Our Fall Instant Pot Recipes on Repeat

Anyone else needing comfort food today after watching last night’s (and this morning’s) election results roll in? We have two Instant Pot recipes for you that Mallory and I have had on repeat this fall: Beef & Wheat Berry Soup and Chicken & Rice. These recipes are the very definition of comfort food!

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Are you Team Instant Pot or Team Slow Cooker? I am a diehard member of the Slow Cooker Fan Club. The amount of time it takes my Instant Pot to pressurize drives me bananas. My expectations are very high for an appliance that includes the words “Instant” in its name and claims to fully cook food in under 10 minutes. Why is the pressurization time never included or talked about in recipes?

And while I am admittedly not Team Instant Pot, these two recipes provide ample justification to keep the appliance in my kitchen. The perfect fall meals – warm and satisfying – whether you are needing to escape from the rain or seeking comfort from election returns. We highly recommend that you try one of them today!

Instant Pot Beef & Wheat Berry Soup

INGREDIENTS

• 2 tbsp olive oil
• 1 medium onion finely chopped
• 1 6-oz can tomato paste
• 4 cups beef stock or beef broth
• 1 lb stew beef, chuck roast, or leftover roast, cut in 1/2″ cubes
• 1/2 cup wheat berries (purchased in the bulk food section of PCC), farro, or barley/brown rice
• 1 1/2 tsp coarse salt
• 2 cups finely chopped greens such a frozen chopped kale or spinach or use fresh
• parmesan cheese, to taste

DIRECTIONS

1. Heat the oil in your Instant Pot on the sear/brown/saute setting (depending on your Instant Pot model).
2. Add diced onion and cook until soft, about 10 minutes.
3. Add tomato paste and cook, stirring, until it it smells caramelized and looks a shade or two darker, about 3 minutes.
4. Add beef stock or broth, beef, wheat berries and salt. Bring Instant Pot to high pressure and cook for 30 minutes.
5. Quick release the pressure, then stir in the chopped greens.
6. Serve with a crusty loaf of bread and a sprinkle of parmesan cheese, to taste

Recipe Credit: foodess

Instant Pot Chicken & Rice

INGREDIENTS

• 1 1/2 pounds chicken breasts about 2-3 breasts, cut into bite-sized pieces
• 1 medium onion chopped
• 4 tablespoons butter
• 3 cloves garlic minced
• 3-4 cups chicken broth (3 cups for a firmer rice, 4 cups for a more risotto-inspired, soupier version. We prefer 4 cups).
• 1 1/2 tablespoons lemon juice from one lemon
• 1 1/2 cups white rice rinsed
• 1 cup Parmesan cheese
• 1 bag frozen peas or frozen peas and carrots
• 1 1/2 teaspoons salt plus more or less to taste
• 1/4 teaspoons black pepper plus more or less to taste

DIRECTIONS

1. Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes.
2. Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top. 
3. Close lid and set valve to Sealing. Cook on high pressure for 8 minutes.
4. When cooking is completed, let naturally release for 2 minutes, then Quick Release rest of pressure.
5. Add bag of frozen peas (or peas and carrots) to the Instant Pot. Stir well until veggies are no longer frozen and season with Parmesan, salt, and pepper to taste.
6. If you find liquid still remaining on the top of your Instant Pot chicken and rice after cooking, stir well and turn on Sauté mode to fully incorporate.

RECIPE NOTES FROM 40 APRONS

• Chicken broth: Use 3 cups of chicken broth if you prefer a firmer rice with a more separate grain. Use 4 cups for a more risotto-inspired chicken and rice, with a soupier, more stew-like texture. The rice will still have a clear grain but will be nice and soft.
• Rice: Use white rice since brown rice takes longer to cook and will overcook the chicken.
• Cheese: Fresh Parmesan is ideal, but can sub shredded cheese.
• If you discover a “gluey” texture to your chicken and rice, it’s likely you’ve overcooked the recipe by leaving it to release pressure naturally for too long. This part is important! Give it just 2 minutes after the Instant pot beeps, then manually release pressure.
• This recipe will be more like a risotto than a fried rice texture or rice pilaf.

Recipe Credit: 40 Aprons

Do you have a favorite Instant Pot recipe for fall? If you try the Beef & Wheat Berry Soup or Chicken Rice, take a picture and tag us on Instagram using @letswineaboutitsister. We would love to see what you are making in your kitchens!