20 Refreshing Instant Pot Summer Recipes Delicious

Perfect for those sweltering summer days when you’d rather be lounging than slaving over a hot stove, our collection of 20 Refreshing Instant Pot Summer Recipes is here to save the day! From zesty salads to cool desserts, these dishes are not only delicious but also a breeze to whip up. Dive in and discover your new favorite summer meal that promises maximum flavor with minimal effort!

Instant Pot Summer Corn Chowder

Summer brings an abundance of sweet corn, and there’s no better way to celebrate its peak than with a bowl of Instant Pot Summer Corn Chowder, a dish that marries simplicity with sophistication.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh corn kernels (from about 4 ears)
  • 1 large potato, peeled and diced
• For the liquid:
  • 4 cups vegetable broth
  • 1 cup heavy cream
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
• For garnish:
  • 2 tbsp chopped fresh chives
  • 1/2 cup crumbled bacon (optional)

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and melt the butter. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the corn kernels and diced potato to the pot, stirring to combine with the onions and garlic.
3. Pour in the vegetable broth, ensuring all ingredients are submerged. Secure the lid and set the Instant Pot to ‘Manual’ mode for 5 minutes at high pressure.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully remove the lid and use an immersion blender to puree the soup to your desired consistency, leaving some chunks for texture.
6. Stir in the heavy cream, salt, black pepper, and smoked paprika. Adjust seasoning if necessary.
7. Serve the chowder hot, garnished with fresh chives and crumbled bacon for an extra layer of flavor.

The chowder boasts a velvety texture with bursts of sweet corn, while the smoked paprika adds a subtle depth. For a playful twist, serve in hollowed-out bread bowls or alongside a crisp green salad.

Instant Pot BBQ Pulled Chicken Sandwiches

Perfectly tender and bursting with smoky sweetness, these Instant Pot BBQ Pulled Chicken Sandwiches are a testament to the magic of pressure cooking, transforming simple ingredients into a dish that’s both comforting and sophisticated.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 tbsp olive oil
• For the BBQ sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For serving:
  • 4 hamburger buns
  • 1/2 cup coleslaw (optional)

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken breasts and sear for 2 minutes on each side until lightly browned.
2. Pour in the chicken broth, ensuring it covers the bottom of the pot to prevent burning. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
3. While the chicken cooks, whisk together all BBQ sauce ingredients in a medium bowl until smooth. Set aside.
4. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure. Carefully remove the chicken and shred it with two forks.
5. Return the shredded chicken to the Instant Pot. Pour the BBQ sauce over the chicken and stir to combine. Set to ‘Sauté’ and cook for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Toast the hamburger buns lightly if desired. Spoon the BBQ chicken onto the buns, top with coleslaw if using, and serve immediately.

Mouthwateringly rich with a perfect balance of tang and sweetness, the pulled chicken is irresistibly tender, making each bite a delightful contrast of textures when paired with the crisp coleslaw. For an extra touch of elegance, serve alongside pickled vegetables or a sharp cheddar potato salad.

Instant Pot Summer Vegetable Ratatouille

Lusciously vibrant and bursting with the essence of summer, this Instant Pot Summer Vegetable Ratatouille is a celebration of seasonal produce, transformed into a dish that’s as nourishing as it is delightful. Perfect for those seeking a quick yet sophisticated meal, it melds the rustic charm of traditional ratatouille with the modern convenience of pressure cooking.

Ingredients

• For the ratatouille:
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 medium zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in the cubed eggplant, sliced zucchinis, and diced bell peppers, cooking for another 5 minutes to slightly soften the vegetables.
4. Pour in the diced tomatoes, dried thyme, dried basil, salt, black pepper, and vegetable broth, stirring to combine all ingredients evenly.
5. Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Gently stir the ratatouille to mix the flavors, being careful not to mash the vegetables.

Hearty yet refined, this ratatouille boasts a medley of textures from the tender eggplant to the crisp bell peppers, all enveloped in a fragrant tomato sauce. Serve it over a bed of creamy polenta or alongside a crusty baguette for a meal that sings of summer’s bounty.

Instant Pot Hawaiian Chicken with Pineapple

Lusciously tender and bursting with tropical flavors, this Instant Pot Hawaiian Chicken with Pineapple is a delightful twist on weeknight dinners, combining the sweetness of pineapple with the savory depth of soy sauce for a dish that’s as vibrant as it is comforting.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
• For serving:
  • 1 cup diced pineapple
  • 2 tbsp chopped green onions

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chicken thighs and sear for 3 minutes on each side until golden brown. Remove and set aside.
2. In the same pot, combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Stir well to dissolve the sugar.
3. Return the chicken to the pot, coating it evenly with the sauce. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
4. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
5. Remove the chicken and set aside. Set the Instant Pot back to ‘Sauté’ mode and simmer the sauce for 5 minutes to thicken slightly.
6. Shred the chicken with two forks and return it to the pot, stirring to coat with the thickened sauce.
7. Serve the chicken topped with diced pineapple and chopped green onions.

Marvel at the succulent texture of the chicken, perfectly infused with the sweet and tangy sauce, while the fresh pineapple adds a juicy crunch. For an extra touch of aloha, serve over a bed of steamed rice or alongside a crisp, green salad.

Instant Pot Summer Squash Soup

Perfectly capturing the essence of summer, this Instant Pot Summer Squash Soup is a velvety, vibrant dish that marries the lightness of the season with the comforting depth of slow-cooked flavors. Its simplicity belies the rich, nuanced taste that emerges from just a handful of fresh ingredients, making it an ideal choice for both weeknight dinners and elegant gatherings.

Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups summer squash, chopped
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For finishing:
  • 1/2 cup heavy cream
  • Fresh basil leaves for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
3. Stir in the chopped summer squash, vegetable broth, salt, and black pepper, ensuring all ingredients are well combined.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Carefully open the lid and use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Stir in the heavy cream until fully incorporated, then adjust seasoning if necessary.
8. Ladle the soup into bowls, garnish with fresh basil leaves, and serve immediately.

With its creamy texture and bright, herbaceous notes, this soup is a celebration of summer’s bounty. Consider serving it chilled on a hot day or alongside a crusty baguette for a more substantial meal.

Instant Pot Cold Brew Coffee for Summer Mornings

For those sweltering summer mornings when the heat seems to rise with the sun, there’s nothing quite like the smooth, refreshing embrace of cold brew coffee. This Instant Pot method simplifies the traditional overnight process, delivering the same rich, low-acidity flavor in a fraction of the time, perfect for the modern coffee enthusiast.

Ingredients

• For the coffee:
  • 1 cup coarsely ground coffee beans
  • 4 cups cold water
• For serving (optional):
  • Ice cubes
  • Milk or cream to preference
  • Simple syrup or sweetener to preference

Instructions

1. In the Instant Pot, combine the coarsely ground coffee beans and cold water, ensuring all grounds are fully submerged.
2. Secure the lid, set the valve to ‘Sealing’, and select the ‘Manual’ or ‘Pressure Cook’ setting for 5 minutes at high pressure.
3. Once the cycle completes, allow the pressure to release naturally for 20 minutes, then carefully quick release any remaining pressure.
4. Line a fine-mesh strainer with a coffee filter or cheesecloth and place it over a large bowl or pitcher. Slowly pour the coffee mixture through the strainer to remove all grounds.
5. Transfer the strained cold brew to a clean jar or bottle and refrigerate for at least 1 hour to chill thoroughly.
6. Serve over ice, customizing with milk, cream, or sweetener as desired.

Lusciously smooth and remarkably versatile, this Instant Pot cold brew coffee boasts a velvety texture and a deep, nuanced flavor profile. Enjoy it straight for a pure coffee experience or elevate it with a splash of cream and a drizzle of caramel for a decadent summer treat.

Instant Pot Summer Peach Cobbler

This season’s bounty brings us the Instant Pot Summer Peach Cobbler, a dessert that marries the juiciness of ripe peaches with a buttery, golden crust, all achieved with the convenience of your pressure cooker. The elegance of this dish lies in its simplicity, allowing the natural sweetness of the peaches to shine through, complemented by a hint of cinnamon and vanilla.

Ingredients

• For the peach filling:
  • 4 cups peeled and sliced fresh peaches
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornstarch
• For the crust:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted

Instructions

1. In the Instant Pot, combine the peaches, sugar, lemon juice, vanilla extract, cinnamon, and cornstarch. Stir gently to coat the peaches evenly.
2. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
3. While the peaches cook, whisk together the flour, sugar, baking powder, and salt in a bowl. Stir in the milk and melted butter until just combined to form the crust batter.
4. After releasing the pressure, open the lid and dollop the crust batter over the peach mixture. Do not stir.
5. Cover the Instant Pot with a glass lid or foil to allow the crust to cook without pressure. Set to sauté mode on low and cook for 15 minutes, or until the crust is golden and a toothpick inserted comes out clean.
6. Let the cobbler sit for 5 minutes before serving to allow the filling to thicken slightly.

Best enjoyed warm, this Instant Pot Summer Peach Cobbler offers a delightful contrast between the tender, spiced peaches and the fluffy, cake-like topping. Serve it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a lighter finish to your summer meal.

Instant Pot Gazpacho-Style Chilled Soup

Delightfully refreshing and bursting with the vibrant flavors of summer, this Instant Pot Gazpacho-Style Chilled Soup is a modern twist on the classic Spanish dish. Designed for ease and elegance, it’s the perfect solution for a quick, nutritious meal that doesn’t compromise on taste or sophistication.

Ingredients

• For the soup base:
  • 4 cups ripe tomatoes, roughly chopped
  • 1 cup cucumber, peeled and diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnishing:
  • 1/2 avocado, diced
  • 1/4 cup croutons
  • 1 tbsp fresh basil, chopped

Instructions

1. In the Instant Pot, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, sherry vinegar, salt, and black pepper.
2. Secure the lid and set the Instant Pot to ‘Manual’ mode on high pressure for 5 minutes. Tip: For a smoother texture, blend the ingredients before cooking.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Carefully transfer the soup to a blender and puree until smooth. Tip: For a chunkier texture, pulse briefly.
5. Chill the soup in the refrigerator for at least 2 hours before serving. Tip: To speed up chilling, place the soup in a shallow container.
6. Serve the chilled soup garnished with diced avocado, croutons, and fresh basil.

This Gazpacho-Style Chilled Soup boasts a silky texture with a bright, tangy flavor profile that’s perfectly balanced by the creamy avocado and crunchy croutons. For an extra touch of elegance, serve in chilled bowls or glasses, garnished with a drizzle of olive oil and a sprinkle of flaky sea salt.

Instant Pot Summer Berry Compote

Fragrant and vibrant, this Instant Pot Summer Berry Compote is a celebration of seasonal berries, transformed into a luscious topping with minimal effort. Perfect for drizzling over pancakes, swirling into yogurt, or spooning onto desserts, it’s a versatile addition to your summer repertoire.

Ingredients

• For the compote:
• 4 cups mixed summer berries (such as strawberries, blueberries, raspberries, and blackberries)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup water

Instructions

1. Rinse the mixed berries under cold water and pat them dry gently with a paper towel. Tip: If using strawberries, hull and quarter them for even cooking.
2. Combine the berries, sugar, lemon juice, vanilla extract, and water in the Instant Pot. Stir gently to mix. Tip: The lemon juice not only adds brightness but also helps preserve the berries’ vibrant color.
3. Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 3 minutes. Tip: For a thicker compote, allow a natural release for 10 minutes before switching to quick release.
4. Once the pressure is fully released, carefully open the lid. Stir the compote gently to combine. If a thicker consistency is desired, simmer using the sauté function for an additional 2-3 minutes, stirring occasionally.
5. Remove the compote from the Instant Pot and let it cool slightly before serving. The compote will continue to thicken as it cools.

Oozing with the essence of summer, this compote boasts a perfect balance of sweetness and tartness, with berries that are tender yet retain their shape. Serve it warm over vanilla ice cream for a decadent treat, or layer it with granola and Greek yogurt for a refreshing breakfast parfait.

Instant Pot Mediterranean Chickpea Salad

Zesty and vibrant, this Instant Pot Mediterranean Chickpea Salad is a celebration of flavors, combining the heartiness of chickpeas with the freshness of Mediterranean herbs and vegetables. Perfect for a quick lunch or a side dish, it’s a testament to how simple ingredients can create a dish that’s both nutritious and bursting with flavor.

Ingredients

• For the salad:
  • 2 cups dried chickpeas, soaked overnight
  • 4 cups water
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the soaked chickpeas under cold water and drain.
2. Add the chickpeas and 4 cups of water to the Instant Pot. Secure the lid and set the valve to ‘Sealing’.
3. Cook on high pressure for 15 minutes, then allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
4. While the chickpeas are cooking, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
5. Once the chickpeas are done, drain them and let them cool slightly.
6. In a large bowl, combine the cooked chickpeas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
7. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
8. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

A harmonious blend of textures and tastes, this salad offers the creamy tenderness of chickpeas against the crisp freshness of vegetables, all brought together by the tangy, herbaceous dressing. Serve it atop a bed of greens for a light meal or alongside grilled fish for a more substantial dinner.

Instant Pot Summer Zucchini and Tomato Stew

This season’s bounty shines in our Instant Pot Summer Zucchini and Tomato Stew, a vibrant dish that marries the freshness of garden vegetables with the convenience of modern cooking. Tender zucchini and ripe tomatoes form the heart of this stew, creating a light yet satisfying meal perfect for warm evenings.

Ingredients

• For the stew:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, cubed
• 4 ripe tomatoes, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cups vegetable broth
• For serving:
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, optional

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
3. Stir in the cubed zucchini, chopped tomatoes, salt, black pepper, dried basil, and dried oregano, cooking for another 2 minutes to slightly soften the vegetables.
4. Pour in the vegetable broth, ensuring all ingredients are submerged, then secure the lid.
5. Select ‘Manual’ mode and set the timer for 5 minutes at high pressure.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
7. Carefully open the lid and stir the stew gently to combine all the flavors.
8. Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.

With its velvety texture and a melody of summer flavors, this stew is a testament to the simplicity of seasonal cooking. Whether enjoyed as a standalone dish or paired with crusty bread, it’s a delightful way to savor the essence of summer.

Instant Pot Mango Coconut Rice Pudding

Fragrant and luxuriously creamy, this Instant Pot Mango Coconut Rice Pudding marries the tropical sweetness of ripe mangoes with the rich, velvety texture of coconut milk, creating a dessert that’s as indulgent as it is effortless. Perfect for those seeking a quick yet sophisticated treat, this recipe promises a delightful escape to paradise with every spoonful.

Ingredients

• For the pudding:
  • 1 cup Arborio rice
  • 1 13.5-ounce can coconut milk
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
• For the mango topping:
  • 1 large ripe mango, diced
  • 1 tablespoon lime juice
  • 1 tablespoon honey

Instructions

1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch, which ensures a creamier texture.
2. In the Instant Pot, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well to dissolve the sugar.
3. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
4. While the pudding cooks, prepare the mango topping by gently mixing the diced mango, lime juice, and honey in a bowl. Let it sit to macerate, enhancing the flavors.
5. After opening the Instant Pot, give the pudding a vigorous stir to activate the rice’s natural creaminess. If the pudding is too thick, stir in a tablespoon of water at a time until desired consistency is reached.
6. Serve the pudding warm or chilled, topped with the mango mixture. For an extra touch of elegance, garnish with toasted coconut flakes or a drizzle of coconut cream.

Rich in flavor and luxuriously smooth, this pudding offers a perfect balance of sweetness and tang from the mango topping. Ideal for a summer dinner party or a cozy night in, it’s a versatile dessert that’s sure to impress.

Instant Pot Summer Herb Chicken with Potatoes

Amidst the warmth of summer, this Instant Pot Summer Herb Chicken with Potatoes emerges as a harmonious blend of tender poultry and earthy tubers, infused with the brightness of seasonal herbs. A dish that promises both comfort and sophistication, it’s a testament to the magic of pressure cooking, where flavors meld effortlessly under the gentle yet swift embrace of steam.

Ingredients

• For the chicken and potatoes:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb mixture:
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat the olive oil for 2 minutes until shimmering.
2. Season the chicken thighs with salt and pepper, then sear in the Instant Pot for 3 minutes per side until golden brown. Remove and set aside.
3. Add the halved baby potatoes to the pot, sauteing for 2 minutes to lightly brown. Tip: Ensure the potatoes are cut uniformly for even cooking.
4. Stir in the minced garlic, rosemary, and thyme, cooking for 1 minute until fragrant.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
6. Return the chicken thighs to the pot, nestling them among the potatoes.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Allow the pressure to release naturally for 5 minutes before quick releasing any remaining pressure for the juiciest chicken.
8. Carefully remove the lid, letting the steam escape away from your face.
9. Serve the chicken and potatoes garnished with additional fresh herbs if desired. Tip: For a vibrant summer meal, accompany with a crisp green salad dressed in lemon vinaigrette.

Now, the Instant Pot Summer Herb Chicken with Potatoes stands ready, its chicken succulent and infused with the aromatic herbs, while the potatoes, having absorbed the savory broth, offer a comforting contrast. Consider serving it al fresco, where the dish’s rustic elegance can shine under the summer sky.

Instant Pot Watermelon Rind Pickles

Perfectly balancing sweet and tangy, Instant Pot Watermelon Rind Pickles transform an often-overlooked part of the fruit into a delightful condiment that’s both refreshing and complex.

Ingredients

• For the brine:
  • 4 cups watermelon rind, peeled and cut into 1-inch pieces
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp whole cloves
  • 1 cinnamon stick

Instructions

1. Place the watermelon rind pieces in the Instant Pot.
2. In a medium bowl, whisk together the apple cider vinegar, water, sugar, and kosher salt until the sugar and salt are fully dissolved.
3. Pour the brine mixture over the watermelon rind in the Instant Pot.
4. Add the mustard seeds, whole cloves, and cinnamon stick to the pot, distributing them evenly among the rind pieces.
5. Secure the lid on the Instant Pot and set the valve to the sealing position.
6. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 5 minutes at high pressure.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
8. Using a slotted spoon, transfer the pickled watermelon rind to a clean jar or container.
9. Pour the remaining brine over the rind until fully submerged.
10. Let the pickles cool to room temperature before sealing and refrigerating for at least 24 hours to allow the flavors to meld.

These pickles offer a crisp texture and a vibrant flavor profile that pairs wonderfully with grilled meats or as a unique addition to a cheese board. Try them chopped into a relish for a surprising twist on hot dogs or burgers.

Instant Pot Summer Pesto Pasta Salad

Brimming with the vibrant flavors of summer, this Instant Pot Summer Pesto Pasta Salad is a delightful fusion of fresh basil pesto, al dente pasta, and crisp vegetables, all coming together in a dish that’s as refreshing as it is satisfying.

Ingredients

• For the pasta:
  • 1 lb fusilli pasta
  • 4 cups water
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely diced

Instructions

1. Add the fusilli pasta, water, and salt to the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Cook on high pressure for 4 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
3. While the pasta cooks, prepare the pesto by blending the basil, Parmesan, pine nuts, garlic, olive oil, and salt in a food processor until smooth.
4. Once the pasta is done, drain it and rinse under cold water to stop the cooking process and cool it down.
5. In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, black olives, and red onion, tossing gently to ensure everything is evenly coated.
6. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Mouthwateringly fresh, this pasta salad boasts a perfect balance of creamy pesto and crisp vegetables, with the fusilli providing a satisfying bite. Serve it at your next picnic or barbecue for a dish that’s sure to impress, or enjoy it as a light, flavorful lunch on a warm summer day.

Instant Pot Honey Lime Chicken Tacos

Whisking together the vibrant flavors of sweet honey and zesty lime, this dish transforms simple ingredients into a symphony of taste, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• For the marinade:
  • 1/4 cup honey
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
• For serving:
  • 8 small flour tortillas
  • 1/2 cup diced red onion
  • 1/2 cup chopped cilantro
  • 1 avocado, sliced

Instructions

1. In a medium bowl, whisk together honey, lime juice, soy sauce, minced garlic, and ground cumin until well combined.
2. Place chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Set the Instant Pot to ‘Saute’ mode and heat olive oil. Add marinated chicken breasts and sear for 2-3 minutes on each side until golden brown.
4. Pour the remaining marinade over the chicken, secure the lid, and set the Instant Pot to ‘Manual’ mode for 10 minutes at high pressure.
5. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
6. Remove chicken from the Instant Pot and shred using two forks. Return shredded chicken to the pot and stir to coat with the sauce.
7. Warm tortillas according to package instructions.
8. Assemble tacos by placing shredded chicken on tortillas and topping with diced red onion, chopped cilantro, and avocado slices.

Every bite of these tacos offers a perfect balance of sweet and tangy, with the tender chicken melting in your mouth against the crisp freshness of the toppings. Serve with a side of lime wedges for an extra zing that elevates the dish to new heights.

Instant Pot Summer Black Bean Soup

Kickstart your summer evenings with this Instant Pot Summer Black Bean Soup, a dish that marries convenience with the vibrant flavors of the season. Perfectly balanced and effortlessly elegant, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• For the soup:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
• For garnish:
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
3. Pour in the vegetable broth, scraping the bottom to deglaze and prevent burning.
4. Add the black beans, corn, and red bell pepper to the pot. Secure the lid and set the valve to ‘Sealing’.
5. Cook on high pressure for 10 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
6. Once the pressure is released, carefully open the lid. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
7. Ladle the soup into bowls and garnish with cilantro, avocado, and a squeeze of lime juice.

Lusciously creamy yet packed with hearty chunks, this soup is a celebration of textures and flavors. Serve it with a side of crusty bread or over a bed of quinoa for an extra protein boost.

Instant Pot Strawberry Shortcake Oatmeal

Blending the convenience of modern cooking with the timeless appeal of classic flavors, this Instant Pot Strawberry Shortcake Oatmeal transforms your morning routine into a delightful celebration. Perfectly ripe strawberries and creamy oatmeal come together in a dish that’s as nourishing as it is indulgent, offering a fresh take on breakfast that feels both luxurious and comforting.

Ingredients

• For the oatmeal:
  • 1 cup steel-cut oats
  • 2 cups water
  • 1 cup milk (any variety)
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
• For the strawberry sauce:
  • 1 cup fresh strawberries, hulled and sliced
  • 2 tbsp sugar
  • 1 tbsp lemon juice
• For serving:
  • 1/2 cup whipped cream
  • Fresh strawberries for garnish

Instructions

1. Combine the steel-cut oats, water, milk, butter, and salt in the Instant Pot. Secure the lid and set the valve to sealing.
2. Select the ‘Manual’ setting and set the timer for 3 minutes at high pressure. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
3. While the oatmeal cooks, prepare the strawberry sauce by combining the strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the strawberries soften and the sauce thickens slightly.
4. Open the Instant Pot and stir the oatmeal to combine. If the oatmeal is too thick, stir in additional milk, one tablespoon at a time, until desired consistency is reached.
5. Divide the oatmeal among bowls, top with the warm strawberry sauce, a dollop of whipped cream, and garnish with fresh strawberries.

Yielded by the gentle pressure cooking, the oatmeal achieves a creamy texture that’s perfectly complemented by the bright, sweet-tart strawberry sauce. For an extra touch of elegance, serve in clear glasses to showcase the beautiful layers, making it as visually appealing as it is delicious.

Instant Pot Summer Garden Minestrone

Brimming with the vibrant bounty of summer, this Instant Pot Minestrone transforms garden-fresh vegetables into a comforting, nutrient-packed soup with minimal effort. Its rich, herb-infused broth and tender pasta make it a delightful meal that celebrates the season’s best.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 celery stalk, diced
• For the broth and vegetables:
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
• For finishing:
  • 1/2 cup small pasta (like ditalini)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Grated Parmesan cheese for serving

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, carrot, and celery, sautéing until softened, about 5 minutes.
2. Pour in the vegetable broth and diced tomatoes, scraping the bottom to deglaze. Add the zucchini and green beans, stirring to combine.
3. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Switch back to ‘Sauté’. Stir in the pasta, cannellini beans, basil, and oregano. Cook until the pasta is al dente, about 8 minutes, stirring occasionally to prevent sticking.
5. Season with salt and pepper to taste. Turn off the Instant Pot and fold in the fresh spinach until wilted.
6. Serve hot, garnished with grated Parmesan cheese.

Mellow yet vibrant, this minestrone boasts a harmonious blend of textures, from the creamy beans to the al dente pasta. For an extra touch of summer, top with a dollop of pesto or serve alongside crusty garlic bread.

Summary

Here’s to making your summer cooking a breeze with these 20 refreshing Instant Pot recipes! Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.