35+ Easy Friday Instant Pot Recipes for a Quick and Easy Weekend Feast

Fridays are made for unwinding, and what better way to kick off the weekend than with a delicious, stress-free dinner?

If you’re looking for a way to simplify your Friday night meal prep without sacrificing flavor, the Instant Pot is your ultimate kitchen companion.

Whether you’re craving comfort food, something lighter, or a flavorful international dish, the Instant Pot can deliver a quick and easy solution.

In this article, we’ve rounded up 35+ Friday Instant Pot Recipes that will save you time and make your Friday night meals a breeze.

From hearty stews and tender meats to creamy pastas and satisfying vegetarian dishes, there’s something for everyone.

Say goodbye to the last-minute scramble for dinner ideas and say hello to effortless, mouthwatering meals!

35+ Easy Friday Instant Pot Recipes for a Quick and Easy Weekend Feast

With these 35+ Friday Instant Pot Recipes, you’re equipped to enjoy a range of flavors and cuisines all weekend long.

Whether you’re cooking for one, feeding a family, or hosting friends, these recipes provide the perfect balance of ease and taste.

The Instant Pot is not only a time-saver, but it also allows you to create meals that taste like they’ve been slow-cooked for hours in a fraction of the time.

So, get ready to spend less time in the kitchen and more time enjoying your Friday night with these quick, satisfying meals.

Instant Pot Honey Garlic Chicken

This Instant Pot Honey Garlic Chicken is a quick and savory dish perfect for kicking off the weekend. Combining sweet and savory flavors, this recipe is a crowd-pleaser for both kids and adults. The Instant Pot ensures that the chicken is tender, juicy, and infused with the sticky honey garlic glaze. Serve it over rice, noodles, or a bed of steamed vegetables for a complete and satisfying meal.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs
• ½ cup honey
• ¼ cup soy sauce
• ¼ cup ketchup
• 4 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 2 tbsp olive oil
• Optional: sesame seeds and chopped green onions for garnish

Instructions

1. Sauté the Chicken: Set the Instant Pot to “Sauté” mode and add olive oil. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove and set aside.
2. Prepare the Sauce: Add garlic and ginger to the pot. Sauté for 1 minute until fragrant. Stir in honey, soy sauce, and ketchup. Mix well.
3. Pressure Cook: Place the chicken back into the Instant Pot. Lock the lid and set it to “Pressure Cook” on high for 10 minutes.
4. Natural Release: Let the pressure release naturally for 5 minutes, then perform a quick release.
5. Thicken the Sauce: Set the Instant Pot back to “Sauté” mode. Add the cornstarch slurry to the sauce and stir until it thickens (about 2 minutes).
6. Serve: Garnish with sesame seeds and green onions. Serve hot over rice or noodles.

This Honey Garlic Chicken is the perfect way to unwind on a Friday evening. It’s flavorful, effortless, and pairs well with a variety of sides. Whether you’re cooking for the family or hosting friends, this dish delivers every time.

Instant Pot Creamy Tuscan Pasta

Craving a restaurant-quality pasta dish without the effort? This Creamy Tuscan Pasta is a dreamy, one-pot meal that’s ready in under 30 minutes. Packed with sun-dried tomatoes, spinach, and a creamy parmesan sauce, this recipe is comfort food at its best. The Instant Pot makes cooking pasta a breeze, leaving you with more time to enjoy your Friday night.

Ingredients

• 12 oz penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup grated parmesan cheese
• 1 tsp Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prepare the Base: Add chicken broth, heavy cream, garlic, and Italian seasoning to the Instant Pot. Stir to combine.
2. Add Pasta: Pour the penne pasta into the pot, ensuring it is evenly distributed but not stirred.
3. Pressure Cook: Close the lid and set the Instant Pot to “Pressure Cook” on high for 5 minutes.
4. Quick Release: Perform a quick release once the cooking time is complete. Open the lid and stir the pasta.
5. Finish the Dish: Stir in the sun-dried tomatoes, spinach, and parmesan cheese until the spinach wilts and the sauce becomes creamy. Season with salt and pepper to taste.
6. Serve: Dish out the pasta into bowls and garnish with extra parmesan if desired.

This Creamy Tuscan Pasta will be a staple in your weekly rotation. It’s indulgent yet easy to prepare, making it ideal for a Friday treat. Pair it with garlic bread and a side salad to elevate the meal further.

Instant Pot BBQ Pulled Pork Sliders

Transform your Friday night into a BBQ feast with these BBQ Pulled Pork Sliders. The Instant Pot turns a pork shoulder into tender, shredded goodness in record time. Topped with tangy BBQ sauce and served on soft slider buns, these mini sandwiches are perfect for sharing with family or friends.

Ingredients

• 3 lbs pork shoulder, cut into chunks
• 1 cup chicken broth
• 1 cup BBQ sauce (plus extra for serving)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 12 slider buns
• Optional: coleslaw for topping

Instructions

1. Season the Pork: Rub the pork chunks with smoked paprika, garlic powder, onion powder, and brown sugar.
2. Sear the Pork: Set the Instant Pot to “Sauté” mode and sear the pork on all sides until browned. Remove and set aside.
3. Pressure Cook: Add chicken broth to the pot, scraping up any browned bits. Place the pork back into the pot and pour in 1 cup of BBQ sauce. Lock the lid and set the Instant Pot to “Pressure Cook” on high for 60 minutes.
4. Shred the Pork: Let the pressure release naturally for 10 minutes, then perform a quick release. Remove the pork and shred it with two forks.
5. Combine with Sauce: Mix the shredded pork with additional BBQ sauce as desired.
6. Assemble the Sliders: Place the pulled pork onto slider buns and top with coleslaw if using.

These BBQ Pulled Pork Sliders are a hit at any gathering or casual dinner. The Instant Pot makes achieving tender, smoky pork a breeze, allowing you to enjoy bold flavors without hours of slow cooking. Serve these sliders with fries or a side of pickles for the ultimate Friday night indulgence.

Instant Pot Butter Chicken

Rich, creamy, and packed with aromatic spices, Instant Pot Butter Chicken is a restaurant-style dish you can whip up in under an hour. This Indian-inspired favorite pairs beautifully with naan or basmati rice. The Instant Pot locks in the vibrant flavors while keeping the chicken tender and juicy. It’s a perfect choice for a cozy Friday dinner.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
• 1 cup tomato purée
• ½ cup heavy cream
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté the Base: Set the Instant Pot to “Sauté” mode. Melt butter and add vegetable oil. Sauté onions, garlic, and ginger until fragrant.
2. Spice it Up: Stir in garam masala, turmeric, paprika, cumin, and chili powder. Cook for 1-2 minutes to release the spices’ aroma.
3. Add Chicken and Tomato: Add chicken chunks and stir to coat with spices. Pour in the tomato purée and mix well. Season with salt and pepper.
4. Pressure Cook: Close the lid and set the Instant Pot to “Pressure Cook” on high for 8 minutes.
5. Add Cream and Finish: Perform a quick release, then stir in the heavy cream. Let the sauce simmer for 2-3 minutes on “Sauté” mode until thickened.
6. Serve: Garnish with fresh cilantro and serve hot with naan or basmati rice.

This Butter Chicken is a flavorful and comforting dish that’s sure to impress. It’s quick enough for a busy Friday night yet fancy enough to feel like a special treat. Enjoy the rich, creamy flavors with your favorite side dishes.

Instant Pot Chili Mac and Cheese

Why choose between chili and mac and cheese when you can have both? This Instant Pot Chili Mac and Cheese combines hearty ground beef, beans, pasta, and a creamy cheese sauce for the ultimate comfort food mash-up. It’s a one-pot wonder that’s perfect for feeding a hungry crowd on a Friday night.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups elbow macaroni
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• 1 ½ cups shredded cheddar cheese
• Optional: sour cream and green onions for topping

Instructions

1. Sauté the Beef: Set the Instant Pot to “Sauté” mode. Brown the ground beef with onions and garlic, breaking up the meat as it cooks. Drain excess grease if needed.
2. Add Spices and Liquid: Stir in chili powder, cumin, paprika, salt, and pepper. Add beef broth, diced tomatoes, beans, and macaroni. Mix well.
3. Pressure Cook: Close the lid and set the Instant Pot to “Pressure Cook” on high for 5 minutes.
4. Quick Release: Perform a quick release. Open the lid and stir the mixture.
5. Add Cheese: Stir in the shredded cheddar cheese until melted and creamy.
6. Serve: Dish out into bowls and top with sour cream and green onions if desired.

This Chili Mac and Cheese is the ultimate Friday night comfort food. It’s hearty, cheesy, and packed with bold flavors that will keep everyone coming back for seconds. Pair it with a side salad for a balanced meal or serve it solo for an indulgent treat.

Instant Pot Lemon Garlic Salmon

For a light yet flavorful Friday dinner, try this Instant Pot Lemon Garlic Salmon. It’s a healthy and elegant dish that’s ready in minutes. The combination of zesty lemon, aromatic garlic, and tender salmon fillets makes this recipe a winner. Serve it with roasted vegetables or rice for a complete meal that feels like fine dining at home.

Ingredients

• 4 salmon fillets (6 oz each)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 lemon, sliced
• 1 cup water
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions

1. Prepare the Salmon: Season the salmon fillets with salt and pepper. Rub each fillet with minced garlic.
2. Set Up the Instant Pot: Pour water into the Instant Pot and place the trivet inside. Arrange lemon slices on the trivet and place the salmon fillets on top.
3. Pressure Cook: Close the lid and set the Instant Pot to “Pressure Cook” on high for 3 minutes.
4. Quick Release: Perform a quick release once cooking is complete. Open the lid and carefully remove the salmon fillets.
5. Serve: Drizzle with olive oil and garnish with fresh parsley. Serve with your favorite sides.

This Lemon Garlic Salmon is proof that healthy eating can be quick and delicious. The Instant Pot makes cooking fish foolproof, ensuring perfect results every time. It’s an ideal choice for a light, refreshing Friday dinner.

Instant Pot Beef Stroganoff

For a cozy and rich dinner, try this Instant Pot Beef Stroganoff. With tender beef, creamy sauce, and pasta all cooked in one pot, this dish brings the flavors of a classic comfort food in a fraction of the time. Perfect for a Friday evening when you want something hearty and satisfying without spending too much time in the kitchen.

Ingredients

• 1 lb beef stew meat or flank steak, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 ½ cups beef broth
• 1 cup heavy cream
• 8 oz egg noodles
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tbsp olive oil
• ½ cup sour cream
• Salt and pepper to taste

Instructions

1. Sauté the Beef: Set the Instant Pot to “Sauté” mode and heat olive oil. Brown the beef in batches, then remove and set aside.
2. Cook the Aromatics: Add the chopped onion and garlic to the Instant Pot, cooking until softened (about 2 minutes).
3. Add Liquids and Noodles: Stir in beef broth, Dijon mustard, Worcestershire sauce, and paprika. Add the egg noodles and stir gently to submerge them in the liquid.
4. Pressure Cook: Close the lid and set the Instant Pot to “Pressure Cook” on high for 5 minutes.
5. Release and Finish: Perform a quick release. Stir in the heavy cream and sour cream, mixing well. Season with salt and pepper to taste.
6. Serve: Serve immediately, garnished with fresh parsley if desired.

This Beef Stroganoff is a rich and indulgent meal that’s ready in under 30 minutes, thanks to the Instant Pot. The creamy sauce and tender beef will make this a favorite go-to for Friday nights, and it pairs perfectly with a green salad or crusty bread.

Instant Pot Sweet and Sour Chicken

A healthier twist on the classic take-out dish, Instant Pot Sweet and Sour Chicken features crispy chicken pieces coated in a tangy, flavorful sauce. It’s quick to prepare and perfect for a Friday night craving, delivering both sweetness and acidity that will leave you wanting more.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup pineapple chunks (fresh or canned)
• ¼ cup rice vinegar
• ¼ cup ketchup
• 3 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp vegetable oil
• Optional: sesame seeds for garnish

Instructions

1. Sauté the Chicken: Set the Instant Pot to “Sauté” mode. Heat vegetable oil and add the cubed chicken. Cook until browned on all sides, then remove and set aside.
2. Cook Vegetables: Add the onion, bell peppers, and garlic to the pot, cooking for about 2-3 minutes until softened.
3. Prepare Sauce: Stir in rice vinegar, ketchup, soy sauce, and honey. Add the pineapple chunks and mix well.
4. Pressure Cook: Return the chicken to the Instant Pot. Close the lid and set the Instant Pot to “Pressure Cook” on high for 3 minutes.
5. Thicken the Sauce: Perform a quick release. Set the Instant Pot back to “Sauté” mode, and stir in the cornstarch slurry to thicken the sauce (about 2 minutes).
6. Serve: Serve the sweet and sour chicken over rice, garnished with sesame seeds.

This Sweet and Sour Chicken is a fresh, flavorful alternative to your usual take-out. The Instant Pot simplifies the process, ensuring juicy chicken and a perfectly balanced sauce. It’s the ideal dish for a quick Friday dinner that’s both satisfying and delicious.

Instant Pot Chicken and Rice

If you’re looking for a comforting one-pot meal, Instant Pot Chicken and Rice is an easy and flavorful choice. The chicken is cooked to perfection with fragrant rice, and the entire meal comes together in just one pot. This dish is a classic and a great way to end the week on a high note with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ½ cups long-grain white rice
• 2 ½ cups chicken broth
• 1 medium onion, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: chopped parsley for garnish

Instructions

1. Sauté the Chicken: Set the Instant Pot to “Sauté” mode and heat olive oil. Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder. Brown the chicken for 2-3 minutes on each side, then remove and set aside.
2. Cook the Rice: Add diced onions to the pot and sauté for 2 minutes until soft. Stir in the rice and thyme, then add the chicken broth.
3. Add Chicken and Cook: Place the browned chicken breasts on top of the rice. Close the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes.
4. Release and Serve: Perform a quick release, fluff the rice, and serve the chicken and rice together. Garnish with fresh parsley if desired.

This Chicken and Rice is a timeless, comforting meal that’s perfect for a Friday night. It’s easy to make, and the Instant Pot ensures that both the chicken and rice are tender and flavorful. Pair it with a side salad or steamed vegetables for a wholesome, balanced dinner.

Instant Pot BBQ Ribs

Tender, fall-off-the-bone BBQ Ribs are possible in just an hour with the Instant Pot. This recipe is the perfect Friday night indulgence, packed with smoky, sweet, and tangy flavors. No need to fire up the grill when you can make ribs that taste just as good in a fraction of the time.

Ingredients

• 2 racks baby back ribs
• 1 tbsp olive oil
• 1 cup water
• 1 cup BBQ sauce (your favorite variety)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili powder
• ½ tsp cumin

Instructions

1. Prepare the Ribs: Remove the silver skin from the ribs and cut them into 2-3 rib portions.
2. Season the Ribs: In a small bowl, combine paprika, garlic powder, onion powder, salt, pepper, chili powder, and cumin. Rub the seasoning mix all over the ribs.
3. Sauté: Set the Instant Pot to “Sauté” mode and add olive oil. Brown the ribs in batches, about 2 minutes per side. Remove and set aside.
4. Cook the Ribs: Add water to the Instant Pot. Place the ribs on the trivet and close the lid. Set to “Pressure Cook” on high for 25 minutes.
5. Finish with BBQ Sauce: After a natural release, remove the ribs and brush with BBQ sauce. Optional: For a caramelized finish, broil the ribs in the oven for 3-5 minutes.
6. Serve: Slice the ribs and serve with extra BBQ sauce on the side.

These BBQ Ribs are so tender and flavorful, they’ll feel like they’ve been slow-cooked for hours. Thanks to the Instant Pot, you can enjoy succulent, melt-in-your-mouth ribs in just under an hour, making them the perfect way to kick off your weekend.

Instant Pot Shrimp Scampi

Shrimp Scampi is a classic seafood dish that’s rich, buttery, and loaded with garlic and lemon flavors. This Instant Pot version cooks shrimp and pasta in one pot, making it an easy and elegant dish for a quick Friday night dinner. It’s the ideal choice for seafood lovers looking for a flavorful, no-fuss meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz linguine or spaghetti
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• ¼ cup white wine (or additional chicken broth)
• 2 tbsp lemon juice
• 4 tbsp unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Sauté the Garlic: Set the Instant Pot to “Sauté” mode and heat olive oil. Add minced garlic and cook for 1-2 minutes until fragrant.
2. Add Broth and Pasta: Pour in the chicken broth, white wine (or additional broth), and lemon juice. Stir in the pasta and make sure it’s submerged in the liquid.
3. Pressure Cook the Pasta: Close the lid and set to “Pressure Cook” on high for 4 minutes.
4. Cook the Shrimp: Perform a quick release and open the lid. Stir in the shrimp and butter, then close the lid again. Let the shrimp steam for 3-4 minutes in the hot liquid.
5. Finish and Serve: Season with salt and pepper. Garnish with fresh parsley and serve immediately.

This Shrimp Scampi is a light yet indulgent meal that’s perfect for a busy Friday night. The Instant Pot makes cooking both the shrimp and pasta effortless, while the garlic butter sauce adds a touch of luxury to the dish. It’s a quick dinner that will feel like a restaurant-quality meal at home.

Instant Pot Chicken Tacos

Instant Pot Chicken Tacos are a perfect weeknight meal that’s both easy and bursting with flavor. Tender shredded chicken cooked in a zesty mix of spices is ready in no time, making it the perfect dish for Taco Friday. Serve the chicken in soft tortillas with your favorite toppings for a customizable meal everyone will love.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning (or homemade taco seasoning)
• 1 cup salsa
• 1 cup chicken broth
• 1 lime, juiced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: shredded lettuce, cheese, sour cream, guacamole, salsa

Instructions

1. Season the Chicken: Season the chicken breasts with taco seasoning, salt, and pepper.
2. Pressure Cook: Add salsa, chicken broth, lime juice, and minced garlic to the Instant Pot. Place the chicken breasts in the pot. Close the lid and set to “Pressure Cook” on high for 15 minutes.

Instant Pot Chicken Alfredo

Chicken Alfredo is a creamy, comforting dish that’s a family favorite. This Instant Pot version is easy to prepare and results in perfectly cooked chicken and pasta all in one pot. With a rich and creamy sauce, it’s a great way to enjoy a restaurant-style meal at home, especially on a busy Friday evening.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 lb fettuccine pasta
• 1 ½ cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté the Chicken: Set the Instant Pot to “Sauté” mode and melt butter. Season the chicken breasts with salt and pepper, then sauté on both sides for 3-4 minutes until browned. Remove and set aside.
2. Cook Garlic: In the same pot, add minced garlic and sauté for 1 minute until fragrant.
3. Add Liquids and Pasta: Pour in chicken broth and heavy cream. Add the fettuccine and stir to submerge the pasta in the liquid.
4. Pressure Cook: Place the chicken breasts on top of the pasta. Close the lid and set to “Pressure Cook” on high for 6 minutes.
5. Shred the Chicken: After a quick release, remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
6. Finish the Dish: Stir in grated Parmesan cheese, salt, and pepper. Mix until the sauce thickens and the pasta is fully coated.
7. Serve: Garnish with fresh parsley and serve hot.

This Chicken Alfredo is a rich and satisfying dish that’s perfect for a cozy Friday dinner. The Instant Pot makes it easy to prepare, and the creamy sauce makes it feel indulgent. It’s a one-pot wonder that’s sure to please the whole family.

Instant Pot Spaghetti Bolognese

For a hearty and flavorful meal, Spaghetti Bolognese is a classic choice. The Instant Pot version delivers a savory, meaty sauce that’s perfectly paired with spaghetti. The richness of the tomato-based sauce, along with tender ground meat, makes this a filling and comforting meal to enjoy at the end of a busy week.

Ingredients

• 1 lb ground beef or ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• 1 ½ cups beef or vegetable broth
• Salt and pepper to taste
• 8 oz spaghetti
• Fresh basil or Parmesan for garnish

Instructions

1. Sauté the Meat: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the ground meat and cook, breaking it apart, until browned.
2. Cook Aromatics: Add chopped onion and garlic to the pot. Sauté for 2-3 minutes until softened.
3. Add Sauce Ingredients: Stir in crushed tomatoes, tomato paste, broth, oregano, and basil. Season with salt and pepper.
4. Pressure Cook: Break the spaghetti in half and add it to the pot. Submerge it in the sauce. Close the lid and set to “Pressure Cook” on high for 8 minutes.
5. Release and Stir: Perform a quick release. Stir the pasta into the sauce, ensuring it’s fully coated.
6. Serve: Garnish with fresh basil or Parmesan and serve hot.

This Spaghetti Bolognese is a simple and satisfying meal that comes together in just one pot. The Instant Pot cuts down the time it takes to create a flavorful sauce while still delivering the delicious, savory taste of a traditional Bolognese. It’s perfect for a Friday night when you want comfort food without the hassle.

Instant Pot Chili

Chili is a perfect dish to kick off the weekend, and the Instant Pot version is a quick and easy way to get a hearty, flavorful meal on the table in no time. Packed with ground meat, beans, tomatoes, and a perfect blend of spices, this chili is comforting and filling. Top it off with your favorite chili toppings for a customizable meal that’s sure to please.

Ingredients

• 1 lb ground beef or turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp olive oil
• 1 cup beef or vegetable broth
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions

1. Sauté the Meat: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the ground meat and cook until browned.
2. Cook Vegetables: Add the chopped onion, bell pepper, and garlic to the pot. Sauté for 3-4 minutes until softened.
3. Add Spices and Liquids: Stir in chili powder, cumin, paprika, and season with salt and pepper. Add the diced tomatoes, beans, and broth.
4. Pressure Cook: Close the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes.
5. Release and Serve: Perform a quick release. Stir the chili, and adjust seasoning if necessary.
6. Serve: Top with sour cream, shredded cheese, and chopped cilantro. Serve hot.

This Instant Pot Chili is a perfect dish for any night of the week, especially Fridays. It’s packed with flavor, and the Instant Pot ensures it’s quick and easy to make. With hearty meat, beans, and spices, this chili is both satisfying and customizable. Add your favorite toppings for a finishing touch!

Note: More recipes are coming soon!