Kick your hectic weeknight dinner stress to the curb! We’ve gathered 20 incredibly easy Instant Pot dump recipes that require minimal prep and deliver maximum flavor. Just toss your ingredients in, set it, and forget it while you tackle your busy schedule. Get ready to discover delicious, stress-free meals that will have everyone asking for seconds—let’s dive in!
Instant Pot Chicken and Rice Dump Dinner
Sometimes, on days when the world moves too quickly, I find myself drawn to the quiet simplicity of meals that require little more than gathering and letting go. This chicken and rice dish feels like a gentle exhale, where everything comes together in one pot with minimal effort but yields such comforting warmth. It’s the kind of meal that asks very little of you, yet gives back so much in return.
Ingredients
Chicken thighs – 1.5 lbs
White rice – 1 cup
Chicken broth – 1.5 cups
Onion – 1, diced
Garlic – 3 cloves, minced
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Turn your Instant Pot to sauté mode and heat 1 tablespoon of olive oil until it shimmers.
2. Pat the chicken thighs completely dry with paper towels to ensure a golden sear.
3. Season both sides of the chicken thighs evenly with 1 teaspoon of salt and ½ teaspoon of black pepper.
4. Place the chicken thighs skin-side down in the hot oil and sear for 4-5 minutes until deeply golden brown.
5. Flip the chicken thighs and sear the other side for 3 minutes to develop flavor.
6. Remove the chicken thighs from the Instant Pot and set aside on a plate.
7. Add the diced onion to the pot and sauté for 3 minutes until translucent.
8. Add the minced garlic and cook for 30 seconds until fragrant.
9. Pour in 1.5 cups of chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
10. Add 1 cup of white rice and stir gently to combine with the liquid.
11. Return the seared chicken thighs to the pot, nestling them into the rice mixture.
12. Secure the lid, set the valve to sealing position, and pressure cook on high for 8 minutes.
13. When the cooking cycle completes, allow the pressure to release naturally for 10 minutes before carefully turning the valve to venting position.
14. Remove the lid away from your face to avoid steam burns.
15. Fluff the rice with a fork, letting the grains separate gently rather than stirring vigorously.
Here, the rice emerges tender and perfectly cooked, having absorbed all the savory chicken essence. The chicken falls apart with just a gentle nudge of your fork, its juices mingling with the fragrant rice beneath. I love serving this straight from the pot, perhaps with a simple green salad to contrast the rich, comforting flavors.
Instant Pot Beef Stew Dump Meal
Cradling a warm bowl on a quiet evening, I find myself returning to this simple ritual—a meal that asks for little but gives so much comfort. There’s something deeply satisfying about transforming humble ingredients into a rich, hearty stew with minimal effort, letting the pressure cooker work its quiet magic while I simply wait.
Ingredients
Beef chuck – 2 lbs
Potatoes – 4 medium
Carrots – 3 large
Beef broth – 4 cups
Tomato paste – 2 tbsp
Worcestershire sauce – 1 tbsp
Flour – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Cut the beef chuck into 1-inch cubes, trimming away any large pieces of fat.
2. Peel the potatoes and carrots, then cut them into 1-inch chunks.
3. Place the beef cubes in a large bowl and toss them with the flour, salt, and black pepper until evenly coated.
4. Add the coated beef, potato chunks, carrot chunks, beef broth, tomato paste, and Worcestershire sauce to the Instant Pot.
5. Stir all ingredients gently just until combined, being careful not to overmix.
6. Lock the Instant Pot lid in place and set the valve to the sealing position.
7. Select the “Manual” or “Pressure Cook” setting and set the timer for 35 minutes at high pressure.
8. When the cooking cycle completes, allow the pressure to release naturally for 15 minutes—you’ll know it’s ready when the float valve drops.
9. Carefully turn the steam release valve to “Venting” to release any remaining pressure.
10. Remove the lid once all pressure has been released and the lid unlocks easily.
11. Let the stew rest for 5 minutes before serving to allow the flavors to meld together.
When you lift the lid, the rich aroma of tender beef and vegetables fills the kitchen, promising the kind of comfort that only comes from slow-cooked flavors achieved quickly. The beef becomes fork-tender, practically melting apart, while the potatoes and carrots soften just enough to hold their shape but yield easily to a spoon. For a cozy twist, try serving it over creamy polenta or with crusty bread for dipping into the deeply savory broth.
Instant Pot Honey Garlic Chicken Dump Recipe
Evenings like this call for something that requires little effort but fills the kitchen with warmth. Everything goes into the pot at once, a quiet surrender to simplicity that yields tender, fragrant chicken in what feels like no time at all.
Ingredients
Chicken thighs – 1.5 lbs
Honey – ¼ cup
Soy sauce – ⅓ cup
Garlic – 4 cloves, minced
Chicken broth – ½ cup
Cornstarch – 2 tbsp
Water – 2 tbsp
Instructions
1. Place 1.5 lbs of chicken thighs into the Instant Pot. 2. Pour ¼ cup of honey, ⅓ cup of soy sauce, and ½ cup of chicken broth over the chicken. 3. Add 4 cloves of minced garlic to the pot. 4. Secure the lid and set the valve to “Sealing.” 5. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes at high pressure. 6. Allow the pressure to release naturally for 5 minutes once cooking is complete. 7. Carefully turn the valve to “Venting” to release any remaining pressure. 8. Remove the lid once the float valve drops. 9. In a small bowl, whisk together 2 tbsp of cornstarch and 2 tbsp of water until smooth. 10. Stir the cornstarch slurry into the sauce in the Instant Pot. 11. Press the “Sauté” button and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 2–3 minutes. 12. Turn off the Instant Pot. Using natural pressure release for part of the time helps keep the chicken incredibly moist and prevents it from becoming tough. Whisking the cornstarch slurry thoroughly before adding ensures the sauce thickens evenly without lumps. Letting the sauce bubble gently on Sauté mode allows it to reduce slightly, deepening the honey-garlic flavor. Uncover the pot to find chicken that falls apart at the touch of a fork, bathed in a glossy, sweet-savory sauce. The garlic mellows into the background, while the honey caramelizes just enough to cling to each tender bite. Serve it over steamed jasmine rice to soak up every drop, or shred it for tacos topped with crisp cabbage slaw.
Instant Pot BBQ Pulled Pork Dump Dinner
Maybe it’s the way the steam rises, soft and insistent, that makes this meal feel like a quiet promise—a gentle nudge toward comfort without any fuss. With just a handful of ingredients and the steady hum of the Instant Pot, dinner unfolds slowly, filling the kitchen with the scent of sweet smoke and tenderness.
Ingredients
Pork shoulder – 2 lbs
BBQ sauce – 1 cup
Chicken broth – ½ cup
Onion powder – 1 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Instructions
1. Place the pork shoulder into the Instant Pot.
2. Pour ½ cup of chicken broth around the pork.
3. Sprinkle 1 tsp of onion powder, 1 tsp of garlic powder, and 1 tsp of salt evenly over the pork.
4. Secure the lid and set the valve to “Sealing.”
5. Select “Manual” or “Pressure Cook” and set the timer for 60 minutes at high pressure.
6. Allow the pressure to release naturally for 15 minutes once cooking is complete.
7. Carefully turn the valve to “Venting” to release any remaining pressure.
8. Remove the lid and use two forks to shred the pork directly in the pot.
9. Stir in 1 cup of BBQ sauce until the pork is fully coated.
10. Let the mixture sit for 5 minutes on the “Keep Warm” setting to allow the flavors to meld.
Unbelievably tender, the pork pulls apart in silky strands that soak up the smoky-sweet sauce, making it perfect for stuffing into soft buns or piling over a baked potato. Leftovers, if there are any, taste even richer the next day, tucked into tacos or scattered across a crisp salad for a surprising twist.
Instant Pot Creamy Tuscan Chicken Dump Meal
Years ago, I discovered that some of the most comforting meals are born not from complexity, but from the quiet simplicity of layering ingredients into a single pot. This creamy Tuscan chicken, with its gentle medley of flavors, has become a steadfast companion on those evenings when time feels both fleeting and abundant. It’s a dish that asks for little and gives back so much warmth.
Ingredients
Chicken thighs – 1.5 lbs
Heavy cream – 1 cup
Chicken broth – ½ cup
Sun-dried tomatoes – ¼ cup, chopped
Garlic – 3 cloves, minced
Italian seasoning – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Spinach – 2 cups
Instructions
1. Place 1.5 lbs of chicken thighs into the Instant Pot.
2. Pour 1 cup of heavy cream and ½ cup of chicken broth over the chicken.
3. Add ¼ cup of chopped sun-dried tomatoes, 3 minced garlic cloves, 1 tbsp of Italian seasoning, 1 tsp of salt, and ½ tsp of black pepper to the pot.
4. Secure the lid and set the Instant Pot to high pressure for 12 minutes.
5. Allow the pressure to release naturally for 10 minutes after cooking, then carefully perform a quick release for any remaining pressure.
6. Open the lid and stir in 2 cups of spinach until it wilts, which should take about 1-2 minutes.
7. Let the dish rest for 5 minutes off heat to allow the sauce to thicken slightly.
Gradually, the sauce settles into a velvety embrace around the tender chicken, with the sun-dried tomatoes offering little bursts of tangy sweetness against the creamy backdrop. I love serving it spooned over wide ribbons of pappardelle pasta, where the noodles catch every drop of that rich, herb-infused sauce, making each bite a quiet celebration of comfort.
Instant Pot Mexican Black Beans and Rice Dump Recipe
Venturing into the kitchen this quiet afternoon, I find myself drawn to simple comforts—the kind that simmer patiently while I watch the steam rise, remembering how these humble ingredients have nourished generations before me.
Ingredients
– Long-grain white rice – 1 cup
– Dried black beans – 1 cup
– Chicken broth – 2 cups
– Diced tomatoes with green chilies – 1 (10 oz) can
– Yellow onion – ½ cup chopped
– Garlic – 2 cloves minced
– Olive oil – 1 tbsp
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – ¾ tsp
Instructions
1. Press the “Sauté” button on your Instant Pot and wait until the display reads “Hot” (about 2 minutes).
2. Pour 1 tbsp olive oil into the pot, swirling to coat the bottom evenly.
3. Add ½ cup chopped yellow onion and sauté for 3 minutes, stirring occasionally until translucent.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 1 cup dried black beans (rinsed but not soaked), 1 cup long-grain white rice, 1 tsp ground cumin, 1 tsp chili powder, and ¾ tsp salt to the pot.
6. Pour in 2 cups chicken broth and 1 (10 oz) can diced tomatoes with green chilies (undrained), scraping the bottom to loosen any browned bits.
7. Secure the lid, set the valve to “Sealing,” and press “Manual” or “Pressure Cook” on High pressure for 22 minutes.
8. When cooking completes, allow natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release remaining steam.
9. Remove the lid away from your face and fluff the mixture with a fork, letting steam escape for 2 minutes.
10. Let rest for 5 minutes before serving to allow the beans and rice to fully absorb the liquid. Under the tender rice grains, the black beans hold their shape beautifully while melting softly between your teeth, their earthy depth lifted by the gentle warmth of cumin and chili. I love folding this into warm tortillas with avocado slices, or spooning it over crisp lettuce for a cool-weather salad that tastes like November sunlight.
Instant Pot Sausage and Peppers Dump Dinner
Remembering how my grandmother would spend hours in the kitchen, I find comfort in knowing some of the most satisfying meals can come together with such gentle effort. This simple combination of sausage and peppers feels like a warm embrace after a long day, the kind of meal that fills the kitchen with nostalgic aromas while asking very little in return.
Ingredients
Italian sausage – 1 lb
Bell peppers – 2 large, sliced
Onion – 1 medium, sliced
Garlic – 3 cloves, minced
Chicken broth – ½ cup
Olive oil – 1 tbsp
Instructions
1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (approximately 3-4 minutes).
2. Pour 1 tablespoon of olive oil into the pot, swirling to coat the bottom evenly.
3. Place 1 pound of Italian sausage in the pot and brown for 2 minutes per side until golden brown crust forms.
4. Add sliced bell peppers and onion, stirring gently to combine with the sausage.
5. Cook vegetable mixture for 4 minutes until peppers begin to soften and onions turn translucent.
6. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
7. Pour ½ cup of chicken broth into the pot, using a wooden spoon to scrape any browned bits from the bottom.
8. Secure the Instant Pot lid, ensuring the steam release valve is set to “Sealing” position.
9. Press “Cancel” to stop sauté function, then select “Pressure Cook” on High pressure for 8 minutes.
10. When cooking completes, allow natural pressure release for 5 minutes before carefully turning the steam release valve to “Venting”.
11. Wait until the float valve drops completely before removing the lid.
12. Use tongs to transfer sausage and peppers to serving plates, then spoon remaining juices over top.
From the tender give of the peppers to the way the savory juices mingle with the sausage’s gentle spice, this dish feels like comfort distilled. I love serving it over creamy polenta or stuffing it into crusty rolls for a satisfying sandwich that holds all those beautiful juices.
Instant Pot Teriyaki Chicken Dump Meal
Gently, as the afternoon light fades, I find myself drawn to the simplicity of meals that require little more than gathering and letting go. This teriyaki chicken, a quiet promise of comfort, comes together with just a few ingredients and the steady hum of the Instant Pot.
Instant Pot Lentil Curry Dump Recipe
Kindly, as the afternoon light fades outside my window, I find myself drawn to the simplicity of this meal—the way ingredients transform with just a bit of time and warmth, offering comfort without complexity. Gently, this curry comes together in the Instant Pot, a quiet promise of nourishment on busy days when the world feels rushed.
Ingredients
– Brown lentils – 1 cup
– Coconut milk – 1 (13.5 oz) can
– Vegetable broth – 2 cups
– Curry powder – 2 tbsp
– Salt – 1 tsp
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
Instructions
1. Press the “Sauté” button on the Instant Pot and add 1 tbsp olive oil, heating until the display reads “Hot” (about 2 minutes).
2. Add 1 diced onion and 3 minced garlic cloves, sautéing for 4–5 minutes until the onion turns translucent and fragrant.
3. Tip: Stir frequently to prevent sticking, using a wooden spoon to scrape any bits from the bottom for deeper flavor.
4. Turn off the “Sauté” function and add 1 cup brown lentils, 2 tbsp curry powder, and 1 tsp salt, stirring to coat the lentils evenly.
5. Pour in 2 cups vegetable broth and 1 can coconut milk, scraping the bottom gently to loosen any residue.
6. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high for 10 minutes.
7. Tip: Allow a natural pressure release for 10 minutes after cooking, then carefully switch the valve to “Venting” to release any remaining steam—this keeps lentils intact.
8. Once the float valve drops, remove the lid and stir the curry; if it seems too thin, press “Sauté” again and simmer for 3–5 minutes until thickened to your preference.
9. Tip: For a creamier texture, mash a small portion of lentils against the pot wall with the back of a spoon before serving.
Gently, the curry settles into a velvety blend, with lentils soft but not mushy, each spoonful carrying the earthy warmth of spices. I love it spooned over fluffy jasmine rice, or tucked into a bowl with a squeeze of lime to brighten the rich coconut notes, making even a simple dinner feel like a quiet celebration.
Instant Pot Pot Roast Dump Dinner
When the evening light turns golden and the air grows crisp, there’s something deeply comforting about surrendering to simplicity in the kitchen, letting ingredients meld together with minimal effort while you step away to breathe. This Instant Pot pot roast dump dinner feels like a quiet exhale after a long day, where humble components transform into something nourishing and warm without demanding constant attention. It’s the kind of meal that waits patiently for you, filling the house with gentle aromas that promise rest and contentment.
Ingredients
Beef chuck roast – 3 lbs
Potatoes – 2 lbs
Carrots – 1 lb
Beef broth – 2 cups
Onion soup mix – 1 packet
Instructions
1. Place the 3 lbs beef chuck roast in the bottom of the Instant Pot.
2. Peel and chop the 2 lbs potatoes into 2-inch chunks, then arrange them around the roast.
3. Peel and slice the 1 lb carrots into 1-inch pieces, scattering them over the potatoes.
4. Sprinkle the 1 packet onion soup mix evenly over all ingredients.
5. Pour the 2 cups beef broth slowly around the edges to avoid washing off the seasoning.
6. Secure the Instant Pot lid and set the valve to “Sealing.”
7. Select “Manual” or “Pressure Cook” and set the timer for 60 minutes at high pressure.
8. Allow the pressure to release naturally for 15 minutes after cooking completes.
9. Carefully turn the valve to “Venting” to release any remaining pressure.
10. Remove the lid and transfer the roast and vegetables to a serving platter using tongs.
Let the tender beef fall apart at the slightest touch, its richness deepened by the savory broth that soaks into the soft potatoes and sweet carrots. Serve it over mashed cauliflower for a low-carb twist, or ladle the juices over crusty bread to savor every last drop of that comforting, homestyle flavor.
Instant Pot Lemon Garlic Shrimp Dump Meal
A quiet Tuesday finds me returning to this simple ritual, the gentle hum of the Instant Pot a familiar comfort as I layer ingredients for a meal that feels both effortless and deeply satisfying. As the lemon and garlic begin to meld, the kitchen fills with a promise of something bright and restorative.
Ingredients
Shrimp – 1 lb
Lemon juice – ¼ cup
Minced garlic – 2 tbsp
Chicken broth – ½ cup
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pour ½ cup of chicken broth into the Instant Pot insert.
2. Add 1 lb of shrimp in a single layer to the pot.
3. Squeeze ¼ cup of fresh lemon juice evenly over the shrimp.
4. Sprinkle 2 tbsp of minced garlic across the shrimp.
5. Place 2 tbsp of butter in small pieces over the top.
6. Season with 1 tsp of salt and ½ tsp of black pepper.
7. Close the Instant Pot lid and set the valve to the sealing position.
8. Press the “Manual” or “Pressure Cook” button and set the timer for 1 minute.
9. Allow the pressure to release naturally for 5 minutes after cooking completes, then carefully quick-release any remaining pressure. For the most tender shrimp, avoid stirring immediately after opening the lid—let them rest in the residual heat for 2 minutes to absorb the flavors fully.
10. Gently stir the shrimp to coat them in the buttery lemon-garlic sauce.
Just spooned over a bed of fluffy rice, the plump shrimp glisten in their vibrant sauce, each bite bursting with sharp citrus and mellow, roasted garlic. The delicate texture practically melts away, while a final sprinkle of fresh parsley can transform this simple dish into something worthy of a quiet celebration.
Instant Pot Spaghetti and Meatballs Dump Recipe
Keeping things simple tonight, I find myself drawn to recipes that require little more than opening a few jars and letting the pressure cooker work its quiet magic. Kind of like this one, where everything just gets layered in and transforms into something wonderfully comforting.
Ingredients
- Spaghetti – 1 lb
- Frozen meatballs – 1 lb
- Marinara sauce – 24 oz
- Water – 2 cups
- Garlic powder – 1 tsp
- Dried basil – 1 tsp
- Parmesan cheese – ½ cup, grated
Instructions
- Break the 1 lb of spaghetti in half so it fits neatly in your Instant Pot.
- Place the broken spaghetti evenly across the bottom of the pot.
- Arrange 1 lb of frozen meatballs in a single layer over the spaghetti.
- Pour 24 oz of marinara sauce directly over the meatballs and spaghetti.
- Sprinkle 1 tsp of garlic powder and 1 tsp of dried basil evenly over the sauce.
- Pour 2 cups of water over everything, taking care not to stir the layers.
- Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes.
- Once cooking completes, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Remove the lid and gently stir the spaghetti and meatballs to combine everything evenly.
- Sprinkle ½ cup of grated Parmesan cheese over the top just before serving.
Just like that, you have tender spaghetti and juicy meatballs in a rich, herb-kissed sauce. The cheese melts into the warmth, adding a salty creaminess that makes each bite feel like a quiet celebration. Sometimes I’ll serve it straight from the pot with a simple green salad, letting the steam fog up the kitchen windows on a cool evening.
Instant Pot Cheesy Broccoli Rice Dump Dinner
Kind of like finding an old photograph you forgot you’d taken, this recipe unfolds with the quiet comfort of something both familiar and newly discovered. It’s the sort of meal that asks very little of you, yet gives back so much warmth and simplicity in return, perfect for those evenings when the light fades early and the kitchen feels like a sanctuary.
Ingredients
– Long-grain white rice – 1 cup
– Broccoli florets – 2 cups
– Chicken broth – 1 ½ cups
– Shredded cheddar cheese – 1 cup
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Add 1 cup long-grain white rice to the Instant Pot.
2. Pour 1 ½ cups chicken broth over the rice.
3. Sprinkle 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp black pepper evenly over the broth.
4. Place 2 cups broccoli florets in an even layer on top of the rice and seasonings without stirring.
5. Secure the Instant Pot lid and set the valve to “Sealing.”
6. Select “Manual” or “Pressure Cook” and set the timer for 4 minutes on High pressure.
7. Allow the pressure to release naturally for 10 minutes once cooking completes, then carefully turn the valve to “Venting” to release any remaining steam.
8. Open the lid and immediately stir in 1 cup shredded cheddar cheese until fully melted and creamy.
9. Let the mixture rest for 3 minutes off heat to allow the rice to absorb any excess liquid.
Tip: For fluffier rice, avoid peeking during the natural release phase to maintain steady pressure and heat.
Tip: If the broccoli seems underdone after opening, simply stir gently, close the lid, and let residual heat steam it for 2–3 more minutes.
Tip: Use freshly shredded cheese instead of pre-shredded for a smoother melt, as anti-caking agents can make the sauce grainy.
That first spoonful reveals tender rice grains clinging to velvety cheese, with broccoli that’s softened just enough to hold its bright green hue and slight crunch. Try scooping it into warm tortillas for a quick burrito filling, or top with crispy breadcrumbs and broil for 2 minutes to add a golden, textured finish.
Instant Pot Thai Peanut Chicken Dump Meal
Lately, I’ve been craving the kind of meal that feels like a warm embrace after a long day, something that fills the kitchen with comforting aromas without demanding much from me. This Instant Pot Thai peanut chicken is exactly that—a simple dump meal where everything goes in at once, transforming into a rich, satisfying dinner while I simply wait.
Ingredients
Chicken thighs – 1.5 lbs
Creamy peanut butter – ½ cup
Coconut milk – 1 cup
Soy sauce – 3 tbsp
Brown sugar – 2 tbsp
Rice vinegar – 1 tbsp
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Red pepper flakes – 1 tsp
Instructions
1. Place 1.5 lbs of chicken thighs in the Instant Pot.
2. Add ½ cup creamy peanut butter, 1 cup coconut milk, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp red pepper flakes directly over the chicken.
3. Close the Instant Pot lid and set the valve to “Sealing.”
4. Press “Manual” or “Pressure Cook” and set the timer for 12 minutes at high pressure.
5. Allow the pressure to release naturally for 10 minutes after cooking, then carefully turn the valve to “Venting” to release any remaining steam.
6. Open the lid and use two forks to shred the chicken directly in the pot, stirring it into the sauce.
7. For a thicker sauce, press “Sauté” and simmer for 3-5 minutes, stirring occasionally, until it coats the back of a spoon.
Now, the tender chicken soaks up that velvety, slightly spicy peanut sauce, making each bite both creamy and bright. I love serving it over jasmine rice with a squeeze of lime, or even spooning it into lettuce cups for a lighter, crunchier twist.
Instant Pot Minestrone Soup Dump Recipe
Beneath the quiet hum of the kitchen, there’s a certain comfort in knowing a nourishing meal can come together with such little effort, all the hearty vegetables and beans mingling in the steam of the Instant Pot. It feels like a warm embrace on a chilly afternoon, a simple ritual that fills the home with inviting aromas without demanding constant attention. This dump recipe lets you walk away and return to something deeply satisfying, a bowl that feels both rustic and restorative.
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Carrots – 2, sliced
– Celery – 2 stalks, chopped
– Garlic – 3 cloves, minced
– Diced tomatoes – 1 (14.5 oz) can
– Vegetable broth – 4 cups
– Cannellini beans – 1 (15 oz) can, drained and rinsed
– Ditalini pasta – ½ cup
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh spinach – 2 cups
– Grated Parmesan cheese – ¼ cup
Instructions
1. Pour 1 tbsp olive oil into the Instant Pot liner.
2. Select the “Sauté” function and heat the oil for 2 minutes.
3. Add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot.
4. Sauté the vegetables for 5 minutes, stirring occasionally, until the onion turns translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Tip: Scrape any browned bits from the bottom of the pot to prevent a “burn” message later.
7. Add 1 can diced tomatoes, 4 cups vegetable broth, 1 can drained and rinsed cannellini beans, ½ cup ditalini pasta, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper.
8. Stir all ingredients until well combined.
9. Secure the lid and set the valve to “Sealing.”
10. Press “Manual” or “Pressure Cook” and set the timer for 5 minutes at high pressure.
11. Once cooking completes, allow natural pressure release for 10 minutes.
12. Carefully turn the valve to “Venting” to release any remaining steam.
13. Open the lid and stir in 2 cups fresh spinach until it wilts, about 1 minute.
14. Tip: For a thicker soup, let it sit uncovered on “Keep Warm” for 5–10 minutes to allow the pasta to absorb more liquid.
15. Ladle the soup into bowls and top each serving with ¼ cup grated Parmesan cheese.
16. Tip: Store leftovers in an airtight container; the pasta will soften further upon reheating, so add a splash of broth if needed.
Ladle this minestrone into deep bowls and watch the spinach swirl into the rich, tomato-based broth, the ditalini pasta offering little pockets of comfort with each spoonful. The beans and vegetables soften into a melded harmony, while a sprinkle of Parmesan melts into a salty, umami finish. For a cozy twist, serve it alongside crusty garlic bread to dip into the savory depths, or chill it lightly for a refreshing next-day lunch that tastes even more developed.
Instant Pot Garlic Butter Salmon Dump Dinner
Folding back the lid of my Instant Pot tonight felt like opening a journal to a blank page, ready to be filled with the quiet comfort of a meal that practically cooks itself while I simply breathe in the garlicky promise filling the air.
Ingredients
Salmon fillets – 4 (6 oz each)
Unsalted butter – 4 tbsp
Garlic – 4 cloves, minced
Lemon – 1, juiced
Baby potatoes – 1.5 lbs, halved
Fresh dill – 2 tbsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the halved baby potatoes in the bottom of the Instant Pot.
2. Pour 1 cup of water over the potatoes.
3. Arrange the salmon fillets skin-side down on top of the potatoes in a single layer.
4. Sprinkle the minced garlic evenly over the salmon fillets.
5. Dot the salmon with pats of unsalted butter.
6. Squeeze the fresh lemon juice evenly over everything.
7. Season the entire contents with 1 teaspoon of salt and ½ teaspoon of black pepper.
8. Lock the Instant Pot lid in place and set the valve to “Sealing.”
9. Press the “Manual” or “Pressure Cook” button and set the timer for 4 minutes at high pressure.
10. Allow the pressure to release naturally for 5 minutes once cooking completes.
11. Carefully turn the valve to “Venting” to release any remaining pressure.
12. Remove the lid once the float valve drops.
13. Use a slotted spoon to transfer the salmon and potatoes to serving plates.
14. Sprinkle the chopped fresh dill over the salmon and potatoes before serving.
Now, the salmon flakes apart with just the gentle nudge of a fork, its richness cut through by the bright lemon, while the potatoes have soaked up all the garlic butter goodness. Nestle it beside a simple arugula salad for a complete meal, or flake the leftovers into creamy pasta tomorrow—this humble dump dinner somehow feels like both comfort and elegance on a single plate.
Instant Pot Beef and Broccoli Dump Meal
Perhaps there’s something quietly comforting about returning to simple meals, the kind that require little more than gathering ingredients and letting time work its gentle magic. This beef and broccoli comes together with minimal effort, offering warmth and nourishment when you need it most.
Ingredients
Beef stew meat – 1.5 lbs
Broccoli florets – 4 cups
Soy sauce – ½ cup
Brown sugar – ¼ cup
Beef broth – 1 cup
Cornstarch – 2 tbsp
Water – 2 tbsp
Instructions
1. Place 1.5 lbs beef stew meat in the Instant Pot.
2. Pour ½ cup soy sauce over the beef.
3. Sprinkle ¼ cup brown sugar evenly over the beef.
4. Add 1 cup beef broth to the pot.
5. Close the Instant Pot lid and set the valve to sealing position.
6. Press the “Manual” button and set the timer for 15 minutes at high pressure.
7. Allow the pressure to release naturally for 10 minutes after cooking completes.
8. Carefully turn the valve to venting position to release any remaining pressure.
9. Open the lid and press the “Sauté” function.
10. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp water until smooth.
11. Slowly pour the cornstarch mixture into the simmering sauce while stirring constantly.
12. Cook for 2-3 minutes until the sauce thickens to a gravy-like consistency.
13. Add 4 cups broccoli florets to the pot and stir to coat with sauce.
14. Close the lid (no pressure cooking) and let the broccoli steam for 4 minutes until bright green and tender-crisp.
15. Turn off the Instant Pot and serve immediately.
You’ll find the beef becomes wonderfully tender while the broccoli retains just enough crispness to contrast the rich, savory sauce. The sweetness from the brown sugar balances the salty depth of soy in a way that feels both familiar and special. Try serving it over jasmine rice or pairing it with crunchy sesame noodles for a complete meal that satisfies without complication.
Instant Pot Creamy Mushroom Chicken Dump Recipe
Gently, as the afternoon light fades outside my kitchen window, I find myself drawn to recipes that require little effort but yield deep comfort, like this simple chicken dish that practically makes itself. Sometimes the most nourishing meals come from just a few ingredients and the quiet hum of the Instant Pot, filling the kitchen with earthy aromas that soothe the soul after a long day.
Ingredients
Chicken thighs – 1.5 lbs
Mushrooms – 8 oz
Heavy cream – 1 cup
Chicken broth – ½ cup
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place 1.5 lbs of chicken thighs in the Instant Pot.
2. Add 8 oz of whole mushrooms around the chicken.
3. Pour ½ cup of chicken broth over the ingredients.
4. Sprinkle 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper evenly over everything.
5. Close the Instant Pot lid and set the valve to sealing position.
6. Press the “Poultry” button and set the timer for 10 minutes at high pressure.
7. Allow the pressure to release naturally for 10 minutes after cooking completes, then carefully quick release any remaining pressure by turning the valve to venting position.
8. Remove the lid and use two forks to shred the chicken directly in the pot.
9. Stir in 1 cup of heavy cream until fully incorporated.
10. Press the “Sauté” function and cook for 3-5 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
Zesty with savory depth from the mushrooms and cream, this chicken emerges tender enough to cut with a fork, the sauce clinging to each strand in velvety ribbons. I love serving it over wide egg noodles that catch every drop of the creamy mushroom gravy, or spooning it into a crusty bread bowl for the ultimate comfort meal on chilly evenings.
Instant Pot Cajun Sausage and Rice Dump Dinner
Often, on days when the world moves too quickly, I find myself drawn to the quiet simplicity of my kitchen, where a single pot can hold both nourishment and comfort. On evenings like these, when time feels both scarce and precious, I turn to recipes that ask little but give much, like this one-pot meal that comes together with minimal effort. It’s a gentle reminder that good food doesn’t have to be complicated to feel like a warm embrace.
Ingredients
- Andouille sausage – 1 lb
- Long-grain white rice – 1 cup
- Chicken broth – 1 ½ cups
- Cajun seasoning – 2 tbsp
- Frozen bell pepper and onion mix – 1 cup
Instructions
- Slice the andouille sausage into ½-inch rounds.
- Turn the Instant Pot to sauté mode and wait until the display reads “Hot.”
- Add the sausage slices to the pot in a single layer and cook for 4 minutes, stirring once halfway through, until lightly browned.
- Tip: Searing the sausage first adds a deeper flavor to the dish, so don’t rush this step.
- Add the frozen bell pepper and onion mix to the pot and cook for 2 minutes, stirring occasionally, until slightly softened.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Add the rice and Cajun seasoning, and stir gently to combine all ingredients.
- Tip: For even cooking, make sure the rice is fully submerged in the liquid before pressure cooking.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
- Once the cooking cycle completes, let the pressure release naturally for 10 minutes.
- Carefully turn the valve to “Venting” to release any remaining pressure.
- Remove the lid and fluff the rice with a fork.
- Tip: Let the dish rest for 5 minutes after fluffing—this allows the rice to absorb any excess liquid and improves the texture.
This dish settles into a wonderfully tender consistency, with the rice soaking up the spicy, smoky notes from the sausage and seasoning. The peppers and onions soften just enough to melt into each bite, adding subtle sweetness that balances the heat. Try serving it straight from the pot, perhaps with a sprinkle of fresh parsley or a squeeze of lemon to brighten the flavors on a quiet evening.
Instant Pot Maple Dijon Pork Chops Dump Meal
Mornings like these call for something that feels like a warm embrace, something that requires little effort yet yields deep comfort. This simple dump meal transforms humble ingredients into a dish that fills the kitchen with the sweet, savory scent of maple and mustard, a quiet promise of the cozy meal to come.
Ingredients
Pork chops – 4 (bone-in, 1-inch thick)
Maple syrup – ¼ cup
Dijon mustard – 2 tbsp
Apple cider vinegar – 1 tbsp
Chicken broth – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the pork chops in the bottom of the Instant Pot in a single layer.
2. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, chicken broth, salt, and black pepper in a small bowl until fully combined.
3. Pour the sauce mixture evenly over the pork chops, ensuring each chop is coated.
4. Secure the Instant Pot lid and set the valve to the sealing position.
5. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes at high pressure.
6. Allow the pressure to release naturally for 5 minutes once cooking is complete, then carefully perform a quick release for any remaining pressure.
7. Remove the pork chops from the Instant Pot and transfer them to a serving plate.
8. Select the “Sauté” function on the Instant Pot and simmer the remaining sauce for 3-5 minutes until it thickens slightly.
9. Spoon the reduced sauce over the pork chops before serving.
Served over creamy mashed potatoes or fluffy rice, the pork chops are wonderfully tender, practically falling off the bone. The sauce strikes a perfect balance between the earthy tang of Dijon and the gentle sweetness of maple, creating a glossy, rich coating that makes every bite deeply satisfying.
Summary
Convenient and delicious, these 20 Instant Pot dump recipes are perfect for your busiest nights. We hope they make your week easier and your family happier! Try a few, leave a comment with your favorites, and don’t forget to share this roundup on Pinterest to help other busy cooks. Happy pressure cooking!
