10 Surprising Things You Can Make in Your Instant Pot

We were a little skeptical of the whole cake-baked-in-a-pot thing. But this cheesecake turned out light, fluffy and oh-so-creamy (and didn’t involve checking a hot oven for three hours).

There’s a separate yogurt function on the Instant Pot, but we’re guessing that most people are too intimidated to use it. With this simple recipe (and one press of that button), you’ll kick your Chobani habit for life.

Creamy, savory risotto is our weakness. But it’s a dish that takes attention—an hour of standing by the stove, ladling hot broth into a pot of rice. Not in the Instant Pot. After sautéing the aromatics, you just add the broth, rice and Parm, then set on high pressure for ten minutes. The result? Perfect texture, with nary a ladle in sight.

We live for summer berry-picking trips. And the next time we go, we’re headed straight for our Instant Pot to whip up a big batch of jam (it literally takes one minute on high pressure). This recipe calls for strawberries and blueberries, but any fresh fruit will work fine.

We don’t quite understand why, but hard-boiled eggs made in the Instant Pot are easier to peel than the traditional kind. Plus, it’s easy to make a big batch (think: meal prep for a week, or a tray full of deviled eggs for your next party).

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Authentic ramen broth can take two full days. In the Instant Pot, it can be done on a weeknight. Pro tip: The pressure function is great not just for the broth, but for perfect soft-boiled eggs to serve on top. (More about that later.)

OK, you’re not actually baking this crusty loaf in the Instant Pot. But, as it turns out, the yogurt function is the perfect warm environment for proofing yeast. The warm environment cuts the rising time, and the constant motion means no kneading.

Marinated pork shoulder cooks for 30 minutes at high pressure, which makes it fall-apart tender. Once it’s good and shreddable, the pork goes under the oven broiler for a quick pass, giving it all those taco-ready crispy edges. We adore this foolproof recipe by PureWow Coterie Member Ali Martin.

The Instant Pot is basically the microwave of the modern era—a magic appliance that seemingly makes everything easier. So it’s no wonder that it also has revolutionized popcorn. It’s helpful to have a glass lid (purchased separately) for this recipe, so you can tell when the kernels have popped.

It’s a proven fact: Homemade mac and cheese is approximately eight billion times better than the boxed version. But sometimes, convenience wins out. On high pressure, this weeknight-friendly recipe is ready in a matter of minutes. Best of all, everything goes in one pot, cutting down on dishwashing time, too.