Sick of spending hours in the kitchen after a long day? You’re in luck! We’ve gathered 26 of the most delicious Instant Pot dump recipes that promise maximum flavor with minimal effort. From hearty comfort foods to quick, healthy dinners, these one-pot wonders are perfect for those busy weeknights. Get ready to simplify your cooking and discover your new favorite meals—let’s dive in!
Chicken Teriyaki Instant Pot Dump
Pump up your weeknight dinner game with this Chicken Teriyaki Instant Pot Dump. Ditch the takeout menus and dump everything in for a sweet, savory, sticky chicken that cooks while you relax. Serve it over rice for a complete meal in minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup water
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Place 1.5 lbs boneless, skinless chicken thighs in the Instant Pot.
2. Add 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 3 cloves minced garlic, and 1 tbsp grated fresh ginger to the pot.
3. Pour in 1/4 cup water to prevent burning.
4. Secure the lid, set the valve to “Sealing,” and select the “Poultry” setting for 10 minutes at high pressure.
5. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
6. Remove the chicken from the pot and set it aside on a cutting board.
7. Turn the Instant Pot to “Sauté” mode on the “Normal” setting.
8. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water until smooth to create a slurry.
9. Stir the slurry into the sauce in the pot and cook, stirring constantly, for 2-3 minutes until the sauce thickens and becomes glossy.
10. While the sauce thickens, shred or chop the cooked chicken into bite-sized pieces.
11. Return the shredded chicken to the pot and stir to coat it evenly in the thickened teriyaki sauce.
12. Turn off the Instant Pot.
13. Transfer the chicken teriyaki to a serving dish and garnish with 2 sliced green onions and 1 tbsp sesame seeds.
Just pulled from the pot, this chicken is fall-apart tender with a sticky, caramelized glaze that clings to every piece. The sauce balances sweet honey and savory soy with a hint of ginger warmth—perfect for spooning over fluffy white rice or stuffing into lettuce wraps for a low-carb twist.
Hearty Beef Stew Instant Pot Dump
Grab your Instant Pot and get ready for the easiest, coziest meal of the season. This hearty beef stew is a true dump-and-go wonder, delivering deep, savory flavor with minimal effort. Let’s make dinner happen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 4 medium carrots, cut into 1-inch pieces
– 3 medium Yukon Gold potatoes, cut into 1-inch cubes
– 2 cups beef broth
– 1 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 2 tsp dried thyme
– 1 bay leaf
– 2 tbsp cornstarch
– 3 tbsp cold water
Instructions
1. Turn your Instant Pot to the ‘Sauté’ function and let it heat for 2 minutes.
2. Add 1 tbsp olive oil to the pot.
3. Pat the 2 lbs beef chuck roast cubes dry with a paper towel. Tip: Drying the meat ensures a better sear.
4. Season the beef cubes evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Add half the seasoned beef to the hot pot in a single layer. Sear for 3 minutes without moving to develop a brown crust.
6. Flip each piece and sear for another 3 minutes. Transfer the seared beef to a clean plate.
7. Repeat steps 5-6 with the remaining beef.
8. Add the diced yellow onion to the pot. Sauté for 3 minutes, stirring occasionally, until softened.
9. Add the 4 minced garlic cloves and sauté for 1 minute, stirring constantly.
10. Press ‘Cancel’ to turn off the Sauté function.
11. Return all seared beef and any accumulated juices to the pot.
12. Add the 4 carrots, 3 potatoes, 2 cups beef broth, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 tsp dried thyme, and 1 bay leaf. Tip: Stir the tomato paste into the broth first to prevent clumping.
13. Secure the lid, set the valve to ‘Sealing’, and select ‘Manual’ or ‘Pressure Cook’ on High pressure.
14. Set the timer for 15 minutes.
15. Once cooking is complete, allow a Natural Pressure Release for 15 minutes. Tip: Do not quick release, as this can make the beef tough.
16. Carefully turn the valve to ‘Venting’ to release any remaining pressure.
17. In a small bowl, whisk together 2 tbsp cornstarch and 3 tbsp cold water until smooth to create a slurry.
18. Remove the bay leaf from the stew.
19. Select the ‘Sauté’ function again. Once the stew is simmering, stir in the cornstarch slurry.
20. Cook for 2-3 minutes, stirring constantly, until the stew thickens to your desired consistency.
21. Turn off the Instant Pot.
Warm, tender beef melts in your mouth alongside soft potatoes and sweet carrots, all coated in a rich, savory gravy. Serve it over a mound of creamy mashed potatoes for the ultimate comfort food, or with a chunk of crusty bread to soak up every last drop.
Vegetable Curry Instant Pot Dump
Unlock your Instant Pot’s magic with this dump-and-go vegetable curry that delivers bold flavor with zero fuss. Toss everything in, press start, and enjoy a vibrant meal that’s ready faster than takeout. Perfect for busy weeknights or meal prep, it’s a veggie-packed powerhouse that’ll become your new go-to.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon red pepper flakes
– 1 (14.5-ounce) can diced tomatoes
– 1 (13.5-ounce) can coconut milk
– 1 cup vegetable broth
– 1 medium sweet potato, peeled and cubed into 1-inch pieces
– 2 cups cauliflower florets
– 1 cup green peas, frozen
– 1/2 teaspoon salt
Instructions
1. Press the “Sauté” button on your Instant Pot and add 1 tablespoon vegetable oil.
2. Sauté 1 medium diced yellow onion for 3–4 minutes until translucent, stirring occasionally.
3. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger, and sauté for 1 minute until fragrant.
4. Stir in 1 tablespoon curry powder, 1 teaspoon ground turmeric, and 1/2 teaspoon red pepper flakes, and toast for 30 seconds to bloom the spices.
5. Pour in 1 can diced tomatoes, 1 can coconut milk, and 1 cup vegetable broth, and scrape the bottom of the pot to deglaze.
6. Add 1 medium cubed sweet potato and 2 cups cauliflower florets, and stir to combine.
7. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 4 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
9. Open the lid and stir in 1 cup frozen green peas and 1/2 teaspoon salt.
10. Let the curry sit for 2–3 minutes until the peas are heated through and tender.
Mouthwatering and creamy, this curry boasts tender sweet potatoes and cauliflower in a rich, aromatic sauce. Serve it over fluffy rice or with naan for dipping, and garnish with fresh cilantro or a squeeze of lime for a bright finish.
Creamy Tomato Basil Instant Pot Dump
Forget slaving over the stove—this Creamy Tomato Basil Instant Pot Dump is your new weeknight hero. Dump everything in, press a button, and devour a cozy, restaurant-worthy pasta in minutes. Seriously, it’s that easy.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb penne pasta
– 1 (28 oz) can crushed tomatoes
– 1 cup vegetable broth
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and black pepper to taste
Instructions
1. Pour 1 tbsp olive oil into the Instant Pot and select “Sauté.”
2. Add 3 cloves minced garlic and sauté for 1 minute until fragrant—don’t let it burn.
3. Turn off the sauté function and add 1 lb penne pasta, 1 (28 oz) can crushed tomatoes, 1 cup vegetable broth, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and a pinch of salt and black pepper.
4. Stir well to combine, ensuring the pasta is mostly submerged in liquid.
5. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
6. Once done, perform a quick release by carefully turning the valve to “Venting.”
7. Open the lid and stir in 1 cup heavy cream, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese until melted and creamy.
8. Fold in 1/4 cup chopped fresh basil and drizzle with the remaining 1 tbsp olive oil for a glossy finish.
9. Let it sit for 2 minutes to thicken slightly before serving.
Here’s the magic: the pasta soaks up all that tomato-basil goodness, leaving it al dente and luxuriously coated. That creamy, cheesy sauce clings to every bite with a subtle kick from the red pepper flakes. Try scooping it into bread bowls for an extra-indulgent twist or topping it with extra fresh basil for a vibrant pop.
Lemon Garlic Herb Chicken Instant Pot Dump
You need a dinner hero that’s fast, flavorful, and foolproof. This Lemon Garlic Herb Chicken Instant Pot dump meal delivers juicy chicken and vibrant veggies in one pot—no searing required. Get ready to press start and walk away.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 lb baby potatoes, halved
– 1 cup chicken broth
– 1/4 cup fresh lemon juice
– 4 cloves garlic, minced
– 1 tbsp dried Italian seasoning
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, sliced
– 1 tbsp chopped fresh parsley
Instructions
1. Place 1.5 lbs boneless, skinless chicken breasts in the Instant Pot.
2. Add 1 lb halved baby potatoes around the chicken.
3. Pour 1 cup chicken broth and 1/4 cup fresh lemon juice over the ingredients.
4. Sprinkle 4 cloves minced garlic, 1 tbsp dried Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper evenly.
5. Arrange 1 sliced lemon on top.
6. Lock the lid and set the valve to sealing.
7. Cook on high pressure for 10 minutes.
8. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
9. Remove the chicken and potatoes to a serving platter.
10. Use two forks to shred the chicken into bite-sized pieces.
11. Garnish with 1 tbsp chopped fresh parsley.
Buttery potatoes soak up the zesty lemon-garlic broth, while the chicken stays remarkably tender without drying out. Serve it over rice to catch all the juices, or stuff it into warm tortillas for a quick twist—either way, it’s a weeknight win that tastes like you fussed.
Zesty Taco Soup Instant Pot Dump
Kick your weeknight dinner game into high gear with this flavor-packed Zesty Taco Soup Instant Pot Dump. Just toss everything in and let the pressure cooker do the heavy lifting. You’ll have a hearty, customizable meal ready in under an hour.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (1 oz) packet taco seasoning
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
– 4 cups low-sodium chicken broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add 1 tbsp olive oil to the pot, swirling to coat the bottom evenly.
3. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned and no pink remains.
4. Stir in 1 diced yellow onion and 3 minced garlic cloves, cooking for 2-3 minutes until fragrant and softened.
5. Sprinkle 1 packet taco seasoning over the beef mixture, stirring for 30 seconds to toast the spices and enhance their flavor.
6. Pour in 4 cups low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a burn warning.
7. Add 1 can drained and rinsed black beans, 1 can drained and rinsed kidney beans, 1 can drained corn, and 1 can diced tomatoes with green chilies.
8. Season with 1 tsp salt and 1/2 tsp black pepper, stirring gently to combine all ingredients.
9. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 5 minutes.
10. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
11. Stir in 1/4 cup chopped fresh cilantro just before serving to preserve its bright color and fresh taste.
12. Ladle the soup into bowls and top with your favorite garnishes like shredded cheese, sour cream, or avocado.
Mouthwatering and satisfying, this soup boasts a thick, chili-like texture with a bold, zesty kick from the taco seasoning and green chilies. Serve it over a bed of crushed tortilla chips for added crunch, or pair it with warm cornbread to soak up every last drop.
Savory Pork Chops Instant Pot Dump
A juicy, fall-off-the-bone dinner that’s ready in under an hour—no fuss, no mess. Dump your ingredients, set the Instant Pot, and walk away. It’s the ultimate hands-off comfort food hack for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, about 1 inch thick
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 1 tbsp minced garlic
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1 lb baby potatoes, halved
– 1 large onion, sliced
Instructions
1. Set the Instant Pot to “Sauté” and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Season 4 pork chops evenly with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp dried thyme.
3. Sear the pork chops in the hot oil for 3 minutes per side until golden brown, then remove and set aside.
4. Add 1 large sliced onion and 1 tbsp minced garlic to the pot; sauté for 2 minutes until fragrant.
5. Pour in 1 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom—this adds deep flavor.
6. Stir in 1/4 cup Dijon mustard until fully combined with the broth.
7. Place 1 lb halved baby potatoes in the pot, arranging them in an even layer.
8. Return the seared pork chops to the pot, nestling them on top of the potatoes.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
10. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
11. Remove the pork chops and potatoes to a serving platter, tenting loosely with foil to keep warm.
12. Set the pot back to “Sauté” and whisk in 1/2 cup heavy cream; simmer for 3–4 minutes until the sauce thickens slightly.
13. Pour the creamy sauce over the pork chops and potatoes before serving.
Vibrant and velvety, these chops are fork-tender with a rich, mustard-kissed gravy that clings to every bite. The potatoes soak up all the savory juices, making them irresistibly creamy. Serve it over a bed of egg noodles or with crusty bread to mop up every last drop.
Sweet and Sour Chicken Instant Pot Dump
Punch up your weeknight dinner game with this Sweet and Sour Chicken Instant Pot Dump. Forget takeout—this recipe delivers tangy, saucy chicken with zero fuss. Just dump, set, and savor the flavor explosion.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup pineapple chunks, canned in juice
– 1/2 cup pineapple juice from the can
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 1/4 cup brown sugar
– 3 tbsp soy sauce
– 2 tbsp cornstarch
– 1 tbsp vegetable oil
– 1 red bell pepper, sliced into 1/2-inch strips
– 1 green bell pepper, sliced into 1/2-inch strips
– 1/2 white onion, sliced into 1/2-inch strips
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes
– 2 cups cooked white rice, for serving
Instructions
1. Turn the Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp vegetable oil to the pot and swirl to coat the bottom evenly.
3. Place 1.5 lbs cubed chicken breasts in a single layer and sear for 3 minutes without stirring to develop a golden-brown crust.
4. Flip the chicken pieces and sear for another 2 minutes until lightly browned on all sides.
5. Add 1/2 white onion slices, 1 red bell pepper strips, and 1 green bell pepper strips to the pot, stirring to combine with the chicken.
6. Sauté the vegetables for 2 minutes until they begin to soften slightly.
7. Stir in 2 cloves minced garlic and 1 tsp grated ginger, cooking for 30 seconds until fragrant.
8. In a small bowl, whisk together 1/2 cup pineapple juice, 1/2 cup ketchup, 1/4 cup rice vinegar, 1/4 cup brown sugar, 3 tbsp soy sauce, and 1/4 tsp red pepper flakes until smooth.
9. Pour the sauce mixture over the chicken and vegetables in the Instant Pot, scraping the bottom with a wooden spoon to deglaze any browned bits.
10. Add 1 cup pineapple chunks to the pot and gently stir to incorporate.
11. Secure the Instant Pot lid, set the valve to “Sealing,” and select “Pressure Cook” on high for 5 minutes.
12. Once cooking completes, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
13. In a separate small bowl, mix 2 tbsp cornstarch with 2 tbsp cold water to create a slurry without lumps.
14. Turn the Instant Pot to “Sauté” mode again and stir the cornstarch slurry into the sauce.
15. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy, coating consistency.
16. Turn off the Instant Pot and let the mixture sit for 2 minutes to allow flavors to meld.
17. Serve the sweet and sour chicken immediately over 2 cups cooked white rice.
Here’s the magic: the chicken stays juicy from pressure cooking, while the sauce clings perfectly with a bright tang from vinegar and pineapple. Heap it over rice for a classic meal, or try stuffing it into lettuce wraps for a crunchy, low-carb twist that still packs all the sweet-sour punch.
Quick Chili Instant Pot Dump
Unlock a hearty, hands-off dinner in under an hour with this Instant Pot dump recipe—just layer, lock, and let the pressure cooker work its magic for a cozy, customizable chili that’s perfect for busy weeknights.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 1 (8 oz) can tomato sauce
– 1 cup beef broth
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Set the Instant Pot to “Sauté” mode and add the ground beef, cooking for 5–7 minutes until browned, breaking it into crumbles with a spoon.
2. Add the diced onion and minced garlic to the pot, sautéing for 2–3 minutes until fragrant and softened.
3. Turn off the “Sauté” mode and add the kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper directly to the pot without stirring.
4. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 15 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
6. Open the lid and stir the chili thoroughly to combine all ingredients, letting it sit for 2–3 minutes to thicken slightly.
Vibrant with smoky spices and tender beans, this chili boasts a rich, chunky texture that’s ideal for topping with shredded cheese, sour cream, or avocado—try serving it over baked potatoes or with cornbread for a comforting twist.
Easy Jambalaya Instant Pot Dump
Sick of complicated dinners? This Instant Pot jambalaya is your new best friend. Simply dump, set, and savor a bold, spicy meal in minutes.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb andouille sausage, sliced into ½-inch rounds
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1 tbsp Cajun seasoning
– ½ tsp dried thyme
– 2 bay leaves
– ½ lb large shrimp, peeled and deveined
– 2 green onions, thinly sliced
Instructions
1. Select the “Sauté” function on your Instant Pot and add 1 tbsp olive oil.
2. Add 1 lb sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned.
3. Add 1 lb chicken thigh pieces and cook for 4–5 minutes, until the outside is no longer pink.
4. Stir in 1 diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 3 minutes, until the vegetables soften.
5. Pour in 1 can undrained diced tomatoes, scraping the bottom of the pot to prevent sticking.
6. Add 1 cup rinsed long-grain white rice, 2 cups chicken broth, 1 tbsp Cajun seasoning, ½ tsp dried thyme, and 2 bay leaves. Stir to combine.
7. Lock the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
9. Remove the lid and discard the 2 bay leaves.
10. Stir in ½ lb shrimp, submerging them in the hot mixture. Let sit for 3–5 minutes, until the shrimp turn pink and opaque.
11. Garnish with 2 sliced green onions before serving.
Rich, smoky sausage and tender chicken meld with plump shrimp in a spicy tomato-rice base. Serve it straight from the pot with crusty bread for soaking up every last bit of flavor, or top with a dollop of cool sour cream to balance the heat.
Mediterranean Quinoa Instant Pot Dump
A Mediterranean quinoa dump dinner that’s so easy, you’ll make it weekly. Grab your Instant Pot—this one-pot wonder is packed with flavor and ready in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup quinoa
– 1 ½ cups vegetable broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup cherry tomatoes, halved
– ½ cup Kalamata olives, pitted and halved
– ½ cup crumbled feta cheese
– ¼ cup red onion, finely diced
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp dried oregano
– ½ tsp garlic powder
– ¼ tsp salt
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. Add rinsed quinoa, 1 ½ cups vegetable broth, 1 (15 oz) can chickpeas, ½ cup red onion, 1 tbsp lemon juice, 1 tsp dried oregano, ½ tsp garlic powder, and ¼ tsp salt to the Instant Pot.
3. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 1 minute.
4. Once cooking completes, allow natural pressure release for 10 minutes, then quick-release any remaining pressure by turning the valve to “Venting.”
5. Carefully open the lid and fluff the quinoa mixture with a fork to separate grains.
6. Stir in 1 cup cherry tomatoes, ½ cup Kalamata olives, and 2 tbsp olive oil until evenly combined.
7. Top with ½ cup crumbled feta cheese just before serving to prevent it from melting.
8. Let the dish sit for 5 minutes off heat to allow flavors to meld.
Just scoop this vibrant quinoa into bowls—it’s fluffy with a tangy kick from the feta and lemon. Serve it warm with a side of pita or chill it for a refreshing next-day lunch.
Comforting Chicken Noodle Soup Instant Pot Dump
Y’all, this isn’t your grandma’s all-day soup. This is a flavor-packed, soul-warming hug in a bowl, ready in under an hour thanks to your Instant Pot. Dump, set, and forget your way to the ultimate cozy meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and sliced into 1/4-inch rounds
– 3 celery stalks, sliced into 1/4-inch pieces
– 3 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 2 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 oz wide egg noodles
– 1/4 cup fresh parsley, chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and add 1 tbsp olive oil.
2. Once the oil is shimmering (about 2 minutes), add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring occasionally, until the onions are translucent.
3. Add the minced garlic and sauté for 1 more minute until fragrant.
4. Turn off the “Sauté” function. Add the 1.5 lbs boneless, skinless chicken breasts, 8 cups low-sodium chicken broth, 2 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper to the pot.
5. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the timer for 10 minutes at high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
7. Carefully remove the lid. Use two forks to shred the chicken directly in the pot.
8. Select the “Sauté” function again. Add the 8 oz wide egg noodles to the pot and cook for 5-7 minutes, stirring occasionally, until the noodles are al dente. Tip: For a richer broth, stir in a splash of heavy cream or a pat of butter after adding the noodles.
9. Turn off the Instant Pot. Stir in the 1/4 cup chopped fresh parsley. Tip: Let the soup sit for 5 minutes off heat to allow the flavors to meld and the noodles to absorb more broth.
10. Remove and discard the bay leaf before serving. Tip: For extra freshness, top each bowl with an extra sprinkle of parsley or a squeeze of lemon juice.
Delight in the tender, shredded chicken and perfectly cooked vegetables swimming in a deeply savory, herb-infused broth. The wide egg noodles soak up all that flavor, creating the ultimate comforting bite. Serve it with a side of crusty bread for dipping or top it with a sprinkle of grated Parmesan for a salty, umami kick.
Conclusion
Overall, these 26 Instant Pot dump recipes are your ticket to stress-free, flavorful weeknight dinners. I hope you find some new family favorites! Give a few a try this week, then pop back to let me know which ones you loved. And if you found this roundup helpful, I’d be so grateful if you’d share it on your Pinterest boards to help other busy cooks. Happy cooking!
