3 Instant Dinners To Make in Your Instant Pot


You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” — Julia Child

I love to cook and I enjoy meal planning. I have discovered cooking is a great stress reliever, creative outlet, and money-saver (unless I am in Whole Foods). However, finding the time and the energy to make breakfast, lunch, and dinner everyday for my family is exhausting.
Even though I know these meals come everyday, I still find myself trying to scramble with a last minute idea. Last Christmas, I got my Instant Pot as a gift and I was honestly afraid to take it out of the box. I got brave a couple of months later, opened the box, and since then I have been hooked! 

I have made everything from scrambled eggs to cinnamon apples in my Instant Pot. My family teases that it is my kitchen BFF and I don’t think that statement is far from the truth.

Welcome to Instant Dinner. Here are three of my go-to IP recipes! A few items I always have in my kitchen cupboard: salt and pepper (doesn’t everyone?), onion, can of cream of chicken/mushroom soup, chicken and beef bouillon, salsa, pasta, and cheese. If you have these items you can pretty much make anything.

instant pot, albuquerqueChicken Tortilla Soup


  • Whole chicken breasts (frozen or fresh)
  • Half an onion
  • 1 TB Minced garlic
  • Salt & Pepper
  • 1 Cup of Salsa
  • 1 Can of cream of chicken or cream of mushroom
  • Chicken bouillon or chicken stock
  • Can of tomatoes
  • 2 TB Sour cream
  • 2 Cups Shredded cheese
  • Frozen veggies (I alternate with what I have in my freezer)
  • Tortilla chips


*Dice the onions and sauté with the garlic for 2-3 minutes. Put the chicken breast’s in whole, two-three tablespoons of chicken bouillon, salsa, can of tomatoes, can of soup, salt and pepper and sauté for ten minutes. Pressure cook for eight minutes. After the PC is completed turn the IP back on to the sauté function, add the veggies, and start shredding the chicken with a fork. Add in the sour cream and half of the cheese until it looks creamy. Top with cheese and crushed tortilla chips!

Broccoli Beef Mac N’Cheese


  • Ground hamburger
  • Frozen broccoli
  • Cheddar Cheese (or Velveeta)
  • 1 TB Chicken bouillon
  • 1 can of cream of chicken or cream of mushroom soup
  • Salt & pepper
  • Milk (I use Lactaid)
  • Pasta


Sauté the hamburger until it’s brown then add in the chicken bouillon, salt and pepper, frozen broccoli, the can of soup, and pasta. Pressure cook for five minutes. The broccoli should be semi-dissolved at this point. Turn the sauté function back on. Add in the cheese and milk of your choice. This is a great way to camouflage broccoli for your husband and kiddos!

Zuppa Toscana


  • 6 Italian sausage or bratwurst
  • 4 cups of Kale
  • 6 oz Cream cheese
  • 1 Cup of Sour cream
  • Salt & pepper
  • Italian seasoning
  • Rosemary
  • 2 TB Chicken bouillon
  • 1 Can of cream of chicken soup
  • Half a diced onion
  • Diced potatoes (I prefer red potatoes or white sweet potatoes)


This is a favorite in our house! Place the onions and sausage (taken out of the casing) in the IP on high until they are brown. Add the chicken bouillon, cream of chicken soup, seasonings, kale, and potatoes. Turn the pressure cook on for five minutes. After the cycle is completed set the mode back to sauté and add in the cream cheese and sour cream. 

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I hope you all enjoy! Send me your favorite recipes too and let me know if you get a chance to try these standbys!