Adventures of Mel

Category: Instant Pot

I love my Instant Pot! And I want to help you love yours too. Here you’ll find loads of Instant Pot recipes and pressure cooker recipes, including easy dinner ideas, recipes for meat lovers, breakfast recipes, desserts, soup recipes, pantry staples, and more!

Reader favorites include Instant Pot apple butter, taco chicken, apple juice, and peaches and cream Instant Pot oatmeal. And if you’re having trouble getting started, check out our Instant Pot quick start guide.

Instant Pot Pumpkin Spice Cheesecake
Instant Pot pumpkin spice cheesecake is an easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.

Pumpkin Cheesecake is one of those “to die for” desserts… Dessert that makes the taste buds tingle and satisfies those cravings for creamy delicious cheesecake.

I am a cheesecake fangirl. If I get to choose a dessert when we’re out to eat and cheesecake is on the menu, you can bet I’m ordering cheesecake. My favorite is white chocolate raspberry cheesecake, and I love strawberry swirl cheesecake too.

When you add pumpkin spice and all the flavors of fall to my favorite dessert… Well, I may just swoon.

When I first tried creating this recipe, my first attempt was somewhat of a fail. It turned out more like pumpkin spice pudding than pumpkin spice cheesecake. But I didn’t give up, and my second attempt won.

The fact that it’s made in the Instant Pot just adds an element of fun to the recipe. I LOVE cooking with my Instant Pot because the possibilities are truly endless.

Tips for Making Pumpkin Spice Cheesecake in the Instant Pot

This recipe creates enough filling for 2 smaller cheesecakes. If you have a larger Instant Pot (ours is smaller, a 6-quart), you could make 1 larger cheesecake with a larger graham cracker crust with this recipe.
1. Crush the graham crackers, using a Ziploc bag and a rolling pin.
2. Mix the graham crackers together with melted butter.
3. Spray your springform pan with cooking spray; then press the mixture into the pan. Place in the freezer ’til you’re ready to add the filling.
4. Mix together softened cream cheese, sugar, and brown sugar with a mixer.
5. Add vanilla and almond extract, mixing well.
6. Crack 1 whole egg and 1 egg yolk into the mixture.
7. Add pumpkin puree, along with sour cream, mixing well.
8. Make your own pumpkin pie spice, including cinnamon, ginger, cloves, and nutmeg.
9. Finally, mix in a tablespoon of flour and the salt.
10. Pour the cheesecake filling into your crust.
11. Add 1 1/2 cups water to the bottom of your pressure cooker.
12. Cover the cheesecake pan with foil, and place the pan inside your Instant Pot.
13. Set to Manual and cook for 30 minutes.
14. When the Instant Pot is done and it’s naturally released, remove the cheesecake, keep covered, and place in the fridge for a few hours (or even overnight). Let it chill thoroughly.
15. Then it’s ready to serve. I suggest serving it with a li’l whipped cream.
Looking for more pumpkin recipes?
Tools you may need to make Instant Pot Pumpkin Spice Cheesecake

Instant Pot – We have the 6-quart pot (without the yogurt function).

Rolling Pin – for crushing the graham crackers.

6-Inch Springform Pan – This size will easily fit down into the Instant Pot.

KitchenAid Stand Mixer – I use mine for pretty much everything I bake.

Vanilla Extract and Almond Extract – for added flavor in the cheesecake

Spices – You’ll need Cinnamon, Ginger, Cloves, and Nutmeg.

Want to see how to make Pumpkin Spice Cheesecake in the Instant Pot? Watch the video!

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake, made in the Instant Pot. Easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.
8 graham crackers
5 tablespoons salted butter (melted)
16 ounces cream cheese
1/4 cup cane sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 large egg
1 large egg yolk
1/2 cup pumpkin puree
2 tablespoons sour cream
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon all-purpose flour
1/4 teaspoon salt
Crush the graham crackers, using a Ziploc bag and a rolling pin.
Mix the graham crackers together with the melted butter.
Spray your springform pan with cooking spray; then press the mixture into the pan. Place in the freezer ’til you’re ready to add the filling.
Mix together the softened cream cheese, sugar, and brown sugar with a mixer.
Add the vanilla and almond extract, mixing well.
Add 1 whole egg and 1 egg yolk to the mixture.
Add pumpkin puree, along with sour cream, mixing well.
Mix in the spices, including the cinnamon, ginger, cloves, and nutmeg.
Finally, mix in a tablespoon of flour and the salt.
Pour the cheesecake filling into your crust.
Add 1 1/2 cups water to the bottom of your pressure cooker.
Cover the cheesecake pan with foil, and place the pan inside your Instant Pot.
Set to Manual and cook for 30 minutes.
When the Instant Pot is done and it's naturally released, allow it to cool completely.
Then cover the cheesecake and place it in the fridge to chill for at least 6 hours, or overnight.
Slice and serve. I suggest serving it with a li'l whipped cream on top.
*This recipe creates enough filling for 2 smaller cheesecakes. If you have a larger Instant Pot (ours is smaller, a 6-quart), you could make 1 larger cheesecake with this recipe; just add a few more graham crackers and a little more butter to the crust mixture.

Desserts
American
instant pot cheesecake, instant pot pumpkin cheesecake, pumpkin cheesecake, pumpkin spice cheesecake
More Cheesecake Recipes You May Enjoy:

Olive Garden White Chocolate Raspberry Cheesecake

Strawberry Miracle Cheesecake

Can’t wait to make this easy recipe? Pin it to save it!
October 15, 2017
Quick Instant Pot Apple Butter Recipe
Save time with this quick Instant Pot apple butter recipe you can make fast. There’s no peeling or stirring necessary, and it’s easy to make in less than an hour. This homemade fall favorite is perfect with biscuits, pancakes, and toast!

This apple butter Instant Pot recipe is so easy to make, that I’ll never buy store bought again. It’s one of my favorite fall recipes.

I remember years ago making apple butter, and it was quite the chore, standing over the sink working up all the apples for the recipe. Not anymore, though, thanks to my Johnny apple peeler, which cores, peels, and slices all at once.

This kitchen tool is our best thrift store find ever because it does it all the work for me. I’m able to throw this Instant Pot apple butter recipe together in minutes.

What is Apple Butter?

According to Wikipedia, “Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown.”

Well, yes, but you can make apple butter in your electric pressure cooker, and it’s not a long, slow, painful process. It’s actually pretty painless.

My apple butter is a mixture of apples and spices, with a texture that’s very similar to Instant Pot applesauce and Instant Pot cinnamon applesauce; but the taste is a little sweeter, a little darker, and filled with cinnamon spice flavors.
Why You’ll Love This Recipe

You’ll love making pressure cooker apple butter, possibly even more than my stovetop apple butter recipe, because it…
- It’s even easier to make, if you can imagine that, no stirring necessary. Simply put your ingredients into your electric pressure cooker, put the lid on, set it, and forget it while it cooks. And if you’re thinking the apples will be a chore… Coring, peeling (if you choose to peel the apples), and slicing the apples is a job made much easier and quicker with a Johnny apple peeler.
- It smells and tastes heavenly; it really does. I mean, would it really be fall without the scent of homemade apple butter wafting through the house? Better than any candle out there! It makes our home smell heavenly, and it tastes dreamy too.
- It’s budget-friendly. Depending where you buy your apples and your spices, you can make a batch of 5-6 half-pints or 3-4 pints for less than $10. A bit of advice… I’m very partial to canning apple butter in the fall because it’s usually pretty easy to find apple seconds at a local orchard or farmer’s market. Buying seconds just means you can buy a bushel or half-bushel of less-than-perfect apples for a lot less than normal cost, which is going to save you a ton of money. I also like to buy spices in bulk at our local grocery discount store and sometimes thru Amazon; I especially love Badia spices and seasonings. When you compare the cost of making homemade to store bought apple butter, you save a little bit of money. But even more importantly, homemade is just better all ’round. You can even use your own homemade apple pie spice! Plus, if you’re like me, you love the satisfaction of having your own jars of home canned food lining your pantry shelves.
- You can can it or freeze it for storage purposes.
Ingredients and Substitutions Notes:

When I developed this Instapot apple butter, I knew I wanted it to taste similar to Cracker Barrel apple butter. Not a copycat recipe really, but similar.
- Fresh apples – When it comes to picking the kind of apples to use, I recommend apples that are both sweet and tart to really give it a flavor kick. Some of the best apples for making apple butter include Jonathan, Jonagold, Braeburn, McIntosh Red, Winesap, Cortland, Fuji, and Gala. Jonathan and Jonagold are two of my favorites; I’ve also combined Fuji with Gala to make a really delicious apple butter.
- Molasses – I prefer to use just regular molasses over blackstrap molasses.
- Spices – I use nutmeg, cloves, allspice, and cinnamon to really give this apple butter a kick of flavor.
- Lemon juice – I prefer to use a fresh lemon juice, either straight from a lemon or my favorite shortcut, Minute Maid lemon juice you can find in the freezer section of some grocery stores; I’ve been able to find it at my local Walmart. There are multiple reasons for adding lemon juice to apple butter, but it’s usually to help preserve or protect the color of your apples over time (making your apple butter stay pretty), and/or to make the apple butter more acidic for home canning. Wind fallen apples (including seconds) can have a lower acidity and a higher mold/bacteria count than umblemished apples.
- Vanilla extract – This is my secret ingredient, and you’ll understand why I add it when you take your first bite. It’s so good!
How to Make Quick Instant Pot Apple Butter Fast

Before starting anything, it’s important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse. You’ll need about 4 pounds of apples.

It’s also important to prep your jars for canning or freezing. That means washing, sterilizing, etc.

Keep in mind, you can make this recipe in any brand of electric pressure cooker you have, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Just Follow These Steps…
1. Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well. Note: While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I usually choose not to for this recipe.
1. Put the sliced apples in your Instant Pot.
1. Add water, molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the Instant Pot. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
1. Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 15 minutes; when it’s finished cooking, allow the pressure cooker to do a natural release.
2. Then using an immersion blender, blend the apples into smooth apple butter, or ’til you reach the consistency/texture you want.
How to Freeze Apple Butter:

I stored apple butter in the freezer quite a bit before I learned how to can it, so it works just fine without any worries. And frozen apple butter should keep for at least a year.
1. When your apple butter has cooked, allow it to cool to room temperature.
2. Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
3. Label the containers, and place them in the freezer.
How to Can Apple Butter:

I prefer water bath canning apple butter. Canned apple butter should keep for 1-2 years in the pantry.
1. While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
2. Once you’ve mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.
1. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
2. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
1. Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it’s sealed shortly after canning.
2. Before moving to the pantry, write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for apple butter, and you can even turn your home canned apple butter into holiday gifts or hostess gifts.
If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.
Expert Tips and Recipe FAQ’s

How do you thicken apple butter?
After blending the apples into apple butter, you can place the apple butter back on low heat on the stove, and cook uncovered for 30 minutes to 1 hour if you want it to thicken up more. While I have never had to do this, it’s a good way to make homemade apple butter thicker. Keep in mind, your apple butter will also thicken as it cools.

What’s the best way to store it?
If you’re not freezing or canning your apple butter, you should keep it in the refrigerator. It should keep in the fridge for about 2-3 months.

How can I best use apple butter?
I really enjoy apple butter on my toast in the mornings with breakfast. It’s also really delicious on Grandma’s biscuits, on drop biscuits, and on homemade dinner rolls. I especially love making my soda scones recipe and adding a dollop of apple butter on my buttered scone. So good! My friend Kelly makes a Dutch Baby apple puffed pancake that would pair so well with apple butter. And my friend Heather actually adds apple butter to the meatloaf in her meatloaf sandwich recipe; I want to try making this too because it sounds so delicious.
More Apple Recipes:

If you love this apple butter recipe, you’ll love these too…

CrockPot apple butter recipe

Apple jelly recipe without pectin

How to make apple juice without a juicer

Apple crumb pie

Easy slow cooker mulled cider

Apple crumble recipe

Baked cinnamon apples

50 mouthwatering apple recipes

You can also learn how to use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!
You’ll find a short video tutorial in the recipe card below. Wanna see a longer recipe video with a little bit of farm life too? Be sure to watch the full video over on YouTube.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Apple Butter

Save time with this quick Instant Pot apple butter recipe. No peeling or stirring, easy to make in less than an hour. Homemade fall favorite!
Instant Pot
Ninja Foodi
Johnny apple peeler
Immersion blender
Funnel pitcher
Canning Funnel
Pint jars
Hot Water Bath Canner
Jar Lifter
4 pounds apples
1/4 cup water
1/4 cup molasses
1/2 cup cane sugar
1/2 cup light brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla extract
Before starting anything, it's important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse.
Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well.
Put the sliced apples in your Instant Pot.
Add water, molasses, pure cane sugar, brown sugar, spices, lemon juice, and vanilla extract to the Instant Pot. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 15 minutes; when it's finished cooking, allow the pressure cooker to do a natural release.
Purée the mixture with an immersion blender, standing blender, or food mill; or if you want a chunky applesauce, you can mash the apples with a potato masher. It’s up to you how you prefer the texture and consistency.
How to Freeze Apple Butter:
When your apple butter has cooked, allow it to cool to room temperature.
Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
Label the containers, and place them in the freezer.
How to Can Apple Butter:
While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
Once you've mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.
Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.
Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.
* While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I usually choose not to for this recipe.

How do you make homemade apple butter thicker?

After blending the apples into apple butter, you can place the apple butter back on low heat on the stove, and cook uncovered for 30 minutes to 1 hour if you want it to thicken up more. While I have never had to do this, it’s a good way to make homemade apple butter thicker.

How should I store it, and how long will it last?

Canned apple butter will last about 2 years on the shelf.

Frozen apple butter will last about 1 year in the freezer.

In the fridge, apple butter will last about 2-3 months.
Canning & Freezing, Condiments
American
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September 27, 2017
How to Make Delicious Instant Pot Corn on the Cob
Come this time of year, I could totally live on Instant Pot corn on the cob, grilled corn in the husk, and cold watermelon. I know, it probably wouldn’t be the healthiest of meals, but sometimes on a hot day the last thing I wanna do is turn the stove on to make dinner; and sometimes we’re just not that hungry.

Instant Pot corn on the cob takes 5 minutes to make (well, maybe 10 minutes with prep time). What’s not to love about that?

Corn on the cob makes the perfect side with your favorite burgers or slow cooker sloppy joes, garlic parm chicken skewers, meatloaf muffins, baked chicken legs, Philly cheesesteak with roast beef, Crock Pot pork roast, slow cooker whole chicken, and any other easy dinner ideas for those dog days of summer.

How to Make Instant Pot Corn on the Cob

Your first step is to shuck the corn, removing as many of the silks as possible.

This is a great job for kids if you have kids. If not, just grab a pan and start shucking.

Once you’ve shucked all the corn, wash it well, again getting rid of any leftover silks. A veggie scrub brush works great for this, or you can just use your hands.

Before continuing, turn your Instant Pot on to the Keep Warm setting, and allow it to heat up while you’re prepping the corn.

Cut each ear in half and set aside.

Add water, cream, and honey to the Instant Pot. Mix together.

Stand each half ear of corn up on end in the creamy mixture. This allows at least part of each ear to be immersed in the cream.

Place the lid on the Instant Pot, and turn the pressure valve to Seal. Set for 5 minutes on Manual, and let the corn cook.

Once the timer’s gone off and it’s done cooking, do a Quick Release on the pressure valve, being cautious of any hot water and steam that could burn if you’re not careful. Remove the lid.

Stir the corn around in the creamy mixture, and remove it with tongs. You can spoon some of the cream over the corn in a serving dish.

Serve with butter, salt, and pepper if desired. Or transform it into Mexican corn or a delicious Mexican corn casserole. But it’s creamy, dreamy, and delicious all by itself.

Looking for more side dish recipes?

Instant Pot Baked Potatoes

Creamy Mashed Potatoes

Instant Pot Southern Green Beans

Honey Glazed Carrots with Rosemary

Jiffy Corn Pudding

Easy Broccoli Salad with Bacon and Cauliflower

Looking for more Instant Pot recipes?

Easy Peel Instant Pot Hard Boiled Eggs

Instant Pot Vegetable Soup

Easy Instant Pot Chili

Easy Instant Pot Chicken Noodle Soup

Instant Pot Peaches and Cream Oatmeal

Instant Pot Salmon

Instant Pot Cauliflower, Sausage, and Chicken Casserole

Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Below is the printable recipe. Enjoy!

Watch the Video

Print the Recipe for Delicious Instant Pot Corn on the Cob
Delicious Instant Pot Corn on the Cob

How to make the most delicious Instant Pot corn on the cob. One of my favorite side dish recipes for a timeless food.
6 whole ears of corn
1 cup water
1/2 cup heavy whipping cream or milk
2 tablespoons honey
Butter (salt, and pepper (optional))
Shuck the corn, removing as many of the silks as possible.
Wash the corn well, again getting rid of any leftover silks.
Before continuing, set Instant Pot to the Keep Warm setting, and allow it to heat up while you’re prepping the corn.
Cut each ear in half and set aside.
Add water, cream, and honey to Instant Pot. Mix together.
Stand each half ear of corn up on end in the creamy mixture. This allows at least part of each ear to be immersed in the cream.
Place the lid on the Instant Pot, and turn the pressure valve to Seal. Set for 5 minutes on Manual, and let the corn cook.
Once the timer’s gone off and it’s done cooking, do a Quick Release on the pressure valve, being cautious of any hot water and steam that could burn if you’re not careful.
Remove the lid.
Stir the corn around in the creamy mixture, and remove with tongs.
Spoon some of the cream over the corn on the serving platter.
Serve with butter, salt, and pepper if desired. Enjoy!
Instant Pot Recipes
American
corn on the cob, Instant Pot corn on the cob
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July 6, 2017
Make an Easy Instant Pot Chili to Warm Your Heart and Soul
Chili and cornbread together is one of my all-time favorite meals; in fact, the whole family loves it. Of course, easy Instant Pot chili is even better because it makes dinner prep that much simpler.

Back in the day we used to make a vegetarian chili using soy crumbles. I’m not sure what I was thinking. My guys really didn’t like soy crumbles, but I’d “heard” they were healthier.

I’ve since come to find out that soy is really not that good for you, especially when you have thyroid issues (as I do). And to be quite honest, we love our meat.

We eat more of a low carb, high fat diet these days (most of the time… some of us still get a few carbs in). And ground beef is now a healthy addition to our Instant Pot chili.

We’ve been making this chili for awhile. I personally love a nice skillet cornbread with this chili.

And we’ve been known to serve it with tortilla chips if we don’t have cornbread.

But for the most part, we enjoy it with a dollop of sour cream and a bit of shredded cheddar. Sometimes I even use this chili to make the best loaded chili cheese fries.

If you love a warm bowl of chili, you’ll love this recipe. It’ll warm your heart and soul like no other. Below is the printable recipe. Enjoy!

Looking for more Instant Pot dinner ideas?
This chili also makes a tasty addition to your next Baked Potato Bar. And it would make and excellent chili dip.

Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Print the Recipe for Easy Instant Pot Chili
Easy Instant Pot Chili

Chilly nights call for a nice hot bowl of homemade Instant Pot chili to warm your heart and soul. Best served with cornbread and a dollop of sour cream.
Instant Pot
1 tablespoon salted butter
1 medium yellow onion (minced)
1 pound ground beef
32 ounces chili beans
14.5 ounces diced tomatoes
16 ounces tomato sauce
1 tablespoon molasses
3 tablespoons chili powder
Using the Sauté function on the Instant Pot, melt the butter right in the pot.
Then sauté the onion in the butter, 'til it starts to soften.
Stir the ground beef in with the onion, cooking 'til the meat is browned.
Add in the chili beans, diced tomatoes, tomato sauce, molasses, and chili powder, stirring everything together.
Put the cover on your Instant Pot, seal the vent, and set it to cook for about 10 minutes.
Once it's cooked, let it naturally release pressure.
Serve with sour cream, shredded cheese, and whatever else your heart desires.
main dish, Soups & Stews
American
chili, chili recipe, easy chili recipe, easy Instant Pot chili, Instant Pot chili
Can’t make the recipe just yet? Pin it for later!
March 16, 2017
How to Make an Easy Instant Pot Chicken Noodle Soup
Cold and flu season has descended upon us like a million bats out of you know where. Our oldest has the flu as I write this, which means it’s time for a little TLC with homemade Instant Pot chicken noodle soup.

Dan and I actually made this a few weeks ago for one of our first weekly shows, and it was a huge hit.

I don’t know if it’s because it’s chicken noodle soup or because it’s made in the Instant Pot. But I do know that it’s become one of my favorite soups, especially this time of year.

What Is It About Soup?

There’s just something about chicken soup when you’re sick. It’s soothing, it’s delicious, it’s piping hot, and it’s full of good wholesome nutrition.

We prefer to make it homemade. We used to stock up on cans of chicken noodle soup every fall, but then we started making more homemade soups because canned got to be so expensive.

When we tried canned again for a quick meal, it just didn’t taste good anymore. Our taste buds had gotten accustomed to home cooked soup right from our very own kitchen.

You might think homemade is time-consuming and difficult to make. But not so, especially when you make it in the Instant Pot (or even a good old-fashioned slow cooker).

Our Instant Pot has become a staple in our kitchen. We use it for everything, from making baby food to making entire meals, like Caulifower, Sausage, and Chicken Casserole or Chili.

There are a few veggies to chop for this soup, but you can chop them ahead of time to save you even more time and energy. And you could always make a batch of this soup and freeze it for when you need it.

Looking for more delicious soup recipes?
Below is the printable recipe for our delicious chicken noodle soup. You can also watch us make it on our weekly show. Enjoy!

Print the recipe for Easy Instant Pot Chicken Noodle Soup
Easy Instant Pot Chicken Noodle Soup

How to make an easy Instant Pot Chicken Noodle Soup you can depend on, sick or not. Add to your stash of easy chicken recipes!
3 tablespoons salted butter
1 1/4 cups onion (chopped)
4 cloves garlic (chopped)
1 1/4 cups carrots (chopped)
1 1/4 cups celery (chopped)
1 pound chicken (cooked and chopped)
4 cups chicken broth
1 package homestyle noodles
Dash of celery salt (optional)
Cook chicken beforehand in Instant Pot.
Remove and set aside.
Wash and chop carrots, celery, onion, and garlic.
Sauté all the vegetables in butter in the Instant Pot for 2-3 minutes, or until soft.
Add in chopped chicken and broth, stirring well.
Add noodles and cook ’til the noodles are done.
Add a dash of celery salt, if desired.
Serve and enjoy!
Soups & Stews
American
chicken noodle soup, Instant Pot chicken noodle soup
Can’t make it just yet? Pin it for later!
February 12, 2017