5 Ridiculously Easy Instant Pot Dinners with 5 Ingredients or Fewer
published about 1 hour ago
My latest strategy for keeping weeknight dinners as easy as possible? Use no more than five ingredients and a single piece of cookware: my Instant Pot. Keeping the ingredient list short means there’s minimal prep involved, and using the Instant Pot means hands-off cooking and fewer dirty dishes — not to mention extra-quick cook times.
This snapshot takes you through five weeknight-friendly dinners that are made in the Instant Pot. From saucy BBQ chicken to ultra-tender salmon, each one comes together with no more than five ingredients — perfect for those nights when you really don’t feel like cooking.
Buy Now5-Ingredient (or Fewer!) Instant Pot Dinners
- The vessel: All of these recipes were made in a 6-quart Instant Pot .
- The ingredients: Each recipes calls for no more than five ingredients. We assume you have olive oil, kosher salt, and black pepper on hand, so they’re not included in the ingredient list.
- Serving size: The salmon serves 2, the penne and salsa chicken serve 4 to 6, and the roast and BBQ chicken serve 6 to 8.
Instant Pot BBQ Chicken
Stir 1 cup barbecue sauce and 1/3 cup water together in a 6-quart or larger Instant Pot or electric pressure cooker. Season 3 pounds boneless, skinless chicken thighs or breasts with 1 teaspoon kosher salt . Place on top of the sauce in an even layer, but do not stir.
Lock on the lid and make sure the pressure valve is set to seal. Set to cook 15 minutes under HIGH pressure. It will take about 15 minutes to come to pressure. When the cook time is up, let pressure naturally release for 5 minutes. Quick release any remaining pressure. Use 2 forks to shred the chicken, then stir into the barbecue sauce.
Get the full recipe: Instant Pot BBQ Chicken
Instant Pot Salsa Chicken
Pour 1 (16-ounce) container tomato salsa into a 6-quart or larger Instant Pot or electric pressure cooker. Season 2 pounds boneless, skinless chicken breasts all over with 1 teaspoon kosher salt . Place on top of the salsa in an even layer, but do not stir.
Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take about 13 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use 2 forks to shred the chicken, then stir into the salsa.
Get the full recipe: Instant Pot Salsa Chicken
Instant Pot Salmon
Fit a steamer basket into a 6-quart or larger Instant Pot or electric pressure cooker. Pour in 1 cup water . Place 2 (6-ounce) salmon fillets skin-side down in the steamer in a single layer and season with 1/4 teaspoon kosher salt . Top with 1 tablespoon unsalted butter cut into 4 pieces and 1/2 thinly sliced medium lemon .
Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 5 minutes. It will take about 6 minutes to come up to pressure. When the cook time is up, quick release the pressure. Serve immediately.
Get the full recipe: Instant Pot Salmon
Instant Pot Penne Pasta
Stir 1 (about 24-ounce) jar marinara sauce and 1/2 teaspoon kosher salt together a 6-quart or larger Instant Pot or electric pressure cooker. Scatter 12 ounces dried penne pasta over the sauce in an even layer, but do not stir.
Pour 1 1/2 cups water into the marinara jar, cover, and shake gently. Pour the water over the pasta. Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 6 minutes. It will take about 13 minutes to come up to pressure. When the cook time is up, quick release the pressure. Turn the pressure cooker off. Stir in 1/2 cup heavy cream .
Get the full recipe: Instant Pot Penne Pasta
Instant Pot Mississippi Pot Roast
Heat 1 tablespoon vegetable or canola oil with the Sauté function in a 6-quart or larger Instant Pot or electric pressure cooker until shimmering. Add 1 (3-pound) boneless beef chuck roast and brown on all sides, about 10 minutes total. Remove from the pot.
Pour 1/4 cup water into the pressure cooker, scrape up any browned bits, and simmer until almost evaporated, 1 to 2 minutes. Turn off the pressure cooker. Return the roast and any accumulated juices to the pressure cooker. Sprinkle with 1 (1-ounce) packet ranch salad dressing and seasoning mix and 1 (1-ounce) packet au jus gravy mix . Top with 8 tablespoons unsalted butter cut into 8 pieces. Pour 1/2 cup pepperoncini pepper brine over the roast. Add 10 pickled pepperoncini peppers .
Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast.
Get the full recipe: Instant Pot Mississippi Pot Roast
Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.
Kelli Foster
Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.
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Source : food
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