15 Instant Pot Summer Dinner Recipes for Busy Beach Days

For busy beach days, quick and delicious Instant Pot summer dinner recipes offer a perfect solution. From Lemon Garlic Butter Shrimp with Asparagus to Instant Pot Chicken Tacos, these dishes are flavorful and require minimal prep. Creamy Tomato Basil Pasta and vibrant Coconut Curry Chickpeas cater to varying tastes while ensuring ease of cooking. Options like Pineapple Teriyaki Chicken Stir-Fry round out the versatile selection. Discover more about these enticing recipes to elevate your summer dining experience.

Lemon Garlic Butter Shrimp With Asparagus

Lemon Garlic Butter Shrimp with Asparagus is a delightful summer dish that is both light and flavorful, making it perfect for a quick weeknight dinner or a casual gathering with friends.

This dish combines succulent shrimp with tender asparagus, all enveloped in a zesty lemon garlic butter sauce. With a preparation time of just 15 minutes and a cooking time of 10 minutes, you can have this fantastic meal ready in no time, keeping your summer evenings stress-free and delicious.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for heat

Instructions:

1. Start by setting your Instant Pot to the sauté function. Once heated, add the butter and let it melt.
2. Add the minced garlic to the pot and sauté for about 1 minute until fragrant.
3. Pour in the lemon juice and zest, then stir to combine.
4. Add the shrimp and asparagus to the pot, seasoning with salt, pepper, and red pepper flakes if using.
5. Seal the Instant Pot lid and set it to cook on high pressure for 1 minute.
6. Once the cooking time is complete, carefully perform a quick release of the pressure.
7. Open the lid and gently stir the shrimp and asparagus to coat them in the sauce.
8. Serve immediately, garnished with chopped parsley.

Variations and Tips:

• For added flavor, you can marinate the shrimp in lemon juice, garlic, and herbs for 30 minutes before cooking.
• Substitute asparagus with other vegetables like bell peppers or green beans for different textures and tastes.
• For a heartier dish, serve the shrimp and asparagus over rice or quinoa.
• If you prefer a little spice, increase the amount of red pepper flakes or add diced jalapeños.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.

Instant Pot Chicken Tacos

Instant Pot Chicken Tacos are a flavorful and convenient dish that everyone in the family will love.

Perfect for busy weeknights or summer gatherings, this recipe allows you to whip up a delicious meal in under 30 minutes.

The tender and spicy chicken is seasoned to perfection and can be served in warm tortillas with your favorite toppings, making it a hit with both adults and kids alike.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn (canned or frozen)
• Salt and pepper, to taste
• 8 small tortillas (flour or corn)
• Optional toppings: shredded lettuce, diced tomatoes, cheese, avocado, salsa, sour cream

Instructions:

1. Set your Instant Pot to ‘Sauté’ mode and add the olive oil.

Once hot, add the diced onion and sauté for 2-3 minutes until soft.

Stir in the minced garlic and cook for an additional minute.

2. Add the chicken breasts to the pot along with the taco seasoning and chicken broth.

Stir to coat the chicken evenly with the seasonings.

3. Close the lid and set the valve to ‘Sealing.’

Cook on high pressure for 10 minutes.

4. Once the cooking time is complete, carefully do a quick release by turning the valve to ‘Venting.’

Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the pot and mix it with the juices.

5. Stir in the corn and season with salt and pepper to taste.

Let it sit for a few minutes to heat the corn through.

6. Warm the tortillas in a pan or microwave, then fill each tortilla with the chicken mixture and add your favorite toppings.

Variations & Tips:

• For a spicier kick, add chopped jalapeños or a dash of hot sauce to the chicken before cooking.
• Swap out the chicken for boneless thighs for an extra juicy flavor.
• Use a variety of toppings like jalapeños, olives, or cilantro to customize each taco.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

They also freeze well for meal prep!

– To make it a one-pot meal, add some black beans or bell peppers when cooking the chicken.

Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta is a delightful and comforting dish that’s perfect for summer evenings when you want something quick and satisfying.

This pasta is rich and creamy, combined with fresh basil and ripe tomatoes, making it ideal for families, busy professionals, or anyone looking for a delicious vegetarian meal. Preparation time is approximately 30 minutes, and you can easily whip it up in your Instant Pot for a hassle-free cooking experience.

Ingredients:

• 8 oz pasta (fusilli, penne, or any preferred type)
• 2 cups cherry tomatoes, halved
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup fresh basil leaves, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Steps:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ mode. Add olive oil and minced garlic, cooking until fragrant (about 1-2 minutes).
2. Add the Ingredients: Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
3. Add Pasta & Broth: Add the pasta and vegetable broth, ensuring the pasta is submerged. Close the lid of the Instant Pot and seal the vent.
4. Pressure Cook: Set the Instant Pot to ‘Manual’ and cook on high pressure for 4 minutes. After cooking, quick release the pressure.
5. Stir in Cream & Cheese: Once the pressure has been released, carefully open the lid. Stir in the heavy cream and grated Parmesan cheese until melted and the sauce is creamy.
6. Add Basil: Mix in the chopped basil and season with salt and pepper to taste. Serve immediately, garnished with extra basil if desired.

Variations and Tips:

• Protein Additions: For added protein, consider including grilled chicken or shrimp.
• Vegetable Boost: Incorporate spinach or zucchini with the tomatoes for extra nutrients and flavor.
• Herb Variations: Substitute the basil with other herbs such as oregano or thyme for a different flavor profile.
• Make it Vegan: Use plant-based cream and cheese substitutes to create a vegan-friendly version.
• Leftovers: This dish stores well in the refrigerator for up to 3 days and can be reheated quickly on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

With these simple steps and variations, you can enjoy a quick and delectable meal that’s both creamy and full of fresh summer flavors!

Coconut Curry Chickpeas

Coconut Curry Chickpeas is a vibrant and flavorful dish that brings together the richness of coconut milk with the hearty texture of chickpeas. Perfect for those seeking a quick plant-based meal, this dish is ideal for both weeknight dinners and casual gatherings.

The cooking time in the Instant Pot is approximately 30 minutes, making it a convenient choice for busy cooks. With its warm spices and creamy consistency, this curry can satisfy even the pickiest eaters while being fully vegan and gluten-free.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon red curry paste (adjust to taste)
• 1 can (14 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Optional: steamed rice or quinoa, for serving

Cooking Instructions

1. Sauté Aromatics: In the Instant Pot, select the “Sauté” function. Once hot, add a splash of oil and sauté the chopped onion for about 3-4 minutes until translucent.

Then, add the minced garlic and ginger; sauté for an additional minute until fragrant.

2. Add Spices and Tomatoes: Stir in the red curry paste, ground cumin, and ground coriander, mixing well to coat the onions.

Add the diced tomatoes (with their juice) and stir for another minute.

3. Combine Remaining Ingredients: Add the chickpeas, coconut milk, vegetable broth, soy sauce, and lime juice to the pot.

Stir to combine everything, scraping any bits off the bottom of the pot.

4. Cook Under Pressure: Close the Instant Pot lid and confirm the valve is set to “Sealing.”

Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.

5. Release Pressure: Once cooking time is finished, do a quick release by carefully turning the valve to “Venting.”

Once all steam has escaped, open the lid.

6. Season and Serve: Stir the curry, taste, and adjust seasonings with salt, pepper, or more lime juice if necessary.

Serve hot, garnished with fresh cilantro. Enjoy over steamed rice or quinoa as desired.

Variations and Tips

• Veggie Add-ins: To add more nutrition, consider tossing in chopped vegetables like spinach, bell peppers, or carrots during the last few minutes of cooking or after pressure cooking before serving.
• Spice Level: Adjust the amount of red curry paste based on your heat preference. You can also add fresh chilies for an extra kick.
• Nutty Flavor: Add a handful of toasted cashews or peanuts as a topping for added crunch and flavor.
• Meal Prep: This dish stores well in the refrigerator for up to 4 days, making it a great option for meal prep.

Reheat gently on the stovetop or in the microwave.

– Freezing: Coconut Curry Chickpeas can be frozen for up to 3 months.

Thaw overnight in the fridge before reheating.

With these simple steps and options, you can customize your Coconut Curry Chickpeas to suit your taste and enjoy a satisfying meal!

Beef Stroganoff

Ingredients:

• 1 lb beef sirloin, cut into thin strips
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 cup sour cream
• 3 tbsp olive oil
• Salt and pepper to taste
• 12 oz egg noodles (optional, for serving)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Set your Instant Pot to the sauté function and heat the olive oil. Add the chopped onions and minced garlic, and sauté for about 2-3 minutes until the onions are translucent.
2. Add the sliced mushrooms to the pot and continue cooking for an additional 3-4 minutes until the mushrooms are softened.
3. Add the beef strips to the pot, season with salt and pepper, and sauté until browned on all sides (about 3-5 minutes).
4. Pour in the beef broth, Worcestershire sauce, soy sauce, and Dijon mustard, stirring to combine all ingredients. Seal the Instant Pot lid, ensuring the valve is set to the sealing position.
5. Set the Instant Pot to cook on high pressure for 10 minutes. Once the time is up, allow for a natural pressure release for about 5 minutes before performing a quick release to release any remaining pressure.
6. Open the lid and stir in the sour cream until well combined and creamy. Taste and adjust seasoning if necessary.
7. If using egg noodles, cook them according to package instructions in a separate pot or use the Instant Pot to cook them while you prepare the stroganoff sauce.
8. Serve the beef stroganoff over egg noodles or rice, garnished with chopped parsley.

Variations and Tips:

• For a healthier version, use Greek yogurt in place of sour cream.
• Add vegetables such as spinach or peas for added nutrition.
• For a spicier kick, include a pinch of red pepper flakes or a splash of hot sauce.
• You can substitute beef with chicken or turkey for a lighter option.
• Make sure to cut the beef against the grain for maximum tenderness.

Buffalo Cauliflower Tacos

Buffalo Cauliflower Tacos are a delicious and healthy vegetarian option, perfect for anyone looking to enjoy a spicy twist on traditional tacos. Ideal for summer dinners or casual gatherings, these tacos come together quickly in an Instant Pot, making them perfect for busy weeknights. With a prep time of just 10 minutes and a cooking time of 10 minutes, you have an exciting meal on the table in no time.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup vegetable broth
• 1/2 cup buffalo sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup crumbled feta or blue cheese (optional)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Start by adding the vegetable broth to the Instant Pot. Place the cauliflower florets into the pot and season them with garlic powder, onion powder, salt, and pepper.
2. Secure the lid on the Instant Pot and set it to high pressure for 4 minutes. Once the cooking time is completed, do a quick release of the steam.
3. Carefully remove the cauliflower from the pot and transfer it to a mixing bowl. Pour in the buffalo sauce and toss until the cauliflower is well-coated.
4. In a skillet over medium heat, add the olive oil. Lightly sauté the buffalo-coated cauliflower for about 2-3 minutes to crisp up the edges.
5. Warm the tortillas in another skillet or directly over the flame until they are pliable.
6. Assemble the tacos by adding a generous portion of the buffalo cauliflower to each tortilla. Top with shredded lettuce, diced tomatoes, feta or blue cheese (if using), and a sprinkle of fresh cilantro.
7. Serve immediately and enjoy your spicy buffalo cauliflower tacos!

Variations & Tips:

• For a vegan option, skip the cheese or use a plant-based alternative.
• Add sliced avocados or guacamole for a creamy and rich flavor.
• If you prefer a milder flavor, reduce the amount of buffalo sauce or mix it with a bit of yogurt or sour cream before tossing with the cauliflower.
• These tacos can be meal-prepped ahead of time; just assemble and reheat when needed.
• Experiment with different toppings like sliced jalapeños, diced red onions, or a drizzle of ranch dressing for added flavor.

Teriyaki Salmon With Rice

Teriyaki Salmon with Rice is a delightful and wholesome dish that brings a taste of the Pacific to your dining table. This recipe features tender salmon fillets marinated in a sweet and savory teriyaki sauce, paired perfectly with fluffy rice.

It’s an ideal meal for busy weeknights as it can be prepared in just 30 minutes, making it perfect for families looking for a healthy yet delicious option to enjoy together.

Ingredients:

• 4 salmon fillets
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup jasmine rice
• 1 1/2 cups water
• 1 tablespoon green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Steps:

1. In a small bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki marinade.
2. Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over the top. Allow the salmon to marinate for at least 15 minutes.
3. While the salmon is marinating, rinse the jasmine rice under cold water until the water runs clear. Add the rice and water to the Instant Pot.
4. Close the lid and set the Instant Pot to “Rice” mode or to cook at high pressure for 4 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. After the rice is done, remove it from the Instant Pot and set it aside. Using the same pot, place the trivet inside and arrange the marinated salmon on top.
6. Pour the remaining teriyaki marinade over the salmon. Close the lid and set the Instant Pot to high pressure for 3 minutes. Quick release the pressure when cooking is complete.
7. Serve the salmon over a bed of rice, drizzling any remaining teriyaki sauce from the pot on top. Garnish with chopped green onions and sesame seeds.

Variations and Tips:

• For added flavor, consider adding sliced green bell peppers, broccoli florets, or snap peas to the Instant Pot with the salmon during the cooking process.
• If you prefer a crispy texture, sear the salmon fillets in a skillet for 2-3 minutes per side before adding them to the Instant Pot.
• Replace salmon with cod or chicken breast for a different protein option while maintaining the same marinade.
• Store any leftovers in an airtight container in the fridge for up to 2 days; the flavors will continue to meld together, enhancing the dish.

Instant Pot Ratatouille

Ratatouille is a classic French dish that combines a medley of summer vegetables, making it a perfect choice for vegetarians or anyone looking to enjoy a light and healthy meal. This one-pot dish is packed with flavor and color, showcasing the best of seasonal produce.

The preparation time for this Instant Pot Ratatouille is approximately 10 minutes, with a cooking time of about 15 minutes, making it a quick and satisfying weeknight dinner.

Ingredients:

• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 bell pepper (any color), diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, for garnish

Cooking Instructions:

1. Set your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat up.
2. Add the diced onion and minced garlic to the pot, sautéing for about 2-3 minutes until the onions are translucent.
3. Stir in the diced eggplant, zucchini, yellow squash, and bell pepper. Sauté for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the can of diced tomatoes (with their juices), dried thyme, and dried oregano. Season with salt and pepper to your taste. Mix well to combine all ingredients.
5. Close the Instant Pot lid, ensuring the vent is set to sealing. Select the “Pressure Cook” function and set the timer for 5 minutes.
6. Once the cooking cycle is complete, allow for a natural pressure release for about 5 minutes, then carefully switch the vent to quick release to release any remaining pressure.
7. Open the lid, gently stir the ratatouille, and adjust seasoning if needed. Serve warm, garnished with fresh basil.

Variations and Tips:

• For added protein, consider incorporating chickpeas or lentils into the recipe.
• You can substitute the vegetables based on your preference or what’s in season; carrots, mushrooms, or tomatoes can be great additions or alternatives.
• If you prefer a bit of heat, add red pepper flakes to the mix.
• Serve the ratatouille over quinoa, rice, or pasta for a heartier meal.
• Leftovers can be refrigerated for up to three days and make delicious filling for wraps or toppings for baked potatoes.

Cilantro Lime Rice and Black Beans

Cilantro Lime Rice and Black Beans is a vibrant and flavorful dish that’s perfect for summer dinners or as an invigorating side option. This recipe is ideal for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet.

It takes about 30 minutes from start to finish, making it a quick and easy choice for busy weeknights or gatherings. The bright notes of cilantro and lime combined with the hearty black beans create a protein-rich, satisfying dish that pairs nicely with grilled meats or can stand alone as a wholesome vegetarian meal.

Ingredients:

• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 ½ cups vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt (adjust to taste)
• Juice of 1 lime
• Zest of 1 lime
• ½ cup fresh cilantro, chopped
• Optional: diced tomatoes, diced avocado, or jalapeño for garnish

Cooking Steps:

1. Rinse the Rice: Begin by rinsing the white rice under cold water until the water runs clear. This will help remove excess starch for fluffier rice.
2. Sauté: Set your Instant Pot to the sauté setting. Once it’s hot, add the olive oil, cumin, and garlic powder. Sauté for about 1 minute until fragrant.
3. Add Ingredients: Add the rinsed rice to the pot, followed by the black beans, vegetable broth (or water), and salt. Stir to combine all ingredients.
4. Pressure Cook: Close the lid and set the valve to the sealing position. Select the manual or pressure cook setting and adjust the time to 4 minutes.
5. Natural Release: After the cooking time is complete, allow the pressure to naturally release for about 10 minutes before carefully turning the valve to venting to release any remaining pressure.
6. Fluff and Garnish: Once the pressure is released, open the lid and fluff the rice with a fork. Stir in the lime juice, lime zest, and chopped cilantro. Taste and adjust seasoning if necessary.
7. Serve: Spoon the Cilantro Lime Rice and Black Beans into a serving dish, and garnish with optional toppings like diced tomatoes, avocado, or jalapeño.

Variations and Tips:

• For a more intense flavor, consider adding a bay leaf or some diced onion while sautéing.
• You can swap out the black beans for pinto beans or chickpeas if you’re looking for a different taste.
• For an extra kick, add a pinch of cayenne pepper or some chopped fresh jalapeño to the rice mixture before cooking.
• This dish can be served warm or chilled as a salad by letting it cool and mixing it with diced peppers or corn.
• Cilantro Lime Rice and Black Beans can be stored in the fridge for up to 4 days, making it a great option for meal prepping.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is a vibrant, nutritious dish that’s perfect for those seeking a light, revitalizing meal in the summer. Combining the wholesome goodness of quinoa with fresh vegetables, herbs, and a zesty dressing, this salad is ideal for busy weeknights, picnics, or as a side dish for gatherings. The preparation time is approximately 20 minutes, making it a quick and easy option for anyone wanting to enjoy a taste of the Mediterranean.

Ingredients:

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

Cooking Instructions:

1. Cook the Quinoa: In the Instant Pot, combine the rinsed quinoa and water or vegetable broth. Close the lid, set the valve to “Sealing,” and select the “Manual” setting. Cook on high pressure for 1 minute. After cooking, allow for a natural pressure release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. Fluff the quinoa with a fork and set aside to cool.
2. Prepare the Vegetables: While the quinoa is cooling, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives. If using, crumble the feta cheese and chop the fresh herbs.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to taste.
4. Combine Ingredients: In a large bowl, combine the cooled quinoa, chopped vegetables, olives, feta cheese, parsley, and mint. Pour the dressing over the salad and gently toss to combine.
5. Chill and Serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy your revitalizing Mediterranean Quinoa Salad!

Variations and Tips:

• Add Protein: For a heartier meal, add grilled chicken, shrimp, or chickpeas.
• Make it Vegan: Omit the feta cheese or substitute it with vegan cheese or avocado for creaminess.
• Experiment with Vegetables: Feel free to include other seasonal vegetables like zucchini, spinach, or artichokes.
• Store Leftovers: This salad can be stored in an airtight container in the refrigerator for 3-4 days. The flavors tend to improve as it sits!
• Meal Prep: Prepare the quinoa and chop vegetables ahead of time for a quick assembly during busy weekdays.

Sweet and Spicy BBQ Chicken

Sweet and Spicy BBQ Chicken is a flavorful dish that combines the rich taste of barbecue sauce with a hint of sweetness and heat, making it perfect for summer dinners.

This recipe is ideal for families, friends gathering for a cookout, or anyone looking to add a spicy twist to their chicken. The preparation time is approximately 10 minutes, with a cooking time of about 15 minutes in the Instant Pot, making it a quick and easy dinner option on a busy weeknight.

Ingredients:

• 2 pounds chicken thighs or breasts
• 1 cup barbecue sauce (your choice, homemade or store-bought)
• 1 tablespoon honey
• 1 tablespoon sriracha (or your preferred hot sauce)
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Steps:

1. Start by seasoning the chicken pieces with salt, pepper, smoked paprika, garlic, and onion powder in a mixing bowl. Make certain each piece is well coated.
2. In a separate bowl, combine the barbecue sauce, honey, and sriracha, mixing well to create a sweet and spicy BBQ mixture.
3. Pour half of the BBQ mixture into the Instant Pot, making sure the bottom is well-coated.
4. Place the seasoned chicken on top of the sauce in the Instant Pot.
5. Pour the remaining BBQ sauce over the chicken, spreading it evenly.
6. Close the Instant Pot lid and make sure the valve is set to “sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.
7. Once the cooking time is up, let the pressure release naturally for 5 minutes, then carefully switch the valve to “venting” to release any remaining pressure.
8. Open the lid and check the internal temperature of the chicken; it should be at least 165°F (74°C). If necessary, cook for an additional few minutes using the “Sauté” function to caramelize the sauce.
9. Serve the Sweet and Spicy BBQ Chicken hot, garnished with fresh cilantro if desired.

Variations and Tips:

• For a smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce mixture.
• Substitute chicken thighs for breasts, or use boneless and skinless versions for quicker cooking.
• If you prefer a milder dish, reduce the amount of sriracha or substitute with a milder hot sauce.
• This dish works well in tacos or as a topping on salads; simply shred the chicken after cooking for versatility.
• Pair with corn on the cob, coleslaw, or a rejuvenating summer salad for a complete meal.

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, or Avgolemono, is a revitalizing and comforting dish perfect for those warm summer evenings when you crave something light yet satisfying.

With tender chicken, fragrant herbs, and a zesty lemon flavor, this soup is an ideal choice for families or anyone looking for a quick and nutritious meal.

Preparation takes about 10 minutes, and the cooking time is approximately 30 minutes, making it a simple yet delicious option for dinner.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup orzo pasta (or rice)
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or dill, for garnish
• Lemon slices, for serving

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the “Sauté” function. Add olive oil and sauté the diced onion and garlic until they are soft and fragrant, about 2-3 minutes.
2. Add the Chicken: Place the chicken breasts in the pot. Add the chicken broth, orzo pasta (or rice), oregano, salt, and pepper. Stir well to combine.
3. Pressure Cook: Close the lid and set the Instant Pot to “Manual” high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
4. Shred the Chicken: Open the lid and remove the chicken breasts. Shred them using two forks and return the shredded chicken to the pot.
5. Prepare the Egg-Lemon Mixture: In a mixing bowl, whisk the eggs and lemon juice together until smooth. Gradually add a cup of hot broth from the soup to the egg mixture while whisking continuously to temper the eggs.
6. Combine: Stir the egg-lemon mixture back into the soup, mixing well. Taste and adjust seasoning with salt and pepper if desired.
7. Serve: Ladle the soup into bowls, garnishing with fresh parsley or dill and lemon slices.

Variations and Tips:

• For a creamier texture, you can add a splash of heavy cream or coconut milk at the end.
• Feel free to add some chopped vegetables like spinach or carrots to the soup while pressure cooking for extra nutrition.
• This soup can also be made vegetarian by substituting the chicken with chickpeas and vegetable broth, and omitting the chicken.
• Store leftovers in an airtight container in the fridge for up to 3 days, but note that the orzo may absorb broth and make the soup thicker. Reheat gently on the stovetop or microwave, adding a little water or broth to loosen it up.

Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs is a hearty and comforting dish that’s perfect for busy weeknights or family gatherings.

The beauty of this recipe lies in its speed and simplicity, allowing you to prepare a classic Italian meal in under 30 minutes. Ideal for families with children or anyone looking for a quick and satisfying dinner, this dish is sure to please even the pickiest eaters.

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 teaspoons garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 jar (24 oz) marinara sauce
• 3 cups water
• 12 ounces spaghetti
• Fresh basil (for garnish, optional)

Cooking Steps:

1. In a medium bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic powder, oregano, salt, and pepper. Mix until well combined and form into meatballs (about 1 inch in diameter).
2. Turn on the Instant Pot and select the “Sauté” function. Once hot, add a splash of olive oil and brown the meatballs on all sides, about 5 minutes. Remove the meatballs and set aside.
3. Pour the water into the pot and add the spaghetti, making sure to submerge it as much as possible. Layer the marinara sauce over the spaghetti, then gently place the meatballs on top (do not stir).
4. Secure the lid on the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the time for 8 minutes.
5. Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
6. Open the lid and gently stir to combine. If desired, let it sit for a few minutes to thicken the sauce. Serve hot, garnished with fresh basil if desired.

Variations and Tips:

• For a healthier twist, substitute ground turkey or chicken for the beef.
• Add some chopped onions or bell peppers to the meatball mixture for extra flavor.
• You can use gluten-free pasta and breadcrumbs to accommodate gluten sensitivities.
• For a spicier kick, add red pepper flakes to the marinara sauce.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.

Zucchini and Corn Fritters

Zucchini and Corn Fritters are delightful, savory treats perfect for a summer meal or side dish. They are a wonderful way to utilize the bountiful produce of the season, combining the natural sweetness of corn with the light, fresh flavor of zucchini.

These fritters are ideal for vegetarians or anyone looking to enjoy a lighter fare. The preparation time is about 15 minutes, and they cook quickly in just 10 minutes, making them a fantastic option for busy weeknights or casual gatherings.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Olive oil, for frying
• Chopped fresh parsley or cilantro (optional, for garnish)

Cooking Steps:

1. Start by grating the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture until fairly dry.
2. In a large mixing bowl, combine the grated zucchini, corn, flour, Parmesan cheese, eggs, baking powder, garlic powder, onion powder, salt, and pepper. Mix until all the ingredients are well incorporated.
3. Heat a large skillet over medium heat and add a few tablespoons of olive oil.
4. Once the oil is hot, drop spoonfuls of the fritter mixture into the skillet, flattening them slightly with the back of the spoon. Cook in batches to avoid overcrowding the pan.
5. Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Add more oil as needed for subsequent batches.
6. Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil. Garnish with chopped parsley or cilantro if desired.

Variations and Tips:

• For added flavor, consider mixing in diced jalapeños, chopped green onions, or bell peppers.
• You can substitute the all-purpose flour with whole wheat or a gluten-free alternative for a healthier option.
• If you prefer a baked version, preheat your oven to 400°F (200°C) and place the fritters on a lined baking sheet. Brush them lightly with olive oil and bake for about 20-25 minutes, flipping halfway through until golden brown.
• Serve your fritters with a dipping sauce, such as a tangy yogurt sauce, salsa, or a creamy avocado dip for an extra kick.

Pineapple Teriyaki Chicken Stir-Fry

Pineapple Teriyaki Chicken Stir-Fry is a vibrant and flavorful dish that combines tender chicken with sweet pineapple and colorful vegetables, all coated in a savory teriyaki sauce. This meal is perfect for families looking for a quick weeknight dinner, as it can be prepared in just 30 minutes. It is suitable for all ages and can easily be adapted to accommodate various dietary preferences by substituting the protein or vegetables.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup fresh pineapple, diced
• 1 cup bell peppers, sliced (red, yellow, and green)
• 1 cup broccoli florets
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds (optional)
• Cooked rice for serving
• Green onions for garnish (optional)

Cooking Steps:

1. Set your Instant Pot to the “Sauté” function and heat the vegetable oil.
2. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Stir frequently to avoid sticking.
3. Once browned, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
4. Pour in the teriyaki sauce, stirring to combine. Then add the diced pineapple, bell peppers, and broccoli.
5. Secure the lid on the Instant Pot and confirm the valve is set to “Sealing.” Cancel the sauté function and select “Manual” or “Pressure Cook” setting. Cook on high pressure for 5 minutes.
6. Once the cooking time is up, allow for a natural release for 5 minutes before switching the valve to “Venting” to release any remaining steam.
7. Carefully open the lid and give the stir-fry a gentle stir. If you’d like it thicker, you can select the sauté function again and let it simmer for a few minutes until the sauce thickens to your liking.
8. Sprinkle with sesame seeds and garnish with chopped green onions, if desired. Serve the stir-fry over cooked rice.

Variations and Tips:

• For a vegetarian version, substitute chicken with firm tofu or tempeh.
• Feel free to add other vegetables like snap peas, carrots, or zucchini based on your preference.
• Adjust the sweetness of the dish by using more or less teriyaki sauce, or by adding a splash of soy sauce for a saltier flavor.
• Serve with a side of steamed edamame or a light salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.