Instant Pot Recipes

If you haven’t already, you’re going to want to get aboard the Instant Pot train.  Bradley Traynor of the Colleen & Bradley Show on myTalk 107.1 is a huge fan of using the Instant Pot and shows us how easy it is to use.

Weekly Dish Instant Pot FB Group

  • It’s a public group, open to everyone who loves their Instant Pot.
  • Great resource for recipes, how-to’s, and trouble-shooting.
  • People are very helpful and the community is a great resource for new and veteran Instant Potters alike.

Easy Instant Pot Apple Butter


3-4 lbs apples, whole, unpeeled
1 T apple cider vinegar
1 C water
1 cinnamon stick


Wash apples.
Add ingredients to Instant Pot.
Close lid and set vent to ‘Seal.’
Select ‘Pressure Cook’ and set for 15 minutes.
When finished, allow for a natural release.
Remove all contents from Instant Pot.
Discard cinnamon stick.
Run apples and liquid through a food mill back into the Instant Pot (if you don’t have a food mill, you can push apples through a strainer with a heavy spoon).
Select ‘Saute’ and continue to cook apple butter (stirring regularly) until mixture reaches desired thickness. I usually reduce the mixture by half.
Be sure to keep a lid on between stirring to avoid hot molten apple butter spatters.
When mixture is significantly thicker than apple sauce, let cool.
Once completely cooled, decant into mason jars and refrigerate.
You can freeze mixture, but be sure to leave room for mixture to expand during freezing.

Instant Pot Chicken Bone Broth

Bone broth is literally one of the easiest recipes to do in the Instant Pot. I have included a basic recipe below for an 8-quart Instant Pot, but it is super flexible. The amount of bones and vegetable scraps doesn’t have to be exact. I learned how to make bone broth in the Instant Pot from and my recipe is based on one of hers. Visit her site for tons of bone broth tips and tricks!


Apx. 2-3 chickens worth of discarded chicken bones (I store them in a freezer bag and collect until I have enough to make a batch of broth).
A couple handfuls of vegetable scraps (again, I store them in a freezer bag until I’m ready to make broth).
¼ C vinegar
2-3 chicken feet (optional)
1 carrot
1 onion
1 bunch fresh herbs (optional)
1 bayleaf
1 T whole peppercorns


Add all ingredients to Instant Pot.
Cover with enough water to cover the bones or reach the ‘Max’ line on the Instant Pot liner, whichever comes first.
Close lid and set vent to ‘Seal.’
Select ‘Pressure Cook’ for 2 hours and set to ‘Low Pressure.’
When finished, allow to release naturally.
When completely cool, strain broth through a sieve into a large container.
Decant broth into smaller containers (I use mason jars).
If freezing, make sure to leave some space in your container as it will expand.

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