Making dinner on busy weeknights can feel like a chore, but fear not! We’ve gathered 15 effortless Instant Pot dinners that are quick to whip up and packed with flavor. These recipes are designed to help you get a satisfying meal on the table with minimal fuss, so you can enjoy more time with family and friends without the stress of lengthy prep and cooking. Let’s dive in!
Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is a delightful dish that combines tender chicken, hearty pasta, and a rich, creamy sauce infused with Italian flavors. This recipe strikes a balance between comfort food and a touch of elegance, making it a great choice for busy weeknights.
With minimal prep time and the convenience of cooking everything in the Instant Pot, you can have a delicious meal ready in no time. The creamy sauce, combined with sun-dried tomatoes and spinach, creates a satisfying dish that the whole family will love.
Ingredients
- 1 pound chicken breast, diced
- 8 ounces rotini pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the diced chicken with salt, pepper, garlic powder, and onion powder.
- Set the Instant Pot to sauté mode and add a splash of olive oil. Cook the chicken until browned, about 5 minutes.
- Add the chicken broth, sun-dried tomatoes, and pasta to the pot. Make sure the pasta is submerged in the liquid.
- Seal the Instant Pot lid and set it to cook on high pressure for 6 minutes.
- Once the cooking time is up, perform a quick release. Stir in the heavy cream and spinach until the spinach wilts.
- Serve warm, garnished with fresh parsley.
Creamy Mushroom Risotto
If you’re looking for a cozy and satisfying dish that comes together quickly, creamy mushroom risotto is the way to go. The rich, savory flavor of mushrooms blends beautifully with the creamy texture of arborio rice, making each bite comforting and delicious.
Using an Instant Pot not only cuts down on cooking time but also simplifies the whole process. You’ll achieve that creamy consistency without the constant stirring typically required for risotto. It’s a simple, flavorful option that fits perfectly into busy weeknights!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in the Instant Pot on the sauté setting. Add the diced onion and garlic, cooking until soft and fragrant, about 2-3 minutes.
- Stir in the arborio rice, coating it with the oil and cooking for an additional minute.
- Pour in the broth and add the sliced mushrooms. Close the lid and set the Instant Pot to manual high pressure for 6 minutes.
- Once the cooking time is complete, perform a quick release of the pressure. Open the lid and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy your creamy mushroom risotto!
Quick Vegetarian Chili with Beans
This quick vegetarian chili is a hearty and flavorful dish that’s perfect for busy weeknights. Packed with a variety of beans and colorful veggies, it delivers a satisfying meal without much effort. Ideal for those who want something nutritious and filling, this chili is both comforting and simple to make.
With the Instant Pot, you can have this delicious chili ready in no time. The combination of spices and the natural sweetness of the vegetables creates a rich flavor that even meat lovers will appreciate. It’s a great way to warm up on a chilly evening.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 2 cans (15 oz each) mixed beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Heat the olive oil in the Instant Pot on the sauté mode. Add chopped onion and cook until translucent.
- Stir in the garlic, bell pepper, carrots, and zucchini, and sauté for another 3-4 minutes.
- Add the mixed beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Seal the Instant Pot and cook on high pressure for 10 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Stir the chili and taste; adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Savory Beef and Broccoli Stir-Fry
This Beef and Broccoli Stir-Fry is a classic dish that combines tender beef with fresh broccoli in a savory sauce. It’s quick to prepare, making it an ideal choice for busy weeknights. The rich flavors of soy sauce, garlic, and ginger come together beautifully, creating a dish that’s satisfying without being heavy.
The Instant Pot simplifies the cooking process, allowing you to enjoy a delicious homemade meal in no time. Plus, the vibrant colors and textures make it a feast for the eyes as well as the palate. Serve it over rice or noodles for a complete meal that your family will love.
Ingredients
- 1 pound beef sirloin, sliced thinly
- 2 cups broccoli florets
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups cooked rice or noodles
Instructions
- Prepare the Sauce: In a bowl, mix soy sauce, cornstarch, and beef broth. Set aside.
- Sauté the Beef: Turn the Instant Pot to the sauté function. Add vegetable oil, then add the sliced beef. Cook for 3-4 minutes until browned. Remove and set aside.
- Cook the Broccoli: Add garlic and ginger to the pot, stirring for about 30 seconds. Add broccoli and the soy sauce mixture, stirring to combine.
- Add the Beef: Return the beef to the pot, mixing well with the broccoli and sauce. Close the lid and set to high pressure for 6 minutes.
- Serve: Once done, release the pressure and serve the stir-fry over cooked rice or noodles.
Honey Garlic Chicken Thighs
If you’re looking for a dish that combines savory and sweet flavors effortlessly, honey garlic chicken thighs fit the bill. With tender chicken thighs cooked in a rich honey-garlic sauce, this meal is sure to please everyone at the table. It’s a simple recipe that comes together quickly in your Instant Pot, making it perfect for those busy weeknights.
The honey adds a delightful sweetness, while the garlic brings a savory punch that complements the chicken beautifully. Whether paired with rice, vegetables, or a fresh salad, this dish offers a satisfying and comforting meal with minimal effort. Plus, the Instant Pot means less time in the kitchen and more time enjoying dinner with your loved ones!
Ingredients
- 4 chicken thighs, skinless and boneless
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Season the chicken thighs with salt and pepper.
- In a bowl, whisk together honey, soy sauce, minced garlic, and ginger.
- Select the sauté function on your Instant Pot and add olive oil. When hot, add the chicken thighs and brown on each side for about 3-4 minutes.
- Pour the honey-garlic mixture over the chicken, sealing the lid tightly. Set to cook on high pressure for 10 minutes.
- Once done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- If you prefer a thicker sauce, mix cornstarch with water and stir into the pot. Select the sauté function and simmer for a couple of minutes.
- Serve the chicken thighs drizzled with sauce, and enjoy!
One-Pot Lemon Garlic Chicken and Rice
This One-Pot Lemon Garlic Chicken and Rice is a delightful dish that brings a fresh, zesty flavor to your dinner table. With the combination of tender chicken and fluffy rice, all infused with lemon and garlic, it’s a meal you’ll crave again and again. Plus, it’s super easy to make, making it perfect for those busy weeknights.
The magic happens in your Instant Pot, where everything cooks together, allowing the flavors to meld beautifully. You’ll love how this dish is not just quick to prepare, but also requires minimal cleanup—just one pot! It’s a satisfying and comforting meal that will leave you feeling good.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup long-grain white rice
- 2 cups chicken broth
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme
- Chopped fresh parsley, for garnish
Instructions
- Season the Chicken: Sprinkle garlic powder, onion powder, salt, and pepper over the chicken breasts.
- Sear the Chicken: Set your Instant Pot to sauté mode and add olive oil. Once hot, sear the chicken for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- Add Rice and Broth: In the same pot, add the rice, chicken broth, lemon juice, lemon zest, and thyme. Stir to combine.
- Return Chicken: Place the seared chicken on top of the rice mixture.
- Cook: Seal the Instant Pot and set it to manual high pressure for 8 minutes. Once done, let it naturally release for 5 minutes, then quick release any remaining pressure.
- Serve: Fluff the rice with a fork, garnish with fresh parsley, and enjoy your lemon garlic chicken and rice!
BBQ Pulled Pork Sandwiches
BBQ Pulled Pork Sandwiches are a delightful combination of tender, shredded pork smothered in rich barbecue sauce, served on soft buns. This dish is packed with flavor and the perfect choice for busy weeknights when you want something satisfying without spending hours in the kitchen.
Using an Instant Pot makes this recipe incredibly simple. You can have mouthwatering pulled pork ready in no time, making it ideal for family dinners or gatherings. Add your favorite toppings, like pickles or coleslaw, to elevate the taste even further!
Ingredients
- 2 pounds pork shoulder
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 hamburger buns
- Pickles, for serving
Instructions
- Prepare the Pork: Season the pork shoulder with salt, pepper, smoked paprika, and brown sugar.
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add sliced onion and minced garlic, cooking until fragrant.
- Cook the Pork: Place the seasoned pork on top of the onions, then pour in the chicken broth and barbecue sauce. Seal the lid and set the Instant Pot to cook on high pressure for 60 minutes.
- Shred the Meat: Once the timer goes off, let the pressure release naturally for 10 minutes, then quick release any remaining steam. Remove the pork and shred it using two forks.
- Combine: Mix the shredded pork back into the sauce in the Instant Pot, stirring to coat well.
- Assemble: Serve the pulled pork on hamburger buns and top with pickles and additional barbecue sauce if desired.
Spicy Shrimp Tacos with Cabbage Slaw
Spicy shrimp tacos with cabbage slaw bring a burst of flavor to your dinner table. These tacos are packed with juicy shrimp seasoned to perfection and topped with a crunchy, tangy slaw that elevates the dish. It’s a quick meal that’s easy to whip up, making it ideal for busy weeknights.
The combination of spicy shrimp and fresh cabbage creates a delightful contrast that appeals to your taste buds. Plus, they can be customized with your favorite toppings like avocado, lime, or salsa for an additional kick. Enjoy a taste of the coast right in your kitchen!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups red cabbage, shredded
- 1 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Season the Shrimp: In a bowl, combine shrimp with olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper. Toss to coat evenly.
- Cook the Shrimp: Set your Instant Pot to sauté mode. Add the seasoned shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove and set aside.
- Prepare the Slaw: In a separate bowl, mix shredded cabbage, cilantro, and lime juice. Toss well to combine.
- Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with shrimp and top with the cabbage slaw.
- Serve: Enjoy your tacos with additional lime wedges or your favorite toppings!
Stuffed Bell Peppers with Quinoa
Stuffed bell peppers with quinoa are a delightful and healthy option for a busy weeknight dinner. The vibrant colors of the peppers not only make the dish visually appealing but also add a burst of flavor and nutrition. This recipe is simple to prepare, and the Instant Pot does most of the work for you, leaving you with more time to relax or attend to other tasks.
The combination of quinoa, spices, and fresh herbs creates a filling that is both satisfying and nutritious. Each bite offers a mix of textures and flavors, making this dish a family favorite. Plus, you can easily customize the filling with your preferred veggies or proteins!
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1/2 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds. Set aside.
- Cook the Quinoa: In the Instant Pot, combine quinoa and vegetable broth. Seal the lid and cook on high pressure for 1 minute. Allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Mix the Filling: In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Stuff the Peppers: Fill each pepper with the quinoa mixture, packing it down gently. Place the stuffed peppers upright in the Instant Pot.
- Cook the Stuffed Peppers: Add 1 cup of water to the bottom of the Instant Pot. Seal the lid and cook on high pressure for 5 minutes. Perform a quick release.
- Serve: Carefully remove the stuffed peppers, garnish with fresh cilantro, and enjoy!
Teriyaki Chicken with Steamed Broccoli
This Teriyaki Chicken with Steamed Broccoli is a deliciously simple meal that’s perfect for busy weeknights. The savory and slightly sweet teriyaki sauce pairs beautifully with tender chicken, while the steamed broccoli adds a pop of color and crunch to the dish. Plus, using an Instant Pot makes the cooking process quick and hassle-free.
This recipe is not only easy to whip up but also comforting and satisfying. In just one pot, you can prepare a wholesome dinner that the whole family will enjoy. Serve it over rice or noodles for a complete meal!
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 cup teriyaki sauce
- 1 cup low-sodium chicken broth
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon green onions, chopped (for garnish)
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, minced garlic, and minced ginger. Sauté for 1-2 minutes until fragrant.
- Add the chicken thighs to the pot and pour in the teriyaki sauce. Stir to combine.
- Pour the chicken broth over the chicken. Close the lid and set the Instant Pot to high pressure for 10 minutes.
- Once the cooking time is up, do a quick release of the pressure. Carefully open the lid.
- Add the broccoli florets on top of the chicken, close the lid, and set to high pressure for an additional 2 minutes.
- After 2 minutes, perform a quick release again. Open the lid and serve the teriyaki chicken and broccoli over rice or noodles, garnishing with chopped green onions.
Lentil Soup with Spinach and Carrots
Lentil soup with spinach and carrots is a cozy, nutritious dish that’s perfect for any weeknight. This recipe combines the earthiness of lentils with the fresh taste of spinach and the natural sweetness of carrots, creating a satisfying meal that’s both hearty and healthy. Plus, it’s incredibly easy to make in the Instant Pot, making it a go-to option for those busy evenings.
The flavors blend beautifully as the soup cooks, and you can easily customize it by adding your favorite spices or vegetables. It’s truly a simple recipe that doesn’t skimp on taste, perfect for warming you up after a long day.
Ingredients
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 2 medium carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Saute the Vegetables: Set your Instant Pot to the sauté function. Add olive oil, then sauté onions and garlic until translucent.
- Add Ingredients: Stir in the diced carrots, rinsed lentils, cumin, paprika, vegetable broth, salt, and pepper. Mix well.
- Cook the Soup: 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.
- Stir in Spinach: Open the lid and stir in the chopped spinach until wilted. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and enjoy your warm, comforting meal!
Fish Tacos with Avocado Crema
Fish tacos with avocado crema are a delightful and fresh option for busy weeknights. These tasty tacos combine tender fish, seasoned to perfection, with a creamy avocado sauce that adds a smooth and vibrant finish. The bright flavors of lime and cilantro really bring everything together, making each bite refreshing and satisfying.
Not only are they quick to make, but they also offer a nutritious meal that feels indulgent. Perfect for wrapping up your day, these tacos are sure to become a favorite in your household.
Ingredients
- 1 lb white fish fillets (like cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 avocado
- 1/4 cup sour cream
- Juice of 1 lime
Instructions
- Season the Fish: In a bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the fish fillets with the spice mixture.
- Cook the Fish: Place the seasoned fish in the Instant Pot with a cup of water. Close the lid and cook on high pressure for 3-4 minutes. Quick-release the steam when done.
- Make the Avocado Crema: In a blender, combine avocado, sour cream, and lime juice. Blend until smooth and creamy. Add salt to taste.
- Warm the Tortillas: Heat the corn tortillas in a skillet for a few seconds on each side until warm.
- Assemble the Tacos: Flake the cooked fish and place it on the warm tortillas. Top with shredded cabbage, diced tomatoes, cilantro, and a drizzle of avocado crema.
- Serve: Enjoy your fish tacos with a squeeze of lime for added flavor!
Quick Beef Stroganoff
Beef stroganoff is a cozy dish that combines tender beef, creamy sauce, and hearty noodles. It’s a classic comfort food that packs a punch of flavor with its rich, savory taste. The best part? You can whip it up in an Instant Pot, making it a breeze for busy weeknights.
With just a few ingredients, this recipe comes together quickly, allowing you to enjoy a home-cooked meal without spending hours in the kitchen. Serve it over egg noodles or rice, and you’ll have a satisfying dinner that the whole family will love.
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and let it heat up. Sauté the onion until translucent, then add garlic and beef, browning the meat on all sides.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Season with salt and pepper. Close the lid and set to cook on high pressure for 25 minutes.
- After cooking, allow natural pressure release for 10 minutes, then perform a quick release for any remaining pressure. Stir in the sour cream until well combined.
- In a separate pot, cook the egg noodles according to package instructions. Drain and combine with the beef mixture.
- Serve hot, garnished with chopped parsley.
Classic Chicken Noodle Soup
There’s nothing quite like a warm bowl of chicken noodle soup to soothe the soul, especially on a busy weeknight. This recipe combines tender chicken, hearty noodles, and vibrant veggies in a savory broth, making it both comforting and satisfying. Plus, it’s simple to whip up in your Instant Pot, so you can enjoy a homemade meal without spending hours in the kitchen.
The flavors meld beautifully, creating a deliciously rich soup that feels like a hug in a bowl. Not only is it a classic choice, but it also comes together quickly, allowing you to savor quality time with family while the Instant Pot does all the work. Here’s how you can make it:
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Set the Instant Pot to the sauté setting. Add olive oil and sauté the onions, garlic, carrots, and celery until softened, about 3-4 minutes.
- Add the chicken breasts, chicken broth, thyme, salt, and pepper. Close the lid and seal the vent.
- Cook on high pressure for 10 minutes. Once done, use the quick release method to release the pressure.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
- Add the egg noodles and stir. Cook on high pressure for an additional 5 minutes. Release the pressure again.
- Garnish with fresh parsley before serving.
Vegetable Curry with Rice
Vegetable curry with rice is a delightful dish that brings together a variety of fresh vegetables simmered in aromatic spices and coconut milk. It’s a warm, comforting meal that’s both satisfying and nourishing. The combination of creamy textures and vibrant flavors creates a tasty experience that’s easy to whip up after a busy day.
This recipe is perfect for those weeknights when you crave something wholesome yet effortless. With the Instant Pot, you can prepare this curry in no time, making it a go-to option for a quick family dinner. It’s also quite forgiving, so feel free to use whatever vegetables you have on hand!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- 2 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in the Instant Pot using the sauté function. Add the onion, garlic, and ginger, and cook until softened.
- Add the bell pepper, carrots, zucchini, and cauliflower. Stir in curry powder and cumin, cooking for another minute until fragrant.
- Pour in the coconut milk and vegetable broth, stirring well. Secure the lid and set to high pressure for 5 minutes.
- Once done, quick-release the pressure. Season with salt and pepper to taste.
- Serve the curry over cooked rice and garnish with fresh cilantro before enjoying your meal.