Let’s be honest, some nights you want a real meal without actually doing much. That’s where Instant Pot dump-and-go recipes shine.
You toss everything in, press a button, and walk away like a kitchen wizard. No sautéing, no babysitting, no sink full of regrets.
Here at Green and Keto, these are exactly the kinds of recipes we lean on during busy weeks. They’re hearty, comforting, and surprisingly flavorful for how hands-off they are.
Below you’ll find all 25 recipes listed so you can see what’s coming, then we’ll dive deep into the first 5 to get you started with full details, timing metrics, and no missing numbers. Ready?
Let’s do this.
1. Instant Pot Salsa Chicken
This is the dump-and-go classic for a reason. Three main ingredients, endless uses, and a flavor that somehow tastes as if you tried harder than you did.
⏱ 5 min prep | 15 min cook | 20 min total
Add 2 lb (900 g) boneless chicken breasts, 1 1/2 cups (360 mL) salsa, and 1 tsp (5 g) cumin straight into the pot. No oil, no browning, no drama. Seal and cook on high pressure for 15 minutes.
Once it’s done, let the pressure naturally release for 5 minutes, then shred the chicken right in the pot. The juices turn into a built-in sauce that’s perfect for tacos, bowls, or meal prep containers.
The chicken stays tender, never dry, and absorbs all that salsa flavor. Mild, medium, or spicy works equally well, so use what you love.
Tip: Stir in 2 tbsp (30 mL) lime juice after cooking for extra brightness.
Full recipe via Yellow Thyme.
2. Creamy Garlic Parmesan Chicken
If comfort food had a shortcut, this would be it. Rich, savory, and deeply satisfying with almost zero effort.
⏱ 8 min prep | 18 min cook | 26 min total
Place 2 lb (900 g) chicken thighs, 1 cup (240 mL) chicken broth, 4 cloves garlic, and 1 tsp (2 g) Italian seasoning into the Instant Pot. Cook on high pressure for 18 minutes.
After releasing pressure, stir in 3/4 cup (180 mL) heavy cream and 1 cup (100 g) grated Parmesan. The sauce thickens naturally as it sits, coating every bite of chicken.
Serve it over mashed cauliflower, zucchini noodles, or straight from the bowl, no judgment here. This one tastes like it simmered all afternoon.
Tip: Add 1/2 tsp (1 g) red pepper flakes if you like a little heat.
Full recipe via The Cozy Cook.
3. Beef and Broccoli
Takeout vibes, minus the mystery oils and sugar overload. This dump-and-go version is weeknight gold.
⏱ 10 min prep | 20 min cook | 30 min total
Add 1 1/2 lb (680 g) flank steak, sliced thin, 1 cup (240 mL) beef broth, 1/3 cup (80 mL) soy sauce, and 2 tbsp (30 mL) sesame oil to the pot. Cook on high pressure for 20 minutes.
After pressure release, stir in 3 cups (270 g) broccoli florets and let them steam in the residual heat for 5 minutes. The beef turns melt-in-your-mouth tender.
The sauce is savory, slightly sweet, and clings beautifully to every bite. You’ll forget this came from a dump-and-go setup.
Tip: Thicken the sauce with 1 tsp (3 g) xanthan gum if desired.
Full recipe via Natasha’s Kitchen.
4. Tuscan Chicken with Spinach
Creamy, herby, and just fancy enough to impress without trying too hard. This one feels restaurant-level.
⏱ 10 min prep | 17 min cook | 27 min total
Place 2 lb (900 g) chicken breasts, 1 cup (240 mL) chicken broth, 1 tsp (5 g) garlic powder, and 1 tsp (1 g) dried basil into the pot. Pressure cook for 17 minutes.
Once done, stir in 1 cup (240 mL) heavy cream, 1/2 cup (50 g) sun-dried tomatoes, and 3 cups (90 g) fresh spinach. The spinach wilts instantly, and the sauce turns luxuriously smooth.
Every bite is creamy, savory, and balanced with just enough acidity from the tomatoes.
Tip: Finish with 2 tbsp (30 g) grated Parmesan for extra depth.
Full recipe via Delish.
5. BBQ Pulled Pork
Set it, forget it, and come back to pork that practically shreds itself. This is crowd food without the crowd effort.
⏱ 5 min prep | 60 min cook | 1 hr 5 min total
Add 3 lb (1.4 kg) pork shoulder, 1 cup (240 mL) BBQ sauce, and 1/2 cup (120 mL) chicken broth to the Instant Pot. Cook on high pressure for 60 minutes.
Let the pressure naturally release for 10 minutes, then shred the pork directly in the pot. The sauce thickens as it mixes with the juices.
Use it for bowls, wraps, or straight off the fork. It freezes beautifully, too, which you’ll thank yourself for later.
Tip: Broil shredded pork for 5 minutes for crispy edges.
Full recipe via Kylie Cooks.
6. White Chicken Chili
Creamy, gently spiced, and incredibly filling, this is the kind of chili you make once and immediately add to your regular rotation.
⏱ 10 min prep | 25 min cook | 35 min total
Add 2 lb (900 g) boneless chicken breasts, 2 cups (480 mL) chicken broth, 1 can (15 oz / 425 g) white beans, drained, 1 cup (240 mL) diced green chiles, 1 tsp (5 g) cumin, and 1 tsp (2 g) oregano to the Instant Pot.
Cook on high pressure for 25 minutes, then let the pressure naturally release for 5 minutes. Shred the chicken directly in the pot and stir in 3/4 cup (180 mL) heavy cream for that signature richness.
The result is thick, comforting chili with layers of flavor that taste as if they simmered for hours.
Tip: Top with shredded cheese and a squeeze of lime for balance.
Full recipe via The Cozy Cook.
7. Chicken Taco Soup
If tacos and soup had a cozy little baby, this would be it. Bold, warming, and ridiculously easy.
⏱ 8 min prep | 20 min cook | 28 min total
Dump 2 lb (900 g) chicken thighs, 2 cups (480 mL) chicken broth, 1 can (14.5 oz / 410 g) diced tomatoes, 1 cup (240 mL) salsa, and 2 tbsp (20 g) taco seasoning into the pot.
Cook on high pressure for 20 minutes, then shred the chicken and stir everything together. The broth turns deeply flavorful without any extra effort.
This soup works beautifully for meal prep and somehow tastes even better the next day.
Tip: Add diced avocado right before serving for creaminess.
Full recipe via The Wooden Skillet.
8. Mississippi Pot Roast
This recipe has a cult following for a reason. It’s rich, savory, and practically impossible to mess up.
⏱ 5 min prep | 80 min cook | 1 hr 25 min total
Place 3 lb (1.4 kg) chuck roast, 1/2 cup (120 mL) beef broth, 1 packet (25 g) ranch seasoning, 1 packet (25 g) au jus mix, and 4 tbsp (56 g) butter into the Instant Pot.
Cook on high pressure for 80 minutes with a full natural release. The meat becomes fall-apart tender and is soaked in deeply seasoned juices.
Serve it over mashed cauliflower or straight from the pot with a fork. No sides required, honestly.
Tip: Add 4 to 6 pepperoncini peppers for classic tang.
Full recipe via Allrecipes.
9. Butter Chicken
Creamy, spiced, and deeply comforting, this dump-and-go butter chicken skips the stovetop without sacrificing flavor.
⏱ 10 min prep | 15 min cook | 25 min total
Add 2 lb (900 g) chicken thighs, 1 cup (240 mL) tomato puree, 1 cup (240 mL) coconut milk, 2 tbsp (30 g) butter, 1 tbsp (6 g) garam masala, and 1 tsp (3 g) paprika to the pot.
Cook on high pressure for 15 minutes, then stir well once finished. The sauce thickens naturally as it cools slightly.
Warm, mildly spiced, and incredibly satisfying, this one tastes like a takeout night you didn’t have to wait for.
Tip: Finish with 1 tbsp (15 mL) lemon juice to brighten the sauce.
Full recipe via Recipes from a Pantry.
10. Chicken Alfredo
Yes, you really can make creamy Alfredo without stirring or babysitting. And yes, it’s just as indulgent as you hope.
⏱ 8 min prep | 10 min cook | 18 min total
Add 2 lb (900 g) chicken breasts, 1 1/2 cups (360 mL) chicken broth, 1 tsp (5 g) garlic powder, and 1/2 tsp (3 g) salt to the Instant Pot.
Cook on high pressure for 10 minutes. After releasing pressure, stir in 1 cup (240 mL) heavy cream and 1 cup (100 g) grated Parmesan, mixing until smooth and creamy.
The sauce clings to the chicken beautifully and feels indulgent without being fussy.
Tip: Add sautéed mushrooms or spinach after cooking for extra texture.
Full recipe via Damn Delicious.
11. Beef Stroganoff
Creamy, savory, and deeply nostalgic, this Instant Pot version delivers classic stroganoff vibes with none of the stovetop hovering.
⏱ 10 min prep | 25 min cook | 35 min total
Add 2 lb (900 g) beef stew meat, 1 1/2 cups (360 mL) beef broth, 1 cup (120 g) sliced mushrooms, 1 tsp (5 g) Worcestershire sauce, and 1 tsp (2 g) paprika to the Instant Pot.
Cook on high pressure for 25 minutes, then let the pressure naturally release for 5 minutes. Stir in 3/4 cup (180 mL) sour cream until the sauce becomes silky and rich.
The beef turns fork-tender, and the mushroom-filled sauce feels like something you’d order on a cold night.
Tip: Add 1 tsp (3 g) Dijon mustard for extra depth.
Full recipe via The Coozy Cook.
12. Lemon Garlic Chicken Thighs
Bright, savory, and refreshingly simple, this is one of those recipes you’ll memorize after the first try.
⏱ 8 min prep | 18 min cook | 26 min total
Place 2 lb (900 g) chicken thighs, 1 cup (240 mL) chicken broth, 4 cloves garlic, 2 tbsp (30 mL) lemon juice, and 1 tsp (1 g) dried thyme into the pot.
Cook on high pressure for 18 minutes, then allow a 5-minute natural release. The broth transforms into a light, lemony sauce that keeps the chicken juicy.
It’s clean-tasting but still comforting, which is harder to pull off than it sounds.
Tip: Sprinkle fresh parsley on top for color and freshness.
Full recipe via The Recipe Critic.
13. Korean-Style Beef
Sweet, savory, and just a little sticky, this one hits that takeout craving in the best way possible.
⏱ 10 min prep | 20 min cook | 30 min total
Add 2 lb (900 g) flank steak, sliced thin, 1/2 cup (120 mL) soy sauce, 1/4 cup (60 mL) brown sugar substitute, 2 tbsp (30 mL) sesame oil, and 3 cloves garlic to the Instant Pot.
Cook on high pressure for 20 minutes. Once done, stir well and let the sauce thicken slightly as it cools.
The beef stays tender, coated in glossy sauce that’s perfect for bowls or lettuce wraps.
Tip: Garnish with sesame seeds and sliced green onions.
Full recipe via Modern Honey.
14. Chicken Curry
Warm spices, creamy sauce, and minimal effort, this dump-and-go curry is a weeknight miracle.
⏱ 10 min prep | 15 min cook | 25 min total
Dump 2 lb (900 g) chicken thighs, 1 cup (240 mL) coconut milk, 1/2 cup (120 mL) chicken broth, 1 tbsp (6 g) curry powder, and 1 tsp (3 g) turmeric into the pot.
Cook on high pressure for 15 minutes, then stir thoroughly. The sauce thickens naturally and coats the chicken beautifully.
It’s fragrant, comforting, and shockingly simple for how complex it tastes.
Tip: Add fresh cilantro just before serving for a bright finish.
Full recipe via Healthy Fitness Meals.
15. Cabbage and Sausage Stew
Hearty, rustic, and budget-friendly, this one is pure comfort in a bowl.
⏱ 8 min prep | 20 min cook | 28 min total
Add 1 lb (450 g) smoked sausage, sliced, 1 small head of cabbage (about 2 lb / 900 g), chopped, 2 cups (480 mL) chicken broth, 1 tsp (5 g) paprika, and 1/2 tsp (3 g) salt to the Instant Pot.
Cook on high pressure for 20 minutes with a quick release. Everything softens perfectly, soaking up the smoky broth.
It’s cozy, filling, and the kind of meal that feels far more nourishing than the effort required.
Tip: Add a splash of apple cider vinegar for balance.
Full recipe via The Cozy Cook.
16. Italian Meatballs in Marinara
Juicy meatballs swimming in rich marinara, all without browning a single thing first. This one feels almost like cheating.
⏱ 10 min prep | 15 min cook | 25 min total
Add 2 lb (900 g) frozen or fresh meatballs, 3 cups (720 mL) marinara sauce, 1/2 cup (120 mL) water, and 1 tsp (2 g) Italian seasoning to the Instant Pot.
Cook on high pressure for 15 minutes, then quick release. The meatballs absorb the sauce while staying tender and flavorful.
Serve them as-is, over zucchini noodles, or tucked into bowls with a spoon and zero regrets.
Tip: Stir in 1/4 cup (25 g) grated Parmesan before serving.
Full recipe via All Recipes.
17. Chicken Enchilada Casserole
All the bold enchilada flavor you love, layered into a cozy, spoonable casserole situation.
⏱ 10 min prep | 20 min cook | 30 min total
Dump 2 lb (900 g) chicken breasts, 2 cups (480 mL) enchilada sauce, 1 cup (240 mL) chicken broth, and 1 tsp (5 g) chili powder into the pot.
Cook on high pressure for 20 minutes, then shred the chicken and stir everything together. The sauce thickens into a rich, savory base.
It’s bold, comforting, and surprisingly filling all on its own.
Tip: Top with shredded cheese and let it melt before serving.
Full recipe via The Recipe Rebel.
18. Honey Garlic Chicken
Sweet, savory, and sticky in the best way, this one hits every comfort note without any fuss.
⏱ 8 min prep | 15 min cook | 23 min total
Add 2 lb (900 g) chicken thighs, 1/3 cup (80 mL) honey or sugar-free alternative, 1/4 cup (60 mL) soy sauce, 4 cloves garlic, and 1 tbsp (15 mL) rice vinegar to the Instant Pot.
Cook on high pressure for 15 minutes, then stir well once finished. The sauce thickens as it rests, coating the chicken beautifully.
This is one of those meals that disappears fast, even on busy nights.
Tip: Sprinkle with sesame seeds for texture.
Full recipe via Kitchen Sanctuary.
19. Creamy Ranch Chicken
This is comfort food at its most effortless. Creamy, herby, and unbelievably satisfying.
⏱ 5 min prep | 18 min cook | 23 min total
Place 2 lb (900 g) chicken breasts, 1 cup (240 mL) chicken broth, and 1 packet (25 g) ranch seasoning into the Instant Pot.
Cook on high pressure for 18 minutes. After releasing pressure, stir in 3/4 cup (180 mL) heavy cream until smooth and creamy.
It’s rich without being heavy, and it pairs well with just about anything.
Tip: Add cooked bacon crumbles on top for extra indulgence.
Full recipe via The Cozy Cook.
20. Thai Coconut Chicken
Fragrant, gently spicy, and deeply comforting, this recipe feels special while staying completely hands-off.
⏱ 10 min prep | 15 min cook | 25 min total
Dump 2 lb (900 g) chicken thighs, 1 can (13.5 oz / 400 mL) coconut milk, 1 cup (240 mL) chicken broth, 2 tbsp (30 mL) red curry paste, and 1 tbsp (15 mL) fish sauce into the pot.
Cook on high pressure for 15 minutes, then stir thoroughly once done. The sauce is silky, aromatic, and incredibly flavorful.
This is the kind of recipe that makes the Instant Pot feel like a secret weapon.
Tip: Finish with fresh lime juice and cilantro for brightness.
Full recipe via Modern Honey.
21. Beef Barbacoa
Deeply seasoned, fall-apart tender beef that tastes like it was cooked all day, because it basically was, just without your involvement.
⏱ 10 min prep | 70 min cook | 1 hr 20 min total
Add 3 lb (1.4 kg) chuck roast, cut into chunks, 1 cup (240 mL) beef broth, 3 tbsp (45 mL) apple cider vinegar, 2 tbsp (20 g) chipotle peppers in adobo, and 1 tsp (5 g) cumin to the Instant Pot.
Cook on high pressure for 70 minutes with a full natural release. Shred the beef directly in the pot and stir to coat in the rich, spiced juices.
Bold, smoky, and incredibly versatile, this one works for bowls, wraps, or meal prep all week.
Tip: Add 1 tsp (3 g) cocoa powder for extra depth.
Full recipe via The Chunky Chef.
22. Chicken Fajita Bowls
All the flavor of sizzling fajitas, minus the skillet and splatter cleanup.
⏱ 10 min prep | 15 min cook | 25 min total
Dump 2 lb (900 g) chicken breasts, 3 bell peppers, sliced, 1 onion, sliced, 1 cup (240 mL) chicken broth, and 2 tbsp (20 g) fajita seasoning into the pot.
Cook on high pressure for 15 minutes, then shred the chicken and stir everything together. The vegetables soften perfectly without turning mushy.
It’s colorful, flavorful, and endlessly customizable.
Tip: Finish with fresh lime juice and sliced avocado.
Full recipe via Our Salty Kitchen.
23. Creamy Mushroom Chicken
Earthy, rich, and comforting, this is one of those quietly impressive dinners that feels way fancier than the effort suggests.
⏱ 8 min prep | 20 min cook | 28 min total
Add 2 lb (900 g) chicken thighs, 1 1/2 cups (180 g) sliced mushrooms, 1 cup (240 mL) chicken broth, 1 tsp (2 g) thyme, and 1/2 tsp (3 g) salt to the Instant Pot.
Cook on high pressure for 20 minutes. Once finished, stir in 3/4 cup (180 mL) heavy cream until the sauce becomes silky and smooth.
The mushrooms soak up the broth, creating a savory sauce that clings to every bite.
Tip: Add a splash of white wine after cooking for extra richness.
Full recipe via Salt and Lavender.
24. Tomato Basil Chicken
Simple, bright, and fresh-tasting, this recipe proves that dump-and-go doesn’t have to mean heavy.
⏱ 7 min prep | 15 min cook | 22 min total
Place 2 lb (900 g) chicken breasts, 2 cups (480 mL) crushed tomatoes, 1 cup (240 mL) chicken broth, 2 cloves garlic, and 1 tsp (2 g) dried basil into the pot.
Cook on high pressure for 15 minutes, then shred or slice the chicken as desired. The tomato sauce stays light but deeply flavorful.
It’s an easy win for nights when you want something comforting but not too rich.
Tip: Finish with fresh basil or grated Parmesan.
Full recipe via Salt and Lavender.
25. Lentil and Vegetable Stew
Hearty, nourishing, and surprisingly satisfying, this plant-forward option rounds out the list beautifully.
⏱ 10 min prep | 25 min cook | 35 min total
Dump 1 1/2 cups (300 g) dried lentils, 3 cups (720 mL) vegetable broth, 2 carrots, chopped, 2 celery stalks, chopped, 1 can (14.5 oz / 410 g) diced tomatoes, and 1 tsp (5 g) smoked paprika into the Instant Pot.
Cook on high pressure for 25 minutes with a natural release. Stir well before serving, as the stew thickens naturally.
It’s filling, cozy, and perfect for make-ahead meals.
Tip: Add a drizzle of olive oil before serving for richness.
Full recipe via Budget Bytes.
Final Thoughts
And there you have it, 25 Instant Pot dump-and-go recipes that prove great meals don’t need constant attention.
These are exactly the kinds of reliable, low-effort wins we love sharing at Green and Keto, recipes that work just as hard as you do on busy days.
Whether you’re batch cooking, feeding a family, or just trying to survive the week with something warm and satisfying, this list has your back.
Save it, revisit it, and don’t be surprised if your Instant Pot becomes your most trusted kitchen sidekick.
