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7 Fall Instant Pot Recipes: Cozy and Convenient Culinary Delights

Fall is that magical time of the year when the leaves change color, the air becomes crisp, and the desire for comforting, warm meals intensifies. It’s also the season when the Instant Pot becomes your best friend in the kitchen. In this article, we’ll explore seven fantastic Fall Instant Pot recipes that are not only delicious but also incredibly convenient to prepare. So, grab your Instant Pot and let’s dive into the world of fall flavors and culinary delight.

Hearty Pumpkin Soup

Ingredients

2 cups of pumpkin puree
1 cup of vegetable broth
1/2 cup of heavy cream
1 onion, chopped
2 cloves of garlic, minced
1/2 teaspoon of nutmeg
Salt and pepper to taste

Directions

Start by peeling and chopping the pumpkin into small cubes.
Finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until they’re soft and translucent.
Add the pumpkin cubes to the pot. Stir and cook for a few minutes.
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the pumpkin is tender.
Use an immersion blender or a regular blender to puree the soup until smooth.
Return the soup to the pot if you used a regular blender. Add the heavy cream and nutmeg. Stir well.
Season with salt and pepper to taste. Simmer for a few more minutes.
Serve the soup hot, garnished with croutons and a dollop of sour cream if you like.
This recipe is a cozy and delicious way to enjoy the flavors of fall. Feel free to add your personal touch with extra spices or toppings. Enjoy your Hearty Pumpkin Soup adventure!

Instructions

Sauté the chopped onion and minced garlic in the Instant Pot until they’re soft.

Add the pumpkin puree, vegetable broth, heavy cream, nutmeg, salt, and pepper to the Instant Pot.

Close the lid, set the Instant Pot to “Soup” mode, and let it cook for 10 minutes.

Once done, release the pressure, and blend the soup until smooth.

Serve with a sprinkle of nutmeg on top.

Pro Tip:For an extra layer of flavor, garnish with a dollop of sour cream and a few croutons. It’s like a warm hug in a bowl!

Savory Beef Stew

Ingredients

1.5 pounds of beef stew meat
4 carrots, sliced
4 potatoes, cubed
1 onion, chopped
2 cloves of garlic, minced
2 cups of beef broth
1/2 cup of red wine
2 tablespoons of tomato paste
Salt and pepper to taste

Directions

Start by heating the vegetable oil in a large, heavy-bottomed pot over medium-high heat.Add the cubed beef and brown it on all sides. This step adds a depth of flavor to the stew. Once browned, remove the beef and set it aside.In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until they become fragrant and translucent.Return the browned beef to the pot. Pour in the beef broth and red wine (if using). These liquids will give your stew a rich, savory flavor.Add the carrots, potatoes, and celery. They will provide a variety of textures and flavors to your stew.Toss in the bay leaves and sprinkle the dried thyme over the mixture. These herbs will infuse the stew with aromatic goodness.

Season with salt and pepper to taste. Be careful not to oversalt, as the beef broth contains salt as well.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 2 hours. The longer it simmers, the more tender and flavorful the beef will become.

About 15 minutes before serving, add the frozen peas. They’ll add a pop of color and freshness to your stew.

Remove the bay leaves before serving. Nobody wants to accidentally munch on those!

Ladle your delicious Savory Beef Stew into bowls, and you’re ready to enjoy a heartwarming meal.

This recipe is a comforting classic, perfect for those chilly days when you want something hearty and satisfying. Feel free to customize it with your favorite veggies or spices. Happy cooking!

Instructions

Season the beef stew meat with salt and pepper.

Sear the meat in the Instant Pot until it’s browned on all sides.

Add the chopped onion and minced garlic, and sauté until they’re translucent.

Stir in the tomato paste, then pour in the red wine and beef broth.

Add the carrots and potatoes to the Instant Pot.

Close the lid and set the Instant Pot to “Stew” mode, letting it cook for 25 minutes.

Once done, allow the pressure to release naturally.

Now, your home will be filled with the irresistible aroma of this hearty stew. It’s the ultimate comfort food for chilly autumn nights.

Apple Cider Pulled Pork

Ingredients

2 pounds of pork shoulder
2 cups of apple cider
1 onion, sliced
2 cloves of garlic, minced
1/4 cup of brown sugar
Salt and pepper to taste

Directions

Start by combining the apple cider, apple cider vinegar, brown sugar, chopped onion, minced garlic, paprika, ground cinnamon, salt, black pepper, and cayenne pepper in a bowl. This flavorful mixture will be your marinade and cooking liquid.Place the pork shoulder or butt in a large zip-top bag or a glass dish. Pour the marinade over the pork, ensuring it’s well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The longer it marinates, the more flavor it will absorb.When you’re ready to cook, preheat your oven to 325°F (163°C).Transfer the marinated pork and the marinade into a roasting pan or a Dutch oven. Cover it with aluminum foil or a lid.Roast the pork in the preheated oven for about 4-5 hours. You’ll know it’s done when the meat is tender and easily shreds with a fork.

Once the pork is done, remove it from the oven and let it cool slightly.

Shred the pork using two forks. It should effortlessly fall apart.

If you desire a thicker sauce, strain the cooking liquid into a separate saucepan, bring it to a simmer, and reduce it until it reaches your preferred consistency. Then, pour the sauce over the pulled pork.

Serve the Apple Cider Pulled Pork on hamburger buns or rolls. You can add coleslaw, pickles, or any other favorite toppings for extra flavor and texture.

This recipe will fill your kitchen with the delightful aroma of apples and spices, and your taste buds with a satisfying mix of sweet and savory. Enjoy your Apple Cider Pulled Pork!

Instructions

Season the pork shoulder with salt and pepper.

Place the sliced onion and minced garlic in the Instant Pot.

Add the pork shoulder on top and pour the apple cider over it.

Sprinkle brown sugar on the pork.

Close the lid and set the Instant Pot to “Meat” mode for 60 minutes.

Once done, release the pressure, and shred the tender pork with a fork.

This dish is a mouthful of autumn. The sweetness of apple cider combined with the savory pork is simply divine.

Butternut Squash Risotto

Ingredients

2 cups of Arborio rice
4 cups of chicken broth
1 small butternut squash, peeled and diced
1 onion, chopped
2 cloves of garlic, minced
1/2 cup of white wine
1/4 cup of grated Parmesan cheese
Salt and pepper to taste

Directions

Start by preheating your oven to 400°F (200°C).Toss the diced butternut squash with 1 tablespoon of olive oil and spread it on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.Stir in the minced garlic and Arborio rice. Cook for a few minutes until the rice becomes slightly translucent at the edges.

If you choose to use white wine, pour it into the pan and stir until it’s mostly absorbed by the rice.

Begin the risotto magic by adding a ladleful of warm broth to the rice. Stir gently until the liquid is absorbed. Continue this process, adding one ladle of broth at a time, stirring occasionally. It will take about 18-20 minutes for the rice to become creamy and tender.

Once the butternut squash is ready, mash about half of it and leave the other half as cubes for texture. Add the mashed squash to the risotto and stir it in.

When the rice is perfectly creamy and cooked to your liking, remove it from the heat. Stir in the grated Parmesan cheese and unsalted butter. These will make your risotto incredibly creamy and rich.

Season with salt and black pepper to taste. Adjust the seasoning as needed.

To serve, ladle the Butternut Squash Risotto onto plates, and if you like, garnish with fresh sage leaves for a burst of color and flavor.

This recipe will give you a velvety, comforting dish with the sweetness of butternut squash and the creamy goodness of risotto. It’s perfect for a cozy meal on a chilly evening. Enjoy your Butternut Squash Risotto!

Instructions

Sauté the chopped onion and minced garlic in the Instant Pot until they’re soft.

Add the Arborio rice and stir until it’s translucent.

Pour in the white wine and cook until it’s mostly evaporated.

Add the diced butternut squash and chicken broth.

Close the lid, set the Instant Pot to “Risotto” mode, and let it cook for 8 minutes.

Once done, release the pressure, and stir in the Parmesan cheese.

This creamy risotto with tender butternut squash will make you feel like a master chef in your own kitchen.

Spicy Sweet Potato Chili

Ingredients

2 sweet potatoes, peeled and cubed
1 pound of ground beef
1 onion, chopped
2 cloves of garlic, minced
2 cans of diced tomatoes
1 can of black beans, drained and rinsed
2 tablespoons of chili powder
Salt and pepper to taste

Directions

Start by heating a large pot over medium heat. If you’re making the meaty version, add a little olive oil and brown the ground beef or turkey until it’s fully cooked. Remove any excess fat, leaving just a little for flavor.Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion becomes soft and translucent.If you’re going for the vegetarian version, simply heat some olive oil in the pot and start with step 2.

Add the diced sweet potatoes, black beans, kidney beans, and diced tomatoes (with their juice) to the pot. Stir everything together.

Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, and cayenne pepper. These spices will give your chili its signature spicy kick and smoky flavor.

Season with salt and black pepper to taste. Stir well.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. The sweet potatoes should be tender but not mushy.

Taste your chili and adjust the seasoning if needed. If you want more heat, feel free to add extra cayenne pepper.

To serve, ladle the Spicy Sweet Potato Chili into bowls and top it with your favorite garnishes. Shredded cheese, sour cream, green onions, and cilantro all work beautifully.

This recipe offers a delectable balance of sweet and spicy, making it a perfect dish for warming up on a chilly day. It’s great for both meat lovers and vegetarians. Enjoy your Spicy Sweet Potato Chili! ️

Instructions

Sauté the chopped onion and minced garlic in the Instant Pot until they’re soft.

Add the ground beef and cook until browned.

Stir in the chili powder.

Add the sweet potatoes, diced tomatoes, and black beans.

Close the lid and set the Instant Pot to “Chili” mode for 15 minutes.

Once done, release the pressure.

This chili is not for the faint of heart. The combination of sweet potatoes and spices will warm you up in no time.

Caramel Apple Cheesecake

Ingredients

2 cups of graham cracker crumbs
1/2 cup of unsalted butter, melted
3 packages of cream cheese
1 cup of granulated sugar
3 large eggs
1 cup of caramel sauce
2 apples, peeled and diced
1 teaspoon of cinnamon

Directions

Preheat your oven to 325°F (163°C).

Crust:In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes. Allow it to cool while preparing the filling.

Cheesecake Filling:In a large bowl, beat the softened cream cheese until it’s smooth. Gradually add the granulated sugar and continue beating until well combined.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until the batter is smooth and creamy.
Pour the cheesecake filling over the cooled crust and spread it evenly. Bake in the preheated oven for about 45-50 minutes. The center should be slightly jiggly. Remove it from the oven and allow it to cool.

Apple Topping:In a saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and water. Cook until the apples are tender and the liquid thickens. Let it cool.

Caramel Sauce:Heat the granulated sugar in a saucepan over medium heat, stirring constantly until it melts and turns golden. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously until the sauce is smooth.

Assembly:Once the cheesecake has cooled, spread the apple topping over the cheesecake.
Drizzle the luscious caramel sauce over the apples.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
This Caramel Apple Cheesecake is a scrumptious combination of flavors. Enjoy the creamy richness of the cheesecake, the tender sweetness of the apples, and the decadent caramel sauce. It’s a perfect dessert to impress your guests or simply indulge yourself! ✨

Instructions

Mix the graham cracker crumbs and melted butter in a bowl.

Press the mixture into the bottom of a springform pan to create the crust.

In a separate bowl, beat the cream cheese and sugar until smooth.

Add the eggs one at a time, mixing well after each addition.

Pour half of the cream cheese mixture over the crust.

Combine the diced apples and cinnamon, then spread them over the cream cheese layer.

Pour the caramel sauce on top.

Add the remaining cream cheese mixture.

Close the lid and set the Instant Pot to “Cheesecake” mode for 35 minutes.

Once done, allow the pressure to release naturally.

This cheesecake is the perfect blend of creamy, sweet, and tangy. It’s like a slice of autumn on your plate.

Warm Pear Cobbler

Ingredients

4 cups of sliced pears
1/2 cup of granulated sugar
1 cup of all-purpose flour
1/2 cup of brown sugar
1/2 cup of unsalted butter
1/2 cup of milk
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon

Directions

Preheat your oven to 350°F (175°C).

Pear Filling:In a large bowl, combine the sliced pears, granulated sugar, cornstarch, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract. Toss until the pears are well coated.

Transfer the pear mixture to a greased 9×9-inch baking dish. Spread it evenly.

Cobbler Topping:In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the melted butter to the dry mixture and stir until a crumbly dough forms.

Gradually pour the hot water over the dough, stirring until it becomes a thick batter.

Spoon the cobbler batter over the pear filling in the baking dish. You can create a rustic, cobblestone-like pattern with the batter.

Bake the cobbler in the preheated oven for 35-40 minutes, or until the topping is golden brown and the pear filling is bubbly.

Remove it from the oven and let it cool slightly.

Serving:Serve the Warm Pear Cobbler while it’s still warm. It’s perfect on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
This recipe will fill your kitchen with the delightful aroma of baked pears and warm spices. The combination of tender, sweet pears and the buttery cobbler topping is simply irresistible. Enjoy your Warm Pear Cobbler!

Instructions

In a bowl, mix the sliced pears and granulated sugar. Let them sit for 15 minutes.

In another bowl, combine the flour, brown sugar, melted butter, milk, vanilla extract, and cinnamon to make the cobbler topping.

Grease the bottom of the Instant Pot with a bit of butter.

Add the sugared pears to the Instant Pot.

Spoon the cobbler topping over the pears.

Close the lid and set the Instant Pot to “Manual” mode for 25 minutes.

Once done, release the pressure.

This pear cobbler is like a warm embrace on a chilly autumn evening. The combination of sweet pears and the cobbler’s crumbly topping is pure delight.

Conclusion

There you have it, seven scrumptious Fall Instant Pot recipes that will warm your heart and soul. The Instant Pot’s convenience and versatility make preparing these dishes a breeze. From the comforting Pumpkin Soup to the delectable Caramel Apple Cheesecake, these recipes capture the essence of the fall season in every bite.

To make your culinary journey even more delightful, don’t forget to share your creations with friends and family. After all, what’s better than enjoying these mouthwatering dishes together while savoring the flavors of fall?

So, this fall season, embrace your Instant Pot and let the magic of these recipes unfold in your kitchen. From savory stews to sweet desserts, the Instant Pot has got you covered. Happy cooking, and even happier feasting!

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7 Fall Instant Pot Recipes: Cozy and Convenient Culinary Delights

7 Fall Instant Pot Recipes: Cozy and Convenient Culinary Delights

Hearty Pumpkin Soup

Ingredients

Directions

Instructions

Savory Beef Stew

Ingredients

Directions

Instructions

Apple Cider Pulled Pork

Ingredients

Directions

Instructions

Butternut Squash Risotto

Ingredients

Directions

Instructions

Spicy Sweet Potato Chili

Ingredients

Directions

Instructions

Caramel Apple Cheesecake

Ingredients

Directions

Instructions

Warm Pear Cobbler

Ingredients

Directions

Instructions

Conclusion

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