20 Quick Instant Pot Recipes Dinner Delights

Vibrant, delicious dinners don’t have to take hours! If you’re craving hearty meals that come together in a flash, your Instant Pot is your new best friend. We’ve gathered 20 quick, mouthwatering recipes perfect for busy weeknights. From cozy comfort classics to fresh, flavorful dishes, get ready to transform your evening routine. Let’s dive into these dinner delights that will have everyone asking for seconds!

Instant Pot Beef Stew

Holding my warm mug, I remember how this stew came to be—a quiet afternoon when the rain tapped the window and I needed something to simmer slowly, filling the kitchen with the kind of comfort that seeps into your bones.

Ingredients

– Beef chuck – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1 large
– Carrots – 3 medium
– Potatoes – 2 large
– Beef broth – 4 cups
– Tomato paste – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Thyme – 1 tsp

Instructions

1. Cut the beef chuck into 1-inch cubes.
2. Turn the Instant Pot to sauté mode and heat the olive oil for 2 minutes.
3. Add the beef cubes in a single layer and brown for 4 minutes per side.
4. Tip: Don’t overcrowd the pot—browning in batches ensures a deep, caramelized crust.
5. Chop the onion into ½-inch pieces and add to the pot.
6. Sauté the onion for 3 minutes until translucent.
7. Peel and slice the carrots into ½-inch rounds.
8. Dice the potatoes into 1-inch chunks.
9. Add the carrots and potatoes to the Instant Pot.
10. Pour in the beef broth, scraping the bottom to lift any browned bits.
11. Stir in the tomato paste, salt, black pepper, and thyme.
12. Secure the lid and set the Instant Pot to high pressure for 35 minutes.
13. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
14. Tip: Natural release keeps the meat tender by preventing sudden temperature changes.
15. Open the lid and let the stew rest for 5 minutes before serving.
16. Tip: For a thicker stew, mix 2 tbsp of flour with ¼ cup of cold water and stir it in after cooking, then simmer on sauté for 3 minutes.

Just ladled into bowls, the beef falls apart at the touch of a fork, while the potatoes soak up the rich, herb-scented broth. I love serving it over a slice of crusty bread, letting the juices pool underneath—a simple, deeply satisfying end to a gray day.

Instant Pot Chicken Alfredo

Sometimes the simplest meals are the ones that linger in memory, like this creamy chicken alfredo that comes together in the pressure cooker with such gentle ease. It’s a quiet comfort on busy evenings, when the steam hisses softly and the scent of garlic fills the kitchen.

Ingredients

Chicken breasts – 1 lb
Fettuccine – 8 oz
Heavy cream – 1 cup
Chicken broth – 1 cup
Butter – 2 tbsp
Garlic – 3 cloves, minced
Parmesan cheese – 1 cup, grated
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place 1 lb chicken breasts in the Instant Pot.
2. Break 8 oz fettuccine in half and arrange over chicken.
3. Pour 1 cup chicken broth and 1 cup heavy cream over pasta.
4. Add 2 tbsp butter, 3 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper.
5. Close lid and set valve to sealing position.
6. Cook on high pressure for 8 minutes.
7. Let pressure release naturally for 5 minutes, then quick release remaining steam.
8. Tip: For perfectly cooked pasta, avoid stirring before pressure cooking to prevent sticking.
9. Remove chicken breasts and shred with two forks.
10. Stir shredded chicken back into pot.
11. Add 1 cup grated Parmesan cheese and stir until melted and creamy.
12. Tip: For extra silkiness, let the dish rest for 2 minutes off heat before serving.
13. Taste and adjust seasoning if needed.
14. Tip: If sauce seems thin, simmer on sauté mode for 2-3 minutes while stirring constantly.

Creamy and rich, the sauce clings to each strand of pasta while tender shreds of chicken melt into every bite. Try serving it alongside roasted asparagus or spooned over garlic bread for soaking up every last drop of that velvety Alfredo.

Instant Pot Creamy Garlic Parmesan Pasta

Evenings like this call for something that feels like a warm embrace, something that requires little effort but rewards generously. This creamy pasta comes together in moments, yet tastes like it simmered for hours, wrapping you in comfort with each garlicky, cheesy bite.

Ingredients

Penne pasta – 1 lb
Chicken broth – 4 cups
Heavy cream – 1 cup
Garlic – 4 cloves
Parmesan cheese – 1 cup
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Add 1 lb penne pasta, 4 cups chicken broth, and 1 tsp salt to the Instant Pot.
2. Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
3. When the timer beeps, immediately quick release the pressure by turning the valve to venting.
4. Turn the Instant Pot to sauté mode on normal heat.
5. Stir in 1 cup heavy cream, 2 tbsp butter, and 4 minced garlic cloves.
6. Simmer the mixture for 3 minutes, stirring constantly until the sauce thickens slightly.
7. Turn off the Instant Pot and stir in 1 cup grated Parmesan cheese until fully melted.
8. Season with ½ tsp black pepper and let the pasta rest for 2 minutes before serving.

Zesty with garlic and rich with Parmesan, this pasta emerges luxuriously creamy, each strand coated in a velvety sauce that clings perfectly. The texture remains wonderfully al dente despite the quick cooking, making it ideal for curling up with a bowl as is or topping with grilled chicken for a heartier meal.

Instant Pot Honey Garlic Chicken

Falling into the rhythm of a quiet kitchen evening, I find myself reaching for the Instant Pot again, drawn to how it transforms simple ingredients into something comforting with minimal effort. There’s something deeply satisfying about watching honey and garlic meld together under pressure, creating a dish that feels both nourishing and indulgent. This honey garlic chicken has become my go-to when I need a meal that soothes the soul without demanding too much energy.

Ingredients

Chicken thighs – 1 ½ lbs
Honey – ¼ cup
Soy sauce – 3 tbsp
Garlic – 4 cloves
Chicken broth – ½ cup
Cornstarch – 1 tbsp
Water – 2 tbsp

Instructions

1. Place 1 ½ lbs chicken thighs in the Instant Pot.
2. Mince 4 cloves garlic directly over the chicken to capture all the flavorful juices.
3. Pour ¼ cup honey, 3 tbsp soy sauce, and ½ cup chicken broth over the chicken.
4. Secure the lid and set the valve to sealing position.
5. Cook on high pressure for 10 minutes, then allow natural pressure release for 5 minutes before quick releasing remaining pressure.
6. Carefully remove chicken thighs and set aside on a plate.
7. Turn the Instant Pot to sauté mode and bring the sauce to a boil.
8. Whisk together 1 tbsp cornstarch and 2 tbsp water in a small bowl until completely smooth.
9. Slowly whisk the cornstarch slurry into the boiling sauce until thickened, about 2-3 minutes. Tip: For extra glossy sauce, let the slurry sit for 30 seconds before whisking in.
10. Return chicken to the pot and coat thoroughly with the thickened sauce. Tip: Let the chicken rest in the sauce for 2 minutes off heat to better absorb flavors.
11. Serve immediately over rice or noodles. Tip: The sauce clings beautifully to roasted vegetables if you’re avoiding grains.
Maybe what I love most is how the chicken becomes impossibly tender while the sauce caramelizes into a sticky-sweet glaze that clings to every surface. The garlic mellows during pressure cooking, leaving behind just enough warmth to balance the honey’s floral sweetness. Sometimes I’ll shred the leftovers and pile them onto crusty bread for next-day sandwiches, where the sauce soaks into the bread in the most delightful way.

Instant Pot BBQ Pulled Pork

Perhaps there’s something quietly comforting about transforming a simple cut of pork into something tender and deeply flavorful, the kind of meal that feels like a slow, warm hug on a day that demands simplicity and warmth. It’s a gentle process, really, letting the pressure cooker do the work while the rich, smoky scent fills the kitchen, promising a meal that’s both effortless and deeply satisfying.

Ingredients

Pork shoulder – 3 lbs
BBQ sauce – 1 cup
Apple cider vinegar – ¼ cup
Brown sugar – 2 tbsp
Chicken broth – ½ cup
Garlic powder – 1 tsp
Onion powder – 1 tsp
Smoked paprika – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the 3 lbs of pork shoulder completely dry with paper towels.
2. In a small bowl, combine 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of smoked paprika, 1 tsp of salt, and ½ tsp of black pepper.
3. Rub the spice mixture evenly over all sides of the pork shoulder.
4. Pour ½ cup of chicken broth into the Instant Pot.
5. Place the seasoned pork shoulder into the Instant Pot.
6. Secure the lid and set the valve to the sealing position.
7. Cook on high pressure for 90 minutes.
8. Allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
9. Transfer the pork shoulder to a large bowl, reserving ½ cup of the cooking liquid from the pot.
10. Use two forks to shred the pork completely, discarding any large pieces of fat.
11. In a separate bowl, whisk together 1 cup of BBQ sauce, ¼ cup of apple cider vinegar, and 2 tbsp of brown sugar.
12. Pour the sauce mixture and the reserved ½ cup of cooking liquid over the shredded pork.
13. Stir until all the pork is evenly coated with the sauce.
14. For a caramelized finish, spread the sauced pork on a baking sheet and broil on high for 3-5 minutes until the edges are slightly crispy.
Oh, the pork becomes impossibly tender, each strand soaking up the sweet and tangy sauce, with a subtle smokiness that lingers. It’s wonderful piled high on soft buns, but it also shines tucked into tacos with a crisp cabbage slaw or stirred into cheesy grits for a comforting twist.

Instant Pot Creamy Tuscan Chicken

Kind of quietly, on this gray afternoon, I find myself drawn to the slow comfort of this dish—the way the chicken becomes impossibly tender under pressure, the cream swirling into something rich and dreamy. It’s the sort of meal that feels like a gentle exhale at the end of a long day.

Ingredients

– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Chicken broth – ½ cup
– Heavy cream – 1 cup
– Sun-dried tomatoes – ¼ cup, chopped
– Spinach – 2 cups
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Set your Instant Pot to Sauté mode and let it heat for 2 minutes.
2. Add 2 tbsp of olive oil to the pot and swirl to coat the bottom evenly.
3. Pat 1.5 lbs of chicken thighs completely dry with paper towels.
4. Season both sides of the chicken thighs with 1 tsp of salt and ½ tsp of black pepper.
5. Place the chicken thighs skin-side down in the hot oil and sear for 4 minutes without moving them.
6. Flip the chicken thighs and sear the other side for another 4 minutes until golden brown.
7. Remove the chicken thighs from the pot and set them aside on a plate.
8. Add the 3 minced garlic cloves to the pot and sauté for 30 seconds until fragrant.
9. Pour in ½ cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Return the seared chicken thighs to the pot, arranging them in a single layer.
11. Secure the lid on the Instant Pot and set the valve to Sealing position.
12. Press Cancel to stop Sauté mode, then select Manual/Pressure Cook mode set to High pressure for 10 minutes.
13. Once the cooking time completes, allow the pressure to release naturally for 10 minutes.
14. Carefully turn the valve to Venting to release any remaining pressure.
15. Remove the lid and transfer the chicken thighs to a clean plate.
16. Set the Instant Pot to Sauté mode again.
17. Stir in 1 cup of heavy cream and ¼ cup of chopped sun-dried tomatoes.
18. Bring the sauce to a gentle simmer, stirring constantly for 2 minutes.
19. Add 2 cups of spinach and stir until it wilts completely, about 1 minute.
20. Turn off the Instant Pot and stir in ½ cup of grated Parmesan cheese until melted and smooth.
21. Return the chicken thighs to the pot and spoon the sauce over them to coat.
The creamy sauce clings to each piece of chicken, its silkiness cut by the chewy sun-dried tomatoes and the fresh pop of wilted spinach. Try serving it over a bed of soft polenta or with crusty bread to soak up every last bit of that dreamy, garlic-infused sauce.

Instant Pot Lemon Garlic Butter Shrimp

Unfolding this quiet Tuesday, I find myself drawn to the simple comfort of cooking something that feels both effortless and deeply satisfying. There’s something about the way lemon and garlic mingle in the steam of the Instant Pot that turns an ordinary meal into a small, personal celebration.

Ingredients

Shrimp – 1 lb
Butter – 4 tbsp
Garlic – 4 cloves
Lemon – 1
Chicken broth – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Turn your Instant Pot to sauté mode and melt 2 tablespoons of butter until it bubbles gently.
2. Add minced garlic and cook for exactly 1 minute, stirring constantly until fragrant but not browned.
3. Pour in chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot—this adds depth to your sauce.
4. Arrange shrimp in a single layer in the pot, making sure none overlap for even cooking.
5. Season shrimp evenly with salt and black pepper.
6. Squeeze fresh lemon juice directly over the shrimp, catching any seeds with your other hand.
7. Secure the lid, set the valve to sealing position, and pressure cook on high for 1 minute.
8. When the timer beeps, immediately perform a quick release by carefully turning the valve to venting position.
9. Once the pressure indicator drops, open the lid away from your face to avoid steam.
10. Stir in remaining 2 tablespoons of butter until it melts into a glossy sauce.
11. Let the shrimp rest in the sauce for 2 minutes to absorb the flavors fully.

My favorite part is how the shrimp emerge tender yet firm, swimming in a sauce that balances bright citrus with rich butter. Sometimes I’ll serve them over creamy polenta to catch every drop, or simply with crusty bread for dipping—each bite feels like a quiet moment worth savoring.

Instant Pot Beef and Broccoli

Zigzagging through my thoughts this quiet afternoon, I find myself returning to the simple comfort of this dish, the way it fills the kitchen with warmth and brings everything to a peaceful standstill. There’s something deeply grounding about the tender beef and vibrant broccoli coming together under pressure, a gentle reminder that good things often take just a little patience.

Ingredients

– Beef strips – 1 lb
– Broccoli florets – 3 cups
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Garlic – 3 cloves, minced
– Cornstarch – 1 tbsp
– Water – ½ cup

Instructions

1. Turn the Instant Pot to Sauté mode and wait until the display reads “Hot.”
2. Add the beef strips to the pot in a single layer and cook for 4 minutes, stirring once halfway through, until lightly browned.
3. Tip: If the beef releases liquid, continue sautéing until most of it evaporates for better browning.
4. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the soy sauce, brown sugar, and water, then use a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Secure the lid, set the valve to Sealing, and pressure cook on High for 10 minutes.
7. Once cooking completes, carefully perform a quick release by turning the valve to Venting.
8. Tip: Stand back while releasing steam to avoid burns, and wait until the float valve drops before opening.
9. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth.
10. Select Sauté mode again, stir in the cornstarch slurry, and cook for 3 minutes, stirring constantly, until the sauce thickens.
11. Add the broccoli florets and cook for 2 more minutes, stirring occasionally, until bright green and tender-crisp.
12. Tip: For crunchier broccoli, add it after turning off the heat and let residual heat do the work.
13. Turn off the Instant Pot and let the dish rest for 2 minutes before serving. Over steaming jasmine rice, the beef melts away with a savory-sweet richness, while the broccoli offers a fresh, crisp contrast that makes each bite feel both nourishing and deeply satisfying.

Instant Pot Mushroom Risotto

Folding into the quiet rhythm of an autumn afternoon, I find myself craving something earthy and comforting. This mushroom risotto, made effortlessly in the Instant Pot, feels like a warm embrace on a chilly day. It’s the kind of dish that slows time, inviting you to savor each creamy spoonful.

Ingredients

– Arborio rice – 1 ½ cups
– Vegetable broth – 4 cups
– White mushrooms – 8 oz, sliced
– Yellow onion – ½ cup, finely chopped
– Unsalted butter – 2 tbsp
– Dry white wine – ½ cup
– Grated Parmesan cheese – ½ cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes.
2. Add 1 tbsp olive oil and 2 tbsp unsalted butter to the pot, swirling until the butter melts completely.
3. Add ½ cup finely chopped yellow onion and sauté for 4 minutes, stirring occasionally, until the onion turns translucent.
4. Stir in 8 oz sliced white mushrooms and cook for 5 minutes, until they release their liquid and begin to brown lightly.
5. Pour in 1 ½ cups Arborio rice and toast for 1 minute, stirring constantly to coat each grain with the fats.
6. Add ½ cup dry white wine and cook for 2 minutes, scraping the bottom of the pot to lift any browned bits.
7. Turn off the “Sauté” function and pour in 4 cups vegetable broth, 1 tsp salt, and ½ tsp black pepper, stirring gently to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
9. Once the cooking cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
10. Open the lid and stir in ½ cup grated Parmesan cheese until fully melted and incorporated.
11. Let the risotto rest for 3 minutes off heat to thicken slightly before serving. Let this risotto cradle you with its velvety texture, where each grain of rice swells with the deep, woodsy essence of mushrooms. For a cozy twist, top it with a drizzle of truffle oil or serve alongside roasted asparagus to contrast the creaminess.

Instant Pot Teriyaki Chicken

Wandering through my kitchen this quiet afternoon, I found myself craving something both comforting and effortless, the kind of meal that fills the home with warmth without demanding too much attention. The Instant Pot, sitting patiently on the counter, promised just that—a simple teriyaki chicken, tender and glistening, ready to soothe the soul on a busy day. It’s a dish that feels like a gentle embrace, perfect for those moments when you need nourishment without the fuss.

Ingredients

– Chicken thighs – 1.5 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Cornstarch – 1 tbsp
– Water – 2 tbsp

Instructions

1. Place 1.5 lbs of chicken thighs into the Instant Pot.
2. Pour ½ cup of soy sauce over the chicken.
3. Add ¼ cup of brown sugar to the pot.
4. Mince 2 cloves of garlic and add them to the mixture.
5. Grate 1 tsp of ginger and incorporate it into the ingredients.
6. Secure the lid and set the Instant Pot to high pressure for 10 minutes.
7. Allow the pressure to release naturally for 5 minutes after cooking, then quick-release any remaining pressure. Tip: Natural release helps keep the chicken juicy and prevents toughness.
8. Carefully remove the chicken from the pot and set it aside on a plate.
9. Turn the Instant Pot to the sauté setting and bring the liquid to a boil.
10. In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water until smooth to create a slurry.
11. Slowly whisk the cornstarch slurry into the boiling sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens. Tip: Whisking continuously prevents lumps and ensures a glossy, even texture.
12. Return the chicken to the pot and toss it in the thickened sauce until fully coated. Tip: Letting the chicken sit in the sauce for a minute off heat allows the flavors to meld beautifully.
Remember how the chicken falls apart with just a fork, its savory-sweet glaze clinging to each tender piece. I love serving it over a bed of fluffy rice, with steamed broccoli on the side, letting the sauce drizzle into every bite for a simple, satisfying meal.

Instant Pot Creamy Tomato Basil Soup

Beneath the quiet hum of the kitchen, there’s something deeply comforting about letting a few simple ingredients transform into a warm, velvety soup. This creamy tomato basil version comes together with such ease in the Instant Pot, turning a dreary afternoon into a moment of quiet nourishment.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Canned crushed tomatoes – 28 oz
• Vegetable broth – 2 cups
• Heavy cream – ½ cup
• Fresh basil – ¼ cup, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot,” about 2 minutes.
2. Pour 2 tbsp olive oil into the pot and swirl to coat the bottom evenly.
3. Add 1 diced yellow onion and sauté for 4 minutes, stirring occasionally, until the onion becomes translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 28 oz canned crushed tomatoes and 2 cups vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
7. Once the cooking cycle completes, allow natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
8. Open the lid and stir in ½ cup heavy cream, ¼ cup chopped fresh basil, 1 tsp salt, and ½ tsp black pepper until fully incorporated.
9. Use an immersion blender directly in the pot to puree the soup until completely smooth, about 2 minutes.

Velvety and rich, this soup carries the bright acidity of tomatoes softened by cream, with basil lending a fresh, aromatic finish. For a cozy twist, serve it alongside a grilled cheese sandwich for dipping, or swirl in a spoonful of pesto just before serving to enhance its herbal notes.

Instant Pot Sausage and Peppers

Wandering through the kitchen this quiet afternoon, I found myself craving something warm and deeply comforting, the kind of meal that feels like a slow, gentle exhale after a long day. The Instant Pot, sitting patiently on the counter, promised just that—a simple, hands-off dish to fill the house with the kind of aroma that makes everything feel right. So, I gathered a few humble ingredients for sausage and peppers, a classic that always feels like coming home.

Ingredients

Italian sausage links – 1 lb
Bell peppers – 2 large, sliced
Onion – 1 large, sliced
Garlic – 3 cloves, minced
Chicken broth – ½ cup
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Select the “Sauté” function on your Instant Pot and add 1 tbsp of olive oil, letting it heat for 2 minutes until it shimmers lightly.
2. Place 1 lb of Italian sausage links in the pot and brown them for 3-4 minutes per side, until they develop a golden-brown crust; this initial sear locks in juices for a more flavorful result.
3. Remove the sausages and set them aside on a plate, leaving any rendered fat in the pot.
4. Add the sliced onion and bell peppers to the pot, sautéing for 4-5 minutes until they just begin to soften and release their natural sweetness.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it, as burnt garlic can turn bitter.
6. Pour in ½ cup of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a “burn” warning and deepen the sauce.
7. Return the browned sausages to the pot, nestling them into the vegetables, and sprinkle with ½ tsp salt and ¼ tsp black pepper.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes, which keeps the peppers tender-crisp rather than mushy.
9. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure before opening the lid.
10. Serve immediately, perhaps over a bed of creamy polenta or stuffed into a crusty roll for a hearty sandwich. You’ll find the sausages are juicy and infused with the peppers’ sweetness, while the vegetables retain a slight bite, creating a comforting balance that’s perfect for a cozy evening in.

Instant Pot Chili

Beneath the quiet hum of the kitchen, there’s a certain comfort in letting the pressure build, in knowing that something warm and deeply satisfying is slowly coming together without much fuss at all. It’s the kind of meal that fills the house with a gentle, spiced aroma, promising a simple, hearty bowl at the end of a long day.

Ingredients

• Ground beef – 1 lb
• Yellow onion – 1, diced
• Garlic – 3 cloves, minced
• Beef broth – 2 cups
• Canned kidney beans – 15 oz, drained and rinsed
• Canned diced tomatoes – 14.5 oz
• Tomato paste – 2 tbsp
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Select the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add the ground beef and diced yellow onion to the pot, breaking up the meat with a wooden spoon.
3. Cook for 6–8 minutes, stirring occasionally, until the beef is fully browned and the onion is softened.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Pour in the beef broth, using a spoon to scrape up any browned bits from the bottom of the pot to prevent a burn warning.
6. Add the drained and rinsed kidney beans, canned diced tomatoes, tomato paste, chili powder, cumin, salt, and black pepper.
7. Stir all ingredients until well combined and the tomato paste is fully incorporated.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to “Venting” for a quick release of any remaining steam.
10. Open the lid away from your face to avoid the hot steam, and give the chili a final stir.

Ladle it into bowls while it’s still steaming, noticing how the beans hold their shape against the tender beef and rich, slightly thickened broth. The warmth of the chili powder and cumin lingers gently, not overwhelming, making it perfect for scooping up with a piece of cornbread or spooning over a baked potato on a chilly evening.

Instant Pot Mac and Cheese

Musing on comfort food, there’s something quietly magical about mac and cheese—the way its creamy warmth can soften even the busiest of days. This version, made effortlessly in the Instant Pot, feels like a gentle hug from the inside out.

Ingredients

– Elbow macaroni – 1 lb
– Water – 4 cups
– Salt – 1 tsp
– Evaporated milk – 12 oz
– Sharp cheddar cheese – 2 cups, shredded
– Butter – 4 tbsp
– Black pepper – ¼ tsp

Instructions

1. Add 1 lb elbow macaroni, 4 cups water, and 1 tsp salt to the Instant Pot.
2. Lock the lid and set the valve to “Sealing.”
3. Press “Manual” and set the timer for 4 minutes at high pressure.
4. Once the timer beeps, immediately perform a quick release by turning the valve to “Venting.”
5. Open the lid and stir the macaroni to check that it’s tender (it should be soft but not mushy).
6. Tip: Do not drain the water; the starchy liquid helps create a smooth sauce.
7. Stir in 12 oz evaporated milk, 4 tbsp butter, and ¼ tsp black pepper until the butter melts.
8. Add 2 cups shredded sharp cheddar cheese in three batches, stirring fully after each addition.
9. Tip: Shred the cheese yourself for better melting—pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
10. Let the mac and cheese sit for 2 minutes off heat to thicken slightly.
11. Tip: For extra creaminess, stir in an additional 2 tbsp evaporated milk if the sauce seems too thick.
12. Serve immediately while hot.
Lusciously creamy and deeply comforting, this mac and cheese boasts a velvety texture that clings to each noodle. The sharp cheddar lends a tangy richness, while the evaporated milk keeps it impossibly smooth. Try topping it with crispy breadcrumbs or folding in steamed broccoli for a cozy, complete meal.

Instant Pot Garlic Butter Salmon

Lately, I’ve been craving the kind of meal that feels like a warm embrace after a long day, something simple yet deeply satisfying that comes together with minimal fuss. This garlic butter salmon, prepared in the Instant Pot, has become my quiet kitchen companion on such evenings, filling the air with its comforting aroma while demanding very little of my energy. It’s a gentle reminder that nourishment doesn’t need to be complicated to feel special.

Ingredients

Salmon fillets – 1 lb
Unsalted butter – 4 tbsp
Garlic – 4 cloves, minced
Lemon – 1, juiced
Water – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pour 1 cup of water into the inner pot of your 6-quart Instant Pot. 2. Place the metal trivet inside the pot, ensuring it sits level above the water. 3. Pat the 1 lb salmon fillets completely dry with paper towels to help the skin crisp. 4. Season both sides of the salmon evenly with 1 tsp salt and ½ tsp black pepper. 5. Arrange the seasoned salmon fillets in a single layer on the trivet, skin-side down if they have skin. 6. Secure the lid, set the valve to “Sealing,” and select “Steam” for 3 minutes at high pressure. 7. Once the cooking cycle completes, allow natural pressure release for 5 minutes before carefully turning the valve to “Venting” for quick release of any remaining pressure. 8. While the salmon rests, melt 4 tbsp unsalted butter in a small saucepan over medium-low heat until frothy. 9. Add 4 cloves of minced garlic to the butter and sauté for 60 seconds until fragrant but not browned. 10. Squeeze the juice of 1 lemon directly into the garlic butter sauce, stirring to combine. 11. Use silicone-tipped tongs to carefully transfer the steamed salmon fillets to serving plates. 12. Drizzle the warm garlic butter sauce generously over each portion before serving. What emerges is salmon so tender it flakes apart at the gentlest touch of a fork, infused throughout with the rich, aromatic garlic butter that pools delicately around each bite. The bright lemon cuts through the richness beautifully, making this equally lovely served over a bed of creamy polenta or alongside roasted asparagus for a complete, comforting meal.

Instant Pot Chicken Tikka Masala

Perhaps some of the most comforting meals are the ones that simmer quietly while we tend to other things, filling the kitchen with gentle aromas that promise warmth and nourishment.

Ingredients

• Chicken thighs – 1.5 lbs
• Plain yogurt – ½ cup
• Garam masala – 2 tbsp
• Olive oil – 1 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Crushed tomatoes – 1 (14.5 oz) can
• Heavy cream – ½ cup
• Salt – 1 tsp

Instructions

1. Combine 1.5 lbs chicken thighs, ½ cup plain yogurt, and 2 tbsp garam masala in a bowl.
2. Set your Instant Pot to Sauté mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
3. Add 1 diced medium onion and cook until translucent, stirring occasionally for 5–7 minutes.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can crushed tomatoes and 1 tsp salt, scraping the bottom to prevent sticking.
6. Add the marinated chicken mixture and secure the lid with the valve set to Sealing.
7. Cook on High Pressure for 10 minutes, then allow a 10-minute natural release before quick-releasing remaining pressure.
8. Remove the lid and stir in ½ cup heavy cream until fully incorporated.
9. Let the dish rest for 5 minutes off heat to allow flavors to meld.

But the creamy sauce, flecked with spices, clings tenderly to each piece of chicken, offering a subtle heat that lingers just long enough. Serve it over fluffy basmati rice or with warm naan to soak up every last bit, perhaps garnished with fresh cilantro for a bright finish.

Instant Pot Pot Roast

Just thinking about how some meals feel like a warm embrace on chilly evenings, this Instant Pot creation comes to mind as one of those deeply comforting dishes that fills the kitchen with the most inviting aromas.

Ingredients

Beef chuck roast – 3 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large, chopped
Beef broth – 1 cup
Worcestershire sauce – 2 tbsp
Garlic powder – 1 tsp
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Carrots – 4 medium, chopped into 2-inch pieces
Potatoes – 4 medium, quartered

Instructions

1. Press the “Sauté” button on your Instant Pot and wait until the display reads “Hot” (about 3 minutes).
2. Pour 2 tablespoons of olive oil into the pot, swirling to coat the bottom evenly.
3. Pat the 3-pound beef chuck roast completely dry with paper towels—this ensures proper browning.
4. Season all sides of the roast with 1 teaspoon salt and ½ teaspoon black pepper.
5. Carefully place the seasoned roast into the hot oil and sear for 4 minutes without moving it.
6. Flip the roast using tongs and sear the other side for another 4 minutes until deeply browned.
7. Remove the seared roast to a clean plate, leaving any drippings in the pot.
8. Add the chopped yellow onion to the pot and cook for 3 minutes, stirring occasionally, until slightly softened.
9. Pour in 1 cup beef broth and 2 tablespoons Worcestershire sauce, scraping the bottom with a wooden spoon to release any browned bits—this adds incredible flavor to the sauce.
10. Return the seared roast to the pot, along with any accumulated juices.
11. Sprinkle 1 teaspoon garlic powder and 1 teaspoon dried thyme evenly over the roast.
12. Arrange the chopped carrots and quartered potatoes around the roast in a single layer.
13. Secure the lid, ensuring the valve is set to “Sealing.”
14. Press “Cancel” to stop the sauté function, then select “Pressure Cook” on High pressure.
15. Set the timer for 60 minutes using the “+” and “-” buttons.
16. When the cooking cycle completes, allow the pressure to release naturally for 15 minutes—this keeps the meat incredibly tender.
17. Carefully turn the valve to “Venting” to release any remaining pressure.
18. Open the lid away from your face to avoid steam.
19. Transfer the roast to a cutting board and let it rest for 10 minutes before slicing.
20. Use a slotted spoon to remove the vegetables to a serving platter.
21. Slice the roast against the grain into ½-inch thick pieces and arrange with the vegetables.

That rich, savory broth becomes almost gravy-like after reducing, perfect for drizzling over the tender meat and vegetables. The potatoes soak up all those wonderful flavors while maintaining their structure, and the carrots develop a subtle sweetness that balances the savory beef. Try serving this over creamy polenta or with crusty bread to soak up every last bit of that delicious cooking liquid.

Instant Pot Spaghetti and Meatballs

Remembering those long afternoons watching steam rise from my grandmother’s pot, I find comfort in how this modern version captures the same soul-warming essence, just a little quicker. Really, it’s the same tender meatballs and rich sauce, just waiting patiently for you to come home. Reflecting on this, I realize some traditions adapt beautifully to new rhythms.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Spaghetti – 1 lb
Marinara sauce – 24 oz
Water – 2 cups

Instructions

1. Combine 1 lb ground beef, ½ cup breadcrumbs, 1 egg, 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder in a large bowl.
2. Mix with your hands until just combined, being careful not to overwork the meat.
3. Shape the mixture into 1-inch meatballs, placing them on a plate.
4. Turn the Instant Pot to Sauté mode and wait until the display reads “Hot.”
5. Place meatballs in a single layer in the pot, working in batches if needed.
6. Brown meatballs for 2 minutes per side, until a golden crust forms.
7. Remove all meatballs from the pot and set aside.
8. Pour 2 cups water into the pot, scraping the bottom with a wooden spoon to loosen browned bits.
9. Break 1 lb spaghetti in half and layer it evenly over the water.
10. Arrange all meatballs on top of the spaghetti.
11. Pour 24 oz marinara sauce evenly over the meatballs and spaghetti.
12. Do not stir; simply press down gently to submerge ingredients.
13. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes.
14. When cooking completes, let pressure release naturally for 5 minutes.
15. Carefully turn the valve to Venting to release remaining pressure.
16. Open the lid and stir gently to combine sauce with spaghetti and meatballs.
17. Let rest for 3 minutes to allow sauce to thicken slightly.

Let the steam carry you back to simpler times, where each tender meatball melts into perfectly cooked spaghetti. Loving how the sauce clings to every strand, I sometimes sprinkle fresh basil over top or serve it with garlic bread for dipping into that rich, tomatoey goodness.

Instant Pot Lemon Pepper Chicken

Dappled afternoon light falls across my kitchen counter, and I find myself reaching for the familiar comfort of my Instant Pot, craving something bright yet comforting. There’s a quiet simplicity in letting the pressure cooker transform humble ingredients into a meal that feels both nourishing and effortless, a small moment of calm in the rush of the day.

Ingredients

• Chicken thighs – 1.5 lbs
• Lemon juice – ¼ cup
• Black pepper – 2 tsp
• Garlic powder – 1 tsp
• Chicken broth – ½ cup
• Olive oil – 1 tbsp
• Cornstarch – 1 tbsp
• Water – 2 tbsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a better sear.
2. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
3. Pour 1 tbsp of olive oil into the pot and swirl to coat the bottom evenly.
4. Place the chicken thighs skin-side down in the pot, working in batches if needed to avoid crowding.
5. Sear the chicken for 4 minutes without moving it to develop a golden-brown crust.
6. Flip each chicken thigh and sear the other side for another 3 minutes.
7. Turn off the “Sauté” function and remove the chicken to a clean plate temporarily.
8. Pour ½ cup of chicken broth into the pot to deglaze, scraping all the browned bits from the bottom with a wooden spoon to prevent a burn warning.
9. Return the seared chicken thighs to the pot, arranging them in a single layer.
10. Pour ¼ cup of lemon juice evenly over the chicken.
11. Sprinkle 2 tsp of black pepper and 1 tsp of garlic powder directly over the chicken.
12. Close the lid, set the valve to “Sealing,” and select “Manual/Pressure Cook” on High pressure for 10 minutes.
13. Once the cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
14. Open the lid and transfer the chicken to a serving plate using tongs.
15. In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water until completely smooth to create a slurry.
16. Press “Sauté” again and whisk the slurry into the liquid in the pot, cooking for 2–3 minutes until the sauce thickens to a gravy-like consistency.
17. Pour the thickened lemon pepper sauce over the chicken before serving. Buttery and tender, the chicken falls apart with just a gentle nudge of a fork, each bite infused with the bright zing of lemon and the warm kick of pepper. I love shredding it over a bed of fluffy rice to soak up every drop of the silky sauce, or tucking it into warm tortillas with a sprinkle of fresh herbs for a quick, satisfying wrap.
    

    Instant Pot Vegetable Curry

    
    Evenings like this call for something that simmers slowly, filling the kitchen with warmth that settles deep in the bones. Every vegetable curry from the Instant Pot feels like a quiet gift to myself, simple yet deeply satisfying after a long day. It’s the kind of meal that asks for little but gives so much in return.

    Ingredients

    – Olive oil – 2 tbsp
    – Onion – 1 medium, chopped
    – Garlic – 3 cloves, minced
    – Sweet potato – 1 large, peeled and cubed
    – Carrots – 2 medium, sliced
    – Cauliflower – 1 small head, cut into florets
    – Vegetable broth – 2 cups
    – Coconut milk – 1 can (13.5 oz)
    – Curry powder – 2 tbsp
    – Salt – 1 tsp
    – Frozen peas – 1 cup

    Instructions

    1. Select the “Sauté” function on your Instant Pot and heat 2 tbsp olive oil until the display reads “Hot.”
    2. Add 1 chopped onion and cook for 4 minutes, stirring occasionally, until translucent and fragrant.
    3. Stir in 3 minced garlic cloves and cook for 1 minute until golden but not browned—this prevents bitterness.
    4. Add 2 tbsp curry powder and toast for 30 seconds to deepen its flavor, stirring constantly.
    5. Pour in 2 cups vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
    6. Add 1 cubed sweet potato, 2 sliced carrots, and 1 head of cauliflower florets, stirring gently to coat in the liquid.
    7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
    8. Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
    9. Open the lid and stir in 1 can coconut milk and 1 tsp salt until fully incorporated.
    10. Add 1 cup frozen peas and let them warm through in the residual heat for 2–3 minutes, which keeps them bright and tender.
    11. Taste and adjust seasoning if needed, remembering the flavors will continue to meld as it rests. From the creamy sweet potato melting into the broth to the gentle heat of the curry powder, each spoonful feels like a quiet embrace. For a cozy twist, try serving it over fluffy quinoa or with a dollop of cool Greek yogurt to balance the warmth.

    Summary

    Streamline your weeknight meals with these 20 Instant Pot recipes! From comforting soups to tender meats, there’s something for every craving. We’d love to hear which dishes become your family favorites—drop a comment below and share your top picks on Pinterest so other home cooks can discover these delicious dinner solutions too!