15 Instant Pot Fall Recipes That Taste Like a Warm Hug

I’ll admit it: once the leaves start turning and the air smells like cinnamon and woodsmoke, I enter full-on fall cookingmode. And nothing saves my cold-weather weeknights like my trusty Instant Pot.

It’s the secret to getting those rich, slow-simmered fall flavors—without spending hours hovering over the stove. Whether I’m whipping up a pumpkin chili that tastes like October in a bowl or turning leftover apples into a dreamy pork roast, the Instant Pot has become my go-to sidekick.

If your idea of a perfect fall evening includes cozy lighting, soft blankets, and a pot of something warm bubbling away, this one’s for you. These 15 viral-worthy fall recipes are extremely unique, Pinterest-gold, and designed to taste even better than they look (which is saying something). Let’s get cooking 🍂

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🥘 1. Apple Cider Braised Short Ribs

Description:
Fall off the bone short ribs cooked in tangy-sweet apple cider with rosemary and garlic—this one’s like Sunday dinner in under an hour.

Ingredients:

• 2 lbs bone-in beef short ribs
• 1 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, smashed
• 2 cups apple cider
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs rosemary

Instructions:

1. Set Instant Pot to Sauté mode. Add olive oil and brown short ribs on all sides (about 6–7 min). Remove and set aside.
2. Add onion and garlic, sauté 3 minutes. Stir in tomato paste and Worcestershire sauce.
3. Pour in apple cider, scraping brown bits. Add salt, pepper, rosemary.
4. Return ribs to the pot. Seal and pressure cook on High for 45 minutes.
5. Natural release 15 minutes. Remove rosemary before serving.

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🥘 2. Creamy Butternut Squash Wild Rice Soup

Description:
Earthy wild rice meets sweet butternut squash in this creamy, herb-infused soup that’s basically a fall sweater in a bowl.

Ingredients:

• 1 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups peeled, cubed butternut squash
• 3/4 cup uncooked wild rice
• 4 cups vegetable broth
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 3/4 cup heavy cream

Instructions:

1. Sauté butter, onion, and garlic on Sauté mode for 3–4 minutes.
2. Add squash, wild rice, broth, herbs, salt, and nutmeg.
3. Lock lid, pressure cook on High for 25 minutes.
4. Natural release 10 minutes.
5. Stir in heavy cream and mash some squash chunks for texture.

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🥘 3. Maple Dijon Chicken Thighs with Sweet Potatoes

Description:
Juicy chicken thighs glazed in a sweet-savory maple Dijon sauce, cooked with tender sweet potato chunks—easy, fast, and deeply comforting.

Ingredients:

• 4 bone-in chicken thighs
• 2 tbsp olive oil
• 1 lb sweet potatoes, cubed
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/2 cup chicken broth

Instructions:

1. Sear chicken in olive oil using Sauté mode (4–5 mins per side). Remove.
2. Add sweet potatoes, then place chicken on top.
3. Mix maple syrup, mustard, garlic powder, salt, paprika, and broth. Pour over.
4. Pressure cook on High for 10 minutes. Quick release.
5. Optional: broil chicken for crispy skin after.

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🥘 4. Pumpkin Parmesan Risotto

Description:
Creamy, dreamy risotto without constant stirring—this pumpkin-loaded version is cheesy, elegant, and pure fall magic.

Ingredients:

• 1 tbsp olive oil
• 1 shallot, minced
• 1 cup arborio rice
• 1/2 cup white wine (optional, or sub broth)
• 2 1/2 cups chicken or veg broth
• 3/4 cup pumpkin puree
• 1/2 cup grated Parmesan
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp nutmeg

Instructions:

1. Use Sauté mode to cook shallot in olive oil for 2 minutes.
2. Stir in rice, toast for 1 minute. Deglaze with wine if using.
3. Add broth, pumpkin, and salt. Cancel Sauté.
4. Seal and pressure cook on High for 6 minutes.
5. Quick release, stir in Parmesan, butter, and nutmeg until creamy.

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🥘 5. Cinnamon Apple Pork Roast

Description:
Tender pork roast infused with cinnamon, cooked atop sweet, spiced apples—fall dinner doesn’t get cozier than this.

Ingredients:

• 2 lb pork shoulder or loin
• 2 apples, sliced
• 1 onion, sliced
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp allspice
• 1/2 cup apple juice
• 1 tbsp olive oil

Instructions:

1. Sear pork in olive oil on all sides using Sauté mode. Remove.
2. Layer apple and onion slices on bottom.
3. Place pork on top. Sprinkle cinnamon, salt, and allspice.
4. Pour apple juice around the pork.
5. Seal and pressure cook on High for 35 minutes. Natural release 10 min.
6. Slice and serve with apples and juices spooned over.

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🥘 6. Spiced Lentil & Carrot Stew

Description:
A protein-packed, vegan-friendly stew rich with cumin, turmeric, and the sweetness of carrots. Ideal for cozy, meatless Mondays.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 cups carrots, chopped
• 3/4 cup red lentils
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 lemon (juice only)

Instructions:

1. Sauté onion and garlic in olive oil for 3 minutes.
2. Stir in cumin and turmeric. Add carrots, lentils, broth, salt, and pepper.
3. Lock lid and cook on High for 12 minutes.
4. Quick release. Stir in lemon juice before serving.

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🥘 7. Cheesy Cauliflower & Broccoli Bake (Pressure + Broil)

Description:
Steam your fall veggies right in the Instant Pot, then finish them under the broiler with bubbling cheese. Best of both worlds!

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup shredded cheddar
• 1/4 cup cream cheese
• 1/4 cup milk
• 1/2 tsp garlic powder
• Salt and pepper

Instructions:

1. Place 1 cup water in the Instant Pot. Add veggies to a steamer basket.
2. Pressure cook on High for 0 minutes (yes, zero!) and quick release.
3. Remove veggies. Mix cream cheese, milk, cheddar, garlic powder, salt, and pepper in a bowl.
4. Toss with hot veggies and transfer to an oven-safe dish.
5. Broil 3–5 minutes until golden and bubbly.

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🥘 8. Instant Pot Turkey & Sage Stuffed Peppers

Description:
These autumn-inspired stuffed peppers are packed with ground turkey, wild rice, sage, and a touch of cranberry—like a Thanksgiving preview in a pepper.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 lb ground turkey
• 1/2 cup cooked wild rice
• 1/4 cup dried cranberries
• 1/2 tsp dried sage
• 1/4 cup onion, diced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup shredded mozzarella (optional)

Instructions:

1. Set Instant Pot to Sauté. Brown turkey with onion, sage, salt, and pepper (about 5–6 mins).
2. Stir in cooked rice and cranberries. Remove from heat.
3. Stuff mixture into each bell pepper. Top with mozzarella if using.
4. Pour broth into pot. Place trivet, arrange peppers upright.
5. Pressure cook on High for 9 minutes. Quick release and serve warm.

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🥘 9. Autumn Beef Stew with Root Veggies

Description:
A deeply flavorful beef stew full of carrots, parsnips, and turnips—all pressure-cooked to fork-tender perfection in a red wine-infused broth.

Ingredients:

• 1.5 lbs beef stew meat
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 turnip, chopped
• 1/2 cup red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Use Sauté to brown beef in olive oil. Remove.
2. Add onion and garlic, cook 3 mins. Stir in tomato paste.
3. Pour in wine and scrape bottom. Add remaining veggies, beef, broth, thyme, salt, and pepper.
4. Seal lid and cook on High for 35 minutes.
5. Natural release 10 minutes. Stir and serve with crusty bread.

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🥘 10. Instant Pot Pumpkin Alfredo Pasta

Description:
Creamy fettuccine cooked in a pumpkin-spiced Alfredo sauce with nutmeg, garlic, and lots of Parmesan—quick, indulgent, and totally fall.

Ingredients:

• 8 oz fettuccine, broken in half
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup pumpkin purée
• 3 cloves garlic, minced
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup grated Parmesan
• 2 tbsp butter

Instructions:

1. Add pasta, broth, milk, pumpkin, garlic, nutmeg, and salt to pot.
2. Push pasta slightly to submerge.
3. Pressure cook on High for 6 minutes. Quick release.
4. Stir in butter and Parmesan until creamy.
5. Serve hot with more Parmesan on top.

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🥘 11. Apple Cinnamon Oatmeal Breakfast Bowl

Description:
A warm and cozy breakfast that tastes like apple pie—steel-cut oats cooked with fresh apples, maple syrup, and cinnamon.

Ingredients:

• 1 cup steel-cut oats
• 2 apples, peeled and chopped
• 3 cups water
• 1/2 cup milk
• 2 tbsp maple syrup
• 1 tsp cinnamon
• Pinch of salt
• Optional: chopped pecans or raisins

Instructions:

1. Add oats, apples, water, milk, maple syrup, cinnamon, and salt to Instant Pot.
2. Stir gently and seal lid.
3. Pressure cook on High for 4 minutes. Natural release 10 minutes.
4. Stir and top with pecans or raisins if desired.

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🥘 12. Harvest Veggie & White Bean Chili

Description:
A hearty, meatless chili loaded with butternut squash, white beans, and warming spices—perfect for a cozy night in.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups diced butternut squash
• 1 zucchini, chopped
• 1 can white beans, drained
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper

Instructions:

1. Sauté onion and garlic in olive oil for 3 minutes.
2. Add all remaining ingredients. Stir to combine.
3. Pressure cook on High for 10 minutes.
4. Quick release, stir, and adjust seasoning to taste.
5. Optional: serve with shredded cheese or sour cream.

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🥘 13. Spaghetti Squash Marinara Parmesan

Description:
Cook a whole spaghetti squash in minutes, then top it with rich marinara and bubbling cheese for a lighter take on parm night.

Ingredients:

• 1 small spaghetti squash, halved and seeds removed
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella
• 1/4 cup Parmesan
• 1 cup water

Instructions:

1. Pour water into pot and place squash halves on a trivet, cut side up.
2. Pressure cook on High for 7 minutes. Quick release.
3. Use a fork to shred squash into strands.
4. Transfer to baking dish, top with marinara and cheeses.
5. Broil 3–5 minutes until bubbly and golden.

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🥘 14. Instant Pot Carrot Ginger Soup

Description:
Creamy, bright, and zesty—this soup blends carrots with fresh ginger and coconut milk for a feel-good, fall detox bowl.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 1 lb carrots, chopped
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp turmeric (optional)
• 1/2 cup coconut milk

Instructions:

1. Sauté onion and ginger in olive oil for 3 minutes.
2. Add carrots, broth, salt, and turmeric.
3. Pressure cook on High for 10 minutes. Quick release.
4. Use immersion blender to puree.
5. Stir in coconut milk. Serve hot.

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🥘 15. Pear & Brie Instant Pot Risotto

Description:
A super elegant twist on risotto: soft pears, creamy brie, and a splash of white wine come together in the coziest fall dish.

Ingredients:

• 1 tbsp butter
• 1 shallot, minced
• 1 cup arborio rice
• 1/3 cup white wine
• 2 1/2 cups chicken broth
• 1 ripe pear, peeled and diced
• 4 oz Brie, rind removed, cubed
• Salt and pepper

Instructions:

1. Sauté butter and shallot in Instant Pot for 2 minutes.
2. Add rice and toast 1 minute. Pour in wine to deglaze.
3. Stir in broth, pear, and a pinch of salt.
4. Pressure cook on High for 6 minutes. Quick release.
5. Stir in Brie until creamy. Season to taste and serve immediately.

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