27+ Flavorful Summer Instant Pot Recipes for Every Occasion

Summer is the perfect time to enjoy fresh, vibrant flavors, but when the temperatures rise, no one wants to spend hours in the kitchen.

That’s where the Instant Pot comes in!

Whether you’re hosting a backyard barbecue, enjoying a family dinner, or looking for a quick weeknight meal, your Instant Pot can make summer cooking easy and stress-free.

With the right recipes, you can whip up everything from juicy BBQ chicken to fresh, flavorful salads, all in a fraction of the time.

In this article, we’re sharing over 27+ summer Instant Pot recipes that will keep you cool in the kitchen and impress your guests with minimal effort.

Get ready to enjoy all the delicious summer produce, smoky flavors, and refreshing meals that the season has to offer — all with the help of your trusty Instant Pot.

27+ Flavorful Summer Instant Pot Recipes for Every Occasion

With these 27+ summer Instant Pot recipes, you can enjoy the best of the season without sweating over a hot stove.

The Instant Pot is a game-changer for busy days, bringing delicious meals to your table in no time.

From light and refreshing salads to comforting stews and vibrant grilled-inspired dishes, these recipes offer something for every summer craving.

So, the next time you’re looking to whip up a quick and delicious meal without the hassle, just turn to your Instant Pot and let the magic happen.

Instant Pot BBQ Pulled Chicken Sliders

Summer screams for barbecue, but who wants to stand over a grill in the heat? These Instant Pot BBQ Pulled Chicken Sliders give you all the smoky-sweet flavor of a slow-cooked BBQ without the sweat.

Ready in under 30 minutes, this dish is perfect for backyard get-togethers, casual weeknight dinners, or meal prepping for quick summer lunches.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup barbecue sauce (your favorite)
• ½ cup chicken broth
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• Slider buns
• Coleslaw mix (optional for topping)

Instructions:

1. Add chicken broth, barbecue sauce, brown sugar, paprika, garlic powder, salt, and pepper to the Instant Pot. Stir to combine.
2. Place chicken breasts into the pot, coating them in the sauce.
3. Seal the lid, set valve to “Sealing,” and pressure cook on high for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick release the rest.
5. Remove the chicken, shred it with two forks, then return it to the sauce and stir to coat.
6. Toast slider buns if desired. Serve chicken on buns and top with coleslaw mix if using.

These sliders are proof that summer comfort food can be quick, flavorful, and fun.

Serve them at your next picnic, or wrap a few for an easy beach day meal.

Instant Pot Summer Corn and Zucchini Chowder

Creamy, hearty, and loaded with fresh seasonal produce, this Summer Corn and Zucchini Chowder is a cozy yet refreshing dish.

It’s perfect for cooler summer nights when you still want something warm but don’t want to heat up your entire kitchen. Sweet corn and tender zucchini steal the show in this lightened-up chowder.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups fresh corn kernels (about 4 ears)
• 2 medium zucchinis, diced
• 2 cups vegetable broth
• 1 cup milk (or dairy-free alternative)
• ½ tsp thyme
• ½ tsp smoked paprika
• Salt and pepper to taste
• Optional: chopped chives or bacon bits for topping

Instructions:

1. Set Instant Pot to Sauté mode. Heat olive oil, then sauté onions and garlic for 2-3 minutes until fragrant.
2. Add corn, zucchini, thyme, smoked paprika, salt, and pepper. Stir briefly.
3. Pour in vegetable broth, then close the lid and set valve to “Sealing.”
4. Pressure cook on high for 5 minutes.
5. Quick release the pressure. Stir in milk.
6. Use an immersion blender to blend part of the soup, leaving chunks for texture.
7. Serve warm, topped with chives or crispy bacon if desired.

This chowder is a comforting way to enjoy the season’s best produce.

It’s light, creamy, and absolutely bursting with summer freshness — all with minimal effort and cleanup.

Instant Pot Cilantro Lime Rice and Black Bean Bowls

Light, zesty, and satisfying, these Cilantro Lime Rice and Black Bean Bowls are your go-to for quick summer lunches or easy dinners.

Packed with protein, fiber, and fresh citrus flavor, they’re as nourishing as they are delicious. Serve them as-is, or top with grilled veggies, avocado, or a dollop of sour cream for extra flair.

Ingredients:

• 1 cup jasmine or basmati rice
• 1 ½ cups water or vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• Juice and zest of 1 lime
• ½ tsp cumin
• Salt to taste
• ¼ cup chopped fresh cilantro
• Optional toppings: avocado, cherry tomatoes, red onion, hot sauce

Instructions:

1. Rinse rice under cold water until water runs clear.
2. Add rice, water (or broth), and a pinch of salt to the Instant Pot.
3. Close the lid, set valve to “Sealing,” and pressure cook on high for 4 minutes.
4. Let pressure release naturally for 10 minutes, then release any remaining pressure.
5. Fluff rice with a fork. Stir in black beans, lime juice, zest, cumin, and chopped cilantro.
6. Serve in bowls with your favorite toppings.

These rice bowls are a fresh, filling foundation for countless summer meals.

They’re endlessly customizable, perfect for meal prep, and taste even better the next day — making them a must-have in your warm-weather recipe rotation.

Instant Pot Spicy Mango Chicken Tacos

These Spicy Mango Chicken Tacos are the perfect summer dish when you’re craving something bright and bold.

The sweetness of ripe mango pairs wonderfully with the heat of jalapeños, creating a taco that’s both refreshing and fiery. With your Instant Pot doing most of the work, you’ll have a mouthwatering meal in no time.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 mango, peeled and chopped
• 1 jalapeño, chopped (seeds removed for less heat)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp lime juice
• ½ cup chicken broth
• Salt and pepper to taste
• Soft corn tortillas
• Optional toppings: cilantro, diced red onion, avocado, salsa

Instructions:

1. Add chicken thighs, mango, jalapeño, onion, garlic, cumin, chili powder, chicken broth, lime juice, salt, and pepper to the Instant Pot. Stir to combine.
2. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 12 minutes.
3. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
4. Remove the chicken and shred it with two forks. Return the chicken to the sauce and stir well.
5. Warm the tortillas and assemble tacos with the shredded chicken mixture and your favorite toppings.

These tacos are the epitome of summer in every bite. Sweet, spicy, and satisfying, they’re perfect for a casual dinner or a fun taco night with friends and family.

Instant Pot Summer Peach and Berry Crisp

Turn fresh summer fruit into a delightful dessert with this Instant Pot Summer Peach and Berry Crisp.

The sweet, tangy combination of peaches and berries, topped with a buttery crumble, creates a treat that feels indulgent but is easy to make. Perfect for a summer party or cozy dessert after a barbecue.

Ingredients:

• 3 cups fresh peaches, peeled and sliced
• 1 cup fresh mixed berries (blueberries, raspberries, etc.)
• ¼ cup granulated sugar
• 1 tsp lemon juice
• ½ tsp cinnamon
• 1 cup rolled oats
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp vanilla extract
• ¼ cup cold butter, cubed

Instructions:

1. Toss the sliced peaches and berries in a bowl with granulated sugar, lemon juice, and cinnamon. Set aside.
2. In another bowl, combine oats, flour, brown sugar, and vanilla extract. Add the cubed cold butter and mix until the mixture resembles coarse crumbs.
3. Pour the fruit mixture into a greased 7-inch cake pan that fits inside the Instant Pot.
4. Sprinkle the crumble topping evenly over the fruit.
5. Add 1 cup of water to the Instant Pot, place a trivet inside, and set the cake pan on top.
6. Close the lid, set the valve to “Sealing,” and pressure cook on high for 12 minutes.
7. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
8. Allow the crisp to cool slightly before serving.

This crisp is an easy, no-fuss way to make a stunning dessert that brings together the best of summer’s fresh fruits.

Serve it warm with a scoop of vanilla ice cream for the ultimate treat.

Instant Pot Shrimp and Corn Chowder

A light and flavorful dish perfect for hot summer days, this Shrimp and Corn Chowder brings together the sweetness of corn, the savory taste of shrimp, and a creamy base that’s comforting without being too heavy.

Made in the Instant Pot, this chowder is quick and easy, making it ideal for busy summer evenings.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups fresh corn kernels (about 4 ears)
• 1 small onion, chopped
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut milk
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add the onion and garlic, cooking for 2-3 minutes until fragrant.
2. Add potatoes, corn, thyme, smoked paprika, and broth to the pot. Stir to combine.
3. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
4. Quick release the pressure, then add shrimp and heavy cream (or coconut milk). Stir gently.
5. Set the Instant Pot to Sauté mode again and cook for 2-3 minutes until the shrimp are pink and cooked through.
6. Season with salt and pepper, and garnish with fresh parsley before serving.

This chowder offers a refreshing twist on a classic comfort food, with the shrimp adding a lightness that makes it perfect for summer.

It’s an easy, crowd-pleasing dish that’s sure to impress at any gathering.

Instant Pot Grilled Chicken Salad with Avocado and Lime

This Grilled Chicken Salad with Avocado and Lime is a refreshing, protein-packed dish perfect for summer.

With the Instant Pot doing all the heavy lifting for the chicken, it comes together quickly and delivers a satisfying, fresh meal. The juicy chicken, creamy avocado, and tangy lime dressing make this salad a perfect light lunch or dinner.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 tbsp olive oil (for dressing)
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Rub chicken breasts with olive oil, chili powder, garlic powder, salt, and pepper.
2. Add 1 cup of water to the Instant Pot and place the chicken breasts inside on the trivet.
3. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
4. Allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
5. Remove the chicken, let it rest for a few minutes, then slice it thinly.
6. In a bowl, whisk together olive oil, lime juice, honey, salt, and pepper for the dressing.
7. Toss salad greens, avocado, tomatoes, and red onion in the dressing.
8. Top the salad with the sliced chicken and serve immediately.

This vibrant salad brings together the perfect balance of creamy, tangy, and savory flavors, and it’s ideal for a summer meal that’s light yet filling.

Instant Pot Pesto Pasta with Sun-Dried Tomatoes

If you’re looking for a quick and delicious pasta dish with vibrant summer flavors, this Instant Pot Pesto Pasta with Sun-Dried Tomatoes is just the thing.

The rich basil pesto combines perfectly with the tangy sun-dried tomatoes, creating a satisfying meal that’s perfect for warm weather. Plus, everything cooks in one pot, making cleanup a breeze.

Ingredients:

• 1 lb penne pasta (or pasta of your choice)
• 3 cups water or vegetable broth
• 1 cup pesto (store-bought or homemade)
• ½ cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Add pasta and water (or broth) to the Instant Pot. Season with a pinch of salt.
2. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes.
3. Once done, perform a quick release of pressure.
4. Stir in the pesto, sun-dried tomatoes, and Parmesan cheese.
5. Season with salt and pepper to taste, and toss to coat the pasta in the sauce.
6. Garnish with fresh basil and serve.

This dish is quick to prepare, full of flavor, and the perfect way to enjoy summer basil in its prime.

The sun-dried tomatoes add a rich depth of flavor that makes this pasta a standout summer meal.

Instant Pot Summer Veggie Risotto

This creamy Instant Pot Summer Veggie Risotto is a comforting yet light dish that celebrates the fresh vegetables of the season.

The Instant Pot ensures a perfectly cooked risotto with minimal stirring, and the addition of zucchini, peas, and bell peppers makes it bright and colorful. It’s the ideal side dish for a summer barbecue or a simple, satisfying main course.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 3 cups vegetable broth
• 1 cup zucchini, diced
• 1 cup bell pepper, diced
• ½ cup frozen peas
• 1/3 cup Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to Sauté mode and heat olive oil. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
2. Add the Arborio rice and sauté for 1-2 minutes to lightly toast the rice.
3. Pour in the vegetable broth, stir, and scrape any bits off the bottom of the pot.
4. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 7 minutes.
5. Once done, perform a quick release of pressure.
6. Stir in the zucchini, bell pepper, peas, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Let the risotto sit for a few minutes to thicken before serving.

This risotto is creamy, comforting, and filled with summer vegetables that elevate the dish.

It’s a perfect side dish or a complete meal that’s great for both casual dinners or more formal occasions.

Instant Pot Chicken Fajita Bowls

Packed with bold flavors and vibrant colors, these Chicken Fajita Bowls are a perfect summer meal.

The Instant Pot makes the chicken juicy and tender while the fajita vegetables are perfectly cooked, all ready in no time. Serve it in bowls for a customizable meal, with all your favorite toppings.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1 lime, juiced
• 1 cup chicken broth
• Salt and pepper to taste
• Cooked rice or tortillas for serving
• Optional toppings: sour cream, guacamole, shredded cheese, cilantro

Instructions:

1. Rub the chicken breasts with olive oil, garlic, chili powder, cumin, paprika, oregano, lime juice, salt, and pepper.
2. Add chicken broth, sliced peppers, and onion to the Instant Pot.
3. Place the chicken breasts on top of the vegetables and close the lid, sealing the valve.
4. Pressure cook on high for 10 minutes, then allow for a natural pressure release for 5 minutes. Quick release any remaining pressure.
5. Remove the chicken, shred it, and return it to the pot to mix with the vegetables.
6. Serve the chicken and veggie mixture over rice or with tortillas and your favorite toppings.

These Chicken Fajita Bowls are a colorful, flavorful meal that captures all the bold tastes of fajitas without the fuss.

Perfect for a fun summer dinner with a variety of toppings!

Instant Pot Lemon Garlic Shrimp and Asparagus

This simple yet elegant dish of Lemon Garlic Shrimp and Asparagus comes together effortlessly in the Instant Pot.

The shrimp is tender and infused with bright citrus flavors, while the asparagus remains perfectly crisp-tender. It’s a light, refreshing summer meal that’s ready in under 20 minutes.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Heat olive oil and sauté garlic for 1-2 minutes until fragrant.
2. Add the shrimp, paprika, salt, and pepper. Sauté for another 2-3 minutes until the shrimp begin to turn pink.
3. Add the asparagus pieces and lemon juice and zest, stirring to combine.
4. Pour in 1 cup of water and seal the lid, setting the valve to “Sealing.”
5. Pressure cook on high for 2 minutes.
6. Quick release the pressure and stir the shrimp and asparagus together.
7. Garnish with fresh parsley and serve immediately.

This dish is light, fresh, and perfect for a summer evening when you want something healthy and full of flavor without spending too much time in the kitchen.

Instant Pot Watermelon and Cucumber Salad

This refreshing Watermelon and Cucumber Salad is the ultimate summer side dish.

The Instant Pot is only used to quickly chill the salad, making it ideal for a hot summer day when you need a cool, hydrating dish. The combination of sweet watermelon, crisp cucumber, and a tangy lime dressing will brighten up any meal.

Ingredients:

• 4 cups watermelon, cubed
• 2 cups cucumber, sliced
• 1 small red onion, thinly sliced
• ¼ cup fresh mint, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• Salt to taste

Instructions:

1. Add the watermelon, cucumber, red onion, and mint to a large bowl.
2. In a small bowl, whisk together lime juice, honey, and a pinch of salt.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Transfer the salad to the Instant Pot insert and set the Instant Pot to “Keep Warm” mode for 5-10 minutes to chill and let the flavors meld.
5. Serve immediately or refrigerate until ready to serve.

This watermelon and cucumber salad is as hydrating as it is delicious.

It’s the perfect balance of sweet, tangy, and fresh, making it a great side dish for any summer meal or picnic.

Instant Pot Grilled Veggie Tacos

These Grilled Veggie Tacos made in the Instant Pot are an easy way to enjoy the bright, smoky flavors of grilled vegetables without actually turning on the grill. This dish is perfect for vegetarians or anyone who loves fresh summer veggies with a zesty twist.

The smoky char from the veggies combined with a squeeze of lime creates a taco that is both satisfying and light.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp lime juice
• Corn tortillas
• Optional toppings: avocado, cilantro, salsa, sour cream

Instructions:

1. Set the Instant Pot to Sauté mode. Add olive oil and sauté the onion, bell pepper, and zucchini for 2-3 minutes until slightly softened.
2. Add the corn, smoked paprika, cumin, chili powder, salt, and pepper. Stir to combine.
3. Pour in ½ cup of water and close the lid, setting the valve to “Sealing.”
4. Pressure cook on high for 4 minutes, then quick release the pressure.
5. Stir in lime juice and adjust seasoning as needed.
6. Serve the veggie mixture in corn tortillas and top with your favorite toppings like avocado and salsa.

These veggie tacos are a vibrant and flavorful option that highlights the best of summer’s produce.

They’re easy to prepare and customizable with all your favorite taco toppings.

Instant Pot Peach Glazed Chicken Thighs

Nothing says summer like the sweetness of ripe peaches, and these Peach Glazed Chicken Thighs are a perfect combination of savory and sweet.

The Instant Pot makes the chicken juicy and tender, while the peach glaze provides a tangy-sweet finish. Serve this dish with rice or grilled vegetables for a complete summer meal.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 2 ripe peaches, chopped
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add olive oil and season the chicken thighs with salt and pepper. Brown the chicken on both sides for about 3-4 minutes.
2. In a separate bowl, combine the chopped peaches, honey, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper.
3. Pour the peach mixture over the chicken thighs in the Instant Pot.
4. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
5. Allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
6. Remove the chicken and set it aside. Switch the Instant Pot to Sauté mode again and simmer the peach sauce for 3-5 minutes to thicken it.
7. Pour the sauce over the chicken and garnish with fresh basil.

These Peach Glazed Chicken Thighs are the epitome of summer comfort food with a balance of savory, sweet, and tangy flavors.

This dish will impress guests at any summer gathering or make for an easy weeknight dinner.

Instant Pot Coconut Lime Chicken

This Coconut Lime Chicken is the perfect summer dish with a tropical twist.

The Instant Pot makes the chicken incredibly tender, while the coconut milk and lime create a creamy, citrusy sauce that’s refreshing and full of flavor. Serve it over rice or with a side of roasted vegetables for a complete meal that’s both indulgent and light.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• Juice and zest of 2 limes
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp ground ginger
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add coconut milk, lime juice, lime zest, honey, soy sauce, olive oil, ginger, garlic, salt, and pepper to the Instant Pot. Stir to combine.
2. Add the chicken breasts to the pot, making sure they are submerged in the liquid.
3. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
5. Remove the chicken and shred it with two forks, then return it to the sauce and stir to coat.
6. Garnish with fresh cilantro and serve over rice or with your favorite side.

This Coconut Lime Chicken has all the tropical flavors of summer in one dish.

It’s creamy, zesty, and full of flavor, making it a perfect go-to meal when you want something easy but special.

Instant Pot Summer Corn and Tomato Chowder

This Summer Corn and Tomato Chowder is a light yet comforting dish, perfect for the warmer months. Sweet corn and juicy tomatoes come together in a creamy broth, and with the Instant Pot, it’s ready in no time.

This chowder is the perfect way to enjoy summer’s fresh produce in a cozy, delicious bowl.

Ingredients:

• 4 cups fresh corn kernels (from about 4 ears of corn)
• 2 cups cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 1 cup half-and-half or coconut milk
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add a splash of olive oil and sauté the onion and garlic until softened, about 2-3 minutes.
2. Add the diced potatoes, corn, cherry tomatoes, thyme, smoked paprika, vegetable broth, salt, and pepper.
3. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
4. Once the cooking time is up, perform a quick release of pressure.
5. Stir in the half-and-half or coconut milk, then use an immersion blender to blend some of the chowder, leaving some chunks for texture.
6. Garnish with fresh parsley or basil before serving.

This chowder is sweet, creamy, and full of summer goodness.

It’s the perfect light soup to serve with a sandwich or as a refreshing first course for a summer meal.

Instant Pot BBQ Pulled Pork Sandwiches

These Instant Pot BBQ Pulled Pork Sandwiches are a crowd-pleasing favorite, and they couldn’t be easier to make.

The Instant Pot makes the pork tender and juicy, while the BBQ sauce adds the perfect smoky-sweet flavor. Serve on buns with a side of coleslaw for the ultimate summer meal.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into large chunks
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup apple cider vinegar
• 1 cup BBQ sauce (your favorite variety)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 6-8 hamburger buns
• Coleslaw for serving (optional)

Instructions:

1. Set the Instant Pot to Sauté mode. Add a bit of olive oil and brown the pork chunks on all sides.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes.
3. Pour in the apple cider vinegar, BBQ sauce, brown sugar, smoked paprika, cumin, salt, and pepper. Stir to combine.
4. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
6. Remove the pork, shred it with two forks, and return it to the sauce. Stir to coat the pork in the flavorful sauce.
7. Serve the pulled pork on hamburger buns with a generous scoop of coleslaw, if desired.

These BBQ Pulled Pork Sandwiches are perfect for a summer picnic, family gathering, or casual dinner.

They’re easy to make, full of flavor, and always a hit!

Instant Pot Watermelon Mojito Sorbet

This refreshing Watermelon Mojito Sorbet is the ultimate summer treat to cool you down.

The flavors of fresh watermelon, mint, and lime come together for a tropical, tangy sorbet that’s perfect for hot days. Plus, the Instant Pot speeds up the process, making this dessert easy to prepare without much effort.

Ingredients:

• 4 cups watermelon, cubed and seeds removed
• ½ cup fresh mint leaves
• 1/3 cup lime juice
• ¼ cup honey or agave syrup
• 1 tsp rum extract (optional, for a non-alcoholic version)
• 1/2 cup water
• Pinch of salt

Instructions:

1. Add watermelon, mint leaves, lime juice, honey, rum extract (if using), water, and a pinch of salt to the Instant Pot.
2. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes.
3. Once the cooking time is up, perform a quick release of pressure.
4. Use an immersion blender to puree the mixture until smooth.
5. Pour the mixture into a shallow dish and place it in the freezer for 2-3 hours, stirring every 30 minutes to break up any ice crystals.
6. Once the sorbet reaches the desired consistency, scoop it into bowls and serve.

This Watermelon Mojito Sorbet is a fun, cooling treat that captures all the refreshing flavors of summer.

It’s perfect for a hot day or as a light dessert to finish off a summer meal.

Instant Pot Pineapple Chicken Stir-Fry

This Pineapple Chicken Stir-Fry is a perfect blend of sweet, savory, and tangy flavors that embody the best of summer produce.

The Instant Pot makes cooking the chicken tender and juicy, while the pineapple adds a refreshing burst of sweetness. Serve it with rice for a quick and delicious meal.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 tsp cornstarch (optional, for thickening)
• Cooked rice for serving
• Green onions for garnish

Instructions:

1. Set the Instant Pot to Sauté mode and heat olive oil. Add the cubed chicken and cook until browned on all sides.
2. Add the garlic, onion, and bell peppers to the pot, sautéing for 2-3 minutes until fragrant.
3. Stir in the soy sauce, honey, rice vinegar, ginger, and pineapple chunks.
4. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
5. Once the cooking time is up, perform a quick release of pressure.
6. If you want a thicker sauce, mix the cornstarch with a bit of water and stir it into the pot. Set the Instant Pot to Sauté mode and cook for 2-3 minutes to thicken.
7. Serve the stir-fry over rice and garnish with green onions.

This pineapple chicken stir-fry is vibrant, full of flavor, and a breeze to prepare with the Instant Pot.

It’s an ideal dish for busy summer evenings when you want something quick yet delicious.

Instant Pot Mediterranean Chickpea Stew

This Mediterranean Chickpea Stew is a hearty yet light vegetarian dish packed with Mediterranean flavors.

The Instant Pot makes it easy to cook the chickpeas perfectly, and the combination of tomatoes, olives, and lemon makes for a bright, satisfying stew. Serve it with warm pita bread or a side salad.

Ingredients:

• 2 cups dried chickpeas (or 3 cans of chickpeas, drained and rinsed)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 cup Kalamata olives, pitted and halved
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add olive oil, and sauté the onion and garlic until softened, about 3 minutes.
2. Add the dried chickpeas, diced tomatoes, vegetable broth, cumin, paprika, cinnamon, salt, and pepper. Stir to combine.
3. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 30 minutes (for dried chickpeas). If using canned chickpeas, cook for 5 minutes.
4. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in the olives and lemon juice, then adjust seasoning to taste.
6. Serve the stew with fresh parsley and pita bread or over couscous for a complete meal.

This Mediterranean stew is flavorful and filling, with a perfect balance of spices and textures.

It’s a great vegetarian option that’s full of hearty ingredients and vibrant flavors.

Instant Pot Tropical Mango Chicken

This Tropical Mango Chicken combines juicy chicken with the sweetness of ripe mangoes, making it a delightful and refreshing summer dish.

The Instant Pot makes cooking the chicken quick and easy, and the tropical flavors really shine through in this colorful dish. Serve with rice or a side salad for a tropical-inspired dinner.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 ripe mangoes, peeled and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tsp ginger, grated
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• Cooked rice for serving
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add olive oil and sauté the onion and garlic for 2-3 minutes until fragrant.
2. Add the chopped mangoes, coconut milk, lime juice, ginger, turmeric, salt, and pepper to the pot.
3. Add the chicken breasts and stir gently to combine with the mango mixture.
4. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
5. Once the cooking time is up, perform a quick release of pressure.
6. Remove the chicken, shred it with two forks, and return it to the pot to soak in the flavorful sauce.
7. Serve the tropical mango chicken over rice and garnish with fresh cilantro.

This tropical mango chicken is sweet, savory, and absolutely perfect for summer.

The combination of coconut milk and mango creates a creamy, vibrant sauce that pairs wonderfully with the chicken. It’s a refreshing dinner that transports you to the tropics.

Instant Pot Garlic Parmesan Corn on the Cob

This Garlic Parmesan Corn on the Cob is a perfect summer side dish that’s quick, flavorful, and incredibly satisfying.

The Instant Pot ensures that the corn is tender and juicy, while the garlic and parmesan coating creates a deliciously savory topping. This is a great side to serve with any summer barbecue or outdoor gathering.

Ingredients:

• 6 ears of corn, husked
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add 1 cup of water to the Instant Pot and place the corn on the trivet inside the pot.
2. Seal the lid and set the valve to “Sealing.” Pressure cook on high for 3 minutes.
3. Once the cooking time is up, perform a quick release of pressure.
4. In a small bowl, combine melted butter, minced garlic, Parmesan cheese, oregano, salt, and pepper.
5. Brush the cooked corn with the garlic Parmesan mixture.
6. Garnish with fresh parsley, if desired, and serve immediately.

This Garlic Parmesan Corn on the Cob is incredibly easy to prepare and is bursting with savory flavors.

It’s a great way to enjoy summer corn, and the Instant Pot makes it super quick!

Instant Pot BBQ Chicken Thighs

These BBQ Chicken Thighs are perfect for a summer dinner when you want all the flavors of a grilled chicken without actually firing up the grill.

The Instant Pot makes the chicken thighs tender, juicy, and packed with smoky BBQ flavor. Serve them with a side of roasted vegetables or coleslaw for a complete meal.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 1 cup BBQ sauce (your favorite variety)
• 1/4 cup chicken broth
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and pepper to taste

Instructions:

1. Rub the chicken thighs with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Add the chicken broth to the Instant Pot and place the seasoned chicken thighs in the pot.
3. Pour BBQ sauce over the chicken thighs.
4. Seal the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
6. Carefully remove the chicken thighs and set them on a baking sheet. Brush with additional BBQ sauce, if desired, and broil in the oven for 3-5 minutes for a crispy finish.
7. Serve immediately with your favorite sides.

These BBQ chicken thighs are smoky, savory, and full of flavor.

The Instant Pot ensures they’re perfectly cooked, and the crispy broiled finish takes them to the next level.

Instant Pot Lemon Herb Orzo Salad

This Lemon Herb Orzo Salad is a refreshing, light dish that’s perfect for a summer lunch or as a side for your barbecue.

The Instant Pot cooks the orzo to a perfect al dente texture, and the lemon, herbs, and olive oil dressing add a bright, tangy flavor. It’s simple to make and can be served cold or at room temperature.

Ingredients:

• 1 1/2 cups orzo pasta
• 3 cups water
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/4 cup feta cheese (optional)

Instructions:

1. Add the water and orzo pasta to the Instant Pot.
2. Seal the lid and set the valve to “Sealing.” Pressure cook on high for 1 minute.
3. Once the cooking time is up, perform a quick release of pressure.
4. Drain the orzo and transfer it to a large mixing bowl.
5. Add olive oil, lemon juice, lemon zest, oregano, fresh parsley, fresh basil, salt, and pepper. Toss to combine.
6. Garnish with feta cheese, if using, and serve either warm or chilled.

This Lemon Herb Orzo Salad is fresh, tangy, and packed with flavor.

It’s a great dish to take to a potluck, serve alongside grilled meats, or enjoy as a light vegetarian meal.