25 Instant Pot Thanksgiving Recipes That Save Time

Thanksgiving is all about gathering around the table, sharing delicious food, and enjoying time with family and friends. But preparing a complete holiday meal can quickly become overwhelming. Between roasting turkey, making mashed potatoes, preparing vegetables, and cooking comforting side dishes, the kitchen can feel busy for hours. That’s where the Instant Pot comes in handy.

These 25 Instant Pot Thanksgiving recipes that save time make holiday cooking easier without sacrificing flavor. From juicy turkey breast and creamy mashed potatoes to savory stuffing, tender vegetables, flavorful soups, and delicious desserts, these recipes help you create a festive meal with less hands-on work. The pressure cooker can also free up valuable oven space for pies, casseroles, and other dishes that need baking.

Whether you’re preparing Thanksgiving dinner for two, hosting a small family gathering, or adding a few quick sides to a large holiday feast, you’ll find practical recipes to suit your menu. Each recipe includes ingredients and step-by-step instructions, so you can plan your cooking with confidence.

A quick tip: Instant Pot cooking times do not include the time needed for the pot to reach pressure or release pressure. Allow extra time, especially when preparing several dishes for a holiday meal.

1. Instant Pot Garlic-Herb Turkey Breast

myrecipemagic.com

This garlic-herb turkey breast is perfect when you want traditional Thanksgiving flavor without roasting a whole bird. Butter, garlic, rosemary, and thyme season the meat, while the Instant Pot helps keep it moist and tender.

Prep time: 10 minutes
Cook time: About 25–35 minutes under pressure, depending on size
Servings: 4–6

Ingredients

• 1 boneless turkey breast, approximately 2–3 pounds
• 3 tablespoons softened butter
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 cup chicken broth
• Salt and black pepper, to taste
• 1 tablespoon olive oil

Step-by-step instructions

1. Prepare the seasoning: Mix the softened butter, garlic, rosemary, thyme, paprika, salt, and black pepper in a small bowl.
2. Season the turkey: Pat the turkey breast dry and rub the herb butter over its surface.
3. Sauté for flavor: Set the Instant Pot to Sauté, add olive oil, and brown the turkey briefly on all sides if it fits comfortably.
4. Add broth: Pour the chicken broth into the inner pot and place the trivet inside. Set the turkey breast on the trivet.
5. Pressure cook: Seal the lid and cook on High Pressure. Use approximately 6 minutes per pound as a starting estimate for a fully thawed boneless breast, then verify doneness with a food thermometer.
6. Release pressure: Allow about 10 minutes of natural pressure release before carefully releasing any remaining pressure.
7. Check temperature: The thickest part must reach 165°F (74°C). If needed, cook longer in short increments.
8. Rest and serve: Rest the turkey for 5–10 minutes before slicing. Serve with the cooking juices or gravy.

Time-saving tip: Make the herb butter a day ahead and refrigerate it until needed.

2. Instant Pot Creamy Mashed Potatoes

zagorje.com

Creamy mashed potatoes are a Thanksgiving essential. Cooking the potatoes under pressure helps them soften quickly, leaving you free to prepare the rest of the meal.

Prep time: 10 minutes
Cook time: About 8 minutes under pressure
Servings: 6

Ingredients

• 2 pounds Yukon Gold or russet potatoes, peeled and cubed
• 1 cup water
• 4 tablespoons butter
• ½ cup warm milk
• ¼ cup sour cream, optional
• Salt and black pepper, to taste
• Chopped parsley, for garnish

Step-by-step instructions

1. Peel the potatoes and cut them into evenly sized chunks.
2. Add water to the Instant Pot and place the potatoes in a steamer basket or on the trivet.
3. Close the lid and cook on High Pressure for 8 minutes.
4. Carefully release the pressure and check that the potatoes are fork-tender.
5. Drain any remaining water and return the potatoes to the pot.
6. Add butter, warm milk, sour cream if using, salt, and pepper.
7. Mash until smooth and creamy, adding a little more warm milk if necessary.
8. Garnish with parsley and serve warm.

Time-saving tip: Keep the mashed potatoes warm using the pot’s Keep Warm function, stirring occasionally and adding a splash of warm milk if they become too thick.

3. Instant Pot Maple-Glazed Carrots

secretspicekitchen.com

These sweet and savory carrots add a bright pop of color to the Thanksgiving table. Maple syrup and butter create a simple glaze that complements turkey and other holiday sides.

Prep: 5 minutes | Cook: 3 minutes under pressure | Servings: 4

Ingredients

• 1 pound carrots, peeled and cut into even pieces
• ½ cup water
• 2 tablespoons butter
• 1½ tablespoons maple syrup
• ½ teaspoon dried thyme
• Salt and black pepper, to taste

Step-by-step instructions

1. Add water and carrots to the Instant Pot.
2. Seal the lid and cook on High Pressure for 3 minutes.
3. Carefully quick-release the pressure and drain the carrots.
4. Select Sauté and add butter, maple syrup, thyme, salt, and pepper.
5. Toss the carrots for 2–3 minutes until coated in the glossy glaze.
6. Transfer to a serving dish and serve warm.

Time-saving tip: Peel and cut the carrots the night before, then store them covered in the refrigerator.

4. Instant Pot Cranberry Sauce

Homemade cranberry sauce is easy to prepare in the Instant Pot and brings a tangy, fruity contrast to rich holiday dishes. Orange juice adds a fresh citrus note.

Prep: 5 minutes | Cook: 2 minutes under pressure | Servings: 6

Ingredients

• 12 ounces fresh or frozen cranberries
• ½ cup orange juice
• ½ cup sugar, adjusted to taste
• 1 teaspoon orange zest
• ¼ teaspoon ground cinnamon
• 2 tablespoons water, if needed

Step-by-step instructions

1. Rinse the cranberries and remove any damaged berries.
2. Add cranberries, orange juice, sugar, orange zest, and cinnamon to the pot.
3. Stir gently, then seal the lid.
4. Cook on High Pressure for 2 minutes.
5. Allow a 5-minute natural release before releasing remaining pressure carefully.
6. Stir the sauce. The cranberries should have burst and the mixture should begin to thicken.
7. If it looks too thin, use Sauté for a few minutes, stirring frequently.
8. Cool before serving; the sauce thickens further as it chills.

Time-saving tip: Prepare this sauce up to several days ahead and refrigerate it in an airtight container.

5. Instant Pot Chicken or Turkey Gravy

itsonly.recipes

No Thanksgiving meal feels complete without gravy. This quick version uses broth, herbs, and a simple flour slurry, making it useful even when you don’t have pan drippings from a roasted bird.

Prep: 5 minutes | Cook: 10 minutes | Servings: About 2 cups

Ingredients

• 2 cups chicken or turkey broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme
• Salt and black pepper, to taste

Step-by-step instructions

1. Select Sauté and melt the butter in the Instant Pot.
2. Sprinkle in the flour and whisk continuously for 1–2 minutes.
3. Gradually whisk in the broth to prevent lumps.
4. Add onion powder, thyme, salt, and pepper.
5. Simmer on Sauté for 3–5 minutes, whisking until thickened.
6. Taste and adjust the seasoning.
7. For an extra-smooth gravy, strain it before transferring to a serving jug.

Time-saving tip: Make gravy early and reheat gently with a splash of broth just before dinner.

6. Instant Pot Sweet Potatoes

lightorangebean.com

Naturally sweet and tender sweet potatoes are easy to prepare under pressure. Serve them simply with butter, or mash them with cinnamon and maple syrup for a more festive side.

Prep: 5 minutes | Cook: 15–25 minutes under pressure, depending on size | Servings: 4

Ingredients

• 4 medium sweet potatoes, scrubbed
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon maple syrup, optional
• ¼ teaspoon cinnamon, optional
• Pinch of salt

Step-by-step instructions

1. Pour water into the Instant Pot and place the trivet inside.
2. Arrange the sweet potatoes on the trivet without blocking the steam valve.
3. Seal the lid and cook on High Pressure for approximately 15 minutes for medium potatoes, increasing the time for larger ones.
4. Allow 10 minutes of natural pressure release, then release any remaining pressure carefully.
5. Test the thickest potato with a knife. If it is not tender, cook for a few more minutes.
6. Split the potatoes and add butter, salt, and optional maple syrup and cinnamon.
7. Serve whole or scoop out the flesh and mash.

Time-saving tip: Cook the sweet potatoes earlier in the day and reheat them before serving.

7. Instant Pot Butternut Squash Soup

poconomountains.com

This velvety soup is a warming starter for a Thanksgiving meal. Butternut squash cooks quickly under pressure and blends into a smooth, comforting bowl.

Prep: 10 minutes | Cook: 8 minutes under pressure | Servings: 4–6

Ingredients

• 4 cups peeled, cubed butternut squash
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• ½ teaspoon ground cumin
• ½ teaspoon dried thyme
• ¼ cup cream or coconut milk, optional
• Salt and black pepper, to taste

Step-by-step instructions

1. Select Sauté and cook the onion with a little oil for 3 minutes.
2. Add garlic and cook for 30 seconds.
3. Add squash, broth, cumin, thyme, salt, and pepper.
4. Seal the lid and cook on High Pressure for 8 minutes.
5. Allow a 5-minute natural release, then release remaining pressure carefully.
6. Blend with an immersion blender until smooth.
7. Stir in cream or coconut milk if desired.
8. Taste, adjust the seasoning, and serve warm.

Time-saving tip: Use pre-cut butternut squash to reduce preparation time.

8. Instant Pot Green Beans with Garlic Butter

mealflow.ai

Fresh green beans bring freshness and color to a rich holiday menu. A short pressure-cooking time keeps them tender while garlic butter adds flavor.

Prep: 5 minutes | Cook: 1 minute under pressure | Servings: 4

Ingredients

• 1 pound trimmed green beans
• ½ cup water
• 2 tablespoons butter
• 2 garlic cloves, minced
• ¼ teaspoon salt
• Black pepper, to taste
• 2 tablespoons sliced almonds, optional

Step-by-step instructions

1. Add water and green beans to the Instant Pot.
2. Seal the lid and cook on High Pressure for 1 minute.
3. Immediately quick-release the pressure to help prevent overcooking.
4. Drain the beans and set aside.
5. Select Sauté, melt the butter, and cook the garlic for 30 seconds.
6. Add the green beans, salt, and pepper, tossing for 1–2 minutes.
7. Top with toasted almonds if desired and serve immediately.

Time-saving tip: Trim the beans the day before and keep them refrigerated in a sealed container.

9. Instant Pot Corn on the Cob

tea.ru

Sweet corn is a simple crowd-pleasing side that requires very little preparation. Butter and parsley make it an easy match for turkey and mashed potatoes.

Prep: 5 minutes | Cook: 2–3 minutes under pressure | Servings: 4

Ingredients

• 4 ears corn, husked and halved if needed
• 1 cup water
• 2 tablespoons butter
• Salt and black pepper, to taste
• Chopped parsley, optional

Step-by-step instructions

1. Pour water into the Instant Pot and place the trivet inside.
2. Arrange the corn on the trivet.
3. Seal the lid and cook on High Pressure for 2–3 minutes.
4. Quick-release the pressure carefully.
5. Remove the corn with tongs.
6. Brush with butter and season with salt and pepper.
7. Sprinkle with parsley and serve hot.

Time-saving tip: Cook the corn just before dinner so it stays warm and juicy.

10. Instant Pot Mac and Cheese

marcellosplace.com

Creamy mac and cheese is a family favorite, especially when children are joining the Thanksgiving celebration. Cooking the pasta in the pot makes this a convenient one-pot side.

Prep: 5 minutes | Cook: 4 minutes under pressure | Servings: 6

Ingredients

• 1 pound elbow macaroni
• 4 cups water or broth
• 2 tablespoons butter
• 1 teaspoon mustard powder, optional
• 2 cups shredded cheddar cheese
• ½ cup milk, plus more as needed
• Salt and black pepper, to taste

Step-by-step instructions

1. Add macaroni, water or broth, butter, and a pinch of salt to the Instant Pot.
2. Stir to submerge the pasta, then seal the lid.
3. Cook on High Pressure for 4 minutes, or about half the pasta package’s stated boiling time, rounded down.
4. Quick-release the pressure carefully, watching for foamy liquid at the valve.
5. Stir the pasta. If a little liquid remains, leave it in the pot to help form the sauce.
6. Add milk, mustard powder if using, and shredded cheddar in handfuls, stirring until melted.
7. Season with salt and pepper, then serve immediately.

Time-saving tip: Shred cheese in advance and refrigerate it in a sealed container.

11. Instant Pot Thanksgiving Stuffing

virginialiving.com

Traditional stuffing brings savory herbs, soft bread, and aromatic vegetables to the holiday table. The Instant Pot makes the mixture tender and moist, while a quick finish under the broiler can add a crisp top.

Prep: 15 minutes | Cook: 10 minutes under pressure | Servings: 6

Ingredients

• 6 cups cubed, slightly stale bread
• 1 small onion, diced
• 2 celery stalks, diced
• 3 tablespoons butter
• 1 teaspoon dried sage
• ½ teaspoon dried thyme
• 1–1½ cups vegetable or chicken broth
• 1 egg, beaten
• Salt and pepper, to taste

Step-by-step instructions

1. Select Sauté and melt the butter. Cook the onion and celery for 4–5 minutes until softened.
2. Transfer the vegetables to a bowl and mix with the bread, sage, thyme, salt, and pepper.
3. Stir in enough broth to moisten the bread without making it soggy. Mix in the beaten egg.
4. Transfer the mixture to a greased, heatproof dish that fits inside the Instant Pot.
5. Add 1 cup water to the inner pot and place the trivet inside.
6. Cover the dish loosely with foil and set it on the trivet.
7. Cook on High Pressure for 10 minutes, then allow a 10-minute natural release.
8. Check that the stuffing is cooked through. If desired, broil it briefly in an oven-safe dish for a crisp top.

Time-saving tip: Dice the vegetables and cube the bread the day before.

12. Instant Pot Creamy Pumpkin Soup

unileverfoodsolutions.us

Pumpkin soup offers a cozy seasonal starter with a smooth texture and gentle sweetness. Garlic, onion, and a little cream make it rich without requiring a long simmer.

Prep: 10 minutes | Cook: 8 minutes under pressure | Servings: 4

Ingredients

• 1 can (15 ounces) pumpkin purée, not pumpkin pie filling
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• ½ teaspoon ground cumin
• ¼ teaspoon nutmeg
• ¼ cup cream, optional
• Salt and pepper, to taste

Step-by-step instructions

1. Select Sauté and cook the onion in a little oil for 3 minutes.
2. Add garlic and stir for 30 seconds.
3. Add pumpkin purée, broth, cumin, nutmeg, salt, and pepper. Stir well.
4. Seal the lid and cook on High Pressure for 8 minutes.
5. Allow a 5-minute natural release, then carefully release the remaining pressure.
6. Blend until completely smooth if needed.
7. Stir in cream, taste, and adjust the seasoning.
8. Serve with pumpkin seeds or a small swirl of cream.

Time-saving tip: Canned pumpkin purée saves peeling and chopping time.

13. Instant Pot Brussels Sprouts with Balsamic Glaze

thepioneerwoman.com

Brussels sprouts add a hearty green vegetable to the Thanksgiving spread. A sweet-tangy balsamic glaze and dried cranberries make this quick side feel special.

Prep: 7 minutes | Cook: 1 minute under pressure | Servings: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• ½ cup water
• 1 tablespoon olive oil
• 1½ tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• 2 tablespoons dried cranberries
• Salt and pepper, to taste

Step-by-step instructions

1. Add water to the Instant Pot and place the Brussels sprouts in a steamer basket.
2. Seal the lid and cook on High Pressure for 1 minute.
3. Immediately quick-release the pressure and remove the sprouts.
4. Drain the pot, select Sauté, and add olive oil.
5. Toss the sprouts for 2–3 minutes to develop a little color.
6. Mix balsamic vinegar with honey or maple syrup and pour over the sprouts.
7. Toss with dried cranberries, salt, and pepper, then serve.

Time-saving tip: Trim and halve the Brussels sprouts the night before.

14. Instant Pot Honey-Glazed Carrots with Cinnamon

flavorsprint.com

This variation on classic glazed carrots uses honey and cinnamon for a warm, slightly sweet flavor. It’s a simple side that works well with turkey, stuffing, and savory gravy.

Prep: 5 minutes | Cook: 3 minutes under pressure | Servings: 4

Ingredients

• 1 pound carrots, sliced evenly
• ½ cup water
• 2 tablespoons butter
• 1 tablespoon honey
• ¼ teaspoon cinnamon
• Pinch of salt
• Chopped parsley, optional

Step-by-step instructions

1. Add water and sliced carrots to the Instant Pot.
2. Seal the lid and cook on High Pressure for 3 minutes.
3. Quick-release the pressure and drain the carrots.
4. Select Sauté and melt the butter.
5. Add honey, cinnamon, and salt.
6. Toss the carrots in the glaze for 2–3 minutes.
7. Garnish with parsley and serve warm.

Time-saving tip: Use evenly sliced carrots so they cook at the same rate.

15. Instant Pot Wild Rice Pilaf

thekitchensaid.com

Wild rice pilaf adds a nutty flavor and attractive texture to the holiday menu. Mushrooms, cranberries, and pecans make it festive enough to serve alongside turkey or a vegetarian main dish.

Prep: 10 minutes | Cook: About 25–30 minutes under pressure, depending on rice blend | Servings: 6

Ingredients

• 1 cup wild rice or a wild rice blend
• 1¼–1½ cups broth, according to package guidance
• ½ cup sliced mushrooms
• ¼ cup chopped onion
• 1 tablespoon olive oil
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• Salt and pepper, to taste

Step-by-step instructions

1. Select Sauté and heat the olive oil.
2. Add onion and mushrooms and cook for 3–4 minutes.
3. Stir in the rinsed rice, broth, salt, and pepper.
4. Seal the lid and cook on High Pressure according to the rice package’s Instant Pot guidance. Many wild rice varieties need around 25–30 minutes.
5. Allow a 10-minute natural release before releasing any remaining pressure.
6. Check the rice. If it is still firm, add a little broth and cook for a few more minutes.
7. Fold in cranberries and pecans.
8. Fluff with a fork and serve warm.

Time-saving tip: Check the cooking requirements for your specific rice blend before starting; white rice and wild rice need very different cooking times.

16. Instant Pot Mushroom Risotto

robinmillercooks.com

Risotto usually requires frequent stirring, but the Instant Pot simplifies the process. Mushrooms and Parmesan create a creamy, savory dish that can be served as a vegetarian Thanksgiving option.

Prep: 10 minutes | Cook: 6 minutes under pressure | Servings: 4

Ingredients

• 1½ cups Arborio rice
• 4 cups warm vegetable or chicken broth
• 8 ounces mushrooms, sliced
• 1 small shallot or onion, finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• ½ cup grated Parmesan
• Salt and black pepper, to taste

Step-by-step instructions

1. Select Sauté and heat the olive oil with 1 tablespoon butter.
2. Cook the shallot and mushrooms for 3–4 minutes.
3. Add Arborio rice and stir for 1 minute to coat the grains.
4. Pour in the broth and scrape the bottom of the pot to remove any browned bits.
5. Seal the lid and cook on High Pressure for 6 minutes.
6. Carefully quick-release the pressure.
7. Stir vigorously, then mix in the remaining butter and Parmesan.
8. Let the risotto rest for 2 minutes before serving. Add a splash of warm broth if needed.

Time-saving tip: Grate the Parmesan ahead of time and keep it refrigerated.

17. Instant Pot Loaded Mashed Sweet Potatoes

kitchenaid.pt

These mashed sweet potatoes combine natural sweetness with butter and warming spices. A pecan topping adds crunch and makes the dish feel festive without a complicated preparation process.

Prep: 10 minutes | Cook: 10 minutes under pressure | Servings: 6

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 1 cup water
• 3 tablespoons butter
• ¼ cup milk
• ½ teaspoon cinnamon
• 1 tablespoon maple syrup, optional
• ¼ cup chopped pecans
• Salt, to taste

Step-by-step instructions

1. Add water to the Instant Pot and place the cubed sweet potatoes in a steamer basket.
2. Seal the lid and cook on High Pressure for 10 minutes.
3. Allow a 5-minute natural release, then carefully release the remaining pressure.
4. Drain the potatoes and return them to the pot.
5. Add butter, milk, cinnamon, maple syrup if using, and salt.
6. Mash until creamy, adding more milk if needed.
7. Sprinkle with chopped pecans and serve warm.

Time-saving tip: Cube the sweet potatoes in advance and store them in cold water in the refrigerator; drain and dry before cooking.

18. Instant Pot Apple Cider Pork Tenderloin

americanshealth.beehiiv.com

If your Thanksgiving menu includes an alternative to turkey, apple cider pork tenderloin is a flavorful choice. The cider creates a sweet-savory sauce that pairs beautifully with mashed potatoes.

Prep: 10 minutes | Cook: About 3–5 minutes under pressure, plus browning | Servings: 4

Ingredients

• 1–1½ pounds pork tenderloin
• 1 cup apple cider
• ½ cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional

Step-by-step instructions

1. Season the pork with rosemary, garlic powder, salt, and pepper.
2. Select Sauté and heat the olive oil.
3. Brown the tenderloin on all sides, then transfer it to a plate.
4. Pour in the cider and broth, scraping up any browned bits.
5. Return the pork to the pot and seal the lid.
6. Cook on High Pressure for 3–5 minutes, depending on thickness, then allow a 10-minute natural release.
7. Check the thickest section with a thermometer. Pork should reach at least 145°F (63°C), followed by a 3-minute rest. If needed, cook longer.
8. Rest the meat, then slice. If desired, thicken the cooking liquid using Sauté and the cornstarch slurry.

Time-saving tip: Ask the butcher to trim the tenderloin before purchase.

19. Instant Pot Lemon-Garlic Salmon

fire.food

Salmon is a lighter alternative for a holiday menu and cooks quickly in the Instant Pot. Lemon, garlic, and dill provide fresh flavor without a heavy sauce.

Prep: 5 minutes | Cook: About 3–5 minutes under pressure, depending on thickness | Servings: 4

Ingredients

• 4 salmon fillets
• 1 cup water
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil or melted butter
• 1 teaspoon dried dill
• Salt and pepper, to taste

Step-by-step instructions

1. Pour water into the Instant Pot and place the trivet inside.
2. Arrange the salmon fillets on a heatproof dish that fits inside the pot.
3. Brush with olive oil or butter, then add garlic, dill, salt, pepper, and lemon slices.
4. Place the dish on the trivet and seal the lid.
5. Cook on High Pressure for approximately 3–5 minutes, adjusting for fillet thickness and starting temperature.
6. Release pressure carefully as directed by your appliance.
7. Check that the salmon is cooked through; for food safety, the center should reach 145°F (63°C).
8. Serve immediately with lemon and fresh herbs.

Time-saving tip: Use individually portioned fillets so serving is simple.

20. Instant Pot Hard-Boiled Eggs for Deviled Eggs

themodernproper.com

Deviled eggs make a convenient Thanksgiving appetizer. Cooking eggs in the Instant Pot can help you prepare a batch ahead of time, leaving only the filling and assembly for later.

Prep: 5 minutes | Cook: 5 minutes under pressure | Servings: 6

Ingredients

• 6 large eggs
• 1 cup water
• Ice and cold water, for an ice bath
• 3 tablespoons mayonnaise
• 1 teaspoon mustard
• Salt and pepper, to taste
• Paprika and chopped chives, for garnish

Step-by-step instructions

1. Add water to the Instant Pot and place the trivet inside.
2. Arrange the eggs on the trivet.
3. Seal the lid and cook on High Pressure for 5 minutes.
4. Allow a 5-minute natural release, then carefully release any remaining pressure.
5. Transfer the eggs to an ice bath for at least 5 minutes.
6. Peel and halve the eggs lengthwise.
7. Remove the yolks and mash them with mayonnaise, mustard, salt, and pepper.
8. Spoon or pipe the filling into the egg whites, then garnish with paprika and chives.

Time-saving tip: Boil and peel the eggs a day ahead; assemble the deviled eggs on the day of serving.

21. Instant Pot Pumpkin Risotto

ah.nl

Pumpkin risotto is a comforting seasonal dish with a creamy texture and a gentle earthy sweetness. Parmesan and sage add savory depth, making it a lovely vegetarian option for Thanksgiving.

Prep: 10 minutes | Cook: 6 minutes under pressure | Servings: 4

Ingredients

• 1½ cups Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin purée
• 1 small onion, finely chopped
• 2 tablespoons butter
• ½ cup grated Parmesan
• ½ teaspoon dried sage
• Salt and black pepper, to taste

Step-by-step instructions

1. Select Sauté and melt the butter.
2. Add the onion and cook for 3 minutes until softened.
3. Stir in the Arborio rice and cook for 1 minute.
4. Add the broth, pumpkin purée, sage, salt, and pepper. Stir thoroughly and scrape the bottom of the pot.
5. Seal the lid and cook on High Pressure for 6 minutes.
6. Carefully quick-release the pressure.
7. Stir vigorously and add the Parmesan.
8. Rest for 2 minutes, then serve with extra sage or Parmesan.

Time-saving tip: Use canned pumpkin purée instead of preparing fresh pumpkin.

22. Instant Pot Apple Cinnamon Oatmeal

cancooker.com

A warm bowl of apple cinnamon oatmeal is a comforting Thanksgiving breakfast, especially when the day will be busy with cooking. Apples, cinnamon, and maple syrup make it taste like autumn in a bowl.

Prep: 5 minutes | Cook: 4 minutes under pressure | Servings: 4

Ingredients

• 1 cup steel-cut oats
• 3 cups water
• 1 apple, diced
• ½ teaspoon cinnamon
• Pinch of salt
• 1–2 tablespoons maple syrup
• Chopped walnuts, optional

Step-by-step instructions

1. Add the steel-cut oats, water, diced apple, cinnamon, and salt to the Instant Pot.
2. Stir to combine.
3. Seal the lid and cook on High Pressure for 4 minutes.
4. Allow a 10-minute natural release, then carefully release any remaining pressure.
5. Stir well; the oatmeal will continue to thicken as it rests.
6. Add maple syrup to taste.
7. Top with chopped walnuts and extra apple if desired.

Time-saving tip: Measure the oats and spices the night before so breakfast requires minimal preparation.

23. Instant Pot Bread Pudding with Raisins

iol.co.za

Bread pudding is a comforting dessert that transforms day-old bread into a soft, custardy treat. Cinnamon, raisins, and vanilla create familiar holiday flavors without needing to bake a large dessert in the oven.

Prep: 15 minutes | Cook: 25 minutes under pressure | Servings: 6

Ingredients

• 4 cups cubed day-old bread
• 2 eggs
• 1½ cups milk
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ⅓ cup raisins
• 1 cup water for the Instant Pot

Step-by-step instructions

1. Grease a heatproof dish that fits inside your Instant Pot.
2. Place the bread cubes and raisins in the dish.
3. In a separate bowl, whisk the eggs, milk, sugar, vanilla, and cinnamon.
4. Pour the custard over the bread and gently press the cubes down to absorb the liquid.
5. Let the mixture stand for 5 minutes.
6. Pour 1 cup water into the Instant Pot and insert the trivet.
7. Cover the pudding dish loosely with foil and place it on the trivet.
8. Seal the lid and cook on High Pressure for 25 minutes.
9. Allow a 10-minute natural release, then release remaining pressure carefully.
10. Check that the center is set. Rest briefly before serving with vanilla sauce or whipped cream.

Time-saving tip: Assemble the pudding a few hours ahead and refrigerate it until ready to cook.

24. Instant Pot Pears with Cinnamon and Honey

These tender pears are a lighter Thanksgiving dessert for guests who want something sweet after a hearty meal. Cinnamon and honey create a fragrant syrup, and the finished pears look elegant with very little effort.

Prep: 10 minutes | Cook: 3 minutes under pressure | Servings: 4

Ingredients

• 4 firm pears, peeled and halved
• 1 cup apple juice or water
• 2 tablespoons honey
• 1 cinnamon stick or ½ teaspoon ground cinnamon
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

Step-by-step instructions

1. Peel the pears and remove the cores if desired.
2. Add apple juice or water, honey, cinnamon, lemon juice, and vanilla to the Instant Pot.
3. Stir until the honey is mostly dissolved.
4. Add the pear halves and seal the lid.
5. Cook on High Pressure for 3 minutes.
6. Allow a 5-minute natural release, then carefully release the remaining pressure.
7. Check the pears with a fork. If they are still firm, cook for another minute or two.
8. Transfer the pears to serving plates and spoon the syrup over them.

Time-saving tip: Prepare the pears a few hours ahead and chill them in their syrup. Serve chilled or gently warmed.

25. Instant Pot Pumpkin Cheesecake

recipessimple.com

Pumpkin cheesecake makes a festive finish for Thanksgiving dinner. The Instant Pot creates a moist cooking environment that can help the cheesecake bake gently, leaving the oven free for savory dishes.

Prep: 20 minutes | Cook: About 35–40 minutes under pressure, plus chilling | Servings: 6–8

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon sugar

For the filling:

• 16 ounces cream cheese, softened
• ½ cup pumpkin purée
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 tablespoon all-purpose flour

Step-by-step instructions

1. Mix the graham cracker crumbs, melted butter, and sugar.
2. Press the mixture into the bottom of a greased 7-inch springform pan that fits inside your Instant Pot.
3. Beat the softened cream cheese and sugar until smooth.
4. Add pumpkin purée, eggs, vanilla, pumpkin pie spice, and flour. Mix just until combined.
5. Pour the filling over the crust and smooth the top.
6. Cover the pan loosely with foil.
7. Pour 1 cup water into the Instant Pot and place the trivet inside.
8. Set the pan on the trivet and seal the lid.
9. Cook on High Pressure for approximately 35–40 minutes. Allow a 10-minute natural release before releasing remaining pressure carefully.
10. Check that the center is mostly set with a slight wobble. If it is still too loose, cook for a few more minutes.
11. Cool the cheesecake, then refrigerate for at least 4 hours before slicing.

Time-saving tip: Make the cheesecake the day before Thanksgiving so it has enough time to chill and set.

Conclusion

Preparing Thanksgiving dinner doesn’t have to mean spending the entire day in the kitchen. These 25 Instant Pot Thanksgiving recipes that save time offer practical ways to prepare flavorful holiday favorites, including turkey breast, creamy mashed potatoes, vegetables, soups, appetizers, and desserts.

The key is to plan your menu before Thanksgiving Day. Make cranberry sauce and desserts ahead of time, prepare vegetables in advance, and use the Instant Pot for dishes that benefit from quick, hands-off cooking. Remember that pressure-building and release times add to the total cooking time, so schedule each recipe accordingly.

You can also keep your menu simple by choosing one main dish, two or three sides, a soup or appetizer, and one dessert. With a little preparation, you’ll spend less time managing the kitchen and more time enjoying a delicious Thanksgiving meal with the people who matter most.

Frequently Asked Questions

1. What are the best Instant Pot Thanksgiving recipes for beginners?

Creamy mashed potatoes, cranberry sauce, glazed carrots, corn on the cob, and green beans are excellent beginner-friendly options. They use familiar ingredients and require relatively few steps.

2. Can I cook a whole turkey in an Instant Pot?

A whole turkey generally won’t fit safely in a standard electric pressure cooker. Turkey breast or smaller turkey portions are more practical choices. Always follow your appliance’s capacity and safety instructions.

3. Can I make Thanksgiving side dishes ahead of time?

Yes. Cranberry sauce, gravy, mashed sweet potatoes, and many soups can be prepared ahead and refrigerated. Reheat them thoroughly, adding a little broth, milk, or water if needed to restore their texture.

4. How do I keep Instant Pot dishes warm for Thanksgiving dinner?

Use the Keep Warm setting when appropriate, but stir creamy dishes occasionally to prevent sticking or drying. Transfer finished dishes to suitable serving containers if you need the Instant Pot for another recipe. Keep hot foods at 140°F (60°C) or above.