Cooking can sometimes feel like a chore, especially on busy weeknights. Luckily, the Instant Pot is here to save the day with its quick cooking times and minimal cleanup. Here are seven easy dinner recipes that will help you whip up delicious meals without breaking a sweat. Let’s make dinnertime simple and stress-free!
Vegetable Quinoa Pilaf
This Vegetable Quinoa Pilaf is a vibrant and nutritious dish that’s both satisfying and simple to make. Packed with colorful vegetables and fluffy quinoa, it offers a delightful combination of flavors and textures. The freshness of the veggies paired with the nuttiness of quinoa makes it a perfect choice for a quick dinner.
Plus, it’s great for meal prep or as a side dish. You can easily customize it with your favorite vegetables or whatever you have on hand. Let’s dive into how you can whip this up in no time!
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup diced bell peppers (any color)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1 cup chopped zucchini
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Prepare Quinoa: In your Instant Pot, add the rinsed quinoa and vegetable broth. Seal the lid and set to high pressure for 1 minute. Once cooked, allow for a natural release for 10 minutes before quick releasing any remaining pressure.
- Sauté Vegetables: In the same pot, use the sauté function. Add olive oil and red onion, cooking until translucent. Incorporate the bell peppers and zucchini, cooking for another 3-4 minutes.
- Mix Ingredients: Once the veggies are cooked, stir in the cooked quinoa, garlic powder, salt, and pepper. Mix well to combine all the flavors.
- Garnish and Serve: Transfer to a serving bowl and garnish with fresh herbs. Enjoy this tasty pilaf warm or let it cool for a refreshing salad!
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Cheesy Broccoli and Rice Casserole
This Cheesy Broccoli and Rice Casserole is a creamy, comfort-filled dish that combines tender broccoli and fluffy rice, all draped in a rich cheese sauce. It’s simple to whip up in the Instant Pot, making it a go-to option for busy weeknights.
The flavors meld beautifully, creating a warm and hearty meal that everyone will enjoy. Pair it with a salad or some crusty bread for a complete dinner that is both satisfying and quick to prepare.
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon olive oil
Instructions
- Prepare the Ingredients: Rinse the rice under cold water. Set the Instant Pot to sauté mode, add olive oil, and sauté the broccoli for about 2 minutes until slightly tender.
- Add Rice and Broth: Stir in the rice, garlic powder, onion powder, salt, and pepper. Pour in the vegetable broth, and mix everything well.
- Pressure Cook: Close the lid of the Instant Pot and set it to pressure cook on high for 8 minutes. Once done, allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure.
- Mix in Cheese: Open the lid and add cream cheese and shredded cheddar cheese. Stir until everything is well combined and creamy.
- Optional Topping: If you’d like a crunchy topping, sprinkle breadcrumbs over the dish and place it under the broiler for 2-3 minutes until golden brown.
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Pulled Pork Tacos
Pulled pork tacos bring a delightful burst of flavor that’s hard to resist. The tender, slow-cooked pork is seasoned to perfection, making each bite a savory treat. Plus, they’re simple to whip up, especially when you use an Instant Pot. This recipe is a fantastic way to enjoy a hearty meal without spending all day in the kitchen.
The combination of spices and fresh toppings like cilantro and lime gives these tacos a refreshing twist. They’re perfect for busy weeknights or casual gatherings with friends. Get ready for some deliciousness!
Ingredients
- 2 pounds pork shoulder or butt
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro, chopped (for topping)
- Lime wedges (for serving)
Instructions
- Prepare the Pork: Season the pork shoulder with salt, pepper, chili powder, cumin, and smoked paprika. Set the Instant Pot to sauté mode and heat olive oil. Add the pork and brown on all sides.
- Add Aromatics: Once browned, remove the pork and set it aside. Add chopped onion and garlic to the pot, sautéing until softened.
- Cook the Pork: Return the pork to the pot, adding chicken broth and apple cider vinegar. Seal the lid and cook on high pressure for 60 minutes. Allow for natural release.
- Shred the Pork: Once cooked, carefully remove the pork and shred it using two forks. Return the shredded pork to the pot and mix it with the juices.
- Assemble the Tacos: Warm the tortillas and fill them with the pulled pork. Top with fresh cilantro and serve with lime wedges on the side.
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Honey Garlic Glazed Salmon
Honey garlic glazed salmon is a simple yet delicious dish that brings together the sweetness of honey and the rich flavor of garlic. This recipe is perfect for busy evenings when you want a quick meal without sacrificing taste. The salmon becomes beautifully caramelized and tender, making it a family favorite.
Plus, it only takes about 20 minutes to make from start to finish! Pair it with your favorite veggies for a nutritious and satisfying dinner that you can whip up with minimal effort.
Ingredients
- 4 salmon fillets
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a bowl, whisk together honey, minced garlic, soy sauce, olive oil, salt, and pepper.
- Place the salmon fillets in the Instant Pot and pour the honey garlic mixture over them.
- Seal the Instant Pot and cook on high pressure for about 7 minutes. Quick release the pressure when done.
- Carefully remove the salmon and drizzle with any remaining sauce. Garnish with fresh parsley before serving.
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Spicy Beef and Broccoli Stir-Fry
Spicy Beef and Broccoli Stir-Fry is a delightful dish that combines the tender flavors of beef with the crunch of fresh broccoli. This recipe is perfect for those busy weeknights when you want something quick, tasty, and satisfying. The blend of savory sauces and a hint of spice makes this meal an instant favorite.
The best part? It’s incredibly simple to make in your Instant Pot, bringing everything together in one pot for easy cleanup. In just a matter of minutes, you’ll have a delicious dinner ready to serve!
Ingredients
- 1 pound beef sirloin, cut into thin strips
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in the Instant Pot on the sauté setting. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
- Add the beef strips and cook until browned, about 3-4 minutes. Stir frequently to ensure even cooking.
- Stir in the soy sauce, oyster sauce, sriracha, and beef broth, mixing well.
- Add the broccoli florets and sliced red bell pepper on top of the beef mixture.
- Seal the Instant Pot lid and cook on high pressure for 5 minutes. Quick-release the pressure when done.
- To thicken the sauce, switch back to sauté mode. Stir in the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes.
- Serve hot over cooked rice and enjoy your flavorful Spicy Beef and Broccoli Stir-Fry!
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Creamy Garlic Parmesan Chicken
This creamy garlic parmesan chicken is a delightful and comforting meal that’s perfect for busy weeknights. With its rich flavors and tender chicken, it’s a dish that pleases everyone at the table. The Instant Pot makes it easy to prepare, cutting down cooking time while intensifying the flavors.
You’ll love how quickly this dish comes together. The creamy sauce, infused with aromatic garlic and savory parmesan, coats the chicken beautifully, making every bite irresistible. Serve it over rice or pasta for a complete meal that feels luxurious without the effort!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Set your Instant Pot to sauté mode. Add olive oil and sear the chicken breasts for 2-3 minutes on each side until lightly browned. Remove and set aside.
- Add the minced garlic to the pot and sauté for about 30 seconds until fragrant. Pour in the chicken broth to deglaze, scraping up any brown bits.
- Return the chicken to the pot and sprinkle with Italian seasoning, salt, and pepper. Close the lid and set to pressure cook for 8 minutes.
- Once done, do a quick release of the pressure. Remove the chicken and set it aside.
- Stir in the heavy cream and parmesan cheese, mixing until smooth. Return the chicken to the pot, coating it with the creamy sauce.
- Garnish with chopped parsley before serving. Enjoy your creamy garlic parmesan chicken over rice or pasta!
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Lentil and Vegetable Soup
This Lentil and Vegetable Soup is a warm, hearty treat that’s packed with flavor and nutrition. It’s simple to whip up in your Instant Pot, making it perfect for busy weeknights or cozy weekends. The combination of lentils and fresh vegetables creates a rich, satisfying dish that will fill you up without weighing you down.
The best part? You can customize it with your favorite veggies or spices, tailoring it to your taste. Enjoy it on its own, or serve it alongside some crusty bread for a complete meal!
Ingredients
- 1 cup dried lentils, rinsed
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Set your Instant Pot to sauté mode. Add olive oil, onions, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in garlic, and cook for an additional minute until fragrant.
- Add the lentils, bell pepper, diced tomatoes, broth, cumin, paprika, salt, and pepper. Mix well.
- Seal the Instant Pot and set it to high pressure for 15 minutes.
- Once done, allow a natural release for 10 minutes, then switch to quick release to let out any remaining steam.
- Give it a good stir, garnish with fresh parsley, and enjoy your delicious soup!
