20 Delicious Whole30 Instant Pot Recipes for Busy Weeknights

Zesty, flavorful, and effortlessly simple—these are the hallmarks of the 20 Delicious Whole30 Instant Pot Recipes we’ve gathered for your busiest weeknights. Whether you’re craving comfort food or something fresh and light, our roundup has you covered. Dive in to discover how your Instant Pot can transform your dinner routine into something both nutritious and exciting. Let’s make weeknight cooking a breeze together!

Instant Pot Whole30 Beef Stew

Craving a hearty, no-fuss meal that’s Whole30 compliant? This Instant Pot Beef Stew is your ticket to flavor town—ready in a flash and packed with comfort.

Ingredients

• 2 lbs beef chuck, cubed (go for grass-fed for that extra flavor punch)
• 1 tbsp extra virgin olive oil (my kitchen staple for richness)
• 4 carrots, chopped (keep ’em chunky for texture)
• 3 celery stalks, diced (the crunchier, the better)
• 1 large onion, roughly chopped (yellow onions are my MVP here)
• 3 garlic cloves, minced (fresh is best—no jarred stuff)
• 4 cups beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 2 tbsp tomato paste (adds a sweet depth)
• 1 tsp dried thyme (rub between your fingers to wake it up)
• 1 bay leaf (don’t skip—it’s the secret whisper of flavor)
• Salt and pepper (season boldly, friends)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer—work in batches to avoid steaming. Sear until deeply browned, about 3 minutes per side. Tip: Don’t stir too soon; let that crust form.
3. Toss in the onions, garlic, carrots, and celery. Sauté until the onions are translucent, about 4 minutes.
4. Stir in the tomato paste, thyme, salt, and pepper. Cook for 1 minute to caramelize the paste slightly.
5. Pour in the beef broth, scraping the bottom to lift any browned bits. Add the bay leaf.
6. Secure the lid, set to ‘Manual’ high pressure for 35 minutes. Tip: Natural release for 10 minutes, then quick release to keep the meat tender.
7. Remove the bay leaf. Taste and adjust seasoning if needed. Tip: Let it sit for 5 minutes; the flavors marry beautifully.

Fall-apart tender beef meets velvety veggies in a broth that’s rich without being heavy. Serve it over mashed cauliflower for a low-carb twist or with a side of crispy roasted potatoes for the ultimate comfort meal.

Whole30 Instant Pot Chicken Curry

Dive into this Whole30 Instant Pot Chicken Curry that’s as easy as it is explosive in flavor. Perfect for those nights when you crave something hearty without the hassle.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless (trust me, thighs bring the juiciness)
• 1 tbsp coconut oil (the unrefined kind for that extra coconutty punch)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1 tbsp ginger, grated (keep the peel on, just wash it well)
• 1 can (13.5 oz) full-fat coconut milk (shake it well before opening)
• 2 tbsp curry powder (I like a spicy blend, but choose your heat level)
• 1 tsp salt (fine sea salt dissolves evenly)
• 1 cup chicken broth (homemade if you’ve got it, but boxed works in a pinch)
• 1 lime, juiced (roll it first to get every last drop)

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the coconut oil.
2. Add the diced onion, cooking until translucent, about 3 minutes.
3. Stir in the garlic and ginger, sautéing for another minute until fragrant.
4. Add the chicken thighs, browning them slightly on each side, about 2 minutes per side.
5. Pour in the coconut milk, curry powder, salt, and chicken broth, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once done, let the pressure release naturally for 5 minutes, then quick release the rest.
8. Stir in the lime juice, adjusting the seasoning if needed.

Rich and creamy with a kick, this curry clings to every bite of tender chicken. Serve it over cauliflower rice for a Whole30 twist or with naan for those not on the plan. Either way, it’s a bowl of comfort that doesn’t skimp on flavor.

Instant Pot Whole30 Pork Carnitas

Dive into these succulent Instant Pot Whole30 Pork Carnitas—your ticket to a flavor-packed, fuss-free feast. Perfect for meal prep or a crowd-pleasing dinner, they’re crispy, juicy, and downright addictive.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks (trust me, bigger pieces stay juicier)
• 1 tbsp avocado oil (my favorite for high-heat searing)
• 1 cup orange juice (freshly squeezed for that bright zing)
• 1/4 cup lime juice (bottled works in a pinch, but fresh is king)
• 4 cloves garlic, minced (because more garlic is always better)
• 1 tbsp ground cumin (toasted and freshly ground if you’re feeling fancy)
• 1 tbsp dried oregano (rub it between your fingers to wake it up)
• 1 tsp sea salt (don’t skimp—it’s the flavor foundation)
• 1/2 tsp black pepper (freshly cracked for the win)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the avocado oil until shimmering, about 2 minutes.
2. Add the pork chunks in a single layer (work in batches if needed) and sear until golden brown on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot—this ensures a proper sear.
3. Cancel ‘Sauté’ and pour in the orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Stir to coat the pork evenly.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 45 minutes. Tip: Natural release for 15 minutes for maximum tenderness.
5. Remove the pork and shred it with two forks. Tip: For extra crispy carnitas, broil the shredded pork on a baking sheet for 5 minutes.

Fall in love with the crispy edges and melt-in-your-mouth tenderness of these carnitas. Serve them over a sweet potato mash or stuff them into lettuce wraps for a low-carb twist.

Whole30 Instant Pot Turkey Meatballs

Let’s dive into these Whole30 Instant Pot Turkey Meatballs—juicy, flavorful, and ready in a flash. Perfect for meal prep or a quick dinner win.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the best texture)
• 1/2 cup almond flour (a great Whole30 binder)
• 1 large egg (room temp blends better)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp Italian seasoning (my pantry staple)
• 1 tsp salt (don’t skimp—flavor!)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 cup marinara sauce (sugar-free for Whole30)
• 1/2 cup water (to create that steam magic)

Instructions

1. In a large bowl, combine ground turkey, almond flour, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined—overmixing makes tough meatballs.
2. Using a scoop or your hands, form the mixture into 1.5-inch meatballs. Pro tip: Wet your hands to prevent sticking.
3. Set the Instant Pot to Sauté and add olive oil. Once hot, brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through—just golden.
4. Cancel Sauté mode. Pour in marinara sauce and water, then nestle the meatballs into the sauce. Pro tip: Deglaze the pot with the sauce to pick up all the flavorful bits.
5. Secure the lid, set to Manual High Pressure for 5 minutes. Quick release when done.
6. Serve hot, garnished with fresh herbs if you’re feeling fancy. Pro tip: These meatballs are freezer-friendly—make a double batch!

Velvety texture meets bold Italian flavors in every bite. Try them over zucchini noodles or tucked into a lettuce wrap for a low-carb twist.

Instant Pot Whole30 Lemon Garlic Shrimp

Transform your dinner game with this zesty, garlicky shrimp that’s ready in a flash. Perfect for those nights when you want something delicious without the fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave the tails on for extra flavor)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is best here, no shortcuts)
• 1 lemon, juiced and zested (roll it before juicing to get every last drop)
• 1/2 cup chicken broth (homemade if you’ve got it, but store-bought works)
• 1 tsp sea salt (I like it fine for even distribution)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 2 tbsp fresh parsley, chopped (for that bright finish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Add the minced garlic and sauté for 30 seconds, just until fragrant—don’t let it brown!
3. Toss in the shrimp, salt, black pepper, and red pepper flakes. Sauté for 2 minutes, stirring halfway.
4. Pour in the chicken broth and lemon juice, scraping up any bits stuck to the bottom for extra flavor.
5. Secure the lid, set to ‘Manual’ high pressure for 1 minute. Yes, just 1 minute—shrimp cooks fast!
6. Quick release the pressure, then stir in the lemon zest and parsley.
7. Serve immediately over cauliflower rice or zucchini noodles for a light, satisfying meal.

Ready in under 10 minutes, this dish is a burst of bright lemon and garlic with a hint of heat. The shrimp stays juicy, and the broth is perfect for soaking up with a slice of crusty bread—if you’re not Whole30, that is.

Whole30 Instant Pot Spaghetti Squash

Elevate your weeknight dinner game with this Whole30 Instant Pot Spaghetti Squash—quick, nutritious, and utterly delicious.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 cup water (I use filtered for the best taste)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp sea salt (don’t skimp—it brings out the flavors)
• 1/2 tsp garlic powder (for that subtle kick)

Instructions

1. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon—save them for roasting if you like!
2. Pour 1 cup of water into the Instant Pot. Place the trivet inside.
3. Rub the cut sides of the squash with olive oil and sprinkle with sea salt and garlic powder.
4. Place the squash halves cut-side down on the trivet. Secure the lid and set the valve to sealing.
5. Cook on high pressure for 7 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
6. Carefully remove the squash. Use a fork to scrape the flesh into strands—it should come away easily if it’s done.

Ready to serve? The strands are perfectly al dente, with a buttery texture that pairs amazingly with your favorite Whole30 marinara or pesto. Try topping it with grilled chicken or shrimp for a protein-packed meal.

Instant Pot Whole30 BBQ Pulled Chicken

Make your weeknights a breeze with this Instant Pot Whole30 BBQ Pulled Chicken—juicy, smoky, and ridiculously easy. Ditch the takeout menus; this is your new go-to.

Ingredients

• 2 lbs boneless, skinless chicken breasts (I swear by organic for the best flavor)
• 1 cup Whole30-compliant BBQ sauce (look for no added sugar—trust me, it’s worth it)
• 1 tbsp avocado oil (extra virgin olive oil works in a pinch)
• 1 tsp smoked paprika (the secret to that deep, smoky flavor)
• 1/2 tsp garlic powder (fresh minced garlic? Even better.)
• 1/2 tsp onion powder (for that subtle kick)
• 1/2 cup chicken broth (homemade if you’ve got it)

Instructions

1. Set your Instant Pot to sauté mode and heat the avocado oil for 2 minutes until shimmering.
2. Season the chicken breasts with smoked paprika, garlic powder, and onion powder—both sides, don’t be shy.
3. Sear the chicken for 3 minutes per side until golden. Tip: Don’t overcrowd the pot; do batches if needed.
4. Pour in the chicken broth to deglaze the pot, scraping up those flavorful bits with a wooden spoon.
5. Add the BBQ sauce, stirring to coat the chicken evenly. Tip: A silicone spatula gets every last drop.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release.
7. Shred the chicken with two forks directly in the pot, mixing it into the sauce.

Unbelievably tender with a smoky-sweet kick, this pulled chicken is perfect over cauliflower rice or stuffed into lettuce wraps. Leftovers? They’re even better the next day.

Whole30 Instant Pot Beef and Broccoli

Just when you thought beef and broccoli couldn’t get any easier, this Whole30 Instant Pot version swoops in. Bold flavors, minimal prep, and maximum satisfaction—all in under 30 minutes.

Ingredients

• 1.5 lbs flank steak, sliced thin against the grain (trust me, this makes it tender)
• 3 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1/2 cup coconut aminos (my go-to for that soy sauce vibe without the soy)
• 2 tbsp avocado oil (extra virgin olive oil works too, but avocado has a higher smoke point)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp ginger, grated (fresh ginger packs a punch)
• 1/2 cup beef broth (homemade if you’ve got it, but store-bought is fine)
• 1 tbsp arrowroot powder (for that glossy, thick sauce we all crave)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the avocado oil for 2 minutes until shimmering.
2. Add the sliced flank steak and sear for 3 minutes, stirring occasionally. Tip: Don’t overcrowd the pot to get a good sear.
3. Toss in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Tip: Keep stirring to prevent burning.
4. Pour in the coconut aminos and beef broth, scraping the bottom to deglaze. This is where all the flavor lives!
5. Secure the lid, set to ‘Manual’ high pressure for 10 minutes. Quick release when done. Tip: Cover your hand with a towel to avoid steam burns.
6. Meanwhile, whisk the arrowroot powder with 2 tbsp water to create a slurry.
7. Once the pressure is released, stir in the slurry and broccoli. Set to ‘Sauté’ again for 3 minutes until the sauce thickens and the broccoli is crisp-tender.

The beef is melt-in-your-mouth tender, the broccoli still has a bite, and that sauce? Chef’s kiss. Serve over cauliflower rice or spiralized zucchini for a low-carb dream.

Instant Pot Whole30 Sweet Potato Mash

Elevate your side game with this creamy, dreamy mash that’s as easy as it is delicious. Perfect for meal prep or a cozy night in, it’s a Whole30 win.

Ingredients

• 3 large sweet potatoes, peeled and cubed (go for the orange-fleshed ones for maximum sweetness)
• 1/2 cup coconut milk (the full-fat kind makes it extra lush)
• 2 tbsp ghee (because butter’s not Whole30, but ghee is gold)
• 1 tsp cinnamon (a dash more if you’re feeling spicy)
• 1/2 tsp sea salt (trust me, it brings all the flavors together)

Instructions

1. Add 1 cup of water to your Instant Pot, then place the steamer basket inside.
2. Toss in the sweet potatoes, lock the lid, and set to high pressure for 10 minutes. (Pro tip: Quick release prevents mushiness.)
3. Once done, drain any excess water and return the potatoes to the pot.
4. Add coconut milk, ghee, cinnamon, and salt. Mash until smooth or leave it chunky—your call. (Another tip: A hand mixer gives it a whipped texture.)
5. Taste and adjust seasoning if needed. (Final tip: A pinch of nutmeg can add a warm, nutty depth.)

This mash is velvety with a hint of spice, making it a versatile side. Try topping with toasted pecans for crunch or a drizzle of almond butter for a sweet twist.

Whole30 Instant Pot Coconut Lime Chicken

Skip the takeout—this Whole30 Instant Pot Coconut Lime Chicken is your ticket to a flavor-packed dinner in minutes. Seriously, it’s that easy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts)
• 1 cup full-fat coconut milk (the canned kind, shaken well)
• 2 tbsp lime juice (freshly squeezed, none of that bottled stuff)
• 1 tbsp coconut oil (my kitchen staple for everything)
• 3 garlic cloves, minced (more if you’re a garlic fiend like me)
• 1 tsp ground cumin (toasted and freshly ground if you’re fancy)
• 1/2 tsp sea salt (I swear by Himalayan pink salt)
• 1/4 tsp black pepper (freshly cracked, always)
• 1/4 cup cilantro, chopped (optional, but it adds a fresh pop)

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the coconut oil.
2. Add the minced garlic and sauté for 30 seconds—just until fragrant. Tip: Don’t let it brown or it’ll turn bitter.
3. Toss in the chicken thighs, cumin, salt, and pepper. Sear for 2 minutes per side. Tip: This step is non-negotiable for locking in flavors.
4. Pour in the coconut milk and lime juice, scraping the bottom to deglaze. Tip: This prevents the dreaded ‘burn’ notice.
5. Secure the lid, set to ‘Manual’ high pressure for 10 minutes. Let it naturally release for 5 minutes, then quick release.
6. Shred the chicken directly in the pot. Stir in cilantro if using.

Here’s the deal: The chicken is melt-in-your-mouth tender, with a creamy coconut tang that’s downright addictive. Serve it over cauliflower rice or stuff it into lettuce wraps for a low-carb twist.

Instant Pot Whole30 Garlic Herb Potatoes

Here’s how to whip up the crispiest, most flavorful potatoes in your Instant Pot—no fuss, all flavor.

Ingredients

• 2 lbs baby potatoes (halved if large, because nobody likes a whole potato that’s too big to bite)
• 3 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity depth)
• 4 garlic cloves (minced, because fresh is always better)
• 1 tbsp dried rosemary (crush it between your fingers to wake up the oils)
• 1 tsp sea salt (skip the table salt; this dish deserves the good stuff)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 cup water (just enough to create steam without making the potatoes soggy)

Instructions

1. Turn your Instant Pot to ‘Sauté’ mode and heat the olive oil. Wait until the display reads ‘Hot’—about 2 minutes.
2. Toss in the minced garlic and stir for 30 seconds until fragrant. Tip: Don’t walk away; garlic burns faster than a TikTok trend.
3. Add the potatoes, rosemary, salt, and pepper. Stir to coat every piece in that garlicky, herby goodness.
4. Pour in the water, then secure the lid. Set to ‘Manual’ high pressure for 5 minutes. Tip: The smaller the potatoes, the quicker they cook—keep an eye on the size.
5. Once done, quick release the pressure. Carefully remove the lid away from your face to avoid steam burns.
6. For extra crispiness, transfer the potatoes to a baking sheet and broil on high for 3-5 minutes. Tip: This step is optional but highly recommended for that golden, crispy edge.

Zesty and herby with a crispy exterior and fluffy interior, these potatoes are a game-changer. Serve them alongside your favorite protein or toss them into a breakfast hash for a morning upgrade.

Whole30 Instant Pot Mexican Shredded Beef

Get ready to revolutionize your meal prep with this flavor-packed, fuss-free dish that’s about to become your weeknight hero.

Ingredients

• 2 lbs chuck roast (trim the fat, but leave some for flavor)
• 1 tbsp avocado oil (my high-smoke-point favorite)
• 1 cup beef broth (homemade if you’ve got it, but boxed works in a pinch)
• 1 tbsp chili powder (go for the smoky kind)
• 1 tsp cumin (freshly ground if you can)
• 1 tsp garlic powder (or 2 fresh cloves, minced)
• 1 tsp onion powder (because who has time to chop?)
• 1 tsp salt (I’m generous here)
• 1/2 tsp black pepper (freshly cracked, please)
• 1 lime (juiced, save a wedge for serving)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the avocado oil until shimmering.
2. Season the chuck roast all over with salt and pepper, then sear in the pot for 3-4 minutes per side until deeply browned.
3. Remove the roast and deglaze the pot with beef broth, scraping up all those tasty bits.
4. Add the chili powder, cumin, garlic powder, and onion powder to the broth, stirring to combine.
5. Return the roast to the pot, seal the lid, and cook on ‘Manual’ high pressure for 60 minutes.
6. Let the pressure release naturally for 10 minutes, then quick release any remaining.
7. Transfer the beef to a bowl and shred with two forks, then stir in the lime juice.
8. Tip: For extra flavor, reduce the cooking liquid on ‘Sauté’ and pour over the shredded beef.
9. Tip: If the beef isn’t fork-tender, give it another 10 minutes under pressure.
10. Tip: Serve with extra lime wedges for a bright finish.

Kick your tacos up a notch with this beef, or pile it high on a sweet potato for a Whole30 dream bowl. The meat is melt-in-your-mouth tender with a zesty, smoky kick that’ll have you coming back for seconds.

Instant Pot Whole30 Creamy Tomato Soup

Skip the canned stuff—this Instant Pot Whole30 Creamy Tomato Soup is your weeknight hero. Blend up comfort in under 30 minutes, no dairy needed.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 medium yellow onion, diced (trust me, it’s the flavor foundation)
• 3 garlic cloves, minced (fresh only—jarred is a no-go here)
• 1 (28-oz) can crushed tomatoes (San Marzano for the win)
• 1 cup full-fat coconut milk (shaken well, because separation is sad)
• 1 tsp dried basil (or 1 tbsp fresh if you’re fancy)
• 1 tsp sea salt (adjust, but don’t skip the first round)
• 1/2 tsp black pepper (freshly ground, please)
• 1 cup vegetable broth (low-sodium lets you control the salt)

Instructions

1. Hit the Sauté function on your Instant Pot. Add olive oil—let it shimmer for 30 seconds.
2. Toss in onions. Stir for 3 minutes until translucent (no browning—we’re not making onion jam).
3. Add garlic. Cook for 30 seconds until fragrant (tip: burnt garlic is bitter, so watch closely).
4. Pour in crushed tomatoes, coconut milk, basil, salt, pepper, and broth. Stir to combine (tip: scrape the pot bottom to prevent burning).
5. Lock the lid. Set to Manual High Pressure for 5 minutes (yes, just 5—pressure cooking is magic).
6. Once done, release pressure naturally for 10 minutes, then quick release the rest (tip: cover the valve with a towel to avoid splatters).
7. Blend until smooth with an immersion blender (or carefully in batches with a regular blender).

This soup is velvety with a hint of coconut sweetness. Try it with a swirl of pesto or dunk with grain-free crackers for crunch.

Whole30 Instant Pot Asian Pork Lettuce Wraps

Absolutely no one has time for complicated recipes, but everyone’s here for flavors that slap. These Whole30 Instant Pot Asian Pork Lettuce Wraps are your weeknight hero—quick, bold, and stupidly easy.

Ingredients

• 1.5 lbs ground pork (the fattier, the juicier)
• 1 tbsp avocado oil (my high-smoke-point MVP)
• 1/2 cup coconut aminos (soy sauce’s sweeter cousin)
• 1 tbsp fish sauce (trust me, it’s the umami bomb)
• 1 tbsp ginger, minced (fresh is non-negotiable)
• 2 garlic cloves, minced (double if you’re a vampire hunter)
• 1/2 cup carrots, julienned (for that crunch)
• 1/2 cup water chestnuts, diced (texture game strong)
• 1 head butter lettuce (for wrapping, duh)
• 1 tbsp sesame oil (finish with flair)
• Green onions, sliced (for that pop of color)

Instructions

1. Hit ‘Sauté’ on your Instant Pot and add avocado oil. Let it heat until shimmering—about 2 minutes.
2. Add ground pork, breaking it up with a wooden spoon. Cook until no pink remains—about 5 minutes. Tip: Don’t overcrowd; work in batches if needed.
3. Stir in coconut aminos, fish sauce, ginger, and garlic. Lock the lid, set to ‘Manual’ for 10 minutes. Quick release when done. Tip: The sauce should coat the pork like a glossy jacket.
4. Fold in carrots and water chestnuts. Let sit for 2 minutes—they’ll soften just enough. Tip: Keep ’em crunchy for contrast.
5. Drizzle with sesame oil and toss. Spoon into lettuce cups, top with green onions.

Layers of flavor? Check. Crunchy, juicy, savory-sweet? Double-check. Serve these bad boys with extra napkins—it’s about to get messy.

Instant Pot Whole30 Buffalo Chicken Dip

You won’t believe how easy it is to whip up this creamy, spicy dip that’s perfect for any gathering. Zero guilt, all flavor—let’s dive in.

Ingredients

• 2 cups shredded cooked chicken (I love using leftovers from last night’s roast)
• 1/2 cup hot sauce (Frank’s RedHot is my ride or die)
• 1/2 cup coconut milk (the full-fat kind for that lush texture)
• 1/4 cup nutritional yeast (trust me, it’s the cheesy flavor bomb)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder (for that subtle sweet kick)
• 1 tsp smoked paprika (a little goes a long way)

Instructions

1. Plug in your Instant Pot and hit the ‘Sauté’ function. Let it heat up for 2 minutes—no oil needed.
2. Toss in the shredded chicken and hot sauce. Stir like you mean it for 1 minute to coat every piece.
3. Pour in the coconut milk, nutritional yeast, garlic powder, onion powder, and smoked paprika. Stir until everything’s best friends.
4. Secure the lid, set the valve to ‘Sealing’, and pressure cook on high for 5 minutes. Quick release when done—careful, it’s hot!
5. Give it a final stir, taste, and adjust the heat if you’re feeling wild. Tip: Let it sit for 5 minutes; it thickens perfectly.

Look at that—creamy, tangy, with just the right kick. Serve it with celery sticks for crunch or slather it on sweet potato toast. Game changer.

Whole30 Instant Pot Cilantro Lime Cauliflower Rice

Fire up your Instant Pot for this game-changing side that’s bursting with flavor and ready in minutes. Perfect for meal prep or a speedy dinner side, this dish turns cauliflower into something seriously addictive.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)—trust me, fresh is best here.
• 2 tbsp extra virgin olive oil—my go-to for that rich flavor.
• 1/2 cup chicken broth—for that extra punch of flavor, but water works in a pinch.
• 1/4 cup fresh cilantro, chopped—don’t skimp, it’s the star.
• 2 tbsp lime juice—freshly squeezed, please, for that zesty kick.
• 1 tsp garlic powder—because everything’s better with garlic.
• 1/2 tsp salt—to bring all those flavors together.

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Add the riced cauliflower and sauté for 3 minutes, stirring constantly to avoid sticking—this step is key for texture.
3. Pour in the chicken broth, then secure the lid. Cook on high pressure for 1 minute—yes, just 1 minute!
4. Quick release the pressure, then fluff the cauliflower rice with a fork—this prevents mushiness.
5. Stir in the cilantro, lime juice, garlic powder, and salt until well combined. Taste and adjust seasoning if needed—but it’s usually perfect as is.

Delightfully light yet packed with flavor, this cauliflower rice pairs beautifully with grilled chicken or fish. For a fun twist, top with avocado slices or a sprinkle of cotija cheese right before serving.

Instant Pot Whole30 Apple Cinnamon Pork Chops

Overwhelm your taste buds with this juicy, sweet, and savory dish that’s as easy as it is delicious. Perfect for those busy weeknights when you crave something gourmet but have zero time to spare.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for that perfect juiciness)
• 2 tbsp ghee (my kitchen staple for that rich, buttery flavor without the dairy)
• 1 cup unsweetened apple juice (go for the cloudy kind—it’s got more apple punch)
• 2 apples, sliced (I’m team Honeycrisp for their sweetness and crunch)
• 1 tbsp cinnamon (because more is always better)
• 1 tsp sea salt (it’s all about that balance)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the ghee until it’s shimmering—about 2 minutes.
2. Season the pork chops with sea salt and black pepper, then sear them in the pot for 3 minutes per side. (Tip: Don’t crowd the pot—work in batches if needed.)
3. Remove the pork chops and toss in the apple slices. Sauté for 2 minutes until they start to soften.
4. Pour in the apple juice, scraping up any browned bits from the bottom. (Tip: Those bits are flavor gold.)
5. Stir in the cinnamon, then return the pork chops to the pot, nestling them into the apples.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes. (Tip: Natural release for 5 minutes, then quick release the rest.)
7. Carefully remove the lid and let the pork chops rest for 2 minutes before serving.

The pork chops come out fork-tender, with apples that are just the right side of mushy. Serve them over a bed of cauliflower rice to soak up all that spiced apple goodness, or keep it classic with a side of roasted Brussels sprouts.

Whole30 Instant Pot Moroccan Lamb Stew

Packed with bold flavors and ready in a flash, this stew is your ticket to a hearty, hassle-free dinner. Perfect for those busy nights when you crave something exotic yet easy.

Ingredients

• 2 lbs lamb shoulder, cubed (go for grass-fed if you can—it’s richer)
• 1 tbsp extra virgin olive oil (my kitchen staple for depth)
• 1 large onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (fresh is key—no jarred stuff here)
• 1 tbsp ras el hanout (this Moroccan spice blend is magic)
• 1 tsp ground cumin (toasted and ground at home if you’re fancy)
• 1/2 tsp cinnamon (just a hint for warmth)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a smoky twist)
• 1 cup chicken broth (homemade or low-sodium store-bought)
• 1 sweet potato, peeled and cubed (about 2 cups)
• 1/2 cup dried apricots, halved (they plump up beautifully)
• Salt, to taste (I like a generous pinch)
• Fresh cilantro, chopped (for that fresh finish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Brown the lamb cubes in batches for 3-4 minutes per side—don’t overcrowd the pot!
2. Add the onion and garlic, sautéing for 2 minutes until fragrant. Tip: Scrape up those browned bits for extra flavor.
3. Stir in the ras el hanout, cumin, and cinnamon, cooking for 1 minute to toast the spices.
4. Pour in the diced tomatoes and chicken broth, deglazing the pot by scraping the bottom clean.
5. Add the sweet potato and apricots, then season with salt. Lock the lid and set to ‘Manual’ for 15 minutes at high pressure.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining. Tip: This wait is worth it for tender meat.
7. Garnish with fresh cilantro before serving. Tip: A dollop of coconut yogurt on top is divine.

Bursting with tender lamb and sweet-spicy notes, this stew is a cozy bowl of comfort. Serve it over cauliflower rice for a Whole30 twist or with crusty bread to soak up the sauce.

Instant Pot Whole30 Garlic Butter Salmon

Absolutely no one has time for complicated dinners, but everyone has time for this flavor-packed salmon that cooks in minutes. Garlic butter meets tender salmon in your Instant Pot for a meal that’s as easy as it is delicious.

Ingredients

• 1.5 lbs salmon fillets, skin-on (trust me, the skin adds unbeatable texture)
• 3 tbsp unsalted butter (salted works in a pinch, but adjust seasoning)
• 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder can sub)
• 1/2 cup chicken broth (homemade or low-sodium store-bought for control)
• 1 tbsp lemon juice (freshly squeezed for that bright zing)
• 1/2 tsp sea salt (I like mine coarse for a bit of crunch)
• 1/4 tsp black pepper (freshly ground, always)
• 1 tbsp chopped parsley (optional, but adds a fresh finish)

Instructions

1. Set your Instant Pot to Sauté and melt the butter until it’s just bubbling.
2. Add the minced garlic and sauté for 30 seconds—just until fragrant, not brown.
3. Pour in the chicken broth and lemon juice, scraping up any bits for extra flavor.
4. Place the salmon fillets skin-side down in the pot. Tip: Don’t overcrowd; cook in batches if needed.
5. Secure the lid, set to Manual High Pressure for 3 minutes. Quick release when done.
6. Carefully remove salmon. Tip: Use a wide spatula to keep fillets intact.
7. Season with salt and pepper, then sprinkle with parsley if using. Tip: Let it rest for 2 minutes for flavors to meld.

Now, the salmon is buttery, flaky, and infused with garlic goodness. Serve it over a bed of zoodles or with roasted veggies for a complete Whole30 feast.

Whole30 Instant Pot Mushroom and Thyme Chicken

Dive into this Whole30 Instant Pot Mushroom and Thyme Chicken—your weeknight savior with minimal prep and max flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier)
• 1 tbsp extra virgin olive oil (my kitchen staple for richness)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 3 garlic cloves, minced (fresh is best, no jarred stuff)
• 1 cup chicken broth (homemade or low-sodium store-bought)
• 1 tbsp fresh thyme leaves (dried thyme in a pinch, but fresh is king)
• 1 tsp sea salt (I like it fine for even distribution)
• 1/2 tsp black pepper (freshly ground packs a punch)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken thighs, seasoning with salt and pepper, and sear until golden, 3 minutes per side. (Tip: Don’t crowd the pot—sear in batches if needed.)
3. Toss in the mushrooms and garlic, sautéing until the mushrooms soften, about 3 minutes. (Tip: This step builds depth—don’t rush it.)
4. Pour in the chicken broth, scraping up any browned bits from the bottom. (Tip: Those bits are flavor gold.)
5. Stir in the thyme, then secure the lid. Cook on high pressure for 10 minutes.
6. Once done, let the pressure release naturally for 5 minutes, then quick release the rest.
7. Shred the chicken directly in the pot or serve whole, your call.

Crave-worthy every time, this dish boasts tender chicken, earthy mushrooms, and a broth you’ll want to sip. Serve over cauliflower rice or alongside roasted veggies for a complete meal.

Summary

Zesty flavors and effortless cooking await in our roundup of 20 Delicious Whole30 Instant Pot Recipes, perfect for those bustling weeknights. We hope these recipes bring ease and excitement to your kitchen. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking, friends!