Joni Sare, cooking instructor

5-minute Instant Pot recipes

Instant pot potatoes carrots cauliflower

5-minute potatoes and veggies

Veggie suggestions:

  • 4 to 6 potatoes (bite-size chunks)
  • 1 cup whole baby carrots
  • 1 cup broccoli florets
  • 1 cup cauliflower florets

Flavor suggestions:

  • 6 cloves garlic (minced) 
  • 2 tbls minced rosemary
  • 1 tbls minced sage
  • 1 tbls Worcestershire Sauce

Other:

  • 1/2 cup water

Directions:

  1. Set Instant Pot to: “SAUTE” 10 minutes.
  2. Add 2 tbls oil, when hot, stir in the garlic, rosemary and sage. Let cook until browned, about 1 minute, stir often.
  3. Add the Worcestershire and water, mix well.
  4. Stir in the veggies.
  5. Change the setting to:  “PRESSURE COOK” 5 minutes.
  6. Cover, let cook under pressure for 5 minutes.
  7. Quick release, stir and serve.
Instant pot Rice tomatoes bell peppers zucchini garlic2

5-minute rice, tomatoes and veggies

Veggie suggestions:

  • 4 whole Roma tomatoes
  • 2 red bell peppers (bite-size triangles)
  • 2 zucchini (bite-size wedges)
  • 1 eggplant (bite-size cubes)

Flavor suggestions:

  • 1 tbls Ras El Hanout (not shown in photo)

Other:

  • 1 cup Basmati rice
  • 2 tbls oil 
  • 1 cup water

Directions:

  1. Set Instant Pot to: “SAUTE” 10 minutes.
  2. Add 2 tbls oil, when hot, stir in the eggplant, brown all sides, stir often.
  3. Add the water and spice, mix well.
  4. Stir in the rice and veggies.
  5. Change the setting to:  “PRESSURE COOK” 5 minutes.
  6. Cover, let cook under pressure for 5 minutes.
  7. Quick release, stir and serve.
Instant pot pasta tomato sauce mushroom carrots celery

5-minute pasta and veggies

Pasta suggestion:

  • 2 cups Red Lentil Pasta (normal cook time is 5-6 minutes)
  • or 1 box Hearts of Palm Pasta

Veggie suggestions:

  • 1 cup whole baby carrots
  • 1 red bell peppers (bite-size triangles and minced pieces)
  • 4 ribs celery (diced)
  • 1 pint mushrooms (smashed, broken into pieces)

Flavor suggestions:

  • 1 tbls Italian seasoning
  • 1 can Fire Roasted Diced Tomatoes
  • Sun-dried tomatoes
Other:
  • 2 tbls oil 
  • 1 cup water

Directions:

  1. Set Instant Pot to: “SAUTE” 10 minutes.
  2. Add 2 tbls oil, when hot, stir in the celery and minced bell pepper, let cook to brown, stir often.
  3. Add the herbs, diced tomatoes, and water, mix well.
  4. Stir in the pasta and veggies.
  5. Change the setting to:  “PRESSURE COOK” 5 minutes.
  6. Cover, let cook under pressure for 5 minutes.
  7. Quick release, stir and serve.

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