Butternut squash

Some people avoid butternut squash all together because it is so hard to cut. I’m here to tell you that there is a way to cut butternut squash without fear of cutting off your fingers. 

  • Make sure you are cutting on a flat and secure surface. You want your cutting board to stay put as you’re cutting.
  • Using a large and very sharp chefs knife will make cutting butternut squash a thousand times easier than using a dull knife.
  • If you want to peel your butternut squash, use a vegetable peeler! Do not try and peel the butternut squash with a knife. Butternut squash is too uneven to do it safely.
  • Before cutting a butternut squash lengthwise, cut the top off the butternut squash and set that flush with the cutting board so you have a solid base to work with.
Instapot butternut squash

Cook butternut squash in no time by cooking it in the Instant Pot! You will have perfectly cooked butternut squash in under 10 minutes. Use the butternut squash in all your favorite recipes!

  • PREP TIME:15 minutes
  • COOK TIME:8 minutes
  • TOTAL TIME:23 minutes

CUBED

  • 1 butternut squash, peeled, gutted and cut into 1 inch cubes
  • 1 cup water
  • Cooking Option 2 Only- 2 tablespoons olive oil 

HALVED

  • 1 butternut squash, halved lengthwise, gutted and quartered
  • 1 cup water

INSTRUCTIONS

CUBED

Cooking Option 1- steamed

  1. First, put the Instant Pot trivet onto the bottom of the Instant Pot.
  2. Next, pour water into the bottom of the Instant Pot.
  3. Place a glass bowl (oven + microwave safe) on top of the trivet and add cubed butternut squash to the bowl.
  4. Cover the Instant Pot and turn the pressure valve to seal.
  5. Set Instant Pot to high pressure and cook for 3 minutes.
  6. Quick release pressure and remove butternut squash from the Instant Pot.

Option 2- browned + steamed

  1. Turn on the Instant Pot saute function and add olive oil to the bottom of the Instant Pot.
  2. When olive oil is fragrant, add butternut squash to the Instant Pot and let butternut squash cook for 3-4 minutes or until browned. Option to season with optional spices at this point.
  3. Remove from the Instant Pot.
  4. Next, pour water into the bottom of the Instant Pot and place the Instant Pot Trivet onto the bottom of the Instant Pot.
  5. Place a glass bowl (oven + microwave safe) on top of the trivet and add cubed butternut squash to the bowl.
  6. Cover the Instant Pot and turn the pressure valve to seal.
  7. Set Instant Pot to high pressure and cook for 1 minute.
  8. Quick release pressure and remove butternut squash from the Instant Pot.

HALVED

  1. First, set the Instant Pot trivet onto the bottom of the Instant Pot.
  2. Next, pour water onto the bottom of the Instant Pot.
  3. Place butternut pieces onto the trivet.
  4. Cover the Instant Pot and turn the pressure valve to seal.
  5. Set Instant Pot to high pressure and cook for 8 minutes.
  6. Quick release pressure and remove butternut squash from the Instant Pot.

NUTRITION

  • Serving Size: 1/4
  • Calories: 156
  • Sugar: 18
  • Sodium: 111
  • Fat: 0
  • Fiber: 5
  • Protein: 2
vegan instant pot chili 

This Vegan Instant Pot Chili is an easy weeknight meal that everyone will love! It’s packed with fiber from lentils and beans, as well as delicious veggies. Vegan Instant Pot Chili is the perfect meal-prep meal for the week. Make it now!

  • PREP TIME:40 minutes
  • COOK TIME:7 minutes
  • TOTAL TIME:47 minutes

    INGREDIENTS
  • 3 cups vegetable broth (option to use low sodium)
  • 1 cup lentils, uncooked
  • 1 28 oz. can tomato puree
  • 1 28 oz. can diced tomatoes
  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can pinto beans, rinsed and drained
  • 1/2 white onion, finely diced
  • 3 medium carrots, chopped into rounds
  • 1 medium sweet potato, peeled and chopped
  • 4 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon maple syrup

INSTRUCTIONS

  1. First, place lentils and 1 cup of broth into a bowl and let soak while preparing other ingredients.
  2. Warm up Instant Pot by turning on the saute feature.
  3. Next, prepare the rest of chili ingredients by draining and rinsing beans and chopping vegetables.
  4. Place all ingredients into the Instant Pot (including lentils and the broth they’re soaking in and the rest of the broth). Mix well.
  5. Lock Instant Pot and turn the pressure valve to seal. Set Instant Pot to high pressure and set time to 7 minutes.*
  6. When the timer goes off, do a quick release by manually opening the valve. Once the steam stops, remove the lid, and give her a good mix.
  7. Enjoy with your favorite toppings!

NOTES

*Instant Pot will take 15-20 minutes to build pressure

NUTRITION

  • Serving Size: 1/8
  • Calories: 279
  • Sugar: 12
  • Sodium: 1125
  • Fat: 1
  • Carbohydrates: 52
  • Fiber: 15
  • Protein: 14
Instant pot chicken breast

If you are looking for an easy weeknight meal-prep idea the answer is Instant Pot chicken breast! You can prepare frozen chicken in the Instant Pot or thawed chicken in the Instant Pot.

  • PREP TIME:5 minutes
  • COOK TIME:12 minutes
  • TOTAL TIME:17 minutes

INGREDIENTS

For Frozen Chicken Breast

  • 1 lb. boneless skinless chicken breast, frozen (2–3 medium chicken breasts)
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For Thawed Chicken Breast

  • 1 lb. boneless skinless chicken breast, thawed (2–3 medium chicken breasts)
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

INSTRUCTIONS

For Frozen Chicken Breast

  1. Place frozen chicken breast in the Instant Pot and drizzle with olive oil and water and then season with salt and pepper*.
  2. Close Instant Pot and make sure the pressure gauge is turned to ‘seal’. Set pressure to manual, high pressure and set the timer for 12 minutes. Pressure will build and then the timer will start.
  3. When the timer goes off, quick release the Instant Pot by turning pressure gauge to ‘vent’. When pressure releases remove from Instant Pot and prepare chicken any way you please (diced, shredded, or etc.)

For Thawed Chicken Breast

  1. Place olive oil on the bottom of your Instant Pot and turn Instant Pot to the saute setting.
  2. Season chicken breast with salt and pepper and then saute for 1 minute on each side*.
  3. Close Instant Pot and make sure the pressure gauge is turned to ‘seal’. Set pressure to manual, high pressure and set the timer for 8 minutes. Pressure will build and then the timer will start.
  4. When the timer goes off, quick release the Instant Pot by turning pressure gauge to ‘vent’. When pressure releases remove chicken breast from Instant Pot and prepare chicken any way you please (diced, shredded, or etc.).

NOTES

  • If Instant Pot flashes the word ‘burn,’ quick release, add a tablespoon of water, and reset it. The reason your Instant Pot is probably flashing the word burn is because it needs more moisture. 
  • This recipe is for 2-3 medium-sized chicken breasts, not one massive 1 lb. chicken breast. Cook time will vary depending on the size of your chicken breasts. The larger the breast, the longer it will take to cook.

NUTRITION

  • Serving Size: 1/4 recipe
  • Calories: 170
  • Sugar: 0
  • Fat: 10
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 22
honey garlic instant pot chicken breasts

These Honey Garlic Instant Pot Chicken Breasts are always moist, tender and flavorful! These pressure cooker chicken breasts cook perfectly in minutes from fresh or frozen. Serve your honey garlic instant pot chicken breast with rice or quinoa and veggies for a complete, quick dinner!

  • PREP TIME:10 minutes
  • COOK TIME:10 minutes
  • TOTAL TIME:30 minutes

Ingredients

  • 1/3cup water or vegetable broth or chicken broth
  • ¼cup low sodium soy sauce
  • ¼cup honey
  • 2cloves garlic minced
  • ¼teaspoon black pepper
  • 1 1/2pounds boneless skinless chicken breasts
  • 2teaspoons cornstarch

Instructions

  1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
  2. Add the chicken breasts to the Instant Pot.
  3. Seal the lid and turn the steam valve to the sealing position.
  4. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
  5. For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
  6. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
  7. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
  8. Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
  9. Remove chicken to a clean plate or cutting board.
  10. In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
  11. Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

Nutrition

Serving: 1/4 recipe | Calories: 285kcal | Carbohydrates: 20g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 651mg | Sugar: 18g

healthy turkey chili recipe

This Healthy Turkey Chili Recipe can be made on the stove top, or in your slow cooker or Instant Pot! Everyone who tries it says this is the best turkey chili!

  • PREP TIME:20 minutes
  • COOK TIME:1 hour
  • TOTAL TIME:1 hour 20 minutes

Ingredients

  • 1tablespoon olive oil
  • 1cup chopped onion
  • 1pound lean ground turkey
  • 4cloves garlic minced
  • 1tablespoon brown sugar
  • 2tablespoons chili powder
  • 1tablespoon cumin
  • 1teaspoon Italian seasoning
  • ½teaspoon salt
  • ¼teaspoon black pepper
  • 3tablespoons tomato paste
  • 2cups low sodium chicken broth or one 14.5 ounce can
  • 28ounce can fire roasted crushed tomatoes
  • 15ounce can kidney beans rinsed and drained
  • 15ounce can black beans rinsed and drained
  • 15ounce can pinto beans rinsed and drained
  • For topping: shredded cheese, sour cream or plain Greek yogurt as desired
  1. Turn Instant Pot on saute setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
  2. Add the brown sugar, chili powder, cumin, Italian seasoning, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
  3. Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
  4. Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure (manual) for 12 minutes.
  5. Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or the handle of a long spoon to carefully turn the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot away from you, as the steam will be hot.
  6. Stir and serve chili with toppings, as desired.

Nutrition

Serving: 1.5cups | Calories: 459kcal | Carbohydrates: 49g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 834mg | Fiber: 18g | Sugar: 12g

instant pot chicken noodle soup
  • PREP TIME:20 minutes
  • COOK TIME:6 minutes
  • TOTAL TIME:40 minutes

Ingredients

  • ¾pound boneless skinless chicken breasts
  • 2tablespoons olive oil
  • 1medium onion chopped
  • 4medium carrots peeled and sliced
  • 4ribs celery chopped
  • 3cloves garlic minced
  • ½teaspoon dried basil
  • ½teaspoon dried oregano
  • ½teaspoon dried thyme
  • ½teaspoon salt
  • ¼teaspoon black pepper
  • 8cups low sodium chicken broth
  • 6ounces egg noodles

Instructions

Instant Pot (Pressure Cooker) Instructions:

  1. Cut chicken into bite-size pieces.
  2. Turn Instant Pot on sauté setting and add olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes. Add the onion, carrots and celery and cook, stirring, until veggies start to soften and chicken just begins to brown, 2-3 minutes. Stir in the garlic.
  3. Turn off Instant Pot.
  4. Add the basil, oregano, thyme, salt, pepper, broth and noodles. Stir well.
  5. Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
  6. Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the steam release valve to venting to release the steam and pressure. A quick release will ensure that the noodles do not over cook.
  7. When the pin drops down it is safe to open the Instant Pot.
  8. Stir the soup and serve.

Nutrition

Serving: 1.5cups | Calories: 232kcal | Carbohydrates: 17g | Protein: 23g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 58mg | Sodium: 421mg | Fiber: 2.5g | Sugar: 4g

instant pot pulled pork
  • To make ahead, rub the spice rub over the pork and then wrap the meat tightly and refrigerate for up to one day. You can also prepare the recipe in its entirety and refrigerate the cooked pulled pork for up to 3 days. The cooked pulled pork can also be frozen for up to 2 months.
  • Be sure to deglaze the bottom of your Instant Pot after you brown the pork on saute mode. To do this, pour about half a cup of chicken broth into the bottom of the Instant Pot and use a rubber spatula to scrape up any bits stuck to the bottom. This will prevent the bits from burning and the dreaded Instant Pot “burn” warning.
  • How to reheat pulled pork: Heat the pork and bbq sauce together, covered, in a saucepan over low heat, stirring occasionally. Or, you may place the pork and sauce in a microwave-safe dish and warm in your microwave.
  • PREP TIME:20 minutes
  • COOK TIME:1 hour
  • TOTAL TIME:2 hours

Ingredients

For the spice rub:

  • 1tablespoon brown sugar
  • 1tablespoon chili powder
  • 2teaspoons paprika
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1teaspoon ground cumin
  • ½teaspoon salt
  • ½teaspoon black pepper

Remaining ingredients:

  • 3-4pound boneless pork shoulder/pork butt*
  • 2tablespoons olive oil
  • 1cup reduced sodium chicken broth
  • 1cup barbecue sauce plus more for serving
  • 2tablespoons apple cider vinegar
  • 2tablespoons brown sugar or honey
  • 1tablespoon cornstarch
  • 2tablespoons water

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Instructions

  1. In a small bowl, whisk together all spice rub ingredients until well combined.
  2. Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.
  3. Pour olive oil into Instant Pot insert and turn it on saute mode. Place the pork in the Instant Pot and brown on all sides. You may need to do this in two batches. Set pork on a plate.
  4. Turn off Instant Pot. Pour about half of the chicken broth into the Instant Pot and use a rubber spatula to scrape up any browned bits off of the bottom of the pot. Add the rest of the broth, the barbecue sauce, apple cider vinegar and brown sugar or honey. Stir to combine.
  5. Return the pork to the Instant Pot. Close the lid. Adjust the venting valve to the sealing position. Set the Instant Pot to pressure cook at high pressure for 60 minutes.
  6. The Instant Pot will take about 15 minutes to pressurize and then it will beep to let you know that the cook time is starting. When the cook time is done, allow the pressure to release naturally for 20 minutes (just leave the Instant Pot alone). Then, quick release any remaining pressure by carefully turning the venting valve to venting (use either the handle of a long spoon or a potholder to turn the valve).
  7. Transfer pork to a large bowl.
  8. In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.
  9. Use two forks to shred the pork and then stir it back into the sauce. Serve pork on buns topped with coleslaw and additional barbecue sauce, if desired.

Notes

You can also make this recipe using pork tenderloin. The pulled pork will be leaner since tenderloin has less fat. Pulled pork made with pork tenderloin isn’t quite as tender and flavorful as when you make it with pork shoulder/pork butt, but it is still very tasty. If using pork tenderloin, I recommend reducing the cooking time to 45 minutes at high pressure. To freeze pulled pork: Freeze the meat in the bbq sauce, sealed airtight, in a container that is just big enough for the pork and sauce. If there is too much air space around the meat it is more likely to get freezer burn. Defrost the pulled pork overnight in the refrigerator and then gently warm the pork and sauce together, covered, in a saucepan over low heat.

Nutrition

Serving: 1/6 of recipe | Calories: 686kcal | Carbohydrates: 17g | Protein: 63g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 184mg | Sodium: 682mg | Fiber: 2g | Sugar: 10g

instant pot frittata breakfast casserole
  • PREP TIME 15 MINUTES
  • COOK TIME 30 MINUTES
  • TOTAL TIME 45 MINUTES

Ingredients

  • 6 Eggs
  • 1/4 cup diced red bell pepper
  • 1/3 cup minced yellow onion
  • 1/2 cup chopped spinach
  • 1 clove garlic, minced
  • 1 tsp oil
  • 1/3 cup heavy cream
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup grated white cheddar cheese
  • 1 cup water

TOOLS NEEDED

  • Instant Pot(I use the 6QT duo)
  • Wire trivet/rack with handles (the one that came with the IP is great!)
  • 5 quart round baking dish(also works with a 7 x 3-inch cake pan)

OPTIONAL TOPPINGS - CHOOSE YOUR FAVORITES!

  • grated cheese
  • sour cream or greek yogurt
  • fresh chives or scallions
  • chopped tomatoes or salsa
  • hot sauce

Instructions

  1. Spray your 7x3 dish/pan very well with cooking spray (avocado oil spray is my favorite). You can also rub the entire pan with butter if you prefer - just make sure to make that bad boy stick proof or you’ll be eating scrambled eggs for breakfast instead, lol! Cut a circle of parchment paper to line the bottom of the dish for extra easy removal. <-- I do this and love it!
  2. Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
  3. Use an egg beater or whisk to whip your eggs until yolks and whites are fully incorporated. Next whisk in heavy cream. Season with salt and pepper and add your cheese. Set aside.
  4. Turn your Instant Pot on to sauté function and heat 1 tsp oil. Sauté onion and pepper until tender, adding  garlic and spinach at the very end. Cook for an additional 30-60 seconds then scoop out the mixture and add to your prepared baking dish. Turn IP off.
  5. Give the insert a quick rinse on the inside to remove any stubborn veggie bits left behind, then return to your IP and add 1 cup water. Top with a handled trivet (I use the one my IP came with - super convenient and it has handles!) and, if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
  6. Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
  7. Set to 6 minutes high pressure and make sure vent is in the sealed position.
  8. Once it beeps, allow a natural pressure release for 10-12 minutes before unlocking the lid.
  9. Open the lid, patting the top of the frittata dry with a paper towel as needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
  10. If desired, you can add toppings like I did! I love my frittata topped with an extra sprinkle of cheese!

Recipe Notes

While you can absolutely change the types of veggies used and mix-ins in this recipe to your liking (for example bacon/sausage in place of some of the bell pepper or chopped portobello mushrooms in pace of spinach) you don't want to change anything too drastically or the timing will be off. Cooking the egg mixture in the IP's inner pot instead of pot-in -pot, for example can lead to a burn notice and automatic shut-off. 

This recipe takes approx. 15 min prep time, 6 minutes cook time, plus additional time needed for the Instant Pot to come to pressure and release pressure. My 6QT pot takes 7 min to come to pressure and 10 minutes to release. The bulk of the time is completely hands off and fuss-free - WOOT!

Nutrition Facts below are an estimated before toppings using an online recipe nutrition calculator. Adjust as needed and enjoy! Since this serves 2-4 it will be 480 calories each for 2 servings or 240 calories each for 4 total servings.