The following Instant Pot side dishes benefit of the inherent properties of this amazing cooker to produce flavor-packed and nutrient-rich, healthy dinner sides you can be proud to serve your family.
Many home cooks love their Instant Pot so much that they have more than one and use them all the time. And they LOVE having only one pot to wash!
Instant Pot Baby Potatoes
If you can’t find Honey Gold baby potatoes, feel free to substitute other varieties such as red or finger potatoes – simply cut larger potatoes into bite-sized pieces rather than in half.
Prep time: 10 minutes
Active cook time: 2 minutes
Natural Release: 5 minutes
Serves: 4-6
1½ lbs Honey Gold baby potatoes, cut in half
1 teaspoon garlic powder
Sea salt and black pepper to taste
1 cup water or chicken broth
3 tablespoons unsalted butter, melted
¼ cup fresh parsley, finely chopped
Optional: Freshly grated Parmesan cheese to serve
1. Add potatoes to the Instant Pot and sprinkle with garlic powder. Season with salt and black pepper to taste; stir to combine.
2. Pour water or broth into pot and cover. Lock lid into place and flip pressure valve to Sealing. Select Manual setting on High and adjust cook time to 2 minutes.
3. When cook time is complete, allow pressure to release naturally for 5 minutes. Then do a Quick Release for any remaining pressure. Once the pin drops and no more steam is coming out, carefully remove lid and set aside.
4. Turn unit off and drain potatoes completely. Return potatoes to unit; add melted butter and parsley. Season with additional salt and black pepper if needed and toss to combine.
5. Transfer potatoes to a serving bowl and top with some freshly grated Parmesan cheese.
Rosemary Garlic Mashed Potatoes
Making mashed potatoes in an Instant Pot is so easy you’ll wonder why you would ever want to use any other method. Pressure cooking is not only faster but is also well known to retain flavors and nutrients better. Combine this Instant Pot mashed potato recipe with our Instant Pot roast recipe for a pork dinner they won’t soon forget.
Prep time: 15 minutes
Cook time: 8 minutes
Natural Release: 10 minutes
Serves: 4-6
3 lbs Russet potatoes, peeled & cut into small chunks
4-5 large garlic cloves, peeled & smashed
1 tablespoon fresh rosemary leaves, finely minced (or 1 teaspoon dried)
½ cup chicken or vegetable broth, preferably organic
Salt and black pepper
¼ cup heavy cream
3 tablespoons unsalted butter, cut into chunks
1. Combine potatoes, garlic, rosemary leaves, and broth in Instant Pot®. Season with salt and black pepper to taste and stir to combine. Add lid and lock into place. Switch vent to Sealing and set the Manual setting to 8 minutes.
2. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
3. Carefully remove lid and add heavy cream. Mash potatoes with a potato masher or immersion blender until almost smooth but still slightly chunky. Adjust salt and black pepper seasoning if needed.
4. Transfer to a serving bowl and top with butter; serve immediately.
Mashed Potatoes with Skin
This creamy mashed potatoes recipe uses red potatoes with their skin, adding cream cheese at the end for a creamier texture and richer taste.
Prep time: 10 minutes
Active cook time: 8 minutes (+ time to pressurize + 10 minutes Natural Release)
Serves: 4-6
2 lbs red potatoes, washed and cubed
3-4 cloves garlic, peeled and chopped
1 cup chicken or vegetable broth
Sea salt and black pepper
4 ounces cream cheese, cut into chunks
1. Place potatoes, garlic, and broth in Instant Pot®. Season with salt and black pepper to taste.
2. Add lid and flip pressure valve to Sealing. Select the Manual option and adjust setting to High. Set cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a Quick Release for any remaining pressure.
3. Carefully open lid and add cream cheese. Mash potato mixture with a potato masher or an immersion blender until blended but not completely smooth. Add salt and black pepper to taste; serve immediately.
Instant Pot Wild Rice Pilaf
Cooking wild rice in the Instant Pot is the fail-safe method to do justice to this flavorful staple. Boiling takes forever, plus it is easy to overcook and end up with an unappetizing mush.
Prep time: 20 minutes
Active cook time: 20 minutes (+ time to pressurize + 10 minutes Natural Release)
Serves: 4
1 tablespoon extra virgin olive oil
2 large carrots, finely grated
½ medium red onion, diced fine
2 large stalks celery, diced fine
8 ounces baby Portobello mushrooms, sliced
2-3 cloves garlic, minced
Sea salt and black pepper
1 cup wild rice blend, rinsed well
2 cups chicken or vegetable broth
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh parsley, chopped, divided
1/3 cup slivered almonds, toasted
1. Add olive oil to Instant Pot® and select the Sauté function. Set to High and once the display reads Hot, add carrots, red onion, celery, Portobello mushrooms and minced garlic. Season with salt and black pepper to taste and cook, stirring continually until veggies soften and mushrooms start to release their liquid (approximately 5 minutes). Turn unit off.
2. Add wild rice, broth and fresh rosemary; stir to combine. Adjust salt and black pepper seasoning if needed.
3. Add lid and set pressure valve to Sealing. Select Manual cooking option on High setting; set cook time to 15 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, then do a Quick Release for any remaining pressure. Turn unit off and let sit for 5 additional minutes.
4. Remove lid and stir in one tablespoon fresh parsley and toasted almonds while fluffing the rice with a fork. Serve immediately topped with remaining chopped parsley.
Savory Apple & Onion Chutney
This super versatile apple, orange and onion chutney can be used in so many ways: delicious as a glaze for roasted pork or chicken, it makes a tasty sandwich spread or topping for crostini appetizers; it also combines perfectly with cold cuts and crackers for an appealing cheese platter. The garlic chili sauce used in this recipe is available in most grocery stores or online. It is spicy, so start with a small amount and add more to reach the desired level of heat.
Prep time: 10 minutes
Sauté time: 5-7 minutes
Active cook time: 3 minutes (+ time to come to pressure)
Natural Release: 5 minutes
Serves: 4-6
1 tablespoon extra virgin olive oil
½ medium red onion, chopped
1 tablespoon fresh ginger, finely minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon whole cumin seeds
¼ teaspoon salt
¼ cup apple cider vinegar
1/3 cup honey
1 teaspoon sugar-free garlic chili sauce
4 large apples, cored and peeled
1 large orange, peeled and chopped (with juice)
1 tablespoon orange zest, preferably organic
1. Select the Sauté function and adjust to highest setting. Add olive oil. Once hot, add red onion, ginger, cinnamon, cloves, cumin seed and salt. Stir to combine and sauté, stirring occasionally, until onion is soft and translucent and the spices are fragrant (about 4-5 minutes).
2. Pour in cider vinegar and deglaze the pot by gently scraping the bottom with a spatula to loosen any browned bits. Add honey, garlic chili sauce, apples, orange and orange zest; stir to combine and turn unit off.
3. Cover and lock lid into place. Flip pressure valve to Sealing and select Manual setting on High for 3 minutes.
4. When cook time is complete, allow pressure to release naturally for 5 minutes. Then do a Quick Release for any remaining pressure. Once pin drops and no more steam escapes, carefully remove the lid and set aside.
5. Select the Sauté function and bring mixture to a gentle boil. Heat while stirring frequently until mixture thickens and excess liquid is reduced (approximately 1-2 minutes).
6. Turn unit off. Use immediately or store in airtight containers in the refrigerator for up to one week.
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