Southern Living Instant Pot Recipes

By Meredith Corporation

There's no kitchen countertop appliance we love more than an Instant Pot, which is a busy cook's best friend. The test kitchen pros at Southern Living will show you how to turn out easy and delicious meals with their favorite Instant Pot recipes, including classic Southern favorites like macaroni and cheese, fried chicken, jambalaya, chicken and dumplings, beef stew, and more. We've also included our best air fryer recipes, including French fries, chicken tenders, fried okra, and more. You'll be amazed at how these gadgets can turn out tasty weeknight dinners in half the time!

• Language: English
• Publisher: Meredith Corporation
• Release date: Nov 5, 2021
• ISBN: 9781547859733

Book preview

FEEL-GOOD FOOD

Warm up weeknights with these easy and delicious spins on 10 Southern classics

Meatloaf

ACTIVE 20 MIN.

TOTAL 1 HOUR

SERVES 6

We added a game-changing component to the mix—balsamic vinegar. This ingredient adds an acidic flavor to the sauce that beautifully balances the richness of the meatloaf.

2 lb. 80/20 ground beef

2 large eggs, lightly beaten

4 garlic cloves, minced

½ cup finely chopped yellow onion (from 1 small onion)

½ cup panko (Japanese-style breadcrumbs)

2 Tbsp. Worcestershire sauce

2 tsp. kosher salt

1 tsp. black pepper

½ cup ketchup

1 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

1 cup water

1. Gently stir together beef, eggs, garlic, onion, panko, Worcestershire, salt, and pepper in a medium bowl, being careful not to overmix. Form mixture into an 8- x 5 ½-inch loaf. Place loaf in center of a large piece of heavy-duty aluminum foil. Fold up sides of foil to make a secure nest for meatloaf. (You want the sides high enough so any moisture will not spill out.)

2. Stir together ketchup, vinegar, and Dijon; spread mixture evenly over meatloaf. Pour water into Instant Pot. Place cooker rack in cooker. Place meatloaf in foil on rack. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 25 minutes. (It will take 6 to 8 minutes for cooker to come up to pressure before cooking begins.)

3. Carefully turn steam release handle to VENTING position, and let steam fully escape. (Float valve will drop.) (This will take about 2 to 3 minutes). Remove lid from cooker. Let meatloaf stand in cooker 5 minutes. Carefully remove meatloaf to a platter; discard foil and drippings. Re-spread ketchup topping over meatloaf, if needed. Cut meatloaf into slices, and serve.

Quick Mississippi Pot Roast

ACTIVE 20 MIN.

TOTAL 1 HOUR, 30 MIN.

SERVES 8

Serve the meat over mashed potatoes, egg noodles, or rice.

2 Tbsp. canola oil

3 lb. boneless chuck roast, trimmed

1 ½ tsp. kosher salt

1 tsp. black pepper

2 medium-size (10 oz. each) red onions, quartered

3 medium garlic cloves

1 cup jarred pepperoncini salad peppers, plus 2 Tbsp. liquid from jar, divided

¼ cup beef broth

2 Tbsp. unsalted butter

1 (1-oz.) envelope ranch dressing mix

1 Tbsp. chopped fresh dill

1 Tbsp. chopped fresh chives

1. Select SAUTÉ setting on Instant Pot. Select HIGH temperature setting; allow to preheat. Add oil to cooker. Pat roast dry; sprinkle all sides with salt and pepper. Add roast; cook, turning often, until browned, 10 minutes. Remove from cooker. Add onions and garlic to cooker. Cook, stirring often to scrape browned bits, until just softened, 2 minutes. Press CANCEL. Add browned roast, peppers, broth, butter, and ranch dressing mix.

2. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 55 minutes. (It will take 8 to 10 minutes to come up to pressure before cooking starts.)

3. Let the pressure release naturally. (This will take 10 to 12 minutes.) Remove lid; transfer roast to a deep serving platter. Stir pepper liquid into juices in cooker. Top roast with onion mixture; pour juices in cooker over mixture. Sprinkle with herbs.

Baby Back Ribs

ACTIVE 30 MIN.

TOTAL 1 HOUR, 25 MIN.

SERVES 6

Meet our most foolproof, fall-off-the-bone baby back ribs recipe yet. Slightly smoky and super tender, these Instant Pot ribs taste like they’ve been in a smoker all afternoon. It’s one of the speediest rib recipes around that doesn’t sacrifice a thing.

¾ cup prepared sweet tea

2 Tbsp. dark brown sugar

1 Tbsp. kosher salt

2 tsp. black pepper

2 tsp. stone-ground mustard

2 tsp. paprika

1 tsp. ancho chile powder

1 tsp. garlic powder

2 (1 ¾-lb.) slabs baby back pork ribs, trimmed

½ cup ketchup

1. Pour tea into Instant Pot. Insert cooker rack over tea.

2. Stir together sugar, salt, pepper, mustard, paprika, chile powder, and garlic powder in a small bowl; coat ribs evenly with mixture. Stand ribs on their long edges on rack in cooker, curling the ribs as needed to fit. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 28 minutes. (It will take about 14 minutes to come up to pressure.)

3. Let the pressure release naturally for 5 minutes. Using a towel, carefully turn steam release handle to VENTING position, and let steam fully escape. (Float valve will drop.) (This will take about 2 minutes.) Transfer ribs, meaty sides up, to a rimmed baking sheet lined with aluminum foil.

4. Preheat oven to high broil with rack positioned 8 inches from heat. Remove cooker rack from cooker, and degrease drippings by skimming the top layer of fat. Select SAUTÉ on cooker; select HIGH temperature setting, and bring drippings to a boil. Boil, stirring occasionally, until liquid is reduced, 6 to 8 minutes. Stir in ketchup until smooth. Boil, stirring occasionally, until thickened, 4 to 5 minutes. Turn cooker off.

5. Brush ½ cup of the ketchup sauce onto ribs; transfer remaining sauce to a serving bowl. Place baking sheet with ribs in preheated oven; broil until lightly charred, 5 to 7 minutes. Serve alongside remaining ketchup sauce.

Chicken and Dumplings

ACTIVE 30 MIN.

TOTAL 40 MIN.

SERVES 4

4 (4-oz.) boneless, skinless chicken thighs, cut into 1-inch pieces

1 tsp. kosher salt, divided

1 Tbsp. canola oil

¾ cup peeled and diagonally sliced carrot (about 1 medium carrot)

¾ cup coarsely chopped yellow onion (about 1 small onion)

¾ cup diagonally sliced celery (2 stalks)

3 large garlic cloves, finely chopped

3 Tbsp. all-purpose flour, plus more for work surface

3 ½ cups chicken stock

1 small (4 oz.) russet potato, peeled and cut into ½-inch pieces

1 ½ cups (about 6 oz.) self-rising flour

¾ cup whole buttermilk

½ tsp. pepper

1 Tbsp. chopped fresh thyme

1. Sprinkle chicken with ¾ teaspoon of the salt. Select SAUTÉ setting on Instant Pot. Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL.

2. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape. (Float valve will drop.) (This will take 2 to 3 minutes.) Remove lid. Press CANCEL.

3. Stir together self-rising flour and remaining ¼ teaspoon salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice. Pat into ½-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to