Instant Pot Indian Spicy Eggplant

Author: Food Network

Yield: 4 servings

Ingredients:

  • 1 large eggplant
  • 2 tbsp avocado oil
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1/2 tsp ground turmeric
  • 1 small onion, diced
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 3 plum tomatoes, diced
  • Kosher salt
  • 1 cup frozen peas, thawed
  • Cooked basmati rice, for serving, optional
  • 1 tbsp fresh cilantro leaves, chopped
  • 1 tbsp fresh mint leaves, chopped

Instructions:

  1. Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6 qt Instant Pot and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
  2. After the pressure-cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.
  3. Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, Stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.
  4. Serve warm with rice if desired and sprinkle with cilantro and mint.
Instant Pot Vegetarian Quinoa Chili

Author: Meals with Maggie

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 6 servings

Ingredients: 

  • 1 tbsp light flavor cooking oil (olive or avocado oil)
  • 5 cloves garlic, minced
  • 1 medium onion, diced
  • 2 large sweet potatoes, cubed
  • 1.5 tbsp chili powder
  • 4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 3.5 cups of water
  • 1 cup quinoa (uncooked)
  • 2 15 oz cans of black beans, drained
  • 1 15 oz can of fire roasted tomatoes
  • Juice of 1 lime
  • Garnishes: sliced avocado, sour cream or Greek yogurt, cilantro, or crushed tortilla tips

Instructions: 

  1. Turn the Instant Pot to saute setting and place garlic and diced onion in the pot. Once fragrant, add in sweet potatoes, spices and salt, stirring to combine.
  2. Pour water into pot and add quinoa and mix so that the quinoa isn't sitting on top of the water.
  3. Close the Instant Pot lid, press the manual button and set the time for 3 minutes. The Instant Pot will begin to build pressure. Make sure the dial on top is turned to sealing.
  4. After the pressure builds and 3 minutes are up (the Instant Pot will beep) you can move the dial on top to venting. Allow the Instant Pot to fully release the pressure before opening the lid.
  5. Once the lid is open, stir and add in the remaining ingredients.

Serving Size: 1 cup

Instant Pot Salmon

Author: Lindsey Janeiro

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients:

  • 1 lb wild Alaskan salmon
  • 1-1.5 cups water
  • Salt and pepper

Instructions: 

  1. Pour water in the bottom of your Instant Pot (1 cup in the 6 qt Instant Pot and 1.5 cups in the 8 qt Instant Pot).
  2. Place the metal trivet in the bottom of the Instant Pot. Lay the salmon fillets on the trivet (don't overlap them!), skin side down. Season with salt and pepper.
  3. For FRESH salmon: Seal your Instant Pot and set the manual high pressure setting for 3 minutes.
  4. For FROZEN salmon: Seal your Instant Pot and set manual high pressure setting for 5 minutes.
  5. When the salmon is done, carefully release the pressure.
  6. Top with any desired sauces or lemon slices and serve! If you're not a fan of the skin, the skin can easily be peeled off after steaming. Enjoy!

Recipe Notes:

*Note on the salmon: depending on the size and thickness of individual salmon fillets used (or if you prefer your salmon well done), a small amount of additional time may be needed. In this case, as soon as the pressure has released and it's safe to do so, open the Instant Pot and check your salmon. If your salmon needs more time, close and seal your Instant Pot again and set the timer for 0-1 minutes. It will cook further as it comes to pressure again (faster this time since the Instant Pot is already very hot), and then can be cooked under high pressure an additional minute if needed.

Instant Pot Sweet and Sour Chicken Thighs with Asian Vegetables

Author: Gluten Free Slow Cooking

Yields: 4-6 servings

Ingredients:

  • 2 tbsp toasted sesame oil
  • 1 tbsp sriracha
  • 1 tbsp minced garlic
  • 2 tsp low sodium soy sauce or liquid aminos
  • 3/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 2 lbs boneless chicken thighs, visible fat trimmed (cut thighs in half if they are large)
  • 3 tbsp tapioca starch (or 2-3 tbsp corn starch)
  • 1/4 cup orange juice
  • 1 tsp finely grated orange zest
  • 3 tbsp agave nectar or honey
  • 1 (16-20 oz) bag frozen Asian vegetable blend, thawed
  • 2 tsp toasted sesame seeds, optional garnish

Instructions:

  1. In a medium bowl, stir together the first 7 ingredients (sesame oil through black pepper). Add the chicken thighs to the bowl and toss to coat them with the mixture.
  2. Add 3/4 cup water to the Instant Pot. Add the seasoned chicken (scrape all of the seasoning mixture from the bowl into the pot as well). Cover the pot, lock the lid and be sure the valve is set to sealing. Set the Instant Pot to poultry and adjust time to 10 minutes.
  3. When cooking finishes, let the Instant Pot sit for 5 minutes before moving the valve to venting. While waiting for the steam to be released, stir together the tapioca starch or corn starch and orange juice in a small bowl or cup.
  4. When the venting process has finished, open the pot, stir in the juice and starch mixture, along with the orange zest, agave nectar and the thawed vegetables. Switch the setting to saute and bring mixture to a boil. Once it bowls, stir well and then unplug the Instant Pot and let the mixture sit another 5-10 minutes so the vegetables heat through and the mixture thickens a bit more. Stir before serving and garnish each portion with toasted sesame seeds, if using.
Instant Pot Oatmeal

Author: Meals with Maggie

Prep Time: 1 minute

Cook Time: 20 minutes

Yield: 4 servings

Ingredients: 

  • 2 cups water
  • 2 cups milk (skim, soy, almond, etc.)
  • 2 cups old fashioned rolled oats
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon

Instructions:

  1. Pour water, milk, oats, vanilla and cinnamon together in the chamber of the Instant Pot. Stir to combine.
  2. Press the Porridge button to the Instant Pot and set timer to 10 minutes. Make sure the valve is set to sealing.
  3. After the 10 minutes is up, let the Instant Pot sit for 5 minutes (LO:O5) on the screen and then turn the valve to venting to release stem.
  4. Stir oatmeal, serve and enjoy with desired toppings.

Serving Size: 1/2 cup oats

Optional Toppings:

  • Fresh, dried or frozen fruit
  • Chopped nuts or seeds
  • Egg (savory option)
  • Nut butter (peanut butter, almond butter, etc.), jellies and chutneys
  • Greek yogurt and protein powder
Instant Pot Chicken Parmesan Spaghetti

Author: Jessica Ivey

Yield: 6 servings

Additional Accessories: Will also need a way to cook spaghetti

Ingredients:

  • 1 1/2 lb boneless, skinless chicken thighs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp canola oil, divided
  • 1 medium size yellow onion, chopped
  • 1 bell pepper (any color), chopped
  • 3 cloves garlic, minced
  • 4 cups homemade or store-bought marinara sauce
  • 12 oz. uncooked whole wheat spaghetti
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tbsp sliced fresh basil (optional)

Instructions: 

  1. Turn the Instant Pot on to the saute function and wait for it to get hot. Season chicken with salt and pepper. Add 1/2 tbsp oil and the chicken to the pot. Cook 2 to 3 minutes on each side or until browned (chicken will not be done). Remove from pan.
  2. Heat remaining 1/2 tbsp oil in pot. Add onion and bell pepper, and saute 4 to 5 minutes or until tender. Add garlic, and saute 30 seconds. Stir in marinara sauce, and return chicken to Instant Pot, covering it with sauce.
  3. Cover Instant Pot, and, using manual setting, set to 10 minutes on high pressure, making sure the pressure valve is sealed. When done, quick release the pressure.
  4. While chicken cooks, prepare spaghetti according to package directions.
  5. Remove chicken from Instant Pot to a bowl. Turn the Instant Pot on to the saute function, and allow sauce to simmer 5 minutes or until thickened. While sauce simmers, shred chicken with 2 forks. Return chicken to sauce, stirring to combine.
  6. Serve chicken mixture over spaghetti. Top each serving with Parmesan cheese and basil (if using).
Instant Pot Egg Souffle Cups

Author: The Sassy Dietitian

Yields: 6-8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 4 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup cooked red peppers, sliced thin
  • 1/4 cup fresh basil, chopped
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup water

Instructions:

  1. Whisk or blend (in a blender) all ingredients except water until frothy and combined evenly.
  2. Place 1 cup water in bottom of Instant Pot.
  3. Fill 6-8 egg cups/molds with mixture (okay if filled to the top), place on trivet, and place trivet on top of water in the Instant Pot.
  4. Seal Instant Pot, set to steam and set time to 10 minutes.
  5. Once done, allow to naturally release for 10 minutes, then open vent, remove from Instant Pot, let cool and enjoy!
INstant pot Chicken Burrito Bowl

Author: Kroll's Korner

Prep Time: 10 minutes

Cook Time: 20 minutes

Yields: 4 servings

Instant Pot: 6 QT

Ingredients: 

  • 1 lb chicken breasts, boneless, skinless
  • 1/3 cup fresh cilantro
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1/3 cup yellow onion, diced (white onion is fine too)
  • 1 tbsp garlic, minced (3-4 cloves)
  • 1 cup salsa verde
  • 1 cup chicken broth
  • 1 (4 oz) can diced green chiles
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup long grain white rice

Garnish ideas: salsa, cilantro, limes, tortilla chips, sour cream/Greek yogurt, guacamole, avocado, cheese, jalapeno, diced tomatoes.

Instructions:

  1. Cut the chicken into 1 inch pieces. In a bowl, combine chicken pieces with salt, pepper, cumin, garlic powder and chopped cilantro. Set aside.
  2. Heat instant pot to saute. Add in the olive oil. Saute the yellow onion for 3-4 minutes. Stir occasionally. Add in garlic and stir for 30 seconds.
  3. Add in seasoned cubed chicken, followed by the salsa, chicken broth, diced green chiles, and black beans. Stir to combine ingredients. Pour rice on top of all the ingredients. (Do not stir!) Attach the lid and seal. Be sure the valve on top is set to sealing and not venting.
  4. Turn the pot on high pressure for 10 minutes. Natural release for 2 minutes and then quick release by turning the valve to venting (be careful and use a towel or pot holder so the steam doesn't burn your hand). Serve and garnish with your favorite toppings.
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.
Instant pot 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!

  • 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

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

  • 1  tablespoon olive oil
  • 1cup chopped onion
  • 1 pound lean ground turkey
  • 4 cloves garlic minced
  • 1 tablespoon brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons tomato paste
  • 2 cups low sodium chicken broth or one 14.5 ounce can
  • 28 ounce can fire roasted crushed tomatoes
  • 15 ounce can kidney beans rinsed and drained
  • 15 ounce can black beans rinsed and drained
  • 15 ounce 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

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

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

Remaining ingredients:

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

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

Author: Peas and Crayons

Prep Time: 15 minutes

Cook Time: 30 minutes

Yields: 2 servings

Instant Pot: 6 QT

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 skim milk
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup grated white cheddar cheese
  • 1 cup water

TOOLS NEEDED:

  • Instant Pot (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. For was removal, cut a circle of parchment paper to line the bottom of the dish.
  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 skim milk. 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 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.

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.