17 Refreshing Summer Instant Pot Recipes Delightful

Ready to beat the heat with minimal effort? Summer cooking just got easier with these 17 refreshing Instant Pot recipes that are perfect for those sweltering days when you’d rather be lounging than slaving over a hot stove. From cool, crisp salads to hearty meals that don’t heat up your kitchen, we’ve got your summer menu covered. Dive in and discover your next favorite dish!

Instant Pot Summer Vegetable Soup

Now, who said summer soups have to be served cold? This Instant Pot Summer Vegetable Soup is here to prove that warm, comforting bowls can still be your best friend during those balmy evenings. Packed with the season’s freshest produce, it’s a vibrant, veggie-loaded delight that comes together in a flash—because who has time to slave over a stove when there’s sunshine to soak up?

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large sweet onion, diced (because size matters when it comes to flavor)
• 3 cloves garlic, minced (freshly minced, none of that jarred nonsense)
• 2 cups crisp carrots, sliced into coins
• 2 cups tender zucchini, diced
• 1 cup sweet corn kernels (fresh off the cob or frozen, we don’t judge)
• 4 cups robust vegetable broth
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt (the good stuff)
• 1 bay leaf (the unsung hero of soups)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers like a mirage in the desert.
2. Add the diced onion and minced garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Toss in the carrots and zucchini, stirring occasionally until they start to flirt with tenderness, about 5 minutes.
4. Pour in the vegetable broth, followed by the corn, black pepper, sea salt, and that trusty bay leaf. Give it a good stir to make sure everyone’s mingling.
5. Seal the Instant Pot and set it to ‘Manual’ for 5 minutes. Yes, just 5 minutes—this isn’t a slow cooker saga.
6. Once the timer beeps, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Safety first, folks.
7. Remove the bay leaf (its job here is done) and give the soup a taste. Adjust seasoning if necessary, but remember, you’re the boss of your broth.

Flavorful, vibrant, and packed with summer’s bounty, this soup is a textural dream with a little crunch from the veggies and a broth that’s just the right amount of savory. Serve it with a hunk of crusty bread for dipping, or go wild and top it with a sprinkle of fresh herbs or a dollop of pesto for an extra flavor kick.

Summer Corn and Potato Chowder in Instant Pot

Howdy, soup lovers! If you’re dreaming of a bowl that screams summer but hugs you like a cozy blanket, you’ve hit the jackpot. This Instant Pot magic turns humble spuds and sweet corn into a chowder that’s downright irresistible.

Ingredients

• 2 tablespoons of rich, unsalted butter
• 1 large, finely diced yellow onion
• 2 cloves of garlic, minced to perfection
• 4 cups of peeled and cubed Yukon Gold potatoes (hello, creamy texture!)
• 3 cups of fresh or frozen sweet corn kernels (because summer deserves to be celebrated year-round)
• 4 cups of low-sodium chicken broth (or veggie broth for a plant-based hug)
• 1 cup of heavy cream (for that luxurious finish)
• 1 teaspoon of smoked paprika (for a whisper of mystery)
• Salt and freshly ground black pepper to taste (but let’s be honest, we’re not shy with the pepper)

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the butter until it’s just beginning to dance.
2. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Don’t rush this step; those flavors are the foundation of your chowder!
3. Add the cubed potatoes and corn kernels, stirring to coat them in that buttery goodness.
4. Pour in the chicken broth, ensuring all the ingredients are submerged. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Tip: The Instant Pot will take about 10 minutes to come to pressure, so perfect time to set the table!
5. Once cooking is complete, carefully quick release the pressure. Stir in the heavy cream and smoked paprika. Tip: For an extra smooth texture, blend half the soup before adding the cream.
6. Season with salt and pepper, then serve hot. Now, wasn’t that easy?

Now, this chowder is a creamy dream with pops of sweet corn and tender potatoes, begging to be topped with crispy bacon or a sprinkle of fresh chives. Or, go wild and serve it in a bread bowl because why not make every spoonful an adventure?

Instant Pot BBQ Pulled Chicken for Summer

Oh, summer, you saucy minx, you’ve done it again—made us crave something smoky, sweet, and ridiculously easy to whip up. Enter this Instant Pot BBQ Pulled Chicken, your new best friend for those ‘I can’t even’ days when the sun’s blazing but your appetite’s begging for comfort.

Ingredients

• 2 lbs boneless, skinless chicken breasts (plump and juicy)
• 1 cup smoky BBQ sauce (the kind that makes your taste buds dance)
• 1/2 cup chicken broth (low-sodium, because we’re fancy like that)
• 1 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp brown sugar (because sweetness is non-negotiable)
• 1 tsp garlic powder (for a little garlicky whisper)
• 1 tsp onion powder (its best friend)
• 1/2 tsp smoked paprika (hello, depth!)
• 1/2 tsp salt (to make everything pop)
• 1/4 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. Place the chicken breasts in the Instant Pot like they’re royalty about to take a steamy bath.
2. In a bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper until it’s as harmonious as a summer playlist.
3. Pour this magical elixir over the chicken, ensuring each piece is lovingly coated.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 15 minutes. (Tip: No peeking! Let the Instant Pot do its thing.)
5. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. (Tip: This waiting period is perfect for pretending you’re patient.)
6. Remove the chicken to a bowl and shred it with two forks like you’re combing the hair of a very tender giant. (Tip: For extra tenderness, let the chicken sit in the sauce for a few minutes before shredding.)
7. Return the shredded chicken to the pot and stir it into the sauce until it’s as saucy as a summer romance.

Now, this pulled chicken is a texture dream—juicy, tender, with just enough bite to keep things interesting. Pile it high on a toasted bun, or go rogue and top a crispy baked potato. Either way, it’s summer on a plate, no sweat.

Summer Peach Cobbler Made in Instant Pot

Buckle up, buttercups, because we’re about to dive into a dessert that’s as easy as pie (but way more exciting). This Summer Peach Cobbler made in your Instant Pot is the lazy baker’s dream come true—juicy, sweet, and with a biscuity topping that’ll have you swooning.

Ingredients

• 4 cups of ripe, juicy peaches, sliced
• 1 cup of granulated sugar, as sweet as your grandma’s love
• 1/2 cup of unsalted butter, melted to golden perfection
• 1 cup of all-purpose flour, sifted for that cloud-like texture
• 2 tsp of baking powder, the unsung hero of fluffiness
• 1/2 tsp of salt, to balance the sweetness
• 1 cup of whole milk, because skim just won’t cut it here
• 1 tsp of vanilla extract, for that hint of magic

Instructions

1. In your Instant Pot, combine the sliced peaches and 1/2 cup of sugar. Stir gently to coat the peaches in sugary goodness.
2. Set the Instant Pot to ‘Saute’ mode and cook the peach mixture for 5 minutes, stirring occasionally, until the sugar dissolves and the peaches release their juices.
3. In a separate bowl, whisk together the flour, remaining 1/2 cup of sugar, baking powder, and salt. Tip: Sifting the flour beforehand prevents lumps for a smoother batter.
4. Stir in the melted butter, milk, and vanilla extract into the dry ingredients until just combined. Overmixing is the enemy of fluffy cobbler topping!
5. Pour the batter over the peaches in the Instant Pot. Do not stir—this is crucial for that perfect cobbler structure.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 25 minutes. Tip: Natural release for 10 minutes ensures the topping sets beautifully.
7. Carefully quick release any remaining pressure, then open the lid to reveal your masterpiece. Tip: Let it sit for 5 minutes before serving to avoid a lava-hot sugar burn.

You’ll be greeted with a cobbler that’s bubbling with peachy goodness under a golden, cakey top. Serve it warm with a scoop of vanilla ice cream for that classic summer vibe, or get fancy with a drizzle of caramel for extra decadence.

Instant Pot Lemon Garlic Shrimp for Summer

Brace yourselves, seafood lovers, because this Instant Pot Lemon Garlic Shrimp is about to become your summer obsession. It’s quick, it’s zesty, and it’s packed with flavors that scream ‘vacation on a plate’—no passport required.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced to aromatic perfection
• 1/2 cup vibrant chicken broth
• 1/4 cup freshly squeezed lemon juice, for that tangy kick
• 1 tsp finely ground black pepper, because life’s too short for bland food
• 1/2 tsp sea salt, to elevate the flavors
• 2 tbsp chopped fresh parsley, for a pop of color and freshness
• 1 tbsp unsalted butter, because butter makes everything better

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil until it’s shimmering like a summer mirage.
2. Add the minced garlic and sauté for about 30 seconds, just until it’s golden and fragrant—don’t let it turn into tiny garlic crisps.
3. Toss in the shrimp, sprinkle with sea salt and black pepper, and sauté for another 2 minutes until they start to turn pink but are still translucent in the middle.
4. Pour in the chicken broth and lemon juice, giving the pot a quick stir to deglaze and pick up all those tasty bits stuck to the bottom.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 1 minute—yes, just 1 minute, because shrimp cook faster than you can say ‘beach day.’
6. Quick release the pressure, carefully remove the lid, and stir in the butter until it’s melted and the sauce is slightly thickened.
7. Garnish with chopped fresh parsley for that Instagram-worthy finish.

And just like that, you’ve got a dish that’s bursting with bright, garlicky, buttery goodness—perfect for piling over a bed of fluffy rice or twirling with al dente pasta. Serve it al fresco with a chilled glass of white wine, and let the summer vibes roll.

Summer Berry Compote in Instant Pot

Who knew that your Instant Pot could double as a summer berry magician? This Summer Berry Compote is like a hug from the sun, bursting with juicy flavors and ready in a flash—no fairy godmother required.

Ingredients

• 2 cups mixed summer berries (think vibrant strawberries, blueberries, and raspberries)
• 1/4 cup granulated sugar (for that sweet, sweet love)
• 1 tbsp freshly squeezed lemon juice (a zesty little kick)
• 1/2 tsp pure vanilla extract (the secret whisper of warmth)
• 1/4 cup water (to keep things moving)

Instructions

1. Rinse your mixed summer berries under cool water and let them drain. No one likes a soggy berry.
2. Turn your Instant Pot to the ‘Saute’ function and add the berries, sugar, lemon juice, vanilla extract, and water. Stir gently to combine—think of it as a berry ballet.
3. Lock the lid in place and set the Instant Pot to ‘Manual’ high pressure for 5 minutes. Yes, just 5 minutes! The berries will be bubbling away in their own syrupy goodness.
4. Once the timer beeps, let the pressure release naturally for 10 minutes. Then, do a quick release for any remaining pressure. Safety first, folks.
5. Carefully open the lid and give the compote a stir. If it’s too thin, let it sit on ‘Saute’ for a few more minutes to thicken up. Patience is a virtue.
6. Transfer the compote to a bowl and let it cool slightly. It will thicken more as it cools, like a berry superhero gaining strength.

Heavenly doesn’t even begin to describe this compote. The berries break down into a luscious, jam-like texture with just enough chunkiness to remind you of their fresh origins. Drizzle it over pancakes, swirl into yogurt, or spoon it straight from the jar—no judgment here.

Instant Pot Summer Squash Pasta

Just when you thought your Instant Pot couldn’t get any more magical, here comes a dish that’ll make your summer squash sing and your pasta dance. This Instant Pot Summer Squash Pasta is the lazy cook’s dream come true—quick, flavorful, and oh-so-satisfying.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced (because life’s too short for bland food)
• 1 medium yellow summer squash, thinly sliced into half-moons (let’s keep it pretty)
• 1 medium zucchini, thinly sliced into half-moons (twinning with the squash)
• 8 oz uncooked penne pasta (the perfect vessel for saucy goodness)
• 1 1/2 cups vegetable broth (homemade or store-bought, we don’t judge)
• 1/2 cup heavy cream (for that luxurious touch)
• 1/2 cup freshly grated Parmesan cheese (the more, the merrier)
• 1/4 tsp finely ground black pepper (because we’re fancy like that)
• 1/4 tsp salt (to make all the flavors pop)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the rich extra virgin olive oil until it shimmers like a summer mirage.
2. Add the minced garlic and sauté for 30 seconds, just until it’s fragrant enough to make your neighbors jealous.
3. Toss in the summer squash and zucchini slices, stirring occasionally until they’re just tender, about 2 minutes. Tip: Don’t overcook them; we’re going for al dente, not mush.
4. Add the uncooked penne pasta and vegetable broth, giving everything a good stir to ensure the pasta is submerged. Tip: This is not the time to skimp on the broth; the pasta needs its swimming lessons.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 4 minutes. Tip: Yes, it’s quick, but trust the process—your future self will thank you.
6. Once the cooking time is up, perform a quick release to avoid overcooking the veggies. Carefully open the lid once the pressure has fully released.
7. Stir in the heavy cream, freshly grated Parmesan cheese, finely ground black pepper, and salt until everything is beautifully combined and the cheese has melted into creamy perfection.

Ready to dive in? This dish boasts a creamy texture with a slight crunch from the veggies, offering a delightful contrast. Serve it straight from the pot for a rustic vibe, or plate it up with an extra sprinkle of Parmesan for those Instagram-worthy moments.

Cooling Cucumber Soup in Instant Pot for Summer

Ready to beat the summer heat with a bowl of something so refreshing, it’s like a splash of cool water for your soul? Our Cooling Cucumber Soup made in the Instant Pot is here to save your sweaty self with minimal effort and maximum flavor.

Ingredients

• 2 large, crisp cucumbers, peeled and roughly chopped
• 1 cup of creamy Greek yogurt
• 2 cloves of garlic, minced with love
• 1 tablespoon of fresh, zesty lemon juice
• 1/2 cup of cool, crisp water
• 1 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1 tablespoon of rich extra virgin olive oil
• Fresh dill, chopped for a herby finish

Instructions

1. Throw the peeled and roughly chopped cucumbers, creamy Greek yogurt, minced garlic, zesty lemon juice, cool water, fine sea salt, and freshly ground black pepper into your Instant Pot.
2. Secure the lid, set the valve to ‘Sealing,’ and press the ‘Manual’ button. Cook on high pressure for 5 minutes. Tip: No need to stir—just let the magic happen.
3. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: This slow release helps the flavors meld beautifully.
4. Carefully remove the lid and blend the soup until smooth using an immersion blender. Tip: For an extra silky texture, strain the soup through a fine mesh sieve.
5. Drizzle with rich extra virgin olive oil and sprinkle with freshly chopped dill before serving.

Every spoonful of this Cooling Cucumber Soup is a creamy, dreamy escape from the summer blaze, with a texture so smooth it’ll glide down your throat. Serve it chilled in a hollowed-out cucumber bowl for an Instagram-worthy presentation that screams summer sophistication.

Instant Pot Summer Ratatouille

Craving a dish that screams summer but don’t want to sweat over the stove? Enter the Instant Pot Summer Ratatouille, your ticket to a veggie-packed, flavor-exploding meal that’s as easy as pressing a button. Let’s turn those garden goodies into a dish that’ll have you doing the happy dance.

Ingredients

• 2 tablespoons of rich extra virgin olive oil
• 1 large, firm eggplant, diced into 1-inch cubes
• 2 medium, vibrant zucchinis, sliced into half-moons
• 1 red bell pepper, seeded and chopped into bite-sized pieces
• 1 yellow bell pepper, seeded and chopped into bite-sized pieces
• 1 large, sweet onion, thinly sliced
• 3 cloves of garlic, minced to aromatic perfection
• 1 can (14.5 oz) of fire-roasted diced tomatoes, with their smoky juices
• 1 teaspoon of dried herbes de Provence, for that French countryside vibe
• Salt and freshly ground black pepper, to bring it all together

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers like a summer mirage.
2. Add the onion and garlic, sautéing until they’re as soft and translucent as a morning fog, about 3 minutes.
3. Toss in the eggplant, zucchinis, and bell peppers, stirring to coat them in that golden oil. Let them sweat it out for 5 minutes, just until they start to soften.
4. Pour in the fire-roasted tomatoes and sprinkle the herbes de Provence, salt, and pepper over the top like you’re seasoning with confidence.
5. Secure the lid, set the valve to ‘Sealing’, and pressure cook on high for 5 minutes. Yes, just 5 minutes – the Instant Pot is magic.
6. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining steam.
7. Give it a gentle stir, taste, and adjust the seasoning if needed. Pro tip: Letting it sit for 5 minutes off the heat allows the flavors to mingle like guests at a summer party.

Just like that, you’ve got a ratatouille that’s bursting with the colors and flavors of summer. Serve it over a bed of creamy polenta, or alongside a crusty baguette to sop up all that saucy goodness. Either way, it’s a veggie-forward victory.

Summer Fresh Tomato Basil Soup in Instant Pot

Craving a bowl of sunshine? This Summer Fresh Tomato Basil Soup made in your Instant Pot is like a hug from the garden, blending the juiciest tomatoes and fragrant basil into a velvety, vibrant delight that’s ready in a flash. Perfect for those days when you want something light yet satisfying, without slaving over a hot stove.

Ingredients

• 2 lbs ripe, sun-kissed tomatoes, roughly chopped
• 3 cloves garlic, minced (because more is always better)
• 1 medium sweet onion, diced (for that subtle sweetness)
• 2 cups rich vegetable broth (homemade or store-bought, we won’t judge)
• 1/4 cup fresh basil leaves, torn (plus extra for garnish, because we’re fancy)
• 1/4 cup heavy cream (for that luxurious finish)
• 2 tbsp extra virgin olive oil (the good stuff)
• 1 tsp sugar (to balance the acidity)
• Salt and freshly ground black pepper, to taste (but let’s not be shy)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the extra virgin olive oil until shimmering, about 2 minutes. Tip: This is where the magic starts, so don’t rush it.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Stir occasionally to prevent any dramatic burns.
3. Toss in the roughly chopped tomatoes, vegetable broth, and sugar. Stir to combine, then secure the lid. Tip: The sugar isn’t just for sweetness; it’s the secret to rounding out the tomatoes’ acidity.
4. Pressure cook on high for 10 minutes, then let the pressure release naturally for 5 minutes before doing a quick release.
5. Carefully blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine-mesh sieve. Tip: This step is optional but highly recommended for soup snobs.
6. Stir in the heavy cream and torn basil leaves, then season with salt and pepper to taste. Heat through on ‘Sauté’ for another 2 minutes.

Brimming with the essence of summer, this soup boasts a velvety texture and a bright, herbaceous flavor that’s downright addictive. Serve it with a swirl of cream and a sprinkle of fresh basil, or go wild with a grilled cheese sandwich for the ultimate comfort meal.

Instant Pot Hawaiian Chicken for Summer

Dive into a tropical escape with this Instant Pot Hawaiian Chicken that’s so easy, it’ll have you doing the hula in your kitchen. Perfect for those summer days when you’d rather be lounging on a beach than slaving over a stove, this dish brings the luau to you with minimal effort and maximum flavor.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs
• 1 cup of sweet, tangy pineapple juice
• 1/2 cup of rich, dark soy sauce
• 1/3 cup of golden, packed brown sugar
• 3 cloves of aromatic, freshly minced garlic
• 1 tbsp of zesty, freshly grated ginger
• 1 tbsp of glossy, toasted sesame oil
• 1 tsp of fiery, crushed red pepper flakes
• 1 cup of vibrant, diced bell peppers
• 1 cup of succulent, pineapple chunks
• 2 tbsp of finely chopped, fresh cilantro for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the sesame oil until shimmering, about 2 minutes. Tip: This step unlocks the oil’s nutty aroma, adding depth to the dish.
2. Add the chicken thighs, browning each side for 3 minutes to seal in those savory juices. Tip: Don’t overcrowd the pot to ensure each piece gets a perfect sear.
3. Stir in the garlic and ginger, sautéing for 1 minute until fragrant, making your kitchen smell like a Hawaiian paradise.
4. Pour in the pineapple juice, soy sauce, brown sugar, and red pepper flakes, stirring to combine. Tip: The sugar dissolves better if added after the liquids.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining.
6. Remove the chicken and set aside. Switch back to ‘Sauté’ mode, adding the bell peppers and pineapple chunks, cooking for 3 minutes until just tender.
7. Shred the chicken with two forks, return to the pot, and stir to coat in the sauce.

Marvel at the tender chicken swimming in a glossy, sweet-and-savory sauce, with pops of pineapple and crisp peppers adding texture. Serve over a mound of fluffy rice or stuff into warm tortillas for a Hawaiian twist on tacos that’ll transport your taste buds to the islands.

Summer Zucchini and Corn Risotto in Instant Pot

Who knew that your Instant Pot could turn summer’s bounty into a creamy, dreamy risotto without the constant stirring? This Summer Zucchini and Corn Risotto is here to prove that lazy afternoons and gourmet meals can indeed go hand in hand.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 small sweet onion, finely diced
• 2 cloves garlic, minced to fragrant perfection
• 1 cup Arborio rice, the starchy backbone of any good risotto
• 3 cups low-sodium chicken broth, warmed to a gentle simmer
• 1 medium zucchini, diced into bite-sized pieces
• 1 cup fresh corn kernels, cut straight from the cob
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons unsalted butter, for that velvety finish
• Salt and freshly ground black pepper, to season
• Fresh basil leaves, thinly sliced for a pop of color and freshness

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering.
2. Add the finely diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the Arborio rice to the pot, stirring to coat each grain in oil, and toast for 1 minute.
5. Pour in the warmed chicken broth, scraping the bottom of the pot to loosen any browned bits.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 6 minutes.
7. Once cooking is complete, perform a quick release by turning the valve to ‘Venting.’
8. Stir in the diced zucchini and fresh corn kernels, allowing the residual heat to soften them slightly.
9. Mix in the grated Parmesan cheese and butter until the risotto is creamy and luxurious.
10. Season with salt and freshly ground black pepper to taste, then garnish with fresh basil.

Fluffy yet creamy, this risotto is a textural dream with pops of sweet corn and tender zucchini. Serve it in shallow bowls with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bite.

Instant Pot Summer Fruit Jam

Yippee! It’s summer, and that means it’s time to turn those luscious, sun-kissed fruits into a jam that’ll make your toast do a happy dance. With your Instant Pot, this isn’t just jam; it’s a quick, foolproof pot of gold that captures the essence of summer in every spoonful.

Ingredients

• 4 cups of mixed summer fruits (think juicy peaches, ripe strawberries, and plump blueberries), roughly chopped
• 1 cup of granulated sugar, because sweetness is non-negotiable
• 2 tablespoons of freshly squeezed lemon juice, for that zesty kick
• 1 teaspoon of pure vanilla extract, because vanilla makes everything better
• 1/2 teaspoon of ground cinnamon, for a whisper of spice

Instructions

1. Dump all the chopped summer fruits into your Instant Pot. Yes, just dump them in—no fancy techniques here.
2. Sprinkle the granulated sugar over the fruits like you’re showering them with love (and sweetness).
3. Add the freshly squeezed lemon juice, pure vanilla extract, and ground cinnamon. Stir gently to combine all the ingredients into a fruity symphony.
4. Secure the lid on your Instant Pot and set the valve to ‘Sealing.’ Cook on high pressure for 10 minutes. Pro tip: No need to add water; the fruits have enough juice to prevent burning.
5. Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Safety first—keep your face away from the steam.
6. Open the lid and give the jam a good stir. If you prefer a smoother consistency, use a potato masher to break down any large fruit pieces. For an even silkier jam, blend it briefly with an immersion blender.
7. Let the jam cool slightly before transferring it to jars. It will thicken as it cools, so don’t panic if it seems a bit runny at first.

Get ready to spread this vibrant, chunky yet smooth jam on everything from morning toast to midnight ice cream. The flavor? A bright, sweet-tart explosion that screams summer. And the texture? Just right for clinging to your spoon (or finger) without any apologies.

Summer Clam Chowder in Instant Pot

Craving something creamy, dreamy, and packed with the taste of the ocean? Our Summer Clam Chowder in the Instant Pot is here to save your day with minimal fuss and maximum flavor!

Ingredients

• 2 tablespoons of rich, unsalted butter
• 1 large, finely diced yellow onion
• 2 cloves of garlic, minced to perfection
• 2 cups of diced, buttery Yukon gold potatoes
• 1 cup of crisp, sweet corn kernels
• 3 cups of savory chicken broth
• 1 cup of heavy cream, as luxurious as it gets
• 2 cans (6.5 oz each) of tender, chopped clams with their juice
• 1 teaspoon of fresh thyme leaves
• Salt and finely ground black pepper to bring it all together

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the butter until it’s just beginning to bubble.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Toss in the Yukon gold potatoes and corn, stirring to coat them in that buttery goodness.
4. Pour in the chicken broth, making sure to scrape up any tasty bits stuck to the bottom.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 5 minutes.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Stir in the heavy cream, clams with their juice, and thyme, heating through on ‘Sauté’ for another 2 minutes.
8. Season with salt and pepper, tasting as you go to hit that perfect balance.

This chowder is a velvety symphony of flavors, with the potatoes lending a comforting heartiness and the clams bringing a briny kiss of the sea. Serve it with a sprinkle of fresh herbs on top or a side of crusty bread for dipping into that creamy goodness.

Instant Pot Summer Green Bean Salad

Oh, summer, you sneaky little season, always making us crave something crisp, cool, and downright delightful. That’s where this Instant Pot Summer Green Bean Salad waltzes in, ready to jazz up your picnic or potluck with minimal fuss and maximum flavor.

Ingredients

• 1 lb fresh green beans, trimmed and vibrant as a summer morning
• 1/2 cup rich extra virgin olive oil, because we’re fancy like that
• 2 tbsp apple cider vinegar, for that tangy kick
• 1 tbsp honey, sweet as a summer love song
• 1/2 tsp finely ground black pepper, to spice things up
• 1/2 tsp sea salt, because every dish needs a little drama
• 1/4 cup sliced almonds, toasted to golden perfection
• 1/4 cup crumbled feta cheese, because cheese makes everything better

Instructions

1. Grab those green beans and give them a quick rinse under cold water, then pat them dry like they’re getting ready for a photo shoot.
2. Pour 1 cup of water into your Instant Pot and place the trivet inside. Arrange the green beans on the trivet, locking in that fresh, summery vibe.
3. Seal the Instant Pot and set it to manual high pressure for 1 minute. Yes, just 1 minute – we’re all about that fast life.
4. Once the time’s up, do a quick release to let off some steam, just like we all need to sometimes.
5. While the beans are cooling, whisk together the olive oil, apple cider vinegar, honey, black pepper, and sea salt in a bowl. Taste and adjust the seasoning if needed, but trust us, it’s pretty spot on.
6. Toss the cooled green beans in the dressing, then sprinkle with the toasted almonds and feta cheese. Give it a gentle mix, like you’re tucking them into bed.
7. Serve immediately or chill in the fridge for an hour to let the flavors mingle and get to know each other.

This salad is a crunchy, tangy, sweet symphony with a creamy feta finale. Perfect for serving on a sun-drenched patio or as a bright side to your grilled mains. Trust us, it’s the summer fling your taste buds have been dreaming of.

Summer Melon and Mint Soup in Instant Pot

Dive into the coolest, most refreshing bowl of goodness that’ll make your summer days a breeze. This Summer Melon and Mint Soup is like a hug from a frosty breeze, with a kick of mint that’ll have you saying, ‘More, please!’

Ingredients

• 2 cups ripe cantaloupe, cubed into juicy, sweet chunks
• 1 cup honeydew melon, cubed into tender, fragrant pieces
• 1/4 cup fresh mint leaves, roughly torn for a burst of freshness
• 1 tbsp lime juice, freshly squeezed for a zesty tang
• 1/2 cup coconut water, chilled for a subtle sweetness
• 1/4 tsp sea salt, finely ground to enhance all the flavors

Instructions

1. Add the cubed cantaloupe and honeydew melon into the Instant Pot.
2. Pour in the chilled coconut water and sprinkle the sea salt over the melons.
3. Secure the lid of the Instant Pot and set it to ‘Manual’ mode for 5 minutes at high pressure.
4. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully open the lid and add the fresh mint leaves and lime juice to the pot.
6. Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches if preferred.
7. Chill the soup in the refrigerator for at least 2 hours before serving to let the flavors meld beautifully.

For a fun twist, serve this silky, vibrant soup in hollowed-out melon halves for an Instagram-worthy presentation. The combination of sweet melons and zesty mint creates a symphony of flavors that’s both light and satisfying, perfect for those scorching summer afternoons.

Instant Pot Summer Picnic Beans

Oh, the joys of summer picnics! Nothing says ‘outdoor feast’ quite like a hearty bowl of Instant Pot Summer Picnic Beans, a dish that’s as easy to love as it is to make. Packed with flavor and ready in a flash, these beans are your ticket to picnic perfection without breaking a sweat.

Ingredients

• 1 lb dried navy beans, soaked overnight for that perfect, creamy texture
• 4 cups chicken broth, rich and savory to infuse every bean with depth
• 1 large onion, diced into sweet, aromatic bits
• 3 cloves garlic, minced to release their pungent, flavorful magic
• 1/2 cup ketchup, for a tangy, tomatoey sweetness
• 1/4 cup molasses, dark and sticky for a deep, caramelized flavor
• 2 tbsp mustard, sharp and tangy to cut through the richness
• 1 tbsp apple cider vinegar, for a bright, acidic kick
• 1 tsp smoked paprika, to add a whisper of smoky summer barbecue
• 1/2 tsp salt, to enhance all those beautiful flavors
• 1/4 tsp black pepper, freshly ground for a subtle heat

Instructions

1. Drain your soaked navy beans and give them a quick rinse under cold water to wash away any residual starch.
2. Turn your Instant Pot to the ‘Sauté’ function and add the diced onion, cooking until translucent, about 3 minutes, to build a flavor foundation.
3. Add the minced garlic and cook for another 30 seconds, just until fragrant, to avoid any bitter surprises.
4. Pour in the chicken broth, using a wooden spoon to scrape up any tasty bits stuck to the bottom of the pot, because flavor is gold.
5. Stir in the ketchup, molasses, mustard, apple cider vinegar, smoked paprika, salt, and black pepper, mixing well to ensure every bean will be coated in this glorious sauce.
6. Add the drained navy beans to the pot, giving everything a gentle stir to combine.
7. Secure the lid on your Instant Pot, set the valve to ‘Sealing,’ and cook on high pressure for 25 minutes to transform those beans into tender, flavorful bites.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure to avoid a bean volcano.
9. Give the beans a good stir, taste, and adjust seasoning if necessary, because you’re the boss of your beans.

Unbelievably tender and bursting with a smoky-sweet tang, these Instant Pot Summer Picnic Beans are a crowd-pleaser. Serve them warm straight from the pot or chilled as a unique twist on bean salad – either way, they’re sure to disappear before the picnic blanket is even fully spread.

Conclusion

Absolutely delightful! This roundup of 17 Refreshing Summer Instant Pot Recipes is your ticket to easy, flavorful meals all season long. Whether you’re craving something sweet, savory, or somewhere in between, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!