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15-Minute 'Dump and Go' Instant Pot Recipes

Quick and easy Instant Pot recipes in less than 15 minutes! From soups and stews to main dishes, these 'dump and go' recipes will save you time in the kitchen.

January 10, 2023 in Resources
Last updated: September 07, 2026

These are the same dump-and-go Instant Pot recipes, redrawn as recipe summary tables (Cooking for Engineers / Tabular Recipe Notation). Amounts are in grams. Cook on high pressure with a full natural release unless a recipe says otherwise. Frozen chicken is 26 min. Sauté assumes 14–28 g oil.

Things to Know

HP = High Pressure. Full natural release (the pin drops on its own) unless a recipe says Quick Release.
Cook on high pressure — full natural release unless the cell says quick release. Frozen chicken default is 26 min.
Sauté — 14–28 g canola oil unless the table names another fat.
Blend — immersion blender in the pot (or a small blender).
Mix — if a step says a gram amount of mix, blend those spices in bulk and use that many grams.
Quantities are in grams. Whole spices (bay leaves, cardamom pods, cinnamon stick) stay as counts. Inferred amounts are noted under the recipe.

Ingredients are rows, in the order they are first used. Each column to the right is a later step. A cell spans exactly the ingredient rows it acts on. Time reads left to right — the merge shape is the recipe.

Butter Chicken

15 g	ginger garlic paste 🧄	Blend	Then add	Cook on high pressure 26 min
12 g	green chili (1)
125 g	cashews
4	green cardamom pods
0.5 g	red chili powder 🌶
1 g	garam masala
6 g	salt 🧂
1 g	paprika
3 g	cilantro 🌿
1 g	kasuri methi
411 g	tomatoes 🥫 (1 can)
120 g	water 💧
38 g	milk 🥛
11 g	honey 🍯
17 g	ketchup
5 g	nutritional yeast
—	meat / paneer / tofu
400 g	frozen chicken breasts (2)

ginger garlic paste inferred as 15 g

Chana Masala

2	bay leaves 🍃	Sauté	Then add	Add mix (24 g)	Cook on high pressure 40 min
6 pods	green cardamoms
600 g	onions, chopped 🧅 (2 large)
2 sprigs	mace 🌼
15 g	ginger garlic paste 🧄
24 g	green chilies, chopped (2)
1 inch	cinnamon stick
425 g	chickpeas (soaked)
480 g	water 💧
411 g	tomatoes 🥫 (1 can)
60 g	lemon juice 🍋
0.5 g	cinnamon
1 g	garam masala
2 g	cumin powder
4 g	coriander powder
8 g	chana masala
1 g	red chili powder 🌶
15 g	salt 🧂
12 g	cilantro
1 g	kasuri methi
2 g	turmeric

ginger garlic paste inferred as 15 g

Sambar

2 g	mustard seeds	Sauté	Then add	Cook on high pressure 15 min
2 g	curry leaves 🍃
0.5 g	asafetida
12 g	green chili (1)
40 g	onion 🧅 (¼)
300 g	split pigeon peas
170 g	potato 🥔! (1 medium)
840 g	water 💧
6 g	sambar masala (3 g for momos 🥟)
1 g	turmeric
12 g	tamarind paste
12 g	salt 🧂
3 g	cilantro
to taste	veggies / okra
5 g	nutritional yeast

potato inferred as 170 g (1 medium); veggies / okra left to taste

Chicken Korma

617 g	tomatoes 🥫 (1.5 cans)	Blend (12 g spice mix)	Then add	Cook on high pressure 26 min
2 g	cumin powder
42 g	nuts 🥜
6 g	coriander powder
12 g	green chili (1)
1 g	cayenne
15 g	ginger garlic paste 🧄
120 g	water 💧
2 g	turmeric
6 g	salt 🧂
2 g	garam masala
177 g	evaporated milk 🥛 (½ can)
17 g	ketchup
10 g	cilantro
5 g	nutritional yeast
400 g	frozen chicken (2 breasts)

ginger garlic paste inferred as 15 g; frozen chicken inferred as 400 g (2 breasts)

Curried White Basmati Rice

1	bay leaf	Sauté	Then add (12 g mix)	Cook on high pressure 6 min
1 inch	cinnamon stick
300 g	onion, chopped 🧅 (1 large)
15 g	ginger garlic paste 🧄
6 g	curry powder
1 g	turmeric
1 g	red chili powder 🌶
2 g	paprika (Kashmiri)
140 g	peas
370 g	rice
240 g	chicken stock
5 g	nutritional yeast
240 g	water

ginger garlic paste inferred as 15 g; peas inferred as 140 g

Curried Chickpeas

200 g	dry chickpeas	Soak 8–12 h	Cook on high pressure 40 min, cover with water
1	bay leaf		Sauté (new pot)	Then add (12 g mix)
1 inch	cinnamon stick
300 g	onion 🧅 (1 large)
15 g	ginger garlic paste 🧄
6 g	curry powder
1 g	turmeric
1 g	red chili powder 🌶
2 g	paprika
140 g	peas
5 g	nutritional yeast

Soak dry chickpeas 8–12 hours, then cook them by themselves. John did not list a final HP time after combining with the curry — left as written. Dry chickpeas inferred as 200 g; ginger garlic paste inferred as 15 g; peas inferred as 140 g.

Broccoli Cheese Soup

75 g	onion, chopped 🧅 (½, sauté first optional)	Add	Cook on high pressure 15 min, quick release	Sauté 5 min
100 g	celery / carrots
454 g	broccoli
30 g	bouillon cubes (3)
720 g	water 💧
170 g	potato 🥔? (1 medium)
354 g	evaporated milk 🥛 (1 can)
113 g	butter (optional, 1 stick)
226 g	cheese 🧀 (1 pack / 8 oz)
to taste	pepper

celery / carrots inferred as 100 g (1 stalk + 1 medium carrot); broccoli inferred as 454 g (1 lb); potato inferred as 170 g (1 medium)

Beef (or chicken) Stew

75 g	onion 🧅 (½)	Sauté, reduce to half	Then add	Cook on high pressure 26 min chicken / 20 min frozen ground beef	Finish
15 g	ginger garlic paste 🧄
240 g	red wine
48 g	tomato paste
2 g	turmeric
6 g	cumin
2 g	cinnamon
2 g	cardamom
454 g	eggplant (optional)
960 g	chicken broth
454 g	potato 🥔 (~2)
240 g	water 💧
to taste	salt 🧂 + pepper
9 g	parsley or mint
3	rosemary sticks
5	bay leaves
to taste	veggies!
80 g	celery stalks (2)
140 g	frozen peas
227 g	mushrooms (optional, 1 package)
400 g	frozen chicken or frozen red meat
30 g	flour

ginger garlic paste inferred as 15 g; frozen peas inferred as 140 g; frozen meat inferred as 400 g (2 breasts / ~1 lb)

Couscous with Chicken

75 g	onion 🧅 (½)	Sauté	Then add	Cook on high pressure
15 g	ginger garlic paste 🧄	Sauté
8 g	ground fenugreek
2 g	ground cardamom
6 g	salt 🧂
454 g	chicken
1 g	pepper
270 g	couscous
63 g	nuts, crunched 🥜
720 g	chicken broth
5 g	parsley

John wrote “Cook at HP” without a time. Cooking Times: couscous big 2 min / small 1 min (1:2). ginger garlic paste inferred as 15 g

Lemony Chicken with Fingerling Potato

15 g	ginger garlic paste 🧄	Sauté	Then add	Cook on high pressure 26 min	Garnish
75 g	lemon juice 🍋
to taste	salt 🧂 + pepper
120 g	chicken broth
35 g	green or black olives (optional)
2 g	parsley
454 g	fingerling potato 🥔
400 g	chicken
to taste	olive oil (garnish)

ginger garlic paste inferred as 15 g; chicken inferred as 400 g (2 breasts)

10-Spice Vegetable Soup with Cashew Cream

94 g	cashews	Soak	Blend
240 g	vegetable broth		Blend
15 g	ginger garlic paste 🧄		Sauté	Then add
40 g	onion 🧅 (¼)		Sauté
1200 g	vegetable broth
180 g	carrots 🥕 (3 medium)
150 g	bell pepper (optional, 1)
170 g	potato 🥔! (1 medium)
80 g	celery (optional, 2 stalks)
411 g	tomatoes 🥫 (1 can)
6 g	10-spice blend
to taste	salt 🧂 + pepper
60 g	spinach 🍃
340 g	chickpeas

Cashew cream is soaked and blended separately, then joins at the finished soup. John did not list an HP time. ginger garlic paste inferred as 15 g; potato inferred as 170 g (1 medium)

Lentil Soup

15 g	ginger garlic paste 🧄	Add	Garnish
75 g	onion 🧅 (½)
300 g	green lentils
411 g	tomatoes (1 can)
2 g	Italian seasoning
2 g	thyme
to taste	pepper
960 g	chicken broth
120 g	spinach 🍃
to taste	veggies
to taste	parmesan (garnish)

No HP time in the source. ginger garlic paste inferred as 15 g

Parmesan Pasta

15 g	garlic 🧄	Sauté	Then add	Cook on high pressure
150 g	onion 🧅 (1 medium)
2 g	cumin seeds
1	bay leaf
to taste	milk	Blend
to taste	cashews	Blend
to taste	lemon juice
to taste	thyme
to taste	basil
to taste	pepper
to taste	kasuri methi
to taste	all-purpose seasoning
to taste	tomato?
to taste	parmesan / mozzarella?

Sparse source — amounts left to taste where John omitted them. HP with no time. garlic inferred as 15 g; onion inferred as 150 g (1 medium)

Chicken Chili

400 g	dry beans	Cook on high pressure 10 min, natural release drain, return	Then add	Cook on high pressure 25 min
240 g	chicken stock
290 g	frozen corn or peas (peas ≈ 280 g)
822 g	diced tomatoes (2 cans)
6 g	taco seasoning
15 g	minced garlic
2 g	onion powder
to taste	salt and pepper
400 g	chicken breasts (2)
30 g	lime juice
to taste	veggies?
—	try no water?
283 g	green enchilada sauce (optional, 1 can)

Mixed Bean Soup

15 g	garlic 🧄	Sauté	Then add	Cook on high pressure 15 min (soaked)
150 g	onion 🧅 (1 medium)	Sauté
400 g	mixed beans (unsoaked, or equivalent soaked)
3 g	chicken bouillon
3	bay leaves
to taste	salt + pepper

garlic inferred as 15 g; onion inferred as 150 g (1 medium)

Lentil Soup (2)

150 g	diced onion	Add	Cook on high pressure 15 min	Finish	Serve
150 g	bell pepper, diced (1)
12 g	jalapeño, diced (1)
600 g	chicken broth
425 g	black beans (1 can)
425 g	pinto beans (1 can)
411 g	tomatoes (1 can)
150 g	red lentils
140 g	peas
1 g	garlic powder
1 g	chili powder
0.5 g	cayenne
1 g	cumin
120 g	heavy cream
to taste	optional toppings: crushed chips, shredded cheddar, pico, avocado, cilantro, Greek yogurt

Cabbage Roll Soup

15 g	garlic 🧄	Sauté	Then add	Cook on high pressure 26 min
150 g	onion 🧅 (1 medium)
454 g	meat (brown optional)
125 g	brown rice
350 g	chopped cabbage
822 g	diced tomatoes (2 cans)
283 g	tomato soup (10 oz can)
1200 g	chicken broth
360 g	V8
2 g	paprika
2 g	rosemary
15 g	Worcestershire

garlic inferred as 15 g; onion inferred as 150 g (1 medium)

Keto Zuppa Toscana

454 g	chicken Italian sausage	Sauté	Then add	Cook on high pressure 5 min, quick release	Finish
168 g	turkey bacon, chopped
55 g	onion 🧅
1 g	crushed red pepper 🌶
9 g	garlic 🧄
1920 g	chicken broth
428 g	cauliflower florets
238 g	organic heavy cream 🥛
105 g	kale 🍃
1.5–3 g	xanthan (optional)
to taste	Parmesan (optional)

turkey bacon + chicken sausage (no pork); kale not spinach; adapted from Christy Denney

Keto Zuppa Toscana with Kale — Stovetop Variation

This version uses a Dutch oven or large pot and takes 45 minutes total. Follow the stovetop steps below; the Instant Pot pressure-cooking defaults above do not apply.

A creamy sausage, bacon, cauliflower, and kale soup, converted to grams and Tabular Recipe Notation. Makes 10 servings; prep 10 minutes, cook 35 minutes, total 45 minutes.

Download the one-page recipe PDF

Use one Dutch oven or large lidded pot, plus separate bowls for the cooked sausage mixture and bacon. Read the numbered steps from left to right.

QTY	INGREDIENT	COOK	RESERVE / SIMMER	FINISH
454 g	Italian sausage, ground	1. In the Dutch oven, cook over medium-high heat 10-15 min, breaking up sausage, until browned and no pink remains.	Add garlic; cook 30 sec. Drain and transfer mixture to a bowl. Reserve until step 4.	4. Reduce pot to medium heat. Stir in cream and the reserved sausage mixture; heat through. 5. Stir kale and reserved bacon into the pot a couple of minutes before serving. 6. Optional: Sprinkle xanthan gum over the soup, whisk in quickly, and simmer until thickened. KETO ZUPPA TOSCANA Ready to serve
55 g	Onion, diced
1 g	Crushed red pepper; more to taste
9 g	Garlic, minced
168 g	Raw bacon, cut into pieces	2. In the same pot, cook bacon until crisp.	Transfer bacon to a second bowl; reserve until step 5.
1,920 g	Chicken broth	3. In the same pot, bring broth to a boil over high heat.	Add cauliflower; boil about 15 min, until fork-tender. Mash some in the pot if a creamier soup is desired.
428 g	Cauliflower florets
238 g	Heavy cream
105 g	Kale, stems removed, coarsely chopped
1.5-3 g	Xanthan gum (optional)

Optional garnish: Grated Parmesan, to taste (source gives no amount).

Conversion estimates: 1 lb sausage = 454 g; half a medium onion = 55 g; red pepper = 2 g/tsp; minced garlic = 9 g/tbsp; bacon = 28 g/raw slice; broth = 240 g/cup; cauliflower = 107 g/cup; cream = 238 g/cup; kale = 21 g/loosely packed cup; xanthan gum = 3 g/tsp. Actual weights vary.

Source note: This adaptation uses kale instead of spinach. Beef bone broth is an alternative in the source. More cauliflower makes the soup thicker; it is otherwise chunky.

Adapted from: Christy Denney, The Girl Who Ate Everything, "Keto Zuppa Toscana."
the-girl-who-ate-everything.com/keto-zuppa-toscana/

Adaptation and formatting prepared by John's AI Assistant.

Chicken and Rice Soup

960 g	chicken broth	Add	Cook on high pressure 26 min	Mix in
95 g	brown rice
1135 g	chicken
150 g	onion (1)
to taste	veggies
160 g	celery stalks (4)
280 g	peas
4 g	garlic powder
4 g	onion powder
4 g	poultry seasoning
2 g	thyme
6 g	salt
to taste	pepper
240 g	milk
4 g	cornstarch

onion taken as 150 g (1 medium, size unspecified); cornstarch taken as 4 g

Chicken Gyros

1360 g	chicken	Marinate overnight	Cook on high pressure 15 min	Serve
30 g	garlic cloves (6)
240 g	lemon juice
225 g	onion (1½)
28 g	olive oil
60 g	red wine vinegar
4 g	oregano
1 g	allspice
4 g	lemon pepper
240 g	chicken broth
to taste	pita		Fry
to taste	lettuce / spinach
to taste	tomatoes
to taste	cucumber
800 g	cucumbers, peeled and seeded (4)	Mix tzatziki
1814 g	Greek yogurt
40 g	garlic
15 g	red wine vinegar

Serve with fried pita plus lettuce/spinach, tomatoes, and cucumber. Tzatziki is the four-row component at the bottom. 1½ onion taken as 225 g (medium).

Burritos

14 g	olive oil	Sauté (olive oil)	Add	Cook on high pressure 22 min	Roll	Top
150 g	onion
to taste	hashbrowns (optional)
15 g	garlic
to taste	eggs (optional)
400 g	chicken breasts (2)
12 g	taco seasoning
3 g	salt
250 g	black beans, drained (1 can)
145 g	corn (optional)
206 g	tomatoes, drained (½ can)
480 g	chicken broth
285 g	brown rice
150 g	bell pepper (1)
to taste	spinach or cabbage
60 g	lime juice
3 g	cilantro
to taste	tortillas
to taste	avocado
to taste	yogurt / hummus

olive oil inferred as 14 g; garlic inferred as 15 g; bell pepper inferred as 150 g (1)

Yummy Potato Soup

150 g	onion	Sauté	Add	Cook on high pressure 2 min	Combine
100 g	celery
15 g	garlic
1360 g	cubed skinless potatoes (8 medium)
15 g	chicken powder
to cover	water to cover
56 g	oil			Sauté (separate pot)
60 g	flour
240 g	milk
2 g	tarragon
3 g	cilantro

garlic inferred as 15 g; 8 potatoes taken as 1360 g (8 × 170 g medium); chicken powder taken as 15 g

Instant Pot Chicken Enchiladas

150 g	onion (1 medium)	Sauté	Add	Cook on high pressure 25 min, shred in pot	Assemble oven 400	Bake 20 min
15 g	garlic
to taste	peppers
14 g	olive oil
908 g	chicken breasts
12 g	taco seasoning
480 g	chicken broth
30 g	lime juice
290 g	corn (optional)
to taste	enchilada sauce
to taste	tortillas
to taste	cheese (optional)

Assembly as John wrote: (1) sauce in the baking dish; (2) warm tortillas 5 at a time between a damp paper towel, 30 seconds microwave; (3) fill with chicken mixture plus a little sauce, seam side down, more sauce on top, cheese if you like; (4) bake 20 min (covered in foil?). onion inferred as 150 g (1 medium); garlic inferred as 15 g; olive oil inferred as 14 g

Pasta Fagioli Soup

14 g	olive oil	Sauté (olive oil)	Add
150 g	onion
15 g	garlic
400 g	chicken
720 g	chicken broth
240 g	tomato sauce or soup
100 g	chopped celery
300 g	diced bell pepper (optional)
240 g	chopped carrots
425 g	kidney beans (1 can)
100 g	pasta
6 g	Italian seasoning
18 g	salt
6 g	pepper
to taste	spinach?

No HP time in the source. olive oil inferred as 14 g; garlic inferred as 15 g; chicken inferred as 400 g (2 breasts)

Chicken Posole

14 g	olive oil	Sauté (olive oil)	Add
40 g	onion (¼)
15 g	garlic
30 g	diced red peppers (optional)
3 g	salt
283 g	red enchilada sauce (1 can)
3 g	cayenne
425 g	beans (1 can)
960 g	chicken broth
15 g	lime
to taste	cabbage
to taste	cilantro

No HP time in the source. olive oil inferred as 14 g; garlic inferred as 15 g; diced red peppers taken as 30 g

Chicken Vindaloo

75 g	onion (½)	Sauté	Add spices	Then add
20 g	garlic cloves (4)	Sauté
4 g	cayenne
1 g	ginger powder
4 g	curry powder
0.5 g	cinnamon
2 g	smoked paprika
0.5 g	black pepper
6 g	salt
120 g	chicken broth
60 g	white vinegar
400 g	chicken breasts (2)

No HP time in the source.

Jeera Aloo

8 g	coriander seeds, roughly crushed	Sauté	Mix	Garnish
5 g	cumin seeds
15 g	ginger garlic paste
48 g	green chilies, sliced (4)
600 g	potatoes (2 large)	Microwave
2 g	turmeric
0.5 g	red chili powder
6 g	salt
20 g	lemon juice
to taste	cilantro (garnish)

ginger garlic paste inferred as 15 g; 2 large potatoes taken as 600 g (300 g each)

Split Pea Soup

42 g	olive oil	Sauté	Then add	Cook on high pressure 15 min
150 g	diced onion (1 medium)
80 g	celery (2 ribs)
15 g	ginger
5 g	liquid smoke
454 g	split peas
1440 g	chicken broth
2	bay leaves
to taste	parsley
to taste	salt + pepper
to taste	frozen veggies

ginger inferred as 15 g; onion inferred as 150 g (1 medium)

Chicken in Black Pepper Sauce

600 g	yellow onions (2 large)	Sauté	Then add	Cook on high pressure 26 min
15 g	garlic	Sauté
12 g	black pepper
20 g	chopped cilantro (optional)
34 g	ketchup
1 g	turmeric
400 g	chicken breasts (2)
15 g	salt
120 g	water
3 g	cumin
3 g	coriander
2 g	garam masala

garlic inferred as 15 g

Cooking Times

Natural release unless a recipe says otherwise. Chicken internal temperature at least 160°F.

Food	Food : water	Time
Mixed chili beans (soaked)	Cover	8 min
Mixed bean soup (dry)	Cover	15 min
White basmati rice	1:1	8 min
Quinoa	1:1.5 (or 3:4.5)	1 min
Potatoes, sliced	120 g water	4 min
Potatoes, large whole	120 g water	15 min
Potatoes, small whole	120 g water	8 min
Potatoes, cubed	120 g water	6 min
Couscous, big	1:2	2 min
Couscous, small	1:2	1 min
Hard-boiled eggs	240 g water	5 min
Chicken, frozen	240 g water	26 min
Chicken, fresh	240 g water	6 min
Frozen ground beef	240 g water	20 min
Chickpeas, soaked	Cover	15 min
Chickpeas, dry	Cover	40 min

Other Measurements

1 can tomatoes = 5 tomatoes	1 lime = 30 g juice
1 can beans = 100–150 g dried beans, soaked and cooked	3–6 cloves garlic = 15 g garlic

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John Solly

A hands-on AI practitioner who transitioned to a CTO role to broaden my impact.

Most of my career has been dedicated to developing spatial systems at Esri, startups, and federal agencies. Currently, I lead technology strategy for Leidos' Health IT division, supporting agencies such as SSA, VA, and HHS.

My primary focus is the convergence of spatial computing and AI, enabling machines to interpret the physical world and applying these capabilities to meaningful missions.

Please reach out if you are interested in spatial systems or advancing AI within the federal government.

15-Minute 'Dump and Go' Instant Pot Recipes

Things to Know

Butter Chicken

Chana Masala

Sambar

Chicken Korma

Curried White Basmati Rice

Curried Chickpeas

Broccoli Cheese Soup

Beef (or chicken) Stew

Couscous with Chicken

Lemony Chicken with Fingerling Potato

10-Spice Vegetable Soup with Cashew Cream

Lentil Soup

Parmesan Pasta

Chicken Chili

Mixed Bean Soup

Lentil Soup (2)

Cabbage Roll Soup

Keto Zuppa Toscana

Keto Zuppa Toscana with Kale — Stovetop Variation

Chicken and Rice Soup

Chicken Gyros

Burritos

Yummy Potato Soup

Instant Pot Chicken Enchiladas

Pasta Fagioli Soup

Chicken Posole

Chicken Vindaloo

Jeera Aloo

Split Pea Soup

Chicken in Black Pepper Sauce

Cooking Times

Other Measurements

Comments

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15-Minute 'Dump and Go' Instant Pot Recipes

Things to Know#content-area,#main{min-width:0;}@media(max-width:1239px){.container{grid-template-columns:minmax(0,1fr);}}article.media,article.media>.media-body{min-width:0;max-width:100%;width:100%}

Butter Chicken

Chana Masala

Sambar

Chicken Korma

Curried White Basmati Rice

Curried Chickpeas

Broccoli Cheese Soup

Beef (or chicken) Stew

Couscous with Chicken

Lemony Chicken with Fingerling Potato

10-Spice Vegetable Soup with Cashew Cream

Lentil Soup

Parmesan Pasta

Chicken Chili

Mixed Bean Soup

Lentil Soup (2)

Cabbage Roll Soup

Keto Zuppa Toscana

Keto Zuppa Toscana with Kale — Stovetop Variation

Chicken and Rice Soup

Chicken Gyros

Burritos

Yummy Potato Soup

Instant Pot Chicken Enchiladas

Pasta Fagioli Soup

Chicken Posole

Chicken Vindaloo

Jeera Aloo

Split Pea Soup

Chicken in Black Pepper Sauce

Cooking Times

Other Measurements

Comments

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