If you’re looking for quick and easy meals, Instant Pot recipes are a lifesaver! This handy kitchen gadget can help you whip up everything from soups to stews to desserts in a fraction of the time, all while keeping flavors rich and textures delicious. Let’s dive into some simple, hearty recipes that will make your weeknight cooking a breeze!
BBQ pulled pork sandwiches are a delicious and satisfying meal that everyone will enjoy. They feature tender, shredded pork drenched in tangy barbecue sauce, all served on a soft bun. The combination of flavors and textures—from the savory meat to the crunchy slaw—makes this dish a real treat.
This recipe is not only tasty but also simple to prepare, thanks to the Instant Pot. In just a few steps, you can have mouthwatering pulled pork ready to serve, making it a great choice for busy weeknights or casual gatherings.
Ingredients
3 pounds pork shoulder
1 cup barbecue sauce
1/2 cup chicken broth
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
4 burger buns
Coleslaw mix (optional)
Instructions
Prepare the Pork: Start by seasoning the pork shoulder with paprika, garlic powder, onion powder, salt, and black pepper. Make sure to coat it evenly for the best flavor.
Cook in the Instant Pot: Place the seasoned pork in the Instant Pot and add chicken broth. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Allow for a natural pressure release for about 15 minutes before carefully releasing any remaining pressure.
Shred the Pork: Once the pork is cooked, remove it from the pot and shred it with two forks. Return the shredded pork to the pot and mix in the barbecue sauce until well combined.
Assemble the Sandwiches: Toast the burger buns slightly if desired. Pile the pulled pork onto the bottom half of each bun. Top with coleslaw if you like, then cover with the other half of the bun.
Serve: Enjoy your BBQ pulled pork sandwiches with extra barbecue sauce on the side!
Spicy Beef Stroganoff is a comforting dish that combines tender beef with a rich and flavorful sauce, all served over a bed of noodles. The addition of spices gives it a delightful kick, making it a perfect choice when you’re looking for something hearty yet exciting. This recipe is straightforward, making it accessible for both novice and experienced cooks alike.
With just a few ingredients and your trusty Instant Pot, you can whip up this delicious meal in no time. It’s perfect for busy weeknights or when you want to impress friends and family without spending hours in the kitchen.
Ingredients
1 pound beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
2 cups mushrooms, sliced
1 cup sour cream
Salt and pepper to taste
12 ounces egg noodles
Fresh parsley, chopped for garnish
Instructions
Set your Instant Pot to the sauté function. Add olive oil and heat it up. Add chopped onions and garlic, and sauté until softened.
Add the beef stew meat to the pot and brown on all sides. Season with salt, pepper, paprika, and cayenne pepper.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the pot.
Add the sliced mushrooms. Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
Once the cooking time is up, allow for a natural release for about 10 minutes, then quick release any remaining pressure.
Stir in the sour cream until well combined. Adjust seasoning if necessary.
While the beef is cooking, boil the egg noodles according to package instructions; drain and set aside.
Serve the beef stroganoff over the cooked noodles and garnish with fresh parsley.
This Quinoa and Black Bean Salad is a delightful and nutritious dish that brings together the earthy flavors of quinoa and black beans. Tossed with colorful veggies, it’s light yet filling and makes for a perfect meal or side dish. Not only is it easy to whip up, but it’s also packed with protein, fiber, and plenty of vitamins.
The combination of fresh ingredients creates a refreshing and vibrant salad that’s perfect for any occasion. Whether you’re serving it at a barbecue or just looking for a quick lunch, this salad is sure to satisfy your cravings.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 bell pepper, diced
1/2 red onion, chopped
1 cup corn (fresh or frozen)
1/4 cup cilantro, chopped
1 lime, juiced
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Cook the Quinoa: In an Instant Pot, combine quinoa and vegetable broth. Seal the lid and cook on high pressure for 1 minute. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Mix in Ingredients: Once the quinoa is cooked, fluff it with a fork and let it cool slightly. In a large bowl, combine the quinoa, black beans, cherry tomatoes, bell pepper, red onion, corn, and cilantro.
Dress the Salad: Drizzle the lime juice and olive oil over the salad. Toss to combine and season with salt and pepper to taste.
Serve: Enjoy immediately or chill in the refrigerator for 30 minutes for enhanced flavors.
Honey Garlic Chicken Thighs are a delightful dish that combines the sweetness of honey with the savory depth of garlic. This recipe is not only pleasing to the palate but also incredibly simple to prepare, making it perfect for a weeknight dinner or a special gathering.
The instant pot ensures that the chicken stays juicy and tender, while the glaze creates a sticky, flavorful coating. With just a few ingredients and minimal prep time, you’ll have a satisfying meal ready in no time!
Ingredients
4 bone-in, skin-on chicken thighs
1/4 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground ginger
Salt and pepper to taste
Sliced green onions for garnish
Instructions
Season the chicken thighs with salt and pepper. Set the instant pot to sauté mode and heat olive oil. Brown the chicken thighs for about 4-5 minutes on each side until golden.
In a bowl, mix honey, soy sauce, minced garlic, and ground ginger. Pour the mixture over the browned chicken thighs in the instant pot.
Close the lid and set the pot to high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes before manually releasing the remaining pressure.
Carefully remove the chicken and set it aside. If desired, turn the instant pot back to sauté mode and let the sauce reduce for a few minutes for a thicker glaze.
Serve the chicken thighs drizzled with the honey garlic sauce and garnish with sliced green onions.
This creamy mushroom risotto is a delightful dish that’s both comforting and satisfying. The earthy flavors of mushrooms combined with the creamy texture of arborio rice make for a heartwarming meal that feels indulgent yet is simple to prepare. Perfect for a cozy dinner or as a side dish, it’s an excellent way to enjoy the rich taste of mushrooms in a creamy base.
Making risotto in an Instant Pot takes the stress out of constant stirring while still delivering that perfectly creamy consistency. Just set it, and let the pot do the work! Here’s how you can whip up this delicious dish:
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
4 cups vegetable or chicken broth
1 cup sliced mushrooms (any variety)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Prepare the Base: Select the sauté function on your Instant Pot. Add olive oil, and once hot, sauté the onion and garlic until soft and fragrant, about 2-3 minutes.
Add Rice and Broth: Stir in the arborio rice, ensuring it’s coated in the oil. Add the broth and mushrooms, then season with a little salt and pepper.
Cook the Risotto: Close the lid and set to high pressure for 6 minutes. Once done, allow for a natural release for about 10 minutes before quick-releasing any remaining pressure.
Finish and Serve: Open the lid and stir in the grated Parmesan cheese. Adjust seasoning if needed and garnish with fresh parsley before serving.
Creamy Tuscan Chicken is a delightful dish that brings the flavors of Italy right to your kitchen. With tender chicken breasts simmered in a rich, creamy sauce infused with sun-dried tomatoes, garlic, and fresh spinach, this recipe is both satisfying and comforting. It’s a simple dish that’s perfect for busy weeknights or special occasions when you want to impress.
The combination of creamy sauce and vibrant vegetables creates a deliciously balanced meal that pairs beautifully with pasta, rice, or even crusty bread. Plus, the Instant Pot makes it easy to whip up this flavorful dish in no time!
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish
Instructions
Prepare the Chicken: Season the chicken breasts with salt and pepper. Set the Instant Pot to sauté mode and add olive oil. Once hot, brown the chicken breasts on both sides, about 2-3 minutes per side. Remove and set aside.
Sauté the Garlic: In the same pot, add minced garlic and sauté for about 30 seconds until fragrant.
Add the Liquid: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in heavy cream, sun-dried tomatoes, and Italian seasoning.
Pressure Cook: Return the chicken to the pot, close the lid, and set the Instant Pot to high pressure for 8 minutes. Once done, allow for a natural release of pressure for 5 minutes before performing a quick release.
Add Spinach: Open the pot and stir in the fresh spinach. Let it wilt for a couple of minutes, then serve hot, garnished with fresh basil.
This vegetable curry with chickpeas is a delightful mix of vibrant flavors and satisfying textures. Packed with wholesome ingredients, it’s not only nutritious but also incredibly easy to whip up in your Instant Pot. You’ll love how the spices come together to create a comforting dish that’s perfect for any night of the week.
The chickpeas provide a hearty base, while the assortment of vegetables adds freshness and color. This dish is both filling and healthy, making it a great option for vegetarians and anyone looking to incorporate more plant-based meals into their diet. Plus, it’s quick to prepare, which is always a win!
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 cup diced bell peppers (red, green, or yellow)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 can (14 oz) coconut milk
1 cup vegetable broth
2 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Start by sautéing the onion, garlic, and ginger in the Instant Pot on the sauté setting until fragrant.
Add the diced bell peppers and cook for a couple of minutes until slightly softened.
Stir in the chickpeas, coconut milk, vegetable broth, curry powder, cumin, turmeric, and red pepper flakes if using. Season with salt and pepper.
Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes.
Once done, allow for a natural release for about 5 minutes, then perform a quick release for any remaining pressure.
Serve hot, garnished with fresh cilantro, over rice or your favorite grain.
This lentil soup with carrots and celery is a comforting dish that brings warmth and flavor to your table. It’s not only simple to make but also packed with nutrients, making it a wholesome choice for any day of the week.
The combination of earthy lentils, sweet carrots, and crunchy celery creates a satisfying texture and taste. Plus, the Instant Pot makes this recipe quick and easy, so you can enjoy a delicious homemade soup without spending hours in the kitchen!
Ingredients
1 cup dried lentils, rinsed
2 medium carrots, sliced
2 celery stalks, diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Instructions
Saute the Vegetables: Set the Instant Pot to the sauté function. Add olive oil, then onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
Add Ingredients: Stir in the rinsed lentils, vegetable broth, cumin, thyme, salt, and pepper.
Cook the Soup: Close the Instant Pot lid and set it to manual high pressure for 15 minutes. Once the time is up, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.
Serve: Open the lid and stir the soup. Adjust seasoning if needed and serve hot, garnished with fresh parsley.
Beef and Broccoli Stir Fry is a quick and flavorful dish that brings a taste of takeout right to your kitchen. Tender beef, crisp broccoli, and a savory sauce come together in a delightful mix that’s sure to please everyone. Best of all, this recipe is simple enough for a weeknight meal but tasty enough for entertaining guests.
The balance of flavors and textures makes this stir fry a favorite. The beef is marinated to ensure it’s juicy and flavorful, while the broccoli adds a nice crunch. Serve it over rice for a comforting meal that’s ready in no time!
Ingredients
1 pound beef flank steak, sliced thinly
2 cups broccoli florets
1 cup carrots, sliced
1/4 cup soy sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups cooked rice
Instructions
Marinate the Beef: In a bowl, combine soy sauce, cornstarch, oyster sauce, garlic, and ginger. Add the beef slices and let them marinate for 15-30 minutes.
Prepare the Vegetables: While the beef is marinating, blanch the broccoli and carrots in boiling water for about 2 minutes until just tender. Drain and set aside.
Cook the Beef: Heat vegetable oil in the Instant Pot on the sauté setting. Add the marinated beef and stir-fry for about 3-5 minutes until browned.
Add the Veggies: Stir in the blanched broccoli and carrots. Cook for another 2-3 minutes until everything is heated through.
Serve: Spoon the stir fry over the cooked rice and enjoy your delicious meal!
Chicken Tikka Masala is a delightful dish known for its rich and creamy tomato sauce that envelops tender pieces of chicken. The combination of spices gives it a warm flavor that pairs wonderfully with rice or naan. It’s a simple recipe that can easily be made in an Instant Pot, making it a perfect choice for busy weeknights.
The beauty of Chicken Tikka Masala lies in its balance of flavors – the tanginess from the yogurt, the heat from the spices, and the sweetness of the tomatoes come together to create a dish that is both comforting and satisfying. Plus, with the Instant Pot, you can have this flavorful meal ready in no time!
Ingredients
1 lb boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 inch ginger, grated
1 can (14 oz) crushed tomatoes
1 cup heavy cream
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Marinate the Chicken: In a bowl, mix yogurt, curry powder, garam masala, cumin, and paprika. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Sauté the Base: Set your Instant Pot to sauté mode. Heat the vegetable oil and add chopped onion. Cook until softened, about 3-4 minutes. Stir in garlic and ginger, cooking for another minute.
Cook the Chicken: Add the marinated chicken along with the crushed tomatoes to the pot. Stir well and cancel the sauté mode. Close the lid and cook on high pressure for 10 minutes.
Release Pressure: Once done, carefully release the pressure. Stir in the heavy cream and season with salt and pepper. Allow it to simmer on sauté mode for a few minutes until heated through.
Serve: Garnish with fresh cilantro and serve with rice or naan for a complete meal.
Baked Ziti with Mozzarella is a comforting dish that brings the flavors of Italy right to your kitchen. It’s a simple recipe that combines al dente pasta with a rich tomato sauce, creamy mozzarella, and savory spices, resulting in a meal that’s both hearty and satisfying.
This dish is perfect for family dinners or gatherings with friends, as it’s easy to prepare in an Instant Pot. Just layer the ingredients, press a button, and let the magic happen. You’ll end up with a cheesy, flavorful baked ziti that everyone will love!
Ingredients
1 pound ziti pasta
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups water
Instructions
Prepare the Pasta: Add the ziti pasta, water, and a pinch of salt to the Instant Pot. Close the lid and set to high pressure for 6 minutes. Quick-release the pressure when done.
Add the Sauce: Stir in the marinara sauce, ricotta cheese, Italian seasoning, and half of the mozzarella. Mix until well combined.
Layer and Cook: Spread the mixture evenly in the pot. Top with the remaining mozzarella and Parmesan cheese. Close the lid again and set to high pressure for an additional 2 minutes.
Serve: Release the pressure, open the lid, and let it cool for a minute. Scoop out portions and enjoy your delicious baked ziti!
There’s something about creamy tomato basil soup that feels like a warm hug on a chilly day. This comforting dish combines the sweetness of ripe tomatoes with the earthiness of basil, resulting in a rich and flavorful soup that’s both satisfying and easy to make. With just a few ingredients and an Instant Pot, you can whip up this delightful soup in no time.
The taste is rich and savory, with a hint of sweetness that pairs perfectly with a crusty piece of bread. Plus, it’s simple enough for a weeknight meal yet elegant enough for entertaining. Grab your apron, and let’s get started!
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes
2 cups vegetable broth
1 cup heavy cream
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves, for garnish
Instructions
Saute the Aromatics: Turn on the Instant Pot and set it to the sauté mode. Add olive oil, chopped onion, and minced garlic. Cook for 3-4 minutes until the onion is soft and translucent.
Add Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the dried basil, salt, and pepper.
Cook the Soup: Lock the lid in place, set the Instant Pot to high pressure, and cook for 10 minutes. Once done, allow the pressure to release naturally for about 10 minutes before quick releasing any remaining pressure.
Blend Until Smooth: Carefully blend the soup using an immersion blender until smooth. Stir in heavy cream and adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy with crusty bread!
Vegetarian chili is a hearty and satisfying dish that packs a punch of flavor without the meat. This recipe combines various beans, tomatoes, and spices, resulting in a rich and filling meal that everyone can enjoy. It’s perfect for those chilly nights or whenever you crave something warming and comforting.
Making vegetarian chili in an Instant Pot is super easy and quick. Just toss in your ingredients, set the timer, and let the pot do the work. The result is a dish bursting with flavor that you can serve on its own or with your favorite toppings.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cans (15 oz each) mixed beans, drained and rinsed
1 can (28 oz) diced tomatoes
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish
Grated cheese (optional)
Instructions
Heat the olive oil in the Instant Pot on the sauté setting. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and chopped bell pepper, cooking for another 2 minutes.
Add the mixed beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
Seal the Instant Pot lid and set it to high pressure for 10 minutes. Once done, allow for a natural release for about 10 minutes before manually releasing any remaining pressure.
Open the lid and give the chili a good stir. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and grated cheese if desired.
Garlic Parmesan risotto is a creamy and flavorful dish that’s surprisingly simple to make. Using the Instant Pot, you can achieve that rich, velvety texture without the constant stirring that traditional methods require. The combination of garlic and Parmesan cheese adds a delightful savory note, making it a satisfying meal for any occasion.
This dish is perfect for busy weeknights, as it comes together quickly and requires minimal hands-on time. Whether served as a main course or a side, it’s sure to please everyone at the table. Plus, the Instant Pot takes care of the timing, allowing you to focus on other tasks while dinner cooks!
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 1/2 cups Arborio rice
4 cups vegetable or chicken broth
1 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in the Instant Pot on the sauté setting. Add the diced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the Arborio rice to the pot and stir to coat it with the oil and onion mixture. Cook for about 2 minutes.
Pour in the broth and stir well. Close the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
Once the cooking is complete, carefully quick-release the pressure. Open the lid and stir in the Parmesan cheese and heavy cream. Season with salt and pepper to taste.
Stuffed bell peppers with rice are not only colorful but also a delightful way to enjoy a wholesome meal. These peppers are typically filled with a savory mixture of rice, ground meat, and spices, providing a satisfying combination of flavors in every bite. Plus, making them in an Instant Pot makes the process quick and easy, perfect for busy weeknights!
The peppers become tender and flavorful as they cook, absorbing the seasonings from the filling. Whether you prefer them spicy or mild, this recipe is versatile enough to accommodate your taste preferences. Serve these stuffed peppers with a side salad or some crusty bread for a complete meal.
Ingredients
4 large bell peppers (any color)
1 cup cooked rice
1/2 pound ground beef (or turkey)
1 cup diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)
Instructions
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
Make the Filling: In a skillet, cook the ground meat, onion, and garlic over medium heat until the meat is browned. Drain any excess fat. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
Stuff the Peppers: Fill each bell pepper with the rice mixture, pressing down gently to pack it in. If using cheese, sprinkle some on top of the filling.
Cook in the Instant Pot: Place the stuffed peppers in the Instant Pot on the trivet. Add 1 cup of water to the bottom of the pot. Close the lid and set to cook on high pressure for 8 minutes.
Serve: Once done, let the pressure release naturally for 5 minutes, then quick release the remaining pressure. Carefully remove the peppers, and enjoy!
This Chili Lime Chicken Breast recipe is a flavorful dish that bursts with zesty lime and a hint of spice. The combination of chili powder and lime juice creates a vibrant marinade that infuses the chicken with a delightful taste. Plus, it’s super easy to make, making it a fantastic option for a quick weeknight dinner or a weekend get-together.
Cooking the chicken in an Instant Pot ensures it stays juicy and tender, cutting down on cooking time while maximizing flavor. This dish pairs wonderfully with rice, salads, or veggies for a complete meal.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup lime juice (freshly squeezed)
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
Salt and pepper to taste
Cilantro for garnish
Lime wedges for serving
Instructions
Marinate the Chicken: In a bowl, mix lime juice, olive oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let it marinate for at least 30 minutes.
Prepare the Instant Pot: Turn on the Instant Pot and set it to ‘Sauté’. Once hot, add a bit of olive oil and sear the chicken breasts for 2-3 minutes on each side until browned.
Cook the Chicken: Pour the remaining marinade into the pot. Close the lid and set the Instant Pot to ‘Manual’ mode on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then carefully switch to a quick release.
Serve: Remove the chicken from the pot and let it rest for a few minutes. Slice and serve topped with fresh cilantro and lime wedges.
Coconut Rice with Mango is a delightful dish that combines the creamy sweetness of coconut with the fresh, juicy flavor of mango. This recipe is perfect for those looking for a simple yet flavorful side or dessert that brings a taste of the tropics to your table. Whether you’re serving it with a spicy main course or as a light treat, the combination is sure to please.
Making this dish is a breeze, especially with the help of an Instant Pot. The rice cooks quickly and absorbs all the delicious coconut milk, resulting in a fluffy texture that pairs beautifully with the mango slices. Plus, it takes minimal effort, making it an ideal choice for busy weeknights or special gatherings.
Ingredients
1 cup jasmine rice
1 cup coconut milk
1 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 ripe mango, peeled and sliced
Fresh mint leaves for garnish (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch.
In your Instant Pot, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well to ensure the rice is evenly coated.
Seal the Instant Pot lid and set it to cook on high pressure for 4 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
Fluff the rice with a fork and let it sit uncovered for a few minutes to cool slightly.
Serve the coconut rice in bowls, topped with fresh mango slices and garnished with mint leaves if desired.
Pork chops with applesauce is a comforting dish that beautifully combines savory and sweet flavors. The tender pork is complemented by the natural sweetness of applesauce, creating a delightful meal that feels both homey and satisfying. This recipe is simple to prepare, making it perfect for busy weeknights or a relaxed weekend dinner.
Cooking pork chops in the Instant Pot not only speeds up the process but also locks in moisture, ensuring juicy results every time. Whether served with a side of veggies or mashed potatoes, this dish is sure to please everyone at the table.
Ingredients
4 bone-in or boneless pork chops
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup applesauce
1/2 cup chicken broth
1 tablespoon brown sugar (optional)
1 teaspoon cinnamon (optional)
Instructions
Season the Pork: Pat the pork chops dry and season both sides with salt, pepper, and garlic powder.
Sear the Pork: Set the Instant Pot to the sauté function. Add olive oil, and when hot, sear the pork chops for about 3-4 minutes on each side until browned. Remove and set aside.
Add Ingredients: Pour in the chicken broth and applesauce, stirring to combine. If desired, add brown sugar and cinnamon for extra flavor.
Pressure Cook: Return the pork chops to the pot, making sure they are submerged in the liquid. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
Release Pressure: Once the cooking time is complete, allow for a natural release for about 5 minutes, then perform a quick release to remove any remaining pressure.
Serve: Plate the pork chops and spoon applesauce over the top. Pair with your favorite sides and enjoy!
Tortellini in tomato cream sauce is a delightful dish that combines tender pasta with a rich, creamy sauce. This recipe is not only flavorful but also simple enough for a quick weeknight meal. The tomato base, enriched with cream, creates a balance of tangy and savory notes, making each bite comforting and satisfying.
With just a handful of ingredients and minimal prep time, this recipe is perfect for those busy evenings when you still want a home-cooked meal. Whether you’re feeding the family or hosting friends, this dish will surely impress without requiring hours in the kitchen!
Ingredients
8 ounces fresh or frozen tortellini
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1/2 cup heavy cream
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
Cook the Tortellini: In the Instant Pot, add the tortellini and enough water to cover them. Cook on high pressure for 2 minutes, then do a quick release.
Sauté Aromatics: Remove the tortellini and set aside. In the same pot, heat olive oil using the sauté function. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
Add Tomatoes: Stir in the diced tomatoes (with juice) and let simmer for 5 minutes, allowing the flavors to meld.
Create the Sauce: Lower the heat and add the heavy cream, stirring until well combined. Season with salt and pepper.
Combine: Add the cooked tortellini back into the pot and stir gently to coat with the sauce. Let it heat through for another minute.
This Cauliflower and Cheese Bake is a delightful dish that combines the creamy richness of cheese with the subtle nuttiness of cauliflower. It’s a comforting option that is easy to whip up, making it ideal for a weeknight dinner or a cozy gathering. The dish is both cheesy and satisfying, delivering flavors that everyone will love.
Cooking this recipe in an Instant Pot not only speeds up the process but also enhances the flavors beautifully. It’s a simple, one-pot dish that delivers a warm and hearty meal with minimal cleanup. Plus, it’s a great way to incorporate more vegetables into your diet without sacrificing taste!
Ingredients
1 large head of cauliflower, cut into florets
2 cups shredded cheddar cheese
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs
2 tablespoons melted butter
Instructions
Prepare the Cauliflower: Place the cauliflower florets in the Instant Pot. Add a cup of water and season with salt, garlic powder, and onion powder. Close the lid and set the pressure cooker to manual for 3 minutes.
Release Pressure: After cooking, quickly release the pressure and carefully remove the lid. Drain any excess water from the pot.
Add Cheese and Cream: Stir in the heavy cream and half of the shredded cheddar cheese until the mixture is well combined. Adjust seasoning if needed.
Prepare Topping: In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the mixture evenly over the cauliflower and cheese mixture in the pot. Top with the remaining cheddar cheese.
Bake: Close the lid again and set to ‘bake’ mode for 5 minutes. After baking, let it sit for a few minutes to set before serving.
This Lemon Garlic Shrimp Pasta is a delightful dish that brings together the freshness of lemon, the richness of garlic, and perfectly cooked shrimp, all tossed with al dente pasta. It’s a light yet satisfying meal that feels special without requiring hours in the kitchen. The bright citrus notes combined with the savory garlic create a flavorful experience that pairs wonderfully with a side salad or some crusty bread.
What’s great about this recipe is how quick and easy it is to prepare in your Instant Pot. In just a matter of minutes, you can have a comforting and delicious dinner ready to enjoy. Plus, the clean-up is minimal, making it a fantastic option for busy weeknights or casual gatherings.
Ingredients
12 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 cup olive oil
1 lemon, juiced and zested
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Instructions
Cook the Pasta: Add the linguine and 4 cups of water to the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes, then do a quick release.
Prepare the Shrimp: Drain the pasta and set it aside. In the same pot, add olive oil and heat over medium sauté. Add garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Add the Shrimp: Stir in the shrimp, lemon juice, lemon zest, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and are opaque.
Toss Everything Together: Add the cooked pasta back to the pot and mix well to combine all the flavors. Adjust seasoning if necessary.
Serve: Garnish with fresh parsley and serve immediately, enjoying the zesty flavors!
Sweet Potato and Black Bean Tacos are a delightful blend of flavors and textures that make for a satisfying meal. The natural sweetness of roasted sweet potatoes pairs perfectly with the hearty black beans, creating a filling dish that’s both nutritious and tasty. This recipe is simple to prepare, making it a great option for a quick weeknight dinner or a relaxed weekend gathering.
With vibrant toppings like avocado, cilantro, and a squeeze of lime, these tacos are not only delicious but also visually appealing. They are a wonderful way to enjoy a meatless meal without sacrificing flavor or satisfaction. Let’s dive into the recipe!
Ingredients
2 medium sweet potatoes, peeled and diced
1 can black beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
8 small tortillas
1 avocado, sliced
1/4 cup red onion, diced
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Prepare the Sweet Potatoes: In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until well coated.
Cook in the Instant Pot: Place the seasoned sweet potatoes in the Instant Pot. Add 1 cup of water, and seal the lid. Cook on high pressure for 10 minutes and then quick release the pressure.
Combine with Black Beans: Once the sweet potatoes are cooked, gently fold in the black beans and let them warm through for a few minutes.
Assemble the Tacos: Warm the tortillas in a pan or microwave. Fill each tortilla with the sweet potato and black bean mixture, then top with avocado slices, diced red onion, and fresh cilantro.
Serve: Squeeze lime juice over the tacos and serve with additional lime wedges on the side.
Teriyaki Chicken with Rice is a delightful and flavorful dish that combines tender chicken pieces with a sweet and savory teriyaki sauce. The dish is simple to prepare, making it a great choice for weekday dinners or meal prep for the week ahead. It’s a satisfying meal that can easily please both kids and adults, adding a bit of Asian flair to your dinner table.
The best part about this recipe is the versatility; you can customize it with your favorite veggies or side dishes. Paired with fluffy rice, it’s a dish that feels complete and fulfilling without being too complicated. Grab your Instant Pot, and let’s dive into this delicious recipe!
Ingredients
1 lb boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon cornstarch
2 cups broccoli florets (optional)
2 cups jasmine rice
4 cups water
Sesame seeds for garnish
Instructions
Prepare the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Set aside.
Sauté Chicken: Set your Instant Pot to sauté mode. Add a bit of oil, then add the chicken thighs. Cook until browned on both sides, about 3-4 minutes per side.
Add Sauce: Pour the teriyaki sauce over the chicken, ensuring it’s well coated. If using, add the broccoli florets on top.
Cook in Instant Pot: Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Allow a natural release for 5 minutes, then perform a quick release for the remaining pressure.
Cook the Rice: While the chicken is cooking, rinse the jasmine rice until the water runs clear. In a separate pot, combine the rice with water and bring to a boil. Cover and reduce heat, simmering for about 15 minutes or until rice is cooked.
Thicken Sauce: Once the chicken is done, remove it from the pot. Mix cornstarch with a bit of water to create a slurry, then stir it into the remaining sauce in the Instant Pot. Set to sauté mode and cook until the sauce thickens, about 2-3 minutes.
Serve: Slice the chicken and plate it over a bed of jasmine rice. Drizzle the thickened teriyaki sauce on top and sprinkle with sesame seeds before serving.
This Sausage and Pepper Skillet is a delightful and hearty dish that’s perfect for any busy weeknight. With juicy sausage, colorful bell peppers, and aromatic spices, it brings a burst of flavor to your table without requiring much effort. You can enjoy it as a main dish or serve it with your favorite side!
Not only is this recipe simple to whip up, but it’s also incredibly satisfying. The combination of savory sausage and sweet peppers creates a comforting meal that’s sure to please everyone. Plus, using an Instant Pot cuts down on cooking time and cleanup, making it a fantastic option for those on the go.
Ingredients
1 pound smoked sausage, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Set the Instant Pot to the sauté function and add olive oil. Once hot, add the sliced sausage and cook until browned, about 5 minutes.
Add the sliced bell peppers and onion to the pot, along with Italian seasoning, salt, and pepper. Stir to combine.
Close the lid, set the pressure valve to sealing, and cook on high pressure for 5 minutes. Quick-release the pressure once the cooking time is up.
Open the lid and give everything a good stir. Adjust seasoning if necessary.
Chicken and dumplings is a comforting dish that combines tender chicken with fluffy dumplings, all simmered in a rich broth. This recipe is simple to make, perfect for a cozy weeknight dinner or a family gathering. The flavors meld together beautifully, creating a warm and satisfying meal that everyone will love.
Using an Instant Pot makes this dish even easier, as it significantly reduces the cooking time while still delivering delicious results. It’s a one-pot meal that requires minimal effort, allowing you to enjoy the rich flavors without spending hours in the kitchen.
Ingredients
1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt (for dumplings)
1/4 cup unsalted butter, melted
1/2 cup milk (for dumplings)
Instructions
Prepare the Chicken: In the Instant Pot, add the chicken, broth, carrots, celery, onion, garlic, thyme, salt, and pepper. Close the lid and set the pressure cooker to high for 10 minutes.
Release Pressure: After the cooking time is up, use the quick release method to let out the steam. Carefully remove the chicken and shred it with two forks.
Make the Dumplings: In a bowl, mix the flour, baking powder, and salt. Stir in melted butter and milk until just combined. The batter will be thick.
Add Chicken Back: Return the shredded chicken to the pot. Drop spoonfuls of dumpling batter on top of the chicken mixture.
Pressure Cook Again: Close the lid and set to high for an additional 5 minutes. Once done, use the quick release method again.
Serve: Gently stir the mixture, and enjoy your hearty chicken and dumplings!
This Mushroom and Spinach Frittata is a delightful dish that brings a hearty flavor and a burst of color to your table. It’s simple to whip up in your Instant Pot, making it an ideal breakfast or brunch option for busy mornings or relaxed weekends.
The combination of earthy mushrooms and fresh spinach creates a satisfying, savory filling that pairs beautifully with fluffy eggs. Not only is it delicious, but it’s also a nutritious choice, packed with protein and greens. Plus, you can easily customize it with your favorite herbs or cheese!
Ingredients
6 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1/4 cup milk
1/2 cup cheese (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Prepare the Instant Pot: Start by adding the olive oil to the Instant Pot and using the sauté function to cook the mushrooms for about 3-4 minutes until they’re tender.
Mix the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped spinach and cooked mushrooms.
Cook the Frittata: Pour the egg mixture into the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
Release the Pressure: Once the cooking time is up, carefully do a quick release of the pressure. Let it sit for a couple of minutes before removing the lid.
Finish Up: If using cheese, sprinkle it on top and close the lid for another minute to melt. Slice and serve warm!
Egg fried rice is a simple and delightful dish that brings together fluffy rice and savory eggs, creating a satisfying meal in no time. It’s a great way to use leftover rice, making it a perfect choice for busy days when you want something quick yet flavorful.
This dish is not only delicious but also versatile. You can easily add your favorite vegetables, proteins, or sauces to customize it to your taste. With its comforting flavors and easy preparation, egg fried rice is sure to become a go-to recipe!
Ingredients
2 cups cooked rice (preferably day-old)
2 large eggs
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 green onions, chopped
1/2 cup frozen peas and carrots (optional)
Salt and pepper to taste
Instructions
Heat the vegetable oil in your Instant Pot using the sauté function.
Scramble the eggs in the pot until fully cooked, then remove and set aside.
Add the cooked rice, soy sauce, and frozen peas and carrots (if using) to the pot, stirring well.
Add the scrambled eggs back into the pot and mix everything together until heated through.
Garnish with chopped green onions and season with salt and pepper to taste. Serve warm!
This recipe for Peach Glazed Chicken Thighs is all about bringing a sweet and tangy flavor to your dinner table. The juicy chicken thighs are paired with a delicious peach glaze, offering a delightful balance of savory and sweet in every bite. Plus, it’s a simple dish to whip up in your Instant Pot, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
The combination of peach preserves, soy sauce, and a hint of garlic creates a mouthwatering sauce that coats the chicken beautifully. Serve it with your favorite vegetables or over rice to soak up the extra glaze, and you’ve got a meal that’s both satisfying and easy to prepare.
Ingredients
4 bone-in, skin-on chicken thighs
1/2 cup peach preserves
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground ginger
Salt and pepper to taste
Fresh green beans or your choice of vegetables for serving
Instructions
Season the chicken thighs with salt and pepper on both sides.
Set your Instant Pot to the sauté function and add olive oil. Once hot, brown the chicken thighs for about 3-4 minutes on each side. Remove and set aside.
In a bowl, mix peach preserves, soy sauce, minced garlic, and ground ginger together.
Pour half of the peach glaze mixture into the Instant Pot, then add the chicken thighs on top. Pour the remaining glaze over the chicken.
Seal the Instant Pot lid and set to cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then quick release any remaining pressure.
Remove the chicken and let it rest for a few minutes. Serve with green beans or your favorite vegetables, drizzling extra glaze over the chicken if desired.
This Greek Style Chicken with Olives is a delightful dish that’s both flavorful and easy to prepare. The combination of juicy chicken, briny olives, and fresh herbs creates a lovely Mediterranean taste that’s sure to please your palate. It’s a fantastic option for those busy evenings when you want something delicious without spending hours in the kitchen.
The Instant Pot makes cooking this dish a breeze, allowing the chicken to become tender and infused with the rich flavors of olives and feta cheese. It’s a simple recipe that anyone can tackle, making it perfect for weeknight dinners or special occasions.
Ingredients
4 chicken thighs, skin-on and bone-in
1 cup mixed olives (green and black)
1 cup chicken broth
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup crumbled feta cheese
Fresh parsley, for garnish
Instructions
Prepare the Chicken: Season the chicken thighs with salt, pepper, oregano, and thyme. Set the Instant Pot to the sauté function, add olive oil, and brown the chicken thighs on both sides for about 4-5 minutes.
Add Ingredients: Once browned, pour in the chicken broth and add minced garlic and olives. Make sure to scrape any browned bits from the bottom of the pot.
Cook Under Pressure: Close the lid of the Instant Pot and set it to high pressure for 12 minutes. Once the cooking time is up, allow for a natural release for 5 minutes before switching to a quick release.
Serve: Carefully remove the chicken from the pot and sprinkle with crumbled feta cheese and fresh parsley before serving.
Cilantro lime rice is a refreshing and flavorful side dish that pairs well with a variety of meals. The combination of zesty lime juice and fresh cilantro makes every bite bright and aromatic. Plus, it’s super easy to whip up in your Instant Pot, making it a go-to option when you need a quick and tasty accompaniment.
This dish is not only simple, but it also elevates any meal with its vibrant flavors. Whether you’re serving it alongside grilled chicken, tacos, or a hearty salad, cilantro lime rice adds a burst of freshness that everyone will love.
Ingredients
1 cup long-grain white rice
2 cups vegetable broth or water
1 tablespoon olive oil
1 teaspoon salt
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into wedges (for serving)
Instructions
Rinse the rice under cold water until the water runs clear, then drain.
Add the rice, vegetable broth (or water), olive oil, and salt to the Instant Pot. Stir to combine.
Seal the Instant Pot and set it to cook on high pressure for 4 minutes.
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Fluff the rice with a fork, then stir in the lime juice and chopped cilantro until well combined. Serve with lime wedges on the side.
Beef and Barley Soup is a hearty and comforting dish that’s packed with flavor and nutrition. The tender chunks of beef, paired with chewy barley and a variety of vibrant vegetables, create a satisfying meal that’s perfect for any day of the week.
This recipe is simple to make, especially with the help of an Instant Pot. In no time, you can enjoy a warm bowl filled with rich broth and wholesome ingredients that are sure to please everyone at the table.
Ingredients
1 pound beef chuck, cut into cubes
1 cup barley
1 onion, chopped
2 carrots, sliced
2 stalks celery, chopped
3 garlic cloves, minced
6 cups beef broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Instructions
Brown the Beef: Set your Instant Pot to the sauté function. Add olive oil and brown the cubed beef on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
Add Ingredients: Return the beef to the pot and add barley, broth, thyme, bay leaf, salt, and pepper. Stir well to combine.
Pressure Cook: Seal the Instant Pot and set it to high pressure for 30 minutes. Allow for a natural release.
Serve: Remove the bay leaf and adjust seasoning if necessary. Ladle into bowls and enjoy your warm, hearty soup.
Buffalo Chicken Pasta is a delightful dish that combines tender chicken and your favorite pasta in a spicy, creamy sauce. This recipe captures the bold flavors of buffalo chicken wings while being easy to prepare, making it a perfect weeknight dinner option.
The creamy sauce, paired with a hint of heat from the buffalo sauce, creates a satisfying meal that your family will love. Plus, using an Instant Pot allows you to whip this up in no time!
Ingredients
1 pound chicken breast, cut into bite-sized pieces
8 ounces pasta (like rotini or penne)
1 cup buffalo sauce
1 cup chicken broth
1/2 cup cream cheese
1 cup shredded cheddar cheese
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley or green onions for garnish
Instructions
Set the Instant Pot to sauté mode and add a little oil. Once hot, add the chicken pieces and cook until browned.
Stir in the buffalo sauce, chicken broth, garlic powder, and pasta. Make sure the pasta is submerged.
Close the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
When the timer goes off, quick-release the pressure. Stir in the cream cheese and cheddar until melted and creamy.
Season with salt and pepper, then garnish with fresh parsley or green onions before serving.
The Mediterranean Quinoa Bowl is a delightful mix of flavors and textures that brings the essence of the Mediterranean right to your table. Packed with fresh vegetables, tangy feta cheese, and hearty quinoa, this dish not only tastes good but is also nutritious and filling. It’s a straightforward recipe that’s perfect for meal prep or a quick weeknight dinner.
This bowl is a celebration of vibrant ingredients like cherry tomatoes, olives, and herbs, making each bite a refreshing experience. The best part? You can whip it up in your Instant Pot, saving time and effort in the kitchen while still enjoying a delicious meal.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
1/2 cup feta cheese, crumbled
1 bell pepper, diced
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
Cook Quinoa: In your Instant Pot, combine the rinsed quinoa and vegetable broth. Seal the lid and set it to cook on high pressure for 1 minute. Allow it to naturally release for 10 minutes before quick-releasing any remaining pressure.
Mix Ingredients: Once cooked, fluff the quinoa with a fork. In a large bowl, combine the cooked quinoa with cherry tomatoes, black olives, bell pepper, and parsley.
Add Dressing: Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper to taste, and gently toss to combine.
Serve: Top the quinoa mixture with crumbled feta cheese. Enjoy your Mediterranean Quinoa Bowl warm, at room temperature, or chilled!
This Lemon Dill Salmon recipe is a delightful blend of fresh flavors and nutritious ingredients. The tangy lemon pairs perfectly with the aromatic dill, creating a dish that’s light and refreshing. Not only is it delicious, but it’s also incredibly simple to prepare, making it an excellent choice for a quick weeknight dinner.
With just a few ingredients, you can create a meal that’s both satisfying and healthy. The Instant Pot ensures the salmon remains moist and tender, while the combination of lemon and dill adds a burst of flavor you’ll love. Serve it over a bed of rice or alongside steamed vegetables for a complete meal.
Ingredients
4 salmon fillets
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons fresh dill, chopped
1 teaspoon garlic powder
Salt and pepper to taste
1 cup vegetable broth or water
Instructions
Prepare the Salmon: In a small bowl, mix olive oil, lemon juice, dill, garlic powder, salt, and pepper. Rub this mixture over each salmon fillet.
Set Up the Instant Pot: Place the vegetable broth or water in the bottom of the Instant Pot. Use a steamer basket if you have one, and arrange the salmon fillets on top.
Cook the Salmon: Close the lid of the Instant Pot and set it to high pressure for 3-4 minutes. Once the cooking time is up, carefully release the pressure.
Serve: Remove the salmon and serve it with your choice of side dishes, drizzling any remaining juices over the top for extra flavor.
This pot roast with vegetables is a comforting and hearty meal that brings the flavors of home cooking right to your table. The tender beef, along with carrots and potatoes, creates a satisfying dish that’s perfect for any day of the week. Plus, using an Instant Pot makes it simple and quick, cutting down on the usual cooking time without sacrificing flavor.
The rich, savory broth combined with the tender meat and vibrant vegetables makes every bite a delight. Whether you’re serving it to your family or guests, it’s sure to be a favorite. Let’s dive into the recipe!
Ingredients
3-4 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups carrots, cut into chunks
2 cups baby potatoes
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Instructions
Season the roast with salt and pepper. Set your Instant Pot to the ‘Sauté’ setting and heat the olive oil. Brown the roast on all sides for about 4-5 minutes.
Add the chopped onion and garlic to the pot, cooking until they are softened.
Pour in the beef broth, scraping any browned bits from the bottom of the pot. Add the carrots, potatoes, Worcestershire sauce, thyme, rosemary, and bay leaf.
Seal the Instant Pot lid and set it to ‘Manual’ on high pressure for 60 minutes. Once the cooking time is complete, allow for a natural release for 15 minutes before switching to quick release for any remaining pressure.
Carefully remove the roast and vegetables. Let the roast rest for a few minutes before slicing. Serve with the broth and enjoy!
Taco soup is a hearty and flavorful dish that combines the beloved tastes of tacos in a comforting soup format. It’s packed with beans, tomatoes, and spices, making it both filling and satisfying. Plus, it’s topped with crispy tortilla strips that add a delightful crunch, creating a perfect balance of textures in each bite.
This recipe is easy to whip up in your Instant Pot, making it great for a quick weeknight dinner or a cozy gathering with friends. With minimal prep and cook time, you can have a delicious meal on the table in no time!
Ingredients
1 pound ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
2 cups chicken or vegetable broth
1 packet taco seasoning
Salt and pepper to taste
2 cups tortilla strips
Chopped cilantro for garnish
Instructions
In the Instant Pot, sauté the ground beef or turkey with the chopped onion until browned. Add the minced garlic and cook for another minute.
Stir in the black beans, kidney beans, diced tomatoes, taco seasoning, and broth. Season with salt and pepper to taste.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes before quick releasing any remaining pressure.
Serve hot, topped with crispy tortilla strips and a sprinkle of chopped cilantro.
Spinach and feta stuffed chicken is a delightful dish that brings together savory flavors and wholesome ingredients. The tender chicken is filled with a creamy mixture of spinach and feta cheese, resulting in a dish that is both satisfying and nutritious. It’s simple to prepare, making it a great option for a weeknight dinner or a small gathering.
This recipe not only tastes delicious but also offers a colorful presentation that will impress your guests. The combination of the rich feta, fresh spinach, and juicy chicken ensures every bite is bursting with flavor. Plus, using an Instant Pot speeds up the cooking process, making this dish easy and convenient.
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup feta cheese, crumbled
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup chicken broth
Instructions
Prepare the Filling: In a bowl, combine the chopped spinach, feta cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Stuff the Chicken: Carefully slice each chicken breast horizontally to create a pocket. Fill each pocket with the spinach and feta mixture.
Brown the Chicken: Set the Instant Pot to ‘Sauté’ mode. Add olive oil and brown the stuffed chicken for about 2-3 minutes on each side.
Pressure Cook: Once browned, pour in the chicken broth. Close the lid and set the Instant Pot to ‘Manual’ for 8 minutes. Allow for natural pressure release for 5 minutes before releasing any remaining pressure.
Serve: Carefully remove the chicken from the pot and serve with your choice of sides. Enjoy!
Cabbage Roll Casserole is a comforting dish that brings the flavors of classic cabbage rolls without the fuss of rolling each one. This recipe combines layers of tender cabbage, seasoned ground meat, and tangy tomato sauce, creating a hearty meal that’s perfect for weeknights or family gatherings. It’s easy to prepare in your Instant Pot, making it a go-to option for busy cooks.
The dish has a delightful blend of savory and sweet flavors, thanks to the tomatoes and spices. Plus, it’s a simple recipe that requires minimal prep work, making it a hit even with those who are new to cooking. It’s a satisfying meal that warms you from the inside out, perfect served with a side of crusty bread or a light salad.
Ingredients
1 medium head of cabbage, chopped
1 pound ground beef or turkey
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
2 cups tomato sauce
1 cup uncooked rice
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon Italian seasoning
Instructions
Prepare the Ingredients: Chop the cabbage and dice the onion and garlic. Set aside.
Sauté the Meat: In the Instant Pot, select the sauté function. Add the ground meat, onion, and garlic. Cook until the meat is browned, breaking it apart as it cooks.
Add the Cabbage: Stir in the chopped cabbage, diced tomatoes, and tomato sauce. Mix well.
Season and Cook: Add the uncooked rice, salt, black pepper, parsley, paprika, and Italian seasoning. Close the lid and set the Instant Pot to cook on high pressure for 20 minutes.
Release Pressure: Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Serve: Stir the casserole gently and serve warm, garnished with additional parsley if desired.
Pumpkin risotto with sage is a warm, comforting dish that captures the essence of fall. Creamy and rich, this recipe combines the sweetness of pumpkin with the earthy flavor of sage, creating a delightful balance that is both satisfying and delicious. It’s a straightforward recipe, perfect for a cozy dinner or special occasions.
The instant pot makes the cooking process incredibly easy, allowing you to achieve that creamy risotto texture without constant stirring. It’s great for busy evenings when you want something hearty yet easy to prepare. Let’s dive into how to make this tasty pumpkin risotto!
Ingredients
1 cup Arborio rice
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups pumpkin puree
4 cups vegetable broth
1/2 cup white wine (optional)
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Fresh sage leaves for garnish
Instructions
Prepare the Instant Pot: Set your instant pot to sauté mode. Add olive oil and let it heat up.
Sauté the Aromatics: Add the diced onion and minced garlic to the pot, stirring frequently until they are translucent, about 3-5 minutes.
Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.
Incorporate the Other Ingredients: Pour in the white wine (if using), pumpkin puree, vegetable broth, ground sage, salt, and pepper. Stir to combine.
Cook the Risotto: Close the lid of the instant pot and set it to manual high pressure for 6 minutes. Once done, let it naturally release for 10 minutes before doing a quick release for any remaining pressure.
Add Cheese: Open the lid and stir in the grated Parmesan cheese until creamy and well combined. Adjust seasoning if needed.
Serve: Dish out into bowls, garnish with fresh sage leaves, and enjoy your delicious pumpkin risotto!
Ratatouille is a vibrant and flavorful dish that celebrates the fresh vegetables of summer. Combining eggplant, zucchini, bell peppers, and tomatoes, this dish is both hearty and healthy. The addition of fresh herbs like basil and thyme elevates the taste, making it a delightful side or main course.
This Instant Pot version simplifies the cooking process, allowing you to enjoy the rich flavors without spending hours in the kitchen. It’s a great way to use up any leftover veggies you have on hand, and it’s sure to impress family and friends with its colorful presentation and delicious taste.
Ingredients
1 medium eggplant, diced
2 medium zucchinis, sliced
1 bell pepper, chopped
1 cup cherry tomatoes, halved
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup olive oil
Salt and pepper to taste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Instructions
Prepare the Vegetables: Start by dicing the eggplant, slicing the zucchinis, and chopping the bell pepper and onion. Halve the cherry tomatoes and mince the garlic.
Sauté: Set the Instant Pot to the ‘Sauté’ function and heat the olive oil. Add onion and garlic, cooking until fragrant. Then add the eggplant and bell pepper, sautéing for about 5 minutes.
Add Remaining Ingredients: Stir in the zucchini, cherry tomatoes, thyme, oregano, salt, and pepper. Mix everything well.
Pressure Cook: Lock the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Finish: Stir in the fresh basil and parsley before serving. Enjoy your ratatouille warm, over rice, or with crusty bread.
Pasta Primavera is a delightful dish that brings together the fresh flavors of seasonal vegetables and the comforting texture of pasta. It’s not only colorful but also packs a punch of nutrients, making it a satisfying meal for any time of the year. The combination of vibrant veggies like bell peppers, zucchini, and tomatoes tossed in a light garlic sauce complements the pasta beautifully, creating a dish that’s both light and filling.
What’s great about this recipe is how simple it is to make! In just a matter of minutes in the Instant Pot, you can have a delicious meal ready to serve. Whether you’re cooking for yourself or entertaining guests, Pasta Primavera is sure to impress without much fuss.
Ingredients
8 ounces of your favorite pasta (spaghetti, penne, or fusilli)
1 tablespoon olive oil
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup vegetable broth
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
Prepare the Pasta: Start by adding the pasta, olive oil, minced garlic, and diced vegetables to the Instant Pot.
Add the Liquid: Pour in the vegetable broth and sprinkle in the Italian seasoning, salt, and pepper.
Cook: Close the lid and set the Instant Pot to manual high pressure for 4 minutes. Once done, perform a quick release.
Toss and Serve: Carefully open the lid, stir everything together, and garnish with fresh basil leaves before serving.
Coconut Curry Lentils are a delightful dish that combines the creaminess of coconut milk with fragrant spices, creating a warm and comforting meal. The lentils absorb the flavors beautifully, offering a satisfying texture and rich taste. Plus, it’s super simple to whip up in your Instant Pot, making it perfect for busy weeknights or leisurely weekends.
This dish is loaded with nutrition, making it an excellent choice for plant-based eaters or anyone looking to incorporate more legumes into their diet. With a handful of ingredients and minimal prep time, you’ll have a hearty meal that everyone will enjoy!
Ingredients
1 cup lentils (green or brown)
1 can (14 oz) coconut milk
1 cup vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
1 tablespoon olive oil
Salt and pepper, to taste
Cilantro, for garnish
Instructions
Set your Instant Pot to the sauté function. Add olive oil, diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
Stir in the curry powder and turmeric, cooking for another minute until fragrant.
Add the lentils, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
Seal the Instant Pot and set it to cook on high pressure for 15 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
Garnish with fresh cilantro before serving. Enjoy your Coconut Curry Lentils with rice or bread!
Balsamic Glazed Brussels Sprouts offer a delicious blend of sweetness and tanginess that elevates this often-overlooked vegetable. Cooking them in an Instant Pot makes the process quick and easy, ensuring they’re tender and flavorful in no time.
This recipe brings out the natural nuttiness of Brussels sprouts while the balsamic glaze adds a delightful kick. Perfect as a side dish or a healthy snack, these sprouts are not only simple to prepare but also a hit at any meal.
Ingredients
1.5 pounds Brussels sprouts, trimmed and halved
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey or maple syrup
2 cloves garlic, minced
Salt and pepper, to taste
Instructions
Prep the Brussels Sprouts: Clean and halve the Brussels sprouts, making sure to trim the ends.
Mix the Glaze: In a small bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, salt, and pepper.
Add to Instant Pot: Place the Brussels sprouts in the Instant Pot and pour the balsamic mixture over them. Toss to coat evenly.
Cook: Close the lid and set the Instant Pot to high pressure for 5 minutes. Once done, do a quick release of the pressure.
Serve: After releasing the pressure, carefully open the lid and give the Brussels sprouts a gentle stir. Enjoy warm as a side dish or snack!
Alfredo Chicken and Broccoli is a delightful dish that combines tender chicken, vibrant broccoli, and creamy Alfredo sauce over a bed of pasta. The flavors meld beautifully, making it a satisfying option for busy weeknights. Plus, using an Instant Pot means you can whip this meal up in no time, making it perfect for those who want a tasty dinner without the fuss.
This recipe is not only easy to prepare but also a crowd-pleaser for families and friends alike. The creamy sauce brings a comforting touch, while the broccoli adds a fresh crunch. Everyone will be asking for seconds!
Ingredients
2 cups chicken breast, diced
2 cups broccoli florets
8 ounces fettuccine pasta
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Prepare the Chicken: Set your Instant Pot to sauté mode. Add the olive oil and diced chicken, cooking until browned on all sides, about 5 minutes. Add minced garlic and stir for another minute until fragrant.
Add the Broth and Pasta: Pour in the chicken broth, and then add the fettuccine pasta. Push the pasta down into the broth to ensure it cooks evenly.
Cook Under Pressure: Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Once done, do a quick release of the pressure.
Add Broccoli and Cream: Open the lid, and stir in the broccoli florets and heavy cream. Set to sauté mode again, cooking for 2-3 minutes until the broccoli is tender.
Finish with Cheese: Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste, mixing until the sauce is creamy and well combined. Serve hot.
Vegetable Fried Quinoa is a delightful dish that combines fluffy quinoa with a mix of colorful vegetables, creating a satisfying meal that’s packed with nutrients. This recipe is not only tasty but also super easy to whip up in your Instant Pot, making it an ideal choice for weeknight dinners. With a blend of textures and flavors, each bite is refreshing and fulfilling.
The best part? You can customize it to your liking by adding any of your favorite veggies or proteins. It’s a versatile dish that appeals to everyone, from picky eaters to health enthusiasts. Get ready to enjoy a wholesome meal that comes together in no time!
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup mixed vegetables (carrots, bell peppers, peas)
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
Rinse quinoa under cold water in a fine-mesh strainer and drain well.
Set the Instant Pot to sauté mode. Add olive oil, garlic, and ginger; cook for about 1 minute until fragrant.
Add the rinsed quinoa and mixed vegetables to the pot, stirring to combine.
Pour in the vegetable broth and soy sauce. Close the lid and set the Instant Pot to high pressure for 1 minute.
Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure.
Fluff the quinoa with a fork, season with salt and pepper to taste, and garnish with fresh cilantro before serving.
This savory garlic herb chicken recipe brings out the delightful flavors of fresh herbs and garlic in a simple, fuss-free manner. The Instant Pot makes it easy to prepare tender and juicy chicken, making it a go-to option for busy weeknights or effortless entertaining.
The garlic and herbs blend beautifully, resulting in a dish that’s both flavorful and satisfying. Serve it with your favorite sides for a complete meal that everyone will enjoy!
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
Fresh parsley, chopped (for garnish)
Instructions
Prep the Chicken: Season the chicken breasts with salt, black pepper, rosemary, and thyme on both sides.
Sauté the Garlic: Set the Instant Pot to the sauté function and add olive oil. Once hot, add minced garlic and sauté for about 30 seconds until fragrant.
Brown the Chicken: Place the seasoned chicken breasts in the pot and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
Add Broth: Pour in the chicken broth, scraping the bottom of the pot to deglaze any brown bits. This adds extra flavor!
Pressure Cook: Return the chicken to the pot, lock the lid, and set to cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then quick release the remaining pressure.
Serve: Remove the chicken and garnish with fresh parsley before serving. Enjoy your flavorful garlic herb chicken!
This Spicy Lentil and Vegetable Stew is packed with flavor and warmth, making it a comforting meal for any time of the year. The combination of lentils and a variety of colorful vegetables creates a hearty dish that is both nutritious and satisfying. Plus, it’s easy to whip up in the Instant Pot, allowing for a quick and effortless cooking experience.
The spices bring a delightful kick, while the lentils provide a wonderful texture that absorbs all the flavors beautifully. This dish is perfect for meal prep or a cozy dinner, and it pairs wonderfully with crusty bread or rice for a complete meal.
Ingredients
1 cup lentils, rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 bell pepper, chopped
2 tomatoes, diced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley or cilantro for garnish
Instructions
Set the Instant Pot to sauté mode. Add olive oil and sauté the onion, garlic, carrot, and bell pepper until softened, about 5 minutes.
Add the diced tomatoes, lentils, vegetable broth, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine.
Close the lid and set the Instant Pot to manual high pressure for 15 minutes. Once done, allow for natural pressure release for 10 minutes, then quick release the remaining pressure.
Stir the stew and adjust seasonings if necessary. Serve hot, garnished with fresh parsley or cilantro.
If you’re looking for a dessert that delivers rich flavors and a warm, gooey center, chocolate lava cake is a delightful choice. This recipe utilizes the Instant Pot, making it simple and quick to whip up a luscious treat that will impress your family or guests. The combination of a soft, chocolatey exterior and a flowing, molten interior creates a dessert that feels indulgent without a lot of fuss.
This lava cake is not only easy to prepare but also perfect for any occasion, whether it’s a casual weeknight treat or a special celebration. Pair it with a scoop of vanilla ice cream for an extra touch of sweetness. Get ready to satisfy your chocolate cravings!
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
Instructions
Prepare the Batter: In a microwave-safe bowl, melt the butter and chocolate chips together until smooth. Stir occasionally to prevent burning.
Mix Ingredients: In another bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until well combined. Gradually add the melted chocolate mixture to the egg mixture, stirring until smooth. Fold in the flour until just combined.
Prepare Ramekins: Grease four ramekins with butter and dust with flour to prevent sticking. Pour the batter evenly into each ramekin.
Set up the Instant Pot: Add 1 cup of water to the Instant Pot and place a trivet inside. Carefully place the ramekins on the trivet. Seal the lid and set to cook on high pressure for 10 minutes.
Release Pressure: Once cooking is complete, allow for a natural release for about 5 minutes, then perform a quick release to let out any remaining pressure.
Serve: Carefully remove the ramekins from the Instant Pot. Let them cool for a minute, then invert onto plates. Enjoy with ice cream or a drizzle of chocolate sauce!
This Creamy Tuscan Chicken Pasta is a delightful dish that combines tender chicken pieces with al dente pasta, sun-dried tomatoes, and fresh spinach, all enveloped in a rich and creamy sauce. It’s a comforting meal that bursts with flavor, making it perfect for any day of the week.
Cooking this dish in an Instant Pot makes it incredibly simple and quick, allowing you to enjoy a hearty dinner in no time. With minimal prep and just one pot to clean, it’s a hassle-free option that doesn’t skimp on taste.
Ingredients
1 lb chicken breast, diced
8 oz pasta (penne or fusilli works well)
1 cup chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Set the Instant Pot to sauté mode. Add a bit of oil and sauté the garlic until fragrant, about 30 seconds.
Add the diced chicken to the pot and season with salt, pepper, and Italian seasoning. Cook until the chicken is no longer pink.
Pour in the chicken broth, then add the pasta, ensuring it’s submerged. Close the lid and set to manual high pressure for 4 minutes.
Once the cooking time is up, perform a quick release. Open the lid and stir in the heavy cream, sun-dried tomatoes, and spinach.
Finally, sprinkle in the Parmesan cheese, mixing until the sauce is creamy and the spinach is wilted. Serve warm and enjoy!
