12 Quick and Easy Instant Pot Recipes for Fast Dinners

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You can whip up delicious meals in no time with these 12 quick and easy Instant Pot recipes for fast dinners! Enjoy the creamy goodness of Chicken Alfredo, hearty Classic Beef Chili, or nutritious Honey Garlic Salmon. Want comfort? Try Instant Pot Mac and Cheese or a warm Vegetable Soup. For something unique, go for Sweet and Spicy Meatballs or One-Pot Risotto. Keep enjoying stress-free cooking, and you’ll find even more culinary gems inside!

Creamy Instant Pot Chicken Alfredo

Creamy Instant Pot Chicken Alfredo is a quick and delicious meal that transforms a classic Italian dish into an easy weeknight dinner. The Instant Pot notably reduces cooking time while infusing the chicken and pasta with incredible flavor. You’ll enjoy a rich, creamy sauce that clings beautifully to each piece of pasta, making this dish both comforting and satisfying.

This recipe is beginner-friendly and requires minimal prep work. With the help of your Instant Pot, the time-consuming steps usually associated with making Alfredo sauce are simplified, allowing you to create a restaurant-quality meal in mere minutes. Perfect for busy families or anyone who craves a delightful pasta dish without all the fuss, this Chicken Alfredo will surely become a go-to recipe in your household.

• 1 pound boneless, skinless chicken breasts
• 2 cups chicken broth
• 8 ounces fettuccine pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Start by seasoning the chicken breasts with salt, black pepper, and Italian seasoning. Pour the chicken broth into the Instant Pot, then place the chicken breasts in the broth.

Break the fettuccine in half and add it to the pot on top of the chicken. Close the lid and set the Instant Pot to manual high pressure for 6 minutes. Once the cooking time is complete, do a quick release of the pressure.

Remove the chicken, shred it using two forks, and set it aside. Stir in the heavy cream, garlic, and Parmesan cheese into the remaining ingredients in the pot. Add the shredded chicken back in and mix everything until the sauce is creamy and well combined.

To prevent the sauce from becoming too thick, consider adding a splash of chicken broth or more heavy cream to reach your desired consistency. If you prefer a stronger garlic flavor, feel free to add extra minced garlic. Additionally, you can customize this dish by throwing in veggies like steamed broccoli or spinach for added nutrition.

Leftovers can be stored in the refrigerator for up to 3 days, making this a fantastic option for meal prep or lunch the next day.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a quick and satisfying meal perfect for busy weeknights. With the Instant Pot’s ability to tenderize meat and quickly cook vegetables, you can have a delicious dinner on the table in no time.

The combination of tender beef strips and vibrant broccoli in a savory sauce makes this dish not only tasty but also visually appealing. Serve it over steamed rice or noodles for a complete and fulfilling meal the whole family will love.

This stir-fry is a great way to incorporate healthy ingredients and flavors without spending hours in the kitchen. The Instant Pot does most of the heavy lifting for you; it locks in moisture and flavor while cooking the beef to perfection.

This means you can enjoy that tender, melt-in-your-mouth texture without the long marinating processes or stove-top cooking. Plus, with just a few simple ingredients, the preparation is painless, leaving you more time to enjoy your meal.

Ingredients:

• 1 pound of beef flank steak, thinly sliced against the grain
• 2 cups of broccoli florets
• 1 tablespoon of vegetable oil
• 3 cloves of garlic, minced
• 1 cup of beef broth
• 1/4 cup of soy sauce
• 2 tablespoons of cornstarch
• 2 tablespoons of brown sugar
• 1 tablespoon of rice vinegar
• Salt and pepper to taste
• Cooked rice or noodles for serving

In the Instant Pot, heat the vegetable oil on the sauté setting. Add the sliced beef and season it with a pinch of salt and pepper. Sauté for about 3-4 minutes until the beef is browned, then add the minced garlic and cook for an additional minute.

Pour in the beef broth, soy sauce, brown sugar, and rice vinegar, then stir to combine. Add the broccoli florets on top of the beef without stirring, then close the lid, making sure the vent is sealed.

Select manual high pressure and set the timer for 5 minutes. Once the cooking time is done, do a quick release of the pressure. Mix the cornstarch with a bit of water to create a slurry and stir it into the pot to thicken the sauce before serving over rice or noodles.

When cooking Beef and Broccoli Stir-Fry, it’s crucial to slice the beef thinly against the grain for tenderness. If you’re short on time, you can also use pre-chopped stir-fry vegetables.

To enhance the flavor profile, consider adding some sesame oil or red pepper flakes for a bit of heat. Finally, remember that the sauce thickens as it cools, so if you prefer a thicker consistency right away, allow it to simmer for a few extra minutes after adding the cornstarch slurry.

Enjoy your easy and delicious meal!

Instant Pot Vegetable Soup

Instant Pot Vegetable Soup is a wholesome and flavorful dish that’s perfect for a quick and healthy dinner option. Packed with a variety of seasonal vegetables and herbs, this soup not only warms you up but also provides essential nutrients that can boost your immune system.

Utilizing the Instant Pot allows for a rich depth of flavor while considerably reducing cooking time compared to traditional stovetop methods. This recipe is incredibly versatile, allowing you to use whichever vegetables you have on hand.

Whether it’s a rainy day, a busy weeknight, or simply a desire for a comforting bowl of soup, this dish can be prepared in less than 30 minutes. You can also easily customize this soup by adding your favorite spices or legumes to make it even heartier and more satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup frozen corn (optional)

Add the olive oil to the Instant Pot and set it to the sauté function. Once heated, add the diced onion, carrots, and celery, sautéing for about 3-4 minutes until they soften.

Stir in the minced garlic and cook for an additional minute. Next, add the bell pepper, zucchini, green beans, diced tomatoes with their juices, vegetable broth, dried thyme, dried basil, and season with salt and pepper.

Close the lid, make sure the valve is set to sealing, and cook on high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick release of pressure, stir in the frozen corn if using, and adjust seasoning if necessary before serving.

When cooking Instant Pot Vegetable Soup, feel free to experiment with different vegetables according to your preference and what’s in season. Adding leafy greens like spinach or kale at the end can enhance the nutritional value and provide a lovely color contrast.

You can also store leftovers in an airtight container in the fridge for up to five days, or freeze it for longer storage, making it a great meal prep option. Enjoy your delicious, homemade vegetable soup!

Honey Garlic Instant Pot Salmon

Honey Garlic Instant Pot Salmon is a delightful and nutritious meal that can be prepared quickly, making it perfect for busy weeknight dinners. The combination of honey and garlic creates a delicious marinade that enhances the natural flavors of the salmon while keeping it moist and tender.

When cooked in the Instant Pot, the salmon comes out flaky and infused with the sweet and savory notes from the marinade. Using the Instant Pot also means you can set it and forget it, allowing you to focus on side dishes or spend time with your family.

This recipe takes advantage of the pressure cooking feature, considerably reducing the cooking time while ensuring that the salmon remains juicy. In just a few minutes, you can serve a restaurant-quality dish that everyone will love.

Ingredients:

• 4 salmon fillets
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Place the seasoned salmon fillets in the Instant Pot and pour in the honey and soy sauce mixture over them. Seal the lid and cook on manual high pressure for 3 minutes.

Once the cooking time is done, perform a quick release of the pressure. Carefully remove the salmon and drizzle with the remaining marinade before serving, garnishing with green onions and sesame seeds if desired.

For extra flavor, consider marinating the salmon in the honey garlic mixture for about 15-30 minutes before cooking to allow the ingredients to meld together.

You can also experiment with adding vegetables, such as snap peas or broccoli, to the pot for a complete meal in one go. Just be sure to layer them on top of the salmon so they don’t overcook.

Enjoy your delicious Honey Garlic Instant Pot Salmon!

Classic Beef Chili

When you’re looking for a hearty and satisfying dinner that can be prepared quickly, Classic Beef Chili is the perfect dish to make in your Instant Pot. This recipe brings together a medley of flavors and ingredients, resulting in a warming bowl of chili that’s both comforting and filling. Using the quick cooking capabilities of the Instant Pot, you can have a delicious chili ready in under an hour—ideal for busy weeknights.

This classic recipe combines ground beef with aromatic spices, beans, and rich tomatoes, making it a wholesome meal. Whether you’re feeding a family or looking to meal prep for the week, this chili is versatile and can easily be doubled or modified to fit your preferences.

Top it off with your favorite toppings like cheese, sour cream, or avocado, and you’ve got a delicious dinner that everyone will enjoy.

Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, sliced green onions, avocado

Start by setting your Instant Pot to the sauté function. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease.

Next, add the diced onion and minced garlic, cooking for another few minutes until the onion is translucent. Stir in the chili powder, cumin, and paprika, cooking for an additional minute to let the spices bloom.

Then, add the tomato paste, diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine all the ingredients, then close the lid and set the valve to sealing. Cook on high pressure for 15 minutes, letting the pressure release naturally for about 10 minutes before performing a quick release.

For perfect chili consistency, if you prefer it thicker, you can use the sauté function again after cooking to simmer off excess liquid. Additionally, feel free to adjust the spice level by adding more chili powder or cayenne pepper if you like a kick.

Make sure to let the flavors meld for a few minutes before serving, and don’t hesitate to experiment with different beans or add veggies like bell peppers or corn for added nutrition and flavor. Enjoy your delightful bowl of Classic Beef Chili!

Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is a delicious and quick dinner option that promises to satisfy your taste buds while saving you time in the kitchen. With the Instant Pot, you can infuse rich flavors into the chicken and have a hearty meal ready in no time. This dish combines tender chicken thighs with a homemade teriyaki sauce that’s both sweet and savory, making it a great pairing with rice or steamed vegetables.

One of the best parts about this recipe is its versatility. You can customize the ingredients to suit your preferences, whether it’s adjusting the level of sweetness or adding extra vegetables. Preparing this dish in the Instant Pot means you can achieve that great, slow-cooked flavor in just a fraction of the time. Perfect for busy weeknights, Instant Pot Teriyaki Chicken is sure to become a family favorite.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 1 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

Add the chicken thighs to the Instant Pot and pour in the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Seal the lid and cook on high pressure for 10 minutes. Once the cooking time is complete, perform a quick release of the steam. Remove the chicken and set aside.

In a small bowl, mix cornstarch and water, then stir this mixture into the remaining liquid in the pot. Use the sauté function to thicken the sauce for about 2 minutes. Finally, return the chicken to the pot, coat it with the sauce, and serve over rice or with vegetables.

For an even more flavorful experience, marinate the chicken in the teriyaki sauce for a few hours or overnight before cooking. You can also augment this dish by adding vegetables like bell peppers or broccoli during the last few minutes of cooking for a colorful and nutritious meal.

Don’t forget to adjust the texture of your sauce according to your preference, using more or less cornstarch as needed to achieve your desired thickness.

Quick and Easy Pulled Pork

Pulled pork is one of the most popular dishes for quick dinners, especially when prepared in an Instant Pot. It transforms tough cuts of pork into tender, flavorful shreds in no time at all. This dish is perfect for busy weeknights or gatherings, as it can be served in various ways—from classic sandwiches to tacos or even atop rice. The beauty of using an Instant Pot is that it appreciably reduces cooking time while infusing the meat with bold flavors.

For the best results, choose a pork shoulder or pork butt, which are ideal cuts for pulled pork due to their marbling and fat content. This recipe utilizes a blend of spices and a tangy vinegar-based sauce that complements the richness of the pork, making every bite irresistibly delicious. With minimal prep time, you’ll have a mouth-watering meal to enjoy within an hour.

• 3 to 4 pounds pork shoulder or pork butt
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1 cup barbecue sauce

Start by setting your Instant Pot to the sauté function and add the olive oil. Once hot, add the diced onion and minced garlic, sautéing until translucent.

Season the pork shoulder with the spices (smoked paprika, brown sugar, cumin, chili powder, salt, and black pepper) and lightly sear the meat in the pot on all sides. Pour in the apple cider vinegar and chicken broth, then close the lid, seal the vent, and cook on high pressure for 60 minutes.

Once done, allow for a natural release of pressure for 10 to 15 minutes, then quick release any remaining pressure. Remove the pork, shred it with two forks, and mix with barbecue sauce before serving.

When making pulled pork in your Instant Pot, it’s important to let the meat rest for a few minutes after cooking before shredding. This will help retain the juices and enhance the flavor.

Additionally, feel free to experiment with different spice blends or barbecue sauces to customize the flavor profile to your liking. If you plan to serve the pulled pork in sandwiches, consider toasting the buns for added texture. Enjoy your easy, flavorful meal!

Shrimp and Grits in the Instant Pot

Shrimp and grits is a beloved Southern dish that brings together the savory flavors of shrimp with creamy, comforting grits. With the Instant Pot, you can whip up this delicious meal in a fraction of the time usually required, making it perfect for busy weeknights. Not only does this method save time, but it also allows the flavors to meld beautifully, resulting in a dish that feels both indulgent and quick to prepare.

In this recipe, the shrimp is perfectly tender, and the grits are rich and creamy, often enhanced with cheese and spices that elevate the dish to new heights. Whether you’re serving it for a family dinner or impressing guests, this Instant Pot shrimp and grits will surely become a staple in your dinner rotation.

Ingredients:

• 1 cup grits (quick-cooking or regular)
• 4 cups chicken broth or water
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped green onions for garnish

To cook, start by adding the chicken broth or water to the Instant Pot and stir in the grits, making sure they’re evenly distributed. Seal the Instant Pot and cook on high pressure for 10 minutes. Once the cooking time is up, do a quick release of the pressure.

Open the lid, and in the same pot, stir in the olive oil, diced onion, bell pepper, and garlic pan-fried until tender. Then, add the shrimp, paprika, cayenne pepper, salt, and pepper, and cook on sauté mode for about 5 minutes until the shrimp turn pink.

Finally, stir in the shredded cheddar cheese until melted and smooth.

When cooking shrimp and grits, it’s important to avoid overcooking the shrimp as they can become rubbery. Always use fresh, quality shrimp for the best flavor and texture. Feel free to experiment by adding other ingredients such as diced tomatoes or your favorite spices to customize the taste.

Additionally, you can make the grits ahead of time and reheat with a splash of broth for a faster preparation on busy weeknights.

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese is the ultimate comfort food that can be prepared in no time at all. This creamy and cheesy delight combines the best of convenience and flavor, making it perfect for busy weeknights or a cozy family gathering. With the Instant Pot, you can skip the long boiling times typically associated with pasta and let the pressure cooker do the work while you focus on entertaining or relaxing.

One of the best parts about this recipe is its versatility. You can easily customize it by adding your favorite ingredients, such as cooked bacon, sautéed vegetables, or different types of cheese. Whether you’re cooking for kids, adults, or a crowd, this mac and cheese will be a hit at the dinner table. Plus, cleanup is a breeze, making it an all-around winner for weeknight dinners.

• 8 oz elbow macaroni
• 4 cups water or broth
• 1 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup sharp cheddar cheese, shredded
• ½ cup cream cheese
• 1 cup milk
• ½ cup grated Parmesan cheese (optional)
• Black pepper, to taste

Add the elbow macaroni, water or broth, salt, butter, garlic powder, and onion powder to your Instant Pot. Seal the lid and set the valve to the sealing position. Cook on high pressure for 4 minutes.

Once done, quickly release the pressure and carefully open the lid. Stir in the cheddar cheese, cream cheese, milk, and Parmesan cheese (if using) until everything is melted and creamy. Season with black pepper to taste before serving.

For the best results while making Instant Pot Mac and Cheese, make sure to properly measure your liquid and pasta. The ratio is essential for achieving the right consistency; too little liquid may cause burning, while too much can result in soupy pasta.

Additionally, feel free to experiment with different types of cheese—like gouda or Monterey jack—for a unique twist. If you want to add a crunch, consider topping your mac and cheese with breadcrumbs or crumbled bacon before serving.

Mediterranean Quinoa Bowl

If you’re in the mood for a fresh and wholesome meal, a Mediterranean Quinoa Bowl is the perfect solution for a quick dinner. This dish not only packs a variety of flavors but is also filled with nutritious ingredients that can satisfy even the pickiest of eaters.

Using the Instant Pot allows you to prepare the quinoa and veggies in no time, making it an ideal meal for busy weeknights. The combination of fluffy quinoa, vibrant vegetables, and a zesty dressing gives this bowl its Mediterranean flair.

You can easily customize the ingredients based on what you have on hand or your personal preferences, making it a versatile option for any night of the week. This recipe highlights the bold flavors of the Mediterranean region while ensuring you enjoy a healthy and balanced meal, all from the comfort of your kitchen.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

In the Instant Pot, combine the rinsed quinoa and vegetable broth, then close the lid and set the valve to sealing. Cook on high pressure for 1 minute, then allow a natural release for 10 minutes before quick-releasing any remaining pressure.

Fluff the quinoa with a fork and transfer it to a large bowl. Stir in the cherry tomatoes, red bell pepper, cucumber, chickpeas, olives, and feta cheese. Drizzle the olive oil and lemon juice over the top, add garlic powder, salt, and pepper, and toss everything until well combined.

When preparing your Mediterranean Quinoa Bowl, consider adding additional toppings such as avocado slices or a dollop of tzatziki for an extra layer of flavor. You can also substitute the vegetables based on the season or opt for grilled chicken or shrimp for added protein.

Leftovers can be stored in an airtight container in the refrigerator for a quick lunch option the next day. Enjoy this dish warm or chilled for a revitalizing take!

One-Pot Instant Pot Risotto

Risotto is one of those dishes that often intimidates home cooks due to its reputation for being time-consuming and labor-intensive. However, using an Instant Pot changes the game completely, allowing you to whip up a creamy and delicious risotto without the need for constant stirring. This one-pot method not only saves time but also locks in flavors and makes for an easy cleanup. You can customize the ingredients and add your favorite proteins or vegetables, making it a versatile dish suitable for any occasion.

In this one-pot Instant Pot risotto recipe, you’ll experience the comforting texture and rich taste of traditional risotto, but with considerably less effort. The pressure cooking method infuses the rice with flavor while creating a velvety consistency that’s simply irresistible. Whether you serve it as a main course or a side dish, this risotto will definitely impress your family and friends.

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup white wine (optional)
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh herbs (like parsley or basil) for garnish

Start by setting your Instant Pot to the sauté function and adding the olive oil. Once hot, sauté the chopped onions until they become translucent, then add the minced garlic and cook for an additional minute. Stir in the Arborio rice, making sure to coat it well with the oil.

Pour in the white wine (if using) and let it simmer until mostly absorbed. Finally, add the broth, close the lid, and set the Instant Pot to cook on high pressure for 6 minutes. Once it’s done, let the pressure naturally release for about 5 minutes, then perform a quick release for any remaining pressure.

Stir in the Parmesan cheese, season with salt and pepper to taste, and serve hot, garnished with fresh herbs.

When cooking risotto in your Instant Pot, remember that the type of liquid you use can greatly enhance the flavor of your dish. While broth is essential, adding white wine can impart a delicious depth to the risotto. Additionally, you can mix in cooked proteins, seasonal vegetables, or fresh herbs after the pressure cooking is complete to create variations that suit your taste.

Just be mindful not to overcrowd the pot to keep the risotto creamy and avoid clumping.

Sweet and Spicy Instant Pot Meatballs

Sweet and Spicy Instant Pot Meatballs are a delightful twist on traditional meatballs, combining the rich flavors of sweetness with a hint of heat. Perfect for a quick weeknight dinner or a weekend gathering, these meatballs cook to perfection in the Instant Pot, ensuring they remain juicy and flavorful. The combination of spices and sauces not only infuses the meatballs with zest, but also creates a delicious glaze that clings beautifully to each bite.

Serve them up with rice, pasta, or on their own as an appetizer, and watch them disappear!

With the convenience of the Instant Pot, these meatballs require minimal prep time and are ready in a fraction of the time it would take to bake them in the oven. The pressure cooking method allows the flavors to meld together, and the result is a dish that’s both satisfying and easy to make.

Whether you’re hosting a dinner party or simply feeding your family, these Sweet and Spicy Meatballs are sure to impress while keeping the cooking process stress-free.

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha or more, to taste
• 1 cup low-sodium chicken broth

In a mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and black pepper until well mixed.

Form the mixture into small meatballs, about 1 inch in diameter. Set your Instant Pot to the sauté function, adding a bit of oil, and sear the meatballs in batches until browned on the outside (about 3 minutes per side).

Once all meatballs are browned, remove them and add the chicken broth to the pot, scraping up any brown bits. Then, return the meatballs to the pot, mix in the sweet chili sauce and sriracha, and secure the lid.

Set the Instant Pot to manual high pressure for 8 minutes, followed by a natural release for 5 minutes before quick-releasing any remaining pressure.

For extra flavor, consider adding a tablespoon of grated ginger to the meat mixture for a zesty kick, or serve the finished meatballs with chopped green onions and sesame seeds as a garnish.

You can also adjust the level of spice by varying the amount of sriracha according to your preference. For meal prep, these meatballs can be made ahead of time and frozen, making them a perfect option for busy weeknights.