5 Easy Instant Pot Recipes for Quick Dinners

Beef and Broccoli

One of the most loved dishes in Chinese cuisine, Beef and Broccoli, can now be made right in your Instant Pot. Here's how:

• Marinate the beef:
• 1 pound flank steak, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Cooking ingredients:
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup beef broth
• 2 cups broccoli florets
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Steps:

1. Add the marinated beef to the Instant Pot with oil, sauté until browned.
2. Add garlic, ginger, and beef broth. Lock the lid and set to pressure cook for 5 minutes.
3. Quick-release the pressure, add broccoli, seal again, and cook on high pressure for 0 minutes.
4. Quick-release pressure again, remove the beef and broccoli, and set aside.
5. Switch to sauté mode, add cornstarch slurry, and cook until the sauce thickens.
6. Return the beef and broccoli to the pot, stir to coat in sauce, and serve over rice.

📝 Note: For a thicker sauce, mix in more cornstarch slurry as needed.

White Chicken Chili

Perfect for a cozy night in, this White Chicken Chili combines the flavors of Southwestern cuisine with the convenience of the Instant Pot.

• Ingredients:
• 1.5 pounds boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans Great Northern beans, drained
• 1 can green chiles, diced
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps:

1. Sauté onions and garlic in the Instant Pot until onions are translucent.
2. Add all ingredients except beans. Lock the lid, set to pressure cook for 15 minutes.
3. Once cooked, shred the chicken inside the pot.
4. Add the beans, stir, and simmer for 5 minutes.
5. Serve with sour cream, cheese, and chopped cilantro if desired.

🔍 Note: Add cheese or sour cream only if consuming immediately to avoid separating the chili.

Pork Carnitas

Transport yourself to the vibrant streets of Mexico with these succulent Pork Carnitas, effortlessly made in your Instant Pot.

• Ingredients:
• 3 pounds pork shoulder, cut into chunks
• 1 orange, juiced
• 1 lime, juiced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon chili powder
• Salt and pepper to taste

Steps:

1. Season the pork with salt, pepper, cumin, oregano, and chili powder.
2. Add the pork and citrus juices to the Instant Pot. Lock the lid and cook on high pressure for 45 minutes.
3. Quick-release the pressure, shred the pork, and broil in the oven until crispy if desired.
4. Serve with tortillas, salsa, and guacamole.

✨ Note: For extra flavor, add a splash of orange juice to the shredded pork before broiling.

Lentil Soup

A hearty and nutritious meal, this Lentil Soup comes together quickly in the Instant Pot with minimal effort.

• Ingredients:
• 1 cup lentils, rinsed and drained
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh spinach or kale for color

Steps:

1. Sauté onions, carrots, celery, and garlic in the Instant Pot until tender.
2. Add lentils, broth, cumin, paprika, salt, and pepper. Lock the lid and cook on high pressure for 15 minutes.
3. Once cooked, quick-release the pressure, stir in spinach or kale, and let sit for 2 minutes to wilt the greens.
4. Serve hot with crusty bread.

🥦 Note: Feel free to customize with your favorite vegetables or additional spices.

Quinoa Stuffed Bell Peppers

Quinoa is the star in this healthy, vegetarian dish that is both filling and flavorful, perfect for a quick dinner.

• Ingredients:
• 4 large bell peppers, tops removed and seeds cleaned out
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 cup shredded cheese (optional)

Steps:

1. Cook quinoa in the Instant Pot with broth for 1 minute at high pressure. Quick-release the pressure.
2. Stir in beans, tomatoes, chili powder, cumin, and salt to the cooked quinoa.
3. Fill each bell pepper with the quinoa mixture. Place trivet in the Instant Pot with 1 cup water, set peppers on trivet.
4. Close the lid, and cook on high pressure for 5 minutes.
5. Quick-release the pressure, sprinkle cheese over peppers, and close the lid for 2 minutes to melt the cheese.
6. Serve warm with your favorite toppings or salsa.

To wrap up this culinary journey, we've explored five Instant Pot recipes that cater to different tastes and dietary preferences. From the comforting beef and broccoli to the vibrant quinoa stuffed bell peppers, these recipes show how versatile and time-saving the Instant Pot can be for preparing quick, delicious dinners. Each recipe has been crafted to enhance your cooking skills while providing wholesome meals that don't compromise on flavor or nutrition. Whether you're looking for a hearty soup, a festive main dish, or a lighter vegetarian option, the Instant Pot helps you achieve these with minimal effort. These recipes are not just about saving time but also about opening up a world of culinary possibilities right in your kitchen.

Can I use frozen meat in the Instant Pot?

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Yes, you can. The Instant Pot can handle frozen meat, but you’ll need to adjust the cooking time. Add about 5-10 minutes to the pressure cooking time for large frozen cuts.

How do I make my Instant Pot dishes less watery?

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To reduce excess liquid, use less broth, release pressure naturally if possible, or thicken the sauce with a cornstarch slurry or simmer on sauté mode until reduced.

Is it safe to leave the Instant Pot unattended?

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Yes, the Instant Pot is designed with safety features like automatic shut-off and overheat protection, making it safe to leave unattended during cooking.

Can I cook grains and beans together in the Instant Pot?

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You can, but the cooking times need to match closely. If beans require a much longer cooking time, consider cooking them separately to avoid over or under-cooking one component.