Cozy nights are just around the corner, and there’s nothing like a hearty, comforting meal to warm up your kitchen. And what better way to do that than with the Instant Pot Dutch Oven? This versatile cooking vessel can be used for both slow-cooking and pressure-cooking, making it perfect for a wide range of recipes. In this article, we’ll dive into 20 flavorful Instant Pot Dutch Oven recipes that are sure to become new favorites in your household.
From classic beef stews and pot roasts to creamy pasta dishes and savory chili con carnes, there’s something for everyone in this list. Whether you’re a busy parent looking for easy weeknight meals or a foodie seeking inspiration for your next dinner party, these recipes are sure to hit the spot. So grab your Instant Pot Dutch Oven and let’s get cooking!
Instant Pot Dutch Oven Beef Stew
A hearty, comforting beef stew cooked to perfection in the Instant Pot Dutch Oven.
Ingredients:
– 2 pounds beef chuck or shank, cut into 1-inch cubes
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot Dutch Oven and heat the olive oil.
2. Add the chopped onion and cook until browned, about 5 minutes.
3. Add the garlic, carrots, potatoes, beef cubes, beef broth, red wine (if using), thyme, salt, and pepper.
4. Stir well to combine, then close the lid and make sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 30 minutes + 10 minutes natural release.
Cooking Time: 40 minutes
Dutch Oven Pot Roast with Instant Pot
Transform your pot roast into a tender and flavorful dish using the Instant Pot. This recipe combines classic Dutch oven flavors with the ease of pressure cooking.
Ingredients:
– 3-4 pound beef pot roast
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Sear the pot roast, turning to brown all sides, about 5 minutes.
3. Add the chopped onion and cook until translucent, about 3 minutes.
4. Add garlic, beef broth, red wine (if using), tomato paste, thyme, salt, and pepper. Stir to combine.
5. Place the lid on the Instant Pot and set valve to “Sealing”. Pressure cook at high pressure for 90-120 minutes or until tender.
6. Let the pressure release naturally before opening the lid.
Cooking Time: 2-3 hours (includes natural pressure release)
Instant Pot Dutch Oven Chicken and Dumplings
This hearty recipe combines tender chicken, flavorful broth, and pillowy dumplings, all cooked to perfection in your Instant Pot Dutch Oven. It’s a satisfying meal that’s easy to prepare and perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1/2 cup whole milk
– 2 tsp dried thyme
– Salt and pepper, to taste
– Dumpling mix (homemade or store-bought)
Instructions:
1. Press the “Saute” button on your Instant Pot Dutch Oven and brown the chicken.
2. Add the chopped vegetables, garlic, flour, and broth. Stir well.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes.
4. Allow the pressure to release naturally for 5 minutes, then quick-release any remaining steam.
5. Mix the dumpling mix with milk and thyme. Drop spoonfuls into the pot.
6. Replace the lid and cook on low pressure for an additional 5 minutes.
Cooking Time: 15-20 minutes (including natural release)
Dutch Oven Braised Short Ribs in Instant Pot
This Instant Pot recipe transforms tough short ribs into tender, flavorful morsels with minimal effort. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 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 the oil. Brown the short ribs in batches until browned on all sides, about 5 minutes per batch.
2. Add the sliced onion and cook until softened, about 3-4 minutes.
3. Add the garlic, red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
4. Place the browned short ribs back in the Instant Pot, making sure they’re covered with the braising liquid.
5. Close the lid and set the valve to “Sealing”. Cook at high pressure for 45 minutes. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 55 minutes (including natural pressure release)
Instant Pot Dutch Oven Creamy Mushroom Pasta
Transform your pasta game with this indulgent, creamy, and flavorful dish that’s ready in under an hour!
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli, or farfalle)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot Dutch Oven and heat the pot until shimmering.
2. Add garlic and sauté for 1 minute, or until fragrant.
3. Add mushrooms and cook until they release their moisture and start browning, about 5 minutes.
4. Sprinkle flour over the mushrooms and cook for 1 minute.
5. Gradually add chicken broth and heavy cream, whisking continuously.
6. Bring the mixture to a simmer, then reduce heat to “Low” and let it cook for 15-20 minutes or until pasta is al dente.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Dutch Oven Pulled Pork with Instant Pot
Transform tender pulled pork into a mouthwatering dish using your Instant Pot and Dutch oven. This recipe yields fall-apart meat that’s infused with the rich flavors of BBQ sauce.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 cup water
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
Instructions:
1. Preheat your Instant Pot to “Saute” mode. Add the olive oil, brown sugar, smoked paprika, garlic powder, and salt. Cook for 1-2 minutes, stirring constantly.
2. Add the pork shoulder and water to the Instant Pot. Close the lid and set the valve to “Sealing”. Pressure cook on “High” for 90 minutes.
3. Let the pressure release naturally for 10 minutes before opening the lid.
4. Remove the pork from the Instant Pot and transfer it to a Dutch oven. Pour in the BBQ sauce and cover the pot with a lid.
5. Simmer over low heat for 30-40 minutes or until the meat is tender and easily shreds with a fork.
Cooking Time: Approximately 2 hours 10 minutes (including pressure release time)
Instant Pot Dutch Oven Lamb Shanks
This recipe transforms lamb shanks into a tender and flavorful main course, perfect for a special occasion or cozy night in. With minimal prep work and hands-off cooking, you’ll be rewarded with juicy, flavorful meat that’s simply irresistible.
Ingredients:
– 4 lamb shanks
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 cup lamb broth
– 1/2 cup red wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Season the lamb shanks with salt and pepper.
2. Brown the lamb shanks in a skillet with a little oil until browned on all sides. Remove from heat.
3. Add sliced onion, minced garlic, lamb broth, red wine (if using), tomato paste, and thyme to the Instant Pot Dutch Oven. Stir to combine.
4. Place the browned lamb shanks into the pot, leaving some space between each.
5. Close the lid and set the valve to “sealing”. Cook on high pressure for 45 minutes + 10 minutes natural release.
Cooking Time: 55 minutes
Dutch Oven Chili Con Carne in Instant Pot
A hearty, comforting chili recipe adapted from traditional Dutch oven cooking to the convenience of an Instant Pot.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1/4 cup brown sugar
– 2 tbsp tomato paste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion, minced garlic, and chopped bell peppers to the pot. Cook until the vegetables are tender.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, beef broth, brown sugar, and tomato paste to the pot. 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 20 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes
Instant Pot Dutch Oven Mac and Cheese
This comforting recipe transforms macaroni and cheese into a rich, creamy masterpiece using the Instant Pot’s pressure cooking capabilities and a Dutch oven. The result is a velvety-smooth sauce coating al dente pasta, all in under 30 minutes.
Ingredients:
– 8 oz macaroni
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup unsalted butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the macaroni and cook until lightly toasted, about 3 minutes.
3. Add the milk, cheddar cheese, mozzarella cheese, salt, and pepper. Stir until smooth.
4. Close the lid, ensuring the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 23 minutes
Dutch Oven Corned Beef and Cabbage in Instant Pot
Classic Dutch Oven Corned Beef and Cabbage made easy in Instant Pot!
Ingredients:
– 1 lb corned beef brisket, flat cut
– 1 medium cabbage, cored and chopped
– 2 medium carrots, peeled and sliced
– 2 cloves garlic, minced
– 1 tablespoon mustard seeds
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and melt 2 tablespoons of butter.
2. Add corned beef, brown on all sides (about 5 minutes), then remove from pot.
3. Add chopped cabbage, sliced carrots, minced garlic, and mustard seeds. Cook until cabbage is slightly tender (about 5 minutes).
4. Return corned beef to the pot, add enough water to cover the ingredients, and season with salt and pepper.
5. Close the lid, set valve to “Sealing”, and pressure cook on high for 60-70 minutes or use the “Meat/Stew” button.
6. Let the pressure release naturally for 10-15 minutes before quick-releasing any remaining steam.
Cooking Time: Approximately 2 hours (including prep and cooking time)
Instant Pot Dutch Oven Ratatouille
Savor the flavors of Provence with this effortless Instant Pot Dutch Oven Ratatouille, a classic French vegetable stew. This recipe is perfect for a quick and delicious weeknight dinner or a special occasion.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 bell peppers (any color), sliced
– 2 zucchinis, sliced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Press the “Saute” function on the Instant Pot and heat the olive oil.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, bell peppers, and zucchinis; cook for an additional 5 minutes, stirring occasionally.
4. Add the crushed tomatoes, thyme, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 20 minutes
Dutch Oven Beef Bourguignon with Instant Pot
This classic French dish gets a modern twist with the use of an Instant Pot and Dutch oven. This hearty stew is perfect for a chilly evening, packed with tender beef, mushrooms, and vegetables in a rich red wine broth.
Ingredients:
– 2 lbs beef chuck roast, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 cups beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in the Instant Pot on sauté mode. Brown the beef in batches, then set aside.
2. Add the onion, garlic, and mushrooms to the pot. Cook until the vegetables are softened.
3. Add the browned beef, red wine, beef broth, tomato paste, and bay leaf to the pot. Season with salt and pepper.
4. Close the lid and set the valve to “sealing”. Press “manual” mode and cook at high pressure for 30 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Remove the bay leaf and serve hot.
Cooking Time: 40 minutes (including pressure release)
Instant Pot Dutch Oven Clam Chowder
Warm up with a hearty bowl of creamy clam chowder, cooked to perfection in your Instant Pot Dutch Oven.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot Dutch Oven and melt butter.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add clams and cook for 2-3 minutes or until they start to open.
4. Sprinkle flour and cook for 1 minute, stirring constantly.
5. Gradually add milk and heavy cream, whisking continuously.
6. Add thyme, salt, and pepper; stir well.
7. Close the lid and set valve to “Sealing”. Press “Manual” mode and cook on high pressure for 10 minutes.
8. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20-25 minutes
Dutch Oven Coq au Vin in Instant Pot
Savor a classic French dish with a modern twist! This recipe uses the Instant Pot to cook chicken and vegetables in a rich, full-bodied wine sauce.
Ingredients:
• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 1/4 cup chicken broth
• 1 tsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil. Add onion and garlic; cook until softened (3-4 minutes).
2. Add chicken, wine, broth, tomato paste, and thyme. Close lid and set valve to “Sealing”.
3. Cook at high pressure for 12 minutes.
4. Let pressure release naturally for 5 minutes before quick-releasing the remaining steam.
5. Remove the chicken and vegetables; strain sauce and discard solids. Serve chicken with the rich wine sauce.
Cooking Time: 17-22 minutes
Instant Pot Dutch Oven Garlic Butter Shrimp
This recipe yields a flavorful and succulent shrimp dish with a rich garlic butter sauce, cooked to perfection in the Instant Pot Dutch Oven. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 4 tablespoons (1/2 stick) unsalted butter
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tablespoons of butter. Add garlic and sauté for 1 minute.
2. Add shrimp to the pot, in a single layer if possible, and season with salt and pepper.
3. Pour in olive oil, making sure shrimp are covered.
4. Close the lid and set valve to “Sealing”. Cook on High Pressure for 2 minutes, followed by a 5-minute natural release.
5. Release any remaining pressure, then stir in remaining butter until melted.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 7-8 minutes (including natural release)
Dutch Oven Beef and Barley Soup in Instant Pot
This comforting soup is a perfect blend of tender beef, nutty barley, and rich flavors. With its ease of preparation and quick cooking time, it’s an ideal meal for busy days.
Ingredients:
– 2 lbs beef stew meat
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup pearl barley
– 4 cups beef broth
– 1 cup water
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and brown the beef in batches until browned, about 5 minutes.
2. Add onion and garlic; cook until onion is translucent.
3. Add barley, broth, water, and thyme. Stir to combine.
4. Close lid and set valve to “Sealing”. Press the “Meat/Stew” button or “Manual” mode with high pressure for 30 minutes.
5. Let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 40 minutes
Instant Pot Dutch Oven Sausage and Peppers
Get ready for a flavorful and satisfying meal with this Instant Pot Dutch Oven recipe! This classic combination of sausage, peppers, and onions is elevated to new heights by the pressure cooker’s ability to tenderize the meat and vegetables.
Ingredients:
– 1 lb sweet or hot Italian sausage
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the sausage until browned, about 5 minutes. Remove the sausage from the pot.
2. Add the sliced peppers and onions to the pot; cook until they start to soften, about 5 minutes.
3. Add the garlic, chicken broth, and browned sausage back to the pot. Close the lid and set the valve to “Sealing”.
4. Pressure cook on high for 10-12 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Serve hot, garnished with chopped fresh parsley or basil.
Cooking Time: 20-22 minutes
Dutch Oven Chicken Cacciatore in Instant Pot
Transform classic Italian comfort food into a pressure-cooked masterpiece with this easy-to-make Dutch Oven Chicken Cacciatore recipe, perfect for busy weeknights.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add chicken, cooking until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, and mushrooms; cook until vegetables are tender, about 5 minutes.
4. Add crushed tomatoes, oregano, salt, and pepper. Stir to combine.
5. Return chicken to the pot and stir to coat with sauce.
6. Close lid and set valve to “Sealing”. Pressure-cook on high for 10-12 minutes.
7. Let pressure release naturally (NR) for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 20-22 minutes
Instant Pot Dutch Oven Lentil Curry
Warm up with a flavorful and nutritious lentil curry cooked effortlessly in your Instant Pot Dutch Oven. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper, to taste
– Optional: fresh cilantro for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the Dutch Oven. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
2. Add the lentils, water, diced tomatoes, cumin, curry powder, salt, and pepper to the pot. Stir well.
3. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 15-20 minutes
Dutch Oven Vegetarian Chili in Instant Pot
A hearty and flavorful vegetarian chili that’s perfect for a cozy night in, made easy with the help of your Instant Pot.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 cup diced bell peppers (any color)
– 1 cup diced tomatoes
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced green chilies
– 1 cup vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, bell peppers, and garlic; cook until the vegetables are tender, about 3-4 minutes.
3. Add the chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the soaked black beans, diced tomatoes, green chilies, 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 20 minutes at high pressure.
6. Let the pressure release naturally for 10-15 minutes, then quick-release any remaining steam.
Cooking Time: 30-40 minutes (including natural pressure release)
Summary
Cozy up with these 20 flavorful recipes that combine the best of both worlds: the convenience of an Instant Pot and the richness of a Dutch oven. From hearty beef stews to creamy pasta dishes, these instant pot Dutch oven recipes are perfect for a relaxing night in. Try the Instant Pot Dutch Oven Beef Stew, Dutch Oven Pulled Pork with Instant Pot, or the comforting Dutch Oven Mac and Cheese. There’s something for everyone in this collection of delicious and easy-to-make recipes.
