5 Delicious Instant Pot Recipes and the Perfect Wine Pairing for Each One

5 Delicious Instant Pot Recipes and the Perfect Wine Pairing for Each One 624 624 Helen Justice

When you get home at the end of a long day, it’s no surprise that cooking might be the last thing on your wishlist of ways to relax. But, at the same time, there’s no cure for a hard day’s work like a delicious meal and the perfect glass of wine to go with it.

Luckily, once you’ve got an Instant Pot sitting on your counter, you can easily and quickly cook a restaurant-quality meal before enjoying it with a delicious wine. Here are five tasty Instant Pot recipes by corriecooks paired with wines that will take your dish to the next level.

Instant Pot Risotto with Pan Seared Scallops

Who doesn’t love a risotto? It might be a tricky dish to get right, but the Instant Pot means consistent results and the perfect rice, every time. The total cooking time for this risotto is just 13 minutes (and that includes your prep!). You’ll need: 

  • 1.5 cups of vegetable broth
  • 1 cup of arborio rice
  • 0.25 cups of white wine
  • 6 scallops (seared)
  • 1 minced clove of garlic
  • Half of 1 chopped onion
  • 2 tablespoons olive oil
  • 2 tablespoons of melted butter
  • Salt & black pepper for seasoning

Select the Saute function before adding oil. Once heated, add the onion and garlic to the pot and cook for around two minutes until the onion turns a nice golden color.

Mix the rice in well before adding the white wine. Cook until the wine is totally absorbed. Then add the vegetable broth and season with salt and pepper before sealing the lid, switching to Manual setting and cooking at high pressure for six minutes. Use a quick pressure release before stirring in the melted butter and serving the risotto with the seared scallops.

This dish deserves a lovely sauvignon blanc to go with it and we’ve selected Domaine Pascal Balland Sancerre – an aromatic, medium-bodied bottle from the Loire Valley.

Instant Pot Cornish Hen

A cornish hen is a great alternative to a larger roast chicken and tends to retain a juicy finish and soft texture. For this Instant Pot version, you’ll need:

  • 1 cornish hen
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 0.5 teaspoon of sea salt
  • 1 teaspoon of fresh lemon zest
  • 1 minced garlic clove
  • 2 bunches of fresh thyme
  • 1 knob of garlic, halved
  • 6 chopped potatoes
  • 0.5 cups of chicken broth
  • 2 lemon slices

Rub the cornish hen with the butter and season with some lemon zest, minced garlic, thyme, and salt.

Use the Saute function and brown the hen on each side for three minutes before adding the potatoes, halved garlic knob and more thyme. Seal the lid and cook for 25 minutes at high pressure. Then allow a natural pressure release for five minutes followed by a quick pressure release. Serve with lemon slices and your side dishes of choice.

For this cornish hen dish, we recommend pairing with a glass of Valley of the Moon Blend 41. The dark fruitiness of this red from Sonoma County, California perfectly compliments the lemon and thyme of the cornish hen recipe. 

Instant Pot Stuffed Peppers

Stuffed peppers are an excellent side dish or can make a fantastic meal on their own – whichever your preference. For Instant Pot Stuffed Peppers, you’ll need:

  • 450g of ground beef
  • 1 cup of cooked rice
  • 1 cup of mozzarella (shredded)
  • 1 cup of canned tomato sauce
  • 1 cup of water
  • 6 bell peppers
  • 1 minced onion
  • 1 whisked egg
  • 1 tablespoon of olive oil
  • 1 tablespoon of Worcestershire sauce
  • 2 teaspoons of garlic powder
  • 1 teaspoon of dried thyme
  • 1 teaspoon of Italian seasoning
  • 1 tablespoon of paprika
  • Salt & black pepper for seasoning

Wash and hollow the peppers before setting them aside and using the Saute function before adding the olive oil to your Instant Pot. Brown the beef for two minutes. Remove to a large bowl and add in all ingredients except for the mozzarella before mixing thoroughly. Stuff each pepper with the mixture.

Deglaze the bottom of your Instant Pot, add the water, and place the trivet in the inner pot. Place the stuffed peppers on the trivet, seal the lid, and cook for five minutes at high pressure. At the end of cooking, allow a natural pressure release. Remove the peppers and top with mozzarella before grilling in the oven only until the cheese melts.

Sit down to enjoy your stuffed pepper with the Bodegas Benegas Ataliva Malbec, a robust wine made with grapes 100% sourced from the Mendoza River whose earthy elements are a perfect match for the savory beef-stuffed peppers.

Instant Pot Beef Bourguignon

This French classic combines fine dining with comforting warmth. For the Instant Pot version, you’ll need:

  • 2lb lean stewing beef (can also be chuck or round steak)
  • 1 tablespoon of olive oil
  • 2 minced garlic cloves
  • 12 small onions (peeled)
  • 0.25 cup of chopped basil
  • 1 cup of red wine
  • 2 tablespoons of plain flour
  • 3 slices of bacon
  • 2 chopped carrots
  • 450g of mushrooms (diced)
  • 0.5 cups of beef broth
  • Salt & black pepper for seasoning

Hit the Saute function and add the olive oil and bacon. Cook for three minutes before adding the onions and garlic. Cook for another two minutes before adding the steak. Cook for another three minutes and add in the other ingredients.

Seal the lid, switch the setting to Manual and cook at high pressure for ten minutes. Use a natural pressure release before serving with a glass of Les Vignerons de Mancey Bourgogne Pinot Noir. It’s gentle nose and earthy tones compliment the beef without overpowering the dish.

Instant Pot Creme Brulee

Eating in doesn’t have to mean there’s no dessert! Treat yourself with this simple Instant Pot creme brulee.

You’ll need:

  • 3 large egg yolks
  • 8oz heavy cream
  • A pinch of salt
  • 0.5 cups caster sugar
  • 1.5 teaspoons of vanilla extract
  • 3 tablespoons of soft brown sugar

Heat the cream in a pan until the edges start to bubble. Take it off the heat before adding the pinch of salt and vanilla extract. Whisk everything together and allow to cool.

Beat the egg yolks together with the sugar. Add it to the heavy cream mixture and beat everything together well.  Pour the mixture into two ramekins. Place the trivet into the Instant Pot and add the water. Place the ramekins on the trivet before sealing the lid, selecting the Manual setting and cooking for around eight minutes.

Allow a natural pressure release for 15 minutes and finish with a quick pressure release. Take the ramekins carefully from the pot and cool for two hours (at least).

Sprinkle sugar over each ramekin and broil the sugar bubbles and melts on the top before serving. 

A sweet, elegant dessert wine is the perfect accompaniment to this famously sugary dessert. A glass of Toni Jost Bacharacher Riesling Auslese does just the trick with its citrus aroma and light, fruity notes.

We bet you can’t wait to get the Instant Pot out and try these recipes! And now, you have the perfect wine to go with each one. Bon appetit!


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