There’s something about hibachi dinners that always feels like a special treat. The sizzling chicken, buttery fried rice, and that irresistible Yum Yum sauce make it a favorite for kids and adults alike. But going out to a hibachi restaurant with a big family can get expensive quickly. So we started making our own hibachi-style dinners at home, and they have quickly become one of our family’s favorite weeknight meals.

This easy version uses the Instant Pot for tender hibachi chicken, paired with simple fried rice and homemade Yum Yum sauce. It’s cozy, flavorful, and perfect for a family dinner night.

Best of all, it comes together quickly and uses ingredients you probably already have in your kitchen.

Instant Pot Hibachi Chicken - Tender chicken cooked in a savory coconut aminos with buttery hibachi flavor.

Ingredients
1½–2 pounds boneless chicken breasts or thighs
2 tablespoons butter
1 tablespoon sesame oil (or olive oil)
3 cloves garlic, minced
¼ cup coconut aminos
1 tablespoon honey
1 teaspoon grated ginger (or ½ teaspoon ground ginger)
½ teaspoon black pepper
1/4 cup water or chicken broth 

To finish:
1 tablespoon butter
1 tablespoon soy sauce
1 teaspoon sesame oil

Optional garnish:
chopped green onions
sesame seeds

Instructions
1. Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
2. Turn the Instant Pot to Sauté. Add sesame oil and butter.
3. Add the chicken and cook for about 2–3 minutes, stirring occasionally until lightly browned.
4. Stir in the garlic and cook for about 30 seconds until fragrant.
5. Add coconut aminos, honey, ginger, and black pepper. Stir to coat the chicken.
6. Add the water or chicken broth.
7. Close the lid and cook on High Pressure for 3 minutes.
8. Perform a quick release.
9. Turn the Instant Pot back to Sauté and stir in butter, soy sauce, and sesame oil. Let the sauce simmer for 2–3 minutes until slightly thickened and glossy.
10. Garnish with green onions and sesame seeds if desired.

Simple Hibachi Fried Rice - This fried rice is buttery, savory, and perfect alongside hibachi chicken.

Ingredients
3 cups cooked jasmine rice (day-old rice works best)
2 tablespoons butter
2 eggs, lightly beaten
1 cup frozen peas and carrots
3 green onions, sliced
2–3 tablespoons coconut aminos
1 teaspoon sesame oil
salt and pepper to taste

Instructions
1. Heat a large skillet over medium heat and melt 1 tablespoon of butter.
2. Add the eggs and scramble until cooked. Remove from the pan and set aside.
3. Add the remaining butter to the skillet.
4. Stir in peas and carrots and cook for 2–3 minutes until heated through.
5. Add the rice and break it up with a spatula.
6. Stir in coconut aminos and sesame oil.
7. Return the scrambled eggs to the pan and add green onions.
8. Stir well and cook another 2–3 minutes until everything is heated through.
9. Taste and adjust seasoning if needed.

Homemade Yum Yum Sauce - This creamy dipping sauce is the finishing touch for any hibachi meal.

Ingredients
½ cup mayonnaise
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon rice vinegar (or apple cider vinegar)
1–2 tablespoons water (to thin if needed)

Instructions
1. In a small bowl, whisk together mayonnaise, ketchup, garlic powder, sugar, and vinegar.
2. Add a small splash of water if needed to reach your desired consistency.
3. Refrigerate for at least 15–20 minutes before serving for the best flavor.

Serving Ideas - Serve the hibachi chicken over a bed of fried rice with a drizzle of Yum Yum sauce.
You can also add sautéed vegetables such as:
zucchini
onions
mushrooms
carrots
Cook them in a skillet with butter and a splash of coconut aminos for that classic hibachi flavor.

A Family Favorite Dinner: This easy hibachi dinner has become a regular part of our family meal rotation. The kids love the fried rice and dipping sauce, and it’s a fun way to bring the flavors of a hibachi restaurant right into your own kitchen.
It’s simple, comforting, and perfect for busy weeknights when you still want something special around the table.

This quick and flavorful ground pork stir-fry with cabbage is perfect for busy nights. It’s packed with savory, umami flavors and comes together in no time using your pressure cooker.
 
Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
 
Ingredients
1 lb ground pork
1 small head of cabbage, shredded (about 4-5 cups)
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey (optional for sweetness)
1/4 teaspoon red chili flakes (optional, for heat)
1/4 cup chicken or vegetable broth
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)
 
Instructions
Sauté the Pork and Aromatics:
Set the pressure cooker to the sauté function. Add sesame oil and let it heat up.
Add the ground pork and cook until browned, breaking it into small pieces.
Stir in the diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.

Add Seasonings and Cabbage:
Stir in soy sauce, rice vinegar, honey (if using), and red chili flakes.
Add the shredded cabbage and toss to combine. Pour in the chicken or vegetable broth.

Pressure Cook:
Cancel the sauté function and seal the lid. Set the pressure cooker to "Manual" or "High Pressure" for 2 minutes.
Once the cooking cycle is complete, carefully perform a quick release.

Finish and Garnish:
Open the lid and stir the mixture well. Adjust seasoning with additional soy sauce or vinegar, if needed.
Garnish with sliced green onions and sesame seeds before serving.
 
Serving Suggestions
Serve over steamed jasmine rice or riced cauliflower for a low-carb option.
Pair with a side of green beans or stir-fried broccoli for extra veggies.
 
This dish is freezer-friendly! Cool completely before storing in airtight containers. Reheat on the stovetop or in the microwave for a fast, delicious meal.

​Between golf camp drop-offs and summer camp lunch packing, this mama doesn’t have time for fussy meals. That’s why this hearty homemade Hamburger Helper is my go-to lunch saver! It's packed with protein, cheesy comfort, and enough carbs to keep your kids full through afternoon activities. Bonus? It’s made with pantry staples and comes together in 30 minutes, no boxed mix needed. Whether you’re meal prepping for the week or feeding a house full of hungry kids, this recipe is a must-have in your summer survival rotation.

​Serves: 8–10 | Prep + Cook Time: 30 minutes
Perfect for: Make-ahead lunches, summer camp meal prep, big kid appetites!

Ingredients:
2 lbs ground beef
1 small onion, finely diced
3–4 cups dry elbow macaroni
4 cups beef broth
2 cups milk
2 cups shredded cheddar cheese
3 tbsp tomato paste or ketchup (for that classic flavor)
1½ tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt (adjust to taste)
½ tsp black pepper
Optional: 1 tsp mustard or Worcestershire for depth

Instructions:
1. Turn the Instant Pot to Sauté mode.
2. Brown the ground beef (with onions), breaking it up as it cooks. Drain excess grease.
3. Add seasonings, tomato paste, beef broth, milk, and uncooked pasta. Stir well to deglaze and mix.
4. Cancel Sauté, then seal the lid.
5. Set to Pressure Cook to Manual for 4 minutes.
6. Natural release for 5 minutes, then quick release the rest of the pressure.
7. Stir in cheddar cheese and optional sour cream or cream cheese until melted and creamy.

​Let it sit 5 minutes to thicken before serving or packing into lunch containers.

​Homeschooling moms, I see you! Between lesson plans, field trips, and daily activities, dinner can feel like one more thing to juggle. Enter Instant Pot Sloppy Joes, a quick and nutritious meal that will satisfy your family and allow you more time for what matters.
​
This recipe uses grass-fed beef, a healthier alternative packed with omega-3s and free of antibiotics. Pair it with your favorite buns, a quick salad, or some steamed veggies, and you’ve got dinner ready in under 30 minutes!

Ingredients: 
2 pounds of grass-fed beef
1 small onion, diced
1 green bell pepper, seeded and diced
½ cup water or beef broth
1 teaspoon granulated garlic
1 Tablespoon liquid aminos (soy alternative)
1 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar 
¾ cup ketchup
1 Tablespoon tomato paste
1 teaspoon Dijon mustard
1 teaspoon dried oregano

Directions:
Sauté the Beef and Veggies:
Set your Instant Pot to the sauté function. Add the ground beef, breaking it up as it cooks. Once browned, drain excess fat if necessary. Add the onion, bell pepper, and garlic. Sauté for 2–3 minutes until softened.

Mix the Sauce:
In a small bowl, whisk together ketchup, tomato paste, mustard, oregano, liquid aminos, Worcestershire sauce, brown sugar, and water. Pour the mixture into the Instant Pot and stir to coat the beef evenly.

Pressure Cook:
Cancel the sauté function. Seal the Instant Pot lid and set it to manual pressure for 5 minutes. Once the timer goes off, allow pressure to do a natural release for about 5 minutes. 

Thicken the Sauce:
Open the lid and stir. If the mixture is too thin, turn on the sauté function and simmer for 2–3 minutes until thickened.

Serve and Enjoy:
Spoon the sloppy joe mixture onto buns or serve over baked potatoes. Serve with a side of veggies or coleslaw for a balanced meal.

Are you craving a flavorful, comforting curry chicken recipe but short on time? My deliciously quick and easy Instant Pot curry chicken is a lifesaver! This recipe is a healthy choice using organic ingredients and a blend of spices that fill your taste buds with rich, aromatic flavors with minimal effort. 

Ingredients:
2 tablespoons organic coconut oil
3 tablespoons curry powder
2 teaspoons cumin
1 teaspoon turmeric
1 yellow onion, diced
2 teaspoons ground or fresh ginger
2 teaspoons granulated garlic or minced garlic
2 tablespoons tomato paste
½ cup chicken broth (or water)
1 lb. organic boneless skinless chicken thighs, diced into 1” pieces
1 lb. organic boneless skinless chicken breasts, diced into 1” pieces
1 teaspoon sea salt
1 tablespoon sourdough discard (or your choice of thickener)
1 cup coconut milk
​
Directions: 
Sauté the Spices
Preheat the Instant Pot on the sauté setting. Once the inner pot is hot, pour in the cooking oil, wait for the oil to shimmer, and add the curry powder, cumin, and turmeric.  Sauté the spices for 1-2 minutes or until the spices are darkened and fragrant.

Cook the Aromatics:
Add the diced onion, garlic, and ginger. Stir to combine, and add more broth or water as needed to prevent any bits from getting stuck on the bottom of your insert, triggering the burn notification. 

​Incorporate the Tomato Paste:
Add the tomato paste and make sure the ingredients are evenly mixed. 

Deglaze the Pot:
Begin by adding about ½ cup of chicken broth or water and scrape the bottom of the pan to deglaze any bits that are sticking.

Add the Chicken:
Cancel the Sauté function, add the diced chicken thighs, breasts, sea salt, and stir to combine. 

Pressure Cook:
Secure the lid and set the steam valve to seal. Select the manual setting and program it for 5 minutes on high pressure. Once the cooking is complete, perform a quick pressure release and then open the lid.

Thicken the Sauce:
In a small bowl, combine the sourdough discard with two tablespoons of the curry liquid and whisk until smooth. Next, pour the slurry into the Instant Pot and add the remaining coconut milk. Stir to combine and simmer until the sauce thickens.

Finish and Serve:
Serve immediately over curried yellow rice and pair with roasted broccoli parmesan. 

This quick and easy Instant Pot curry chicken is perfect for any night of the week. I recommend pairing this dish with Roasted Parmesan Broccoli and Instant Pot yellow rice (click links for recipe) for a meal sure to wow your family.

Pulled or shredded pork is one of the most delicious dishes for a party or picnic! Among all pork recipes, pulled pork is the most versatile, used to make sandwiches, tacos, burritos, and salads, or it can also be eaten as a meal! This yummy dish is ready in just over an hour using a pressure cooker.

Ingredients:
3 pounds pork shoulder, bone-in
12 oz light beer (you could also use one cup of chicken broth or ginger ale.)
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
¼ teaspoon cayenne pepper
1 cup BBQ sauce, more to taste

Directions: 

1. Mix dry ingredients and rub all over the pork shoulder.
2. Place a trivet in the bottom of the pressure cooker.
3. Add the beer or broth to the pressure cooker.
4. Add pork, close the lid, seal the valve, and cook on manual high pressure for 65 minutes.
5. When done, let the pressure naturally release for 10 minutes.

The juice that the roast is cooked in will be a combination of beer and the fat from the roast. Use this to spoon over the shredded pork before you put barbeque sauce on it. The flavor of the juice will enhance the flavor of the pork.

Mix in your favorite fav BBQ sauce. Here's my homemade BBQ sauce recipe.​

This cozy dinner started with something simple: our family loves watching the Outdoor Boys channel on YouTube, and it feels like they are always sitting down to a warm pot of tomato soup after a day outside. One night, we all looked at each other and thought, “We should do that,” but with a homemade version that feels a little more special.

So this became our go-to: Cozy Instant Pot Tomato Bisque with Italian Pork Meatballs + Mini Sourdough Grilled Cheese. The Instant Pot makes it fast enough for a real-life weeknight, but it still tastes like it simmered all afternoon. A 28 oz can of San Marzano tomatoes gives it that rich, classic flavor, and freshly shredded Kirkland Signature Parmigiano Reggiano melts in to make it creamy and comforting. Then we add tender Italian ground pork meatballs to make it hearty, and of course, we serve it with mini sourdough grilled cheese sandwiches for dipping, because that is half the cozy fun.
​
To make it feel extra special for the kiddos, we love setting the table a little differently, even on an ordinary night: a couple of candles lit at the dining table, warm bowls, and those little grilled cheese dippers stacked on a plate in the center. It turns a simple soup night into a memory.

Recipe 1: Instant Pot Tomato Bisque (San Marzano + Parm)
Servings 6 (more like 6 with grilled cheese and meatballs, or 4 if it’s just soup and everyone is starving)

Ingredients
2 tbsp butter (or olive oil)
1 medium yellow onion, diced
3 to 5 cloves garlic, minced
1 tsp Italian seasoning
1 tsp sea salt (start here, adjust after blending)
1/2 tsp black pepper
Pinch red pepper flakes (optional)
1 tbsp tomato paste (optional, but makes it richer)
1 (28 oz) can whole San Marzano tomatoes, with juices
2 cups chicken broth (or bone broth)
1 tsp sugar or 1 tsp honey (optional, helps balance acidity)
1/2 cup heavy cream (or full-fat coconut milk if dairy-free)
1 cup Kirkland Signature Parmigiano Reggiano, shredded (plus extra for topping)
2 tbsp fresh basil (or 1 tsp dried basil)

Instructions (Instant Pot)
1. Saute
Press Sauté on the Instant Pot.
Melt the butter, add the onion, and cook for 4 to 5 minutes until soft.
Add garlic, Italian seasoning, salt, pepper (and red pepper flakes if using). Cook 30 seconds.
Stir in tomato paste (if using) for 30 seconds.
Add the can of San Marzano tomatoes (with juices) and broth.
Use a wooden spoon to gently break up the tomatoes a bit.

2. Pressure Cook
Lock lid, set to High Pressure: 8 minutes.
Natural release for 10 minutes, then quick release remaining pressure.
3. Blend
Use an immersion blender right in the pot until silky smooth.
If using a blender: blend in batches and vent steam safely.

4. Make it bisque
Press Sauté (Low).
Stir in heavy cream, shredded Parmigiano Reggiano, and basil.
Simmer 2 to 3 minutes until melted and creamy.
Taste and adjust salt. If it’s too tangy, add that teaspoon of honey or sugar.

Serving ideas
Top each bowl with extra Parmigiano
A swirl of cream
Basil ribbons
A few meatballs right in the bowl

Storage
Fridge: 4 days
Freezer: up to 3 months
Tip: If freezing, freeze before adding cream, then add cream when reheating for the best texture.

Recipe 2: Italian Ground Pork Meatballs (Perfect Soup Size)
Makes about 20 to 24 mini meatballs (depending on size)

Ingredients
1 lb ground pork
1/3 cup grated Parmigiano Reggiano (use your shredded and chop it finer if needed)
1/3 cup breadcrumbs (or sourdough crumbs)
1 egg
2 cloves garlic, minced (or 1/2 tsp garlic powder)
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp black pepper
2 tbsp milk or cream (helps keep them tender)
1 tbsp chopped parsley (optional)

Instructions (Oven, easiest)
Heat oven to 400°F.
Mix everything gently (don’t overwork).
Scoop and roll into 1-inch meatballs.
Bake on a parchment-lined sheet pan 12 to 14 minutes until cooked through.

To serve with the bisque
Add meatballs into bowls, then ladle soup over top
Or stir meatballs into the pot after blending and let them warm through for 2 minutes

Recipe 3: Mini Sourdough Grilled Cheese Sandwiches (Dippers!)

Ingredients
Sourdough bread slices (cut into small squares or fingers)
Sliced cheddar (or white cheddar, provolone, or mozzarella)
Butter (softened) or mayo for the outside
Optional: a pinch of garlic powder for the butter

Instructions
Build sandwiches, then cut into mini triangles or strips before cooking (easier to flip).
Cook in a skillet on medium-low:
3 to 4 minutes per side until golden and melty.
Serve warm alongside soup for dipping.

Shortcut if you’re making a bunch: bake on a sheet pan at 425°F for ~6 minutes per side (flip once).

Cozy Winter Meal “How to Plate It”
Bowl: Tomato bisque + 4 to 5 mini meatballs + parm on top
Side: 2 to 3 mini sourdough grilled cheese dippers per person
Optional add-on: simple green salad with balsamic to balance the richness

Let’s talk about boiled peanuts a true 𝒮𝑜𝓊𝓉𝒽𝑒𝓇𝓃 delicacy! I used to cook boiled peanuts all day in my crockpot, but you can cut your cooking time down substantially in a pressure cooker. My 𝐄𝐚𝐬𝐲 𝐈𝐧𝐬𝐭𝐚𝐧𝐭 𝐏𝐨𝐭 𝐁𝐨𝐢𝐥𝐞𝐝 𝐏𝐞𝐚𝐧𝐮𝐭𝐬 recipe is delicious, the peanuts come out tender, and it is so easy to make!  Boiled peanuts are the perfect summertime snack. If you have never had the pleasure of eating a boiled peanut, you need to try this recipe. It’s kid-friendly and southern mom approved!  Now that I know how fast and easy it is to make my life is just about complete.

Ingredients:
2 pounds raw peanuts
1/3 cup salt 
Water to cover

Instructions: 

1. Place peanuts in Instant Pot.
2. Add water to cover the peanuts.
3. Place the Instant Pot steamer rack on top of the peanuts and gently push the peanuts down. You can keep this rack in the Instant Pot during cooking to help weigh them down.
4. Place lid on Instant Pot and turn the valve to sealing position.
5. Set to Manual Pressure for 90 minutes.
6. When the timer goes off let it natural release for 30 minutes. Then open the valve to release any remaining pressure and remove the lid.

Side Notes: 

• I keep the peanuts in the pressure cooker for another hour and stir every 30 minutes.
• Bag them in quart bags and place them in your freezer! 

​Sometimes, life gets busy and stressful it can be tempting to fall back on bad habits such as eating unhealthy, highly processed, convenience foods. Boiled eggs are always my go-to breakfast when I'm looking to plan healthy, protein-packed morning meals. It is fast to prepare and cook, and there are only two pots to clean up!

Ingredients:
12 eggs
1 cup of water

Directions:
Place a trivet in the bottom of the pot.
Add 1 cup of water.
Add 12 eggs onto the trivet.
Close the lid on the Instant Pot and set the pressure release valve to SEALING.
Cook using the Manual setting for 5 minutes. This will give you a soft middle.
When the timer goes off, release the pressure, fill a bowl with ice water, and place the eggs in the bowl to stop the cooking process.  Peel the eggs and place them in an air-tight container in your refrigerator and enjoy!