Instant Pot Jasmine Rice Recipe

Instant + Delicious

Did you know you could whip up cheesecake, frittatas and even cough syrup in the Instant Pot? Keep reading to snag these quick, easy recipes and more.

Chocolate Cherry Dump Cake

Just when you thought dump cakes couldn't get any easier! Stir together your favorite flavor cake mix (2 cups), 21 ounces of pie filling and 3 tablespoons melted butter. Pour the mixture into a 7-inch springform pan and cover with aluminum foil. Place in the Instant Pot filled with 2 cups water and fitted with the steam basket. Cook on high pressure for 20 minutes. Our Black Forest Cake version was made with chocolate cake mix and cherry pie filling — best served warm with whipped cream!

Fluffy Baked Potatoes

The fluffiest baked potatoes are made in an Instant Pot. Place one cup of water and four equal-sized medium potatoes on the steamer rack. After ten minutes cooking time, allow the pressure to release naturally before removing them from the pot with tongs. Garnish with your favorite potato fixings.

Fresh Frittata

It's hard to beat this five-egg Instant Pot frittata for a quick breakfast or brunch. Whip eggs with 1 cup of water, 1 cup of milk and a pinch of salt. Mix in kale, peppers and asparagus for a veggie version, or add cubed ham or crisp-fried bacon for a hearty option. Prep the pot with 2 cups of water; bake in a springform pan on the steamer rack for 20 minutes on high.

Creamy Applesauce

Homemade applesauce is a healthful snack that only takes minutes to make in the Instant Pot. For tender apples, cook 2 cups of water and 6-8 Honeycrisp apples (peeled, cored and chunked) on high for 8 minutes. Add sugar and cinnamon to taste or leave it plain. We like to use an immersion blender for a fine-textured sauce but if you prefer a chunkier sauce, reach for a potato masher and mash your apples right in the pot.

Decadent Cheesecake

New York-style cheesecake cooks in about 20 minutes in the Instant Pot and yields a dense, creamy texture. Use your favorite homemade baked cheesecake recipe, but make sure it doesn't fill more than a 7x3 springform pan. Make your crust, press the mixture into the bottom of the pan, then pop it in the freezer while you mix together the cheesecake. For the batter, leave any cold ingredients out until they reach room temperature (this is important), then mix cheesecake filling according to instructions. Pour over crust. Fill the Instant Pot with 1 1/4 cups cold water, place your springform pan on the steamer rack and bake on high or 'manual' for about 25 minutes (or until set but slightly wobbly in the center). Refrigerate before slicing and serving.

Bite-Size Pancakes

Fluffy pancake bites at the press of a button? Yes, please! This recipe requires the use of a silicone egg mold but is well worth the purchase for pancakes in just 5 minutes. Prep the Instant Pot with 1 1/2 cups of water and fit with the steam basket. Pour your favorite homemade pancake mix in the molds and cover with foil. Bake for 5 minutes using the 'cake' button. Slice the cooked pancake bites into rounds for silver dollar-sized pancakes.

Popcorn

The perfect treat for family movie night? Popcorn of course! Use the sauté button to heat the Instant Pot to 'HOT' and let preheat. Pour in 1/2 cup of kernels and 2 tablespoons of oil; stir to coat. Cover the Instant Pot with a clear lid so you can view all of the popping action! It only takes about 2-3 to cook, so watch carefully to ensure the kernels don't burn.

Spaghetti Squash

Fork-tender spaghetti squash is ready in just seven minutes in the Instant Pot. Prep the pot with 1 1/2 cups of water and de-seed a halved squash. Place the squash inside the pot on the steamer basket and cook on high for 7 minutes. Allow the pressure to release naturally before opening the pot. Serve with a pat of butter and flake sea salt for maximum enjoyment!

Yogurt

Got milk? Then you've got yogurt! Simply heat milk in the Instant Pot using the yogurt button, and follow the instructions outlined in the user manual for preferred tanginess and consistency.

Soothing Cough Syrup

This winter remedy is made with simple pantry ingredients and healing herbs. Use the sauté button on the Instant Pot to infuse 2 sprigs of fresh thyme and a 1-inch piece of fresh, peeled ginger with two cups of water. When the mixture is reduced by half (about 15 minutes), turn the pot off and let the water cool to warm. Use a mesh sleeve to strain the infused water into a bowl, discarding the thyme and ginger pieces. Pour in a cup of honey and a squeeze of lemon juice and stir until combined. Pour the mixture into small bottles (leftover airplane bottles work great). Take a spoonful of homemade cough syrup as needed for a minor cough or throat irritation. Store the syrup in the refrigerator for up to a month.