15 Best Instant Pot Recipes: Cheap and Easy Meals for Large Families on a Budget

If you’re looking for the best Instant Pot recipes that are both cheap and easy, you’re in the right place! These cheap Instant Pot recipes are perfect for large families and busy weeknights when you need easy, filling meals for families on a budget.

Whether you’re searching for Instant Pot dinner ideas or dump meals that require minimal prep, these recipes will save you time and money. With meals 10 dollars or less, you’ll enjoy delicious dinners with few ingredients that feed your whole family without breaking the bank.

From instant pot cheap meals to easy instant pot meals, these recipes are designed to make your meal planning stress-free and affordable. Whether you’re in need of easy instant pot dinner options or cheap meal ideas for large families, these instant pot meals are sure to please everyone at the table. Perfect for anyone looking to make family meals on a budget, these pot dinners will quickly become your go-to for satisfying and simple dinners.

Table of Contents

1. Instant Pot Chicken and Rice

Chicken and rice is like a warm hug in a bowl, right? This recipe is super simple, tastes amazing, and won’t break the bank. Plus, it’s all done in the Instant Pot, so no big pile of dishes to deal with after dinner—yay! My kids love this one, especially when I toss in a few veggies. You’ll have dinner on the table in no time, and it’s perfect for those busy weeknights.

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Cost:

Approximately $8

Ingredients:

1 lb chicken thighs or breast (cut into bite-sized pieces)
1 cup white rice
1 small onion, diced
1 carrot, chopped
1 cup frozen peas
2 cups chicken broth
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Optional: a sprinkle of parsley or cilantro for garnish

Instructions:

Prep the Ingredients: Chop up your chicken and veggies. Rinse your rice in cold water to get rid of extra starch (makes it less sticky).
Sauté the Chicken: Set your Instant Pot to the sauté setting. Add the olive oil, then toss in the chicken. Sprinkle with garlic powder, paprika, salt, and pepper. Cook for about 3-4 minutes until it starts to brown (it doesn’t have to be fully cooked yet).
Add the Veggies: Stir in the onion, carrot, and frozen peas. Cook for another 2 minutes, just to soften them a bit.
Add the Rice and Broth: Pour in the rinsed rice and chicken broth. Give everything a good stir to mix it all together.
Cook It: Cancel the sauté setting, put the lid on the Instant Pot, and set it to manual (or pressure cook) on high for 10 minutes.
Release Pressure: Once the timer beeps, let it naturally release for 5 minutes, then do a quick release for any remaining pressure.
Fluff and Serve: Open the lid, fluff the rice with a fork, and serve! Sprinkle some parsley or cilantro on top if you’re feeling fancy.

Notes:

You can swap out the veggies based on what you’ve got in the fridge—zucchini or bell peppers work great too. And if you like a little kick, add a pinch of chili flakes!

2. Instant Pot Beef and Potato Curry

This beef and potato curry is hearty, flavorful, and super affordable. It’s one of those meals where you feel like you’ve spent hours cooking, but your Instant Pot does all the work. My family loves dipping warm naan or rice in the rich, saucy curry. And the best part? It’s totally customizable depending on your spice level!

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Cost:

Approximately $9

Ingredients:

1 lb stew beef (cut into chunks)
3 medium potatoes, peeled and diced
1 small onion, diced
1 cup tomato puree
1 cup water
2 tbsp olive oil
1 tbsp curry powder
1 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
Salt and pepper to taste
Optional: fresh cilantro for garnish

Instructions:

Prep Ingredients: Dice the beef and potatoes, and have your spices ready.
Sauté the Beef: Set your Instant Pot to sauté mode. Add olive oil and the beef chunks. Season with salt and pepper and brown for about 3-4 minutes.
Cook the Onion and Spices: Add the diced onion, garlic paste, and ginger paste. Cook until the onion softens, about 2 minutes. Stir in the curry powder and turmeric, letting it bloom in the oil.
Add Liquid and Potatoes: Add the tomato puree, water, and potatoes. Stir everything together to combine.
Pressure Cook: Cancel sauté mode, close the lid, and set your Instant Pot to manual (or pressure cook) on high for 15 minutes.
Release Pressure: Once the timer goes off, let the pressure release naturally for 5 minutes, then do a quick release.
Garnish and Serve: Give the curry a stir, garnish with fresh cilantro, and serve over rice or with naan.

Notes:

If you prefer a thicker curry, mash a few potato pieces into the sauce before serving. You can also add peas or carrots to boost the veggies!

3. Instant Pot Lentil Soup

This lentil soup is my go-to for a cozy dinner that’s healthy and filling without costing much. It’s packed with protein and veggies, and you can make it in under 30 minutes! My kids don’t even realize how healthy it is because it tastes so good.

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Cost:

Approximately $6

Ingredients:

1 cup dried lentils, rinsed
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 tsp cumin powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Optional: a squeeze of lemon juice for serving

Instructions:

Sauté Veggies: Turn on the sauté mode in the Instant Pot. Add olive oil, then cook the onion, carrots, celery, and garlic until softened (about 3-4 minutes).
Add Spices and Lentils: Stir in the cumin, paprika, salt, and pepper. Add the rinsed lentils and vegetable broth, and give it all a good stir.
Pressure Cook: Close the lid and set the Instant Pot to manual (or pressure cook) on high for 10 minutes.
Release Pressure: Once done, do a quick release. Open the lid and stir the soup.
Serve: Ladle into bowls, and if you like, squeeze a little lemon juice on top for some extra brightness.

Notes:

You can blend half the soup for a creamier texture, or just leave it chunky. It’s also great with a piece of crusty bread on the side!

4. Instant Pot Butter Chicken

Who doesn’t love butter chicken? It’s creamy, flavorful, and so comforting. This Instant Pot recipe takes all the rich spices and makes it super easy to whip up in no time. Serve it with rice or naan, and you’ve got yourself a delicious meal without a ton of effort. It’s a big hit at my house, and I bet it will be at yours too!

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Cost:

Approximately $9

Ingredients:

1 lb chicken breast or thighs, cut into bite-sized pieces
1 small onion, chopped
1 can (14 oz) diced tomatoes
1 cup heavy cream or coconut milk
2 tbsp butter
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp garam masala
1 tsp cumin powder
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil

Instructions:

Sauté Chicken: Set the Instant Pot to sauté mode. Add olive oil and butter, then toss in the chicken pieces. Brown the chicken for about 3-4 minutes.
Add Spices and Veggies: Add the onion, ginger paste, and garlic paste. Stir for another 2 minutes until the onion softens. Add garam masala, cumin, paprika, salt, and pepper.
Add Tomatoes and Cream: Pour in the diced tomatoes and cream (or coconut milk). Stir to combine everything.
Pressure Cook: Close the lid, set the Instant Pot to manual (or pressure cook) on high for 8 minutes.
Release Pressure: Once done, let the pressure release naturally for 5 minutes, then do a quick release.
Serve: Stir the chicken and sauce together, then serve over rice or with naan.

Notes:

If you want it extra creamy, you can add a little more cream or even a splash of milk before serving. You can also add peas or spinach for some extra veggies!

5. Instant Pot Spaghetti and Meatballs (with beef or chicken)

Who says spaghetti and meatballs needs to be a long, complicated recipe? This Instant Pot version is quick and easy, with all the comfort of the classic dish. It’s a great weeknight meal because you can toss everything in the Instant Pot and let it do its magic. My kids love this one—it’s a total crowd-pleaser.

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Cost:

Approximately $9

Ingredients:

1 lb ground beef or chicken
1 jar (24 oz) marinara sauce
8 oz spaghetti, broken in half
1/2 cup water
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
1 tbsp olive oil
Optional: grated parmesan cheese for topping

Instructions:

Make Meatballs: In a bowl, combine the ground meat, garlic powder, Italian seasoning, salt, and pepper. Form into small meatballs (about 1-inch each).
Sauté Meatballs: Set the Instant Pot to sauté mode. Add olive oil, then brown the meatballs in batches for 3-4 minutes until they’re golden. Remove them and set aside.
Add Spaghetti and Sauce: Pour the marinara sauce and water into the Instant Pot. Stir to combine, then add the spaghetti. Place the meatballs on top of the pasta.
Pressure Cook: Close the lid and set to manual (or pressure cook) on high for 8 minutes.
Release Pressure: Once done, do a quick release. Open the lid and stir the pasta and meatballs together.
Serve: Serve with grated parmesan on top and enjoy!

Notes:

You can use whole wheat pasta for a healthier twist, or even swap in gluten-free pasta if you need it. Adding a sprinkle of fresh basil on top makes it extra fancy!

6. Instant Pot Vegetable Biryani

Vegetable biryani is a fragrant, colorful rice dish that’s perfect for a vegetarian dinner. It’s loaded with spices and veggies, and the Instant Pot makes it quick and easy. I love making this for meatless Mondays—my kids don’t even miss the meat! It’s such a satisfying meal that everyone loves.

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Cost:

Approximately $7

Ingredients:

1 1/2 cups basmati rice, rinsed
1 cup mixed vegetables (carrot, peas, potato, etc.)
1 small onion, sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 tbsp vegetable oil
1 tsp garam masala
1 tsp cumin seeds
1 cinnamon stick
3-4 cardamom pods
1 bay leaf
1 1/2 cups water
Salt to taste
Optional: fresh cilantro or mint for garnish

Instructions:

Sauté the Spices: Set the Instant Pot to sauté mode. Add vegetable oil, cumin seeds, cinnamon stick, cardamom pods, and bay leaf. Stir until fragrant, about 1-2 minutes.
Cook the Veggies: Add the onion and cook until soft. Then add the ginger-garlic paste and chopped tomatoes. Stir for 2 minutes.
Add Rice and Water: Add the rinsed rice, mixed veggies, garam masala, and salt. Pour in the water and stir everything together.
Pressure Cook: Close the lid and set the Instant Pot to manual (or pressure cook) on high for 6 minutes.
Release Pressure: Once done, let the pressure release naturally for 5 minutes, then do a quick release.
Serve: Fluff the rice and serve with fresh cilantro or mint on top.

Notes:

You can add more veggies or even some nuts like cashews or raisins for extra flavor. This dish also pairs well with a simple cucumber raita!

7. Instant Pot BBQ Chicken Drumsticks

BBQ chicken drumsticks are a family favorite, and making them in the Instant Pot is a game changer! You get juicy, tender chicken every time, and the BBQ sauce adds that perfect tangy sweetness. It’s a simple recipe that’s big on flavor and easy on the wallet. My kids absolutely love these for dinner!

Servings:

4-5 servings

Timing:

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Cost:

Approximately $8

Ingredients:

6-8 chicken drumsticks
1 cup BBQ sauce
1 cup water
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste

Instructions:

Prep the Chicken: Season the chicken drumsticks with garlic powder, paprika, salt, and pepper.
Sauté the Chicken: Set your Instant Pot to sauté mode and add olive oil. Brown the drumsticks for about 2 minutes on each side, then remove and set aside.
Add Liquid: Add the water and scrape the bottom of the pot to deglaze.
Pressure Cook: Place the drumsticks back into the Instant Pot. Pour BBQ sauce over the chicken, making sure it’s all coated. Close the lid and set to manual (or pressure cook) on high for 15 minutes.
Release Pressure: After the cooking time is done, let the pressure release naturally for 5 minutes, then do a quick release.
Serve: Serve the chicken with extra BBQ sauce on the side!

Notes:

If you want crispy skin, you can finish off the drumsticks in the oven under the broiler for 2-3 minutes after they’re done cooking.

8. Instant Pot Chickpea and Spinach Stew

This chickpea and spinach stew is packed with flavor and protein, plus it’s so easy to make! The Instant Pot makes it super quick, and it’s a wonderful meatless dinner that doesn’t skimp on taste. It’s hearty and filling, and the spinach adds a nice fresh touch. Perfect for those days when you want something warm and comforting.

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Cost:

Approximately $7

Ingredients:

2 cans (15 oz each) chickpeas, drained and rinsed
1 small onion, diced
2 cups fresh spinach, chopped
2 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin powder
1/2 tsp chili flakes (optional)
Salt and pepper to taste

Instructions:

Sauté the Onion: Set the Instant Pot to sauté mode and add olive oil. Cook the onion until softened, about 3-4 minutes.
Add Spices and Tomatoes: Stir in garlic powder, cumin, and chili flakes (if using), then add the diced tomatoes. Let everything cook for another 2 minutes.
Add Chickpeas and Broth: Add the chickpeas and vegetable broth to the pot. Stir everything together.
Pressure Cook: Close the lid and set to manual (or pressure cook) on high for 10 minutes.
Release Pressure: Once done, do a quick release. Add the chopped spinach and stir until wilted.
Serve: Ladle into bowls and enjoy!

Notes:

This stew goes really well with some crusty bread or over rice. You can add a dollop of yogurt on top for extra creaminess!

9. Instant Pot Moroccan Chicken with Couscous

This Moroccan chicken with couscous is bursting with spices and flavors, yet it’s super easy to prepare. The Instant Pot locks in all those delicious ingredients, and the couscous cooks perfectly alongside the chicken. It’s a unique and fun meal that doesn’t take much effort at all. Perfect for when you want to impress without all the work!

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Cost:

Approximately $9

Ingredients:

4 bone-in chicken thighs
1 cup couscous
1 can (14 oz) diced tomatoes
1 onion, chopped
1 tbsp olive oil
1 tsp cinnamon
1 tsp cumin
1/2 tsp turmeric
Salt and pepper to taste
1 1/2 cups chicken broth
Optional: chopped cilantro for garnish

Instructions:

Sauté the Chicken: Set the Instant Pot to sauté mode. Add olive oil and season the chicken thighs with salt, pepper, cinnamon, cumin, and turmeric. Brown the chicken for about 4 minutes on each side, then remove and set aside.
Cook the Onion: Add the chopped onion to the Instant Pot and sauté for about 3 minutes until softened.
Add the Rest of the Ingredients: Stir in the diced tomatoes and chicken broth. Return the chicken thighs to the pot, skin side up.
Pressure Cook: Close the lid and set the Instant Pot to manual (or pressure cook) on high for 12 minutes.
Release Pressure: Once done, do a quick release.
Prepare the Couscous: Remove the chicken and set aside. Stir in the couscous, cover the pot, and let it steam for about 5 minutes.
Serve: Serve the chicken on top of the couscous and garnish with fresh cilantro.

Notes:

If you want to add extra veggies, bell peppers or carrots work well in this dish. You can also sprinkle some toasted almonds or raisins for a nice crunch and sweetness!

10. Instant Pot Cheesy Broccoli and Rice Casserole

This cheesy broccoli and rice casserole is so comforting and cheesy, it feels like a hug in a bowl. The Instant Pot makes it a one-pot wonder, so cleanup is easy, too! This dish is perfect as a side or a main if you’re craving something cheesy and filling. Plus, it’s got broccoli, so you’re getting some veggies in there too!

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Cost:

Approximately $7

Ingredients:

1 cup white rice, rinsed
2 cups broccoli florets
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 1/2 cups chicken broth
1/2 cup milk
Salt and pepper to taste

Instructions:

Add Ingredients: Rinse the rice and add it to the Instant Pot with chicken broth, milk, and a pinch of salt and pepper.
Pressure Cook: Close the lid and set the Instant Pot to manual (or pressure cook) on high for 10 minutes.
Release Pressure: Once done, do a quick release and stir in the cream of mushroom soup.
Add Broccoli and Cheese: Add the broccoli florets and shredded cheese, stirring until the cheese is melted and the broccoli is tender.
Serve: Serve hot, and enjoy this creamy, cheesy dish!

Notes:

You can swap the broccoli for cauliflower if you prefer, or even throw in some cooked chicken for a one-pot meal.

11. Instant Pot Teriyaki Chicken

This teriyaki chicken is a sweet and savory delight, made super easy in the Instant Pot! The chicken comes out tender and juicy, with that perfect balance of flavor from the teriyaki sauce. It’s perfect over rice or noodles, and it’s a huge hit with kids—mine love it every time! The best part is that it takes barely any time to make.

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Cost:

Approximately $8

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 tsp garlic powder
1 tsp ginger powder
1 tbsp cornstarch (optional, for thickening)
1 tbsp olive oil

Instructions:

Prep the Chicken: Season the chicken breasts with a little salt and pepper.
Sauté the Chicken: Set the Instant Pot to sauté mode and add olive oil. Brown the chicken breasts for 2-3 minutes on each side, then remove and set aside.
Make the Sauce: In a small bowl, mix together the soy sauce, honey, rice vinegar, garlic powder, and ginger powder.
Pressure Cook: Add the sauce to the Instant Pot, then return the chicken breasts to the pot. Close the lid and set to manual (or pressure cook) on high for 10 minutes.
Release Pressure: Once done, do a quick release.
Thicken the Sauce (Optional): If you want a thicker sauce, remove the chicken and set the Instant Pot to sauté mode. Stir in 1 tbsp of cornstarch mixed with 1 tbsp of water to thicken the sauce.
Serve: Slice the chicken and serve over rice or noodles, drizzling the teriyaki sauce on top.

Notes:

You can add some sautéed vegetables like bell peppers or broccoli to the dish for extra crunch and flavor!

12. Instant Pot Stuffed Bell Peppers

Stuffed bell peppers are a classic, and making them in the Instant Pot makes the process so much easier. These peppers are filled with rice, beans, and a seasoned beef or chicken mixture that’s cooked to perfection. It’s a colorful and healthy meal, and my kids love them because they’re like a little edible bowl!

Servings:

4 servings

Timing:

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Cost:

Approximately $9

Ingredients:

4 bell peppers, tops cut off and seeds removed
1 lb ground beef or chicken
1 cup cooked rice
1 can (15 oz) black beans, drained and rinsed
1/2 cup diced tomatoes
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions:

Prepare the Peppers: Cut the tops off the peppers and remove the seeds. Set them aside.
Cook the Meat: Set the Instant Pot to sauté mode and brown the ground beef (or chicken). Add the chili powder, garlic powder, salt, and pepper, and cook for about 5 minutes.
Add the Rice and Beans: Stir in the cooked rice, black beans, and diced tomatoes, then mix everything together.
Stuff the Peppers: Stuff the bell peppers with the rice and meat mixture, packing them tightly.
Pressure Cook: Pour 1 cup of water into the Instant Pot. Place the stuffed peppers on the trivet or directly in the pot. Close the lid and set to manual (or pressure cook) on high for 12 minutes.
Release Pressure: Once done, do a quick release.
Serve: Optional: Top with shredded cheese and let it melt before serving.

Notes:

You can also add some chopped onions or corn to the filling for extra flavor. These stuffed peppers freeze well too, so you can make extras for later!

13. Instant Pot Chicken and Rice

Chicken and rice is such a comforting and easy meal, and making it in the Instant Pot speeds things up a lot! The chicken comes out tender, and the rice is perfectly cooked, all with minimal effort. It’s a great one-pot dinner that’s full of flavor and will feed the whole family for just a few dollars.

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Cost:

Approximately $8

Ingredients:

4 bone-in chicken thighs or breasts
1 cup white rice, rinsed
1 1/2 cups chicken broth
1 small onion, diced
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste

Instructions:

Sauté the Chicken: Set the Instant Pot to sauté mode and add a little oil. Season the chicken with salt, pepper, garlic powder, and paprika, then brown the chicken for 2-3 minutes on each side. Remove and set aside.
Cook the Onion: Add the diced onion to the Instant Pot and cook for about 2 minutes, until softened.
Add Rice and Broth: Pour in the chicken broth and stir, scraping the bottom of the pot. Add the rice and place the chicken on top of the rice.
Pressure Cook: Close the lid and set to manual (or pressure cook) on high for 10 minutes.
Release Pressure: Once done, do a quick release.
Serve: Serve the chicken on top of the rice and enjoy!

Notes:

This dish can be customized with vegetables like peas, carrots, or corn. You can also stir in some cream or cheese for extra richness.

14. Instant Pot Vegetable Soup

This vegetable soup is easy to make, and it’s packed with a ton of veggies and flavor. It’s perfect for a light, healthy dinner or as a side dish. The Instant Pot cooks everything so quickly, and it’s great for using up any leftover vegetables you have in the fridge. My family loves it when I serve it with a slice of warm bread!

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Cost:

Approximately $6

Ingredients:

1 cup diced potatoes
1 cup chopped carrots
1 cup chopped celery
1 can (15 oz) diced tomatoes
1 small onion, chopped
4 cups vegetable broth
1 tsp garlic powder
1/2 tsp thyme
Salt and pepper to taste

Instructions:

Add the Vegetables: Add the diced potatoes, carrots, celery, and onion to the Instant Pot.
Add the Tomatoes and Broth: Stir in the diced tomatoes, vegetable broth, garlic powder, thyme, salt, and pepper.
Pressure Cook: Close the lid and set to manual (or pressure cook) on high for 10 minutes.
Release Pressure: Once done, do a quick release.
Serve: Stir and serve hot with your favorite bread.

Notes:

This is a great recipe to play around with—add whatever vegetables you have! You can also blend part of the soup for a creamier texture.

15. Instant Pot Chili

This Instant Pot chili is warm, hearty, and loaded with flavor. It’s a perfect dish for a chilly evening, and it’s so easy to make in the Instant Pot. You can load it up with beans, veggies, and ground meat, or keep it simple with just beans. It’s a meal my whole family loves, and it’s super affordable!

Servings:

4-5 servings

Timing:

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Cost:

Approximately $9

Ingredients:

1 lb ground beef or turkey
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 can (14 oz) diced tomatoes
1 small onion, chopped
1 tsp chili powder
1 tsp cumin powder
Salt and pepper to taste
1 cup beef or vegetable broth

Instructions:

Sauté the Meat: Set the Instant Pot to sauté mode and brown the ground beef or turkey. Add the onion and cook for 2-3 minutes until softened.
Add Spices and Tomatoes: Stir in chili powder, cumin, salt, and pepper. Add the diced tomatoes and broth, scraping the bottom of the pot.
Add Beans: Add the kidney beans and black beans to the pot and stir everything together.
Pressure Cook: Close the lid and set to manual (or pressure cook) on high for 15 minutes.
Release Pressure: Once done, do a quick release.
Serve: Serve hot with optional toppings like sour cream, cheese, or green onions!

Notes:

You can add extra veggies like bell peppers or corn. If you like your chili spicier, throw in some jalapeños or hot sauce!

These best Instant Pot recipes offer a variety of cheap and easy Instant Pot meals that are perfect for busy families looking to save time and money. With cheap Instant Pot recipes that require minimal ingredients, you’ll have no problem sticking to a meal plan on a budget while still providing easy, filling meals for families.

From instant pot dump meals to easy Instant Pot dinners, each recipe is designed to be both affordable and delicious. These cheap meal ideas for large families are a great way to feed your loved ones without compromising on flavor. Whether you’re cooking dinner cheap, looking for meals 10 dollars or less, or trying to feed large families, these instant pot cheap meals will help you create easy meals for large families in no time.

So next time you’re in need of a quick, satisfying dinner, reach for your Instant Pot and enjoy these family meals on a budget dinners that are sure to please everyone at the table!