26+ Quick & Easy Instant Pot Lunch Recipes to Simplify Your Midday Meals

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Finding quick, delicious, and nutritious lunch ideas can often be a challenge, especially during busy weekdays.

That’s where Instant Pot lunch recipes come to the rescue.

With the power of pressure cooking, you can prepare a wide variety of meals—from comforting curries and hearty stews to vibrant rice dishes and wholesome soups—in a fraction of the usual cooking time.

Whether you’re craving vegetarian delights, protein-packed options, or flavorful one-pot meals, these 26+ Instant Pot lunch recipes offer something for everyone.

They are designed to make your midday meal prep effortless without compromising on taste or nutrition.

26+ Quick & Easy Instant Pot Lunch Recipes to Simplify Your Midday Meals

Incorporating Instant Pot lunch recipes into your weekly routine can revolutionize how you approach midday meals.

With minimal hands-on time and maximum flavor, these recipes prove that quick cooking doesn’t mean sacrificing quality.

From classic Indian dishes like dal makhani and chicken curry to creative fusion recipes such as masala pasta, the versatility of the Instant Pot opens up endless possibilities.

Whether you’re cooking for yourself, family, or friends, these meals are perfect for nourishing lunches that keep you energized throughout the day.

Instant Pot Butter Chicken

This Instant Pot butter chicken is a rich, creamy, and comforting Indian curry that’s quick to make yet packed with flavor.

Juicy chicken pieces are pressure-cooked in a velvety tomato-based sauce with aromatic spices, then finished with cream for that signature buttery texture.

It’s a perfect lunch option when you want something indulgent without spending hours in the kitchen.

Ingredients

  • 500 grams boneless chicken, cut into chunks
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 2 tbsp butter
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp cumin
  • ½ cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Set Instant Pot to sauté mode and melt butter. Add onions and sauté until soft.
  2. Stir in ginger-garlic paste, then add tomato puree and all the spices. Cook for 2–3 minutes.
  3. Add chicken and mix well to coat with the sauce.
  4. Close the lid, set to pressure cook on high for 8 minutes.
  5. Once done, quick release pressure and stir in the cream.
  6. Garnish with cilantro and serve with rice or naan.

Butter chicken in the Instant Pot transforms this beloved dish into a quick lunch solution.

You get all the luxurious flavors of a slow-cooked curry in a fraction of the time—ideal for busy weekdays when comfort food is still on the menu.

Instant Pot Vegetable Pulao

Instant Pot vegetable pulao is a fragrant rice dish cooked with vegetables and mild spices.

It’s light, wholesome, and incredibly easy to prepare in one pot. Ideal for lunch, it pairs beautifully with raita or a simple side of pickle, offering both taste and convenience.

Ingredients

  • 1 cup basmati rice, rinsed
  • 1½ cups mixed vegetables (carrots, peas, beans, etc.)
  • 1 onion, sliced
  • 1 green chili, slit
  • 1 tsp cumin seeds
  • 2 cloves
  • 1 bay leaf
  • 1 tsp garam masala
  • 2 tbsp oil or ghee
  • 1¾ cups water
  • Salt to taste
  • Fresh mint and cilantro for garnish

Instructions

  1. Turn on Instant Pot to sauté mode, heat oil, and add cumin seeds, cloves, and bay leaf.
  2. Add onions and green chili; sauté until golden.
  3. Stir in vegetables and rice, followed by garam masala and salt.
  4. Pour in water, deglaze the bottom, and stir well.
  5. Cancel sauté mode, secure the lid, and pressure cook on high for 5 minutes.
  6. Let the pressure release naturally for 10 minutes, then fluff the rice and garnish.

This vegetable pulao is a quick, healthy, and flavorful lunch you can pull together with pantry staples and frozen veggies.

The Instant Pot makes it even more convenient with minimal cleanup.

Instant Pot Lentil Soup

This Instant Pot lentil soup is a hearty, protein-rich, and comforting dish that’s perfect for a nourishing lunch.

Made with red or brown lentils, vegetables, and warm spices, it’s filling without being heavy, and great served on its own or with bread.

Ingredients

  • 1 cup lentils (red or brown)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 tomato, chopped
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 1 tsp smoked paprika or chili powder
  • 4 cups vegetable broth or water
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Lemon juice and parsley for garnish

Instructions

  1. Set Instant Pot to sauté mode, heat olive oil, and add onions, garlic, and carrots. Sauté for 3–4 minutes.
  2. Add lentils, tomatoes, spices, salt, and broth. Stir well.
  3. Cancel sauté mode, secure the lid, and pressure cook on high for 10 minutes.
  4. Allow pressure to release naturally for 10 minutes, then open lid.
  5. Use an immersion blender for a creamy texture or leave it chunky.
  6. Finish with a squeeze of lemon and garnish with parsley.

This lentil soup is a go-to lunch option for those looking for something healthy, comforting, and effortless.

The Instant Pot does all the heavy lifting, making this a reliable one-pot meal for any day of the week.

Instant Pot Chana Masala

Instant Pot chana masala is a bold, spiced chickpea curry that delivers authentic Indian flavor with minimal effort.

Using canned or soaked chickpeas, this protein-rich dish becomes a convenient and hearty lunch when served with rice, roti, or naan.

The pressure cooker transforms humble ingredients into a deeply flavorful meal.

Ingredients

  • 2 cups cooked or canned chickpeas
  • 1 onion, chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • ½ tsp turmeric
  • 2 tbsp oil
  • Salt to taste
  • Water as needed
  • Fresh cilantro for garnish

Instructions

  1. Turn Instant Pot to sauté mode. Heat oil, add cumin seeds, and let them sizzle.
  2. Add onions and cook until golden, then stir in ginger-garlic paste.
  3. Add tomato puree and all the spices; sauté until oil separates.
  4. Add chickpeas and a splash of water for desired gravy consistency.
  5. Close lid, set to pressure cook on high for 8 minutes.
  6. Let pressure release naturally, then garnish with cilantro and serve hot.

Chana masala in the Instant Pot offers the deep taste of traditional Indian cooking with a modern, time-saving method.

It’s a wonderful option for a fulfilling, plant-based lunch that doesn’t sacrifice flavor or texture.

Instant Pot Khichdi

Instant Pot khichdi is the ultimate Indian comfort food—a warm, soft blend of rice and lentils seasoned lightly with turmeric and cumin.

This dish is gentle on the stomach, perfect for a light lunch, and can be customized with vegetables or served plain with a dollop of ghee.

Ingredients

  • ½ cup rice
  • ½ cup moong dal (yellow split lentils)
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 2½ cups water
  • 1 tbsp ghee or oil
  • Salt to taste
  • Optional: carrots, peas, or potatoes (chopped)

Instructions

  1. Rinse rice and dal thoroughly.
  2. Turn Instant Pot to sauté mode, heat ghee, and add cumin seeds.
  3. Add chopped vegetables (if using) and sauté briefly.
  4. Stir in rice, dal, turmeric, salt, and water.
  5. Cancel sauté mode, secure the lid, and pressure cook on high for 8 minutes.
  6. Allow natural pressure release for 10 minutes. Stir and serve hot.

Khichdi is the kind of dish that feels like a hug in a bowl.

In the Instant Pot, it’s even more comforting—ready in minutes, gentle on digestion, and perfect for a simple, satisfying lunch.

Instant Pot Paneer Tikka Masala

Instant Pot paneer tikka masala is a rich, spiced curry featuring soft paneer cubes simmered in a velvety tomato and cream sauce.

It’s a vegetarian-friendly meal that’s flavorful, satisfying, and perfect for an indulgent lunch with basmati rice or naan.

Ingredients

  • 250 grams paneer, cubed
  • 1 onion, chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • ¼ cup heavy cream or cashew cream
  • 2 tbsp oil
  • Salt to taste
  • Water as needed
  • Fresh cilantro for garnish

Instructions

  1. Set Instant Pot to sauté mode. Heat oil, add cumin seeds, then onions; cook until golden.
  2. Stir in ginger-garlic paste, then add tomato puree and spices. Sauté until oil starts to separate.
  3. Add paneer cubes and a splash of water.
  4. Cancel sauté, close the lid, and pressure cook on high for 3 minutes.
  5. Quick release the pressure, stir in cream, and garnish with cilantro.

Paneer tikka masala in the Instant Pot offers all the restaurant-style richness in a fraction of the time.

It’s a comforting, flavorful lunch that feels special yet is effortless to prepare.

Instant Pot Rajma

Instant Pot rajma is a North Indian kidney bean curry that’s comforting, hearty, and packed with flavor.

Traditionally slow-cooked, this Instant Pot version makes it much faster while still delivering a deep, spiced tomato-onion gravy.

It’s perfect for a fulfilling lunch served with basmati rice.

Ingredients

  • 1 cup dried kidney beans (soaked overnight) or 2 cups canned
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode, heat oil, and add cumin seeds.
  2. Add onions and sauté until golden, then stir in ginger-garlic paste.
  3. Add tomato puree and spices, cooking until oil separates.
  4. Add soaked rajma and 2½ cups water (if using canned, reduce to 1½ cups).
  5. Pressure cook on high for 35 minutes (or 10 minutes for canned beans).
  6. Allow natural pressure release. Garnish with coriander and serve hot with rice.

Rajma made in the Instant Pot brings the same homestyle taste with half the effort.

It’s protein-packed and deeply satisfying—a perfect comfort meal for a cozy lunch.

Instant Pot Sambar

Instant Pot sambar is a tangy and spicy South Indian lentil stew made with toor dal, tamarind, vegetables, and aromatic spices.

It’s nourishing and bold in flavor, making it a go-to lunch when served with steamed rice or idli.

Ingredients

  • ½ cup toor dal (split pigeon peas)
  • 1 cup mixed vegetables (carrot, drumstick, eggplant, etc.)
  • 1 small tomato, chopped
  • 1 tbsp tamarind paste
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp sambar powder
  • Curry leaves
  • ¼ tsp turmeric
  • 2 tbsp oil
  • Salt to taste
  • Water as needed

Instructions

  1. Rinse toor dal and add to the Instant Pot with 1½ cups water and turmeric. Pressure cook on high for 8 minutes.
  2. Quick release, mash the dal slightly, and add vegetables, tamarind paste, tomato, and sambar powder.
  3. Pressure cook again for 3 minutes.
  4. In a separate pan or using sauté mode, prepare a tempering with mustard seeds, cumin, curry leaves, and oil.
  5. Add the tempering to the cooked sambar and mix well. Serve hot.

This Instant Pot sambar is a time-saving way to enjoy a deeply flavorful South Indian lunch.

It’s warm, tangy, and packed with goodness.

Instant Pot Chicken Biryani

Instant Pot chicken biryani is a one-pot marvel that layers fragrant basmati rice with tender chicken marinated in yogurt and spices.

It’s a showstopping dish made easy, perfect for a special lunch or a hearty weekday meal.

Ingredients

  • 500 grams chicken (bone-in or boneless)
  • 1½ cups basmati rice (soaked for 20 minutes)
  • 1 onion, thinly sliced
  • 1 tomato, chopped
  • ½ cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp chili powder
  • Whole spices (bay leaf, cloves, cinnamon)
  • 3 tbsp oil or ghee
  • Salt to taste
  • Fresh mint and coriander for garnish
  • 1¾ cups water

Instructions

  1. Marinate chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and salt for at least 30 minutes.
  2. On sauté mode, heat oil and fry whole spices and sliced onions until golden.
  3. Add tomatoes and cook until soft. Stir in marinated chicken and cook for 2–3 minutes.
  4. Add soaked rice and water. Gently mix without breaking layers.
  5. Pressure cook on high for 6 minutes, then allow natural pressure release for 10 minutes.
  6. Fluff rice and garnish with mint and coriander before serving.

Instant Pot chicken biryani is rich, aromatic, and much easier than traditional methods—ideal for a luxurious lunch without the labor.

Instant Pot Dal Tadka

Instant Pot dal tadka is a quick, comforting, and protein-rich Indian lentil dish made with toor dal and tempered spices.

It’s a lunch staple in many Indian homes, served best with rice or roti.

This version cooks the dal to creamy perfection and finishes it with a ghee-infused tempering for bold, smoky flavor.

Ingredients

  • 1 cup toor dal (split pigeon peas), rinsed
  • ½ tsp turmeric powder
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 2 green chilies, slit
  • 1 tsp cumin seeds
  • 2 garlic cloves, minced
  • 1 tsp mustard seeds
  • 2 dried red chilies
  • Curry leaves
  • 2 tbsp ghee or oil
  • Salt to taste
  • 2½ cups water
  • Fresh coriander for garnish

Instructions

  1. Add dal, turmeric, tomato, green chilies, salt, and water to the Instant Pot.
  2. Pressure cook on high for 8 minutes and let the pressure release naturally.
  3. Open the lid and mash the dal lightly.
  4. In a separate pan or using sauté mode, heat ghee and add mustard seeds, cumin seeds, garlic, red chilies, and curry leaves for tempering.
  5. Pour the tempering over the cooked dal, mix well, and garnish with coriander.

Dal tadka is a timeless comfort dish—warm, nourishing, and full of flavor.

The Instant Pot cuts down the cooking time while keeping the texture and taste authentically satisfying.

Instant Pot Aloo Gobi

Instant Pot aloo gobi is a dry-style Indian curry made with potatoes and cauliflower, cooked with minimal spices for a flavorful, homestyle lunch.

This one-pot recipe is quick, wholesome, and perfectly suited for busy days when you want a simple but satisfying vegetarian meal.

Ingredients

  • 2 cups cauliflower florets
  • 2 medium potatoes, cubed
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode, heat oil, and add cumin seeds.
  2. Add onions and cook until golden, then stir in ginger-garlic paste.
  3. Add tomatoes and spices, and cook for 2 minutes.
  4. Add potatoes, cauliflower, and ¼ cup water.
  5. Pressure cook on high for 3 minutes, then quick release.
  6. Garnish with coriander and serve with roti or rice.

Aloo gobi in the Instant Pot is fast, nutritious, and rich in flavor. It’s a no-fuss, comforting lunch that’s easy to prepare and loved by all ages.

Instant Pot Quinoa Pulao

Instant Pot quinoa pulao is a healthy, high-protein twist on the traditional rice pulao.

Loaded with vegetables and seasoned with warm Indian spices, this one-pot meal is light, flavorful, and ready in minutes—ideal for a nutrient-packed lunch that doesn’t weigh you down.

Ingredients

  • 1 cup quinoa, rinsed well
  • 2 cups mixed vegetables (carrots, peas, beans)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 1 green chili, chopped (optional)
  • 1½ cups water or broth
  • Salt to taste
  • 1 tbsp oil or ghee
  • Fresh coriander for garnish

Instructions

  1. Turn Instant Pot to sauté mode, heat oil, and add cumin seeds.
  2. Add onion, green chili, and sauté until soft.
  3. Stir in tomato and spices, cook until mushy.
  4. Add vegetables, quinoa, and water. Mix well.
  5. Pressure cook on high for 1 minute and let pressure release naturally for 10 minutes.
  6. Fluff with a fork, garnish, and serve hot.

Quinoa pulao is a deliciously balanced lunch that’s full of fiber and protein.

The Instant Pot helps you make it quickly and effortlessly—perfect for clean, satisfying eating.

Instant Pot Palak Paneer

Instant Pot palak paneer is a creamy and nutrient-rich spinach curry with tender paneer cubes.

This vegetarian classic is made much quicker using the pressure cooker, without compromising the smooth texture or deep flavor.

It’s an ideal lunch served with naan, roti, or jeera rice.

Ingredients

  • 200 grams paneer, cubed
  • 4 cups spinach leaves, washed
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tbsp ginger-garlic paste
  • 1 green chili (optional)
  • 1 tsp cumin seeds
  • ½ tsp garam masala
  • ½ tsp turmeric powder
  • 1 tbsp cream (optional)
  • 1 tbsp oil or ghee
  • Salt to taste

Instructions

  1. Set Instant Pot to sauté mode. Heat oil, add cumin seeds, then sauté onion and garlic-ginger paste until soft.
  2. Add chopped tomatoes and green chili. Cook until tomatoes break down.
  3. Add spinach, turmeric, and salt. Cancel sauté, seal the lid, and pressure cook for 2 minutes.
  4. Quick release pressure, allow to cool slightly, then blend contents into a smooth puree.
  5. Turn sauté mode back on, add paneer cubes and garam masala. Simmer for 3–5 minutes.
  6. Stir in cream if using, and serve hot.

Palak paneer in the Instant Pot delivers a restaurant-style meal in less time with less effort.

The result is a smooth, deeply flavored curry that makes for a luxurious vegetarian lunch.

Instant Pot Tamarind Rice

Tamarind rice, also known as puliyodarai or pulihora, is a tangy, spicy South Indian rice dish that’s perfect for lunch or meal prep.

In the Instant Pot, you can make this vibrant dish quickly, and it stores well for packed lunches too.

Ingredients

  • 1 cup basmati or short-grain rice
  • 2 tbsp tamarind paste
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 dried red chilies
  • 8–10 curry leaves
  • ¼ tsp turmeric
  • 2 tbsp sesame oil
  • Salt to taste
  • Roasted peanuts (optional)
  • 1¾ cups water

Instructions

  1. Rinse rice and add to the Instant Pot with water and a pinch of salt. Pressure cook on high for 4 minutes, then quick release.
  2. In a separate pan or using sauté mode, heat sesame oil and add mustard seeds, urad dal, chana dal, red chilies, and curry leaves.
  3. Stir in tamarind paste, turmeric, and salt. Cook for 2–3 minutes until thickened slightly.
  4. Add the cooked rice and toss until well coated. Add peanuts if desired.
  5. Let sit for 10 minutes to absorb flavors before serving.

Tamarind rice is a bold, punchy dish that’s full of flavor and ideal for quick lunches.

The Instant Pot version is quick, hands-free, and wonderfully satisfying.

Instant Pot Egg Curry

This Instant Pot egg curry is a fast and flavorful dish that features hard-boiled eggs simmered in a rich, spiced onion-tomato gravy.

It’s perfect for a protein-packed lunch when paired with rice, roti, or paratha—and you can boil the eggs in the Instant Pot too!

Ingredients

  • 4 boiled eggs, peeled
  • 1 onion, chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode and heat oil. Add cumin seeds, then onions. Sauté until golden.
  2. Stir in ginger-garlic paste, then tomato puree and spices. Cook until oil starts separating.
  3. Add a splash of water if needed and gently place in the boiled eggs (you can score them slightly for more flavor).
  4. Pressure cook on high for 3 minutes, then quick release.
  5. Garnish with coriander and serve hot.

This Instant Pot egg curry is hearty, bold, and comes together quickly, making it a smart choice for busy afternoons when you still want a homemade Indian lunch.

Instant Pot Masala Pasta

Instant Pot masala pasta is an Indian-style twist on a classic pasta dish, infused with bold spices, tomatoes, and vegetables.

It’s a flavorful, one-pot lunch that’s quick, filling, and kid-friendly too. Perfect for days when you want something familiar yet exciting.

Ingredients

  • 2 cups pasta (penne or fusilli)
  • 1 onion, chopped
  • 1 tomato, chopped
  • ½ cup bell peppers or mixed vegetables
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp tomato ketchup (optional)
  • 2 tbsp oil
  • 2¼ cups water
  • Salt to taste
  • Fresh cilantro or cheese for garnish

Instructions

  1. Set Instant Pot to sauté mode. Heat oil, add onions and ginger-garlic paste, and cook until golden.
  2. Add tomatoes, spices, and vegetables. Cook for 2 minutes.
  3. Stir in pasta, ketchup (if using), and water. Deglaze the pot well.
  4. Pressure cook on high for 4 minutes. Quick release once done.
  5. Mix, garnish, and serve hot.

Masala pasta is the ultimate fusion lunch—spicy, satisfying, and ready in minutes.

The Instant Pot takes all the fuss out of cooking, making it a go-to for busy days.

Instant Pot Vegetable Korma

Instant Pot vegetable korma is a rich, mildly spiced curry made with a medley of vegetables in a creamy coconut or yogurt-based sauce.

It’s perfect for a comforting, slightly indulgent vegetarian lunch served with rice, chapati, or naan.

Ingredients

  • 2 cups mixed vegetables (carrots, beans, peas, potatoes)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp ginger-garlic paste
  • ¼ cup yogurt or coconut milk
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • ¼ tsp turmeric
  • 1 tbsp oil
  • Salt to taste
  • Water as needed
  • Cashew paste (optional, for creaminess)
  • Fresh coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode. Heat oil, add onions and ginger-garlic paste. Cook until soft.
  2. Add tomatoes and spices. Cook until tomatoes soften.
  3. Add vegetables, yogurt or coconut milk, and a splash of water. Mix well.
  4. Pressure cook on high for 4 minutes. Quick release and stir in cashew paste (if using).
  5. Garnish with coriander and serve warm.

Vegetable korma is perfect for when you want something creamy yet wholesome.

The Instant Pot version is fast, flavorful, and wonderfully satisfying.

Instant Pot Moong Dal

Instant Pot moong dal is a light, nutritious lentil curry made with yellow moong dal and mild Indian spices.

It’s incredibly easy to digest, making it ideal for a healthy lunch, especially when paired with steamed rice or a simple flatbread.

Ingredients

  • 1 cup yellow moong dal (split and skinned)
  • ½ tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 green chili, slit (optional)
  • 1 tsp grated ginger
  • Salt to taste
  • 2½ cups water
  • 1 tbsp ghee or oil
  • Pinch of asafoetida (hing)
  • Fresh coriander for garnish

Instructions

  1. Rinse dal thoroughly and add to Instant Pot with turmeric, ginger, green chili, salt, and water.
  2. Pressure cook on high for 6 minutes. Let pressure release naturally.
  3. In sauté mode or separately, heat ghee, add cumin seeds and hing. Let them sizzle.
  4. Pour tempering into cooked dal and mix well.
  5. Garnish and serve with rice or roti.

Moong dal is a gentle, nourishing lunch option that’s full of protein and incredibly easy to make.

With the Instant Pot, it’s a hands-off meal that’s light yet deeply comforting.

Instant Pot Chicken Curry

Instant Pot chicken curry is a flavorful and hearty dish where tender chicken pieces are cooked in a spiced tomato and onion gravy.

This recipe delivers rich Indian flavors quickly, making it a perfect lunch option for busy days when you crave homemade comfort food.

Ingredients

  • 500 grams chicken, cut into pieces
  • 1 onion, chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish
  • Water as needed

Instructions

  1. Set Instant Pot to sauté mode and heat oil. Add cumin seeds and onions; cook until golden.
  2. Stir in ginger-garlic paste and cook for another minute.
  3. Add tomato puree and spices; sauté until oil separates from the masala.
  4. Add chicken pieces and salt, mix well. Pour in enough water to cover the chicken halfway.
  5. Seal the lid and pressure cook on high for 10 minutes.
  6. Quick release pressure, garnish with coriander, and serve with rice or roti.

This Instant Pot chicken curry brings all the authentic flavors of a traditional Indian curry but with minimal effort and cooking time, making it a convenient and satisfying lunch choice.

Instant Pot Vegetable Biryani

Instant Pot vegetable biryani is a fragrant, spiced rice dish layered with assorted vegetables and aromatic herbs.

It’s a wholesome, colorful lunch that’s easy to prepare and perfect for a satisfying vegetarian meal.

Ingredients

  • 1 cup basmati rice, soaked for 20 minutes
  • 1½ cups mixed vegetables (carrots, peas, beans, potatoes)
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 3 tbsp oil or ghee
  • Salt to taste
  • 1¾ cups water
  • Fresh mint and coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode. Heat oil, add cumin seeds, and fry onions until golden.
  2. Add ginger-garlic paste and tomatoes, cook until soft.
  3. Stir in vegetables and spices. Mix well.
  4. Drain rice and layer it evenly over the vegetable mixture without stirring.
  5. Pour water gently on top. Seal the lid and pressure cook on high for 6 minutes.
  6. Let natural pressure release for 10 minutes. Fluff rice, garnish with herbs, and serve.

This vegetable biryani is a fragrant and flavorful lunch option that combines wholesome ingredients with traditional spices, all prepared effortlessly in the Instant Pot.

Instant Pot Dal Makhani

Instant Pot dal makhani is a rich, creamy lentil dish made from whole black lentils and kidney beans simmered in butter and cream.

This iconic North Indian recipe is often reserved for special occasions, but the Instant Pot makes it easy to enjoy as a delicious lunch any day.

Ingredients

  • 1 cup whole black lentils (sabut urad dal), soaked overnight
  • ¼ cup kidney beans (rajma), soaked overnight
  • 1 onion, chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 2 tbsp butter
  • ½ cup cream
  • 1 tsp cumin seeds
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Drain soaked lentils and beans. Add them with water to the Instant Pot. Pressure cook on high for 35 minutes.
  2. Set Instant Pot to sauté mode. Heat butter, add cumin seeds, onions, and ginger-garlic paste; cook until golden.
  3. Add tomato puree and garam masala; cook until oil separates.
  4. Add cooked lentils and beans along with some cooking liquid. Simmer for 5 minutes.
  5. Stir in cream and adjust salt. Garnish with coriander and serve with naan or rice.

Dal makhani in the Instant Pot is indulgent yet simple to prepare, bringing the classic slow-cooked flavor to your lunch table with a fraction of the effort and time.

Instant Pot Egg Biryani

Instant Pot egg biryani is a flavorful, aromatic rice dish layered with boiled eggs and spiced gravy.

This one-pot meal is a perfect combination of hearty protein and fragrant rice, making it a satisfying lunch that’s both quick and delicious.

Ingredients

  • 4 hard-boiled eggs, peeled
  • 1½ cups basmati rice, soaked
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 2 tbsp oil or ghee
  • Salt to taste
  • 1¾ cups water
  • Fresh coriander and mint for garnish

Instructions

  1. Turn on Instant Pot to sauté mode. Heat oil, add cumin seeds, and fry onions until golden.
  2. Add ginger-garlic paste and tomatoes; cook until soft.
  3. Stir in spices and salt.
  4. Layer the drained rice over the masala without mixing, place boiled eggs on top, and pour water evenly.
  5. Close the lid and pressure cook on high for 6 minutes.
  6. Allow natural pressure release for 10 minutes, then fluff rice gently. Garnish and serve.

Instant Pot egg biryani brings together layers of flavor with minimal effort, making it an excellent lunch choice for a wholesome, protein-packed meal.

Instant Pot Masoor Dal

Instant Pot masoor dal is a quick, nutritious red lentil curry made with simple spices and tempered for flavor.

It cooks in minutes and is a staple lunch option for those who want a light yet protein-rich meal paired with rice or flatbread.

Ingredients

  • 1 cup masoor dal (red lentils), rinsed
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil
  • Salt to taste
  • 2½ cups water
  • Fresh coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode, heat oil, and add cumin seeds.
  2. Sauté onions until translucent, then add ginger-garlic paste and cook for 1 minute.
  3. Add tomatoes and spices, cooking until tomatoes soften.
  4. Add rinsed lentils, salt, and water. Close lid and pressure cook on high for 8 minutes.
  5. Let pressure release naturally, stir, garnish, and serve.

Masoor dal made in the Instant Pot is quick, creamy, and packed with flavor—a perfect healthy lunch option that requires minimal effort.

Instant Pot Vegetable Stew

Instant Pot vegetable stew is a comforting and light Indian-style stew made with assorted vegetables simmered in aromatic spices and coconut milk.

It’s a wholesome lunch that’s both satisfying and nourishing.

Ingredients

  • 2 cups mixed vegetables (carrots, beans, potatoes, peas)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 cup coconut milk
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode, heat oil, and add mustard and cumin seeds.
  2. Add onions and ginger-garlic paste; sauté until translucent.
  3. Add tomatoes, garam masala, salt, and mixed vegetables. Stir well.
  4. Pour in coconut milk and ½ cup water.
  5. Close lid and pressure cook on high for 4 minutes.
  6. Quick release pressure, garnish with coriander, and serve warm.

This vegetable stew is a creamy, lightly spiced lunch option perfect for anyone craving a healthy, comforting meal made with minimal fuss.

Instant Pot Shrimp Curry

Instant Pot shrimp curry is a quick and flavorful seafood dish cooked in a spiced tomato and coconut milk sauce.

It’s perfect for a light yet satisfying lunch that pairs wonderfully with steamed rice or flatbread.

Ingredients

  • 500 grams shrimp, peeled and deveined
  • 1 onion, chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 cup coconut milk
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Set Instant Pot to sauté mode, heat oil, and cook onions until golden.
  2. Add ginger-garlic paste, turmeric, chili powder, and garam masala; sauté for a minute.
  3. Pour in tomato puree and cook until oil separates.
  4. Add shrimp and coconut milk, stir gently.
  5. Close lid and pressure cook on high for 2 minutes.
  6. Quick release, garnish with coriander, and serve hot.

This Instant Pot shrimp curry is a delicious, quick lunch option with rich flavors and tender seafood, ready in just minutes.

Instant Pot Spinach Lentil Soup

Instant Pot spinach lentil soup is a nutritious and comforting meal combining protein-rich lentils and fresh spinach in a mildly spiced broth.

It’s ideal for a wholesome, warming lunch that’s easy to prepare.

Ingredients

  • 1 cup red lentils (masoor dal), rinsed
  • 3 cups fresh spinach, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 4 cups vegetable broth or water
  • 1 tbsp oil
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Set Instant Pot to sauté mode, heat oil, and add cumin seeds.
  2. Sauté onions and garlic until soft.
  3. Add lentils, turmeric, coriander powder, and broth.
  4. Pressure cook on high for 10 minutes, then quick release.
  5. Stir in chopped spinach until wilted. Season with salt and pepper.
  6. Serve with a squeeze of lemon.

This lentil and spinach soup is a light yet nourishing lunch, easy to make in the Instant Pot with minimal cleanup.

Conclusion

The convenience of Instant Pot lunch recipes is unmatched for busy lifestyles. These dishes not only save time but also reduce the stress of meal planning, letting you enjoy wholesome, home-cooked food without the long wait. With over 26 recipes to explore, you can experiment with various flavors and ingredients, keeping your lunch menu exciting and diverse. From comforting soups to spicy biryanis and creamy curries, these Instant Pot meals bring efficiency and taste together, making lunchtime something to look forward to every day.

Ruth J. Pickett

Ruth J. Pickett is the founder of Foodline24.com, a website dedicated to sharing all kinds of recipes for cooks of every level. With a deep love for food and years of kitchen experience, Ruth curates simple, flavorful dishes that inspire everyday cooking. Her mission is to make cooking easy, enjoyable, and accessible to everyone.

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