Twelve Best Instant Pot Recipes for the Fall

BUTTERNUT SQUASH APPLE SOUP

• 2 tablespoons coconut oil
• 1 medium sweet onion chopped
• 3 garlic cloves peeled and chopped
• 1 medium butternut squash peeled, seeded and cut into 1-2 inch chunks
• 1 medium sweet potato peeled and cut into 1-2 inch chunks
• 1 tart-sweet Apple Pinky Lady or similar, cored and cut into 1-2 inch chunks
• 1 teaspoon dried sage
• 1/4 teaspoon pumpkin pie spice replace with cinnamon for AIP
• 1/4 teaspoon dried ginger
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh cracked pepper leave out for AIP
• 2 cups vegetable stock or chicken bone broth
• 1/2 can full-fat coconut milk
• Toasted pumpkin seeds coconut cream and smoked paprika for topping (leave out for AIP)

CAJUN INSTANT POT CHILI

• 1 1/2 tablespoons Olive Oil, divided
• 1 Green Pepper, diced
• 1/2 cup Diced Onion
• 1/3 cup Diced Celery
• 1 tablespoon Minced Fresh Garlic
• 1 pound Ground Chicken, or turkey
• 2 links Andouille Sausage, sliced
• 2 1/2 tablespoons Cajun Seasoning
• 1 14 ounce can Crushed Tomatoes
• 1 14.5 ounce can Fire Roasted Tomatoes
• 1 15 ounce can Red Kidney Beans, drained and rinsed
• 2 tablespoons Tomato Paste
• 1/2 teaspoon Sea Salt
• 2 Bay Leaves
• 7 ounces Raw Shrimp, peeled and deveined
• Fresh Parsley, for garnish
• Sour Cream, or Greek yogurt, for garnish, optional

BEEF AND BUTTERNUT SQUASH STEW

• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 Tbsp tomato paste
• 1 tomato, peeled and chopped
• 2 lbs beef stew, cut in 1″ pieces
• 4 Tbsp arrowroot starch
• 6 cups peeled and chopped butternut squash, cut in 1″ cubes
• 1/2 cup Marsala wine
• 2 1/2 cup beef broth
• 3 Tbsp olive oil
• 1 tsp sweet Hungarian paprika
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves

HONEY LIME GINGER PORK

• 2.5 pounds pork loin
• 1 Tablespoon Olive oil
• Salt and Pepper

HONEY LIME GINGER MARINADE

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 Tablespoon Worcestershire Sauce
• Juice of one lime
• 2 garlic cloves minced
• 1/2 teaspoon ground ginger or 1 Tablespoon fresh ginger
• 2 Tablespoons cornstarch
• Optional garnish: Fresh lime wedges chopped cilantro

INSTANT POT BEEF BOURGUIGNON

• 1.5 to 2 pounds beef chuck roast, cut into 3/4 inch cubes
• 5 slices bacon, diced
• 1 small onion, chopped
• 10 ounces cremini mushrooms, quartered
• 2 carrots, chopped
• 5 cloves garlic, minced
• 3 bay leaves
• 3/4 cup dry red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 3/4 teaspoon xanthan gum
• salt and pepper

INSTANT POT CHICKEN POTATO CORN CHOWDER WITH BACON

• 8 Bacon Strips chopped roughly
• 1 Onion finely chopped (medium )
• 4 Garlic Cloves minced
• 2 Jalapenos deseeded and finely chopped
• 3 cups Corn Kernels fresh or frozen {See Note 1}
• 2 Potatoes peeled and cut into cubes {See Note 2}
• 1 Chicken Breast cut into bite sized pieces
• 2 cups Chicken Broth
• 1 teaspoon Dried Thyme
• Salt and Pepper to taste
• ¾ cup Cream
• 3 tablespoons All Purpose Flour
• Extra cooked bacon and chives for topping

INSTANT POT CHICKEN CACCIATORE

• 4 chicken thighs, with the bone, skin removed
• kosher salt and fresh pepper to taste
• olive oil spray
• 1/2 can, 14 oz crushed tomatoes (Tuttorosso my favorite!)
• 1/2 cup diced onion
• 1/4 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons chopped basil or parsley for topping

BUTTERNUT CAULIFLOWER SOUP

• 1 onion diced
• 1-2 tsp oil for sautéing
• 2-3 cloves garlic, minced
• 1 lb frozen cauliflower
• 1 lb frozen cubed butternut squash
• 2 cups vegetable broth (chicken broth works too!)
• 1 tsp paprika
• 1/2-1 tsp dried thyme
• 1/4-1/2 tsp red pepper flakes optional for a spicy kick
• ¼ tsp sea salt plus extra to taste
• ½ cup half and half, milk, or cream (see notes)

TASTY TOPPING + MIX-IN OPTIONS

• grated cheddar cheese
• crumbled bacon (regular… turkey… veggie…)
• sriracha or hot sauce
• parmesan and/or gouda cheese
• sour cream cheddar, and chives
• chopped green onions
• pumpkin seeds
• sunflower seeds
• croutons
• pesto
• green onion and cheddar are probably my favorite mix-ins for this soup – YUM!

INSTANT POT BARBACOA BEEF

• Chuck Roast
• Oil
• Onion & Garlic
• Cumin & Oregano
• Broth
• Chipotle Chiles
• Lime Juice
• Apple Cider Vinegar
• Salt & Pepper
• Cloves & Bay Leaves

BANANA CHOCOLATE CHIP BUNDT CAKE

• 3/4 cup whole wheat flour
• 3/4 cup unbleached all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup sugar
• 1 medium banana mashed
• 2 Tablespoons canola oil (I subbed avocado oil, and it worked great!)
• 1/2 cup 2% Greek yogurt
• 1/2 15 ounce can 100% pureed pumpkin . I used homemade puree measured on a food scale., 7.5 ounces
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 2/3 cup semi sweet chocolate chips or chocolate chunks

EASY INSTANT POT BEEF STEW

• 1 ½ pounds stew meat, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 pound baby Dutch yellow potatoes, cut into 1-inch chunks
• 4 carrots, cut diagonally into 1/2-inch-thick slices
• 4 celery ribs, cut into 1/2-inch-thick slices
• 3 cloves garlic, minced
• 4 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ¾ teaspoon smoked paprika
• 1 teaspoon caraway seeds, optional
• 2 bay leaves
• 4 tablespoons all-purpose flour
• 1 cup frozen petite peas
• 2 tablespoons chopped fresh parsley leaves

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BUTTERNUT SQUASH APPLE SOUP

1. Set the Instant Pot to sauté and add coconut oil. Once the screen reads "hot" and oil is melted, add onion and garlic. Cook, stirring occasionally until onion begins to soften, 3-5 minutes.
2. Add squash and potato, and stir to combine. Cook another couple of minutes until squash begins to soften, stirring occasionally.
3. Press the cancel button on the screen, then add all other ingredients, with the exception of coconut milk. Stir to combine, then tighten the lid on the pot. Ensure vent valve is set to "sealing."
4. Press the "Manual" button, and set the timer to 10 minutes on high pressure. Once completed cooking and the pot beeps, let pressure release naturally. If you're in a hurry you can release manually, but be careful. Remove lid once pressure has dissipated.
5. Using an immersion blender, purée soup directly in the pot. Alternatively, transfer contents to a food processor or high powdered blender. Blend until smooth, then add coconut milk and additional seasonings to taste. Blend again to combine.
6. Top with toasted pumpkin seeds, coconut cream, and a dash of smoked paprika if desired.

CAJUN INSTANT POT CHILI

1. Turn your Instant Pot to sauté and heat 1 tablespoon of the olive oil.
2. Once hot, add in the green pepper, onion, celery and garlic and cook until they begin to soften, about 4 minutes.
3. Add in the remaining 1/2 tablespoon of olive oil, as well as the chicken. Cook, breaking up the chicken, until it is no longer pink and it has released all its juices, about 2-3 minutes. Drain out the liquid and discard it.
4. Add in the sausage and Cajun seasoning and cook, stirring frequently, until the sausage begins to brown, about 5 minutes.
5. Add all the ingredients, up to the shrimp, and stir until well mixed.
6. Cover the Instant Pot (making sure it’s set to ‘sealing’) and press manual.  Cook it on high pressure for 10 minutes (this should be the setting it automatically goes to once you press ‘manual.’)
7. Once cooked, let it pressure release naturally.
8. Remove the lid and turn the Instant Pot to sauté.  Add in the shrimp and cook, stirring occasionally, until the shrimp are opaque and the chili has reduced and thickened slightly, about 5-7 minutes.
9. Garnish with parsley and DEVOUR

BEEF AND BUTTERNUT SQUASH STEW

1. Add 1 Tbsp olive oil to the instant pot. Add onions, garlic or roasted garlic for more flavor), celery, carrots, tomato, and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir.
2. Season beef stew with salt, black pepper and 4 Tbsp. of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.
3. Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.
4. Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.
5. When it’s ready, press Keep Warm/Cancel button and turn the steam release to venting (aka quick release).

HONEY LIME GINGER PORK

1. In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
2. In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high or until thermometer reads 160 degrees.
3. Once the pork is finished lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.

INSTANT POT BEEF BOURGUIGNON

1. Prepare: Generously season beef cubes with salt and pepper, and set aside. Verify that all ingredients are measured, prepared, and ready to go before proceeding with recipe.
2. Cook Bacon: Select saute mode on pressure cooker for medium heat. When display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer bacon to paper towel lined plate.
3. Brown Beef: Keeping bacon grease in pot, add beef in single layer and cook for a few minutes to brown, then flip and repeat for other side. Transfer beef to separate plate when done.
4. Add Aromatics: Add onions and garlic to pot. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using stiff wooden utensil to briefly scrape up flavorful brown bits stuck to bottom of pot. Stir to check that tomato paste is dissolved. Turn off saute mode.
5. Pressure Cook: Transfer beef back to pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal lid. Cook at high pressure for 40 minutes, followed by quick pressure release.
6. Thicken Stew: Uncover and select saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over pot and stir together. Let stew boil for a minute to thicken while stirring. Turn off saute mode. Serve into bowls and top with crispy bacon

INSTANT POT CHICKEN POTATO CORN CHOWDER WITH BACON

1. Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot. Add onion, garlic and jalapenos and cook till the onions are soft.
2. Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
3. Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.

INSTANT POT CHICKEN CACCIATORE

1. Season chicken with salt and pepper on both side.
2. Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
3. Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
4. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
5. Cook high pressure 25 minutes; natural release.
6. Remove bay leaf, garnish with parsley and serve over pasta, squasta or whatever you wish!

BUTTERNUT CAULIFLOWER SOUP

1. Turn pressure cooker to sauté function and heat oil.
2. Sauté onion until tender and golden, adding the garlic towards the end.
3. Add cauliflower, butternut, veggie broth, and spices.
4. NOTE: If the broth you’re using is on the saltier side, feel free to skip the salt and simply add it in at the end, tasting and seasoning it as you go. Same goes for the red pepper flakes – if you want a super mild soup you can always sneak some in after and season as you taste. I added a teaspoon of pepper flakes to mine and it gave the soup a delightful zing! You could also give this a fall-spiced flavor profile if you’d like by adding cinnamon and nutmeg to the soup. I’ve had it both ways and love it!
5. Set to high pressure for 5 min.
6. Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
7. Once it’s complete, turn OFF then switch to vent to quick release the pressure.
8. The soup should take about 20-25 minutes from sauté to pressure release.
9. Add half and half (or your choice of dairy)
10. Blend using an immersion blender (my favorite space-saving appliance ever!) or allow soup to cool (hot liquid expands) and blend in batches in your blender or food processor.
11. Top with your choice of toppings and dig in!

INSTANT POT BARBACOA BEEF

1. Start by browning the beef in chunks. This will give the final dish more flavor and texture.
2. Cook the onion and garlic until they are soft, then add in the rest of your ingredients. Add the beef back into the Instant Pot.
3. Lock the lid, then cook on high pressure for 60 minutes. Allow the pot to naturally release.
4. Once cooked, remove the beef from the Instant Pot with tongs, then shred the meat with two forks. Return the shredded beef to the Instant Pot to allow it to soak up some of that liquid in the pot.

BANANA CHOCOLATE CHIP BUNDT CAKE

1. In a medium bowl, combine flour, salt, baking soda, baking powder, pumpkin pie spice; set aside.
2. Use an electric mixer to combine the sugar, banana, oil, yogurt, pureed pumpkin, egg and vanilla (separate bowl from dry ingredients).
3. With the mixer on low, gradually add the dry ingredients until incorporated.
4. Fold in the chocolate chips.
5. Grease the bundt pan (or use cooking spray), and transfer the batter to the bundt pan.
6. Cover the pan with paper towels and then foil. I wrap the foil all the way around the bottom, and then roll the two edges to meet over on the top-facing side of the bundt pan. This makes a little "handle" that will make it easier to remove the bundt pan from the Instant Pot.
7. Add 1.5 cups water to the inner stainless steel pot in the Instant Pot, and place the trivet inside.
8. Place the bundt pan on top, place the lid on and lock it.
9. Use the manual button, and set it to 35 minutes.
10. Let the pressure release naturally for 10 minutes, then release the valve and remove the lid.
11. Let the pan cool for a few minutes before trying to remove it.

EASY INSTANT POT BEEF STEW

1. Season beef with salt and pepper, to taste.
2. Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
3. Stir in potatoes, carrots, celery, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. In a small bowl, whisk together flour and 1/2 cup stew broth.
5. Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
6. Stir in peas until heated through, about 30 seconds.
7. Serve immediately, garnished with parsley, if desired.