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If you're looking for quick, satisfying meals tailored for one or two people, these 9 Small-Batch Instant Pot Mini recipes might just be what you need. Each dish is designed to minimize waste while maximizing flavor, making weeknight cooking a breeze. From comforting Mini Beef Stroganoff to a delightful Easy Banana Bread Pudding, you'll find options that cater to every craving. So, which recipe will you try first?
Key Takeaways
- Instant Pot Mini is perfect for small-batch recipes, ideal for one or two servings on busy weeknights.
- Quick Vegetable Risotto and Single-Serve Quinoa Salad offer nutritious, flavorful options that can be customized easily.
- Mini Beef Stroganoff and One-Pot Chicken Curry provide comforting, hearty main dishes that cook quickly in the Instant Pot.
- Instant Pot Mac and Cheese and Small-Batch Chili are classic dishes that are simple to prepare and full of flavor.
- Easy Banana Bread Pudding serves as a delightful dessert option, utilizing simple ingredients and minimal prep time.
Mini Beef Stroganoff
Mini Beef Stroganoff is a deliciously creamy and comforting dish that can be easily prepared in your Instant Pot. This version is perfect for those who want to enjoy a hearty meal without spending hours in the kitchen. The combination of tender beef, mushrooms, and a rich sauce served over egg noodles makes for a satisfying dish that's sure to impress family and friends.
Preparing this Mini Beef Stroganoff is a breeze, thanks to the Instant Pot. The pressure cooking method allows the flavors to meld beautifully while keeping the meat tender. In no time, you'll have a sumptuous meal that captures the essence of traditional stroganoff, all in a fraction of the time.
Ingredients:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
To start, set your Instant Pot to the sauté function and add the olive oil. Once hot, add the chopped onion and garlic, cooking until the onion is translucent.
Next, add the beef stew meat, seasoning it with salt and pepper, and brown the meat on all sides. Once browned, add the sliced mushrooms, Worcestershire sauce, beef broth, soy sauce, and Dijon mustard. Stir well to combine all the ingredients.
Secure the lid on the Instant Pot and set it to manual high pressure for 10 minutes. After the cooking time is complete, do a quick release of the pressure. Open the lid and stir in the sour cream until it's fully incorporated.
Add the egg noodles to the pot, ensuring they're submerged in the sauce. Close the lid again and cook on high pressure for an additional 4 minutes. Once done, perform a quick release and serve hot, garnished with fresh parsley.
When making Mini Beef Stroganoff, it's important to use a good quality beef broth for maximum flavor. You can also substitute the egg noodles with whole wheat or gluten-free options if preferred.
For extra creaminess, consider adding a splash of heavy cream along with the sour cream. Finally, if you like a bit of heat, a pinch of red pepper flakes can be a nice addition to the dish. Enjoy your delicious meal!
Quick Vegetable Risotto
Quick Vegetable Risotto is a delightful and creamy dish that can be made effortlessly in your Instant Pot. This recipe brings together the rich flavors of arborio rice with a variety of colorful vegetables, making it a perfect meal for any time of the year. The Instant Pot helps to lock in the flavors while ensuring that the rice cooks to a perfect al dente texture, making this dish not only quick but also incredibly satisfying.
Making risotto in the Instant Pot eliminates the need for constant stirring, allowing you to focus on other tasks while your meal cooks. With a blend of fresh vegetables and savory broth, this dish can be a wholesome side or a hearty main. Plus, it's a great way to incorporate seasonal produce into your diet, making it as versatile as it's delicious.
Ingredients:
- 1 cup arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
To prepare the Quick Vegetable Risotto in your Instant Pot, start by selecting the sauté function. Add olive oil, and once it's hot, sauté the chopped onion until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Next, add the diced zucchini and bell pepper, sautéing for another 2-3 minutes. Add the arborio rice to the pot, stirring to coat the grains in the oil and vegetables, and cook for about 1 minute. Pour in the vegetable broth and stir to combine all ingredients.
Seal the Instant Pot and set it to cook on high pressure for 6 minutes. Once the cooking time is up, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure. Open the lid and stir in the peas and grated Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, you can add a splash of extra broth to reach your desired consistency.
Extra Tips:
For a creamier risotto, consider stirring in a bit of butter along with the Parmesan cheese at the end. Additionally, feel free to customize the vegetable mix based on what you have on hand or what's in season. Fresh herbs like basil or thyme can also elevate the flavor profile of your dish.
Enjoy your Quick Vegetable Risotto as a comforting meal or a side dish at your next gathering!
One-Pot Chicken Curry
One-Pot Chicken Curry is a delightful dish that brings the warmth and richness of Indian cuisine into your kitchen. This recipe is perfect for those busy weeknights when you want a comforting meal without spending hours in the kitchen.
With the Instant Pot, you can infuse your chicken with aromatic spices and create a creamy, flavorful sauce in just a fraction of the time it would typically take. The best part is that everything cooks in one pot, making cleanup a breeze!
This dish isn't only delicious but also versatile. You can easily adjust the spice levels to suit your taste. Serve it with rice, naan, or even over a bed of steamed vegetables for a complete meal. Whether you're a seasoned cook or a beginner, this One-Pot Chicken Curry will impress your family and friends alike.
Ingredients:
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- Fresh cilantro, for garnish
To prepare your One-Pot Chicken Curry, start by setting your Instant Pot to the sauté function. Add the vegetable oil and allow it to heat up.
Once hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Next, add the curry powder, cumin, and turmeric, stirring them in to release their flavors.
Now, add the chicken pieces to the pot, followed by the coconut milk, chicken broth, and diced tomatoes. Season with salt and pepper to taste.
Close the lid of the Instant Pot, ensuring the steam valve is set to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is up, allow for a natural release for about 5 minutes, then carefully switch the steam valve to venting to release any remaining pressure.
Open the lid, stir the curry, and garnish with fresh cilantro before serving.
Extra Tips: For an extra layer of flavor, consider marinating the chicken in the spices and yogurt for a few hours before cooking.
You can also add vegetables like bell peppers, peas, or spinach to the curry for added nutrition and color. If you prefer a thicker sauce, let it simmer on the sauté function for a few minutes after pressure cooking.
Enjoy your meal!
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is a delicious and creamy dish that can be made quickly and easily in your Instant Pot. This comforting classic is perfect for busy weeknights or when you're craving something warm and cheesy.
With just a few simple ingredients, you can whip up a bowl of mac and cheese that rivals your favorite restaurant version. The best part about this recipe is that it eliminates the need for boiling pasta separately, as the Instant Pot does all the work for you.
Just throw everything in, set the timer, and let the magic happen! In no time, you'll have a rich and flavorful mac and cheese that's perfect for the whole family.
Ingredients:
- 2 cups elbow macaroni
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 teaspoon black pepper
- Optional: Additional cheese for topping
To make Instant Pot Mac and Cheese, start by adding the elbow macaroni, water, and salt to the Instant Pot. Close the lid and set the valve to sealing.
Cook on high pressure for 4 minutes. Once the cooking time is complete, perform a quick release of the pressure by carefully turning the valve to venting. After the pressure has been released, open the lid and stir in the butter, cheddar cheese, mozzarella cheese, milk, and black pepper.
Mix until the cheese is melted and the mixture is creamy. For a little extra flavor, you can also add in some cooked bacon bits, diced tomatoes, or a sprinkle of paprika.
If you want to serve the mac and cheese with a crispy topping, transfer it to a baking dish, sprinkle with additional cheese, and broil for a few minutes until golden and bubbly.
Extra Tips:
Make sure to use freshly shredded cheese for the best results; pre-shredded cheese often contains anti-caking agents that can affect the creaminess of your mac and cheese.
Additionally, feel free to experiment with different types of cheese or add-ins to customize the recipe to your taste. Enjoy your creamy, homemade mac and cheese!
Small-Batch Chili
Chili is a comforting dish that can warm you up on a chilly day, and making it in a small batch is perfect for one or two people. The Instant Pot makes it incredibly easy to whip up a flavorful chili in no time. With its pressure-cooking capabilities, you can infuse the spices and ingredients together effortlessly, resulting in a delicious meal with minimal effort.
This small-batch chili isn't only quick to prepare, but it also allows for versatility. You can easily customize the ingredients based on your preferences—whether you prefer it with meat, beans, or vegetables. The Instant Pot also means fewer dishes to clean up, making this recipe as convenient as it's delicious.
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 1/2 pound ground beef (or turkey)
- 1 can (8 ounces) tomato sauce
- 1/2 can (15 ounces) kidney beans, drained and rinsed
- 1/2 cup diced tomatoes (canned or fresh)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil, diced onion, and minced garlic, and cook until the onion is translucent, about 3-4 minutes.
Next, add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat if necessary. Then, stir in the tomato sauce, kidney beans, diced tomatoes, chili powder, cumin, and season with salt and pepper.
Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the Manual/Pressure Cook function and set the timer for 10 minutes.
Once the cooking cycle is complete, allow for a natural release for about 5 minutes before switching the valve to venting to release any remaining pressure. Carefully open the lid, stir the chili, and it's ready to serve!
Extra Tips:
For an even more flavorful chili, consider adding a splash of Worcestershire sauce or a tablespoon of brown sugar to balance the acidity of the tomatoes.
If you enjoy a bit of heat, feel free to add some chopped jalapeños or a pinch of cayenne pepper. This chili can also be garnished with shredded cheese, sour cream, or fresh cilantro for an extra touch!
Creamy Mushroom Soup
Creamy mushroom soup is a comforting and rich dish that can be made quickly and easily using your Instant Pot. Perfect for a cozy evening or as a starter for a dinner party, this soup combines the earthy flavors of mushrooms with a creamy base, creating a delightful combination that warms both the body and soul.
The Instant Pot not only speeds up the cooking process but also allows the flavors to meld together beautifully, making this recipe a go-to for mushroom lovers.
This creamy mushroom soup is incredibly versatile; you can use a variety of mushrooms, such as cremini, shiitake, or button mushrooms, to suit your taste. Pair this dish with some crusty bread or a fresh salad for a wholesome meal.
With just a few simple steps, you can whip up a delicious bowl of mushroom soup that's sure to impress your family and friends.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Set your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the diced onion and garlic, and sauté until the onion becomes translucent. This should take about 3-4 minutes.
- Next, add the sliced mushrooms to the pot and continue to sauté for another 5-7 minutes until they release their moisture and become tender. Stir in the dried thyme, salt, and pepper.
- Pour in the vegetable broth, making sure to scrape any bits stuck to the bottom of the pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. When the cooking time is up, carefully release the pressure.
- After releasing the pressure, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup. Stir in the heavy cream or coconut milk until well combined, and adjust seasoning if necessary.
Extra Tips:
For added depth of flavor, consider sautéing some fresh herbs like thyme or rosemary along with the onions and garlic.
You can also experiment with different types of mushrooms for varied taste and texture. If you want to make the soup lighter, substitute the heavy cream with half-and-half or skip it altogether for a vegan option.
Additionally, feel free to top the soup with crispy bacon bits or croutons for a delightful crunch!
Sweet Potato Mash
Sweet Potato Mash is a delightful and nutritious side dish that can elevate any meal. The creamy texture and natural sweetness of the sweet potatoes make it a favorite among both children and adults. Cooking sweet potatoes in the Instant Pot not only saves time but also locks in nutrients, resulting in a rich flavor that pairs well with various main dishes.
Preparing Sweet Potato Mash is simple and requires minimal ingredients. Whether you're serving it for a holiday feast or just a regular weeknight dinner, this recipe is a fantastic way to enjoy the health benefits of sweet potatoes while delighting your taste buds. The Instant Pot allows you to quickly steam the sweet potatoes, making this dish a convenient option for busy cooks.
Ingredients:
- 2 large sweet potatoes
- 1/4 cup milk (or a non-dairy alternative)
- 2 tablespoons butter (or olive oil for a vegan option)
- Salt to taste
- Pepper to taste
- Optional: cinnamon or nutmeg for added flavor
To prepare the Sweet Potato Mash, start by peeling and cubing the sweet potatoes into even-sized chunks. Place the sweet potato cubes in the Instant Pot and add 1 cup of water. Secure the lid and set the valve to "sealing." Cook on high pressure for 8 minutes.
Once the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid and drain any remaining water. In a large bowl, mash the sweet potatoes using a potato masher or fork. Stir in the milk, butter, salt, and pepper until you reach your desired creaminess. If you like, sprinkle in a dash of cinnamon or nutmeg for an added flavor twist.
For best results, choose sweet potatoes that are firm and free of blemishes. You can adjust the amount of milk based on how creamy you want your mash to be. If you prefer a chunkier texture, mash the sweet potatoes less.
Additionally, consider adding other ingredients like garlic or herbs for a more savory version. This Sweet Potato Mash can be made ahead of time and reheated, making it perfect for meal prep or gatherings. Enjoy!
Single-Serve Quinoa Salad
Quinoa salad is a versatile and nutritious dish that can be enjoyed as a meal on its own or as a side. Preparing it in the Instant Pot Mini allows for a quick cooking process while retaining the nutty flavor and fluffy texture of the quinoa.
This single-serve recipe is perfect for busy individuals or those looking for a healthy lunch option without the hassle of cooking for a crowd.
This single-serve quinoa salad is packed with fresh vegetables and a zesty dressing, making it a revitalizing choice for any time of the year. It's not only easy to prepare but also customizable based on your preferences. Serve it warm or let it cool in the refrigerator for a delightful cold salad.
Ingredients:
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth or water
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 avocado, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Begin by adding the rinsed quinoa and vegetable broth (or water) to the Instant Pot Mini. Close the lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 1 minute.
- Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully releasing any remaining pressure.
- After the quinoa has finished cooking, fluff it with a fork and transfer it to a bowl. Add the cherry tomatoes, cucumber, avocado, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the quinoa mixture and toss gently to combine.
Extra Tips:
For added flavor and nutrition, feel free to incorporate other ingredients such as bell peppers, chickpeas, or feta cheese.
Make sure to adjust the seasoning according to your taste preferences. If you prefer a more filling salad, consider adding grilled chicken or tofu.
This salad can also be stored in an airtight container in the refrigerator for up to three days, making it an excellent option for meal prep.
Easy Banana Bread Pudding
If you're looking for a comforting dessert that showcases the delightful flavors of ripe bananas, search no more than this easy banana bread pudding made in the Instant Pot. This recipe combines the sweetness of bananas with the rich creaminess of custard, all baked to perfection in a fraction of the time it would take in a traditional oven.
It's a fantastic way to use up leftover bread and makes for a warm, satisfying treat that can be enjoyed any time of the day. The Instant Pot not only speeds up the cooking process but also infuses the pudding with a wonderfully moist texture, enhancing the flavors.
Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent finish. This recipe is perfect for a cozy family dessert or an impressive dish to share at gatherings.
Ingredients:
- 3 ripe bananas, mashed
- 4 cups of cubed day-old bread (such as brioche or challah)
- 2 cups of milk
- 1/2 cup of sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- Pinch of salt
- Optional: chocolate chips or nuts for added texture
Instructions:
- In a large mixing bowl, combine the mashed bananas, milk, sugar, eggs, vanilla extract, cinnamon, and salt. Whisk until well blended.
- Gently fold in the cubed bread, ensuring all pieces are coated with the custard mixture. Let it sit for about 10-15 minutes to allow the bread to soak up the liquid.
- Pour the mixture into a greased baking dish that fits inside your Instant Pot. Add 1 cup of water to the bottom of the Instant Pot.
- Place the baking dish on a trivet and lower it into the pot. Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes.
- Once the cooking time is up, allow for a natural release for 10 minutes before manually releasing any remaining pressure. Carefully remove the baking dish and let it cool slightly before serving.
Extra Tips:
For added flavor, consider incorporating chocolate chips or chopped nuts into the bread pudding before cooking. You can also adjust the sweetness by using less sugar if your bananas are particularly ripe.
If you want a more caramelized top, you can use the broiler for a few minutes after cooking to achieve a golden finish. Enjoy your delicious banana bread pudding warm or at room temperature!
Frequently Asked Questions
Can I Double These Recipes for Larger Servings?
You might think doubling recipes is simple, but it can lead to uneven cooking. Instead, try making two separate batches. This way, you'll enjoy consistent flavor and texture without compromising your meal.
How Do I Properly Clean My Instant Pot After Use?
After using your Instant Pot, unplug it and let it cool. Remove the inner pot, wash it with warm soapy water, and wipe the base with a damp cloth. Make sure everything's dry before reassembling.
What Size Instant Pot Is Best for Small-Batch Cooking?
When you're choosing an Instant Pot for small-batch cooking, consider the 3-quart size for versatility, the 6-quart for capacity, and the 8-quart for larger meals. Each option fits specific needs and preferences.
Can I Use Frozen Ingredients in These Recipes?
Yes, you can use frozen ingredients in your recipes. Just remember to adjust cooking times accordingly. The Instant Pot will work well with frozen items, making it convenient for quick meals without thawing beforehand.
What Are Some Common Substitutions for Missing Ingredients?
If you're missing ingredients, you can often substitute fresh herbs for dried ones, use broth instead of water, or replace dairy with plant-based options. Just adjust quantities to maintain the flavor balance in your dish.
