5 Staples You Can Make In An Instant Pot

Save time and effort in the kitchen by making these staples ahead of time.
Marinara Sauce

Marinara Sauce


Press Sauté and set to Medium; heat 2 tsp olive oil. Add 1 tbsp chopped garlic; cook for 30 seconds. Add 1 28-oz can chopped tomatoes and juices, 1/2 cup broth and 11/2 tsp Italian seasoning. Cook on High Pressure for 25 minutes. Quick Release then Sauté on Medium, uncovered, to thicken, about 5 minutes. Season with salt and pepper.


Pour 8 cups whole milk into pot, press Yogurt button; adjust to Boil. Cover with regular pot lid. When IP beeps, remove inner pot from the appliance, add 1/3 cup lemon juice; stir gently until curds form, 30 seconds. Let stand 5 minutes. Strain through cheesecloth, 15 minutes. Season with salt.

Braised Greens

Press Sauté and set to Medium; heat 2 tbsp oil. Add 1 small onion and cook for 5 minutes. Add 2 large bunches collard greens or kale (center ribs discarded), 3/4 cup broth, 2 tbsp apple cider vinegar and 1/2 tsp salt. Cook on High Pressure for 5 minutes. Quick Release pressure then season with hot sauce and pepper.

Related: From Freezer to Instant Pot

Black Beans 

Combine 1 lb dried black beans, 8 cups cold water or broth, 1/2 chopped onion, 1 tbsp chopped garlic, 1 tbsp olive oil, 11/2 tsp salt and 1 bay leaf. Cook on High Pressure for 22 minutes; release pressure naturally (about 30 minutes). If still firm, Sauté on Medium, covered, until tender. Drain.

Cauliflower Rice 

Cut cauliflower into 2-inch florets and set in steamer basket in pot. Add 1 cup water and cook on High Pressure for 1 minute. Quick Release pressure. Drain. Mash with potato masher into rice-size pieces. Add 2 tbsp melted butter or olive oil, 1/2 tsp sea salt and 1/4 tsp each ground cayenne and nutmeg.