Instant Pot Recipes: Cook Chili, Hard Boiled Eggs and Chicken with Ease

Instant Pot Recipes

Instant Pot is the new, updated version of the traditional pressure cooker. With seven functionalities rolled into one cooking appliance, Instant Pot is one counter-top kitchen device which is a must-have. It works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and a sauté pan as well.

The Instant Pot comes with a manual guide to help you operate the cooker. If you already have one of these fancy appliances and have figured out how to use it, then maybe it’s time to try out some delicious and interesting recipes.

Instant Pot’s Chili Recipe


  • 1 to 1 ½ pound ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (540 ml or 19 oz) red kidney beans, drained & rinsed
  • 1 to 2 tablespoons (8 g to 16 g) chili powder
  • 1 tablespoon (6 g) cumin seed, freshly ground
  • 1 teaspoon (1 g) dried oregano
  • 1 tablespoon (15 ml) olive oil
  • Optional: 1 tablespoon (15 ml) apple cider vinegar
  • Brown sugar, kosher salt, black pepper to taste

Umami chicken stock mixture ingredients:

  • 1 cup (250 ml) unsalted chicken stock
  • 2 tablespoons (30 ml) fish sauce
  • 1 tablespoon (15 ml) light soy sauce
  • 3 tablespoons (49 g) tomato paste
  • 1 teaspoon (2.5 g) unsweetened cocoa powder
  • 500 ml measuring cup


Preheat the Instant Pot. Push the saute button and adjust it to ‘more’ option. Meanwhile, prep the ground beef with kosher salt and freshly ground black pepper.

Add 1 tablespoon (15 ml) olive oil in the hot Instant Pot and mix in the seasoned beef in the oil. Combine the beef with oil thoroughly. In a few minutes, the beef will release fat. After five minutes, drain the fat and reserve it in a bowl.

As the beef is simmering, prepare the chicken stock. Mix together unsalted chicken stock, fish sauce, light soy sauce, tomato paste, and unsweetened cocoa powder in a 500 ml measuring cup.

Continue cooking the beef until slightly crispy and brown, about seven minutes. Season with more kosher salt and ground black pepper to taste. Transfer it to another bowl.

Next, add diced onions, minced garlic, 1 tablespoon ground cumin seed, 2 tablespoons chili powder, 1 teaspoon dried oregano in the same cooker. Cook the ingredients until tender and fragrant. Now, pour the umami chicken stock mixture. Mix the onion mixture thoroughly with the stock.

Now, gently add the reserved beef fat, and follow it with the remaining umami chicken stock mixture. Next, stir in two cans of drained red kidney beans. Top it with one can of crushed tomatoes with all the juice. Do not mix the tomato puree with the mixture. Let it sit at the top.

Cover it and cook for 10 minutes at high pressure.

Instant Pot’s Hard Boiled Eggs Recipe


  • Pasture raised eggs
  • 1 cup water


Add one cup of water to the stainless bowl that comes with the Instant Pot or any stainless bowl available to you.

Put the eggs in the stainless bowl and cover them with the lid. Switch it on and push the manual button. Set the time to eight minutes. It will show on the display.

Release the pressure through the valve after eight minutes. Transfer the eggs to a bowl and let them cool down.

Instant Pot’s Honey Bourbon Chicken Recipe


  • 1 ½ pounds chicken thighs, boneless/skinless
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cups diced onion
  • 1 cup honey
  • ½ cup soy sauce
  • ¼ cup ketchup
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic cloves
  • ¼ tablespoon red pepper flakes
  • 2 tablespoons cornstarch
  • 1 tablespoon water


Put chicken, diced onions, honey, soy sauce, vegetable oil, minced garlic, and red pepper flakes in the inner pot of the instant cooker. Mix them well. Cover the lid and cook for 15 to 20 minutes.

Release the pressure slowly. Separate the chicken from the mixture. Dice them into small pieces.

Now, adjust the Instant Pot to saute. Mix cornstarch and water in a bowl. Add the diced chicken pieces in the Instant Pot and stir in the cornstarch mixture. Cook it for two to three minutes and it’s done.



“EASY INSTANT POT CHILI,” Pressure Cook Recipes web site,, last accessed February 7, 2017

Robins, J., “INSTANT POT HARD BOILED EGGS,” Predominantly Paleo web site, July 17, 2015;, last accessed February 7, 2017

“INSTANT POT HONEY BOURBON CHICKEN – TRADITIONAL VERSION,” Once A Month Meals web site;, last accessed February 7, 2017