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Instant Pot Salsa Rice

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

Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Only 4 minutes in the Instant Pot and this rice is ready to eat!

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!

I am obsessed with my instant pot; You can make everything in it and in barely any time. Anyway, this Instant Pot Salsa Rice is a super flavorful dish that is so easy to make. It makes the perfect side dish to Instant Pot Enchilada Soup or Air Fryer Chicken Taquitos, or for fajitas, burritos, or whatever you want! It takes only 4 minutes to make (after the pot comes to pressure), and it’s salsa rice perfection!

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!

If you don’t have an instant pot yet you need to buy one. I recommend at least a 6 quart version, but if you have a bigger family, the 8 quart would be nice. I’ll admit that I am NOT a ‘gadget’ type of person, so I held off a long time on purchasing my instant pot, but once I finally caved, I realized I had SERIOUSLY been missing out!

How to make Salsa Rice in the Instant Pot:

**scroll down for full ingredients list and printable directions**

  • Take all the ingredients, dump them into the instant pot, then set your timer for 4 minutes on manual. 
    • It will take some time for the IP to ‘come to pressure’ and start cooking. Be patient.
  • Let the pressure release naturally (don’t flip the valve) for about 10 minutes, then release the remaining pressure (by flipping the valve). Be careful because steam will come out of the top of the IP.
  • Stir the rice, then serve. 
  • Top with your favorite fixin’s! I like cilantro, lime, cheese, and avocado – YUM!
Salsa Rice in the Instant Pot

How to complete the meal:

  • If you are a fan of chicken, you can actually turn this into Salsa Chicken and Rice. Add chicken breasts to your instant pot with everything else. Set the timer for 7 minutes (instead of 4), and then follow the rest of the direction. Shred the chicken once it’s cooked using two forks, or serve the breasts whole. 
  • Using a sheet pan, add chopped bell peppers, onions, and mushrooms, and chicken breasts. Season your chicken breasts with taco seasoning or cumin and chili powder. Bake all together for 20-25 minutes, and then serve with tortillas – easy chicken fajitas! Add the Salsa Rice on the side and enjoy!
  • This salsa rice is perfect alongside these delicious Air Fryer Chicken Taquitos!
  • Serve alongside Mexican Baked Eggs! Made in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it’s the perfect healthy meal.
  • To keep this a vegetarian meal, add black beans to the salsa rice! Add one can of rinsed and drained black beans to the instant pot and cook with everything else.
    • You can serve the salsa rice as burritos (I like grilling the burritos, yum), on tostadas, grilled quesadillas, or all by itself!
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!

Tips for cooking in the Instant Pot:

  • You should remember when using the Instant Pot, that the time it takes to cook the recipe (4 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.
    • For me, it took about 10 minutes to the pot to come to pressure. Once it comes to pressure, the cook time will start to count down (4 more minutes)
  • I recommend you use the ‘natural release’ to release the pressure, and allow 10 minutes for this. Release the rest yourself by flipping the valve.
  • Carefully remove the lid, always opening it AWAY from you. 

Can I make Salsa Rice in a Slow Cooker?

YES! Follow the recipe as written, however add everything to the slow cooker. Cook on low for 4 hours or high for 2 hours. Stir when it’s finished and top with your desired garnishes!

My favorite recipes to accompany this Instant Pot Salsa Rice:

  • Instant Pot Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it’s very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
  • Vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!
  • Mexican Baked Eggs are cooked in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it’s the perfect healthy meal.
  • Air Fryer Chicken Taquitos are so easy and delicious using the air fryer!
  • Slow Cooker Chicken Tortilla Soup is the perfect healthy comfort food. Set it and forget it; this soup is going to become a regular in your dinner rotation!
  • Southwestern Stuffed Zucchini Boats are easy, delicious, and majorly healthy! only 127 calories per serving!!!
  • Black Bean Zucchini Enchiladas are filled with healthy ingredients and comes together in 30 minutes!

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5 from 17 votes
Print
Instant Pot Salsa Rice
Prep Time
5 mins
Cook Time
14 mins
Total Time
19 mins
 

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!

Servings: 6 servings
Calories: 247 kcal
Ingredients
  • 1 medium onion, chopped
  • 1 green pepper, seeded and chopped
  • 2 medium tomatoes, chopped
  • 2 cups vegetable or chicken stock
  • 1 tsp garlic poder
  • 1 tsp chili powder
  • 1 tsp adobe chili powder, if you don’t have this, you can use regular chili powder or omit
  • 1/2 fresh jalapeno, seeded and diced
  • 1/3 cup salsa, whatever type you prefer
  • 2 cups uncooked long grain rice
Optional garnishes for serving
  • colby jack cheese shredded
  • avocado slices
  • cilantro
  • limes
  • greek yogurt or sour cream
  • small flour tortillas
Instructions

  1. Using at least a 6qt. instant pot, add all ingredients (not garnishes) to pot. Lightly stir to combine.

  2. Place the top on the instant pot and seal the pressure valve. Cook on manual for 4 minutes. Allow natural release (do not flip the valve) for 10 minutes. Release any remaining pressure. 

  3. Stir rice mixture, then serve in bowls. Garnish with whatever you desire and enjoy!

Recipe Video

Recipe Notes
  • Want to add chicken to this Salsa Rice? Add the chicken breasts to the Instant pot and change the cook time to 7 minutes. 
  • Nutrition: 247 calories, 1g fat, 54g carbohydrates, 2g fiber, 6g protein (does not include any garnishes)
  • First published May 2018. Updated April 2021.

Hamburger Soup (Instant Pot & Stove Top)

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

Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It’s the perfect lunch or dinner!

Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It's the perfect lunch or dinner!

Making meals quickly during the week is essential. Days and afternoons are busy and no one has time to slave over a hot stove. This Hamburger Soup takes only one pot and can be made in the instant pot or on the stove top, and it’s done in less than 30 minutes! One pot meals like One Pot Enchilada Soup and One Pot Hamburger Casserole are dinner staples as well!

Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It's the perfect lunch or dinner!

Making this Hamburger Soup couldn’t be easier, here’s how…

How to make Hamburger Soup on the Stove Top:

**scroll down for full ingredients list and printable directions**

  • Using a heaving bottom stock pot (medium size) over medium high heat, add olive oil and ground beef. Cook beef 6-7 minutes, breaking apart and stirring until browned. Drain the beef (I used very lean beef so there was not much fat to drain) and add back to the pot.
  • Add the water, beef stock, diced tomatoes (with liquid), chopped carrots, potatoes, onion, celery, salt, pepper, and oregano. Bring the soup to a boil, then cover and reduce the heat to low and simmer for 15 minutes.
  • Add the frozen green beans, then cover and simmer for 10 more minutes.
  • Turn off the heat and ladle the soup into bowls or bread bowls.
Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It's the perfect lunch or dinner!

How to Make Instant Pot Hamburger Soup:

**scroll down for full ingredients list and printable directions**

  • Using the Instant Pot, set on the sauté function. Add olive oil and let heat for 1 minutes. Add ground beef and cook 6-7 minutes, breaking apart and stirring until browned. Drain the beef and add back to the pot.
  • Add the water, beef stock, diced tomatoes (with liquid), chopped carrots, potatoes, onion, celery, salt, pepper, and oregano. Stir to combine.
  • Place the top on the instant pot and close. Place the valve in the sealed position. Set the pot to manual and the timer to 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. The pot needs some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
  • Once the time is up, allow 5 minutes to naturally release (do not flip the valve yet) pressure. Then, carefully flip the valve (liquid may shoot out here, you can gently cover the valve with a paper towel to decrease mess), and allow the rest of the pressure to release. 
  • Open the lid and add the frozen green beans. Stir into the soup and let sit for 5 minutes.
  • Stir and ladle the soup into bowls or bread bowls.
Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It's the perfect lunch or dinner!

Can I double this recipe? YES, the cooking times shouldn’t change.

Can I freeze this recipe? YES!

  • Allow the soup to cool completely, then place into freezer safe bags. Squeeze out any extra air from bags, then seal. Place in freezer for up to 6 months.
  • To defrost, place in fridge over night. Reheat on stove top or in microwave.

What are some good sides to go with Hamburger Soup?

I love serving this soup in these HOMEMADE BREAD BOWLS. Since this soup is full of vegetables and meat, I like to add something starchy on the side…

If you like one pot meals, give these a try too:

Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It's the perfect lunch or dinner!

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5 from 9 votes
Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It's the perfect lunch or dinner!
Print
Hamburger Soup (Instant Pot or Stove Top)
Prep Time
6 mins
Cook Time
30 mins
Total Time
36 mins
 

Made in the instant pot or on stove top, this hamburger soup is full of hearty vegetables in a deliciously seasoned broth. It's the perfect lunch or dinner!

Course: Main Course
Cuisine: American
Keyword: hamburger soup, instant pot hamburger soup
Servings: 6
Calories: 226 kcal
Ingredients
  • 1 lb lean ground beef
  • 2 cups water
  • 4 cups reduced sodium beef broth
  • 15 ounces fire roasted diced tomatoes with liquid (can use regular diced as well)
  • 3 medium carrots, peeled and chopped
  • 2 medium russet or golden potatoes, peeled and but into 1 inch cubes
  • 1 medium yellow onion, peeled and diced
  • 2 stalks celery, ends trimmed and chopped
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • 1 cup frozen green beans
Instructions
For Stove Top:

  1. Using a heaving bottom stock pot (medium size) over medium high heat, add olive oil and ground beef. Cook beef 6-7 minutes, breaking apart and stirring until browned. Drain the beef and add back to the pot.

  2. Add the water, beef stock, diced tomatoes (with liquid), chopped carrots, potatoes, onion, celery, salt, pepper, and oregano. Bring the soup to a boil, then cover and reduce the heat to low and simmer for 15 minutes.

  3. Add frozen green beans, then cover and simmer for 5-10 more minutes. Turn off the heat and ladle the soup into bowls or bread bowls.

For Instant Pot:

  1. Using the Instant Pot, set on the sauté function, add olive oil and let heat for 1 minute. Add ground beef and cook 6-7 minutes, breaking apart and stirring until browned. Drain the beef and add back to the pot.

  2. Add the water, beef stock, diced tomatoes (with liquid), chopped carrots, potatoes, onion, celery, salt, pepper, and oregano. Stir to combine. Place the top on the instant pot and close. Place the valve in the sealed position. Set the pot to manual and the timer to 5 minutes.

  3. Once the time is up, allow 5 minutes to naturally release (do not flip the valve yet) pressure. Carefully flip the valve (liquid may shoot out here, gently cover the valve with a paper towel to decrease mess), and allow the rest of the pressure to release. 

  4. Open the lid and add the frozen green beans. Stir into the soup and let sit for 5 minutes. Stir and ladle the soup into bowls or bread bowls.

Recipe Video

Recipe Notes

Nutritional Information per serving (6 servings): 226 calories, 8g fat, 18g carbohydrates, 3g fiber, 7g sugar.

*nutrition should be calculated off of your specific ingredients. 

Instant Pot Almond Joy Cheesecake

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

Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover’s dream!

Cheesecake in the instant pot couldn’t be easier. It takes very little effort and the result is amazing. The cheesecake is essentially steamed to cook, which makes the most delicious and creamiest cheesecake ever. Use up any extra mini Almond Joy candy bars for this recipe! This Instant Almond Joy Cheesecake will be your go-to dessert from now on!

slice of almond joy cheesecake

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!) and a few in the instant pot like this Snickers Cheesecake, and they always come out fantastic! It might seem intimidating to make the cake in the Instant Pot, but trust me, it’s EASY! Once you get the hang of it though, you realize how much you were missing because it’s a game changer in the kitchen! 

Tools needed to make Instant Pot Almond Joy Cheesecake:

slice of almond joy cheesecake

How to Make Almond Joy Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

  • Make the crust – Take whole Oreo cookies and pulse them in a food processor until crushed. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge while you are making the filling.
    • Want to mix it up? Use graham cracker crumbs as the crust!
  • Make the filling: Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Fold in almond slices, chocolate chips, and shredded coconut.
  • Pour the cream cheese filling into the crust spread it carefully. Only fill pan 3/4 of the way full. It will rise a bit and you don’t want it to spill over. Do not overfill!
  • Add 1 1/2 cups of water to the bottom of the Instant Pot, place the cheesecake on top of the removable trivet with handles, then lower carefully into the pot. Close the lid, make sure the valve is sealed.
cheesecake in instant pot
  • Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes.
    • It will take some time to build up to pressure, then the time will begin to count down.
    • Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. 
    • There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 
  • Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 
  • After the cheesecake has set overnight, and before serving, make the topping. Mix chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to combine. If it’s not completely melted, cook again for 15 seconds, and whisk again.
  • Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.
  • Pour and spread the chocolate ganache topping over the cheesecake. Add shredded coconut, slices almonds, chopped Almond Joy candy bars, and then drizzle with extra ganache topping. Slice and serve instant pot almond joy cheesecake!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!

Want the perfect slice of cheesecake? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

My favorite Instant Pot Recipes:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • 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 Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!
  • Instant Pot Chocolate Turtle Cake is easy, delicious, and frankly the best cake! It’s moist and decadent, and done in less than 45 minutes!
  • Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!
  • Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
  • Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!

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5 from 14 votes
Print
Instant Pot Almond Joy Cheesecake
Prep Time
10 mins
Cook Time
23 mins
refridgerate
8 hrs
Total Time
8 hrs 33 mins
 

Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover’s dream!

Course: Dessert
Cuisine: American
Keyword: instant pot almond joy cheesecake
Servings: 8 slices
Calories: 605 kcal
Ingredients
For crust:
  • 1 1/4 cup crushed Oreo cookies, whole
  • 2 TBS unsalted butter
For filling:
  • 16 ounces cream cheese, softened
  • 2/3 cups granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream or nonfat plain Greek yogurt
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup milk chocolate chips
For ganache topping:
  • 1/2 cup heavy cream
  • 3/4 cups milk chocolate chips (about 4 ounces)
Additional toppings:
  • 1/4 cup sweetened shredded coconut
  • 2 TBS sliced almonds
  • 4-5 almond joy candy bars, chopped
  • homemade ganache
Instructions
For the crust:

  1. In a bowl mix crushed Oreos with melted butter until crumbs are all moistened. Dump mixture into a 6 inch or 7 inch springform pan. Press the crumbs down using a glass cup or spatula in an even layer, pressing up onto sides. Place in fridge while preparing the rest.

For the filling:

  1. In a large mixing bowl, add softened cream cheese and beat with hand mixer on medium speed until smooth. Add sugar and beat until mixed. Add one egg, beat until mixed. Add 2nd egg and beat until mixed. Add sour cream or Greek yogurt and beat until mixed. Fold in almond slices, chocolate chips, and shredded coconut.

To cook:

  1. Remove crust from fridge, then pour filling into the crust until it is 3/4 of the way full. Do not overfill. Smooth top in an even layer.

  2. Add 1 1/2 cups of water to the bottom of the instant pot. Place the cheesecake on top of the trivet/rack, then lower carefully into the pot. Close the lid, and place the valve in the sealed position. Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes. Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. **There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 

  3. Remove the cheesecake from the instant pot and let cool on the counter for at least 1 hour. Place the cheesecake in the refrigerator at least 8 hours (preferably overnight). 

For the ganache topping:

  1. Add chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to melt/combine. If it’s not completely melted, cook again for 15 seconds, and whisk again. Set aside

To serve:

  1. Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.

  2. Pour and spread the chocolate ganache topping over the cheesecake. Add shredded coconut, slices almonds, chopped Almond Joy candy bars, and then drizzle with extra ganache topping. Slice and serve instant pot almond joy cheesecake!

Recipe Video

Recipe Notes

Store covered in the refrigerator. Will keep for up to a week. 

 

No Instant Pot, no problem – you can make this Almond Joy Cheesecake in the Slow Cooker:

  • Add 1 inch of water to a large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 3 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack.
  • Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
  • Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 8 hours, preferably overnight.
  • Continue with directions from how to make ganache and top cheesecake.

Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!
Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover's dream!

Instant Pot Buffalo Chicken Dip

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

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it’ll be a go-to party appetizer!

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

Buffalo chicken is one of those foods that most everyone loves! This dip will be the star of your party spread! Making it has never been easier than in the instant pot! Done in less than 20 minutes and ready to serve, this Instant Pot Buffalo Chicken Dip is delicious and easy! Using this Homemade Buffalo Sauce recipe ensures the perfect taste!

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

I’ve shared so many ‘buffalo style recipes’ with you – everything from Air Fryer Buffalo Cauliflower bites to Buffalo Chicken Quesadillas to Buffalo Chicken Loaded Fries!! I LOVE the buffalo flavor!

It is SO EASY making this buffalo chicken dip in the Instant Pot, let me share how:

**scroll down for full ingredients list and printable directions**

Jump to Recipe

How to make Instant Pot Buffalo Chicken Dip:

  • First cook the chicken in the Instant Pot:
    • Add buffalo sauce (recipe here) and ranch dressing to the instant pot. Add chicken.
    • Close the instant pot and place the pressure valve in the sealed position. Set the pot on manual/high pressure and set the timer for 10 minutes.
      • It will take some time to build up to pressure, then the time will begin to count down.
  • After the time is up, let the pressure release naturally for 5 minutes (do not flip the valve). After 5 minutes, release the remaining pressure by flipping the valve. Careful as steam will come out of the top of the pot.
  • Using 2 forks shred the chicken by pulling it apart. You can also use a hand mixer on low speed to shred the chicken.
  • Add cream cheese and shredded cheese to the Instant Pot. Mix until melted and completely combined.
  • Once everything is combined you have two options:
    • Serve as is, or transfer to a baking dish and broil to get the top crispy! I like to broil it for a few minutes to have a nice crispy cheese layer on top!
    • Garnish the top with chopped green onions for some extra crunch!

What to serve with the Dip:

  • Serve with sliced baguette pieces
  • Serve with tortilla chips
  • Serve with warm flour tortillas
  • Serve with carrot and celery sticks

Can I make Buffalo Chicken Dip in the Slow Cooker?

Yes!

  • Add all the ingredients to the slow cooker. Set on high for 5 hours or low for 8 hours.
  • Shred the chicken when the time is up and then stir to combine everything.
  • Add a layer of cheese on top, then close the lid and leave for about 20 minutes or until the cheese is melted! Serve!

How to make Healthier Buffalo Chicken Dip:

Buffalo chicken dip is really not a health food, but there are a few ways to save some calories and fat grams!

  • Instead of using full fat cream cheese, use 1/3 less fat cream cheese. This saves calories and fat.
  • Reduce the shredded cheese by 25%. I don’t recommend using low fat cheese because this will not melt well in your dip.
  • Serve with healthier options like low carb tortillas, celery sticks, and carrot sticks. Sliced cucumbers and peppers would also be a great way to serve the buffalo chicken dip.

While still not ‘healthy’, this will definitely lighten up the dip.

Here’s some other amazing Instant Pot recipes for you to try:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • 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 Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
  • Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!
  • Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
  • Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
  • 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

Make sure you don’t miss a thing! Follow Domestic Superhero on:

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5 from 9 votes
Print
Instant Pot Buffalo Chicken Dip
Prep Time
8 mins
Cook Time
10 mins
broil
5 mins
Total Time
23 mins
 

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

Course: Appetizer
Cuisine: American
Keyword: instant pot buffalo chicken dip
Servings: 10 1/2 cup servings
Calories: 267 kcal
Ingredients
  • 1 lb boneless skinless chicken breast
  • 1 cup buffalo wing sauce, (see notes for recipe)
  • 3/4 cup ranch dressing
  • 3/4 cup shredded colby jack cheese
  • 3/4 cup shredded cheddar cheese
  • 8 ounces cream cheese, softened
  • 3 stalks green onions, chopped
Instructions

  1. Add buffalo sauce and ranch dressing to the instant pot. Add chicken. Close the instant pot and place the pressure valve in the sealed position. Set the pot on manual/high pressure and set the timer for 10 minutes.

  2. After the time is up, let the pressure release naturally for 5 minutes (do not flip the valve). After 5 minutes, release the remaining pressure by flipping the valve. Careful as steam will come out of the top of the pot. Open the lid.

  3. Using 2 forks shred the chicken. You can also use a hand mixer on low speed to shred the chicken.

  4. Add cream cheese and 1/2 cup colby jack and 1/2 cup cheddar cheese (**reserve 1/4 cup of each cheese) to the Instant Pot. Mix until melted and completely combined.

  5. *Pre-heat oven to broil.

  6. Transfer the dip to an oven safe baking dish. Add remaining shredded cheese over the top of the dip. Place in oven and broil for 5 minutes or until the cheese is melted and bubbly.

  7. Remove from oven and top with chopped green onions. Serve warm with bread, chips, celery or carrot sticks!

Recipe Video

Recipe Notes

*Broiling is optional. You can serve the dip straight out of the Instant Pot as well, without broiling.

**If you don’t plan to broil the dip, add all the shredded cheese and mix well. 

Nutrition per 1/2 cup serving: 267 calories, 21g fat, 5g carbohydrates, 17g protein (calculated using 1/3 less fat cream cheese – nutrition will vary based off ingredients used)

Homemade Buffalo Sauce Recipe

Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy, and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!

Instant Pot Snickers Cheesecake

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

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Cheesecake in the instant pot couldn’t be easier. It takes very little effort and the result is amazing. The cheesecake is essentially steamed to cook, which makes the most delicious and creamiest cheesecake ever. Use up mini Snickers candy bars for this recipe and you likely have all the ingredients already. This Instant Pot Snickers Cheesecake will be your go-to dessert from now on!

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!) and a few in the instant pot and they always come out fantastic! It might seem intimidating to make the cake in the Instant Pot, but trust me, it’s EASY! Once you get the hang of it though, you realize how much you were missing because it’s a game changer in the kitchen! 

What you need to make Instant Pot Snickers Cheesecake:

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

How to Make Snickers Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

  • Make the crust – Take whole Oreo cookies and pulse them in a food processor until crushed. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge while you are making the filling.
    • Want to mix it up? Use graham cracker crumbs as the crust!
  • Make the filling: Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Fold in chopped Snickers candy bars.
  • Pour the cream cheese filling into the crust spread it carefully. Only fill pan 3/4 of the way full. It will rise a bit and you don’t want it to spill over. Do not overfill!
  • Add 1 1/2 cups of water to the bottom of the Instant Pot, place the cheesecake on top of the removable trivet with handles, then lower carefully into the pot. Close the lid, make sure the valve is sealed.
  • Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes.
    • It will take some time to build up to pressure, then the time will begin to count down.
    • Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. 
    • There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 
  • Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 
steps to make cheesecake
  • After the cheesecake has set overnight, and before serving, make the topping. Mix chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to combine. If it’s not completely melted, cook again for 15 seconds, and whisk again.
  • Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.
  • Pour and spread the chocolate ganache topping over the cheesecake. Add chopped Snickers candy bars, and then drizzle with caramel sauce (homemade or store bought works). Slice and serve instant pot snickers cheesecake!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Want the perfect slice of cheesecake? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

This Instant Pot Snickers Cheesecake is EASY to make! Since the Instant Pot steams the cheesecake in order to cook it, the result is a deliciously smooth creamy filling. Anyone who has a sweet tooth will go CRAZY over this cheesecake! Don’t be intimidated, JUST GO FOR IT! My ONLY complaint about making instant pot cheesecake is that it’s small! Although, with this amount of decadence, probably the smaller amount the better!

My favorite Instant Pot Recipes:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • 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 Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!
  • Instant Pot Chocolate Turtle Cake is easy, delicious, and frankly the best cake! It’s moist and decadent, and done in less than 45 minutes!
  • Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!
  • Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
  • Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
  • 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

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5 from 10 votes
Print
Instant Pot Snickers Cheesecake
Prep Time
10 mins
Cook Time
23 mins
time to set
8 hrs
Total Time
8 hrs 33 mins
 

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Course: Dessert
Cuisine: American
Keyword: instant pot snickers cheesecake
Servings: 8 slices
Calories: 603 kcal
Ingredients
For crust:
  • 1 1/4 cup crushed Oreo cookies, whole
  • 2 TBS unsalted butter
For filling:
  • 16 ounces cream cheese, softened
  • 2/3 cups granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream or nonfat plain Greek yogurt
  • 1 cup chopped snickers candy bars
For ganache topping:
  • 1/2 cup heavy cream
  • 3/4 cups milk chocolate chips (about 4 ounces)
For additional topping
  • 3/4 cups chopped Snickers bars
  • 1/4 cup caramel sauce
Instructions
For the crust:

  1. In a bowl mix crushed Oreos with melted butter until crumbs are all moistened. Dump mixture into a 6 inch or 7 inch springform pan. Press the crumbs down using a glass cup or spatula in an even layer, pressing up onto sides. Place in fridge while preparing the rest.

For the filling:

  1. In a large mixing bowl, add softened cream cheese and beat with hand mixer on medium speed until smooth. Add sugar and beat until mixed. Add one egg, beat until mixed. Add 2nd egg and beat until mixed. Add sour cream or Greek yogurt and beat until mixed. Add chopped Snickers and fold into filling using a spatula.

To cook:

  1. Remove crust from fridge, then pour filling into the crust until it is 3/4 of the way full. Do not overfill. Smooth top in an even layer.

  2. Add 1 1/2 cups of water to the bottom of the instant pot. Place the cheesecake on top of the trivet/rack, then lower carefully into the pot. Close the lid, and place the valve in the sealed position. Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes. Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. **There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 

  3. Remove the cheesecake from the instant pot and let cool on the counter for at least 1 hour. Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 

For the ganache topping:

  1. Add chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to melt/combine. If it’s not completely melted, cook again for 15 seconds, and whisk again. Set aside

To serve:

  1. Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.

  2. Pour and spread the chocolate ganache topping over the cheesecake. Add chopped Snickers candy bars, and then drizzle with caramel sauce (homemade or store bought works). Slice and serve!

Recipe Video

Recipe Notes

Store covered in the refrigerator. Will keep for up to a week. 

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!
Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Instant Pot Tuscan Chicken Pasta

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

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

Using the instant pot to make this tuscan chicken pasta takes all the work and effort out of preparing this meal! It’s so easy to take dinner to the next level with Garofalo® Elicoidali Pasta, which is made from 100% highest-quality durum wheat semolina. I love using their gourmet pasta even for my everyday meals – it definitely takes my pasta recipes to the next level! Just toss it into the instant pot along with the other ingredients, set it, and forget it! After just a few minutes, dinner is ready! Instant Pot Tuscan Chicken Pasta will be a staple in your household meal rotation!

If you’re not familiar with Garofalo pasta, it’s a must! Garofalo has a rich history and was established in 1789 in Gragnano, Italy – the homeland of pasta! They even hold the longest history in pasta (they’re more than 200 years old!). Their pasta is still made in Italy and is the pasta that Italians eat. Their packaging is completely transparent – nothing to hide, everything to share. I buy it at my local Ingles. This post is sponsored by Garofalo® Pasta. All comments and opinions are my own.

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

Making this Instant Pot Tuscan Chicken Pasta couldn’t be easier! Let me tell you how!

How to Make Tuscan Chicken Pasta in the Instant Pot:

**scroll down for full ingredients list and printable directions**

  • Get all the ingredients together! It’s easiest to have everything prepared before starting to cook.
Tuscan chicken pasta ingredients
  • I use Garofalo Elicoidali Pasta for this recipe because it’s superior quality, made in Italy (the pasta the Italians eat), and it’s a gourmet pasta for everyday meals! You can find it in the pasta aisle at your local Ingles grocery store.
  • Cut the chicken into bite-sized cubes. Set the instant pot to sauté mode, and then add oil to the pot. Heat for 1 minute, then add the chicken. Sprinkle the seasonings over the chicken, then sauté for 2-3 minutes.
  • Add broth, sun-dried tomatoes, garlic and Garofalo Elicoidali Pasta. Using a wooden spoon, stir everything in the pot, and then press the pasta down into the broth, trying to cover as much as possible.
making tuscan chicken pasta
  • Close the lid of the instant pot, then turn the valve to the sealed position. Set the instant pot on manual for 4 minutes.
    • Remember that the Instant Pot will need time to ‘come to pressure’ before the 4 minutes starts counting down. This might take 10-15 minutes depending on the instant pot model. Once the pressure is built up, the timer will count down.
  • After the timer has gone off, allow the pot to sit and release pressure naturally (do not flip the valve) for 5 minutes. After 5 minutes, flip the pressure valve and release the remaining pressure.
cooked tuscan chicken pasta before cheese is added
  • Open the lid and stir. Add the baby spinach and stir. Add the cream cheese and parmesan cheese and stir until completely combined.
  • Loosely place the lid back on the instant pot and allow the tuscan chicken pasta to stand in the pot for 5 minutes (this will help thicken the sauce), add fresh basil leaves, then stir again before serving.
tuscan chicken pasta in the pot with all ingredients mixed

Instant Pot Tuscan Chicken Pasta is the perfect everyday meal! It is so delicious and so simple to make! The flavor profile is elevated, but not intimidating! I love that Garofalo uses a traditional bronze-dye to give their pasta a coarse and porous texture so your sauce will cling to it better! This creamy dish will be a family favorite!

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

I love serving this meal with this Easy Garlic Bread or 3 Herb Garlic Cheese Breadsticks! So yummy!

Looking for more Instant Pot Recipes? Here are some of my favorite Instant Pot Recipes:

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5 from 10 votes
Print
Instant Pot Tuscan Chicken Pasta
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!

Course: Main Course
Cuisine: American, Mediterranean
Keyword: instant pot tuscan chicken pasta
Servings: 6 servings
Calories: 549 kcal
Ingredients
  • 1 TBS extra virgin olive oil
  • 1 lb chicken breast, cut into bite-sized cubes
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp oregano
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp minced garlic
  • 32 ounces reduced sodium vegetable or chicken stock
  • 12 ounces Garofalo Elicoidali pasta
  • 6-7 ounces sun-dried tomatoes, drained from oil (different jars are different sizes, either will work), and chopped
  • 6 ounces baby spinach
  • 8 ounces cream cheese (regular or reduced fat), chopped into 4 blocks
  • 1 cup freshly grated parmesan cheese (from a block of cheese, not the green container)
  • 1/4 cup fresh basil leaves
Instructions

  1. Set the instant pot to sauté mode, and add 1 TBS oil to the pot. Let heat for 1 minute. Add the cubed chicken to the pot. Add dried basil, dried thyme, dried oregano, salt, and pepper. Sauté for 2-3 minutes.

  2. Add broth, sun-dried tomatoes, garlic and Garofalo Elicoidali Pasta. Using a wooden spoon, stir everything together, then press the pasta down into the broth trying to cover as much as possible (if some is still out of the broth, it is okay).

  3. Close the lid of the instant pot, and set the valve to the sealed position. Set the instant pot on manual for 4 minutes. After the time is up, let the pressure release naturally (don't touch the valve) for 5 minutes. After 5 minutes, carefully flip the valve to the open position (steam will come out of the valve), and let the remaining pressure be released.

  4. Open the lid of the instant pot and stir. Add baby spinach, and stir. Add cream cheese and parmesan cheese, and stir until completely incorporated.

  5. Loosely place the lid back on the instant pot, and let the tuscan chicken pasta sit for 5 minutes (this will help thicken the sauce), add fresh basil leaves, then stir again before serving.

  6. Serve and garnish with extra basil and parmesan cheese is desired.

Recipe Video

Recipe Notes

**Nutrition based off reduced fat cream cheese and boneless skinless chicken breast. Use your own nutrition calculator with your specific ingredients for the most accurate calorie count. 

Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!
Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra creamy sauce makes this over-the-top delicious!