50+ Decadent Instant Pot Dinner Recipes for Quick Weeknight Meals

Dinner time can often feel like a race against the clock, especially after a long day of work or school.

Between juggling various tasks, it’s easy to get overwhelmed when it comes to preparing a wholesome and satisfying meal.

This is where the Instant Pot becomes a game changer.

With its ability to cook meals in a fraction of the time, it’s a kitchen appliance that’s designed to make your life easier.

From tender meats to flavorful pasta dishes and even hearty soups, the Instant Pot can do it all in just one pot.

In this blog, we’ve curated 50+ Instant Pot dinner recipes that will transform your weeknight meals.

Whether you’re a seasoned Instant Pot pro or just starting to explore its potential, you’ll find something delicious and easy to prepare.

50+ Decadent Instant Pot Dinner Recipes for Quick Weeknight Meals

With these 50+ Instant Pot dinner recipes, you’ll never have to worry about what’s for dinner again.

The versatility of the Instant Pot allows you to create dishes that are not only quick but also packed with flavor and nutrients.

These recipes are perfect for busy families, meal prep enthusiasts, or anyone looking to make cooking more convenient without sacrificing taste.

So, grab your Instant Pot, and get ready to enjoy stress-free, mouth-watering meals that everyone will love!

Instant Pot Honey Garlic Chicken

This Instant Pot Honey Garlic Chicken is a sweet and savory delight, perfect for busy weeknights. Tender chicken thighs are cooked in a sticky honey garlic sauce, infusing the dish with rich flavors in just a fraction of the time needed on the stovetop. Served over rice or with steamed vegetables, this meal is a wholesome, family-friendly option you’ll want to make again and again.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs
• ½ cup honey
• ¼ cup soy sauce (low sodium recommended)
• ¼ cup ketchup
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon sriracha (optional for heat)
• 1 teaspoon sesame oil
• ½ cup water
• 1 tablespoon cornstarch + 1 tablespoon water (for slurry)
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional garnish)

Instructions

1. In a mixing bowl, combine honey, soy sauce, ketchup, minced garlic, apple cider vinegar, sriracha (if using), and sesame oil. Stir well to create the sauce.
2. Set the Instant Pot to the sauté function and add a splash of olive oil. Sear the chicken thighs on both sides for about 2 minutes per side until lightly browned. Remove and set aside.
3. Pour in the sauce mixture and ½ cup of water, then add the chicken thighs back into the pot, coating them in the sauce.
4. Seal the Instant Pot and set to high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick-release any remaining pressure.
5. Open the lid and set the Instant Pot back to sauté. Mix the cornstarch with water to create a slurry, then stir it into the sauce to thicken.
6. Serve the chicken over rice, garnishing with green onions and sesame seeds.

This Instant Pot Honey Garlic Chicken is a beautiful balance of sweet and savory with a hint of spice. It’s an incredibly flavorful dish that comes together quickly, making it a fantastic option for busy weeknights or when you’re craving something hearty. Enjoy the tender, juicy chicken with a side of veggies or rice for a satisfying meal.

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a creamy, comforting classic made easier with the Instant Pot. Tender chunks of beef are simmered in a rich mushroom sauce, and the pasta cooks right in the pot, absorbing all those delicious flavors. Perfect for a cozy dinner, this dish is great for serving the whole family or for meal-prepping leftovers.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ½ cups sliced mushrooms
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 cups egg noodles
• ¾ cup sour cream
• Chopped fresh parsley (for garnish)

Instructions

1. Set the Instant Pot to sauté and add olive oil. Season the beef with salt and pepper, then sear for about 3-4 minutes until browned. Remove and set aside.
2. In the same pot, add the onion, garlic, and mushrooms, sautéing until the onions are softened and mushrooms are slightly browned.
3. Return the beef to the pot, and add the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine.
4. Layer the egg noodles on top of the beef mixture, but do not stir.
5. Seal the Instant Pot and set to high pressure for 8 minutes. When done, do a quick release of the pressure.
6. Stir in the sour cream until the sauce is creamy. Serve hot, garnished with fresh parsley.

This Instant Pot Beef Stroganoff is a deliciously creamy, comforting meal that’s ready in a fraction of the time of the traditional recipe. The beef is tender, the noodles are perfectly cooked, and the sauce is rich and satisfying. It’s a perfect go-to dinner when you’re craving a comforting, homemade meal without spending hours in the kitchen.

Instant Pot Vegetable Curry

This Instant Pot Vegetable Curry is a nutritious, vegan-friendly meal packed with hearty vegetables, fragrant spices, and creamy coconut milk. It’s a quick, flavorful dish that’s perfect for dinner or meal prep. With its vibrant colors and rich flavors, it’s sure to be a crowd-pleaser, even for those who don’t usually go for vegetarian meals.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, diced
• 2 medium potatoes, cubed
• 1 large carrot, sliced
• 1 cup cauliflower florets
• 1 cup green beans, chopped
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Set the Instant Pot to sauté mode and add coconut oil. Sauté the onion, garlic, and ginger for about 3 minutes until fragrant.
2. Add the bell pepper, potatoes, carrots, cauliflower, and green beans to the pot. Stir in the curry powder, turmeric, cumin, salt, and pepper, and cook for another minute.
3. Pour in the coconut milk and vegetable broth, stirring well to mix.
4. Seal the Instant Pot and cook on high pressure for 4 minutes. Once done, allow a quick release of the pressure.
5. Serve hot, garnished with fresh cilantro, over rice or with naan bread.

This Instant Pot Vegetable Curry is a wholesome, easy-to-make dish that’s bursting with flavor and color. The coconut milk gives it a creamy base, while the spices add warmth and depth. It’s perfect for busy nights when you want a nutritious, satisfying meal that’s packed with vegetables. Enjoy it with rice or naan for a complete, delightful dinner.

Instant Pot Pulled Pork

This Instant Pot Pulled Pork is a smoky, tender, and flavorful dish that’s great for weeknight dinners, barbecues, or meal prep. By using the Instant Pot, you get the taste of slow-cooked pulled pork in a fraction of the time, making it perfect for any busy schedule. Serve it in sandwiches, tacos, or on a bed of mashed potatoes for a hearty meal everyone will enjoy.

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup barbecue sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Season the pork with salt and pepper, then sear the pieces until browned, about 3 minutes per side. Remove and set aside.
2. Add the diced onion and garlic to the pot, sautéing until softened, about 2 minutes.
3. Return the pork to the pot, and add the chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, chili powder, and cumin. Stir to combine.
4. Seal the Instant Pot and cook on high pressure for 60 minutes. Once done, allow a natural release for 10 minutes, then quick-release any remaining pressure.
5. Remove the pork and shred it with two forks. Mix it back into the sauce and serve as desired.

This Instant Pot Pulled Pork is a game-changer for busy families or anyone craving the smoky, tender goodness of pulled pork. With minimal prep and time in the kitchen, you can enjoy all the flavor of traditional pulled pork in under two hours. Serve it up in tacos, on buns, or with a side of coleslaw for a versatile, delicious meal.

Instant Pot Chicken Alfredo Pasta

This Instant Pot Chicken Alfredo Pasta is a creamy, cheesy, and comforting dish perfect for weeknight dinners. It combines tender chicken and pasta in a rich Alfredo sauce, all cooked in one pot for easy cleanup. With its simple ingredients and delicious flavor, this dish is sure to become a family favorite.

Ingredients

• 1 lb chicken breast, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 cups heavy cream
• 12 oz fettuccine or penne pasta
• 1 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Season the chicken with salt and pepper, then sauté until lightly browned, about 4-5 minutes. Remove and set aside.
2. Add the garlic and sauté for about 30 seconds until fragrant.
3. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom. Add the pasta and submerge it in the liquid.
4. Place the chicken back in the pot, seal the Instant Pot, and cook on high pressure for 6 minutes. Once done, do a quick release of the pressure.
5. Stir in the Parmesan cheese until the sauce thickens. Serve garnished with fresh parsley.

This Instant Pot Chicken Alfredo Pasta is a quick, creamy, and comforting meal that tastes like a restaurant-quality dish. With the pasta and sauce cooked in one pot, it’s perfect for busy nights when you want something filling but low on cleanup. This recipe will quickly become a go-to for pasta lovers looking for a fast and satisfying dinner.

Instant Pot Chili Mac

Instant Pot Chili Mac combines the best of two comfort foods: chili and mac and cheese. This hearty, cheesy dish is packed with ground beef, beans, and pasta, making it a crowd-pleaser for any occasion. Whether you’re making it for a weeknight dinner or a game-day party, this recipe delivers a satisfying, flavorful meal in record time.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups elbow macaroni
• 1 ½ cups shredded cheddar cheese

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Add the ground beef, onion, bell pepper, and garlic, cooking until the beef is browned and vegetables are softened, about 5 minutes. Drain excess fat.
2. Stir in the diced tomatoes, kidney beans, beef broth, chili powder, cumin, paprika, salt, and pepper.
3. Add the elbow macaroni, making sure it is submerged in the liquid but not stirred.
4. Seal the Instant Pot and cook on high pressure for 4 minutes. Do a quick release of the pressure once done.
5. Stir in the shredded cheddar cheese until melted and creamy. Serve hot.

Instant Pot Chili Mac is a warm, filling, and flavor-packed meal that combines the best of chili and macaroni and cheese. It’s a fantastic choice for those nights when you want a quick, satisfying dinner that hits all the right notes. With bold flavors, plenty of protein, and cheesy pasta, it’s a recipe that’s sure to please kids and adults alike.

Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta is a creamy, comforting meal packed with sun-dried tomatoes, tender chicken, and spinach in a luscious Parmesan sauce. Inspired by Italian flavors, this one-pot dish is rich yet easy to make, with minimal prep and a fast cook time. Perfect for weeknight dinners or when you’re craving a pasta dish that’s a little more special, this recipe will satisfy the whole family.

Ingredients

• 1 lb chicken breast, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes (packed in oil), drained and chopped
• 3 cups chicken broth
• 2 cups heavy cream
• 12 oz penne or rotini pasta
• 4 cups fresh spinach, roughly chopped
• 1 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Season the chicken with salt and pepper, then sauté until lightly browned, about 4 minutes. Remove and set aside.
2. Add the onion and garlic, cooking for another 2 minutes until fragrant.
3. Stir in the sun-dried tomatoes, chicken broth, and heavy cream. Add the pasta, making sure it is submerged in the liquid.
4. Return the chicken to the pot, seal the Instant Pot, and cook on high pressure for 5 minutes. Do a quick release once cooking is complete.
5. Stir in the chopped spinach and Parmesan cheese until the spinach wilts and the sauce thickens. Serve with fresh basil as a garnish.

Instant Pot Tuscan Chicken Pasta is a deliciously creamy, Italian-inspired dish that’s sure to please. With tender chicken, sun-dried tomatoes, and spinach in a creamy sauce, this recipe feels indulgent without requiring hours in the kitchen. It’s perfect for a quick yet impressive dinner that everyone will love.

Instant Pot Lemon Garlic Salmon

This Instant Pot Lemon Garlic Salmon is a light, healthy, and flavorful dinner option that’s perfect for busy nights. The Instant Pot gently steams the salmon, infusing it with flavors of garlic, lemon, and herbs, resulting in tender, flaky fillets. With minimal ingredients and only a short cook time, this recipe is a fantastic way to enjoy salmon without the fuss.

Ingredients

• 4 salmon fillets (about 6 oz each)
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 lemon, sliced
• 1 tablespoon olive oil
• 1 cup water
• Fresh dill or parsley, for garnish

Instructions

1. Season the salmon fillets with salt and pepper. Rub each fillet with minced garlic and drizzle with olive oil.
2. Place a trivet or steamer rack inside the Instant Pot and add 1 cup of water.
3. Arrange lemon slices on the trivet, then place the salmon fillets on top of the lemon slices.
4. Seal the Instant Pot and set to high pressure for 3 minutes. Once done, do a quick release of the pressure.
5. Carefully remove the salmon and garnish with fresh dill or parsley. Serve with additional lemon wedges if desired.

This Instant Pot Lemon Garlic Salmon is a healthy, quick, and easy way to enjoy fish at home. The gentle steaming in the Instant Pot ensures the salmon is perfectly tender and infused with lemon and garlic flavor. This dish pairs wonderfully with steamed vegetables or a simple salad for a complete, nutritious meal.

Instant Pot Stuffed Bell Peppers

Instant Pot Stuffed Bell Peppers are a hearty, colorful, and nutrient-packed dinner option. These peppers are filled with a savory blend of ground beef, rice, tomatoes, and spices, then quickly cooked to tender perfection in the Instant Pot. It’s a great way to serve a satisfying meal with lots of flavor, color, and nutrients in every bite.

Ingredients

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 1 cup cooked rice
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 cup water

Instructions

1. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
2. Set the Instant Pot to sauté mode and add olive oil. Add ground beef, onion, salt, and pepper, cooking until the meat is browned, about 5 minutes. Drain any excess fat.
3. Add the cooked rice, diced tomatoes, tomato paste, and Italian seasoning to the beef mixture, stirring until well combined.
4. Stuff each bell pepper with the beef and rice mixture. Pour 1 cup of water into the Instant Pot, and place the peppers on a trivet inside the pot.
5. Seal the Instant Pot and cook on high pressure for 10 minutes. Once done, do a quick release of the pressure.
6. Carefully open the lid and sprinkle the peppers with shredded mozzarella. Place the lid back on and let the cheese melt for a few minutes before serving.

Instant Pot Stuffed Bell Peppers are a simple, flavorful meal that comes together with ease. The peppers become perfectly tender, and the cheesy, savory filling is a comforting blend of meat, rice, and tomatoes. Serve with a side salad or garlic bread for a satisfying, family-friendly dinner.

Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli is a quick, flavorful take on the classic take-out dish. Tender slices of beef are cooked in a savory sauce made with soy sauce, garlic, and ginger, then combined with crisp-tender broccoli. This dish is a perfect balance of savory and sweet, served over rice for a wholesome, family-friendly meal.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 1 tablespoon olive oil
• 2 cups broccoli florets (fresh or frozen)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ½ cup soy sauce (low sodium)
• ¼ cup brown sugar
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• 1 cup beef broth
• Cooked rice, for serving
• Sesame seeds, for garnish

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Brown the beef slices in batches, about 2-3 minutes per side. Remove the beef and set aside.
2. Add garlic and ginger to the pot and sauté for about 30 seconds until fragrant.
3. Pour in the soy sauce, brown sugar, and beef broth, stirring to combine. Return the beef to the pot and mix well.
4. Seal the Instant Pot and cook on high pressure for 10 minutes. Once done, quick-release the pressure.
5. In a small bowl, mix cornstarch and water to create a slurry, then stir it into the sauce to thicken. Add the broccoli florets to the pot and stir them into the sauce.
6. Set the Instant Pot to sauté and cook for 2-3 minutes until the broccoli is tender.
7. Serve over rice, garnished with sesame seeds.

Instant Pot Beef and Broccoli is a quick, satisfying dish that’s perfect for busy weeknights. The beef turns out tender, and the savory sauce is rich and flavorful. The broccoli adds a fresh, healthy element to balance the dish. Serve over rice for a complete meal that’s ready in under 30 minutes.

Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala is a rich, aromatic, and comforting dish that’s full of bold Indian spices. This one-pot recipe makes a creamy, flavorful sauce that perfectly coats tender chicken pieces. Ready in a fraction of the time of traditional methods, this recipe is a fantastic way to enjoy restaurant-quality chicken tikka masala at home.

Ingredients

• 1 ½ lbs chicken breast or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Add the chicken pieces and brown them on all sides for about 5 minutes. Remove the chicken and set aside.
2. Add the onion, garlic, and ginger to the pot, sautéing for about 2-3 minutes until fragrant.
3. Stir in the diced tomatoes, heavy cream, and spices (garam masala, curry powder, cumin, turmeric, coriander, salt, and pepper). Mix well.
4. Return the chicken to the pot, stirring to coat in the sauce.
5. Seal the Instant Pot and cook on high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick-release the remaining pressure.
6. Stir the sauce, taste, and adjust seasoning if needed. Serve the chicken tikka masala over rice, garnished with fresh cilantro.

Instant Pot Chicken Tikka Masala is a flavorful, creamy dish that brings the authentic taste of Indian cuisine to your kitchen in no time. The spices meld beautifully, creating a rich sauce that complements the tender chicken perfectly. Serve it over rice for a complete meal that’s perfect for any night of the week.

Instant Pot Sweet and Sour Chicken

Instant Pot Sweet and Sour Chicken offers a healthier homemade version of a popular takeout dish. This version uses chicken breast, bell peppers, and pineapple in a tangy sweet and sour sauce. It’s a light yet satisfying meal that’s easy to make, full of vibrant flavors, and ready in just 30 minutes.

Ingredients

• 1 ½ lbs chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14 oz) pineapple chunks, drained (reserve juice)
• ¼ cup rice vinegar
• ¼ cup ketchup
• ¼ cup brown sugar
• 3 tablespoons soy sauce (low sodium)
• 2 teaspoons cornstarch + 2 teaspoons water (for slurry)
• Cooked rice, for serving

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. Add the onion and bell peppers to the pot and sauté for 2-3 minutes until softened.
3. Stir in the pineapple chunks (and juice), rice vinegar, ketchup, brown sugar, and soy sauce. Mix well.
4. Return the chicken to the pot and stir to combine. Seal the Instant Pot and cook on high pressure for 6 minutes. Once done, quick-release the pressure.
5. In a small bowl, mix cornstarch and water to create a slurry, then stir it into the sauce to thicken.
6. Serve the sweet and sour chicken over rice.

This Instant Pot Sweet and Sour Chicken is a flavorful, healthier version of the classic takeout dish. The combination of chicken, bell peppers, and pineapple creates a satisfying dish with the perfect balance of tangy, sweet, and savory flavors. Serve it with rice for a delicious and quick meal that everyone will love.

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a simple, tender, and flavorful dish that is perfect for busy weeknights. With minimal prep and cook time, the chicken absorbs the smoky sweetness of barbecue sauce while remaining juicy and tender. It’s great for serving in sandwiches, tacos, or alongside your favorite side dishes for a versatile, satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce (your choice)
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• ½ cup chicken broth

Instructions

1. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Pour the chicken broth and apple cider vinegar into the Instant Pot.
3. Place the seasoned chicken breasts into the pot and cover with BBQ sauce.
4. Seal the Instant Pot and cook on high pressure for 10 minutes. Once done, allow a natural release for 10 minutes, then quick-release any remaining pressure.
5. Remove the chicken, shred it with two forks, and return it to the sauce, mixing well.
6. Serve the BBQ chicken on buns for sandwiches, or with sides like coleslaw or roasted vegetables.

Instant Pot BBQ Chicken is a quick and easy way to enjoy all the smoky, tangy goodness of BBQ without the need for a grill. The chicken turns out incredibly tender and flavorful, and the sauce can be customized to your taste. This recipe is perfect for family meals or meal prepping for the week, and it’s versatile enough for sandwiches, tacos, or as a main dish.

Instant Pot Sausage and Peppers

Instant Pot Sausage and Peppers is a savory and hearty dish that’s quick to make and full of flavor. The sausages are perfectly cooked in the Instant Pot with onions, bell peppers, and a savory broth that enhances their rich taste. This recipe is perfect served over rice, on crusty rolls for a sandwich, or as a flavorful main course with a side of roasted potatoes.

Ingredients

• 4 Italian sausages (mild or spicy, your choice)
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 bell peppers, sliced (red, green, or a mix)
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Brown the sausages on all sides, about 4-5 minutes. Remove and set aside.
2. Add the sliced onion, bell peppers, and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pot.
4. Return the sausages to the pot and sprinkle with Italian seasoning, salt, and pepper.
5. Seal the Instant Pot and cook on high pressure for 8 minutes. Once done, do a quick release of the pressure.
6. If desired, drizzle with balsamic vinegar for extra flavor.
7. Serve over rice, on a bun for a sausage sandwich, or with a side of roasted potatoes.

Instant Pot Sausage and Peppers is a satisfying, flavorful dish that can be served in various ways to suit your preference. Whether you enjoy it as a sandwich or as a hearty main course, the combination of savory sausages and sweet peppers cooked together creates a rich, comforting meal. It’s perfect for busy nights when you want something quick and filling.

Instant Pot Shrimp Scampi

Instant Pot Shrimp Scampi is a quick and decadent dish that combines tender shrimp with garlic, butter, lemon, and pasta in one pot. The Instant Pot makes cooking shrimp scampi incredibly easy, saving time while delivering all the delicious flavors you love. This dish is ideal for a busy weeknight dinner or a special meal with minimal effort.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup dry white wine (or substitute with additional broth)
• 12 oz linguine or spaghetti
• 4 tablespoons unsalted butter
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Set the Instant Pot to sauté mode and add olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pot.
3. Break the pasta in half and add it to the pot, ensuring the pasta is submerged in the liquid.
4. Seal the Instant Pot and cook on high pressure for 4 minutes. Once done, quick-release the pressure.
5. Add the shrimp to the pot, stir, and seal the lid again. Let the residual heat cook the shrimp for 3-4 minutes, or until pink and opaque.
6. Stir in the butter and lemon juice, and season with salt and pepper.
7. Garnish with fresh parsley and serve immediately.

Instant Pot Shrimp Scampi is a quick, delicious, and elegant dish that’s perfect for both special occasions and simple dinners. The shrimp remain tender, while the pasta soaks up the rich, buttery, garlicky sauce. With minimal prep and cleanup, this is a fantastic option for a weeknight dinner that feels fancy but comes together in under 30 minutes.

Note: More recipes are coming soon!