The days are getting shorter and with many of us settling back into fall schedules, it can sometimes be a struggle to get healthy, homemade meals to the table. Eating food that is made at home is a good way to avoid a lot of the pitfalls of processed convenience foods. Here at Chef's Paradise, we view the Instant Pot as a fantastic tool to make the struggle a bit easier. Instant Pot can reduce the time it takes to get supper to the table. Below are some great weeknight recipes made specifically for the Instant Pot.


Vegetarian Rigatoni "Bolognese"

Prep time 10-15 minutes
Cook time 20 minutes



  • 3 tablespoons olive oil
  • 1/2 cup onion chopped fine
  • 1/2 cup celery chopped fine
  • 1/2 cup carrots chopped fine
  • 1/2 cup bell peppers chopped fine
  • 1 tablespoon garlic minced
  • 2 cups mushrooms chopped
  • 1 cup Water
  • 1 ounce dried porcini mushrooms chopped
  • 28 ounces crushed tomatoes 1 can
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 12 ounces rigatoni pasta
  • 1 cup whole milk
  • 1 cup red wine
  • 4 ounces Mascarpone cheese
  • 1/4 cup Parmesan cheese finely grated
  • 3 tablespoons parsley fresh, chopped


  1. Press ‘Sauté’ and add olive oil to inner pot of Instant Pot. Add onions, celery, carrots, bell peppers and garlic and saute for 3 minutes, stirring frequently.
  2. Add fresh mushrooms and saute for 2 minutes. Turn off Instant Pot by pressing ‘Keep Warm/Cancel’.
  3. If there’s food stuck to the bottom, deglaze pot with 2 tablespoons of water.
  4. Add in dried porcini mushrooms, crushed tomatoes, black pepper, salt, thyme, oregano, basil, sugar, balsamic vinegar, tomato paste, crushed red pepper, pasta, milk, wine and water. Stir to combine.
  5. Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position. Cook on 'Manual' mode for 7 minutes. Do a quick release of pressure. There might seem to be more liquid than you’d like, but don’t worry, the liquid will get absorbed by the pasta.
  6. Stir in mascarpone cheese. Let the pasta rest for a few minutes and it will thicken up.
  7. Sprinkle each serving with Parmesan and fresh parsley.

Sage and Rosemary Pork Loin

Prep time 20 minutes
Cook time 30 minutes

  • 4 cloves garlic finely chopped
  • 12 fresh sage leaves chopped
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp extra-virgin olive oil divided
  • 1 1/2 lbs center-cut pork loin
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup dry white wine such as Pinto Grigio


  1. In a small bowl, combine the garlic, sage, rosemary, and 1 tablespoon of the olive oil.
  2. Spacing about 1 inchapart, insert the tip of your paring knife 6 times and about 1 inch deep into the top of the pork. Fill each opening with some of the herb mixture. Rub the remaining mixture over the pork and season with the salt and pepper.
  3. Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon olive oil. Add the pork and cook until golden brown on all sides, 10 to 12 minutes. Add the wine. Press [Cancel].
  4. Lock the lid. Press [Manual] and cook on high pressure for 25 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Transfer the pork to a cutting board and let rest for 5 minutes. Slice the pork and spoon over some of the jus.

Teriyaki Salmon

Prep 10 minutes
Cook 8 minutes


  • 2 ounces salmon fillets about 8each
  • 1/2 cup soy sauce use tamari if gluten free
  • 1/4 cup Water
  • 1/4 cup mirin can substitute sake or sherry
  • 1 tablespoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 clove garlic minced
  • 1 tablespoon Ginger freshly grated
  • 2 tablespoons brown sugar
  • 2-3 green onions minced, reserve some for garnish


  1. In a small bowl, add soy sauce, water, mirin, sesame oil, sesame seeds, garlic, ginger, brown sugar, and green onions and whisk to combine.
  2. Place salmon in two 6 inch square pans or two 8 inch mini loaf pans and pour half of the marinade over the salmon (reserve half of the marinade for serving). Allow salmon to marinate for 30 minutes in the fridge.
  3. Add 1 cup of water to the pressure cooker pot and place trivet inside. Place the prepared pans inside, stacking them to form an X shape.
  4. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
  5. While the salmon is cooking, pour reserved marinade into a small saute pan over medium high heat on the stove top. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk to combine. Once the marinade comes to a simmer, slowly pour in the cornstarch slurry and whisk constantly until thickened, 1-2 minutes. Set aside.
  6. When pressure cooking is complete, use a quick release.
  7. Serve warm over rice (or cauliflower rice for paleo) and drizzle the teriyaki sauce over the dish. Garnish with reserved green onion.



To top