 4 minutes. Once done, quick release the pressure.
3. Open the lid and stir in the shredded sharp cheddar cheese, shredded mozzarella cheese, heavy cream, and butter until the cheese is melted and the sauce is smooth.
4. Serve immediately for the creamiest texture, or transfer to a Dutch oven and broil for 2-3 minutes for a crispy top.

The magic of this recipe lies in the Instant Pot’s ability to infuse the pasta with flavor while keeping it perfectly al dente, topped with a broiled cheese crust that’s simply irresistible.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the cheese sauce before serving.

Dutch Oven Instant Pot Beef Bourguignon

Transform your kitchen into a French bistro with this Dutch Oven Instant Pot Beef Bourguignon, a hearty dish that marries tender beef with rich, wine-infused flavors.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 4 slices bacon, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 2 bay leaves
• 1 lb baby carrots
• 1 lb pearl onions, peeled
• 8 oz mushrooms, quartered
• 2 cloves garlic, minced

Instructions

1. Set your Instant Pot to sauté mode. Add olive oil and bacon, cooking until crispy. Remove bacon and set aside.
2. Season beef with salt and pepper. In batches, sear beef in the Instant Pot until browned on all sides. Remove and set aside.
3. Deglaze the pot with red wine, scraping up any browned bits. Stir in tomato paste, thyme, and bay leaves.
4. Return beef and bacon to the pot. Add beef broth, carrots, pearl onions, mushrooms, and garlic. Secure the lid and set to manual high pressure for 35 minutes.
5. Allow pressure to release naturally for 10 minutes, then quick release any remaining pressure. Remove bay leaves before serving.

The magic of this dish lies in the depth of flavor achieved by pressure cooking, which tenderizes the beef while infusing it with the aromatic wine and herb broth.

Tip: For an extra layer of flavor, let the dish sit overnight in the fridge before reheating and serving.

Instant Pot Dutch Oven Lamb Shanks

Transform your kitchen into a cozy bistro with these Instant Pot Dutch Oven Lamb Shanks, where tender meat falls off the bone in a rich, aromatic sauce.

Ingredients

• 4 lamb shanks (about 1 pound each)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 2 tablespoons olive oil. Brown the lamb shanks on all sides, about 3 minutes per side, then remove and set aside.
2. In the same pot, add the chopped onion, minced garlic, chopped carrots, and chopped celery. Sauté for 5 minutes until softened.
3. Pour in 1 cup red wine to deglaze the pot, scraping up any browned bits. Stir in 2 cups beef broth and 1 tablespoon tomato paste.
4. Return the lamb shanks to the pot. Sprinkle with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Allow a natural release for 15 minutes, then quick release any remaining pressure.
6. Serve the lamb shanks hot, spooned over with the vegetables and sauce. The slow pressure cooking melds the flavors deeply, creating a dish that’s both rustic and refined.

Tip: For an extra layer of flavor, finish the lamb shanks under the broiler for 2-3 minutes to crisp the exterior before serving.

Dutch Oven Instant Pot Seafood Paella

Bring the vibrant flavors of Spain to your kitchen with this Dutch Oven Instant Pot Seafood Paella, a dish that’s as colorful as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups chicken broth
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 cup frozen peas
• 1 lemon, cut into wedges

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and red bell pepper, cooking for 3 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the Arborio rice, saffron, smoked paprika, and salt, stirring to coat the rice in the oil and spices.
3. Pour in the chicken broth, giving everything a good stir. Place the shrimp and mussels on top of the rice mixture.
4. Secure the lid, set the Instant Pot to ‘Manual’ for 6 minutes on high pressure. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Open the lid and stir in the frozen peas. Let sit for 2 minutes to warm the peas through.
6. Serve the paella with lemon wedges on the side for squeezing over the top.

The magic of this paella lies in the Instant Pot’s ability to infuse the rice with deep, smoky flavors while keeping the seafood perfectly tender.

Tip: For an extra touch of authenticity, serve your paella straight from the Dutch oven at the table.

Instant Pot Dutch Oven Mushroom Risotto

Imagine creamy, dreamy risotto with earthy mushrooms, all made effortlessly in your Instant Pot. This Dutch Oven Mushroom Risotto is a game-changer for weeknight dinners.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 3 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Set your Instant Pot to the sauté function. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Once hot, add the onion and garlic, sautéing for 2 minutes until softened.
2. Add the cremini mushrooms and cook for another 3 minutes, until they start to brown.
3. Stir in the Arborio rice, coating it with the oil and butter, for about 1 minute. Pour in 1/4 cup dry white wine, scraping any bits off the bottom of the pot.
4. Add 3 cups chicken or vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, then secure the lid.
5. Cook on high pressure for 6 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
6. Open the lid and stir in 1/2 cup grated Parmesan cheese and 2 tbsp fresh parsley. Serve immediately for the creamiest texture.

The magic of the Instant Pot gives this risotto its signature creaminess without the constant stirring, making it a must-try for risotto lovers.

Tip: For an extra umami kick, try adding a splash of truffle oil before serving.

Dutch Oven Instant Pot Cornbread

Nothing says comfort like a slice of warm, buttery cornbread, and this Dutch Oven Instant Pot version brings that classic flavor to your table with a fraction of the effort.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. Pour the batter into a greased 7-inch round pan that fits inside your Instant Pot. Cover the pan with foil.
5. Place 1 cup of water in the Instant Pot, then set the trivet inside. Place the pan on the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Remove the cornbread and let it cool for a few minutes before serving.

The magic of this recipe lies in its moist, tender crumb and golden edges, achieved effortlessly in the Instant Pot. Perfect for those days when you crave homemade cornbread without heating up the oven.

Tip: For a savory twist, add a handful of shredded cheddar cheese or diced jalapeños to the batter before cooking.

Instant Pot Dutch Oven Apple Crisp

Nothing says comfort like a warm apple crisp, and this Instant Pot Dutch Oven version brings all the cozy flavors to your table with minimal fuss.

Ingredients

• 4 cups peeled, sliced apples (about 4 medium apples)
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup cold unsalted butter, cubed
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. In a large bowl, toss the sliced apples with lemon juice and vanilla extract until evenly coated.
2. In another bowl, mix together the flour, oats, brown sugar, granulated sugar, cinnamon, and nutmeg. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Layer the apple slices at the bottom of your Instant Pot Dutch Oven. Sprinkle the crumb mixture evenly over the apples.
4. Secure the lid on the Instant Pot and set to Manual High Pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
5. Remove the lid and let the crisp sit for a few minutes to set. Serve warm for that perfect gooey texture with a crispy top.

The magic of this recipe lies in the Instant Pot’s ability to lock in moisture, ensuring the apples stay tender while the topping gets irresistibly crisp.

Tip: For an extra crunch, broil the crisp in your oven for 2-3 minutes after pressure cooking, watching closely to avoid burning.

Dutch Oven Instant Pot Chocolate Lava Cake

Imagine ending your day with a warm, gooey chocolate lava cake that’s surprisingly easy to make right in your Dutch Oven or Instant Pot. This dessert is a chocolate lover’s dream, with a molten center that flows perfectly when you dig in.

Ingredients

• 1/2 cup unsalted butter, plus extra for greasing
• 4 ounces semi-sweet chocolate, chopped
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat your Dutch Oven or Instant Pot on the sauté function to medium heat. Grease the inside with butter.
2. In a large bowl, melt the 1/2 cup butter and semi-sweet chocolate together, stirring until smooth.
3. Whisk in the 1 cup powdered sugar until well combined.
4. Add the 2 large eggs, 2 large egg yolks, and 1 teaspoon vanilla extract, mixing until smooth.
5. Fold in the 1/4 cup all-purpose flour and 1/2 teaspoon salt until just combined.
6. Pour the batter into the greased Dutch Oven or Instant Pot. Cover and cook on low heat for 15 minutes, or until the edges are set but the center is still soft.
7. Let it sit for 5 minutes before serving. Serve warm with a scoop of vanilla ice cream if desired.

The magic of this recipe lies in its foolproof method, ensuring a perfectly molten center every time, without the guesswork of traditional baking.

Tip: For an extra chocolatey experience, sprinkle a few chocolate chips on top of the batter before cooking.

Instant Pot Dutch Oven Bread

Who knew that combining the convenience of an Instant Pot with the rustic charm of a Dutch oven could yield such a perfect loaf of bread? This Instant Pot Dutch Oven Bread is a game-changer for home bakers looking for simplicity without sacrificing flavor.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 tsp salt, and 1/2 tsp active dry yeast.
2. Add 1 1/2 cups warm water and stir until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.
3. After resting, turn the dough onto a floured surface and shape it into a ball. Let it rest for 30 minutes.
4. Preheat your Instant Pot on the sauté setting for 5 minutes. Add 1 tbsp olive oil to the pot.
5. Place the dough ball into the Instant Pot, cover with the lid, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the bread from the Instant Pot and let it cool on a wire rack before slicing.

The magic of this bread lies in its crusty exterior and soft, airy interior, achieved without any kneading or complicated steps. It’s proof that great bread doesn’t have to be fussy.

Tip: For an extra crusty top, broil the bread in your oven for 1-2 minutes after it’s done in the Instant Pot.

Dutch Oven Instant Pot Ratatouille

This Dutch Oven Instant Pot Ratatouille is a vibrant, veggie-packed dish that brings the flavors of Provence to your table with minimal fuss.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 medium zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 ripe tomatoes, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/4 cup fresh basil, chopped

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 2 tbsp olive oil. Add the diced onion and minced garlic, sautéing for 3 minutes until fragrant.
2. Add the cubed eggplant, sliced zucchinis, diced red and yellow bell peppers, and chopped tomatoes to the pot. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried basil.
3. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Stir in 1/4 cup fresh basil before serving. The ratatouille should be tender but not mushy, with each vegetable retaining its shape and color.

The magic of this ratatouille lies in its simplicity and the Instant Pot’s ability to meld flavors while keeping the veggies perfectly al dente.

Tip: Serve with a crusty baguette or over quinoa for a hearty meal.

Instant Pot Dutch Oven Turkey Breast

This Instant Pot Dutch Oven Turkey Breast is a game-changer for busy home cooks, delivering juicy, flavorful meat with minimal fuss.

Ingredients

• 1 (4 to 5-pound) boneless turkey breast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 cup chicken broth

Instructions

1. Set your Instant Pot to the “Sauté” function and heat the olive oil.
2. Season the turkey breast evenly with salt, black pepper, garlic powder, onion powder, and dried thyme.
3. Place the turkey breast in the Instant Pot and sear for 3-4 minutes on each side until golden brown.
4. Pour in the chicken broth, then secure the lid and set the valve to “Sealing.”
5. Cook on high pressure for 25 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
6. Remove the turkey breast, let it rest for 5 minutes, then slice and serve.

The magic of this recipe lies in the Instant Pot’s ability to lock in moisture, ensuring every slice is succulent and packed with the herby, savory flavors of the rub.

Tip: For an extra crispy skin, broil the turkey breast for 2-3 minutes after pressure cooking.

Dutch Oven Instant Pot Clam Chowder

Dive into the creamy, comforting embrace of this Dutch Oven Instant Pot Clam Chowder, where the rich flavors of the sea meet the convenience of modern cooking.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups water
• 1 pound potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 (6.5-ounce) cans chopped clams, drained with juice reserved
• 1 cup heavy cream
• 2 tablespoons all-purpose flour

Instructions

1. Set your Instant Pot to the sauté function. Melt the butter, then add the onion and celery. Cook for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
2. Pour in the chicken broth and water, then add the potatoes, salt, black pepper, and thyme. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
3. Quick release the pressure, then stir in the reserved clam juice. Whisk together the heavy cream and flour until smooth, then stir into the pot. Set to sauté and cook for 5 minutes, stirring occasionally, until thickened.
4. Gently fold in the chopped clams and heat through for 2 minutes. Serve hot, garnished with fresh parsley if desired.

This chowder stands out with its velvety texture and the depth of flavor achieved by cooking the potatoes under pressure, making them irresistibly tender.

Tip: For an extra smoky flavor, try adding a few slices of cooked bacon when you stir in the clams.

Instant Pot Dutch Oven Lemon Garlic Chicken

This Instant Pot Dutch Oven Lemon Garlic Chicken is a game-changer for busy weeknights, offering a juicy, flavor-packed meal with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley

Instructions

1. Set your Instant Pot to the sauté function and heat the olive oil. Season the chicken breasts with salt and black pepper, then sear them in the pot for 3 minutes on each side until golden. Remove and set aside.
2. Add the minced garlic to the pot and sauté for 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and lemon zest, scraping the bottom to deglaze.
3. Return the chicken to the pot. Sprinkle with dried thyme and red pepper flakes. Lock the lid in place and set to high pressure for 10 minutes.
4. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the bright lemon and garlic combo that infuses the chicken with irresistible flavor, while the Instant Pot ensures it’s tender every time.

Tip: For an extra burst of freshness, serve with a side of steamed asparagus or a crisp green salad.

Dutch Oven Instant Pot Beef Brisket

Nothing beats the tender, fall-apart goodness of beef brisket, especially when it’s cooked to perfection in your Dutch oven or Instant Pot. This recipe is a game-changer for busy home cooks looking for deep flavor without the fuss.

Ingredients

• 3 lbs beef brisket
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in your Dutch oven or Instant Pot on the sauté setting. Sear the beef brisket on all sides until browned, about 4 minutes per side. Remove and set aside.
2. In the same pot, add the sliced onion and minced garlic. Cook until softened, about 3 minutes.
3. Stir in beef broth, soy sauce, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper. Bring to a simmer.
4. Return the brisket to the pot. Cover and cook on low heat in the Dutch oven for 3 hours, or on high pressure in the Instant Pot for 60 minutes followed by a natural release.
5. Once cooked, let the brisket rest for 10 minutes before slicing against the grain. Serve with the reduced cooking liquid as a sauce.

The magic of this recipe lies in the balance of tangy, sweet, and smoky flavors that infuse the brisket, making it irresistibly juicy and flavorful.

Tip: For an extra layer of flavor, marinate the brisket in the sauce mixture overnight before cooking.

Instant Pot Dutch Oven Pumpkin Soup

Warm up your kitchen with this creamy, spiced Instant Pot Dutch Oven Pumpkin Soup that’s as easy as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing for 3 minutes until translucent.
2. Stir in the pumpkin puree, vegetable broth, salt, black pepper, cinnamon, and nutmeg. Secure the lid and set to ‘Manual’ for 10 minutes.
3. Once done, quick release the pressure. Carefully blend the soup until smooth using an immersion blender.
4. Stir in the heavy cream and heat through on ‘Sauté’ for 2 minutes. Adjust seasoning if needed.

The magic of this soup lies in the depth of flavor achieved by the Instant Pot, melding the spices and pumpkin into a velvety smooth delight.

Tip: For an extra touch of warmth, garnish with a sprinkle of cinnamon or a drizzle of cream before serving.

Dutch Oven Instant Pot Sausage and Peppers

This Dutch Oven Instant Pot Sausage and Peppers recipe is a hearty, flavor-packed meal that comes together with minimal fuss, perfect for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage links
• 1 large bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup marinara sauce
• 1/4 cup water

Instructions

1. Set your Instant Pot to the sauté function and heat the olive oil. Add the sausage links and brown on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the bell pepper and onion. Sauté for 3 minutes until they begin to soften. Stir in the garlic, salt, black pepper, oregano, and red pepper flakes, cooking for another minute until fragrant.
3. Pour in the marinara sauce and water, stirring to combine. Return the sausage to the pot, submerging them in the sauce.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Serve hot, with the sausages sliced or whole, atop a bed of the peppers and onions. The pressure cooking locks in the sausages’ juices while infusing the vegetables with rich, savory flavors.

Tip: For an extra kick, swap the Italian sausage for spicy chorizo and adjust the red pepper flakes to taste.

Conclusion

We hope this roundup of 20 Delicious Instant Pot Dutch Oven Recipes inspires your next meal, no matter the occasion! From cozy dinners to festive gatherings, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

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