Summer has finally arrived, and with it comes the perfect excuse to fire up your Instant Pot and whip up some deliciously refreshing meals. As the temperatures rise, we crave dishes that are light, flavorful, and easy to make. In this article, we’re excited to share our top 20 Instant Pot summer recipes that will help you beat the heat and satisfy your taste buds.
From classic comfort foods like corn chowder and pulled chicken, to fresh and zesty options like watermelon gazpacho and blueberry lemon cheesecake, we’ve got a recipe for every occasion. Whether you’re hosting a backyard barbecue or just need a quick and easy meal solution, these Instant Pot recipes are sure to become your new go-to’s.
In the following pages, we’ll dive into each of our 20 summer recipes, sharing tips, tricks, and inspiration to help you make the most of your Instant Pot. So grab a glass of cold lemonade, settle in, and get ready to ignite your taste buds with these mouthwatering Instant Pot creations!
Instant Pot Summer Corn Chowder
Beat the heat with this refreshing summer corn chowder recipe, perfect for a quick and easy meal or as a side dish.
Ingredients:
– 1 lb frozen corn kernels
– 2 medium-sized potatoes, peeled and diced
– 1 small onion, chopped
– 3 cloves of garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tablespoons of butter.
2. Add the chopped onion, minced garlic, and diced potatoes. Cook until the onion is translucent.
3. Add the frozen corn kernels, flour, and chicken broth. Stir well 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 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. If desired, stir in heavy cream or half-and-half to add a creamy touch.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (including natural pressure release)
Instant Pot BBQ Pulled Chicken
Get ready to enjoy fall-apart tender chicken smothered in a sweet and tangy BBQ sauce, all thanks to the Instant Pot’s magic. This recipe is perfect for busy weeknights or lazy Sundays when you want a delicious meal with minimal fuss.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 1/4 cup chicken broth
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 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 breasts and cook for 5 minutes, or until browned on both sides.
3. In a separate bowl, mix together BBQ sauce, chicken broth, brown sugar, smoked paprika, salt, and pepper.
4. Pour the mixture over the chicken in the Instant Pot.
5. Close the lid, set the valve to “SEALING”, and cook on “HIGH PRESSURE” for 15 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
7. Shred the chicken with two forks and serve hot.
Cooking Time: 30 minutes
Instant Pot Summer Vegetable Soup
As the temperatures rise, this refreshing Instant Pot Summer Vegetable Soup recipe is a perfect way to enjoy the season’s bounty while keeping cool. With its vibrant colors and comforting flavors, this soup is sure to become a summer staple.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 3 cups mixed summer vegetables (such as zucchini, yellow squash, bell peppers, and cherry tomatoes)
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley or cilantro) for garnish
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 minced garlic and cook for an additional minute.
4. Add the mixed summer vegetables, vegetable broth, salt, and pepper. Stir well to combine.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10-12 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth (optional).
8. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half for added richness.
Cooking Time: 12-14 minutes
Instant Pot Lemon Garlic Shrimp Pasta
This recipe is a twist on traditional pasta dishes, with the added brightness of lemon and pungency of garlic. The Instant Pot makes quick work of cooking the shrimp and pasta to perfection.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 oz. pasta of your choice (e.g., linguine or fettuccine)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1 tablespoon olive oil
– 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.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add shrimp and cook until pink, about 2-3 minutes.
4. Add pasta, lemon juice, white wine (if using), salt, and pepper. Stir to combine.
5. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” and cook for 3-4 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Instant Pot Hawaiian Chicken
Add a tropical twist to your weeknight dinner routine with this simple and flavorful Instant Pot Hawaiian Chicken recipe. With just a few ingredients and minimal effort, you’ll have a mouthwatering dish that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pineapple juice
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken breasts and cook for 3-4 minutes, until browned.
3. Add the pineapple juice, soy sauce, honey, garlic powder, salt, and black pepper. 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 8 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 13-14 minutes
Instant Pot Summer Ratatouille
A flavorful and healthy summer twist on the classic French dish, this Instant Pot recipe brings together the best of seasonal vegetables to create a deliciously quick and easy meal. With minimal prep work and cooking time, you’ll be enjoying a warm and satisfying ratatouille in no time.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium zucchinis, sliced
– 2 medium bell peppers (any color), sliced
– 1 can (14.5 oz) of diced tomatoes
– 1/4 cup of 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 chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced zucchinis and bell peppers, and stir to combine.
5. Pour in the canned diced tomatoes, salt, and pepper. Stir well.
6. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
7. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Serve hot, garnished with fresh basil leaves if desired. Enjoy!
Instant Pot Cold Cucumber Soup
Beat the heat with this refreshing cold cucumber soup, perfect for hot summer days.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup plain Greek yogurt
– 1/2 cup ice-cold water
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. Add the chopped cucumber, Greek yogurt, ice-cold water, and lemon juice to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Press the “yogurt” button and select “cold brew”. Let it run for 10 minutes.
4. Open the lid and stir the mixture well.
5. Season with salt and pepper to taste.
6. Chill in the refrigerator for at least 30 minutes before serving.
7. Garnish with fresh dill or parsley, if desired.
Cooking Time: 10 minutes
Instant Pot Summer Peach BBQ Ribs
Get ready to elevate your backyard barbecue game with these tender and flavorful Instant Pot Summer Peach BBQ Ribs. The combination of sweet peaches, tangy BBQ sauce, and fall-off-the-bone tender meat is sure to be a crowd-pleaser.
Ingredients:
– 2 pounds beef or pork ribs
– 1 cup peach preserves
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup BBQ sauce (homemade or store-bought)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the ribs and cook for 5 minutes, browning both sides.
3. In a small bowl, mix together peach preserves, brown sugar, apple cider vinegar, garlic powder, salt, and pepper.
4. Pour the peach mixture over the ribs in the Instant Pot.
5. Close the lid and set the valve to “Sealing”. Cook on “Meat/Stew” mode for 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before opening the lid.
7. Brush the BBQ sauce all over the ribs and return them to the Instant Pot for an additional 5 minutes of cooking time.
Cooking Time: 35-40 minutes
Instant Pot Zucchini and Tomato Risotto
Transform traditional risotto into a light and flavorful summer dish by adding zucchini, tomatoes, and Parmesan cheese to your Instant Pot.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 medium zucchini, diced
– 1 can (14.5 oz) crushed tomatoes
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the warmed broth, zucchini, crushed tomatoes, white wine (if using), salt, and pepper. 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 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Fluff the risotto with a fork and stir in the Parmesan cheese. Garnish with chopped parsley, if desired.
Cooking Time: 16 minutes (including natural pressure release)
Instant Pot Summer Berry Cobbler
Elevate your summer dessert game with this easy and delicious cobbler recipe made in the Instant Pot! Fresh berries, sweet biscuits, and a hint of cinnamon come together to create a perfect treat for warm weather gatherings.
Ingredients:
– 1 cup mixed summer berries (strawberries, blueberries, raspberries)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten
– 1 teaspoon ground cinnamon
Instructions:
1. In the Instant Pot insert, combine berries, sugar, flour, and baking powder.
2. Mix well to combine.
3. Add heavy cream, melted butter, beaten egg, and cinnamon. Stir until smooth.
4. Cover the insert with a piece of foil or a silicone lid.
5. Set the Instant Pot to “Manual” mode and cook at high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 20 minutes
Instant Pot Greek Lemon Chicken
This Instant Pot recipe combines the bright flavors of Greece with the convenience of pressure cooking. Marinated chicken breasts are cooked to perfection in a zesty lemon sauce, perfect for a quick weeknight dinner.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 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 garlic and cook for 1 minute, until fragrant.
3. Add the chicken breasts and cook for 2 minutes per side, until browned.
4. Add the lemon juice, oregano, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10-12 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with lemon slices and fresh parsley if desired.
Cooking Time: 17-19 minutes
Instant Pot Summer Squash and Corn Salad
This refreshing salad is perfect for hot summer days. With the help of your Instant Pot, you can quickly cook tender summer squash and sweet corn, then combine them with fresh herbs and a tangy dressing.
Ingredients:
– 1 medium summer squash (such as yellow crookneck), sliced
– 1 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the sliced summer squash and cook for an additional 2-3 minutes, or until tender.
4. Add the frozen corn kernels, garlic, salt, and pepper. Stir to combine.
5. Cook on “High Pressure” for 2 minutes, followed by a quick release.
6. Stir in chopped cilantro and lime juice.
7. Serve warm or chilled.
Cooking Time: 3-4 minutes (including pressure release)
Instant Pot Mango Coconut Rice Pudding
Transform everyday rice into a luscious pudding infused with the sweetness of mango and the richness of coconut.
Ingredients:
– 1 cup uncooked white or brown rice
– 3 cups water
– 1/2 cup sweetened condensed milk
– 1/4 cup shredded coconut
– 1 ripe mango, diced
– 1 tablespoon honey (optional)
– Pinch of salt
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tablespoons of butter.
2. Add the rice and stir to coat with butter. Cook for 1 minute.
3. Add the water, sweetened condensed milk, shredded coconut, mango, honey (if using), and salt. Stir well.
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, then quick-release any remaining steam.
6. Open the lid and fluff the pudding with a fork. Serve warm or chilled.
Cooking Time: 16 minutes (including natural pressure release)
Instant Pot Summer Herb Chicken
Elevate your meal game with this refreshing summer herb chicken recipe cooked to perfection in the Instant Pot. This flavorful and tender dish is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup mixed summer herbs (such as basil, parsley, and thyme)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the mixed summer herbs, salt, and pepper; stir to combine.
4. Place the chicken breasts in the pot, making sure they are not overlapping.
5. Pour in the chicken broth.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
7. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 15 minutes
Instant Pot Watermelon Gazpacho
Reinvigorate your senses with this refreshing Instant Pot Watermelon Gazpacho recipe, perfect for hot summer days.
Ingredients:
– 3 lbs seedless watermelon (about 1 small to medium-sized melon), diced
– 1 large red bell pepper, diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups chicken or vegetable broth
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the diced onion, bell pepper, and garlic. Cook until the vegetables are tender, about 3-4 minutes.
3. Add the diced watermelon, chopped cilantro, smoked paprika, salt, and pepper. Stir well to combine.
4. Pour in the broth and stir again.
5. Close the lid, making sure the valve is set to “Sealing”. Press “Manual” or “Pressure Cook” mode and cook at high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Serve:
Garnish with additional cilantro, if desired. Serve chilled, straight from the refrigerator. Enjoy!
Instant Pot Summer Shrimp Boil
A refreshing twist on a classic boil, this recipe combines succulent shrimp with summer-inspired flavors like lemon and herbs. Perfect for a quick and easy dinner or weekend gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups water
– 1 tablespoon lemon juice
– 1 teaspoon Old Bay seasoning
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Add the water, lemon juice, Old Bay seasoning, salt, and black pepper to the Instant Pot.
2. Place the shrimp on top of the liquid mixture.
3. Close the lid and make sure the valve is set to “sealing”.
4. Cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
6. Stir in the chopped parsley and dill.
7. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 10 minutes
Instant Pot Pineapple Teriyaki Chicken
Elevate your mealtime with this mouthwatering Instant Pot recipe that combines the sweetness of pineapple with the savory flavors of teriyaki sauce. This easy-to-make dish is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup pineapple chunks (fresh or canned)
– 1/2 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add chicken, pineapple, teriyaki sauce, soy sauce, honey, ginger, and garlic powder. Stir to combine.
3. Close the lid and make sure the valve is set to “SEALING”. Press the “MANUAL” 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 steam.
5. Serve hot, garnished with sesame seeds and green onions if desired.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Summer Garden Pasta
Relish the flavors of summer with this vibrant Instant Pot pasta dish, featuring fresh garden vegetables and a light, creamy sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 2 cups mixed summer vegetables (e.g., cherry tomatoes, zucchini, bell peppers)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1 tsp. dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed summer vegetables, vegetable broth, heavy cream, dried basil, 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 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Open the lid, add cooked pasta, and toss to combine with the sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 8 minutes (including natural release)
Instant Pot Blueberry Lemon Cheesecake
Experience the perfect blend of tangy lemon and sweet blueberries in this unique Instant Pot cheesecake recipe. This creamy dessert is surprisingly easy to make and requires minimal effort.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 oz (340g) cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup fresh blueberries
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Press the crust mixture into the Instant Pot liner.
2. In a bowl, mix cream cheese, sugar, eggs, and vanilla extract until smooth.
3. Pour the cheesecake batter over the crust.
4. Top with blueberries and lemon juice.
5. Close the lid and set the valve to “sealing”.
6. Cook on high pressure for 25 minutes.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 35 minutes
Instant Pot Summer Tomato Basil Soup
This refreshing soup is perfect for a hot summer day, packed with the flavors of fresh tomatoes and basil.
Ingredients:
– 2 lbs cherry tomatoes, halved
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried basil
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
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 halved cherry tomatoes, chicken broth, diced tomatoes, and dried basil. 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 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Taste and adjust seasoning as needed. Garnish with fresh basil leaves.
Cooking Time: 15-20 minutes
Summary
Beat the heat this summer with these refreshing Instant Pot recipes! From classic summer soups like corn chowder and gazpacho, to sweet treats like peach BBQ ribs and blueberry lemon cheesecake, there’s something for everyone. Try the Lemon Garlic Shrimp Pasta, Hawaiian Chicken, or Summer Vegetable Soup for a light and flavorful meal. And don’t forget to cool off with some Cold Cucumber Soup or Mango Coconut Rice Pudding. Whatever your taste buds are craving, these 20 Instant Pot recipes will keep you cooking all summer long!