18 Refreshing Summer Instant Pot Recipes Deliciously Quick

Summer cooking shouldn’t mean sweating over a hot stove—your Instant Pot is here to save the day! From zesty tacos to cool yogurt bowls, these 18 refreshing recipes deliver maximum flavor with minimal effort. Whether you’re craving a light dinner or a crowd-pleasing side, we’ve got the perfect quick-fix dishes to keep you cool and well-fed all season. Let’s dive in!

Instant Pot Lemon Garlic Shrimp

This zesty, garlicky shrimp dish comes together in minutes—perfect for busy weeknights when you crave something fresh and flavorful without the fuss.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the 3 tbsp butter, then add the 4 minced garlic cloves and cook for 30 seconds until fragrant.
2. Pour in the 1/2 cup chicken broth and 1/4 cup lemon juice, scraping the bottom to loosen any browned bits. Stir in the 1 tsp lemon zest, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the shrimp, tossing to coat. Secure the lid, set the valve to Sealing, and cook on High Pressure for 1 minute. Quick-release the pressure.
4. Garnish with 2 tbsp chopped parsley before serving.

The magic here? The shrimp stay plump and juicy while soaking up all that bright lemon-garlic goodness—no rubbery seafood in sight!

Tip: Serve over pasta or crusty bread to soak up the irresistible sauce.

Summer Corn Chowder in the Instant Pot

This velvety chowder bursts with sweet corn flavor and comes together in minutes—thanks to your trusty Instant Pot!

Ingredients

• 4 ears fresh corn, kernels cut off (or 3 cups frozen corn)
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, diced into ½-inch cubes
• 3 cups chicken broth
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup heavy cream
• 2 tbsp chopped fresh chives

Instructions

1. Set Instant Pot to Sauté and cook chopped bacon until crispy (5–6 minutes). Remove bacon with a slotted spoon, leaving drippings in the pot.
2. Add diced onion and minced garlic to the pot; sauté until soft (2 minutes). Stir in corn kernels, potatoes, chicken broth, smoked paprika, salt, and black pepper.
3. Lock the lid, set to High Pressure for 5 minutes. Quick-release the pressure.
4. Use an immersion blender to partially purée the chowder (or blend 2 cups in a regular blender and return to the pot). Stir in heavy cream and reserved bacon.
5. Ladle into bowls and top with fresh chives.

The smoky bacon and fresh corn create a summery balance, while the Instant Pot locks in all that sweet, creamy goodness. Tip: For extra richness, stir in a pat of butter at the end!

Instant Pot BBQ Pulled Chicken Sandwiches

These tender, smoky pulled chicken sandwiches come together in a flash thanks to your trusty Instant Pot—perfect for busy weeknights or game-day feasts.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 4 brioche buns, toasted
• Pickles and coleslaw (optional, for serving)

Instructions

1. Add chicken breasts to the Instant Pot. Whisk together 1 cup BBQ sauce, 1/2 cup chicken broth, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt in a bowl, then pour over chicken.
2. Secure the lid, set the valve to “sealing,” and cook on HIGH pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
3. Transfer chicken to a bowl and shred with two forks. Stir in 1/4 cup of the cooking liquid to moisten.
4. Pile chicken onto toasted brioche buns, drizzle with extra BBQ sauce, and top with pickles or coleslaw if desired.

The magic here? The Instant Pot locks in juices while infusing the chicken with smoky-sweet flavor—no dry shreds in sight!

Tip: For extra depth, char the buns lightly in a buttered skillet before assembling.

Instant Pot Cold Cucumber Soup

This refreshing, no-cook soup comes together in minutes with the help of your Instant Pot—perfect for hot summer days when you crave something cool and creamy.

Ingredients:

• 3 medium cucumbers, peeled and roughly chopped (about 4 cups)
• 1 cup plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 small garlic clove, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ice water

Instructions:

1. Combine cucumbers, Greek yogurt, dill, lemon juice, olive oil, garlic, salt, and black pepper in the Instant Pot. Secure the lid but do not turn on the pressure setting—use the “Blend” or “Pulse” function (or a hand blender) until smooth, about 1 minute.
2. Stir in ice water to thin the soup to your preferred consistency. Taste and adjust salt or lemon juice if needed.
3. Transfer to a bowl, cover, and chill for at least 2 hours before serving (or speed-chill in the freezer for 30 minutes).

The magic here? The Instant Pot’s blending function eliminates extra dishes while keeping the soup silky and bright—no stovetop required!

Tip: Garnish with extra dill and a drizzle of olive oil for a restaurant-worthy touch.

Instant Pot Zucchini and Tomato Pasta

This fuss-free pasta dish is bursting with fresh summer flavors and comes together in minutes—perfect for busy weeknights!

Ingredients:

• 8 oz (about 2 cups) penne pasta
• 2 cups diced zucchini (1 medium zucchini)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 2 cups vegetable broth
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add garlic and sauté for 30 seconds until fragrant.
2. Add zucchini, diced tomatoes, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp red pepper flakes (if using). Stir and cook for 1 minute.
3. Pour in vegetable broth, scraping the bottom to deglaze. Add pasta, pressing it down to submerge (don’t stir).
4. Secure the lid, set to High Pressure for 4 minutes. Quick-release the pressure when done.
5. Stir in 1/4 cup Parmesan cheese until melted. Serve with extra cheese on top.

The magic here? The pasta cooks right in the sauce, soaking up all the bright tomato-zucchini goodness without turning mushy.

Tip: For extra richness, swap half the broth for heavy cream before pressure cooking.

Instant Pot Watermelon Gazpacho

This chilled summer soup blends juicy watermelon with ripe tomatoes for a refreshing twist on classic gazpacho—no stovetop required!

Ingredients:

• 4 cups seedless watermelon, cubed
• 2 cups ripe tomatoes, roughly chopped
• 1/2 English cucumber, peeled and chopped
• 1/4 cup red onion, diced
• 1 small jalapeño, seeded and minced
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh mint leaves, packed (plus extra for garnish)

Instructions:

1. Combine watermelon, tomatoes, cucumber, red onion, jalapeño, olive oil, red wine vinegar, salt, and black pepper in the Instant Pot. Secure the lid and set to Manual High Pressure for 3 minutes.
2. Quick-release the pressure, then carefully transfer the mixture to a blender. Add mint leaves and blend until smooth, about 30 seconds.
3. Strain through a fine-mesh sieve (optional for extra silkiness) and chill for at least 2 hours before serving. Garnish with mint.

The Instant Pot softens the veggies just enough to highlight the watermelon’s natural sweetness while keeping the soup vibrantly fresh—perfect for hot-weather lunches!

Tip: For a creamier texture, blend in 1/4 cup Greek yogurt before chilling.

Instant Pot Summer Vegetable Ratatouille

This vibrant ratatouille is a celebration of summer’s bounty, cooked to tender perfection in your Instant Pot for a fuss-free, flavor-packed side or light meal.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 medium eggplant, cubed (about 4 cups)
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/4 cup chopped fresh basil

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add eggplant, zucchini, and bell pepper, followed by diced tomatoes (with juices), 1 tsp thyme, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes. Quick release the pressure when done.
4. Stir in 1 tbsp balsamic vinegar and fresh basil. Taste and adjust seasoning if needed.

The magic here? The Instant Pot melds the vegetables into a silky, savory stew without turning them to mush—each bite still has a little texture. Serve it warm with crusty bread or over quinoa for a hearty twist.

Tip: For extra depth, sprinkle with grated Parmesan or crumbled feta before serving.

Instant Pot Peach Cobbler

This cozy peach cobbler comes together in a flash thanks to your trusty Instant Pot, delivering warm, jammy peaches and a fluffy biscuit topping with zero oven heat.

Ingredients:

• 4 cups peeled and sliced fresh peaches (about 5 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 4 tbsp melted butter

Instructions:

1. In the Instant Pot, stir together peaches, 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla, and 1/2 tsp cinnamon. Close lid, set valve to sealing, and cook on High Pressure for 1 minute. Quick-release pressure.
2. In a bowl, whisk 1 cup flour, 1/4 cup brown sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup milk and 4 tbsp melted butter until just combined (batter will be thick).
3. Drop spoonfuls of batter over the peaches. Cover with foil (no lid), then set to High Pressure for 8 minutes. Let pressure release naturally for 10 minutes before opening.

The magic here? The biscuit layer steams to pillowy perfection while the peaches stay juicy—no soggy bottoms! Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For extra caramelized flavor, broil the cobbler in a heatproof dish for 2–3 minutes after pressure cooking (watch closely!).

Instant Pot Grilled Pineapple Chicken

Sweet, smoky, and ready in a flash—this tropical-inspired chicken is a weeknight hero with just the right balance of tangy and savory.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup fresh pineapple chunks (or canned, drained)
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 1 tbsp olive oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then sear the chicken thighs for 2–3 minutes per side until lightly browned. Transfer to a plate.
2. Add 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp ground ginger to the pot. Stir to combine, scraping up any browned bits.
3. Return the chicken to the pot, add 1 cup pineapple chunks, and stir to coat. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
4. Remove the lid and switch back to Sauté mode. Simmer for 3–4 minutes until the sauce thickens slightly.

The caramelized pineapple melts into the sticky glaze, giving the chicken a charred-sweet flavor without firing up the grill. Serve over rice for a fuss-free meal that tastes like vacation.

Tip: For extra smokiness, broil the cooked chicken and pineapple on a sheet pan for 2–3 minutes before serving.

Instant Pot Summer Berry Compote

This vibrant, no-fuss berry compote is your secret weapon for topping pancakes, yogurt, or ice cream—ready in minutes with your Instant Pot!

Ingredients:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1/4 cup water
• Pinch of salt

Instructions:

1. Add the berries, 1/4 cup sugar, 1 tbsp lemon juice, 1 tsp cornstarch, 1/4 cup water, and a pinch of salt to the Instant Pot. Stir gently to combine.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 3 minutes. Quick-release the pressure immediately.
3. Open the lid and stir the compote—it’ll thicken slightly as it cools. For a smoother texture, lightly mash the berries with a fork.

The magic here? The Instant Pot coaxes out the berries’ natural jammy sweetness without turning them to mush. Perfect for drizzling warm over cheesecake or folding into oatmeal!

Tip: Swap in frozen berries if fresh aren’t handy—no need to thaw!

Instant Pot Avocado Lime Chicken

This zesty, creamy chicken dish comes together in a flash—perfect for busy weeknights when you want big flavor without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 ripe avocado, diced
• 1/4 cup fresh lime juice (about 2 limes)
• 1/3 cup chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion

Instructions:

1. Set Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add chicken thighs and sear for 3 minutes per side until lightly browned.
2. Add 1/3 cup chicken broth, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt. Secure lid, set to High Pressure for 8 minutes, then quick-release.
3. Transfer chicken to a bowl and shred. Stir in 1/4 cup lime juice, diced avocado, 1/4 cup cilantro, and 1/2 cup red onion until creamy and combined.

The magic here? The avocado melts slightly into the warm chicken, creating a lush sauce without heavy cream. Serve over rice or in tacos!

Tip: For extra brightness, add a sprinkle of lime zest right before serving.

Instant Pot Mango Coconut Rice Pudding

This creamy Instant Pot Mango Coconut Rice Pudding tastes like a tropical vacation in a bowl—luscious, fragrant, and ready in under 30 minutes!

• 1 cup Arborio rice (or jasmine rice)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup water
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup diced ripe mango (fresh or thawed frozen)
• 2 tbsp toasted coconut flakes (for garnish)

1. Combine the rice, coconut milk, water, sugar, vanilla extract, and salt in the Instant Pot. Stir well.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
3. Open the lid and stir in the diced mango. Let sit for 5 minutes to soften the fruit slightly.
4. Divide into bowls and top with toasted coconut flakes. Serve warm or chilled.

The magic here? The coconut milk and mango melt into the rice, creating a silky pudding with pops of juicy sweetness—no stovetop stirring required!

Tip: For extra richness, swirl in a splash of coconut cream before serving.

Instant Pot Fresh Herb Risotto

This creamy, herb-packed risotto comes together in minutes thanks to your Instant Pot—no constant stirring required!

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups low-sodium chicken broth
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme leaves

Instructions:

1. Set the Instant Pot to Sauté mode. Add 2 tbsp butter and 1 tbsp olive oil. Once melted, add the onion and cook for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds.
2. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in 1/2 cup white wine and cook until mostly evaporated, about 2 minutes.
3. Turn off Sauté mode. Pour in 3 1/2 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Secure the lid, set to High Pressure for 6 minutes, then quick release.
4. Stir in 1/3 cup Parmesan, 1/4 cup parsley, 2 tbsp chives, and 1 tbsp thyme until creamy. Let sit for 2 minutes to thicken.

The fresh herbs brighten up the rich Parmesan flavor, while the Instant Pot delivers perfect al dente rice every time—no babysitting required!

Tip: For extra richness, swirl in another tablespoon of butter before serving.

Instant Pot Summer Squash Soup

This velvety summer squash soup comes together in minutes, letting the Instant Pot do all the work while you soak up the season.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1.5 lbs summer squash (yellow or zucchini), chopped
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup heavy cream (optional)
• Fresh basil or chives for garnish

Instructions:

1. Set Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add onion and cook 3 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
2. Add summer squash, 3 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Secure lid, set to Manual (High Pressure) for 5 minutes.
3. Quick-release pressure. Blend soup with an immersion blender until smooth. Stir in 1/2 cup heavy cream (if using) for extra richness.
4. Ladle into bowls and top with fresh herbs. The smoked paprika adds a whisper of depth that plays beautifully with the squash’s natural sweetness.

Tip: For a dairy-free version, swap in coconut milk and a squeeze of lemon to brighten the flavors.

Instant Pot Honey Lime Salmon

This sweet-and-tangy salmon comes together in minutes, with the Instant Pot locking in all that juicy flavor while keeping cleanup a breeze.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 3 tbsp honey
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup water
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp honey, 2 tbsp lime juice, 1 tbsp soy sauce, 2 cloves minced garlic, 1 tsp ginger, 1/2 tsp red pepper flakes, and 1/2 tsp salt.
2. Set Instant Pot to Sauté mode. Add 1 tbsp olive oil and swirl to coat. Sear salmon fillets for 1–2 minutes per side (skip if using skinless), then remove and set aside.
3. Pour 1/4 cup water into the pot, scraping up any browned bits. Place trivet inside, then arrange salmon fillets on top in a single layer. Pour honey-lime sauce evenly over the salmon.
4. Lock lid, set to High Pressure for 2 minutes. Quick-release pressure when done.
5. Carefully transfer salmon to plates. Spoon extra sauce from the pot over the top and garnish with 1 tbsp chopped cilantro.

The pressure cooker gives this salmon an almost buttery texture, while the honey-lime glaze caramelizes into a glossy, restaurant-worthy finish. Tip: For extra char, pop the cooked fillets under the broiler for 1–2 minutes before serving.

Instant Pot Strawberry Shortcake Oatmeal

This creamy, dreamy oatmeal tastes like dessert for breakfast—with juicy strawberries and a hint of vanilla to make mornings feel extra special.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/2 cups water
• 1 cup milk (dairy or plant-based)
• 1 tbsp unsalted butter
• 1 tbsp brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh strawberries, diced
• Whipped cream and extra strawberries for topping (optional)

Instructions:

1. Add the oats, water, milk, butter, brown sugar, vanilla, and salt to the Instant Pot. Stir to combine.
2. Secure the lid and set to Manual/Pressure Cook on High for 3 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
3. Stir in the diced strawberries, letting them soften slightly in the warm oatmeal.
4. Serve topped with a dollop of whipped cream and extra strawberries if desired.

The magic here? The strawberries stay bright and fresh while the oats turn luxuriously creamy—no mush in sight!

Tip: For a dairy-free version, swap the butter for coconut oil and use almond milk.

Instant Pot Watermelon and Feta Salad

This refreshing twist on a summer classic combines juicy watermelon and salty feta in minutes—yes, even in your Instant Pot!

Ingredients

• 4 cups cubed seedless watermelon (1-inch pieces)
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Add 1 cup water to the Instant Pot and place a trivet inside. Arrange watermelon in a single layer on a heatproof dish that fits inside the pot.
2. Secure the lid, set the valve to sealing, and cook on High Pressure for 1 minute. Quick-release the pressure immediately.
3. Carefully remove the dish. Let watermelon cool for 5 minutes, then transfer to a serving bowl.
4. Drizzle with 2 tbsp olive oil and 1 tbsp lime juice. Gently toss with 1 cup feta, 1/4 cup mint, 1/2 tsp salt, and 1/4 tsp pepper.

The quick pressure cook softens the watermelon just enough to soak up the tangy dressing while keeping its vibrant crunch—a game-changer for picnic prep!

Tip: For extra zing, add a pinch of chili flakes with the salt and pepper.

Instant Pot Spicy Mango Chicken Tacos

These tacos bring the perfect balance of sweet and heat, with tender shredded chicken and a bright mango kick—all made effortlessly in your Instant Pot!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup diced fresh mango
• 1/2 cup diced red onion
• 1/3 cup chopped cilantro, plus extra for garnish
• 2 tbsp lime juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 8 small flour tortillas, warmed
• Crumbled cotija cheese, for serving

Instructions:

1. Set the Instant Pot to Sauté and heat 1 tbsp olive oil. Add red onion and cook for 2 minutes until softened.
2. Add chicken thighs, 1 cup mango, 2 tbsp lime juice, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp sriracha, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Stir to coat.
3. Secure the lid, set to High Pressure for 10 minutes, then quick-release. Shred the chicken with forks.
4. Stir in 1/3 cup cilantro. Serve on warmed tortillas, topped with extra mango, cilantro, and cotija cheese.

The juicy mango melts into the spicy chicken, creating a taco filling that’s bold but never overpowering—ideal for weeknights when you crave big flavor fast.

Tip: For extra smokiness, char the tortillas lightly over a gas flame before filling.

Conclusion

With these 18 refreshing summer Instant Pot recipes, you’ve got quick, delicious meals at your fingertips—perfect for beating the heat without slaving over the stove! We’d love to hear which ones become your favorites—drop a comment below or share this roundup on Pinterest to spread the summer cooking love. Happy pressure cooking, friends!