Unlock the magic of your Instant Pot with these 19 beginner-friendly recipes! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, this roundup has something delicious for every home cook. Get ready to simplify your cooking and impress your family—let’s dive into these tasty, foolproof dishes that will make you fall in love with pressure cooking.
Instant Pot Creamy Chicken and Rice
Hungry for a cozy meal without the fuss? This Instant Pot creamy chicken and rice is your weeknight hero—dump, set, and savor. Here’s how to make it in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 cup heavy cream
– 1 cup frozen peas
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– 1 tsp dried thyme
– Salt and freshly ground black pepper, to season
Instructions
1. Turn the Instant Pot to “Sauté” mode and melt the unsalted butter until foamy.
2. Add the finely diced yellow onion and cook for 3–4 minutes, stirring often, until translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
4. Season the boneless, skinless chicken thighs with salt and freshly ground black pepper on both sides.
5. Place the chicken thighs in the pot and sear for 2 minutes per side until lightly browned.
6. Add the rinsed long-grain white rice, low-sodium chicken broth, heavy cream, smoked paprika, and dried thyme to the pot.
7. Stir everything gently to combine, scraping any browned bits from the bottom.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
9. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam.
10. Remove the lid and shred the chicken thighs directly in the pot using two forks.
11. Stir in the frozen peas and let them warm through for 2–3 minutes in the residual heat.
12. Taste and adjust seasoning with salt and freshly ground black pepper if needed.
13. Serve immediately while hot. Creamy, comforting, and packed with flavor, this dish boasts tender chicken and fluffy rice in a velvety sauce. For a fresh twist, top with chopped parsley or a squeeze of lemon juice to brighten it up.
Easy Instant Pot Beef Stew
Melt away winter blues with this Instant Pot beef stew that transforms tough cuts into fork-tender perfection in under an hour. Forget all-day simmering—this one-pot wonder delivers deep, savory flavor with minimal effort. Your cozy dinner dreams just got a major upgrade.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chuck roast, cut into 1-inch cubes
– 3 tbsp rich extra virgin olive oil, divided
– 1 tsp coarse kosher salt
– ½ tsp freshly ground black pepper
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 3 tbsp all-purpose flour
– 1 cup dry red wine (like Cabernet Sauvignon)
– 4 cups low-sodium beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 2 bay leaves
– 1 tsp dried thyme
– 4 medium carrots, peeled and sliced into ½-inch rounds
– 1 lb baby potatoes, halved
– 2 stalks celery, sliced
– ¼ cup fresh parsley, chopped
Instructions
1. Pat the chuck roast cubes completely dry with paper towels.
2. Season the beef evenly with coarse kosher salt and freshly ground black pepper.
3. Set your Instant Pot to “Sauté” on high heat.
4. Add 2 tablespoons of rich extra virgin olive oil to the pot and heat for 1 minute until shimmering.
5. Working in two batches, sear the beef cubes for 2-3 minutes per side until deeply browned, then transfer to a plate. Tip: Don’t overcrowd the pot—this ensures proper browning for maximum flavor.
6. Add the remaining 1 tablespoon of olive oil to the pot.
7. Sauté the finely diced yellow onion for 3-4 minutes until translucent.
8. Add the minced garlic and cook for 30 seconds until fragrant.
9. Sprinkle the all-purpose flour over the onion mixture and cook for 1 minute, stirring constantly.
10. Pour in the dry red wine, scraping the bottom of the pot to release any browned bits.
11. Simmer the wine for 2 minutes until reduced by half.
12. Stir in the low-sodium beef broth, tomato paste, Worcestershire sauce, bay leaves, and dried thyme until fully combined.
13. Return all the seared beef and any accumulated juices to the pot.
14. Add the carrot rounds, halved baby potatoes, and sliced celery, stirring gently to submerge.
15. Secure the Instant Pot lid and set the valve to “Sealing.”
16. Cook on high pressure for 35 minutes, then allow natural pressure release for 10 minutes. Tip: Natural release keeps the meat incredibly tender.
17. Carefully quick-release any remaining pressure and remove the lid.
18. Discard the bay leaves and stir in the chopped fresh parsley. Tip: For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot liquid, then simmer for 2 minutes.
19. Ladle the stew into bowls immediately.
Dive into this hearty stew where the beef shreds effortlessly and the vegetables hold their shape perfectly. The red wine adds a subtle depth that balances the savory broth, making each spoonful complex yet comforting. Serve it over creamy mashed potatoes or with crusty bread for dipping—either way, it’s a bowl of pure winter warmth.
Quick Instant Pot Macaroni and Cheese
Viral mac and cheese just got a major upgrade. This Instant Pot version delivers creamy, cheesy perfection in minutes—no boiling water, no draining, no stress. Get ready to ditch the box forever.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb dried elbow macaroni
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 4 tbsp unsalted butter, cubed
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ tsp garlic powder
– ¼ tsp smoked paprika
– 8 oz sharp cheddar cheese, freshly shredded
– 4 oz Monterey Jack cheese, freshly shredded
– 4 oz cream cheese, softened to room temperature
Instructions
1. Add 1 lb dried elbow macaroni and 4 cups low-sodium chicken broth to the Instant Pot.
2. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
3. Once cooking completes, perform a quick release by carefully turning the valve to “Venting” until pressure drops.
4. Unlock and remove the lid—the pasta will have absorbed most of the broth.
5. Immediately stir in 1 cup heavy cream, 4 tbsp unsalted butter, 1 tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp garlic powder, and ¼ tsp smoked paprika until fully combined.
6. Add 8 oz sharp cheddar cheese, 4 oz Monterey Jack cheese, and 4 oz softened cream cheese all at once.
7. Stir continuously for 1–2 minutes until the cheeses melt into a smooth, velvety sauce that coats every noodle.
8. Let the mac and cheese rest in the pot for 3 minutes to thicken slightly before serving.
9. Keep the Instant Pot on “Keep Warm” if not serving immediately to maintain creaminess.
Kick back and enjoy mac and cheese that’s luxuriously creamy with a subtle smoky kick from the paprika. The texture stays perfectly saucy without becoming gluey. For a fun twist, top with crispy breadcrumbs or mix in cooked bacon before serving.
Simple Instant Pot Vegetable Soup
Sick of bland veggie soups? This Instant Pot wonder delivers deep flavor in minutes—no chopping marathons required. Just dump, press, and devour.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1 (28-ounce) can fire-roasted diced tomatoes
– 3 medium carrots, sliced into ¼-inch coins
– 2 medium russet potatoes, peeled and cubed
– 1 cup frozen sweet corn kernels
– 1 cup frozen green beans
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 1 teaspoon kosher salt
– 2 bay leaves
– ¼ cup chopped fresh parsley
Instructions
1. Turn your Instant Pot to “Sauté” mode and heat the rich extra virgin olive oil for 2 minutes until shimmering.
2. Add the finely diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in the low-sodium vegetable broth to deglaze the pot, scraping up any browned bits with a wooden spoon (this adds depth).
5. Add the fire-roasted diced tomatoes with their juices, sliced carrot coins, cubed russet potatoes, frozen sweet corn kernels, frozen green beans, smoked paprika, freshly ground black pepper, kosher salt, and bay leaves.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
7. Once done, allow a 10-minute natural release, then carefully quick-release any remaining pressure.
8. Remove the bay leaves and stir in the chopped fresh parsley.
9. Ladle the soup into bowls and serve immediately.
Just ladle it up piping hot—the potatoes melt into the broth for a creamy texture, while the fire-roasted tomatoes and smoked paprika give it a smoky-sweet kick. Try topping it with a dollop of sour cream or crusty garlic bread for dipping.
Beginner-Friendly Instant Pot Chili
Let’s make chili that practically cooks itself. This Instant Pot version is perfect for beginners—dump, set, and forget for a cozy, hearty meal in no time.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound lean ground beef
– 1 (15-ounce) can fire-roasted diced tomatoes, undrained
– 1 (15-ounce) can dark red kidney beans, rinsed and drained
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup low-sodium beef broth
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– Optional toppings: shredded sharp cheddar cheese, sour cream, sliced jalapeños, chopped fresh cilantro
Instructions
1. Turn the Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon rich extra virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Add 1 medium yellow onion, finely diced, and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
4. Add 3 cloves garlic, minced, and cook for 30 seconds, stirring constantly, until fragrant.
5. Add 1 pound lean ground beef, breaking it up with a wooden spoon, and cook for 5–6 minutes until no pink remains. Tip: Break the beef into small crumbles for even cooking and better texture.
6. Press “Cancel” to turn off the Sauté function.
7. Add 1 (15-ounce) can fire-roasted diced tomatoes, undrained, 1 (15-ounce) can dark red kidney beans, rinsed and drained, 1 (15-ounce) can black beans, rinsed and drained, 1 cup low-sodium beef broth, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper to the pot. Stir well to combine all ingredients.
8. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure for 15 minutes. Tip: For a thicker chili, use only ¾ cup beef broth instead of 1 cup.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. Tip: Natural release helps the flavors meld and prevents a foamy mess.
10. Open the lid, give the chili a good stir, and let it sit for 5 minutes to thicken slightly.
11. Serve hot with optional toppings like shredded sharp cheddar cheese, sour cream, sliced jalapeños, or chopped fresh cilantro.
Serve this chili piping hot for a comforting bowl with a smoky, savory depth from the fire-roasted tomatoes and spices. The beans add a creamy texture that pairs perfectly with crunchy toppings, making it ideal for game day or a cozy weeknight dinner.
Tasty Instant Pot Pulled Pork
Viral-worthy pulled pork just got easier. This Instant Pot version delivers fall-apart tender meat in under two hours—no smoker required. Get ready for juicy, flavor-packed shreds that’ll upgrade your tacos, sandwiches, and bowls instantly.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 4 pounds of boneless pork shoulder, trimmed of excess fat
– 1 tablespoon of coarse kosher salt
– 2 teaspoons of freshly cracked black pepper
– 1 tablespoon of smoked paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– ½ teaspoon of cayenne pepper
– 1 cup of rich chicken broth
– ½ cup of tangy apple cider vinegar
– ¼ cup of dark brown sugar
– 1 tablespoon of Worcestershire sauce
– 2 tablespoons of tomato paste
– 1 large yellow onion, thinly sliced
– 4 cloves of garlic, minced
– 2 tablespoons of neutral avocado oil
Instructions
1. Pat the 4 pounds of boneless pork shoulder completely dry with paper towels.
2. In a small bowl, combine 1 tablespoon of coarse kosher salt, 2 teaspoons of freshly cracked black pepper, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of cayenne pepper.
3. Rub the spice mixture evenly over all sides of the pork shoulder, pressing gently to adhere.
4. Set your Instant Pot to “Sauté” on high and add 2 tablespoons of neutral avocado oil.
5. Once the oil shimmers, carefully sear the pork shoulder for 3–4 minutes per side until deeply browned.
6. Remove the pork and set aside on a plate.
7. Add the thinly sliced large yellow onion to the pot and sauté for 3 minutes until softened.
8. Add the 4 cloves of minced garlic and cook for 30 seconds until fragrant.
9. Pour in 1 cup of rich chicken broth to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
10. Stir in ½ cup of tangy apple cider vinegar, ¼ cup of dark brown sugar, 1 tablespoon of Worcestershire sauce, and 2 tablespoons of tomato paste until fully combined.
11. Return the seared pork shoulder to the pot, nestling it into the liquid.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 90 minutes.
13. Once done, allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure.
14. Transfer the pork to a large bowl and use two forks to shred it into bite-sized pieces.
15. Skim excess fat from the cooking liquid in the pot, then simmer on “Sauté” for 5–10 minutes until slightly reduced.
16. Pour the reduced sauce over the shredded pork and toss to coat evenly.
Luxuriously tender, this pork shreds effortlessly with a rich, smoky-sweet balance from the spices and reduced sauce. Pile it high on soft brioche buns with crunchy slaw, or fold into warm corn tortillas with pickled onions for a vibrant taco night.
Instant Pot Garlic Parmesan Mashed Potatoes
Make your mashed potato dreams a reality in minutes. This Instant Pot version delivers creamy, garlicky perfection with zero fuss—your stovetop will be jealous.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 large garlic cloves, smashed
- 1 cup rich chicken broth
- 1/2 cup heavy cream, warmed
- 1/2 cup freshly grated Parmesan cheese
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh chives, finely chopped
Instructions
- Place the peeled and quartered Yukon Gold potatoes and smashed garlic cloves into the Instant Pot insert.
- Pour the rich chicken broth over the potatoes and garlic.
- Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High for 8 minutes.
- Once the cooking cycle completes, allow a 5-minute natural pressure release, then carefully perform a quick release for any remaining pressure. Tip: The natural release helps the potatoes absorb flavor and prevents splatter.
- Carefully drain the potatoes and garlic, reserving 1/4 cup of the cooking liquid.
- Return the drained potatoes and garlic to the hot, dry Instant Pot insert.
- Add the warmed heavy cream, freshly grated Parmesan cheese, cubed unsalted butter, fine sea salt, and freshly cracked black pepper.
- Use a potato masher to mash the mixture until smooth and creamy, about 2 minutes. Tip: For ultra-creamy potatoes, use a hand mixer on low speed for 30 seconds instead of a masher.
- If the mixture seems too thick, stir in the reserved cooking liquid, 1 tablespoon at a time, until your desired consistency is reached.
- Fold in the finely chopped fresh chives until just combined. Tip: Stirring in chives at the end preserves their bright color and fresh flavor.
Perfectly creamy with pops of savory garlic and nutty Parmesan in every bite. The texture is luxuriously smooth yet holds its shape beautifully on a fork. Try serving it as a decadent bed for roasted chicken or swirling in a pat of herb butter for an extra flavor boost.
Effortless Instant Pot Spaghetti
Hungry for spaghetti but short on time? This Instant Pot version delivers restaurant-quality pasta in minutes. Forget slaving over the stove—dump everything in, press a button, and get ready to feast.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb lean ground beef
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (24 oz) jar robust marinara sauce
– 4 cups rich beef broth
– 12 oz dried spaghetti noodles, broken in half
– 2 tbsp fragrant extra virgin olive oil
– 1 tsp coarse kosher salt
– ½ tsp freshly ground black pepper
– ¼ cup freshly grated Parmesan cheese
– 2 tbsp fresh basil leaves, thinly sliced
Instructions
1. Press the “Sauté” button on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add 2 tbsp fragrant extra virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Add 1 lb lean ground beef and cook for 4 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
4. Stir in 1 medium yellow onion, finely diced, and cook for 2 minutes until translucent and fragrant.
5. Add 3 cloves fresh garlic, minced, and cook for 30 seconds, stirring constantly to prevent burning.
6. Pour in 1 (24 oz) jar robust marinara sauce, scraping the bottom of the pot to deglaze any browned bits.
7. Add 4 cups rich beef broth, 1 tsp coarse kosher salt, and ½ tsp freshly ground black pepper, stirring to combine.
8. Break 12 oz dried spaghetti noodles in half and submerge them completely in the liquid, pressing down gently if needed.
9. Lock the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
10. Once cooking completes, carefully perform a quick release by turning the valve to “Venting” until the pressure drops.
11. Open the lid and stir the spaghetti vigorously for 1 minute to separate the noodles and thicken the sauce.
12. Stir in ¼ cup freshly grated Parmesan cheese until melted and creamy.
13. Garnish with 2 tbsp fresh basil leaves, thinly sliced, and serve immediately.
Flavorful and perfectly al dente, this spaghetti boasts a velvety sauce that clings to every noodle. Top it with extra Parmesan for a salty kick or pair it with garlic bread to soak up every last drop. It’s a weeknight hero that tastes like it simmered for hours.
Instant Pot Teriyaki Chicken
Nailing that sweet-savory teriyaki flavor just got easier—this Instant Pot version delivers tender, juicy chicken in a fraction of the time. Forget takeout; you’re about to make a sticky, glossy masterpiece that’s perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1/2 cup low-sodium soy sauce
– 1/4 cup packed light brown sugar
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon freshly grated ginger
– 3 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 1 tablespoon toasted sesame oil
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
2. Turn the Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
3. Add the toasted sesame oil to the pot and swirl to coat the bottom evenly.
4. Place the chicken thighs in a single layer in the pot, working in batches if needed to avoid overcrowding.
5. Sear the chicken for 3 minutes per side until golden brown, then transfer to a plate.
6. In a medium bowl, whisk together the low-sodium soy sauce, packed light brown sugar, honey, rice vinegar, freshly grated ginger, and minced garlic until the sugar dissolves.
7. Pour the sauce mixture into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
8. Return the seared chicken thighs and any accumulated juices to the pot, nestling them into the sauce.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
10. Once cooking completes, allow a 5-minute natural pressure release before carefully turning the valve to “Venting” to release any remaining steam.
11. Remove the lid and transfer the chicken to a cutting board, letting it rest for 5 minutes.
12. Turn the Instant Pot back to “Sauté” mode and let the sauce simmer for 2 minutes to reduce slightly.
13. In a small bowl, whisk the cornstarch and cold water into a smooth slurry with no lumps.
14. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly with a whisk.
15. Cook the sauce for 1–2 minutes, stirring continuously, until it thickens to a glossy, syrupy consistency that coats the back of a spoon.
16. Slice the rested chicken into bite-sized pieces and return them to the pot, tossing to coat evenly in the thickened sauce.
17. Garnish the dish with thinly sliced green onions and toasted sesame seeds before serving.
Here’s the payoff: each bite offers fork-tender chicken enveloped in a sticky, caramelized glaze with a perfect balance of salty soy and sweet honey. Serve it over a bed of fluffy jasmine rice to soak up every drop of sauce, or pile it into lettuce wraps for a low-carb twist that’s just as satisfying.
Flavorful Instant Pot Lentil Soup
Craving a cozy, protein-packed meal that practically cooks itself? This Instant Pot lentil soup delivers deep, savory flavor with minimal effort—perfect for busy weeknights when you need a hearty, healthy dinner fast.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 medium carrots, peeled and diced
– 2 stalks crisp celery, diced
– 1 teaspoon aromatic ground cumin
– 1 teaspoon smoky paprika
– 1 cup dried brown lentils, rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 4 cups robust vegetable broth
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 cups roughly chopped fresh spinach
– 1 tablespoon bright lemon juice
– Fresh parsley, chopped, for garnish
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the rich extra virgin olive oil for 2 minutes until shimmering.
2. Add the finely diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in the minced fresh garlic, diced carrots, and diced celery, and cook for 3 more minutes until fragrant.
4. Sprinkle in the aromatic ground cumin and smoky paprika, and toast for 30 seconds to bloom the spices.
5. Add the rinsed dried brown lentils, fire-roasted diced tomatoes, robust vegetable broth, fine sea salt, and freshly cracked black pepper to the pot.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Stir in the roughly chopped fresh spinach and bright lemon juice until the spinach wilts, about 2 minutes.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
Keep it simple: this soup thickens beautifully as it sits, with the lentils breaking down into a creamy, stew-like texture. The fire-roasted tomatoes add a subtle smokiness, while the lemon juice brightens every spoonful—try topping it with a dollop of Greek yogurt or crusty bread for a complete meal.
Instant Pot Salmon with Lemon and Herbs
Nailing restaurant-quality salmon at home just got easier. This Instant Pot method delivers perfectly flaky fish infused with bright lemon and aromatic herbs in minutes—no guesswork, no dry results. Get ready to impress with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 1.5 lbs fresh skin-on salmon fillet, cut into 4 portions
- 2 tbsp rich extra virgin olive oil
- 2 large lemons, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup low-sodium chicken broth
Instructions
- Pat the salmon fillets completely dry with paper towels to ensure a crispier texture.
- Rub the salmon all over with 1 tbsp of the olive oil, then season both sides evenly with the kosher salt and freshly ground black pepper.
- Pour the low-sodium chicken broth into the Instant Pot insert.
- Arrange half of the thinly sliced lemons in a single layer on the bottom of the pot.
- Place the salmon fillets skin-side down on top of the lemon slices.
- Top the salmon with the remaining lemon slices, minced garlic, finely chopped dill, and finely chopped parsley.
- Drizzle the remaining 1 tbsp of olive oil over everything.
- Secure the lid, set the valve to “Sealing,” and select the “Steam” function for 3 minutes.
- Once the cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Using a spatula, gently transfer the salmon to a serving plate, discarding the cooked lemon slices underneath.
Buttery and moist, the salmon flakes apart with a fork, bursting with zesty lemon and herbaceous notes from the garlic and fresh dill. Serve it over a bed of fluffy quinoa or with roasted asparagus for a complete, vibrant meal that feels gourmet without the fuss.
Conclusion
Gathering these 19 beginner-friendly Instant Pot recipes makes cooking easier and more delicious. We hope you try them, find new favorites, and share your experiences in the comments. Don’t forget to pin this roundup on Pinterest to save for your next kitchen adventure!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
