One Pot Recipes

Instant Pot Lemon Herb Chicken

Ingredients:

• 4 chicken thighs, bone-in, skin-on or chicken breast

• 1 lemon, sliced

• 2 garlic cloves, minced

• 1 cup chicken broth

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional: 1 teaspoon each of thyme and rosemary for added flavor

• Fresh parsley, chopped, for garnish

Instructions:

1. Set the Instant Pot to "Sauté" and heat olive oil. Season chicken with salt and pepper, and brown on both sides. Remove and set aside.

2. Add minced garlic to the pot until fragrant. Pour in chicken broth and stir, scraping any bits from the bottom.

3. Return chicken thighs to the pot, top with lemon slices and optional herbs.

4. Seal the lid and set to "Pressure Cook" on high for 10 minutes.

5. Allow a natural pressure release for 5 minutes before switching to quick release.

6. Garnish with fresh parsley before serving.

Instant Pot Beef Stroganoff

Ingredients:

• 1 lb beef sirloin, thinly sliced

• 8 oz mushrooms, sliced

• 1 onion, diced

• 2 cups beef broth

• 1 cup sour cream

• 2 tablespoons Worcestershire sauce

• Salt and pepper to taste

• Optional: 1 tablespoon Dijon mustard for an extra kick

• Fresh dill, chopped, for garnish

Instructions:

1. Set the Instant Pot to "Sauté" and add beef strips. Cook until browned, then remove.

2. Add onions and mushrooms, sauté until soft.

3. Return beef to the pot, add beef broth, Worcestershire sauce, and optional mustard.

4. Seal lid, set to "Pressure Cook" on high for 12 minutes.

5. Quick release the pressure, stir in sour cream, and adjust seasoning if necessary.

6. Garnish with fresh dill before serving over egg noodles or rice.

Instant Pot Honey Garlic Pork Chops

Ingredients:

• 4 boneless pork chops

• 1/3 cup honey

• 4 garlic cloves, minced

• 1/3 cup soy sauce

• 1/4 cup ketchup

• 1/2 cup chicken broth

• Salt and pepper to taste

• Optional: Red pepper flakes for a spicy touch

• Green onions, chopped, for garnish

Instructions:

1. Set the Instant Pot to "Sauté" and lightly brown pork chops with salt and pepper.

2. Remove chops and add garlic, honey, soy sauce, ketchup, and broth to the pot.

3. Return pork chops, ensuring they are submerged in the sauce.

4. Seal lid and "Pressure Cook" on high for 10 minutes.

5. Quick release pressure, adjust seasoning, and optionally sprinkle with red pepper flakes.

6. Garnish with green onions, and serve alongside steamed vegetables.

Instant Pot Shrimp Paella

Ingredients:

• 1 lb large shrimp, peeled and deveined

• 1 cup uncooked jasmine rice

• 1 bell pepper, diced

• 1 onion, diced

• 2 cups chicken or fish broth

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Optional: Saffron threads for authentic paella flavor

• Lemon wedges for garnish

Instructions:

1. Set Instant Pot to "Sauté", cook onions and bell pepper until soft.

2. Stir in rice, smoked paprika, salt, and optional saffron, coating well.

3. Pour in broth, then top with shrimp.

4. Seal lid and "Pressure Cook" on high for 6 minutes.

5. Quick release pressure, fluff with a fork, and taste for seasoning.

6. Serve with lemon wedges for added brightness.

One-Pot Chicken Alfredo

Ingredients:

• 2 cups penne pasta

• 1 lb chicken breast, sliced

• 2 cups broccoli florets

• 2 cups chicken broth

• 1 cup milk

• 1 cup grated Parmesan cheese

• Salt and pepper to taste

• Garlic powder for added flavor

Instructions:

1. In a large pot, add chicken broth and pasta. Bring to a boil.

2. Add chicken slices and cook until tender.

3. Stir in broccoli, milk, and Parmesan cheese.

4. Season with salt, pepper, and a sprinkle of garlic powder.

5. Cook until broccoli is tender and sauce is creamy.

Instant Pot Sweet and Spicy Asian Chicken

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs

• 1/3 cup soy sauce

• 1/4 cup honey

• 3 tablespoons rice vinegar

• 2 tablespoons sriracha (adjust for spice preference)

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 cup chicken broth

• 1 tablespoon sesame oil

• 1 red bell pepper, sliced

• 1 cup sugar snap peas

• 2 green onions, sliced for garnish

• 1 tablespoon sesame seeds for garnish

Instructions:

1. Prepare Sauce:

   • In a small bowl, mix soy sauce, honey, rice vinegar, sriracha, minced garlic, and grated ginger until well combined.

2. Sauté Chicken:

   • Set the Instant Pot to "Sauté" and add sesame oil.

   • Once hot, add chicken thighs, browning them for 2-3 minutes on each side. Remove and set aside.

3. Add Ingredients:

   • Pour chicken broth into the pot, scraping any bits from the bottom.

   • Return chicken to the pot, pouring the sauce mixture over it.

   • Add sliced red bell pepper and sugar snap peas on top.

4. Pressure Cook:

   • Secure the lid, ensuring the valve is set to "Sealing."

   • Set to "Pressure Cook" on high for 8 minutes.

   • Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.

5. Serve:

   • Remove the chicken and let it rest for a couple of minutes before slicing.

   • To thicken the sauce, set the Instant Pot back to "Sauté" and simmer until it reaches desired consistency, stirring frequently.

   • Return sliced chicken to the pot, coating it in the sauce.

6. Garnish and Enjoy:

   • Serve chicken and vegetables over rice or noodles.

   • Garnish with sliced green onions and sesame seeds for added texture and flavor.

Optional Elevations:

• Citrus Twist: Add a tablespoon of orange juice to the sauce for a fresh citrus note.

• Herbal Boost: Add a handful of fresh cilantro or basil before serving for aromatic depth.