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Rashanda CobbinsUpdated: Jan. 05, 2022
Use your Instant Pot to make meaty mains and other low-carb recipes.
Pressure-Cooker Spicy Lime Chicken
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This tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. —Christine Hair, Odessa, Florida
Pressure-Cooker Light Deviled Eggs
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Our updated version of a classic appetizer uses only half the egg yolks of traditional deviled eggs and calls for soft bread crumbs to help firm up the filling. Light ingredients lower the fat grams even more. —Taste of Home Test Kitchen
Pressure-Cooker Coffee Beef Roast
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Coffee is the key to this flavorful beef roast that simmers until it's fall-apart tender. Try it once, and I'm sure you'll cook it again. —Charles Trahan, San Dimas, California
Pressure-Cooker Healthy Steamed Dumplings
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My family loves Chinese food, but it’s hard to find healthy choices in restaurants or at the grocery store, so I make my own. The recipe makes a lot; I freeze big batches so we can enjoy these dumplings later. —Melody Crain, Houston, Texas
Pressure-Cooker Swiss Steak
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Swiss steak has a been a standby for family cooks for decades, and this no-fuss way to cook it promises to keep the entree popular for years to come. Best of all, it's low in calories and fat. —Sarah Burks, Wathena, Kansas
Pressure-Cooker Marinated Mushrooms
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Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Pressure-Cooker Salmon
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I love this recipe because it’s healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! —Erin Chilcoat, Central Islip, New York
Pressure Cooker Hoisin Meatballs
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I love the start of fall because that means it's football season! Meatballs are filling and hearty and great for a tailgate. I served this for the first time at my favorite team's home opener. My best friend, who hates meatballs, couldn't get enough of them! I created a meatball convert! Woo-hoo! If you are serving children and prefer not to add the wine, substitute beef broth instead.—Lisa de Perio, Dallas, Texas
Pressure-Cooker Lemon Chicken with Basil
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No matter when I eat it, this tangy chicken dish always reminds me of summer meals with friends and family. The recipe produces a lot of lovely sauce; serve it as is or spoon it over some lightly herbed couscous. —Deborah Posey, Virginia Beach, Virginia
Pressure-Cooker Beef Brisket in Beer
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One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
Pressure-Cooked Broccoli Egg Cups
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Serving brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! —Edna Hoffman, Hebron, Indiana
Pressure-Cooker Garlic-Dill Deviled Eggs
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Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine
Pressure Cooker Herbed Chicken and Shrimp
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Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, Nevada
Pressure-Cooker Chicken Thighs in Wine Sauce
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I love this recipe for its incredible flavor—and it seems everyone who tries it does, too. For an easy pairing, try mashed potatoes and peas.—Heike Annucci, Hudson, North Carolina
Pressure-Cooker Teriyaki Pork Roast
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I'm always looking for no-fuss recipes, so I was thrilled to find this one. The tender teriyaki pork has become a family favorite. —Roxanne Hulsey, Gainesville, Georgia
Originally Published: October 07, 2019
Rashanda Cobbins
Rashanda is a former food editor for Taste of Home. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.