7 Easy Instant Pot Recipes You Can Make On The Road

7 Easy Instant Pot Recipes You Can Make On The Road

After a long day of exploring the mountains or traveling during moving days, enjoying a home-cooked meal is a luxury. But time constraints and living in a small space mean you’re rarely in the kitchen to whip up something quick and delicious, so it’s another night of fast food or frozen dinner trays. That’s where the Instant Pot® comes in and you’ll be glad to have one. Unlike a slow cooker, an Instant Pot can have your meals ready much faster and with minimal work! Just toss in a bunch of ingredients, turn on the pressure cooker function, and in about a third of the time compared to a slow cooker, you’ll be sitting down to a hearty, delicious meal. Let’s dig into some popular Instant Pot recipes to try in your RV.

Can You Use An Instant Pot in Your RV?

You absolutely can use an Instant Pot in an RV. Just familiarize yourself with the wattage of the Instant Pot you’re using, find out if your RV is running on a 30 or 50-amp system, and determine your max wattage. Most 6-quart Instant Pots average around 1000 watts and all Instant Pots need an electrical outlet to cook. If you’re concerned about overloading your RV’s circuit, unplug appliances you are not using when the Instant Pot is in use.

1. Tender Beef Pot Roast

Prep time: 20 mins | Cook time: 1 Hour 20 Mins | Serves: 6

Ingredients

Instant Pot Recipe - Pot Roast
Recipe from Creme De La Crumb
  • 3-5 lbs beef chuck roast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika – optional
  • 1 lb baby red potatoes
  • 4 large carrots – chopped into large chunks
  • 1 large yellow onion – chopped
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1/4 cup water
  • 2 tbsp corn starch
  • Salt and pepper to taste

Instructions

  1. Turn on your Instant Pot and set it to “Sauté” mode.
  2. In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
  3. Drizzle oil in the Instant Pot, wait about 30 seconds to heat the oil. Using tongs, place the roast in the pot and do not move it for 3-4 minutes until it’s well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
  4. Switch Instant Pot mode to “Pressure Cook High” and set for 60-80 minutes (60 for a 3 lbs roast, 80 for a 5 lbs roast).
  5. Add potatoes, onions, carrots, broth, and Worcestershire sauce to the pot. Lock the Instant Pot lid.
  6. When ready, do a natural release for 10 minutes. After 10 minutes, turn the vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
  7. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast.
  8. Set Instant Pot to “Soup” setting. Whisk together the water and corn starch. Once the broth is boiling, stir in the corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
  9. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

2. Chicken Tortilla Soup

Prep time: 10 mins | Cook time: 30 mins | Serves: 5

Ingredients

Chicken Tortilla Soup
Recipe from Mama Cheaps
  • 1 tbsp vegetable oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 3 cups water
  • 1 packet taco seasoning
  • 1 boneless skinless chicken breast
  • 10 oz can diced tomatoes with chilies
  • 15.5 oz can chili beans
  • 10 oz bag frozen corn

Optional Toppings

  • shredded cheddar or Mexican blend cheese
  • sour cream or nonfat plain Greek yogurt
  • sliced jalapeno peppers
  • lemon juice

Instructions

  1. Set Instant Pot to “Sauté” mode. Add vegetable oil and allow the oil to heat up for about 1 minute.
  2. Add onions and sauté. Once onions are translucent, add garlic and sauté until fragrant.
  3. Turn off Instant Pot.
  4. Add the chicken broth and water. Use a spatula to deglaze the pot by scraping the bottom.
  5. Add the packet of taco seasoning, chicken, tomatoes, chilies, chili beans, and corn. Stir until ingredients are well combined.
  6. Lock the Instant Pot lid and set it to “Pressure Cook High” for 30 minutes.
  7. When ready, release the pressure of the Instant Pot.
  8. Remove the lid and remove the chicken. Shred the chicken and return it to the Instant Pot. Give everything a good stir before serving.
  9. Serve with optional toppings: cheese, sour cream, jalapeno, lemon juice

3. 15-Minute Instant Pot Shrimp Pasta

Prep time: 5 mins | Cook time: 15 mins | Serves: 6

Ingredients

  • 1 lb dried spaghetti
  • 3 cloves garlic, minced
  • 1 tsp vegetable oil
  • 4 1/4 cup water
  • 1 lb raw jumbo shrimp, peeled and deveined
  • 3/4 cup light mayonnaise
  • 3/4 cup Thai sweet chili sauce
  • 1/4 cup lime juice
  • 1 tbsp Sriracha sauce, more as needed
  • 1/2 cup chopped scallions
  • Salt and pepper to taste

Instructions

  1. Break the spaghetti noodles in half and place them in the Instant Pot. Add the garlic, vegetable oil, salt, and water.
  2. Cover and lock the lid into place. Set the Instant Pot on “Pressure Cook High” for 4 minutes. When finished, turn the Instant Pot off, then press the valve to release the steam, until the valve button drops.
  3. In a medium bowl, mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
  4. Unlock the lid and stir the sauce into the pasta. Let the sauce simmer and thicken (usually 2-3 minutes).
  5. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on “Sauté” mode and cook for 2-3 minutes. Toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired. Serve warm.

4. Hearty Lasagna Soup

Prep time: 10 mins | Cook time: 20 mins | Serves: 4

Ingredients

Instant Pot Recipe - Lasagna Soup
Image and recipe from The Real Food Dietitians
  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 (24-ounce) jar marinara sauce
  • 4 cups low-sodium broth (beef or chicken)
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • 8–9-ounces uncooked lasagna noodles broken into 2-inch pieces

Optional Toppings

  • Ricotta, Parmesan, Mozzarella cheese
  • Fresh basil leaves, chopped

Instructions

  1. Set Instant Pot to “Sauté” mode. Pour in vegetable oil and allow the oil to heat up for about 1 minute.
  2. Add the ground beef and onion. Use a spatula to break up the meat and cook for 6-7 minutes or until beef is almost cooked through. Add the garlic and continue to cook until beef is no longer pink, stirring occasionally.
  3. Add the marinara sauce, broth, Italian seasoning, salt, pepper, and broken lasagna noodles. Stir to combine.
  4. Place the lid on the Instant Pot and set it to “Pressure Cook High” for 3 minutes.
  5. Allow for 5 minutes of natural pressure release before flipping the vent valve to ‘venting’ to release any remaining pressure.
  6. Serve hot into bowls. Top with ricotta, parmesan, mozzarella, and/or chopped basil, if desired.

5. Creamy Mushroom Risotto

Prep time: 15 mins | Cook time: 30 mins | Serves: 4

Instant Pot Recipe - Mushroom Risotto
Recipe from All Recipes

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • Rosemary sprig
  • 1?1/2 cups Arborio rice
  • 3/4 cup white wine
  • 1 qt chicken stock
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Turn on your Instant Pot and set it to “Sauté” mode.
  2. Add butter and olive oil; stir until butter melts. Add mushrooms; cook, stirring occasionally until slightly softened. Stir in onion; cook until translucent. Add rosemary sprig; cook for 1 minute.
  3. Stir rice into the pot until each grain is coated with the butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
  4. Place the lid on the Instant Pot and set Instant Pot to “Pressure Cook High” for 10 to 15 minutes.
  5. Tap the venting knob a few times with a wooden spoon or spatula. Remove the lid when pressure is fully released.
  6. Stir risotto until creamy. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and well combined.

6. Chile Verde

Prep time: 5 mins | Cook time: 35 mins | Serves: 4

Ingredients

Chile Verde and Tortillas
Image and recipe from The Camper Kitchen
  • 2 lbs cubed pork shoulder or stew meat
  • 4 oz can of diced chilies
  • 14.5 oz can of green enchilada sauce
  • 1/4 cup chicken stock
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 1/3 cup cilantro chopped
  • 1.5 tbsp oregano

Optional Toppings

  • Cilantro
  • Lime juice
  • Sliced avocados

Instructions

  1. If you can’t find cubed pork stew meat, cut the pork shoulder into 1-inch pieces.
  2. Generously salt and pepper the pork.
  3. Add pork, chilies, onion, garlic, oregano, cilantro, enchilada sauce, and chicken stock to the Instant Pot. Stir everything until all ingredients are well combined.
  4. Place the cover on the Instant Pot and set it to “Pressure Cook High” for 35 minutes.
  5. When ready, let the Instant Pot naturally release for 15 minutes.
  6. Carefully release the remaining steam and remove the lid.
  7. Serve by itself or with rice and beans. Add lime, cilantro, and avocados for toppings.

7. Vanilla Latte Steel Oats

Prep time: 5 mins | Cook time: 10 mins | Serves: 4

Instant Pot Recipe - Steel Oats
Image and recipe from Pressure Cooking Today

Ingredients

  • 2 1/2 cups water
  • 1 cup milk
  • 1 cup steel-cut oats
  • 2 tbsp sugar
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • whipped cream
  • finely grated chocolate

Instructions

  1. Add water, milk, oats, sugar, espresso powder, and salt to Instant Pot. Stir until ingredients are well combined.
  2. Lock the lid in place. Select “Pressure Cook High” for 10 minutes.
  3. When ready, turn off the pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release to release any remaining pressure. When the valve drops carefully remove the lid.
  4. Stir vanilla extract and add sugar to taste. Cover and let sit for five minutes until oats are to your desired thickness.
  5. Serve and top with whipped cream and grated chocolate.

More RV Recipes

Looking for more easy meals to cook when you’re traveling in an RV? Check out these quick and delicious grill recipes perfect for your next camping adventure. Don’t forget to end your meals with a dutch oven dessert if you have a sweet tooth like us. Be sure to tag us on Instagram if you tried one of these recipes! We’d love to see your creation.


The information in this article is obtained from various sources and is offered for educational purposes. It should not replace manuals or instructions provided by the manufacturer or the advice of a qualified professional. No warranty or appropriateness for a specific purpose is expressed or implied.

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