Some of my favorite Instant Pot recipes:

**remember to always add liquid to your IP**

Spinach Artichoke Dip
Ahead-defrost spinach, set out cream cheese
To make dip-Saute 1 chopped onion + garlic to taste in 2Tbsp. butter
Turn off heat, add:
1 8oz. (less fat) block cream cheese - softened
1 can artichoke hearts - cut into small pieces
(much easier to do with kitchen shears)
1 box frozen spinach - defrost and squeeze all the water out first
couple dashes hot sauce + crushed red pepper flakes to taste
1 cup shredded cheese (Swiss/gruyere mix from Aldi or mozzarella)
1/4 to 1/2 c. grated parmesan
1/2 c. mayo or plain greek yogurt or sour cream
Measure 4 oz. into individual ramekins,
add more cheese on top, cover with foil.
Recipe yields 8 - 8HI QPR
Tip-Remove foil and place in air fryer to brown top
Be sure to have the cheese on top for the IP, this way it won't fly around in the air fryer
Can freeze ahead and cook from frozen. Keep cook time the same.

Beef Broccoli
Ahead-put beef in freezer for 1 hour, make rice and set aside
Can prepare sauce and slice beef and put both in fridge ahead of time
Can also put frozen vegis in fridge to start to defrost them
It is not necessary to precook or marinate the steak
In Instant Pot-stir together meat & sauce
1lb. Top Sirloin steak sliced thin (freeze 1 hour for easier slicing)

Sauce-1c.beef broth 1/2c.soy sauce 1/3c.brown sugar 1T.sesame oil
1/4tsp. red pepper flakes, optional ginger & garlic to taste

optional-add diced onion 

Seal lid 7HI QPR press cancel (release steam carefully & open lid) then press saute:
mix 2T Cornstarch + 2T Water – add in (when sauce is bubbling) stir til thickened
optional-add 1 can each bamboo shoots and water chestnuts
plus 1 or 2 bags frozen Broccoli or Asian vegis
if you remembered to defrost the vegis overnite, it will heat up quicker
Optional fresh broccoli and/or julienned carrots – will need to cook a bit longer

Long grain white rice (not quick) 1:1 (rice to water) 4HI 10NPR
Brown rice 1:1 22HI 10NPR

If you're worried your rice might stick, put rice and water in a bowl or pan uncovered on a trivet

Place the minimum 1 c. water in the bottom

Cajun Chicken Pasta
Ahead-dice vegis & chicken, saute til chicken is cooked through, add spice and keep in fridge

You could cook on high to get a little char if you like that

I usually do 1 to 1 1/2 lbs. chicken, 1 large onion, and most of the 3 large colored pepper combo

Use more veggies than you think you need, they tend to get lost 

Use Tony Chachere’s Creole seasoning to taste
Make 1/2 or whole batch of white sauce-I don't add cajun spice to this
If there are leftovers, it can be used for Pasta con Broccoli
In Instant Pot, make pasta (use 9-11min pasta) use chicken broth for extra flavor) 3HI QPR

(You could do 4HI QPR if you like your pasta more done, but it will cook while warming the other stuff)
remove some or all water
Add some or all sauce & chicken & vegis - heat through on saute, make sure it doesn't stick to bottom

White sauce – 8oz. Cream cheese ½ c. butter 2 c. milk ½ c. parmesan lots of garlic salt
Great for Pasta con Broccoli

Shrimp Risotto
Ahead-defrost shrimp

In Instant Pot, saute in 2T. butter + 1T. olive oil - onion (1 small or more) + garlic, tsp. or more

These both tend to 'disappear' in your risotto.
Add 3/4c arborio rice, saute til it’s ‘toasted’ (a bit of color is added)
Add ¼ to ½ c. white wine to deglaze-cook on saute til wine is absorbed

Make sure the bottom is scraped clean to avoid the burn notice. 

Maybe prep up to this point earlier in the day to make dinner easier?

Don't add the stock til actually ready to cook, it may ruin the texture.
pour in 2c (fish or lobster) stock 

10HI QPR press cancel,  press saute,  add shrimp, optional-crab, fresh mushrooms
4T. fresh grated parmesan + 1T. butter, parsley
Cook just til shrimp is pink

White Chicken Chili-super quick
Ahead-chop up leftover chicken, make sure pantry has canned goods
In Instant Pot, saute 1 onion, 4 cloves garlic in a bit of olive oil
add 4 cans great northern white beans,
optional 1 can canellini beans (drained and rinsed)
1 4oz. can green chilies
2 c. shredded cooked chicken
2 c. chicken broth
2tsp. cumin or more to taste
1tsp. Each coriander, cayenne, oregano
If you want to eat soon, cook on HI for 0 (zero) minutes! NPR or QPR
Or just turn on slow cook and heat through & serve
You could thicken this by using an immersion blender, very briefly

Or use cornstarch mixed with milk or water

Cheesecake
This is for a small 6" cheesecake (double for a 7")
Ahead-set out cream cheese and eggs
Crust-Crush 3 whole graham crackers, mix in 1Tbsp. melted butter,
1 tsp. sugar, dash cinnamon - Press firmly in bottom of pan
Line pan with foil for easy removal

Pop crust in air fryer at 330 for 5 minutes - let cool
All ingredients should be at room temp. to avoid lumps
mix 1/3c. sugar into 8oz. room temp. cream cheese
(soften in microwave if necessary)
add 1 egg, 1 tsp vanilla, 1 Tbsp cornstarch, 1/4c (vanilla) greek yogurt or sour cream
Pour over crust - can add strawberry cake filling to decorate

Put minimum 1 c. water in IP, place foil covered cheesecake on trivet
Single ‘batch’ in 6” round – 35HI NPR
Double ‘batch’ in 7” round – 45HI NPR
Cool to room temp & refrigerate minimum 4 hours or overnite (best)

Make a note for next time as to too thick or thin - may want to add/subtract a couple minutes