7 Tasty Fall and Winter Instant Pot Recipes To Keep You Cozy

While we all need a break from the summer heat, winter cold can also get on our nerves. One of the best ways to enjoy the colder temperatures is to adjust your meal plan to suit the weather. This post will dive into 7 tasty fall and winter Instant Pot recipes that will keep you cozy for months. Let’s get started with one of my all-time favorite Instant Pot recipes!

Fall & Winter Instant Pot Recipes to Warm Your Soul

1. Instant Pot Salmon with Chili-Lime Sauce

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2. Instant Pot Beef Barley Soup

If you are looking for something that’s a little hardier, this Instant Pot recipe will hit the spot!

Ingredients 

• 10 baby Bella mushrooms (quartered) 
• 1 ½ pound stew meat 
• 3 cups mirepoix (chopped celery, onions, and carrots mixed together)
• 6 cups low sodium beef broth
• 2 Bay leaves
• 1 large shredded potato 
• ½ teaspoon dried thyme
• 2 teaspoons oil
• 6-8 minced garlic cloves 
• 1 cup of water
• ⅔ cup rinsed pearl barley
• Salt and pepper to taste

Instructions

1. Season the stew meat with salt and pepper. 
2. Heat 1 teaspoon of oil in the Instant Pot over medium heat and add half of the stew meat and brown for about 2 to 3 minutes. 
3. Remove the meat and place the second batch in the pot and brown with the second teaspoon of oil. Remove after 2 to 3 minutes.
4. Add the mushroom to the pot and brown for about 2 minutes. Remove the mushroom from the pot and place it on the same plate as the stew meat.
5. Add a little oil to the pot and cook the mirepoix mix for about 5 minutes. Add the garlic and cook for about 30 seconds. 
6. Add the mushroom, stew meat, beef broth, dried thyme, and water to the mirepoix, close the pot and cook for about 16 minutes. 
7. When the cooking ends, do a manual pressure release and open the lid. 
8. Add the shredded potatoes and barley and slow cook for about 1 hour. 
9. Season with any additional seasoning of your choice and serve hot. 

3. Instant Pot Sweet Chili Garlic Noodles 

This is an excellent noodles recipe to try out on weeknights when you want a simple but tasty meal. 

Ingredients

• A box of whole wheat spaghetti (16 ounces) 
• 2 tablespoon apple cider vinegar or rice vinegar
• 1 ½ cups of water 
• 1 tablespoon of minced garlic cloves 
• 1 tablespoon chili garlic sauce
• ¼ cup maple syrup
• 1 ½ cups low sodium vegetable broth
• ¼ cup low sodium soy sauce 
• Any toppings of your choice (cilantro, steamed veggies, green onions, etc.) 

Instructions 

1. Add all the ingredients except the spaghetti and toppings to the Instant Pot and stir together until well combined.
2. Break the spaghetti in half and place in the pot. Make sure the spaghetti is covered by the liquid. 
3. Lock the lid and cook on high pressure for 6 minutes. 
4. When the cooking ends, do a manual pressure release. 
5. Open the lid, stir the noodles, garnish with any topping of your choice and serve. 

4. Instant Pot Shrimp and Grits

What’s not to love about this wholesome pot of goodness? Jalepeño and bacon… YUM!

Ingredients  

• 4 strips of diced applewood smoked bacon
• ¼ cup of chicken broth
• 2 jalapeño pepper (seeded and minced) 
• 1 pound of medium shrimp (peeled and deveined) 
• ¼ cup heavy cream
• ¼ cup white wine 
• 1 lemon (juiced) 
• 1 teaspoon old bay seasoning 
• 1 diced yellow onion 
• 1 diced red bell pepper 
• 1 cup of milk
• 1 cup of water 
• 1 can of 15 ounce diced tomatoes 
• 2 tablespoons unsalted butter
• ½ cup stone-ground grits 
• Freshly ground pepper and kosher salt to taste 
• Sliced scallions for serving 

Instructions

1. Mix the shrimp and old bay seasoning in a bowl
2. Put the bacon in the Instant Pot and saute. Stir frequently for about 15 minutes until the bacon is crispy. 
3. Transfer the bacon to a paper towel-lined plate.
4. Put the onion and pepper in the pot and cook for about 7 minutes. 
5. Add the white wine and stir well. 
6. Stir in the lemon juice, chicken broth, and tomatoes and turn off the saute function.
7. Mix the grit, water, milk, ¼ teaspoon pepper, and 2 teaspoons of paper in a medium glass bowl that can fit into the pot.
8. Place the trivet in the pot and place the bowl on the trivet. 
9. Cover the pot and leave to cook for 30 minutes on manual. When the cooking is finished, release the pressure and open the pot. 
10. Remove the bowl of grits and the trivet. Whisk the butter into the grits. 
11. Stir the cream and shrimp in the gravy and leave to cook for about 5 minutes in the residual heat. 
12. Season with pepper and salt and serve. 

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5. Instant Pot Chicken Tacos

Who doesn’t love chicken tacos? This EASY Instant Pot recipe is perfect for every day of the week, plus socially-distanced events!

Ingredients 

• 2 chicken breasts 
• 1 15 Oz can of baked beans (drained and rinsed) 
• 1 large onion (diced) 
• 32 oz low sodium chicken broth 
• 1 15oz can of fire-roasted tomatoes with liquid
• 1 15oz can of sweet corn with liquid
• 2 tablespoons tomato paste 
• 17 oz can of green chili 

Instructions 

1. Put all the ingredients into the Instant Pot and stir 
2. Lock the lid, seal the valve, and cook on high pressure for 15 minutes. 
3. Do a quick pressure release and open the pot. 
4. Remove the chicken breasts, shred them, and put back in the pot. 
5. Serve hot with any toppings of your choice!

6. Instant Pot Lentil Soup 

If you’re looking for an easy yet healthy Instant Pot recipe, you’ve come to the right place! This is a very simple recipe that is sure to keep you warm on cold nights. 

Ingredients 

• 2 carrots (chopped) 
• 1 cup dry green or brown lentils 
• 1 yellow onion (chopped) 
• 1 15 oz diced tomatoes with juice
• 2 chopped celery stalks 
• 1 teaspoon curry powder 
• 1 teaspoon ground cumin
• 3 cups of water 
• 2 minced garlic cloves 
• 1 cup of roughly chopped fresh spinach 
• 1 teaspoon salt 
• Freshly ground black pepper 
• Lemon slices for serving 

Instructions 

1. Put all the ingredients except the salt, spinach, and lemon slices in the Instant Pot and stir well. 
2. Lock the lid, seal the steam valve, and cook at high pressure for 10 minutes. 
3. When the cooking ends, naturally release the pressure for 10 minutes and set the steam valve to “venting.” 
4. Open the pot when the valve drops and stir the soup.
5. Stir in 1 teaspoon of salt and the chopped spinach. 
6. Season with additional salt to taste and serve hot with the lemon slices. 

7. Air Fryer Roasted Butternut Squash 

Alright, you caught me! This is not technically of my Instant Pot recipes, but consider it a bonus. I am not lying when I say this is the perfect air fryer lid side dish for chilly days.

Ingredients 

• 2 medium butternut squash 
• 2 tablespoons freshly chopped thyme or rosemary
• 1 teaspoon salt 
• 2 tablespoon avocado oil 

Instructions 

1. Press the “preheat” button to preheat the air fryer.
2. Slice off the ends of the squash and slice the neck away from the bulbous end.
3. Slice the neck in half longways and slice into half circles ⅛ inches thick.
4. Scrape out the seeds with a spoon and cut into ⅛ inches thick moons. 
5. Put the squash in a large bowl and sprinkle with oil, salt, and the chopped herbs and stir. 
6. Evenly lay out the squash in the preheated air fryer, press the vegetable button, set cook time to 12 times, and adjust the temperature to 380 degrees.
7. Halfway into cooking, open the air fryer and turn over the squash. 
8. When the cooking ends, take out the squash and serve.

Which Fall and Winter Instant Pot Recipes have you made?

With these six delicious fall and winter Instant Pot recipes (and a bonus air fryer recipe), you will be able to keep warm and cozy for months. Now, all we need in Southern California is for it to start getting colder!

If you are a vegetarian, you can easily tweak some of the recipes to suit your diet!