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When the summer heat kicks in, the last thing anyone wants is to stand over a hot stove or fire up the oven.
That’s where your Instant Pot becomes a summer dinner hero.
Whether you’re cooking after a long day at the beach, trying to get dinner on the table fast, or just want to avoid heating up your kitchen, these 28+ summer Instant Pot dinner recipes are exactly what you need.
From fresh Mediterranean bowls and zesty tacos to tropical chicken dishes and veggie-packed pastas, these meals are quick, easy, and full of seasonal flavor.
Plus, because they’re all made in the Instant Pot, you’ll spend less time cooking and more time enjoying those long summer evenings.
Whether you’re feeding your family or hosting friends, these recipes offer something for everyone—light, satisfying, and perfect for warm-weather dining.
28+ Irresistible Summer Instant Pot Dinner Recipes That Are Light, Fresh, and Easy
With these 28+ summer Instant Pot dinner recipes, you’ll never be short on meal ideas, even on the hottest nights.
These dishes bring together the best of both worlds: fresh, seasonal ingredients and the unbeatable convenience of pressure cooking.
Whether you’re craving something tropical, tangy, spicy, or comforting, there’s a recipe here that will keep your dinner routine fun, flavorful, and fuss-free all summer long.
Instant Pot Lemon Herb Chicken with Summer Vegetables
This light and zesty lemon herb chicken is the perfect summer dinner. Bursting with fresh flavors from seasonal veggies like zucchini, cherry tomatoes, and bell peppers, it’s a healthy, colorful meal that comes together effortlessly in the Instant Pot.
The quick pressure cooking keeps the chicken juicy and tender, while the citrus and herbs infuse every bite with brightness.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup chicken broth
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode. Add olive oil and sear the chicken breasts for 2–3 minutes per side until lightly browned. Remove and set aside.
- Add garlic and sauté for 1 minute. Deglaze the pot with chicken broth, scraping any browned bits.
- Stir in lemon juice, lemon zest, thyme, oregano, salt, and pepper.
- Place chicken back in the pot. Seal the lid and cook on high pressure for 6 minutes.
- Quick release the pressure. Add zucchini, bell pepper, and cherry tomatoes. Close the lid and cook on high pressure for 1 minute.
- Quick release again. Remove chicken and vegetables. Let the sauce simmer for 2–3 minutes to thicken slightly.
- Serve chicken with veggies and spoon the sauce over top. Garnish with fresh parsley.
This dish is like a summer garden on your plate—fresh, light, and incredibly flavorful.
The Instant Pot does the heavy lifting, so you can enjoy a wholesome meal without spending hours in the kitchen. Great with rice, couscous, or just on its own.
Instant Pot BBQ Pulled Pork Lettuce Wraps
Summer and BBQ are a match made in heaven—and this Instant Pot pulled pork brings all that smoky-sweet flavor in under an hour.
Served in crisp lettuce cups, this meal is low-carb, refreshing, and perfect for warm evenings when you want something satisfying but not heavy.
Ingredients:
- 2 lbs pork shoulder, cut into chunks
- 1 tbsp olive oil
- 1 cup BBQ sauce (plus extra for serving)
- 1/2 cup chicken broth
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Butter lettuce leaves
- Shredded carrots, sliced radishes, red onion (optional toppings)
Instructions:
- Set the Instant Pot to sauté and heat the olive oil. Add pork and sear until browned on all sides.
- Add smoked paprika, garlic powder, salt, and pepper. Pour in the broth and 1 cup BBQ sauce. Stir to coat.
- Seal and cook on high pressure for 45 minutes. Let the pressure naturally release for 10 minutes, then quick release.
- Remove pork and shred with two forks. Return to the pot and stir to coat with the sauce.
- Serve the pork in lettuce leaves. Top with your choice of shredded carrots, radishes, and onions. Drizzle with extra BBQ sauce if desired.
These wraps are a flavorful and fun twist on traditional BBQ.
They’re great for entertaining or weeknight dinners, and the lettuce cups keep things light and fresh while still delivering that classic smoky pulled pork satisfaction.
Instant Pot Coconut Lime Shrimp Rice Bowl
This tropical-inspired shrimp rice bowl brings summer vacation vibes right to your dinner table.
Coconut milk and lime give the rice a creamy tang, while the shrimp cooks to tender perfection in minutes. Topped with mango, cilantro, and a touch of chili, it’s a restaurant-worthy meal made in one pot.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk (full-fat)
- 1/2 cup water
- Juice and zest of 1 lime
- 2 cloves garlic, minced
- 1/2 tsp chili flakes (optional)
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
- Diced mango for topping
Instructions:
- Set the Instant Pot to sauté. Add olive oil and garlic; sauté for 1 minute.
- Add rice, coconut milk, water, lime zest and juice, salt, and chili flakes. Stir to combine.
- Seal and cook on high pressure for 5 minutes. Quick release the pressure.
- Add shrimp on top of the cooked rice. Seal and cook for 1 more minute on high pressure.
- Quick release. Stir in fresh cilantro and fluff the rice gently.
- Serve in bowls topped with diced mango and extra lime wedges.
This bowl is the definition of tropical comfort food. Creamy, zesty, and slightly sweet, it’s a balanced summer meal that feels indulgent without being heavy.
The Instant Pot makes it ridiculously simple to bring bold, fresh flavors to your table in no time.
Instant Pot Teriyaki Chicken with Pineapple
This Instant Pot teriyaki chicken with pineapple combines savory and sweet flavors in a quick, easy, and refreshing dish.
The chicken comes out juicy and tender, while the pineapple adds a burst of natural sweetness that balances the savory teriyaki sauce. Perfect for a summer dinner, it pairs wonderfully with steamed rice or a side salad.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1/2 tsp ginger powder
- 1 cup pineapple chunks (fresh or canned)
- 1 tbsp cornstarch (optional for thickening sauce)
- Sesame seeds and sliced green onions for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Brown the chicken thighs on both sides for 3-4 minutes.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger powder. Pour the mixture over the chicken in the Instant Pot.
- Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure.
- Open the lid and add pineapple chunks to the pot. Optionally, dissolve cornstarch in a little water and stir it in to thicken the sauce.
- Set the Instant Pot to sauté for 2-3 minutes, stirring occasionally.
- Serve the chicken and sauce over rice, garnished with sesame seeds and green onions.
This teriyaki chicken with pineapple is an ideal summer meal, with its combination of tangy sauce and tropical fruit.
The Instant Pot makes it easy to pull together, and the result is a satisfying, flavorful dish that’ll have everyone asking for seconds.
Instant Pot Mediterranean Chickpea Stew
This hearty and vibrant Mediterranean chickpea stew is a perfect plant-based dinner for warm summer nights.
The flavors of garlic, lemon, and fresh herbs come together beautifully in the Instant Pot, and the chickpeas provide plenty of protein. With a base of tomatoes and spices, this dish is both nourishing and satisfying.
Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- Fresh parsley and crumbled feta for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Add onion and garlic, cooking for 2-3 minutes until softened.
- Stir in cumin, paprika, turmeric, salt, and pepper. Sauté for another minute to bring out the flavors.
- Add chickpeas, diced tomatoes, vegetable broth, and lemon juice. Stir to combine.
- Seal and cook on high pressure for 10 minutes. Let the pressure naturally release for 5 minutes, then quick release.
- Stir in lemon zest and adjust seasoning if needed.
- Serve the stew in bowls, garnished with fresh parsley and crumbled feta.
This stew is a fantastic way to enjoy Mediterranean flavors in a quick and easy format.
It’s a wholesome, filling meal with a bright, tangy twist from the lemon, making it perfect for light but satisfying summer dinners.
Instant Pot Sweet Potato & Black Bean Tacos
These Instant Pot sweet potato and black bean tacos are perfect for summer nights when you want a flavorful, meatless meal.
The sweet potatoes cook to perfection in the Instant Pot, and the black beans add protein and texture. Topped with fresh avocado, salsa, and a squeeze of lime, these tacos are vibrant and satisfying.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 cup vegetable broth
- Corn tortillas
- Toppings: Avocado slices, salsa, cilantro, lime wedges
Instructions:
- Set the Instant Pot to sauté and heat olive oil. Add onion and garlic, cooking for 2 minutes until softened.
- Stir in cumin, chili powder, salt, and pepper, and cook for another minute.
- Add diced sweet potatoes, black beans, and vegetable broth to the pot. Stir to combine.
- Seal and cook on high pressure for 10 minutes. Quick release the pressure.
- Stir the mixture and mash the sweet potatoes slightly to create a thick filling.
- Serve the mixture in corn tortillas, topped with avocado, salsa, cilantro, and a squeeze of lime.
These sweet potato and black bean tacos are packed with flavor and are perfect for a vegetarian-friendly summer dinner.
They’re light but filling, and the combination of smoky spices with fresh toppings is sure to satisfy everyone at the table.
Instant Pot Grilled Chicken Caesar Salad
This Instant Pot grilled chicken Caesar salad is a quick take on the classic salad, making it perfect for summer.
With tender, juicy chicken and a creamy dressing, this meal is light yet filling, and the Instant Pot makes it super easy to cook the chicken perfectly in no time. The crisp romaine lettuce and Parmesan give it a fresh, crunchy finish.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup chicken broth
- 6 cups romaine lettuce, chopped
- 1/2 cup shredded Parmesan cheese
- Caesar dressing (store-bought or homemade)
- Croutons (optional)
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Season the chicken breasts with garlic powder, oregano, salt, and pepper.
- Brown the chicken breasts for 2–3 minutes on each side.
- Add the chicken broth to the pot and seal the lid. Cook on high pressure for 8 minutes. Let the pressure naturally release for 5 minutes, then quick release.
- Remove the chicken and let it rest for a few minutes before slicing.
- Toss the romaine lettuce with Caesar dressing, then top with sliced chicken, Parmesan, and croutons.
- Serve immediately.
This light yet satisfying meal is perfect for hot summer nights.
The Instant Pot cooks the chicken quickly, and the salad’s crisp textures balance the rich, creamy dressing. A quick and healthy dinner option that feels indulgent yet fresh.
Instant Pot Shrimp and Sausage Jambalaya
This Instant Pot shrimp and sausage jambalaya is a flavorful one-pot meal that’s perfect for summer entertaining or a weeknight dinner.
Packed with shrimp, sausage, bell peppers, onions, and tomatoes, the dish has a bit of spice and a lot of depth. The Instant Pot makes cooking this classic dish a breeze, while preserving its rich flavors.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 lb smoked sausage, sliced
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 cups long-grain white rice
- 2 cups chicken broth
- 1 tbsp Cajun seasoning
- 1/2 tsp thyme
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté and heat olive oil. Add the sausage and cook for 3-4 minutes until browned. Remove and set aside.
- Add onion, bell pepper, and garlic to the pot, sautéing for 2–3 minutes until softened.
- Stir in Cajun seasoning, thyme, salt, pepper, diced tomatoes, rice, and chicken broth.
- Return sausage to the pot and stir to combine. Seal the lid and cook on high pressure for 8 minutes.
- Quick release the pressure. Stir in shrimp and let it sit for 5 minutes until shrimp is cooked through.
- Serve warm with a sprinkle of fresh parsley, if desired.
This jambalaya offers a great balance of smoky sausage, sweet shrimp, and flavorful rice. It’s a one-pot dish that’s perfect for serving a crowd or a family.
The Instant Pot locks in all the spices, creating a mouthwatering meal that’s full of summer vibes.
Instant Pot Grilled Peach and Chicken Salad
This Instant Pot grilled peach and chicken salad is a light, refreshing dish perfect for summer.
The combination of juicy grilled peaches, tender chicken, and a tangy vinaigrette makes for a well-rounded, healthy dinner. The Instant Pot helps cook the chicken quickly, and grilling the peaches adds a sweet smoky touch to the salad.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 peaches, pitted and halved
- 4 cups mixed greens (arugula, spinach, or your choice)
- 1/4 cup crumbled goat cheese
- 1/4 cup candied pecans
- 1/4 cup balsamic vinaigrette dressing
Instructions:
- Set the Instant Pot to sauté and heat olive oil. Season the chicken breasts with salt and pepper.
- Brown the chicken on both sides for 2-3 minutes. Remove from the pot and set aside.
- Add 1/2 cup water to the Instant Pot. Place the chicken back in the pot, seal the lid, and cook on high pressure for 8 minutes. Quick release the pressure.
- While the chicken is cooking, grill the peach halves on a grill or grill pan for 2-3 minutes per side, until caramelized.
- Slice the chicken into thin strips and slice the grilled peaches.
- Assemble the salad by layering the mixed greens, grilled peaches, chicken slices, goat cheese, and candied pecans. Drizzle with balsamic vinaigrette.
This grilled peach and chicken salad is bursting with flavors and perfect for a summer evening.
The peaches add a juicy sweetness that pairs beautifully with the savory chicken and tangy dressing. It’s an easy-to-make meal that’s both light and satisfying.
Instant Pot Lemon Garlic Shrimp Pasta
This Instant Pot lemon garlic shrimp pasta is an incredibly quick and delicious meal that’s perfect for hot summer evenings.
The shrimp are perfectly cooked in a bright, zesty lemon-garlic sauce, and the pasta absorbs all the flavor, creating a creamy yet light dish. This recipe takes just minutes to prepare, making it an ideal choice for busy nights.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1/2 cup white wine (or chicken broth)
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
- Grated Parmesan for topping
Instructions:
- Set the Instant Pot to sauté mode. Add olive oil and garlic, and cook for 1–2 minutes until fragrant.
- Add the shrimp and sauté for another 2 minutes until they start to turn pink. Remove and set aside.
- Add white wine (or broth) to the pot, scraping up any bits from the bottom.
- Break the linguine in half and add it to the pot along with chicken broth, lemon zest, and juice. Stir to combine.
- Seal the lid and cook on high pressure for 4 minutes.
- Quick release the pressure. Stir in heavy cream and return the shrimp to the pot.
- Season with salt and pepper, then stir well. Serve garnished with fresh parsley and grated Parmesan.
This dish is the perfect balance of bright lemon flavor, tender shrimp, and creamy pasta.
It’s a quick, flavorful dinner that feels light but filling—ideal for summer nights when you want something satisfying without being too heavy.
Instant Pot Chicken Fajita Bowls
These Instant Pot chicken fajita bowls are bursting with vibrant flavors from seasoned chicken, sautéed bell peppers, and onions, all served over rice and topped with your favorite fajita toppings.
It’s a fun, customizable dinner option for summer when you want something colorful and full of bold flavors.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, sliced
- 2 bell peppers, sliced (use different colors for variety)
- 1 packet fajita seasoning (or homemade)
- 1 cup chicken broth
- 1 cup long-grain rice
- Toppings: Guacamole, sour cream, shredded cheese, cilantro, lime wedges
Instructions:
- Set the Instant Pot to sauté and heat olive oil. Add the sliced onions and bell peppers and sauté for 3–4 minutes until slightly softened. Remove and set aside.
- Season the chicken breasts with fajita seasoning, then add them to the Instant Pot. Add chicken broth and stir to combine.
- Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the sautéed bell peppers and onions.
- While the chicken cooks, prepare the rice in a separate pot or use the Instant Pot’s rice function.
- Serve the chicken and pepper mixture over rice and top with guacamole, sour cream, shredded cheese, cilantro, and lime wedges.
These fajita bowls are a fiesta of flavor, combining tender chicken, sweet peppers, and savory rice.
With all the classic fajita toppings, it’s an easy, no-fuss meal that the whole family will love.
Instant Pot Summer Veggie and Quinoa Stir Fry
Packed with fresh summer vegetables and protein-rich quinoa, this Instant Pot veggie and quinoa stir fry is a healthy, satisfying dinner.
The Instant Pot makes it easy to cook everything in one pot, and the stir fry sauce is light yet flavorful, making this dish perfect for those warm summer nights when you want something healthy and quick.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp sesame oil
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 bell pepper, diced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1/4 cup soy sauce (low sodium)
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- 1/4 cup chopped green onions for garnish
Instructions:
- Add quinoa and vegetable broth to the Instant Pot. Seal and cook on high pressure for 1 minute. Let the pressure naturally release for 10 minutes, then quick release.
- Set the Instant Pot to sauté mode and heat sesame oil. Add garlic and cook for 1 minute.
- Add zucchini, mushrooms, bell pepper, and snap peas. Sauté for 3–4 minutes until the vegetables are tender but still vibrant.
- Stir in the cooked quinoa, soy sauce, and rice vinegar. Continue to sauté for another 2–3 minutes, allowing the flavors to combine.
- Serve the stir fry topped with sesame seeds and green onions.
This veggie-packed quinoa stir fry is light, nutritious, and packed with flavor.
The combination of fresh vegetables and nutty quinoa creates a satisfying dish that’s both filling and healthy—perfect for a quick summer meal.
Instant Pot Fish Tacos with Mango Salsa
These Instant Pot fish tacos are light, refreshing, and packed with flavor.
The tender fish is cooked to perfection, and paired with a zesty mango salsa, it’s the perfect summer dish. This recipe is quick, easy, and ideal for a light, healthy dinner on warm evenings.
Ingredients:
- 4 white fish fillets (such as tilapia, cod, or haddock)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup water
- 1/2 cup fresh cilantro, chopped
- 1 cup diced mango
- 1/2 red onion, diced
- 1 lime (juiced)
- 8 small corn tortillas
Instructions:
- Season the fish fillets with cumin, chili powder, garlic powder, salt, and pepper.
- Add olive oil to the Instant Pot and set it to sauté mode. Quickly sear the fish fillets for 2–3 minutes per side. Remove the fish and set it aside.
- Add 1/2 cup of water to the Instant Pot and place the fish fillets back in. Seal the lid and cook on high pressure for 2 minutes.
- Quick release the pressure and remove the fish. Flake the fish with a fork.
- In a bowl, combine the mango, red onion, cilantro, and lime juice to make the salsa.
- Serve the flaked fish in tortillas, topped with mango salsa.
These fish tacos are a tropical delight, perfect for summer evenings.
The mango salsa adds a burst of sweetness and freshness to the mild fish, and the whole meal comes together in no time.
Instant Pot BBQ Chicken and Corn on the Cob
BBQ chicken and corn on the cob are quintessential summer foods, and the Instant Pot makes them incredibly easy to prepare together.
The chicken is juicy, flavorful, and pairs perfectly with the sweet, tender corn, all finished with a bit of smoky BBQ sauce.
Ingredients:
- 4 bone-in, skinless chicken thighs
- 1 tbsp olive oil
- 1/2 cup BBQ sauce (plus extra for serving)
- 1 cup chicken broth
- 4 ears of corn, husked and trimmed
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté and heat olive oil. Season the chicken thighs with salt and pepper, and sear them for 2–3 minutes per side until golden brown.
- Add chicken broth and BBQ sauce to the Instant Pot, stirring to combine.
- Place the chicken in the pot and arrange the corn on top of the chicken.
- Seal the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 5 minutes, then quick release.
- Remove the chicken and corn, and place them under the broiler for 2–3 minutes for a nice caramelized finish (optional).
- Serve the chicken and corn with extra BBQ sauce and garnish with fresh parsley.
This dish combines two summer favorites into one easy-to-make meal.
The chicken is succulent with a smoky BBQ flavor, and the corn is perfectly tender, making it the ultimate summer dinner.
Instant Pot Summer Corn and Tomato Risotto
This creamy risotto is the essence of summer, featuring sweet corn and juicy tomatoes.
The Instant Pot cooks the risotto to perfection with minimal effort, allowing you to enjoy a comforting yet light dish that celebrates the season’s best produce.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté and heat olive oil. Add the diced onion and garlic, cooking for 2–3 minutes until softened.
- Add the Arborio rice and cook for 1–2 minutes, stirring constantly to lightly toast the rice.
- Pour in the vegetable broth and stir to combine. Seal the lid and cook on high pressure for 5 minutes.
- Quick release the pressure. Stir in the corn, cherry tomatoes, and Parmesan cheese.
- Season with salt and pepper, then stir in fresh basil.
- Serve the risotto warm, topped with extra Parmesan cheese and basil.
This summer risotto is a creamy, comforting dish with the perfect balance of sweetness from the corn and freshness from the tomatoes.
It’s a great way to enjoy seasonal veggies in a satisfying meal.
Instant Pot Spicy Thai Chicken and Noodles
This Instant Pot spicy Thai chicken and noodles dish is a delicious fusion of savory, sweet, and spicy flavors.
The chicken is tender and juicy, and the noodles are coated in a rich, flavorful sauce made with coconut milk, lime, and peanut butter. It’s the perfect summer dinner that’s quick, light, and full of flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz rice noodles
- 1 tbsp olive oil
- 1/4 cup peanut butter
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp sriracha (or more, for extra heat)
- 1/4 cup chopped cilantro
- Chopped peanuts for garnish
- Lime wedges for serving
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Add chicken breasts, searing for 2–3 minutes on each side until lightly browned.
- In a small bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and sriracha. Pour the sauce over the chicken.
- Seal the lid and cook on high pressure for 8 minutes. Quick release the pressure and remove the chicken.
- Break the rice noodles in half and add them to the pot. Add enough water to just cover the noodles. Seal the lid again and cook on high pressure for 3 minutes. Quick release the pressure.
- Shred the chicken and return it to the pot. Stir everything to combine.
- Serve with chopped cilantro, peanuts, and lime wedges.
This spicy Thai chicken and noodles dish is packed with flavor and perfect for those who enjoy a little heat.
The creamy peanut butter sauce adds richness, while the sriracha and lime keep it fresh and tangy—ideal for a summer dinner.
Instant Pot Lemon Basil Chicken with Roasted Vegetables
This Instant Pot lemon basil chicken with roasted vegetables is a wonderfully healthy, easy-to-make dinner.
The chicken is infused with lemon and fresh basil, while the veggies cook perfectly alongside. It’s a balanced meal that’s light, flavorful, and perfect for a quick summer dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp fresh lemon zest
- 2 tbsp lemon juice
- 1 tbsp dried basil (or fresh if you have it)
- 1/2 tsp garlic powder
- 1 cup chicken broth
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
Instructions:
- Season the chicken breasts with salt, pepper, lemon zest, lemon juice, basil, and garlic powder.
- Set the Instant Pot to sauté mode and heat olive oil. Brown the chicken breasts for 2–3 minutes per side.
- Remove the chicken and set it aside. Add chicken broth to the pot, scraping up any browned bits from the bottom.
- Add the baby potatoes, carrots, and broccoli to the pot. Place the chicken breasts on top of the vegetables.
- Seal the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 5 minutes, then quick release.
- Serve the chicken with the roasted vegetables.
This dish is simple, wholesome, and packed with flavor.
The lemon and basil give the chicken a bright, summery taste, and the vegetables cook perfectly in the same pot, making cleanup a breeze. It’s a satisfying and healthy dinner that’s ideal for the warmer months.
Instant Pot Veggie-Packed Chili
This Instant Pot veggie-packed chili is a hearty, healthy, and comforting meal perfect for summer nights when you crave something filling but light.
Packed with beans, tomatoes, and vegetables, it’s a vegetarian-friendly dish that’s full of flavor and can easily be customized to your taste.
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado slices for topping
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Add onion and garlic, sautéing for 2–3 minutes until softened.
- Add zucchini, bell pepper, and corn, and cook for another 3 minutes.
- Stir in the beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure.
- Stir everything to combine and adjust seasoning as needed.
- Serve the chili topped with fresh cilantro and avocado slices.
This veggie-packed chili is light yet filling, with plenty of hearty beans and veggies to make it a satisfying meal.
It’s perfect for a meatless summer dinner that’s still rich in flavor and nutrients.
Instant Pot Mediterranean Chicken Bowls
These Mediterranean chicken bowls are full of vibrant flavors, featuring tender chicken, fresh veggies, and tangy tzatziki.
The Instant Pot ensures the chicken is juicy and cooked perfectly, and the bowls come together easily for a healthy, light, and refreshing summer dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup chicken broth
- 2 cups cooked quinoa or couscous
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
Instructions:
- Season the chicken breasts with oregano, garlic powder, cumin, salt, and pepper.
- Set the Instant Pot to sauté mode and heat olive oil. Sear the chicken breasts for 2–3 minutes per side until lightly browned.
- Add the chicken broth to the pot, scraping up any browned bits. Seal the lid and cook on high pressure for 8 minutes. Quick release the pressure.
- Shred the chicken using two forks and set aside.
- In serving bowls, layer the cooked quinoa or couscous, shredded chicken, diced cucumber, cherry tomatoes, red onion, olives, and feta.
- Drizzle with tzatziki sauce before serving.
These Mediterranean chicken bowls are a satisfying, balanced meal filled with vibrant flavors and textures.
The combination of fresh vegetables, tender chicken, and creamy tzatziki makes it a perfect summer dinner.
Instant Pot Sweet and Sour Pork with Pineapple
This sweet and sour pork with pineapple is a fun, flavorful dish that’s perfect for summer.
The Instant Pot ensures the pork is tender and juicy, while the tangy-sweet sauce with pineapple creates a delicious, tropical twist. It’s a quick and easy dinner that delivers big flavor.
Ingredients:
- 1 lb pork tenderloin, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tbsp ketchup
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Salt and pepper to taste
- Cooked rice for serving
Instructions:
- Set the Instant Pot to sauté and heat olive oil. Brown the pork cubes for 3–4 minutes, then remove and set aside.
- Add the diced bell pepper and onion to the pot and sauté for 2–3 minutes until softened.
- Stir in the pineapple chunks, apple cider vinegar, brown sugar, soy sauce, ketchup, garlic powder, and ginger.
- Return the browned pork to the pot and stir to coat.
- Seal the lid and cook on high pressure for 8 minutes. Quick release the pressure.
- Serve the sweet and sour pork over cooked rice.
This sweet and sour pork with pineapple is a deliciously tangy and savory dish with a perfect hint of sweetness.
It’s light yet comforting, and the pineapple adds a refreshing burst of flavor, making it an ideal summer dinner.
Instant Pot Spaghetti Carbonara
Spaghetti Carbonara is a classic Italian dish, and this Instant Pot version makes it even easier to prepare without compromising on flavor.
The creamy sauce made with eggs and Parmesan coats the pasta perfectly, while crispy pancetta or bacon adds a savory crunch. It’s the ultimate comfort food, ready in just minutes.
Ingredients:
- 8 oz spaghetti
- 4 oz pancetta or bacon, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Add the pancetta or bacon and cook for 3–4 minutes until crispy.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the spaghetti to the pot and pour in the chicken broth. Stir to submerge the noodles in the liquid.
- Seal the lid and cook on high pressure for 4 minutes. Quick release the pressure.
- While the pasta cooks, whisk together heavy cream, eggs, Parmesan cheese, salt, and pepper in a bowl.
- Stir the egg mixture into the hot pasta, combining quickly to create a creamy sauce.
- Serve immediately, garnished with fresh parsley.
This Instant Pot spaghetti carbonara is rich, creamy, and comforting, with the smoky pancetta or bacon adding a delicious savory flavor.
It’s a quick and easy take on the classic, perfect for a summer dinner when you want something indulgent but simple.
Instant Pot Teriyaki Chicken and Rice
This Instant Pot teriyaki chicken and rice is a quick, flavorful dinner that’s perfect for summer nights when you’re craving something savory and satisfying.
The chicken is tender and infused with a sweet and savory teriyaki sauce, and the rice cooks perfectly in the same pot, making this a one-pot wonder.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/4 cup soy sauce (low sodium)
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Sesame seeds for garnish
- Green onions for garnish
Instructions:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Add the chicken thighs to the Instant Pot and pour the teriyaki sauce mixture over the chicken.
- Add jasmine rice and water, stirring to combine.
- Seal the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 5 minutes, then quick release.
- If you prefer a thicker sauce, set the Instant Pot to sauté and stir in the cornstarch slurry. Cook for 2–3 minutes until the sauce thickens.
- Serve the chicken over rice, garnished with sesame seeds and green onions.
This teriyaki chicken and rice dish is sweet, savory, and satisfying.
The combination of tender chicken, flavorful sauce, and perfectly cooked rice makes it a perfect summer dinner that’s quick and easy to prepare.
Instant Pot Chicken Caesar Pasta
Instant Pot chicken Caesar pasta is a creamy, comforting dish that takes all the classic flavors of a Caesar salad and transforms them into a hearty, one-pot meal.
With tender chicken, creamy Caesar dressing, and al dente pasta, it’s the perfect dinner when you’re craving something indulgent yet light for summer.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz penne pasta
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- Croutons for topping
Instructions:
- Season the chicken breasts with salt and pepper. Set the Instant Pot to sauté mode and heat olive oil. Sear the chicken for 3–4 minutes on each side until golden brown. Remove the chicken and set aside.
- Add chicken broth to the Instant Pot and scrape up any browned bits from the bottom.
- Break the penne pasta in half and add it to the pot, followed by the heavy cream and Caesar dressing. Stir to combine.
- Place the chicken breasts on top of the pasta and seal the lid. Cook on high pressure for 8 minutes. Quick release the pressure.
- Shred the chicken and return it to the pot. Stir in the Parmesan and mozzarella cheeses.
- Serve the pasta topped with croutons and fresh parsley.
This creamy, cheesy chicken Caesar pasta is comfort food with a twist.
It combines the richness of a Caesar salad with the heartiness of pasta, creating a dish that’s perfect for summer evenings.
Instant Pot Beef and Vegetable Stir-Fry
This Instant Pot beef and vegetable stir-fry is a vibrant, flavorful dish that’s perfect for summer.
The beef is tender and full of flavor, while the fresh vegetables retain their crunch, making it a healthy and satisfying meal. It’s easy to make and packed with nutrients from the colorful veggies.
Ingredients:
- 1 lb flank steak or sirloin, thinly sliced
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 1/2 cup soy sauce (low sodium)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 1 tbsp sesame seeds for garnish
- Green onions for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat sesame oil. Add the thinly sliced beef and sauté for 3–4 minutes until browned. Remove the beef and set aside.
- Add garlic and ginger to the pot, sautéing for 1 minute until fragrant.
- Add the bell pepper, zucchini, and snap peas, and cook for 2–3 minutes until slightly tender but still crisp.
- Stir in the soy sauce, hoisin sauce, and rice vinegar, then return the beef to the pot.
- If you’d like a thicker sauce, mix cornstarch with water and add it to the pot. Cook for 2–3 minutes until the sauce thickens.
- Serve the stir-fry garnished with sesame seeds and green onions.
This beef and vegetable stir-fry is quick, healthy, and packed with flavors from the sesame oil, hoisin sauce, and fresh veggies.
It’s a great way to enjoy a light and nutritious summer dinner in no time.
