28 Instant Pot Large Family Meals That Save Time

Busy evenings with a big family can feel like a sprint to the dinner finish line. I made this post to help you feed a crowd fast without chaos in the kitchen. The Instant Pot is a simple ally here. It can soften meat, cook beans, and make sauces with less active time from you.

If you feed kids, teens, or roommates and you care about big portions, steady meals, and less cleanup, this is for you. If you want meals that taste homey but don’t drain your evenings, you are in the right place.

Here are 28 Instant Pot large family meals that save time. They are built to feed a crowd with one pot and mostly hands-off steps. I include clear timings, serving sizes, and notes you can tweak for your crowd. You will find make-ahead tips and simple batch cooking ideas.

These recipes lean on common, affordable ingredients. Think stews, chili, rice bowls, and pasta dishes that come together in one pot. Each recipe aims for kid-friendly flavors and easy spice levels. You can swap ingredients to fit what you have or your family’s tastes.

Here is how to get the most from this list. Start with two or three meals you like. Set aside a couple of hours for batch cooking. Cook in large batches, divide into portions, and freeze for busy nights. Use the Instant Pot to cut cooking time and reduce cleanup.

Give it a try this week. The goal is meals that feel homemade, feed a big crew, and make cleanups lighter. If you want more tips, I share ideas to save space and time in the kitchen.

1. Creamy Instant Pot Chicken Alfredo

Busy nights demand meals that feel warm and special. You want a dish that feeds a crowd without a big cleanup. This Creamy Instant Pot Chicken Alfredo fits that need. One pot, quick finish, and a silky sauce with tender chicken.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 540 per serving

Ingredients:

– 1 lb chicken breast, diced

– 12 oz fettuccine pasta

– 2 cups chicken broth

– 1 cup heavy cream

– 1 cup grated Parmesan cheese

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté and brown the chicken.

2. Add the garlic and cook until it smells sweet.

3. Pour in the broth and drop in the pasta, making sure it is covered.

4. Seal the pot and cook on high pressure for 8 minutes.

5. Quick release, then stir in the cream and Parmesan until smooth.

6. Season with salt and pepper and serve hot.

Tips:

– For extra greens, stir in spinach or broccoli before sealing.

– Top with extra Parmesan for a richer finish.

This cozy dish feeds a crowd fast and keeps weeknights simple.

2. Instant Pot Beef Stew

You need a warm, filling dinner for a big family. The Instant Pot makes beef stew quick. You get tender meat, thick gravy, and soft vegetables in under an hour. This recipe feeds eight and saves you time on busy nights.

Recipe Overview

– Servings: 8

– Prep Time: 15 minutes

– Cook Time: 35 minutes

– Total Time: 50 minutes

– Calories: 380 per serving

Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes

– 4 carrots, peeled and sliced

– 4 potatoes, cubed

– 1 onion, chopped

– 4 cups beef broth

– 2 tbsp tomato paste

– 2 cloves garlic, minced

– 1 tsp dried thyme

– 1 tsp salt, or to taste

– 1/2 tsp black pepper

– 2 tbsp cooking oil

Instructions

1. Sear the beef in batches in hot oil, then set aside.

2. Sauté onion and garlic until soft.

3. Stir in tomato paste and thyme for a minute.

4. Return beef to the pot with broth, carrots, potatoes, salt, and pepper.

5. Seal the lid and cook on high pressure 35 minutes.

6. Let it release naturally for 10 minutes, then quick release.

7. Stir, adjust salt, and serve hot with crusty bread.

Tips

– For extra depth, marinate the beef in a splash of red wine for a few hours.

– Add peas or corn at the end for color and a touch of sweetness.

3. Instant Pot BBQ Pulled Pork

Your family eats big and fast. You need meals that save time and taste great. This Instant Pot BBQ Pulled Pork keeps both promises. It makes a budget cut tender and flavorful in under an hour.

Recipe Overview:

– Servings: 10

– Prep Time: 10 minutes

– Cook Time: 60 minutes

– Total Time: 70 minutes

– Calories: 250 per serving

Nutrition Information:

– Protein: 20g

– Carbs: 8g

– Fat: 15g

Ingredients:

– 3 lbs pork shoulder

– 1 cup BBQ sauce

– 1 cup chicken broth

– 2 tsp paprika

– 1 tsp garlic powder

– 1 tsp onion powder

– Salt and pepper to taste

Instructions:

1. Season the pork with paprika, garlic powder, onion powder, salt, and pepper.

2. Set the Instant Pot to sauté and sear the pork on all sides.

3. Add the broth and BBQ sauce on top of the meat.

4. Close the lid and pressure cook on high for 60 minutes.

5. Allow for a natural release, then shred the pork with two forks.

6. Serve on buns or over rice with extra BBQ sauce!

Tips:

– Leftover pulled pork can be used in nachos or salads.

– Adjust the BBQ sauce to your taste—spicy, sweet, or tangy.

FAQ:

– Can I use a different cut of pork? Yes, but shoulder works best for tenderness.

4. Instant Pot Vegetable Curry

You need dinners that are quick, tasty, and easy on busy weeknights. This Instant Pot Vegetable Curry makes that possible. Coconut milk and curry give you rich flavor in about 25 minutes. It serves six, and you can swap in any vegetables you have or add tofu for extra protein.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 300 per serving

Nutrition Information:

– Protein: 8g

– Carbs: 30g

– Fat: 15g

Ingredients:

– 2 cups mixed vegetables (carrots, bell peppers, peas)

– 1 can coconut milk

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tbsp curry powder

– 1 tsp ginger, grated

– 1 cup vegetable broth

– Salt and pepper to taste

Instructions:

1. Set the Instant Pot to saute and cook onions and garlic until softened.

2. Stir in curry powder and ginger, cooking for an additional minute.

3. Add mixed vegetables, coconut milk, and vegetable broth.

4. Close the lid and cook on high pressure for 5 minutes.

5. Quick release the pressure, adjust seasoning, and serve hot with rice or naan.

Tips:

– Feel free to add tofu or chickpeas for extra protein.

– You can adjust the spice level by adding red pepper flakes or chili powder.

FAQ:

– Is this dish suitable for meal prep? Yes, it keeps well in the fridge for up to 4 days.

5. Instant Pot Mac and Cheese

You want a big, easy dinner that saves time. Instant Pot Mac and Cheese fits that need. It stays creamy and kid friendly, with plenty of cheese pull. Next steps help you cook it right.

Complete Recipe

– Servings: 6

– Prep Time: 5 minutes

– Cook Time: 10 minutes

– Total Time: 15 minutes

– Calories: 400 per serving

Ingredients

– 16 oz elbow macaroni

– 4 cups water

– 2 cups shredded cheddar cheese

– 1 cup milk

– 1/2 cup butter

– Salt and pepper to taste

Instructions

1. Put macaroni and water in the Instant Pot. Make sure the pasta is submerged.

2. Close the lid. Cook on high pressure for 4 minutes.

3. Quick release the pressure. Stir in butter, milk, and cheese until creamy.

4. Season with salt and pepper. Serve warm.

Tips

– For a gourmet touch, add crumbled bacon or sautéed mushrooms.

– Top with breadcrumbs and broil briefly for a crispy crust.

FAQ

– Can I use a different type of cheese? Yes, mix and match your favorites for a unique flavor.

6. Instant Pot Chili

You want a meal that fills a crowd fast. Instant Pot Chili does that with little mess. It blends beans, meat, and a tomato base with a warm kick. Make a big batch now and you have easy dinners ready later.

Recipe Overview:

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 350 per serving

Nutrition Information:

– Protein: 20g

– Carbs: 30g

– Fat: 15g

Ingredients:

– 2 lbs ground beef or turkey

– 1 can kidney beans

– 1 can black beans

– 1 can diced tomatoes

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tbsp chili powder

– 1 tsp cumin

– Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté and brown the meat with onions and garlic.

2. Drain excess fat and stir in beans, tomatoes, chili powder, cumin, salt, and pepper.

3. Close the lid and cook on high pressure for 20 minutes.

4. Quick release the pressure and serve with toppings like cheese, sour cream, and green onions.

Tips:

– Make it vegetarian by using only beans or lentils.

– For extra heat, add jalapeños or hot sauce.

FAQ:

– Can I freeze chili? Yes, it freezes well for up to 3 months.

7. Instant Pot Teriyaki Chicken

Need a big, tasty dinner that saves time? You want flavor, not a long wait. This Instant Pot Teriyaki Chicken gives juicy meat and a glossy glaze in minutes. Pair it with rice and greens for a complete family meal.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 320 per serving

Ingredients:

– 2 lbs chicken thighs, boneless and skinless

– 1 cup teriyaki sauce

– 1/2 cup chicken broth

– 1 tbsp grated ginger

– 1 tsp minced garlic

Instructions:

1. Put the chicken in the Instant Pot and pour the teriyaki sauce and broth over it.

2. Add garlic and ginger, then seal the cooker.

3. Cook on high pressure for 10 minutes.

4. Release pressure naturally for 5 minutes, then quick release.

5. Shred the chicken and serve with rice, drizzling extra sauce on top.

Tips:

– For more depth, marinate the chicken in teriyaki for a few hours.

– Add broccoli and bell peppers in the last 2–3 minutes for a complete meal.

FAQ:

– Can I use chicken breasts? Yes, but thighs stay juicier.

Quick, delicious, and family-friendly – with Instant Pot Teriyaki Chicken, dinner is just 25 minutes away! It’s a savory way to gather everyone around the table without the hassle.

8. Instant Pot Stuffed Peppers

Planning a big family dinner? You want something tasty, easy to pull together, and kid-friendly. These Instant Pot stuffed peppers check those boxes. Bright peppers stay crisp yet tender, while a savory mix of rice, meat, and tomatoes fills them with flavor. They cook fast in a single pot and look impressive on the table.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 290 per serving

Nutrition Information:

– Protein: 18g

– Carbs: 30g

– Fat: 10g

Ingredients:

– 6 bell peppers (any color)

– 1 lb ground beef or turkey

– 1 cup cooked rice

– 1 can diced tomatoes

– 1 tsp Italian seasoning

– Salt and pepper to taste

Instructions:

1. Cut the tops off the peppers and remove seeds.

2. In a bowl, mix meat, rice, tomatoes, Italian seasoning, salt, and pepper.

3. Stuff the mixture into the peppers and place them upright in the Instant Pot.

4. Add 1 cup of water to the pot, close the lid, and cook on high pressure for 20 minutes.

5. Natural release for 10 minutes, then serve hot!

Tips:

– Swap rice for quinoa or lentils for a lighter or different texture.

– Top with cheese and broil briefly after cooking for a creamy finish.

FAQ:

– Can I make these ahead of time? Yes. You can prep the filling and freeze it, or assemble the peppers and freeze them before cooking.

9. Instant Pot Lemon Garlic Chicken

You need a big, tasty meal that saves you time. This Instant Pot Lemon Garlic Chicken is bright and juicy, and it comes together fast. The lemon tang wakes up the chicken, while garlic adds depth. In about 30 minutes, you have a complete dinner for six.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 330 per serving

Nutrition Information:

– Protein: 32g

– Carbs: 5g

– Fat: 20g

Ingredients:

– 2 lbs chicken breasts

– 1/2 cup lemon juice

– 4 cloves garlic, minced

– 1/4 cup olive oil

– Salt and pepper to taste

Instructions:

1. In a bowl, mix lemon juice, garlic, olive oil, salt, and pepper.

2. Marinate the chicken for at least 30 minutes.

3. Put the chicken in the Instant Pot and pour the marinade over it.

4. Cook on high pressure for 10 minutes, then let it release naturally.

5. Serve with steamed veggies or over rice.

Tips:

– Use bone-in chicken for extra flavor and moisture.

– Garnish with fresh parsley for a pop of color.

FAQ:

– Can I grill this chicken? Yes, it’s great grilled after marinating!

10. Instant Pot Potato Soup

You need a big, comforting dinner that takes little time. Instant Pot Potato Soup fits that need. It’s creamy and filling, easy to scale for a crowd. This version comes together fast and fills your kitchen with warm, homey smells.

Here is how to do it for eight servings.

Recipe Overview:

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 220 per serving

Nutrition Information:

– Protein: 5g

– Carbs: 40g

– Fat: 7g

Ingredients:

– 2 lbs potatoes, peeled and diced

– 1 onion, chopped

– 4 cups chicken or vegetable broth

– 1 cup heavy cream

– Salt and pepper to taste

– Optional toppings: bacon, cheddar cheese, green onions

Instructions:

1. In the Instant Pot, combine potatoes, onion, and broth.

2. Close the lid and cook on high pressure for 10 minutes.

3. Quick release the pressure and mash the potatoes slightly.

4. Stir in cream, salt, and pepper, then serve hot with toppings!

Tips:

– Add carrots or celery for extra flavor.

– Blend the soup for a creamy texture if desired.

FAQ:

– Can I make this vegetarian? Yes, use vegetable broth instead.

11. Instant Pot Baked Ziti

Cooking for a big family doesn’t have to take all day. Instant Pot Baked Ziti does the work fast and lets you dump in most ingredients at once. It stays warm on the table and uses one pot for the job. You get a cozy meal that kids love and you can make ahead.

Recipe Overview:

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: 400 per serving

Ingredients:

– 1 lb ziti pasta

– 4 cups marinara sauce

– 2 cups ricotta cheese

– 1 cup shredded mozzarella cheese

– 1/2 cup grated Parmesan cheese

– 1 lb ground beef or Italian sausage (optional)

– Salt and pepper to taste

– Splash of water (as needed)

Instructions:

1. If using meat, set the Instant Pot to sauté. Brown the meat until cooked; season with salt and pepper. Drain excess fat.

2. Stir in the marinara sauce and a splash of water to loosen the sauce a bit.

3. Add the ziti and 2 cups water. Make sure the pasta is mostly covered.

4. Close the lid and cook on high pressure for 8 minutes.

5. Quick release the pressure, then stir in the ricotta, half of the mozzarella, and half of the Parmesan.

6. Top with the remaining cheese and switch to bake mode or broil until bubbly and golden.

Tips:

– For a meatier version, brown sausage or beef first.

– Garnish with fresh basil for a bright finish.

12. Instant Pot Chicken Tacos

Busy weeknights meet bold flavor with Instant Pot Chicken Tacos. Juicy shredded chicken, ready in minutes, makes taco night easy and fun. You get a simple base plus plenty of toppings for every eater in the house. This recipe serves a crowd and fits busy families. Here is why it works for you: you skip long stovetop simmering and still get tender meat.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 280 per serving

Nutrition Information:

– Protein: 25g

– Carbs: 12g

– Fat: 15g

Ingredients:

– 2 lbs chicken breasts

– 1 packet taco seasoning

– 1 cup salsa

– Taco shells and favorite toppings (lettuce, cheese, avocado)

Instructions:

1. Place chicken in the Instant Pot and sprinkle taco seasoning over it.

2. Pour salsa on top and close the lid.

3. Cook on high pressure for 12 minutes.

4. Natural release for 5 minutes, then quick release.

5. Shred chicken with forks and serve in taco shells with desired toppings.

Tips:

– Add black beans for extra protein and fiber.

– Try serving with a side of Mexican rice for a complete meal.

FAQ:

– Can I use frozen chicken? Yes, just increase the cooking time slightly.

13. Instant Pot Spinach and Cheese Stuffed Shells

You need a big, easy dinner that feeds a crowd. You want flavor without a long cook time. The Instant Pot helps you turn spinach and cheese stuffed shells into a warm, family favorite in minutes. Creamy ricotta, bright spinach, and melty mozzarella come together under a bright marinara glaze.

Recipe Overview:

– Servings: 8

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 310 per serving

Nutrition Information:

– Protein: 14g

– Carbs: 40g

– Fat: 10g

Ingredients:

– 20 jumbo pasta shells

– 2 cups ricotta cheese

– 1 cup spinach, chopped

– 2 cups marinara sauce

– 1 cup shredded mozzarella cheese

Instructions:

1. Cook pasta shells according to package directions until al dente, then drain and set aside.

2. In a bowl, whisk ricotta, spinach, and half of the mozzarella until smooth.

3. Stuff each shell with the filling and arrange them in a single layer in the Instant Pot.

4. Pour marinara sauce over the stuffed shells, enough to cover them lightly.

5. Close the lid and cook on high pressure for 10 minutes.

6. Quick release the pressure, top with the remaining mozzarella, and let it melt into the sauce.

Tips:

– For a heartier filling, stir in cooked chicken or ground beef.

– Fresh basil or oregano adds a bright aroma.

FAQ:

– Can I make these ahead? Yes, prepare the filling and shells, refrigerate, then assemble and cook later.

Bringing family together over a delicious meal is easier than ever! With Instant Pot large family meals like spinach and cheese stuffed shells, you’ll have a crowd-pleaser ready in just 35 minutes.

14. Instant Pot Beef Stroganoff

You’re feeding a big family and want a comforting dinner that stays simple. Instant Pot Beef Stroganoff does the heavy lifting for you. Tender beef sits in a rich mushroom sauce, all layered over soft egg noodles. Best of all, you pull this together in about 35 minutes.

Here is why it fits busy homes:

– The Instant Pot handles most of the work, so you save time.

– You get a complete meal in one pot and fewer dishes to wash.

– It travels well as leftovers for lunch the next day.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: 450 per serving

Ingredients:

– 2 lbs beef strips

– 1 onion, chopped

– 8 oz mushrooms, sliced

– 3 cups beef broth

– 1 cup sour cream

– 1 tbsp Worcestershire sauce

– 1 lb egg noodles

Instructions:

1. Set the Instant Pot to sauté and brown the beef with the onion.

2. Add mushrooms and cook until they soften.

3. Stir in beef broth and Worcestershire sauce, then drop in the egg noodles.

4. Close the lid and cook on high pressure for 10 minutes.

5. Quick release, then stir in sour cream before serving.

Tips:

– Use low-fat sour cream for a lighter sauce.

– Serve with crusty bread to soak up the sauce.

FAQ:

– Can I freeze this dish? Yes, it freezes well without sour cream added.

15. Instant Pot Thai Red Curry Chicken

You feed a big family and you need meals that save time. You want something warm and lively that six people will actually finish. This Instant Pot Thai Red Curry Chicken fits the bill. It marries tender chicken with red curry paste and coconut milk for a dish that feels special but stays simple. It cooks fast in one pot, so you can have dinner on the table in about 30 minutes.

Here is why it works on busy nights. The Instant Pot does the heavy lifting. You get bright, comforting Thai flavors with almost no babysitting. You can swap in extra veggies to use what you have. Next steps.

Complete Recipe Details

Ingredients:

– 2 lbs chicken thighs, diced

– 1 can coconut milk

– 2 tbsp red curry paste

– 1 bell pepper, sliced

– 1 onion, chopped

– Fresh basil for garnish

Instructions:

1. Set the Instant Pot to sauté and cook the onion until softened.

2. Add the chicken and bell pepper, cooking until the chicken is browned.

3. Stir in the red curry paste and coconut milk, mixing well.

4. Close the lid and cook on high pressure for 10 minutes.

5. Quick release the pressure and serve with jasmine rice, garnished with basil.

Tips:

– Adjust the curry paste to your heat preference.

– Add vegetables like snap peas or carrots for extra crunch.

FAQ:

– Can I use shrimp instead of chicken? Yes, just reduce the cooking time.

16. Instant Pot Quinoa and Black Beans

You need a big, easy meal that saves time. This Instant Pot Quinoa and Black Beans dish brings protein and flavor in one pot. It works for vegetarian nights or as a bright side with grilled meat. It cooks fast and uses simple ingredients you already have. Here is why this works for busy families.

Recipe Overview:

– Servings: 6

– Prep Time: 5 minutes

– Cook Time: 15 minutes

– Total Time: 20 minutes

– Calories: 220 per serving

Nutrition Information:

– Protein: 10g

– Carbs: 40g

– Fat: 4g

Ingredients:

– 1 cup quinoa

– 2 cans black beans, drained

– 1 cup corn (frozen or canned)

– 1 tsp cumin

– 2 cups vegetable broth

– Salt and pepper to taste

Instructions:

1. Rinse quinoa under cold water and add to the Instant Pot.

2. Add black beans, corn, cumin, broth, salt, and pepper.

3. Close the lid and cook on high pressure for 12 minutes.

4. Allow natural release for 10 minutes, then fluff with a fork and serve!

Tips:

– Top with avocado and lime juice for extra flavor.

– Mix in diced tomatoes for a colorful presentation.

FAQ:

– Can I substitute quinoa with rice? Yes, but adjust the cooking times accordingly.

When time’s tight, meals don’t have to be! With Instant Pot Quinoa and Black Beans, you’ll serve up a nutritious, flavorful dish in just 20 minutes. Perfect for busy families who crave simplicity and satisfaction!

17. Instant Pot Mushroom Risotto

You want a creamy risotto without standing at the stove all night. The Instant Pot does the hard work for you. This mushroom version comes out silky and comforting, with Parmesan in every bite. It feeds a family and saves you time.

Here is the complete recipe so you can cook tonight.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 400 per serving

Nutrition Information:

– Protein: 10g

– Carbs: 50g

– Fat: 15g

Ingredients:

– 2 cups Arborio rice

– 8 oz mushrooms, sliced

– 1 onion, chopped

– 4 cups chicken or vegetable broth

– 1/2 cup grated Parmesan cheese

– 1/4 cup white wine (optional)

– Salt and pepper to taste

Instructions:

1) Set the Instant Pot to sauté. Add a little oil if needed, then cook onions and mushrooms until softened.

2) Stir in Arborio rice and toast 2 minutes. Add wine if using, and cook another minute.

3) Pour in broth. Close the lid and cook on high pressure for 6 minutes.

4) Quick release. Stir in Parmesan cheese until the mixture turns creamy. Season with salt and pepper.

Tips:

– For extra flavor, add thyme or parsley near the end.

– Serve with a simple green salad or steamed veggies.

FAQ:

– Can I make this vegetarian? Yes, use vegetable broth.

18. Instant Pot Chicken and Rice

Need a dinner that feeds a big family without a big mess. This Instant Pot Chicken and Rice does just that. It cooks juicy chicken with fluffy rice in one pot, soaking up flavors as it goes. You get a comforting meal in about 35 minutes, with leftovers that make tomorrow’s lunch easy. Here is why it works for busy nights: it saves time, uses simple ingredients, and still tastes great.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: 350 per serving

Nutrition Information:

– Protein: 28g

– Carbs: 40g

– Fat: 8g

Ingredients:

– 2 lbs chicken thighs

– 2 cups rice

– 4 cups chicken broth

– 1 onion, chopped

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions:

1. Place chicken in the Instant Pot and season with salt and pepper.

2. Add rice, onion, garlic, and broth. Make sure the rice is submerged.

3. Close the lid and cook on high pressure for 12 minutes.

4. Quick release the pressure and fluff the rice before serving.

Tips:

– Add peas or carrots for color and extra nutrients.

– Try brown rice if you want a heartier meal; adjust cooking time.

FAQ:

– Can I make this ahead of time? Yes, it stores well in the fridge for a few days.

19. Instant Pot Corn Chowder

You want a filling dinner that feeds a crowd and saves you time. This Instant Pot Corn Chowder fits the bill. It is creamy, lightly sweet, and perfect for cool nights. Fresh corn and tender potatoes stand out in a rich, comforting bowl.

Recipe Overview:

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 250 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 40g

– Fat: 8g

Ingredients:

– 4 cups corn (fresh or frozen)

– 2 potatoes, diced

– 1 onion, chopped

– 4 cups vegetable broth

– 1 cup heavy cream

– Salt and pepper to taste

Instructions:

1. In the Instant Pot, put corn, potatoes, onion, and broth.

2. Close the lid and cook on high pressure for 10 minutes.

3. Quick release the pressure and stir in heavy cream.

4. Blend for a smooth texture or leave chunky, whichever you prefer.

5. Season with salt and pepper, then serve warm.

Tips:

– Top with crispy bacon for a crunchy finish.

– A pinch of thyme or parsley adds a touch of brightness.

FAQ:

– Can I freeze corn chowder? Yes. It keeps well in the freezer for up to 3 months.

20. Instant Pot Orange Chicken

Want a family-friendly dinner that tastes like takeout but stays simple? This Instant Pot Orange Chicken delivers a bright, glossy glaze and juicy chicken in about 25 minutes. It fits busy weeknights and still feels like a treat. The citrus notes cut through the savory soy, and the sauce clings to every bite. You’ll get a crowd-pleaser without hours at the stove. Here is a quick, practical way to build flavor fast.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

Ingredients:

– 2 lbs boneless chicken thighs

– 1 cup orange juice

– 1/4 cup soy sauce

– 2 tbsp cornstarch

– 2 tbsp sesame oil

Instructions:

1. Put chicken, orange juice, soy sauce, and sesame oil in the Instant Pot.

2. Seal the lid and cook on high pressure for 10 minutes.

3. Quick release, then stir in a slurry of cornstarch and water to thicken the sauce.

4. Serve over rice or noodles and sprinkle with sesame seeds if you like.

Tips:

– For extra crisp edges, dust chicken with a little cornstarch and pan-fry before adding to the pot.

– Add steamed vegetables on the side for a complete meal.

FAQ:

– Can I use chicken breasts instead? Yes, but shorten the cooking time slightly.

21. Instant Pot Eggplant Parmesan

Need a big, friendly veggie dinner that saves you time? This Instant Pot Eggplant Parmesan fits the bill. It’s vegetarian and flavorful, and it feeds eight. Layers of crispy eggplant, tangy marinara, and melted cheese feel like a treat, even on busy nights.

Here is why it works for families on the go. The Instant Pot cuts bake time and frees up oven space. Prep takes about 15 minutes, then the pot does the rest. Use pantry staples you already have, and you can tweak the cheese or sauce to taste.

Let’s break it down. Sweat the eggplant to draw out moisture, then layer sauce, eggplant, and cheese in the pot. Cook on high pressure for about 20 minutes with natural release. The result is firm eggplant and bright sauce that stays saucy but not soggy.

Next steps. Gather your ingredients, line up the layers, and plan a simple side like a green salad or garlic bread.

Recipe Overview:

– Servings: 8

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 450 per serving

Nutrition Information:

– Protein: 15g

– Carbs: 60g

– Fat: 20g

Ingredients:

– 2 large eggplants, sliced

– 2 cups marinara sauce

– 2 cups mozzarella cheese, shredded

– 1 cup breadcrumbs

– 1/2 cup Parmesan cheese, grated

Instructions:

1. Layer eggplant slices and salt; let them sweat for 30 minutes.

2. Rinse, pat dry, then coat with breadcrumbs.

3. In the Instant Pot, start with a layer of marinara, then eggplant, then cheese.

4. Repeat layers until all ingredients are used.

5. Close the lid and cook on high pressure for 20 minutes.

6. Natural release, then rest a few minutes before serving.

Tips:

– Pair with a side salad or garlic bread for a complete meal.

– For extra flavor, sprinkle fresh herbs over the top before serving.

FAQ:

– Can I make this gluten-free? Yes, use gluten-free breadcrumbs.

22. Instant Pot Chicken Fajitas

You want a big, tasty dinner that won’t keep you in the kitchen. Instant Pot Chicken Fajitas give bold flavor in one pot. Chicken stays tender, peppers stay bright, and you can top with your favorites. It serves a crowd and frees up time for family moments.

Ingredients:

– 2 lbs chicken breasts, sliced

– 1 bell pepper, sliced

– 1 onion, sliced

– 2 tbsp taco seasoning

– 1 cup chicken broth

Instructions:

1. Set the Instant Pot to sauté. Add chicken, onion, and pepper; cook until the chicken is lightly browned.

2. Sprinkle taco seasoning over the mix, then pour in the chicken broth.

3. Close the lid and cook on high pressure for 10 minutes.

4. Quick release the pressure, open, and stir. Serve with warm tortillas and your favorite toppings.

Make family dinners a breeze with Instant Pot large family meals! Enjoy tender chicken fajitas packed with flavor, all while creating precious moments together.

23. Instant Pot Lentil Soup

You need meals that feed a big family without keeping you in the kitchen. This Instant Pot Lentil Soup is hearty, protein rich, and easy to pull together. It stays satisfying without meat and makes enough for tomorrow’s lunch. You can have warm bowls on the table in about 30 minutes.

Recipe Overview:

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 30 minutes

– Calories: 230 per serving

Nutrition Information:

– Protein: 12g

– Carbs: 40g

– Fat: 5g

Ingredients:

– 2 cups lentils, rinsed

– 1 onion, chopped

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cups vegetable broth

– 1 tsp thyme

– Salt and pepper to taste

Instructions:

1. Put all ingredients in the Instant Pot and stir.

2. Close the lid and cook on high pressure for 15 minutes.

3. Let the pot sit for 10 minutes, then quick release the rest of the steam.

4. Taste, adjust salt and pepper, and serve warm.

Tips:

– Serve with crusty bread for a fuller meal.

– Stir in spinach or kale at the end for extra greens.

FAQ:

– Can I use canned lentils? Yes, but cut the cooking time accordingly.

24. Instant Pot Clam Chowder

Looking for a cozy, big-family meal that saves you time? This Instant Pot Clam Chowder delivers creamy comfort fast. It packs clams, potatoes, and a silky broth in minutes. You get a bowl that feels special without a long simmer. The plan is simple and easy to repeat on busy nights.

Here is the recipe you can follow tonight.

Ingredients:

– 2 cans clams with juice

– 3 potatoes, diced

– 1 onion, chopped

– 4 cups chicken broth

– 1 cup heavy cream

– Salt and pepper to taste

– Optional: 2 slices bacon, diced; 1/2 teaspoon smoked paprika

Instructions:

1. If using bacon, brown it in the Instant Pot on sauté until crisp, then remove and set aside.

2. Add clams with their juice, potatoes, onion, and broth to the pot.

3. Close the lid, set to high pressure, and cook for 10 minutes.

4. Quick release the pressure, stir in heavy cream, and season with salt and pepper. Return the bacon if used. Serve hot with oyster crackers.

Tips:

– For extra texture, mix in crisp bacon or a pinch of smoked paprika.

– Finish with a toss of fresh parsley for color.

FAQ:

– Can I freeze clam chowder? Yes, but the cream may separate a bit when reheated.

25. Instant Pot Apple Crisp

If you cook for a big family, you need desserts that come together fast. This Instant Pot Apple Crisp does just that. It gives warm apples with a cinnamon smell and a crunchy oat topping. It cooks in minutes, so you can finish dinner and still have a sweet ending. Take it to the table warm with vanilla ice cream for a cozy finish that everyone will remember.

Recipe Details:

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 300 per serving

Ingredients:

– 6 cups sliced apples

– 1 cup rolled oats

– 1/2 cup brown sugar

– 1/2 cup all purpose flour

– 1 teaspoon ground cinnamon

– 1/4 cup unsalted butter, melted

– 1/2 cup water

Instructions:

1. Place the sliced apples in the Instant Pot and sprinkle with cinnamon.

2. In a separate bowl, stir together oats, brown sugar, flour, and melted butter until it forms a crumbly topping.

3. Spread the crumble over the apples evenly.

4. Pour 1/2 cup water into the pot and seal the lid.

5. Cook on high pressure for 10 minutes, then quick release.

6. Open the pot and serve the crisp warm with a scoop of vanilla ice cream.

Tips:

– Mix several apple types for deeper flavor.

– Add chopped nuts to the crumble for extra crunch.

FAQ:

– Can I make this gluten free? Yes. Use gluten-free oats and gluten-free flour.

26. Instant Pot Teriyaki Meatballs

Busy nights call for meals that cook fast and still taste great. These Instant Pot Teriyaki Meatballs fit that need. Juicy meatballs simmer in a glossy, sweet-savory sauce. They’re easy to serve over rice or tucked into a sandwich for lunch leftovers. Here is why this method works for busy families and how you can make it tonight. No extra pans to wash either.

Complete Recipe

Ingredients:

– 1 lb ground beef or turkey

– 1/2 cup breadcrumbs

– 1/4 cup soy sauce

– 1/4 cup teriyaki sauce

– 1 egg

– 1 tsp grated ginger

Instructions:

1. In a bowl, mix all ingredients until just combined.

2. Shape into meatballs about 1 inch across. Don’t overwork the meat.

3. Layer the meatballs in the Instant Pot. Pour in 1 cup water.

4. Seal the pot and cook on high pressure for 8 minutes.

5. Quick release, then toss meatballs in extra teriyaki sauce to glaze before serving.

Tips:

– Serve with steamed rice and a side of vegetables.

– Sprinkle sesame seeds for extra scent and crunch.

27. Instant Pot Creamy Tomato Soup

Need a big pot of soup that feeds a crowd fast. This Instant Pot Creamy Tomato Soup does just that. It feels warm and soothing, with a creamy finish from the dairy. Pair it with a grilled cheese and you have a classic, kid-friendly lunch or dinner.

Here is why it works:

– It cooks quickly in the pressure pot.

– It blends to a smooth, comforting texture.

– It uses simple, everyday ingredients you likely have on hand.

Recipe overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 250 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 30g

– Fat: 10g

Ingredients:

– 2 cans diced tomatoes (14 oz each)

– 1 onion, chopped

– 4 cups vegetable broth

– 1 cup heavy cream

– Salt and pepper to taste

Instructions:

1. In the Instant Pot, add tomatoes, onion, and broth.

2. Close the lid and cook on high pressure for 10 minutes.

3. Quick release and blend until smooth.

4. Stir in heavy cream and season with salt and pepper.

Tips:

– Serve with fresh basil for extra aroma.

– If the acidity is strong, add a pinch of sugar.

FAQ:

– Can I freeze tomato soup? Yes. It freezes well for up to 3 months.

Next steps:

Scoop into bowls, ladle with care, and enjoy with a grilled cheese. Store leftovers in the fridge for up to 4 days.

28. Instant Pot Chocolate Lava Cake

Looking for a dessert that feels special but doesn’t take all night? This Instant Pot Chocolate Lava Cake delivers a warm, chocolatey center in minutes. It’s rich and glossy, yet simple enough for a weeknight treat. You can pull off a bakery feel with just a few pantry staples.

Here are the complete recipe details so you can make it tonight.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 400 per serving

Nutrition Information:

– Protein: 6g

– Carbs: 50g

– Fat: 20g

Ingredients:

– 1 cup semi-sweet chocolate chips

– 1/2 cup butter

– 1 cup powdered sugar

– 2 eggs

– 1/2 cup flour

Instructions:

1. Melt chocolate chips and butter in a bowl, then mix in powdered sugar.

2. Stir in eggs and flour until well combined.

3. Grease four ramekins and fill them with batter.

4. Place the ramekins on a trivet in the Instant Pot and add water to the pot.

5. Close the lid, set to high pressure for 12 minutes, and quick release.

6. Let stand a minute or two, then serve with vanilla ice cream.

Tips:

– Adjust cook time for less gooeyness if preferred.

– Dust with powdered sugar before serving for a pretty finish!

FAQ:

– Can I use milk chocolate? Yes, but it will alter the flavor slightly.

Key Takeaways

Conclusion

With these 28 Instant Pot large family meals, dinner is no longer a daunting task but an enjoyable experience filled with flavorful dishes! These recipes not only save time but allow you to bond over delicious meals, making busy weeknights a lot more manageable.

Don’t hesitate to mix and match these meals throughout the week to keep things interesting. Happy cooking, and may your family gatherings be filled with joy and good food!

Frequently Asked Questions

What Are Some Easy Instant Pot Recipes for Large Families?

If you’re searching for easy instant pot recipes, you’re in luck! This article features 28 delicious options, including Instant Pot Chicken Alfredo, Beef Stew, and BBQ Pulled Pork. These meals are designed to be quick and satisfying, perfect for busy weeknights.

Each recipe is crafted to feed a crowd while minimizing cleanup, so you can focus on enjoying dinner with your family!

How Can I Make Large Family Meal Prep Easier with an Instant Pot?

Meal prep for a large family doesn’t have to be daunting! Use your instant pot to batch cook meals like Chili or Mac and Cheese that can be easily stored and reheated throughout the week. Plan your meals in advance, and consider prepping ingredients in bulk to save even more time.

With the instant pot’s versatility, you can create a variety of dishes that cater to everyone’s tastes!

What Are Some Quick Dinner Ideas Using an Instant Pot?

When time is of the essence, quick dinner ideas become your best friend! The instant pot is perfect for whipping up meals in under an hour. Try recipes like Teriyaki Chicken or Vegetable Curry that can be ready in no time. These dishes are not only fast but also packed with flavor, ensuring your family won’t go hungry.

Plus, you’ll enjoy the convenience of one-pot cooking!

Are Pressure Cooker Family Meals Cost-Effective?

Absolutely! Pressure cooker family meals are a budget-friendly option for feeding a big family. By using less expensive cuts of meat, like in BBQ Pulled Pork or Beef Stroganoff, you can create hearty meals that won’t break the bank. Additionally, the instant pot cooks food faster, saving on energy costs.

With meal portions designed for large families, you’ll find that cooking at home can be both economical and delicious!

What Time-Saving Cooking Tips Can I Use with My Instant Pot?

Time-saving cooking tips for your instant pot include prepping ingredients ahead of time, using the sauté function to build flavor, and cooking in batches. Try recipes that allow for easy assembly, like Chicken Tacos or Stuffed Peppers, where you can combine everything in one pot. Embrace the versatility of your instant pot to streamline your cooking process and make weeknight dinners a breeze!

Remember, the key is to enjoy the cooking experience while saving time for what matters most—family!