23 Instant Pot Christmas Recipes That’ll Save Your Sanity This Holiday Season

Look, Christmas cooking is magical until you’re juggling fourteen dishes, the oven’s maxed out, and your in-laws are arriving in an hour. Enter the Instant Pot—your secret weapon for stress-free holiday cooking. These 23 Instant Pot Christmas recipes cover everything from mains to sides to desserts, all made in that glorious countertop miracle worker that frees up your oven and cuts cooking time in half.

Whether you need a show-stopping roast, creamy mashed potatoes, or mulled wine that doesn’t require babysitting, these recipes deliver holiday flavor without the holiday chaos. The best part? Most of these are set-it-and-forget-it situations, which means you can actually enjoy your own party instead of being chained to the stove. Your Instant Pot is about to become the MVP of Christmas dinner.

1. Instant Pot Honey Glazed Ham

Perfect for feeding a crowd without monopolizing your oven.

Ingredients

• 1 spiral-cut ham (5-7 lbs)
• 1 cup water or apple juice
• 1/2 cup honey
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Whole cloves (optional)

Step-by-Step Instructions

1. Mix honey, brown sugar, Dijon, and vinegar in a bowl.
2. Pour water into Instant Pot and place trivet inside.
3. Place ham on trivet and brush with half the glaze.
4. Close lid and set to Manual/High Pressure for 5 minutes per pound.
5. Natural release for 10 minutes, then quick release.
6. Remove ham and brush with remaining glaze.
7. Optional: Broil in oven for 3-5 minutes to caramelize glaze.

Why You’ll Love It

The ham stays incredibly moist, and the glaze is sweet with just enough tang. It frees up your oven for literally everything else. I made this last Christmas when I had zero oven space left, and it saved the entire meal.

2. Instant Pot Cranberry Sauce

Fresh cranberry sauce in 10 minutes—no stirring required.

Ingredients

• 1 bag (12 oz) fresh cranberries
• 3/4 cup sugar
• 1/2 cup orange juice
• Zest of 1 orange
• 1/4 tsp cinnamon
• Pinch of salt

Step-by-Step Instructions

1. Add all ingredients to Instant Pot and stir.
2. Close lid and set to Manual/High Pressure for 3 minutes.
3. Quick release when done.
4. Stir well—cranberries will break down and thicken as it cools.
5. Transfer to a bowl and refrigerate until serving.

Why You’ll Love It

It’s exponentially better than canned sauce with minimal effort. The orange zest adds brightness that store-bought versions lack. This has converted multiple canned-sauce loyalists at my table.

3. Instant Pot Mashed Potatoes

Creamy, fluffy, and no pot-watching required.

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup water
• 1/2 cup butter
• 1 cup heavy cream (warmed)
• Salt and pepper
• Fresh chives for garnish

Step-by-Step Instructions

1. Add potatoes and water to Instant Pot.
2. Close lid and cook on Manual/High Pressure for 8 minutes.
3. Quick release and drain excess water.
4. Add butter and mash until smooth.
5. Gradually add warmed cream while mashing.
6. Season with salt and pepper.
7. Garnish with chives.

Why You’ll Love It

They come out perfectly creamy every single time. No risk of scorching or sticking. The Yukon Golds create this buttery flavor even before you add actual butter.

4. Instant Pot Beef Roast with Gravy

Tender, flavorful, and ready in a fraction of the time.

Ingredients

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 1 onion, sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1/4 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• Salt and pepper
• 3 tbsp cornstarch + 3 tbsp water (for gravy)

Step-by-Step Instructions

1. Season roast generously with salt and pepper.
2. Use Sauté mode to sear roast on all sides in olive oil.
3. Remove roast and sauté onions and garlic for 2 minutes.
4. Add broth, wine, tomato paste, thyme, and bay leaves.
5. Return roast to pot.
6. Close lid and cook on Manual/High Pressure for 60 minutes.
7. Natural release for 15 minutes, then quick release.
8. Remove roast and make gravy by mixing cornstarch with water, then stirring into liquid on Sauté mode.

Why You’ll Love It

The meat falls apart with a fork and soaks up all those savory flavors. The gravy is rich and perfect for pouring over everything. This is my go-to when I want impressive results without actual effort.

5. Instant Pot Green Bean Casserole

The classic side, but way easier.

Ingredients

• 2 lbs fresh green beans, trimmed
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• Salt and pepper
• 1 1/2 cups fried onions

Step-by-Step Instructions

1. Add green beans and 1/2 cup water to Instant Pot.
2. Cook on Manual/High Pressure for 2 minutes.
3. Quick release and drain water.
4. Mix in soup, milk, cheese, sour cream, garlic powder, salt, and pepper.
5. Use Sauté mode to heat through and melt cheese.
6. Top with fried onions before serving.

Why You’ll Love It

The green beans stay crisp-tender instead of mushy. You can make everything except the onion topping ahead of time. IMO, adding cheddar makes it way better than the traditional version.

6. Instant Pot Mac and Cheese

Creamy comfort food in under 10 minutes.

Ingredients

• 1 lb elbow macaroni
• 4 cups water
• 1 tsp salt
• 3 cups shredded sharp cheddar
• 1 cup shredded Gruyere (optional but recommended)
• 1 cup heavy cream
• 4 tbsp butter
• 1 tsp Dijon mustard
• Black pepper

Step-by-Step Instructions

1. Add macaroni, water, and salt to Instant Pot.
2. Close lid and cook on Manual/High Pressure for 4 minutes.
3. Quick release immediately.
4. Stir in butter, cream, cheeses, Dijon, and pepper.
5. Use Sauté mode if needed to melt cheese completely.

Why You’ll Love It

It’s incredibly creamy without being gloopy. The Gruyere adds sophistication, but all cheddar works great too. Kids and adults both devour this.

7. Instant Pot Mulled Wine

Warm, spiced, and requires zero attention.

Ingredients

• 1 bottle red wine (750 ml)
• 1/4 cup honey
• 1 orange, sliced
• 2 cinnamon sticks
• 4 whole cloves
• 3 star anise
• 1/4 cup brandy (optional)

Step-by-Step Instructions

1. Add wine, honey, orange slices, and spices to Instant Pot.
2. Close lid and cook on Manual/Low Pressure for 1 minute.
3. Natural release for 10 minutes.
4. Strain out spices and orange slices.
5. Add brandy if using.
6. Use Keep Warm function to maintain temperature.

Why You’ll Love It

It infuses quickly and stays warm without reducing. The honey creates a smoother sweetness than sugar. This fills your house with the most amazing Christmas smell.

8. Instant Pot Turkey Breast

Moist turkey without the whole bird stress.

Ingredients

• 1 boneless turkey breast (3-4 lbs)
• 2 tbsp butter, softened
• 1 tbsp poultry seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper
• 1 1/2 cups chicken broth
• Fresh herbs (thyme, rosemary, sage)

Step-by-Step Instructions

1. Mix butter with poultry seasoning, garlic powder, paprika, salt, and pepper.
2. Rub mixture all over turkey breast.
3. Add broth and herbs to Instant Pot.
4. Place turkey on trivet.
5. Close lid and cook on Manual/High Pressure for 25 minutes.
6. Natural release for 10 minutes, then quick release.
7. Optional: Broil for 3-5 minutes to crisp skin.

Why You’ll Love It

It’s perfectly juicy every time and cooks in under an hour. You get all the turkey flavor without roasting a whole bird for hours. The drippings make incredible gravy.

9. Instant Pot Sweet Potato Casserole

The sweet side everyone fights over.

Ingredients

For sweet potatoes:

• 4 lbs sweet potatoes, peeled and cubed
• 1 cup water
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup milk
• 2 eggs
• 1 tsp vanilla
• 1 tsp cinnamon

For topping:

• 1 cup pecans, chopped
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/4 cup melted butter

Step-by-Step Instructions

1. Add sweet potatoes and water to Instant Pot.
2. Cook on Manual/High Pressure for 8 minutes.
3. Quick release and drain.
4. Mash sweet potatoes with butter, brown sugar, milk, eggs, vanilla, and cinnamon.
5. Transfer to baking dish.
6. Mix topping ingredients and sprinkle over sweet potatoes.
7. Bake at 350°F for 20 minutes until topping is golden.

Why You’ll Love It

The Instant Pot makes the sweet potato base incredibly smooth. You still get that crunchy pecan topping everyone loves. Some people add marshmallows, but the pecan streusel is way better.

10. Instant Pot Stuffing

Classic stuffing without hogging oven space.

Ingredients

• 1 loaf bread, cubed and dried
• 1/2 cup butter
• 1 onion, diced
• 3 celery stalks, diced
• 2 tsp dried sage
• 1 tsp thyme
• 2 1/2 cups chicken broth
• 2 eggs, beaten
• Salt and pepper
• Fresh parsley

Step-by-Step Instructions

1. Use Sauté mode to melt butter and cook onion and celery until soft.
2. Add sage, thyme, salt, and pepper.
3. Add bread cubes and toss to coat.
4. Mix broth and eggs, then pour over bread mixture.
5. Close lid and cook on Manual/High Pressure for 5 minutes.
6. Natural release for 5 minutes, then quick release.
7. Fluff with fork and garnish with parsley.

Why You’ll Love It

It’s perfectly moist with crispy edges on the bottom. The flavors are concentrated and delicious. This freed up so much oven space for me last year.

11. Instant Pot Brussels Sprouts with Bacon

Even Brussels sprouts haters convert with this one.

Ingredients

• 2 lbs Brussels sprouts, halved
• 6 slices bacon, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 2 tbsp balsamic vinegar
• Salt and pepper

Step-by-Step Instructions

1. Use Sauté mode to cook bacon until crispy.
2. Remove bacon and sauté onion in bacon fat for 3 minutes.
3. Add garlic and cook 1 minute.
4. Add Brussels sprouts and broth.
5. Close lid and cook on Manual/High Pressure for 2 minutes.
6. Quick release immediately.
7. Stir in balsamic vinegar and bacon.

Why You’ll Love It

The bacon makes everything better, obviously. The balsamic adds this tangy sweetness that’s perfect. Quick pressure time means they stay tender-crisp, not mushy.

12. Instant Pot Hot Chocolate

Rich, creamy, and serves a crowd.

Ingredients

• 4 cups whole milk
• 2 cups heavy cream
• 1 cup chocolate chips
• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1 tsp vanilla extract
• Pinch of salt
• Whipped cream and marshmallows for topping

Step-by-Step Instructions

1. Add milk, cream, chocolate chips, cocoa powder, sugar, vanilla, and salt to Instant Pot.
2. Close lid and cook on Manual/Low Pressure for 1 minute.
3. Quick release.
4. Whisk until smooth and chocolate is fully melted.
5. Use Keep Warm function to maintain temperature.
6. Serve with whipped cream and marshmallows.

Why You’ll Love It

It’s exponentially better than packet hot chocolate. The Keep Warm function means guests can serve themselves throughout the party. This is perfect for Christmas movie nights.

13. Instant Pot Prime Rib

Restaurant-quality roast at home.

Ingredients

• 4-5 lb prime rib roast
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme
• Salt and pepper
• 2 cups beef broth
• 1 cup red wine

Step-by-Step Instructions

1. Mix olive oil, garlic, rosemary, thyme, salt, and pepper into a paste.
2. Rub all over roast.
3. Use Sauté mode to sear roast on all sides.
4. Add broth and wine to pot.
5. Place roast on trivet.
6. Cook on Manual/High Pressure for 20 minutes for medium-rare.
7. Natural release for 15 minutes.
8. Let rest 10 minutes before slicing.

Why You’ll Love It

It comes out perfectly pink and incredibly tender. The au jus is ready simultaneously. This is my showstopper for Christmas dinner when I want to impress.

14. Instant Pot Eggnog Cheesecake

Festive dessert that doesn’t heat up your kitchen.

Ingredients

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup eggnog
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp nutmeg
• 1 1/4 cups graham cracker crumbs
• 1/4 cup melted butter
• 1 1/2 cups water (for pot)

Step-by-Step Instructions

1. Mix graham cracker crumbs with melted butter and press into springform pan.
2. Beat cream cheese and sugar until smooth.
3. Add eggnog, eggs, vanilla, and nutmeg.
4. Pour over crust.
5. Cover pan with foil.
6. Add water to Instant Pot and place trivet inside.
7. Place pan on trivet.
8. Cook on Manual/High Pressure for 35 minutes.
9. Natural release for 10 minutes, then quick release.
10. Refrigerate for at least 4 hours.

Why You’ll Love It

The eggnog flavor is subtle but definitely present. The texture is creamy and perfect. Making cheesecake in the Instant Pot prevents cracking.

15. Instant Pot Glazed Carrots

Sweet, buttery, and ready in minutes.

Ingredients

• 2 lbs baby carrots
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tsp vanilla
• Salt
• Fresh parsley

Step-by-Step Instructions

1. Add carrots, butter, brown sugar, water, vanilla, and salt to Instant Pot.
2. Close lid and cook on Manual/High Pressure for 2 minutes.
3. Quick release.
4. Use Sauté mode to reduce glaze if needed.
5. Toss carrots in glaze.
6. Garnish with parsley.

Why You’ll Love It

They’re perfectly tender with this beautiful glaze coating. The vanilla adds unexpected depth. These are so easy but look and taste fancy.

16. Instant Pot Spiced Cider

Warm, cozy, and fills your house with Christmas smells.

Ingredients

• 8 cups apple cider
• 1/4 cup brown sugar
• 2 cinnamon sticks
• 4 whole cloves
• 3 star anise
• 1 orange, sliced
• 1/4 cup rum (optional)

Step-by-Step Instructions

1. Add cider, brown sugar, spices, and orange slices to Instant Pot.
2. Close lid and cook on Manual/Low Pressure for 1 minute.
3. Natural release for 10 minutes.
4. Strain out spices.
5. Add rum if using.
6. Use Keep Warm function for serving.

Why You’ll Love It

It infuses quickly and stays warm throughout your party. The combination of spices creates that quintessential holiday flavor. This is non-negotiable at my Christmas gatherings.

17. Instant Pot Chocolate Lava Cake

Individual molten chocolate cakes in under 20 minutes.

Ingredients

• 4 oz dark chocolate, chopped
• 1/2 cup butter
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• 2 tbsp flour
• Pinch of salt
• 1 1/2 cups water (for pot)

Step-by-Step Instructions

1. Melt chocolate and butter together.
2. Whisk eggs, yolks, and sugar until thick.
3. Fold in chocolate mixture, flour, and salt.
4. Divide among greased ramekins.
5. Cover each with foil.
6. Add water to pot and place trivet inside.
7. Stack ramekins on trivet.
8. Cook on Manual/High Pressure for 8 minutes.
9. Quick release and serve immediately.

Why You’ll Love It

The centers stay perfectly molten. They’re individually portioned, which feels fancy. These are always a show-stopper dessert.

18. Instant Pot Pot Roast

Classic comfort food in a fraction of the time.

Ingredients

• 3-4 lb chuck roast
• 2 tbsp olive oil
• 1 onion, quartered
• 4 carrots, cut into chunks
• 4 potatoes, quartered
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 bay leaves
• Salt and pepper

Step-by-Step Instructions

1. Season roast with salt and pepper.
2. Use Sauté mode to sear roast in olive oil.
3. Add onion, carrots, potatoes, broth, tomato paste, Worcestershire, and bay leaves.
4. Close lid and cook on Manual/High Pressure for 60 minutes.
5. Natural release for 15 minutes.

Why You’ll Love It

Everything cooks together in one pot. The vegetables soak up all those beefy flavors. It’s falling-apart tender without hours of babysitting.

19. Instant Pot Rice Pudding

Creamy, comforting dessert with minimal stirring.

Ingredients

• 1 cup Arborio rice
• 4 cups whole milk
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• Raisins (optional)

Step-by-Step Instructions

1. Add rice, milk, sugar, vanilla, cinnamon, nutmeg, and salt to Instant Pot.
2. Close lid and cook on Manual/High Pressure for 12 minutes.
3. Natural release for 10 minutes, then quick release.
4. Stir well—it will thicken as it cools.
5. Add raisins if using.
6. Serve warm or chilled.

Why You’ll Love It

It’s creamy and perfectly sweet without being heavy. The spices make it feel festive. This is my grandma’s favorite dessert, Instant Pot-ified.

20. Instant Pot Baked Apples

Warm, cinnamon-y, and tastes like apple pie without the crust.

Ingredients

• 6 apples, cored
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 2 tbsp butter, cubed
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup water
• Vanilla ice cream for serving

Step-by-Step Instructions

1. Mix brown sugar, pecans, cinnamon, and nutmeg.
2. Stuff mixture into cored apples.
3. Top each with a cube of butter.
4. Add water to Instant Pot and place trivet inside.
5. Arrange apples on trivet.
6. Cook on Manual/High Pressure for 4 minutes.
7. Quick release.
8. Serve warm with vanilla ice cream.

Why You’ll Love It

They’re tender but hold their shape. The filling gets caramelized and amazing. These are perfect for people who want dessert but not cake or pie.

21. Instant Pot Yorkshire Pudding Batter (Prep)

Get ahead on the classic British side.

Ingredients

• 1 cup flour
• 3 eggs
• 1 cup milk
• 1/2 tsp salt

Step-by-Step Instructions

1. Whisk all ingredients until smooth.
2. Note: You’ll finish these in the oven, but mixing in the Instant Pot container keeps everything organized.
3. Let batter rest for 30 minutes.
4. Pour into hot greased muffin tins.
5. Bake at 425°F for 20-25 minutes until puffed and golden.

Why You’ll Love It

Having the batter ready means you can pop them in the oven at the last minute. They’re impressive and classic for Christmas dinner. FYI, the Instant Pot isn’t for cooking these—just convenient prep!

22. Instant Pot Bread Pudding

Use up leftover bread in the best way possible.

Ingredients

• 6 cups bread cubes (stale is best)
• 2 cups milk
• 3 eggs
• 1/2 cup sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 cup raisins
• 1 1/2 cups water (for pot)
• Caramel sauce for serving

Step-by-Step Instructions

1. Whisk milk, eggs, sugar, vanilla, and cinnamon.
2. Add bread cubes and raisins, toss to coat.
3. Transfer to greased pan that fits in Instant Pot.
4. Cover with foil.
5. Add water to pot with trivet.
6. Place pan on trivet.
7. Cook on Manual/High Pressure for 25 minutes.
8. Natural release for 10 minutes.
9. Serve with caramel sauce.

Why You’ll Love It

It’s custardy in the middle with slightly crispy edges. The Instant Pot keeps it incredibly moist. This is the perfect use for leftover Christmas bread.

23. Instant Pot Maple Glazed Ham with Pineapple

Sweet, tangy, and absolutely delicious.

Ingredients

• 1 spiral-cut ham (5-7 lbs)
• 1 cup pineapple juice
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• Pineapple rings for garnish

Step-by-Step Instructions

1. Mix maple syrup, brown sugar, and Dijon.
2. Pour pineapple juice into Instant Pot with trivet.
3. Place ham on trivet and brush with glaze.
4. Cook on Manual/High Pressure for 5 minutes per pound.
5. Natural release for 10 minutes.
6. Brush with remaining glaze and top with pineapple rings.
7. Optional: Broil to caramelize.

Why You’ll Love It

The maple-pineapple combo is sweet but not cloying. The ham stays juicy and flavorful. This is my favorite ham variation—the pineapple juice in the pot keeps everything moist.

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These 23 Instant Pot Christmas recipes prove that holiday cooking doesn’t have to mean kitchen chaos. From show-stopping mains to easy sides to indulgent desserts, your Instant Pot can handle way more than you think. The best part? Most of these free up precious oven space and require minimal hands-on time, which means more time with family and less time stressed in the kitchen. Whether you’re hosting a crowd or just want to simplify your holiday meal prep, these recipes deliver restaurant-quality results with appliance-level ease. Now if you’ll excuse me, I have some mulled wine brewing in my Instant Pot, and it’s not going to drink itself. Merry Christmas! 🙂