5 or Less Ingredient Instant Pot Recipes
I've searched the WWW for some 5-ingredient IP recipes for you to try. I have tried a few of these and they turned out great.
For you convenience, the full recipe is under the photo. If you desire to look at the original, click the links above the photos and it will take you to the author of the recipes.
Let's get started!
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Instant Pot 5-Ingredient Italian Chicken
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| photo credit instantloss.com |
- 1/2 cup extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
Pour the olive oil into the bottom of your electric pressure cooker. Place the chicken breasts inside and sprinkle the parmesan, basil, and garlic powder on top.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 6 minutes.
- When the cooker beeps to let you know it’s finished, let the pressure release naturally for 5 minutes. Then switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes—it’s hot.
Open the lid and shred the chicken into the juices with a hand mixer or fork. If using a hand mixer, drape a towel over your hand, the mixer, and the pot so you avoid splatter getting onto your wall or countertop. Add sea salt and black pepper to taste.
Let chicken cool slightly before assembling sandwiches or salads. Store leftovers inside of a glass container and use them as salad topping throughout the week.
If working with frozen chicken breasts extend the cook time to 12 minutes.
For every additional pound of chicken, add 6 minutes.
If you are trying to watch your fat intake, use 1/4 cup of oil, and 1/4 cup of chicken broth in lieu of 1/2 cup oil.
Pressure Cooker Beef and Broccoli | Better Homes & Gardens
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| photo credit JASON DONNELLY |
Jason DonnellyDirections
Creamy Instant Pot Mac And Cheese
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| photo credit misswish.com |
Creamy Instant Pot Mac And Cheese – Easy, 5-Ingredient Recipe
- Prep Time:5 minutes
- Cook Time:4 minutes
- Total Time:9 minutes
- Yield:8 1x
Ingredients 1 pound elbow macaroni
4 cup water
3 tbsp unsalted butter
12 ounce shredded sharp Cheddar cheese
1/3 cup cream cheese
1 teaspoon dry mustard (more or less to taste)
salt, black pepper to taste
Instructions
- Place the macaroni, butter, pinch of salt, and water in the Instant Pot.
- Stir to combine.
- Close and seal the Instant Pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 4 minutes. (The cooking time is half of the suggested time on the pasta box.)
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid.
- Add the shredded cheese, cream cheese and dry mustard.
- Stir to combine.
- Season with salt and black pepper to taste.
- Serve warm.
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| photo credit misswish.com |
Easy 5-Ingredient Instant Pot Pork Roast – Made with Frozen Pork Butt
- Prep Time:5 minutes
- Cook Time:1 hour, 15 minutes
- Total Time:1 hour, 20 minutes
- Yield:8 1x
SCALE
- Prep Time:5 minutes
- Cook Time:1 hour, 15 minutes
- Total Time:1 hour, 20 minutes
- Yield:8 1x
Ingredients
3 pounds pork butt roast, frozen
½ tsp onion powder
½ tsp garlic powder
¼ tsp chili powder
½ cup apple juice
½ tsp coarse black pepper
1 tsp salt
1 cup water
2 tbsp oil
3 pounds pork butt roast, frozen
½ tsp onion powder
½ tsp garlic powder
¼ tsp chili powder
½ cup apple juice
½ tsp coarse black pepper
1 tsp salt
1 cup water
2 tbsp oil
Instructions
- In a small bowl combine the onion powder, garlic powder, chili powder, black pepper, and salt.
- Rub the seasoning all over the pork roast.
- Press the SAUTE button on the Instant Pot and let stand until the screen reads “HOT”.
- Add the oil.
- Add the roast and brown 2-3 minutes per side.
- Remove the roast from the Instant Pot.
- Add the water and apple juice and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
- Press the CANCEL button.
- Return the pork in the Instant Pot.
- Close and seal the Instant Pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 66 minutes (see Note*).
- When finished cooking, release pressure naturally according to manufacturer’s directions.
- Open the lid.
- Remove the pork from the Instant Pot.
- To crisp up the crust, carefully place the pork on a baking sheet.
- Broil in the oven for 5-10 minutes or until the crust is brown and crispy.
- Remove from the oven.
- Allow resting for 10-15 minutes before slicing then slice and serve.
- In a small bowl combine the onion powder, garlic powder, chili powder, black pepper, and salt.
- Rub the seasoning all over the pork roast.
- Press the SAUTE button on the Instant Pot and let stand until the screen reads “HOT”.
- Add the oil.
- Add the roast and brown 2-3 minutes per side.
- Remove the roast from the Instant Pot.
- Add the water and apple juice and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
- Press the CANCEL button.
- Return the pork in the Instant Pot.
- Close and seal the Instant Pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 66 minutes (see Note*).
- When finished cooking, release pressure naturally according to manufacturer’s directions.
- Open the lid.
- Remove the pork from the Instant Pot.
- To crisp up the crust, carefully place the pork on a baking sheet.
- Broil in the oven for 5-10 minutes or until the crust is brown and crispy.
- Remove from the oven.
- Allow resting for 10-15 minutes before slicing then slice and serve.
Notes
If your roast is smaller or larger, calculate the cooking time by multiplying the number of pounds by 22 minutes.
If your roast is smaller or larger, calculate the cooking time by multiplying the number of pounds by 22 minutes.
Pressure Cooker 5 Ingredient Broccoli Cheese Soup - Kitschen Cat
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| photo credit kitschencat.com |
pressure cooker 5 ingredient broccoli cheese soup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 6-8 1x
DESCRIPTION
Recipe adapted for pressure cooker from Gimme Some Oven
INGREDIENTS
- 1 tablespoon olive oil (affiliate)
- 1 yellow onion, diced
- 2 small heads of broccoli, roughly chopped
- 4 cups chicken broth (affiliate)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1, 12oz can evaporated milk
- 8oz sharp cheddar cheese, grated
INSTRUCTIONS
- In your pressure cooker, saute onion in olive oil for 4-5 minutes.
- Add broccoli, chicken broth, and salt and pepper.
- Stir, lock lid, and set to high pressure for 5 minutes.
- When time is up, do a quick release, then turn onto the simmer setting and add evaporated milk.
- Stir gently and add grated cheese, small handfuls at a time, until all cheese has been added and has melted.
- Ladle into bowls and serve by itself or with crusty dipping bread.
Instant Pot Mango Cheesecake Recipe | My Heart Beets
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| photo credit myheartbeets.com |
Ingredients
- 1 (14 ounce) can condensed milk (sweetened)
- 1 cup whole milk greek yogurt full-fat
- ¼ cup canned mango pulp
- optional additions: cardamom powder, saffron, nuts for garnish
- Oil or butter for greasing
Optional Crust Recipes (use the crust of your choice or go crustless):
Graham Cracker Crust
- 10 graham cracker sheets (gluten-free works too!)
- 4 tablespoons melted butter
Date and Nut Crust:
- 1 cup nuts
- 5 dates roughly chopped
Oatmeal Cookie Crust:
- ½ cup rolled oats
- ¼ cup pecans
- ¼ cup brown sugar
- 3 tablespoons melted butter
Instructions
Optional Crust Recipes (use the crust of your choice or go crustless):
- To make the Graham Cracker Crust: Process the graham crackers in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into the bottom of a well-greased 6-inch cheesecake pan or 7-inch cheesecake pan with a removable bottom (you can use cooking spray or butter to grease the pan – make sure to get the sides of the pan too!).
- To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.
- To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
To make the Cheesecake:
- Add the condensed milk, yogurt, and mango puree to a bowl and mix well.
- Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.
- Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
- Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
- Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
- Put the cheesecake in the fridge to chill for 4-6 hours.
- Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!
Notes
- Since this recipe calls for a puree, I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
- This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like a custard.
- You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!
3 Ingredient Instant Pot Pot Roast - Girl and the Kitchen
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| photo credit girlandthekitchen.com |
pressure cooker 5 ingredient broccoli cheese soup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 6-8 1x
DESCRIPTION
Recipe adapted for pressure cooker from Gimme Some Oven
INGREDIENTS
- 1 tablespoon olive oil (affiliate)
- 1 yellow onion, diced
- 2 small heads of broccoli, roughly chopped
- 4 cups chicken broth (affiliate)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1, 12oz can evaporated milk
- 8oz sharp cheddar cheese, grated
INSTRUCTIONS
- In your pressure cooker, saute onion in olive oil for 4-5 minutes.
- Add broccoli, chicken broth, and salt and pepper.
- Stir, lock lid, and set to high pressure for 5 minutes.
- When time is up, do a quick release, then turn onto the simmer setting and add evaporated milk.
- Stir gently and add grated cheese, small handfuls at a time, until all cheese has been added and has melted.
- Ladle into bowls and serve by itself or with crusty dipping bread.
Instant Pot Rice & Beans (Only 5 Ingredients!) - From My Bowl
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| photo credit frommybowl.com |
INSTANT POT RICE & BEANS (ONLY 5 INGREDIENTS!)
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Yield: 5 Servings 1x
DESCRIPTION
These Instant Pot Rice & Beans require only 5 simple ingredients to make! Perfect for Meal Prep or an Easy Weeknight Dinner. Vegan, Gluten-Free, Oil-Free.
INGREDIENTS
- 1 1/4 cup dry Red Kidney Beans
- 1 1/2 cup dry Brown Rice
- 1 cup Salsa
- ½ bunch Cilantro stems and leaves divided
- 3 cups Vegetable Broth
- 2 cups Water
INSTRUCTIONS
- First, chop your Cilantro, keeping the leaves and stems roughly separated.
- Add the dried Beans and Rice to the bottom of your Instant Pot.
- Gently pour the Vegetable Broth and Water over the Rice and Beans, then give everything a good stir.
- Next, add the Salsa and stems of the Cilantro into the pot. Do not mix!
- Close the Instant Pot, set the valve to Sealing, and use the Manual Mode to cook on High for 25 Minutes.
- One the cook time finishes, let the Instant Pot release pressure for an additional 10 minutes (leave the “Keep Warm” feature on).
- Finally, move the valve from Sealing to Venting to release all remaining pressure, and serve the Beans and Rice warm. Garnish with the chopped cilantro leaves, and anything else you desire!
NOTES
- A few of my beans rose to the top of the mixture, and I noticed they looked a little “dry” when I opened the pot. If this happens to you, simply mix the Beans and Rice together, then cover the pot again and let sit for 12 – 15 minutes.
- Different beans require different amounts of time to cook in the pressure cooker, so I would be wary of substitutions. If you do decide to use a different bean, make sure to cook the mixture for at least 22 minutes, so the brown rice will cook completely.
5 Ingredient Instant Pot Chicken Alfredo - Sweetphi
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| photo credit sweetphi.com |
Equipment
- Instant Pot
- Cutting Board
- Silicone Spatula
Ingredients
- 1 tablespoon olive oil extra virgin
- 2 garlic cloves finely minced
- 1 lb. boneless skinless chicken breasts about two large breasts, cut into 1-2 inch cubes*
- 8 oz. dry fettuccine or whole wheat linguine
- 1 jar 15 oz. alfredo sauce
- 1 jar water 15 oz.**
- salt and pepper to taste***
Instructions
- Hit saute setting on your Instant Pot and set a timer for 5 minutes.
- Add olive oil, garlic and chicken to Instant Pot and saute for 5 minutes, stirring only once or twice. Add salt/pepper to taste.
- Make sure no chicken is stuck to bottom after sauteing has finished.
- Break dry/uncooked pasta in half and add into Instant Pot
- Empty jar of alfredo sauce into Instant Pot. Refill the same jar with water and add to Instant Pot. Do not stir, sauce will thicken as it sits.
- Seal, and set Instant Pot to 'high pressure' and set timer for 9 minutes.
- Flip valve to release the pressure (quick release) and when pressure subsides, open the lid and stir.
- Divide between 4 plates, top with parmesan and serve with a side of broccoli if desired, and enjoy!
Notes
Instant Pot Mashed Potatoes (5 Ingredients) | Chew Out Loud
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| photo credit chewoutloud.com |
instant pot mashed potatoes
This Instant Pot Mashed Potatoes recipe is the easiest mashed potatoes ever. Fluffy, creamy, flavorful mashed potatoes can be on your dinner table in no time…
INGREDIENTS
- 1/2 cup regular-strength chicken broth or stock
- 3 lbs russet or Yukon gold potatoes, peeled and cut into 2-inch pieces
- 1/2 cup milk (regular or low-fat)
- 8 TB (1/2 cup or 4oz) butter, sliced and softened, plus more for drizzling
- Kosher salt
- (Optional seasonings: freshly ground black pepper, garlic powder or roasted garlic, chopped herbs of your choice)
INSTRUCTIONS
- Pour broth into the inner pot of your Instant Pot. Place potatoes onto steamer rack. Close lid and lock in place. Turn steam release handle/valve to correct position, if needed. Cook on high pressure for 8 minutes.
- While potatoes are cooking, combine milk and softened butter slices into a saucepan over low heat. Stir until butter is completed melted and milk is warmed through. Turn heat off and keep warm.
- Once the pressure cooker is done cooking potatoes, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes in the inner pot with the broth. Use a potato masher to mash potatoes until almost done.
- Add warm milk/butter mixture and a generous sprinkle of kosher salt (any optional seasonings can be added now as well.) Keeping Instant Pot on “warm,” continue to hand-mash potatoes to your desired texture. Taste and add more salt, if needed. Serve with drizzle of melted butter, gravy, or as is.
NOTES
Russet potatoes tend to result in fluffier, lighter texture, while Yukon gold potatoes will yield a creamier consistency. The choice is yours; you can try combining both types of potatoes as well.
If you’d like to make roasted garlic mashed potatoes, you can roast the garlic a day ahead of time.
Over-mashing potatoes can lead to gumminess, so be sure to watch carefully as you mash and stop as soon as your potatoes turn creamy.
Finished mashed potatoes can be kept warm in the Instant Pot for 1-2 hours before serving, though the sooner you can serve it, the better. If needed, you can stir in a bit more liquid (broth or milk) to mashed potatoes before serving.
Stovetop option: boil peeled/cubed potatoes in a large pot of salted water for 15 minutes, or just until potatoes are fork-tender. Drain and proceed with recipe as written.
Do you have an Instant Pot? Do you have a favorite IP recipe? Please comment below 👇
You're making me hungry! They all look delicious.
ReplyDeleteLOL I know right? Hope you try one or two of these recipes, they are so delicious! Thanks for commenting.
ReplyDelete