Instant Pot Recipes for Quick and Easy Dinners

The Instant Pot is a fantastic tool for creating delicious and effortless meals in a fraction of the time. Here are some easy and tasty Instant Pot recipes for quick dinners:

1. Instant Pot Chicken and Rice

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup frozen peas and carrots
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add the diced onion and minced garlic to the Instant Pot.
2. Place the chicken breasts on top of the onion and garlic.
3. Pour in the chicken broth and add the rice, spreading it evenly.
4. Add the dried thyme, salt, and pepper.
5. Close the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes.
6. Allow the pressure to release naturally for 10 minutes, then do a quick release.
7. Stir in the frozen peas and carrots and let sit for a few minutes.
8. Garnish with fresh parsley before serving.

2. Instant Pot Beef Stroganoff

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 1 onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 8 oz egg noodles
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” and add a bit of oil. Brown the beef stew meat, then remove and set aside.
2. Add the onion, garlic, and mushrooms to the Instant Pot, and sauté until softened.
3. Return the beef to the pot and add the beef broth, Worcestershire sauce, and dried thyme.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 15 minutes.
5. Do a quick release, then add the egg noodles.
6. Set to “Pressure Cook” on high for 5 more minutes.
7. Do another quick release and stir in the sour cream.
8. Season with salt and pepper, and garnish with fresh parsley before serving.

3. Instant Pot Chili

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 can diced tomatoes (14 oz)
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 2 cups beef or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and brown the ground meat. Drain excess fat.
2. Add the onion, garlic, and bell pepper, and sauté until softened.
3. Add the diced tomatoes, kidney beans, black beans, beef or vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 15 minutes.
5. Allow the pressure to release naturally for 10 minutes, then do a quick release.
6. Stir and adjust seasonings if needed. Serve hot.

4. Instant Pot Pulled Pork

Ingredients:

• 3-4 lbs pork shoulder
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Place the sliced onion and minced garlic in the bottom of the Instant Pot.
2. Rub the pork shoulder with smoked paprika, salt, and pepper, then place on top of the onions.
3. In a bowl, mix the BBQ sauce, apple cider vinegar, and brown sugar. Pour over the pork.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 60 minutes.
5. Allow the pressure to release naturally for 10 minutes, then do a quick release.
6. Shred the pork with two forks and mix with the sauce.

5. Instant Pot Vegetable Curry

Ingredients:

• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can diced tomatoes (14 oz)
• 1 can coconut milk (14 oz)
• 1 cup vegetable broth
• 2 cups cauliflower florets
• 1 cup diced carrots
• 1 cup green beans, chopped
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” and add a bit of oil. Sauté the onion, garlic, and ginger until fragrant.
2. Add the diced tomatoes, coconut milk, vegetable broth, cauliflower, carrots, green beans, curry powder, cumin, coriander, salt, and pepper.
3. Close the lid and set the Instant Pot to “Pressure Cook” on high for 5 minutes.
4. Allow the pressure to release naturally for 5 minutes, then do a quick release.
5. Garnish with fresh cilantro before serving.

These Instant Pot recipes are perfect for creating quick and easy dinners that are full of flavor. Enjoy the convenience and deliciousness of these meals!