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7 Delicious and Nutritious Instant Pot Recipes

7 Delicious and Nutritious Instant Pot Recipes
Best Healthy Instapot Receipes

7 Delicious and Nutritious Instant Pot Recipes

The Instant Pot has revolutionized cooking, offering convenience, speed, and a plethora of healthy cooking options. Whether you're new to this modern kitchen appliance or looking to expand your repertoire, this article will guide you through 7 delicious and nutritious recipes that maximize the Instant Pot's potential. From hearty meals to delightful desserts, these recipes are designed to make the most out of your Instant Pot, all while keeping nutrition at the forefront.

1. Quinoa Chicken Bowls

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Quinoa Chicken Bowl

Quinoa bowls are a fantastic way to pack protein and fiber into one dish. Here's how you can make these delicious and nutritious Quinoa Chicken Bowls:

  • 2 cups quinoa, rinsed
  • 2 1/2 cups water or chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Your favorite veggies (like bell peppers, tomatoes, and avocado)

Cooking Instructions:

  • Combine quinoa and water or broth in the Instant Pot. Place the trivet on top of the quinoa.
  • Season chicken breasts and place them on the trivet.
  • Cook on high pressure for 1 minute. Allow natural release for 10 minutes, then quick release any remaining pressure.
  • Remove the chicken and quinoa, fluff the quinoa, slice the chicken, and assemble your bowls with veggies.

2. Lentil Vegetable Soup

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Lentil Vegetable Soup

Perfect for those cold days or when you're craving something hearty and healthy, here’s the recipe for a nutritious Lentil Vegetable Soup:

  • 1 cup green or brown lentils, rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 2 cups spinach or kale
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Cooking Instructions:

  • Sauté the onion and garlic in the Instant Pot until soft.
  • Add lentils, carrots, celery, tomatoes, broth, and seasonings.
  • Seal the Instant Pot and cook on high pressure for 15 minutes. Quick release the pressure.
  • Stir in greens until wilted, then serve hot.

💡 Note: Make sure to rinse lentils thoroughly to remove any dirt or debris.

3. Honey Garlic Chicken and Potatoes

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Honey Garlic Chicken and Potatoes

For a sweet and savory meal that's both comforting and nutritious, try making Honey Garlic Chicken with Potatoes:

  • 4 chicken thighs or breasts
  • 1 lb small potatoes, halved
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch mixed with water (for thickening)

Cooking Instructions:

  • Mix soy sauce, honey, vinegar, garlic, and broth. Place chicken and potatoes in the Instant Pot, then pour the sauce over.
  • Cook on high pressure for 15 minutes for thighs, or 10 minutes for breasts. Natural release for 10 minutes, then quick release.
  • Remove chicken and potatoes. Thicken the remaining sauce with cornstarch mixture and cook on sauté until thickened.
  • Pour the sauce over the chicken and potatoes to serve.

4. Beef Short Ribs with Parsnips and Cabbage

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Beef Short Ribs

A rich, flavorful dish that’s perfect for a cozy dinner, here's how to prepare Beef Short Ribs with Parsnips and Cabbage:

  • 2 lbs beef short ribs
  • 1 large onion, sliced
  • 2 parsnips, peeled and cut into chunks
  • 1/2 head of cabbage, cut into wedges
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • Fresh thyme and rosemary
  • Salt and pepper to taste

Cooking Instructions:

  • Season the short ribs with salt and pepper, then sear in the Instant Pot with olive oil.
  • Add onions, parsnips, cabbage, herbs, tomato paste, and beef broth.
  • Cook on high pressure for 45 minutes. Natural release for 15 minutes, then quick release.
  • Serve hot with the cooking juices as a sauce.

5. Vegan Chili

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Vegan Chili

Here’s a plant-based option that's full of flavor and nutrients, perfect for anyone looking to reduce their meat intake:

  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Cooking Instructions:

  • Sauté onions, garlic, and bell pepper in the Instant Pot.
  • Add beans, tomatoes, broth, and seasonings.
  • Cook on high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release.
  • Serve with toppings like avocado or cilantro.

6. Cheesy Broccoli Soup

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Cheesy Broccoli Soup

If you're in the mood for something creamy and comforting, this Cheesy Broccoli Soup is a must-try:

  • 1 large head of broccoli, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tbsp butter
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Cooking Instructions:

  • Sauté onion and garlic with butter in the Instant Pot.
  • Add broccoli, broth, mustard, salt, and pepper. Cook on high pressure for 5 minutes. Quick release.
  • Blend part or all of the soup until smooth, then return to pot.
  • Stir in cream and cheese until melted, then serve hot.

🥣 Note: Be cautious when blending hot soup. Allow it to cool slightly or blend in small batches.

7. Greek Yogurt Cheesecake

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Greek Yogurt Cheesecake

For a lighter take on a classic dessert, this Greek Yogurt Cheesecake in the Instant Pot is both delicious and nutritious:

  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup Greek yogurt
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp flour

Cooking Instructions:

  • Mix graham cracker crumbs with melted butter and press into the base of a springform pan that fits in your Instant Pot.
  • Blend cream cheese, yogurt, sugar, eggs, vanilla, and flour until smooth. Pour over the crust.
  • Place a trivet in the Instant Pot, add 1 cup of water, and lower the pan onto the trivet. Cook on high pressure for 35 minutes. Allow natural release.
  • Chill the cheesecake for at least 4 hours or overnight before serving.

What are the health benefits of using an Instant Pot for cooking?

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The Instant Pot allows for quick and efficient cooking, preserving more nutrients in food compared to traditional cooking methods. It uses less water and cooks at lower temperatures, which helps retain vitamins and minerals, especially in vegetables and meats.

Can I substitute ingredients in these recipes?

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Yes, you can substitute ingredients in Instant Pot recipes. For example, use dairy-free yogurt in place of regular yogurt, or replace meat with plant-based proteins. Just ensure the liquid ratios remain balanced to achieve the correct pressure cooking environment.

Is it safe to leave the Instant Pot unattended while cooking?

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Yes, once the Instant Pot has come to pressure, it can be left unattended safely. The appliance has multiple safety features including overheat protection and a secure lid locking system.

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