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Easy 5 Ingredient Instant Pot Recipes

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Collage of 4 5 ingredient Instant Pot Recipes

Do you have an Instant Pot and are looking for some new recipes to try? Check out this list of 5 Ingredient Instant Pot Recipes!

That’s right, 5 ingredients. (And full disclosure, I’m not counting salt, pepper, water, and oil for sautéing as ingredients! That would be a little too extreme and not enough flavor!)

Dinner will be fast, easy, and even budget friendly. Many of these easy Instant Pot meals use ingredients you most likely already have in your kitchen. That’s a lot of wins!

Add in a salad, roasted veggies, or even just some baby carrots and cucumbers and you are ready for supper.

Keep scrolling to the end of the list and there are a couple options you could even use for breakfast for dinner.

For all you Instant Pot pros, what 5 ingredient Instant Pot recipes do I need to know about?!

[For more budget friendly dinner ideas, check out this list of 27 Kid Friendly Meals under $5]

15+ 5 Ingredient Instant Pot Recipes

5 Ingredient Instant Pot Spaghetti 

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound spaghetti noodles
  • 2 24 ounce jars marinara sauce
  • 3 cups water

Check out the Recipe Critic for all of the details!

5 Ingredient Instant Pot Chicken Noodle Soup

  • 1/2 lbs boneless skinless chicken breasts
  • 1 carrot peeled and chopped
  • 1 stalk celery sliced
  • 2 oz uncooked extrawide egg noodles about 1 cup dry
  • 4 cups Chicken Broth

See Instant Pot for the details!

5 Ingredient Instant Pot Tomato Soup

  • 2 28 ounce cans whole tomatoes
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1 cup water
  • 3 tablespoons butter
  • 1 teaspoon sugar

See Grace and Good Eats for the recipe!

5 Ingredient Instant Pot Mac and Cheese

  • 1 pound uncooked elbow macaroni
  •  4 cups water
  •  4 tablespoons salted butter
  •  ¾ teaspoon salt
  •  ½ teaspoon dried mustard powder
  •  3 cups shredded cheese
  •  1 1/4 cup whole milk or half and half

Check out Little Spice Jar for the details!

5 Ingredient Instant Pot Pulled Pork

  • 2 tablespoons butter
  • 3 to 4 lb boneless pork shoulder
  • 1 cup chicken broth 
  • 2 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 10 cloves garlic, finely chopped
  • 1teaspoon salt

Check out Pillsbury for the whole recipe.

5 Ingredient Instant Pot Broccoli

5 Ingredient Instant Pot Salsa Shredded Chicken

  • 3 pounds boneless chicken
  • 1 1/2 cups salsa
  • 4 ounces diced green chilis
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt

See Never Ending Journeys for the details.

5 Ingredient Instant Pot Enchilada Casserole

  • 1 pound ground beef or turkey
  • 1 (15 oz) can enchilada sauce
  • 1 (4.5 oz) can green chiles
  • 10 (6 inch) soft corn tortillas
  • 1 ½ cups grated sharp or medium cheddar

365 Days of Crockpot has the recipe for you!

2 Ingredient Instant Pot BBQ Chicken

  • 3 chicken breasts
  • salt
  • pepper
  • 1 cup water
  • 1 cup bbq sauce

Veronika’s Kitchen has the details.

5 Ingredient Instant Pot Teriyaki Chicken

  • 15 ounces teriyaki sauce
  • 1.5-2 pounds boneless chicken
  • 1 cup pineapple
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce

See The Typical Mom for the recipe.

5 Ingredient Instant Pot Chili

  • 1 pound ground beef
  • 1 onion
  • 2 cans kidney beans
  • 2 cans diced tomatoes with green chilis
  • 2 tablespoons chili powder
  • salt and pepper
  • hot water

The full recipe is at My Freeze Easy.

5 Ingredient Instant Pot Whole Chicken

  • Whole chicken
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 2 tablespoons + 1 teaspoon oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

You can find all the details on Snug and Cozy Life.

5 Ingredient Instant Pot Carnitas

  • 2 1/2-3 pounds boneless pork shoulder
  • 1 tablespoon Mexican seasoning
  • 3/4 teaspoon salt
  • black pepper
  • Juice of 2 oranges
  • Juice of 1 lime
  • 1 tablespoon ghee

Find the instructions at A Calculated Whisk.

5 Ingredient Instant Pot Fried Rice

  • 2 cups rice
  • 2 1/2 cups broth
  • 2 carrots
  • 3 tablespoons oil
  • 1/2 cup frozen peas
  • 2 medium eggs
  • salt and pepper

The recipe is on Happy Foods Tube.

3 Ingredient Instant Pot Oatmeal

  • 1 cup rolled oats
  • 2 cups almond milk
  • pinch salt
  • 1 1/2 tablespoons maple syrup

Check out Fit Foodie Finds for the details!

5 Ingredient Instant Pot Egg Casserole

  • 6 slices bacon
  • 2 cups hashbrowns
  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon kosher salt
  • pepper

The full recipe is on Kitschen Kat

If this list of 5 ingredient Instant Pot recipes isn’t enough, check out these other Instant Pot Ideas:

pictures of 4 different 5 ingredient Instant Pot recipes

Easy Taco Pot Pie Recipe

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A slice of taco pot pie on a plate

Are you looking for a new easy, kid friendly supper idea? Check out this simple recipe for taco pot pie! That’s right, taco ingredients in a pie crust. Even my picky eater enjoyed this recipe.

You can switch up the ingredients with out any problem too! Not a beef fan, use shredded chicken. Swap the corn for green beans. You can make this your own which is always great for budget friendly cooking.

This recipe came to be because I had ample amounts of leftover taco meat to use! The perfect time to try something new and Tex Mex flavors are always a hit with the kids.

If you have ground beef in your freezer needing to be used, give this a try.

Taco Pot Pie Ingredients

  • Ground Beef
  • Taco Seasoning (make your own)
  • Onion
  • Bell Pepper
  • Frozen corn
  • Black or Pinto Beans (I cook my own)
  • Rotel (or canned tomatoes and canned green chilis)
  • Cheddar cheese
  • Double Pie Crust (make or buy)
  • Toppings of your choice (Salsa, avocado, sour cream, lettuce, tomatoes etc)

Taco pot pie ingredients in a pan

Taco Pot Pie Instructions

Preheat oven to 350 degrees.

Brown your ground beef. Drain and add taco seasoning. Add the onions and cook until almost tender.

Add the bell pepper, frozen corn, beans, and Rotel. Cook until everything is hot.

Taco pot pie ingredients in a skillet topped with cheese

Stir in the grated cheese.

Place one pie crust in a deep dish pie pan. Scoop in the filling and top with the second crust. Crimp the edges and make several slashes in the top of the pie.

Picture of assembled taco pot pie before cooking

Put pie on a baking sheet (in case anything leaks out) and bake for 40-45 minutes or until crust is golden brown. You may need to put foil around the edge of the crust if it gets too dark.

Remove from oven and let rest 15 minutes before cutting.

East Taco Pot Pie Recipe

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Easy Taco Pot Pie
Author: 
Recipe type: Main Dish
Cuisine: Tex Mex American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This taco pot pie is an easy, fun, kid friendly supper idea! All of your favorite taco ingredients put inside of a pie. Top with lettuce, sour cream, avocado or leave plain!
Ingredients
  • 2 pie crusts
  • 1 pound ground beef, turkey, or chicken (approximately ⅕ cups cooked)
  • ½ cup diced onion
  • 1½ cups frozen corn
  • 1½ cups black or pinto beans
  • 1 cup diced bell pepper
  • 1 cups shredded cheddar cheese
  • 2 tablespoons taco seasoning
  • 1 can mild rotel or 1 cup salsa
  • Toppings of your choice: sour cream, salsa, avocado, lettuce, olives, cilantro etc
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown your ground beef. Drain and add taco seasoning. Add the onions and cook until almost tender.
  3. Add the bell pepper, frozen corn, beans, and Rotel. Cook until everything is hot.
  4. Stir in the grated cheese.
  5. Place one pie crust in a deep dish pie pan. Scoop in the filling and top with the second crust. Crimp the edges and make several slashes in the top of the pie.
  6. Put pie on a baking sheet (in case anything leaks out) and bake for 40-45 minutes or until crust is golden brown. You may need to put foil around the edge of the crust if it gets too dark.
  7. Remove from oven and let rest 15 minutes before cutting.
  8. Cut and and serve. Top with your favorite toppings.

 

Taco pot pie with a piece cut out

The Best Mississippi Mud Pie Recipe

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Mississippi mud pie on a plate and in the pan

This Mississippi Mud Pie recipe was a family favorite when I was growing up. I’ve mentioned before that we were never fans of traditional birthday cakes, but Crazy Chocolate Cake and Mississippi Mud Pie frequently made an appearance.

We stumbled across this Mississippi Mud Pie recipe on a family vacation one year. We were staying at a ranch and one night this was served for dessert. After my entire family enjoyed it, the cook kindly gave my mom the recipe and it’s been a part of our family ever since.

Nope, it’s not “healthy” but we don’t make it often so I’m okay with that! A fun treat for a birthday celebration or company coming over for dinner.

What exactly is Mississippi Mud Pie? It’s an easy layered dessert that begins with a thin, shortbread crust and is topped with a layer of a cream cheese/whipped cream mixture followed by chocolate pudding and finished with whipped cream.

You may use nuts in the crust or leave them out.

The original recipe uses boxed pudding and Cool Whip. I will give the original recipe amounts, but also share how to do it with homemade whipped cream – my preferred method.

I have also made this with homemade pudding. You will need to use a recipe that call for 4 cups of milk and then decrease the milk to 3 cups. Do note that the homemade pudding won’t set up quite as nicely as the instant pudding but it does taste amazing.

Mississippi Mud Pie Ingredients

  • Flour
  • Granulated sugar
  • Butter, melted
  • Pecans, optional
  • 2 boxes instant chocolate pudding (3.4 ounces each) 
  • Milk
  • Heavy cream, powdered sugar, vanilla extract, and cornstarch OR Cool Whip
  • Cream Cheese at room temperature
  • Powdered sugar

Mississippi Mud Pie Recipe Instructions

Preheat oven to 350 degrees and stir the melted butter, sugar, and optional pecans in a small bowl. Press into the bottom of a 9×13 inch pan. It will be very thin.

unbaked shortbread crust

Bake for 10-14 minutes, until barely turning golden. Remove from oven to let cool.

Pan with the baked crust

Beat room temperature cream cheese and powdered sugar until smooth and creamy.

mixing bowl with the beaten cream cheese and powdered sugar

In a mixer, using the whisk attachment (or in a bowl with hand beaters) whip 1 cup of heavy cream until soft peaks are formed. Then drop the cream cheese mixture in several spoonsful over the whipped cream. Beat just until blended and spread over the cooled crust.
(If you use Cool Whip, simply combine 2 cups of cool whip with the cream cheese and powdered mixture until smooth)

Cream cheese mixture dropped on top of the whipped creamMixing bowl with the combined whipped cream and cream cheese

Make both boxes of instant pudding using only 3 cups of milk instead of 4. (If making homemade pudding, make sure it cools completely.) Spread over the cream cheese layer.

Chocolate pudding spread in the pan

Place 2 cups of heavy cream in the mixer (I used the same one that I used in the previous whipped cream step) and beat until soft peaks form. Add 2 teaspoons of cornstarch or arrowroot (this will help keep the cream stay set – if you are serving the same day, you can omit this), 2-4 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat until heavy peaks form and plop spoonsful over the pudding layer and carefully spread. (It should be 4 cups of whipped cream.)
(If using Cool Whip, you can omit this step and simply spread the remainder or the 16 ounce container on top of the pudding layer – approximately 4 cups.)

Finished Mississippi Mud Pie in the pan

You can garnish with chopped nuts or chocolate pieces if desired.

Keep refrigerated until serving.

It is actually a really simple dessert and everyone loves it!

More Dessert Ideas:
Crazy Chocolate Cake
Oatmeal Chocolate Chip Cookies
Brownie Brittle

Picture of mississippi mud pie in a glass pan

Mississippi Mud Pie Recipe

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Mississippi Mud Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Mississippi Mud Pie recipe is easy & so good! It has been a family favorite for the last 20 years. It's a delicious layered dessert everyone will love.
Ingredients
  • ½ cup butter, melted
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 cup chopped pecans, optional
  • 1 cup powdered sugar
  • 8 ounces cream cheese, room temperature
  • 3 cups heavy cream, divided
  • 2 packages instant chocolate pudding (3.4 ounces each)
  • 3 cups milk
  • 2-4 tablespoons powdered sugar
  • 2 teaspoons cornstarch or arrowroot powder, optional
  • ½ teaspoon vanilla extract
  • (OR substitute the last three ingredients and the heavy cream with a 16 ounce carton of Cool Whip - see recipe notes for instructions)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix melted butter, flour, 1 tablespoon of sugar, & pecans (if using) in a small bowl. Press onto the bottom of a 9x13 inch pan. Bake for 10-14 minutes (until barely turning golden). Let cool.
  3. Beat room temperature cream cheese and 1 cup of powdered sugar until smooth. In another bowl, beat 1 cup of heavy cream until soft peaks form. Drop the cream cheese mixture over the whipped cream and beat just until combined. Spread on cooled crust.
  4. Mix both packages of pudding with 3 cups of milk. Spread over the cream cheese layer.
  5. Use the remaining heavy cream to make whipped cream: Beat 2 cups of heavy cream until soft peaks form. Add powdered sugar, cornstarch, and vanilla. Beat until stiff peaks form. Carefully spread over the pudding layer.
  6. Optionally, garnish with chopped pecans and chocolate pieces.
  7. Refrigerate until serving.
Notes
If using Cool Whip:
In step 2 beat softened cream cheese with powdered sugar until smooth. Stir in 2 cups off cool whip until combined and spread on the crust.
In step 4, simply spread the remainder of the Cool Whip (about 4 cups) over the top of the pudding layer.
See recipe post for more information and details about using homemade pudding.

A piece of Mississippi Mud pie on a glass plate

 

Easy Instant Pot Tomato Soup

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a white bowl filled with Instant Pot tomato soup

This Instant Pot tomato soup is easy and delicious! Definitely a recipe you need in your dinner rotation.

I love that it is dairy free and gluten free but still tastes amazing. Of course, if you want to jazz it up, feel free to finish it with a drizzle of cream or go all the way and grate some parmesan cheese over the top and serve with a grilled cheese sandwich.

Everyone in my family enjoys this soup – even my picky 7 year old. They 5 year old might make a mess while she’s eating it but if she actually likes it, that’s fine with me!

I love blended soups as an easy way to get in extra vegetables, so I always include carrots and celery in my tomato soup – extra flavor and nutrients!

Affiliate links are used in these posts. See disclosure page for more details.

Instant Pot Tomato Soup Ingredients:

Ingredients for the Instant Pot tomato soup

  • 2 cans fire roasted tomatoes (14.5 ounces each)
  • 2 cans diced tomatoes (14.5 ounces each)
  • 1 onion, diced (red or yellow – whatever you have)
  • 4 cloves garlic
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • Dried basil and oregano
  • Salt
  • Broth, chicken or vegetable
  • Oil

Instant Pot Tomato Soup Directions:

Raw vegetables added to the pan

  • Turn your Instant Pot to sauté and let heat a few minutes. Add 1 tablespoon of oil. Add the onions, carrots, and celery and sauté for 5 minutes. Add garlic and cook an additional 1 minute.
    the vegetables after cooking for 5 minutes
  • Add the remaining ingredients to the Instant Pot and set to high pressure for 10 minutes.
    Tomato Soup ingredients in the pot before being pressure cooked
  • When the 10 minutes are up, let natural release for 10-15 minutes and then turn the valve to quick release. (If you are in a hurry, you can skip the natural release and just do quick. You might want to set a wash cloth on top of the valve to catch the steam/liquid that splatters out.)
    Cooked tomato soup before blending
  • Using an immersion blender, puree the soup until smooth. Add more salt, pepper, basil and oregano to taste. If you do not have an immersion blender, you will want to let the soup cool slightly and transfer to a blender in batches to puree. I’ve probably had my immersion blender for just 5 years, and it has been so useful! Mine was a cheap one that isn’t made anymore, but there are tons of affordable options!

For another kid friendly soup recipe, check out Chicken and Veggie Noodle Soup!

Bowl of easy tomato soup

Instant Pot Tomato Soup

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Instant Pot Tomato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This Instant Pot Tomato Soup is super simple, healthy, and so good! Love having this for an easy supper.
Ingredients
  • 2 cans fire roasted tomatoes (14.5 ounces each)
  • 2 cans diced tomatoes (14.5 ounces each)
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 cup broth (chicken or vegetable)
  • Oil
Instructions
  1. Set your Instant Pot to sauté and let heat up for a couple minutes. Add 1 or 2 tablespoons of oil to the hot pan and put in the onions, carrots, and celery. Sauté for 5 minutes.
  2. Add the garlic. Sauté an addition 1 minute.
  3. Add the remaining ingredients. (Tomatoes, basil, oregano, broth, and salt.)
  4. Put the lid on the Instant Pot and set to high pressure for 10 minutes.
  5. After 10 minutes, let natural release for 10 minutes and finish with a quick release.
  6. Use an immersion blender to puree the soup until smooth.
  7. Adjust salt to taste. Add more basil or oregano if needed.
Notes
You may also make this on the stove. You will just have to simmer the soup longer, until all the vegetables are tender.
In the summer, I like to use fresh herbs but this still tastes amazing using the dried ones.
Number of servings will be determined by if you are serving something hearty along side the soup.

 

 

The Best Crazy Chocolate Cake Recipe

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Graphic of crazy chocolate cake

This crazy chocolate cake recipe is one we’ve been making for years. As in for over 30 years! This is probably the easiest chocolate cake you will ever make and it’s super cheap too.

What exactly is crazy chocolate cake, you ask? Well, it’s a dairy free, egg free cake that you mix right in the pan it’s baked in! Fewer dishes and no special ingredients are always a good thing!

When my siblings and I were little none of us were fans of the traditional frosted birthday cake. One year I begged my mom for one – it was white with blue flowers – and I hated it. Oops, sorry mom.

This exact recipe for crazy chocolate cake was our most common pick for a birthday dessert – it was a cake we actually loved! Angel food cake, Mississippi Mud Pie, and a few other things made an appearance as well.

I think I have only made one other type of chocolate cake in my life and now my non cake loving kids enjoy this too.

Crazy Chocolate Cake Ingredients

  • Flour
  • Sugar
  • Baking soda
  • Salt
  • Cocoa Powder
  • Vanilla extract
  • Oil
  • Vinegar
  • Hot water

Crazy Chocolate Cake Instructions

This cake is so easy! It’s the perfect recipe for your kids to add to their repertoire.

  1. Sift dry ingredients into a greased 9×13 inch pan. I have made this in both glass and metal pans. You can also make this is a 8 inch square pan by simply cutting all of the ingredients in half (and just watch your bake time). If I’m honest, on occasion I’ve even skipped the sifting step. Don’t tell anyone, just make sure you don’t have any clumps of soda or cocoa.
  2. Make three holes in the dry ingredients with a spoon. 2 small holes and one a little larger.
    Dry ingredients for crazy chocolate cake
  3. In one hole put the vanilla in another the vinegar and in the largest hole the oil.
    chocolate cake dry ingredients with oil, vinegar, and vanilla
  4. Pour 2 cups of warm water over the entire mixture! (I use water I heated in the microwave because I don’t like using our tap water. If you bake with tap water, you can use hot water right from the tap.)
    Crazy chocolate cake with hot water over the top5. Use a fork to blend the mixture gently but thoroughly.
    Mixed crazy chocolate cake
    6. Bake for 30-40 minutes at 350 degrees. Start checking at 30 minutes. What kind of pan you use and how your oven cooks will make the length very. A toothpick inserted into the middle should come out clean, but don’t overbake!7. Let cake cool and frost with your favorite frosting or one of the following 2 options.

Crazy Chocolate Cake Frosting:

1/2 cup butter, melted
3 heaping tablespoons cocoa powder
4 cups powdered sugar, sifted
1 teaspoon vanilla extract

Place above ingredients into a bowl and add milk or half and half until smooth.
crazy chocolate cake frosting
Spread on cooled cake.
Frosted Crazy Chocolate Cake
The other frosting option is the one to use if you are dairy free!

Frosting Option 2:

  • 3 cups powdered sugar
  • 1/3 cup cocoa powder
  • 2 teaspoons vanilla extract
  • dash of saltStir in water until the desired consistency.

Overhead shot of a slice of crazy chocolate cake

Check out these other desserts:

Crazy Chocolate Cake Recipe

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Crazy Chocolate Cake Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This is the easiest chocolate cake in the world! Not only is it easy, it's my kids' favorite cake recipe. Topped with a rich frosting this is perfection.
Ingredients
Cake
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder (I use ½ cup)
  • 2 cups sugar
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla
  • ¾ cup salad oil (or neutral oil of choice)
  • 2 cups warm water
Frosting Option 1
  • ½ cup butter, melted
  • 3 heaping teaspoons cocoa powder
  • 1 teaspoon vanilla extract
  • Milk (or cream or half and half)
Frosting Option 2
  • 3 cups powdered sugar
  • ⅓ cup cocoa powder
  • 2 teaspoons vanilla extract
  • dash salt
  • water
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13 inch pan.
  3. Sift the dry ingredients directly into the pan.
  4. Make three holes with a spoon. I one hole put vanilla in another vinegar and in the third the oil.
  5. Pour two cups warm water over the entire mixture and blend gently but thoroughly with a fork.
  6. Bake for 30-40 minutes (until a toothpick inserted in the center comes out clean.)
  7. Let cool and frost.
Frosting 1
  1. Combine all ingredients except the milk. Stir and add milk or cream until frosting is smooth and spreadable.
Frosting 2
  1. Combined powdered sugar, cocoa powder, vanilla and salt in a bowl. Stir in water until desired consistency.