15 Instant Pot Dinner Recipes That Save Your Evening

Instant Pot dinner recipes are a lifesaver for busy evenings, featuring quick-to-make yet delightful dishes. Options like creamy mushroom risotto, hearty beef stew, spicy chicken tacos, and teriyaki salmon guarantee a satisfying meal in no time. Vegetarians can enjoy choices like chili or Thai red curry. Each recipe combines fresh ingredients and flavors, transforming dinner into a simple task. Explore these enticing options to elevate nightly cooking and discover even more delicious ideas for your next meal.

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a delicious and comforting dish that showcases the rich flavors of sautéed mushrooms and creamy Arborio rice. This classic Italian dish is perfect for a cozy weeknight dinner or impressing guests at a dinner party.

With the help of the Instant Pot, this recipe simplifies the process, allowing you to enjoy a creamy, decadent risotto in about 30 minutes. It serves 4 and is ideal for mushroom lovers and anyone craving a warm, satisfying meal.

Ingredients

1 cup Arborio rice
4 cups vegetable or chicken broth
1 cup fresh mushrooms (cremini or shiitake), sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Cooking Steps

Sauté Aromatics: Set the Instant Pot to the 'Sauté' function. Add olive oil and butter. Once melted, add the chopped onion and garlic, sautéing until the onion becomes translucent (about 2-3 minutes).
Add Mushrooms: Add the sliced mushrooms to the pot and cook for an additional 3-4 minutes, stirring frequently, until the mushrooms are soft and have released their moisture.
Toast Rice: Pour in the Arborio rice and toast it for 1-2 minutes, stirring constantly to coat the rice with the flavors from mushrooms and aromatics.
Deglaze: If using, add the dry white wine to the pot. Scrape the bottom of the pot to deglaze, cooking until the wine is mostly absorbed (about 1-2 minutes).
Pressure Cook: Add the broth, salt, and pepper. Stir well and close the Instant Pot lid. Set the valve to the sealing position, and cook on high pressure for 6 minutes.
Release Pressure: Once the cooking time is up, allow for a natural pressure release for 5 minutes, followed by a quick release of any remaining pressure.
Finish and Serve: Open the lid and stir in the Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with chopped parsley.

Variations and Tips

Vegetarian/Vegan Option: Use vegetable broth and replace Parmesan with a vegan cheese or nutritional yeast.
Protein Addition: Add cooked chicken, shrimp, or sausage while stirring in the cheese for added protein.
Herbs: Enhance flavor by adding fresh herbs like thyme or basil during cooking.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to restore creaminess.

Enjoy your creamy mushroom risotto as a delightful main dish or a side that elevates any meal!

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Hearty Beef Stew

Hearty Beef Stew is a classic comfort dish that combines tender beef, hearty vegetables, and rich broth, making it perfect for family dinners or cozy gatherings. With its robust flavors and wholesome ingredients, this stew is ideal for anyone looking for a filling, nutritious meal that warms the soul.

Preparation time is approximately 15 minutes, and the cooking time in the Instant Pot is around 35 minutes, making it a quick yet satisfying option.

Ingredients:

2 pounds beef chuck, cut into 1-inch pieces
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 potatoes, diced
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 bay leaves
1 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Turn on the Instant Pot and select the "Sauté" function. Add olive oil and heat until shimmering.
Add the chopped onions and minced garlic, sautéing them until the onions are translucent (about 3-4 minutes).
Season the beef chunks with salt and pepper, then add them to the pot in batches, browning on all sides. Remove and set aside.
Once all beef is browned, deglaze the pot with red wine (if using), scraping up any browned bits from the bottom, then stir in tomato paste, thyme, and rosemary.
Return the browned beef to the pot and add the carrots, potatoes, beef broth, and bay leaves. Stir to combine.
Close the Instant Pot lid and make certain the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 35 minutes.
Once cooking is complete, allow for a natural pressure release for 10-15 minutes before quickly releasing any remaining pressure.
Open the lid and stir in the frozen peas. Let it sit for a few minutes if you want the peas heated through.
Remove bay leaves, adjust seasoning with salt and pepper if needed, and garnish with fresh parsley before serving.

Variations & Tips:

For a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) after cooking, and simmer for a few minutes on the sauté function until thickened.
Feel free to substitute or add other vegetables like green beans or parsnips.
For a richer flavor, consider using beef broth made from scratch or adding a dash of Worcestershire sauce.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat on the stove or in the microwave for a quick meal.

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Spicy Chicken Tacos

Ingredients:

1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
1 cup chicken broth
8 small tortillas (corn or flour)
Toppings: chopped cilantro, diced tomatoes, avocado, sour cream, lime wedges

Cooking Instructions:

Begin by setting your Instant Pot to sauté mode. Add the olive oil and allow it to heat up.
Once the oil is hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until they are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken breasts to the pot and sprinkle with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to coat the chicken with the spices.
Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
Close the Instant Pot lid and set it to manual high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes before performing a quick release for any remaining pressure.
Carefully remove the chicken from the pot and shred it using two forks. Mix the shredded chicken back into the sauce.
Warm the tortillas in a skillet or microwave. Fill each tortilla with the spicy chicken mixture and top with desired toppings such as chopped cilantro, diced tomatoes, avocado, and sour cream. Serve with lime wedges on the side.

Variations and Tips:

For a smoky flavor, try adding diced chipotle peppers in adobo sauce to the chicken mixture before cooking.
If you prefer a vegetarian option, substitute the chicken with black beans or lentils, adjusting the liquid accordingly.
Feel free to customize the toppings—sliced jalapeños, shredded lettuce, or cheese can be excellent additions.
For meal prep, make a larger batch of the chicken mixture and store leftovers in the refrigerator for up to 3 days or freeze for future tacos.

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Teriyaki Salmon and Rice

Teriyaki Salmon and Rice is a delicious and healthy dish that perfectly blends tender salmon fillets with sweet and savory teriyaki sauce, served over a fluffy bed of rice. This meal is ideal for busy weeknights, as it's quick to prepare and cook in the Instant Pot, taking about 30 minutes from start to finish. It's perfect for families, seafood lovers, or anyone seeking a nutritious and flavorful dinner option.

Ingredients:

1 lb salmon fillets
1 cup jasmine rice
1 1/4 cups water
1/4 cup teriyaki sauce
2 tablespoons honey (optional)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Salt and pepper to taste

Cooking Instructions:

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch for fluffier rice.
Season the Salmon: Season the salmon fillets with salt and pepper. In a small bowl, mix together the teriyaki sauce, honey, soy sauce, and sesame oil. Pour about half of this mixture over the salmon fillets, ensuring they are well coated.
Add to Instant Pot: Place the rinsed rice directly in the Instant Pot. Add the 1 1/4 cups of water and stir to combine. Next, carefully place the seasoned salmon fillets on top of the rice.
Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the "Manual" setting and cook on high pressure for 7 minutes. Once the cooking time ends, allow for a natural pressure release for 5 minutes, then switch to quick release.
Serve: Carefully remove the salmon and rice from the pot. Drizzle the remaining teriyaki sauce mixture over the salmon. Garnish with sliced green onions and sesame seeds before serving.

Variations and Tips:

Vegetables: Add your favorite steamed vegetables like broccoli, snap peas, or bell peppers by placing them on top of the salmon for a complete meal.
Teriyaki Sauce: If you prefer a spicier kick, add a teaspoon of sriracha or red pepper flakes to the teriyaki sauce mixture.
Cooking Time: If you prefer your salmon more well-done, you can adjust the cooking time by adding an extra minute or two.
Rice Substitutes: This recipe works well with other grains too, such as quinoa or brown rice, but adjust the water and cooking times accordingly.
Make it Ahead: You can prep the salmon and sauce in advance and store it in the refrigerator for up to a day, making it an even quicker dinner solution when you're short on time.

Enjoy this quick yet delightful Teriyaki Salmon and Rice, which can be ready in no time and is sure to please everyone at the table!

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Vegetarian Chili

Vegetarian chili is a hearty, flavorful dish that's perfect for those looking for a filling plant-based meal. This dish brings together a medley of vegetables, beans, and spices, making it not only nutritious but also incredibly satisfying.

Ideal for families, gatherings, or meal prep, this chili can be prepared in about 30 minutes using an Instant Pot, allowing you to enjoy a delicious home-cooked meal without spending all day in the kitchen.

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced (any color)
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Optional toppings: avocado, cilantro, shredded cheese, sour cream

Cooking Instructions:

Set your Instant Pot to the "Sauté" function. Add olive oil and let it heat for about a minute.
Add the diced onion and garlic to the pot, sautéing until softened, about 2-3 minutes.
Stir in the bell pepper, carrots, celery, and zucchini, cooking for an additional 4-5 minutes until the veggies start to soften.
Add the canned tomatoes (with juices), kidney beans, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine all ingredients.
Cancel the "Sauté" function and close the lid of the Instant Pot. Confirm the valve is in the sealing position.
Select the "Manual" or "Pressure Cook" setting and set the timer for 15 minutes.
Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully switch the valve to "venting" to release any remaining pressure.
Open the lid and stir the chili. Taste and adjust seasoning if necessary. Serve hot with optional toppings.

Variations and Tips:

For added protein, consider mixing in some quinoa or lentils to the chili.
If you prefer a spicier dish, add diced jalapeños or a dash of cayenne pepper during cooking.
To make it a one-pot meal, serve the chili over rice or with cornbread on the side.
Leftovers can be stored in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Experiment with additional vegetables like corn, sweet potatoes, or squash based on your preference.

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Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes are a creamy and flavorful side dish that elevates any meal. Infused with the rich taste of garlic and the savory flavor of Parmesan cheese, this dish is ideal for family dinners, holiday gatherings, or as a delightful addition to a weeknight meal. The preparation time for this dish is approximately 30 minutes, making it a quick and satisfying option for busy cooks.

Ingredients:

2 pounds of potatoes (Yukon Gold or Russet)
4 cloves of garlic, minced
1 cup of chicken or vegetable broth
1/2 cup of heavy cream
1/2 cup of grated Parmesan cheese
1/4 cup of unsalted butter
Salt and pepper to taste
Chopped chives or parsley for garnish (optional)

Cooking Steps:

Peel and chop the potatoes into equally sized chunks, about 1-2 inches. Place them in the Instant Pot.
Add the minced garlic and pour in the chicken or vegetable broth.
Seal the Instant Pot lid and set the steam release valve to "sealing." Cook on high pressure for 10 minutes.
Once the cooking time is up, carefully release the pressure using the quick release method.
Drain any remaining liquid from the pot, then add the heavy cream, Parmesan cheese, butter, salt, and pepper to the potatoes.
Use a potato masher or an immersion blender to mash the potatoes until smooth and creamy. Adjust seasoning to taste.
Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley if desired.

Variations and Tips:

For an extra layer of flavor, consider roasting the garlic before adding it to the mashed potatoes; it will provide a sweeter, more mellow garlic taste.
You can substitute cream cheese for some of the heavy cream for a tangy variation.
For a more indulgent version, mix in additional cheeses like cheddar or cream cheese.
To make it gluten-free, verify that the broth used is certified gluten-free.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of milk or cream to restore creaminess.

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One-Pot Pasta Primavera

One-Pot Pasta Primavera is a vibrant and nutritious dish that combines fresh vegetables with pasta in a simple and quick cooking method, perfect for busy weeknight dinners or a light meal during the warmer months.

This dish is ideal for vegetarians and can be customized to suit various dietary preferences, making it a family-friendly option. With a total preparation and cooking time of approximately 30 minutes, it's great for those who want a wholesome meal with minimal cleanup.

Ingredients:

12 ounces pasta (such as penne or rotini)
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 zucchini, sliced
1 cup broccoli florets
1 cup snap peas or green beans
2 cloves garlic, minced
1 teaspoon dried Italian herbs (such as oregano, basil, or thyme)
1 tablespoon olive oil
Salt and pepper, to taste
Grated Parmesan cheese, for serving (optional)
Fresh basil or parsley, for garnish (optional)

Cooking Steps:

Turn your Instant Pot on and set it to the sauté function. Add olive oil and let it heat up.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the diced bell pepper and sliced zucchini to the pot, and sauté for 2-3 minutes until slightly softened.
Add the cherry tomatoes, broccoli, and snap peas (or green beans), stirring to combine.
Pour in the vegetable broth and add the pasta along with the dried herbs, salt, and pepper. Stir to make sure the pasta is submerged in the liquid.
Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 4 minutes.
Once the cooking time is complete, carefully perform a quick release of the pressure.
Open the lid, stir the pasta mixture, and adjust seasoning to taste. If desired, add grated Parmesan cheese for extra flavor.
Serve hot and garnish with fresh basil or parsley.

Variations and Tips:

You can customize the vegetables based on what you have on hand or what's in season, such as carrots, asparagus, or spinach.
For a protein boost, consider adding cooked chicken, shrimp, or chickpeas.
To enhance the flavor, a splash of lemon juice or zest can be added just before serving.
For a creamier version, stir in a splash of heavy cream or a dollop of cream cheese after cooking.

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Sweet and Sour Pork

Sweet and sour pork is a delightful dish that embodies a perfect balance of tangy and savory flavors, making it a crowd-pleaser for family dinners or casual gatherings. This recipe, which can be prepared in about 30 minutes, fits well into the busy schedule of anyone looking for a quick yet satisfying meal.

With the aid of the Instant Pot, you can easily whip up this flavorful dish that is ideal for both adults and children alike.

Ingredients:

1 pound pork tenderloin, cut into bite-sized pieces
1 tablespoon vegetable oil
1 bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
1 cup pineapple chunks (fresh or canned)
½ cup sweet and sour sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
Cooked rice, for serving
Sesame seeds and green onions, for garnish (optional)

Cooking Instructions:

Sauté the Pork: Turn the Instant Pot to the sauté function. Add vegetable oil and wait for it to heat up. Season the pork pieces with salt and pepper, then add them to the pot. Sauté until browned, about 4-5 minutes. Remove pork from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced bell pepper, onion, and garlic. Sauté for 2-3 minutes until the vegetables are slightly softened.
Combine Ingredients: Return the pork back to the pot. Add the pineapple chunks, sweet and sour sauce, and soy sauce. Stir to combine everything well.
Pressure Cook: Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the manual or pressure cook function and cook on high pressure for 10 minutes.
Release the Pressure: Once cooking is complete, allow for a natural release for 5 minutes, then perform a quick release to vent any remaining steam.
Thicken the Sauce: In a small bowl, mix cornstarch with water to create a slurry. Turn the Instant Pot back to sauté mode, stir in the cornstarch slurry, and cook for an additional 1-2 minutes until the sauce thickens.
Serve: Spoon the sweet and sour pork over cooked rice and garnish with sesame seeds and sliced green onions if desired.

Variations & Tips:

Protein Options: Substitute pork with chicken, beef, or tofu for a different flavor profile.
Vegetable Add-ins: Feel free to add other vegetables such as snap peas, carrots, or broccoli for added nutrition and color.
Homemade Sauce: You can make your sweet and sour sauce by mixing equal parts of vinegar and sugar, along with ketchup, and a bit of soy sauce for additional flavor.
Serving Suggestions: This dish pairs well with a side of steamed veggies or a fresh salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving again.

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Moroccan Chickpea Tagine

Moroccan Chickpea Tagine is a vibrant and flavorful dish that showcases the warming spices and rich traditions of North African cuisine. It is perfect for vegetarians and vegans, as it is packed with protein-rich chickpeas and an array of nourishing vegetables.

Ideal for a wholesome dinner, this dish can be made in under 30 minutes using an Instant Pot, making it a convenient option for busy nights when you still want to indulge in something delicious and homemade.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 medium carrots, sliced
1 bell pepper, chopped
1 cup vegetable broth
1/2 cup dried apricots, chopped
Salt and pepper to taste
Fresh cilantro or parsley for garnish

Cooking Steps:

Set the Instant Pot to the sauté setting. Add the olive oil and let it heat up for a minute.
Add the diced onion and sauté for about 3-4 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the spices (cumin, coriander, cinnamon, turmeric, and cayenne pepper) to the pot and stir well to coat the onions and garlic.
Incorporate the chickpeas, diced tomatoes (with their juices), carrots, bell pepper, vegetable broth, and chopped apricots. Season with salt and pepper to taste, and stir to combine all ingredients.
Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual setting and cook on high pressure for 10 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before performing a quick release to let out any remaining steam.
Open the lid carefully and give the tagine a good stir. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or parsley.

Variations and Tips:

For added flavor and texture, toss in a handful of spinach or kale during the last few minutes of cooking.
You can substitute dried apricots with other dried fruits such as raisins or dates for a different sweetness.
If you want to add more protein, throw in some diced butternut squash or sweet potatoes along with the other vegetables.
Serve the dish over couscous, quinoa, or with crusty bread to soak up the delicious sauce.
For a spicy kick, add chopped jalapeño or a splash of harissa before pressure cooking.

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BBQ Ribs

BBQ ribs are a mouthwatering, indulgent dish that captures the essence of summertime grilling, making it perfect for family gatherings, casual get-togethers, or any celebration that calls for finger-licking goodness.

With the Instant Pot, you can achieve tender, flavorful ribs in a fraction of the traditional cooking time – just about 45 minutes of cooking followed by a quick broil for a delicious caramelized finish. Ideal for busy weeknights or weekend feasts, this recipe will serve as a crowd-pleaser to delight your family and friends.

Ingredients:

2 racks of baby back ribs
1 cup BBQ sauce (your favorite brand or homemade)
1 cup apple cider vinegar
1 cup water
2 tablespoons brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne pepper (optional for heat)

Cooking Instructions:

Prep the Ribs: Remove the thin membrane from the back of the ribs for maximum tenderness. Trim any excess fat if necessary.
Mix the Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Rub this mixture generously over both sides of the ribs.
Prepare Instant Pot: Pour the apple cider vinegar and water into the Instant Pot.
Insert the Ribs: Place the ribs in the pot, standing them upright against the sides if possible. This may require cutting each rack in half to fit.
Pressure Cook: Close the lid, ensuring the pressure valve is sealed. Set the Instant Pot to pressure cook on high for 25 minutes. Once cooking is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
Glaze the Ribs: Preheat your oven's broiler. Carefully remove the ribs from the Instant Pot and place them on a baking sheet lined with foil. Brush your favorite BBQ sauce all over the ribs.
Broil: Place the ribs under the broiler for 4-6 minutes, monitoring closely until the sauce caramelizes and becomes bubbly. Remove from the oven and let rest for a few minutes before slicing.

Tips and Variations:

Different BBQ Sauces: Experiment with different flavors of BBQ sauce, from sweet to spicy, to cater to your taste preferences.
Add Heat: For a spicier version, add crushed red pepper flakes to the dry rub or mix some hot sauce into the BBQ sauce.
Sides: Serve with coleslaw, cornbread, or baked beans for a complete BBQ meal.
Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Slow Cooker Option: If you prefer to use a slow cooker, cook the seasoned ribs on low for 6-8 hours and broil when ready to serve for that delicious caramelized texture.

Lemon Herb Quinoa and Vegetables

Lemon Herb Quinoa and Vegetables is a revitalizing and nutritious dish perfect for those seeking a light yet satisfying meal. This vibrant dish is ideal for vegans, vegetarians, and anyone looking to incorporate more wholesome ingredients into their diet.

With a bright and zesty flavor from fresh lemon juice and herbs, it pairs well with grilled proteins or can be enjoyed on its own as a hearty lunch or dinner option. The preparation time for this dish is approximately 30 minutes.

Ingredients:

1 cup quinoa
2 cups vegetable broth or water
1 cup bell peppers, diced (any color)
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1 small red onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)

Cooking Steps:

Rinse the quinoa under cold running water to remove any bitter coating.
In the Instant Pot, add the rinsed quinoa and vegetable broth (or water). Close the lid and set the valve to sealing. Cook on high pressure for 1 minute.
Once the cooking time is up, allow for a natural release for 10 minutes, then manually release any remaining pressure.
Carefully fluff the quinoa with a fork and set it aside.
Using the sauté function, heat olive oil in the pot. Add diced onion and garlic, sauté for 2-3 minutes until fragrant and translucent.
Add the diced bell peppers and zucchini. Continue to cook for another 5 minutes until the vegetables are tender.
Stir in the cooked quinoa, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Mix well to combine and heat through for an additional 2 minutes.
Taste and adjust seasoning if necessary. Garnish with fresh parsley or basil before serving.

Variations and Tips:

For added protein, consider incorporating chickpeas, black beans, or tofu.
Experiment with different vegetable combinations based on seasonal ingredients or personal preference.
To enhance the flavor, consider adding a tablespoon of nutritional yeast for a cheesy taste without dairy.
If you prefer a spicy kick, add some red pepper flakes or diced jalapeños to the sautéed vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat as desired.

Thai Red Curry Chicken

Thai Red Curry Chicken is a vibrant and flavorful dish that brings together the warmth of aromatic spices and the creaminess of coconut milk. This dish is perfect for those who enjoy a hint of sweetness balanced with a touch of heat, making it ideal for weeknight dinners or special gatherings. With an easy preparation time of approximately 10 minutes and a cooking time of around 20 minutes in the Instant Pot, you'll have a delicious meal on the table in no time.

Ingredients:

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup chicken broth
1 bell pepper, sliced (red, green, or yellow)
1 cup snap peas or green beans
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
Juice of 1 lime
Fresh basil or cilantro for garnish
Salt and pepper to taste

Cooking Steps:

Sauté the Aromatics: Set the Instant Pot to the 'Sauté' function and heat the vegetable oil. Add the sliced onion and minced garlic, cooking for about 2-3 minutes until fragrant and the onion is translucent.
Add the Chicken: Add the chicken pieces to the pot and cook for another 3-4 minutes until slightly browned.
Introduce the Curry Base: Stir in the red curry paste, coating the chicken well. Then pour in the coconut milk, fish sauce, brown sugar, and chicken broth, stirring to combine all ingredients.
Add Vegetables: Toss in the sliced bell pepper and snap peas (or green beans) and give it a gentle stir.
Pressure Cook: Close the lid of the Instant Pot and set the valve to the sealing position. Select the 'Manual' or 'Pressure Cook' setting, and cook on high pressure for 8 minutes.
Release Pressure: Once the cooking is complete, do a quick release of the pressure. Carefully open the lid and stir the curry.
Finish and Serve: Add lime juice, and season with salt and pepper to taste. Serve hot, garnished with fresh basil or cilantro over steamed rice or noodles.

Variations and Tips:

Vegetarian Version: Substitute chicken with firm tofu or a medley of your favorite vegetables such as eggplant and zucchini.
Spicy Twist: For an extra kick, add sliced Thai bird's eye chili or increase the amount of red curry paste according to your heat preference.
Creaminess Level: For a thicker curry, let it simmer using the 'Sauté' function after pressure cooking for a few more minutes until it reaches your desired consistency.
Serving Options: Pair the curry with jasmine rice or serve it with rice noodles to make a hearty dish.
Meal Prep: This curry can be made in advance and stored in the fridge for 3-4 days or frozen for longer storage. Reheat on the stovetop or in the microwave before serving.

Enjoy your flavorful Thai Red Curry Chicken, a dish that captures the essence of Thai cuisine right in your kitchen!

Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry is a classic Asian dish that combines tender beef with vibrant broccoli in a savory sauce, making it a nutritious and flavorful option for family dinners or meal prep. This quick and easy recipe is ideal for busy weeknights, taking just about 30 minutes from start to finish.

With its delightful combination of protein and veggies, it's perfect for anyone looking to enjoy a healthy, homemade meal without spending hours in the kitchen.

Ingredients:

1 lb flank steak, thinly sliced against the grain
3 cups broccoli florets
2 tablespoons vegetable oil (divided)
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1/2 cup beef broth
1 teaspoon sesame oil
Cooked rice or noodles (for serving)

Cooking Steps:

Marinate the Beef: In a bowl, combine the sliced beef with 2 tablespoons of soy sauce and the cornstarch. Mix well to coat the beef and let it marinate for about 10 minutes.
Prep the Instant Pot: Set your Instant Pot to sauté mode and add 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated beef and cook until browned, about 2-3 minutes. Remove the beef and set it aside.
Sauté Vegetables: In the remaining oil, add minced garlic and ginger. Sauté for about 30 seconds until fragrant, then add the broccoli florets. Stir-fry for 2-3 minutes until they are bright green but still crisp.
Combine Ingredients: Pour in the beef broth, oyster sauce, sesame oil, and the remaining 2 tablespoons of soy sauce. Add the cooked beef back into the pot and stir everything together.
Pressure Cook: Close the Instant Pot lid and set it to manual high pressure for 3 minutes. Once cooking is complete, quickly release the pressure.
Thicken Sauce (if necessary): If you'd like a thicker sauce, you can mix an additional teaspoon of cornstarch with a tablespoon of water and stir it into the mixture. Set the pot back to sauté mode and cook for another 1-2 minutes until thickened.
Serve: Serve the beef and broccoli stir fry over cooked rice or noodles.

Variations & Tips:

Vegetarian Option: Substitute the beef with tofu or tempeh for a vegetarian version, adjusting cooking times accordingly.
Add More Veggies: Feel free to toss in other vegetables like bell peppers, snap peas, or carrots for added color and nutrition.
Sauce Adjustments: If you prefer a sweeter sauce, you can add a tablespoon of honey or brown sugar.
Meal Prep: This dish stores well in the refrigerator, making it a great candidate for meal prep. Simply reheat before serving.

Indian Butter Chicken

Indian Butter Chicken, known as "Murgh Makhani," is a flavorful and creamy dish that originates from Northern India. This dish is perfect for those who love rich, aromatic flavors and want a simple yet impressive meal that can satisfy a crowd.

It typically takes about 10 minutes of preparation time and around 25 minutes of cooking time in an Instant Pot, making it an excellent choice for weeknight dinners.

Ingredients:

2 lbs boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 cup tomato puree
1 cup heavy cream
1 tablespoon sugar
Salt to taste
Fresh cilantro, for garnish

Cooking Instructions:

Turn on the Instant Pot and set it to the sauté mode. Add the vegetable oil and allow it to heat up.
Once hot, add the chopped onion and sauté until it becomes translucent (about 3-4 minutes).
Stir in the minced garlic and ginger, sauté for an additional minute until fragrant.
Add the chicken pieces to the pot and sprinkle with garam masala, cumin, coriander, turmeric, and red chili powder. Stir well, ensuring the chicken is coated in the spices.
Pour the tomato puree over the chicken and stir to combine. Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes.
Once the cooking time is up, allow for a natural pressure release for about 5 minutes, then perform a quick release for any remaining pressure.
Open the lid and stir in the heavy cream and sugar. Adjust salt to taste, and let it simmer on the sauté mode for a few minutes, thickening the sauce if needed.
Serve hot, garnished with fresh cilantro, alongside rice or naan.

Variations and Tips:

For a healthier version, you can substitute heavy cream with coconut milk or yogurt.
Consider adding vegetables such as spinach or peas to increase the nutritional value and color of the dish.
To save time, marinate the chicken overnight with yogurt and spices for extra flavor.
Serve with a side of basmati rice or naan to soak up the delicious sauce.
If you prefer a spicier dish, add more red chili powder or a diced green chili when sautéing the onions.

Enjoy your homemade Indian Butter Chicken cooked effortlessly in the Instant Pot!

Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that features layers of breaded and fried eggplant slices, marinara sauce, and gooey cheese, all baked to perfection.

This Instant Pot version simplifies the cooking process while delivering the same comforting flavors, making it an excellent choice for busy weeknights or a cozy family dinner.

With a preparation time of about 30 minutes and a cooking time of 15 minutes, this dish is perfect for vegetarian diners and cheese lovers alike.

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds
1 cup breadcrumbs (Italian seasoned preferred)
1 cup grated Parmesan cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
2 large eggs, beaten
Olive oil spray or olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

Cooking Steps Instructions

Prepare the Eggplant: Sprinkle salt over the eggplant slices and let them sit for about 15 minutes to draw out excess moisture. Rinse and pat them dry with a paper towel.
Bread the Eggplant: Set up a breading station with three bowls – one for flour, one for beaten eggs, and one for breadcrumbs mixed with half of the Parmesan cheese. Dip each eggplant slice in the flour, then in the egg, and finally coat with the breadcrumb mixture.
Sauté in the Instant Pot: Select the "Sauté" function on the Instant Pot. Lightly coat the bottom with olive oil. Add the breaded eggplant slices in batches, cooking until they are golden brown on each side (about 2-3 minutes per side). Remove and set aside.
Layer in the Pot: Once all eggplant slices are browned, layer half of them on the bottom of the pot. Pour half of the marinara sauce over the eggplants, followed by half of the mozzarella cheese. Repeat with the remaining eggplant, sauce, and mozzarella.
Pressure Cook: Close the lid and set the vent to sealing. Select the "Manual" or "Pressure Cook" function and set the timer for 15 minutes.
Release Pressure: Once cooking is complete, allow for a natural release for about 5 minutes, then carefully quick release any remaining pressure.
Garnish and Serve: Open the lid, sprinkle the remaining Parmesan cheese on top, and let it sit for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Variations and Tips

Additional Vegetables: Consider adding layers of cooked spinach or mushrooms for more flavor and nutrition.
Spice it Up: Add crushed red pepper flakes to the marinara sauce for a spicy kick.
Cheese Choices: Experiment with different cheeses like provolone or fontina for a unique twist.
Gluten-Free Option: Use gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
Make Ahead: You can prepare the eggplant ahead of time and assemble the layers in the Instant Pot, refrigerating overnight before cooking.

Enjoy this delicious and hearty Instant Pot Eggplant Parmesan as a satisfying meal any night of the week!