Make your favorite summer sides without the swelter.
Put the time-saving power of your Instant Pot multi-cooker to work this summer making your favorite summer side dishes in a fraction of the time without heating up your kitchen. I've rounded up 10 Instant Pot side dish recipes — from classic baked beans to potato salad — to round out all your summer meals. Take a look.
You can make baked beans from scratch without soaking them for hours when you use your Instant Pot. Recipe creator France C says, "This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot recipe with great success!"
This made-from-scratch black bean side dish makes a zesty companion for grilled summer meals. Reviewers say to definitely use the sazon seasoning called for in the recipe to get the best flavor.
"These were quick and easy," says bd.weld. "The bacon is the star in this recipe. I used fire roasted diced tomatoes and diced the jalapeno. I will definitely make these beans again."
"I love the flavors of this recipe!" says Julie Ligon Kernstein. "After making these beans a couple of times I've found that cooking them for an hour on high pressure gives a more creamy bean texture and higher pronounced flavor. I do not soak the beans first."
Can you imagine making a party-size batch of potato salad in a speedy 35 minutes? "The best potato salad I've ever had by far and the easiest to make," says bd.weld. "I followed the recipe except for the mustard, I used deli style with horseradish."
"Terrific recipe!" says Buckwheat Queen. "I made it once exactly as written and it came out beautifully. The second time, I rinsed the rice before cooking, which really didn’t change the outcome. The grains stay separated and intact; fluffy, not mushy. The lime and cilantro are delicious."
SZYQ1 shares these top tips for this recipe: "Here are some tips for some who might be new to the IP as I was. #1 Rinse your rice. #2 Do not stir in the tomato sauce—recipe doesn’t say to do so, but you might be tempted out of habit. When I stirred, IP did not come to pressure and some rice was uncooked. #3 Do not try to do natural release because you’re busy with other dishes. Texture change noted…still good though. #4 Chunky/thick salsas do not seem to work as a sub. #5 If rice is done and you think it's too moist, just leave it on keep warm and excess moisture will be absorbed by rice or evaporate, lending to perfect fluffy and delicious Mexican rice."
"This came out great if you don't want to worry about hot water, boiling on the stove!" says Tammy Lynn. "I didn't have a steamer basket, so I just used the stand that came with the Instant Pot and still arranged them as indicated."
This recipe is written for fresh corn, but you can use frozen if you thaw it and drain it first. Depending on how sweet your corn is, you can probably get away with reducing or omitting the tablespoon of sugar that's called for.
"Followed the recipe to the letter with the exception of omitting the liquid smoke which we just don’t care for," says lutzflcat. "My only recommendation would be to use a good-quality Cheddar cheese (I like extra sharp), as it will make a huge difference in taste."