If you’re looking to whip up a tasty dinner without spending hours in the kitchen, these 10 Instant Pot dinner ideas are here to save the day. From hearty stews to quick and easy pasta dishes, you’ll find something for everyone. Let’s jump right into some delicious, time-saving meals!
Savory Garlic Mashed Potatoes
Garlic mashed potatoes are a comforting side dish that takes simple ingredients and transforms them into something truly delicious. They have a creamy texture with a rich, savory flavor that pairs perfectly with just about any main course. Plus, making them in an Instant Pot saves time and effort, making dinner prep a breeze.
This recipe is not only quick but also simple to customize. You can adjust the amount of garlic to suit your taste, and adding a splash of cream can make them even more indulgent. Enjoy these mashed potatoes as a staple at family dinners or holiday gatherings!
Ingredients
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup milk (or more for desired consistency)
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Add the potato chunks and minced garlic to the Instant Pot. Pour in enough water to cover the potatoes and add a pinch of salt.
- Seal the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Once done, quickly release the pressure and drain the potatoes and garlic.
- Return the potatoes and garlic to the pot. Add butter and milk, then mash until smooth and creamy. Adjust seasoning with salt and pepper.
- Serve warm, garnished with chopped chives if desired.
Honey Garlic Shrimp
Honey Garlic Shrimp is a delightful dish that combines sweet and savory flavors in a simple, quick recipe. The shrimp are tender and juicy, coated in a rich honey-garlic sauce that brings a delicious twist to your dinner table.
This recipe is perfect for busy weeknights, as it comes together in a flash with the help of your Instant Pot. Serve it over steamed rice for a satisfying meal that everyone will love.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1/2 cup bell peppers, sliced
- 2 cups cooked rice, for serving
- Sesame seeds, for garnish
Instructions
- Prepare the Sauce: In a bowl, whisk together honey, soy sauce, minced garlic, and ginger. Set aside.
- Cook the Shrimp: Set your Instant Pot to sauté mode. Add sesame oil, and when hot, add shrimp. Cook for 2-3 minutes until they turn pink.
- Add Vegetables: Pour the honey garlic sauce over the shrimp, then add broccoli and bell peppers. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid and set to high pressure for 2 minutes. When done, quickly release the pressure.
- Serve: Fluff the cooked rice onto plates, top with the shrimp and vegetables, and garnish with sesame seeds before serving.
Creamy Tuscan Chicken
Creamy Tuscan Chicken is a delightful dish that combines tender chicken breasts with a rich and creamy sauce, bursting with flavors from sun-dried tomatoes and fresh spinach. This recipe is not only delicious but also super simple to make, making it a perfect choice for a weeknight dinner.
The balance of creamy and savory notes, paired with a hint of garlic and Italian herbs, makes this dish a family favorite. Plus, cooking it in an Instant Pot means less mess and faster prep time, leaving you with more time to enjoy your meal!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Set the Instant Pot to sauté mode and heat olive oil. Add the chicken breasts and brown them on both sides (about 3-4 minutes each).
- Add minced garlic and sauté for another minute until fragrant. Pour in the chicken broth and scrape any browned bits from the bottom.
- Seal the Instant Pot and cook on high pressure for 8 minutes. Allow for natural pressure release for 5 minutes before quick releasing any remaining pressure.
- Remove the chicken and set aside. Stir in the heavy cream and sun-dried tomatoes, then add fresh spinach until wilted.
- Return the chicken to the pot, baste with sauce, and serve warm.
Beef Stroganoff with Egg Noodles
Beef Stroganoff is a comforting classic that brings together tender beef, rich mushrooms, and a creamy sauce, all served over egg noodles. This dish strikes a perfect balance between savory and creamy, making it a family favorite. Plus, preparing it in an Instant Pot simplifies the process, allowing you to enjoy a delicious meal in no time.
This recipe is not only straightforward but also packs a lot of flavor. The Instant Pot helps infuse the beef with the sauce’s richness, ensuring every bite is satisfying. Ideal for busy weeknights or cozy gatherings, Beef Stroganoff with Egg Noodles is sure to impress.
Ingredients
- 1 pound beef sirloin, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and sauté the onions and garlic until soft.
- Add the beef pieces, seasoning them with salt and pepper, and brown them on all sides.
- Stir in the mushrooms, beef broth, Worcestershire sauce, and Dijon mustard. Close the lid and set the Instant Pot to pressure cook for 15 minutes.
- Release the pressure, then stir in the sour cream until well combined. If needed, adjust seasoning.
- Meanwhile, cook the egg noodles according to the package instructions. Drain and add to the beef mixture. Toss to combine.
- Serve hot, garnished with fresh parsley.
Vegetable Lentil Soup
This Vegetable Lentil Soup is a warm, comforting bowl that’s perfect for any night of the week. Packed with hearty lentils and colorful vegetables, it offers a delightful blend of flavors that will make your taste buds sing. Plus, it’s super easy to whip up in your Instant Pot, making it a go-to for busy evenings.
Not only is this soup delicious, but it’s also nutritious, providing a great source of protein and fiber. Each spoonful is filled with wholesome ingredients, leaving you feeling satisfied and nourished. Serve it with crusty bread for a complete meal that everyone will love!
Ingredients
- 1 cup lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup spinach or kale, chopped
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and sauté the onion, carrots, and celery until softened.
- Add garlic and bell pepper, cooking for another minute until fragrant.
- Stir in lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
- Seal the Instant Pot and cook on high pressure for 15 minutes. Allow for a natural release.
- Once done, open the lid and stir in the corn and spinach or kale until wilted.
- Serve hot, garnished with fresh cilantro, and enjoy with crusty bread!
Spicy Chicken Tacos
Spicy chicken tacos are a quick and tasty option for dinner. With tender shredded chicken infused with zesty flavors, they bring a delightful kick to your meal. Plus, they’re easy to make in your Instant Pot, making them perfect for busy weeknights.
These tacos are all about bold flavors and fresh ingredients. The combination of spices makes the chicken truly stand out, while toppings like diced tomatoes and fresh cilantro add a burst of freshness. Prepare to enjoy a satisfying dish that’s ready in no time!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 8 small tortillas
- Diced tomatoes, for topping
- Sliced avocado, for topping
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Season the Chicken: Rub the chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Cook in Instant Pot: Place the seasoned chicken in the Instant Pot and pour in the chicken broth. Seal the lid and set to cook on high pressure for 10 minutes.
- Shred the Chicken: Once done, allow it to naturally release pressure for 5 minutes, then quick-release the remaining pressure. Remove the chicken and shred it using two forks.
- Assemble the Tacos: Warm the tortillas in a skillet or microwave. Fill each tortilla with shredded chicken, then top with diced tomatoes, avocado slices, and cilantro.
- Serve: Squeeze lime juice over the tacos and serve with extra lime wedges on the side.
Chili con Carne
Chili con Carne is a hearty dish that brings warmth and comfort, especially on chilly nights. With its rich flavors, this classic recipe combines ground beef, beans, and a variety of spices to create a satisfying meal that is both filling and delicious. It’s simple to make, and the Instant Pot cuts down cooking time, making it perfect for busy evenings.
The blend of spices gives Chili con Carne a unique kick, while the beans add a creamy texture. Plus, it’s easy to customize with your favorite toppings like cheese, sour cream, or jalapeños. Gather your ingredients and let the Instant Pot do the work for a cozy dinner that everyone will love!
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- 1 tablespoon olive oil
Instructions
- Set the Instant Pot to the sauté mode. Add olive oil, then cook the chopped onion and garlic until softened.
- Add the ground beef to the pot and cook until browned, breaking it apart with a spoon.
- Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to coat the meat with the spices.
- Add the kidney beans, diced tomatoes, and beef broth. Stir to combine.
- Close the lid of the Instant Pot, set it to high pressure, and cook for 15 minutes.
- Once done, carefully release the pressure and serve hot, topped with your favorite garnishes.
Pasta Primavera
Pasta Primavera is a vibrant, vegetable-packed dish that showcases the freshness of seasonal produce. It’s light yet satisfying, making it a perfect choice for a quick weeknight dinner or a cozy weekend meal. The flavors are bright and zesty, with a delightful blend of pasta and colorful veggies.
What makes this dish even better is how simple it is to prepare, especially using an Instant Pot. You can have a hearty meal ready in no time, with minimal cleanup. It’s a great way to incorporate more vegetables into your diet while still enjoying a comforting bowl of pasta.
Ingredients
- 12 ounces fettuccine or linguine
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- Fresh basil for garnish
Instructions
- Prepare the Pasta: Add the fettuccine, olive oil, cherry tomatoes, bell peppers, zucchini, broccoli, peas, garlic, Italian seasoning, salt, and pepper to the Instant Pot. Pour in the vegetable broth.
- Cook: Close the lid and set the Instant Pot to manual high pressure for 4 minutes. Once the cooking time is up, do a quick release of the pressure.
- Toss and Serve: Carefully remove the lid, stir the pasta to combine with the vegetables, and let it sit for a couple of minutes to absorb any extra liquid. Serve hot, garnished with fresh basil.
Stuffed Peppers
Stuffed peppers are a delightful and colorful dish that packs a punch of flavor and nutrition. They bring together vibrant bell peppers filled with a savory mixture of rice, beans, and spices, making them both filling and satisfying. This recipe is simple enough for a weeknight dinner but impressive enough to serve at gatherings.
The combination of sweet peppers and hearty filling creates a balance that’s hard to resist. Plus, using an Instant Pot makes the cooking process even easier, saving you time and effort while ensuring that everything is cooked to perfection.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 can black beans, rinsed and drained
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro for garnish
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Set them aside.
- Make the Filling: In a large bowl, combine the cooked rice, black beans, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Mix well.
- Stuff the Peppers: Spoon the rice mixture into each pepper, packing it down gently. Top with shredded cheese.
- Cook in the Instant Pot: Place the stuffed peppers in the Instant Pot on the trivet. Add 1 cup of water to the bottom of the pot. Close the lid and cook on high pressure for 10 minutes, then allow natural release for 5 minutes before releasing any remaining pressure.
- Serve: Carefully remove the peppers from the pot. Garnish with fresh cilantro before serving. Enjoy your flavorful stuffed peppers!
Lemon Herb Quinoa
Lemon Herb Quinoa is a light and refreshing dish that brings a burst of citrus flavor to your dinner table. The combination of tangy lemon and fresh herbs makes it a delightful side or even a main course, especially when paired with grilled vegetables or chicken. It’s simple to whip up in your Instant Pot, making it a quick meal option for busy nights.
This dish features fluffy quinoa, which is not only nutritious but also absorbs all the lovely flavors from the herbs and lemon. Whether you’re looking for a healthy addition to your meal or a flavorful base for a grain bowl, this recipe is both satisfying and easy to make!
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- In your Instant Pot, add the quinoa, vegetable broth, olive oil, and minced garlic. Stir to combine.
- Seal the lid and cook on high pressure for 1 minute. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Fluff the quinoa with a fork, then stir in the lemon zest, lemon juice, chopped parsley, and mint. Season with salt and pepper to taste.
- Serve warm, garnished with extra herbs or a slice of lemon, if desired.
