Pulled from the pressure of busy weeknights, these 26 high-protein Instant Pot recipes are your new secret weapon for delicious, satisfying meals in a flash. Whether you’re craving cozy comfort food or fresh, vibrant dinners, this roundup delivers easy solutions that fuel your body and simplify your cooking routine. Get ready to transform your kitchen game—let’s dive into these mouthwatering creations!
Instant Pot Chicken and Lentil Stew
Sick of complicated dinner recipes? This Instant Pot magic transforms basic ingredients into a cozy, protein-packed stew in under 30 minutes. Seriously, dump everything in and let the pressure cooker do the work while you relax.
Ingredients
– A couple of boneless, skinless chicken breasts, about 1.5 pounds total
– 1 cup of brown lentils, rinsed
– 1 large yellow onion, diced
– 3 medium carrots, chopped into ½-inch coins
– 2 celery stalks, sliced
– 4 cloves of garlic, minced
– 6 cups of chicken broth
– A 14.5-ounce can of diced tomatoes, undrained
– 2 tablespoons of olive oil
– 1 tablespoon of tomato paste
– 1 teaspoon of dried thyme
– ½ teaspoon of smoked paprika
– A good pinch of salt and black pepper
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Pour 2 tablespoons of olive oil into the pot.
3. Add the diced onion, chopped carrots, and sliced celery. Sauté for 4 minutes, stirring occasionally, until the onion turns translucent.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Add the tomato paste and stir constantly for 30 seconds to deepen its flavor.
6. Place the 1.5 pounds of chicken breasts on top of the vegetables.
7. Pour in the rinsed 1 cup of brown lentils.
8. Add the undrained 14.5-ounce can of diced tomatoes.
9. Sprinkle in 1 teaspoon of dried thyme, ½ teaspoon of smoked paprika, and a good pinch of salt and black pepper.
10. Pour 6 cups of chicken broth over everything, scraping the bottom to loosen any browned bits.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes.
12. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
13. Open the lid and use two forks to shred the chicken directly in the pot.
14. Stir everything together and let it sit for 5 minutes to thicken slightly. Ready for a bowl that’s hearty, savory, and packed with tender chicken and lentils? Round out your meal by spooning it over creamy mashed potatoes or scooping it up with crusty bread for the ultimate comfort food fix.
Instant Pot Quinoa and Black Bean Chili
Oh my goodness, this Instant Pot Quinoa and Black Bean Chili is about to become your new weeknight obsession. One pot, zero fuss, and maximum flavor in under 30 minutes—seriously, it’s that easy. Get ready to wow your taste buds without breaking a sweat.
Ingredients
– 1 tablespoon of olive oil
– 1 chopped yellow onion
– 2 minced garlic cloves
– 1 pound of ground beef
– A couple of tablespoons of chili powder
– A teaspoon of cumin
– A pinch of salt
– A 15-ounce can of black beans, drained and rinsed
– A 15-ounce can of diced tomatoes
– ½ cup of quinoa
– 1 cup of beef broth
– A splash of lime juice
– Optional: a handful of shredded cheese for topping
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of olive oil for 2 minutes until shimmering.
2. Add 1 chopped yellow onion and 2 minced garlic cloves, sautéing for 3–4 minutes until the onion is translucent and fragrant.
3. Tip: Scrape the bottom of the pot to prevent sticking—this builds flavor for the chili base.
4. Add 1 pound of ground beef, breaking it up with a spoon, and cook for 5–6 minutes until browned and no pink remains.
5. Stir in a couple of tablespoons of chili powder, 1 teaspoon of cumin, and a pinch of salt, mixing for 1 minute to toast the spices.
6. Pour in 1 drained and rinsed 15-ounce can of black beans, 1 can of diced tomatoes (with juices), ½ cup of quinoa, and 1 cup of beef broth, stirring to combine.
7. Tip: Rinsing the quinoa removes bitterness, ensuring a smoother taste in the final dish.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 1 minute, then allow a natural release for 10 minutes.
9. Carefully quick-release any remaining pressure, open the lid, and stir in a splash of lime juice to brighten the flavors.
10. Tip: Let it sit for 5 minutes off heat—this thickens the chili and lets the quinoa absorb extra liquid.
11. Serve hot, topped with a handful of shredded cheese if you like it creamy.Bold flavors meld together in this hearty chili, with the quinoa adding a subtle nuttiness and perfect thickness. Pile it into bowls with tortilla chips for crunch, or scoop it over baked potatoes for a cozy twist—it’s endlessly adaptable and totally satisfying.
Instant Pot Turkey and Sweet Potato Curry
Brace yourself for a flavor explosion that’ll make your weeknight dinner routine actually exciting. This Instant Pot magic transforms humble ingredients into a creamy, aromatic curry that’ll have everyone begging for seconds—and it’s ready in under 30 minutes.
Ingredients
– A couple tablespoons of olive oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– About a pound of ground turkey
– Two medium sweet potatoes, peeled and cubed
– One can (13.5 oz) of coconut milk
– A couple tablespoons of red curry paste
– A splash of fish sauce
– One cup of chicken broth
– A handful of fresh cilantro
– A squeeze of lime juice
Instructions
1. Press the “Sauté” function on your Instant Pot and heat two tablespoons of olive oil until shimmering.
2. Add one chopped yellow onion and cook for 3-4 minutes until translucent, stirring frequently.
3. Stir in three minced garlic cloves and cook for 30 seconds until fragrant.
4. Add one pound of ground turkey, breaking it up with a wooden spoon, and cook for 5-6 minutes until no pink remains.
5. Mix in two tablespoons of red curry paste and cook for 1 minute to bloom the spices.
6. Pour in one cup of chicken broth, scraping the bottom to lift any browned bits.
7. Add two cubed sweet potatoes and one can of coconut milk, stirring to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
9. When cooking completes, carefully quick-release the pressure by turning the valve to “Venting.”
10. Stir in a splash of fish sauce and a squeeze of lime juice.
11. Let the curry rest for 5 minutes to thicken slightly before serving.
12. Top with fresh cilantro leaves.
Just spoon this vibrant curry over fluffy rice and watch the creamy coconut sauce cling to every grain. The sweet potatoes become meltingly tender while the turkey stays perfectly juicy, creating this incredible texture contrast that makes every bite interesting. For a next-level move, serve it with naan for dipping—you’ll want to scoop up every last drop of that aromatic sauce.
Instant Pot Beef and Broccoli Stir Fry
Ugh, tired of takeout? This Instant Pot Beef and Broccoli Stir Fry is your new weeknight hero—ready in minutes and packed with flavor that beats any restaurant. Seriously, it’s that good.
Ingredients
– 1.5 pounds of flank steak, sliced thin against the grain
– A big splash of soy sauce (about 1/4 cup)
– A couple of tablespoons of oyster sauce
– A tablespoon of sesame oil
– A teaspoon of minced garlic
– A teaspoon of grated ginger
– A tablespoon of cornstarch
– A head of broccoli, cut into florets
– 1/2 cup of beef broth
– A drizzle of honey (about 1 tablespoon)
Instructions
1. In a medium bowl, toss the sliced flank steak with cornstarch until evenly coated.
2. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
3. Add sesame oil to the pot, swirling to coat the bottom.
4. Add the coated beef in a single layer and sear for 2 minutes per side until browned—don’t overcrowd; work in batches if needed.
5. Tip: Searing locks in juices, so resist stirring too soon for a better crust.
6. Pour in beef broth, using a wooden spoon to scrape up any browned bits from the bottom.
7. Add soy sauce, oyster sauce, honey, minced garlic, and grated ginger, stirring to combine.
8. Cancel “Sauté” mode and secure the lid, setting the valve to “Sealing.”
9. Select “Pressure Cook” on high for 5 minutes—it’ll take about 8 minutes to come to pressure.
10. Once cooking is done, perform a quick release by carefully turning the valve to “Venting” until the float valve drops.
11. Tip: Quick release keeps the broccoli crisp-tender, so don’t skip it!
12. Open the lid and stir in broccoli florets.
13. Close the lid (no sealing needed) and let it sit for 3 minutes to steam the broccoli.
14. Tip: Check broccoli after 3 minutes—it should be bright green and fork-tender, not mushy.
15. Give everything a final stir to coat in the sauce.
Zesty and savory, this dish delivers tender beef with a slight chew and broccoli that’s crisp yet saucy. Serve it over cauliflower rice for a low-carb twist or with a sprinkle of sesame seeds for extra crunch—it’s a bowl you’ll crave again tomorrow.
Instant Pot Greek Yogurt Cheesecake with Protein
Packed with protein and ready in record time, this Instant Pot Greek yogurt cheesecake delivers creamy indulgence without the guilt. Whip up this surprisingly simple dessert that tastes like you spent hours in the kitchen. Your new go-to treat just got a major upgrade.
Ingredients
– 1 sleeve of graham crackers, crushed
– 4 tablespoons of melted butter
– 2 blocks of cream cheese at room temp
– 1 cup of plain Greek yogurt
– 2/3 cup of granulated sugar
– 2 large eggs
– 1 scoop of vanilla protein powder
– A big splash of vanilla extract
– A couple of cups of water for the Instant Pot
Instructions
1. Crush your graham crackers into fine crumbs using a food processor or rolling pin.
2. Mix the graham cracker crumbs with melted butter until fully combined.
3. Press the crumb mixture firmly into the bottom of a 7-inch springform pan to create an even crust.
4. Beat the room temperature cream cheese with Greek yogurt until completely smooth and lump-free.
5. Add granulated sugar and vanilla protein powder, mixing until fully incorporated.
6. Crack in the eggs one at a time, beating well after each addition.
7. Stir in the vanilla extract until just combined.
8. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
9. Cover the springform pan tightly with aluminum foil to prevent water from getting in.
10. Pour 2 cups of water into your Instant Pot and place the trivet inside.
11. Carefully lower the foil-covered pan onto the trivet using a sling or foil handles.
12. Secure the lid and set the Instant Pot to high pressure for 35 minutes.
13. When the timer beeps, let the pressure release naturally for 10 minutes before doing a quick release.
14. Remove the cheesecake from the Instant Pot using the foil sling and let it cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
16. Run a knife around the edge of the pan before releasing the springform ring.
Unbelievably creamy with a subtle tang from the Greek yogurt, this cheesecake has the perfect dense-yet-light texture that holds its shape beautifully when sliced. The protein powder adds a subtle vanilla note without making it taste chalky or artificial. Serve chilled with fresh berries for a protein-packed breakfast or drizzle with honey for an elegant dessert that impresses everyone.
Instant Pot Salmon with Lemon and Dill
Kick dinner stress to the curb with this lightning-fast salmon. Pressure cooking locks in insane moisture while lemon and dill deliver that fresh, restaurant-quality flavor. You’ll have a stunning main dish ready before your side dishes even finish cooking.
Ingredients
- 2 salmon fillets (about 6 oz each), skin-on or off
- A good glug of olive oil (about 1 tbsp)
- The juice from half a juicy lemon
- A couple of fresh garlic cloves, minced
- A big handful of fresh dill, chopped
- A generous pinch of kosher salt
- A few cracks of black pepper
- 1 cup of water or broth for the pot
Instructions
- Pour 1 cup of water into your Instant Pot and place the trivet inside.
- Pat the salmon fillets completely dry with paper towels—this helps the seasoning stick and creates a better texture.
- Drizzle olive oil over both sides of the salmon fillets and rub to coat evenly.
- Sprinkle kosher salt and black pepper generously over both sides of the fillets.
- Rub the minced garlic onto the top surface of each salmon fillet.
- Squeeze fresh lemon juice directly over the garlic-rubbed salmon.
- Press the fresh dill firmly onto the top of each fillet so it adheres to the surface.
- Place the seasoned salmon fillets on the trivet in a single layer, making sure they don’t overlap.
- Secure the lid, set the valve to sealing, and pressure cook on high for 2 minutes.
- When the timer beeps, immediately quick release the pressure by carefully turning the valve to venting.
- Use a thin spatula to gently transfer the salmon to plates—it will be very tender and flake easily with a fork.
Velvety, buttery texture meets bright citrus zing in every forkful. The pressure cooking method keeps the salmon incredibly moist while infusing it with that classic lemon-dill freshness. Serve it over creamy risotto, flake it into pasta, or pile it high on toasted baguette slices for an impressive appetizer.
Instant Pot Chicken and Quinoa Burrito Bowl
OBSESSED with how this Instant Pot burrito bowl comes together in minutes! Ditch the takeout—this protein-packed meal prep hero delivers restaurant flavor with zero fuss. Your future self will thank you when dinner’s ready in under 30 minutes.
Ingredients
– 1 pound of boneless, skinless chicken breasts
– 1 cup of uncooked quinoa, rinsed
– 1 can (15 oz) of black beans, drained and rinsed
– 1 cup of frozen corn
– 1 can (10 oz) of diced tomatoes with green chilies
– 1 small white onion, diced
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 2 tablespoons of olive oil
– 1 tablespoon of chili powder
– 1 teaspoon of cumin
– 1 teaspoon of smoked paprika
– A big pinch of salt
– A squeeze of fresh lime juice
– A handful of chopped fresh cilantro
Instructions
1. Press the “Sauté” function on your Instant Pot and heat 2 tablespoons of olive oil until the display reads “Hot.”
2. Add diced onion and cook for 3 minutes, stirring frequently, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chicken breasts to the pot and sprinkle with 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and a big pinch of salt.
5. Pour in 1 cup of chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add 1 cup of rinsed quinoa, 1 can of drained black beans, 1 cup of frozen corn, and 1 can of diced tomatoes with green chilies—do not stir.
7. Lock the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
8. When the timer beeps, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
9. Remove the chicken breasts to a cutting board and shred with two forks.
10. Return shredded chicken to the pot and stir everything together until fully combined.
11. Squeeze in fresh lime juice and stir in chopped cilantro.
The quinoa absorbs all the spiced broth while staying perfectly fluffy, and the chicken stays incredibly tender from pressure cooking. Pile it high with avocado slices, shredded cheese, and a dollop of Greek yogurt for the ultimate customizable bowl—perfect for meal prep that actually gets eaten!
Instant Pot Spicy Chickpea Biryani
Whip up this flavor-packed Instant Pot Spicy Chickpea Biryani when you need a satisfying meal FAST. This one-pot wonder delivers restaurant-quality aromas with minimal cleanup—perfect for busy weeknights when you’re craving something seriously delicious.
Ingredients
– 1.5 cups basmati rice, rinsed until water runs clear
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 large yellow onion, thinly sliced
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 cup plain yogurt
– 2 cups vegetable broth
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (adjust for your heat preference)
– A big pinch of saffron threads soaked in 2 tablespoons warm milk
– A generous handful of fresh cilantro, chopped
– A squeeze of fresh lemon juice
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 2 tablespoons olive oil for 2 minutes until shimmering.
2. Add 1 thinly sliced large yellow onion and cook for 8-10 minutes, stirring occasionally, until deeply golden brown and caramelized.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
4. Add 1 drained can of chickpeas, 1 teaspoon garam masala, 1/2 teaspoon turmeric, and 1/2 teaspoon cayenne pepper, toasting the spices for 30 seconds.
5. Mix in 1 cup plain yogurt until well combined with the chickpea mixture.
6. Layer 1.5 cups rinsed basmati rice evenly over the chickpea mixture.
7. Pour 2 cups vegetable broth over the rice, making sure all grains are submerged.
8. Drizzle the saffron-infused milk evenly across the top without stirring.
9. Secure the lid, set valve to “Sealing,” and pressure cook on High for 6 minutes.
10. Let pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
11. Fluff the biryani gently with a fork to mix layers without mashing the rice.
12. Stir in a generous handful of chopped fresh cilantro and a squeeze of fresh lemon juice.
Let this biryani wow you with its fluffy rice grains and tender chickpeas soaked in aromatic spices. The yogurt creates a creamy texture that balances the heat, while the saffron adds floral notes that make it feel extra special. Serve it topped with extra cilantro and a dollop of cool yogurt for the perfect temperature contrast.
Instant Pot Egg White and Spinach Frittata
Fuel your morning with this protein-packed powerhouse that comes together in minutes. Forget complicated breakfasts—this frittata delivers fluffy perfection with zero fuss using your Instant Pot. Fast, filling, and totally foolproof!
Ingredients
– 8 large egg whites
– A couple of big handfuls of fresh spinach
– 1 cup of shredded mozzarella cheese
– A splash of olive oil
– 1/4 cup of diced red bell pepper
– 1/4 cup of diced onion
– 1/2 tsp of garlic powder
– 1/2 tsp of salt
– 1/4 tsp of black pepper
– 1 cup of water (for the Instant Pot)
Instructions
1. Pour 1 cup of water into your Instant Pot.
2. Whisk 8 large egg whites in a medium bowl until frothy, about 30 seconds.
3. Heat a splash of olive oil in a 7-inch oven-safe pan over medium heat on the stove.
4. Sauté 1/4 cup of diced onion and 1/4 cup of diced red bell pepper for 3-4 minutes until softened.
5. Add a couple of big handfuls of fresh spinach and cook for 1-2 minutes until wilted.
6. Sprinkle in 1/2 tsp of garlic powder, 1/2 tsp of salt, and 1/4 tsp of black pepper, stirring to combine.
7. Tip: Make sure your pan fits inside your Instant Pot before proceeding.
8. Pour the whisked egg whites over the vegetable mixture in the pan.
9. Top evenly with 1 cup of shredded mozzarella cheese.
10. Cover the pan tightly with foil to prevent condensation from dripping in.
11. Tip: Create a foil sling by folding a 20-inch piece of foil into a strip to easily lower and lift the pan.
12. Place the pan on the foil sling and carefully lower it into the Instant Pot.
13. Seal the lid and set to high pressure for 10 minutes.
14. Tip: Let pressure release naturally for 5 minutes after cooking, then quick release any remaining pressure.
15. Carefully remove the pan using the foil sling.
16. Let the frittata rest for 2 minutes before slicing.
Perfectly fluffy with pops of sweet pepper and melty cheese in every bite. Pack it for breakfast on-the-go or slice it over toast for an instant upgrade. This frittata stays remarkably moist thanks to the steam cooking—no dry egg whites here!
Instant Pot Mushroom and Beef Risotto
Unlock restaurant-quality risotto in under 30 minutes—no constant stirring required. This Instant Pot magic transforms humble mushrooms and beef into creamy perfection that’ll have everyone begging for seconds. Seriously, your nonna might just text you for the recipe.
Ingredients
– 1 lb ground beef
– 8 oz sliced cremini mushrooms
– 1½ cups Arborio rice
– 4 cups beef broth
– 1 cup dry white wine (like Sauvignon Blanc)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup grated Parmesan cheese
– A big splash of heavy cream
– A couple of tbsp butter
– Fresh parsley for garnish
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 2 tbsp olive oil until shimmering.
2. Add 1 lb ground beef and cook for 5–6 minutes, breaking it up with a wooden spoon until no pink remains.
3. Toss in diced onion and minced garlic, sautéing for 2 minutes until fragrant and slightly softened.
4. Stir in 8 oz sliced cremini mushrooms and cook for 4 minutes until they release their liquid and begin to brown.
5. Add 1½ cups Arborio rice to the pot and toast for 1 minute, stirring constantly until grains look slightly translucent at the edges.
6. Pour in 1 cup dry white wine, scraping any browned bits from the bottom—this adds depth and prevents burn warnings.
7. Immediately pour in 4 cups beef broth, stirring just once to combine (over-stirring can make risotto gummy).
8. Secure the lid, set valve to “Sealing,” and pressure cook on High for 6 minutes.
9. Once done, carefully quick-release the pressure by turning the valve to “Venting.”
10. Stir in 1 cup grated Parmesan, a big splash of heavy cream, and 2 tbsp butter until creamy and incorporated.
11. Let stand uncovered for 2 minutes to thicken slightly before serving.
12. Garnish with fresh parsley and extra Parmesan.
Just spoon into bowls and watch that creamy texture cling to every grain. The umami from seared beef and earthy mushrooms makes this risotto seriously addictive—try topping with a fried egg for brunch vibes or scooping it into hollowed-out bread bowls for epic comfort food.
Instant Pot Pulled Pork with Protein Rich Sauce
Get ready for the easiest pulled pork of your life. Grab your Instant Pot and transform a simple pork shoulder into tender, juicy perfection in under an hour. This protein-packed sauce makes every bite incredible.
Ingredients
– One 3-pound pork shoulder, cut into 4 big chunks
– A generous sprinkle of kosher salt and black pepper
– 1 tablespoon of olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– ½ cup of ketchup
– ¼ cup of apple cider vinegar
– 2 tablespoons of Worcestershire sauce
– 2 tablespoons of brown sugar
– 1 tablespoon of smoked paprika
– A couple of dashes of hot sauce
Instructions
1. Pat the pork shoulder chunks completely dry with paper towels.
2. Season all sides of the pork generously with kosher salt and black pepper.
3. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes.
4. Add 1 tablespoon of olive oil to the hot pot.
5. Carefully place the pork chunks in the pot, searing for 3-4 minutes per side until deeply browned.
6. Remove the seared pork and set it aside on a plate.
7. Add the thinly sliced onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
8. Add the minced garlic and cook for 1 more minute until fragrant.
9. Pour in 1 cup of chicken broth to deglaze the pot, scraping all the browned bits from the bottom.
10. In a medium bowl, whisk together ½ cup ketchup, ¼ cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, and a couple dashes of hot sauce.
11. Return the seared pork to the Instant Pot, pouring the mixed sauce over it.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 45 minutes.
13. Once cooking completes, let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
14. Remove the pork with tongs onto a cutting board—it should shred easily with two forks.
15. Shred all the pork completely, discarding any large fat pieces.
16. If you prefer a thicker sauce, press “Sauté” again and simmer the liquid for 5-8 minutes until reduced to your liking.
17. Return the shredded pork to the pot and stir to coat evenly in the sauce.
But that saucy, protein-rich pulled pork is ridiculously versatile. Pile it high on buns for classic sandwiches, stuff it into tacos with crunchy slaw, or serve it over rice for a hearty bowl. The tender texture and smoky-sweet tang make it impossible to resist seconds.
Instant Pot Greek Chicken and Vegetable Bowl
A perfectly balanced bowl that’s about to become your new weeknight obsession. This Instant Pot wonder delivers tender Greek chicken and vibrant veggies in under 30 minutes—no fuss, all flavor.
Ingredients
- 1.5 pounds of boneless, skinless chicken thighs
- A couple of tablespoons of olive oil
- 2 minced garlic cloves
- A generous squeeze of fresh lemon juice
- A sprinkle of dried oregano
- A pinch of salt and black pepper
- 1 cup of chicken broth
- 2 cups of chopped bell peppers
- 1 cup of cherry tomatoes
- 1 cup of sliced red onion
- 1 cup of crumbled feta cheese
- A handful of fresh parsley for garnish
Instructions
- Turn your Instant Pot to sauté mode and heat 2 tablespoons of olive oil until shimmering.
- Season 1.5 pounds of chicken thighs with salt, pepper, and dried oregano on both sides.
- Sear the chicken for 3-4 minutes per side until golden brown—this locks in juices for extra tenderness.
- Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Pour in 1 cup of chicken broth and a generous squeeze of lemon juice to deglaze the pot, scraping up any browned bits.
- Cancel sauté mode, then add 2 cups of chopped bell peppers, 1 cup of cherry tomatoes, and 1 cup of sliced red onion on top of the chicken.
- Secure the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
- Once done, quick release the pressure by carefully turning the valve to venting.
- Remove the lid and shred the chicken directly in the pot using two forks.
- Stir in 1 cup of crumbled feta cheese until slightly melted.
- Garnish with a handful of fresh parsley before serving.
Here’s the magic: the chicken stays incredibly juicy while the veggies keep a slight crunch. That tangy feta and lemon combo makes every bite pop—try it over quinoa or stuffed into warm pita for a next-level twist.
Conclusion
Kickstart your healthy eating journey with these 26 delicious high-protein Instant Pot recipes! Perfect for busy weeknights, they make nutritious meals effortless. We’d love to hear which recipes become your favorites—drop a comment below and share your cooking wins. Don’t forget to pin this article on Pinterest to save these time-saving recipes for later!
