We’ve reached the part of the year where it’s officially too hot to do any of the following activities: blow-dry your hair, wear pants, and turn on the oven. Those are things that just aren’t happening until after Labor Day at the very earliest.
Fortunately, thanks to the lifesaving kitchen tool that is the Instant Pot, avoiding the oven for the rest of summer doesn’t mean that you’re confined to having salad for dinner until fall. The Instant Pot cooks up quick, warm dinners without causing you to dial up the air conditioning. And there’s certainly no shortage of healthy Instant Pot summer recipes to choose from.
Bookmark this page because rounded up here are the very best that the Internet has to offer. Whatever type of cuisine you’re in the mood for, there’s a healthy way to make it in your Instant Pot.
10 healthy Instant Pot summer recipes:
1. Summer chili
Whether you grow your own veggies or buy them at the grocery store, there are so many good ones in season right now and this recipe puts them to use. It’s also full of black beans and cannellini beans, which means it’s loaded with protein, too. In fact, it has so much protein that even though the recipe calls for beef, it’s just as hearty without it—make it according to your preference.
Get the recipe: Instant Pot summer chili
2. Corn chowder
If you’re wondering what to do with your sweet summer corn haul, this is it. This chowder is also full of other veggies too, like zucchini, carrots, red potatoes, and onion. And it only takes 10 minutes of prep time!
Get the recipe: Instant Pot Corn chowder
Now this is where heat belongs—in your bowl, not in the kitchen. The curry sauce is made with lemongrass paste and a ginger and garlic paste, which gives a whole added layer of flavor than just using one paste on its own. Coconut milk is used as the base, which balances out the kick from the spices.
Get the recipe: Thai chicken curry
This Instant Pot recipe is 100 percent vegan—and yes, it’s still full of protein, which comes from red kidney beans. Coconut milk is used to give the rice and beans a creamy texture, and allspice, black pepper, garlic, and thyme ensure every bite is full of flavor. Add your favorite summer veggies into the Instant Pot to cook with the rest of the ingredients.
Get the recipe: Jamaican Instant Pot rice and beans
Mediterranean means Mexican in this interpretation of the traditional taco. In this recipe, the Instant Pot is used to cook the chicken in Mediterranean-inspired spices including Greek seasoning (garlic, parsley, rosemary, and lemon zest) and oregano. Then, simply top it off with a “Greek salsa,” made with feta cheese, Kalamata olives, red onion, cucumbers, tomatoes, and Italian dressing.
Get the recipe: Greek chicken tacos
If you’re in the mood for burgers but grilling isn’t an option, your Instant Pot can absolutely help you out. Made with black beans, red bell peppers, and onion, these burgers are full of fiber. Eggs and breadcrumbs are used to help bind them together while they cook in the Instant Pot. Add your favorite burger fixings and enjoy!
Get the recipe: Black bean burgers
This citrus-and-turmeric quinoa tastes great with any mix of summer veggies added in. It literally takes just five minutes of prep time, too.
Get the recipe: Lemony quinoa
Salmon is the perfect go-to summer dinner because the protein and healthy fats ensure it’s satiating, but it’s light enough in flavor that you won’t feel weighed down. The Instant Pot cooks it perfectly in just 10 minutes, too. Here, it’s brightened up with lemon—the only other ingredient you need.
Get the recipe: Instant Pot salmon
Pasta with a hearty red sauce may hit the spot in winter, but chances are you’re craving something less dense in the summer. This dish definitely delivers on that front, using zucchini noodles instead of traditional pasta and topping them off with a vibrant mix of lemon, garlic, mint, and a sprinkle of Parmesan. And it only takes 10 minutes to make!
Get the recipe: Lemon, garlic, and Parmesan zucchini noodles
For another summer pasta salad recipe, try this protein- and fiber-rich one. It uses a blend of zucchini noodles and black bean pasta, which makes it more filling than just the zoodles on their own. Served cold, the noodles are mixed with an avocado-garlic dressing, which is made with cashews for extra-creaminess. Leeks, Kalamata olives, tomatoes, pine nuts, and dried cranberries round out the flavor and texture even more.
Get the recipe: Black bean pasta salad