12 Quick Instapot Meals

If you're looking to simplify your weeknight cooking routine, these 12 Instant Pot meals will transform how you approach dinner prep. You'll discover how this versatile appliance can turn raw ingredients into satisfying, home-cooked meals in under an hour. From hearty soups to tender proteins and perfectly cooked grains, each recipe offers practical solutions for busy cooks. Let's explore how your Instant Pot can help you create these efficient, flavorful dishes that'll make weeknight dinners feel effortless.

Classic Beef and Vegetable Soup

Traditional beef soup recipes often require hours of simmering on the stovetop, but the Instapot's pressure cooking function creates the same depth of flavor in just a fraction of the time. This recipe yields a comforting, wholesome meal that can be served year-round and tastes even better the next day.

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 medium onions, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 potatoes, cubed
• 2 cups green beans, trimmed
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 8 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup frozen peas

Set Instapot to sauté mode and heat olive oil. Brown beef chunks in batches until golden on all sides, about 2-3 minutes per batch. Remove beef and set aside.

In the same pot, sauté onions, carrots, and celery until softened. Add garlic and tomato paste, cooking for another minute until fragrant.

Return beef to the pot and add potatoes, green beans, beef broth, bay leaves, thyme, salt, and pepper. Seal the Instapot and cook on high pressure for 35 minutes. Once cooking is complete, allow for 10 minutes of natural pressure release before manually releasing remaining pressure. Remove bay leaves, stir in frozen peas, and let sit for 5 minutes before serving.

For best results, choose well-marbled beef chuck and cut pieces uniformly to ensure even cooking. The soup can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months. If the soup is too thick after refrigeration, thin it with additional beef broth when reheating.

15-Minute Chicken and Rice

The beauty of this recipe lies in its simplicity and speed. While traditional chicken and rice dishes often require careful attention and multiple pots, the Instapot method delivers consistent results in a fraction of the time, making it perfect for busy weeknight dinners.

• 4 chicken breasts, boneless and skinless
• 2 cups white long-grain rice
• 2½ cups chicken broth
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste

Set the Instapot to sauté mode and heat the olive oil. Season the chicken breasts with salt and pepper, then brown them for 2-3 minutes per side. Remove the chicken and set aside. In the same pot, sauté the onions and garlic until translucent.

Add the rice, broth, and seasonings to the pot, stirring to combine. Place the browned chicken on top of the rice mixture. Seal the Instapot and cook on high pressure for 8 minutes, followed by a 5-minute natural release. After 5 minutes, carefully release any remaining pressure.

For best results, let the dish rest for 5-10 minutes after cooking to allow the rice to absorb any excess moisture. The chicken can be shredded or served whole, and the rice should be fluffed with a fork before serving.

Extra Tip: The success of this dish largely depends on the rice-to-liquid ratio. If using different types of rice, adjust the liquid accordingly – brown rice requires more liquid and cooking time, while jasmine rice may need slightly less liquid. Also, ensure the sealing ring is properly installed to maintain pressure throughout the cooking process.

Italian-Style Pasta With Meat Sauce

Italian-Style Pasta With Meat Sauce transports the rich flavors of traditional slow-cooked Italian cuisine into a quick and convenient Instapot meal. This hearty dish combines ground meat, aromatic herbs, and tender pasta in a rich tomato sauce that tastes like it's been simmering all day.

The beauty of this recipe lies in its one-pot simplicity, eliminating the need for multiple pans and complicated timing. The pressure cooking process infuses the pasta with the sauce's flavors while maintaining the perfect al dente texture that's crucial to Italian pasta dishes.

• 1 pound ground beef (80/20)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 (14.5 oz) cans crushed tomatoes
• 1 pound penne pasta
• 4 cups beef broth
• 2 tablespoons Italian seasoning
• 2 bay leaves
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Set Instapot to sauté mode and heat olive oil. Brown ground beef with onions and garlic until meat is no longer pink and onions are translucent, about 5 minutes. Add Italian seasoning, salt, and pepper, stirring to combine. Pour in crushed tomatoes and beef broth, then add bay leaves. Add pasta, ensuring it's fully submerged in liquid. Seal Instapot and cook on high pressure for 5 minutes, followed by a quick release.

Remove bay leaves and stir the pasta gently to combine with sauce. Let stand for 3-5 minutes to allow sauce to thicken. Serve topped with grated Parmesan cheese and fresh basil.

For best results, avoid stirring the pasta before pressure cooking to prevent sticking to the bottom of the pot. If sauce is too thin after cooking, use sauté mode for 2-3 minutes while stirring to reach desired consistency. The pasta will continue to absorb liquid as it stands, so serve promptly once it reaches your preferred texture.

Creamy Mac and Cheese

Creamy Mac and Cheese is the ultimate comfort food that transforms simple ingredients into a rich, velvety dish. The Instant Pot makes this classic favorite even easier by cooking the pasta perfectly while creating a smooth, creamy sauce all in one pot.

Traditional stovetop mac and cheese requires constant attention, multiple pots, and careful timing to achieve the right consistency. The Instant Pot method eliminates these hassles, delivering consistently excellent results in about 20 minutes from start to finish, with minimal cleanup afterward.

• 16 oz elbow macaroni
• 4 cups water
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon mustard powder
• 2 cups heavy cream
• 8 oz sharp cheddar cheese, shredded
• 8 oz mild cheddar cheese, shredded
• 4 oz cream cheese, cubed

Add macaroni, water, butter, salt, pepper, and mustard powder to the Instant Pot. Seal the lid and set to manual high pressure for 4 minutes. When the cooking cycle completes, perform a quick release of pressure.

Open the lid and stir in the heavy cream and all cheeses. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy. The mixture will appear loose at first but will thicken as it stands for 3-5 minutes. If needed, use the sauté function for 1-2 minutes while stirring to achieve desired consistency.

For best results, shred your own cheese rather than using pre-shredded varieties, as freshly shredded cheese melts more smoothly and creates a better texture. The mac and cheese will continue to thicken as it cools, so if it seems slightly loose when first done, give it a few minutes to set up before serving. Leftovers can be reheated with a splash of milk or cream to restore the original creamy consistency.

Mexican Black Bean and Corn Chili

This hearty Mexican Black Bean and Corn Chili combines the rich flavors of traditional Mexican cuisine with the convenience of Instapot cooking. The combination of black beans, sweet corn, and aromatic spices creates a satisfying vegetarian meal that's perfect for busy weeknights or meal prep.

The beauty of this recipe lies in its simplicity and adaptability. While traditional chili often requires hours of simmering to develop deep flavors, the Instapot's pressure cooking function reduces the cooking time significantly while maintaining the same rich taste profile.

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups frozen corn
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 2 cans (14.5 oz each) diced tomatoes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 2 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil

Set Instapot to sauté mode and heat olive oil. Add onions and bell peppers, cooking until softened, about 5 minutes. Add garlic and cook for another minute. Add all remaining ingredients, stir well to combine. Cancel sauté mode, secure the lid, and set valve to sealing position.

Select Manual/Pressure Cook function and set for 15 minutes at high pressure. Once cooking is complete, allow for 10 minutes natural pressure release, then carefully release remaining pressure manually. Remove lid and stir well, adjusting seasoning if needed.

For best results, allow the chili to rest for 5-10 minutes before serving to thicken slightly. The spice level can be adjusted by varying the amount of cayenne pepper, and toppings like sour cream, shredded cheese, fresh cilantro, or diced avocado can be added to enhance the dish. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Asian-Inspired Teriyaki Chicken

Asian-Inspired Teriyaki Chicken in the Instapot combines the convenience of pressure cooking with the rich, savory flavors of traditional Japanese teriyaki. This dish transforms simple chicken thighs into a tender, flavorful meal that's perfect for busy weeknights when time is limited but you still want something delicious and satisfying.

The beauty of this recipe lies in its simplicity and the Instapot's ability to infuse the meat with intense flavor in a fraction of the time it would take using conventional cooking methods. The pressure cooking process ensures the chicken remains juicy while allowing the teriyaki sauce to penetrate deeply into the meat.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake or rice wine
• 3 tablespoons brown sugar
• 2 tablespoons minced ginger
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, sliced
• Sesame seeds for garnish

Place chicken thighs in the Instapot and combine soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl. Pour the mixture over the chicken, ensuring all pieces are well-coated. Seal the Instapot and set to high pressure for 10 minutes, followed by a natural release for 5 minutes before quick-releasing any remaining pressure.

Remove the chicken and set aside. Turn the Instapot to sauté mode and mix cornstarch with water to create a slurry. Add to the remaining sauce and cook until thickened, about 2-3 minutes. Return chicken to the pot and coat with the thickened sauce. Garnish with sliced green onions and sesame seeds before serving.

For best results, use chicken thighs rather than breasts as they remain more tender during pressure cooking. If the sauce is too thin after cooking, additional cornstarch slurry can be added, but be sure to mix it well to avoid lumps. The dish can be stored in an airtight container for up to 3 days in the refrigerator, and the flavors often improve the next day.

Pulled Pork Sandwiches

Pulled pork sandwiches are a classic comfort food that traditionally requires hours of slow cooking to achieve that tender, melt-in-your-mouth texture. With an Instapot, you can create this crowd-pleasing dish in a fraction of the time while maintaining all the rich flavors and succulent texture that makes pulled pork so irresistible.

This recipe transforms a tough cut of pork into tender, juicy meat using a combination of pressure cooking and carefully selected seasonings. The result is perfectly seasoned pulled pork that can be piled high on soft buns and topped with your favorite coleslaw or barbecue sauce.

• 3-4 lb pork shoulder (boston butt)
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 8-10 hamburger buns
• Barbecue sauce (optional)

Cut the pork shoulder into 3-4 inch chunks and mix all dry seasonings together to create a rub. Coat the pork pieces thoroughly with the spice mixture. Set Instapot to "Sauté" mode and brown the meat on all sides, working in batches if necessary. Once browned, remove the pork and deglaze the pot with chicken broth and apple cider vinegar, scraping up any browned bits from the bottom.

Return the pork to the pot, seal the lid, and set to "Pressure Cook" on high for 60 minutes. Once cooking is complete, allow for natural pressure release for 15 minutes, then manually release any remaining pressure. Remove the pork and shred using two forks, then return to the pot to absorb the remaining juices. If desired, add barbecue sauce and mix well.

For best results, allow the meat to rest for 10-15 minutes before shredding, and don't discard the cooking liquid too quickly as it can be used to moisten the meat if it becomes too dry. If you prefer a more concentrated flavor, you can reduce the cooking liquid using the "Sauté" function after removing the meat. Store any leftovers in an airtight container with some of the cooking liquid to maintain moisture during reheating.

Garlic Butter Shrimp and Rice

Garlic butter shrimp and rice made in an Instapot combines the convenience of a pressure cooker with classic flavors that never fail to satisfy. This one-pot meal delivers perfectly cooked rice and succulent shrimp infused with rich garlic butter sauce, all ready in under 30 minutes.

This recipe serves 4-6 people and can be customized with additional vegetables or seasonings to suit your taste. The key to success lies in not overcooking the shrimp while ensuring the rice reaches the ideal texture.

• 1½ cups long-grain white rice
• 1½ cups chicken broth
• 1 pound large shrimp, peeled and deveined
• 6 tablespoons butter
• 6 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 1 lemon, juiced
• ¼ cup white wine (optional)

Rinse the rice until water runs clear and add to the Instapot with chicken broth. Place the trivet on top of the rice. In a separate bowl, combine shrimp with 4 tablespoons melted butter, minced garlic, paprika, salt, and pepper. Place the seasoned shrimp mixture in a heat-safe bowl and position it on the trivet.

Lock the Instapot lid and set to high pressure for 5 minutes. Once complete, allow natural release for 5 minutes, then quick release remaining pressure. Remove the shrimp bowl and trivet. Fluff the rice with a fork, then stir in remaining butter, lemon juice, and fresh parsley. Combine the shrimp with the rice and serve immediately.

For best results, use shrimp that are similarly sized to ensure even cooking. If using frozen shrimp, thaw completely and pat dry before seasoning. The cooking liquid can be enhanced with seafood stock instead of chicken broth for a more intense flavor profile. Avoid storing leftovers for more than 2 days, as seafood dishes are best consumed fresh.

Lemon Herb Fish and Potatoes

Lemon Herb Fish and Potatoes is a delightful one-pot meal that combines the delicate flavors of white fish with hearty potatoes and bright citrus notes. The Instapot's pressure cooking function allows the potatoes to become tender while keeping the fish moist and flaky.

This recipe works best with firm white fish like cod, halibut, or haddock, which can withstand the pressure cooking process without falling apart. The herb combination of dill, parsley, and thyme creates a classic flavor profile that complements both the fish and potatoes perfectly.

Ingredients:

• 4 white fish fillets (6 oz each)
• 1.5 lbs baby potatoes, halved
• 2 lemons
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 1 teaspoon fresh thyme
• 1 cup fish stock or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Place the potatoes in the Instapot with the stock, garlic, and half the herbs. Set the Instapot to pressure cook for 4 minutes. When done, perform a quick release. Layer the fish fillets on top of the potatoes, add butter, lemon slices, remaining herbs, salt, and pepper. Pressure cook for an additional 3 minutes and perform another quick release.

The fish should be opaque and flake easily with a fork, while the potatoes should be tender when pierced with a knife. If the fish isn't fully cooked, seal the Instapot and let it rest for 2-3 minutes using residual heat.

For best results, pat the fish dry before cooking and avoid overcrowding the pot. If using frozen fish, add one minute to the cooking time. The dish can be stored in the refrigerator for up to 2 days, though the fish texture is best when served immediately.

Vegetarian Buddha Bowl

This recipe creates a balanced vegetarian Buddha bowl featuring quinoa, chickpeas, and a medley of roasted vegetables. The combination of textures and flavors makes it a perfect option for meal prep, and the ingredients can be easily customized based on seasonal availability or personal preferences.

Ingredients:

• 1 cup quinoa
• 1 can chickpeas, drained and rinsed
• 2 sweet potatoes, cubed
• 2 cups mixed vegetables (broccoli, carrots, cauliflower)
• 1 cup kale, chopped
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Sesame seeds for garnish

Set the Instant Pot to sauté mode and add 1 tablespoon of olive oil. Toast the quinoa for 2-3 minutes until lightly fragrant. Add 2 cups of water, chickpeas, and seasonings. Close the lid and set to high pressure for 4 minutes, followed by a natural release for 10 minutes.

While the quinoa and chickpeas cook, toss the sweet potatoes and mixed vegetables with remaining olive oil, salt, and pepper. When the Instant Pot cycle completes, remove the quinoa and chickpeas, then add the vegetables to the pot. Cook on high pressure for 2 minutes with a quick release. Add the kale to steam with residual heat.

Extra Tip: To achieve the best texture, avoid overfilling the Instant Pot beyond the halfway mark. For meal prep purposes, store the components separately and assemble just before serving to maintain freshness. The avocado should always be sliced fresh to prevent browning.

BBQ Ranch Chicken and Potatoes

BBQ Ranch Chicken and Potatoes is a hearty one-pot meal that combines tender chicken breasts with creamy ranch seasoning and sweet, tangy barbecue sauce. This comfort food classic gets even better when cooked alongside baby potatoes that absorb all the delicious flavors while maintaining their shape and texture.

The Instant Pot makes this recipe incredibly convenient, reducing what would typically be a long cooking process into just minutes of active preparation. The pressure cooking environment ensures the chicken stays moist while infusing the potatoes with the perfect balance of BBQ and ranch flavors.

• 4 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 1 cup BBQ sauce
• 2 tablespoons ranch seasoning mix
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Place the Instant Pot in sauté mode and heat the olive oil. Season the chicken breasts with salt, pepper, garlic powder, and onion powder, then brown them for 2-3 minutes per side. Remove the chicken and add the chicken broth, scraping the bottom to deglaze. Add the potatoes to the pot, then place the chicken on top. Sprinkle with ranch seasoning and pour BBQ sauce over everything.

Seal the Instant Pot and cook on high pressure for 12 minutes, followed by a 5-minute natural release. After releasing the remaining pressure, remove the chicken and potatoes. If desired, switch to sauté mode and reduce the sauce for 2-3 minutes until it thickens.

For best results, choose similarly sized potatoes to ensure even cooking, and use a BBQ sauce that isn't too sweet as it may burn during the cooking process. The dish can be stored in an airtight container for up to 4 days in the refrigerator, though the potatoes may soften slightly upon reheating.

Sausage and White Bean Stew

Sausage and White Bean Stew is a hearty, comforting meal that combines the rich flavors of Italian sausage with creamy white beans and aromatic vegetables. This rustic dish draws inspiration from traditional Tuscan cuisine while utilizing the convenience of modern pressure cooking technology.

The Instapot transforms what would typically be a long-simmering stew into a quick weeknight dinner, without sacrificing any of the deep, developed flavors. The pressure cooking environment helps the beans become tender while allowing the sausage to remain juicy and flavorful.

• 1 pound Italian sausage, casings removed
• 2 cans (15 oz each) white cannellini beans, drained and rinsed
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups fresh spinach
• Grated Parmesan cheese for serving

Set Instapot to sauté mode and heat olive oil. Brown the sausage until no longer pink, breaking it into chunks as it cooks. Add onions, carrots, and celery, cooking until vegetables begin to soften. Stir in garlic, herbs, and seasonings, then add beans, tomatoes, and broth. Seal the Instapot and cook on high pressure for 10 minutes, followed by a natural release for 5 minutes before manually releasing remaining pressure. Stir in fresh spinach until wilted.

For best results, allow the stew to rest for 5-10 minutes before serving to let the flavors meld together. The starch from the beans will naturally thicken the broth during this time. If the stew is too thick, thin it with additional hot broth; if too thin, use the sauté function to reduce the liquid. The stew can be stored in an airtight container in the refrigerator for up to 4 days, and the flavors often improve the next day.