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Instant Pot Spinach Artichoke Dip

By 10 Comments This post may contain affiliate links. Read my disclosure policy.

Making Spinach Artichoke Dip in the Instant Pot couldn’t be easier or more delicious! It’s ultra creamy, cheesy, and delicious! This will be an appetizer staple!

hero shot spinach artichoke dip

The Instant Pot is great for making quick and easy recipes; It save you time and effort. Using the Instant Pot for this Spinach Artichoke Dip is so great because everything gets cooked together and it only takes on pot! You don’t even have to defrost the frozen spinach! Instant Pot Spinach Artichoke couldn’t be easier or more delicious!

chip with spinach artichoke dip

I have to admit, the spinach artichoke combo is one of my favorites! I have shared several recipes with you already, such as Spinach Artichoke Stuffed Bread, Spinach & Artichoke Flatbreads, Guilt Free Spinach Dip, and one of my all time favorites, Spinach Artichoke Egg Rolls! This Instant Pot Spinach artichoke dip is so good, it’s going to blow your mind!

How to make Instant Pot Spinach Artichoke Dip:

**scroll down for full printable ingredient list and step by step directions**

  • Get all the ingredients together: chicken or vegetable broth, cream cheese, frozen spinach, artichoke hearts, sour cream (or greek yogurt), mayonnaise, minced garlic, onion powder, black pepper, and salt.
    • Drain the artichokes and chop them into smaller pieces. 
  • Add broth, garlic, artichoke hearts, frozen spinach, sour cream/greek yogurt, cream cheese, mayonnaise, onion powder, black pepper, and salt to the Instant Pot. Close the top of the instant pot and make sure the pressure valve is in the sealed position. Set on high or manual pressure for 5 minutes. 
    • You should remember when using the Instant Pot, that the time it takes to cook the recipe (5 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’ which could be 5-10 minutes before the countdown begins. 
  • After the instant pot beeps and the time is done, quick release the pressure by flipping the valve to the side. Be careful as some steam will be coming from the top of the pot. Once the steam is released, open the pot.
  • Stir the contents of the dip to combine, then add the parmesan and mozzarella cheeses to the pot. Stir until the cheeses are melted and combined into the dip
  • Serve hot with crackers, chips, sliced bread, or whatever you want!

spinach artichoke dip inside instant pot

How to reheat the Spinach Artichoke Dip:

  • Place in a microwave safe bowl and cook for 1 minutes. Stir and then cook on 30 second increments until heated through. 

Can I freeze the dip?

Yes! It’s easy to freeze spinach artichoke dip. 

  • Once the dip is cooled, place however much you want (I like to do in 2 cup servings) into freezer safe zip lock bags. Press flat and squeeze out all of the air. Place flat in freezer, freeze.
  • Will keep up to 6 months in the freezer.
  • To defrost leave in the fridge overnight. Cook in the microwave once defrosted for 1 minute, stir, then continue in 30 second increments until heated through. 

How to ‘lighten up’ the dip:

While Instant Pot Spinach Artichoke Dip isn’t healthy, there are some ways to reduce the calories and fat.

  • Try Greek yogurt in place of sour cream.
  • Use part skim mozzarella cheese and you can also use a little less cheese as well. 
  • Using fat free or lower fat mayonnaise in place of full fat mayonnaise can save calories and fat.
  • Try 1/3 less fat cream cheese instead of full fat cream cheese. 

For a real low fat, low calorie, and high protein spinach dip, try my Guilt Free Spinach Dip!

My favorite Instant Pot and appetizer recipes:

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5 from 9 votes
Print
Instant Pot Spinach Artichoke Dip
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Making Spinach Artichoke Dip in the Instant Pot couldn't be easier or more delicious! It's ultra creamy, cheesy, and delicious! This will be an appetizer staple!

Course: Appetizer
Cuisine: American
Keyword: instant pot spinach artichoke dip
Servings: 4 cups (about)
Ingredients
  • 1/2 cup chicken or vegetable broth
  • 1 tsp minced garlic
  • 14 ounces artichoke hearts, drained and chopped
  • 1 bag frozen chopped spinach
  • 8 ounces cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 ounces shredded mozzarella cheese (use a block and shred yourself)
  • 6 ounces shredded Parmesan cheese
  • bread, chips, cracker etc for serving
Instructions

  1. Add broth, garlic, artichoke hearts, frozen spinach, sour cream/greek yogurt, cream cheese, mayonnaise, onion powder, black pepper, and salt to the Instant Pot. Close the top of the instant pot and make sure the pressure valve is in the sealed position.

  2. Set on high or manual pressure for 5 minutes. You should remember when using the Instant Pot, that the time it takes to cook the recipe (5 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’ which could be 5-10 minutes before the countdown begins. 

  3. After the instant pot beeps and the time is done, quick release the pressure by flipping the valve to the side. Be careful as some steam will be coming from the top of the pot. Once the steam is released, open the pot.

  4. Stir the contents of the dip to combine, then add the parmesan and mozzarella cheeses to the pot. Stir until the cheeses are melted and combined into the dip

  5. Serve hot with crackers, chips, sliced bread, or whatever you want!

Making Spinach Artichoke Dip in the Instant Pot couldn't be easier or more delicious! It's ultra creamy, cheesy, and delicious! This will be an appetizer staple!
Making Spinach Artichoke Dip in the Instant Pot couldn't be easier or more delicious! It's ultra creamy, cheesy, and delicious! This will be an appetizer staple!
Making Spinach Artichoke Dip in the Instant Pot couldn't be easier or more delicious! It's ultra creamy, cheesy, and delicious! This will be an appetizer staple!
Making Spinach Artichoke Dip in the Instant Pot couldn't be easier or more delicious! It's ultra creamy, cheesy, and delicious! This will be an appetizer staple!

Instant Pot Lemon Cake (shortcut recipe)

By 13 Comments This post may contain affiliate links. Read my disclosure policy.

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

If you haven’t tried making cake in the Instant Pot yet, you are missing out! It is quick, easy, and makes the most incredibly moist cakes! I’ve shared a Chocolate Peanut Butter Cheesecake as well as a Carrot Cake and they are both amazing recipes! When it started warming up outside, I knew spring was the perfect time to try this Instant Pot Lemon Cake!

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

I used a shortcut for this cake by using boxed cake mix, but you don’t have to if you want to make it homemade. If you have a good recipe for lemon cake, use that recipe and then make it in the instant pot- makes things MUCH easier!

How to make Instant Pot Lemon Cake:

**Scroll down for full printable ingredient list and directions**

  • Get all the ingredients together and prepare the box lemon cake mix as directed EXCEPT, substitute HALF the amount of water for orange juice (for example, if it calls for 1 cup water, use 1/2 cup water and 1/2 cup orange juice). I like to add some lemon zest to the cake mix to bring up the flavor. 
  • Grease a nonstick 7 inch bundt pan then pour the batter into the pan until it’s 3/4 full. You may have some left over, just set it aside. You don’t want to overfill the bundt pan. Cover loosely with aluminum foil.
  • Add 1 1/2 cups of water to the instant pot. Place the bundt pan on a removable instant pot rack, then place carefully inside the Instant Pot. 

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

  • Set the instant pot on manual/high for 35 minutes. 
  • While the cake is cooking, make the frosting.
    • Add 2 cups powdered sugar to a bowl along with 5 tsp lemon juice, 1/2 TBS melted butter, and some lemon zest. 
  • Once the timer is up for the cake, quick release the rest of the pressure. Open the instant pot and using potholders carefully put out the rack with bundt pan on top. Carefully remove the aluminum foil from the top (there may be some water on top, careful not to spill on the cake).

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

  • Carefully flip the bundt pan over to remove the cake. It should pop out easily. Place on cake stand.

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

  • Allow the cake to cool for about 30 minutes (can also set in the fridge). Once the cake is cooled, drizzle the frosting over the top! Serve and enjoy! Keep cake in the fridge.

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

Tips for making Lemon Cake:

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

Want more Instant Pot recipes? These are my favorite:

  • Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
  • Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!
  • Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
  • Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
  • Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
  • Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!

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5 from 9 votes
Print
Instant Pot Lemon Cake (Shortcut Recipe)
Prep Time
7 mins
Cook Time
35 mins
Total Time
42 mins
 

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

Course: Dessert
Cuisine: American
Keyword: instant pot lemon cake
Servings: 10 servings
Ingredients
For the cake:
  • 1 box lemon cake mix, plus ingredients required for the cake mix
  • 1/2 cup orange juice
  • 2 TBS lemon zest
For the frosting
  • 2 cups powdered sugar
  • 5 tsp fresh lemon juice (about 1 lemon juiced)
  • 1/2 tsp melted butter
  • 1 TBS lemon zest
Instructions

  1. Prepare the box lemon cake mix as directed EXCEPT, substitute HALF the amount of water for orange juice (for example, if it calls for 1 cup water, use 1/2 cup water and 1/2 cup orange juice). Add lemon zest to batter and mix.

  2. Grease a nonstick 7 inch bundt pan then pour the batter into the pan until it’s 3/4 full. *You may have some left over, just set it aside* Cover loosely with aluminum foil.

  3. Add 1 1/2 cups of water to the instant pot. Place the bundt pan on a removable instant pot rack, then place carefully inside the Instant Pot. 

  4. Set the instant pot on manual/high for 35 minutes. 

  5. Once the timer is up, quick release (turn knob to side) the rest of the pressure. Open the instant pot and using potholders carefully put out the rack with bundt pan on top. Carefully remove the aluminum foil from the top (there may be some water on top, careful not to spill on the cake). Carefully flip the bundt pan over to remove the cake. It should pop out easily. Place on cake a stand or serving dish. Let cool for at least 30 minutes or place in fridge to cool.

For frosting:

  1. Using a medium size bowl, add powdered sugar, lemon juice, melted butter, and lemon zest. Mix with a whisk or fork to combine. If the frosting seems to thin, add additional powdered sugar to thicken.

  2. Drizzle the frosting over the top! Serve and enjoy! Keep cake in the fridge.

Recipe Notes

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

Instant Pot Stuffed Shells (shortcut recipe)

By 11 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

Having quick and easy meals during on busy weeknights makes life a lot easier. Not only does meal planning help with grocery shopping and keeping organized, but it also helps save money and time. I love these Instant Pot Stuffed Shells because it’s a set it and forget it recipe, and requires very very little effort! It only takes 2 items from the grocery store and then pair with a delicious side like this Simple Wedge Salad and dinner is served!

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

Like I said, it is SO EASY to make these Stuffed Shells!

How to make Instant Pot Stuffed Shells:

**scroll all the way down for printable directions and ingredient list**

  • Get all the ingredients together; frozen stuffed shells, a jar of  pasta sauce, and the 6 or 8qt Instant Pot. Add 1 1/2 cups of water to the bottom of the instant pot. 
  • Add some sauce to the bottom of a dish that is safe to use in the instant pot. I use a corningware bowl, but you could also use a silicone baking dish, cake pan, or springform pan. 
    • Can I put the shells directly into the pot?
      • Maybe. I haven’t tried it because I didn’t want to add more water to the pot and have the sauce be too runny. If you add them directly to the pot, you would need to add at least 1/2 cup of water to the sauce so you don’t get the burn signal; I found it easier to just use a baking dish. 
  • Layer the shells in the dish, then top with some sauce, then add any remaining shells on top, and top with some more sauce. Spread the sauce over the shells so that the shells are ‘wet’ with sauce all over. 
  • Loosely cover the dish with foil, then place on a removable rack, and lower the rack with dish into the Instant Pot. Place the cover on the instant pot and make sure the pressure valve is in the sealed position.

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

  • Set the Instant Pot to high or manual cook mode, and then set the timer on 15 minutes. 
  • Remember when using the Instant Pot, that the time it takes to cook the recipe (15 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’. This could take 10 minutes or so. 
  • When the time is up, move the pressure valve to the side to release the pressure. Careful because steam will come out of the pressure valve. When all the pressure is released, remove the lid. Carefully remove the rack with the dish, then remove the foil (careful). 

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

  • Serve the shells topped with parmesan cheese if desired. 

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

What side dishes go with Stuffed Shells?

  • A Simple Wedge Salad is the perfect side dish to go along with these stuffed shells! You can easily make it in the time it takes to cook the shells!
  • Air Fryer Roasted Broccoli is an incredibly easy, fast, and delicious side dish. This lower calorie air fryer option will become a staple side dish!
  • Crispy, cheesy, and majorly delicious; these Air Fryer Crispy Parmesan Brussels Sprouts are going to be your new go-to side dish. Only a handful of ingredients and only 132 calories per serving!
  • With only 2 ingredients and taking a fraction of the typical time, this Air Fryer Roasted Asparagus will be your favorite way to cook asparagus from now on!

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5 from 11 votes
Print
Instant Pot Stuffed Shells (shortcut recipe)

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

Course: Main Course
Cuisine: Italian
Keyword: Instant Pot Stuffed Shells
Servings: 4 servings
Ingredients
  • 1 package frozen stuffed shells
  • 1 jar pasta sauce/marinara sauce
  • parmesan cheese to garnish
Instructions

  1. Add 1 1/2 cups of water to the bottom of the instant pot. 

  2. Add some sauce to the bottom of a dish that is safe to use in the Instant Pot. I use a corningware bowl, but you could also use a silicone baking dish, cake pan, or springform pan. 

  3. Layer the shells in the dish, then top with some sauce, then add any remaining shells on top, and top with some more sauce. Spread the sauce over the shells so that the shells are 'wet' with sauce all over. 

  4. Loosely cover the dish with foil, then place on a removable rack, and lower the rack with dish into the Instant Pot. Place the cover on the instant pot and make sure the pressure valve is in the sealed position. Set the Instant Pot to high or manual cook mode, and then set the timer on 15 minutes. 

  5. When the time is up, move the pressure valve to the side to release the pressure. Careful because steam will come out of the pressure valve. When all the pressure is released, remove the lid. Carefully remove the rack with the dish, then remove the foil (careful). 

  6. Serve the shells topped with parmesan cheese if desired. 

Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!
Instant Pot Stuffed Shells is a shortcut recipe using frozen stuffed shells that takes barely any time! This will become a busy weeknight staple in your weekly meal plan!

Instant Pot Loaded Cauliflower Soup (low carb)

By 10 Comments This post may contain affiliate links. Read my disclosure policy.

Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!

Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!

Instant Pot Loaded Cauliflower soup is one of my FAVORITE soup and instant pot recipes. It’s easy, quick, has minimal ingredients, and is pretty inexpensive! All the while this soup is healthy, delicious, and soooo creamy! If you don’t have an instant pot, this cauliflower soup can also be made on the stove top. I will give you directions for that as well.

Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!

The soup is so easy to make! Here’s how!

How to make Instant Pot Loaded Cauliflower Soup:

**scroll all the way down for full ingredient list and printable directions**

  • Get all the ingredients together and prep the cauliflower. Cut off the cauliflower florets from the base into florets. You can also use the stems in this recipe! Chop the onion into chunks. Let the cream cheese sit on the counter while it cooks (this will soften the cream cheese).
  • Using a 6qt or larger Instant Pot, add cauliflower, onion, garlic, salt, pepper, and the stock/broth to the instant pot. 
  • Close the lid, put the pressure valve in the sealed position, and set the instant pot to MANUAL/HIGH for 7 minutes. 
    • Remember when using the Instant Pot, that the time it takes to cook the recipe (5 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’. Since there is a lot of liquid in this soup it could take 10+ minutes. 
  • Once time is up, release the pressure by flipping the switch (careful liquid may come out of the top).
  • Add cream cheese and cheddar cheese to the pot. Using an immersion blender, blend the cauliflower mixture until smooth and creamy.
  • Serve topped with your favorite toppings – I like green onions and cheese, but you could add bacon or more cheese too!

No Instant Pot? No problem, you can order an Instant Pot here! Or….

You can make this Loaded Cauliflower Soup on the stovetop too, here’s how:

  • Using a large stock pot, add cauliflower, onions, stock, garlic, salt and pepper. Over medium/high heat, bring to a boil. Cover the pot and then turn to low heat and cook for 20 minutes or until the cauliflower is steamed tender.
  • Continue with directions from step 3 in the recipe card below. 

Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!

I like to double this recipe and freeze extra! It’s easy to pull out during the week for meals. Warning, the pot will be VERY full if you use a 6qt Instant Pot, but you can cut the cauliflower into smaller chunks to make more room. 

How to freeze Loaded Cauliflower soup:

  • One the Instant Pot Loaded Cauliflower Soup has cooled, add 3-4 cups to quart size freezer bags. Seal the bags, pressing out any air from the bag. Place in the freezer laying down to save space. Label with the date and name of the soup. 
  • To defrost:
    • Remove from freezer and place in fridge the day before eating.
    • For day of defrosting, set on counter in a shallow bowl or plate.
    • Defrost in the INSTANT POT: Add 1/2 cup of water to the instant pot, remove the soup from the bag, and add frozen chunk of soup to the instant pot. Cook on HIGH for 7 minutes. Open and use immersion blender to blend or whisk. 
    • Add garnishes and serve!

Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!

Is Loaded Cauliflower soup healthy?

Yes! This soup fits into a variety of diets. It’s low carb (11g per serving) and fits into the KETO, South Beach, and Atkins diets. It’s also vegetarian so perfect for meatless Monday! See recipe card below for full nutritional information!

Loaded Cauliflower soup gives the illusion of a creamy potato soup, while cutting carbs and using cauliflower. It’s so delicious, even if you don’t like cauliflower, you will LOVE this!

My favorite Instant Pot Recipes:

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5 from 9 votes
Print
Instant Pot Loaded Cauliflower Soup (low carb)
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!

Course: Main Course
Cuisine: American
Keyword: instant pot loaded cauliflower soup
Servings: 12 servings
Ingredients
  • 2 heads cauliflower (or 4lbs) florets trimmed off from main stem
  • 1 medium yellow onion chopped
  • 2 TBS minced garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups vegetable or chicken stock
  • 12 ounces cream cheese, softened/room temperature
  • 8 ounces freshly grated cheddar cheese (I like extra sharp)
Optional toppings
  • green onions
  • bacon crumbles
  • cheddar cheese
  • sour cream or plain Greek yogurt
  • additional salt and pepper
Instructions

  1. Using a 6 quart or larger instant pot, add cauliflower florets, onion, stock, garlic, salt, and pepper. Close lid and set on MANUAL for 7 minutes.

  2. Once time is up, release the pressure by flipping the switch (careful liquid may come out of the top).

  3. Add cream cheese and cheddar cheese to the pot. Using an immersion blender, blend the cauliflower mixture until smooth and creamy.

  4. Serve topped with your favorite toppings - I like green onions and cheese!

Recipe Notes

Each serving is about 1 cup, recipe yielded 12 cups of soup. 

Nutritional info per servings: 218 calories, 16g fat, 11g carbohydrates, 4g fiber, 5g sugar, 9g protein. 9 Weight Watchers points per serving. 

You can make this soup on a stovetop too, here's how:

  1. Using a large stock pot, add cauliflower, onions, stock, garlic, salt and pepper. Over medium/high heat, bring to a boil. Cover the pot and then turn to low heat and cook for 20 minutes or until the cauliflower is steamed tender.
  2. Continue with directions from above at step #3.

Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!
Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!
Creamy and delicious, Loaded Cauliflower soup is rich, hearty, and healthy! This low carb option is great for KETO, Atkins, South Beach or any diet! Only 212 calories and 11g carbs per serving! Also optional directions to cook on the stovetop!

Instant Pot Carrot Cake

By 13 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!

I’ve been seeing that you can make cake in the Instant Pot for a while, so I wanted to test it out with my favorite Carrot Cake. I had made a Peanut Butter Cheesecake in the Instant Pot and Instant Pot Lemon Cake previously, and they were GREAT!  I was so happy to find out that it works PERFECTLY, and is even more delicious than baking the cake! This Instant Pot Carrot Cake is easy, so moist, and totally amazing! It’s going to be the only way I make carrot cake from now on!

Now, I used some shortcuts in this recipe, but you don’t have to. I love using my favorite spice cake mix and then doctoring it up to make the perfect carrot cake. I recommend Duncan Hines Spice Cake Mix, but you can chose whichever brand you like.

I also love making a Carrot Cake Trifle (EASY) around Easter time, and this Instant Pot Carrot Cake would be perfect for a small Easter gathering as well!

How to make Instant Pot Carrot Cake:

**Scroll down for full printable ingredient list and directions**

  • Prep the ingredients: shred about 2 carrots, making 1 and 1/4 cup shredded carrots.
  • Prepare the cake mix according to box directions however use orange juice for half the amount of water called for. For example, Duncan Hines cake mix says 1 cup water. This means use 1/2 cup water and 1/2 cup orange juice. 
  • Once the cake mix is prepared, add the shredded carrots, crushed pineapple, and raisins (if desired). 
  • Grease a nonstick 7 inch bundt pan then pour the batter into the pan until it’s 3/4 full. You may have some left over, just set it aside. You don’t want to overfill the bundt pan. Cover loosely with aluminum foil.

  • Set the instant pot on manual/high for 35 minutes. 
  • While the cake is cooking, make the frosting.
    • Add 1/2 cup room temperature butter to a bowl and beat with a hand mixer until smooth. Add 1 package/8oz room temperature cream cheese and beat until smooth. Add vanilla and beat until mixed. Add 1 cup of powdered sugar, then mix. Add 1 more cup, then mix. Add final cup and mix until smooth and creamy. Set aside until ready to use. 
  • Once the timer is up for the cake, quick release the rest of the pressure. Open the instant pot and using potholders carefully put out the rack with bundt pan on top. Carefully remove the aluminum foil from the top (there may be some water on top, careful not to spill on the cake).

  • Carefully flip the bundt pan over to remove the cake. It should pop out easily. Place on cake stand.

  • Allow the cake to cool for about 30 minutes (can also set in the fridge). Once the cake is cooled, add the frosting in an even layer. Top with chopped pecans. Serve and enjoy! Keep cake in the fridge.

Tips for making Carrot Cake in the Instant Pot:

My favorite Instant Pot Recipes:

  • Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
  • This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
  • Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
  • Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
  • Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
  • Instant Pot Chicken Noodle Soup – Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food.
  • Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!

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5 from 12 votes
Print
Instant Pot Carrot Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!

Course: Dessert
Cuisine: American
Keyword: instant pot carrot cake
Ingredients
For cake:
  • 1 box spice cake mix plus ingredients to prepare mix (eggs, oil, water)
  • 1/2 cup orange juice or pineapple juice from crushed pineapple
  • 1 1/4 cup shredded carrots
  • 2 ounces crushed pineapple drained
  • 1/2 cup raisins optional
  • 1/2 cup chopped pecans
For frosting
  • 1/2 cup butter room temperature
  • 8 ounces cream cheese room temperature
  • 1 tsp vanilla
  • 3 cups powdered sugar
Instructions

  1. Prepare the cake mix according to box directions however use orange juice or pineapple juice for half the amount of water called for. *For example, Duncan Hines cake mix says 1 cup water. This means use 1/2 cup water and 1/2 cup orange juice*

  2. Once the cake mix is prepared, add the shredded carrots, crushed pineapple, and raisins (if desired). 

  3. Grease a nonstick 7 inch bundt pan then pour the batter into the pan until it’s 3/4 full (you may have some left over, just set it aside. You don’t want to overfill the bundt pan. Cover loosely with aluminum foil).

  4. Add water to the instant pot. Place the bundt pan on a removable instant pot rack, then place carefully inside the Instant Pot.  Set the instant pot on manual/high for 35 minutes. 

  5. While the cake is cooking, make the frosting: Add butter to a bowl and beat with a hand mixer until smooth. Add cream cheese, beat until smooth. Add vanilla, beat until mixed. Add 1 cup of powdered sugar, then mix. Add 1 more cup, then mix. Add final cup and mix until smooth and creamy. Set aside until ready to use. 

  6. Once the timer is up for the cake, quick release the rest of the pressure. Open the instant pot and using potholders carefully pull out the rack with bundt pan on top. Carefully remove the aluminum foil from the top (there may be some water on top, careful not to spill on the cake).

  7. Carefully flip the bundt pan over to remove the cake. It should pop out easily. Place on cake stand.

  8. Allow the cake to cool for about 30 minutes (can also set in the fridge).

  9. Once the cake is cooled, add the frosting in an even layer. Top with chopped pecans. Serve and enjoy! Keep cake in the fridge.

Recipe Notes

Use your favorite box cake brand- I like Duncan Hines Super Moist Spice Cake Mix. 

Cake should keep for 7 days if refrigerated. 

Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick (only 35 minutes!!!) and painless in the Instant Pot!
Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick (only 35 minutes!!!) and painless in the Instant Pot!
Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick (only 35 minutes!!!) and painless in the Instant Pot!
Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick (only 35 minutes!!!) and painless in the Instant Pot!

Instant Pot Asian Meatballs

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Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!

Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!Throughout the year there are tons of opportunities where you need to make an appetizer for a crowd; pot lucks, community events, girl’s night out, game night, and holiday parties are just a few times when these Instant Pot Asian Meatballs will come in handy! This delicious recipe takes barely any time to cook, and by using frozen meatballs, you won’t be stuck in the kitchen or stressed while entertaining! 

Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!

Making Instant Pot Asian Meatballs is EASY!

**scroll down for full ingredient list and printable direction**

  • I like using frozen meatballs for this recipe because it makes it very easy and little effort. You can make homemade meatballs as well, but the cook time will need to be adjusted. 

  • Using a 6 quart Instant Pot, add the meatballs and sauce into the pot. 
  • Close the lid and seal the valve. Then set the timer for 5 minutes. Once the time has counted down, release the pressure by flipping the sealing valve, then carefully remove the top.
    • You should remember when using the Instant Pot, that the time it takes to cook the recipe (5 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’ which will take about 10 minutes for this recipe.
  • Turn the pot function to ‘sauté’ mode, and once the liquid is boiling, add the cornstarch slurry to the sauce, and stir. The sauce will thicken up quickly. Turn the pot off and stir to coat. Top the meatballs with green onions, chopped peanuts, and sesame seeds!

Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!

These meatballs are incredibly delicious! Once you try the sweet and slightly spicy Asian sauce on these meatballs, this will be your go-to must-serve appetizer at every event! I use this sauce on EVERYTHING including One Pot Spicy Thai Noodles, Spicy Thai Tenders, and Honey Sesame Tofu!

Can I make Asian Meatballs in the Slow Cooker?

  • YES! Add all the ingredients (except cornstarch slurry) to the slow cooker and stir to coat the meatballs. Cover and set on high for 2 hours or low for 4 hours. Once the time is up, add the cornstarch slurry, stir to distribute, then cover and cook on HIGH for 30 minutes. 
  • Leave them in the slow cooker on the warm function to serve directly from slow cooker at your event!

My favorite Instant Pot Recipes:

  • Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
  • Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
  • Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
  • Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
  • Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
  • Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
  • Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
  • Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
  • Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful!  No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

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5 from 21 votes
Print
Instant Pot Asian Meatballs
Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
 

Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!

Course: Appetizer
Cuisine: Chinese
Keyword: asian meatballs
Servings: 14 -4 meatball servings
Ingredients
For meatballs:
  • 28 ounce bag Frozen small/mini meatballs
  • 2/3 cup reduced sodium soy sauce
  • 4 cloves garlic, minced
  • 2 tsp sriracha
  • 1/2 inch fresh ginger, minced
  • 3 TBS brown sugar
  • 1/2 cup water
For slurry:
  • 1 TBS cornstarch
  • 2 TBS water
For garnish:
  • 3 TBS chopped peanuts
  • 3 stalks green onions, chopped
  • 1 tsp sesame seeds
Instructions

  1. In a small bowl combine soy sauce, garlic, sriracha, ginger, brown sugar, and 1/2 cup water.

  2. Add meatballs to a 6 qt pressure cooker pot. Pour sauce over the top and gently stir to coat. Close the lid and seal the pressure valve. Set time to manual/high for 5 minutes.

  3. When time is up, quick release pressure flip the valve), then remove the lid. Gently stir the meatballs and turn the pot function to SAUTE. 

  4. In a small cup/bowl, add cornstarch and water, stir to combine. Once the sauce is boiling in the pot- shouldn't take long- add the cornstarch slurry to the pot. Stir to distribute and allow to boil for 30 seconds to 1 minutes. The sauce should thicken quickly. Stir to coat, turn off pot.

  5. Place in serving bowl and sprinkle peanuts, green onions, and sesame seeds over the top. 

First published in August 2018 in partnership with Cooked Perfect Meatballs. Recipe updated June 2019.

Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!