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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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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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Mashed Potatoes in the Instant Pot

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These mashed potatoes are not only delicious, but the easiest, simplest, fastest way that I’ve ever made mashed potatoes! Plus the fewest dirty dishes!

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Mashed Potatoes in the Instant Pot

Classic Mashed Potatoes are made easy and delicious when cooked in the Instant Pot.
Prep Time5 minutes
Cook Time15 minutes
Pressure Cooking Time13 minutes
Total Time33 minutes
Course: Side Dish
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly
Servings: 6
Calories: 281kcal
Author: Holly

Equipment

  • 1 Electric Pressure Cooker
  • 1 Potato Masher

Ingredients

  • 2½ pounds potatoes Our favorites are the golden potatoes, but reds and whites work as well.
  • 1 cup water

The Yummy Stuff to Add After Cooking

  • 2 teaspoons salt or to taste
  • ½ cup butter Chop the butter into pieces. You can use less, if desired.
  • milk as needed

Instructions

  • Place whole potatoes in the Instant Pot with one cup of water. No trivet is needed for mashed potatoes.
  • Note: I don't peel potatoes anymore! The skins are full of minerals, vitamins, antioxidants, and fiber. Plus it's extra work and time that I don't have to do. I try to make cooking as simple and un-fussy as possible.
  • Close and secure lid.
  • Set valve to Sealing.
  • Select [Manual] or [Pressure Cook] program.
  • Press [+] or [-] to set cooking time of 12 to 15 minutes, depending on the size of your potatoes. *Time-saving tip: if you need your potatoes to cook faster, chop them into smaller pieces and adjust pressure cooking time to 8-10 minutes.
  • 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.

Mashing and Yummifying the Potatoes

  • After opening the Instant Pot, add salt and butter. Mash and stir with potato masher. Make sure the bottom and corners are mixed in well. Pull out any large pieces of potato peels.
  • Taste for salt and texture. Add milk if mashed potatoes seem dry. Add salt to taste. Stir well again.
  • Serve and enjoy!

Nutrition

Calories: 281kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 924mg | Potassium: 800mg | Fiber: 4g | Sugar: 1g | Vitamin A: 477IU | Vitamin C: 37mg | Calcium: 29mg | Iron: 1mg

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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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Tuscan Sunset Soup

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Also known as Italian Sausage Soup with White Beans, Kale, and Sun-dried Tomatoes, this soup received raved reviews at our dinner table this evening! Lots of “OOOOOH, Mommy! This is good!” “You need to write down this recipe!” and “Can I have more??”

I loved it because I threw all the ingredients in the Instant Pot, set it to cook, and we all went for a walk/bike ride at the neighborhood playground. When we came home, a delicious dinner was there waiting for us. This is truly my favorite thing about the Instant Pot—the ability to walk away while dinner is cooking, and not have to be there to tend to it.

There are so many ways the kids can help put together this quick soup too!

Here are some age-appropriate ways for kids to help with this easy, delicious dinner.

Toddlers:

  • Help sort dried beans.
  • Carry canned beans from the pantry to the kitchen counter.
  • Carry onion from pantry to kitchen counter.
  • Learn vocabulary—“This is an onion. This is a knife. These are white beans.”


Middle kiddos:

  • Help or make chicken broth.
  • Help with making beans or cook them independently.
  • Brown Italian sausage.
  • Chop and measure garlic, using a food chopper.
  • Measure sun-dried tomatoes.
  • Learn knife safety skills by watching you chop food, and talking about ways to hold the food and how to handle a knife. Or take a course in knife skills together. 


Older children (pre-teens and teens):

  • Make chicken broth on their own.
  • Put on a pot of beans independently.
  • Chop onion.
  • Put together entire recipe, start to finish.
  • Plan the week’s family meals.
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Tuscan Sunset Soup

Also known as Italian Sausage Soup with Sundried Tomatoes, White Beans, and Kale. So much flavor is packed into this delightful soup!
Prep Time15 minutes
Cook Time20 minutes
Pressure Cooking Time5 minutes
Total Time40 minutes
Course: Dinner, Soup
Cuisine: Italian, Mediterranean
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Homemade, Instant Pot, Made from Scratch, Soup
Servings: 8
Author: Holly

Equipment

  • Electric Pressure Cooker

Ingredients

  • 1 lb. Italian sausage
  • 1 cup onion diced
  • 1 tablespoon garlic powder or 2 tablespoons fresh minced garlic
  • 1 quart 4 cups chicken broth
  • 1 bunch kale chopped; can also use frozen kale (6-8 oz.)
  • 6 cups cooked white beans 1 (15 oz) can of cooked beans equals about 1½ cups of cooked beans
  • 4 tablespoons sun-dried tomatoes diced
  • salt to taste
  • 1 tablespoon Balsamic vinegar

Instructions

  • Instructions:
  • Brown Italian sausage on [Sauté] mode in the Instant Pot. Add diced onion and sauté for a minute or two. Throw in the garlic and cook for 1 minute. Scrape off all the browned bits from the bottom of the pot, and deglaze with 1 cup of the broth. Make sure there is nothing stuck to the bottom of the pot.
  • Pour remaining chicken broth into the pot. Add salt and balsamic vinegar. Float chopped kale on top of chicken broth and pour white beans on top of kale. Finally, top with sun-dried tomatoes. Avoid stirring.
  • Set Instant Pot to [Pressure Cook] or [Manual] or [Soup/Broth] for 5 minutes on High Pressure. Natural release for at least 10 minutes before manually releasing the remaining pressure.
    Enjoy!

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Kickin’ Cajun Seasoning

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Kickin’ Cajun Seasoning

Make this Cajun Seasoning at home without all the chemicals and fillers in pre-made versions.
Prep Time10 minutes
Total Time10 minutes
Course: Seasoning
Cuisine: Beans & Rice, Cajun
Keyword: Dairy-free, Gluten-free, No Fillers, Seasoning
Author: Holly

Equipment

  • Funnel
  • Empty spice container
  • Measuring spoons

Ingredients

  • 1 part onion powder
  • 1 part black pepper
  • 1 part dried leaf oregano
  • 1 part dried thyme
  • 1/2-1 part cayenne pepper Be careful measuring this ingredient. An adult should handle this one.
  • 2 parts garlic powder
  • 2 parts salt
  • 2½ parts paprika

Instructions

  • Place all ingredients together in an empty spice bottle.
  • Place the lid on tightly and shake to mix well.

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Perfect Hard Boiled Eggs in the Instant Pot

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Last updated on July 28th, 2019 at 09:33 pm

What is the perfect recipe for hard boiled eggs in an Instant Pot? Many friends have become mortal enemies debating this issue, so we’re going to clear it up for you right now.

I’m going to give you…The Perfect…recipe for hard boiled eggs. Are you ready? Do you have something to write this down?

Here it is: …

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Instant Pot Texas Chili

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Last updated on February 5th, 2026 at 09:03 pm

This is the second best chili recipe I’ve ever made.

The best pot of chili I’ve ever made was 28 years ago. Read to the end if you want to see a really sweet story about that special pot of chili.

Note: There’s lots of debate about different types of chili. The conventional wisdom is that Texas Chili has no beans. But we really like the beans in ours. And we’re from Texas. So it’s still Texas Chili. 🤠

On a more practical note, adding beans makes it about $3 cheaper per batch (depending on ground beef prices in your area.) That amount adds up over a few meals. …

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Creamy Ginger Butternut Squash Soup in the Instant Pot

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Last updated on October 1st, 2020 at 01:49 pm

This is such a yummy comfort food, perfect for the fall season.  The combination of apples and squash, ginger and cream, makes a delicious blend of sweet and tart, warm spice and cool cream. You just have to try it!

Now, there are lots of ways to prepare your ingredients, but for me, when I see a recipe call for sliced, peeled butternut squash, it literally makes me cringe. That chore is one of my kitchen nightmares! Cutting up a butternut squash is hard!

So I don’t do it. Let me show you an easier way to “skin that cat” with an Instant Pot!

This is an involved recipe, so it’s lots of fun if the family joins in. Children can do lots of things to help in this recipe! …

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Homemade Chicken Bone Broth in the Instant Pot

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Last updated on July 28th, 2019 at 09:50 pm

Prep Time: 5 Minutes
Under Pressure: 120 Minutes
Quick Release or Natural Pressure Release, your call!
If you’ve got 5 minutes, old chicken bones, leftover veggies, and an Instant Pot, you can have homemade bone broth all the time! Sometimes called Chicken Stock, this commonly used ingredient is the basis for so many recipes! We use it for soups, casseroles, sauces, and gravies. We even sometimes use it for making rice and pasta, instead of water. Here are a few of our recipes that use this delicious broth as a base ingredient:
 
Using store-bought chicken broth is easy, but it isn’t necessarily cheap, and the truth is, you don’t actually know what’s in that can or box or jar.
When I went gluten free and was forced to begin reading every label, I was shocked at the ingredient lists right in front of my face that I had been ignoring! Ingredients such as:

…

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Instant Pot Italian Sausage Lentil Soup

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Last updated on November 4th, 2022 at 04:49 pm

Several years ago, we were at Carrabba’s and I had their Sausage Lentil Soup. It was so good! I’ve spent the last few years trying to re-create it, and I think we’ve finally got it really close! I love working up recipes because I get to eat the results. 😉

This is a hearty and nutritious dinner for the whole family. Lentils provide lots of protein, fiber, iron, and B vitamins!  And it’s delicious! Everyone in our family gobbles up the first bowl and wants seconds, including the toddler! In the Old Testament of the Bible, Esau sold his birthright for a bowl of Lentil stew—so you know it must be good!

…

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