Are you tired of spending hours in the kitchen cooking up a storm? Do you wish you had more time to enjoy your favorite dishes, rather than slaving away at the stove? Look no further! The Instant Pot Dutch Oven is here to revolutionize the way you cook. This versatile and powerful tool can be used for both slow cooking and pressure cooking, making it the perfect addition to any kitchen.
In this article, we’ll be exploring 20 delicious recipes that showcase the capabilities of the Instant Pot Dutch Oven. From hearty stews and braises, to comforting casseroles and soups, these recipes are sure to become new favorites in your household. Whether you’re a busy professional looking for quick and easy meals, or a foodie seeking inspiration for your next dinner party, we’ve got you covered.
Stay tuned for our first recipe, Instant Pot Dutch Oven Beef Stew – a classic comfort food dish that’s perfect for a chilly winter evening.
Instant Pot Dutch Oven Beef Stew
Get ready for a comforting and flavorful beef stew cooked to perfection in your Instant Pot Dutch Oven!
Ingredients:
– 1 lb beef cubes (chuck or round)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot Dutch Oven and brown the beef cubes in a little oil until browned, about 5 minutes.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the potatoes, beef broth, red wine (if using), tomato paste, and thyme. Season with salt and pepper to taste.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10-15 minutes before quick-releasing any remaining steam.
Cooking Time: Approximately 40-45 minutes
Dutch Oven Instant Pot Chicken Cacciatore
This Dutch Oven Instant Pot recipe combines classic Italian flavors with the convenience of a pressure cooker, resulting in tender chicken, rich sauce, and a satisfying meal. Perfect for a weeknight dinner or weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup mixed bell peppers (red, yellow, green)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
Instructions:
1. Press the “Saute” button and heat the Instant Pot with olive oil.
2. Add onion, garlic, bell peppers, and cook until vegetables are tender, about 5 minutes.
3. Add chicken, diced tomatoes, oregano, salt, pepper, and chicken broth. Stir to combine.
4. Close the lid, making sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and cook on high for 10-12 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-17 minutes
Instant Pot Dutch Oven Vegetarian Chili
This recipe is a twist on traditional chili, using the Instant Pot Dutch Oven to cook tender and flavorful vegetarian ingredients. Perfect for a cozy night in or a casual gathering with friends.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot Dutch Oven and heat the olive oil.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Stir in chili powder, cumin, salt, and pepper.
4. Add kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
5. 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.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 20 minutes (including natural pressure release)
Dutch Oven Instant Pot Lamb Shanks
Transform lamb shanks into fall-apart tender perfection with this Dutch Oven Instant Pot recipe. Perfect for a cozy weeknight dinner or special occasion, this dish is sure to impress.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Season lamb shanks with salt and pepper.
2. Heat olive oil in the Instant Pot’s Dutch Oven mode. Sear lamb shanks until browned, about 2 minutes per side.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
5. Return lamb shanks to the pot; cover and cook on high pressure for 90 minutes.
6. Let pressure release naturally for 10 minutes before opening.
7. Serve lamb shanks with rich gravy spooned over.
Cooking Time: 2 hours 10 minutes
Instant Pot Dutch Oven Pot Roast
Elevate your comfort food game with this effortless Instant Pot Dutch Oven Pot Roast recipe. With just a few simple ingredients and minimal effort, you’ll be enjoying fall-apart tender meat and rich flavors in no time.
Ingredients:
– 3-4 pound beef pot roast
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Brown the pot roast on all sides, about 2-3 minutes per side.
3. Add sliced onion and minced garlic; cook until the onion is translucent.
4. Add beef broth, red wine (if using), thyme, salt, and pepper. Stir to combine.
5. Place the lid on the Instant Pot and set the valve to “Sealing”.
6. Cook at high pressure for 90 minutes. Let the pressure release naturally for 10 minutes before opening.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2 hours (includes natural pressure release)
Dutch Oven Instant Pot Seafood Paella
Combine the flavors of Spain with the convenience of your Instant Pot and Dutch oven, and you’ll get a dish that’s sure to impress. This seafood paella recipe is quick, easy, and packed with succulent shrimp, mussels, and chorizo.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup uncooked Arborio rice
– 2 cups water or seafood broth
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 lb large shrimp, peeled and deveined
– 1/2 lb mussels, scrubbed and debearded
– 1/4 cup chopped fresh parsley
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil. Add the onion and garlic; cook until softened.
2. Add the chicken, rice, water or broth, salt, and pepper. Stir well.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 8 minutes.
4. Quick-release the pressure, then open the lid.
5. Add the shrimp, mussels, smoked paprika (if using), and parsley. Stir gently.
6. Close the lid again and cook at low pressure for an additional 2-3 minutes.
7. Turn off the Instant Pot and let it sit for 10 minutes before serving.
Cooking Time: Approximately 25-30 minutes
Instant Pot Dutch Oven Pulled Pork
This recipe yields a mouthwatering pulled pork dish with minimal effort and maximum flavor. With the Instant Pot’s pressure cooking capabilities and the Dutch oven’s even heat distribution, you’ll be treated to tender, juicy meat that’s perfect for sandwiches, wraps, or served alongside your favorite sides.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup barbecue sauce (optional)
Instructions:
1. Season the pork shoulder with brown sugar, smoked paprika, garlic powder, salt, and black pepper.
2. Place the pork in the Instant Pot Dutch oven insert.
3. Add 1 cup of water to the inner pot.
4. Close the lid and set the valve to “sealing”.
5. Pressure cook on high for 90 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Shred the pork with two forks and add barbecue sauce (if using).
Cooking Time: 2 hours 10 minutes (including natural pressure release)
Dutch Oven Instant Pot Ratatouille
This Dutch Oven Instant Pot Ratatouille recipe is a twist on the classic Provençal dish, reducing cooking time to mere minutes while maintaining its rich flavors. This hearty vegetable stew is perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium eggplants, chopped
– 2 medium bell peppers (any color), chopped
– 2 medium tomatoes, diced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add eggplant, bell peppers, and tomatoes. Cook for 5 minutes.
4. Add vegetable broth and season with salt and pepper.
5. Close the lid and set valve to “Sealing”. Press “Manual” mode and set cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally (10-15 minutes) before opening the lid.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Instant Pot Dutch Oven Mac and Cheese
A comforting, creamy macaroni and cheese dish cooked to perfection in your Instant Pot Dutch Oven.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot Dutch Oven and melt butter.
2. Add flour and whisk until smooth; cook for 1 minute.
3. Gradually add milk, whisking continuously; bring to a simmer.
4. Stir in cheddar and mozzarella cheese until melted and smooth.
5. Cook pasta according to package instructions; drain and set aside.
6. Add cooked pasta to the cheese sauce and stir until coated.
7. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 5 minutes, followed by a 10-minute natural release.
Cooking Time: 15-20 minutes
Dutch Oven Instant Pot Beef Bourguignon
This recipe combines the rich flavors of classic Beef Bourguignon with the convenience of a Dutch Oven and Instant Pot. The result is a tender, fall-apart beef stew in a rich red wine broth.
Ingredients:
– 2 pounds beef chuck roast, cut into 1-inch pieces
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Brown the beef in butter, then set aside.
2. Saute onions, garlic, mushrooms, and carrots in butter until softened.
3. Add red wine, beef broth, tomato paste, salt, and pepper. Stir to combine.
4. Return beef to the pot, close lid, and cook on high pressure for 30 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Serve hot, garnished with thyme leaves if desired.
Cooking Time: 40 minutes (including natural pressure release)
Instant Pot Dutch Oven Cornbread
Get ready for a moist and delicious cornbread that’s perfect for any meal or gathering! This recipe uses the Instant Pot’s Dutch Oven feature to cook the cornbread to perfection.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon sugar
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons butter, melted
– Optional: jalapeños, cheddar cheese, or other mix-ins of your choice
Instructions:
1. Preheat the Instant Pot Dutch Oven by setting it to “Saute” mode.
2. In a bowl, whisk together flour, cornmeal, salt, baking soda, and sugar.
3. In another bowl, whisk together buttermilk and egg.
4. Add melted butter to the wet ingredients and whisk until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Cook in the preheated Dutch Oven for 10-12 minutes at high pressure.
7. Quick-release the steam and open the lid.
Cooking Time: 10-12 minutes at high pressure
Dutch Oven Instant Pot Clam Chowder
Quickly cooking a hearty clam chowder has never been easier! This recipe combines the best of both worlds – the rich flavors of traditional Dutch oven cooking and the speed of an Instant Pot.
Ingredients:
– 1 lb clams, scrubbed and rinsed
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup clam juice
– 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.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in flour and cook for 1 minute.
4. Add clam juice, clams, salt, and pepper. Close lid and set valve to “Sealing”.
5. Press “Manual” mode and set cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Stir in heavy cream and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Instant Pot Dutch Oven Braised Short Ribs
This Instant Pot Dutch Oven Braised Short Ribs recipe yields a rich, flavorful dish with tender meat that’s perfect for a cozy dinner or special occasion. With minimal prep and hands-off cooking, you’ll have a show-stopping main course in no time.
Ingredients:
– 2 pounds beef short ribs
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering. Add onion and garlic; cook until softened.
2. Add short ribs in a single layer; brown for 5 minutes per side.
3. Add wine, broth, tomato paste, and thyme. Stir to combine.
4. Close lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 60 minutes + 30 minutes natural release.
5. Release any remaining pressure; open lid and check the meat’s tenderness. Serve with your favorite sides.
Cooking Time: 90 minutes (including pressure release)
Dutch Oven Instant Pot Mushroom Risotto
Experience the rich flavors of Italy with this creamy risotto recipe, cooked to perfection using your Dutch Oven and Instant Pot!
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the Dutch Oven over medium-high heat with the olive oil.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add Arborio rice and cook for 1 minute, stirring constantly.
5. Add warmed chicken broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20 minutes of cooking, add white wine (if using) and continue cooking until liquid is absorbed.
7. Stir in butter and season with salt and pepper.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Instant Pot Dutch Oven Chicken and Dumplings
This hearty, comforting recipe combines tender chicken, fluffy dumplings, and a rich broth all cooked to perfection in the Instant Pot. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups of chicken broth
– 1/4 cup of all-purpose flour
– 2 tbsp butter
– 2 cups of water
– 2 cups of dumpling mix (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the flour, stirring to coat the chicken evenly.
4. Pour in the chicken broth and water, then add the dumpling mix.
5. Close the lid and make sure the valve is set to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and cook for 10 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20-25 minutes
Dutch Oven Instant Pot Spaghetti Bolognese
Combine the comfort of a traditional Dutch oven with the speed and convenience of an Instant Pot, and you get this mouth-watering Spaghetti Bolognese recipe. With ground beef, rich tomato sauce, and tender spaghetti, this dish is sure to become a family favorite.
Ingredients:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1 cup chicken broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz spaghetti
– 2 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the ground beef and cook until browned, breaking it up with a spoon as needed.
4. Add the minced garlic, crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Stir to combine.
5. Add the spaghetti to the pot, making sure it’s covered by the sauce.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 8 minutes.
7. Quick-release the pressure and open the lid. Serve hot and enjoy!
Cooking Time: Approximately 15-20 minutes.
Instant Pot Dutch Oven Shepherd’s Pie
Elevate your classic shepherd’s pie game with this easy and efficient Instant Pot Dutch Oven recipe, perfect for a cozy night in or a family gathering.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 teaspoons Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups mashed potatoes
– 2 tablespoons butter
Instructions:
1. Brown ground beef in the Instant Pot Dutch Oven on Saute mode.
2. Add onion, garlic, mixed vegetables, beef broth, tomato paste, Worcestershire sauce, and thyme. Stir to combine.
3. Close lid and set valve to “Sealing”. Cook on High Pressure for 10 minutes, then let pressure release naturally for 5 minutes.
4. Prepare mashed potatoes according to package instructions or your favorite recipe.
5. Top the cooked ground beef mixture with mashed potatoes and dot with butter.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Dutch Oven Instant Pot Butternut Squash Soup
This Dutch Oven Instant Pot recipe combines the comfort of butternut squash soup with the convenience of pressure cooking. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the cubed butternut squash, minced garlic, chicken broth, 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 10 minutes, then quick-release any remaining pressure.
6. If desired, stir in heavy cream or half-and-half to add richness to the soup.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Instant Pot Dutch Oven Turkey Chili
This recipe transforms turkey chili into a satisfying one-pot meal using the Instant Pot’s Dutch Oven mode, perfect for a cozy dinner or batch cooking. With its rich flavors and tender texture, this dish is sure to please.
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and brown the turkey, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in chili powder, cumin, paprika, salt, and pepper.
4. Add the diced tomatoes, red kidney beans, and chicken broth.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 15 minutes, followed by a 10-minute natural release.
Cooking Time: 25 minutes
Dutch Oven Instant Pot Beef and Barley Stew
This comforting stew is a perfect blend of tender beef, nutty barley, and rich flavors, all cooked to perfection in the Instant Pot. Serve with crusty bread for a satisfying meal.
Ingredients:
– 1 lb beef chuck or round, cut into 2-inch pieces
– 2 cups beef broth
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until shimmering.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; sauté until softened, about 3 minutes.
4. Add the broth, barley, thyme, salt, and pepper. Stir to combine.
5. Return the beef to the pot, ensuring it’s covered with liquid.
6. Close the lid and set the valve to “Sealing”. Press the “Meat/Stew” button or cook on High Pressure for 30 minutes.
7. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 40 minutes
Summary
Get ready to cook up a storm with these 20 delicious recipes that combine the best of both worlds – Instant Pot and Dutch Oven! From hearty stews like Beef Stew and Vegetarian Chili, to flavorful dishes like Chicken Cacciatore and Lamb Shanks, there’s something for everyone. You’ll also find comforting classics like Mac and Cheese and Pulled Pork, as well as international inspirations like Seafood Paella and Mushroom Risotto. With these recipes, you can easily switch between pressure cooking and slow cooking to achieve perfect results every time.
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