15 Best Instant Pot Recipes for Simple Summer Meals

Summer cooking shouldn’t mean slaving over a hot stove for hours. These Instant Pot recipes deliver amazing flavors without heating up your kitchen.

From tender pulled pork to creamy risotto, each dish comes together quickly while keeping your home cool and comfortable.

01. Pressure Cooker Outlaw Chili Beans

Hearty chili beans packed with bold flavors and tender meat. This crowd-pleasing dish comes together in under an hour with minimal prep work.

Ingredients: 2 pounds ground beef, 2 cans kidney beans (drained), 1 can diced tomatoes, 1 large onion (diced), 3 cloves garlic (minced), 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 2 cups beef broth, salt and pepper to taste.

How To Make Pressure Cooker Outlaw Chili Beans

1. Press the sauté button on your Instant Pot and brown the ground beef until no pink remains, breaking it up with a wooden spoon as it cooks. This step builds incredible flavor foundation for your chili.

2. Add diced onions and garlic to the pot, cooking for 2-3 minutes until fragrant and softened. Stir in chili powder, cumin, and smoked paprika, cooking for another minute to bloom the spices.

3. Pour in beef broth, diced tomatoes, and kidney beans. Stir everything together and secure the lid. Set to high pressure for 20 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining pressure.

02. Instant Pot Creamy Mushroom Risotto

Perfectly creamy risotto without constant stirring or hovering over the stove. This restaurant-quality dish delivers rich, satisfying flavors in a fraction of traditional cooking time.

Ingredients: 1½ cups Arborio rice, 4 cups chicken broth, 8 ounces mushrooms (sliced), 1 medium onion (diced), 3 cloves garlic (minced), ½ cup white wine, ½ cup Parmesan cheese (grated), 3 tablespoons butter, 2 tablespoons olive oil.

How To Make Instant Pot Creamy Mushroom Risotto

1. Heat olive oil using the sauté function and cook sliced mushrooms until golden brown and most liquid has evaporated, about 6-8 minutes. Remove mushrooms and set aside for later use.

2. Add butter to the pot and sauté diced onions until translucent, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn it.

3. Add Arborio rice and stir constantly for 2 minutes to lightly toast the grains. Pour in white wine and scrape up any browned bits from the bottom of the pot.

4. Add chicken broth and cooked mushrooms back to the pot. Secure lid and cook on high pressure for 6 minutes, then quick release. Stir in Parmesan cheese until melted and creamy throughout.

03. Instant Pot New York Cheesecake

Silky smooth cheesecake that’s incredibly light and fluffy with no cracks. The pressure cooker creates the perfect gentle cooking environment for this impressive dessert.

Ingredients: 24 ounces cream cheese (room temperature), ¾ cup sugar, 3 large eggs (room temperature), ¼ cup sour cream, 1 teaspoon vanilla extract, 1 cup graham cracker crumbs, 4 tablespoons melted butter, 1½ cups water for steaming.

How To Make Instant Pot New York Cheesecake

1. Mix graham cracker crumbs with melted butter until evenly moistened. Press mixture firmly into the bottom of a greased 7-inch springform pan, creating an even layer that extends slightly up the sides.

2. Beat room temperature cream cheese until completely smooth and fluffy, about 3 minutes. Gradually add sugar, beating until well combined and no lumps remain in the mixture.

3. Add eggs one at a time, beating just until incorporated after each addition. Mix in sour cream and vanilla extract until the batter is perfectly smooth and creamy throughout.

4. Pour batter over prepared crust and cover tightly with aluminum foil. Place trivet in Instant Pot with 1½ cups water. Lower pan onto trivet and cook high pressure for 35 minutes.

5. Allow natural pressure release for 10 minutes, then quick release remaining pressure. Remove cheesecake and cool completely before refrigerating for at least 4 hours until fully set and chilled.

04. Instant Pot Spicy Carne Adovado

Tender pork simmered in smoky chile sauce with incredible depth of flavor. This New Mexican classic brings serious heat and authentic southwestern taste to your dinner table.

Ingredients: 3 pounds pork shoulder (cubed), 6 dried New Mexico chiles, 2 chipotle peppers in adobo sauce, 3 cloves garlic, 1 teaspoon cumin, 1 teaspoon oregano, 2 cups chicken broth, 1 tablespoon apple cider vinegar, salt to taste.

How To Make Instant Pot Spicy Carne Adovado

1. Remove stems and seeds from dried chiles, then toast them in a dry skillet for 2-3 minutes until fragrant. Soak in hot water for 15 minutes until softened and pliable.

2. Blend softened chiles with chipotle peppers, garlic, cumin, oregano, and 1 cup chicken broth until completely smooth. Strain mixture through fine mesh strainer for silky texture.

3. Season cubed pork with salt and brown in batches using the sauté function until all sides are golden. This step adds incredible flavor depth to the finished dish.

4. Return all pork to pot and pour chile sauce over meat. Add remaining broth and vinegar, then secure lid. Cook high pressure for 45 minutes with natural pressure release for 15 minutes.

05. Easy Instant Pot Salsa Chicken

Simple shredded chicken that’s perfect for tacos, burritos, or quesadillas. Just a few pantry ingredients create this versatile and flavorful protein that everyone will love.

Ingredients: 2 pounds boneless skinless chicken breasts, 1 jar salsa (16 ounces), 1 packet taco seasoning, 1 can diced tomatoes (drained), ½ cup chicken broth, 1 medium onion (diced), 2 cloves garlic (minced).

How To Make Easy Instant Pot Salsa Chicken

1. Place chicken breasts in the bottom of your Instant Pot and season both sides with taco seasoning, rubbing the spices into the meat for maximum flavor penetration.

2. Add diced onions, garlic, salsa, drained diced tomatoes, and chicken broth to the pot. The liquid should just barely cover the chicken for optimal cooking results.

3. Secure the lid and cook on high pressure for 15 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining steam.

4. Remove chicken and shred using two forks, then return shredded meat to the pot. Stir everything together and let it sit for 5 minutes to absorb all those delicious flavors before serving.

06. Instant Pot Cuban Black Beans

Perfectly seasoned black beans with authentic Cuban flavors and creamy texture. These beans freeze beautifully and make an excellent base for countless meals throughout the week.

Ingredients: 1 pound dried black beans, 1 large onion (diced), 1 bell pepper (diced), 4 cloves garlic (minced), 2 bay leaves, 1 teaspoon cumin, 1 teaspoon oregano, 6 cups water, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Instant Pot Cuban Black Beans

1. Rinse dried black beans thoroughly and remove any stones or debris. No need to soak them overnight when using the pressure cooker method for perfectly tender results.

2. Heat olive oil using sauté function and cook diced onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

3. Add black beans, water, bay leaves, cumin, and oregano to the pot. Stir everything together and secure the lid tightly for proper pressure building.

4. Cook on high pressure for 35 minutes, then allow natural pressure release for 15 minutes. Remove bay leaves and season with salt and pepper to taste.

5. For creamier beans, use an immersion blender to partially puree about one-third of the mixture, leaving plenty of whole beans for texture and visual appeal.

07. Instant Pot Mexican Chilorio

Tender shredded pork cooked in spicy chile sauce until incredibly flavorful. This versatile Mexican dish works perfectly for tacos, burritos, quesadillas, or any Mexican-inspired meal you’re craving.

Ingredients: 3 pounds pork shoulder, 4 dried guajillo chiles, 2 dried ancho chiles, 3 cloves garlic, 1 teaspoon cumin, ½ teaspoon oregano, 2 cups chicken broth, 1 tablespoon white vinegar, salt and pepper to taste.

How To Make Instant Pot Mexican Chilorio

1. Cut pork shoulder into large chunks and season generously with salt and pepper. Brown the meat in batches using sauté function until golden on all sides for maximum flavor development.

2. Remove stems and seeds from dried chiles, then toast in a dry pan for 2 minutes until fragrant. Soak in hot water for 20 minutes until completely softened.

3. Blend softened chiles with garlic, cumin, oregano, and 1 cup chicken broth until smooth. Strain through fine mesh strainer to remove any remaining pieces for silky sauce.

4. Return browned pork to pot and pour chile sauce over meat. Add remaining broth and vinegar, then secure lid and cook high pressure for 60 minutes.

5. Allow natural pressure release for 20 minutes, then shred meat with two forks. Mix shredded pork with cooking liquid until well coated and flavorful throughout.

08. Instant Pot BBQ Pulled Pork

Smoky, tender pulled pork that falls apart at the touch of a fork. This barbecue favorite comes together in a fraction of traditional cooking time while delivering incredible flavor.

Ingredients: 3 pounds pork shoulder, 1 cup barbecue sauce (divided), ¼ cup brown sugar, 2 teaspoons garlic powder, 2 teaspoons smoked paprika, 1 teaspoon onion powder, ½ cup chicken broth, salt and pepper to taste.

How To Make Instant Pot BBQ Pulled Pork

1. Mix garlic powder, smoked paprika, onion powder, brown sugar, salt, and pepper to create a flavorful dry rub. Massage this mixture all over the pork shoulder, covering every surface.

2. Let seasoned pork marinate for at least 30 minutes at room temperature, allowing the spices to penetrate the meat for deeper flavor development throughout.

3. Heat a little oil in the Instant Pot using sauté function and sear the pork on all sides until golden brown, about 2-3 minutes per side for beautiful caramelization.

4. Add chicken broth and half the barbecue sauce to the pot. Secure lid and cook on high pressure for 90 minutes, then natural pressure release for 20 minutes.

5. Remove pork and shred with two forks, discarding excess fat. Mix shredded meat with remaining barbecue sauce and some cooking liquid until perfectly saucy and delicious.

09. Instant Pot Southern Potato Salad

Classic Southern-style potato salad made entirely in one pot for easy cleanup. The potatoes cook perfectly tender while maintaining their shape, creating the ideal texture for this beloved side dish.

Ingredients: 3 pounds red potatoes, 6 large eggs, ¾ cup mayonnaise, 2 tablespoons yellow mustard, 1 medium onion (diced), 3 celery stalks (diced), 2 tablespoons sweet pickle relish, salt and pepper to taste, paprika for garnish.

How To Make Instant Pot Southern Potato Salad

1. Wash and quarter red potatoes, keeping pieces roughly the same size for even cooking. Place potatoes and eggs on the trivet with 1 cup water in the bottom of pot.

2. Cook on high pressure for 4 minutes, then quick release pressure immediately to prevent overcooking. Remove eggs and place in ice water bath to stop cooking process.

3. Drain potatoes and let them cool slightly before handling. Peel and chop hard-boiled eggs, setting aside some yolk pieces for extra richness in the final salad.

4. Combine mayonnaise, yellow mustard, diced onion, celery, and pickle relish in a large bowl. Mix until well combined and creamy throughout.

5. Gently fold cooled potatoes and chopped eggs into dressing mixture, being careful not to mash the potatoes. Season with salt and pepper, then refrigerate for 3 hours before serving.

10. Tropical Coconut Lime Rice

Fragrant rice infused with coconut, pineapple, and fresh lime flavors. This tropical side dish brings sunny island vibes to any summer meal with minimal effort required.

Ingredients: 1½ cups jasmine rice, 1 can coconut milk, 1 cup water, ½ cup diced pineapple, 2 tablespoons lime juice, 1 tablespoon lime zest, 2 tablespoons shredded coconut, 1 teaspoon salt, 2 tablespoons cilantro (chopped).

How To Make Tropical Coconut Lime Rice

1. Rinse jasmine rice in cold water until the water runs clear, removing excess starch for perfectly fluffy results. Drain thoroughly before adding to the Instant Pot.

2. Combine rinsed rice, coconut milk, water, and salt in the pot. Stir gently to distribute ingredients evenly without breaking the rice grains.

3. Secure lid and cook on high pressure for 3 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining steam.

4. Fluff rice with a fork and gently stir in diced pineapple, lime juice, lime zest, and shredded coconut until evenly distributed throughout the fragrant rice.

5. Let rice rest for 5 minutes to absorb flavors, then garnish with fresh chopped cilantro just before serving for bright color and fresh herb flavor.

11. Mediterranean Couscous Salad

Fresh and vibrant couscous salad loaded with Mediterranean vegetables and herbs. This light and satisfying dish works perfectly as a main course or refreshing summer side.

Ingredients: 1½ cups pearl couscous, 2 cups chicken broth, 1 cucumber (diced), 2 tomatoes (diced), ½ red onion (diced), ¼ cup fresh cilantro (chopped), 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon oregano, salt and pepper to taste.

How To Make Mediterranean Couscous Salad

1. Add pearl couscous and chicken broth to the Instant Pot, stirring once to ensure even liquid distribution. The broth will add incredible flavor depth to the finished salad.

2. Secure lid and cook on high pressure for 5 minutes, then quick release pressure to prevent overcooking. Perfectly cooked couscous should be tender but still have slight bite.

3. Transfer cooked couscous to a large bowl and fluff with a fork, allowing it to cool to room temperature while you prepare the fresh vegetables.

4. Dice cucumber, tomatoes, and red onion into uniform pieces for the best texture and appearance. Pat tomatoes dry with paper towels to prevent excess moisture.

5. Combine olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Toss cooled couscous with dressing, vegetables, and fresh cilantro until evenly coated and delicious.

12. Perfect Instant Pot Corn on the Cob

Sweet, tender corn that cooks to perfection every single time. This hands-off method frees up your stovetop while delivering consistently excellent results with minimal effort required.

Ingredients: 6 ears fresh corn (husked), 1 cup water, 4 tablespoons butter, salt and pepper to taste, optional seasonings like garlic powder or paprika.

How To Make Perfect Instant Pot Corn on the Cob

1. Remove husks and silk from corn ears, then break each ear in half if needed to fit properly in your Instant Pot. Rinse under cold water to remove any remaining silk.

2. Pour water into the bottom of the Instant Pot and place the trivet inside. Arrange corn pieces on the trivet, stacking them carefully if necessary for proper fit.

3. Secure lid and cook on high pressure for 2 minutes, then quick release pressure immediately. This short cooking time keeps corn tender without making it mushy or overcooked.

4. Carefully remove hot corn using tongs and brush with melted butter while still warm. Season with salt, pepper, and any additional spices you enjoy for perfect flavor enhancement.

13. Hawaiian Shoyu Chicken Drumsticks

Tender chicken drumsticks glazed in sweet and savory Hawaiian-style sauce. The combination of soy sauce, honey, and ginger creates an irresistible flavor that everyone will absolutely love.

Ingredients: 8 chicken drumsticks, ½ cup soy sauce, ¼ cup honey, ¼ cup sweet cooking wine, 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 green onions (sliced), 1 tablespoon cornstarch, 2 tablespoons water.

How To Make Hawaiian Shoyu Chicken Drumsticks

1. Pat chicken drumsticks completely dry with paper towels and season lightly with salt and pepper. This helps the sauce adhere better and creates more flavorful results.

2. Whisk together soy sauce, honey, sweet cooking wine, minced garlic, and grated fresh ginger in a bowl until honey dissolves completely and mixture is smooth.

3. Place drumsticks in Instant Pot and pour sauce mixture over chicken, turning pieces to coat evenly. Let marinate for 15 minutes for deeper flavor penetration.

4. Secure lid and cook on high pressure for 15 minutes, then quick release pressure. Remove chicken and cover with foil to keep warm while preparing glaze.

5. Mix cornstarch with water and stir into cooking liquid. Use sauté function to simmer sauce until thickened, about 3-4 minutes. Pour over chicken and garnish with sliced green onions.

14. Creamy Instant Pot Rice Pudding

Old-fashioned rice pudding that’s perfectly creamy and comforting without heating up your kitchen. This nostalgic dessert brings back childhood memories with every spoonful of sweet goodness.

Ingredients: 1 cup short-grain white rice, 4 cups whole milk, ⅓ cup sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon salt, 2 large eggs, ¼ cup raisins, ground cinnamon for serving.

How To Make Creamy Instant Pot Rice Pudding

1. Combine rice, milk, sugar, vanilla extract, cinnamon, and salt in the Instant Pot. Stir mixture well to dissolve sugar completely and distribute spices evenly throughout.

2. Secure lid and cook on high pressure for 20 minutes, then allow natural pressure release for 10 minutes before quick releasing remaining pressure for safety.

3. Whisk eggs in a small bowl, then slowly add about ½ cup of hot rice mixture while whisking constantly to temper eggs and prevent curdling.

4. Stir tempered egg mixture back into the pot along with raisins. Use sauté function to cook for 2-3 minutes, stirring constantly until mixture thickens to pudding consistency.

5. Serve warm or chilled, sprinkled with additional ground cinnamon. The pudding will continue to thicken as it cools, creating the perfect creamy texture everyone loves.

15. Instant Pot Rotisserie-Style Chicken

Incredibly moist and tender whole chicken with crispy, seasoned skin. This foolproof method delivers rotisserie-quality results with just five minutes of prep time and amazing flavor throughout.

Ingredients: 1 whole chicken (3-4 pounds), 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, 1 cup chicken broth, 2 tablespoons olive oil.

How To Make Instant Pot Rotisserie-Style Chicken

1. Pat chicken completely dry inside and out with paper towels. Mix paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl for seasoning blend.

2. Rub olive oil all over chicken skin, then massage seasoning mixture evenly over entire bird, including inside the cavity for maximum flavor penetration throughout the meat.

3. Pour chicken broth into Instant Pot and place trivet inside. Carefully lower seasoned chicken onto trivet breast-side up, ensuring it fits comfortably without touching the lid.

4. Secure lid and cook on high pressure for 25 minutes, then natural pressure release for 15 minutes. Remove chicken carefully and let rest for 10 minutes before carving.

5. For crispier skin, place chicken under broiler for 3-5 minutes until golden brown and crispy. Carve and serve immediately while hot and juicy throughout.

Final Thoughts

These Instant Pot recipes prove that summer cooking can be both delicious and effortless. Each dish delivers incredible flavors without the heat and hassle of traditional cooking methods.

From hearty main courses to light sides and desserts, your pressure cooker opens up endless possibilities for quick, satisfying meals all season long.