22 Instant Pot Dinner Recipes for Busy Weeknights

Pour water and macaroni into the pot.

Close the lid and seal the valve.

Pressure cook on high for four minutes.

Quick release the pressure carefully.

Stir in the butter and heavy cream until completely smooth.

Mix in the cheddar cheese handful by handful.

Serve hot immediately.

Place chicken thighs flat inside the pot.

Pour soy sauce, honey, water, and sesame oil over the meat.

Sprinkle minced garlic directly on top.

Seal the lid and cook on high pressure for twelve minutes.

Perform a quick pressure release.

Remove the chicken and simmer the sauce until thick.

Toss the chicken back into the sticky sauce.

I have noticed that searing the thighs first creates crispy edges that hold the sauce perfectly.

Lay chicken breasts at the bottom of the pot.

Sprinkle taco seasoning evenly over the meat.

Pour the salsa and chicken broth directly on top.

Close the lid tightly.

Cook on high pressure for fifteen minutes.

Let the pressure release naturally for ten minutes.

Shred the meat with two forks and serve.

Brown the sausage links using the sauté function.

Remove the sausages and slice them thickly.

Toss the onions and peppers into the pot.

Pour in the broth and scrape the bottom well.

Return the sliced meat and pour crushed tomatoes over everything.

Cook on high pressure for five minutes.

Quick release and serve hot.

Place the sliced steak into the pot.

Pour the broth, soy sauce, and sugar over the meat.

Pressure cook on high for ten minutes.

Quick release the pressure completely.

Whisk cornstarch with cold water in a small bowl.

Stir the slurry into the pot and simmer until thick.

Toss in the broccoli and cover for five minutes to steam.

Melt butter and sauté onions until translucent.

Pour in the crushed tomatoes and broth.

Seal the lid and pressure cook for eight minutes.

Let the pressure release naturally for five minutes.

Puree the mixture using an immersion blender.

Stir in the heavy cream and fresh basil.

Serve warm in deep bowls.

I have tried using dried basil here, but fresh basil creates a profoundly brighter flavor profile.

Pour water into the pot and insert the trivet.

Place salmon fillets gently on the trivet.

Brush melted butter and garlic over the fish.

Lay lemon slices squarely on each fillet.

Pressure cook on high for three minutes.

Perform a quick release immediately to prevent overcooking.

Serve hot with steamed asparagus.

Cut the pork shoulder into large equal chunks.

Place meat and onions into the pot.

Pour vinegar and broth over the pork.

Pressure cook on high for forty minutes.

Allow a natural pressure release for fifteen minutes.

Drain the liquid and shred the meat completely.

Mix the barbecue sauce into the shredded pork.

A helpful trick is cutting the pork into uniform pieces so everything cooks at the exact same rate.

Place the chicken breasts at the bottom.

Pour tomatoes, beans, and corn over the meat.

Sprinkle chili powder evenly across the top.

Pour the chicken broth over everything.

Cook on high pressure for twelve minutes.

Quick release and remove the chicken to shred it.

Return the meat to the pot and serve warm.

Sauté mushrooms and garlic in butter until browned.

Toss in the arborio rice and toast for two minutes.

Pour the vegetable broth over the rice.

Pressure cook on high for exactly six minutes.

Perform a quick release immediately.

Stir the mixture vigorously to release the starches.

Mix in the parmesan cheese until completely melted.

Place frozen meatballs directly into the pot.

Pour teriyaki sauce, pineapple juice, and water over them.

Pressure cook on high for five minutes.

Quick release the pressure carefully.

Whisk cornstarch with two tablespoons of cold water.

Stir the slurry into the bubbling sauce on sauté mode.

Garnish with sesame seeds before serving.

Toss chicken slices with the Cajun seasoning.

Sauté the meat until slightly browned on the outside.

Pour in the broth and scrape the bottom clean.

Place the dry penne pasta in an even layer.

Pressure cook on high for four minutes.

Quick release and stir in the heavy cream gently.

Mix in the parmesan until the sauce thickens.

Sear the ribs in olive oil using sauté mode.

Remove the meat and toss the vegetables into the pot.

Pour in the red wine and deglaze the bottom completely.

Return the ribs and pour in the beef broth.

Pressure cook on high for forty-five minutes.

Let the pressure release naturally for fifteen minutes.

Serve the ribs with the reduced sauce on top.

I have noticed that searing the meat aggressively locks in those dark, roasted flavors perfectly.

Break the linguine in half and place it inside.

Pour water over the pasta until just covered.

Cook on high pressure for exactly four minutes.

Quick release and stir the pasta well.

Toss the raw shrimp, butter, and garlic into the hot pasta.

Close the lid and let sit for five minutes.

Squeeze fresh lemon juice over the top and serve.

Sauté garlic, ginger, and garam masala until fragrant.

Toss the cubed chicken into the warm spices.

Pour the tomato sauce over the meat smoothly.

Pressure cook on high for eight minutes.

Perform a quick pressure release.

Stir the heavy cream into the bubbling sauce.

Serve hot over steamed basmati rice.

Sauté the beef and onions until lightly browned.

Toss the mushrooms into the pot.

Pour in the broth and scrape the bottom cleanly.

Lay the egg noodles on top without stirring.

Pressure cook on high for five minutes.

Quick release and gently stir the mixture.

Mix in the sour cream before serving.

A helpful trick is letting the pot cool slightly before stirring in the sour cream to prevent breaking.

Sauté the rice and sage in olive oil briefly.

Toss the cubed squash into the pot.

Pour the vegetable broth evenly over everything.

Pressure cook on high for six minutes.

Quick release the pressure completely.

Stir vigorously to mash the soft squash into the rice.

Mix the parmesan cheese in until melted.

Whisk honey, mustard, and garlic powder together.

Coat the pork loin entirely with the mustard mixture.

Pour chicken broth into the bottom of the pot.

Place the coated pork into the liquid.

Pressure cook on high for twenty minutes.

Let the pressure release naturally for ten minutes.

Slice the pork thinly and drizzle the remaining juices on top.

Sauté onions in butter for twenty minutes until deeply browned.

Pour in balsamic vinegar to deglaze the pot.

Pour the beef broth over the dark onions.

Pressure cook on high for five minutes.

Quick release the pressure carefully.

Ladle soup into oven-safe bowls.

Top with bread and cheese, then broil until bubbly.

Place chicken breasts at the bottom.

Pour the beans, chilies, and broth over the meat.

Sprinkle the cumin evenly across the top.

Cook on high pressure for fifteen minutes.

Quick release and shred the chicken thoroughly.

Mix the sour cream into the hot broth.

Serve hot with fresh cilantro.

I have noticed that mashing half the beans before cooking makes the chili incredibly thick and rich.

Sear the chuck roast in olive oil until a dark crust forms.

Sprinkle the onion soup mix completely over the meat.

Pour the beef broth carefully around the roast.

Pressure cook on high for sixty minutes.

Perform a natural release for fifteen minutes.

Toss the chopped potatoes and carrots into the pot.

Cook again on high pressure for ten minutes.

Sauté the ground lamb until fully browned.

Toss in the onions and carrots to soften.

Pour the red wine in and let it bubble away.

Pour the crushed tomatoes and rosemary over the meat.

Pressure cook on high for twenty minutes.

Let the pressure release naturally for ten minutes.

Serve over thick ribbons of fresh pasta.

I make this on Sunday afternoons and the flavors deepen incredibly by Monday night.