12 Delicious & Healthy Instant Pot Dump Recipes

In this lovely post, we will be showing you amazing healthy instant dump pot recipes. 

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You might be wondering what dump meals are: It’s just the process of cooking in which you dump in the ingredients, seal the lid of the instant dump pot, and press a few buttons. 

You don’t need any layering, dressings, or any other additional step. It is really that simple and this is why dump meals are highly loved in the instant pot community. 

Advantages Of Using Instant Pot

Instant pot is a popular kitchen utensil loved by many people who use it. Once you use this, you won’t want to go back because of the ease of cooking. 

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Here are some of the reasons why we love instant pot:

  • It has many capabilities 
  • It can cook your meals without heating up your kitchen. This is very helpful during summer 
  • The pot doesn’t need babysitting unlike other stovetop pots 
  • It can cook wonderful one-pot meals 
  • Your cooking is done in a fraction of time 
  • Sautéing isn’t required 

Grab a cup of coffee and read to the end as we show you all the delicious meals you can make effortlessly and quickly using an instant pot. 

If you need an instant pot, you can get one here

Instant Pot Dump Chicken Recipe

1. Instant Pot Dump Chicken And Noodles 

Who says you can’t enjoy chicken and noodles without stirring a simmering pot all day for the best results? This comfort food is perfect for cold winter nights. 


  • 1 lb of chicken (breast or thigh), cut it into bite-sized pieces.
  • 1 tablespoon of corn starch 
  • 2 tablespoon of butter 
  • ½ teaspoon of thyme 
  • 1 small onion 
  • 1 teaspoon of poultry seasoning 
  • 12 oz of home-style frozen egg noodles 
  • ½ teaspoon of pepper 
  • 16 oz bag of frozen mixed veggies 
  • 1 teaspoon of sea salt 
  • 4 cups of chicken stock 
  • 1 teaspoon of garlic 


Turn your instant pot to sauté and wait for it to get hot. Add butter when it’s hot and leave it to melt, and then add your chicken, onion, garlic, salt, thyme, poultry seasoning, and pepper. 

Cook this mixture until your chicken turns white. Turn the instant pot off and add the veggies. Then add the noodles by layering them, break big lumps apart, then add your chicken broth and close the instant pot. 

Select manual and set the timer for 8 minutes. For newer models that don’t have manual buttons, select the pressure cook button. When the timer is up, give 5 minutes for natural release, after 5 minutes release the remaining pressure and turn the pot off. 

After you’ve opened the pot, scoop out ½ cup of broth and add it to a small bowl. Add cornstarch to the bowl and stir until it becomes smooth. 

Turn on your instant pot to sauté and add the cornstarch mixture to the pot and stir it until it boils. When it boils, turn it off and continue to stir it if you don’t want it to stick. 

Serve and enjoy your meal. 

2. Instant Pot Savory Chicken 

This is a perfect, simple, and healthy meal for office lunches and post-workout dinner. You can serve this along with some veggies, pasta, or rice. 


  • 1 ½ cups of water 
  • 2 lb diced boneless chicken meat (a combination of thighs and chicken)
  • 1 cube of chicken stock, crumbled 
  • 2 tablespoons of lemon juice 
  • 1 large clove of garlic (crushed) or 2 teaspoons of garlic powder)
  • 1 tablespoon of soy sauce or tamari 
  • 2 teaspoons of onion soup mix or onion powder 
  • Half teaspoon of chili flakes or powder. You can substitute this with 1 teaspoon of hot sauce to give a little kick. 

Ingredients for finish

  • 1/3 cup of chopped cilantro 
  • 1/3 cup of chopped scallions (the green and white part)
  • 1 teaspoon cornstarch or tapioca to thicken the broth


Add all the ingredients into the inner pot of your instant pot and stir through. Place the lid and lock it. Set the pot to manual high for 15 minutes. Once cooked, use the quick release to let out the remaining pressure. 

Open the lid and stir in the cornstarch or tapioca powder to make the sauce thick. Mix the cornstarch with a tablespoon of water first. You can pour out some of the water if you think there’s too much liquid. 

Finally, stir in the chopped scallions and top with fresh cilantro.

3. Chicken and Lentil Soup (Instant Pot)


  • Half teaspoon of kosher salt 
  • ½ teaspoon of sazon
  • ¼ teaspoon of oregano 
  • 1 teaspoon of cumin 
  • 1 teaspoon of garlic powder 
  • 1 medium ripe tomato, 
  • 3 cloves of garlic 
  • ¼ cup of chopped cilantro 
  • 2 scallions, chopped 
  • 1 small onion 
  • 2 tablespoons of chicken better than bouillon 
  • 7 cups of water 
  • 3 boneless chicken thighs 
  • 1 lb dried lentils 


Place all the ingredients into the instant pot, stir, and cover. Press the “soup” button and cook for 30 minutes. When done, release the pressure, shred the chicken, and stir. 

Easy Instant Pot Dump Recipes

Here, we will be showing you instant pot dump and go recipes. 

1. Instant Pot Dump Creamy Ziti 

This cheesy, delicious, and saucy meal takes 20 minutes to prepare using the instant pot. 


  • 1 ½ cups of chicken broth 
  • ½ cup of mozzarella cheese (Shredded) 
  • 1 cup of heavy cream 
  • 1 cup of parmesan cheese (shredded)
  • 1 teaspoon of minced garlic (dried)
  • 1 cup of red pasta sauce 
  • Salt and pepper (for taste) 
  • 8 oz dry ziti pasta 


Add these ingredients to the instant pot in this order: broth, cream, garlic, salt, pepper, and noodles. Don’t stir but make sure all the noodles are covered. It is okay if you have to move some noodles around. 

Set your instant pot to manual for six minutes. Allow it to naturally release its pressure for an additional six minutes and then quick release. 

Add the red pasta sauce to the instant pot and stir it. Add the cheese slowly while stirring. The cheese will melt and make the sauce thick. When the sauce gets cool, it will thicken. 

Your meal is ready, enjoy it. This main course can serve 4 people. And it is a very saucy dish, so if you don’t like much sauce, reduce the amount of red pasta sauce you use. 

If you don’t like heavy cream, check out the next recipe below: the skinny creamy ziti. You can serve this along with some oven-roasted broccoli. 

2. Instant Pot Skinny Creamy Ziti (The Healthier Ziti)

For people who want reduced calorie and fat content from the first recipe above can try this one. In this recipe, you substitute evaporated milk for creamy ziti. 

It is still delicious with the creamy and cheesy features. 


  • 2 ½ cups of chicken broth 
  • ¾ cup of mozzarella cheese k2
  • ½ lb 8 oz dry ziti pasta 
  • ¾ cup of shredded parmesan cheese (not the powdered one)
  • 1 teaspoon of minced garlic (dried) 
  • ¾ cup of evaporated milk 
  • Salt and pepper (for taste)
  • ¾ cup of red pasta sauce 


Add the broth, garlic, salt, and pepper to the instant pot liner and then the pasta. Don’t stir and ensure that all the noodles are covered with the broth. 

Cook on manual high for 6 minutes, then allow for a six minutes NPR (natural pressure release). Stir the noodles now, don’t worry if some are slightly stuck together, it is okay. 

Once you add the evaporated milk and warm through, they will separate. Add the red pasta sauce to the instant pot and stir well. Add the evaporated milk and also stir well. 

Set your instant pot onto “sauté high” until the sauce is bubbling. Turn the instant pot off and gradually add in the parmesan cheese and then the mozzarella cheese. 

Stir this until the cheese melts completely and the sauce becomes thick. As it cools, the sauce will get thickened more. Your meal is ready, enjoy it. 

This takes 20 minutes to prepare and can serve 4 people

3. Instant Pot Curried Sausages And Peas 

People who love Indian and German cuisine will love this instant pot recipe because it is a blend of Indian and German cuisine. This rich and slightly curry sauce is perfect for serving along with a plate of rice. 


  • 8 to 10 pork sausages links or 6 to 8 thicker sausages 
  • ½ onion (diced)
  • ½ cup of regular heavy cream (people avoiding dairy can use coconut milk) 
  • 1 + ¼ cup of tinned tomatoes 
  • 2 cloves of garlic (diced) 
  • 1 cup of frozen peas 
  • 1 teaspoon of sea salt 
  • 1 and ½ tablespoons of mild curry powder 
  • 60 g or 2 oz French green beans (snap beans), cut the tails off and in halves 
  • 2 medium carrots, peeled and sliced 


Add all the ingredients into the inner pot and mix thoroughly. Set the instant pot to manual high for 6 minutes. After three beeps, your instant pot will start to build up pressure, this should take about 5 minutes or so. 

Once the six minutes are up, give an extra minute or more to naturally release the pressure. Then use the quick release to release the remaining stream. 

Stir through before serving. Then remove the sausage and put it on a cutting board and slice them into tiny pieces, especially if you are giving kids. 

You can serve this along with vegetables, pasta, or rice. 

4. Instant Pot Asian Noodles Bowls


  • ½ cup of reduced sodium tamari soy sauce 
  • 2 tablespoons of rice vinegar 
  • 2 tablespoons of rice almond butter 
  • 2 tablespoons of erythritol 
  • 2 cups of chicken broth 
  • 1 pound of boneless, skinless chicken breast cut into bite-sized pieces 
  • 2 large carrots, peeled and sliced thickly diagonally 
  • 8 ounces of uncooked brown rice noodles 
  • For the toppings, get chopped almonds and sliced green onions. 


Dump all the ingredients into the pot, close the lid, and turn the vent to the “sealing” position. Press the manual button for high pressure at 3 minutes. 

When the timer beeps, turn the vent to release the pressure and stir the ingredients carefully. Serve into 4 bowls and top with sliced green onions and a sprinkle of chopped almonds. 

5. Easy Instant Pot Lasagna Soup 


  • ½ cup of fresh chopped basil 
  • ½ cup of parmesan cheese 
  • ½ cup of ricotta cheese 
  • 2 cups of chopped spinach 
  • 3 cups of dry rotini pasta 
  • 1 can of crushed tomatoes 
  • 6 cups of beef or chicken broth 
  • 1 lb extra-lean ground beef 
  • ¼ teaspoon chili flakes 
  • ½ teaspoon of salt and pepper 
  • 2 teaspoon of Italian seasoning 
  • 4 cloves of minced garlic 
  • 2 yellow onions, diced 
  • 1 tablespoon of olive oil 


Add the following ingredients into the instant pot in this order: olive oil, garlic, species, beef, broth, tomatoes, and pasta. Cook on high pressure for 3 minutes. 

The instant pot will take 15 minutes to come to pressure and 3 minutes to cook. Do a quick release and remove the lid once the steam has gone. 

Stir in the spinach and serve into bowls. Top with a spoonful of basil, fresh parmesan, and ricotta. Enjoy! 

Instant Pot Dump Beef Recipe

1. Instant Pot Kimchi Jjigae | Korean Beef Stew

People who love Korean cuisine will love this instant pot dump meal. 


  • 2 cups of Kimchi (230 g)
  • 1 pound of beef cubes (453.59 g), cut into 2 inch cubes 
  • 1 cup of onions (160 grams)
  • 1 cup of dried mushrooms (28 grams). You can use other dried mushrooms 
  • 1 tablespoon each of minced garlic, minced ginger, sesame oil, dark soy sauce, and Gochugaru. You can use ½ teaspoon of cayenne pepper in place of Gochugaru, this depends on how hot your kimchi is and what your taste bud can handle. 
  • 1 tablespoon of Gochujang 
  • ¼ teaspoon of Splenda or ½ teaspoon of sugar 
  • 2 cups of water 
  • Kosher salt

Ingredients for finishing

  • 1 cup of tofu (optional)
  • Half cup of chopped green scallions 


Dump all the ingredients into your instant pot, set it for 15 minutes at high pressure and 5 minutes NPR. Add the diced tofu and green onions and taste it. 

If needed, add more gochugaru or salt, and yep! Your meal is ready. 

2. Instant Pot Hearty Beef Stew – Dump and Go Dinner


  • 1 ½ cups of diced carrots 
  • 1 cup of celery 
  • 1/8 teaspoon of salt 
  • 7 fluid ounces of beef bone broth 
  • 2 cups of peeled and diced Yukon gold potato 
  • ¾ cups of diced onion 
  • 7 ¼ ounces of diced tomatoes 
  • 1 pound of stew beef 
  • 1 ½ teaspoon of dried thyme 
  • ½ teaspoons of dried basil 
  • ¼ teaspoon of black pepper 
  • 1 whole bay leaf 
  • 2 ¼ teaspoons of Worcestershire sauce 
  • 1 ½ teaspoon of minced garlic 


Place all the ingredients into the inner pot, lock, and seal the steam nozzle. Cook on high pressure for 35 minutes and release the pressure naturally for 5 minutes. 

Do a quick release to remove the remaining pressure, remove the bay leaf, and serve. 

Instant Pot Dump Vegan Recipe

1. The Best Instant Pot Vegetarian Chili


  • 2 cups of vegetable broth or water 
  • 1 onion
  • Freshly ground black pepper 
  • ¾ tablespoon of salt 
  • 1 tablespoon of minced garlic 
  • 1 tablespoon of chili powder 
  • 1 tablespoon of chipotle powder 
  • 1 tablespoon of cumin 
  • 1 tablespoon of smoked paprika 
  • 1 can of red beans 
  • 1 can of black beans 
  • 1 green pepper diced 
  • 1 poblano pepper diced 
  • 1 yellow squash, chopped 
  • 1 zucchini, chopped 
  • 1 15 oz can of tomato sauce 
  • 1 15 oz can of diced tomatoes 
  • 12 oz chunked butternut squash 
  • 1 small sweet potato chopped into 1” chunks 


Put all the ingredients into your instant pot and set to soup setting. Once it reaches pressure, set it to cook for 10 minutes. Your food is ready. 

2. Instant Pot Thai Red Curry Sweet Potato Soup


  • 1 large bunch of scallions, sliced 
  • 5 cloves of garlic, minced 
  • 2 tablespoons of grated or freshly minced ginger 
  • 1 ½ pound of sweet potatoes peeled and cut into cubes 
  • 3 medium Roma or plum tomatoes, chopped 
  • 4 tablespoons of red curry paste 
  • 1 cup of red lentils, rinsed and drained 
  • 2 cups of vegetable broth 
  • ½ teaspoon of kosher salt 
  • 1 tablespoon of tamari 
  • 1 can of reduced-fat coconut milk 
  • 1 tablespoon of fresh lime juice 
  • 2 or 3 tablespoons of agave nectar, coconut sugar, organic brown or cane sugar, 
  • ½ cup chopped cilantro 
  •  Optional garnishes like extra coconut milk for pretty swirl bean sprouts, thinly sliced scallions, and thinly sliced chili peppers. 


Pour the vegetable broth into the instant pot and add the scallions, ginger, garlic, sweet potatoes, tomatoes, red curry paste, salt, red lentils, tamari or soy sauce, lite coconut milk, and stir well to combine. 

Close the lid and set the pressure release to cook at high pressure for 10 minutes. Once the pot beeps, release the knob to venting. 

Add the lime juice, sugar or agave, and chopped cilantro. Stir to combine, taste to adjust the seasonings as needed. Add some vegetable broth or water if the soup is too thick. 

Stir to heat through until the soup thins out a bit. Serve into bowls and garnish as you desire. 

3. Instant Pot White Bean Stew


  • 12 ounces of dried white beans, soaked overnight 
  • 3 medium shallots, diced 
  • 4 cloves of garlic, chopped, 3 celery ribs, sliced
  • 1 large or 2 small Yukon gold potatoes, scrub, peel, and grate 
  • 3 cups of vegetable broth 
  • 1 ½ teaspoon of ground cumin 
  • 1 teaspoon of hot paprika 
  • For the bouquet garni: 2 bay leaves plus a few sprigs of flat-leaf parsley and thyme. Tie them tightly together with kitchen twine 
  • 1 ½ to 2 teaspoons kosher salt 
  • Freshly ground black pepper 
  • 1 can of crushed tomatoes 
  • 3 tablespoons of tomato paste 

Ingredients for gremolata topping

  • 1 large handful of flat-leaf parsley, leaves, and stems 
  • 1 garlic clove 
  • 1 small lemon 
  • Coarse sea salt 
  • Fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread for serving (optional)


Pour the vegetable broth into your instant pot, ass the soaked and drained white beans, the celery, shallots, grated potatoes, garlic, paprika, cumin, pepper, salt, and the bouquet garni. Stir well to combine. 

Pour in the crushed tomatoes and scoop the tomato paste on top of the other ingredients but don’t stir it. Allow the tomatoes to sit on top to prevent them from blocking the instant pot’s heat sensors and burning as a cause of it. 

Close the pot and set the Pressure Release Valve to “sealing”. Select “cook at high pressure” for 12 minutes. While the stew is cooking, prepare your gremolata topping. 

Chop the parsley roughly and grate the garlic directly over the parsley using a Microplane. Zest the lemon on top of the mixture taking care not to zest the white part beneath the skin. 

Mix the garlic and lemon zest into the parsley and chop until everything is finely minced. Sprinkle sea salt over this. Once your pot beeps, allow the pressure to release naturally. 

Open the pot and taste and add more seasonings if need be. Serve in bowls and top with some gremolata. Squeeze fresh lemon juice over it and drizzle some extra virgin oil over it. 

Serve this with whole grain bread. 


These instant pot dump recipes will come in handy when you are short on time and energy. All you have to do is to chop your ingredients, add them to the pressure cooker, press the button, then walk away and relax. Also check out these healthy meal prep ideas.

We hope you find them useful and easy to follow. If you have any other recipes you would love to share with us, please kindly do so in the comment section. 

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