Are you tired of sacrificing flavor for convenience when it comes to cooking? Do you wish you had more time to prepare meals that are both delicious and nutritious? Look no further! The Instant Pot has revolutionized the way we cook, allowing us to create a wide variety of dishes with ease. And what’s even better is that these recipes can be scaled down to make perfectly portioned “mini” meals that are perfect for busy cooks.
From comforting classics like mac and cheese and chili con carne, to international-inspired dishes like Thai coconut curry and teriyaki chicken, we’ve got 20 mouthwatering mini Instant Pot recipes that are sure to please even the pickiest eaters. Whether you’re a busy professional looking for quick and easy meals or a family with kids who need a little bit of extra help in the kitchen, these mini recipes are the perfect solution.
In this article, we’ll dive into each of these 20 delicious mini Instant Pot recipes, providing step-by-step instructions and tips for customizing them to suit your tastes. Whether you’re a seasoned Instant Pot user or just starting out, you won’t want to miss these tasty and convenient meal ideas!
Mini Instant Pot Mac and Cheese
Mini Instant Pot Mac and Cheese: A Creamy Comfort Food in a Hurry!
This recipe serves 2-3 people and is perfect for a weeknight dinner or a quick lunch. With just a few simple ingredients, you can have a delicious macaroni and cheese dish cooked to perfection in under 10 minutes.
Ingredients:
– 1 cup macaroni
– 2 cups water
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Add the macaroni, water, and butter to the Instant Pot. Close the lid and set the valve to “sealing”.
2. Press the “manual” or “pressure cook” button and set the cooking time to 3 minutes at high pressure.
3. Quick-release the pressure, then open the lid.
4. Stir in the flour, cheddar cheese, Parmesan cheese, salt, and pepper until smooth.
5. Close the lid and let it sit for 1 minute to allow the cheese to melt.
6. Open the lid and serve hot.
Cooking Time: 9 minutes
Mini Instant Pot Chicken Tacos
These bite-sized tacos are a flavorful and convenient meal solution. In under 30 minutes, you’ll have tender chicken, soft tortillas, and a blend of savory spices to fill your mini tacos.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, seeded and chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, onion, bell pepper, jalapeño, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes with green chilies and taco seasoning. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10-12 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Shred the chicken with two forks and stir in some of the juices from the pot.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos with shredded chicken, cheese, lettuce, and your desired toppings.
Cooking Time: 25 minutes
Mini Instant Pot Beef Stew
A hearty and comforting mini beef stew that’s perfect for a weeknight dinner or meal prep. This recipe uses the Instant Pot to cook tender beef and vegetables quickly and efficiently.
Ingredients:
– 1 lb beef cubes (chuck or round)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, potatoes, peas, and corn)
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and brown the beef cubes until browned, about 3-4 minutes.
2. Add the onion, garlic, mixed vegetables, diced tomatoes, beef broth, and thyme to the pot.
3. Close the lid and set the valve to “Sealing”. Press the “Meat/Stew” button or “Manual” mode for 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Season with salt and pepper to taste. Serve hot over mashed potatoes or egg noodles.
Cooking Time: 15 minutes
Mini Instant Pot Garlic Butter Shrimp
These bite-sized shrimp are cooked to perfection in the comfort of your own home using your trusty Instant Pot. The combination of garlic, butter, and succulent shrimp is a match made in heaven.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the shrimp in a single layer and cook for 30 seconds.
4. Add the chicken broth, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 2 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-14 minutes
Mini Instant Pot Honey Sriracha Meatballs
These bite-sized meatballs are a flavorful twist on the classic appetizer, with the added kick of sriracha and sweetness from honey. Perfect for parties or game-day gatherings!
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup honey
– 2 tbsp sriracha sauce
– 1 tsp Worcestershire sauce
– Salt and pepper, to taste
– Cooking spray or oil
Instructions:
1. Preheat the Instant Pot to “Saute” mode. Add cooking spray or oil.
2. In a large bowl, combine ground beef, breadcrumbs, egg, honey, sriracha sauce, Worcestershire sauce, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into small meatballs, about 1 1/2 inches in diameter. You should end up with around 20-25 meatballs.
4. Place the meatballs in the Instant Pot, leaving a little space between each one.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes, followed by a 10-minute natural release.
6. Release any remaining pressure, then carefully remove the meatballs with a slotted spoon.
Cooking Time: 15 minutes (including natural release)
Mini Instant Pot Teriyaki Chicken
This quick and delicious recipe is perfect for a weeknight dinner or a weekend snack. With its sweet and savory teriyaki sauce, tender chicken, and fluffy rice, you’ll be hooked!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup teriyaki sauce
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp water
– 1 tsp garlic powder
– 1 cup uncooked white rice
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken, teriyaki sauce, brown sugar, soy sauce, water, and garlic powder. Stir to combine.
3. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
4. When the timer goes off, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
5. Remove chicken from the pot and stir in cooked rice and salt and pepper to taste.
Cooking Time: 10-12 minutes
Mini Instant Pot Creamy Mushroom Risotto
Elevate your meal with this creamy and flavorful mini risotto recipe that’s perfect for a cozy night in. This Mini Instant Pot Creamy Mushroom Risotto is a twist on the classic Italian dish, cooked to perfection in under 30 minutes.
Ingredients:
– 1 cup Arborio rice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup white wine (optional)
– 1 cup chicken or vegetable broth, warmed
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter. Add mushrooms; cook until they release their moisture and start to brown.
2. Add Arborio rice and cook for 1 minute, stirring constantly.
3. If using wine, add it and cook until absorbed.
4. Add broth, heavy cream, salt, and pepper. Stir well.
5. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode for 8 minutes at high pressure.
6. Let pressure release naturally for 10 minutes before opening.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 18-20 minutes
Mini Instant Pot BBQ Pulled Pork Sliders
Mini Instant Pot BBQ Pulled Pork Sliders Recipe
These bite-sized sliders are perfect for parties or gatherings, and can be customized to fit your taste preferences. This recipe uses the Instant Pot’s pressure cooking function to cook tender pulled pork in a fraction of the time it would take traditional methods.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup BBQ sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 hamburger buns
– Optional toppings: coleslaw, pickles, red onion, cilantro
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the pork shoulder and cook until browned, about 5 minutes.
3. Add the BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Close the lid of the Instant Pot and set the valve to “SEALING”. Cook on high pressure for 30 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid and shredding the pork with two forks.
6. Assemble the sliders by placing the pulled pork onto the hamburger buns and topping as desired.
Cooking Time: 40 minutes
Mini Instant Pot Lemon Garlic Asparagus
Elevate your side dish game with this effortless recipe that combines the brightness of lemon, pungency of garlic, and tender sweetness of asparagus. Perfect for a quick weeknight dinner or a flavorful addition to any meal.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Add 1/2 cup water to the Mini Instant Pot.
2. Place asparagus in a single layer on the trivet or steamer basket.
3. In a small bowl, mix garlic and lemon juice. Pour the mixture over the asparagus.
4. Drizzle olive oil and season with salt and pepper.
5. Close the lid and set the valve to “sealing”. Cook on high pressure for 2 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 12-14 minutes (including pressure release)
Mini Instant Pot Cheesecake Bites
Mini Instant Pot Cheesecake Bites: A Quick and Easy Treat
These bite-sized cheesecakes are the perfect dessert for any occasion, and can be made quickly and easily using your Instant Pot!
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the Instant Pot to “Saute” mode. Mix together graham cracker crumbs and sugar in a bowl.
2. Add melted butter to the mixture and stir until combined.
3. Press the mixture into the bottom of 12 mini springform pans or ramekins.
4. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract, beating until combined.
5. Pour cheesecake batter into prepared pans, filling about 3/4 of the way full.
6. Place the trivets in the Instant Pot and add 1 cup of water to the pot.
7. Close the lid and set valve to “Sealing”. Cook on “Manual” mode for 10 minutes at high pressure.
8. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15 minutes
Mini Instant Pot Chili con Carne
Mini Instant Pot Chili con Carne Recipe
A hearty and flavorful twist on classic chili, this mini version is perfect for a cozy evening or as a snack on-the-go!
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Water or beef broth to cover the ingredients
Instructions:
1. Press “Saute” on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Stir in chili powder and cumin; cook for 1 minute.
4. Add diced tomatoes, kidney beans, salt, and pepper. Pour in water or beef broth to cover the ingredients.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes.
Cooking Time: 20 minutes
Mini Instant Pot Garlic Parmesan Potatoes
Mini Instant Pot Garlic Parmesan Potatoes: A Delicious Twist on a Classic Recipe
These bite-sized potatoes are a game-changer for any meal. With the convenience of an Instant Pot, you can have creamy, cheesy, garlicy goodness in just 10 minutes!
Ingredients:
– 2-3 large or 4-5 small Yukon gold potatoes, peeled and cut into 1-inch cubes
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the potato cubes, chicken broth, Parmesan cheese, salt, and pepper.
4. Close the lid and make sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes (including natural pressure release)
Mini Instant Pot Thai Coconut Curry
This recipe serves 2-3 people and is perfect for a quick weeknight dinner or lunch prep. This flavorful curry is made with the convenience of your Instant Pot, packed with aromatic spices and creamy coconut milk.
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 tablespoon Thai red curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
3. Add chicken, coconut milk, broth, curry paste, fish sauce (if using), salt, and pepper. Stir to combine.
4. Close the lid, set valve to “Sealing”, and pressure cook on high for 5 minutes.
5. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Serve hot, garnished with cilantro leaves (if desired).
Cooking Time: 10-15 minutes
Mini Instant Pot Spinach Artichoke Dip
Satisfy your snack cravings with this creamy, flavorful dip that’s perfect for parties or game days! This mini version is a cinch to make and serves 4-6 people.
Ingredients:
– 1 (14.5 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat it for 1 minute.
2. Add chopped artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, lemon juice, salt, and pepper. Stir until well combined.
3. Close the lid and set the valve to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Serve warm with crackers, chips, or veggies.
Cooking Time: 15-20 minutes
Mini Instant Pot Chocolate Lava Cake
Transform your chocolate cravings into a rich and gooey treat with this mini Instant Pot chocolate lava cake recipe. Perfect for a quick dessert or snack, these individual cakes are easy to make and deliver an intense chocolate experience.
Ingredients:
– 1 tablespoon unsalted butter
– 2 ounces high-quality dark chocolate chips (at least 60% cocoa)
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– Pinch of salt
Instructions:
1. In a small bowl, whisk together butter, sugar, and eggs until smooth.
2. Melt chocolate chips in the microwave or Instant Pot’s “Saute” function. Stir in vanilla extract.
3. Add melted chocolate to the egg mixture and whisk until combined.
4. Gradually add flour and salt, stirring until just combined.
5. Pour batter into 6 mini muffin cups (1/2 cup capacity).
6. Place muffin cups in Instant Pot. Cook on “Manual” mode at high pressure for 10 minutes, followed by a 5-minute natural release.
7. Open lid, remove cakes, and let cool slightly before serving.
Cooking Time: 15 minutes
Mini Instant Pot Beef and Broccoli
This recipe is a simplified version of the classic beef and broccoli dish, cooked to perfection in under 30 minutes using your Mini Instant Pot. Perfect for busy weeknights or when you need a quick lunch.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Mini Instant Pot and heat the oil. Add the beef and cook until browned, about 3-4 minutes.
2. Add the onion and garlic; cook until softened, about 2 minutes.
3. Add the broccoli, beef broth, soy sauce, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-20 minutes
Mini Instant Pot Cinnamon Apple Oatmeal
Start your day with a delightful and healthy breakfast that’s ready in no time! This mini Instant Pot recipe combines the comfort of oatmeal with the sweetness of apples and the warmth of cinnamon.
Ingredients:
– 1/2 cup rolled oats
– 1/4 cup water
– 1/4 cup diced apple (Granny Smith or your favorite variety)
– 1 tablespoon brown sugar
– 1/2 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. Add the oats, water, apple, brown sugar, cinnamon, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and fluff the oatmeal with a fork.
Cooking Time: 10 minutes
Serve: Enjoy your warm and comforting mini Instant Pot Cinnamon Apple Oatmeal!
Mini Instant Pot Buffalo Chicken Dip
A game-day favorite, this mini buffalo chicken dip is a crowd-pleaser that’s easy to make and packed with flavor. Perfect for parties or snacks on-the-go!
Ingredients:
– 1 (6 oz) boneless, skinless chicken breast
– 1/2 cup cream cheese, softened
– 1/4 cup ranch dressing
– 1/4 cup buffalo wing sauce
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Add the chicken breast to the Instant Pot. Close the lid and set the valve to “sealing”.
2. Press “manual” mode and cook on high pressure for 5 minutes.
3. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
4. Remove the chicken from the pot and shred it with two forks.
5. In a separate bowl, mix the cream cheese, ranch dressing, and buffalo wing sauce until smooth.
6. Add the shredded chicken to the bowl and stir until well combined.
7. Stir in chopped cilantro. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Mini Instant Pot Honey Glazed Carrots
These bite-sized carrots are cooked to perfection in the Instant Pot, then glazed with a sticky honey mixture for a sweet and savory treat. Perfect as an appetizer or side dish.
Ingredients:
– 1 pound baby carrots
– 2 tablespoons honey
– 1 tablespoon butter
– 1/4 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the baby carrots, honey, and chicken broth. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 4 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Remove the carrots from the Instant Pot and glaze with additional honey if desired.
Cooking Time: 9 minutes
Mini Instant Pot Lemon Pepper Salmon
Experience the bright citrus flavor of lemon and the warm heat of pepper with this quick and easy salmon recipe, all in the comfort of your Mini Instant Pot!
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 1 tsp lemon pepper seasoning
– 1/4 cup water
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Press the “Saute” function on your Mini Instant Pot and heat it until hot.
2. Add the salmon fillets, lemon juice, lemon pepper seasoning, and water. Season with salt and pepper to taste.
3. Close the lid and ensure the valve is set to “Sealing”.
4. Press the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Open the lid and garnish with fresh parsley or dill if desired. Serve hot!
Cooking Time: 10-12 minutes
Summary
Discover the convenience of mini Instant Pot recipes, perfect for busy cooks! This article shares 20 mouth-watering recipes that can be prepared in under an hour. From comforting classics like mac and cheese to international flavors like Thai coconut curry, there’s something for everyone. Mini Instant Pot recipes are ideal for meal prep, quick weeknight dinners, or even entertaining guests. With a range of ingredients and cooking times, you’ll never run out of ideas for delicious meals. Get inspired with these easy and flavorful mini Instant Pot recipes!
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