If you have an Instant Pot (or other pressure cooker), you already know you can save tons of time on a busy work night preparing dinner. Even frozen meat can be on the table in no time. So why not make the holidays even more festive by spending less time in the kitchen?

Rather than purchasing a second Instant Pot, I purchased an extra liner for about $25, which has allowed me to finish the first dish and start a second one right away.

I’ve shared some of the best recipes to make Thanksgiving a snap:

Food Network’s Instant Pot Thanksgiving Turkey Breast with Gravy

Delish’s 13 Instant Pot Recipes to make Thanksgiving a Breeze

FoodieCrush’s Instant Pot Butternut Squash

Adventure of a Nurse’s Instant Pot Green Bean Casserole

Margie’s Buffalo Chicken Dip

I make this constantly – my family loves it, and it could not be easier in the Instant Pot:

5-6 half-breasts of boneless skinless chicken

1 block of cream cheese

1.5 cups of shredded mexican blend cheese

1/4 cup of sour cream

gourmet black pepper to taste

Set the chicken breasts on Pressure Cook for 15 minutes. Let out the pressure, then add your other ingredients. Set if for another 15 minutes, and this time, let it steam naturally. Shred the chicken, stir it all up, and you are done! Serve in a bread bowl, or with tortilla chips.