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The Best Baked Potatoes in the Instant Pot

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Baked Potatoes are the BEST in the Instant Pot! They come out creamy and fluffy every time! Plus they’re fast, easy, nutritious, and filling.

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The Best Baked Potatoes in the Instant Pot

Cooking Potatoes in the Instant Pot is so easy, you'll ever want to use the stove or oven for them again!
Prep Time5 minutes
Cook Time13 minutes
Pressure Cooking Time13 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly
Servings: 6
Calories: 131kcal
Author: Holly

Ingredients

  • 6 Potatoes
  • 1 cup Water

Instructions

  • Place whole potatoes on the trivet in the Instant Pot with one cup of water.
  • Close and secure lid.
  • Set valve to Sealing.
  • Select [Manual] program.
  • Press + or – to set cooking time of 12 to 15 minutes, depending on the size of your potatoes.
  • Set to High Pressure and wait 10 seconds for pot to beep and let you know it is heating up. It will take around 10 minutes for your Instant Pot to reach pressure, and then the clock will begin to count down. When the time reaches zero, the Instant Pot will beep again and switch to the [Keep Warm] mode, and begin to count up.
  • While keeping your face and hands away, Quick Release the valve by covering with a towel and turning steam release to allow the steam to escape. Open the lid and stick a fork in the potatoes to check for doneness. The potatoes should still be firm, but not at all crunchy. And the fork should go into the potato easily.

Notes

Use as baked potatoes. Top with all the usual ingredients: Butter, sour cream, shredded cheese, crumbled bacon, green onions, ham, broccoli, or chili!

Nutrition

Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 12mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg

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Perfect Black Beans in the Instant Pot (Soaked or Not)

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Black beans are a versatile ingredient to have ready for weeknight meals, to add to quesadillas or tacos, or to throw in a soup to make it more hearty and nutritious. Make some today and enjoy them all week!

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Perfect Black Beans in the Instant Pot (Soaked or Not)

How to cook dried black beans in your Instant Pot
Prep Time4 minutes
Pressure Cook Time35 minutes
Total Time1 hour
Course: Main Course, Salad, Side Dish, Soup
Cuisine: Beans & Rice, Mexican, Southern
Keyword: Budget-friendly, Dinner, Gluten-free, Kid-Approved, Pantry, THM-E, Vegetarian
Servings: 12
Calories: 147kcal
Author: Holly
Cost: $1.50

Equipment

  • Pressure Cooker

Ingredients

  • 1 lb dried black beans
  • 6 cups water
  • 1 tbsp olive oil Any oil or fat may be used here.
  • 2 bay leaves Optional
  • 1 cup onion, diced Optional. 1 cup diced onion is about 1 medium onion.
  • 6 cloves garlic, minced Optional. Substitute garlic powder by using 1/3 teaspoon of garlic powder for every clove of fresh garlic.
  • 1 teaspoon salt* *to taste, after cooking beans

Instructions

  • Sort and rinse dried beans.
  • Pour beans into Instant Pot.
  • Add water, oil, and optional seasonings.
  • Check lid to make sure sealing ring and valves are inserted properly. Close the lid.
  • Turn Steam Release valve to [Sealing].
  • Set Pressure Cooking Program to [Pressure Cook] or [Manual] or [Bean/Chili].
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 35 minutes by pressing the [+] or [-] button.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model that has a Start button, such as Ultra or Max.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking.
  • Allow pot to Natural Release for at least 15 minutes before manually releasing the remaining pressure from the pot. Natural release time is cook time when cooking beans in the Instant Pot.
  • Open the Instant Pot and add salt,* to taste.
  • Stir well and serve as desired.

Notes

  • Always pressure cook beans with 1 tablespoon of oil or fat to keep foaming down.
  • Remember that Natural Release time is cook time. The pot is still extremely hot and your beans are still cooking while the pot is slowly coming down from being under pressure. Do not skip the Natural Release step in cooking beans because they may not be done cooking when you get the lid open.
  • When you open the pot after cooking, stir and then taste test the beans. If they need extra time, simply set them to pressure cook for another 5 or so minutes. They will come to pressure fairly quickly at this point, because they are still very hot. Natural Release for 10 minutes and test again.
  • If you prefer soaking your beans before cooking, try soaking for 6-8 hours or overnight. Then drain, rinse, and proceed with recipe. 
  • For a quicker soak, cover beans in hot water and soak for 1-2 hours before draining, rinsing and proceeding with the recipe.
  • Soaking beans may prevent or reduce gas on your stomach, so if beans upset your digestion, try soaking them before cooking. 

Nutrition

Calories: 147kcal | Carbohydrates: 25g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 586mg | Fiber: 6g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

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Perfect Peel Sweet Potatoes in the Instant Pot

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Perfect Peel Sweet Potatoes in Instant Pot

Tender and delicious every time, Sweet Potatoes were made for the Instant Pot!
Prep Time3 minutes
Total Time20 minutes
Course: Breakfast, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Southern
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Kid-Friendly, Paleo, THM-E, Vegetarian
Servings: 4
Calories: 112kcal
Author: Holly
Cost: $2.00

Ingredients

  • 4 Sweet Potatoes
  • 1 1/2 cups water

Instructions

  • Wash sweet potatoes and cut off any bad spots.
  • Place into Instant Pot on top of trivet.
  • Add water to pot.
  • Check lid to make sure sealing ring and valves are inserted properly. Close the lid.
  • Turn Steam Release valve to [Sealing].
  • Set Pressure Cooking Program to [Pressure Cook] or [Manual].
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 12-15 minutes by pressing the [+] or [-] button. Choose the time based on the size of your sweet potatoes.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model that has a Start button, such as Ultra or Max.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking.
  • When the pressure cooking cycle is finished, Quick Release Instant Pot by manually shifting Steam Release Valve from [Sealing] to [Venting]. OR feel free to allow the pot to Natural Release. The potatoes will be great either way.
  • Open the Instant Pot and use tongs to place sweet potatoes on a plate for serving.
  • Serve with toppings or use in your favorite sweet potato dish.

Notes

Cook as many sweet potatoes as you need in the Instant Pot. You still only need 1 1/2 cups of water. 
Sweet Potatoes make fantastic leftovers! You can cook up several and have sweet potatoes ready-to-go for the week!

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18443IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

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Magic Flavor Dust

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We use this seasoning on veggies, meat, and in homemade dressings like Ranch Dip!

I realized I was constantly pulling out these four spices from my cabinet every time I was cooking. So I combined them all and now I just have to grab one container!

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5 from 1 vote

Magic Flavor Dust

Use this basic seasoning to easily add lots of flavor to meats, veggies, and dips. It is Magic!
Prep Time5 minutes
Course: Seasoning
Cuisine: American, Farm-to-Table, Real Food
Keyword: Budget-friendly, Dairy-free, Gluten-free, No Fillers, Seasoning
Calories: 116kcal
Author: Holly

Equipment

  • Funnel
  • Empty spice container

Ingredients

  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 1 Tablespoon salt
  • 1 Tablespoon ground black pepper

Instructions

  • Measure all parts through a funnel and into empty spice container.
  • Close lid and shake thoroughly.
  • Use to season meats, veggies, sauces, soups, and dips.

Notes

We usually make a large batch of this! You can use any volume measurement to increase or decrease the recipe. Just use the same amount for each item: one part salt, one part pepper, two parts garlic powder, two parts onion powder.

Nutrition

Calories: 116kcal | Carbohydrates: 27g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6997mg | Potassium: 410mg | Fiber: 5g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg

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Breakfast Casserole w/ Goat Cheese, Sun-dried Tomatoes, and Baby Spinach

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Last updated on February 6th, 2026 at 09:51 am

This gourmet version of our Breakfast Casserole takes it up a notch or two! Creamy goat cheese, sun-dried tomatoes, and fresh spinach are a delicious combination fit for a ladies’ brunch, baby shower, or a holiday breakfast.

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Breakfast Casserole w/ Goat Cheese, Sun-dried Tomatoes, and Baby Spinach

A gourmet baked egg and cheese casserole, this is easy to make and can be prepared ahead. Great for serving guests or for a special breakfast. We also love prepping it ahead and having quick breakfasts ready all week.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Breakfast for Dinner, Main Course
Cuisine: American, Farm-to-Table
Keyword: Eggs, Gluten-free options, Made from Scratch, Make-Ahead Breakfast, Prep-Ahead
Servings: 8
Calories: 269kcal
Author: Holly
Cost: $10

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Blender or Food Processor
  • 1 9 x 13 Casserole Dish

Ingredients

  • ¾ cup sun-dried tomatoes
  • 2 cups goat cheese, crumbled
  • 3 cups fresh baby spinach a cup is about a handful
  • 8 eggs beaten well
  • 1½ c. milk
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1¼ t. dry ground mustard

Instructions

  • Preheat oven to 300°F.
  • Grease baking dish.
    Layer spinach, sun-dried tomatoes, and goat cheese in casserole dish.
  • Beat eggs with milk, salt and mustard—blender or food processor works best for this.
    Pour mixture over veggies and cheese (make sure veggies are well-covered).
  • Cover and chill 8 hours or overnight. (Optional–see notes.)
  • Uncover and bake at 300° for 60 minutes, or until set (bubbly).
  • Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Notes

This casserole is best when made ahead and then just pop it in the oven when you’re ready to serve it. However, I’ve put this casserole together and baked it immediately many times and it still tastes fantastic. 

Nutrition

Calories: 269kcal | Carbohydrates: 9g | Protein: 19g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 195mg | Sodium: 547mg | Potassium: 561mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2042IU | Vitamin C: 7mg | Calcium: 182mg | Iron: 3mg

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Superfood Chili w/Sweet Potatoes, Quinoa, and Black Beans

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Last updated on February 4th, 2026 at 11:24 am

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Superfood Chili w/Sweet Potatoes, Quinoa, and Black Beans

A hearty dinner that is packed with superfoods, this meatless Chili is sure to become a family favorite!
Prep Time30 minutes
Pressure Cooking Time7 minutes
Total Time37 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Beans & Rice, Comfort Food, Health Food, Plant-Based, Real Food
Keyword: Dairy-free, Gluten-free, Made from Scratch, Meatless, Plant-Based, Superfood, Vegan, Vegetarian
Servings: 8
Calories: 236kcal
Author: Holly

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 bell pepper, diced (about 1 cup)
  • 1/2 teaspoon salt
  • 6-8 cloves garlic minced
  • 4 Tablespoons ground cumin
  • 4 Tablespoons chili powder
  • 1 teaspoon oregano
  • 2 teaspoons brown sugar regular sugar or alternative sweetener can be substituted
  • 1 Tablespoon Worcestershire sauce
  • 2 14-15 oz. cans diced tomatoes (undrained)
  • 1 28 oz can crushed tomatoes (undrained)
  • 3 cups cooked, rinsed black beans
  • 1 cup dried quinoa rinse well and drain before adding
  • 3 cups sweet potatoes, diced
  • 3 cups water

Instructions

Instant Pot Instructions

  • 7 Minutes High Pressure/Natural Release:
  • Turn Instant Pot on <Sauté>.
  • Brown onions and bell peppers. Add about 1/4 teaspoon salt to aromatics. Add garlic and cook for only one minute.
  • Add first can of tomatoes and stir, scraping the bottom of the pot to deglaze any remaining browning on bottom of pot.
  • Add remaining ingredients. Stir well.
  • Close lid. Check valve to make sure it is set on <Sealing>.
  • Set Instant Pot to <Bean/Chili> program and adjust the time to 7 minutes at <High> pressure.
  • When pressure cooking time is finished, allow pressure cooker to Natural Release (NR) for at least 5 minutes. Then Quick Release remaining pressure.

Stove Top Instructions:

  • Brown onions and bell peppers.
  • Add garlic, cumin, chili powder, and oregano and stir well for one minute.
  • Mix in beans (cooked, drained, and rinsed), quinoa (rinsed and drained), and diced sweet potatoes.
  • Stir in tomatoes and 3 cups of water.
  • Simmer on stove top for at least 20 minutes, but it’s better the longer it simmers.

Slow-Cooker Instructions:

  • Brown onions and bell peppers.
  • Add garlic, cumin, chili powder, and oregano and stir well for one minute.
  • Transfer this mixture to Slow Cooker insert.
  • Add remaining ingredients. Stir to combine.
  • Set on High for 4-6 hours or Low for 8-10 hours.
  • Taste for seasoning and adjust as desired.

Notes

1 15-ounce can of beans equals about 1 1/2 cups of beans.

Nutrition

Calories: 236kcal | Carbohydrates: 46g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 645mg | Potassium: 871mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8486IU | Vitamin C: 26mg | Calcium: 137mg | Iron: 6mg

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