40+ Flavorful Sunday Instant Pot Recipes to Make Effortless Meals

Sundays are for relaxing, enjoying good food, and spending time with loved ones.

But let’s face it – spending hours in the kitchen on your day off isn’t always what you want to do.

That’s where the Instant Pot comes in.

With its ability to cook meals in a fraction of the time it would take using traditional methods, the Instant Pot has quickly become a go-to tool for busy home cooks looking to prepare delicious meals without the fuss.

In this post, we’ve rounded up over 40 Sunday Instant Pot recipes to help you make the most of your weekend.

Whether you’re craving a hearty stew, a comforting soup, a flavorful chicken dish, or a vegetarian delight, there’s something for every taste.

With the convenience and speed of the Instant Pot, you can enjoy a delicious, homemade Sunday meal in no time.

Let’s dive into these amazing recipes that will make your Sundays a whole lot easier – and a lot tastier!

40+ Flavorful Sunday Instant Pot Recipes to Make Effortless Meals

As you can see, the Instant Pot is a game-changer when it comes to Sunday cooking.

With over 40 mouth-watering recipes to choose from, you can enjoy a variety of flavors and cuisines without spending hours in the kitchen.

Whether you’re feeding your family, hosting friends, or simply looking to treat yourself, these Instant Pot recipes offer the perfect combination of convenience, flavor, and comfort.

The next time you’re planning your Sunday meals, grab your Instant Pot and get cooking – you’ll be surprised at how quickly and easily you can create something delicious.

Instant Pot Chicken and Vegetable Soup

This hearty chicken and vegetable soup is made effortlessly in the Instant Pot, combining tender chicken, fresh vegetables, and a flavorful broth. It’s a comforting dish that requires minimal prep and will keep everyone satisfied throughout the day. Packed with vitamins and nutrients, this soup is perfect for a chilly Sunday afternoon.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth (low-sodium)
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set your Instant Pot to the “Sauté” mode. Add the olive oil and sauté the onions, garlic, carrots, and celery for about 5 minutes, until softened.
2. Add the chicken breasts to the pot, followed by the chicken broth, thyme, rosemary, salt, and pepper.
3. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
4. Once the cooking time is up, quick release the pressure. Remove the chicken breasts and shred them with two forks.
5. Add the shredded chicken back into the pot, stir in the corn, and simmer on “Sauté” mode for an additional 5-7 minutes until the corn is heated through.
6. Taste and adjust seasoning as necessary before serving.

This Instant Pot chicken and vegetable soup is a game-changer for your Sunday meals. The Instant Pot ensures that the chicken is tender and the flavors meld together beautifully in no time. It’s ideal for a simple, healthy meal that requires very little attention while cooking. A warm bowl of this soup will nourish your body and soothe your soul, making it a perfect choice for a relaxed Sunday.

Instant Pot Beef Stew

This Instant Pot beef stew is a rich, savory dish that cooks in a fraction of the time compared to traditional methods. The beef turns incredibly tender, and the vegetables absorb the deep, comforting flavors of the stew. Ideal for a cozy Sunday, it pairs perfectly with crusty bread for dipping.

Ingredients:

• 1.5 lbs beef stew meat, cut into cubes
• 4 cups beef broth (low-sodium)
• 4 medium potatoes, cubed
• 3 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Set your Instant Pot to “Sauté” mode. Add olive oil and brown the beef stew meat in batches, about 3-4 minutes per batch, then set the browned meat aside.
2. In the same pot, sauté the onion, garlic, and carrots for 2-3 minutes until softened.
3. Stir in the tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper.
4. Return the beef to the pot and add the beef broth, potatoes, and any juices from the meat.
5. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
6. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then quick release the remaining pressure.
7. For a thicker stew, dissolve cornstarch in 2 tablespoons of water and stir it into the stew. Let it simmer for a few minutes until thickened.

This beef stew is a Sunday favorite that provides both comfort and satisfaction. The Instant Pot takes the complexity out of the traditional stew recipe, reducing the cooking time while maintaining rich flavors. The result is a hearty, flavorful dish perfect for any Sunday dinner or special occasion.

Instant Pot Mac and Cheese

This Instant Pot mac and cheese recipe is creamy, cheesy, and incredibly easy to make. The pasta cooks perfectly under pressure and absorbs all the cheesy goodness. It’s a quick and indulgent dish to prepare for a Sunday meal, especially when you’re craving comfort food.

Ingredients:

• 16 oz elbow macaroni (uncooked)
• 4 cups water
• 2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon Dijon mustard (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Pour the uncooked macaroni and water into the Instant Pot. Stir to ensure the pasta is submerged in the liquid.
2. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
3. Once the cooking time is up, quick release the pressure and carefully open the lid.
4. Add the shredded cheese, heavy cream, butter, mustard (if using), garlic powder, salt, and pepper.
5. Stir until the cheese is fully melted and the sauce is creamy. Adjust seasoning if necessary.
6. Serve immediately for a creamy, cheesy delight.

This Instant Pot mac and cheese is the ultimate Sunday comfort food, and the best part is it takes almost no time to prepare. The pressure cooker ensures the pasta absorbs all the creamy flavors while staying perfectly al dente. Whether you’re serving it as a side dish or the main attraction, this mac and cheese will definitely become a Sunday favorite in your household.

Instant Pot BBQ Pulled Pork

This Instant Pot BBQ pulled pork is a simple yet flavorful dish that’s perfect for Sunday meals. The pork becomes tender and juicy after cooking under pressure, and the BBQ sauce adds a smoky, tangy flavor that will satisfy your taste buds. Serve it on a bun for an easy sandwich or with a side of coleslaw for a complete meal.

Ingredients:

• 3 lbs pork shoulder (boneless or bone-in)
• 1 cup apple cider vinegar
• 1 cup BBQ sauce (your choice)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional for heat)

Instructions:

1. Mix the paprika, brown sugar, cumin, black pepper, salt, and cayenne pepper in a bowl. Rub this spice mixture all over the pork shoulder.
2. Set the Instant Pot to “Sauté” mode. Add a little oil and brown the pork on all sides, about 5-7 minutes. Remove the pork and set aside.
3. Add the sliced onion and garlic to the pot and sauté for 1-2 minutes until softened.
4. Pour in the apple cider vinegar and scrape the bottom of the pot to deglaze. Add the BBQ sauce and stir to combine.
5. Return the pork shoulder to the pot and close the lid. Set the valve to sealing and cook on high pressure for 60 minutes.
6. Once done, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
7. Remove the pork from the pot, shred it using two forks, and return it to the pot to mix with the sauce.

This Instant Pot BBQ pulled pork is incredibly easy to make and perfect for feeding a crowd or meal prepping for the week. The pork shoulder becomes melt-in-your-mouth tender, and the BBQ sauce provides that signature smoky flavor. Whether served on sandwiches or as a main dish with sides, this recipe is sure to be a hit on any Sunday.

Instant Pot Lemon Garlic Chicken Thighs

This zesty and savory Instant Pot lemon garlic chicken thighs recipe is a quick, flavorful dish that’s ideal for a laid-back Sunday dinner. The chicken is juicy and tender, thanks to the pressure cooking, and the lemon and garlic bring brightness and depth to the dish. Pair it with steamed vegetables or rice for a complete meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 1/2 cup chicken broth (low-sodium)
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Season the chicken thighs with salt, pepper, and lemon zest.
2. Brown the chicken thighs, skin-side down, for 5-7 minutes, then flip and brown the other side for an additional 5 minutes. Remove the chicken and set aside.
3. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping the bottom of the pot to deglaze. Stir in the lemon juice and thyme.
5. Return the chicken thighs to the pot, skin-side up, and close the lid. Set the valve to sealing and cook on high pressure for 15 minutes.
6. Once the cooking time is up, quick release the pressure and carefully open the lid.
7. Serve the chicken thighs with some of the sauce drizzled over the top, and garnish with fresh parsley if desired.

This lemon garlic chicken thighs recipe is quick, flavorful, and packed with zesty goodness. The Instant Pot ensures the chicken stays juicy and tender, while the lemon and garlic provide a tangy punch that elevates the dish. It’s a wonderful, easy-to-make dinner for a Sunday, whether you’re cooking for one or the whole family.

Instant Pot Veggie Chili

This Instant Pot veggie chili is a hearty, plant-based dish that’s perfect for vegetarians and meat-lovers alike. Packed with beans, vegetables, and a rich tomato base, it’s a filling and nutritious meal that’s great for a lazy Sunday. Plus, it’s incredibly easy to make and can be enjoyed on its own or with toppings like sour cream and shredded cheese.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the bell pepper, zucchini, and corn, and sauté for another 2 minutes.
3. Stir in the diced tomatoes, black beans, kidney beans, chili powder, cumin, paprika, salt, and pepper.
4. Pour in the vegetable broth and stir to combine.
5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Once the cooking time is up, quick release the pressure and carefully open the lid.
7. Taste and adjust the seasoning as necessary before serving.

This veggie chili is a great way to enjoy a nutritious, filling meal without any meat. The Instant Pot ensures that all the flavors come together in a rich, comforting chili that’s perfect for a Sunday gathering or meal prep for the week ahead. It’s easily customizable, so you can add more or less spice depending on your preferences.

Instant Pot Mushroom Risotto

This Instant Pot mushroom risotto is creamy, savory, and bursting with earthy mushroom flavor. The Instant Pot takes the hassle out of stirring and constant monitoring, making this dish perfect for a cozy Sunday dinner. It’s rich, comforting, and sure to satisfy anyone who loves a good, hearty meal.

Ingredients:

• 2 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1 cup white wine (or vegetable broth)
• 4 cups vegetable broth (low-sodium)
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and melt the butter. Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.
3. Add the white wine (or vegetable broth) and cook for about 1 minute, stirring occasionally until the liquid is mostly absorbed.
4. Pour in the vegetable broth and stir in the sliced mushrooms, thyme, salt, and pepper.
5. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
6. Once the cooking time is up, perform a quick release. Open the lid, and stir in the grated Parmesan cheese until the risotto becomes creamy.
7. Taste and adjust seasoning, adding more salt, pepper, or cheese if necessary. Serve immediately.

This Instant Pot mushroom risotto is perfect for a Sunday evening when you’re craving something creamy, comforting, and satisfying. The Instant Pot takes the guesswork out of risotto, delivering a creamy, tender texture without constant stirring. With the earthy flavor of mushrooms and the richness of Parmesan, this risotto is a luxurious yet simple dish to enjoy.

Instant Pot Chicken Tacos

These Instant Pot chicken tacos are a quick and easy way to enjoy flavorful, tender chicken in no time. With minimal effort, you’ll have juicy, seasoned chicken ready to be served in tacos, burritos, or salads. This dish is perfect for a Sunday dinner when you want something delicious but don’t want to spend all day in the kitchen.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning (or homemade seasoning)
• 1 cup chicken broth (low-sodium)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Rub the chicken breasts with the taco seasoning, ensuring they are well coated. Season with a pinch of salt and pepper.
2. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the chicken breasts for 2-3 minutes per side, then remove them from the pot.
3. Pour in the chicken broth and lime juice, scraping the bottom of the pot to deglaze.
4. Return the chicken breasts to the pot and close the lid. Set the valve to sealing and cook on high pressure for 15 minutes.
5. Once the cooking time is up, quick release the pressure. Shred the chicken using two forks and stir to mix it with the cooking juices.
6. Serve the shredded chicken in soft tortillas with your favorite taco toppings such as cheese, lettuce, salsa, or avocado.

These Instant Pot chicken tacos are an incredibly simple and versatile recipe. The pressure cooker locks in moisture and flavor, making the chicken tender and juicy. With the seasoning already done for you, it’s a quick meal that’s perfect for a Sunday dinner or for meal prep throughout the week.

Instant Pot Spaghetti Bolognese

This Instant Pot spaghetti Bolognese recipe is a rich, meaty sauce paired with tender spaghetti, all made in one pot. The Instant Pot ensures that the sauce is deeply flavorful and the spaghetti cooks perfectly, making this a great meal for a relaxed Sunday dinner. It’s comforting and filling, and ideal for feeding a family.

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 3 cups water
• 12 oz spaghetti
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions:

1. Set the Instant Pot to “Sauté” mode and brown the ground beef (or turkey) for about 5 minutes, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the pot, and sauté for another 2-3 minutes until softened.
3. Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, sugar, salt, and pepper. Mix well.
4. Pour in the water and add the uncooked spaghetti, breaking it in half if necessary to fit in the pot. Stir gently to submerge the pasta in the liquid.
5. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
6. Once the cooking time is up, quick release the pressure. Stir the pasta and sauce to combine, then serve with grated Parmesan cheese if desired.

This Instant Pot spaghetti Bolognese is a game-changer for those who love a comforting pasta dish but don’t want to spend hours cooking. The Instant Pot cooks the pasta and sauce together, making it quick, easy, and packed with flavor. Whether you’re feeding a family or just want a simple, delicious Sunday meal, this dish is sure to satisfy.

Instant Pot Beef Stew

This hearty and comforting Instant Pot beef stew is perfect for a chilly Sunday afternoon. The beef becomes incredibly tender, and the vegetables are cooked to perfection, all in one pot. The rich broth, with herbs and a touch of red wine, brings deep flavors that make this stew a filling and satisfying meal.

Ingredients:

• 2 lbs beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (low-sodium)
• 1 cup red wine (optional)
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 1 cup peas (fresh or frozen)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef stew meat in batches, about 3-4 minutes per side, then remove and set aside.
2. Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Stir in the tomato paste, cooking for another 1-2 minutes to develop the flavor.
4. Add the red wine (if using) and scrape up any browned bits on the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
5. Add the beef broth, carrots, potatoes, peas, thyme, rosemary, salt, and pepper. Stir to combine.
6. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
7. Once the cooking time is up, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. If you want a thicker stew, stir in a slurry of 2 tablespoons of flour mixed with 2 tablespoons of water and set the Instant Pot to “Sauté” mode to simmer for 5-10 minutes until thickened.
9. Taste and adjust seasoning before serving.

This Instant Pot beef stew is a classic comfort food, packed with tender beef, savory vegetables, and a rich broth. It’s perfect for a Sunday dinner when you want something filling and nourishing, and the Instant Pot makes the cooking process much quicker than traditional methods.

Instant Pot Sweet Potato Curry

This Instant Pot sweet potato curry is a creamy, flavorful, and healthy dish that’s perfect for a cozy Sunday meal. The combination of sweet potatoes, coconut milk, and spices creates a rich, aromatic curry that’s filling and satisfying. Serve it with rice or naan for a complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth (low-sodium)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup spinach (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the coconut oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the curry powder, turmeric, and cumin, and cook for 1 minute to toast the spices.
4. Pour in the coconut milk, diced tomatoes, vegetable broth, sweet potatoes, salt, and pepper. Stir to combine.
5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Once the cooking time is up, perform a quick release and open the lid. Stir in the spinach (if using) and let it wilt in the curry.
7. Taste and adjust seasoning as necessary. Garnish with fresh cilantro before serving.

This Instant Pot sweet potato curry is a flavorful and nourishing dish that combines creamy coconut milk and vibrant spices. It’s not only delicious but also packed with nutrients from the sweet potatoes and spinach. The Instant Pot makes it easy to prepare, and the curry comes together in just under 30 minutes, making it perfect for a relaxing Sunday meal.

Instant Pot Shredded Chicken Salad

This Instant Pot shredded chicken salad is a light and refreshing meal that’s ideal for a healthy Sunday lunch. The chicken is seasoned and cooked to perfection, then shredded and tossed with fresh vegetables and a simple dressing. It’s a great option for meal prep, and you can customize it with your favorite ingredients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup chicken broth (low-sodium)
• 1 tablespoon olive oil
• 4 cups mixed greens (lettuce, spinach, arugula)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup feta cheese (optional)
• 2 tablespoons balsamic vinaigrette (or dressing of your choice)

Instructions:

1. Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
2. Add the chicken broth to the Instant Pot, and place the chicken breasts inside. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
3. Once the cooking time is up, quick release the pressure. Remove the chicken from the pot and shred it using two forks.
4. In a large bowl, toss together the mixed greens, cucumber, cherry tomatoes, avocado, and feta cheese.
5. Drizzle with balsamic vinaigrette and top with the shredded chicken.
6. Serve immediately, or store in the fridge for meal prep.

This Instant Pot shredded chicken salad is light, healthy, and packed with fresh flavors. The chicken is tender and juicy, thanks to the pressure cooking, and it pairs beautifully with crisp vegetables and a tangy dressing. It’s a perfect dish for a Sunday lunch or to prep ahead for the week.

Instant Pot Lemon Garlic Chicken

This Instant Pot lemon garlic chicken is tender, juicy, and packed with vibrant flavors. The tangy lemon, aromatic garlic, and savory herbs create a perfect balance, making it an easy yet flavorful meal that’s ready in no time. Serve it with rice, potatoes, or a salad for a complete, satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup chicken broth (low-sodium)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Season the chicken breasts with salt, pepper, thyme, and oregano.
2. Brown the chicken on both sides for 2-3 minutes, then remove from the pot and set aside.
3. Add the minced garlic to the pot and sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pot.
4. Pour in the chicken broth, lemon juice, and zest, stirring to combine.
5. Return the chicken breasts to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
6. Once the cooking time is up, quick release the pressure. Garnish with fresh parsley and serve.

This Instant Pot lemon garlic chicken is a quick, healthy, and flavorful meal. The Instant Pot ensures that the chicken stays juicy and tender, while the lemon and garlic infuse the meat with bright and aromatic flavors. Whether served with a side of vegetables or over a bed of rice, it’s a meal that’s both easy to prepare and satisfying.

Instant Pot Creamy Tuscan Chicken

This creamy Tuscan chicken is rich, savory, and full of bold flavors. The creamy sauce, made with sun-dried tomatoes, spinach, and Parmesan, is the perfect complement to tender chicken breasts. It’s an excellent choice for a Sunday dinner when you want something indulgent yet easy to make.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup chicken broth (low-sodium)
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Season the chicken breasts with Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
2. Brown the chicken breasts for 2-3 minutes per side until golden, then remove from the pot and set aside.
3. Add the chicken broth to the pot, scraping up any browned bits on the bottom. Stir in the sun-dried tomatoes and heavy cream.
4. Return the chicken breasts to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Once the cooking time is up, quick release the pressure. Open the lid and stir in the spinach and Parmesan cheese until the spinach wilts and the sauce thickens.
6. Taste and adjust seasoning if necessary, then serve.

Instant Pot creamy Tuscan chicken is a restaurant-quality dish that’s easy enough to make on a Sunday night. The creamy sauce is packed with flavor from the sun-dried tomatoes, garlic, and spinach, and it pairs perfectly with the tender chicken. Serve this with a side of mashed potatoes or over pasta for a complete, comforting meal.

Instant Pot BBQ Ribs

These Instant Pot BBQ ribs are tender, juicy, and packed with smoky flavor. Cooking ribs in the Instant Pot makes them fall-off-the-bone tender in just a fraction of the time it takes in the oven or on the grill. With a smoky BBQ sauce, these ribs are perfect for a casual Sunday dinner.

Ingredients:

• 2 racks of baby back ribs (about 3 lbs)
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup BBQ sauce (store-bought or homemade)
• 1/2 cup apple cider vinegar
• 1 cup water

Instructions:

1. Remove the membrane from the back of the ribs and cut them into sections of 2-3 ribs each.
2. Mix the smoked paprika, garlic powder, onion powder, cumin, salt, and pepper together. Rub the spice mixture all over the ribs.
3. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the ribs in batches for 2-3 minutes per side, then remove and set aside.
4. Add the water and apple cider vinegar to the pot, stirring to combine. Place the ribs in the pot, stacking them if necessary.
5. Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
6. Once the cooking time is up, quick release the pressure. Carefully remove the ribs from the pot and brush with BBQ sauce.
7. Optional: For extra flavor and texture, preheat a grill or broiler and grill the ribs for 3-5 minutes per side, basting with additional BBQ sauce.

These Instant Pot BBQ ribs are a game-changer for anyone craving tender, juicy ribs without the long cooking times. The pressure cooking ensures that the ribs are perfectly tender, and the smoky BBQ sauce adds the perfect finishing touch. Whether you serve them with coleslaw, potato salad, or grilled vegetables, these ribs will be a hit at your Sunday dinner.

Note: More recipes​ are coming soon!