15+ Delicious Olive Garden Instant Pot Recipes for Quick Meals

If you’re a fan of Olive Garden’s delicious Italian fare but don’t have the time to spend hours in the kitchen, then you’re in for a treat!

With the magic of the Instant Pot, you can now enjoy more than 15 of your favorite Olive Garden dishes in a fraction of the time.

From rich pastas to savory soups, and even decadent desserts, this collection of Olive Garden Instant Pot recipes brings the beloved Italian flavors right to your table without the fuss.

Whether you’re craving a comforting bowl of Zuppa Toscana or a plate of creamy Fettuccine Alfredo, the Instant Pot makes it easier than ever to recreate these restaurant favorites at home.

In this blog, we’ve gathered over 15 recipes that showcase the best of Olive Garden’s menu.

Get ready to impress your family and friends with quick, flavorful meals that taste like they’ve been simmering for hours.

The Instant Pot ensures everything cooks to perfection, infusing rich flavors and tenderness while cutting down on prep and cook time.

Let’s dive into these tasty, time-saving recipes!

15+ Delicious Olive Garden Instant Pot Recipes for Quick Meals

These 15+ Olive Garden Instant Pot recipes are sure to become go-to meals in your kitchen, offering a perfect balance of convenience and delicious flavor.

Whether you’re an Instant Pot newbie or a seasoned pro, these recipes will elevate your cooking game with minimal effort and maximum flavor.

Say goodbye to long cooking times and hello to a quicker, easier way to enjoy your favorite Italian dishes.

So, the next time you’re craving Olive Garden, skip the drive and make these easy Instant Pot recipes instead.

Your family will love them, and you’ll love how little time they take!

Olive Garden Instant Pot Chicken Alfredo

Olive Garden’s iconic Chicken Alfredo can now be made in a fraction of the time with the help of an Instant Pot. This creamy, cheesy dish features tender chicken breast, fettuccine pasta, and a rich Alfredo sauce—all cooked together for a one-pot meal that’s perfect for busy nights. The Instant Pot allows the ingredients to meld seamlessly, creating a comforting dish full of flavor and texture.

• Ingredients:
  1. 2 boneless, skinless chicken breasts
  2. 1 tbsp olive oil
  3. 3 cups chicken broth
  4. 1 lb fettuccine pasta (broken in half)
  5. 1 cup heavy cream
  6. 1/2 cup grated Parmesan cheese
  7. 1/2 cup shredded mozzarella cheese
  8. 1 tsp garlic powder
  9. Salt and pepper to taste
  10. 2 tbsp butter
• Instructions:
  1. Set the Instant Pot to “Sauté” mode. Add olive oil and heat it up.
  2. Season the chicken breasts with salt, pepper, and garlic powder. Place the chicken breasts in the Instant Pot and cook for 2-3 minutes on each side until lightly browned. Remove and set aside.
  3. Pour in the chicken broth and scrape the bottom of the pot to deglaze, loosening any brown bits.
  4. Break the fettuccine in half and layer it on top of the broth. Place the chicken breasts on top of the pasta.
  5. Seal the Instant Pot lid and set to “Manual” on high pressure for 6 minutes. Allow the pressure to release naturally for 5 minutes before performing a quick release.
  6. Remove the chicken and shred it using two forks.
  7. Stir in the heavy cream, Parmesan, mozzarella, butter, and additional salt and pepper to taste. Mix well until the sauce is creamy and smooth.
  8. Return the shredded chicken to the pot and stir everything to combine.

This Instant Pot Chicken Alfredo is a quick and easy way to enjoy Olive Garden’s beloved dish without the wait. The pasta absorbs the flavorful broth, and the creamy Alfredo sauce ties everything together. The result is a rich, indulgent meal that feels restaurant-worthy but is simple enough for a weeknight dinner. Plus, with only one pot to clean, this recipe is a lifesaver for busy home cooks.

Olive Garden Instant Pot Zuppa Toscana Soup

Olive Garden’s Zuppa Toscana Soup is a savory and hearty dish packed with sausage, kale, potatoes, and a creamy broth. This Instant Pot version brings the flavors together in a fraction of the time, making it a perfect comfort food option for chilly evenings. The Instant Pot not only helps cook the ingredients quickly but also enhances the depth of flavor, making this soup taste like it’s been simmering all day.

• Ingredients:
  1. 1 lb Italian sausage (spicy or mild, your choice)
  2. 1 medium onion, diced
  3. 3 garlic cloves, minced
  4. 4 large russet potatoes, peeled and diced
  5. 5 cups chicken broth
  6. 2 cups heavy cream
  7. 2 cups kale, chopped
  8. 1 tsp red pepper flakes (optional for heat)
  9. Salt and pepper to taste
  10. 1 tbsp olive oil
• Instructions:
  1. Set the Instant Pot to “Sauté” mode. Add olive oil and cook the sausage, breaking it up with a spoon as it cooks. Once browned, remove the sausage and set aside.
  2. In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds.
  3. Add the diced potatoes and cooked sausage back to the pot. Pour in the chicken broth and stir to combine.
  4. Seal the lid of the Instant Pot and set it to “Manual” on high pressure for 6 minutes.
  5. After the cooking time, perform a quick release and carefully remove the lid.
  6. Stir in the heavy cream and red pepper flakes (if using), then add the kale. Season with salt and pepper to taste.
  7. Set the Instant Pot to “Sauté” mode again and simmer for 3-4 minutes until the kale is tender and the soup is heated through.

This Instant Pot version of Olive Garden’s Zuppa Toscana delivers the same comforting flavors in half the time. The creamy broth, tender potatoes, spicy sausage, and earthy kale come together in a savory bowl of goodness. It’s a perfect soup for colder months or when you want something warm and filling. The Instant Pot makes the process quick, but the flavors are rich, making it an ideal choice for both a weeknight dinner and a special occasion meal.

Olive Garden Instant Pot Pasta e Fagioli

Olive Garden’s Pasta e Fagioli is a robust Italian soup with tender pasta, beans, and vegetables in a savory tomato-based broth. In the Instant Pot, this dish cooks quickly and infuses all the ingredients with deep, flavorful richness. It’s a hearty and healthy meal that’s perfect for lunch or dinner, offering the flavors of a long-simmered soup in under an hour.

• Ingredients:
  1. 1 lb ground beef or Italian sausage
  2. 1 medium onion, diced
  3. 2 garlic cloves, minced
  4. 1 can (15 oz) diced tomatoes
  5. 1 can (15 oz) kidney beans, drained and rinsed
  6. 1 can (15 oz) white beans, drained and rinsed
  7. 4 cups beef broth
  8. 1 tsp dried basil
  9. 1 tsp dried oregano
  10. 1/2 tsp red pepper flakes (optional)
  11. 1 cup small pasta (ditalini or elbow works best)
  12. 1/4 cup grated Parmesan cheese (for garnish)
  13. Salt and pepper to taste
  14. 1 tbsp olive oil
• Instructions:
  1. Set the Instant Pot to “Sauté” mode. Add olive oil and cook the ground beef or sausage, breaking it apart as it browns.
  2. Add the diced onion and garlic and sauté until softened, about 3 minutes.
  3. Stir in the diced tomatoes, kidney beans, white beans, beef broth, basil, oregano, and red pepper flakes (if using). Season with salt and pepper.
  4. Close the Instant Pot lid and set it to “Manual” on high pressure for 10 minutes.
  5. Once the cooking cycle is complete, perform a quick release and carefully open the lid.
  6. Stir in the pasta and set the Instant Pot to “Sauté” mode. Let the soup simmer for 4-5 minutes until the pasta is cooked al dente.
  7. Taste and adjust seasoning as needed. Serve with a sprinkle of Parmesan cheese.

Pasta e Fagioli is a satisfying and flavorful dish that’s perfect for those who crave a nourishing soup with a touch of Italian flair. The Instant Pot makes this classic soup quick and easy, allowing the flavors to develop in no time. With the combination of pasta, beans, and a hearty broth, this soup is filling, comforting, and perfect for any occasion. The added Parmesan cheese enhances the richness of the dish, making each spoonful a delightful treat.

Olive Garden Instant Pot Shrimp Scampi

Olive Garden’s Shrimp Scampi is a fan-favorite that combines succulent shrimp with a zesty lemon-garlic sauce, served over pasta. With the Instant Pot, you can recreate this delicious dish quickly, allowing the shrimp to soak up the flavors of the buttery sauce while keeping them perfectly tender. This easy, one-pot recipe is perfect for a weeknight meal when you want something flavorful but don’t want to spend much time in the kitchen.

• Ingredients:
  1. 1 lb large shrimp, peeled and deveined
  2. 1 tbsp olive oil
  3. 1 tbsp butter
  4. 4 cloves garlic, minced
  5. 1/2 cup dry white wine (or chicken broth as a substitute)
  6. 2 cups chicken broth
  7. 12 oz spaghetti (broken in half)
  8. 1 lemon, zest and juice
  9. 1/4 tsp red pepper flakes (optional)
  10. Salt and pepper to taste
  11. 1/4 cup chopped fresh parsley (for garnish)
• Instructions:
  1. Set the Instant Pot to “Sauté” mode. Add olive oil and butter to the pot, allowing the butter to melt.
  2. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  3. Pour in the white wine (or chicken broth) to deglaze the pot, scraping the bottom with a wooden spoon.
  4. Add the chicken broth and broken spaghetti to the Instant Pot. Season with salt and pepper.
  5. Close the lid, set the Instant Pot to “Manual” on high pressure for 4 minutes, and let it naturally release for 5 minutes.
  6. While the pasta is cooking, season the shrimp with salt, pepper, and red pepper flakes (if using).
  7. Release the remaining pressure, and then stir in the shrimp, lemon zest, and lemon juice. Stir to combine, and set the Instant Pot to “Sauté” mode again for 2-3 minutes, until the shrimp turn pink and are fully cooked.
  8. Taste and adjust seasoning as necessary, then garnish with fresh parsley before serving.

This Instant Pot Shrimp Scampi delivers all the flavors of the classic Olive Garden dish in a fraction of the time. The shrimp cook quickly and absorb the delicious lemon-garlic sauce, while the pasta cooks right in the same pot, making cleanup a breeze. The bright, tangy lemon and the richness of the butter come together beautifully, creating a dish that’s perfect for a busy night but still feels like a special meal. The shrimp remain tender and juicy, while the pasta soaks up all the delicious sauce—making this a favorite for seafood lovers.

Olive Garden Instant Pot Eggplant Parmesan

Eggplant Parmesan is a comforting, crispy, and cheesy Italian dish, and with the Instant Pot, it becomes much easier to make. The eggplant gets tender and flavorful while soaking up marinara sauce, and the cheesy layers add the perfect creamy texture. This recipe brings the delicious flavors of Olive Garden’s Eggplant Parmesan to your kitchen with less effort and time, making it ideal for a satisfying meatless dinner.

• Ingredients:
  1. 2 medium eggplants, sliced into 1/2-inch rounds
  2. 1 cup Italian breadcrumbs
  3. 1/2 cup grated Parmesan cheese
  4. 2 cups marinara sauce
  5. 1 1/2 cups shredded mozzarella cheese
  6. 1/4 cup fresh basil, chopped (for garnish)
  7. 2 eggs, beaten
  8. 1 tbsp olive oil
  9. Salt and pepper to taste
• Instructions:
  1. Preheat the Instant Pot using the “Sauté” mode. Add olive oil to the pot and sauté the eggplant slices in batches for 2-3 minutes on each side, until golden brown. Remove and set aside.
  2. In a shallow bowl, mix the breadcrumbs and Parmesan cheese. Dip each eggplant slice into the beaten eggs, then coat them in the breadcrumb mixture.
  3. Layer the eggplant slices back in the Instant Pot. Pour marinara sauce over the top, then sprinkle with mozzarella cheese.
  4. Seal the lid and set the Instant Pot to “Manual” on high pressure for 5 minutes.
  5. After the cooking cycle is complete, perform a quick release and open the lid. Sprinkle the top with fresh basil and additional Parmesan cheese.
  6. Serve immediately with a side of pasta or a salad for a complete meal.

This Instant Pot Eggplant Parmesan offers a delightful twist on the traditional recipe, providing all the crispy, cheesy goodness you crave without the hassle of frying. The Instant Pot allows the eggplant to cook perfectly, soaking up the marinara sauce while staying tender. The combination of gooey mozzarella, savory marinara, and the crunch of the breadcrumb coating makes this dish irresistible. Whether you’re serving it as a main or as part of an Italian feast, this recipe brings the deliciousness of Olive Garden to your table quickly and easily.

Olive Garden Instant Pot Minestrone Soup

Minestrone is a hearty Italian soup filled with vegetables, beans, and pasta, all simmered together in a savory broth. This Instant Pot version of Olive Garden’s Minestrone is a quick and satisfying meal that captures all the rich flavors in a fraction of the time. The vegetables, beans, and pasta cook together in the Instant Pot, resulting in a vibrant, nutritious soup that’s perfect for a cozy meal any time of year.

• Ingredients:
  1. 1 tbsp olive oil
  2. 1 medium onion, diced
  3. 2 carrots, peeled and diced
  4. 2 celery stalks, diced
  5. 2 garlic cloves, minced
  6. 1 zucchini, diced
  7. 1 can (15 oz) diced tomatoes
  8. 1 can (15 oz) kidney beans, drained and rinsed
  9. 1 can (15 oz) cannellini beans, drained and rinsed
  10. 4 cups vegetable broth
  11. 1 1/2 cups small pasta (such as ditalini or elbow macaroni)
  12. 1 cup fresh spinach, chopped
  13. 1 tsp dried basil
  14. 1 tsp dried oregano
  15. 1/2 tsp red pepper flakes (optional)
  16. Salt and pepper to taste
  17. Grated Parmesan cheese (for serving)
• Instructions:
  1. Set the Instant Pot to “Sauté” mode. Add olive oil and sauté the onion, carrots, and celery for 3-4 minutes until softened.
  2. Add the garlic and zucchini, and cook for another 1-2 minutes.
  3. Stir in the diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, and red pepper flakes (if using). Season with salt and pepper.
  4. Close the lid of the Instant Pot and set to “Manual” on high pressure for 5 minutes.
  5. After the cooking time, perform a quick release and open the lid.
  6. Add the pasta to the soup and set the Instant Pot to “Sauté” mode for 4-5 minutes, stirring occasionally until the pasta is tender.
  7. Stir in the spinach, and cook for another 2 minutes until the spinach wilts.
  8. Taste and adjust seasoning as needed. Serve with a sprinkle of Parmesan cheese.

This Instant Pot Minestrone Soup is a vibrant, veggie-packed dish that brings all the flavors of Olive Garden’s version to your table with ease. The Instant Pot allows the vegetables and beans to cook to perfection while the pasta soaks up all the savory goodness of the broth. The addition of fresh spinach at the end provides a burst of color and nutrients, making this soup both delicious and healthy. This is the perfect dish to serve on a chilly evening or when you want something filling and nutritious with minimal effort.

Olive Garden Instant Pot Chicken Marsala

Chicken Marsala is a classic Italian dish featuring tender chicken breasts, earthy mushrooms, and a rich, wine-based sauce. This Instant Pot version of Olive Garden’s Chicken Marsala allows you to create the same restaurant-quality dish in a fraction of the time. The Instant Pot ensures the chicken remains juicy and tender, while the Marsala wine and mushrooms come together to create a sauce that’s savory, sweet, and full of depth.

• Ingredients:
  1. 4 boneless, skinless chicken breasts
  2. 1 tbsp olive oil
  3. 1/2 cup all-purpose flour (for dredging)
  4. 1/2 cup Marsala wine
  5. 1 cup chicken broth
  6. 2 cups sliced mushrooms (cremini or button)
  7. 1/4 cup heavy cream
  8. 1 tbsp butter
  9. 1 tbsp chopped fresh parsley (for garnish)
  10. Salt and pepper to taste
• Instructions:
  1. Season the chicken breasts with salt and pepper. Lightly dredge them in flour, shaking off any excess.
  2. Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, add the chicken breasts and brown for 2-3 minutes on each side. Remove and set aside.
  3. Add the mushrooms to the pot and sauté for 2-3 minutes until they release their moisture and start to brown.
  4. Pour in the Marsala wine and use a wooden spoon to scrape up any brown bits from the bottom of the pot.
  5. Add the chicken broth, stirring to combine. Return the chicken breasts to the pot and close the lid.
  6. Set the Instant Pot to “Manual” on high pressure for 6 minutes. After the cooking time, allow the pressure to release naturally for 5 minutes before performing a quick release.
  7. Remove the chicken and set it aside. Stir in the heavy cream and butter, then season the sauce with additional salt and pepper to taste.
  8. Return the chicken to the pot and coat it with the sauce. Garnish with fresh parsley before serving.

Instant Pot Chicken Marsala brings the rich, sophisticated flavors of this classic dish to your kitchen quickly and easily. The chicken is perfectly cooked and tender, while the Marsala wine sauce is beautifully balanced with the sweetness of the wine and the earthiness of the mushrooms. The addition of heavy cream adds a luxurious creaminess to the sauce, making every bite irresistible. This dish pairs wonderfully with pasta, mashed potatoes, or a simple green salad, making it perfect for a weeknight dinner or a special occasion.

Olive Garden Instant Pot Tuscan Chicken Soup

Tuscan Chicken Soup from Olive Garden is a creamy, comforting soup made with chicken, kale, potatoes, and a rich broth. The Instant Pot helps speed up the cooking process while maintaining the soup’s vibrant flavors. This hearty soup is perfect for colder days and is sure to become a family favorite. With its creamy texture, tender chicken, and vibrant greens, it’s a filling meal that’s both satisfying and easy to make.

• Ingredients:
  1. 2 boneless, skinless chicken breasts
  2. 1 tbsp olive oil
  3. 1 onion, diced
  4. 3 garlic cloves, minced
  5. 4 large potatoes, peeled and diced
  6. 4 cups chicken broth
  7. 1 cup heavy cream
  8. 2 cups kale, chopped
  9. 1/2 tsp dried thyme
  10. 1/4 tsp red pepper flakes (optional)
  11. Salt and pepper to taste
  12. 1/4 cup grated Parmesan cheese (for garnish)
• Instructions:
  1. Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, add the diced onion and sauté for 3-4 minutes until softened.
  2. Add the garlic and cook for another 30 seconds until fragrant.
  3. Season the chicken breasts with salt and pepper, then add them to the Instant Pot along with the diced potatoes, chicken broth, thyme, and red pepper flakes (if using).
  4. Seal the lid and set the Instant Pot to “Manual” on high pressure for 10 minutes.
  5. After the cooking cycle, allow the pressure to release naturally for 5 minutes, then perform a quick release.
  6. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  7. Stir in the heavy cream and chopped kale, then set the Instant Pot to “Sauté” mode for 3-4 minutes until the soup is heated through and the kale is tender.
  8. Taste and adjust seasoning with salt and pepper. Serve with grated Parmesan cheese on top.

This Instant Pot Tuscan Chicken Soup is a hearty, comforting dish that captures the essence of Olive Garden’s popular soup in a fraction of the time. The Instant Pot makes it easy to cook the chicken and potatoes perfectly, while the cream and kale bring a richness and freshness to the soup. It’s a wonderfully satisfying meal that is both nourishing and delicious. Whether served on a cold winter evening or as a cozy lunch, this soup is a crowd-pleaser that is sure to become a favorite.

Olive Garden Instant Pot Lasagna

Lasagna is a beloved Italian dish, but making it from scratch can be time-consuming. With the Instant Pot, you can create a delicious, layered lasagna in a fraction of the time while still achieving that classic flavor. This version features a rich marinara sauce, creamy ricotta, mozzarella, and perfectly cooked lasagna noodles. It’s an easy, one-pot meal that’s perfect for family dinners or when you need to impress guests without spending hours in the kitchen.

• Ingredients:
  1. 1 lb ground beef or Italian sausage
  2. 1 onion, diced
  3. 2 garlic cloves, minced
  4. 3 cups marinara sauce
  5. 1 cup water
  6. 9 lasagna noodles (broken in half)
  7. 1 1/2 cups ricotta cheese
  8. 1 1/2 cups shredded mozzarella cheese
  9. 1/2 cup grated Parmesan cheese
  10. 1 tsp dried oregano
  11. Salt and pepper to taste
• Instructions:
  1. Set the Instant Pot to “Sauté” mode. Add the ground beef or sausage and cook until browned, breaking it apart as it cooks. Remove any excess fat.
  2. Add the diced onion and garlic to the pot and cook for 2-3 minutes until softened.
  3. Pour in the marinara sauce and water, stirring to combine. Season with salt, pepper, and oregano.
  4. Layer the broken lasagna noodles over the sauce, making sure they are evenly distributed. Do not stir.
  5. Seal the lid and set the Instant Pot to “Manual” on high pressure for 10 minutes.
  6. After the cooking cycle is complete, allow the pressure to release naturally for 5 minutes before performing a quick release.
  7. Carefully open the lid, then spread the ricotta cheese over the top. Sprinkle with mozzarella and Parmesan cheese.
  8. Close the lid and set the Instant Pot to “Sauté” mode for 3-4 minutes to melt the cheese.
  9. Garnish with fresh basil or parsley before serving.

This Instant Pot Lasagna is a game-changer for anyone who loves lasagna but doesn’t want to spend hours assembling and baking it. The Instant Pot makes it easy to create a flavorful, layered dish with minimal effort. The combination of marinara sauce, creamy ricotta, and melted mozzarella creates the perfect balance of flavors, while the lasagna noodles cook to perfection in the pot. This recipe is ideal for busy weeknights or when you’re craving a comforting, classic Italian meal in no time.

Olive Garden Instant Pot Fettuccine Alfredo

Fettuccine Alfredo is a creamy, indulgent pasta dish that’s beloved for its rich, buttery sauce. Recreating Olive Garden’s Fettuccine Alfredo in the Instant Pot allows you to enjoy this classic dish with minimal effort, while still getting a creamy and luxurious result. The Instant Pot cooks the pasta perfectly, and the sauce becomes wonderfully smooth and velvety. With the addition of Parmesan and heavy cream, you’ll have an unforgettable meal that’s perfect for a quick and comforting dinner.

• Ingredients:
  1. 1 lb fettuccine pasta
  2. 2 tbsp butter
  3. 1 tbsp olive oil
  4. 3 cloves garlic, minced
  5. 3 cups chicken broth
  6. 1 cup heavy cream
  7. 1 1/2 cups grated Parmesan cheese
  8. Salt and pepper to taste
  9. 1 tbsp chopped fresh parsley (optional, for garnish)
• Instructions:
  1. Set the Instant Pot to “Sauté” mode and melt the butter with olive oil.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  3. Pour in the chicken broth and deglaze the pot by scraping any browned bits from the bottom.
  4. Break the fettuccine pasta in half and add it to the Instant Pot. Press the pasta into the liquid to ensure it’s submerged.
  5. Close the lid and set the Instant Pot to “Manual” on high pressure for 5 minutes.
  6. After the cooking time is complete, perform a quick release.
  7. Open the lid and stir in the heavy cream and grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper.
  8. Serve immediately, garnished with fresh parsley if desired.

This Instant Pot Fettuccine Alfredo is a quick and decadent version of the Olive Garden favorite. The pasta cooks directly in the sauce, soaking up all the creamy, garlicky goodness, making each bite flavorful. The Instant Pot ensures the pasta cooks perfectly while you enjoy the luxury of a smooth, cheesy Alfredo sauce without the need to stand over the stove. This dish is comforting and indulgent, perfect for a family meal or when you’re craving something rich and satisfying.

Olive Garden Instant Pot Stuffed Mushrooms

Stuffed mushrooms are a delightful appetizer, and this Instant Pot version of Olive Garden’s popular dish takes all the hassle out of preparation. The mushrooms are filled with a savory mixture of breadcrumbs, garlic, cheese, and seasonings, then cooked to perfection in the Instant Pot. This recipe is ideal for gatherings, as it can be made in a matter of minutes while delivering that signature Olive Garden flavor. These stuffed mushrooms are packed with delicious ingredients, making them an irresistible treat for any occasion.

• Ingredients:
  1. 16 large white mushrooms, stems removed and cleaned
  2. 1 tbsp olive oil
  3. 2 cloves garlic, minced
  4. 1/2 cup breadcrumbs (preferably Italian-style)
  5. 1/4 cup grated Parmesan cheese
  6. 1/4 cup shredded mozzarella cheese
  7. 1/4 cup cream cheese, softened
  8. 1 tbsp fresh parsley, chopped
  9. Salt and pepper to taste
  10. 1/4 tsp red pepper flakes (optional)
• Instructions:
  1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. In a medium bowl, combine the breadcrumbs, Parmesan, mozzarella, cream cheese, parsley, and season with salt, pepper, and red pepper flakes.
  3. Spoon the mixture into the mushroom caps, packing it tightly.
  4. Add 1 cup of water to the Instant Pot and place a trivet inside. Arrange the stuffed mushrooms on the trivet in a single layer.
  5. Close the lid and set the Instant Pot to “Manual” on high pressure for 5 minutes.
  6. After the cooking time is complete, perform a quick release.
  7. Carefully remove the mushrooms and serve immediately, garnished with extra parsley if desired.

These Instant Pot Stuffed Mushrooms offer all the delicious flavors of Olive Garden’s appetizer in a much shorter cooking time. The Instant Pot perfectly steams the mushrooms, keeping them tender while the stuffing becomes rich and creamy. The garlic, cheese, and breadcrumbs meld together beautifully, creating a satisfying bite. These stuffed mushrooms make an excellent appetizer or party snack, and they can also be served as a side dish. Whether for a special occasion or a casual dinner, they’ll impress everyone at the table.

Olive Garden Instant Pot Chicken Parmesan

Chicken Parmesan is a beloved dish known for its crispy, breaded chicken cutlets topped with marinara sauce and melted cheese. This Instant Pot version simplifies the process without sacrificing any of the flavors. The chicken breasts are tender and juicy, while the breading stays crispy on the outside. Paired with marinara sauce and melted mozzarella, it’s an easy, flavorful meal that brings Olive Garden’s signature taste into your home without the frying and hassle.

• Ingredients:
  1. 4 boneless, skinless chicken breasts
  2. 1 cup Italian breadcrumbs
  3. 1/2 cup grated Parmesan cheese
  4. 1 egg, beaten
  5. 1 cup marinara sauce
  6. 1 1/2 cups shredded mozzarella cheese
  7. 1 tbsp olive oil
  8. 1/2 tsp dried basil
  9. 1/2 tsp dried oregano
  10. Salt and pepper to taste
  11. Fresh basil for garnish (optional)
• Instructions:
  1. Season the chicken breasts with salt, pepper, basil, and oregano.
  2. In a shallow bowl, combine the breadcrumbs and Parmesan cheese. Dip each chicken breast into the beaten egg, then coat it in the breadcrumb mixture.
  3. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
  4. Remove the chicken from the pot and set it aside. Add the marinara sauce to the pot and scrape up any browned bits from the bottom.
  5. Return the chicken to the pot, then pour the marinara sauce over the top. Sprinkle with mozzarella cheese.
  6. Close the lid and set the Instant Pot to “Manual” on high pressure for 6 minutes.
  7. After the cooking cycle, perform a quick release.
  8. Open the lid, sprinkle with fresh basil, and serve immediately.

This Instant Pot Chicken Parmesan is a game-changer for anyone who loves this classic Italian dish but wants to save time in the kitchen. The Instant Pot ensures the chicken stays juicy and tender while the breadcrumb coating stays crispy, giving you the perfect balance of textures. Topped with marinara sauce and melted mozzarella, this dish is rich, comforting, and full of flavor. It’s an easy yet impressive meal that pairs beautifully with pasta, a side salad, or garlic bread for a complete Italian feast.

Olive Garden Instant Pot Zuppa Toscana

Zuppa Toscana is one of Olive Garden’s most popular soups, featuring savory sausage, tender potatoes, fresh kale, and a creamy broth. This Instant Pot version speeds up the cooking process, making it easy to enjoy the rich, comforting flavors in no time. The pressure cooking method ensures that the sausage is perfectly cooked, the potatoes are tender, and the kale retains its vibrant green color. This soup is the perfect balance of creamy, hearty, and flavorful.

• Ingredients:
  1. 1 lb Italian sausage (spicy or mild, based on preference)
  2. 1 onion, chopped
  3. 3 garlic cloves, minced
  4. 6 medium potatoes, peeled and diced
  5. 4 cups chicken broth
  6. 1 cup heavy cream
  7. 2 cups chopped kale
  8. 1/2 tsp crushed red pepper flakes (optional)
  9. Salt and pepper to taste
  10. 1/4 cup grated Parmesan cheese (optional, for garnish)
• Instructions:
  1. Set the Instant Pot to “Sauté” mode. Add the Italian sausage and cook, breaking it apart as it browns, for about 5-7 minutes.
  2. Add the chopped onion and garlic to the pot, cooking for another 2 minutes until softened.
  3. Add the diced potatoes and chicken broth to the pot, stirring to combine. Season with salt, pepper, and red pepper flakes.
  4. Close the lid and set the Instant Pot to “Manual” on high pressure for 8 minutes.
  5. After the cooking time, perform a quick release.
  6. Stir in the heavy cream and chopped kale, then set the Instant Pot to “Sauté” mode for an additional 3-4 minutes until the soup is heated through and the kale is tender.
  7. Serve the soup hot, garnished with Parmesan cheese if desired.

This Instant Pot Zuppa Toscana is a hearty and comforting soup that packs all the flavor of Olive Garden’s classic dish in a fraction of the time. The sausage is perfectly cooked, the potatoes are tender and creamy, and the kale adds a fresh, vibrant bite. The creamy broth ties everything together, making this soup rich and satisfying. Whether you’re serving it on a cold evening or as a comforting lunch, this Instant Pot version is sure to become a family favorite, and it’s easy to make in one pot.

Olive Garden Instant Pot Shrimp Scampi

Shrimp Scampi is a light yet flavorful Italian dish made with succulent shrimp, garlic, lemon, and a white wine butter sauce. This Instant Pot version brings the dish together quickly and easily, retaining all the classic flavors of Olive Garden’s Shrimp Scampi. The Instant Pot allows the shrimp to cook perfectly, while the garlic, butter, and lemon create a rich and aromatic sauce that’s ideal for tossing with pasta or serving on its own. It’s a perfect dish for a fast, satisfying dinner.

• Ingredients:
  1. 1 lb large shrimp, peeled and deveined
  2. 2 tbsp olive oil
  3. 4 garlic cloves, minced
  4. 1/4 cup dry white wine (or chicken broth)
  5. 1 cup chicken broth
  6. 1 tbsp lemon juice
  7. 1 tbsp lemon zest
  8. 2 tbsp butter
  9. 1/4 cup chopped fresh parsley
  10. Salt and pepper to taste
  11. 8 oz linguine or spaghetti pasta (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 white wine (or chicken broth) and chicken broth, scraping up any bits from the bottom of the pot.
  3. Add the uncooked pasta (if using) and make sure it’s submerged in the liquid. Close the lid and set the Instant Pot to “Manual” on high pressure for 5 minutes.
  4. After the cooking time, perform a quick release.
  5. Open the lid and stir in the shrimp, lemon juice, lemon zest, and butter. Return the Instant Pot to “Sauté” mode for 2-3 minutes, allowing the shrimp to cook through and the sauce to thicken slightly.
  6. Season with salt and pepper to taste and garnish with chopped parsley.
  7. Serve the shrimp scampi over the pasta or on its own as a light dish.

This Instant Pot Shrimp Scampi is a quick, flavorful, and impressive dish that captures the essence of Olive Garden’s beloved recipe. The shrimp cook perfectly in the Instant Pot, while the garlic, butter, lemon, and white wine sauce creates a rich and aromatic finish. Whether served over pasta or on its own, this dish is perfect for a fast dinner that still feels special. With minimal prep and cooking time, this shrimp scampi is an easy weeknight meal or a go-to option for entertaining.

Olive Garden Instant Pot Eggplant Parmesan

Eggplant Parmesan is a classic vegetarian Italian dish with layers of breaded eggplant, marinara sauce, and melted cheese. This Instant Pot version simplifies the process by cooking everything in one pot while ensuring the eggplant is tender and flavorful. The Instant Pot helps speed up the cooking time without compromising the quality, allowing you to create a rich, cheesy, and hearty dish in less time. It’s a fantastic option for vegetarians or anyone looking for a comforting meatless meal.

• Ingredients:
  1. 2 medium eggplants, sliced into 1/2-inch thick rounds
  2. 1 cup Italian breadcrumbs
  3. 1/2 cup grated Parmesan cheese
  4. 1 cup marinara sauce
  5. 1 1/2 cups shredded mozzarella cheese
  6. 1/2 tsp dried basil
  7. 1/2 tsp garlic powder
  8. Salt and pepper to taste
  9. 1 tbsp olive oil
  10. Fresh basil for garnish (optional)
• Instructions:
  1. Season the eggplant slices with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  2. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, dried basil, garlic powder, salt, and pepper.
  3. Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat both sides.
  4. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the eggplant slices for 2-3 minutes on each side until golden. Remove and set aside.
  5. Pour the marinara sauce into the Instant Pot. Layer the browned eggplant slices on top of the sauce. Sprinkle with shredded mozzarella cheese and cover with the remaining sauce.
  6. Close the lid and set the Instant Pot to “Manual” on high pressure for 5 minutes.
  7. After the cooking cycle, perform a quick release.
  8. Serve the eggplant Parmesan hot, garnished with fresh basil if desired.

Instant Pot Eggplant Parmesan delivers all the comforting, cheesy goodness of this Italian favorite without the time-consuming frying process. The eggplant becomes tender and flavorful, and the marinara sauce and melted mozzarella create the perfect combination of textures. This dish is hearty enough to be a main course and is an excellent vegetarian option. With the Instant Pot making the process so much faster, it’s a perfect meal for busy nights or when you want a delicious, satisfying Italian dinner with minimal effort.

Note: More recipes are coming soon!