Discover an array of delightful Instant Pot dinner recipes ready in under 20 minutes. From spicy garlic shrimp to creamy chicken and spinach pasta, these quick meals are both satisfying and flavorful. Enjoy salsa chicken tacos, lemon herb quinoa with vegetables, and mouthwatering Thai green curry chicken, among others. Each dish is designed for busy individuals looking for efficiency without sacrificing taste. Explore the variety to find your next favorite meal that fits into a hectic schedule.
Spicy Garlic Shrimp
Spicy Garlic Shrimp is a quick and flavorful dish that marries the sweetness of shrimp with a kick of heat, making it an excellent choice for seafood lovers or anyone looking to add a bit of spice to their weeknight meals.
This dish serves about 4 people and can be made in under 30 minutes, making it ideal for busy individuals and families who want a delicious homemade dinner without spending hours in the kitchen.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, juiced
- Cooked rice or pasta, for serving
Cooking Steps:
- Prep the Instant Pot: Start by setting your Instant Pot to the “Sauté” function. Once it’s hot, add the butter and let it melt.
- Sauté the Garlic: Add the minced garlic to the pot and sauté for about 30 seconds until fragrant, making sure to stir continuously to prevent burning.
- Add Seasonings: Sprinkle in the red pepper flakes and smoked paprika, stirring to combine everything thoroughly.
- Add Shrimp: Incorporate the shrimp into the pot. Stir well to coat the shrimp with the garlic and spices. Season with salt and black pepper to taste.
- Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” function, and cook on high pressure for 1 minute (the shrimp will cook quickly).
- Quick Release: Once cooking time is complete, carefully perform a quick release by turning the valve to venting, allowing the steam to escape.
- Finish and Serve: Open the lid and drizzle lemon juice over the shrimp. Stir gently and garnish with chopped parsley. Serve immediately over cooked rice or pasta.
Variations and Tips:
- Extra Veggies: Feel free to toss in some sliced bell peppers or snap peas during the sautéing step for added nutrients and color.
- Heat Level: Adjust the amount of red pepper flakes according to your heat preference; you can also add a diced jalapeño for an extra kick.
- Protein Swap: This recipe works great with other proteins, such as chicken or tofu—just adjust cooking times as necessary.
- Meal Prep: If preparing for later, store cooked shrimp in an airtight container in the refrigerator for up to 2 days but keep in mind that the shrimp might become slightly less tender upon reheating.
- Serving Suggestions: Pair the dish with a side salad or steamed vegetables to create a well-rounded meal.
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Creamy Chicken and Spinach Pasta
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 8 oz pasta (penne or rotini works well)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ cup grated Parmesan cheese
Cooking Steps:
- Set your Instant Pot to the sauté mode. Add olive oil and let it heat up.
- Add the diced chicken to the pot and season with garlic powder, Italian seasoning, salt, and pepper. Sauté for about 5-7 minutes until the chicken is cooked through and golden brown.
- Stir in the pasta, chicken broth, and heavy cream. Make certain the pasta is submerged in the liquid.
- Close the lid of the Instant Pot and guarantee the steam release valve is set to sealing. Cook on manual high pressure for 5 minutes.
- Once the cooking time is up, perform a quick release of the pressure by carefully turning the steam release valve to venting.
- Open the lid, add fresh spinach and grated Parmesan cheese to the pot. Stir well until the spinach wilts and everything is creamy and well combined.
- Serve immediately, garnished with additional Parmesan if desired.
Variations and Tips:
- Swap out chicken for cooked shrimp or sausage for different protein options.
- Add in other vegetables like bell peppers, mushrooms, or cherry tomatoes for added flavor and nutrition.
- For a lighter version, replace heavy cream with half-and-half or a dairy-free alternative.
- If you prefer a thicker sauce, let the pasta sit for a few minutes after opening the pot, or use the sauté function for a few minutes until it reaches your desired consistency.
- You can substitute the Parmesan with a different type of cheese or leave it out altogether for a dairy-free dish.
Enjoy your creamy chicken and spinach pasta that is sure to be a hit at the dinner table!
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Beef Stroganoff
Beef Stroganoff is a classic comfort food dish that features tender strips of beef and mushrooms in a creamy sauce, typically served over egg noodles or rice. This dish is perfect for family dinners, special occasions, or whenever you crave a hearty meal.
With the Instant Pot, you can whip up this delicious dish in about 30 minutes, making it an ideal option for busy weeknights.
Ingredients:
- 1 lb beef sirloin, sliced into thin strips
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper, to taste
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Sauté the Beef: Set the Instant Pot to the ‘Sauté’ mode. Add the olive oil and let it heat up. Add the sliced beef, season with salt and pepper, and cook until it’s browned on all sides. Remove the beef from the pot and set aside.
- Cook the Vegetables: In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are softened.
- Deglaze: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. This step is important to avoid the “burn” message.
- Pressure Cook: Return the beef to the pot. Close the lid, ensuring the steam valve is set to sealing. Select ‘Pressure Cook’ (or ‘Manual’) and cook on high for 10 minutes.
- Release Pressure: Once cooking is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Finish the Sauce: Open the lid and stir in the sour cream and Dijon mustard until well combined. If the sauce is too thick, you can add a bit more beef broth to reach your desired consistency.
- Cook the Noodles: Add the egg noodles to the pot, making sure they are submerged in the sauce. Close the lid again and set the Instant Pot to ‘Sauté’ mode for about 5-7 minutes, stirring occasionally, until the noodles are cooked through.
- Serve: Garnish your Beef Stroganoff with freshly chopped parsley and serve hot over cooked egg noodles or rice.
Variations and Tips:
- For a lighter version, you can swap sour cream with Greek yogurt.
- You can add vegetables such as peas or bell peppers for added nutrition.
- This dish pairs well with a side of steamed broccoli or a simple salad.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce before serving.
- Beef Stroganoff can also be made with ground beef or chicken for alternative flavors.
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Salsa Chicken Tacos
Salsa Chicken Tacos are a vibrant and flavorful dish perfect for busy weeknights or casual gatherings with friends and family.
Using an Instant Pot, this recipe allows for juicy, seasoned chicken cooked quickly, making it ideal for those who enjoy a delicious homemade meal without spending hours in the kitchen.
Preparation time is about 10 minutes, with a cooking time of just 25 minutes, resulting in a total time of approximately 35 minutes. Serve these tacos with your favorite toppings for a customizable and satisfying meal!
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa (your preferred variety)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 small corn or flour tortillas
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Cooking Steps:
- Place the chicken breasts in the Instant Pot and pour the salsa over the top.
- Sprinkle the chili powder, cumin, garlic powder, salt, and pepper evenly over the chicken.
- Close the lid of the Instant Pot and ascertain the valve is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the time for 15 minutes on high pressure.
- Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to ‘Vent’ to release any remaining pressure.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir it into the salsa mixture.
- Warm the tortillas in a pan or wrap them in foil and place them in a preheated oven for a few minutes.
- Serve the shredded salsa chicken in the warm tortillas and add your favorite toppings.
Variations and Tips:
- For a spicier kick, use hot salsa or add jalapeño slices into the Instant Pot before cooking.
- Substitute chicken thighs for a richer flavor.
- Try adding black beans or corn to the salsa for added texture and nutrition.
- If you prefer a smokier flavor, consider adding a teaspoon of smoked paprika to the seasoning mix.
- Make it a meal prep option by storing cooked chicken in the fridge for up to 4 days or freezing it for up to 3 months.
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Lemon Herb Quinoa With Vegetables
Lemon Herb Quinoa with Vegetables is a revitalizing and nutritious dish that’s perfect for plant-based eaters or anyone looking to add more wholesome ingredients to their meals.
This vibrant and flavorful recipe is ideal for a quick weeknight dinner or as a meal prep option, taking about 30 minutes from start to finish. The combination of quinoa, fresh herbs, and seasonal vegetables creates a hearty meal that’s both filling and satisfying.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup fresh spinach
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cooking Instructions:
- Begin by adding the rinsed quinoa and vegetable broth (or water) to your Instant Pot. Close the lid and set the valve to the sealing position. Cook on high pressure for 1 minute. Once done, allow for a natural release for about 10 minutes, then carefully switch to a quick release to release any remaining pressure.
- While the quinoa is cooking, prepare the vegetables. In a medium bowl, toss together the cherry tomatoes, bell pepper, zucchini, olive oil, garlic powder, lemon juice and zest, salt, and pepper.
- Once the quinoa is ready, open the lid and fluff it with a fork. Add the sautéed vegetables and spinach to the pot and stir until well combined. The heat from the quinoa will wilt the spinach.
- Finally, fold in the chopped parsley, adjust seasoning if necessary, and serve warm as a main dish or a side.
Variations and Tips:
- Feel free to switch up the vegetables based on what you have on hand, such as roasted or steamed broccoli, carrots, or peas.
- For added protein, consider mixing in chickpeas or black beans once the quinoa is cooked.
- To make the dish even more flavorful, add a pinch of red pepper flakes or a dash of your favorite spice blend.
- This dish can be stored in an airtight container in the refrigerator for up to 4 days, making it a convenient option for meal prep. Simply reheat in the microwave or on the stovetop before serving.
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Teriyaki Salmon With Broccoli
Teriyaki Salmon with Broccoli is a delightful and healthy dish that brings together the rich flavors of teriyaki sauce and fresh, tender broccoli, making it a perfect weeknight dinner option for busy families or individuals looking to enjoy a nutritious meal.
This dish is quick to prepare, taking about 20 minutes total, including cooking time in your Instant Pot. With its mouthwatering taste and vibrant presentation, this recipe is sure to impress anyone at the dinner table.
Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 cup broccoli florets
- ½ cup teriyaki sauce
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
Cooking Instructions:
- Start by seasoning the salmon fillets with salt and pepper.
- Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the salmon skin-side down and sear for about 2 minutes until lightly browned. Flip and sear for an additional minute.
- Add the teriyaki sauce to the Instant Pot, ensuring the salmon is coated well.
- Place the broccoli florets on top of the salmon.
- Close the lid of the Instant Pot and set the valve to the sealing position. Cook on “Manual” or “Pressure Cook” for 3 minutes.
- Once the cooking time is up, do a quick release of the pressure. Carefully open the lid when the pressure has fully released.
- Remove the salmon and broccoli and plate them. Drizzle any remaining teriyaki sauce from the pot over the salmon for added flavor.
- Garnish with sesame seeds and sliced green onions, if desired, before serving.
Variations and Tips:
- For added flavor, marinate the salmon in teriyaki sauce for 30 minutes before cooking.
- You can substitute broccoli with other vegetables such as snap peas, asparagus, or bell peppers for variation.
- If you prefer a thicker sauce, remove the salmon and broccoli once cooked, and use the “Sauté” function to reduce the remaining sauce until it reaches your desired consistency.
- Serve over rice or quinoa for a complete meal.
- Always check the internal temperature of the salmon, which should reach 145°F for safe consumption.
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Vegetable Fried Rice
Vegetable Fried Rice is a quick and delicious dish that is perfect for busy weeknights or casual family dinners. This colorful and versatile stir-fried rice dish is ideal for both vegetarians and meat-lovers alike, as it can easily be customized to include your favorite vegetables and protein options. The preparation time for this meal is approximately 10 minutes, with a cooking time of 10 minutes, making it a total of 20 minutes from start to finish.
Ingredients:
- 2 cups of day-old rice (jasmine or basmati works best)
- 1 cup of mixed vegetables (carrots, peas, bell peppers, etc.)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 green onions, sliced
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
- Optional: 2 eggs (for added protein), additional protein of choice (like tofu, chicken, or shrimp)
Cooking Instructions:
- Begin by setting your Instant Pot to the sauté mode. Heat the vegetable oil until shimmering.
- Add the minced garlic and sliced green onions to the pot; sauté for about 1 minute until fragrant.
- Stir in the mixed vegetables and continue to sauté for another 2-3 minutes, until they are tender.
- If using eggs, push the vegetables to the side of the pot and crack the eggs into the empty space. Scramble them for 1-2 minutes, then mix everything together.
- Add the day-old rice to the pot, followed by the soy sauce, sesame oil, salt, and pepper. Stir well to combine all ingredients evenly.
- Press the cancel button to turn off sauté mode. Secure the lid on the Instant Pot, making sure the valve is set to sealing.
- Set the Instant Pot to Manual/Pressure Cook on low pressure for 3 minutes.
- Once cooking is complete, allow for a quick release of pressure. Carefully remove the lid and fluff the rice with a fork.
- Taste and adjust seasoning if necessary. Serve hot, garnished with additional green onions or sesame seeds, if desired.
Variations and Tips:
- For a heartier version, add cooked protein such as chicken, shrimp, or tofu during the sauté step.
- Experiment with different vegetables like broccoli, zucchini, or snap peas depending on what you have on hand.
- To enhance flavor, consider adding a splash of oyster sauce or a sprinkle of chili flakes for a spicy kick.
- If you don’t have day-old rice, you can prepare fresh rice in the Instant Pot beforehand and let it cool before using.
- Make it a one-pot meal by including both rice and protein of your choice in the same cooking process; adjust cooking time based on the protein selected.
Enjoy your homemade Vegetable Fried Rice as a satisfying, nutritious meal that comes together in no time!
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Cheesy Broccoli and Rice Casserole
Cheesy Broccoli and Rice Casserole is a comfort dish that’s not only delicious but also packed with nutrients from the broccoli. This one-pot meal is perfect for families looking for a hearty dinner that can be prepared quickly in the Instant Pot.
With the creamy texture of cheese paired with tender rice and vibrant broccoli, it’s a winning combination that kids and adults alike will enjoy. The total preparation and cooking time is about 30 minutes, making it an ideal weekday dinner option.
Ingredients:
- 1 cup long-grain white rice
- 2 cups vegetable broth (or chicken broth)
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup cream of mushroom soup (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (for topping, optional)
Cooking Steps:
1. Sauté the Broccoli: Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the fresh broccoli florets and cook for about 2-3 minutes until they are slightly tender. Remove the broccoli and set aside.
2. Cook the Rice: In the same pot, add the rice and toast for about 1 minute. Then, pour in the vegetable or chicken broth, garlic powder, onion powder, salt, and pepper. Stir well to combine.
3. Pressure Cook: Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 4 minutes. Make sure the vent is set to sealing. Once the cooking time is complete, do a quick release of the pressure.
4. Add Cheese and Broccoli: After the pressure has released, open the lid and stir in the milk, cream of mushroom soup (if using), shredded cheddar cheese, and the sautéed broccoli. Mix until the cheese is melted and everything is well combined.
5. Optional Topping: For a crunchy topping, sprinkle breadcrumbs over the casserole and place the Instant Pot lid back on (but not sealing) for an additional 5 minutes.
Alternatively, you can transfer the mixture to a baking dish and broil in the oven for a few minutes until golden brown.
6. Serve: Stir again before serving and enjoy your Cheesy Broccoli and Rice Casserole!
Variations and Tips:
- Protein Addition: For added protein, you can mix in cooked chicken or shrimp along with the cheese.
- Cheese Choices: Feel free to use different types of cheese such as mozzarella or pepper jack for a spicy kick.
- Vegetable Variations: You can also incorporate other vegetables like carrots or peas for more variety.
- Vegan Option: Substitute the cheese and milk with plant-based alternatives and use vegan cream soup or make a homemade cashew cream.
- Make Ahead: This casserole can be made ahead and reheated, making it a great choice for meal prep.
This Cheesy Broccoli and Rice Casserole is a nutritious and easy meal that’s sure to please everyone at the dinner table!
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Turkey Chili
Turkey chili is a hearty and nutritious twist on the classic chili dish, perfect for families or anyone looking for a healthy yet comforting meal.
This recipe combines ground turkey with beans, vegetables, and spices, delivering a wholesome bowl of goodness that is high in protein and low in fat. Ideal for chilly evenings or meal prep, this dish can be ready in about 30 minutes using your Instant Pot.
Ingredients:
- 1 lb ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Cooking Instructions:
- Sauté Vegetables: Set the Instant Pot to the sauté setting. Once hot, add the diced onions, garlic, and bell pepper. Sauté for about 3-4 minutes until softened.
- Brown Turkey: Add the ground turkey to the pot and cook until browned, breaking it apart with a spoon, about 5 minutes.
- Add Ingredients: Stir in the diced tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, paprika, salt, and pepper.
- Pressure Cook: Close the lid of the Instant Pot and set the valve to sealing. Select the manual (or pressure cook) setting, and adjust time to 10 minutes.
- Release Pressure: Once the cooking time is complete, do a quick release of the pressure by carefully turning the valve to venting.
- Serve: Once the pressure is fully released, open the lid and give the chili a good stir. Taste and adjust seasoning if necessary. Serve hot with your choice of toppings.
Variations and Tips:
- Add Extra Veggies: Include additional vegetables like corn, zucchini, or carrots for extra nutrition.
- Spicy Version: Add diced jalapeños or a splash of hot sauce for a spicier kick.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave or on the stove before serving.
- Make it Vegan: Substitute ground turkey for lentils or beyond meat for a vegetarian version of the chili.
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Instant Pot Ramen
Instant Pot Ramen is a delightful and comforting dish that brings the authentic flavors of Japanese ramen right to your kitchen in a fraction of the time.
Perfect for busy weeknights or a cozy weekend meal, this dish serves up to four people in about 30 minutes. With minimal prep work and the magic of the Instant Pot, you can enjoy a delicious bowl of ramen that can be customized to everyone’s taste.
Ingredients:
- 4 cups chicken or vegetable broth
- 2 packs of instant ramen noodles (discard seasoning packets)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (optional)
- 1 teaspoon sesame oil
- 2 cups spinach or bok choy
- 2 green onions, sliced
- 2 large eggs
- 1 cup cooked and sliced pork, chicken, or tofu (optional)
- Seaweed sheets (for garnish, optional)
- Chili oil or sauce (for heat, optional)
Cooking Steps:
- Start by adding the chicken or vegetable broth to the Instant Pot. Stir in the soy sauce, miso paste, and sesame oil.
- Place the instant ramen noodles in the broth – do not stir them; simply let them sit on top for now.
- Carefully place the eggs on top of the noodles (you can use a steamer basket if you have one, but it’s not necessary).
- Close the lid, set the valve to sealing, and select the “Manual” or “Pressure Cook” setting for 4 minutes.
- Once the cooking time is complete, perform a quick release of the pressure.
- Open the lid and carefully remove the eggs. Set them aside to cool, then peel and cut in half.
- Stir in the spinach or bok choy into the broth and let them wilt for a minute.
- If desired, add your choice of protein (pork, chicken, or tofu) and let it warm in the hot broth for a minute.
- Serve the ramen in bowls, topped with halved eggs, sliced green onions, and seaweed if using. Drizzle with chili oil for an extra kick, if desired.
Variations and Tips:
- For a vegetarian version, verify the broth is vegetable-based and use tofu instead of meat.
- Experiment with toppings like bean sprouts, corn, mushrooms, or bamboo shoots for added texture and flavor.
- If you enjoy a spicier ramen, incorporate some sriracha or togarashi seasoning directly into the broth.
- To enhance the umami flavor, consider adding marinated soft-boiled eggs, traditionally known as ajitsuke tamago, which can be prepared ahead of time.
- Leftover ramen can be refrigerated, but the noodles may soak up the broth, so it’s best to store them separately and combine before reheating.
BBQ Pulled Pork Sandwiches
BBQ Pulled Pork Sandwiches are a classic comfort food that combines tender, flavorful shredded pork with a smoky and tangy barbecue sauce. Ideal for family gatherings, game days, or a simple weeknight dinner, this dish is packed with flavor and can be ready in just a couple of hours using an Instant Pot.
The dish is perfect for feeding a crowd or meal prepping for the week ahead, and it pairs well with coleslaw and pickles for a delicious sandwich experience.
Ingredients:
- 2 lbs pork shoulder (also known as pork butt)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1/2 cup chicken broth or water
- 4 hamburger buns
- Sliced pickles (optional)
- Coleslaw (optional)
Cooking Steps:
- Prep the Pork: Begin by trimming excess fat from the pork shoulder and cutting it into large chunks. In a small bowl, mix together the salt, black pepper, smoked paprika, onion powder, and garlic powder. Rub this spice mixture all over the pork pieces.
- Sear the Pork: Turn your Instant Pot to the sauté mode and heat the olive oil. Once hot, add the seasoned pork chunks and sear on all sides until browned (about 3-4 minutes per side). You may need to do this in batches to avoid overcrowding.
- Add Liquid: After searing, remove the pork from the pot and set aside. Pour the chicken broth (or water) into the pot, making sure to scrape up any browned bits from the bottom to prevent a burn notice.
- Pressure Cook: Return the pork to the pot and pour half of the BBQ sauce over it. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Once the cooking time is up, allow a natural release for about 15 minutes, then manually release the remaining pressure.
- Shred the Pork: Remove the pork from the pot and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork back to the pot and mix in the remaining BBQ sauce, combining thoroughly.
- Assemble Sandwiches: Toast the hamburger buns if desired. Pile the BBQ pulled pork onto the buns and top with sliced pickles and coleslaw if using.
Variations and Tips:
- Flavor Boost: Experiment with different BBQ sauces, or mix in some apple cider vinegar or Worcestershire sauce for added depth of flavor.
- Slow Cooker Option: If you prefer, you can cook this recipe in a slow cooker on low for 8 hours or high for 4 hours instead of the Instant Pot.
- Leftovers: Store any leftover pulled pork in an airtight container in the fridge for up to 3-4 days. It can also be frozen for longer storage.
- Serving Suggestions: Serve alongside sweet potato fries or a simple salad for a complete meal.
Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is a vibrant and nutritious dish bursting with fresh flavors, making it perfect for a light lunch, dinner, or as a side for gatherings.
It’s ideal for those seeking a vegetarian or gluten-free option, packed with protein and fiber from the chickpeas and an array of colorful vegetables. The preparation time is quick, taking about 15 minutes, allowing you to whip up this delicious salad in no time!
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese (if using), and fresh parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and gently toss until everything is coated with the dressing.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar as desired.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together. Serve with lemon wedges on the side for an extra burst of flavor.
Variations and Tips:
- Add other vegetables like bell peppers or carrots based on your preferences.
- For a heartier version, include cooked quinoa or brown rice.
- Substitute the feta with vegan cheese or omit it entirely for a dairy-free option.
- Enhance the flavor profile by adding crushed garlic or a pinch of red pepper flakes for some heat.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it a great make-ahead meal.
Thai Green Curry Chicken
Thai Green Curry Chicken is a fragrant and flavorful dish that embodies the essence of Thai cuisine. With its creamy coconut milk base, vibrant green curry paste, and tender chicken, this dish is perfect for weeknight dinners or impressing guests at a gathering.
It serves well with Jasmine rice or rice noodles and is ideal for those who enjoy a mix of spicy and savory flavors. You can prepare this dish in just about 30 minutes, making it a quick and delicious option for busy evenings.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 can (13.5 oz) coconut milk
- 2-3 tablespoons green curry paste (adjust to taste)
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- Fresh basil leaves, for garnish
- Lime wedges, for serving
- Cooked Jasmine rice or rice noodles, for serving
Cooking Instructions:
- Set the Instant Pot to ‘Sauté’ mode. Add the vegetable oil and heat it until shimmering.
- Add the chicken pieces to the pot, sautéing until they are lightly browned on all sides (about 3-4 minutes).
- Stir in the green curry paste, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk, fish sauce, and palm sugar, mixing well to combine all the ingredients.
- Add the sliced bell pepper and snap peas or green beans into the pot, stirring to distribute.
- Close and seal the Instant Pot lid, ensuring the valve is set to ‘Sealing.’ Set it to ‘Manual’ or ‘Pressure Cook’ for 5 minutes on high pressure.
- Once the cooking time is complete, allow for a natural release for about 5 minutes, then quick release the remaining pressure.
- Carefully remove the lid and give the curry a good stir. Adjust seasoning if necessary, adding more fish sauce or sugar to taste.
- Serve hot over cooked Jasmine rice or rice noodles and garnish with fresh basil leaves and lime wedges.
Variations and Tips:
- For a vegetarian option, substitute chicken with tofu or a mix of hearty vegetables like eggplant and zucchini.
- You can adjust the heat level by using more or less green curry paste or adding sliced fresh chilies.
- Incorporate other vegetables such as broccoli or mushrooms for added nutrition and texture.
- If you prefer a thicker curry, you can mix a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and cook on ‘Sauté’ mode until thickened after releasing the pressure.
One-Pot Jambalaya
One-Pot Jambalaya is a classic Creole dish that brilliantly combines rice, proteins, and a medley of spices to create a hearty meal in just one pot. This dish is perfect for family dinners or gatherings, serving up to 6 people, and is sure to satisfy everyone’s palate.
With a total preparation and cooking time of approximately 30-40 minutes, it’s an excellent choice for those busy weeknights or a fun weekend meal.
Ingredients:
- 1 pound smoked sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 cup chicken breast, cubed
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 ½ cups long-grain rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper, to taste
- Chopped green onions and parsley, for garnish
Cooking Steps:
- Sauté the Sausage: Set your Instant Pot to the “Sauté” mode. Add sliced smoked sausage and cook for about 3-4 minutes, until browned. Remove and set aside.
- Cook the Vegetables: In the same pot, add the diced onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
- Add Chicken: Incorporate the cubed chicken breast into the pot and cook for an additional 5 minutes, stirring occasionally until the chicken is no longer pink.
- Combine Ingredients: Add the diced tomatoes (with juice), chicken broth, rice, Cajun seasoning, thyme, bay leaves, and cooked sausage back into the pot. Stir well to combine.
- Pressure Cook: Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes on high pressure. Make certain the valve is set to sealing.
- Release Pressure: Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Add Shrimp: Open the lid and stir in the shrimp. Close the lid and let it sit for about 5 minutes until the shrimp are cooked through and pink.
- Serve: Remove bay leaves, season with salt and pepper to taste, and garnish with chopped green onions and parsley before serving.
Variations and Tips:
- Meat Options: Feel free to substitute or add other proteins like chicken thighs, crab meat, or go vegetarian by including beans and extra vegetables.
- Spiciness: Adjust the Cajun seasoning according to your spice tolerance, or add hot sauce for an extra kick.
- Rice: Ascertain you use long-grain rice for the best texture; it will cook perfectly in the given time without becoming mushy.
- Optional Add-Ins: For added flavor, consider adding a splash of Worcestershire sauce or hot sauce; sun-dried tomatoes can also enhance the dish.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for a later meal. Reheat thoroughly before serving.
Enjoy your homemade One-Pot Jambalaya!
Garlic Butter Chicken and Potatoes
Garlic Butter Chicken and Potatoes is a hearty and flavorful meal that’s perfect for a family dinner or a cozy weeknight gathering. This one-pot dish features tender chicken thighs simmered in a rich garlic butter sauce alongside golden, crispy potatoes. It’s an ideal choice for those who crave easy, comforting meals with minimal cleanup. Preparation takes about 10 minutes, and the cooking time in the Instant Pot is around 20 minutes.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 pound baby potatoes, halved
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Sauté the Chicken: Turn on the Instant Pot and select the “Sauté” function. Melt 2 tablespoons of butter and add the minced garlic, cooking for about 30 seconds until fragrant. Season the chicken thighs with salt, pepper, paprika, thyme, and oregano, then add them to the pot. Sear for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- Cook the Potatoes: Add the halved baby potatoes to the pot and pour in the chicken broth. Stir well to coat the potatoes in the liquid.
- Pressure Cook: Place the chicken thighs back into the pot over the potatoes. Close the lid and verify the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.
- Release Pressure: Once the cooking time is up, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Add Butter and Serve: Remove the chicken and potatoes from the pot. Stir in the remaining 2 tablespoons of butter into the sauce in the pot until melted. Drizzle the sauce over the chicken and potatoes. Garnish with fresh parsley and serve warm.
Variations and Tips:
- Vegetable Additions: Feel free to add vegetables like carrots or green beans for extra nutrition. Adjust the cooking time accordingly if you add firmer vegetables that might need longer to cook.
- Herb Substitutions: Experiment with different herbs such as rosemary or basil for a unique flavor profile.
- Crispier Chicken: For even crispier chicken, broil it for 2-3 minutes after pressure cooking, transferring it to an oven-safe dish.
- Garlic Lovers: Increase the amount of garlic for a stronger flavor—add an extra clove or two if desired.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This Garlic Butter Chicken and Potatoes dish is not just delicious but also offers simplicity and convenience, making it a go-to option for busy weeknights!
