I have to admit, when we firs starting staying at home because of the city-wide shut down, I was excited to cook more. But fast forward a few weeks later, and I’m getting kind of tired of not being able to go out to eat every now and then. This is why I put together three of my all-time favorite instant pot recipes, for when we all feel a little too lazy to cook an elaborate meal for dinner.

Chicken Tikka Masala from Savory Tooth

Tikka masala is one of my favorite go-to dishes, and this Instant Pot one from Savory Tooth is close to perfect. It is simple, easy on the stomach compared to some super spicy Indian dishes, and it’s a crowd pleaser for sure.

Chicken marinade:

  • 1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces (you can also use dark meat for this if you prefer it like I do!)
  • 1 cup plain 2% fat greek yogurt (whole fat could also work as well, depending on the amounts of fat you’re looking for)
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground ginger


  • 15 ounces canned tomato sauce or puree
  • 5 cloves garlic minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • pinch of salt (adjust as needed)
  • 1 cup heavy whipping cream-added in last step!

For the dish:

  • naan bread
  • freshly chopped cilantro

Mix the marinade ingredients (without the chicken) into a large bowl. Once it’s mixed, you can add the chicken and coat the pieces. Let sit in the refrigerator for at least 1 hour. Choose saute mode on the Instant Pot for medium heat. When it has reached temperature, add the pieces of marinade to the cooker.

Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.

Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
Serve with basmati rice or naan. Garnish with cilantro.
See original recipe here.

Instant Pot Pulled BBQ Jackfruit from Nora Cooks (Vegan, can also be made Gluten-Free)

Jackfruit is one of my favorite things to use if I’m trying to cut down on meat for the week. If you’re vegan, you may be pretty familiar with it already! This BBQ recipe is super easy and fun to make for lunch or dinner. It’s gluten free if you find gluten-free bread you love!


  • (2) 20 ounce cans young green jackfruit in brine or water. My favorite is from Trader Joe’s
  • 18 ounces barbecue sauce (you can use store bought or homemade…I like Annie’s Organic BBQ Maple Sauce)
  • 6 hamburger buns (gluten free if needed!)
  • shredded cabbage
First you’ll drain the canned jackfruit and pull the pieces apart. Next you’ll add the whole can of jackfruit to the Instant pot, as well as 1 cup of water.
Set the Instant Pot on high pressure for about 5 minutes. Take out the jackfruit, drain it, and then add it back to the Instant Pot. Mash with a potato masher or pull apart with your hands (once it’s cooled) until it looks like shredded meat.
Add the barbecue sauce to the pulled jackfruit. Set to the saute feature. Cook for 2-5 minutes until warmed through. Serve on buns with shredded cabbage and any other favorite bbq sandwich ingredients you may have!
Find the original recipe here.

Chicken Tortilla Soup from Adventures of a Nurse

Tortilla soup has ALWAYS been one of my faves. This recipe is probably the easiest and most delicious way of cooking tortilla soup that I’ve found yet.


  • 2 large chicken breasts (2 pounds)
  • 1 8 oz can corn or frozen corn
  • 1 16 oz can black beans
  • 1 16 oz can Rotel with chills
  • 14 oz can of crushed tomatoes
  • 1 large onion chopped
  • 4 cups chicken broth
  • 1 tbs garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • Optional: 1 Jalapeno diced
  • Tortilla Strips

Place onions, corn, beans, and tomatoes in the instant pot. Then add Chicken. Add seasonings (cumin, chili powder, garlic powder). Then you can add the tomatoes and broth to the pot.

Set on high pressure and cook for 30 minutes. Remove and let the chicken cool, then shred using your hands. Place chicken back in the soup.

Serve with optional toppings like cilantro, sour cream, or tortilla chips!

See original recipe here.

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