As the weather heats up, it’s time to switch gears from hearty winter meals to light and refreshing summer dishes. The Instant Pot is a great way to cook these quick and easy meals, and we’ve got 19 delicious recipes to get you started. From classic summer sides like corn on the cob with garlic butter, to main courses like BBQ pulled chicken sandwiches and Hawaiian chicken tacos, there’s something for everyone.
In this article, we’ll explore the best of Instant Pot’s summer offerings, including vegan and gluten-free options. Whether you’re looking for a light lunch or a satisfying dinner, these recipes are sure to please. So go ahead, fire up your Instant Pot, and get ready to beat the heat with these refreshing summer recipes!
Instant Pot Summer Vegetable Lasagna
This summer vegetable lasagna is a refreshing take on the classic Italian dish, perfect for warm weather. By using fresh summer vegetables and cooking it all in one pot, you’ll have a quick and satisfying meal that’s sure to become a new favorite.
Ingredients:
– 1 package of 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 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the Instant Pot
Instructions:
1. Preheat the Instant Pot to “Saute” mode. Add olive oil and cook the onion and garlic until softened.
2. Add the mixed summer vegetables and cook until they start to soften.
3. In a bowl, combine ricotta cheese, egg, salt, and pepper. Stir well.
4. Assemble the lasagna by layering cooked noodles, vegetable mixture, and cheese mixture in that order.
5. Top with mozzarella cheese and Parmesan cheese.
6. Close the lid and set to “Manual” mode for 8-10 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 18-20 minutes
Instant Pot BBQ Pulled Chicken Sandwiches
Get ready to enjoy a mouthwatering pulled chicken sandwich with this simple Instant Pot recipe. This classic BBQ-inspired dish is perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup barbecue sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 4 hamburger buns
– Coleslaw or pickles, for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat it up until it reads “HOT”.
2. Add the chicken breasts and cook for 3-4 minutes per side, or until browned.
3. Close the lid and set the valve to “SEALING”. Cook on “MEAT/STEW” mode for 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
5. Shred the chicken with two forks and stir in barbecue sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
6. Split the hamburger buns and fill with the pulled chicken. Serve with coleslaw or pickles, if desired.
Cooking Time: 20 minutes (including pressure release)
Instant Pot Corn on the Cob with Garlic Butter
Elevate your backyard barbecue or picnic game with this simple and flavorful recipe for Instant Pot corn on the cob. This method allows you to cook the perfect, tender, and slightly charred corn on the cob without the hassle of grilling.
Ingredients:
– 4-6 ears of corn, husked and silked
– 2 tablespoons unsalted butter, softened
– 1 clove garlic, minced
– Salt, to taste
Instructions:
1. Add 2 cups of water to the Instant Pot.
2. Place a steamer basket in the pot.
3. Arrange the corn ears in the steamer basket.
4. In a small bowl, mix together butter and garlic until well combined.
5. Spread the garlic butter evenly over each ear of corn.
6. Season with salt to taste.
7. Close the lid and set the valve to “sealing”.
8. Cook on high pressure for 5 minutes, followed by a quick release.
9. Serve hot and enjoy!
Cooking Time: 5 minutes
Instant Pot Lemon Garlic Shrimp Pasta
This recipe combines the flavors of lemon, garlic, and shrimp with the convenience of an Instant Pot. In just a few minutes, you’ll have a mouth-watering pasta dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 oz pasta (linguine or fettuccine work well)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chicken broth
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp and cook for 2-3 minutes until they turn pink.
4. Add the lemon juice, chicken broth, pasta, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 3-4 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Open the lid, stir in some chopped parsley (if using), and serve hot.
Cooking Time: 10-12 minutes
Instant Po tWatermelon Gazpacho
Beat the heat with this easy-to-make gazpacho recipe that combines the sweetness of watermelon with the savory flavors of tomatoes. This creamy and refreshing soup is perfect for hot summer days or as a light lunch.
Ingredients:
– 2 cups cubed seedless watermelon (about 1 small melon)
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup chicken broth
– 1/4 cup heavy cream or Greek yogurt (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the garlic, cilantro, and diced tomatoes. Cook until the mixture is fragrant, about 1 minute.
3. Add the cubed watermelon, chicken broth, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high for 5 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Use an immersion blender to puree the soup until smooth. If desired, stir in heavy cream or Greek yogurt for added richness.
Cooking Time: 15-20 minutes
Instant Pot Hawaiian Chicken Tacos
Experience the tropical flavors of Hawaii in a delicious and easy-to-make taco dish, cooked to perfection in your Instant Pot. This recipe combines the sweetness of pineapple, the spiciness of chili flakes, and the richness of chicken breast for a mouthwatering fusion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup frozen pineapple chunks
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and chopped
– 1 tablespoon olive oil
– 1 teaspoon chili flakes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 taco shells
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken breasts and cook until browned, about 3 minutes per side.
3. Add the pineapple, bell pepper, jalapeño, chili flakes, cumin, paprika, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10-12 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Shred the chicken with two forks and serve in tacos with your preferred toppings.
Cooking Time: 17-20 minutes (including pressure release)
Instant Pot Mediterranean Chickpea Salad
Experience the flavors of the Mediterranean with this easy-to-make salad recipe that combines chickpeas, vegetables, and aromatic spices.
Ingredients:
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 cups mixed greens (lettuce, arugula, spinach)
– 1 cup chopped red bell pepper
– 1/2 cup chopped cucumber
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the chickpeas, red bell pepper, cucumber, feta cheese, salt, and pepper. Stir to combine.
4. Cook on high pressure for 5 minutes, followed by a quick release.
5. Fluff the mixture with a fork and stir in lemon juice and parsley.
6. Serve warm or at room temperature.
Cooking Time: 6 minutes (including pressure release)
Instant Pot Peach and Bourbon BBQ Ribs
Transform tender ribs into a sweet and tangy masterpiece with the Instant Pot’s help. This recipe combines the classic flavors of peach and bourbon BBQ sauce for a unique twist on traditional ribs.
Ingredients:
– 2 pounds pork ribs
– 1/4 cup peach preserves
– 1/4 cup bourbon whiskey (or to taste)
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup BBQ sauce
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Brown the ribs in batches (about 5 minutes per batch), then set aside.
3. In the same pot, combine peach preserves, bourbon, brown sugar, smoked paprika, garlic powder, salt, and pepper. Stir to combine.
4. Add the browned ribs back into the pot, making sure they’re covered by the sauce mixture.
5. Cook on “High Pressure” for 30 minutes, followed by a 10-minute natural release.
6. Remove the ribs from the Instant Pot and brush with BBQ sauce (optional).
7. Serve hot, garnished with fresh peach slices or chopped herbs.
Cooking Time: 40 minutes
Instant Pot Coconut Lime Rice with Mango
Elevate your mealtime with this flavorful and nutritious side dish, combining the creaminess of coconut milk with the brightness of lime juice and the sweetness of mango.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup shredded coconut
– 1/4 cup unsweetened coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1 ripe mango, diced (about 1 cup)
– Salt to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the rice and cook for 2 minutes, stirring constantly.
3. Add the water, shredded coconut, coconut milk, lime juice, and mango. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 16 minutes
Instant Pot Summer Ratatouille
Elevate your summer cooking with this vibrant and flavorful ratatouille recipe, perfectly cooked to perfection using the Instant Pot. This classic Provençal dish is now quicker and easier than ever!
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 large bell peppers (any color), sliced
– 2 medium zucchinis, sliced
– 1 can (28 oz) of crushed tomatoes
– 1 cup of vegetable broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley or basil for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook onion, garlic, bell peppers, and zucchinis until tender, about 5 minutes.
2. Add crushed tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
5. Garnish with fresh parsley or basil, if desired. Serve hot over rice, pasta, or as a side dish.
Cooking Time: 15 minutes (10 minutes cooking + 5 minutes natural release)
Instant Pot Spicy Mango Chicken
Transform your dinner routine with this flavorful and spicy mango chicken recipe made easily in the Instant Pot!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup diced fresh mango
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (or more to taste)
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from pot.
3. Add the mango, cilantro, cumin, smoked paprika, and cayenne pepper to the pot. Cook for 1 minute, stirring constantly.
4. Return the chicken to the pot, add chicken broth, salt, and pepper. Close the lid and set valve to “Sealing”.
5. Pressure cook on high for 8-10 minutes.
6. Let pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
Cooking Time: Approximately 20-25 minutes
Instant Pot Greek Yogurt with Honey and Berries
Transform your Instant Pot into a yogurt maker and create a deliciously creamy Greek yogurt topped with sweet honey and fresh berries. This recipe is easy to make and perfect for a quick breakfast or snack.
Ingredients:
– 1 quart (960 ml) whole milk
– 1/4 cup (60 g) plain Greek yogurt
– 1 tablespoon active dry yeast
– 1 teaspoon vanilla extract
– Honey, to taste
– Fresh berries (such as blueberries, strawberries, or raspberries), for topping
Instructions:
1. Add the milk, Greek yogurt, and yeast to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Press “Yogurt” mode and set the timer according to the manufacturer’s instructions (usually 8-12 hours).
4. After the cycle is complete, stir in the vanilla extract.
5. Spoon the yogurt into a serving bowl or jar.
6. Drizzle with honey and top with fresh berries.
7. Serve chilled and enjoy!
Cooking Time: 8-12 hours
Instant Pot Zucchini and Tomato Parmesan
This recipe is a creative twist on the classic Italian dish, combining fresh zucchini, juicy tomatoes, and creamy parmesan cheese in just 10 minutes. Perfect for a weeknight dinner or lunch, this hearty and flavorful meal is sure to please!
Ingredients:
– 2 medium zucchinis, sliced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp 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 zucchinis and cook until they start to soften, about 3 minutes.
3. Add the diced tomatoes, Parmesan cheese, breadcrumbs, salt, and pepper. Stir well.
4. Close the lid and make sure the valve is set to “Sealing”. Cook on high pressure for 5 minutes.
5. Quick-release the pressure and open the lid. Garnish with fresh basil leaves if desired.
Cooking Time: 10 minutes
Instant Pot Pineapple Teriyaki Pork Chops
Sweet and savory, these Instant Pot Pineapple Teriyaki Pork Chops are a delicious twist on traditional teriyaki pork. This recipe combines the flavors of pineapple, soy sauce, and brown sugar for a mouthwatering dish that’s perfect for a weeknight dinner.
Ingredients:
– 4 boneless pork chops
– 1 cup pineapple juice
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 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 oil, garlic, and ginger; cook for 1 minute.
3. Add the pork chops and cook for 2-3 minutes per side, or until browned.
4. In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, and honey.
5. Pour the mixture over the pork chops in the Instant Pot.
6. Close the lid and set the valve to “SEALING”. Cook on “MEAT/STEW” mode for 20-25 minutes at high pressure.
Cooking Time: 20-25 minutes
Instant Pot Cilantro Lime Black Beans
Elevate your mealtime with this simple and delicious recipe that combines the brightness of lime juice, the freshness of cilantro, and the comfort of creamy black beans. Perfect for a weeknight dinner or as a side dish for your favorite Latin-inspired meals.
Ingredients:
– 1 cup dried black beans, rinsed and drained
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the black beans, water, cilantro, lime juice, salt, and pepper to the Instant Pot.
5. Close the lid and make sure the valve is set to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 25-30 minutes
Instant Pot Cold Brew Coffee Concentrate
Make a delicious and concentrated cold brew coffee at home with your Instant Pot! This recipe is perfect for those who love the smooth flavor of cold brew but don’t have hours to spare.
Ingredients:
– 1 cup coarsely ground coffee beans
– 4 cups water
– 1 tablespoon sugar (optional)
Instructions:
1. Add the ground coffee and water to your Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Press the “manual” or “pressure cook” button and set the cooking time to 4 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Strain the coffee concentrate through a fine-mesh sieve or cheesecloth into a large container. Discard the grounds.
6. Add sugar to taste, if desired.
7. Store the cold brew coffee concentrate in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 4 minutes at high pressure + 10 minutes natural release
Instant Pot Summer Squash and Sausage Soup
Beat the heat with this light and flavorful soup that combines tender summer squash, savory sausage, and aromatic spices. This Instant Pot recipe is a perfect solution for a quick and satisfying meal on a warm day.
Ingredients:
– 1 medium yellow summer squash, diced
– 1 lb sweet Italian sausage, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the sausage until browned, about 3-4 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the summer squash, chicken broth, and heavy cream. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15 minutes
Instant Pot Pesto Pasta with Cherry Tomatoes
In this recipe, we’ll combine the flavors of Italy with the convenience of the Instant Pot to create a delicious and quick pasta dish. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup cherry tomatoes, halved
– 8 oz. pasta (such as penne or fusilli)
– 2 tbsp pesto sauce
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tsp garlic powder
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add the cherry tomatoes and cook for 2-3 minutes or until they start to release their juices.
3. Add the pasta, pesto sauce, chicken broth, heavy cream, garlic powder, salt, and pepper. Stir well.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” button and set the cooking time for 6 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before opening the lid.
6. Stir in some grated Parmesan cheese, if desired. Serve hot and enjoy!
Cooking Time: 11 minutes
Instant Pot Blueberry Lemon Cheesecake
Combine the creamy richness of cheesecake with the brightness of lemon and sweetness of blueberries, all made easy in your Instant Pot. This unique dessert is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup sour cream
– 1 cup fresh or frozen blueberries
– 2 tbsp freshly squeezed lemon juice
– Salt to taste
Instructions:
1. Press the “Saute” button and melt butter in the Instant Pot.
2. Mix in graham cracker crumbs and sugar; cook for 2 minutes, stirring frequently.
3. Add cream cheese, sugar, eggs, vanilla extract, and sour cream. Stir until smooth.
4. Pour in blueberries and lemon juice. Sprinkle with salt to taste.
5. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 25 minutes + 10 minute natural release.
6. Release any remaining pressure and open the lid. Let cool before serving.
Cooking Time: 35-40 minutes
Summary
Beat the heat this summer with these refreshing Instant Pot recipes! From classic comfort foods to innovative twists, these quick meals are perfect for busy days. Try making Instant Pot Summer Vegetable Lasagna or BBQ Pulled Chicken Sandwiches for a satisfying dinner. Alternatively, enjoy lighter options like Corn on the Cob with Garlic Butter, Lemon Garlic Shrimp Pasta, or Watermelon Gazpacho. With over 19 recipes to choose from, you’ll never run out of ideas for quick and delicious meals.
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