25+ Easy and Delicious Instant Pot Lunch Recipes You Need to Try

In today’s fast-paced world, finding time to prepare a delicious and nutritious lunch can be a challenge.

Whether you’re working from home, rushing between meetings, or trying to juggle family responsibilities, the last thing you want is to spend hours in the kitchen.

Thankfully, the Instant Pot has revolutionized the way we cook, making it easier to prepare flavorful, filling meals in a fraction of the time.

If you’re looking for a solution to your lunch dilemmas, you’ve come to the right place. In this article, we’ve compiled over 25 Instant Pot lunch recipes that are perfect for busy days.

From hearty soups and stews to comforting pasta dishes and savory one-pot meals, these recipes will help you enjoy a satisfying lunch without the hassle.

Whether you’re craving something light and healthy or rich and indulgent, there’s a recipe here for everyone.

So, grab your Instant Pot and let’s get cooking! These quick and easy lunch ideas will soon become your go-to options when time is short but hunger is high.

25+ Easy and Delicious Instant Pot Lunch Recipes You Need to Try

The Instant Pot is more than just a time-saving gadget—it’s a game-changer for meal prep, especially when it comes to lunch.

With these 25+ Instant Pot lunch recipes, you can whip up delicious and hearty meals in no time, making your lunch break something to look forward to, not dread.

Whether you need a quick dish to enjoy before heading back to work or a wholesome meal to energize you through the afternoon, the Instant Pot has got you covered.

From zesty chicken dishes to comforting stews and plant-based options, there’s a recipe to suit every craving.

Plus, the best part? Most of these recipes require minimal prep and only one pot, making cleanup a breeze.

So, next time you’re in need of a lunch that’s quick, flavorful, and easy, don’t hesitate to turn to your Instant Pot for help.

Instant Pot Chicken Alfredo Pasta

A creamy and comforting meal, this Instant Pot Chicken Alfredo Pasta is perfect for a quick, satisfying lunch. The pasta, chicken, and sauce come together seamlessly in the Instant Pot, saving you time and effort while still delivering a rich and flavorful dish.

Ingredients

• 2 boneless, skinless chicken breasts
• 3 cups chicken broth
• 12 oz penne or rigatoni pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode and melt the butter. Add the garlic and cook for 1 minute until fragrant.
2. Season the chicken breasts with salt, pepper, and Italian seasoning. Add them to the pot and sear on both sides for about 3-4 minutes until golden brown.
3. Pour in the chicken broth, then add the pasta. Ensure the pasta is mostly submerged in the liquid.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 7 minutes.
5. Once the cooking time is up, perform a quick release. Remove the chicken breasts and shred them using two forks.
6. Stir in the heavy cream and Parmesan cheese until smooth. Return the shredded chicken to the pot and mix well.
7. Serve hot, garnished with parsley if desired.

This Instant Pot Chicken Alfredo Pasta is a one-pot wonder that brings creamy, cheesy goodness in under 30 minutes. The combination of tender chicken, perfectly cooked pasta, and rich sauce creates an indulgent yet quick meal. It’s ideal for busy days when you crave something hearty and delicious but don’t have the time to stand over the stove.

Instant Pot Lentil Soup

This Instant Pot Lentil Soup is a nutritious and filling option for lunch. Packed with vegetables, spices, and hearty lentils, it’s an easy-to-make, healthy dish that’s perfect for a cozy midday meal.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
2. Stir in the cumin, turmeric, paprika, salt, and pepper, and cook for another minute to release the spices’ aromas.
3. Add the lentils, diced tomatoes (with juices), and vegetable broth. Stir well to combine.
4. Close the lid and set the valve to “Sealing.” Cook on “Manual” for 15 minutes.
5. Once the cooking time is complete, perform a quick release. Stir the soup to combine the flavors.
6. Serve hot, garnished with fresh parsley.

This Instant Pot Lentil Soup is a nutritious and flavorful lunch option. It’s packed with fiber and protein from the lentils and vegetables, making it a filling and wholesome choice. The aromatic spices like cumin and turmeric provide depth and warmth, while the tomatoes add a hint of acidity to balance the flavors. This is a great meal for anyone looking for a comforting, plant-based lunch that’s both healthy and satisfying.

Instant Pot Beef Chili

A rich and hearty dish, this Instant Pot Beef Chili is packed with flavors and perfect for a filling lunch. The combination of tender beef, beans, and spices creates a satisfying and spicy chili that’s great for a quick lunch or meal prep.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 2 cups beef broth
• Salt and pepper to taste
• Shredded cheese and sour cream for serving (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Add the onion and garlic, sautéing until softened, about 3 minutes.
3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1 minute to bring out the spices’ flavors.
4. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
5. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 15 minutes.
6. Once the cooking time is up, perform a quick release. Stir the chili and adjust seasoning if needed.
7. Serve hot, topped with shredded cheese and sour cream if desired.

This Instant Pot Beef Chili is a rich and flavorful meal that delivers a bold, spicy kick. The beef is perfectly tender and absorbs all the flavors from the beans and spices. It’s a satisfying, comforting dish that’s perfect for lunch and can easily be stored for leftovers. The combination of beans adds heartiness, while the spicy kick from the chili powder and cayenne pepper will leave you feeling warm and content.

Instant Pot Vegetable Curry

This Instant Pot Vegetable Curry is a vibrant and flavorful dish packed with tender vegetables and aromatic spices. It’s perfect for a light yet satisfying lunch, offering a balanced blend of heat, sweetness, and earthiness in every bite.

Ingredients

• 1 onion, chopped
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cauliflower florets
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and sauté for about 3 minutes until softened.
2. Stir in the curry powder, cumin, turmeric, cinnamon, and ginger, and cook for 1 minute to bring out the spices’ aromas.
3. Add the carrots, bell pepper, zucchini, cauliflower, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 8 minutes.
5. Once the cooking time is up, perform a quick release. Stir the curry and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This Instant Pot Vegetable Curry is a vibrant and nourishing meal that offers a delightful mix of textures and flavors. The coconut milk gives the curry a rich, creamy base, while the blend of spices infuses the vegetables with an irresistible depth of flavor. This curry is perfect for a wholesome, plant-based lunch that will satisfy your hunger and your taste buds, and it’s quick enough for any busy day.

Instant Pot BBQ Pulled Pork

This Instant Pot BBQ Pulled Pork is a tender and flavorful dish that’s perfect for a quick, no-fuss lunch. The pork shoulder becomes melt-in-your-mouth tender after pressure cooking, and the smoky barbecue sauce brings all the flavors together in a delicious, easy-to-make meal.

Ingredients

• 2 lbs pork shoulder (or pork butt)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Buns for serving (optional)
• Coleslaw for serving (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode and heat a little oil. Add the sliced onion and garlic, and cook for 2 minutes until fragrant.
2. Season the pork shoulder with salt, pepper, smoked paprika, chili powder, and cumin. Place the pork in the Instant Pot and brown on all sides, about 5 minutes total.
3. Add the BBQ sauce, apple cider vinegar, and brown sugar to the pot. Stir to combine and coat the pork.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 60 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the sauce and mix well.
7. Serve hot, on buns with a side of coleslaw if desired.

This Instant Pot BBQ Pulled Pork is incredibly juicy and full of flavor. The combination of the smoky spices and sweet BBQ sauce makes it the perfect lunchtime treat. Whether served on a bun or on its own, the tender pulled pork will melt in your mouth and is guaranteed to satisfy your craving for something savory and hearty.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a bold and flavorful soup that comes together effortlessly. With tender chicken, hearty beans, and a rich broth, this soup is a perfect lunch choice that can be customized with your favorite toppings like crispy tortilla strips, avocado, or sour cream.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn kernels
• 4 cups chicken broth
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Tortilla chips, avocado, and sour cream for garnish (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, bell pepper, and garlic, and sauté for 3 minutes until softened.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for 1 minute to toast the spices.
3. Add the chicken breasts, black beans, diced tomatoes, corn, and chicken broth. Stir to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 10 minutes.
5. Once the cooking time is up, perform a quick release. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the pot.
6. Serve hot, garnished with tortilla chips, avocado, and sour cream if desired.

Instant Pot Chicken Tortilla Soup is a crowd-pleaser that’s packed with vibrant flavors and satisfying ingredients. The tender chicken and hearty beans pair perfectly with the spiced broth, creating a soup that’s both warming and filling. It’s easy to customize with your favorite toppings, making it a great option for anyone looking for a flavorful lunch that’s quick and simple to prepare.

Instant Pot Sweet and Sour Chicken

This Instant Pot Sweet and Sour Chicken is a quick and delicious take on the classic dish. With tender chicken coated in a tangy-sweet sauce, it’s a perfect balance of flavors that’s sure to satisfy your cravings for something savory and sweet in your lunch.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 cup pineapple chunks (with juice)
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp olive oil
• Sesame seeds for garnish (optional)
• Cooked rice for serving (optional)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken pieces and cook for 4-5 minutes until browned on all sides.
2. Add the onion, bell pepper, and pineapple chunks (with juice) to the pot and cook for another 2 minutes.
3. In a separate bowl, whisk together the rice vinegar, soy sauce, brown sugar, ketchup, and cornstarch with water to make the sweet and sour sauce.
4. Pour the sauce over the chicken and vegetables in the pot. Stir to coat evenly.
5. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 10 minutes.
6. Once the cooking time is complete, perform a quick release.
7. Serve the sweet and sour chicken hot over cooked rice and garnish with sesame seeds if desired.

This Instant Pot Sweet and Sour Chicken brings all the flavors you love in one quick dish. The chicken comes out juicy and tender, while the sweet and sour sauce is both tangy and sweet, complementing the vegetables and pineapple. Served over rice, it’s a filling and satisfying lunch that tastes like it took hours to prepare but is ready in minutes.

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a rich and creamy dish that is both comforting and quick to make. The tender beef, creamy sauce, and perfect noodles come together effortlessly in the Instant Pot, making it a great choice for a hearty lunch.

Ingredients

• 1 lb beef stew meat or sirloin, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 2 tbsp olive oil
• 8 oz egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the beef and cook until browned on all sides, about 5-6 minutes.
2. Add the onion and garlic, and sauté for another 2 minutes until softened.
3. Stir in the paprika and Worcestershire sauce, and then pour in the beef broth. Stir to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 15 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Add the egg noodles to the pot and stir to mix. Close the lid again and cook on “Manual” for 5 minutes.
7. Perform a quick release, then stir in the sour cream until smooth. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley if desired.

This Instant Pot Beef Stroganoff is the ultimate comfort food made in a fraction of the time. The beef is melt-in-your-mouth tender, and the creamy sauce pairs perfectly with the egg noodles. It’s a rich and satisfying lunch that’s both flavorful and filling, making it an ideal choice for anyone craving a hearty dish without hours of preparation.

Instant Pot Shrimp Scampi

Instant Pot Shrimp Scampi is a quick and flavorful seafood dish that is perfect for a light yet indulgent lunch. The shrimp are perfectly cooked in a garlic butter sauce, creating a dish that’s savory, aromatic, and delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb linguine or spaghetti
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup white wine (optional)
• 1/4 cup lemon juice
• 1/4 cup butter
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan cheese for garnish (optional)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Pour in the chicken broth, white wine (if using), and lemon juice. Stir to combine, and bring the mixture to a simmer.
3. Add the linguine to the Instant Pot, ensuring the noodles are submerged in the liquid.
4. Close the lid and set the valve to “Sealing.” Cook on “Manual” for 5 minutes.
5. Once the cooking time is up, perform a quick release. Stir the noodles and ensure they are cooked through.
6. Add the butter, shrimp, red pepper flakes (if using), salt, and pepper to the pot. Stir until the butter is melted and the shrimp are pink and cooked through, about 3-4 minutes.
7. Serve the shrimp scampi hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Instant Pot Shrimp Scampi is a light yet flavorful dish that’s perfect for a seafood lover’s lunch. The garlic butter sauce is aromatic and rich, perfectly complementing the shrimp and pasta. It’s a quick and easy meal that brings all the flavors of classic shrimp scampi to your table in less than 30 minutes, making it ideal for a delicious and satisfying lunch.

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is a simple yet comforting dish that comes together effortlessly in the Instant Pot. With tender chicken, perfectly cooked rice, and a savory seasoning blend, this is a go-to lunch option that’s both filling and full of flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
2. Add the onion and garlic to the pot and sauté for 2 minutes until softened.
3. Stir in the thyme, paprika, turmeric, salt, and pepper. Add the rice and chicken broth, and mix well.
4. Place the chicken breasts on top of the rice mixture.
5. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 10 minutes.
6. Once the cooking time is complete, allow for a 10-minute natural release, then perform a quick release.
7. Remove the chicken breasts, shred them with two forks, and stir the shredded chicken back into the rice.
8. Serve hot, garnished with fresh parsley if desired.

Instant Pot Chicken and Rice is a one-pot meal that’s both satisfying and easy to make. The chicken is incredibly tender, and the rice soaks up all the delicious seasoning and chicken broth, creating a flavorful and filling dish. It’s a perfect option for a hearty lunch, and it can be customized with your favorite vegetables or seasonings.

Instant Pot Mediterranean Chickpea Stew

This Instant Pot Mediterranean Chickpea Stew is a vibrant, plant-based dish that’s full of flavor. With hearty chickpeas, tomatoes, and Mediterranean spices, this stew is both nourishing and comforting, making it an excellent choice for a light yet satisfying lunch.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving (optional)

Instructions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, bell pepper, and garlic. Sauté for about 5 minutes until the vegetables soften.
2. Stir in the cumin, paprika, cinnamon, turmeric, salt, and pepper, and cook for 1 minute to allow the spices to bloom.
3. Add the chickpeas, diced tomatoes (with juices), and vegetable broth. Stir to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 10 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Stir the stew, adjust the seasoning if needed, and serve hot.
7. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.

Instant Pot Mediterranean Chickpea Stew is a flavorful and filling dish that’s packed with nutrients. The chickpeas provide protein and fiber, while the spices and vegetables bring a rich and aromatic depth of flavor. This stew is a great option for a healthy, plant-based lunch, and it’s easy to make in the Instant Pot, so you can have a nourishing meal in no time.

Instant Pot Beef and Bean Burrito Bowls

Instant Pot Beef and Bean Burrito Bowls are a quick and customizable lunch option that’s perfect for anyone craving a hearty and flavorful Mexican-inspired meal. With tender beef, beans, and a zesty seasoning mix, this bowl is both satisfying and easy to prepare.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup salsa
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup cooked rice
• Shredded cheese, sour cream, and cilantro for garnish (optional)

Instructions

1. Set the Instant Pot to “Sauté” mode and cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat.
2. Stir in the cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Cook for another minute to allow the spices to infuse the beef.
3. Add the salsa, black beans, pinto beans, and beef broth. Stir well to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 10 minutes.
5. Once the cooking time is up, perform a quick release.
6. Serve the beef and bean mixture over a bed of cooked rice and top with shredded cheese, sour cream, and fresh cilantro if desired.

Instant Pot Beef and Bean Burrito Bowls are a satisfying and flavorful lunch that can be easily customized with your favorite toppings. The beef is perfectly seasoned, and the beans add extra heartiness to the dish. With the addition of rice, cheese, and sour cream, this bowl becomes a complete and filling meal that’s perfect for lunch or meal prep.

Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs is a classic Italian dish that comes together quickly and easily in the Instant Pot. The meatballs are juicy and flavorful, simmered in a rich marinara sauce, and served over tender pasta for a comforting and satisfying lunch.

Ingredients

• 1 lb ground beef or turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 4 cups water
• 8 oz spaghetti
• Fresh basil or Parmesan for garnish (optional)

Instructions

1. In a bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix well and form into 12-14 meatballs.
2. Set the Instant Pot to “Sauté” mode and brown the meatballs in batches for 2-3 minutes on each side. Remove the meatballs and set aside.
3. Add the marinara sauce and water to the Instant Pot, stirring to combine.
4. Place the meatballs back into the sauce, and then break the spaghetti in half and add it on top of the meatballs, pressing it into the liquid.
5. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 8 minutes.
6. Once the cooking time is complete, perform a quick release.
7. Serve the spaghetti and meatballs hot, garnished with fresh basil or grated Parmesan cheese if desired.

Instant Pot Spaghetti and Meatballs is a hearty and satisfying lunch that’s perfect for a comforting meal in less than 30 minutes. The tender, flavorful meatballs and pasta soaked in rich marinara sauce make it a crowd-pleaser, and the best part is it all cooks in one pot, saving you time and cleanup.

Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is a delicious, flavorful dish that’s perfect for a quick lunch. The chicken is cooked to perfection in a sweet and savory teriyaki sauce, and it pairs wonderfully with rice or vegetables for a balanced meal.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 1/4 cup sliced green onions for garnish (optional)
• Cooked rice for serving (optional)

Instructions

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, water, garlic, and ginger to create the teriyaki sauce.
2. Place the chicken thighs in the Instant Pot and pour the teriyaki sauce over the chicken.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 10 minutes.
4. Once the cooking time is up, perform a quick release.
5. Remove the chicken from the pot and shred it using two forks.
6. Set the Instant Pot to “Sauté” mode and bring the sauce to a simmer. In a small bowl, whisk the cornstarch with a tablespoon of water to create a slurry, then add it to the sauce to thicken it.
7. Return the shredded chicken to the pot and stir to coat in the sauce.
8. Serve the teriyaki chicken hot, garnished with sliced green onions and over cooked rice if desired.

Instant Pot Teriyaki Chicken is a simple, flavorful dish that brings the classic flavors of teriyaki to your table in a fraction of the time. The tender chicken soaked in the sweet and savory sauce is a perfect lunch option, and it’s even better when paired with a side of rice or vegetables for a complete meal.

Instant Pot Lentil Soup

Instant Pot Lentil Soup is a hearty, healthy, and flavorful soup that’s perfect for lunch. Packed with protein and fiber from the lentils and vegetables, this soup is both filling and nutritious, offering a satisfying and comforting meal.

Ingredients

• 2 cups dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion, carrots, celery, and garlic. Sauté for 5-6 minutes until the vegetables are softened.
2. Stir in the cumin, coriander, turmeric, smoked paprika, salt, and pepper. Cook for another 1-2 minutes to allow the spices to bloom.
3. Add the lentils, diced tomatoes, and vegetable broth. Stir to combine.
4. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” for 20 minutes.
5. Once the cooking time is up, perform a quick release.
6. Stir the soup and adjust the seasoning as needed.
7. Serve the lentil soup hot, garnished with fresh parsley if desired.

Instant Pot Lentil Soup is a wholesome, nutritious lunch that’s packed with flavor. The lentils and vegetables create a hearty base, while the warming spices add depth and complexity to the dish. It’s a filling, plant-based meal that’s perfect for a cozy lunch, and it’s ready in no time with the help of the Instant Pot.

Note: More recipes​ are coming soon!