10 Caribbean-Inspired Instant Pot Recipes

When winter hits, don’t you just want something warm and comforting? These 10 Caribbean-inspired Instant Pot recipes are perfect for cozy nights. Try Jamaican Curried Chickpeas for a protein-packed delight, or indulge in the rich flavors of Trinidadian Pumpkin Soup. For a one-pot meal, Puerto Rican Arroz Con Gandules won’t disappoint. And let’s not forget the hearty Dominican Sancocho, ideal for sharing with friends! Each dish is vibrant and full of flavor, making your kitchen smell heavenly. Interested in some sweet treats too? Stick around, and you’ll discover even more delicious options to warm you up this winter!

Jamaican Curried Chickpeas

Title: Jamaican Curried Chickpeas
Prep Time: 10 minutes
Cook Time: 20 minutes
Number of Servings: 4
Required Equipment List: Instant Pot, measuring cups, measuring spoons, spatula
Cuisine Type: Jamaican

Jamaican Curried Chickpeas is a flavorful and hearty dish that showcases the vibrant spices and ingredients typical of Caribbean cuisine. The chickpeas are cooked to perfection in the Instant Pot, absorbing the aromatic curry spices and the richness of coconut milk for a creamy texture.

This dish isn’t only delicious but also packed with protein and fiber, making it an excellent choice for a nutritious vegetarian meal. This recipe is versatile and can be served over rice, quinoa, or even enjoyed on its own with crusty bread.

The quick cooking time in the Instant Pot allows you to have this savory dish ready in no time, making it perfect for busy weeknights or when entertaining guests. The combination of spices, coconut milk, and the earthiness of chickpeas creates a comforting and satisfying meal that everyone will love.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh cilantro (for garnish, optional)

Instructions:

1. Set the Instant Pot to the sauté function and add the coconut oil. Once melted, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add the curry powder and cumin to the pot, stirring well to coat the onions. This will help release the flavors of the spices. Cook for another minute to toast the spices slightly.
3. Pour in the coconut milk, vegetable broth, and soy sauce, stirring to combine all the ingredients. Then, add the drained chickpeas and give everything a good mix. Season with salt and pepper to taste.
4. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes before carefully performing a quick release for any remaining pressure.
5. Once the pressure has been fully released, open the lid and stir the chickpea mixture. Taste and adjust seasoning if necessary. Serve warm, garnished with fresh cilantro if desired.

Extra Tips: For an extra kick, consider adding a chopped jalapeño or a sprinkle of red pepper flakes when sautéing the onions. If you want a thicker curry, you can mash some of the chickpeas after cooking or let it simmer on the sauté function for a few minutes to reduce the liquid.

This dish pairs wonderfully with basmati rice or roti, making it a perfect meal for any occasion. Enjoy your Jamaican Curried Chickpeas!

Trinidadian Pumpkin Soup

Title: Trinidadian Pumpkin Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, measuring cups, measuring spoons, immersion blender (optional)
Cuisine Type: Caribbean

Trinidadian Pumpkin Soup is a vibrant and hearty dish that captures the essence of Caribbean flavors and warmth, making it perfect for chilly winter days. This soup features the star ingredient, pumpkin, which is blended into a creamy base with the addition of aromatic spices and vegetables. The result is a rich, velvety soup that’s both nourishing and satisfying, ideal for a cozy meal with family or friends.

This recipe leverages the convenience of the Instant Pot, allowing you to prepare this delicious soup in a fraction of the time it would take on the stove. With its nourishing ingredients and delightful flavors, Trinidadian Pumpkin Soup isn’t only a comforting dish but also a great way to introduce the unique tastes of Trinidadian cuisine into your kitchen. Serve it with crusty bread or a side salad for a complete meal.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon thyme
• 4 cups vegetable broth
• 1 can (400ml) coconut milk
• Salt and pepper to taste
• Chopped green onions (for garnish)
• Fresh cilantro (for garnish, optional)

Instructions:

1. Set your Instant Pot to the sauté function and heat a small amount of oil. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
2. Add the chopped carrot and cubed pumpkin to the pot, along with the ground ginger, ground cumin, and thyme. Stir well to combine the ingredients and allow them to cook for another 2-3 minutes, enhancing the flavors.
3. Pour in the vegetable broth and stir to deglaze the pot, scraping any bits off the bottom. Secure the lid on the Instant Pot, ensuring it’s set to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, carefully perform a quick release of the pressure. Open the lid and stir in the coconut milk, mixing until well combined. If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency.
5. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped green onions and cilantro if desired.

Extra Tips: If you like a little heat in your soup, consider adding a diced Scotch bonnet pepper during the sauté step for an authentic Trinidadian kick. You can also experiment with different types of squash if pumpkin is unavailable.

For a heartier dish, add some cooked lentils or chickpeas for extra protein and texture. This soup can be refrigerated for up to three days or frozen for longer storage, making it a convenient option for meal prep. Enjoy your delicious Trinidadian Pumpkin Soup!

Puerto Rican Arroz Con Gandules

Title: Puerto Rican Arroz Con Gandules
Prep Time: 10 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, measuring cups, wooden spoon
Cuisine Type: Puerto Rican

Puerto Rican Arroz Con Gandules is a traditional rice dish that beautifully showcases the flavors of the Caribbean. This one-pot meal combines fluffy rice with pigeon peas (gandules), seasoned with aromatic spices and sofrito, creating a satisfying dish that’s both hearty and flavorful.

The Instant Pot makes this recipe quick and easy, allowing you to enjoy this classic without spending hours in the kitchen. The addition of ham or pork adds a savory depth to the dish, while the green olives provide a delightful briny contrast.

This dish is perfect for gatherings, family meals, or even as a comforting weeknight dinner. Serve it alongside a fresh salad or some fried plantains to complete your Puerto Rican feast.

Ingredients:

• 2 cups long-grain rice
• 1 can (15 oz) pigeon peas (gandules), drained and rinsed
• 1/2 cup sofrito (store-bought or homemade)
• 1/2 cup diced ham or pork (optional)
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon adobo seasoning
• 1/2 teaspoon cumin
• 1/2 cup green olives, sliced
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Set your Instant Pot to the sauté mode and add the olive oil. Once hot, add the diced ham or pork (if using) and cook until browned, about 3-4 minutes. Stir in the sofrito and cook for another 2-3 minutes until fragrant.
2. Add the rinsed rice to the pot and stir to coat the rice with the sofrito and oil. This step helps to enhance the flavor of the rice.
3. Pour in the chicken broth and add the pigeon peas, adobo seasoning, cumin, sliced olives, and bay leaf. Stir well to combine all the ingredients, and season with salt and pepper to taste.
4. Close the lid of the Instant Pot, ensuring the vent is set to sealing. Select the rice function or set it manually to cook on high pressure for 10 minutes.
5. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully switching the vent to release any remaining pressure. Open the lid and fluff the rice with a fork.
6. Serve the Arroz Con Gandules warm, garnished with additional olives or fresh herbs if desired.

Extra Tips: For a deeper flavor, consider adding a pinch of saffron or turmeric to the rice before cooking. If you want to enhance the dish’s texture, feel free to toss in some diced bell peppers or onions during the sautéing step.

Leftovers can be stored in an airtight container in the refrigerator and reheated easily, making this dish perfect for meal prep. Enjoy your delicious Puerto Rican Arroz Con Gandules!

Barbadian Pigeon Peas and Rice

Title: Barbadian Pigeon Peas and Rice
Prep Time: 10 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, measuring cups, measuring spoons, wooden spoon
Cuisine Type: Caribbean

Barbadian Pigeon Peas and Rice is a classic dish that embodies the heart and soul of Caribbean cuisine. This one-pot meal combines the nuttiness of pigeon peas with the aromatic flavors of rice, seasoned with a blend of spices and fresh ingredients.

Cooking it in the Instant Pot not only simplifies the process but also guarantees that the flavors meld beautifully, resulting in a comforting and hearty dish that’s perfect for any occasion.

This recipe isn’t only delicious but also nutritious, as pigeon peas are packed with protein and fiber. The combination of coconut milk and spices creates a rich, satisfying flavor profile that pairs wonderfully with grilled meats or can be enjoyed on its own.

Whether you’re hosting a family dinner or craving a taste of the Caribbean, Barbadian Pigeon Peas and Rice is sure to delight your taste buds and transport you to a tropical paradise.

Ingredients:

• 1 cup dried pigeon peas (or 1 can, drained and rinsed)
• 1 cup long-grain rice (white or brown)
• 1 cup coconut milk
• 1 ½ cups vegetable or chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• 1 teaspoon allspice
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 green bell pepper, diced (optional)

Instructions:

1. If using dried pigeon peas, soak them in water for at least 4 hours or overnight, then drain. If using canned, rinse and set aside.
2. Turn on your Instant Pot and select the sauté function. Add the olive oil and let it heat up.
3. Add the diced onion and minced garlic to the pot, sautéing until they become translucent and fragrant, about 3-4 minutes. If using, add the green bell pepper and sauté for an additional 2 minutes.
4. Stir in the soaked (or canned) pigeon peas, rice, coconut milk, broth, thyme, allspice, bay leaf, salt, and pepper. Mix well to combine all ingredients evenly.
5. Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the manual or pressure cook function and set the timer for 15 minutes if using white rice (or 22 minutes for brown rice).
6. Once the timer goes off, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure. Open the lid and fluff the rice with a fork, discarding the bay leaf.
7. Serve the Barbadian Pigeon Peas and Rice warm, garnished with fresh herbs if desired. This dish is excellent on its own or as a side to your favorite protein.

Extra Tips: To enhance the flavor, consider adding a splash of lime juice or some chopped scallions as a garnish before serving. You can also experiment with other spices such as cumin or chili powder for a different twist.

This dish can be made ahead of time and reheats beautifully, making it perfect for meal prep or leftovers. Enjoy the vibrant taste of the Caribbean right from your kitchen!

Haitian Joumou Soup

Title: Haitian Joumou Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, cutting board, sharp knife, measuring cups and spoons
Cuisine Type: Haitian

Haitian Joumou Soup is a traditional dish celebrated on New Year’s Day, symbolizing freedom and resilience. This hearty and fragrant soup is made with a blend of vegetables, spices, and tender beef, all simmered to perfection in an Instant Pot.

The vibrant flavors of the squash and the warmth of the spices make it a comforting choice for winter days, while its rich history adds a special meaning to every bowl served.

This version of Joumou Soup is simplified for the Instant Pot, allowing for a quicker cooking time without compromising on flavor. The combination of fresh ingredients like carrots, celery, and green peppers not only enhances the soup’s taste but also packs it with nutrients.

Serve it with crusty bread for a complete meal that will warm you up and bring a taste of Haitian culture to your kitchen.

Ingredients:

• 1 pound beef stew meat, cut into cubes
• 2 cups butternut squash, peeled and diced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 4 cloves garlic, minced
• 6 cups beef broth
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 bay leaves
• 1/2 cup cooked pasta (optional)
• Fresh parsley for garnish

Instructions:

1. Set your Instant Pot to the sauté mode and add the olive oil. Once hot, add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat and set aside.
2. In the same pot, add the diced onion, green bell pepper, carrots, and celery. Sauté for about 3-4 minutes until the vegetables are slightly softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the browned beef back into the pot along with the butternut squash, tomato paste, thyme, paprika, black pepper, salt, bay leaves, and beef broth. Stir well to combine all the ingredients.
4. Close the Instant Pot lid, ensuring the pressure valve is sealed. Cook on high pressure for 25 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.
5. Carefully remove the lid and stir the soup. If desired, add in the cooked pasta and let it warm through for a few minutes. Taste and adjust seasoning if necessary, removing the bay leaves before serving.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side for dipping.

Extra Tips: For an extra layer of flavor, consider marinating the beef in spices and vinegar for a few hours before cooking. You can also make this soup a day ahead of time, as the flavors will deepen overnight.

Feel free to customize the vegetables based on what you have on hand, and don’t hesitate to add more spices if you prefer a spicier kick. Enjoy this comforting soup that’s rich in history and flavor!

Caribbean Coconut Chicken

Title: Caribbean Coconut Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Instant Pot, measuring cups, measuring spoons, cutting board, knife
Cuisine Type: Caribbean

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Caribbean Coconut Chicken is a vibrant and flavorful dish that brings the tropical essence of the Caribbean right to your dinner table. The combination of tender chicken thighs cooked in a rich coconut milk sauce infused with spices creates a comforting and delicious meal.

With the Instant Pot, you can achieve tender, juicy chicken in a fraction of the time compared to traditional methods, making it a perfect weeknight dinner option. This dish features an array of Caribbean spices, including garlic, ginger, and thyme, which meld beautifully with the sweetness of coconut milk.

Serve it over rice or with crusty bread to soak up the delectable sauce, and enjoy the warmth and richness of this island-inspired recipe. It’s a fantastic way to escape the winter chill and savor the flavors of the tropics.

Ingredients:

• 1.5 pounds chicken thighs, boneless and skinless
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Start by seasoning the chicken thighs with salt, pepper, and paprika. This will add depth of flavor to the chicken as it cooks. Set aside while you prepare the rest of the ingredients.
2. Turn on your Instant Pot and select the “Sauté” function. Add the olive oil to the pot and allow it to heat. Once hot, add the diced onion, cooking for about 3-4 minutes until it becomes translucent.
3. Add the minced garlic and ginger to the pot, stirring for an additional minute until fragrant. Then, sprinkle in the curry powder and dried thyme, allowing the spices to toast slightly to enhance their flavors.
4. Pour in the coconut milk, stirring well to combine with the sautéed aromatics. Then, add the seasoned chicken thighs to the pot, ensuring they’re submerged in the coconut milk mixture.
5. Secure the lid on the Instant Pot and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes. Once the cooking time is up, allow for a natural release for 10 minutes before carefully switching the valve to “Venting” to release any remaining pressure.
6. Open the lid and check that the chicken is thoroughly cooked. It should be tender and easily shredded with a fork. If desired, you can use the “Sauté” function again to simmer the sauce for a few minutes to thicken it before serving.

Extra Tips: For an extra layer of flavor, consider adding a splash of soy sauce or fish sauce to the coconut milk mixture before cooking. You can also customize the spice level by adding some diced chili peppers or cayenne pepper.

Serve this dish with fluffy jasmine rice or over quinoa for a nutritious meal, and don’t forget to garnish with fresh cilantro and lime wedges for brightness! Enjoy your Caribbean escape!

Spicy Fish Stew

Title: Spicy Fish Stew
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Instant Pot, measuring cups, measuring spoons, stirring spoon, bowl
Cuisine Type: Mediterranean

This Spicy Fish Stew is a vibrant and hearty dish that brings the warmth of the Mediterranean to your table, making it perfect for cozy winter nights. The combination of fresh fish, aromatic vegetables, and a flavorful broth creates a comforting meal that’s both satisfying and nutritious.

The use of the Instant Pot allows for a quick and easy preparation, ensuring that you can enjoy this delicious stew without spending hours in the kitchen.

In this recipe, a medley of spices adds a delightful kick, while tomatoes and bell peppers provide a fresh and tangy base. The fish takes center stage, absorbing all the wonderful flavors as it cooks to tender perfection.

Serve this stew with crusty bread or over a bed of rice to soak up the delicious broth, making it an ideal dish for family dinners or gatherings with friends.

Ingredients:

• 1 pound white fish fillets (such as cod or tilapia), cut into chunks
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes, with juices
• 2 cups fish stock or vegetable broth
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions:

1. Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the diced onions and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened, then stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the diced tomatoes (with their juices), fish stock, paprika, cayenne pepper, and oregano to the pot. Stir well to combine all the ingredients and create a flavorful base for the stew. Season with salt and pepper to taste.
3. Carefully add the fish chunks to the pot, gently pushing them down into the liquid. Close the Instant Pot lid and set the valve to sealing. Select the manual or pressure cook function and set the timer for 5 minutes on high pressure.
4. Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to venting. Once the pressure has fully released, open the lid and give the stew a gentle stir, being careful not to break up the fish too much.
5. Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with chopped parsley and lemon wedges for a bright finish. Pair with crusty bread or rice for a complete meal.

Extra Tips:

Feel free to customize this stew by adding your favorite vegetables such as zucchini or spinach for extra nutrition. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.

This stew can also be made with shrimp or mussels for a delightful seafood variation. Leftovers can be stored in the refrigerator for up to two days and taste even better the next day as the flavors meld together. Enjoy your warming bowl of spicy fish stew!

Dominican Sancocho

Title: Dominican Sancocho
Prep Time: 20 minutes
Cook Time: 50 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, cutting board, knife, measuring cups, ladle
Cuisine Type: Dominican

Dominican Sancocho is a hearty and comforting stew that embodies the spirit of traditional Dominican cuisine. This dish combines a variety of meats, root vegetables, and spices, simmered together to create a rich and flavorful broth that warms the soul. The Instant Pot makes this recipe not only quicker but also guarantees that all the flavors meld beautifully, resulting in a satisfying meal perfect for cold winter days or family gatherings.

In addition to being a delicious meal, Sancocho is often enjoyed during celebrations and gatherings, making it a staple in Dominican households. Each region may have its unique twist, but the essence remains the same: a delicious blend of ingredients that celebrates the rich culinary heritage of the Dominican Republic. Serve it with a side of white rice and avocado for a complete experience that will transport you straight to the Caribbean.

Ingredients:

• 1 pound chicken thighs, cut into pieces
• 1 pound beef stew meat, cut into cubes
• 1 pound pork, cut into cubes
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 2 cups water
• 2 large potatoes, peeled and diced
• 1 large carrot, peeled and sliced
• 1 cup green plantains, peeled and sliced
• 1 cup corn (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set your Instant Pot to the sauté function. Once hot, add the chicken, beef, and pork. Brown the meat on all sides, which should take about 5-7 minutes. Remove the meat and set it aside.
2. In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
3. Return the browned meat to the pot and sprinkle in the oregano, cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
4. Pour in the chicken broth and water, making sure to scrape any brown bits from the bottom of the pot for extra flavor. Add the diced potatoes, carrot, and green plantains.
5. Close the lid of the Instant Pot and set it to cook on high pressure for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
6. Open the lid carefully, and stir in the corn. If the stew is too thick, you can add a bit more water or broth to reach your desired consistency. Taste and adjust the seasoning if necessary.
7. Serve the Sancocho hot, garnished with fresh cilantro. Pair it with white rice and avocado for a complete meal.

Extra Tips: To add even more depth to your Sancocho, consider incorporating other root vegetables like yucca or taro depending on availability. You can also adjust the level of spiciness by adding some chopped jalapeños or a splash of hot sauce.

Feel free to customize the types of meat based on your preference; traditional recipes often include a variety of proteins, so mix and match to suit your taste! Enjoy this comforting dish with family and friends!

Sweet Potato and Black Bean Chili

Title: Sweet Potato and Black Bean Chili
Prep Time: 10 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, measuring cups, measuring spoons, wooden spoon
Cuisine Type: Vegetarian

This Sweet Potato and Black Bean Chili is a hearty and comforting dish perfect for chilly winter nights. The creamy sweetness of the sweet potatoes combines beautifully with the earthy flavors of black beans and a blend of spices, creating a satisfying meal that’s both nutritious and delicious.

This recipe isn’t only easy to prepare but also quick to cook in your Instant Pot, making it ideal for busy weeknights. Packed with protein and fiber, this chili is a great option for vegetarians and meat-lovers alike.

The addition of tomatoes and spices adds depth and warmth, while the vibrant colors of the sweet potatoes and black beans create an appealing dish. Serve it with your favorite toppings like avocado, cilantro, or a dollop of sour cream for an extra touch.

Ingredients:

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, sour cream, lime wedges

Instructions:

1. Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once heated, add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the diced sweet potatoes, black beans, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, paprika, and salt and pepper to the pot. Stir well to combine all the ingredients.
3. Close and lock the lid of the Instant Pot, ensuring the valve is set to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 10 minutes. The pot will take time to come to pressure before the cooking time begins.
4. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure. Open the lid and stir the chili.
5. Taste the chili and adjust seasoning if necessary. Serve hot in bowls, topped with your choice of avocado, cilantro, sour cream, or lime wedges.

Extra Tips: For a bit of heat, you can add diced jalapeños or a pinch of cayenne pepper to the chili. This dish can also be made in advance and stored in the refrigerator for up to 3 days, as the flavors will deepen over time.

If you prefer a thicker chili, you can mash some of the sweet potatoes with a fork after cooking. Enjoy this warm and comforting dish with crusty bread or over rice for a complete meal!

Mango Pineapple Bread Pudding

Title: Mango Pineapple Bread Pudding
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, mixing bowl, spatula, serving dish
Cuisine Type: Caribbean

This Mango Pineapple Bread Pudding is a tropical twist on the classic dessert, bringing together the sweetness of ripe mangoes and juicy pineapples with the comforting texture of bread pudding. The combination of these fruits creates a delightful flavor that’s both invigorating and indulgent, making it a perfect treat for family gatherings or a cozy night in.

The Instant Pot makes this recipe incredibly easy, allowing you to achieve a perfectly moist pudding without the fuss of traditional baking. Infused with coconut milk and a hint of vanilla, this bread pudding isn’t only pleasing to the palate but also a feast for the eyes. Topped with a drizzle of caramel or a dollop of whipped cream, it transforms into a stunning dessert that will leave your guests asking for seconds.

This recipe is a great way to use up stale bread, as it absorbs the custard mixture beautifully, guaranteeing no waste and maximum flavor.

Ingredients:

• 4 cups cubed bread (preferably stale)
• 1 cup diced fresh mango
• 1 cup diced fresh pineapple
• 1 cup coconut milk
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Optional: caramel sauce or whipped cream for serving

Instructions:

1. Start by preparing your ingredients. In a large mixing bowl, combine the cubed bread, diced mango, and diced pineapple, gently tossing them together. This will guarantee that each bite of the bread pudding is filled with fruit.
2. In a separate bowl, whisk together the coconut milk, sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined. This custard mixture will soak into the bread, creating a rich texture.
3. Pour the custard mixture over the bread and fruit mixture, using a spatula to gently fold everything together until the bread is evenly coated. Allow it to sit for about 10 minutes to let the bread soak up the custard.
4. Grease the Instant Pot insert with a bit of oil or non-stick spray. Pour the bread pudding mixture into the insert and spread it out evenly. Close the lid and set the Instant Pot to cook on high pressure for 25 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid and check the pudding for doneness; it should be set but slightly jiggly in the center.
6. Remove the bread pudding from the Instant Pot and let it cool for a few minutes. Serve warm, drizzled with caramel sauce or topped with whipped cream, if desired.

Extra Tips: For an extra layer of flavor, consider adding shredded coconut or chopped nuts to the mixture before cooking. You can also substitute the mango and pineapple with other fruits like peaches or berries, depending on what you have on hand.

If you’re looking for a more decadent version, adding a splash of rum or coconut extract to the custard can elevate the tropical flavors even further. Enjoy this delightful dessert with friends and family!

Conclusion

These ten Caribbean-inspired Instant Pot recipes are sure to warm your kitchen and your heart this winter. Whether you’re craving something spicy or sweet, each dish brings a taste of the islands right to your table. It’s like bringing a little sunshine into the chilly season! So why not roll up your sleeves and give one (or all!) of these recipes a try? You might just find your new favorite comfort food!

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