As the temperature rises, our kitchens can get just as hot. But don’t let the sweltering heat stop you from cooking up a storm! With your trusty Instant Pot by your side, you can create a multitude of delicious and refreshing summer dishes that are perfect for busy days. From hearty soups to vibrant salads, these 20 recipes will keep you cool and satisfied all season long.
Instant Pot Summer Corn Chowder
Fresh corn on the cob and creamy potatoes come together in this refreshing Summer Corn Chowder recipe, perfect for a light and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed corn kernels (fresh or frozen)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced potatoes (about 2 medium-sized)
– 4 cups chicken broth
– 1/2 cup half-and-half or heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, corn kernels, potatoes, chicken broth, and salt. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes, then quick-release the pressure.
6. Stir in half-and-half or heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 12 minutes
Lemon Garlic Shrimp Pasta in the Instant Pot
Brighten up your dinner routine with this flavorful and easy-to-make Lemon Garlic Shrimp Pasta recipe, all cooked to perfection in the Instant Pot.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 oz pasta of your choice (e.g., linguine or fettuccine)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the shrimp and cook until pink, about 2-3 minutes per side.
4. Add the lemon juice, red pepper flakes (if using), salt, and pepper. Stir to combine.
5. Add the pasta and stir to coat with the sauce.
6. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 3 minutes.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 13 minutes (including natural pressure release)
Instant Pot BBQ Pulled Chicken Sandwiches
Get ready for a flavorful twist on classic pulled chicken sandwiches with this easy Instant Pot recipe!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp honey
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 4 hamburger buns
– Coleslaw (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add chicken, BBQ sauce, honey, smoked paprika, garlic powder, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 10 minutes.
4. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred chicken with two forks and stir in any accumulated juices.
6. Split hamburger buns and top with shredded chicken, coleslaw (if using), and your favorite toppings.
Cooking Time: 15 minutes
Summer Vegetable Ratatouille in the Instant Pot
This flavorful and nutritious recipe brings together a medley of summer vegetables cooked to perfection in the Instant Pot, perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 large eggplant, sliced
– 2 large bell peppers (any color), sliced
– 1 large zucchini, sliced
– 1 large red onion, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the sliced eggplant, bell peppers, and zucchini. Cook until they start to soften, about 5 minutes.
3. Add the chopped onion and cook for an additional 2-3 minutes.
4. Add the minced garlic and cook for 1 minute.
5. Pour in the diced tomatoes and season with salt and pepper to taste.
6. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
Serve: Garnish with fresh basil leaves, if desired. Enjoy your Summer Vegetable Ratatouille over rice, pasta, or as a side dish!
Instant Pot Hawaiian Chicken with Pineapple
This Instant Pot recipe brings together the sweetness of pineapple with the savory flavors of chicken and Hawaiian-inspired spices, all in one quick and easy meal. With just 30 minutes of cooking time, you’ll be enjoying this tropical delight in no time!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup pineapple chunks
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add the chicken, pineapple chunks, soy sauce, honey, ginger, garlic powder, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
5. Open the lid, check the chicken is cooked through, and serve hot.
Cooking Time: 25 minutes
Cooling Cucumber and Yogurt Soup in the Instant Pot
Beat the summer heat with this refreshing and light soup, perfect for a warm evening or a quick lunch.
Ingredients:
– 1 large cucumber, peeled and chopped
– 1 cup plain yogurt
– 2 cups chicken broth
– 1/4 cup water
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped cucumber, chicken broth, water, and lemon juice. Stir well.
3. Close the lid of the Instant Pot, making sure the valve is set to “SEALING”.
4. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. When the cooking time is up, allow the pressure to release naturally for 10 minutes before opening the lid.
6. Stir in the plain yogurt until well combined.
7. Season with salt and pepper to taste.
8. Serve chilled, garnished with fresh dill leaves if desired.
Cooking Time: 15-20 minutes (includes natural pressure release)
Instant Pot Summer Peach BBQ Ribs
Perfect for warm weather gatherings, these Instant Pot Summer Peach BBQ Ribs are a sweet and tangy twist on traditional ribs. With the help of your pressure cooker, you can achieve fall-off-the-bone tender meat in no time!
Ingredients:
– 2 pounds pork ribs
– 1/4 cup peach preserves
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: fresh peaches, sliced, for garnish
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the olive oil until shimmering.
2. Add the ribs in a single layer and cook until browned, about 5 minutes.
3. Add the peach preserves, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper to the pot.
4. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 30 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Serve with fresh peaches, if desired.
Cooking Time: 40 minutes (including natural pressure release)
Zesty Lime and Cilantro Rice in the Instant Pot
Add a burst of flavor to your meal with this vibrant and aromatic rice dish, infused with the brightness of lime and the freshness of cilantro.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the rice and stir to coat with oil. Cook for 1-2 minutes, until lightly toasted.
3. Add the water, lime juice, and salt. Stir to combine.
4. Close the lid and set the valve to “Sealing”.
5. Press the “Rice” button or “Manual” mode for 6 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Fluff the rice with a fork and stir in chopped cilantro.
Cooking Time: 16-18 minutes
Instant Pot Mediterranean Chickpea Salad
This recipe brings together the flavors of the Mediterranean with a simple and healthy salad, perfect for a quick lunch or dinner. Cook chickpeas to perfection in your Instant Pot, then combine them with aromatic spices, fresh herbs, and tangy feta cheese.
Ingredients:
– 1 can chickpeas (15 oz)
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped Kalamata olives
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chickpeas, red bell pepper, olives, garlic, lemon juice, olive oil, smoked paprika, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “SEALING”. Press “Manual” or “Pressure Cook” and set cooking time to 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and stir in feta cheese (if using). Garnish with chopped parsley (if desired).
6. Serve warm or chilled.
Cooking Time: 15 minutes
Summer Squash and Tomato Stew in the Instant Pot
Beat the heat with this refreshing summer squash and tomato stew, cooked to perfection in your Instant Pot!
Ingredients:
– 1 medium summer squash (such as yellow crookneck or straight-neck), diced
– 2 cups cherry tomatoes, halved
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/4 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add diced squash, cherry tomatoes, chicken broth, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. If desired, stir in heavy cream or half-and-half to add a creamy touch.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes (including natural release)
Enjoy your delicious and comforting Summer Squash and Tomato Stew!
Instant Pot Mango Coconut Rice Pudding
Transform ordinary rice into a luscious dessert with the Instant Pot! This Mango Coconut Rice Pudding is a tropical treat that combines creamy coconut milk, sweet mango puree, and fluffy rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 3 cups water
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup mango puree
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. Rinse the rice and add it to the Instant Pot with 3 cups of water.
2. Close the lid, making sure the valve is set to “Sealing”.
3. Press “Manual” or “Pressure Cook” and cook on high pressure for 6 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. In a separate bowl, whisk together coconut milk, mango puree, honey, and salt.
6. Open the Instant Pot and stir in the coconut-mango mixture.
7. Close the lid and press “Saute” to heat the pudding until warm and creamy (about 2-3 minutes).
8. Serve warm or chilled, garnished with toasted coconut flakes or chopped mango if desired.
Cooking Time: 16-18 minutes
Spicy Watermelon Gazpacho in the Instant Pot
Beat the summer heat with this refreshing and spicy twist on traditional gazpacho. This unique recipe combines the sweetness of watermelon with a kick of heat from jalapeños.
Ingredients:
– 3 cups diced watermelon
– 1 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 cups chicken or vegetable broth
– 1/4 cup plain Greek yogurt
– 1 jalapeño pepper, seeded and chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion, garlic, red bell pepper, and cucumber. Cook until the vegetables are tender, about 5 minutes.
3. Add the watermelon, broth, Greek yogurt, jalapeño, salt, and pepper to the pot.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Stir well, then refrigerate until chilled.
7. Serve with a sprinkle of cilantro leaves, if desired.
Cooking Time: 20 minutes (including pressure release time)
Instant Pot Teriyaki Salmon with Bok Choy
This recipe combines the flavors of teriyaki sauce, succulent salmon, and crisp bok choy for a healthy and flavorful meal. With only 10 minutes of prep time and 5 minutes of cooking time, this dish is perfect for a busy weeknight dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 2 cups bok choy, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until hot.
2. Add the teriyaki sauce, soy sauce, and sesame oil. Stir until smooth.
3. Place the salmon fillets in the pot, skin side down (if they have skin).
4. Add the chopped bok choy and minced garlic around the salmon.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 3 minutes at high pressure.
6. Let the pressure release naturally for 2 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 5 minutes
Summer Berry Compote in the Instant Pot
Sweeten up your summer with this simple and delicious compote recipe, perfect for topping yogurt, oatmeal, or using as a sauce for grilled meats or cheeses.
Ingredients:
– 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Add the mixed berries, sugar, water, and lemon juice to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Press the “manual” or “pressure cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before opening the lid.
5. Use an immersion blender (or transfer the compote to a blender in batches) to puree the mixture until smooth.
6. Taste and adjust the sweetness or tartness as needed.
Cooking Time: 15-20 minutes
Instant Pot Greek Lemon Chicken with Orzo
This pressure-cooked dish combines tender chicken, fluffy orzo, and a bright citrus flavor profile that will transport you to the Mediterranean. Perfect for a weeknight dinner or special occasion!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 cup orzo pasta
– Salt and pepper, to taste
– Fresh parsley or dill, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add garlic and cook for 1 minute.
3. Add chicken, lemon juice, oregano, salt, and pepper. Cook for 2 minutes, stirring occasionally.
4. Pour in chicken broth and orzo pasta.
5. Close lid and set valve to “Sealing”. Press the “Manual” button and cook at high pressure for 8-10 minutes.
6. Allow pressure to release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 13-15 minutes
Cool Mint and Pea Soup in the Instant Pot
Cool Mint and Pea Soup Recipe for Instant Pot
Refresh your senses with this unique and refreshing soup recipe, perfect for a light and healthy meal.
Ingredients:
– 1 cup split peas (such as green or yellow)
– 2 cups chicken broth
– 1/4 cup fresh mint leaves
– 1/4 cup chopped cucumber
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken broth, peas, mint leaves, and cucumber. Stir well.
3. Close the lid and make sure the valve is set to “SEALING”.
4. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Stir in the lemon juice, salt, and pepper to taste.
Cooking Time: 15 minutes
Instant Pot Summer Veggie Lasagna
Perfect for a light and refreshing meal, this Instant Pot Summer Veggie Lasagna is a twist on the classic Italian dish. This recipe combines fresh vegetables with layers of pasta and cheese for a satisfying and easy-to-make dinner.
Ingredients:
– 1 lb lasagna noodles
– 2 cups mixed summer vegetables (such as zucchini, bell peppers, cherry tomatoes)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
Instructions:
1. Cook lasagna noodles according to package instructions.
2. In the Instant Pot, combine mixed summer vegetables, onion, garlic, ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Season with salt and pepper.
3. Place cooked lasagna noodles on top of the vegetable mixture.
4. Close lid and set valve to “sealing”. Cook on high pressure for 6 minutes, followed by a quick release.
5. Serve hot and enjoy!
Cooking Time: 6 minutes
Tropical Pineapple Fried Rice in the Instant Pot
Experience the flavors of the Caribbean with this mouthwatering Tropical Pineapple Fried Rice recipe, cooked to perfection in your Instant Pot. This dish combines savory chicken, sweet pineapple, and aromatic spices for a taste sensation like no other.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1/4 cup pineapple chunks
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat oil. Add chicken; cook until browned, about 3-4 minutes.
2. Add diced onion and minced garlic; cook until onion is translucent.
3. Add uncooked rice; stir-fry for 1 minute.
4. Add water, pineapple chunks, soy sauce, curry powder, salt, and pepper. Stir to combine.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 6 minutes.
6. Let pressure release naturally for 10 minutes before opening the lid.
Serve hot, garnished with chopped scallions if desired.
Instant Pot Basil Pesto Pasta with Cherry Tomatoes
This recipe combines the flavors of basil pesto, cherry tomatoes, and pasta for a simple yet satisfying meal.
Ingredients:
– 1 cup uncooked pasta (such as linguine or fettuccine)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup basil pesto
– 1/2 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the halved cherry tomatoes and cook until they start to release their juices, about 2-3 minutes.
5. Add the uncooked pasta, basil pesto, and chicken broth to the Instant Pot. Stir to combine.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 4 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
8. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 9-10 minutes
Summer Citrus and Herb Infused Quinoa in the Instant Pot
Brighten up your meals with this refreshing quinoa dish infused with the flavors of summer citrus and herbs. Perfect for a light and nutritious lunch or dinner, this recipe is quick to prepare and cooks effortlessly in the Instant Pot.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1/4 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed grapefruit juice
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh mint
– Salt to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the quinoa and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add the water, orange juice, grapefruit juice, parsley, mint, and salt. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” button and set cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 15 minutes
Summary
Stay cool this summer with these refreshing Instant Pot recipes! From hearty soups to flavorful main dishes, we’ve got you covered. Try making a Summer Corn Chowder or a Zesty Lime and Cilantro Rice to spice up your meal prep. Or, indulge in some sweet treats like Mango Coconut Rice Pudding or Tropical Pineapple Fried Rice. Whether you’re looking for quick lunches or easy dinners, these 20 recipes are perfect for busy summer days. Get cooking with the Instant Pot and enjoy a taste of summer all year round!
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.
