Our Favorite Fall Instant Pot Recipes


Cooking is always fun, but sometimes all you want is a quick and easy meal to get dinner on the table, so here are our favorite Instant Pot Recipes!

Fall is such a busy time of year with back to school and getting ready for the holiday season, so there’s nothing better than a couple of simple recipes that you’re family is sure to love even if you didn’t spend hours cooking. So without further ado, here are two of our favorite fall favorites you can whip up in no time with some help from your handy-dandy Instant Pot!

Instant Pot Chili 

If you love a good chili recipe on a fall or winter day, this recipe could not be easier! Whether you’re brand new to the kitchen or the Instant Pot, this recipe is suitable for all skill levels and is sure to become a chilly-day favorite (no pun intended)!


1 pound ground meat (beef, chicken, or turkey) 

1 medium sweet onion (diced)

1-15 ounce can of kidney beans 

1-15 ounce can of black beans 

1-15 ounce can of pinto beans 

1-15 ounce can of refried beans 

1-15 ounce can of tomato sauce 

1 or 2-7 ounce cans of green chilies (depending on desired spice level)

3 tablespoons of ranch seasoning 

3 tablespoons of taco seasoning (storebought or homemade


  • Cheddar cheese 
  • Sour cream 


  1. Turn on your Instant Pot using the saute function and wait for it to get heat up. 
  2. Add the ground meat and onion to the bottom of the Instant Pot and brown the meat until cooked. The onions should also appear translucent. 
  3. Add all the canned items and seasonings to the meat and onion mixture and stir for a minute or two until there are no large clumps of refried beans in the mix. 
  4. Place the lid securely on the Instant Pot and change the setting to the “soup” option and adjust the time to twenty minutes. Make sure the steam release valve is set to “closed.”
  5. Once the Instant Pot beeps, let the natural release take place for about ten minutes, then you can open the steam release valve to “venting” and let any remaining steam out. 
  6. Open the lid and serve in a bowl topped with sour cream and cheddar cheese. 

Serving Suggestions:

  • Serve alongside cornbread or mix the cornbread into the chili while serving. 
  • Serve over tortilla chips and melted cheddar cheese for some delicious chili-cheese nachos!

Instant Pot Chicken and Dumplings 

In the fall, there’s nothing quite like a warm, savory dish to make you feel right at home! This chicken and dumplings recipe is one of our favorite Instant Pot recipes for so many reasons, but our number one reason we love it is that it proves to be a crowd-pleaser every single time. Plus, it’s a whole meal in one single dish! There is no need to make a side salad or serve up a bread basket on the side (unless you want to, that is). Packed with chicken, vegetables, and dumplings, you’ve got every aspect of a meal you need in one bowl! 


1-5 count can of refrigerated buttermilk biscuits, separated with each biscuit cut into eight pieces

2 tablespoons butter

2 pounds boneless chicken thighs 

1 small sweet onion (diced) 

3 celery stalks (diced) 

2 cloves garlic (minced) 

3 ½ cups chicken broth

1 teaspoon dried thyme

2 bay leaves

Salt and pepper to taste

1-12 ounce bag frozen peas and carrots

½ cup heavy cream


  1. Turn on your Instant Pot using the saute function and wait for it to get heat up. 
  2. With the lid off, add a tablespoon of butter to the bottom of the pot and let it melt. Then put the chicken thighs over the butter and brown them on both sides, about four minutes per side. 
  3. Remove the chicken from the pot and set it aside. 
  4. Add the other half of the butter to the bottom of the pot, then the onion and celery, and saute the vegetables until soft, and they appear translucent. 
  5. Add the garlic to the vegetables and cook for 30 seconds, then stir in the chicken broth, using a wooden spoon to scrape the browned bits on the bottom of the pot. 
  6. Add the chicken thighs back into the pot along with the thyme and bay leaves. Close the pot up and change to the manual setting and the cooking time to eight minutes. 
  7. Once the Instant Pot beeps, let the natural release take place for about ten minutes, then you can open the steam release valve to “venting” and let any remaining steam out. 
  8. Take out the chicken and shred it or cut it into bite-size pieces, then return it to the pot. Discard the bay leaves.
  9. Switch the Instant Pot settings back to saute and stir the chicken, heavy cream, peas and carrots, and biscuit pieces into the broth. 
  10. Continue to stir frequently for 5-6 minutes until the dumplings are cooked through, and the liquid thickens.
  11. Once you’ve reached the desired consistency, turn off the Instant Pot, scoop out a serving of your chicken and dumplings into a bowl, and serve! 

Fall in Love with Cooking with Mountain States Kitchen and Bath 

If you love spending time in your kitchen experimenting with Instant Pot recipes, baking up some cookies, or just gathering around the table for a family meal, you might find that you want something more out of your kitchen. Maybe it’s more storage, more admirable countertops, or how about something we can custom make for you? No matter what it is, Mountain States Kitchen and Bath can do it all! 
We specialize in remodeling kitchens and bathrooms across the Utah Valley. So if you’re ready for a new kitchen in your Provo, Saratoga Springs, or Lehi home, we’re excited to help! Contact us today to learn more about our products and services, or stop by our showroom in Lehi. We can’t wait to talk to you about your next big project!

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