Mealtime just got a whole lot easier with these 18 Easy Instant Pot Dump Recipes! Perfect for busy weeknights or lazy weekends, these delicious dishes require minimal prep and promise maximum flavor. From cozy comfort foods to quick, healthy meals, we've got your cravings covered. Dive in and discover how simple and satisfying cooking can be with these dump-and-go recipes!
Instant Pot Chicken and Rice Dump Dinner
Perhaps there’s no greater comfort than a meal that comes together with minimal effort, yet delivers maximum flavor. This Instant Pot Chicken and Rice Dump Dinner is just that—a humble, hearty dish that feels like a warm hug on a busy evening.
Ingredients
- For the chicken and rice:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 tbsp olive oil
- For the seasoning:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Turn the Instant Pot to the ‘Sauté’ function and heat the olive oil for 2 minutes.
- Add the chicken thighs to the pot and sear for 3 minutes on each side, until lightly browned. Tip: Don’t overcrowd the pot to ensure even browning.
- Remove the chicken and set aside. Add the rice, chicken broth, garlic powder, onion powder, salt, and black pepper to the pot, stirring to combine.
- Place the chicken thighs on top of the rice mixture. Secure the lid and set the valve to ‘Sealing.’
- Cook on ‘Manual’ high pressure for 8 minutes. Tip: Natural release for 10 minutes after cooking for perfectly tender rice.
- Carefully quick release any remaining pressure before opening the lid. Tip: Fluff the rice with a fork before serving to separate the grains.
Kindly savor the tender chicken and fluffy rice, each bite infused with the warmth of garlic and onion. For a vibrant twist, serve alongside a crisp green salad or steamed vegetables.
Instant Pot Beef Stew Dump Meal
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that requires little more than gathering and letting go. This Instant Pot Beef Stew Dump Meal is a testament to the beauty of simplicity, where every ingredient melds together under pressure, emerging as a hearty embrace.
Ingredients
- For the stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- For the vegetables:
- 3 carrots, peeled and sliced into 1-inch pieces
- 3 potatoes, peeled and cut into 1-inch cubes
- 1 onion, chopped
- 2 celery stalks, sliced
Instructions
- Turn the Instant Pot to the sauté function and heat the olive oil for 2 minutes.
- Add the beef cubes to the pot and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits.
- Add the salt, black pepper, garlic powder, and onion powder, stirring to combine.
- Layer the carrots, potatoes, onion, and celery on top of the beef without stirring. Tip: This helps the vegetables steam perfectly on top.
- Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps the meat become more tender.
- Carefully remove the lid and stir the stew to combine all the ingredients.
Melt-in-your-mouth beef and tender vegetables swim in a rich, savory broth that’s been infused with the essence of each component. Serve this stew over a bed of fluffy mashed potatoes or with a side of crusty bread to soak up every last drop of its comforting goodness.
Instant Pot Vegetarian Chili Dump Recipe
Kindly imagine the warmth of a bowl filled with hearty, comforting chili, crafted effortlessly in your Instant Pot. This vegetarian chili dump recipe is a testament to simplicity and flavor, blending wholesome ingredients into a dish that feels like a hug on a chilly evening.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- For the chili:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
- Add the diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant. Tip: Stir occasionally to prevent sticking.
- Press ‘Cancel’ to stop the Sauté mode. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika to the pot. Stir well to combine. Tip: For a thicker chili, you can mash some of the beans slightly against the side of the pot.
- Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Tip: Natural release helps the flavors meld together beautifully.
- Carefully open the lid, stir the chili, and season with salt to taste.
Lusciously thick and richly flavored, this chili is a canvas for your creativity—top with avocado slices, a dollop of sour cream, or a sprinkle of fresh cilantro for a burst of color and freshness.
Instant Pot Pork Loin with Apples Dump Dish
Yesterday, as the evening light faded, I found myself craving something warm, comforting, and effortlessly delicious. The kind of meal that feels like a hug, with minimal fuss but maximum flavor. That’s when the idea of combining tender pork loin with sweet, spiced apples in the Instant Pot came to mind.
Ingredients
- For the pork loin:
- 2 lbs pork loin
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the apples:
- 2 large apples, sliced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup apple cider
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
- Season the pork loin with salt and pepper, then sear in the Instant Pot for 3 minutes per side until golden brown. Tip: Don’t skip the searing—it locks in the juices.
- Remove the pork loin and set aside. Add the sliced apples, brown sugar, cinnamon, nutmeg, and apple cider to the pot, stirring to combine.
- Place the pork loin back into the pot on top of the apple mixture. Secure the lid and set the Instant Pot to ‘Manual’ for 25 minutes at high pressure.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release keeps the pork tender.
- Carefully remove the pork loin and let it rest for 5 minutes before slicing. Tip: Resting ensures the juices redistribute.
- Serve the pork sliced with the spiced apples and sauce spooned over the top.
As you take your first bite, the pork melts away, perfectly complemented by the sweet, spiced apples. For an extra touch, serve over a bed of creamy mashed potatoes or alongside a crisp green salad.
Instant Pot Lentil Soup Dump Meal
Perhaps there’s no greater comfort than a bowl of hearty lentil soup, especially when it comes together with minimal effort. This Instant Pot Lentil Soup Dump Meal is a testament to the beauty of simplicity, blending flavors and textures in a way that feels both nourishing and effortless.
Ingredients
- For the soup base:
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- For the aromatics:
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For seasoning:
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Wait for the display to read ‘Hot,’ about 2 minutes.
- Add the diced onion, carrots, and celery to the pot. Sauté for 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic, ground cumin, smoked paprika, salt, and black pepper. Stir for 30 seconds until fragrant.
- Pour in the vegetable broth, using a wooden spoon to scrape any bits stuck to the bottom of the pot for extra flavor.
- Add the rinsed lentils and diced tomatoes with their juices. Stir to combine.
- Secure the lid on the Instant Pot, ensuring the valve is set to ‘Sealing.’
- Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 15 minutes at high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
- Open the lid and give the soup a good stir. Taste and adjust seasoning if necessary.
Might you find the soup’s texture beautifully balanced, with the lentils tender but not mushy, and the vegetables offering a slight crunch. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra layer of flavor, or alongside a slice of crusty bread for dipping.
Instant Pot Turkey and Sweet Potato Dump Dinner
Kindly imagine a quiet evening where the hustle of the day fades into the background, and the only thing that matters is the comforting aroma of a meal that practically cooks itself. This Instant Pot Turkey and Sweet Potato Dump Dinner is your ticket to such serenity, blending wholesome ingredients with effortless preparation.
Ingredients
- For the base:
- 1 lb ground turkey
- 2 cups sweet potatoes, peeled and cubed
- 1 cup onion, diced
- 2 cloves garlic, minced
- For the seasoning:
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cumin
- For the liquid:
- 1/2 cup chicken broth
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
- Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For even cooking, avoid overcrowding the pot.
- Stir in the onions and garlic, sautéing for another 2 minutes until fragrant.
- Add the sweet potatoes, salt, pepper, paprika, and cumin, stirring to coat evenly with the spices.
- Pour in the chicken broth, ensuring it covers the bottom of the pot to prevent burning.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes. Tip: Natural release for 5 minutes before quick releasing any remaining pressure preserves texture.
- Carefully remove the lid, stir the mixture gently, and let it sit for 2 minutes to thicken slightly. Tip: For a creamier texture, mash some sweet potatoes against the side of the pot.
After the final step, the dish emerges with tender sweet potatoes nestled in savory turkey, each bite a harmony of warmth and spice. Serve it over a bed of quinoa for an extra protein boost, or alongside a crisp green salad to contrast the richness.
Instant Pot Black Bean and Corn Dump Recipe
Venturing into the heart of simple, nourishing meals, this Instant Pot Black Bean and Corn Dump Recipe stands as a testament to the beauty of minimal effort meeting maximum flavor. It’s a dish that whispers of lazy Sundays and the joy of coming home to something warm and ready.
Ingredients
- For the base:
- 1 cup dried black beans, rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- For the seasoning:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 2 cups vegetable broth
Instructions
- Set your Instant Pot to the ‘Sauté’ function and heat the olive oil for 2 minutes.
- Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 3 minutes.
- Tip: Stir frequently to prevent the garlic from burning, as it can turn bitter.
- Add the dried black beans, frozen corn, ground cumin, chili powder, and salt to the pot, stirring to combine with the onions and garlic.
- Pour in the vegetable broth, ensuring all ingredients are submerged.
- Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on high pressure for 25 minutes.
- Tip: Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure, to ensure the beans are perfectly tender.
- Once the pressure is fully released, carefully remove the lid and give the mixture a gentle stir.
- Tip: For a creamier texture, mash a portion of the beans against the side of the pot with a spoon.
Oftentimes, the simplest dishes carry the most comfort. This black bean and corn dump yields a hearty, slightly creamy texture with a warmth that’s both grounding and invigorating. Serve it over a bed of rice, or scoop it up with tortilla chips for a playful twist.
Instant Pot Sausage and Peppers Dump Meal
Evenings like these call for something effortless yet comforting, a meal that whispers of home and heart without demanding too much from either. Instant Pot Sausage and Peppers Dump Meal is just that—a simple, savory embrace waiting at the end of a long day.
Ingredients
- For the dump meal:
- 1 lb Italian sausage links, cut into 1-inch pieces
- 2 bell peppers, sliced into strips
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
- Add the sausage pieces to the pot and brown on all sides, about 3 minutes total, stirring occasionally for even color.
- Tip: Don’t overcrowd the pot; work in batches if necessary to ensure each piece gets a good sear.
- Add the sliced bell peppers, onion, and minced garlic to the pot, stirring to combine with the sausage.
- Pour in the chicken broth, then sprinkle the Italian seasoning, salt, and black pepper over the top.
- Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
- Tip: Allow the pressure to release naturally for 5 minutes after cooking, then quick release any remaining pressure for the best texture.
- Carefully remove the lid, stir the mixture gently, and let it sit for a minute to allow the flavors to meld.
- Tip: For a thicker sauce, set the Instant Pot back to ‘Sauté’ and simmer uncovered for 2-3 minutes.
Vibrant and hearty, this dish pairs the sweetness of peppers with the savory depth of sausage, all melded together in a rich broth. Serve it over a bed of creamy polenta or tucked into a crusty roll for a sandwich that’s anything but ordinary.
Instant Pot Creamy Tomato Soup Dump Dish
Venturing into the heart of comfort food, this Instant Pot Creamy Tomato Soup Dump Dish is a testament to simplicity and warmth. It’s a recipe that cradles the soul, perfect for those evenings when time and energy are scarce but the craving for something nourishing is strong.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 1 cup vegetable broth
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the creamy finish:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
- Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
- Stir in the crushed tomatoes, vegetable broth, sugar, salt, and black pepper, ensuring everything is well combined.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to ‘Venting’ for any remaining pressure.
- Stir in the heavy cream and grated Parmesan cheese until the soup is smooth and creamy.
- For a smoother texture, use an immersion blender directly in the pot for a few seconds, but this step is optional.
Finished with a velvety texture and a balance of tangy and sweet, this soup pairs wonderfully with a grilled cheese sandwich or a sprinkle of fresh basil for a touch of brightness.
Instant Pot BBQ Chicken Dump Dinner
Amidst the quiet hum of the kitchen, there’s something profoundly comforting about a meal that comes together with minimal fuss, yet delivers layers of flavor. This Instant Pot BBQ Chicken Dump Dinner is just that—a tender, saucy dish that feels like a warm hug after a long day.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- For the BBQ sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Place the chicken breasts in the Instant Pot and pour the chicken broth over them.
- Secure the lid and set the Instant Pot to manual high pressure for 10 minutes.
- While the chicken cooks, whisk together all the BBQ sauce ingredients in a medium bowl until smooth.
- Once the cooking time is up, perform a quick release of the pressure.
- Remove the chicken from the Instant Pot and shred it using two forks.
- Return the shredded chicken to the Instant Pot and stir in the BBQ sauce until well coated.
- Set the Instant Pot to sauté mode and cook for 5 minutes, stirring occasionally, to thicken the sauce.
Unassuming in its simplicity, this dish surprises with its depth of flavor—smoky, sweet, and tangy all at once. Serve it piled high on soft buns for a classic approach, or spoon it over baked potatoes for a heartier meal.
Instant Pot Mushroom Risotto Dump Recipe
Evenings like these call for something comforting yet effortless, a dish that whispers of home and heart without demanding hours at the stove. This Instant Pot Mushroom Risotto Dump Recipe is just that—a tender, creamy risotto with earthy mushrooms, all coming together in a fraction of the traditional time.
Ingredients
- For the risotto:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- For the mushrooms:
- 8 oz cremini mushrooms, sliced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Set your Instant Pot to ‘Saute’ mode and add the olive oil and butter. Once melted, add the onions and garlic, sauteing until translucent, about 3 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Stir in the Arborio rice, coating it well with the oil and butter mixture, and toast for 1 minute. This step enhances the rice’s nutty flavor.
- Pour in the white wine, scraping any bits off the bottom of the pot, and let it simmer until mostly evaporated, about 2 minutes.
- Add the broth and salt, then secure the lid. Set the Instant Pot to ‘Manual’ high pressure for 6 minutes. Tip: Natural release for 10 minutes after cooking prevents the rice from becoming mushy.
- Carefully release any remaining pressure, then open the lid. Stir in the Parmesan cheese and black pepper. Tip: For a creamier texture, let the risotto sit for 5 minutes before serving.
Delightfully creamy with a slight bite, this risotto carries the deep, umami flavors of mushrooms, elevated by the sharpness of Parmesan. Serve it alongside a crisp green salad or as a hearty base for grilled vegetables.
Instant Pot Hawaiian Chicken Dump Meal
Gently, as the morning sun filters through the kitchen window, there’s something profoundly comforting about preparing a meal that requires little effort yet yields immense flavor. This Instant Pot Hawaiian Chicken Dump Meal is just that—a simple, soul-warming dish that brings a taste of the tropics to your table with minimal fuss.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- For serving:
- 2 cups cooked white rice
- 1/2 cup chopped green onions
- 1/2 cup toasted coconut flakes
Instructions
- Place the chicken thighs in the Instant Pot.
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger until the sugar dissolves.
- Pour the sauce over the chicken in the Instant Pot, ensuring the chicken is fully submerged.
- Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the chicken from the Instant Pot and shred it using two forks.
- Return the shredded chicken to the pot and stir to coat with the sauce.
- Serve the Hawaiian chicken over cooked white rice, garnished with chopped green onions and toasted coconut flakes.
Momentarily, the first bite transports you to a breezy beachside, where the sweet and tangy flavors of the chicken meld beautifully with the creamy coconut and sharp green onions. For an extra touch of paradise, serve alongside a chilled pineapple wedge or a sprinkle of red pepper flakes for heat.
Instant Pot Minestrone Soup Dump Dish
Kneading through the memories of bustling kitchens and the warmth of shared meals, this Instant Pot Minestrone Soup Dump Dish emerges as a comforting embrace. It’s a humble yet vibrant medley, where each ingredient whispers tales of simplicity and nourishment.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For finishing:
- 1 cup small pasta
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Pour in the vegetable broth, scraping the bottom to deglaze. Add the diced tomatoes, carrots, celery, green beans, basil, oregano, salt, and pepper.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Once done, allow a natural release for 10 minutes, then quick release the remaining pressure.
- Switch back to ‘Sauté’. Stir in the pasta, kidney beans, and spinach. Cook until the pasta is al dente, about 8 minutes, stirring occasionally.
- Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.
Mellow yet rich, this soup cradles the soul with its tender vegetables and hearty beans. Serve it with a crusty bread for dipping, or let it stand as a testament to the beauty of dump-and-go meals.
Instant Pot Garlic Butter Shrimp Dump Dinner
Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that requires little effort yet yields rich flavors. This Instant Pot Garlic Butter Shrimp Dump Dinner is one such dish, where simplicity meets indulgence, and the aroma of garlic butter fills the air, promising a delightful meal ahead.
Ingredients
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the rice:
- 1 cup long-grain white rice
- 1 1/4 cups water
- 1/2 tsp salt
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch, which helps prevent the rice from becoming too sticky.
- Add the rinsed rice, water, and 1/2 tsp salt to the Instant Pot. Stir gently to combine.
- Place the trivet over the rice in the Instant Pot. Arrange the shrimp on the trivet in a single layer to ensure even cooking.
- In a small bowl, mix together the melted butter, minced garlic, 1/2 tsp salt, and black pepper. Drizzle this mixture evenly over the shrimp.
- Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 4 minutes, then allow a natural release for 5 minutes before performing a quick release for any remaining pressure.
- Carefully remove the lid, taking care to avoid the steam. Fluff the rice with a fork and gently mix the shrimp into the rice, allowing the flavors to meld together.
Momentarily, the kitchen is filled with the irresistible aroma of garlic and butter, a prelude to the tender shrimp and fluffy rice that await. Serve this dish with a sprinkle of fresh parsley or a squeeze of lemon for an extra layer of flavor, making each bite a testament to the beauty of simple, well-executed meals.
Instant Pot Spaghetti and Meatballs Dump Recipe
Perhaps there’s no greater comfort than the simplicity of a meal that comes together with minimal effort yet delivers maximum flavor, much like this Instant Pot Spaghetti and Meatballs Dump Recipe. It’s a testament to the beauty of letting ingredients speak for themselves, with each component melding together under pressure to create something unexpectedly delightful.
Ingredients
- For the meatballs: 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 24 oz jar of marinara sauce, 2 cups water, 1 tbsp olive oil
- For the spaghetti: 8 oz spaghetti, broken in half
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Shape the mixture into 1-inch meatballs, ensuring they’re compact enough to hold together but not too dense.
- Set the Instant Pot to ‘Saute’ and heat the olive oil. Add the meatballs in batches, browning them on all sides for about 2 minutes per batch. Remove and set aside.
- Pour the marinara sauce and water into the Instant Pot, scraping the bottom to loosen any browned bits for added flavor.
- Add the broken spaghetti, submerging it completely in the sauce. Place the meatballs on top without stirring to prevent them from breaking.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Gently stir the spaghetti and meatballs to combine. Let sit for 2 minutes to thicken the sauce slightly before serving.
Each forkful offers a harmonious blend of tender meatballs and perfectly al dente spaghetti, enveloped in a rich, savory sauce. Consider garnishing with fresh basil or a sprinkle of Parmesan for an extra layer of flavor.
Instant Pot Cheesy Broccoli Rice Dump Meal
Now, as the evening light fades, there’s something deeply comforting about preparing a meal that requires little effort yet yields so much warmth. This Instant Pot Cheesy Broccoli Rice Dump Meal is just that—a simple, hearty dish that brings together the creamy, cheesy goodness with the fresh, crisp bite of broccoli, all in one pot.
Ingredients
- For the rice:
- 1 cup long-grain white rice
- 1 1/2 cups water
- For the broccoli and cheese sauce:
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse the 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch.
- Add the rinsed rice and 1 1/2 cups of water to the Instant Pot. Secure the lid and set the valve to ‘Sealing’.
- Select the ‘Manual’ setting and cook on high pressure for 3 minutes. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- While the rice cooks, steam the 2 cups of broccoli florets for 3 minutes until bright green and tender-crisp. Tip: Steaming preserves more nutrients than boiling.
- After releasing the pressure, open the Instant Pot and fluff the rice with a fork. Add the 1 tbsp butter, 1/2 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper, stirring gently to combine.
- Fold in the steamed broccoli and 1 cup of shredded cheddar cheese until the cheese is melted and evenly distributed. Tip: For extra creaminess, let the mixture sit for 2 minutes before serving.
- Serve warm. Tip: Garnish with extra shredded cheese or a sprinkle of paprika for a colorful finish.
Velvety and rich, this dish wraps you in its creamy embrace, with the broccoli adding a satisfying crunch. Try serving it alongside grilled chicken or as a standalone comfort meal on a chilly evening.
Instant Pot Lemon Garlic Chicken Dump Dish
Evenings like these call for something simple yet comforting, a dish that whispers of home and warmth without demanding too much of our time or energy. The Instant Pot Lemon Garlic Chicken Dump Dish is just that—a melody of flavors that come together effortlessly, leaving you more room to breathe and be.
Ingredients
- For the chicken: 2 lbs boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 1/2 cup chicken broth, 1/4 cup lemon juice, 4 garlic cloves (minced), 1 tsp dried oregano, 1/2 tsp red pepper flakes
- For serving: 2 tbsp chopped fresh parsley, lemon wedges
Instructions
- Set your Instant Pot to the ‘Sauté’ function and heat the olive oil for 2 minutes until shimmering.
- Season the chicken thighs with salt and black pepper, then add them to the pot. Sear for 3 minutes on each side until golden brown. Tip: Avoid overcrowding the pot to ensure each piece gets a good sear.
- Remove the chicken and set aside. Add the chicken broth to deglaze the pot, scraping up any browned bits with a wooden spoon. Tip: This step is crucial for building flavor, so don’t skip it.
- Stir in the lemon juice, minced garlic, oregano, and red pepper flakes. Return the chicken to the pot, coating it in the sauce.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the chicken tender.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Golden and fragrant, this dish offers a perfect balance of tangy and savory, with chicken so tender it falls apart at the slightest nudge. Try serving it over a bed of fluffy quinoa or with a side of roasted vegetables for a complete meal that feels both nourishing and indulgent.
Instant Pot Beef and Broccoli Dump Dinner
Perhaps there’s no greater comfort than a meal that comes together with minimal effort yet delivers maximum flavor, especially on those evenings when time slips away unnoticed.
Ingredients
- For the beef:
- 1.5 lbs beef sirloin, thinly sliced
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1/2 cup beef broth
- For the broccoli:
- 4 cups broccoli florets
Instructions
- Turn the Instant Pot to the sauté setting and add the olive oil, allowing it to heat for 1 minute.
- Add the thinly sliced beef to the pot, sautéing until just browned, about 3-4 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and beef broth until the sugar dissolves.
- Pour the sauce over the beef in the Instant Pot, stirring to coat evenly.
- Secure the lid on the Instant Pot and set to manual high pressure for 10 minutes. Tip: Ensure the valve is set to sealing to build pressure properly.
- Once cooking is complete, perform a quick release by carefully turning the valve to venting.
- Add the broccoli florets to the pot, stirring them into the beef and sauce.
- Set the Instant Pot to sauté again and cook for an additional 3-4 minutes, until the broccoli is tender yet crisp. Tip: Watch the broccoli closely to prevent overcooking.
The beef emerges tender, enveloped in a rich, savory-sweet sauce, while the broccoli adds a fresh crunch. Serve it over a bed of steamed rice or alongside quinoa for a wholesome meal that feels both nourishing and indulgent.
Conclusion
Unlock the simplicity and flavor of these 18 Easy Instant Pot Dump Recipes! Perfect for busy home cooks, each dish promises deliciousness with minimal effort. We’d love to hear which recipes become your weeknight heroes—drop a comment below. Loved this roundup? Share the joy of effortless cooking by pinning this article on Pinterest for your friends to discover too!
