20 Easy Instant Pot Recipes for Effortless Cooking

If you’re looking to simplify your dinner routine without sacrificing flavor, these 20 Instant Pot recipes are just what you need. From hearty stews to quick one-pot meals, they’ve been designed to save you time and effort in the kitchen. Grab your Instant Pot and get ready to whip up tasty dishes that will have everyone asking for seconds!

Honey Garlic Chicken Thighs

Honey Garlic Chicken Thighs bring together a delightful mix of sweet and savory flavors. The juicy chicken thighs are infused with a rich honey-garlic sauce that creates a sticky and flavorful coating. This dish is not only tasty but also super easy to prepare, making it a perfect choice for busy weeknights.

Using the Instant Pot, you can have a hearty meal ready in no time. The pressure cooking method locks in the moisture, leaving the chicken tender and full of flavor. Serve it up with some steamed vegetables or over rice to soak up all that delicious sauce!

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Chopped green onions, for garnish

Instructions

1. Prepare the Sauce: In a small bowl, whisk together honey, soy sauce, garlic, apple cider vinegar, sesame oil, salt, and pepper.
2. Brown the Chicken: Set the Instant Pot to sauté mode. Add the chicken thighs and brown on both sides for about 3-4 minutes.
3. Add the Sauce: Pour the honey-garlic sauce over the chicken thighs. Ensure they are well-coated.
4. Pressure Cook: Lock the lid in place and set to high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
5. Serve: Remove the chicken and serve with the sauce drizzled on top. Garnish with chopped green onions.

Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is a delightful dish that combines tender chicken, savory sun-dried tomatoes, and fresh spinach, all enveloped in a rich, creamy sauce. The flavors are vibrant, with hints of garlic and Italian herbs, making every bite satisfying and comforting.

This recipe is not only delicious but also simple to whip up, making it an ideal choice for busy weeknight dinners. With the Instant Pot, you can have this dish ready in no time, allowing you to enjoy a hearty meal without the fuss.

Ingredients

• 1 pound chicken breast, cubed
• 8 ounces fettuccine pasta
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Parmesan cheese, for serving

Instructions

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function. Add a splash of olive oil and sauté the cubed chicken until lightly browned, about 3-4 minutes.
2. Add Ingredients: Pour in the chicken broth and add the fettuccine pasta. Make sure the pasta is submerged in the liquid. Season with garlic powder, Italian seasoning, salt, and pepper.
3. Cook: Close the lid and set the Instant Pot to high pressure for 6 minutes. Once done, quickly release the pressure.
4. Make it Creamy: Open the lid and stir in the heavy cream, sun-dried tomatoes, and spinach. Mix well until the spinach wilts and everything is well combined.
5. Serve: Dish the pasta into bowls, top with Parmesan cheese, and enjoy your meal!

Sweet Potato and Black Bean Stew

This Sweet Potato and Black Bean Stew is a cozy and hearty dish that’s perfect for any day of the week. With its rich flavors from spices and the natural sweetness of the sweet potatoes, it’s both comforting and nutritious. Plus, it’s super easy to prepare in your Instant Pot, making it a great choice for busy weeknights.

The combination of black beans and sweet potatoes creates a satisfying texture, while the fresh herbs add a delightful aroma. This recipe is not only simple but also allows for flexibility; you can throw in any other vegetables you have on hand. Let’s dive into the ingredients and instructions to whip up this delicious stew!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Ingredients: Start by peeling and dicing the sweet potatoes, and chopping the onion and bell pepper.
2. Sauté the Vegetables: Set your Instant Pot to sauté mode. Add a splash of oil, then sauté the onion and garlic until softened, about 3-4 minutes.
3. Add the Remaining Ingredients: Stir in the sweet potatoes, black beans, diced tomatoes, bell pepper, vegetable broth, and spices. Mix well to combine.
4. Cook the Stew: Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once done, allow for a natural release for about 5 minutes, then quick release any remaining pressure.
5. Serve: Stir the stew well, taste for seasoning, and adjust if necessary. Serve hot, garnished with fresh cilantro. Enjoy your meal!

Beef Stroganoff with Egg Noodles

Beef Stroganoff is a hearty and comforting dish that combines tender beef, savory mushrooms, and a creamy sauce. Served over egg noodles, it offers a delightful blend of flavors and textures that make it a family favorite. Cooking this meal in an Instant Pot not only speeds up the process but also enhances the depth of flavors, making it a simple and satisfying option for busy weeknights.

This dish is rich, creamy, and full of umami, satisfying even the heartiest of appetites. The best part? It’s quick to prepare and requires minimal effort, so you can spend more time enjoying your meal rather than slaving away in the kitchen.

Ingredients

• 1 lb beef sirloin, cut into strips
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 cup sour cream
• 12 oz egg noodles
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Prepare the Beef: Set the Instant Pot to sauté mode. Add the olive oil, then brown the beef strips on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the onion and garlic; sauté until fragrant. Add the mushrooms and cook until they’re soft.
3. Combine Ingredients: Return the beef to the pot and pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine.
4. Cook Under Pressure: Close the lid and set the Instant Pot to high pressure for 10 minutes. Once done, let it naturally release for 5 minutes before performing a quick release.
5. Add Creaminess: Stir in the sour cream and season with salt and pepper. Cook the egg noodles separately according to package instructions, then serve the beef mixture over the noodles, garnished with fresh parsley.

Spicy Black Bean Chili

Spicy Black Bean Chili is a hearty and flavorful dish that packs a punch. Combining the richness of black beans with a medley of spices and fresh vegetables, this chili is both comforting and satisfying. It’s perfect for chilly nights or any time you crave a bit of warmth in a bowl.

What makes this recipe a breeze is the use of an Instant Pot. In just a fraction of the time it takes to make traditional chili, you can enjoy a delicious meal that’s loaded with protein and fiber. Plus, it’s easy to customize with your favorite toppings!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 cup corn (fresh or frozen)
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Avocado, for topping (optional)

Instructions

1. Set the Instant Pot to sauté mode. Add olive oil, onion, and garlic. Cook for about 2-3 minutes until softened.
2. Add bell pepper, carrots, chili powder, cumin, smoked paprika, and cayenne. Sauté for another 2 minutes, stirring frequently.
3. Mix in the black beans, diced tomatoes, corn, and vegetable broth. Stir well to combine.
4. Seal the Instant Pot and set it to cook on high pressure for 15 minutes. Once done, allow for a natural pressure release for about 5 minutes before manually releasing any remaining pressure.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and avocado if desired.

Pulled Pork Tacos

Pulled pork tacos are a deliciously satisfying dish that brings together tender, flavorful meat and fresh toppings all wrapped in a soft tortilla. The combination of spices melds perfectly with the slow-cooked pork, creating a taste that’s both hearty and zesty. Plus, making these in an Instant Pot means dinner is ready in a fraction of the time!

This recipe is simple to follow and perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Just toss in your ingredients and let the Instant Pot work its magic. With some crunchy vegetables and zesty lime, these tacos will quickly become a favorite.

Ingredients

• 2 lbs pork shoulder
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 cup chicken broth
• 1/4 cup barbecue sauce
• Salt and pepper to taste
• 8 small tortillas
• Chopped cilantro, for garnish
• Diced onions and jalapeños, for topping
• Lime wedges, for serving

Instructions

1. Prepare the Pork: Season the pork shoulder with salt, pepper, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Rub the spices into the meat well.
2. Sauté: Set the Instant Pot to the sauté function. Add the seasoned pork and sear on all sides until browned, about 3-4 minutes per side.
3. Add Ingredients: Pour in the chicken broth and barbecue sauce, ensuring the pork is well coated. Close the lid and seal the vent.
4. Cook: Set the Instant Pot to manual high pressure for 60 minutes. Once the cooking time is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Shred the Pork: Remove the pork from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the sauce.
6. Assemble Tacos: Warm the tortillas and fill each with shredded pork, topping with diced onions, jalapeños, and cilantro. Serve with lime wedges for an extra kick!

Vegetable Quinoa Soup

This Vegetable Quinoa Soup is a hearty and nutritious dish that’s simple to whip up in your Instant Pot. Packed with colorful veggies and protein-rich quinoa, it’s a comforting bowl of goodness that warms you up without weighing you down.

The flavors meld beautifully as they cook together, creating a savory broth that’s both satisfying and light. Perfect for busy weeknights, this soup is easy to prepare and even easier to enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 ounces)
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup zucchini, diced
• Fresh parsley or cilantro for garnish

Instructions

1. Heat the olive oil in the Instant Pot using the sauté function. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the bell pepper and garlic, cooking for an additional minute.
3. Add the quinoa, vegetable broth, diced tomatoes, oregano, cumin, salt, and pepper. Stir to combine.
4. Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.
5. Once done, allow for a natural release for 10 minutes, then carefully do a quick release for any remaining steam.
6. Stir in the zucchini and let it sit for a few minutes until slightly softened. Garnish with fresh parsley or cilantro before serving.

Lemon Herb Chicken and Rice

Lemon Herb Chicken and Rice is a delightful dish that brings a burst of flavor to your dining table. With the zesty notes of lemon combined with aromatic herbs, this recipe is both vibrant and comforting. It’s a breeze to prepare, making it perfect for busy weeknights or a cozy family meal.

The chicken turns out tender and juicy, thanks to the Instant Pot’s cooking method, while the rice absorbs all those delicious flavors, creating a satisfying meal in one pot. You’ll love how easy it is to make this dish, leaving you with more time to relax and enjoy your evening.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season the Chicken: Rub the chicken breasts with olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Let it marinate for at least 15 minutes.
2. Prepare the Instant Pot: Set the Instant Pot to sauté mode. Once hot, add the seasoned chicken breasts and sear for about 3 minutes on each side until golden brown.
3. Add Rice and Broth: Remove the chicken and set aside. Pour in the rice and chicken broth, scraping any browned bits from the bottom. Place the chicken back on top of the rice.
4. Cook: Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
5. Serve: Fluff the rice with a fork, garnish with lemon zest and fresh parsley before serving.

Teriyaki Salmon with Broccoli

Teriyaki Salmon with Broccoli is a delightful dish that brings a burst of flavor and nutrition to your table. The sweet and savory teriyaki sauce complements the tender salmon perfectly, while the steamed broccoli adds a fresh crunch. Cooking this meal in the Instant Pot means it’s quick and easy, making it ideal for busy weeknights.

This recipe combines the rich taste of salmon with the vibrant flavors of teriyaki, creating a satisfying meal that everyone will love. Plus, it’s hassle-free to prepare, allowing you to enjoy more time with family or friends without sacrificing taste.

Ingredients

• 4 salmon fillets
• 1 cup broccoli florets
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• Salt and pepper to taste
• 2 cups cooked rice, for serving
• Sesame seeds, for garnish

Instructions

1. Prepare the Sauce: In a small bowl, mix together the teriyaki sauce, sesame oil, honey, garlic, and ginger.
2. Season the Salmon: Place the salmon fillets in the Instant Pot and season with salt and pepper. Pour the teriyaki sauce mixture over the salmon, ensuring they are well coated.
3. Add Broccoli: Arrange the broccoli florets on top of the salmon.
4. Cook: Close the Instant Pot lid, set to high pressure, and cook for 3 minutes. Allow for a quick release when done.
5. Serve: Fluff the cooked rice on plates, top with the teriyaki salmon and broccoli, and sprinkle with sesame seeds before enjoying your meal.

Stuffed Bell Peppers

Stuffed bell peppers are a delightful and colorful dish that combines wholesome ingredients in a fun, edible package. They are perfect for a family dinner, and their vibrant colors make them visually appealing too. The combination of tender peppers filled with flavorful rice, ground meat, and spices creates a satisfying meal that everyone can enjoy.

Making stuffed bell peppers is quite simple and can be done in just a few steps. The Instant Pot makes the process even easier, allowing you to achieve tender, flavorful peppers with minimal effort. Plus, you can customize the filling to suit your tastes, whether you prefer a classic meat and rice combination or a vegetarian version packed with beans and veggies.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 cup cooked rice
• 1 can diced tomatoes (14.5 ounces)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Cook the Filling: In a large skillet over medium heat, cook the ground meat until browned. Add the chopped onion and garlic, cooking until softened. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and let it simmer for a few minutes.
3. Stuff the Peppers: Spoon the filling into each bell pepper, packing it gently. If using cheese, sprinkle some on top of the filling.
4. Cook in the Instant Pot: Place the stuffed peppers upright in the Instant Pot. Add 1 cup of water to the bottom of the pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
5. Serve: Carefully remove the stuffed peppers from the pot. If desired, sprinkle with additional cheese before serving. Enjoy your hearty and colorful meal!

BBQ Beef Ribs

BBQ beef ribs are a mouthwatering treat, bringing a combination of smoky and sweet flavors that will have everyone coming back for more. Cooking them in an Instant Pot not only speeds up the process but ensures that the meat comes out tender and juicy, with minimal effort required.

This recipe is straightforward and perfect for any home cook. You’ll enjoy the rich barbecue sauce and the fall-off-the-bone texture that makes these ribs a hit at any gathering.

Ingredients

• 2 pounds beef ribs
• 1 cup beef broth
• 1 cup barbecue sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Season the Ribs: Rub the beef ribs with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Add to Instant Pot: Pour the beef broth and apple cider vinegar into the Instant Pot. Place the seasoned ribs on top.
3. Cook: Secure the lid and set the Instant Pot to cook on high pressure for 35 minutes.
4. Release Pressure: Once cooking is complete, allow for a natural release of pressure for about 10 minutes, then manually release any remaining pressure.
5. Glaze and Broil: Remove the ribs from the pot and brush them with barbecue sauce. Place them under the broiler for 5-7 minutes until the sauce is caramelized and bubbly.

Minestrone Soup

Minestrone soup is a hearty, vegetable-packed dish that embraces the fresh flavors of seasonal produce. Typically made with a mix of beans, pasta, and a variety of colorful veggies, it’s warming and fulfilling, perfect for any time of year. The comforting combination of savory broth and tender ingredients makes this soup both nourishing and delicious.

The best part? Making minestrone in an Instant Pot is incredibly simple and quick. With just a few ingredients and minimal prep time, you can have a flavorful bowl of soup ready to enjoy. Whether you serve it as a main course or a side, it’s sure to satisfy.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup small pasta (like ditalini or elbow)
• Fresh parsley or basil, for garnish

Instructions

1. Set the Instant Pot to sauté mode. Add olive oil, then add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
2. Stir in garlic, zucchini, and bell pepper, cooking for another 2 minutes.
3. Add diced tomatoes, cannellini beans, vegetable broth, oregano, and basil. Season with salt and pepper.
4. Close the lid and set the Instant Pot to high pressure for 5 minutes. Once cooked, perform a quick release.
5. Stir in the pasta and let it sit for 5 minutes until the pasta is cooked. Adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley or basil.

Creamy Tomato Basil Risotto

Creamy Tomato Basil Risotto is a delightful dish that brings together the rich flavors of tomatoes and fresh basil in a comforting, creamy base. It’s easy to prepare in your Instant Pot, making it a great option for a weeknight dinner or a special occasion.

This risotto is not only tasty but also a breeze to make. The pressure cooking method infuses the rice with flavor and ensures a creamy texture without the constant stirring of traditional risotto preparation. You’ll love how quickly you can whip up this dish!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in the Instant Pot on the sauté setting. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
2. Add the Arborio rice and stir to coat it in the oil. Toast the rice for about 1-2 minutes.
3. Pour in the diced tomatoes with their juice and vegetable broth. Season with salt and pepper, then stir well.
4. Seal the Instant Pot and cook on high pressure for 6 minutes. Once done, release the pressure manually.
5. Stir in the heavy cream, Parmesan cheese, and chopped basil until well combined. Adjust seasoning if needed and serve warm.

Vegetable Curry with Chickpeas

Vegetable curry with chickpeas is a delightful dish that brings warmth and flavor to your table. This simple recipe combines tender chickpeas and vibrant vegetables in a rich, spiced sauce that’s both comforting and satisfying. It’s perfect for weeknight dinners and can be made in a flash using your Instant Pot.

The flavors meld beautifully to create a hearty meal that’s packed with nutrients. Plus, it’s incredibly easy to customize based on the vegetables you have on hand. Serve it over rice or with warm naan for a complete meal that everyone will enjoy.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 bell pepper, diced
• 1 zucchini, chopped
• 2 carrots, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Prepare the Chickpeas: Drain and rinse the soaked chickpeas. Set aside.
2. Sauté the Aromatics: Turn on the Instant Pot and select the sauté function. Add olive oil, onion, garlic, and ginger. Cook until the onion is translucent.
3. Add Vegetables: Stir in the bell pepper, zucchini, and carrots. Cook for 3-4 minutes until slightly softened.
4. Add Remaining Ingredients: Add the soaked chickpeas, diced tomatoes, coconut milk, curry powder, cumin, salt, and pepper. Stir to combine.
5. Pressure Cook: Close the lid and set the Instant Pot to manual high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
6. Serve: Open the lid and give everything a good stir. Serve hot, garnished with fresh cilantro, over rice or with naan.

Pasta e Fagioli

Pasta e Fagioli is a hearty Italian dish that combines pasta and beans in a savory tomato broth. It’s known for its comforting flavors and is perfect for a cozy meal any night of the week. The combination of tender pasta with creamy beans creates a fulfilling dish that’s both nutritious and satisfying.

This recipe is simple to prepare using an Instant Pot, making it a breeze to whip up even on busy days. With a short cooking time and minimal cleanup, you can enjoy this classic dish without spending hours in the kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Prepare the Base: Set your Instant Pot to sauté mode and heat the olive oil. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.
2. Add Ingredients: Stir in the cannellini beans, diced tomatoes (with juice), vegetable broth, and oregano. Season with salt and pepper.
3. Cook the Pasta: Close the lid of the Instant Pot and set it to cook on high pressure for 5 minutes. Once done, release the pressure manually.
4. Finish and Serve: Stir in the small pasta and let it sit for a few minutes until cooked. Adjust seasoning if necessary, then serve hot, garnished with fresh basil.

Egg Fried Rice

Egg fried rice is a delightful dish that combines fluffy rice with scrambled eggs and a burst of flavors. The simplicity of this recipe makes it a favorite among home cooks, perfect for a quick lunch or dinner. With a hint of soy sauce and fresh vegetables, it satisfies cravings without requiring extensive cooking skills.

The taste is savory and slightly nutty, enhanced by green onions and optional proteins like shrimp or chicken. Using an Instant Pot not only speeds up the cooking process but also locks in the flavors for a truly satisfying meal.

Ingredients

• 2 cups cooked jasmine rice
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 cup mixed vegetables (like peas and carrots)
• 3 green onions, chopped
• Salt and pepper, to taste
• Optional: cooked shrimp or chicken for added protein

Instructions

1. Set your Instant Pot to the sauté function and add sesame oil. Once hot, pour in the beaten eggs, scrambling them until fully cooked. Remove and set aside.
2. Add the mixed vegetables to the pot and sauté for a few minutes until tender.
3. Stir in the cooked rice, soy sauce, and scrambled eggs. Mix well to ensure everything is evenly combined.
4. Season with salt and pepper to taste. If using, add shrimp or chicken at this stage and mix until heated through.
5. Garnish with chopped green onions before serving. Enjoy your tasty egg fried rice!

Spinach and Cheese Stuffed Shells

Spinach and cheese stuffed shells are a delightful dish that brings comfort and flavor to your table. These pasta shells are packed with a creamy spinach and cheese filling, all smothered in rich tomato sauce. It’s a dish that’s simple to make, making it perfect for weeknight dinners or casual gatherings.

The combination of the cheesy filling and the tangy sauce creates a delicious balance that both kids and adults will enjoy. Plus, with the Instant Pot, cooking this dish becomes a breeze, allowing you to spend less time in the kitchen and more time enjoying your meal with loved ones.

Ingredients

• 12 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, boil water and cook the jumbo pasta shells according to package instructions. Drain and set aside.
2. Prepare the Filling: In a mixing bowl, combine chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Stuff the Shells: Carefully fill each cooked pasta shell with the spinach and cheese mixture.
4. Layer in the Pot: Pour some marinara sauce into the bottom of the Instant Pot. Place the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce on top and sprinkle with the rest of the mozzarella cheese.
5. Cook: Seal the Instant Pot and set it to pressure cook on high for 8 minutes. Allow for a natural release for 5 minutes, then manually release any remaining pressure.
6. Serve: Carefully remove the stuffed shells and serve warm, garnished with fresh herbs if desired.

Zesty Lemon Garlic Shrimp

Zesty Lemon Garlic Shrimp is a quick and flavorful dish that brings a burst of freshness to your dinner table. With the perfect balance of zesty lemon and aromatic garlic, this recipe is easy to prepare, making it ideal for busy weeknights.

The combination of plump shrimp with a light citrusy sauce served over fluffy rice creates a delightful meal that’s both satisfying and refreshing. Plus, the Instant Pot makes the cooking process seamless, allowing you to enjoy a delicious homemade dinner in no time.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 2 cups cooked rice

Instructions

1. Season the Shrimp: In a bowl, combine shrimp, garlic, lemon juice, lemon zest, salt, and black pepper. Let it marinate for about 15 minutes.
2. Prepare the Instant Pot: Set the Instant Pot to sauté mode and heat olive oil. Once hot, add the marinated shrimp and sauté for 2-3 minutes until they turn pink.
3. Add Broth: Pour in the chicken broth, ensuring the shrimp are covered. Cancel the sauté function and close the lid securely.
4. Cook: Set the Instant Pot to manual mode on high pressure for 2 minutes. Once done, quickly release the pressure.
5. Serve: Gently stir in fresh parsley and serve the shrimp over cooked rice, garnished with additional lemon slices if desired.

Chickpea and Spinach Stew

This Chickpea and Spinach Stew is a cozy and comforting dish that packs a punch of flavor. With tender chickpeas and fresh spinach, it’s both hearty and nutritious. The combination of spices brings warmth to each spoonful, making it a delight for your taste buds.

It’s incredibly easy to whip up in your Instant Pot, making it an ideal weeknight dinner. You can have a wholesome meal ready in no time, and it’s perfect for meal prep too. Enjoy it with some crusty bread for a delightful experience!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

1. Heat olive oil in the Instant Pot on the sauté setting. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic, cumin, and smoked paprika, cooking for another minute.
2. Add chickpeas, diced tomatoes, and vegetable broth. Stir to combine and season with salt and pepper.
3. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once done, use quick release to release the pressure.
4. Stir in the fresh spinach until wilted and add lemon juice for brightness. Adjust seasoning if needed.
5. Serve hot, garnished with additional lemon if desired, and enjoy with crusty bread.

Coconut Curry Lentils

Coconut Curry Lentils are a delightful dish that combines the creaminess of coconut milk with the hearty texture of lentils. This recipe is not only packed with flavor but also easy to prepare, making it perfect for busy weeknights. The curry spices add warmth and depth, while the coconut milk adds a rich, velvety touch.

Your kitchen will be filled with amazing aromas as the lentils simmer in the Instant Pot, allowing the flavors to meld together quickly. Serve it over a bed of fluffy rice for a complete meal that’s both comforting and nourishing.

Ingredients

• 1 cup dried lentils (green or brown)
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils under cold water and set aside.
2. In the Instant Pot, sauté the onion, garlic, and ginger until fragrant and translucent.
3. Add the curry powder, turmeric, and cumin, and stir for another minute.
4. Pour in the coconut milk, diced tomatoes, vegetable broth, and lentils. Stir well to combine.
5. Close the lid and cook on high pressure for 15 minutes. Allow the pressure to release naturally.
6. Once done, stir in the chopped spinach. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro over rice.