Summer is finally here! And with it, comes the perfect excuse to fire up your Instant Pot and get cooking. Who says you can’t enjoy delicious, comforting meals on a hot summer day? In fact, some of the best summer dishes are the ones that can be quickly made in your pressure cooker.
In this article, we’ll share 20 refreshing Instant Pot summer recipes that will keep you cool and satisfied all season long. From classic summer staples like corn chowder and gazpacho, to sweet treats like peach cobbler and strawberry shortcake oatmeal, there’s something for everyone. Whether you’re a busy parent looking for quick lunches or a foodie seeking new inspiration, these recipes are sure to hit the spot.
So grab your Instant Pot and let’s dive into the top 20 refreshing summer recipes that will make your taste buds do the happy dance!
Instant Pot Summer Corn Chowder
This refreshing Instant Pot Summer Corn Chowder recipe is perfect for a light and satisfying meal on a warm summer day. With the sweetness of corn, the creaminess of potatoes, and the savory flavor of onions and garlic, this chowder is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup chicken broth
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tablespoons of butter.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, chicken, potatoes, corn kernels, chicken broth, and milk or heavy cream. Stir well to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 15-20 minutes
Instant Pot BBQ Pulled Chicken Sandwiches
Get ready for a tender and juicy pulled chicken sandwich experience with this easy-to-make recipe using your Instant Pot!
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup barbecue sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
– 4 hamburger buns
– Coleslaw or pickles, for serving (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and melt 2 tablespoons of butter.
2. Add the chicken breasts and cook until browned, about 5 minutes per side.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10-12 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Remove the chicken from the pot and shred with two forks.
6. Add the barbecue sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
7. Add the shredded chicken back into the pot and stir until coated with the BBQ sauce mixture.
8. Assemble the sandwiches by placing the pulled chicken onto the hamburger buns.
Cooking Time: 20-22 minutes
Instant Pot Summer Vegetable Ratatouille
Perfect for warm weather, this flavorful and healthy ratatouille recipe is a great way to use up summer’s bounty of fresh vegetables. This Instant Pot version is quick, easy, and packed with nutrients.
Ingredients:
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 medium zucchinis, sliced
– 2 medium eggplants, sliced
– 1 can (14.5 oz) of crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add the diced bell peppers and cook for 5 minutes, stirring occasionally.
3. Add the sliced zucchinis and eggplants, cooking for an additional 5 minutes, stirring occasionally.
4. Add the crushed tomatoes, garlic, thyme, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 15 minutes total (including natural pressure release)
Instant Pot Lemon Garlic Shrimp Pasta
This recipe combines the flavors of lemon, garlic, and shrimp with tender pasta, all cooked to perfection in just a few minutes using your Instant Pot. It’s a perfect weeknight dinner option that’s sure to please.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 oz pasta (linguine or fettuccine work well)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the olive oil.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the shrimp and cook until pink, about 2-3 minutes.
4. Add the pasta, lemon juice, basil, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 4 minutes at high pressure.
6. Let the pressure release naturally for 2 minutes, then quick-release any remaining steam.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 6 minutes (includes natural pressure release)
Instant Pot Hawaiian Chicken with Pineapple
A tropical twist on classic chicken, this Instant Pot recipe combines juicy chicken, sweet pineapple, and savory spices for a deliciously easy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can of pineapple rings (14.5 oz)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 cup brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat until shimmering.
2. Add chicken breasts and cook until browned, about 3-4 minutes per side.
3. Remove chicken and set aside. Add garlic, soy sauce, honey, brown sugar, ginger, and red pepper flakes to the pot. Stir until combined.
4. Return chicken to the pot, add pineapple rings on top, and close the lid.
5. Pressure cook at high pressure for 8-10 minutes, followed by a quick release.
6. Shred chicken with two forks and serve over cooked rice or noodles.
Cooking Time: 8-10 minutes
Instant Pot Summer Squash Soup
This Instant Pot Summer Squash Soup recipe brings out the natural sweetness of summer squash, making it perfect for a light and refreshing meal on a warm day. With minimal prep time and quick cooking, this soup is ideal for a busy weeknight or a relaxing weekend lunch.
Ingredients:
– 1 medium-sized yellow squash (about 2 lbs), sliced into 1-inch thick rounds
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs like parsley or chives for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter. Add chopped onion and cook until translucent.
2. Add sliced summer squash, garlic, chicken broth, salt, and pepper. Stir well to combine.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 5 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. If desired, stir in heavy cream or half-and-half to add a creamy touch.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes
Instant Pot Cold Brew Coffee for Summer Mornings
Start your day with a smooth and refreshing cup of cold brew coffee, perfect for warm summer mornings. This recipe uses the Instant Pot to simplify the process and produce a rich and full-bodied flavor.
Ingredients:
– 1 cup coarsely ground coffee beans
– 4 cups water
– Ice cubes (optional)
Instructions:
1. Add the ground coffee beans to the Instant Pot.
2. Pour in the water, making sure that the coffee grounds are completely submerged.
3. Close the lid and set the valve to “sealing”.
4. Pressure cook on “low” for 12 hours or overnight.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Strain the coffee into a large pitcher or jug, discarding the coffee grounds.
7. Chill the coffee in the refrigerator or add ice cubes to serve immediately.
Cooking Time: 12 hours (or overnight)
Instant Pot Summer Peach Cobbler
Savor the sweet and juicy flavors of summer peaches with this easy-to-make cobbler recipe in your Instant Pot.
Ingredients:
– 1 cup fresh or canned peaches, sliced
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1 egg, beaten
– 1 tablespoon unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Press the “Saute” button on your Instant Pot and melt the butter.
2. Add the sliced peaches, sugar, cornstarch, and salt. Stir until combined.
3. In a separate bowl, whisk together the heavy cream and beaten egg.
4. Pour the cream mixture over the peach mixture in the Instant Pot.
5. Place the pie crust on top of the filling, pressing it gently to seal.
6. Close the lid and set the valve to “Sealing”. Cook on High Pressure for 10 minutes, followed by a 10-minute natural release.
Cooking Time: 20 minutes
Serve warm with vanilla ice cream or whipped cream, if desired!
Instant Pot Gazpacho-Style Chilled Soup
Beat the heat with this light and revitalizing soup, perfect for hot summer days. This Instant Pot recipe is a twist on the classic Spanish gazpacho, blending flavors of fresh tomatoes, bell peppers, and cucumbers.
Ingredients:
– 2 lbs ripe tomatoes, diced
– 1 large red bell pepper, diced
– 1 large cucumber, peeled and seeded, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup olive oil
– 2 cups chicken or vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add garlic, bell pepper, cucumber, tomatoes, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Add broth and stir to combine.
4. Close the lid, ensuring the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Chill the soup in the refrigerator before serving.
Cooking Time: 20 minutes
Instant Pot Summer Berry Compote
Perfect for warm weather, this sweet and tangy compote is a delicious way to enjoy summer’s freshest berries. With just a few ingredients and some quick cooking time, you’ll have a tasty topping for yogurt, oatmeal, or even using as a filling for cakes and pastries.
Ingredients:
– 2 cups mixed summer berries (strawberries, blueberries, raspberries)
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1 tablespoon lemon juice
– 1/4 cup water
Instructions:
1. Add the berries, sugar, honey, lemon juice, and water to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Pressure cook on high for 5 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Open the lid and stir the compote to ensure it’s heated through.
Cooking Time: 15 minutes
Instant Pot Mediterranean Chickpea Salad
A refreshing and flavorful salad that combines the creaminess of chickpeas with the bright, zesty flavors of the Mediterranean.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, canned or marinated
– 1/4 cup crumbled feta cheese
– 2 tbsp. extra-virgin olive oil
– 1 tbsp. lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley, cilantro, or scallions for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add olive oil, lemon juice, salt, and pepper; stir to combine.
3. Add chickpeas, olives, artichoke hearts, and feta cheese; stir gently.
4. Cook for 5 minutes, then quick-release any remaining pressure.
5. Stir in mixed greens until well coated with the Mediterranean flavors.
6. Serve warm or chilled, garnished with fresh herbs if desired.
Cooking Time: 5 minutes
Instant Pot Summer Zucchini and Tomato Stew
Celebrate the flavors of summer with this vibrant and refreshing stew that highlights the sweetness of zucchini and tomatoes. This Instant Pot recipe is perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 2 medium zucchinis, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 2 cups chicken broth
– 2 tablespoons olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and cook until translucent (3-4 minutes).
3. Add the garlic, zucchinis, bell pepper, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes and chicken broth. Close the lid and set the valve to “Sealing”.
5. Pressure cook on high for 10 minutes, followed by a quick release.
6. Serve hot, garnished with fresh parsley or basil, if desired.
Cooking Time: 15-20 minutes
Instant Pot Mango Coconut Rice Pudding
Escape to a tropical paradise with this Instant Pot recipe that combines the sweetness of mango, creaminess of coconut milk, and comfort of rice pudding.
Ingredients:
– 1 cup uncooked white or brown rice
– 3 cups water
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup coconut milk
– 1 ripe mango, diced
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Add rice, water, sugar, and unsweetened shredded coconut to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Press “manual” or “pressure cook” mode and set the cooking time to 6 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Open the lid, add coconut milk, diced mango, vanilla extract, and salt.
6. Stir well to combine, then press “manual” or “pressure cook” mode again and set the cooking time to 2 minutes at high pressure.
7. Let the pressure release naturally before serving warm or chilled.
Cooking Time: 8 minutes
Instant Pot Summer Herb Chicken with Potatoes
Enjoy a flavorful and nutritious meal with this Instant Pot recipe, perfect for a warm summer evening. The combination of juicy chicken, tender potatoes, and aromatic herbs will become a new family favorite!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large potatoes, peeled and cubed
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh dill, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot with the olive oil.
2. Add the chicken, potatoes, parsley, dill, garlic, and thyme. Season with salt and pepper to taste.
3. Close the lid and set the valve to “Sealing”. Pressure cook on high for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and serve hot. Enjoy!
Cooking Time: 15 minutes
Instant Pot Watermelon Rind Pickles
Transform watermelon rinds into a tangy and crunchy snack with this easy Instant Pot recipe. Perfect for using up leftover watermelon scraps, these pickles make a great addition to charcuterie boards or as a side dish.
Ingredients:
– 2 cups watermelon rind (white part only)
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon mustard seeds (optional)
Instructions:
1. Add rind to the Instant Pot.
2. In a bowl, whisk together vinegar, water, sugar, salt, and pepper.
3. Pour the mixture over the rind.
4. Close the lid and set valve to “sealing”.
5. Cook on “manual” mode at high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 20 minutes
Instant Pot Summer Pesto Pasta Salad
This refreshing salad is perfect for a light and satisfying meal on a warm summer day. With the help of your Instant Pot, you can create a delicious and healthy dish in no time.
Ingredients:
– 1 cup pasta (such as bow tie or penne)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto sauce
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions in the Instant Pot with 2 cups of water. Quick release when done.
2. In a large bowl, combine cooked pasta, olive oil, garlic, pesto sauce, cherry tomatoes, and cucumber.
3. Season with salt and pepper to taste.
4. Sprinkle Parmesan cheese on top (if using).
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 8 minutes (including cooking time for pasta)
Instant Pot Honey Lime Chicken Tacos
This recipe combines the brightness of lime and honey with the tender juiciness of chicken, all in one convenient Instant Pot meal. Perfect for a quick weeknight dinner or a fun weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup honey
– 2 tbsp freshly squeezed lime juice
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8-10 corn tortillas
– Sliced radishes, avocado, cilantro, and sour cream for toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and heat until hot.
2. Add chicken, honey, lime juice, cumin, smoked paprika (if using), salt, and pepper. Stir to coat.
3. Close the lid, set valve to “Sealing”, and cook on “High Pressure” for 10 minutes.
4. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred chicken with two forks and stir in any accumulated juices.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with shredded chicken, radishes, avocado, cilantro, and sour cream.
Cooking Time: 15 minutes (including pressure release)
Instant Pot Summer Black Bean Soup
Perfect for a hot summer day, this refreshing soup is packed with flavor and nutrients. This recipe is easy to make and can be customized to your taste preferences.
Ingredients:
– 1 cup dried black beans, rinsed and drained
– 4 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeño peppers for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic, red bell pepper, cumin, salt, and pepper. Cook for an additional minute.
4. Add the black beans, water or broth, and any desired jalapeños to the pot.
5. Close the lid and set the valve to “SEALING”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 40-50 minutes
Instant Pot Strawberry Shortcake Oatmeal
Start your day with a sweet and satisfying bowl of oatmeal infused with the flavors of strawberry shortcake.
Ingredients:
– 1 cup rolled oats
– 2 cups water or milk
– 1/4 cup sliced strawberries
– 2 tablespoons honey
– 1 tablespoon unsalted butter, melted
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Add oats, water or milk, and salt to the Instant Pot. Stir to combine.
2. Close the lid and make sure the valve is set to “sealing”.
3. Cook on high pressure for 4 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Open the lid and stir in honey, melted butter, and vanilla extract.
6. Top with sliced strawberries.
Cooking Time: 14 minutes
Enjoy your delicious and comforting Instant Pot Strawberry Shortcake Oatmeal!
Instant Pot Summer Garden Minestrone
A refreshing and flavorful twist on the classic Italian soup, this Summer Garden Minestrone is perfect for hot summer days when you need a light and nourishing meal.
Ingredients:
– 1 cup dried zucchini noodles (zoodles)
– 1 cup diced fresh bell peppers
– 1 cup diced fresh cherry tomatoes
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 cup cooked kidney beans, drained and rinsed
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the garlic and cook for 1 minute.
3. Add the zoodles, bell peppers, cherry tomatoes, diced tomatoes, vegetable broth, kidney beans, and basil. Stir well.
4. Close the lid and set the valve to “SEALING”. Press “Manual” or “Pressure Cook” and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes (including pressure release)
Summary
Get ready to beat the heat with these refreshing Instant Pot summer recipes! From hearty soups and stews to sweet treats and savory dishes, there’s something for everyone. Try making Instant Pot Summer Corn Chowder or BBQ Pulled Chicken Sandwiches for a comforting meal. For a lighter option, whip up some Lemon Garlic Shrimp Pasta or Mediterranean Chickpea Salad. And don’t forget the desserts – like Summer Peach Cobbler or Strawberry Shortcake Oatmeal. With 20 delicious recipes to choose from, you’ll be ready to take on the summer in no time!