20 Effortless 5 Ingredient Instant Pot Recipes for Busy Cooks

Busy weeknights call for simple solutions—and your Instant Pot is here to save the day! Whether you’re craving cozy comfort food, fresh seasonal flavors, or just a lightning-fast dinner, these 20 effortless 5-ingredient recipes deliver big taste with minimal effort. Say goodbye to stress and hello to delicious meals in a flash. Ready to make cooking easier? Let’s dive in!

Creamy Garlic Parmesan Pasta

This rich and velvety pasta dish comes together in under 20 minutes, making it the ultimate weeknight comfort food with restaurant-worthy flavor.

Ingredients:

• 8 oz fettuccine or linguine
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions in salted water. Reserve 1/2 cup pasta water before draining.
2. Melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant but not browned.
3. Pour in heavy cream, stirring constantly. Bring to a gentle simmer (about 2 minutes).
4. Reduce heat to low. Stir in 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until cheese melts and sauce thickens slightly (about 3 minutes).
5. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with parsley and extra Parmesan.

The magic here? The sauce clings perfectly to every noodle thanks to the starchy pasta water – no runny or separated sauces allowed!

Tip: For extra depth, add a splash of white wine with the garlic in step 2 and let it reduce by half before adding cream.

BBQ Pulled Pork Sliders

These sliders pack all the smoky-sweet goodness of slow-cooked pulled pork into a perfectly handheld bite—ideal for game day or backyard gatherings.

Ingredients:

• 3 lbs pork shoulder (trimmed of excess fat)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup apple cider vinegar
• 12 slider buns
• 1 cup coleslaw (store-bought or homemade)

Instructions:

1. In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub the spice blend all over the pork shoulder.
2. Place the pork in a slow cooker with 1/2 cup apple cider vinegar and cook on LOW for 8 hours (or HIGH for 5 hours) until fork-tender.
3. Shred the pork with two forks, discarding any large fat pieces. Stir in 1 cup BBQ sauce until fully coated.
4. Toast slider buns lightly, then pile each with pulled pork and a spoonful of coleslaw. Drizzle with extra BBQ sauce if desired.

The tangy vinegar cuts through the richness of the pork, while the coleslaw adds a refreshing crunch—no knife and fork required!

Tip: For extra depth, sear the seasoned pork in a skillet before slow-cooking.

Lemon Herb Chicken and Rice

This one-pan wonder delivers bright citrus flavor and cozy herbed rice—perfect for busy weeknights when you want a fuss-free meal that still feels special.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup long-grain white rice
• 1.5 cups low-sodium chicken broth
• 1 lemon (zested and juiced, about 2 tbsp juice)
• 2 tbsp olive oil, divided
• 1 tbsp minced garlic (about 3 cloves)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Pat chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic for 30 seconds, then stir in rice, thyme, oregano, remaining 1/4 tsp salt, and lemon zest.
4. Pour in chicken broth and 2 tbsp lemon juice, scraping up any browned bits. Nestle chicken into the rice. Bring to a simmer, then cover tightly with foil or a lid.
5. Bake for 25 minutes until rice is tender and chicken reaches 165°F. Let rest 5 minutes, then sprinkle with parsley before serving.

The lemon zest stirred into the rice infuses every bite with sunny flavor, while the juicy chicken thighs stay tender thanks to the steam from the pan. Tip: For extra crispiness, broil the chicken for 2–3 minutes after baking.

Spicy Black Bean Soup

This hearty black bean soup packs a smoky kick and comes together in under 30 minutes—perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 2 (15-oz) cans black beans, drained and rinsed
• 3 cups vegetable broth
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro and sour cream for topping

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in 3 garlic cloves, 1 tbsp cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne; toast for 1 minute until fragrant.
2. Add the black beans and 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Use an immersion blender to partially purée the soup (leave some beans whole for texture). Stir in 1 tbsp lime juice and 1/2 tsp salt.
4. Serve topped with cilantro and a dollop of sour cream.

The smoky paprika and cayenne create a deep, layered heat that’s balanced by the creamy beans and bright lime—no bland bites here!

Tip: For extra richness, stir in a spoonful of canned chipotles in adobo sauce with the spices.

Honey Soy Glazed Salmon

This sticky-sweet salmon comes together in under 20 minutes, making it perfect for busy weeknights when you crave something flavorful but fuss-free.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 3 tbsp honey
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1 tbsp sesame seeds (optional)
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 400°F. Whisk together 3 tbsp honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes in a small bowl.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Pat salmon dry and sear skin-side down for 3 minutes until crisp. Flip and cook 1 minute more.
3. Pour glaze over salmon, transfer skillet to oven, and bake for 6–8 minutes until fish flakes easily and glaze thickens into a shiny coat.
4. Sprinkle with sesame seeds (if using) and green onions before serving.

The magic here is the glaze—it caramelizes into a lacquered finish that clings to every bite. Serve over rice to soak up every drop!

Tip: For extra-crispy skin, press fillets gently with a spatula while searing.

Cheesy Broccoli and Rice Casserole

This comforting casserole combines tender broccoli, creamy rice, and a gooey cheese sauce for a side dish that steals the spotlight every time.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 2 cups broccoli florets, chopped into small pieces
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup chicken or vegetable broth
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook rice according to package instructions; set aside.
2. In a large skillet, melt butter over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over the onions and stir for 1 minute to form a paste. Gradually whisk in milk, broth, Dijon mustard, salt, and black pepper. Cook for 3–4 minutes, stirring constantly, until thickened.
4. Remove from heat and stir in cheddar cheese until melted. Fold in cooked rice and broccoli until evenly coated.
5. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle Parmesan cheese on top. Bake for 20–25 minutes until bubbly and lightly golden.

The Dijon mustard adds a subtle tang that balances the richness of the cheese, while the Parmesan topping creates a crispy, savory crust.

Tip: For extra crunch, mix 1/4 cup panko breadcrumbs with the Parmesan before sprinkling on top.

Italian Sausage and Peppers

This classic Italian-American dish is a one-pan wonder—sweet peppers, savory sausage, and a touch of garlic come together for a meal that’s hearty and full of flavor.

Ingredients:

• 1 lb Italian sausage (sweet or hot), casings removed
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (red and green), sliced into strips
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup chicken broth or water
• 1 tbsp balsamic vinegar

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into chunks with a spatula, and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion and bell peppers for 6–7 minutes until softened.
3. Stir in the garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp oregano. Cook for 1 minute until fragrant.
4. Pour in 1/4 cup chicken broth and 1 tbsp balsamic vinegar, scraping up any browned bits. Return the sausage to the skillet and simmer for 3–4 minutes until the liquid reduces slightly.

The balsamic adds a subtle tang that balances the richness of the sausage—perfect for piling onto crusty bread or serving over polenta.

Tip: For extra depth, let the peppers and onions cook until they start to caramelize, about 10 minutes total.

Teriyaki Beef and Broccoli

This quick stir-fry brings together tender beef, crisp broccoli, and a glossy homemade teriyaki sauce—perfect for busy weeknights when you crave takeout flavors at home.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil, divided
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sesame seeds (optional)

Instructions:

1. Whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, garlic, and ginger in a bowl. In a separate small bowl, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and cook for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir-fry broccoli for 3 minutes until bright green and crisp-tender.
4. Pour the sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook for 1 minute until thickened.
5. Return beef to the pan, tossing to coat. Cook for 1 more minute until heated through. Sprinkle with sesame seeds if using.

The magic here? The cornstarch slurry gives the sauce a glossy, restaurant-quality cling that coats every bite. No more watery stir-fries!

Tip: Freeze the beef for 20 minutes before slicing—it’ll make thin cuts a breeze.

Coconut Curry Lentils

This creamy, fragrant dish is weeknight magic—packed with protein and cozy spice, ready in under 30 minutes.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 cup dried red lentils, rinsed
• 1 (14-oz) can coconut milk
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium. Add onion and cook 3 minutes until soft. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes; cook 1 minute until fragrant.
2. Add lentils, coconut milk, vegetable broth, and 1 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook 15 minutes, stirring occasionally, until lentils are tender.
3. Remove from heat. Stir in 1 tbsp lime juice and top with cilantro.

The lime brightens the rich coconut broth perfectly, while the lentils melt into spoonable comfort. Serve with naan or rice for soaking up every drop.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it.

Garlic Butter Shrimp Scampi

This garlic butter shrimp scampi is a restaurant-worthy dish that comes together in just 20 minutes—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients:

• 12 oz large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high until butter melts. Add shrimp and cook for 1–2 minutes per side until pink, then transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp butter, minced garlic, and 1/4 tsp red pepper flakes. Sauté for 30 seconds until fragrant.
3. Pour in 1/2 cup white wine and simmer for 2 minutes, scraping up browned bits. Stir in 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Return shrimp to the skillet and toss to coat. Sprinkle with 1/4 cup parsley and serve immediately.

The magic here? A quick pan sauce that balances rich butter, bright lemon, and a hint of heat—no heavy cream needed. Serve over pasta or crusty bread to soak it all up.

Tip: For extra depth, add a splash of chicken stock with the wine.

Chicken Fajita Bowls

These vibrant chicken fajita bowls are a one-pan wonder, packing all the sizzle of classic fajitas into a hearty, no-fuss meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 medium red onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Juice of 1 lime
• 2 cups cooked rice (white or brown)
• Fresh cilantro and avocado slices for garnish

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 5-6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in bell peppers and onion, cooking for 4-5 minutes until slightly softened.
3. Sprinkle vegetables with chili powder, cumin, smoked paprika, garlic powder, and salt. Stir to coat and cook for 1 minute until fragrant.
4. Return chicken to the skillet, squeeze lime juice over everything, and toss to combine. Cook for 1 more minute to warm through.
5. Divide rice among bowls, top with chicken fajita mixture, and garnish with cilantro and avocado.

The smoky-spiced chicken and charred veggies get a bright lift from the lime, while the creamy avocado balances the heat perfectly.

Tip: For extra depth, let the chicken marinate in the spices and 1 tbsp olive oil for 30 minutes before cooking.

Beef Stew with Potatoes and Carrots

This hearty beef stew is the ultimate comfort food—tender chunks of beef, melt-in-your-mouth potatoes, and sweet carrots simmered in a rich, savory broth.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 1 cup red wine (optional, or sub with extra broth)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1.5 tsp salt
• 1/2 tsp black pepper
• 4 medium carrots, cut into 1-inch pieces
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck in batches, about 5 minutes per side. Transfer to a plate.
2. Add onion and sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds. Sprinkle flour over the mixture and stir for 1 minute.
3. Pour in beef broth and red wine, scraping up any browned bits. Stir in tomato paste, thyme, smoked paprika, bay leaf, salt, and black pepper. Return the beef to the pot.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
5. Add carrots and potatoes. Cover and simmer for another 45 minutes until vegetables are fork-tender.
6. Discard the bay leaf. Garnish with parsley before serving.

The red wine deepens the stew’s flavor, while the smoked paprika adds a subtle smokiness that makes this dish unforgettable.

Tip: For extra richness, stir in a splash of balsamic vinegar just before serving.

Vegetable Lentil Soup

This hearty, veggie-packed lentil soup is a one-pot wonder—full of earthy flavors and ready in under an hour. Perfect for busy weeknights when you need something nourishing without the fuss.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped kale (stems removed)
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme; cook for 1 minute until fragrant.
2. Add lentils, diced tomatoes (with juices), 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
3. Stir in 2 cups kale and cook for 5 more minutes until wilted. Remove from heat and stir in 1 tbsp lemon juice.

The lemon juice at the end brightens the rich, smoky broth, while the kale adds a fresh bite. Leftovers taste even better the next day!

Tip: For extra creaminess, blend half the soup before adding the kale.

Cheesy Taco Pasta

This one-pot wonder combines the bold flavors of taco night with the creamy comfort of cheesy pasta—perfect for busy weeknights when you crave something hearty and fuss-free.

Ingredients:

• 8 oz elbow pasta (about 2 cups dry)
• 1 lb ground beef
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning
• 1 cup salsa
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a spoon until browned (about 5–7 minutes). Drain excess fat.
2. Stir in the 1 oz taco seasoning, followed by the pasta, 1 cup salsa, and 2 cups chicken broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally.
3. Uncover and stir in the 1 cup cheddar cheese and 1 cup Monterey Jack cheese until melted. Remove from heat and fold in the 1/4 cup sour cream for extra creaminess.
4. Garnish with fresh cilantro if desired, and serve immediately.

The magic here? The pasta soaks up all the taco-seasoned broth, infusing every bite with flavor—no bland noodles here!

Tip: For a kick, swap in pepper Jack cheese or add a diced jalapeño with the onion.

Honey Mustard Chicken Thighs

These sticky-sweet, tangy chicken thighs are a weeknight hero—minimal prep, maximum flavor, and a glaze that’ll have you licking your fingers.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 cloves minced garlic, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.
3. Arrange chicken thighs skin-side up in a baking dish. Pour sauce over, turning to coat evenly.
4. Bake for 35–40 minutes, basting halfway, until chicken reaches 165°F and the glaze is caramelized.

The magic here? The mustard’s sharpness cuts through the honey’s richness, while the skin crisps up under that glossy glaze.

Tip: For extra-crispy skin, broil for 2–3 minutes at the end—just watch closely!

Creamy Tomato Basil Soup

Nothing beats a bowl of velvety tomato basil soup—it’s comfort in every spoonful, with just the right balance of tangy and sweet.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes and 2 cups vegetable broth. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes.
3. Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream, 1/4 cup fresh basil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes.

The secret here? A touch of sugar tames the tomatoes’ acidity, while the fresh basil adds a bright finish. Serve with crusty bread for dipping!

Tip: For extra richness, swirl in a pat of butter at the end.

Sausage and Potato Hash

This hearty sausage and potato hash is a one-pan wonder, packed with savory flavors and crispy edges—perfect for breakfast or a lazy weekend brunch.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 lb Yukon Gold potatoes, diced into ½-inch cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles, for 5–6 minutes until browned. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Toss in the potatoes, spread them evenly, and cook undisturbed for 5 minutes to crisp one side. Stir and cook another 5 minutes until golden.
3. Add the onion and bell pepper, cooking for 3–4 minutes until softened. Sprinkle with smoked paprika, garlic powder, salt, and black pepper, stirring to coat.
4. Return the sausage to the skillet, mixing everything together. Cook for 2–3 more minutes to heat through. Garnish with parsley before serving.

The magic here? Letting the potatoes sit undisturbed creates those irresistible crispy bits while keeping the centers tender. Serve with a fried egg on top for extra indulgence!

Tip: For extra crispiness, press the hash down lightly with a spatula during the last few minutes of cooking.

Sweet and Sour Pork

Sweet and Sour Pork

This classic takeout favorite is easier to make at home than you think—with crispy pork, tangy sauce, and colorful veggies, it’s a guaranteed crowd-pleaser!

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup pineapple chunks (fresh or canned)
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Toss pork cubes in 1/2 cup cornstarch until evenly coated. Shake off excess.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high. Fry pork in batches for 3–4 minutes per side until golden and crispy. Transfer to a plate.
3. In the same skillet, sauté bell peppers for 2 minutes. Add 1 tbsp minced garlic and 1 tsp grated ginger; cook 30 seconds until fragrant.
4. Stir in 1/3 cup rice vinegar, 1/4 cup ketchup, 1/4 cup brown sugar, 2 tbsp soy sauce, and 1/2 tsp red pepper flakes. Simmer 2 minutes until slightly thickened.
5. Add pineapple and crispy pork back to the skillet. Toss to coat and heat through, about 1 minute.

The magic here? The crispy pork stays crunchy even after tossing in the glossy sauce—no soggy bites! Serve over steamed rice for the full experience.

Tip: For extra crispiness, let the cornstarch-coated pork sit for 10 minutes before frying.

Spinach and Artichoke Dip

This crowd-pleasing dip is the ultimate party starter—creamy, cheesy, and packed with savory flavor. Serve it warm with crusty bread or tortilla chips for instant smiles.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt

Instructions:

1. Preheat oven to 375°F. Lightly grease a small baking dish.
2. In a large bowl, combine spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, sour cream, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp black pepper, and ¼ tsp salt. Mix until fully blended.
3. Transfer mixture to the prepared dish and bake for 20–25 minutes until bubbly and lightly golden on top.
4. Let cool for 5 minutes before serving.

The magic here? The mayo and sour cream combo keeps it luxuriously smooth while the artichokes add a subtle tang. No one will guess how simple it is!

Tip: For extra crunch, broil the dip for the last 2 minutes—just watch closely to avoid burning.

Chocolate Lava Cake

This indulgent chocolate lava cake is pure magic—crisp on the outside, with a molten center that oozes like a dessert dream come true.

Ingredients:

• 4 oz high-quality semi-sweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• Pinch of salt
• Butter and cocoa powder (for ramekins)

Instructions:

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.
2. In a microwave-safe bowl, melt the 4 oz chocolate and 1/2 cup butter in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk in 1 cup powdered sugar, then the 2 eggs, 2 egg yolks, and 1 tsp vanilla until combined. Gently fold in 1/4 cup flour and a pinch of salt.
4. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
5. Let cool 1 minute, then run a knife around edges and invert onto plates. Serve immediately.

The secret? Pulling these cakes out just before they’re fully set guarantees that irresistible lava flow. Tip: For extra flair, top with a dusting of powdered sugar or a scoop of vanilla ice cream while warm.

Conclusion

With these 20 effortless 5-ingredient Instant Pot recipes, busy cooks can enjoy delicious meals without the hassle. Whether you’re craving comfort food or a quick weeknight dinner, there’s something here for everyone. Give them a try, and let us know which ones are your favorites in the comments! Don’t forget to share this roundup on Pinterest to help other time-strapped cooks. Happy cooking!