25+ Cozy Winter Instant Pot Recipes to Warm You Up

Winter is the perfect time to cozy up with hearty, comforting meals that warm you from the inside out.

But with the busy season comes little time for lengthy cooking sessions.

That’s where your Instant Pot comes in! This magical kitchen gadget allows you to create mouthwatering, flavorful dishes in a fraction of the time it would take with traditional methods.

From cozy soups and stews to hearty casseroles and winter classics, the Instant Pot can help you create meals that will make your winter meals both easy and delicious.

In this blog post, we’ve rounded up over 25 winter Instant Pot recipes that are perfect for those chilly days when all you want is a warm, satisfying meal.

Whether you’re craving a comforting soup, a quick stew, or a decadent dessert, we’ve got you covered. Let’s dive into these flavorful winter meals that are sure to become your go-to recipes this season!

25+ Cozy Winter Instant Pot Recipes to Warm You Up

With these 25+ winter Instant Pot recipes, you’ll have everything you need to keep your family warm and satisfied all season long.

The Instant Pot not only saves time but also locks in flavors, creating dishes that are both rich and comforting.

From cozy stews and soups to filling casseroles and winter sweets, these recipes are perfect for quick, easy, and flavorful meals that can feed a crowd or simply satisfy your winter cravings.

So, grab your Instant Pot and start cooking your way through these delicious recipes—it’s time to embrace the winter season with warmth and flavor!

Instant Pot Beef Stew

This hearty Instant Pot beef stew is the perfect winter comfort food. Tender chunks of beef, potatoes, carrots, and onions are simmered in a rich broth, making it a filling and satisfying meal that warms you up from the inside out. The Instant Pot cuts down on cooking time, delivering a dish that’s just as flavorful as traditional slow-cooked beef stew but in a fraction of the time.

• Ingredients:
  1. 2 lbs beef stew meat, cut into cubes
  2. 3 cups beef broth
  3. 4 large carrots, peeled and cut into chunks
  4. 3 medium potatoes, peeled and cut into cubes
  5. 1 onion, chopped
  6. 3 cloves garlic, minced
  7. 1 cup frozen peas
  8. 1 tbsp tomato paste
  9. 1 tsp dried thyme
  10. 1 tsp dried rosemary
  11. Salt and pepper, to taste
  12. 2 tbsp olive oil
• Instructions:
  1. Turn the Instant Pot to the sauté function and add olive oil. Once heated, add beef cubes and brown them on all sides. Remove the beef and set aside.
  2. Add onions and garlic to the pot and sauté for 2-3 minutes until softened.
  3. Stir in the tomato paste, thyme, and rosemary, then add beef broth, scraping up any browned bits from the bottom of the pot.
  4. Return the beef to the pot and add carrots and potatoes. Season with salt and pepper.
  5. Close the lid, set the Instant Pot to pressure cook on high for 35 minutes. Once the time is up, let the pressure release naturally for 10 minutes before performing a quick release.
  6. Stir in frozen peas and let the stew sit for 5 minutes before serving.

This Instant Pot beef stew is the ultimate winter meal, offering a rich and savory combination of tender beef and hearty vegetables. It’s the perfect way to indulge in comfort food without hours of cooking, making it ideal for busy winter evenings. Enjoy it with crusty bread for an extra cozy touch.

Instant Pot Chicken and Rice

A cozy one-pot meal, this Instant Pot chicken and rice is full of flavor with tender chicken, seasoned rice, and a touch of warmth from spices. The creamy texture and comforting ingredients make this an ideal dinner for chilly winter nights. This recipe is also quick and easy, making it a great weeknight option for busy families.

• Ingredients:
  1. 4 boneless, skinless chicken breasts
  2. 1 ½ cups long-grain white rice, rinsed
  3. 2 ½ cups chicken broth
  4. 1 small onion, chopped
  5. 1 bell pepper, chopped
  6. 1 tsp garlic powder
  7. 1 tsp onion powder
  8. ½ tsp paprika
  9. Salt and pepper, to taste
  10. 1 tbsp olive oil
  11. 1 cup frozen corn
  12. Fresh parsley for garnish (optional)
• Instructions:
  1. Turn the Instant Pot to sauté mode and add olive oil. Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
  2. Brown chicken breasts on both sides in the Instant Pot, about 2-3 minutes per side. Remove chicken and set aside.
  3. Add chopped onion and bell pepper to the pot, sautéing for about 2 minutes.
  4. Add rice and chicken broth to the pot, stirring to combine. Place the chicken breasts back into the pot on top of the rice.
  5. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes. Once the time is up, allow for a 5-minute natural pressure release, then quick release any remaining pressure.
  6. Remove the chicken breasts and fluff the rice with a fork. Stir in frozen corn and return the chicken to the pot. Let everything sit for 5 minutes before serving.

This Instant Pot chicken and rice dish is a delicious, one-pot winter meal that’s both hearty and quick to prepare. The chicken remains tender and juicy, while the rice soaks up all the flavorful broth, creating a perfect harmony of textures and tastes. A great dinner option when you want something comforting yet simple.

Instant Pot Butternut Squash Soup

This creamy, velvety butternut squash soup made in the Instant Pot is a warming and nutritious dish perfect for winter. The natural sweetness of the squash is complemented by savory garlic and onion, and the pressure cooking method ensures a rich flavor in less time. This soup is ideal as a starter or a light meal, and it’s an excellent way to enjoy seasonal produce.

• Ingredients:
  1. 1 medium butternut squash, peeled and cubed
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 3 cups vegetable broth
  5. 1 tsp ground cinnamon
  6. ½ tsp nutmeg
  7. Salt and pepper, to taste
  8. 2 tbsp olive oil
  9. 1 cup coconut milk (or cream)
  10. Fresh thyme for garnish (optional)
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Add onion and garlic, sautéing for 2-3 minutes until softened.
  2. Add cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine.
  3. Close the lid and set the Instant Pot to pressure cook on high for 8 minutes.
  4. Once the cooking time is complete, quick release the pressure. Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender.
  5. Stir in coconut milk and adjust seasoning to taste. Garnish with fresh thyme if desired.

This Instant Pot butternut squash soup is a velvety, comforting dish that brings all the cozy flavors of winter to your table. Its creamy texture and warming spices make it the perfect accompaniment to chilly weather, while also being a nutritious, plant-based option. Serve with a slice of warm bread for a satisfying meal.

Instant Pot White Bean Chili

This Instant Pot white bean chili is a comforting and healthy winter meal that’s perfect for cozy evenings. Packed with white beans, tender chicken, and a blend of spices, this dish is both hearty and full of flavor. It’s a great alternative to traditional chili, offering a lighter yet satisfying option for cold nights. The Instant Pot makes it easy to prepare, allowing the flavors to meld quickly, making it perfect for busy weeknights.

• Ingredients:
  1. 1 lb chicken breast or thighs, boneless and skinless
  2. 3 cups chicken broth
  3. 2 cans (15 oz each) white beans, drained and rinsed
  4. 1 onion, chopped
  5. 1 green bell pepper, chopped
  6. 1 can (4 oz) diced green chilies
  7. 1 tsp cumin
  8. 1 tsp chili powder
  9. ½ tsp oregano
  10. Salt and pepper, to taste
  11. 1 tbsp olive oil
  12. 1 cup frozen corn
  13. Fresh cilantro for garnish (optional)
  14. Lime wedges for serving (optional)
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Season chicken with salt, pepper, cumin, chili powder, and oregano. Brown chicken for 3-4 minutes on each side, then remove and set aside.
  2. Add chopped onion and bell pepper to the pot, sautéing for about 2 minutes until softened.
  3. Add chicken broth, beans, green chilies, and the browned chicken to the pot. Stir to combine.
  4. Close the lid, set the Instant Pot to pressure cook on high for 15 minutes. After cooking, let the pressure release naturally for 10 minutes before performing a quick release.
  5. Shred the chicken with two forks and stir in frozen corn. Let sit for 5 minutes before serving.
  6. Garnish with fresh cilantro and serve with lime wedges.

This white bean chili is a great twist on the classic chili, offering a lighter yet equally comforting meal. The Instant Pot makes it a breeze to prepare, while the combination of chicken, beans, and spices creates a flavorful and filling dish that’s perfect for winter. Serve it with a side of cornbread for the ultimate comforting meal.

Instant Pot Lentil Soup

This Instant Pot lentil soup is the epitome of winter comfort. Packed with protein-rich lentils, vegetables, and warming spices, it’s a nutritious and filling soup that’s perfect for chilly nights. The Instant Pot makes the cooking process quick, but the result is a rich, flavorful, and hearty soup that tastes like it’s been simmering all day. It’s a great plant-based option for a light yet satisfying meal.

• Ingredients:
  1. 1 ½ cups dried lentils, rinsed
  2. 1 onion, chopped
  3. 2 carrots, peeled and chopped
  4. 2 celery stalks, chopped
  5. 3 cloves garlic, minced
  6. 1 can (14.5 oz) diced tomatoes, with juice
  7. 4 cups vegetable broth
  8. 1 tsp ground cumin
  9. 1 tsp turmeric
  10. 1 tsp smoked paprika
  11. Salt and pepper, to taste
  12. 2 tbsp olive oil
  13. Fresh spinach or kale, optional for added greens
• Instructions:
  1. Turn the Instant Pot to sauté mode and add olive oil. Sauté onion, garlic, carrots, and celery for about 3 minutes until softened.
  2. Add cumin, turmeric, and smoked paprika to the pot, stirring for another minute to toast the spices.
  3. Add rinsed lentils, diced tomatoes, and vegetable broth. Stir to combine and season with salt and pepper.
  4. Close the lid, set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  5. Stir in fresh spinach or kale, if using, and let it wilt for 2-3 minutes before serving.

This Instant Pot lentil soup is a warm, nourishing dish that’s both hearty and healthy. The lentils provide a great source of protein, while the array of vegetables and spices make it flavorful and comforting. Perfect for a quick winter dinner, this soup is sure to become a staple in your winter meal rotation.

Instant Pot Sweet Potato Curry

This Instant Pot sweet potato curry is a vibrant and flavorful dish that’s perfect for the winter months. The combination of sweet potatoes, coconut milk, and aromatic spices creates a warming, satisfying curry that’s both filling and nourishing. The Instant Pot speeds up the cooking process, allowing you to enjoy a comforting meal without hours of prep, and the coconut milk gives the curry a creamy, rich texture.

• Ingredients:
  1. 2 large sweet potatoes, peeled and cubed
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 can (14 oz) coconut milk
  5. 1 can (14.5 oz) diced tomatoes
  6. 1 cup vegetable broth
  7. 2 tbsp curry powder
  8. 1 tsp ground turmeric
  9. 1 tsp ground cumin
  10. ½ tsp ground cinnamon
  11. Salt and pepper, to taste
  12. 2 tbsp olive oil
  13. Fresh cilantro for garnish (optional)
  14. Cooked rice, for serving
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Add onion and garlic, sautéing for 2-3 minutes until softened.
  2. Stir in curry powder, turmeric, cumin, and cinnamon, toasting the spices for 1 minute.
  3. Add sweet potatoes, coconut milk, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper and stir to combine.
  4. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes. Once done, let the pressure release naturally for 5 minutes before quick releasing any remaining pressure.
  5. Stir everything together and adjust seasoning to taste. Serve the curry over cooked rice and garnish with fresh cilantro.

This Instant Pot sweet potato curry is a hearty and vibrant dish that combines the sweetness of the potatoes with the warmth of spices. It’s a satisfying, one-pot meal that’s perfect for winter, and it’s quick to prepare, making it ideal for busy nights. Serve it over rice for a complete and comforting meal.

Instant Pot Pork Carnitas

Instant Pot pork carnitas is a flavorful and tender dish that’s perfect for winter comfort food. The pork is cooked to perfection in the Instant Pot, absorbing the aromatic flavors of garlic, orange, and spices, then shredded into tender pieces. This dish is versatile—serve it on tacos, in burrito bowls, or as a main dish with rice and beans for a hearty and satisfying meal.

• Ingredients:
  1. 3 lbs pork shoulder or butt, cut into large chunks
  2. 1 onion, quartered
  3. 4 cloves garlic, smashed
  4. 1 orange, juiced
  5. 1 lime, juiced
  6. 1 tsp cumin
  7. 1 tsp oregano
  8. 1 tsp chili powder
  9. 1 tsp smoked paprika
  10. Salt and pepper, to taste
  11. 1 cup chicken broth
  12. 2 tbsp olive oil
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Brown the pork chunks on all sides, about 5-7 minutes. Remove the pork and set aside.
  2. Add onions and garlic to the pot, sautéing for 2 minutes until softened.
  3. Add chicken broth, orange juice, lime juice, cumin, oregano, chili powder, and smoked paprika to the pot. Stir to combine.
  4. Return the pork to the pot and season with salt and pepper.
  5. Close the lid, set the Instant Pot to pressure cook on high for 45 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  6. Remove the pork and shred it using two forks. Return the shredded pork to the pot and stir to soak up the juices.

These Instant Pot pork carnitas are tender, juicy, and full of flavor, making them an ideal meal for winter gatherings or busy nights. The citrusy and smoky flavors make this dish incredibly versatile, whether you serve it in tacos, over rice, or as a hearty filling for burrito bowls. This recipe is quick, flavorful, and sure to satisfy everyone at the table.

Instant Pot Split Pea Soup

Instant Pot split pea soup is a cozy, wholesome meal that’s perfect for winter. Packed with green split peas, vegetables, and smoky ham, this soup is both filling and nutritious. The Instant Pot significantly reduces the cooking time while enhancing the depth of flavor, resulting in a thick, creamy soup that’s perfect for cold weather.

• Ingredients:
  1. 2 cups dried split peas, rinsed
  2. 1 onion, chopped
  3. 2 carrots, peeled and diced
  4. 2 celery stalks, chopped
  5. 3 cloves garlic, minced
  6. 1 bay leaf
  7. 1 tsp dried thyme
  8. 4 cups chicken broth
  9. 2 cups water
  10. 1 ½ cups diced ham (or ham bone)
  11. Salt and pepper, to taste
  12. 2 tbsp olive oil
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Add onions, carrots, and celery and sauté for 4-5 minutes until softened.
  2. Stir in garlic, thyme, and bay leaf, cooking for another minute.
  3. Add split peas, chicken broth, water, and ham to the pot. Season with salt and pepper and stir to combine.
  4. Close the lid, set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  5. Remove the bay leaf and adjust seasoning to taste before serving.

This Instant Pot split pea soup is a hearty, comforting dish that’s perfect for a cold winter evening. The smoky flavor from the ham adds depth to the creamy split peas, creating a satisfying, rich soup that’s both nutritious and flavorful. It’s the kind of meal that not only warms you up but also fills you up, making it an ideal option for cozy winter nights.

Instant Pot Vegetable Soup

Instant Pot vegetable soup is a light, flavorful, and nourishing dish that’s perfect for winter. Packed with a variety of fresh vegetables, beans, and herbs, this soup is both healthy and hearty. The Instant Pot makes the cooking process quick while still allowing all the flavors to meld together beautifully, making it a perfect meal for busy winter days.

• Ingredients:
  1. 1 onion, chopped
  2. 2 carrots, peeled and chopped
  3. 2 celery stalks, chopped
  4. 3 cloves garlic, minced
  5. 1 zucchini, chopped
  6. 1 cup green beans, chopped
  7. 1 can (14.5 oz) diced tomatoes, with juice
  8. 1 cup frozen peas
  9. 1 cup frozen corn
  10. 4 cups vegetable broth
  11. 1 can (15 oz) white beans, drained and rinsed
  12. 1 tsp dried basil
  13. 1 tsp dried thyme
  14. Salt and pepper, to taste
  15. 1 tbsp olive oil
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Add onions, carrots, celery, and garlic and sauté for about 5 minutes until softened.
  2. Stir in zucchini, green beans, peas, corn, diced tomatoes, and vegetable broth. Add dried basil, thyme, salt, and pepper and stir to combine.
  3. Add the white beans and stir again.
  4. Close the lid, set the Instant Pot to pressure cook on high for 10 minutes. Once done, perform a quick release.
  5. Stir the soup and adjust seasoning as needed before serving.

This Instant Pot vegetable soup is a wonderfully healthy, vibrant, and easy-to-make meal that’s perfect for the winter months. Packed with fiber and vitamins from fresh vegetables and beans, it’s not only a nourishing dish but also one that is full of bright, fresh flavors. Whether served as a main course or as a starter, this soup will keep you warm and satisfied all season long.

Instant Pot Beef Stew

This Instant Pot beef stew is a winter favorite that combines tender chunks of beef, hearty vegetables, and a rich, savory broth. The Instant Pot cuts down the traditional slow cooking time, ensuring the beef becomes melt-in-your-mouth tender and the flavors meld together beautifully. Perfect for cold winter nights, this stew is a comforting, one-pot meal that’s both satisfying and nutritious.

• Ingredients:
  1. 2 lbs beef stew meat, cut into 1-inch cubes
  2. 4 cups beef broth
  3. 4 potatoes, peeled and cubed
  4. 3 carrots, peeled and chopped
  5. 2 celery stalks, chopped
  6. 1 onion, chopped
  7. 3 cloves garlic, minced
  8. 2 tbsp tomato paste
  9. 1 tbsp Worcestershire sauce
  10. 1 tsp dried thyme
  11. 1 tsp dried rosemary
  12. 2 tbsp olive oil
  13. 2 tbsp flour (optional, for thickening)
  14. Salt and pepper, to taste
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Brown the beef stew meat in batches, about 5 minutes per batch, then remove and set aside.
  2. Add onion, garlic, carrots, celery, and potatoes to the pot. Sauté for 3 minutes, stirring occasionally.
  3. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Add beef broth and return the browned beef to the pot.
  4. Close the lid, set the Instant Pot to pressure cook on high for 35 minutes. After cooking, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  5. Optional: If you’d like a thicker stew, mix 2 tbsp of flour with a bit of water to make a slurry and stir it into the stew. Set the Instant Pot to sauté mode again and cook for a few minutes until thickened.

This Instant Pot beef stew is the ultimate comfort food for winter. The tender beef, hearty vegetables, and rich broth make it the perfect dish to keep you warm and satisfied during cold weather. The Instant Pot makes it quick and easy, and with minimal prep, it’s a perfect weeknight meal that feels like it’s been slow-cooked all day.

Instant Pot Chicken and Rice Casserole

Instant Pot chicken and rice casserole is a one-pot wonder that combines juicy chicken, creamy rice, and savory spices into a hearty meal. This dish is packed with flavors and comfort, with tender chicken thighs, seasoned rice, and a rich creamy texture that makes every bite irresistible. Perfect for busy winter nights, this casserole is filling, easy to make, and will please the whole family.

• Ingredients:
  1. 4 bone-in, skinless chicken thighs
  2. 1 ½ cups long-grain white rice
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 can (10.5 oz) cream of chicken soup
  6. 1 cup chicken broth
  7. 1 tsp dried thyme
  8. 1 tsp paprika
  9. Salt and pepper, to taste
  10. 2 tbsp olive oil
  11. 1 cup frozen peas (optional)
  12. Fresh parsley for garnish (optional)
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Season the chicken thighs with salt, pepper, thyme, and paprika. Brown the chicken on both sides for about 4 minutes per side, then remove and set aside.
  2. Add onion and garlic to the pot and sauté for 2-3 minutes until softened.
  3. Stir in rice, chicken broth, cream of chicken soup, and season with salt and pepper. Place the chicken thighs on top of the rice mixture.
  4. Close the lid, set the Instant Pot to pressure cook on high for 12 minutes. Once done, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  5. Stir in frozen peas (if using) and let them heat through before serving. Garnish with fresh parsley.

This Instant Pot chicken and rice casserole is a perfect winter dish that combines simplicity with delicious comfort. The rice becomes beautifully tender and flavorful, while the chicken remains juicy and succulent. With minimal prep and a short cooking time, this one-pot meal is ideal for a satisfying, fuss-free dinner on cold evenings.

Instant Pot Chicken Pot Pie Soup

Instant Pot chicken pot pie soup brings all the flavors of a classic chicken pot pie into a creamy, comforting soup. Packed with tender chicken, vegetables, and a rich, creamy broth, this soup is a perfect winter dish that’s easy to make in the Instant Pot. With a buttery, flaky topping that mimics a pie crust, it’s like having the best part of chicken pot pie in a bowl, ready in just a fraction of the time.

• Ingredients:
  1. 2 lbs chicken breast, boneless and skinless
  2. 1 onion, chopped
  3. 3 carrots, peeled and diced
  4. 2 celery stalks, chopped
  5. 3 cloves garlic, minced
  6. 1 cup frozen peas
  7. 4 cups chicken broth
  8. 1 cup heavy cream
  9. 1 tsp dried thyme
  10. 1 tsp dried rosemary
  11. 1 tsp salt
  12. ½ tsp pepper
  13. 2 tbsp butter
  14. 2 tbsp all-purpose flour
  15. 1 package refrigerated biscuit dough (optional, for topping)
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat butter. Add onions, carrots, celery, and garlic, and sauté for about 5 minutes until softened.
  2. Stir in flour, cooking for 1-2 minutes to create a roux. Add chicken broth, cream, thyme, rosemary, salt, and pepper to the pot, stirring to combine.
  3. Add chicken breasts to the pot. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes. After cooking, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  4. Shred the chicken using two forks and stir in frozen peas.
  5. (Optional) For the biscuit topping: While the soup is cooking, bake biscuit dough according to package instructions. Cut into pieces and serve on top of the soup.

This Instant Pot chicken pot pie soup is the ultimate winter comfort food, offering the rich, creamy flavors of a chicken pot pie without the fuss of pie crusts. The soup is quick to make, packed with tender chicken and vegetables, and topped with a delicious, biscuit-like garnish that makes it even more comforting. It’s the perfect way to enjoy the cozy flavors of chicken pot pie in a fraction of the time.

Instant Pot Chili

Instant Pot chili is a hearty and flavorful dish that brings together ground beef, beans, and spices in a thick, savory broth. Perfect for chilly winter nights, this one-pot meal is not only easy to make but also customizable to your taste. Whether you prefer it mild or spicy, the Instant Pot locks in the flavors quickly, allowing you to enjoy a comforting, satisfying chili in no time.

• Ingredients:
  1. 1 lb ground beef (or turkey)
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 can (15 oz) kidney beans, drained and rinsed
  5. 1 can (15 oz) black beans, drained and rinsed
  6. 1 can (15 oz) diced tomatoes
  7. 1 can (6 oz) tomato paste
  8. 1 cup beef broth
  9. 1 tbsp chili powder
  10. 1 tsp cumin
  11. 1 tsp paprika
  12. ½ tsp cayenne pepper (optional)
  13. Salt and pepper to taste
  14. 1 tbsp olive oil
  15. 1 cup shredded cheese (optional, for topping)
  16. Sour cream (optional, for topping)
  17. Chopped green onions (optional, for topping)
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Brown the ground beef with the chopped onion and garlic, about 5 minutes.
  2. Stir in chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for another minute until the spices are fragrant.
  3. Add the diced tomatoes, tomato paste, beef broth, and beans. Stir to combine.
  4. Close the Instant Pot lid and set to pressure cook on high for 15 minutes. Once the cooking time is done, allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure.
  5. Serve hot, garnished with cheese, sour cream, and green onions.

This Instant Pot chili is perfect for warming up on a cold winter day. The hearty combination of ground beef, beans, and spices creates a rich and filling dish that’s easy to make in a fraction of the time. Plus, it’s customizable to suit your flavor preferences—whether you like it mild or with an extra kick of spice. Top it with cheese and sour cream for an extra indulgent finish!

Instant Pot Potato Leek Soup

Instant Pot potato leek soup is a creamy and comforting dish that’s perfect for winter. The earthy flavor of leeks pairs beautifully with tender potatoes and a creamy broth, creating a soup that’s rich, velvety, and delicious. The Instant Pot speeds up the cooking process, making this a quick and easy meal that’s perfect for cozying up on a chilly evening.

• Ingredients:
  1. 2 tbsp butter
  2. 4 leeks, cleaned and sliced
  3. 4 medium potatoes, peeled and cubed
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups vegetable or chicken broth
  7. 1 cup heavy cream
  8. 1 tsp thyme
  9. Salt and pepper, to taste
  10. Fresh parsley for garnish (optional)
• Instructions:
  1. Turn the Instant Pot to sauté mode and melt butter. Add the sliced leeks, onion, and garlic, and sauté for 5 minutes until softened.
  2. Add the cubed potatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
  3. Close the Instant Pot lid and set it to pressure cook on high for 10 minutes. Once the cooking time is done, perform a quick release.
  4. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only half of the soup.
  5. Stir in the heavy cream and adjust seasoning as needed.
  6. Serve hot, garnished with fresh parsley.

This Instant Pot potato leek soup is the epitome of winter comfort food. The creamy texture, combined with the delicate flavors of leeks and potatoes, creates a satisfying bowl of soup that’s perfect for a cold day. The Instant Pot makes it a breeze to prepare, and the result is a velvety, rich soup that will warm you from the inside out.

Instant Pot Butternut Squash Soup

Instant Pot butternut squash soup is a velvety, rich, and flavorful winter soup that’s packed with nutrients. The natural sweetness of the butternut squash pairs wonderfully with savory spices, creating a comforting dish perfect for chilly evenings. The Instant Pot helps to bring out the full depth of flavors quickly, making this soup a perfect addition to your winter menu.

• Ingredients:
  1. 1 medium butternut squash, peeled, seeded, and cubed
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 4 cups vegetable broth
  5. 1 cup coconut milk (or heavy cream)
  6. 1 tsp ground ginger
  7. 1 tsp ground cinnamon
  8. Salt and pepper, to taste
  9. 2 tbsp olive oil
  10. 1 tbsp maple syrup (optional, for sweetness)
  11. Fresh thyme for garnish (optional)
• Instructions:
  1. Turn the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
  2. Add the cubed butternut squash, vegetable broth, ginger, cinnamon, salt, and pepper to the pot. Stir to combine.
  3. Close the lid and set the Instant Pot to pressure cook on high for 12 minutes. After the cooking time is up, perform a quick release.
  4. Use an immersion blender to blend the soup until smooth and creamy. You can also blend in batches using a regular blender if you don’t have an immersion blender.
  5. Stir in the coconut milk and maple syrup, if using, for added creaminess and sweetness.
  6. Serve hot, garnished with fresh thyme.

This Instant Pot butternut squash soup is a perfect way to embrace the flavors of winter. The natural sweetness of the squash, combined with the creamy texture and warm spices, creates a comforting soup that’s both nourishing and satisfying. It’s quick and easy to make in the Instant Pot, making it an ideal dish for busy winter nights.

Note: More recipes are coming soon!