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    4 Instant Pot Party Recipes to Wow Guests in the Holidays Ahead

    With less than a month to go for Christmas, the holiday (and gifting) season is well and truly upon us. With so many holidays ahead, can parties be far behind? The non-stop celebrations also mean a whole lot of parties as well as eating.

    Parties are fun to go to, but hosting your fair share also means that you're probably going to be overstressed - and that's not even including fixing on the menu! Well, we've made that bit easier with these party recipes that'll make guests squeal in delight like kids.

    We've also made all the cooking a massive amount easier. These recipes all use the Instant Pot, a super useful device for the kitchen. It can speed up the cooking time by as much as 70%. Plus, it retains more nutrients and vitamins than any other cooking process. The food is also more flavorful as all those taste-laden fumes are trapped in the pot.

    So let's get started on impressing those party guests!

    Instant Pot Buffalo Wings

    Buffalo wings in the Instant Pot are much more delicious than the traditional method. Of course, you can tell your guests why it's juicier and packed with far more flavor, or keep the secret to yourself for the bragging rights.


    4 lb chicken wings (with wing tips removed)

    ¾ cup chicken stock (or water)

    6 tbs butter

    ¾ cup hot sauce

    1 ½ tbs white vinegar

    ½ tsp garlic powder

    ½ tsp kosher salt

    ½ tsp black pepper

    Cayenne pepper ( ¼ tsp or more), if you want more heat


    Pour the stock/water into the Instant Pot, and place in a trivet.

    Spray salt on the chicken wings, and place upon the trivet.

    Seal the device, and cook under high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, and then carefully release all the remaining pressure yourself.

    Take the wings out, and place in a bowl.

    Meantime, also preheat your broiler. Take rimmed baking sheets, line them with foil, and apply some nonstick spray.

    Empty your Instant Pot, and put it into saute mode. Mix in butter, hot sauce, vinegar, garlic powder, and black pepper, as well as cayenne pepper if you're using it. Simmer for a minute.

    Pour half of this sauce over the wings, and toss until coated evenly.

    Put wings in one layer on the baking sheet. Place it around 4 - 6 inches from the heat source, and broil for 5 minutes. Then, turn the wings over and broil for a further 4 minutes, until it becomes golden brown.

    Transfer the wings to the bowl, and pour in the rest of the sauce.

    Serve along with celery/carrot sticks. Add an Onion Blossom Horseradish dip for a mouth-watering zing to the wings.

    Instant Pot Cinnamon Rolls

    This is the route to the tastiest cinnamon rolls you've never had!

    For dough

    2 ¼ cups all-purpose flour

    1 cup milk

    1 tsp baking powder

    2 tbs butter, melted and cooled

    2 cups water (to be added to the Instant pot)

    For filling

    2 tbs butter, melted and cooled

    3 tbs sugar, granulated

    ? cup brown sugar

    1 tbs cinnamon, ground


    Mix flour and baking powder in a bowl.

    Stir in butter and milk. When the dough starts to come together, start kneading gently till it becomes smooth.

    Take another bowl, and mix cinnamon, brown sugar, and granulated sugar.

    Roll out the dough, stretching it into a 9x12" rectangle. Brush with melted butter, and then spread out the cinnamon mixture on it.

    Roll the dough from the longer side, so it's shaped like a log. Cut it into eight equal pieces.

    Line a springform with baking paper. Put the cut rolls on it, and brush butter on the sides.

    Pour the water inside the pot, and then put in a trivet. Place the rolls on top of the trivet.

    Seal the lid, and cook for 25 minutes under high pressure.

    Allow the pressure to release naturally.

    This cinnamon rolls recipe by Corrie Cooks is best served with large dollops of succulent Raspberry Amaretto Jam.

    Instant Pot Mac and Cheese

    What used to take nearly an hour, can be done in just 10 minutes! To do full justice to this dish, serve it hot, with generous drizzles of Spicy Chipotle Garnishing Squeeze.


    1 lb elbow macaroni, uncooked

    2 tbs butter

    4 cups chicken broth

    1 tsp hot pepper sauce

    ½ tsp salt

    ½ tsp pepper

    1 tsp garlic powder

    2 cups cheddar cheese, shredded

    ½ cup parmesan cheese, shredded

    1 cup mozzarella cheese, shredded

    ½ - 1 cup milk


    Place water, pasta, salt, pepper, butter, chicken broth, hot sauce, and garlic powder in the Instant Pot.

    Set to high pressure and cook it for 5 minutes. Do a quick steam release.

    As soon as you get the lid off, mix in the butter, stirring gently until it's melted.

    Grate in the cheese.

    Add the milk, ideally a few tablespoons at a time till you get the consistency you like.

    Serve hot

    Instant Pot Crispy Chicken

    This recipe delivers chicken that's juicy on the inside, and crispy on the outside. It's so scrumptious, your guests will demand seconds. And be warned, your kids might just attempt to gobble it before it's cooled enough!


    6 chicken thighs with skin, and bone

    Pepper and salt, as per taste

    1 cup chicken broth (or water)

    For Breading

    1 cup all-purpose flour

    2 tbs unsalted butter

    2 tbs olive oil

    2 eggs, large, beaten

    1 ½ cups breadcrumbs

    Pepper and salt, as per taste


    Apply salt and pepper on the chicken thighs

    Pour the stock/water into the Instant Pot. Put in a steamer basket with the chicken.

    Seal the lid, and set to high pressure for 7 minutes. (Up to 12 minutes if the chicken thighs are very thick.)

    Meanwhile, add olive oil, butter, breadcrumbs, and salt to a hot skillet. Toast until the breadcrumbs are golden brown. Remove from the heat, and place in a short, wide container.

    Let the Instant Pot release the pressure naturally for 10 minutes. Then, do a quick pressure release.

    Pat the chicken dry and place on a baking sheet, and season as per your taste.

    Put the flour and eggs in separate shallow containers.

    Take a chicken thigh, dip into the flour, followed by a dip in the eggs, and then coat with breadcrumbs all around.

    Put the coated chicken pieces on top of a wire rack, and place in the air fryer or oven. Crisp it at 400 °F.

    Serve the crunchy goodness hot.

    For more oohs and aahs, serve with Buffalo Ranch Garnishing Squeeze or Pecan Honey Mustard as dips. Even better, serve them in separate bowls for each guest. On occasions like this, it really isn't the season of giving!

    So go on and make it a healthier Christmas. Even more, when Santa struggles to get down that chimney, do recommend the Instant Pot. You might see a leaner, meaner version of him the next time around.