15 Instant Pot Recipes for Weeknight Dinners: Simple, Satisfying, and Stress-Free

Some nights call for dinner that feels comforting but comes together fast. That’s where the Instant Pot shines: quick prep, easy cooking, and barely any cleanup. It transforms simple ingredients into warm, hearty meals that taste like they took all day. This collection of 15 Instant Pot recipes is all about easy weeknight dinners that don’t sacrifice flavor. From cozy soups and creamy curries to everyday staples you’ll want on repeat, each dish brings that homemade feel with just a fraction of the effort. These are the kinds of meals that make weeknights feel a little more relaxed and a lot more satisfying.

Chicken and Lentil Curry

This chicken and lentil curry comes together beautifully in the Instant Pot, creating a rich, spiced meal that tastes like it simmered all day. The chicken stays tender while the lentils cook down into a creamy, hearty base that soaks up all those curry flavors. It’s an easy one-pot dinner you can serve with rice, naan, or just a big spoon. A perfect balance of comfort and convenience.

Ingredients

• 1 lb chicken thigh, cut into small pieces
• 1 cup red lentils (masoor dal)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 sprig of curry leaves
• 1 medium onion, chopped
• 2 teaspoons ginger garlic paste
• ½ cup canned crushed tomato
• 2 tablespoons curry powder
• ½ teaspoon chili powder (optional)
• 1 teaspoon salt
• 2 tablespoons cilantro, chopped
• ½ lemon, juiced
• 2 cups water

Instructions

1. Wash the masoor dal in water and set it aside.
2. Set the Instant Pot to Sauté mode and add oil. Once hot, add cumin seeds and let them splutter.
3. Add onions, ginger-garlic paste, and curry leaves. Sauté for 3–4 minutes until the onions soften. Add tomatoes, salt, and curry powder. Mix well and sauté for 3–4 minutes.
4. Add the chicken and sauté for 1–2 minutes. Next, add the washed dal and two cups of water. Mix well.
5. Secure the lid and pressure cook for 5 minutes. Allow a natural pressure release for 10 minutes, then do a manual quick release. Open the lid, stir in cilantro and lemon juice, and mix well. Serve hot with rice or naan.

Instant Pot Turkey and Lentil Soup

This hearty Instant Pot turkey and lentil soup is the kind of meal that feels both filling and fresh. Ground turkey and lentils make it extra hearty, while the pressure cooker locks in flavor in a fraction of the time. It’s a quick, wholesome recipe that’s great for meal prep or cozy weeknight dinners. Each bowl is packed with satisfying, home-cooked goodness.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 cup brown lentils, rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Set the Instant Pot to Sauté mode. Heat the oil and cook the onion and garlic until soft, about 4-5 minutes. Add the ground turkey and cook until it is browned.
2. Stir in carrots, celery, tomatoes, lentils, broth, and seasonings. Lock the lid and cook on high pressure for 15 minutes.
3. Let the pressure release naturally for 10 minutes, then do a quick release of the remaining pressure. Mix well and garnish with parsley before serving.

Chicken Khichdi

Comfort food doesn’t get simpler than chicken khichdi. Made in the Instant Pot, this one-pot rice and lentil dish turns creamy and comforting with minimal effort. The gentle spices and tender chicken make it a soothing choice for any day you need something warm and nourishing. It’s the definition of cozy, no-stress cooking.

Ingredients

• 1 lb chicken thigh, cut into small pieces
• ¾ cup basmati rice
• ½ cup moong dal (yellow lentils)
• 2 tablespoons of oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-2 cinnamon sticks
• 1 medium onion, sliced
• 2 teaspoons ginger garlic paste
• 1-2 green chili chopped
• 2 teaspoons garam masala
• ½ teaspoon turmeric
• 2 teaspoons salt, adjust as per taste
• 2 tablespoons cilantro, finely chopped
• 4 cups water

Instructions

1. Wash the rice and dal and set them aside.
2. Set the Instant Pot to saute mode and add oil. Once it heats, add the cumin seeds, bay leaf, and cinnamon.
3. Once the spices bloom, add the onions. Sauté for 4-5 minutes until they begin to soften. Add ginger-garlic paste and green chilies. Sauté for one more minute.
4. Add the chicken, salt, turmeric, and garam masala. Mix well, then sauté for 3-4 minutes.
5. Add the rice and dal to the pot. Also, add four cups of water. Mix well and secure the Instant Pot lid. Pressure cook for 6 minutes.
6. Let the pressure come down naturally for 10 minutes, then do a quick manual pressure release. Open the lid and add cilantro. Mix well and serve warm.

Instant Pot Minestrone Soup

This Instant Pot minestrone soup brings classic Italian comfort to your table with almost no hands-on work. It’s loaded with vegetables, beans, and pasta in a perfectly seasoned tomato broth. The pressure cooker helps develop that slow-cooked flavor fast, making it ideal for busy weeknights. Serve it with crusty bread for the full cozy experience.

Ingredients

• 2 tablespoons olive oil 
• 1 onion chopped
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• ½ teaspoon paprika
• 1 can diced tomatoes (15 oz)
• ¾ cup elbow pasta
• 1 can cannellini beans, drained and rinsed
• 4 cups vegetable stock
• 2 cups baby spinach

Instructions

1. Set the Instant Pot to saute mode and heat the oil. Add onion and garlic, and saute for 3 minutes.
2. Next, add the carrots, celery, and zucchini. Also, add the Italian seasoning, salt, pepper, and paprika. Sauté for 2 minutes.
3. Add the tomatoes, pasta, kidney beans, and stock. Give it a good stir. Secure the lid and set the Instant Pot to Soup mode (on high pressure) for 4 minutes.
4. Once the Instant Pot beeps, let the pressure come down naturally for 5 minutes, then perform a quick manual release to release the remaining pressure.
5. Stir in the spinach and let the soup sit for 10 minutes. Garnish with parsley and serve.

 Instant Pot Refried Black Beans

Once you try making refried black beans in the Instant Pot, you’ll never go back to canned. The beans cook until soft and creamy, with just the right amount of seasoning and richness. They’re perfect for tacos, burritos, or as a flavorful side for any Mexican-inspired meal. Simple ingredients, bold results, and zero soaking required.

Ingredients

• 1 cup dried black beans rinsed
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 small jalapeno, finely chopped
• 1 teaspoon each of ground cumin and chili powder
• 2 teaspoons garlic powder
• 1 teaspoon ground fennel  (use epazote if available)
• ½ teaspoon salt, adjust as per taste
• 2½ cups water

Instructions

1. Set the Instant Pot to saute mode and add oil. Once it heats, add the onion and jalapeno. Sauté for 4-5 minutes or until the onions begin to brown.
2. Cancel the saute mode and add all the remaining ingredients. Mix well and secure the IP lid.
3. Set the Instant Pot in Bean/Chili mode for 40 minutes. Do a natural pressure release for 10 minutes, then do a quick manual release of the remaining pressure.
4. Blend with an immersion blender until the desired consistency is reached. Serve immediately or store.

Mexican Rice and Beans

This Instant Pot Mexican rice and beans recipe is a hearty, flavorful staple you’ll keep coming back to. Soft rice, tender beans, and a blend of spices come together for an easy one-pot meal or side. It’s versatile enough to pair with grilled meats or stand on its own as a satisfying vegetarian dish. Every bite tastes like a fiesta in your kitchen.

Ingredients

• ¾ cup dried black beans
• 1 cup brown rice 
• 1 medium yellow onion
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 1½ cups salsa
• ½ cup cilantro chopped (use stem and leaves)
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt, adjust as per taste

Instructions

1. Add brown rice, dried black beans, onion, corn kernels, and broth to the Instant Pot. Stir well to combine.
2. Next, add the salsa, cilantro, salt, and spices (ground cumin, garlic powder, chili powder, and smoked paprika). Do not stir at this stage.
3. Secure the Instant Pot lid, then pressure cook on high for 25 minutes. Do a natural pressure release for 10 minutes, then do a quick manual release of the remaining pressure.
4. Open the lid and mix gently. If there is excess liquid, return it to a sauté for another 5 minutes. Serve warm.

Black-Eyed Peas and Rice with Indian Spices

Black-eyed peas and rice with Indian spices is comfort food with a twist. The Instant Pot makes it effortless, turning humble ingredients into a fragrant, deeply spiced meal. Each spoonful is cozy, hearty, and full of warmth from cumin, turmeric, and garam masala. It’s a flavorful spin on everyday rice and beans that feels special without being complicated.

Ingredients

• 1 cup dried black-eyed peas, soaked
• 1 cup basmati rice rinsed
• 1 cup frozen spinach (around 5 oz)
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 small stick of cinnamon
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground coriander
• ¼ teaspoon turmeric
• 1 teaspoon each of cayenne and garam masala
• ½ cup tomato puree
• 2 cups water
• 1 teaspoon salt, adjust as per taste
• 2 tablespoons lemon juice

Instructions

1. Soak the black-eyed peas for 4-6 hours or overnight. This is important because it ensures the beans and rice cook evenly together.
2. Set the Instant Pot to saute mode and heat the oil. Add cumin seeds, bay leaf, and cinnamon stick, and saute for a few seconds. Add onion, ginger, and garlic. Sauté for 3-4 minutes or until the onion begins to soften.
3. Next, add the tomatoes, salt, and spices (ground coriander, turmeric, chili powder, and garam masala). Mix well, then sauté for 3-4 minutes.
4. Drain all the water from the soaked black-eyed peas and add them to the Instant Pot along with rinsed rice, spinach, and water. Stir well.
5. Set the Instant Pot to pressure cook mode for 5 minutes. Do a natural pressure release for 10 minutes, then do a quick release of the remaining pressure. Add the lemon juice and gently mix the rice. Serve warm.

Shelled and Unshelled Boiled Peanuts

These Instant Pot boiled peanuts bring Southern snacking to your kitchen with almost no effort. The pressure cooker infuses each peanut, shelled or unshelled, with a salty, savory punch that’s downright addictive. Perfect for game days, gatherings, or lazy weekends, they’re the ultimate make-ahead treat. Simple ingredients, big payoff.

Ingredients

• 2 lbs raw peanuts with shell or 1 lb raw peanuts without shell
• Water enough to cover the peanuts
• ¼ cup salt for peanuts with shells and 1 tablespoon of salt for peanuts without shells

Instructions

1. Wash the unshelled raw peanuts thoroughly to remove dirt or debris.
2. Boiling Peanuts with Shells (Unshelled Peanuts): Place the unshelled peanuts in the Instant Pot. Add enough water to cover the peanuts completely. Add ¼ cup of salt and give it a quick mix. Secure the lid and pressure cook for 75 minutes (1 hour, 15 minutes). Once the cooking time is up, let the pressure release naturally for about 20 minutes, then release any remaining pressure. Open the lid, check for tenderness, and adjust the seasoning if needed. Serve warm.
3. Boiling Peanuts without Shells (Shelled Peanuts): Place the shelled peanuts in the Instant Pot. Add enough water to cover the peanuts completely. Add 1 tablespoon of salt and give it a quick mix. Secure the lid and pressure cook for 30 minutes. Once the cooking time is up, let the pressure release naturally for about 15 minutes, then release any remaining pressure. Open the lid, check for tenderness, and adjust the seasoning if needed. Serve warm.

Instant Pot Zucchini Dal

This zucchini dal is proof that healthy can still taste incredible. The Instant Pot turns lentils and zucchini into a smooth, comforting dish infused with garlic, cumin, and turmeric. It’s light yet filling, perfect with a side of rice or warm roti. A delicious way to get more veggies and protein in one cozy bowl.

Ingredients

• 1 cup red lentils rinsed
• 4 cups zucchini, cut into large cubes (around 1.5-2 inches)
• 1 tablespoon oil
• 1-2 cloves garlic, minced
• 1 medium onion, chopped
• 2 teaspoons curry powder
• 1 teaspoon salt, adjust as per taste
• 3 cups water
• 2 tablespoons cilantro
• ½ lemon or lime
• For the rice:
  • 1 cup basmati rice
  • 1½ cups water

Instructions

1. Set the Instant Pot to saute mode and add oil. Once it heats, add the garlic and sauté for 1-2 minutes, or until it begins to brown. Add the onion and saute for another 3-4 minutes or until the onions begin to brown slightly.
2. Add the curry powder, salt, and a splash of water. Mix well, then sauté for 30 seconds. Add red lentils, zucchini, and water. Mix well and deglaze the pot. Make sure there are no brown bits at the bottom of the pot.
3. In a separate Instant-Pot safe bowl, add the rinsed basmati rice and water. Place a trivet on the dal, then set the rice bowl on it.
4. Secure the lid and pressure cook for 5 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure. Open the lid and take out the rice.
5. Add cilantro and lemon/lime juice to the zucchini dal. Mix well and serve with rice.

Chickpea Lentil Curry

This easy chickpea lentil curry delivers rich, layered flavor with minimal effort. Made entirely in the Instant Pot, it combines hearty lentils, chickpeas, and aromatic spices for a meal that’s as satisfying as takeout but way simpler. It’s naturally vegan, protein-packed, and ready to serve with rice or flatbread. A true pantry hero for busy nights.

Ingredients

• 1 cup dried chickpeas soaked overnight
• 1 cup dried green lentils
• 2 tablespoons oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch of ginger, grated
• 1 14-oz can diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• ½-¾ teaspoon cayenne, adjust as per taste
• 1 teaspoon salt, adjust as per taste
• 6 cups water
• ½ cup plain yogurt, optional
• ½ teaspoon garam masala
• 2 tablespoons cilantro, chopped for garnish

Instructions

1. Set the Instant Pot to Saute mode and heat oil. Once hot, add the chopped onions, garlic, and ginger. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
2. Add the tomatoes, curry powder, ground coriander, cayenne, and salt. Mix well and sauté for 5-7 minutes.
3. Drain and rinse the soaked chickpeas and add them to the Instant Pot along with the green lentils. Add 4 cups of water and mix well.
4. Close the lid, set the valve to the sealing position, and select “Pressure Cook” or “Manual” on high pressure. Set the timer to 15 minutes. Allow a natural pressure release for about 10 minutes, then manually release any remaining pressure.
5. Open the lid and put the Instant Pot in saute mode. Add the yogurt and garam masala and simmer for 2-3 minutes. Cancel saute mode and garnish with cilantro. Serve warm.

Dal Makhani

Instant Pot dal makhani brings restaurant-style indulgence home in under an hour. Creamy black lentils, buttery sauce, and a touch of spice make it pure comfort in a bowl. The pressure cooker helps develop that slow-simmered depth of flavor you’d expect from hours on the stove. Serve it with rice or naan for an effortlessly elegant dinner.

Ingredients

• 1 cup whole black lentils (whole urad dal), soaked overnight
• ½ cup red kidney beans (rajma), soaked overnight
• 4 cups of water for pressure cooking
• 2 tablespoons ghee or unsalted butter
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1-2 green chili slit (optional)
• 1 cup canned crushed tomatoes or fresh puree
• 1 teaspoon ground coriander
• ½ teaspoon each of ground cumin and turmeric powder
• 2 teaspoons Kashmiri chili powder or mild paprika
• 1 teaspoon garam masala
• Salt to taste
• ½ cup water, adjust when combining
• ¼ cup heavy cream, plus extra for garnish
• 1 tablespoon kasoori methi (dried fenugreek leaves)

Instructions

1. Drain the soaked urad dal and rajma. Rinse them well in fresh water, then drain. Add to the Instant Pot with 4 cups of water and ½ teaspoon of salt.
2. Cook for 30-35 minutes (high pressure). Let pressure release naturally (~15 minutes). Lentils should be soft and mashable.
3. While dal cooks, heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and bay leaf. Let them bloom for a few seconds. Add the onion and saute until golden, about 10 minutes. Add ginger-garlic paste and green chili. Cook for 2 more minutes.
4. Stir in crushed tomatoes, coriander, cumin, turmeric, chili powder, and garam masala. Cook until thick and the oil begins to separate. This should take about 15 minutes.
5. Add cooked dal and rajma to the masala along with ½ cup water. Lightly mash some lentils for creaminess. Simmer on low for 10-12 minutes, stirring often. Add more water if needed to adjust the consistency.
6. Reduce the heat, stir in cream, and adjust the seasoning. Crush kasoori methi between your palms and add it. Garnish with cream and fresh cilantro. Serve hot with rice or naan.

Instant Pot Applesauce

Making applesauce in the Instant Pot is as easy as it gets, and it tastes far better than store-bought. Fresh apples cook down into a velvety, naturally sweet sauce in minutes. You can keep it chunky or smooth, depending on your preference. It’s perfect for snacking, baking, or serving warm over pancakes or pork chops.

Ingredients

• 2 lbs Granny Smith apples (about 5-6), peeled, cored, and chopped
• 2 lbs Honeycrisp apples (about 5-6), peeled, cored, and chopped
• 2 cinnamon sticks
• 2-3 tablespoons sugar or more to taste
• ½ cup water

Instructions

1. Peel, core, and chop the apples into chunks.
2. Add the apples, water, sugar, and cinnamon sticks to the Instant Pot. Mix well.
3. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. Once cooking is done, carefully perform a quick release.
4. Remove the cinnamon sticks. Blend the apples with an immersion blender until smooth, or mash with a potato masher for chunky applesauce. Serve warm, chilled, or store for later.

Instant Pot Shrimp Boil

This Instant Pot shrimp boil brings the spirit of a backyard seafood feast straight to your kitchen. Juicy shrimp, corn, sausage, and potatoes cook together in a flavorful broth that tastes like summer in a pot. It’s fast, fun, and guaranteed to impress. A complete meal with almost no cleanup.

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on or off
• 1 lb fingerling or baby potatoes, halved if large
• 4 ears of corn, cut into thirds
• 1 lb smoked sausage, sliced
• 2 cups low-sodium chicken broth or water
• 2 tablespoons Old Bay seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt, optional, adjust to taste
• ½ teaspoon black pepper
• 1 lemon halved
• 3 tablespoons unsalted butter, melted

Instructions

1. Pour the broth into the Instant Pot. Layer potatoes first, then corn, then smoked sausage on top. Sprinkle Old Bay (reserve ½ tbsp for shrimp), garlic powder, salt, and pepper over everything.
2. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Perform a quick release.
3. Open the lid, place the shrimp on top, and sprinkle with the reserved Old Bay. Close the lid again and cook on High Pressure for 0 minutes (or sauté for 2-3 minutes, until the shrimp are pink and cooked through). Quick release.
4. Drain excess liquid, or keep a little broth for dipping. Drizzle with melted butter and juice from half a lemon. Garnish with parsley and extra Old Bay. Serve with lemon wedges and crusty bread or rice.

Tomato Lentil Soup

This tomato lentil soup is simple, hearty, and bursting with cozy flavor. The Instant Pot blends red lentils and tomatoes into a silky, savory bowl that’s perfect for chilly days. A hint of seasoning adds warmth without overpowering the freshness. Serve it with crusty bread for a satisfying, no-fuss meal.

Ingredients

• 1 cup dried red lentils, rinsed
• 2 cans diced tomatoes (28 oz)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3-4 cloves garlic, minced
• 4 cups vegetable stock
• 1 teaspoon each of ground cumin, paprika, and dried oregano
• Salt and pepper, to taste

Instructions

1. Set the Instant Pot to Sauté mode and heat olive oil. Add chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5–7 minutes.
2. Stir in ground cumin, paprika, dried oregano, salt, and pepper.
3. Add the rinsed red lentils, diced tomatoes, and vegetable stock to the pot. Stir well to combine.
4. Secure the lid and pressure cook for 8 minutes. Let the pressure come down naturally for 5 minutes, then do a quick manual release of the remaining pressure.
5. Blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a blender and blend until smooth.
6. Taste and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley.

Ground Meat and Lentil Curry

This ground meat and lentil curry is a one-pot wonder packed with flavor and comfort. The Instant Pot brings together spiced ground meat, tender lentils, and a thick, aromatic sauce that’s irresistible with rice or naan. It’s hearty, family-friendly, and perfect for meal prep. Classic comfort, made effortlessly modern.

Ingredients

• 1 lb ground meat (lamb or your choice)
• 1 cup green moong dal
• 2 tablespoons oil
• 1 large onion, chopped
• 4-5 cloves garlic, minced
• ½ inch ginger, minced
• 1-2 green chilies, chopped
• ½ cup canned tomatoes
• 1 teaspoon each of ground cumin and Kashmiri chili powder
• 2 teaspoons ground coriander
• ½ teaspoon turmeric powder
• 1-1½ teaspoons salt, to taste
• 1 teaspoon garam masala
• 1 tablespoon kasoori methi
• 2 tablespoons cilantro, chopped
• 4 cups water

Instructions

1. Wash the green moong thoroughly and soak for 1-2 hours.
2. Set the Instant Pot to Sauté mode and add oil. Add onions, ginger, garlic, and green chili. Sauté for 3 minutes.
3. Add crushed tomato, kasoori methi, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and sauté for 2 minutes.
4. Add the ground meat and stir to break it apart. Let it brown for about 2–3 minutes. Drain the soaked dal, then add it to the pot with 4 cups of water. Mix well.
5. Close the lid and pressure cook for 12 minutes. Allow a natural pressure release for 10 minutes, then perform a quick release. Stir in garam masala and cilantro. Mix well and serve hot.