24 Delicious Fall Instant Pot Recipes You’ll Love

As the leaves turn golden and the air grows crisp, nothing beats the comforting aroma of a home-cooked meal.

Fall is the perfect season for hearty soups, savory stews, and sweet treats infused with warming spices.

With an Instant Pot, you can bring these flavors to your table in a fraction of the time, making weeknight dinners and cozy weekend meals effortless.

In this post, we’ve compiled 24 fall Instant Pot recipes that showcase the best of the season—from creamy pumpkin risottos and spiced soups to sweet apple compotes and decadent desserts.

Whether you’re feeding a family or prepping for a gathering, these recipes are guaranteed to make your autumn meals both simple and spectacular.

24 Delicious Fall Instant Pot Recipes You’ll Love

Fall is a season of warmth, comfort, and rich flavors, and the Instant Pot is your secret weapon for making seasonal cooking easier and faster.

From hearty soups and stews to sweet and spiced desserts, these 24 fall Instant Pot recipes will inspire you to embrace cozy autumn meals.

Whether you’re cooking for family, friends, or just yourself, these recipes bring the best of the season to your table with minimal fuss and maximum flavor.

Autumn Harvest Butternut Squash Soup

This creamy, comforting soup is perfect for chilly fall evenings.

Sweet roasted butternut squash combines with aromatic spices, apple, and onion for a flavor that’s both rich and slightly tangy.

The Instant Pot makes it quick and easy, while still delivering deep, roasted flavors.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large apple, peeled and diced (Granny Smith or Honeycrisp)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 4 cups vegetable broth
• ½ cup coconut milk (optional, for creaminess)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Turn the Instant Pot to sauté mode and add olive oil. Once hot, add onions and garlic. Sauté until fragrant and translucent, about 3–4 minutes.
2. Add the cubed butternut squash and diced apple. Sprinkle in the cinnamon, nutmeg, ginger, salt, and pepper. Stir to coat the vegetables evenly with the spices.
3. Pour in the vegetable broth and lock the lid. Set the Instant Pot to high pressure for 10 minutes.
4. Once the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully release the remaining pressure manually.
5. Use an immersion blender to puree the soup until smooth and creamy. Stir in coconut milk if desired for extra richness. Adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley or a swirl of coconut milk.

This butternut squash soup is a comforting, flavorful staple for fall.

It’s velvety, slightly sweet, and perfectly spiced—ready in a fraction of the time thanks to the Instant Pot.

Instant Pot Autumn Vegetable Risotto

Creamy and satisfying, this autumn vegetable risotto is infused with the flavors of roasted root vegetables, fresh herbs, and Parmesan cheese.

Using the Instant Pot makes achieving the perfect creamy texture easy without standing over the stove.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup diced butternut squash
• 1 cup diced carrots
• 1 cup chopped mushrooms
• 3 cups vegetable broth
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Turn the Instant Pot to sauté mode. Add olive oil, then sauté onions and garlic until soft and fragrant, about 3–4 minutes.
2. Add the Arborio rice and toast it lightly for 1–2 minutes, stirring constantly.
3. Pour in the white wine (if using) and let it simmer for 1–2 minutes until mostly absorbed.
4. Add diced butternut squash, carrots, mushrooms, thyme, and vegetable broth. Stir to combine.
5. Lock the lid and set the Instant Pot to high pressure for 6 minutes. After cooking, perform a quick pressure release.
6. Open the lid and stir in butter and Parmesan cheese until creamy. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with fresh parsley.

This risotto is a perfect weeknight comfort meal or a special occasion dish.

The Instant Pot ensures creamy, tender rice and perfectly cooked vegetables every time, making it a fall favorite.

Instant Pot Apple Cider Pulled Jackfruit

A savory-sweet, fall-inspired pulled jackfruit dish cooked in apple cider and spices.

This vegetarian-friendly alternative to pulled pork is tender, flavorful, and perfect for sandwiches, tacos, or bowls.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup apple cider
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Slider buns or tortillas, for serving

Instructions:

1. Turn the Instant Pot to sauté mode and heat olive oil. Add onions and garlic, sauté until soft and fragrant, about 3 minutes.
2. Stir in the shredded jackfruit, tomato paste, smoked paprika, cinnamon, chili powder, salt, and pepper. Mix until jackfruit is evenly coated with spices.
3. Pour in the apple cider and apple cider vinegar. Stir to combine.
4. Lock the lid and set the Instant Pot to high pressure for 10 minutes. Perform a quick release once cooking is complete.
5. Use two forks to shred the jackfruit further if needed. Taste and adjust seasoning.
6. Serve warm on slider buns or in tortillas for a hearty fall meal.

This apple cider pulled jackfruit is tender, flavorful, and packed with fall spices.

It’s an easy, plant-based alternative to pulled pork that’s perfect for cozy autumn gatherings.

Instant Pot Pumpkin Chili

This hearty, plant-based chili blends the sweet creaminess of pumpkin with the warmth of fall spices.

Packed with beans, vegetables, and a touch of smoky heat, it’s a comforting meal perfect for chilly autumn evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onions and garlic, cooking until fragrant, about 3 minutes.
2. Add the diced bell peppers and zucchini. Sauté for another 2–3 minutes.
3. Stir in pumpkin puree, diced tomatoes, black beans, kidney beans, vegetable broth, and all spices. Mix well.
4. Lock the lid and set the Instant Pot to high pressure for 8 minutes. Once done, perform a quick release.
5. Stir the chili well and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This pumpkin chili is rich, flavorful, and full of autumn warmth.

The Instant Pot makes it quick and easy, perfect for a comforting weeknight meal or fall gathering.

Instant Pot Apple Cinnamon Oatmeal

Start your fall mornings with this creamy, spiced apple cinnamon oatmeal.

Made quickly in the Instant Pot, it’s a warm, hearty, and nutritious breakfast that will fill your home with the aroma of autumn.

Ingredients:

• 2 cups old-fashioned rolled oats
• 2 ½ cups water
• 1 ½ cups unsweetened almond milk
• 2 medium apples, peeled, cored, and diced
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• Chopped nuts or dried fruit, for topping

Instructions:

1. Add oats, water, almond milk, diced apples, maple syrup, cinnamon, nutmeg, vanilla extract, and salt into the Instant Pot. Stir to combine.
2. Lock the lid and set to high pressure for 4 minutes. Allow a natural pressure release for 10 minutes, then release any remaining pressure.
3. Stir the oatmeal to combine, creating a creamy texture. Adjust sweetness with extra maple syrup if desired.
4. Serve hot with toppings like chopped nuts, dried fruit, or a drizzle of nut butter.

This apple cinnamon oatmeal is a cozy, nutritious way to start your day.

The Instant Pot makes preparation effortless, giving you creamy, flavorful oatmeal every time.

Instant Pot Sweet Potato and Lentil Stew

A savory and hearty stew featuring sweet potatoes, lentils, and warm fall spices.

This meal is rich in protein and fiber, perfect for a filling vegetarian dinner that’s both comforting and nutritious.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Sauté onions and garlic until soft and fragrant, about 3 minutes.
2. Add cubed sweet potatoes, red lentils, diced tomatoes, vegetable broth, and all spices. Stir well to combine.
3. Lock the lid and set to high pressure for 10 minutes. Once cooking is complete, allow a natural pressure release for 5 minutes, then release any remaining pressure manually.
4. Stir the stew, adjusting seasoning with salt and pepper. Serve hot, garnished with fresh cilantro or parsley.

This sweet potato and lentil stew is wholesome, filling, and infused with the flavors of fall.

The Instant Pot makes cooking effortless, giving you a hearty meal in under 30 minutes.

Instant Pot Carrot Ginger Soup

A silky, flavorful soup with the natural sweetness of carrots balanced by warm ginger and a hint of garlic.

This Instant Pot version delivers deep, rich flavor in a fraction of the time it takes on the stove.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and chopped
• 3 cups vegetable broth
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• ¼ cup coconut milk, optional, for creaminess
• Fresh cilantro or parsley, for garnish

Instructions:

1. Turn the Instant Pot to sauté mode. Heat olive oil, then sauté onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add chopped carrots, vegetable broth, cumin, salt, and pepper. Stir to combine.
3. Lock the lid and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then carefully release remaining pressure.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk if desired.
5. Serve garnished with fresh cilantro or parsley.

This carrot ginger soup is warming, slightly sweet, and perfect for fall.

It’s quick, easy, and packed with flavor thanks to the Instant Pot.

Instant Pot Maple Glazed Acorn Squash

Tender, sweet acorn squash with a maple glaze and subtle fall spices.

This Instant Pot recipe ensures perfectly cooked squash with minimal effort.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 3 tablespoons maple syrup
• 1 tablespoon olive oil
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. Combine maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper in a small bowl. Brush the mixture over the cut sides of the squash.
2. Place a trivet in the Instant Pot and add 1 cup of water. Set the squash on the trivet, cut side up.
3. Lock the lid and cook on high pressure for 7 minutes. Perform a quick release once cooking is complete.
4. Optionally, broil the squash in the oven for 2–3 minutes to caramelize the glaze.

This maple glazed acorn squash is tender, sweet, and lightly spiced—a simple yet elegant side dish perfect for fall meals.

Instant Pot Pumpkin Risotto

Creamy, comforting risotto with the sweet flavor of pumpkin and warm fall spices.

The Instant Pot simplifies traditional risotto cooking without sacrificing texture.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 3 cups vegetable broth
• ½ cup grated Parmesan cheese
• 1 teaspoon ground sage
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Turn the Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until soft, about 3 minutes.
2. Add Arborio rice and toast for 1–2 minutes. Stir in pumpkin puree, sage, nutmeg, salt, and pepper.
3. Pour in vegetable broth, stir to combine, then lock the lid and cook on high pressure for 6 minutes.
4. Perform a quick release, then stir in Parmesan cheese until creamy.
5. Serve garnished with fresh parsley.

This pumpkin risotto is creamy, comforting, and full of fall flavors—a perfect vegetarian main or side dish.

Instant Pot Apple Cranberry Compote

A tangy-sweet fall compote featuring apples, cranberries, and warm spices. Great as a topping for oatmeal, pancakes, or desserts.

Ingredients:

• 3 medium apples, peeled, cored, and diced
• 1 cup fresh or frozen cranberries
• ¼ cup maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup water

Instructions:

1. Add all ingredients to the Instant Pot and stir to combine.
2. Lock the lid and cook on high pressure for 2 minutes. Perform a quick release once done.
3. Stir gently to combine. Serve warm or chilled.

This apple cranberry compote is tangy, sweet, and perfectly spiced—an easy, versatile topping for many fall breakfasts or desserts.

Instant Pot Harvest Vegetable Curry

A flavorful, autumn-inspired curry with seasonal vegetables like squash, carrots, and kale, simmered in a spiced coconut milk sauce.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 1 cup cauliflower florets
• 2 cups coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Turn the Instant Pot to sauté mode. Heat olive oil and sauté onion, garlic, and ginger until fragrant.
2. Add squash, carrots, cauliflower, curry powder, turmeric, salt, and pepper. Stir well.
3. Pour in coconut milk, stir, then lock the lid and cook on high pressure for 5 minutes. Quick release once cooking is complete.
4. Serve hot, garnished with fresh cilantro, alongside rice or naan.

This harvest vegetable curry is warm, comforting, and packed with fall flavors.

It’s a quick, hearty, plant-based meal made easy in the Instant Pot

Instant Pot Pear and Spice Cake

A moist, spiced cake with tender chunks of pear and warming fall spices. The Instant Pot keeps it soft and perfectly cooked without drying out.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 ripe pears, peeled, cored, and diced
• ½ cup milk

Instructions:

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
2. In a separate bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, then vanilla.
3. Gradually mix in the dry ingredients, alternating with milk, until just combined. Fold in diced pears.
4. Grease a 7-inch round cake pan that fits inside your Instant Pot. Pour in batter.
5. Add 1 cup water to the Instant Pot and place the trivet. Set the cake pan on the trivet. Lock the lid and cook on high pressure for 35 minutes. Allow a natural release for 10 minutes.
6. Remove the cake carefully and cool before serving.

This pear and spice cake is tender, moist, and fragrant with fall spices.

It’s a perfect cozy dessert, effortlessly made in the Instant Pot.

Instant Pot Spiced Butternut Squash Mac and Cheese

A creamy, comforting macaroni dish with roasted butternut squash and warm fall spices.

Perfect for cozy dinners, this Instant Pot version is quick and hassle-free.

Ingredients:

• 8 oz elbow macaroni
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup butternut squash, peeled and cubed
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon ground nutmeg
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• ¼ cup milk (optional, for creaminess)

Instructions:

1. Set the Instant Pot to sauté mode. Heat olive oil and sauté onion and garlic until soft and fragrant, about 3 minutes.
2. Add butternut squash, smoked paprika, nutmeg, salt, and pepper. Sauté for another 2 minutes.
3. Stir in macaroni and pour in vegetable broth. Lock the lid and cook on high pressure for 4 minutes. Quick release the pressure.
4. Stir in cheddar and Parmesan cheese until creamy. Add milk if needed for a smoother consistency.
5. Serve hot as a cozy fall dinner.

This spiced butternut squash mac and cheese is rich, cheesy, and infused with autumn flavors—a comforting favorite made easy in the Instant Pot.

Instant Pot Sweet Potato and Chickpea Stew

A hearty, protein-packed stew with sweet potatoes, chickpeas, and warming fall spices.

Ideal for a filling vegetarian meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode. Heat olive oil, then sauté onion and garlic until fragrant.
2. Add cumin, smoked paprika, and cinnamon. Stir for 1 minute until spices are aromatic.
3. Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Stir well.
4. Lock the lid and cook on high pressure for 8 minutes. Quick release once cooking is complete.
5. Adjust seasoning with salt and pepper and serve garnished with fresh parsley.

This sweet potato and chickpea stew is flavorful, hearty, and perfect for fall. The Instant Pot makes it effortless while preserving rich, comforting flavors.

Instant Pot Autumn Lentil Soup

A rich, hearty lentil soup with seasonal vegetables and warm fall spices. Quick, nutritious, and perfect for a cozy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried brown or green lentils, rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Turn the Instant Pot to sauté mode. Heat olive oil, then sauté onion and garlic until soft.
2. Add carrots and celery, cooking for 2–3 minutes.
3. Stir in lentils, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper.
4. Lock the lid and cook on high pressure for 15 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
5. Serve hot, garnished with fresh parsley.

This autumn lentil soup is warm, nutritious, and packed with flavor.

The Instant Pot makes it simple to prepare while keeping the lentils tender and hearty.

Instant Pot Apple Pumpkin Oatmeal

A cozy, creamy oatmeal flavored with pumpkin, apple, and warming spices—perfect for a fall breakfast.

Ingredients:

• 1 cup steel-cut oats
• 2 ½ cups water
• 1 cup milk or plant-based milk
• ½ cup pumpkin puree
• 1 apple, peeled and diced
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt
• Chopped nuts or dried cranberries, for topping

Instructions:

1. Combine all ingredients except toppings in the Instant Pot. Stir well.
2. Lock the lid and cook on high pressure for 4 minutes. Allow a natural release for 10 minutes, then release any remaining pressure.
3. Stir to combine and serve hot, topped with nuts or dried cranberries.

This apple pumpkin oatmeal is creamy, spiced, and comforting—a healthy, quick, and satisfying fall breakfast made easy in the Instant Pot.

Instant Pot Roasted Fall Vegetable Medley

A simple, flavorful medley of seasonal vegetables cooked quickly in the Instant Pot, perfect as a side dish or main for a vegetarian meal.

Ingredients:

• 1 tablespoon olive oil
• 1 cup butternut squash, cubed
• 1 cup carrots, chopped
• 1 cup Brussels sprouts, halved
• 1 teaspoon rosemary
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Toss all vegetables with olive oil, rosemary, thyme, salt, and pepper.
2. Place the trivet in the Instant Pot and add ½ cup water.
3. Put vegetables in a heatproof dish on the trivet. Lock the lid and cook on high pressure for 4 minutes. Quick release pressure.
4. Optional: Broil in the oven for 2–3 minutes to caramelize edges.

This roasted vegetable medley is colorful, flavorful, and easy.

The Instant Pot makes cooking quick while keeping vegetables tender and vibrant.

Instant Pot Spiced Pear Compote

A sweet, fragrant compote of pears with warming spices. Great as a topping for yogurt, oatmeal, pancakes, or desserts.

Ingredients:

• 4 ripe pears, peeled, cored, and diced
• ¼ cup maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup water

Instructions:

1. Add all ingredients to the Instant Pot and stir to combine.
2. Lock the lid and cook on high pressure for 2 minutes. Quick release pressure.
3. Stir gently and serve warm or chilled.

This spiced pear compote is sweet, fragrant, and versatile—a quick, fall-inspired treat that enhances any breakfast or dessert.

Instant Pot Harvest Stuffed Peppers

Bell peppers stuffed with a flavorful mixture of quinoa, autumn vegetables, and warming spices. Perfect as a hearty vegetarian main dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup butternut squash, diced
• 1 cup mushrooms, chopped
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup shredded cheese (optional)

Instructions:

1. Set Instant Pot to sauté mode. Heat olive oil and sauté onion and garlic until fragrant.
2. Add diced squash, mushrooms, smoked paprika, cinnamon, salt, and pepper. Cook 3–4 minutes until slightly softened.
3. Stir in cooked quinoa. Remove from heat.
4. Stuff bell peppers with the mixture and place on the trivet in the Instant Pot with 1 cup water at the bottom.
5. Lock the lid and cook on high pressure for 7 minutes. Quick release once done.
6. Optional: Top with shredded cheese and broil for 2 minutes to melt.

These harvest stuffed peppers are colorful, nutritious, and bursting with fall flavors—a satisfying vegetarian meal made easy in the Instant Pot.

Instant Pot Autumn Risotto with Mushrooms

A creamy, earthy risotto with mushrooms and fall herbs, perfect for a cozy dinner.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 3 cups vegetable broth
• ½ cup Parmesan cheese, grated
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set Instant Pot to sauté mode. Heat olive oil and sauté onion, garlic, and mushrooms until soft.
2. Add Arborio rice and toast for 1–2 minutes.
3. Pour in vegetable broth, thyme, salt, and pepper. Stir well. Lock the lid and cook on high pressure for 6 minutes.
4. Quick release the pressure, then stir in Parmesan cheese until creamy.
5. Serve garnished with fresh parsley.

This autumn risotto is rich, creamy, and infused with earthy mushroom flavors—a perfect fall comfort dish.

Instant Pot Butternut Squash and Sage Pasta

Tender pasta tossed with a creamy butternut squash sauce and fresh sage for a quick and comforting fall dinner.

Ingredients:

• 8 oz pasta of choice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, cubed
• 3 cups vegetable broth
• ½ teaspoon nutmeg
• ½ cup Parmesan cheese, grated
• 1 tablespoon fresh sage, chopped
• Salt and pepper, to taste

Instructions:

1. Set Instant Pot to sauté mode. Heat olive oil and sauté onion and garlic until fragrant.
2. Add cubed butternut squash, vegetable broth, nutmeg, salt, and pepper. Stir.
3. Add pasta and push it into the liquid. Lock the lid and cook on high pressure for 4 minutes (adjust depending on pasta type). Quick release once done.
4. Stir in Parmesan cheese and fresh sage. Adjust seasoning.
5. Serve hot, garnished with extra Parmesan if desired.

This butternut squash pasta is creamy, comforting, and bursting with fall flavors.

The Instant Pot makes it fast and hassle-free.

Instant Pot Curried Pumpkin Lentil Soup

A hearty, spiced soup with pumpkin, lentils, and aromatic curry flavors. Perfect for cozy fall lunches or dinners.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup red lentils, rinsed
• 1 cup pumpkin puree
• 4 cups vegetable broth
• 1 tablespoon curry powder
• ½ teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to sauté mode. Heat olive oil and sauté onion, garlic, and ginger until fragrant.
2. Add lentils, pumpkin puree, vegetable broth, curry powder, turmeric, salt, and pepper. Stir well.
3. Lock the lid and cook on high pressure for 10 minutes. Quick release once done.
4. Blend partially with an immersion blender for a creamy texture.
5. Serve garnished with fresh cilantro.

This curried pumpkin lentil soup is rich, flavorful, and warming—perfect for fall evenings, with minimal prep thanks to the Instant Pot.

Instant Pot Apple Cinnamon Chicken (Fall-Inspired)

Tender chicken simmered with apples, cinnamon, and warm spices for a sweet-savory fall dish.

Ingredients:

• 1 lb boneless chicken thighs
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 apples, peeled, cored, and sliced
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup chicken broth
• Salt and pepper, to taste

Instructions:

1. Set Instant Pot to sauté mode. Heat olive oil and brown chicken on both sides, 2–3 minutes each side. Remove and set aside.
2. Sauté onion and garlic until soft.
3. Add apples, cinnamon, nutmeg, chicken broth, salt, and pepper. Stir.
4. Place chicken back in the pot. Lock the lid and cook on high pressure for 10 minutes. Quick release.
5. Serve warm with roasted vegetables or rice.

This apple cinnamon chicken is tender, flavorful, and perfectly captures the taste of fall.

The Instant Pot makes it quick and easy to prepare.

Instant Pot Autumn Vegetable Chili

A warming, hearty chili with seasonal vegetables, beans, and fall spices. Perfect for cozy dinners or meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup butternut squash, cubed
• 1 cup carrots, diced
• 1 bell pepper, diced
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Set Instant Pot to sauté mode. Heat olive oil and sauté onion and garlic until soft.
2. Add squash, carrots, bell pepper, and spices. Stir 2–3 minutes.
3. Add beans, tomatoes, and vegetable broth. Stir to combine.
4. Lock the lid and cook on high pressure for 10 minutes. Quick release once done.
5. Serve hot, optionally garnished with fresh cilantro or avocado.

This autumn vegetable chili is rich, hearty, and full of fall flavors. The Instant Pot makes it quick and convenient for a warming weeknight meal.