Round up: BEST Healthy Instant Pot Recipes

When I first heard about the Instant Pot, I wondered if I really needed yet another kitchen gadget that I would have to find some room for in my cupboard to store and would be forgotten after using it just a couple of times.  When Amazon had a crazy sale for Black Friday a few years back, I decided to go for it. What I didn’t realize is how much it would change the way that I prepare many of my staples, and how much easier and more efficient it would be for me to get healthy food prepped and on the table for my family to enjoy.

Now, it isn’t the perfect product.  It is big and clunky and you do need some space to store it.  It can be dangerous if you don’t follow the directions properly and if you are the kind of person that likes to constantly “check” on what you are making, it may not be the gadget for you.  That being said, it can save you a lot of time and energy in the kitchen.

Below I have curated some of my favorite recipes and some of the favorites of members of my online community. There is a recipe for everyone on this list.  There are gluten free, dairy free, vegetarian, vegan, and paleo options and of course you can modify these to suit the needs of you and your family. Let’s keep this post up-to-date and relevant! Let me know in the comments other recipes that you love. I’ll continue to add to this post as we go.

Instant Pot


Hard boiled eggs

Bone broth

Spaghetti squash I like to cook mine for 10 minutes instead of seven


Beans You can sub black beans for the pinto and change up the fresh spices.  I like to add bay leaves to mine. I also will often replace the water with broth if I have that on hand.



Coconut Yogurt

Whole chicken



Beef Bourguignon

Butter Chicken


Kalua Pork

Korean Short Ribs

Lemon Garlic Chicken

Orange Sesame Chicken

Quinoa Burrito Bowls

Salsa Chicken

Soups + Stews

Beef Pho

Chicken Pho

Vegetarian Pho

Beef Stew I never liked beef stew until I made this recipe!

Chicken Enchilada

Chicken Noodle Omit the noodles if you are grain free or sub for gluten-free, zucchini noodles would work well too!  Omit the soy sauce if you are gluten free (or sub tamari if you are not avoiding soy)

Spinach + Lentil


Tom Kha Gai

Turkey Chili

Loaded Mexican Chicken


Crispy Potatoes

Apple Pie Apple Sauce

Simple Bone Broth

Intimidated by the idea of making your own bone broth?  I gotcha covered.  This is the simplest recipe and is a great introduction to making your own.  The health benefits to this long-time used, wonderful liquid are plentiful. It makes an excellent addition to an omnivore's diet. It supports digestion, heals and seals the gut lining, boosts immune function, helps bone and joint health, and may even improve the look and feel of your skin. It is quick to make it in the Instant Pot (just two hours), but is easy to make in the slow cooker or in a large pot on the stove as long as you have a bit more time. The recipe below is for the slow cooker or Instant Pot.

Author:  Stephanie Selinger

Prep Time: 10 Minutes

Cook Time: 12 hours or longer (slow cooker variation), 120 minutes (Instant Pot)

Yield: 8 to 10 servings


  • 2 to 3 roasted chicken carcasses (approx. 2 lbs. of bones); include any leftover skin or pan drippings
  • 1 medium-sized yellow onions, quartered (unpeeled is fine!)
  • 5 garlic cloves, unpeeled
  • 4 celery ribs, cut in 2 to 3 inch pieces
  • 3 carrots, cut in 2 to 3 inch pieces
  • 5 sprigs of fresh parsley (optional)
  • 1 bay leaf
  • 1 1/2 teaspoons peppercorns (optional)
  • 2 tablespoons apple cider vinegar (1 tablespoon per pound of bones)
  • 2 to 2 1/2 quarts pure, filtered water




  1. Add all of the ingredients except the water to a 6-quart (or larger) slow cooker or Instant Pot.* Slowly add the water, ensuring that you don’t go above the liquid limit for your slow cooker or Instant Pot.  Feel free to add more water to the line if you have the room. Cook on low for 12 hours (or longer!) or use manual setting on Instant Pot and change timer to 120 minutes. While still hot, use tongs or slotted spoon to remove large pieces from broth. Then pour broth through a wire mesh strainer to remove the remaining solid bits.
  2. Let cool and then ladle into glass containers.
  3. Broth can be refrigerated for 4 to 5 days. For extended storage, it should be frozen. It's convenient to freeze it in 1- or 2-cup portions for easy use in recipes or for drinking.

USES: This broth can be used in soups, gravies, or any recipes calling for chicken broth. It is an amazing and healing elixir to drink all on its own too.

NOTE: This is a salt-free broth. If desired, add high quality sea salt to taste.

*If your slow cooker or Instant Pot is smaller than 6 quarts, you can half the recipe by using 1 chicken carcass and half of the remaining ingredients.