15 Dinner Recipes That Use Your Instant Pot In Surprising Ways

The Instant Pot is a game changer for dinner, transforming traditional recipes into quick, flavorful meals. From creamy Mushroom Risotto to zesty Spicy Chicken Tacos, the appliance offers surprising versatility. Dishes like Beef Stroganoff and Coconut Curry Lentils showcase its ability to deliver comfort food in a fraction of the time. Unique options like Jambalaya or Moroccan Chickpea Stew add global flair. More innovative options await those keen to explore this culinary tool further.

Creamy Mushroom Risotto

Creamy mushroom risotto is a delicious and comforting dish that’s perfect for anyone looking to enjoy a rich, creamy meal with minimal effort. This dish is especially ideal for busy weeknights, as it can be made quickly in an Instant Pot, taking around 30 minutes from start to finish. The creamy texture and savory flavor of this risotto make it a favorite among both families and gourmet enthusiasts alike.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup mushrooms, sliced (such as cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Sauté the Aromatics: Turn your Instant Pot to the sauté function. Add olive oil and butter, and once melted, add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.

Then, add the garlic and sauté for an additional 1 minute.

2. Add the Mushrooms: Stir in the sliced mushrooms and continue to cook until they are tender, about 4-5 minutes.

3. Toast the Rice: Add the Arborio rice to the pot, stirring it in with the sautéed vegetables for about 1-2 minutes until the rice is well-coated and slightly translucent.

4. Deglaze: If using, pour in the white wine and stir until it mostly evaporates, scraping up any bits stuck to the bottom of the pot.

5. Pressure Cook: Pour the vegetable broth into the pot, and add salt and pepper to taste. Close the lid, seal the valve, and set the Instant Pot to manual high pressure for 6 minutes.

6. Release Pressure: Once cooking is complete, carefully perform a quick release of the pressure. When it’s safe to open, remove the lid and stir the risotto.

7. Finish with Cheese: Stir in the grated Parmesan cheese, mixing well until it’s melted and incorporated into the risotto. Adjust seasoning with more salt and pepper if needed.

8. Garnish and Serve: Serve hot, garnished with fresh parsley.

Variations and Tips:

• Protein Boost: Add cooked chicken, shrimp, or peas for extra protein and variety.
• Herb Infusion: Toss in some fresh herbs like thyme or rosemary for added flavor.
• Vegan Option: Substitute Parmesan with nutritional yeast and use vegan butter to make it plant-based.
• Consistency Preferences: For a creamier risotto, add a splash more broth or a bit of cream before serving.
• Storage: Leftover risotto can be stored in the refrigerator for up to 3 days and reheated on the stove or in the microwave; just add a splash of broth or water to loosen it up.

Enjoy your delicious creamy mushroom risotto!

Spicy Chicken Tacos

Spicy Chicken Tacos are a vibrant and flavorful dish that can be prepared quickly and effortlessly using an Instant Pot. Perfect for busy weeknights or casual gatherings with friends and family, these tacos are sure to satisfy your cravings for bold flavors.

In just about 30 minutes, you can have juicy, spicy shredded chicken ready to be piled high in warm tortillas. Ideal for taco lovers and those looking to add a kick to their dinner routine!

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Tortillas (corn or flour)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream, and shredded cheese

Cooking Instructions:

1. Set your Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the diced onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
3. Add the chicken thighs to the pot and season with chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Stir to coat the chicken evenly with the spices.
4. Pour in the chicken broth, then close the lid, ensuring the valve is in the sealing position.
5. Set the Instant Pot to “Manual” or “Pressure Cook” for 12 minutes on high pressure.
6. Once the cooking time is finished, allow a natural release for 5 minutes before doing a quick release to vent any remaining steam.
7. Open the lid and use two forks to shred the chicken in the pot, mixing it well with the juices.
8. Serve the spicy chicken in warm tortillas, garnished with fresh cilantro and lime wedges, along with your choice of toppings.

Variations and Tips:

• For a milder version, reduce the cayenne pepper and replace it with a little smoked paprika for a subtle smokiness.
• You can turn this dish into a vegetarian option by substituting the chicken with canned black beans or cooked jackfruit, adjusting the spices accordingly.
• Add some diced bell peppers or jalapeños during the sautéing step for extra veggies and spice.
• To save time, prep your ingredients in advance and store them in the fridge until ready to cook.
• These spicy chicken tacos can be made into a taco bar setup, allowing everyone to customize their own meals with various toppings.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for future meals.

Garlic Parmesan Orzo

Garlic Parmesan Orzo is a creamy and decadent side dish that pairs beautifully with a variety of proteins, making it perfect for family dinners or gatherings. This flavorful dish combines tender orzo pasta with rich garlic, nutty Parmesan cheese, and a hint of fresh herbs, elevating any meal.

The estimated preparation time is about 10 minutes, with a cooking time of around 15 minutes, making it an excellent choice for a quick yet satisfying side.

Ingredients:

• 1 cup orzo pasta
• 4 cups chicken or vegetable broth
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Cooking Steps:

1. Set your Instant Pot to the “Sauté” function. Add the butter and allow it to melt.
2. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, making sure it doesn’t burn.
3. Add the orzo to the pot and toast it gently for about 2 minutes, stirring frequently.
4. Pour in the chicken or vegetable broth, followed by the onion powder, salt, and pepper. Stir well to combine.
5. Secure the lid on the Instant Pot and set the pressure valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 4 minutes.
6. Once the cooking time is complete, do a quick release of the pressure by carefully moving the valve to “Venting.”
7. After the pressure has released completely, open the lid and stir in the grated Parmesan cheese until melted and creamy.
8. If desired, add chopped parsley and lemon juice for added brightness and flavor.
9. Serve warm as a side dish or as a light main course.

Variations and Tips:

• For a more substantial dish, consider adding cooked chicken, shrimp, or vegetables like spinach or peas to the orzo after it’s cooked.
• You can substitute the Parmesan cheese with other cheeses like feta or goat cheese for a different flavor profile.
• To add a bit of spice, mix in some red pepper flakes or sauté some diced peppers with the garlic.
• Make sure to stir the orzo thoroughly after cooking to avoid clumping and to achieve a creamy consistency.

Beef Stroganoff

Beef Stroganoff is a classic comfort dish that features tender strips of beef simmered in a creamy mushroom sauce and served over egg noodles or rice. It’s perfect for family dinners or gatherings, providing a warm and hearty meal that pleases both adults and children alike.

Preparation and cooking time typically takes about 30 minutes, making it an ideal weeknight option for those looking to enjoy a rich and satisfying meal without spending hours in the kitchen.

Ingredients:

• 1 pound beef sirloin, cut into thin strips
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• Salt and pepper to taste
• 8 ounces egg noodles or rice
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Sauté Vegetables: Set the Instant Pot to the sauté mode and add the olive oil. Once heated, add the diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and sliced mushrooms, sautéing for another 2-3 minutes.
2. Brown the Beef: Add the strips of beef to the pot, seasoning with salt and pepper. Brown the beef for 3-5 minutes, stirring occasionally.
3. Add Liquid: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine, ensuring no browned bits are stuck to the bottom of the pot.
4. Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the pressure cook setting and set the timer for 8 minutes.
5. Release Pressure: Once cooking is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release to let out the remaining steam.
6. Finish the Sauce: Open the lid and switch the Instant Pot back to sauté mode. Stir in the sour cream and cook for an additional 2-3 minutes until heated through. Adjust seasoning with salt and pepper as necessary.
7. Serve: Serve the beef stroganoff over cooked egg noodles or rice, garnished with chopped fresh parsley.

Variations and Tips:

• Mushroom Variations: Try adding different types of mushrooms such as portobello or shiitake for a more robust flavor.
• Make it Lighter: Substitute Greek yogurt for sour cream for a healthier version.
• Add Veggies: Incorporate green peas or spinach for added nutrition and color.
• Flavor Enhancements: For deeper flavor, add a splash of red wine when deglazing the pot.
• Pre-Cooked Noodles: Cook the noodles separately and toss them with the stroganoff before serving for better texture control.

Enjoy your delicious and comforting Beef Stroganoff made effortlessly in your Instant Pot!

Coconut Curry Lentils

Coconut Curry Lentils is a comforting and hearty dish that brings together the earthy flavors of lentils and the creamy richness of coconut milk, enhanced by aromatic spices. This dish is perfect for anyone looking for a quick, healthy vegetarian meal that is high in protein and fiber.

With a preparation time of approximately 10 minutes and an Instant Pot cooking time of just 20 minutes, this recipe is ideal for busy weeknights or when you’re craving something nourishing and delicious.

Ingredients:

• 1 cup dried lentils (red or green)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth or water
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Optional: lime wedges for serving

Cooking Instructions:

1. Set the Instant Pot to the ‘Sauté’ mode and heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Stir in the minced garlic and grated ginger, sautéing for an additional 30 seconds until fragrant.
3. Add the curry powder, turmeric, and cumin, stirring well to coat the onions in the spices, and sauté for about 1 minute.
4. Add the rinsed lentils, coconut milk, and vegetable broth (or water) to the pot. Stir to combine and make sure there are no lentils stuck to the bottom.
5. Secure the lid on the Instant Pot, making sure the vent is set to ‘Sealing.’ Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ and cook on high pressure for 15 minutes.
6. Once the cooking time is finished, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
7. Open the lid carefully and stir the lentil mixture. Season with salt and pepper to taste. If the curry is too thick, you can add a splash more of broth or water to reach your desired consistency.
8. Serve the Coconut Curry Lentils warm, garnished with fresh cilantro and lime wedges, if desired.

Variations and Tips:

• For added protein, consider stirring in some cooked chickpeas or shredded chicken after cooking.
• Feel free to mix in some chopped vegetables like spinach, bell peppers, or carrots towards the end of cooking to boost the nutrition and flavor.
• For a spicier version, add a diced jalapeño pepper or a pinch of red pepper flakes when sautéing the onions.
• Serve the lentils over rice, quinoa, or with crusty bread for a more filling meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and can also be frozen for longer storage.

Shrimp Scampi

Shrimp Scampi is a classic seafood dish that combines succulent shrimp with a buttery garlic sauce, often served over pasta or with crusty bread. This dish is perfect for seafood lovers and makes for an elegant yet easy weeknight dinner or a special occasion meal.

With an overall preparation and cooking time of about 30 minutes, you’ll have a delicious dish ready to impress your guests or family without spending all evening in the kitchen.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup white wine (such as Sauvignon Blanc)
• 1 cup chicken or vegetable broth
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 8 ounces linguine or spaghetti (optional)

Cooking Instructions:

1. Start by setting your Instant Pot to ‘Sauté’ mode. Once hot, add the butter and olive oil, allowing the butter to melt.
2. Add the minced garlic and red pepper flakes to the pot, stirring frequently for about 30 seconds until the garlic becomes fragrant but not browned.
3. Add the shrimp, tossing them in the garlic mixture for about 2-3 minutes until they start turning pink.
4. Pour in the white wine and scrape any bits from the bottom of the pot for added flavor. Let it simmer for about 1-2 minutes.
5. Add the chicken or vegetable broth, lemon juice, and lemon zest. If you’re adding pasta, break the linguine or spaghetti in half and layer it on top of the shrimp. Do not stir.
6. Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ (high pressure) for 2 minutes. Once cooking is complete, quickly release the pressure.
7. Open the lid, and check the shrimp for doneness. If using pasta, stir to combine everything, allowing the pasta to absorb the sauce for a minute or two.
8. Season with salt, pepper, and sprinkle with fresh parsley before serving.

Variations and Tips:

• For a creamy version, stir in a splash of heavy cream just before serving.
• Substitute white wine with chicken broth or lemon juice for a non-alcoholic option.
• To make it spicier, add more red pepper flakes or a dash of hot sauce at the end.
• If you prefer a lighter version, serve the shrimp over zoodles (zucchini noodles) instead of pasta.
• Make sure the shrimp are fresh and of good quality for the best flavor.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is a vibrant and nutritious dish that combines the earthy flavor of quinoa with a variety of fresh, colorful vegetables and zesty Mediterranean ingredients.

This salad is perfect for those looking for a healthy and satisfying meal, whether as a light dinner or a side dish for gatherings. It takes about 20 minutes to prepare and is an excellent option for meal prep, as it can be stored in the refrigerator for several days.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• 1/2 red onion, finely chopped
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Steps:

1. Rinse the quinoa under cold water to remove its natural coating, which can make it taste bitter.
2. In the Instant Pot, combine the rinsed quinoa and vegetable broth (or water). Close the lid and set the valve to sealing. Cook on high pressure for 1 minute.
3. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to let out any remaining steam.
4. Fluff the cooked quinoa with a fork and allow it to cool slightly.
5. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
6. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
7. Add the cooled quinoa to the bowl with the vegetables and pour the dressing over the mixture. Gently toss everything together until well combined.
8. If desired, sprinkle with crumbled feta cheese before serving.

Variations and Tips:

• For added protein, consider incorporating cooked chickpeas or grilled chicken into the salad.
• You can substitute the feta cheese with a vegan cheese alternative or omit it completely for a dairy-free option.
• Feel free to customize the veggies based on your preferences or seasonal availability; artichoke hearts and spinach make excellent additions.
• This salad can be served cold or at room temperature, making it a versatile option for picnics or potlucks.
• Store any leftovers in an airtight container in the fridge for up to 4 days.

Sweet and Sour Meatballs

Sweet and sour meatballs are a delightful dish that brings together flavors and textures in a hearty meal. Ideal for family dinners or casual gatherings, this recipe is perfect for those who enjoy a mix of savory and tangy tastes.

With just 30 minutes of preparation and cooking time thanks to the Instant Pot, you can serve a delicious and satisfying meal that will please both children and adults alike.

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs (Italian-style preferred)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup pineapple chunks (optional)
• Sesame seeds and chopped green onions for garnish (optional)

Cooking Steps:

1. Make the Meatballs: In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix well until all ingredients are fully combined. Form the mixture into 1-inch meatballs.
2. Sauté the Meatballs: Turn the Instant Pot to the sauté mode. Once hot, add a little oil (if desired) and brown the meatballs in batches, about 2-3 minutes on each side. Remove the meatballs and set aside.
3. Prepare the Sauce: In the same pot (after removing the browned meatballs), combine ketchup, brown sugar, apple cider vinegar, soy sauce, and Worcestershire sauce. Stir well to mix all the sauce ingredients.
4. Pressure Cook: Add the meatballs back into the pot, making sure they’re submerged in the sauce. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Release Pressure: Once the cooking time is complete, allow for a natural release of pressure for about 5 minutes, then carefully perform a quick release for any remaining pressure.
6. Add Pineapple: If using pineapple chunks, add them to the meatballs and sauce, and stir gently.
7. Serve: Serve the sweet and sour meatballs hot, garnished with sesame seeds and chopped green onions, if desired. Pair with rice or noodles for a complete meal.

Variations and Tips:

• Add Veggies: For more nutrition, add diced bell peppers or carrots to the sauce before pressure cooking.
• Different Proteins: Substitute the ground meat with ground chicken for a lighter option or plant-based meat for a vegetarian alternative.
• Advanced Prep: You can prepare the meatballs a day ahead and store them in the fridge until ready to cook.
• Freezing: These meatballs freeze well. Just cook and cool, then store them in an airtight container or freezer bag for up to 3 months.

Enjoy your meal! Sweet and sour meatballs are a fantastic method to make a crowd-pleasing dish quickly and easily using your Instant Pot.

Teriyaki Salmon and Broccoli

Teriyaki Salmon and Broccoli is a healthy and flavorful dish that makes for a perfect weeknight dinner or a special occasion meal. This recipe is suitable for seafood lovers and those looking for a nutritious option packed with protein and vegetables.

With a preparation time of just 15 minutes and a cooking time of about 10 minutes in the Instant Pot, this meal is quick and easy to make, ensuring you can enjoy a delicious dinner without spending hours in the kitchen.

Ingredients:

• 2 salmon fillets
• 2 cups broccoli florets
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 cup water
• 1 teaspoon sesame seeds (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

Cooking Steps:

1. Prepare the Instant Pot: Add 1 cup of water to the inner pot of the Instant Pot.
2. Season the Salmon: Place the salmon fillets on a piece of aluminum foil and drizzle them with olive oil and teriyaki sauce. Wrap the foil tightly to create a packet.
3. Add Broccoli: Arrange the broccoli florets in the steaming basket that comes with the Instant Pot or on top of the salmon packet if using a steamer insert.
4. Cook: Place the packet of salmon and the broccoli in the Instant Pot. Seal the lid, ensuring the valve is set to “sealing.” Set the Instant Pot to cook on high pressure for 3 minutes.
5. Release Pressure: Once the cooking time is complete, carefully perform a quick release of the steam. Once the steam has escaped, open the lid.
6. Serve: Carefully remove the salmon and broccoli, and drizzle with additional teriyaki sauce if desired. Garnish with sesame seeds and chopped green onions, if using.

Variations and Tips:

• Veggie Variations: Feel free to add other vegetables like snap peas or asparagus to the steam basket for added nutrition and color.
• Different Protein: Substitute salmon with chicken breasts or tofu for those who prefer different proteins.
• Marinate Ahead: For an even more flavorful dish, marinate the salmon in teriyaki sauce for 30 minutes before cooking.
• Serve with Rice: Pair the salmon and broccoli with steamed rice or quinoa for a more filling meal. You can easily cook rice in a separate pot while the salmon and broccoli are steaming.
• Spice It Up: For a spicy kick, add a drizzle of sriracha or a sprinkle of red pepper flakes over the finished dish.

Enjoy your healthy and delicious Teriyaki Salmon and Broccoli dinner!

Butternut Squash Soup

Butternut squash soup is a warm, creamy dish that is perfect for cozy dinners or as a comforting appetizer. This velvety soup is not just delicious; it’s also nutritious, making it ideal for families, vegetarians, or anyone looking to enjoy a hearty meal.

With an approximate preparation time of 10 minutes and a cooking time of 30 minutes, this recipe is quick and simple, making it a great choice for busy weeknights.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup coconut milk (optional for creaminess)
• Fresh herbs (like thyme or parsley) for garnish (optional)

Cooking Steps:

1. Set your Instant Pot to ‘Sauté’ mode. Add the olive oil and let it heat up.
2. Add the chopped onion and carrot to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Stir in the minced garlic and sauté for an additional minute, being careful not to burn it.
4. Add the cubed butternut squash, vegetable broth, ground ginger, ground cinnamon, nutmeg, salt, and pepper. Mix well.
5. Close the lid of the Instant Pot securely and make certain the valve is set to ‘Sealing’. Select ‘Pressure Cook’ or ‘Manual’ and set the timer for 15 minutes.
6. Once cooking is complete, allow for a natural release for about 5 minutes, then carefully switch to ‘Venting’ to release any remaining pressure.
7. Open the lid and use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer the soup in batches to a countertop blender.)
8. If desired, stir in the coconut milk for added creaminess and adjust seasoning to taste.
9. Serve hot, garnished with fresh herbs if desired.

Variations and Tips:

• For added richness, try roasting the butternut squash before adding it to the Instant Pot.
• Experiment with different spices such as cumin or a dash of cayenne pepper for a spicy kick.
• This soup can be made ahead of time and stored in the fridge for up to 4 days, or frozen for up to 3 months.
• Serve it with crusty bread or a side salad for a complete meal.

Mexican Street Corn Pasta

Mexican Street Corn Pasta is a delightful fusion dish that combines the rich flavors of traditional Mexican street corn (Elote) with hearty pasta. This dish is perfect for family dinners or casual get-togethers, offering a unique twist that’s sure to impress. The preparation time is approximately 25 minutes, allowing you to serve a delicious meal without spending all evening in the kitchen.

Ingredients:

• 12 oz pasta (e.g., penne, fusilli, or rotini)
• 2 cups corn (fresh, frozen, or canned)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup crumbled cotija cheese (or feta)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• Juice of 1 lime
• 1/4 cup chopped cilantro
• Optional toppings: additional cotija cheese, lime wedges, hot sauce

Cooking Steps:

1. Start by cooking the pasta in the Instant Pot. Add the pasta and enough water (or broth) to cover it by about an inch. Set the Instant Pot to cook on high pressure for 4 minutes.
2. Once the cooking time is complete, do a quick release to release the pressure. Carefully drain any excess liquid and set the pasta aside.
3. In the same pot, select the sauté mode. Add the olive oil and corn. Sauté until the corn begins to char slightly, about 5-7 minutes.
4. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Mix well to incorporate the spices with the corn.
5. Add the cooked pasta back into the pot with the sautéed corn mixture.
6. In a separate bowl, combine the cotija cheese, mayonnaise, sour cream, and lime juice. Mix until smooth.
7. Pour the creamy mixture over the pasta and corn, stirring until everything is well coated. Adjust seasoning with additional salt and pepper if necessary.
8. Finally, fold in the chopped cilantro and serve warm, garnishing with extra cotija cheese, lime wedges, and drizzle with hot sauce if desired.

Variations and Tips:

• Vegetarian/Vegan: Substitute cotija cheese with nutritional yeast and sour cream with a vegan alternative.
• Protein Add-in: Consider adding cooked chicken, steak, or shrimp for a heartier meal.
• Corn Variations: Use grilled or roasted corn for enhanced flavor—feel free to add jalapeños for heat.
• Storage: Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop with a splash of water or broth to bring back creaminess.

Enjoy this quick and satisfying Mexican Street Corn Pasta that brings a taste of the streets right to your dinner table!

Jambalaya

Jambalaya is a classic Louisiana dish that combines rice with a rich medley of meats, seafood, and vegetables, all seasoned with a variety of spices, making it a flavorful one-pot meal. This dish is perfect for families or gatherings and can be enjoyed by anyone who loves a good, hearty meal.

With the Instant Pot, the cooking time is considerably reduced, allowing you to whip up a delicious jambalaya in about 30 minutes.

Ingredients:

• 1 lb andouille sausage, sliced
• 1 lb chicken breast, diced
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Chopped green onions, for garnish
• Fresh parsley, for garnish

Cooking Steps:

1. Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, add the sliced andouille sausage and sauté until browned, about 3-4 minutes.
2. Add the diced chicken to the pot and cook until it is no longer pink, about 5 minutes. Stir in the onion, bell pepper, celery, and garlic and sauté for an additional 2-3 minutes until the vegetables begin to soften.
3. Add the Cajun seasoning, dried thyme, salt, and pepper, and mix well to combine all the ingredients.
4. Pour in the rinsed rice and stir to coat with the seasonings. Then, add the chicken broth and the can of diced tomatoes (with juices) and stir to combine.
5. Close the Instant Pot lid, ascertain the valve is set to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
6. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then do a quick release for any remaining pressure. Add the shrimp to the pot, and stir gently.
7. Close the lid again and let the residual heat cook the shrimp for an additional 5 minutes.
8. Fluff the jambalaya with a fork, and serve garnished with chopped green onions and fresh parsley.

Variations & Tips:

• For a vegetarian option, omit the meat and use vegetables like zucchini and mushrooms, adding a bit more broth if needed.
• You can substitute the shrimp with other seafood, like scallops or crab.
• Adjust the level of Cajun seasoning based on your taste preference for heat.
• Make sure to rinse the rice thoroughly before adding it to prevent excess starch from making the dish gummy.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat gently on the stove or in the microwave.

Apple Cider Braised Pork

Apple Cider Braised Pork is a savory and slightly sweet dish that highlights the rich flavors of succulent pork cooked to perfection in a fragrant blend of spices and apple cider. This comforting meal is ideal for families looking for a cozy dinner or anyone needing a hearty dish that showcases seasonal flavors.

The preparation time for this recipe is around 15 minutes, while the cooking process takes about 70 minutes in the Instant Pot, making it a convenient option for busy weeknights or special occasions.

Ingredients:

• 2 pounds pork shoulder, cut into large chunks
• 2 cups apple cider
• 1 onion, diced
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 bay leaf

Cooking Steps:

1. Sauté the Pork: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, season the pork chunks with salt and pepper and sear them in the Instant Pot until browned on all sides (about 5-7 minutes). Work in batches if necessary to avoid overcrowding.
2. Sauté Onions and Garlic: Remove the pork and set it aside. In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
3. Deglaze the Pot: Pour in the apple cider and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot—this adds great flavor to the dish.
4. Add Remaining Ingredients: Return the pork to the pot. Add the apple cider vinegar, brown sugar, thyme, rosemary, and bay leaf. Stir to combine everything.
5. Pressure Cook: Close the lid, verify the valve is set to ‘Sealing,’ and cook on high pressure for 60 minutes. Once the cooking time is complete, allow for a natural release for about 10-15 minutes, then switch to quick release for any remaining pressure.
6. Serve: Carefully remove the pork from the pot and shred it using two forks. Optionally, you can thicken the remaining sauce by setting the Instant Pot back to ‘Sauté’ and simmering it for a few minutes until desired thickness is achieved. Serve the shredded pork drizzled with the sauce.

Variations & Tips:

• Flavor Boost: For a spicier kick, add a teaspoon of red pepper flakes to the pork mixture.
• Vegetable Addition: You can throw in cubed carrots and potatoes during the cooking step for a one-pot meal.
• Make It Ahead: The flavors actually improve the next day, so this dish is perfect for meal prep and reheating for quick dinners.
• Serving Suggestions: Pair the braised pork with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
• Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months; just verify they are in airtight containers.

Enjoy this delightful Apple Cider Braised Pork that balances the richness of pork with the sweet, tangy notes of cider for a delightful dining experience!

Moroccan Chickpea Stew

Moroccan Chickpea Stew is a hearty, flavorful dish that showcases the vibrant spices and ingredients typical of Moroccan cuisine. Ideal for vegetarians, vegans, or anyone looking for a healthy, nourishing meal, this stew is full of protein and fiber from the chickpeas and an array of vegetables.

The preparation time is about 10 minutes, with a cook time of 30 minutes in the Instant Pot, making it a quick and convenient choice for a weeknight dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups vegetable broth
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish
• Optional: pinch of cayenne pepper for heat

Cooking Instructions:

1. Set the Instant Pot to sauté mode. Add olive oil and heat for about a minute.
2. Add the diced onion and minced garlic. Sauté until the onions are translucent, approximately 3-4 minutes.
3. Stir in the diced carrot, zucchini, and red bell pepper. Cook for an additional 3-4 minutes.
4. Sprinkle in the ground cumin, coriander, smoked paprika, cinnamon, and optional cayenne pepper. Stir for about 30 seconds to toast the spices.
5. Add the diced tomatoes, chickpeas, and vegetable broth. Stir well to combine all ingredients.
6. Close the Instant Pot lid and verify the valve is set to sealing. Select the manual (or pressure cook) option and set the cooking time to 10 minutes.
7. Once cooking time is complete, allow for a natural release for about 10 minutes before switching the valve to quick release to release any remaining pressure.
8. Open the lid, stir the stew, and season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro or parsley.

Variations & Tips:

• For added protein, consider incorporating cooked quinoa or diced tofu.
• You can swap out vegetables based on what you have on hand, such as butternut squash or spinach.
• To make it creamy, stir in a splash of coconut milk after cooking.
• Serve over couscous, rice, or with crusty bread on the side for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and freeze well for future meals.

Chocolate Lava Cake

Chocolate Lava Cake is a decadent dessert that’s perfect for chocolate lovers and ideal for impressing guests after dinner. With its rich, gooey center and soft outer cake, this dessert is perfect for occasions like date nights, anniversaries, or any special celebration.

The preparation time is relatively quick, totaling about 15 minutes for prep and 25 minutes for cooking, making it an easy yet luxurious treat.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Baking spray or butter for greasing ramekins
• Optional: powdered sugar and fresh berries for serving

Cooking Steps:

1. Start by greasing four 6-ounce ramekins with baking spray or butter, ensuring they are well coated to prevent sticking.
2. In a medium heat-proof bowl, combine the unsalted butter and semi-sweet chocolate chips. Melt them together using a microwave in 30-second intervals, stirring in between until fully melted and smooth. Allow it to cool slightly.
3. In another mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture becomes thick and pale.
4. Pour the melted chocolate mixture into the egg mixture and stir until well combined.
5. Sift in the flour and salt, gently folding until no lumps remain and the batter is smooth.
6. Evenly distribute the batter into the prepared ramekins, filling them about 3/4 full.
7. Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the ramekins on top of the trivet.
8. Close the Instant Pot lid and set the valve to sealing. Set to cook on high pressure for 10 minutes.
9. Once the cooking time is complete, allow for a quick release of pressure. Carefully remove the ramekins from the Instant Pot.
10. Let them cool for a minute before inverting onto plates. Dust with powdered sugar and serve with fresh berries if desired.

Variations and Tips:

• For a flavor twist, you can add a splash of coffee or orange extract to the batter for added depth.
• Experiment with different types of chocolate, such as dark or white chocolate, according to your personal preference.
• These lava cakes can be prepared ahead of time and stored in the refrigerator. Just add an extra minute or two to the cooking time if they are chilled.
• Remember not to overcook the cakes; the gooey center is key to achieving that perfect lava effect! Enjoy your delicious chocolate indulgence!