Simple Comfort Food Recipes for the Instant Pot


Simple Comfort Food Recipes for the Instant Pot
When the winter months force us to be inside more, it is a great time to break out comfort food recipes. I received my Instant Pot one year ago and learning its functions has helped me care for my family and friends.
Even with a busy schedule, I can have a quick homemade meal in less than thirty minutes. The flavor you find with an Instant Pot is the same you would obtain from six to eight hours in a crockpot.
These recipes are great for a cozy day and taking a meal.
Shredded Chicken
I use shredded chicken from my Instant Pot in many different recipes. This is a simple and quick recipe to add flavorful chicken to soups, casseroles or tacos. My favorite recipe to use shredded chicken in is Chicken and Dumplings (recipe below).
  • 4-6 chicken breasts
  • 1/2 stick of butter
  • Salt and pepper to taste
  • Chicken broth
Add the chicken to the Instant Pot and season with salt and pepper. Cut the butter and lay on top of the chicken. Cover the chicken until just submerged in the chicken broth. Secure the lid. Cook on high pressure for 14 minutes and use a natural release for ten minutes. Then move the Pressure Release to Venting to release the remaining steam. Take out chicken and shred with a fork. Save leftover chicken broth for use in other recipes.
This Instant Pot cooking times chart is super handy, as it includes the most common cuts of meat and recipes that are cooked from fresh and frozen.

Simple Comfort Food Recipes for the Instant Pot

Chicken and Dumplings
  • Two 48 oz. cans of chicken broth
  • One 10 oz. bag of frozen vegetables
In a large soup pot, bring the broth to a boil over medium high heat. Reduce the heat to a simmer. Before adding biscuits, you can stir in a bag of frozen vegetables (8-10 ounces), if desired. My favorite combination is frozen peas and carrots.
  • 1/2 cup all-purpose flour, or as needed
  • Two 16.3 oz. cans refrigerated biscuits like Pillsbury Grands Southern Homestyle
Dust a cutting board with some of the flour. Remove the biscuits from the cans and separate them. Place the biscuits on the floured board and cut each one in thirds in one direction and then in thirds at a 90-degree angle to the first cut, to make 9 pieces. As you cut a few biscuits, scrape the pieces and the flour into the simmering broth. Continue to generously flour the board as you cut.
  • 1 cup half-and-half
  • 4 cups shredded cooked chicken
  • Salt and pepper
Stir in half-and-half, shredded chicken and salt and pepper. Cover and simmer gently until heated through and dumplings are cooked, about 20 minutes.
Consider making the shredded chicken the day before to make this meal in thirty minutes or less. Shredded chicken can be made any time in the Instant Pot and kept in the refrigerator for 3-4 days or frozen for up to four months.
I discovered this recipe in one of my favorite cookbooks Magnolia Table: A Collection of Recipes for Gatherings by Joanna Gaines. Makes 8-10 servings.

Simple Comfort Food Recipes for the Instant Pot

Curried Cauliflower and Butternut Squash Soup
  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 3 garlic cloves, smashed
  • 1 tablespoon red or yellow curry paste
  • 2 teaspoons curry powder
Turn on the Saute function. Once hot, add the oil followed by the onion, and saute for 3 minutes. Add the garlic and saute for 1 minute. Add the curry paste and curry powder and stir well. Cancel the Saute function.
  • 3 1/2 cups of vegetable or chicken broth
  • 1 1/2 pounds of butternut squash, peeled and cut into 1-inch chunks
  • 1 head of cauliflower, cut into florets (1 to 1 1/2 pounds)
  • Salt and pepper
Add the broth and scrape the bottom of the pot. Add the squash and cauliflower and season with salt and pepper. Push the veggies down so that they are mostly submerged. Secure the lid. Cook at high pressure for 10 minutes and use a natural release.
  • 1 tablespoon of honey
  • 1/2 lime juiced
  • Fresh cilantro, for garnish (optional)
Add the honey and lime juice. Use an immersion blender to blend the soup or let cool for a bit before transferring to a blender with the lid cracked (or remove the center cap from lid) to release pressure from steam as you blend. Taste for seasoning. Serve topped with cilantro.
To add a special topping to your Curried Cauliflower and Butternut Squash Soup, consider making your very own homemade croutons. You will be surprised how easy it is to do and how much flavor it adds to your meal. This soup can also be made vegetarian by using vegetable broth instead of chicken broth.
This recipe was shared from my well-loved cookbook The Instant Pot No-Pressure Cookbook by Laurel Randolph. Makes 4-6 servings.
During the winter season find a way to add warmth to your day and spread it to others. Our tables are a great way to share love and show others we care.
About the author - Meredith Nicely is a homeschool mom to two boys and passionate about serving others through a home-cooked meal and her community involvement. She lives in Virginia with her husband, Bobby Nicely, and their two sons. She usually can be found in her home creating lesson plans and meal plans all while sneaking in podcasts and Netflix binges. When outside the home she loves to attend sporting events and connect with families at her church.
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Adina & Maureen
Adina & Maureen

Welcome! We're thrilled you stopped by. Our own joys and sorrows have taught us that a well-timed meal delivered by a friend is one of the best gifts imaginable. In this space, we share our favorite recipes to take to friends, meal-taking tips, and other ways to care for those who are dear to you.

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