Choose one or more appetizers from the roundup and locate the complete recipe for that specific dish before cooking. Since these are 21 separate recipes, do not combine the quantities, cooking times, or pressure settings into one universal formula.

Prepare the ingredients according to the selected recipe, including trimming meat, chopping vegetables, measuring liquids, and setting aside garnishes. Keep ingredients for dips, meatballs, wings, seafood, and bean dishes organized separately so each recipe remains accurate.

Add the ingredients to the Instant Pot in the order directed by the individual recipe. A sufficient amount of thin cooking liquid is important for pressure cooking, but the correct quantity depends on the chosen appetizer and must come from its source recipe.

Secure the lid, close the steam release valve, and select the pressure setting and cooking time specified for the appetizer. Do not assume that a time suitable for meatballs will also work for shrimp, dips, beans, or chicken wings.

Allow the pressure to release using the method stated in the recipe, whether natural release, quick release, or a combination. Open the lid carefully after the pin drops, then stir, shred, toss, or finish the appetizer as directed.

For dishes that benefit from browning or crisping, such as wings, drumsticks, or stuffed items, transfer them to a broiler, air fryer, or hot oven only if the recipe calls for that finishing step. Taste for seasoning, add the recommended garnish, and serve while warm.