Cook chicken breast, quinoa, and a mix of Mediterranean veggies like tomatoes, cucumbers, and olives in the Instant Pot. Season with herbs like oregano and thyme, and finish with a squeeze of lemon juice.
Combine lentils, diced tomatoes, carrots, onions, and celery in the Instant Pot with vegetable broth and Mediterranean spices like cumin and coriander. Serve with a dollop of Greek yogurt and a sprinkle of fresh parsley.
Stuff bell peppers with a mixture of cooked quinoa, ground turkey or beef, diced tomatoes, feta cheese, and chopped spinach. Cook in the Instant Pot until peppers are tender, and top with a drizzle of balsamic glaze.
Make a creamy risotto in the Instant Pot using Arborio rice, vegetable broth, chopped artichoke hearts, spinach, and Parmesan cheese. Season with garlic, lemon zest, and a pinch of red pepper flakes.
Place salmon fillets on a trivet in the Instant Pot with lemon slices, minced garlic, and a splash of white wine. Add asparagus spears on top and cook until salmon is flaky and asparagus is tender. Serve with a side of couscous or quinoa.
Combine cooked chickpeas with diced cucumbers, cherry tomatoes, red onion, feta cheese, and Kalamata olives in the Instant Pot. Toss with a dressing made from olive oil, lemon juice, garlic, and dried oregano. Serve chilled as a refreshing and nutritious salad.