19 Easy Summer Instant Pot Recipes (Quick, No-Oven, Family-Approved)

Our house gets genuinely uncomfortably hot in July and August, and my husband made a standing rule two summers ago that I was not allowed to turn the oven on between June and September — which was half-joking and half-serious, but also completely reasonable given how much the oven raises the temperature of our kitchen during the months when we're already running the air conditioning at full capacity.

That oven ban sent me into an intensive Instant Pot research phase that summer, because I needed to figure out how to cook real family dinners — not just salads and cold plates — without the oven, without the stovetop running for extended periods, and without ordering takeout four nights a week while the heat wave lasted.

The Instant Pot turned out to be the perfect summer cooking solution because it cooks entirely sealed — no steam escaping into the kitchen, no extended stovetop simmering that raises the ambient temperature, no oven radiating heat for 45 minutes — just a sealed appliance that does all the work and releases almost no heat into the surrounding kitchen.

Saad's favorite summer Instant Pot discovery was the BBQ chicken version — he is genuinely obsessed with anything BBQ-flavored, and watching the Instant Pot produce tender shredded BBQ chicken in 20 minutes from frozen chicken breasts convinced him that the machine was "magic," which is an endorsement I have never contradicted because the results genuinely are impressive compared to the 2-hour oven method.

Zainab benefits from Instant Pot summer cooking specifically because the machine produces the soft, uniform textures she prefers — everything comes out tender and evenly cooked without the dry-outside-undercooked-inside inconsistency that stovetop cooking sometimes produces, which reduces her texture-based food objections significantly during summer dinner negotiations.

My husband appreciates the Instant Pot's contribution to summer kitchen peace even beyond the temperature issue — the sealed pressure cooking means dinner smells don't fill the entire house during the hot months when we keep windows closed and the AC running, which is a quality-of-life upgrade I hadn't anticipated before we started using it regularly.

My mother in Pakistan would find the Instant Pot concept completely familiar because Pakistani cooking has always relied on the pressure cooker — daal, nihari, biryani, and countless curry preparations have been made in stovetop pressure cookers in Pakistani kitchens for generations, which means the Instant Pot is essentially the electric-and-digital version of an appliance my mother has been using her entire life.

This collection of 19 easy summer Instant Pot recipes spans the full range of summer cooking needs — smoky BBQ chicken, light vegetarian summer dinners, refreshing cold-friendly soups, summer pasta preparations, and hearty one-pot meals that deliver real family dinner satisfaction without any oven heat or extended stovetop cooking time.

The variety here also reflects how the Instant Pot adapts to the cross-cultural cooking our household does throughout the year — Pakistani-style spiced chicken and dal preparations work beautifully under pressure, American BBQ and pasta classics are dramatically simplified, and the international range of summer party food ideas our family loves all have Instant Pot-friendly versions in this collection.

Whether you are enforcing your own no-oven summer rule, trying to keep your kitchen cool during a heat wave, looking for genuinely quick weeknight dinners that don't compromise on flavor, or just discovering the Instant Pot for the first time, these 19 easy summer Instant Pot recipes will change how you cook from June through September.

Get ready to make your summer meals simple, fast, and scrumptious! Don’t miss these easy one-pot recipes for your family.

Popular Summer Instant Pot Recipes For A Perfect Summer Meal

19. Instant Pot Crack Chicken

The most addictive and comforting Instant Pot chicken recipe — tender shredded chicken cooked with cream cheese, ranch seasoning, crispy bacon, and cheddar until everything melts together into a rich, creamy, pull-apart filling. Serve on buns, in wraps, over rice, or on its own. Ready in under 30 minutes and completely perfect for feeding a crowd. A great addition to our best Instant Pot recipes.

Ingredients:

• 2 lbs boneless chicken breasts
• 8 oz cream cheese, cut into cubes
• 1 oz packet ranch seasoning powder
• ½ cup chicken broth
• 6 strips bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, shredded
• 2 green onions, sliced, for garnish
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the Instant Pot. Pour the chicken broth over the chicken. Sprinkle the ranch seasoning evenly over the top. Place the cream cheese cubes on top of the chicken.
2. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 15 minutes. Perform a quick pressure release.
3. Open the lid and shred the chicken directly in the pot using two forks — the cream cheese will melt into the chicken as you shred, creating a creamy, cohesive mixture. Stir everything together thoroughly.
4. Add the crumbled bacon and shredded cheddar. Stir until the cheese is melted and fully incorporated. Season with salt and pepper. Garnish with green onions and serve on buns, in tortillas, or over rice.

Nutrition per serving: Calories: 512 | Carbohydrates: 4g | Protein: 13g | Fat: 49g

18. Instant Pot Potato Salad

A classic, creamy potato salad made completely in the Instant Pot — potatoes and eggs cooked simultaneously under pressure, then cooled and tossed in a tangy, creamy dressing with celery, pickles, and mustard. Perfect for picnics, barbecues, and family dinners. Also see our classic potato salad recipe.

Ingredients:

• 2 lbs Yukon Gold or red potatoes, cubed into 1-inch pieces
• 4 large eggs (cooked alongside the potatoes)
• 1 cup water
• ½ cup mayonnaise
• 2 tablespoons Dijon or yellow mustard
• 2 tablespoons apple cider vinegar
• 2 stalks celery, finely diced
• ¼ cup dill pickles, finely chopped
• ¼ red onion, finely diced
• Salt and pepper, to taste
• Fresh dill or paprika, for garnish

Instructions:

1. Pour 1 cup of water into the Instant Pot. Place the trivet inside. Place the cubed potatoes in a steamer basket on the trivet. Set the eggs directly on top of the potatoes.
2. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 4 minutes. Perform a quick pressure release. Transfer the eggs immediately to an ice bath — this stops cooking and makes them easy to peel. Cool the potatoes to room temperature.
3. Peel and roughly chop the eggs. In a large bowl, whisk together the mayo, mustard, and apple cider vinegar. Season generously with salt and pepper.
4. Add the cooled potatoes, chopped eggs, celery, pickles, and red onion to the bowl. Toss gently to coat. Taste and adjust seasoning. Refrigerate for at least 1 hour before serving. Garnish with fresh dill or paprika.

Nutrition per serving: Calories: 153 | Carbohydrates: 3g | Protein: 5g | Fat: 14g

17. Instant Pot BBQ Grape Jelly Meatballs

The ultimate party appetizer — tender meatballs cooked in a sweet, sticky, and completely irresistible sauce made from BBQ sauce and grape jelly. The combination sounds unusual but has been a beloved American party staple for decades for very good reason. Made in the Instant Pot for maximum ease in large batches. A wonderful match for our grape jelly meatballs and best party appetizer ideas.

Ingredients:

• 2 lbs frozen or homemade meatballs (beef, pork, or turkey)
• 1 cup BBQ sauce (smoky variety works best)
• 1 cup grape jelly
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• Fresh parsley, for garnish

Instructions:

1. Whisk together the BBQ sauce, grape jelly, Worcestershire sauce, and garlic powder in the Instant Pot insert until smooth and combined.
2. Add the frozen or fresh meatballs directly to the sauce. Stir gently to coat all the meatballs in the sauce.
3. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 5 minutes for fresh meatballs or 8 minutes for frozen. Perform a quick pressure release.
4. Open the lid and gently stir — the sauce will have thickened and coated the meatballs in a glossy, sticky glaze. If you prefer a thicker sauce, set to Sauté mode and simmer uncovered for 3–5 minutes. Garnish with fresh parsley and serve with toothpicks as an appetizer or over rice as a main.

16. Instant Pot Corn on the Cob

The fastest and most foolproof way to cook perfectly tender, sweet corn on the cob — the Instant Pot steams the corn in just 2 minutes under pressure for results that are consistently better and more convenient than boiling. Perfect for summer barbecues, cookouts, and family dinners. A wonderful companion to our summer grilling recipes.

Ingredients:

• 4–6 ears of corn, husked and silks removed
• 1 cup water
• Butter, salt, and pepper, for serving
• Optional toppings: garlic herb butter, chilli lime seasoning, or parmesan and herbs

Instructions:

1. Pour 1 cup of water into the Instant Pot. Place the trivet or steamer rack inside.
2. Break the husked corn ears in half if needed to fit, or stand them upright in the pot. Arrange as many ears as will fit — they can be stacked.
3. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 2 minutes for crisp-tender corn or 3 minutes for softer corn. Perform a quick pressure release immediately.
4. Remove the corn carefully with tongs — it will be very hot. Serve immediately with butter, salt, and pepper or your preferred toppings.

Nutrition per serving: Calories: 77 | Carbohydrates: 17g | Protein: 3g | Fat: 1g

15. Instant Pot Cod Fish

A wonderfully easy and healthy way to cook cod — the Instant Pot steams the cod to perfectly moist, flaky perfection with simple seasonings in just a few minutes, with zero risk of drying out. High in protein, low in carbs, and ideal for meal prepping. Serve with roasted vegetables, rice, or salad. A great addition to our best fish recipes.

Ingredients:

• 4 cod fillets (about 6 oz each), fresh or thawed from frozen
• 1 cup water or fish broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for serving

Instructions:

1. Pour the water or broth into the Instant Pot. Place the trivet or steamer basket inside.
2. Pat the cod fillets dry. Combine the olive oil, garlic, lemon juice, lemon zest, smoked paprika, onion powder, salt, and pepper. Brush generously over both sides of each fillet.
3. Place the seasoned cod fillets on the trivet or in the steamer basket. Seal the lid and set the valve to sealing. Cook on LOW pressure for 3 minutes. Perform a quick pressure release.
4. Check the cod — it should flake easily with a fork and be completely opaque. If not quite done, close the lid and let rest in the residual heat for 2 more minutes. Serve immediately with fresh parsley and lemon wedges.

Nutrition per serving: Calories: 193 | Carbohydrates: 1g | Protein: 41g | Cholesterol: 99mg

14. Instant Pot Chicken Tortilla Soup

A deeply flavourful, hearty, and completely satisfying soup packed with tender shredded chicken, black beans, corn, tomatoes, and bold spices — ready in under 30 minutes in the Instant Pot. Topped with crispy tortilla strips, fresh cilantro, sour cream, and avocado for the perfect bowl. A wonderful recipe from our best chicken soup recipes.

Ingredients:

• 1½ lbs boneless chicken breasts or thighs
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (14 oz) can crushed or diced tomatoes
• 1 (10 oz) can Rotel diced tomatoes with green chiles
• 3 cups chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Toppings: tortilla strips, sour cream, shredded cheddar, sliced avocado, fresh cilantro, lime wedges

Instructions:

1. Place the chicken in the Instant Pot. Add the black beans, corn, crushed tomatoes, Rotel, chicken broth, onion, garlic, cumin, chilli powder, smoked paprika, salt, and pepper. Stir to combine.
2. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 15 minutes. Perform a quick pressure release.
3. Remove the chicken and shred with two forks. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning generously.
4. Serve in deep bowls topped with crispy tortilla strips, a dollop of sour cream, shredded cheddar, avocado slices, fresh cilantro, and a squeeze of lime juice.

13. Easy Instant Pot Beef Barbacoa Tacos

Deeply spiced, meltingly tender barbacoa beef made in a fraction of the traditional time in the Instant Pot — beef chuck braised with chipotle peppers, cumin, oregano, lime, and garlic until it falls apart and shreds effortlessly into rich, flavourful taco filling. Serve in warm corn tortillas with fresh toppings for a meal that rivals any taco restaurant. See our best taco recipes.

Ingredients:

• 2½ lbs beef chuck roast, cut into 4 large chunks
• 3 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce
• 4 cloves garlic, minced
• Juice of 2 limes
• ¼ cup beef broth
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon ground cloves
• Salt and pepper, to taste
• Corn tortillas, fresh salsa, diced white onion, cilantro, and lime wedges, for serving

Instructions:

1. Season the beef chunks generously with salt and pepper. Set the Instant Pot to Sauté mode. Sear the beef in batches for 3 minutes per side until deeply browned. Remove and set aside.
2. Blend the chipotle peppers, adobo sauce, garlic, lime juice, beef broth, cumin, oregano, smoked paprika, and ground cloves until smooth.
3. Return the beef to the pot. Pour the chipotle sauce over. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 60 minutes. Allow a 15-minute natural pressure release, then release remaining pressure.
4. Shred the beef with two forks directly in the pot. Toss in the cooking liquid. Serve in warm corn tortillas topped with diced white onion, fresh cilantro, and lime wedges.

12. Easy Instant Pot Chicken Fajitas

Juicy, perfectly seasoned chicken fajitas made entirely in the Instant Pot — tender chicken, bell peppers, and onions cooked together in bold fajita spices and served in warm flour tortillas with all your favourite toppings. Ready in under 25 minutes with minimal prep and cleanup. A wonderful recipe from our easy chicken recipes.

Ingredients:

• 1½ lbs boneless chicken breasts or thighs
• 3 bell peppers (red, yellow, and green), thinly sliced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ½ cup chicken broth
• Juice of 1 lime
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• Salt and pepper, to taste
• Flour or corn tortillas, sour cream, guacamole, and salsa, for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Heat the olive oil and sear the chicken for 2 minutes per side until lightly golden. Remove and set aside.
2. Add the garlic to the pot and cook 30 seconds. Pour in the chicken broth and lime juice to deglaze, scraping up any browned bits. Turn off Sauté mode.
3. Return the chicken. Layer the sliced peppers and onions on top. Sprinkle the chilli powder, cumin, smoked paprika, onion powder, salt, and pepper over everything. Do not stir.
4. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 10 minutes. Perform a quick pressure release. Slice or shred the chicken and toss with the peppers and onions. Serve in warm tortillas with sour cream, guacamole, and salsa.

Nutrition per serving: Calories: 430 | Carbohydrates: 36g | Protein: 53g | Fat: 8g

11. Chicken Birria Tacos — Instant Pot

A remarkable chicken version of the legendary Mexican birria — chicken slowly braised in a deeply spiced, earthy chile broth with guajillo and ancho peppers, cumin, and tomatoes until completely fall-apart tender, then stuffed into corn tortillas, dipped in the rich birria broth, and pan-fried until crispy and golden. Topped with white onion, cilantro, and lime for an extraordinary taco experience. See more great ideas in our best taco recipes.

Ingredients:

• 2 lbs bone-in chicken thighs
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 (14 oz) can crushed tomatoes
• 4 cloves garlic
• 1 large onion, quartered
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• Corn tortillas, diced white onion, fresh cilantro, and lime wedges, for serving
• Oaxacan or mozzarella cheese, for the tacos

Instructions:

1. Toast the dried chiles in the Sauté mode for 30 seconds per side until fragrant. Soak in hot water for 10 minutes to soften. Drain and blend with the crushed tomatoes, garlic, and onion until smooth.
2. Season the chicken with salt and pepper. Place in the Instant Pot. Pour the chile sauce and chicken broth over. Add the cumin, oregano, and cinnamon. Seal and cook on HIGH pressure for 25 minutes with a 10-minute natural release.
3. Remove the chicken and shred, discarding bones. Strain the broth and reserve as the consommé for dipping. Return the shredded chicken to the pot.
4. Dip each corn tortilla in the warm consommé and pan-fry in a hot oiled skillet. Add chicken and cheese, fold, and cook until crispy on both sides. Serve with consommé for dipping, topped with white onion, cilantro, and lime.

10. Instant Pot Pulled Pork

Fall-apart tender, deeply smoky, and richly flavoured pulled pork made in the Instant Pot in a fraction of the traditional time — pork shoulder rubbed in bold spices, pressure cooked until completely shred-able, then finished with your favourite BBQ sauce. Perfect on sandwiches, in tacos, over rice, or on its own. Also see our best slow cooker pulled pork recipe.

Ingredients:

• 3 lbs boneless pork shoulder, cut into 3 large chunks
• 1 cup chicken broth or apple cider
• 2 tablespoons olive oil
• Dry rub: 2 teaspoons smoked paprika + 1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon cumin + 1 teaspoon brown sugar + 1 teaspoon salt + ½ teaspoon black pepper + ½ teaspoon cayenne
• 1 cup BBQ sauce, for finishing
• Burger buns, coleslaw, and pickles, for serving

Instructions:

1. Combine all dry rub ingredients and coat the pork chunks completely on all sides. Set the Instant Pot to Sauté mode and heat the olive oil. Sear the pork in batches for 3–4 minutes per side until deeply browned. Remove and set aside.
2. Add the broth or apple cider to the pot and scrape up all the browned bits. Return the pork to the pot.
3. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 60 minutes. Allow a full 15-minute natural pressure release before releasing remaining pressure.
4. Shred the pork with two forks directly in the pot. Toss with the BBQ sauce and any remaining cooking liquid. Serve on buns with coleslaw and pickles.

9. Instant Pot BBQ Chicken French Bread Pizza

A brilliantly creative use of the Instant Pot — BBQ chicken is cooked in the pressure cooker until perfectly tender and shredable, then spread over crispy French bread halves, topped with mozzarella, red onion, and extra BBQ sauce, and broiled until bubbling and golden. A wonderful quick lunch or dinner from our easy chicken recipes.

Ingredients:

• 1½ lbs boneless chicken breasts
• ½ cup BBQ sauce, plus more for topping
• ¼ cup chicken broth
• 1 French baguette or Italian bread loaf, split in half lengthwise
• 1½ cups mozzarella cheese, shredded
• ½ red onion, thinly sliced
• Fresh cilantro and pickled jalapeños, for topping
• Salt and pepper, to taste

Instructions:

1. Season the chicken with salt and pepper. Place in the Instant Pot. Add the chicken broth and ½ cup BBQ sauce. Seal and cook on HIGH pressure for 12 minutes. Perform a quick pressure release.
2. Shred the chicken with two forks in the pot. Toss with the cooking liquid and extra BBQ sauce to taste. Preheat the broiler to high.
3. Place the French bread halves cut-side up on a baking sheet. Spread the BBQ chicken generously over each half. Top with shredded mozzarella and sliced red onion. Drizzle additional BBQ sauce over the cheese.
4. Broil for 3–5 minutes until the cheese is melted, bubbly, and lightly golden. Watch carefully. Top with fresh cilantro and pickled jalapeños. Slice and serve immediately.

Nutrition per serving: Calories: 366 | Carbohydrates: 32g | Protein: 23g | Fat: 16g

8. Instant Pot Salsa Chicken

The simplest and most versatile Instant Pot chicken recipe — just two main ingredients, chicken and your favourite jar of salsa, cooked together until the chicken is completely tender and shreds effortlessly into a flavourful, saucy filling. Use it in tacos, burrito bowls, on rice, in quesadillas, or on nachos. A perfectly easy meal from our easy chicken recipes.

Ingredients:

• 2 lbs boneless chicken breasts or thighs
• 1½ cups salsa (your favourite store-bought or homemade)
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Juice of 1 lime
• Cooked rice, tortillas, shredded cheese, sour cream, and fresh cilantro, for serving

Instructions:

1. Season the chicken with cumin, chilli powder, garlic powder, salt, and pepper.
2. Place the seasoned chicken in the Instant Pot. Pour the salsa evenly over the chicken. Seal the lid and set the valve to sealing.
3. Cook on HIGH pressure for 15 minutes. Perform a quick pressure release.
4. Shred the chicken with two forks directly in the pot. Squeeze lime juice over the top and toss to combine with the salsa sauce. Taste and adjust seasoning. Serve over rice or in tortillas with your favourite toppings.

Nutrition per serving: Calories: 293 | Carbohydrates: 5g | Protein: 45g | Fat: 9g

7. Instant Pot Sloppy Joes

A beloved American classic made even easier — ground beef cooked with onion, garlic, and a bold, tangy-sweet tomato sauce in the Instant Pot until everything is deeply flavourful and perfectly saucy. Piled onto soft burger buns for a meal that is universally loved by kids and adults alike. Great alongside our mac and cheese sloppy joes.

Ingredients:

• 1½ lbs lean ground beef
• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Burger buns and pickles, for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Brown the ground beef, breaking it up with a spoon, for 5 minutes until no longer pink. Drain any excess fat. Add the onion, bell pepper, and garlic and cook 3 more minutes.
2. Add the tomato sauce, ketchup, Worcestershire sauce, brown sugar, Dijon mustard, and smoked paprika. Stir to combine thoroughly. Season with salt and pepper.
3. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 5 minutes. Perform a quick pressure release.
4. Open and stir. If the sauce is thinner than desired, set to Sauté mode and simmer for 3–5 minutes until thickened. Taste and adjust seasoning. Serve piled generously on toasted buns with pickles.

6. Easy Instant Pot Chicken Tenders

Juicy, perfectly cooked chicken tenders made in the Instant Pot in minutes — seasoned simply and pressure steamed until incredibly moist and tender. Finish them under the broiler for a lightly golden exterior if desired. Serve with your favourite dipping sauces for a meal that is universally loved and perfect for the whole family. See our easy chicken recipes.

Ingredients:

• 1½ lbs chicken tenders
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste
• Honey mustard, ranch dressing, or BBQ sauce, for dipping

Instructions:

1. Season the chicken tenders generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
2. Pour the chicken broth into the Instant Pot. Place the trivet inside. Arrange the seasoned chicken tenders on the trivet in a single layer — they can overlap slightly.
3. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 5 minutes. Perform a quick pressure release.
4. For a lightly golden exterior: transfer to a baking sheet and broil for 2–3 minutes until the tops are lightly golden. Serve immediately with your favourite dipping sauces.

5. Instant Pot Lamb Stew in Red Wine

A rich, deeply comforting, and elegant stew — lamb shoulder chunks seared until golden then braised under pressure with red wine, beef broth, root vegetables, tomatoes, and fresh herbs until the lamb is completely fall-apart tender and the sauce is glossy and deeply savoury. A weekend project made weeknight-possible by the Instant Pot. A wonderful recipe alongside our best stew recipes.

Ingredients:

• 2 lbs lamb shoulder, cut into 2-inch chunks
• 1 cup dry red wine
• 1 cup beef broth
• 1 (14 oz) can crushed tomatoes
• 3 large carrots, cut into rounds
• 3 medium potatoes, cubed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary and 3 sprigs fresh thyme
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Season the lamb generously with salt and pepper. Heat the olive oil and brown the lamb in batches for 3–4 minutes per side until deeply golden. Remove and set aside.
2. Add the onion and cook 3 minutes. Add the garlic and tomato paste and cook 1 minute. Pour in the red wine and scrape up all the browned bits. Cook 2 minutes.
3. Add the beef broth, crushed tomatoes, carrots, potatoes, rosemary, and thyme. Return the lamb. Seal and cook on HIGH pressure for 35 minutes with a 10-minute natural pressure release.
4. Remove the herb sprigs. Taste and season generously. If the sauce needs thickening, set to Sauté mode and simmer uncovered for 5 minutes. Garnish with fresh parsley and serve with crusty bread or over mashed potatoes.

4. Instant Pot Red Potato Salad

A vibrant, creamy red potato salad made effortlessly in the Instant Pot — red potatoes steamed to perfectly tender in minutes, then tossed in a creamy Dijon-herb dressing with celery, green onions, and fresh dill. The thin skins of red potatoes add beautiful colour and stay intact perfectly. A wonderful companion to our classic potato salad.

Ingredients:

• 2 lbs small red potatoes, halved or quartered
• 1 cup water
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh dill, chopped
• 3 green onions, thinly sliced
• 2 stalks celery, finely diced
• Salt and pepper, to taste
• Extra fresh dill and green onions, for garnish

Instructions:

1. Pour 1 cup of water into the Instant Pot. Place the trivet or steamer basket inside. Add the red potato pieces to the basket.
2. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 4 minutes. Perform a quick pressure release. The potatoes should be fork-tender — if not, close the lid and let sit in the residual steam for 2 more minutes.
3. Cool the potatoes to room temperature — do not refrigerate yet. In a large bowl, whisk together the mayo, Dijon, and apple cider vinegar. Season with salt and pepper.
4. Add the warm potatoes, fresh dill, green onions, and celery. Toss gently to coat. Taste and adjust seasoning generously. Refrigerate for at least 1 hour. Garnish with extra dill and green onions before serving.

3. Easy Instant Pot Collard Greens

Tender, deeply flavourful Southern-style collard greens cooked to silky perfection in the Instant Pot in a fraction of the traditional time — slow-simmered flavour achieved in just 25 minutes of pressure cooking with smoked bacon, onion, garlic, and chicken broth. A classic comfort food and a wonderful side dish for any occasion.

Ingredients:

• 1 large bunch collard greens (about 1 lb), stems removed and leaves roughly chopped
• 4 strips smoked bacon, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon apple cider vinegar
• ½ teaspoon red pepper flakes
• Salt and pepper, to taste
• Hot sauce, for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Cook the diced bacon until crispy. Remove and set aside, leaving the bacon fat in the pot. Add the onion and cook 4 minutes until softened. Add the garlic and red pepper flakes and cook 1 minute.
2. Add the chopped collard greens in batches, stirring each batch until it wilts slightly to make room for the next. Pour in the chicken broth and apple cider vinegar. Stir to combine.
3. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 25 minutes. Perform a quick pressure release.
4. Open the lid and stir. The collards should be completely tender and silky. Stir in the crispy bacon. Season generously with salt, pepper, and additional apple cider vinegar to taste. Serve with hot sauce alongside.

2. Instant Pot Curried Butternut Squash Soup

A velvety, warming, and beautifully golden butternut squash soup with a fragrant curry twist — the Instant Pot makes this luxurious soup effortlessly easy, cooking everything together under pressure in 10 minutes before blending into a silky smooth bowl. Perfect for meal prepping and wonderful alongside our best soup recipes.

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• 3 cups vegetable or chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 1½ teaspoons curry powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Toasted pumpkin seeds, coconut cream, and fresh cilantro, for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Heat the olive oil. Sauté the onion for 4 minutes until softened. Add the garlic, ginger, curry powder, and cumin and cook 1 minute until fragrant.
2. Add the butternut squash cubes, broth, and coconut milk. Stir to combine. Season with salt, pepper, and cayenne.
3. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 10 minutes. Perform a quick pressure release.
4. Use an immersion blender to blend the soup completely smooth — or blend in batches in a regular blender carefully. Taste and adjust seasoning, curry, and heat. Serve in bowls topped with toasted pumpkin seeds, a swirl of coconut cream, and fresh cilantro.

1. Instant Pot Steamed Broccoli

The perfect quick side dish — broccoli florets steamed in the Instant Pot for just 0–1 minute under pressure to produce perfectly tender-crisp, vibrant green broccoli that is far superior to boiled. Season simply with garlic butter, lemon, and parmesan or serve alongside any meal as a healthy, nutritious side. A wonderful addition to our best side dish ideas.

Ingredients:

• 1 large head broccoli (about 1½ lbs), cut into evenly sized florets
• 1 cup water
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced (optional)
• Juice of ½ lemon
• Salt and pepper, to taste
• Parmesan cheese, for serving (optional)

Instructions:

1. Pour 1 cup of water into the Instant Pot. Place the trivet or steamer basket inside. Add the broccoli florets to the basket — try to keep them in an even layer.
2. Seal the lid and set the valve to sealing. Cook on HIGH pressure for 0 minutes (yes, zero) for tender-crisp broccoli or 1 minute for softer broccoli. The time it takes to come to pressure is enough cooking. Perform an immediate quick pressure release.
3. Immediately remove the broccoli from the pot — it will continue to cook from residual steam if left inside. Transfer to a serving dish.
4. Meanwhile, melt butter in a small pan and sauté the garlic for 1 minute. Drizzle over the broccoli along with lemon juice. Season generously with salt and pepper. Finish with parmesan if desired. Serve immediately.

FAQs

What size Instant Pot do I need for these recipes?

Most of the recipes in this roundup work well in either a 6-quart or an 8-quart Instant Pot. The 6-quart is the most popular size and handles everything from soups and stews to pulled pork and chicken dishes with ease. If you frequently cook for large groups or like to double recipes for meal prepping, the 8-quart gives you more room to work. For the smaller recipes like steamed broccoli, corn on the cob, and cod fish, even a 3-quart mini Instant Pot works perfectly. The most important thing regardless of size is never filling the Instant Pot more than two-thirds full — and only half full for liquid-heavy soups and brothy dishes.

How do I do a quick pressure release versus a natural pressure release?

Quick pressure release means manually turning the steam release valve from Sealing to Venting immediately when the cook time ends — steam releases rapidly in about 1–2 minutes. Use this for vegetables, fish, and recipes where you want to stop cooking immediately to prevent overcooking. Natural pressure release means leaving the valve in the Sealing position and allowing the pressure to drop on its own — this takes 10–30 minutes depending on the volume of liquid. Use this for large cuts of meat like pulled pork, lamb stew, and barbacoa where continued gentle cooking improves the texture and keeps the meat moist. Many recipes use a partial natural release — letting it sit for 10–15 minutes before releasing remaining pressure manually, which is the best approach for chicken dishes and soups.