Blog – Page 38 – Family Feast

You’ll save time and stress with 14 quick Instant Pot holiday recipes that cover mains, sides, and desserts. Follow simple steps to cook turkey breast, honey-glazed ham, mashed potatoes, green bean casserole, and sweet treats like apple dump cake and pumpkin pudding. Each recipe uses the pot’s pressure or saute functions to speed cooking and free oven space. Try a few, and you’ll see how much easier dinner prep can be. Herb-Roasted Turkey Breast in the Instant Pot A juicy, herb-scented turkey breast that gets tender fast in the Instant Pot — holiday flavor without the all-day wait. Ingredients: 3–4 lb boneless turkey breast, skin-on 1 tsp kosher salt 1/2 tsp black pepper 1 tbsp olive oil 2 tbsp butter, softened 2 tsp fresh rosemary, chopped (or 1 tsp dried) 2 tsp fresh thyme leaves (or 1 tsp dried) 1 tsp garlic powder or 2 cloves garlic, minced 1 cup low-sodium chicken broth 1 onion, quartered 2 carrots, cut into large pieces 2 celery stalks, cut into large pieces 1 sprig rosemary and 1 sprig thyme for the pot (optional) How to Make: Pat the turkey breast dry with paper towels. Mix the butter, olive oil, chopped rosemary, thyme, garlic, salt, and pepper into a paste. Rub the herb butter all over the turkey breast, getting some under the skin if possible. Turn the Instant Pot to Sauté and brown the turkey breast 3–4 minutes per side until lightly golden; use tongs and be careful of hot oil. Remove the turkey briefly and add the onion, carrots, and celery to the pot; sauté 1–2 minutes to loosen browned bits. Pour in the chicken broth and scrape the bottom to deglaze. Place the trivet in the pot and set the browned turkey breast on top; add the sprigs of rosemary and thyme if using. Lock the lid and set to Manual/Pressure Cook on High for 20 minutes for a 3–4 lb breast. When the cook time ends, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the turkey and let it rest 10 minutes before slicing to keep it juicy. Optional: while the turkey rests, switch Instant Pot to Sauté, add a splash of broth and any pan juices, and simmer to make a quick gravy; whisk in a pat of butter or a cornstarch slurry to thicken. Enjoy carving a tender, herb-roasted centerpiece that tastes like holiday tradition in a fraction of the time! Pressure-Cooker Honey-Glazed Ham Sweet, sticky honey-glazed ham made fast and fuss-free in your Instant Pot. Ingredients: 4–5 lb smoked bone-in ham (partial or fully cooked) 1 cup water or low-sodium chicken broth 1/2 cup honey 1/4 cup brown sugar, packed 2 tbsp Dijon mustard 2 tbsp apple cider vinegar or orange juice 1 tsp ground cinnamon 1/2 tsp ground cloves (or 6 whole cloves, optional) 2 garlic cloves, smashed 1 small onion, quartered 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry), optional for thicker glaze Fresh parsley or orange zest for garnish (optional) How to Make: Score the ham surface in a diamond pattern, about 1/4 inch deep, and set aside. Pour water or chicken broth into the Instant Pot and add the quartered onion and smashed garlic. Place the trivet in the pot and set the ham on the trivet, flat side down. In a small bowl, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar (or orange juice), cinnamon, and cloves. Brush about half of the honey glaze all over the ham, reserving the rest for later. Lock the lid, set the valve to sealing, and pressure cook on Manual/High for 10 minutes per pound (about 40–50 minutes for a 4–5 lb ham). When the cook time ends, let the pressure naturally release for 10 minutes, then quick-release any remaining pressure and carefully remove the lid. Transfer the ham to a baking sheet or cutting board and tent loosely with foil to rest while you make the glaze. Pour the cooking liquid into a small saucepan and bring to a simmer; whisk in the reserved glaze. If you want a thicker glaze, stir in the cornstarch slurry and simmer until slightly thickened. Brush the warm glaze over the ham generously. For a stickier, caramelized finish, place the ham under a broiler for 3–5 minutes, watching closely so it doesn’t burn. Slice and garnish with chopped parsley or orange zest, then serve with any extra glaze on the side. Enjoy a glossy, flavorful ham that looks like you spent hours on it but was ready in a fraction of the time! Garlic and Herb Mashed Potatoes Creamy garlic-and-herb mashed potatoes ready in a flash with your Instant Pot. Ingredients: 2.5 lb (about 1.1 kg) Yukon Gold or russet potatoes, peeled and cut into 1–2 inch chunks 1 cup (240 ml) water or low-sodium chicken/vegetable broth 4 cloves garlic, peeled (or 1–2 tsp garlic paste for bolder garlic) 4 tbsp (56 g) unsalted butter 1/3–1/2 cup (80–120 ml) milk, half-and-half, or cream, warmed 2 tbsp sour cream or crème fraîche (optional, for extra tang and creaminess) 2 tbsp fresh parsley, chopped 1 tbsp fresh chives, chopped (or 1 tsp dried chives) 1 tsp fresh thyme leaves or 1/2 tsp dried thyme Salt and freshly ground black pepper, to taste Optional: 2 tbsp grated Parmesan for a savory finish Optional: a drizzle of olive oil or a pat of extra butter for serving How to Make: Put the cut potatoes and whole garlic cloves into the Instant Pot and pour in 1 cup water or broth. Secure the lid, set the valve to sealing, and pressure cook on High for 8 minutes. Quick-release the pressure carefully when the cook time ends, then open the lid. Drain any excess liquid if needed, leaving a little for moisture. Add butter, warmed milk (start with 1/3 cup), and sour cream if using. Mash the potatoes and garlic with a potato masher or use a handheld mixer for extra-smooth texture. Stir in parsley, chives, thyme, and Parmesan if using; add salt and pepper to taste. Adjust consistency with more warmed milk or cream if desired, and re-season as needed. Transfer to a serving bowl and top with a drizzle of olive oil or an extra pat of butter. Serve hot and enjoy — these garlicky, herb-kissed mashed potatoes are holiday comfort in every spoonful! Instant Pot Green Bean Casserole A creamy, crunchy green bean casserole made fast and fuss-free in the Instant Pot. Ingredients: 1½ pounds fresh green beans, trimmed and cut into 1–2 inch pieces (or two 12-oz bags frozen) 1 tablespoon olive oil or butter 8 ounces mushrooms, sliced 1 small onion, finely chopped 2 cloves garlic, minced 10.5 ounces condensed cream of mushroom soup (one can) ½ cup low-sodium chicken or vegetable broth ½ cup milk or half-and-half 1 teaspoon soy sauce or Worcestershire sauce (optional, for depth) ½ teaspoon black pepper ¼ teaspoon salt (adjust to taste) 1 cup French fried onions, plus extra for topping ½ cup shredded cheddar or Swiss cheese (optional) 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker sauce) How to Make: Turn Instant Pot to Sauté and heat the oil or butter until shimmering. Add onions and mushrooms; sauté 4–5 minutes until softened and lightly browned. Stir in garlic and cook 30 seconds until fragrant. Pour in broth, scrape up any browned bits, then add the cream of mushroom soup, milk, soy/worcestershire (if using), salt, and pepper. Whisk to combine. Add the green beans and stir to coat them in the sauce. Seal the lid and set to Manual/High pressure for 3 minutes for fresh beans (4–5 minutes for frozen). When the timer finishes, quick release the pressure carefully. If you want a thicker sauce, stir in the cornstarch slurry and set the Instant Pot to Sauté for 1–2 minutes until slightly thickened. Stir in half (1 cup) of the French fried onions and the cheese (if using) so they meld into the sauce. Transfer the casserole to an oven-safe dish if you want extra crunch, sprinkle remaining fried onions on top, and broil 2–3 minutes until golden — or simply serve straight from the pot with the onions on top. Enjoy a creamy, crunchy holiday classic in a fraction of the time — you’ll want seconds! Maple-Balsamic Roasted Carrots Sweet, tangy and caramelized — maple-balsamic roasted carrots that steal the holiday spotlight. Ingredients: 1 1/2 lb carrots, peeled and cut into 2–3 inch sticks (or baby carrots) 1 1/2 tbsp olive oil 2 tbsp pure maple syrup 1 tbsp balsamic vinegar 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/2 tsp dried thyme or 1 tsp fresh thyme leaves (optional) 1 tbsp butter (optional, for extra gloss) 1–2 tbsp chopped fresh parsley for garnish (optional) How to Make: Trim and peel carrots, cutting into even 2–3 inch pieces so they cook evenly. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, salt, pepper, and thyme if using. Toss the carrots with the maple-balsamic mixture until well coated. If using an oven: Preheat to 425°F (220°C). Spread carrots in a single layer on a rimmed baking sheet lined with foil or parchment. Roast for 20–25 minutes, stirring once halfway through, until carrots are tender and caramelized at the edges. If using an Instant Pot: Add 1 cup water and a steamer basket or trivet; place carrots in the basket. Cook on high pressure for 2 minutes, then quick release. Drain any water, return carrots to the pot, add the maple-balsamic mixture, and use the sauté function for 3–4 minutes to reduce and glaze. Stir in butter if you want a glossy finish, then taste and adjust seasoning. Transfer to a serving dish and sprinkle with chopped parsley for color. Serve warm and enjoy those sweet, tangy, caramelized carrots — they’ll disappear fast! Cranberry-Orange Compote Bright, zesty cranberry-orange compote that’s sweet, tart, and ready in minutes. Ingredients: 12 oz (about 340 g) fresh or frozen cranberries 3/4 cup granulated sugar (adjust to taste) 1/2 cup orange juice (fresh preferred) Zest of 1 orange 1/4 cup water 1 cinnamon stick (or 1/2 tsp ground cinnamon) 1/4 tsp salt 1 tsp vanilla extract (optional) 1–2 tbsp orange marmalade or honey (optional, for extra shine) How to Make: Add cranberries, sugar, orange juice, water, orange zest, cinnamon, and salt to the Instant Pot. Stir briefly to combine, scraping any sugar from the sides. Secure the lid and set the valve to sealing. Cook on Manual/Pressure Cook at high pressure for 1 minute. When cook time ends, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Carefully open the lid and stir in vanilla and orange marmalade or honey if using. If you want a smoother compote, mash gently with a spoon or potato masher to desired consistency. Taste and adjust sweetness or orange flavor as needed. Transfer to a serving bowl and cool slightly; it will thicken as it cools. Serve warm or chilled—perfect on turkey, toast, or yogurt for a bright holiday pop! Instant Pot Stuffing With Sausage and Sage Savory, herby stuffing with browned sausage and crispy sage — all made fast in the Instant Pot. Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 pound Italian sausage (mild or hot), casings removed 1 medium onion, finely chopped (about 1 1/2 cups) 2 celery stalks, finely chopped (about 1 cup) 3 cloves garlic, minced 2 teaspoons chopped fresh sage (or 1 teaspoon dried sage) 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried) 1/2 teaspoon dried thyme 1/2 teaspoon salt, plus more to taste 1/2 teaspoon black pepper 6 cups cubed day-old bread (white, sourdough, or a mix), cubes about 1-inch 1 1/4 to 1 1/2 cups low-sodium chicken broth (start with 1 1/4 cups) 2 large eggs, lightly beaten 1/4 cup chopped fresh parsley Optional: 1/2 cup dried cranberries or 1/2 cup chopped toasted pecans for a sweet/crunchy element How to Make: Set the Instant Pot to Sauté and add butter and olive oil until hot. Add the sausage, break it up with a spoon, and cook until browned and no longer pink, about 5–7 minutes. Remove sausage to a bowl and set aside. Add the chopped onion and celery to the pot and sauté 4–5 minutes until softened. Stir in the garlic, sage, rosemary, thyme, salt, and pepper; cook 30 seconds until fragrant. Return the sausage to the pot and stir to combine with the veggies. Turn off Sauté. Add the cubed bread to the pot and gently toss to mix with the sausage mixture. Pour 1 1/4 cups chicken broth evenly over the bread, then add the beaten eggs and parsley; gently fold until bread is moistened. If mixture seems too dry, add up to another 1/4 cup broth. Spread the stuffing mixture evenly in the pot but don’t pack it down tightly. Secure the lid and set Instant Pot to Manual/Pressure Cook on High for 5 minutes. When cooking is done, quick-release pressure carefully according to manufacturer instructions. Optional: For a crisp top, transfer stuffing to a baking dish and broil in the oven for 3–5 minutes until golden, or use the oven’s broil setting briefly. Taste and adjust seasoning with salt and pepper; stir in dried cranberries or toasted pecans if using. Serve warm and enjoy this cozy, flavorful stuffing that brings holiday comfort in half the time — happy feasting! Creamy Parmesan Risotto Creamy Parmesan Risotto — rich, silky, and ready fast in the Instant Pot. Ingredients: 2 tablespoons unsalted butter 1 tablespoon olive oil 1 small onion, finely chopped (about 1 cup) 2 cloves garlic, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine (optional — can replace with extra broth) 3 cups low-sodium chicken or vegetable broth, warm 1/2 cup freshly grated Parmesan cheese, plus extra for serving 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1/4 cup heavy cream or mascarpone (optional, for extra creaminess) 1 tablespoon chopped fresh parsley (optional, for garnish) Zest of 1/2 lemon (optional, for brightness) How to Make: Set the Instant Pot to Sauté and add butter and olive oil until butter melts. Add the chopped onion and cook, stirring, until translucent, about 3–4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the Arborio rice and toast it, stirring, for about 1–2 minutes so grains are well coated. Pour in the white wine (or 1/2 cup warm broth) and stir until mostly absorbed. Pour in the warm broth, stir to combine, and scrape any browned bits from the bottom. Secure the lid and set the valve to sealing. Cook on High Pressure for 6 minutes. When the cook time finishes, quick-release the pressure carefully by turning the valve to venting. Open the lid and stir the risotto — it will be creamy; if it seems too thick, stir in a splash of warm broth. Stir in the Parmesan, heavy cream or mascarpone (if using), salt, pepper, and lemon zest; adjust seasoning to taste. Let rest 1 minute, then serve topped with extra Parmesan and chopped parsley. Enjoy a bowl of velvety, comforting risotto — perfect for a cozy holiday plate. Bourbon-Apple Glazed Pork Tenderloin Sweet, tangy, and just boozy enough — this Bourbon-Apple Glazed Pork Tenderloin is holiday comfort in under an hour. Ingredients: 1½ to 2 lb pork tenderloin (about 1 large or 2 small) 1 tablespoon olive oil Salt and freshly ground black pepper, to taste 1 cup apple cider (or unsweetened apple juice) ¼ cup bourbon 2 tablespoons brown sugar 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 small apple, peeled, cored, and thinly sliced (Honeycrisp or Gala work well) 1 small shallot or ¼ small onion, finely chopped 1 clove garlic, minced 1 teaspoon fresh thyme leaves (or ½ tsp dried) 1 tablespoon cold butter (optional, to finish glaze) 1 cup chicken broth or water (for Instant Pot liquid) Fresh thyme sprigs or chopped parsley for garnish (optional) How to Make: Season the pork generously with salt and pepper. Set the Instant Pot to Sauté (Normal) and add the olive oil. When hot, brown the pork on all sides, about 2 minutes per side; remove and set aside. Add the shallot and garlic to the pot and sauté 1 minute until fragrant. Pour in the bourbon carefully to deglaze, scraping up browned bits. Stir in apple cider, chicken broth (or water), brown sugar, Dijon, apple cider vinegar, and thyme. Add the sliced apple into the liquid, then nestle the pork back into the pot. Secure the lid, set valve to Sealing, and pressure cook on High for 4 minutes for medium-rare to medium (5–6 minutes for well done). Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Remove the pork to a cutting board and tent with foil to rest 5–10 minutes. While pork rests, switch Instant Pot to Sauté and simmer the cooking liquid until slightly reduced, about 5–7 minutes. Stir in the cold butter (if using) to glossy-finish the glaze; taste and adjust seasoning. Slice the pork, drizzle with the warm bourbon-apple glaze, and garnish with thyme or parsley. Serve this with mashed potatoes or roasted veggies and enjoy a cozy, holiday-perfect main. Instant Pot Brussels Sprouts With Bacon Crispy-tender Brussels sprouts tossed with smoky bacon and a touch of maple — holiday comfort in one pot. Ingredients: 1 lb Brussels sprouts, trimmed and halved 6 slices bacon, cut into 1/2-inch pieces 1/4 cup chicken broth (or water) 1 tablespoon olive oil (optional) 1 tablespoon maple syrup or honey 1 teaspoon Dijon mustard 1/4 teaspoon black pepper 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon red pepper flakes (optional, for heat) 1 tablespoon apple cider vinegar or lemon juice 2 tablespoons chopped toasted pecans or walnuts (optional, for garnish) How to Make: Set the Instant Pot to Sauté and add the bacon pieces. Cook, stirring occasionally, until the bacon is browned and some fat has rendered, about 5–7 minutes. If there’s an excessive amount of bacon fat, drain off all but about 1 tablespoon; add olive oil only if the pot seems dry. Toss in the halved Brussels sprouts and sauté 1–2 minutes to coat in bacon fat and slightly brown the cut sides. Pour in the chicken broth, scrape up any browned bits, then secure the lid and set the valve to Sealing. Cook on High Pressure for 2 minutes for bright-tender sprouts, or 3 minutes for softer centers. Quick-release the pressure carefully and remove the lid when the pin drops. Drain any excess liquid, then stir in the maple syrup, Dijon, apple cider vinegar (or lemon juice), black pepper, salt, and red pepper flakes if using. Taste and adjust seasoning; sprinkle chopped toasted nuts over the top if you like extra crunch. Serve warm and enjoy the sweet-smoky pop of these holiday-ready sprouts. These Brussels sprouts are cozy, flavorful, and guaranteed to win a spot on your holiday table. Sweet Potato Casserole With Pecan Topping Sweet Potato Casserole With Pecan Topping — a cozy, buttery holiday side that gets creamy in the Instant Pot and crunchy on top. Ingredients: 2½ lb sweet potatoes, peeled and cut into 1–2 inch chunks ½ cup milk (or dairy-free milk) 4 tbsp unsalted butter 2 tbsp brown sugar (plus 1–2 tbsp optional for sweeter mash) 1 tsp vanilla extract ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt 2 large eggs, lightly beaten Pecan Topping: 1 cup chopped pecans ½ cup brown sugar 4 tbsp unsalted butter, melted ½ cup all-purpose flour Pinch of salt How to Make: Add 1 cup of water to the Instant Pot and place sweet potato chunks in a steamer basket or on the trivet. Seal the lid and cook on high pressure for 10 minutes; quick-release when done. Drain the potatoes and return them to the pot or a mixing bowl. Mash the potatoes with milk, butter, brown sugar, vanilla, cinnamon, nutmeg, salt, and eggs until smooth and well combined. Taste and adjust sweetness or seasoning. Spoon the mashed sweet potatoes into a buttered 8×8-inch baking dish or similar ovenproof dish. In a bowl, mix pecans, brown sugar, melted butter, flour, and a pinch of salt until crumbly. Evenly sprinkle the pecan topping over the sweet potato layer. Bake in a preheated 350°F (175°C) oven for 20–25 minutes, until topping is golden and crisp. Let cool for 5 minutes before serving. Enjoy that warm, creamy sweetness with a satisfyingly crunchy pecan finish! Instant Pot Mushroom Gravy Creamy, savory mushroom gravy that comes together fast in the Instant Pot — perfect for mashed potatoes, turkey, or biscuits. Ingredients: 2 tablespoons unsalted butter 1 tablespoon olive oil 8 ounces cremini or button mushrooms, sliced 1 small onion, finely chopped 2 cloves garlic, minced 1/4 cup dry white wine or additional chicken/vegetable broth (optional) 1 1/2 cups low-sodium chicken or vegetable broth 2 tablespoons soy sauce or tamari 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) 2 tablespoons all-purpose flour 1/4 cup heavy cream or half-and-half (optional for extra richness) Salt and freshly ground black pepper, to taste Chopped fresh parsley for garnish (optional) How to Make: Set the Instant Pot to Sauté and add butter and olive oil until hot. Add the sliced mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Stir in the chopped onion and cook 2–3 minutes until softened, then add the garlic and cook 30 seconds more. If using wine, pour it in now and scrape up any browned bits; let it reduce for about 1 minute. Sprinkle the flour over the mushroom mixture and stir well to coat; cook 1 minute to remove raw flour taste. Pour in the broth, soy sauce, and thyme, scraping the pot bottom to loosen any stuck bits. Cancel Sauté, secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Quick-release the pressure carefully, then open the lid and stir the gravy; it will have thickened slightly. If you want it creamier, stir in the heavy cream or half-and-half and warm on Sauté for a minute; taste and season with salt and pepper. Garnish with chopped parsley if desired and serve hot over your favorite holiday sides. Enjoy this silky mushroom gravy — it’s holiday comfort in a spoon! One-Pot Cinnamon Apple Dump Cake One-pot comfort: warm cinnamon apples topped with a buttery cake—no fuss, big holiday flavor. Ingredients: 4 cups peeled and sliced apples (about 4 medium; Granny Smith or Honeycrisp) 1/2 cup granulated sugar 1 tsp ground cinnamon 1/4 tsp ground nutmeg (optional) 1 tbsp lemon juice 2 tbsp unsalted butter, cut into small pieces 1 box (15.25 oz) yellow cake mix 1/2 cup chopped pecans or walnuts (optional) 1/4 cup brown sugar (optional, for extra caramel) 3/4 cup water 1 tsp vanilla extract Nonstick spray or a little extra butter to grease the pot How to Make: Spray the Instant Pot insert with nonstick spray or rub with butter. Toss the sliced apples with granulated sugar, cinnamon, nutmeg (if using), and lemon juice in a bowl. Stir in the vanilla extract and spread the apple mixture evenly in the bottom of the Instant Pot. Sprinkle the chopped nuts and brown sugar over the apples if you’re using them. Scatter the small butter pieces across the apple layer. Evenly sprinkle the dry cake mix over the apples—don’t stir. Pour 3/4 cup water around the edge of the pot (avoid washing the cake mix into the water). Close the lid, set the valve to sealing, and pressure cook on High for 12 minutes. When done, let pressure release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the lid, let the cake cool 10 minutes, then serve warm with ice cream or whipped cream. Enjoy the cozy, gooey goodness—holiday dessert made easy and delicious! Instant Pot Pumpkin Spice Pudding Warm, cozy spoonfuls of pumpkin pie in pudding form—perfect for fall nights. Ingredients: 2 cups whole milk 1 cup canned pumpkin puree 1/3 cup granulated sugar 1/4 cup brown sugar, packed 3 tablespoons cornstarch 1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon + 1/8 tsp nutmeg + pinch of cloves) 1/4 teaspoon salt 2 large egg yolks, lightly beaten 1 teaspoon vanilla extract 2 tablespoons unsalted butter Whipped cream or toasted pecans for serving (optional) How to Make: In a medium bowl, whisk together sugar, brown sugar, cornstarch, pumpkin spice, and salt until well combined. Pour milk into a separate bowl or measuring cup and whisk in the egg yolks until smooth. Stir the dry mixture into the pumpkin puree, then slowly whisk in the milk and egg mixture until you have a smooth, lump-free batter. Stir in the vanilla extract and butter (butter can be cut into small pieces and dropped into the mixture). Pour the pudding mixture into a 7-inch round heatproof dish or several small ramekins that will fit in your Instant Pot. Add 1 cup of water to the Instant Pot and place a trivet inside. Lower the dish or ramekins onto the trivet. Close the lid, set the valve to sealing, and pressure cook on high for 7 minutes. When the cook time finishes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the pudding dish from the pot and give it a gentle stir; it will thicken further as it cools. Chill for at least 1 hour (or serve warm), then top with whipped cream or toasted pecans if desired. Enjoy spooning up this silky pumpkin spice pudding—comfort in every bite! Conclusion You’ll sail through holiday cooking with these Instant Pot recipes as your map. Use the pressure cooker for main dishes and sides to save time, keep flavors bright, and free the oven for casseroles. Follow each recipe’s times and do quick pressure releases when instructed. Layer seasonings, check doneness with a thermometer, and finish with simple broil or glaze if you like. With this plan, you’ll serve warm meals and spend more time with family.