15-Minute 'Dump and Go' Instant Pot Recipes
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Intro
Are you looking for quick and easy Instant Pot recipes that can be on the table in no time? Look no further! In this post, we'll share our top picks for delicious 'dump and go' Instant Pot recipes that can be made in less than 15 minutes. That's right - these recipes are as simple as adding all of the ingredients to the Instant Pot and letting it do the work for you. From hearty soups and stews to mouthwatering main dishes, these recipes are sure to become favorites in your household. So grab your Instant Pot and let's get cooking!
Things to Know
HP = High Pressure. All recipes assume a full natural release (pin drops on its own).
HP Frozen Chicken - See the end of the document for frozen chicken cooking time. Pretty much every recipe assumes we are using frozen Chicken.
Sauté - Assumes a Tbsp or two of canola oil
Blend - Before I had an immersion blender, I would use a small blender to blend the ingredients. Now I just add everything to the pot and blend it.
1 Handful = 1/3 a cup
Mix - If you see something like `4 Tbsp mix` this means that instead of adding all the ingredients, you could mix them in bulk and then use 4 Tbsp of the mix.
Butter Chicken
Blend | |
| Ginger garlic paste 🧄 paste | 1 green chili |
| 3 handfuls of cashews | 4 green cardamons |
| ¼ tsp red chili 🌶 powder | ½ tsp garam masala |
| 1 tsp salt 🧂 | ½ tsp Paprika |
| 1 tbsp cilantro 🌿 | 1 tsp Kasuri methi |
| 1 cans of tomatoes🥫 | ½ cup water 💧 |
| 2 ½ Tbsp milk 🥛 | 1 ½ tsp honey 🍯 |
Then add | |
| 1 tbsp ketchup | Add meat/panner/tofu |
| 1 Tbsp Nutritional Yeast | 2 Frozen chicken breasts |
HP Frozen Chicken | |
Chana Masala
Sauté | |
| 2 bay leaf 🍃 | 6 green cardamoms |
| 2 large onions, chopped 🧅 | 2 sprig mace 🌼 |
| ginger garlic paste 🧄 paste | 2 green chili, chopped |
| 1 inch cinnamon stick | |
Then Add | |
| 2.5 cups chickpeas (soaked) | 2 cups of water 💧 |
| 1 can tomatoes🥫 | 4 tbsp lemon juice 🍋 |
Add to (4 Tbsp mix) | |
| ¼ tsp cinnamon | ½ tsp Garam masala |
| 1 tsp cumin powder | 2 tsp coriander powder |
| 4 tsp chana masala | ½ tsp red chili powder 🌶 |
| 2.5 tsp salt 🧂 | 4 Tbsp cilantro |
| 1 tsp kasuri methi leaves | 1 tsp turmeric |
HP 40 mins | |
Sambar
Sauté | |
| 1 tsp mustard seeds | Handful curry leaves 🍃 |
| ¼ tsp asafetida | 1 green chili |
| ¼ onion 🧅 | |
Then Add | |
| 1 ½ cups split pigeon peas | Potato 🥔! |
| 3 ½ cups water 💧 | 1 tbsp sambar masala (1/2 tbsp for 🥟) |
| ½ tsp turmeric | 2 tsp tamarind paste |
| 2 tsp salt 🧂 | 1 tbsp cilantro |
| Veggies/Okra | 1 Tbsp Nutritional Yeast |
HP 15 mins | |
Chicken 🐓 Korma
Blend (2 Tbsp combined spice mix) | |
| 1.5 cans tomatoe 🥫s | 1 tsp Cumin powder |
| Handful of nuts 🥜 | 1 tbsp coriander powder |
| 1 green chili | ½ tsp Cayenne |
| Ginger garlic paste 🧄 Paste | ½ cup water 💧 |
| 1 tsp Tumeric | 1 tsp salt 🧂 |
| 1 tsp garam masala | |
Then Add | |
| ½ can evaporated milk 🥛 | 1tbsp Ketchup |
| ¼ cup cilantro | 1 TBsp Nutritional Yeast |
HP Frozen Chicken | |
Curried White Basmati Rice
| Sauté | |
| 1 Bay leaf | 1 inch cinnamon stick |
| 1 large onion 🧅, chopped | Ginger garlic paste 🧄 paste |
Then Add (2 Tbsp mix) | |
| 1 tbsp curry powder | ½ tsp turmeric powder |
| ½ tsp red chili 🌶 powder | 1 tsp Paprika (Kashmiri Red chili 🌶 powder) |
| Peas! | 2 cups rice |
| 1 cup chicken 🐓 stock | 1 TBSP Nutritional Yeast |
| 1 Cup water | |
HP 6 mins | |
Curried Chickpeas
Soak dry chickpeas in water for 8-12 hours | |
Cook chickpeas by themselves in just enough water to cover them (HP 40 mins) | |
In a new pot Sauté | |
| 1 Bay leaf | 1 inch cinnamon stick |
| 1 large onion 🧅, chopped | Ginger garlic paste 🧄 paste |
Then Add (2 Tbsp mix) | |
| 1 tbsp curry powder | ½ tsp turmeric powder |
| ½ tsp red chili 🌶 powder | 1 tsp Paprika (Kashmiri Red chili 🌶 powder) |
| Peas! | 1 TBSP Nutritional Yeast |
Broccoli Cheese Soup
Add | |
| ½ onion 🧅 chopped (Sauté first if you want to make it fancy) | Celery/Carrots |
| Broccoli | 3 Bouillon cube |
| 3 cups water 💧 | Potato 🥔? |
High Pressure for 15mins (Quick Release) | |
Sauté for 5 mins | |
| 1 can Evaporated Milk 🥛 | 1 stick butter (Optional) |
| 1 Pack of Cheese 🧀 | Pepper |
Beef (or chicken 🐓) Stew
Sauté and reduce to half | |
| 1/2 onion 🧅 | Ginger garlic paste 🧄 |
| 1 cup red wine | |
Then add | |
| 3 Tbsp tomato 🍅 paste | 1 tsp turmeric |
| 1 Tbsp cumin | ¾ tsp cinnamon |
| 1 tsp cardamom | 1 pound eggplant (optional) |
| 4 cups chicken 🐓 broth | 1 Pound potato 🥔 (Approx. 2) |
| 1 cup water 💧 | Salt 🧂 + Pepper |
| 3 Tbsp parsley or mint | 3 sticks of Rosemary |
| 5 bay leaves | Veggies! |
| 2 Celery stalks | Frozen peas |
| 1 package mushrooms (optional) | |
HP Frozen Chicken or Frozen Red Meat | |
| Finish with ¼ cup flour | |
Couscous with Chicken 🐓
Sauté | |
| 1/2 onion 🧅 | Ginger garlic paste 🧄 |
Then add | |
| 4 tsp ground fenugreek | 1 tsp ground cardamom |
| 1 tsp salt 🧂 | 1 pound chicken 🐓 |
| ½ tsp pepper | 1.5 cups Couscous |
| ½ cup nuts 🥜 (crunched) | 3 cups chicken 🐓 broth |
| 1.5 tbsp parsley | |
Cook at HP | |
Lemon 🍋y chicken 🐓 with fingerling potato 🥔!
Sauté | |
| Ginger garlic paste 🧄 🧄 paste | |
Then add | |
| 5 tbsp lemon 🍋 juice | Salt 🧂 + Pepper |
| ½ cup chicken 🐓 broth | ¼ cup green or black olives (optional) |
| 2 tsp Parsley | 1lb fingerling potato 🥔 |
| Chicken 🐓 | |
HP Frozen Chicken | |
| Garnish with olive oil | |
10-spice vegetable soup with Cashew Cream
| Soak ¾ cup of Cashews and then blend with 1 cup of vegetable broth | ||
Sauté | ||
| Ginger garlic paste 🧄 | ¼ onion 🧅 | |
| Then Add all this | ||
| 5 cups vegetable broth | 3 medium carrots 🥕 | |
| 1 bell pepper (optional) | Potato 🥔! | |
| 2 stalks celery (optional) | 1 can tomatoe 🥫s 🥫 | |
| 1 tbsp 10 spice blend | Salt 🧂 + pepper 🧂 | |
| 2 cups of spinach 🍃 | 2 cups chickpeas | |
Lentil Soup
Add all this | ||
| Ginger garlic paste 🧄 | ½ onion 🧅 | |
| 1.5 cup green lentils | 1 can tomatoes 🍅 | |
| 1 tsp Italian seasoning | ¾ tsp Thyme | |
| Pepper | 4 cups chicken 🐓 broth | |
| 4 cups spinach 🍃 | ||
| Veggies | ||
| Garnish with Parmesean | ||
Parmesan Pasta
Sauté | ||
| garlic 🧄 | onion 🧅 | |
| 1 tsp cumin seeds | 1 bay leaf | |
| Blend milk with cashews | ||
| Then Add all this | ||
| Lemon juice | Thyme | |
| Basicl | Pepper | |
| Kasuri Methi | All purpose seasoning | |
| Tomato? | Parmesean? Mozorella? | |
| HP | ||
Chicken Chili
| Cook 2 cups dry beans (drain and put back in pot) – 10 mins NR | ||
Then add | ||
| 1 cup chicken stock | ||
| 2 cups frozen corn or peas | 2 cans diced tomatoes | |
| 1 Tbsp taco seasoning | 1 tbsp minced garlic | |
| 1 tsp onion powder | Salt n’ Pepper | |
| Two chicken breasts | 2 Tbsp lime juice | |
| Veggies? | Try no water? | |
| 1 can green enchilada sauce (optional) | ||
| High Pressure 25 mins | ||
Mixed Bean Soup
Sauté | |
| garlic 🧄 | onion 🧅 |
| Then Add | |
| 2 cups mixed beans (unsoaked) or the equivalent soaked | ½ tsp chicken bullion |
| 3 bay leaves | Salt + Pepper |
| 15 mins HP (soaked) | |
Lentil Soup (2)
Add | |
| 1 cup diced onion | 1 Bell pepper diced |
| 1 Jalapeno pepper diced | 2.5 cups chicken broth |
| 1 can black beans | 1 can pinto beans |
| 1 can tomatoes | ¾ cup red lentils |
| 1 cup peas | ½ tsp garlic powder |
| ½ tsp chili powder | 1/4 tsp cayenne pepper |
| ½ tsp cumin | |
HP 15 mins | |
| Finish with ½ cup heavy cream | |
Enjoy with the following optional toppings: Crushed chips, shredded cheddar cheese, pico de gallo, sliced avocado, fresh cilantro, or Greek yogurt. | |
Cabbage Roll Soup
Sauté | |
| garlic 🧄 | onion 🧅 |
| Brown meat (optional) | |
Then Add | |
| 1lb meat | 2/3 cup brown rice |
| 5 cups chopped cabbage | 2 cans diced tomatoes |
| 10oz can of tomato soup | 5 cups chicken broth |
| 1 ½ cups V8 juice | 1 tsp paprika |
| 1 tsp Rosemary | 1 tbsp Worcestershire sauce |
HP Frozen Chicken | |
Chicken and Rice Soup
Add | ||
| 4 cups chicken broth | ½ cup brown rice | |
| 2.5 lbs chicken | 1 onion | |
| Veggies | 4 celery stalks | |
| 2 cups peas | 2 tsp garlic powder | |
| 2 tsp onion powder | 2 tsp poultry seasoning | |
| 1 tsp tyme | 1 tsp salt | |
| Pepper to taste | ||
HP Frozen Chicken | ||
| In a small bowl, mix and add to pot | ||
| 1 cup milk | 1 1/3 tsp cornstarch | |
Chicken Gyros
Marinate Overnight | ||
| 3lbs chicken | 6 Garlic cloves | |
| 1 cup lemon juice | 1.5 onion | |
| 2 tbsp olive oil | 4 tbsp red wine vinegar | |
| 2 tsp oregano | ½ tsp allspice | |
| 2 tsp lemon pepper | 1 cup chicken broth | |
Add to pot and cook for 15 mins HP | ||
| Serve with fried pita bread and these toppings | ||
| Lettus/spinach | Tomatoes | |
| Cucumber | ||
| Tzatziki Sauce | ||
| 4 cucumbers (Peeled, and seeded) | 64 oz greek yogurt | |
| 8 tsp garlic | 1 tbsp red wine vinegar | |
Burritos
Saute (Olive Oil) | |
| 1 cup onion | Hashbrowns (optional) |
| Garlic | Eggs (Optional) |
Add | |
| 2 chicken breasts | 2 Tbsp taco seasoning |
| ½ tsp salt | 1 can black beans (drain) |
| 1 cup corn (optional) | ½ can tomatoes (drain) |
| 2 cups chicken broth | 1 ½ cups brown rice |
| Bell Pepper | Spinach OR Cabbage |
| 4 Tbsp lime juice | 1 Tbsp cilantro |
HP 22 mins | |
| Start cooking tortillas and then roll in the mix | |
| Toppings | |
| Avocado | Yogurt/Hummus |
Yummy Potato Soup
Saute | ||
| 1 cup onion | 1 cup Celery | |
| Garlic | ||
Add | ||
| 8 cubed skinless potatoes | 2-3tsp chicken powder | |
| Water to cover potatoes | ||
Cook 2min HP | ||
Sauté in a separate pot | ||
| 4 tbsp oil | ½ cup flour | |
| 1 Cup milk | 1 tsp tarragon | |
| 1 tbsp cilantro | ||
| Add everything together | ||
Instant Pot Chicken Enchiladas
Saute | |
| Onion | Garlic |
| Peppers | |
Add | |
| Olive oil | 2lb chicken breasts |
| 2 Tbsp taco seasoning | 2 cup chicken broth |
| 2 Tbsp lime juice | 2 cups corn (optional) |
| 25mins HP, then shred chicken with a fork in the pot | |
Preheat Oven to 400 | |
Assembly | |
| 1 - Add some sauce to the bottom of a baking dish 2 – Heat tortillas, 5 at a time between a damp paper towel in the microwave for 30 seconds 3 – Add chicken mixture with a little enchilada sauce to a taco. Place it seam side down and add some more sauce to the top. Sprinkle cheese on top, too, if you’d like. 4 – Bake for 20 mins (covered in foil?) | |
Pasta Fagioli Soup
Saute (olive oil) | ||
| 1 cup onion | Garlic | |
Add | ||
| Chicken | 3 cups chicken broth | |
| 1 cup tomato sauce or soup | 1 cup chopped Celery | |
| 2 cups diced bell pepper (optional) | 2 cups chopped carrots | |
| 1 can kidney beans | 1 cup pasta | |
| 1 Tbsp Italian seasoning | 1 tbsp salt | |
| 1 tbsp pepper | Spinach? | |
Chicken Posole
Saute (olive oil) | ||
| ¼ onion | Garlic | |
| 3 Tbsp diced red peppers (optional) | ||
Add | ||
| ½ tsp salt | 1 can red enchilada sauce | |
| ½ tbsp Cayenne | 1 Can beans | |
| 4 cups chicken broth | 1 Tbsp lime | |
| Cabbage | Cilantro | |
Chicken Vindaloo
Saute | ||
| ½ onion | 4 Garlic cloves | |
Add | ||
| 2 Tsp Cayenne | ½ tsp Ginger Powder | |
| 2 Tsp curry powder | ¼ tsp cinnamon | |
| 1 Tsp Smoked Paprika | ¼ tsp black pepper | |
| 1 Tsp Salt | ||
Then add | ||
| ½ cup chicken broth | ¼ cup white vinegar | |
| 2 chicken breasts | ||
Jeera Aloo
Sauté | ||
| 4 tsp coriander seeds (roughly crushed) | 2 ½ tsp cumin seeds | |
| Ginger Garlic paste | 4 green chilies (sliced) | |
| Microwave 2 large potatoes | ||
Mix with | ||
| 1 tsp turmeric | ¼ tsp red chili powder | |
| 1 tsp salt | 4 tsp lemon juice | |
| Cilantro for garnish | ||
Split Pea Soup
Sauté | ||
| 3 Tbsp Olive oil | 1 diced onion | |
| 2 ribs celery | Ginger | |
Then add | ||
| 1 tsp liquid smoke | 1lb split peas | |
| 6 cups chicken broth | 2 bay leaves | |
| Parsley | Salt + pepper | |
| Frozen Veggies | ||
HP 15 mins | ||
Chicken in Black Pepper Sauce
Sauté | ||
| 2 large yellow onions | Garlic | |
Then add | ||
| 2 Tbsp Black pepper | ½ cup chopped cilantro (optional) | |
| 2 Tablespoons Ketchup | ½ tsp Turmeric | |
| 2 chicken breasts | 2 ½ tsp salt | |
| ½ cup water | 1 ½ tsp Cumin | |
| 1 ½ tsp coriander | 1 tsp garam masala | |
HP Frozen Chicken | ||
Cooking Times (Assume Natural release)
Make sure the Internal temperature of the Chicken is at least 160℉!
| Food | Food:Water Ratio | Time |
|---|---|---|
| Mixed Chili beans (soaked) | Cover | 8 mins |
| Mixed bean soup (Dry) | Cover | 15 mins |
| White basmati rice | 1:1 | 8 min |
| Quinoa | 1:1.5, 3:4.5 | 1 min |
| Potatoes (sliced) | ½ cup water | 4 mins |
| Potatoes (large, whole) | ½ cup water | 15 mins |
| Potatoes (Small, whole) | ½ cup water | 8 mins |
| Potatoes Cubed | ½ cup water | 6 mins |
| Couscous (Big ones) | 1:2 | 2 mins |
| Couscous (Small ones) | 1:2 | 1 min |
| Hard Boiled Eggs | 1 cup | 5 mins |
| Chicken (frozen) | 1 cup | 26 mins |
| Chicken (fresh) | 1 cup | 6 mins |
| Frozen ground beef | 1 cup | 20 mins |
| Chickpeas (soaked) | Cover | 15 mins |
| Chickpeas (dry) | Cover | 40 mins |
Other Measurements
1 Can tomatoes = 5 tomatoes
1 lime = 2 Tbsp Juice
1 Can beans = ½ to ¾ cup dried, soaked, and cooked beans.
3-6 cloves garlic = 1 Tbsp garlic
¼ cup = 4 Tbsp
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John Solly
Hi, I'm John, a Software Engineer with a decade of experience building, deploying, and maintaining cloud-native geospatial solutions. I currently serve as a senior software engineer at New Light Technologies (NLT), where I work on a variety of infrastructure and application development projects.
Throughout my career, I've built applications on platforms like Esri and Mapbox while also leveraging open-source GIS technologies such as OpenLayers, GeoServer, and GDAL. This blog is where I share useful articles with the GeoDev community. Check out my portfolio to see my latest work!
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