13 Fall Instant Pot Recipes for Cold Evenings and Warm Bowls

Fall instant pot recipes lean into cool weather cooking, because pressure cooking pulls deep flavor out of beef chuck, butternut squash, and wild rice in a fraction of the usual time. You get the same slow simmered taste, the kind that makes the house smell like dinner, without standing over the pot. These thirteen recipes take that foundation in completely different directions.

Start with Creamy Pumpkin and White Bean Soup for a mellow bowl, go for Beef Short Ribs with Root Vegetables when dinner should feel special, and pick Curried Carrot and Ginger Soup if you want heat. There is a make-ahead Beef and Cabbage Soup for batch cooking.

Which Fall Instant Pot Recipes Should You Make?

Creamy Pumpkin and White Bean Soup

This is the one I make when I want soup that tastes like it simmered all afternoon. The canned pumpkin gives body, and the white beans disappear into the silky broth.

Ingredients (makes 6 bowls)

• Olive oil: 15 ml (1 tbsp)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Pumpkin purée: 425 g (15 oz)
• Canned white beans, drained and rinsed: 540 g (19 oz)
• Vegetable stock: 720 ml (3 cups)
• Ground cumin: 1 tsp
• Ground cinnamon: 1/2 tsp
• Salt: 1 tsp
• Heavy cream: 120 ml (1/2 cup)

Instructions

Step 1: Set the Instant Pot to Sauté and warm the 15 ml olive oil. Add the onion and garlic and cook for 4 minutes, stirring as they soften. You’ll smell the onion turn sweet before it browns.

Step 2: Stir in the 425 g pumpkin purée, 540 g white beans, 720 ml vegetable stock, 1 tsp cumin, 1/2 tsp cinnamon, and 1 tsp salt. Scrape the bottom of the pot with your spoon so nothing sticks. Lock the lid and cook on high pressure for 8 minutes.

Step 3: Let the pressure release naturally for 10 minutes, then turn the valve to quick release the rest. Open the pot away from your face and give the soup a stir. You’ll see it has thickened a little.

Step 4: Use an immersion blender to purée the soup right in the pot until it looks silky. You’ll see the beans disappear and the colour turn deep orange. If it is too thick for you, add a splash of stock.

Step 5: Taste the soup after stirring in the 120 ml heavy cream and add more salt if you want. Ladle into bowls and top with a swirl of cream or toasted pumpkin seeds.

Pressure Cooker Beef and Barley Stew

This stew is built for a cold night when you want something chewy and rich. Pearl barley soaks up the beef stock while the chuck turns soft enough to pull apart.

Ingredients (makes 8 servings)

• Beef chuck, cut into 4 cm (1.5 in) chunks: 1.4 kg (3 lb)
• Salt and black pepper: 1 tsp each
• Vegetable oil: 30 ml (2 tbsp)
• Yellow onions, diced: 2 medium
• Carrots, peeled and cut into 2 cm pieces: 4 medium
• Celery ribs, sliced: 3
• Pearl barley, rinsed: 200 g (1 cup)
• Tomato paste: 45 g (3 tbsp)
• Beef stock: 1 L (4 cups)
• Dried thyme: 1 tsp

Instructions

Step 1: Pat the 1.4 kg beef dry and season it with 1 tsp salt and a few grinds of black pepper. Set the Instant Pot to Sauté, heat the 30 ml oil, and brown the beef in two batches. You want a deep crust on each chunk, about 4 minutes per batch.

Step 2: Add the 2 diced onions, 4 carrots, and 3 celery ribs to the pot. Stir for 5 minutes while you watch the onion turn translucent and the vegetables pick up the brown bits from the beef.

Step 3: Stir in the 200 g barley, 45 g tomato paste, 1 tsp thyme, and the 1 L beef stock. Scrape the bottom with your spoon to loosen everything. Lock the lid and cook on high pressure for 30 minutes.

Step 4: Let the pressure release naturally for 15 minutes, then turn the valve to vent any remaining steam. Open the pot and stir the stew, you’ll see the barley has bloomed and the sauce has thickened.

Step 5: Fish out any big pieces of beef and cut or shred them as you like, then stir them back in. Taste for salt and ladle the stew into wide bowls. You can serve it with a thick slice of bread.

Maple Dijon Chicken with Apples and Brussels Sprouts

This skillet style dinner gets its sauce from maple syrup and Dijon, which turn glossy and sharp as the chicken steams. The apples and Brussels sprouts cook just enough to soak up the pan juices.

Ingredients (makes 4 servings)

• Bone-in chicken thighs, skin on: 8 (about 1.2 kg)
• Salt and black pepper: 1 tsp each
• Vegetable oil: 15 ml (1 tbsp)
• Dijon mustard: 30 g (2 tbsp)
• Maple syrup: 45 ml (3 tbsp)
• Apple, cored and sliced: 1 large
• Brussels sprouts, halved: 450 g (1 lb)
• Chicken stock: 120 ml (1/2 cup)

Instructions

Step 1: Season the 8 chicken thighs with salt and pepper. Heat the 15 ml oil on Sauté, then brown the thighs in two batches, skin side down first. You’ll know they are ready when the skin releases from the pot and turns deep golden, about 5 minutes per batch.

Step 2: Pour off most of the fat, then stir in the 30 g Dijon, 45 ml maple syrup, and 120 ml chicken stock. Scrape the bottom with your spoon while the sauce bubbles, so you lift every browned bit into it.

Step 3: Return the chicken to the pot, skin side up, and tuck the sliced apple and halved Brussels sprouts around it. You want the vegetables partly in the sauce but not fully buried.

Step 4: Lock the lid and cook on high pressure for 12 minutes. Let the pressure release naturally for 5 minutes before you vent the remaining steam. Open the pot and check that the chicken is cooked through.

Step 5: Move the chicken and vegetables to a platter, then set the Instant Pot to Sauté and simmer the sauce for 3 minutes while you stir. Spoon the sauce over the top and serve hot.

Curried Carrot and Ginger Soup

This soup is bright enough to cut through a cold afternoon. The curry and ginger are forward, while the coconut milk rounds out the carrots into a smooth, warm bowl.

Ingredients (makes 4 cups)

• Unsalted butter: 30 g (2 tbsp)
• Yellow onion, chopped: 1 medium
• Fresh ginger, peeled and grated: 30 g (2 tbsp)
• Garlic cloves, minced: 2
• Carrots, peeled and sliced: 900 g (2 lb)
• Curry powder: 2 tsp
• Ground turmeric: 1/2 tsp
• Vegetable stock: 600 ml (2.5 cups)
• Coconut milk: 240 ml (1 cup)
• Salt: 3/4 tsp

Instructions

Step 1: Melt the 30 g butter in the Instant Pot on Sauté. Add the onion, grated ginger, and garlic, then cook for 3 minutes while you stir until the mixture smells sharp and warm.

Step 2: Stir in the 900 g carrots, 2 tsp curry powder, 1/2 tsp turmeric, and 3/4 tsp salt. Cook for 1 minute so the spices coat the carrots and you can smell them toasting.

Step 3: Pour in the 600 ml vegetable stock and scrape up any browned bits with your spoon. Lock the lid and cook on high pressure for 6 minutes, then quick release the steam.

Step 4: Add the 240 ml coconut milk and blend the soup right in the pot with an immersion blender until smooth. You’ll see the colour go from bright orange to a softer golden.

Step 5: Taste and add a little more salt if you want. Ladle the soup into bowls and top with a spoonful of coconut milk or a few cilantro leaves.

Turkey and Wild Rice Soup

This is the soup for the day after a roast turkey dinner, but it works any cold night. Wild rice gives it a chewy bite that holds up in the broth.

Ingredients (makes 7 servings)

• Turkey breast, cut into bite-size pieces: 900 g (2 lb)
• Salt and black pepper: 1 tsp each
• Olive oil: 15 ml (1 tbsp)
• Yellow onion, diced: 1 medium
• Celery ribs, sliced: 3
• Carrots, peeled and diced: 3
• Wild rice blend, rinsed: 200 g (1 cup)
• Turkey or chicken stock: 1.2 L (5 cups)
• Dried sage: 1 tsp
• Dried thyme: 1 tsp

Instructions

Step 1: Season the 900 g turkey with salt and pepper. Set the Instant Pot to Sauté, heat the 15 ml oil, and add the turkey in a single layer. You’ll see it lose its raw colour after about 5 minutes of stirring.

Step 2: Add the onion, celery, and carrots and cook for 4 minutes. You’ll smell the celery turn fragrant and the onion go soft as you stir them together.

Step 3: Stir in the 200 g wild rice, 1.2 L stock, 1 tsp sage, and 1 tsp thyme. Scrape the bottom of the pot with your spoon to release any browned bits. Lock the lid and cook on high pressure for 25 minutes.

Step 4: Let the pressure release naturally for 10 minutes before you vent the rest. Open the pot and stir, then check that the rice has a slight chew but is tender.

Step 5: Ladle the soup into big bowls and top with fresh parsley or black pepper. You can add a squeeze of lemon if you like it brighter.

Beef Short Ribs with Root Vegetables

Short ribs turn into the kind of dinner that feels like a weekend project without the constant checking. The root vegetables soak up the sticky balsamic and beef stock as the ribs fall apart.

Ingredients (makes 4 large portions)

• Beef short ribs, bone-in: 1.6 kg (3.5 lb)
• Salt and black pepper: 1 tsp each
• Vegetable oil: 15 ml (1 tbsp)
• Yellow onion, sliced: 1 large
• Garlic cloves, smashed: 4
• Tomato paste: 30 g (2 tbsp)
• Beef stock: 480 ml (2 cups)
• Balsamic vinegar: 15 ml (1 tbsp)
• Carrots, cut into large chunks: 4
• Parsnips, cut into large chunks: 3

Instructions

Step 1: Season the 1.6 kg short ribs with salt and pepper on all sides. Set the Instant Pot to Sauté, heat the 15 ml oil, and brown the ribs in two batches. You’ll get a dark crust on every side if you leave them alone for about 4 minutes per batch.

Step 2: Drain off all but 1 tablespoon of fat, then add the onion and garlic. Cook for 3 minutes while you scrape the bottom and watch the onion soften. Stir in the 30 g tomato paste and cook 1 minute more.

Step 3: Pour in the 480 ml beef stock and 15 ml balsamic vinegar. Use your spoon to lift the browned bits from the bottom until the liquid turns a rich brown.

Step 4: Set the ribs on top of the aromatics and scatter the carrots and parsnips around them. You want the vegetables mostly in the liquid, then lock the lid and cook on high pressure for 40 minutes.

Step 5: Let the pressure release naturally for 15 minutes before you vent the remaining steam. Lift the ribs and vegetables onto a deep platter with tongs, spoon the sauce over the top, and serve hot.

Butternut Squash and Sage Risotto

Risotto in the Instant Pot skips the standing and stirring, so you get a creamy, nutty bowl on a weeknight. The butternut squash breaks down just enough to coat the rice.

Ingredients (makes 3 servings)

• Unsalted butter: 45 g (3 tbsp)
• Shallot, minced: 1 medium
• Butternut squash, peeled and cut into 1 cm cubes: 450 g (1 lb)
• Arborio rice: 220 g (1 cup)
• Vegetable stock: 720 ml (3 cups)
• Fresh sage leaves, chopped: 2 tbsp
• Parmesan cheese, grated: 60 g (1/2 cup)
• Salt and black pepper: 1 tsp each

Instructions

Step 1: Melt 30 g of the butter in the Instant Pot on Sauté. Add the shallot and cook for 2 minutes, then stir in the 450 g butternut squash. You’ll see the shallot turn translucent and the squash start to soften.

Step 2: Stir in the 220 g Arborio rice and 2 tbsp sage. Toast for 2 minutes, moving the rice around your pot until the edges look clear and you hear a faint crackle.

Step 3: Pour in the 720 ml vegetable stock and scrape the bottom with your spoon. Lock the lid and cook on high pressure for 6 minutes, then quick release the steam.

Step 4: Open the pot and stir, the risotto will look loose at first. Add the remaining 15 g butter and the 60 g Parmesan, stirring until the rice looks creamy and you can pull a spoon through it.

Step 5: Taste for salt and add a little more if you want. Spoon the risotto into shallow bowls and top with a few more sage leaves or extra Parmesan while it is hot.

Spiced Lentil and Sweet Potato Stew

This stew is the one I reach for when I want a meatless bowl that still feels sturdy. The lentils thicken the broth, while the sweet potatoes cook down into a soft, smoky base.

Ingredients (makes 5 bowls)

• Olive oil: 15 ml (1 tbsp)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Sweet potatoes, peeled and cut into 2 cm chunks: 700 g (1.5 lb)
• Green or brown lentils, rinsed: 200 g (1 cup)
• Ground cumin, smoked paprika, and ground coriander: 2 tsp, 1 tsp, and 1 tsp
• Vegetable stock: 960 ml (4 cups)
• Canned diced tomatoes: 400 g (14 oz)
• Salt: 1 tsp

Instructions

Step 1: Warm the 15 ml olive oil on Sauté. Add the onion and garlic and cook for 3 minutes, stirring a few times, while you keep an eye on the garlic so it does not brown.

Step 2: Stir in the 700 g sweet potatoes, 200 g lentils, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, and 1 tsp salt. Cook for 1 minute so the spices coat the chunks and you can smell them.

Step 3: Pour in the 960 ml stock and 400 g tomatoes with their juice. Scrape the bottom of the pot with your spoon to make sure nothing is stuck. Lock the lid and cook on high pressure for 12 minutes.

Step 4: Let the pressure release naturally for 10 minutes before you vent any remaining steam. Open the pot and stir, the lentils should be tender and the sweet potatoes should break easily with a spoon.

Step 5: Taste the stew and add more salt if you like. Ladle into bowls and top with a spoonful of yogurt or a pinch of smoked paprika.

Beef and Cabbage Soup with Paprika

This soup makes a big pot and tastes even better the next day. The cabbage softens into ribbons while the paprika gives the broth a deep, smoky warmth without any heat.

Ingredients (makes 9 cups)

• Lean ground beef: 900 g (2 lb)
• Olive oil: 15 ml (1 tbsp)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Green cabbage, cored and roughly chopped: 600 g (1.3 lb)
• Carrots, peeled and sliced: 3
• Sweet paprika: 2 tsp
• Beef stock: 1.4 L (6 cups)
• Canned diced tomatoes: 400 g (14 oz)
• Salt and black pepper: 1 tsp each

Instructions

Step 1: Set the Instant Pot to Sauté, heat the 15 ml oil, and add the 900 g ground beef. Break it up with your spoon and cook until no pink remains, about 6 minutes. Spoon off most of the fat when you are done.

Step 2: Add the onion, garlic, and 2 tsp sweet paprika. Stir for 3 minutes, and you’ll see the onion soften and the paprika darken as it coats the beef.

Step 3: Drop in the 600 g cabbage, 3 carrots, 400 g tomatoes, and 1.4 L beef stock. Scrape the bottom with your spoon and season with salt and pepper. Lock the lid and cook on high pressure for 15 minutes.

Step 4: Let the pressure release naturally for 10 minutes before you turn the valve to vent. Stir the soup and check that the cabbage is tender but still has a little bite.

Step 5: Ladle into deep bowls while the soup is hot. You can top each bowl with a dollop of sour cream or a pinch more paprika.

Sweet Potato and Black Bean Chili

This chili is all sweet potato chunks and black beans in a smoky tomato broth. I add the lime at the end because it wakes up every other flavor in the bowl.

Ingredients (makes 6 servings)

• Olive oil: 15 ml (1 tbsp)
• Yellow onion, diced: 1 large
• Red bell pepper, diced: 1
• Garlic cloves, minced: 3
• Sweet potatoes, peeled and cut into 2 cm cubes: 600 g (1.3 lb)
• Black beans, drained and rinsed: 2 cans (425 g each)
• Fire-roasted diced tomatoes: 2 cans (400 g each)
• Chili powder and ground cumin: 2 tbsp plus 1 tbsp
• Vegetable stock: 480 ml (2 cups)
• Salt: 1 tsp

Instructions

Step 1: Heat the 15 ml olive oil on Sauté. Add the onion, red pepper, and garlic, then cook for 4 minutes while you stir, until the onion softens and the pepper brightens.

Step 2: Stir in the 600 g sweet potatoes, 2 tbsp chili powder, 1 tbsp cumin, and 1 tsp salt. Cook for 1 minute so the spices coat the chunks and you can smell them toasting.

Step 3: Add the black beans, both cans of tomatoes, and the 480 ml stock. Use your spoon to scrape up any stuck bits, then lock the lid and cook on high pressure for 10 minutes.

Step 4: Let the pressure release naturally for 10 minutes before you vent the rest. Open the pot and stir the chili, the sweet potatoes should be tender but not falling apart.

Step 5: Taste and add a little more salt if you like. Ladle into bowls and top with diced avocado, cilantro, and a squeeze of lime.

Chicken and Butternut Squash Curry

This curry is warm and creamy, with just enough red curry paste to keep you coming back for another bite. The butternut squash breaks apart into the coconut milk as it cooks.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs, cut into 4 cm chunks: 900 g (2 lb)
• Salt and black pepper: 1 tsp each
• Coconut oil: 15 ml (1 tbsp)
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 3
• Fresh ginger, grated: 15 g (1 tbsp)
• Red curry paste: 45 g (3 tbsp)
• Butternut squash, peeled and cubed: 600 g (1.3 lb)
• Coconut milk: 400 ml (1 can)
• Lime juice: 1 tbsp

Instructions

Step 1: Season the 900 g chicken with salt and pepper. Heat the 15 ml coconut oil on Sauté, then add the chicken in two batches. You’ll see golden edges form on the pieces after about 3 minutes per batch.

Step 2: Add the onion, garlic, ginger, and 45 g red curry paste to the pot. Stir for 2 minutes while you watch the paste darken and smell the curry turning fragrant.

Step 3: Return the chicken to the pot and stir in the 600 g butternut squash and 400 ml coconut milk. Use your spoon to scrape the bottom and coat everything in the sauce. Lock the lid and cook on high pressure for 8 minutes.

Step 4: Let the pressure release naturally for 5 minutes before you quick release the rest. Open the pot and stir, the sauce will look looser than you expect.

Step 5: Stir in the 1 tbsp lime juice and taste. Add more salt if you want, then spoon the curry over rice and top with fresh cilantro.

Apple Cinnamon Steel Cut Oats

Steel cut oats in the Instant Pot turn a slow breakfast into something you can set and forget. The apple cooks down into the oats, so every spoonful gets a soft, cinnamon sweet bite.

Ingredients (makes 4 portions)

• Steel cut oats: 220 g (1 cup)
• Water: 720 ml (3 cups)
• Milk or oat milk: 480 ml (2 cups)
• Apple, cored and diced: 1 large
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Salt: 1/2 tsp
• Maple syrup: 45 ml (3 tbsp)

Instructions

Step 1: You’ll want to add the 220 g oats, 720 ml water, 480 ml milk, diced apple, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt to the Instant Pot, then stir well. This keeps the oats from clumping and sticking on the bottom.

Step 2: Lock the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes before you turn the valve to vent.

Step 3: Open the pot and stir the oats, they will thicken as you stir. Add the 45 ml maple syrup and taste, then splash in a little more milk if you like a looser bowl.

Step 4: Spoon the oats into bowls and top with extra diced apple, a dusting of cinnamon, or a few chopped walnuts. You can add a spoonful of yogurt if you want extra creaminess.

Cranberry Ginger Turkey Thighs

Turkey thighs go rich and sticky under pressure, and the cranberries burst into a glossy, tangy sauce. This one feels like a holiday plate without the holiday work.

Ingredients (makes 5 turkey thighs)

• Bone-in turkey thighs, skin on: 5 (about 2 kg)
• Salt and black pepper: 1 tsp each
• Vegetable oil: 30 ml (2 tbsp)
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, peeled and grated: 30 g (2 tbsp)
• Fresh or frozen cranberries: 200 g (2 cups)
• Orange juice: 240 ml (1 cup)
• Chicken stock: 240 ml (1 cup)
• Honey: 45 ml (3 tbsp)

Instructions

Step 1: Season the 5 turkey thighs with salt and pepper on both sides. Set the Instant Pot to Sauté, heat the 30 ml oil, and brown the thighs in two batches. You’ll get the best skin if you leave each batch alone for about 5 minutes per side.

Step 2: Drain off all but 2 tablespoons of fat, then add the onion, garlic, and 30 g ginger. Stir for 2 minutes while you scrape the bottom and watch the onion soften.

Step 3: Stir in the 200 g cranberries, 240 ml orange juice, 240 ml chicken stock, and 45 ml honey. Bring the liquid to a simmer and lift any browned bits with your spoon.

Step 4: Return the turkey thighs to the pot, skin side up, and lock the lid. Cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes before you vent the rest.

Step 5: Move the turkey to a platter, then set the Instant Pot to Sauté and simmer the sauce for 5 minutes while you stir. Spoon the cranberry sauce over the thighs and serve hot.

Across every one of these recipes, the single most important move is scraping the bottom of the pot before you lock the lid. That one minute keeps the burn notice off and brings every browned bit of flavor into the sauce.

Pick one that matches tonight. You have a warm bowl and a full meal waiting.