20 Delicious Mini Instant Pot Recipes for Quick Meals

Hey there, busy home cooks! Are you ready to transform your Instant Pot into a mini culinary powerhouse? Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, we’ve got you covered. Dive into our roundup of 20 Delicious Mini Instant Pot Recipes that promise big flavors in no time. Let’s make meal prep a breeze—your taste buds will thank you!

Mini Instant Pot Beef Stew

Warm up with this cozy Mini Instant Pot Beef Stew, perfect for those nights when you crave something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 lb beef chuck, cut into 1-inch cubes
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add the beef chuck and brown on all sides, about 5 minutes.
2. Add the diced carrots, potatoes, onion, and minced garlic to the pot. Stir to combine with the beef.
3. Pour in 2 cups beef broth and add 1 tbsp tomato paste, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and the bay leaf. Stir well.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 25 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf before serving. The stew is ready when the beef is tender and the vegetables are soft.

This Mini Instant Pot Beef Stew stands out with its deep, savory flavors and tender beef, all achieved in a fraction of the time it would take on the stove.

Tip: For an even richer flavor, let the stew sit for a few minutes after cooking to allow the flavors to meld together.

Mini Instant Pot Chicken Curry

Warm up your kitchen with this effortlessly delicious Mini Instant Pot Chicken Curry, perfect for those cozy nights in.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add 1 small onion, finely chopped, and 2 cloves garlic, minced, cooking until soft, about 3 minutes.
2. Stir in 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute until fragrant.
3. Add the chicken thighs, stirring to coat in the spices. Pour in 1/2 cup coconut milk and 1/2 cup chicken broth, stirring to combine.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Allow natural release for 5 minutes, then quick release any remaining pressure.
5. Stir in 1 tbsp lime juice and garnish with fresh cilantro before serving.

The magic of the Instant Pot locks in the flavors, giving you a curry that tastes like it’s been simmering all day in just a fraction of the time.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices in step 2.

Mini Instant Pot Vegetarian Chili

Warm up with this hearty Mini Instant Pot Vegetarian Chili, packed with beans and spices for a comforting meal that’s ready in no time.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing for 2 minutes until fragrant.
2. Add the bell pepper and continue to sauté for another 3 minutes.
3. Stir in the black beans, kidney beans, diced tomatoes, and vegetable broth.
4. Add the chili powder, cumin, salt, and black pepper, stirring to combine.
5. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
6. Give the chili a good stir, then serve hot. The beauty of this chili lies in its rich, smoky flavor and the perfect tenderness of the beans, achieved effortlessly in the Instant Pot.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Mini Instant Pot Mac and Cheese

Who says comfort food can’t be quick and easy? This Mini Instant Pot Mac and Cheese is creamy, dreamy, and ready in a flash—perfect for those cozy nights in.

Ingredients

• 1 cup elbow macaroni
• 1 cup water
• 1 cup shredded sharp cheddar cheese
• 1/2 cup milk
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika

Instructions

1. Add the elbow macaroni and water to the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes, then quick release the pressure.
2. Open the lid and stir in the shredded sharp cheddar cheese, milk, butter, salt, garlic powder, onion powder, and paprika until the cheese is fully melted and the sauce is smooth.
3. Serve immediately for the creamiest texture. The pressure cooking locks in the pasta’s perfect al dente bite while the cheese sauce stays luxuriously smooth.

Tip: For an extra kick, swap half the cheddar for pepper jack cheese and add a dash of hot sauce before serving.

Mini Instant Pot Pulled Pork

Who says you need a big crowd to enjoy the tender, juicy goodness of pulled pork? This Mini Instant Pot Pulled Pork recipe is perfect for small gatherings or meal prep, delivering all the flavor without the fuss.

Ingredients

• 1.5 lbs pork shoulder, cut into 2-inch chunks
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the pork chunks and sear on all sides until browned, about 3 minutes per side.
2. In a small bowl, mix together the chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the pork in the Instant Pot.
3. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Remove the pork and shred it with two forks. Return the shredded pork to the Instant Pot and stir to coat with the juices.

What sets this recipe apart is the perfect balance of tangy and sweet, with a smoky depth that comes from the smoked paprika. It’s a small-batch wonder that doesn’t skimp on flavor.

Tip: For an extra layer of flavor, let the shredded pork sit in the juices on ‘Keep Warm’ for 10-15 minutes before serving.

Mini Instant Pot Rice Pudding

Craving something sweet and comforting? This Mini Instant Pot Rice Pudding is your go-to for a quick, creamy dessert that feels like a hug in a bowl.

Ingredients

• 1/2 cup Arborio rice
• 1 1/2 cups whole milk
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Rinse the Arborio rice under cold water until the water runs clear.
2. In the Instant Pot, combine the rinsed rice, whole milk, water, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Stir well to combine.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 15 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Open the lid and give the pudding a good stir. If it’s too thick, you can stir in a little more milk to reach your desired consistency.
6. Serve warm, sprinkled with a little extra cinnamon if you like. The pudding will thicken as it cools.

What sets this rice pudding apart is the Arborio rice, which gives it an irresistibly creamy texture without needing constant stirring. Perfect for those nights when you need a little sweetness without the fuss.

Tip: For a richer flavor, substitute half of the milk with coconut milk and top with toasted coconut flakes.

Mini Instant Pot Lentil Soup

Warm up with this comforting Mini Instant Pot Lentil Soup, a hearty and flavorful dish that’s perfect for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 3 minutes until softened.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the lentils, vegetable broth, cumin, salt, pepper, and bay leaf. Stir to combine.
4. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf and serve hot.

This soup’s depth of flavor comes from the perfect blend of cumin and fresh vegetables, all cooked to tender perfection in the Instant Pot.

Tip: For a thicker soup, use an immersion blender to lightly puree a portion of the soup before serving.

Mini Instant Pot Mashed Potatoes

These Mini Instant Pot Mashed Potatoes are the perfect side dish for any meal, offering creamy, buttery goodness in every bite, with minimal effort thanks to your Instant Pot.

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Place the quartered potatoes and chicken broth in the Instant Pot. Secure the lid and set the valve to sealing.
2. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
3. Drain any excess liquid from the pot, then add the heavy cream, butter, salt, black pepper, and garlic powder to the potatoes.
4. Mash the potatoes to your desired consistency using a potato masher or hand mixer for extra creaminess.
5. Serve warm, garnished with additional butter or herbs if desired.

The magic of the Instant Pot not only speeds up the cooking process but also infuses the potatoes with flavor from the chicken broth, making them irresistibly creamy and flavorful.

Tip: For an extra touch of luxury, stir in a tablespoon of cream cheese during the mashing process.

Mini Instant Pot BBQ Ribs

These Mini Instant Pot BBQ Ribs are a game-changer for busy weeknights, offering fall-off-the-bone tenderness in a fraction of the time.

Ingredients

• 2 lbs mini pork ribs
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a small bowl, mix together 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Rub this mixture evenly over the mini pork ribs.
2. Pour 1/2 cup apple cider vinegar into the Instant Pot, then place the trivet inside. Arrange the ribs on the trivet, standing them up if possible.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 25 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Preheat your broiler. Carefully remove the ribs from the Instant Pot and place them on a baking sheet. Brush generously with 1 cup BBQ sauce.
5. Broil for 3-5 minutes until the sauce is caramelized and slightly charred.

The magic of the Instant Pot not only speeds up cooking but also infuses the ribs with a depth of flavor that’s usually achieved only through hours of slow cooking.

Tip: For an extra smoky flavor, add a few drops of liquid smoke to the BBQ sauce before brushing.

Mini Instant Pot Cheesecake

Who says you can’t have cheesecake in a flash? These Mini Instant Pot Cheesecakes are your ticket to a creamy, dreamy dessert with minimal fuss.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup water (for Instant Pot)

Instructions

1. In a bowl, mix 1 cup graham cracker crumbs, 3 tbsp melted unsalted butter, and 2 tbsp granulated sugar until combined. Press into the bottoms of four 4-inch springform pans.
2. Using an electric mixer, beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Add 2 large eggs, one at a time, then 1 tsp vanilla extract, mixing well after each addition.
3. Divide the cream cheese mixture evenly among the pans over the crust. Cover each pan with foil.
4. Pour 1 cup water into the Instant Pot. Place the trivet inside, then arrange the pans on top. Seal the lid and cook on high pressure for 25 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Chill the cheesecakes for at least 2 hours before serving.

The magic of the Instant Pot gives these mini cheesecakes a perfectly smooth texture without the risk of cracking, making them as beautiful as they are delicious.

Tip: For a fun twist, top with fresh berries or a drizzle of caramel before serving.

Mini Instant Pot Spaghetti

Who says you can’t have a comforting bowl of spaghetti in a flash? This Mini Instant Pot Spaghetti is your weeknight savior, ready in under 30 minutes!

Ingredients

• 1/2 lb spaghetti, broken in half
• 1 tbsp olive oil
• 1/2 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 cup grated Parmesan cheese

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the ground beef, onion, and garlic, cooking until the beef is browned and the onions are translucent, about 5 minutes.
2. Add the spaghetti, diced tomatoes, water, salt, black pepper, and oregano. Stir well to combine.
3. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
4. Once cooking is complete, perform a quick release. Carefully open the lid and stir the spaghetti. The sauce will thicken as it sits.
5. Sprinkle with Parmesan cheese before serving.

The magic of this recipe lies in the spaghetti cooking directly in the sauce, absorbing all those rich flavors for a dish that tastes like it simmered all day.

Tip: For a vegetarian version, swap the ground beef for mushrooms and use vegetable broth instead of water.

Mini Instant Pot Chicken Noodle Soup

Nothing beats the comfort of a warm bowl of chicken noodle soup, especially when it’s made quick and easy in your Instant Pot. This mini version is perfect for those cozy nights in or when you’re craving something hearty without the leftovers.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 cup uncooked egg noodles
• 2 tbsp chopped fresh parsley

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, sautéing for 3 minutes until slightly softened. Stir in the garlic and cook for another 30 seconds.
2. Add the chicken thighs, chicken broth, salt, black pepper, thyme, and bay leaf to the pot. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
3. Once cooking is complete, allow a natural release for 5 minutes, then quick release any remaining pressure. Remove the chicken and shred it with two forks.
4. Return the shredded chicken to the pot, add the egg noodles, and set the Instant Pot to ‘Sauté’ again. Cook for 5 minutes until the noodles are tender.
5. Stir in the fresh parsley, remove the bay leaf, and serve hot.

This Mini Instant Pot Chicken Noodle Soup stands out with its rich flavor and tender noodles, all achieved in under 30 minutes. The quick pressure cooking locks in the chicken’s juiciness, making every spoonful deeply satisfying.

Tip: For an extra flavor boost, toast the egg noodles in a dry pan before adding them to the soup.

Mini Instant Pot Chocolate Lava Cake

Who says you need an oven to whip up a decadent dessert? These Mini Instant Pot Chocolate Lava Cakes are your ticket to a rich, gooey chocolate experience with minimal effort.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1/4 cup semi-sweet chocolate chips
• 1 cup water (for the Instant Pot)

Instructions

1. In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
2. Stir in 1/4 cup milk, 2 tablespoons melted butter, and 1/2 teaspoon vanilla extract until just combined. Fold in 1/4 cup semi-sweet chocolate chips.
3. Divide the batter evenly among 4 greased ramekins. Cover each with foil.
4. Pour 1 cup water into the Instant Pot and place the trivet inside. Arrange the ramekins on the trivet.
5. Seal the Instant Pot and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
6. Carefully remove the ramekins, uncover, and let sit for 2 minutes. Invert onto plates and serve warm.

The magic of these lava cakes lies in their perfectly molten centers, achieved effortlessly in the Instant Pot. It’s a dessert that promises to impress with every spoonful.

Tip: For an extra touch of luxury, serve with a scoop of vanilla ice cream or a dusting of powdered sugar.

Mini Instant Pot Corn on the Cob

Who says you can’t enjoy sweet, buttery corn on the cob without firing up the grill? These Mini Instant Pot Corn on the Cob pieces are a game-changer for busy weeknights.

Ingredients

• 4 mini ears of corn, husked and halved
• 1 cup water
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. Pour 1 cup of water into the Instant Pot and place the trivet inside.
2. Arrange the halved mini ears of corn on the trivet, stacking them if necessary.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
4. Once cooking is complete, perform a quick release.
5. Carefully remove the corn and brush each piece with melted butter.
6. Sprinkle evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.

The pressure cooking locks in the corn’s natural sweetness, while the butter and spice blend adds a smoky, garlicky kick that’s irresistible.

Tip: For an extra flavor boost, try adding a pinch of cayenne pepper to the spice mix.

Mini Instant Pot Garlic Butter Shrimp

These Mini Instant Pot Garlic Butter Shrimp are a game-changer for busy weeknights, packing big flavors into a quick and easy dish.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions

1. Set the Instant Pot to ‘Saute’ mode and melt the butter. Add the minced garlic and saute for 1 minute until fragrant.
2. Add the shrimp to the pot, followed by salt, black pepper, and red pepper flakes. Stir to coat the shrimp evenly with the butter and spices.
3. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 1 minute. Quick release the pressure immediately after cooking.
4. Open the lid, stir in the lemon juice and chopped parsley, and serve hot.

The magic of this recipe lies in the Instant Pot’s ability to infuse the shrimp with garlic butter flavor in record time, without any risk of overcooking.

Tip: For an extra kick, add a pinch more red pepper flakes before serving.

Mini Instant Pot Apple Crisp

Who says you can’t enjoy a warm, comforting apple crisp without turning on the oven? This Mini Instant Pot Apple Crisp is your quick fix for a cozy dessert any night of the week.

Ingredients

• 2 medium apples, peeled and diced
• 1/4 cup all-purpose flour
• 1/4 cup old-fashioned oats
• 1/4 cup packed brown sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 2 tbsp cold unsalted butter, cubed
• 1/2 cup water

Instructions

1. In a medium bowl, combine the diced apples with 2 tbsp of the brown sugar and 1/8 tsp of the cinnamon. Toss to coat and set aside.
2. In another bowl, mix together the flour, oats, remaining 2 tbsp brown sugar, remaining 1/8 tsp cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Pour the water into the Instant Pot and place a trivet inside. Spoon the apple mixture into a heatproof bowl that fits inside the Instant Pot, then sprinkle the oat mixture evenly over the top.
4. Cover the bowl with foil and place it on the trivet. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Carefully remove the bowl and let it sit for 5 minutes before serving.

The magic of this recipe lies in the contrast between the tender, cinnamon-spiced apples and the crunchy, buttery topping—all achieved in a fraction of the time it takes to bake.

Tip: For an extra touch of indulgence, serve with a scoop of vanilla ice cream while the crisp is still warm.

Mini Instant Pot Turkey Breast

Looking for a quick and juicy turkey option that doesn’t skimp on flavor? This Mini Instant Pot Turkey Breast is your weeknight hero, delivering tender meat with minimal fuss.

Ingredients

• 1 mini turkey breast (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 cup chicken broth

Instructions

1. Rub the turkey breast all over with olive oil, then season evenly with salt, garlic powder, onion powder, dried thyme, and black pepper.
2. Pour chicken broth into the Instant Pot, then place the seasoned turkey breast on the trivet inside the pot.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
4. Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Remove the turkey breast, let it rest for 5 minutes, then slice and serve.

The magic of the Instant Pot locks in moisture, ensuring every slice is as succulent as the last—perfect for those nights when you crave comfort without the wait.

Tip: For an extra flavor boost, baste the turkey with the juices from the pot before serving.

Mini Instant Pot Hard Boiled Eggs

Perfect for meal prep or a quick snack, these Mini Instant Pot Hard Boiled Eggs are foolproof and peel like a dream.

Ingredients

• 12 mini eggs (quail eggs work great)
• 1 cup water
• 1 teaspoon salt

Instructions

1. Place the trivet that came with your Instant Pot at the bottom, then add 1 cup of water.
2. Arrange the mini eggs on the trivet in a single layer. Sprinkle with 1 teaspoon of salt.
3. Close the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
4. Once the timer goes off, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes before peeling.

The salt in the cooking water not only seasons the eggs lightly but also makes the shells slip off effortlessly. These tiny treasures are a protein-packed punch perfect for salads, snacks, or even pickling.

Tip: For easier peeling, crack the eggs gently all over before placing them in the ice bath.

Mini Instant Pot Quinoa Salad

Whip up this vibrant Mini Instant Pot Quinoa Salad in no time for a nutritious side or light lunch that’s bursting with flavors.

Ingredients

• 1 cup quinoa, rinsed
• 1 1/4 cups water
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Combine quinoa and water in the Instant Pot. Seal the lid and cook on high pressure for 1 minute, then allow natural release for 10 minutes.
2. Quick release any remaining pressure, then fluff the quinoa with a fork and let it cool slightly.
3. In a large bowl, mix the cooled quinoa with cherry tomatoes, cucumber, and red onion.
4. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper. Toss to combine.
5. Gently fold in feta cheese and parsley before serving.

The magic of this salad lies in the Instant Pot’s ability to cook quinoa to perfection in minutes, leaving you more time to enjoy its fresh, tangy flavors.

Tip: For an extra crunch, add a handful of toasted pine nuts or slivered almonds just before serving.

Mini Instant Pot Pumpkin Soup

Warm up your autumn evenings with this creamy, spiced Mini Instant Pot Pumpkin Soup that’s as effortless as it is comforting.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 2 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup heavy cream

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tablespoon olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Stir in 1 cup pumpkin puree, 2 cups vegetable broth, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Season with salt and pepper to taste.
3. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Blend the soup until smooth using an immersion blender. Stir in 1/2 cup heavy cream until fully incorporated.

The magic of this soup lies in its velvety texture and the perfect balance of sweet and savory spices, making it a standout dish that’s ready in a flash.

Tip: For an extra touch of elegance, drizzle with a little cream and sprinkle with cinnamon before serving.

Conclusion

We hope this roundup of 20 Delicious Mini Instant Pot Recipes inspires your next quick and tasty meal! Each recipe is a testament to how easy and satisfying cooking can be. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

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