10 Healthy Instant Pot Dinners Happiness is Homemade from www.happinessishomemade.net Are you looking for healthy and easy dinner recipes that can be cooked in a jiffy? Look no further than your Instant Pot! Instant Pot is a multi-cooker that can be used for a variety of cooking methods, including pressure cooking, steaming, sautéing, and slow cooking. In this article, we'll share some of our favorite Instant Pot recipes that are healthy, delicious, and easy to make.
Description
Instant Pot is a versatile kitchen gadget that can help you cook healthy meals quickly and easily. Whether you're a busy professional, a student, or a stay-at-home parent, the Instant Pot can be your best friend when it comes to cooking healthy and tasty meals. With the Instant Pot, you can cook a variety of dishes, including soups, stews, curries, rice dishes, and more. The best part? You can cook these dishes in a fraction of the time it would take using traditional cooking methods.
Prep Time and Cook Time
One of the biggest advantages of using an Instant Pot is that it can significantly reduce your prep and cook time. Most of the recipes we'll be sharing in this article can be prepared and cooked in under an hour. Of course, the exact prep and cook time will vary depending on the recipe and the ingredients you use.
Ingredients
The ingredients you'll need for the recipes we'll be sharing will vary depending on the dish you're making. However, most of the recipes will require common pantry staples such as rice, beans, vegetables, and spices. We recommend using fresh, high-quality ingredients to ensure that your dishes turn out flavorful and nutritious.
Equipment
To make these Instant Pot recipes, you'll need an Instant Pot or any other electric pressure cooker. You'll also need basic kitchen equipment such as a cutting board, knife, measuring cups, and spoons.
Method
The method for most of these Instant Pot recipes is fairly simple. You'll typically start by sautéing onions and garlic in the Instant Pot, then adding in the other ingredients and cooking under pressure for a set amount of time. Some recipes may require additional steps such as soaking beans or pre-cooking meat, but overall, the recipes are straightforward and easy to follow.
Notes
When using an Instant Pot, it's important to read the manual and follow the safety instructions carefully. Never force the lid open or attempt to open the Instant Pot before it has depressurized completely. Also, be sure to use the correct amount of liquid specified in the recipe to prevent burning or scorching.
Nutrition Info
All of the recipes we'll be sharing in this article are healthy and nutritious. We've included the nutrition information for each recipe to help you make informed choices about your meals. However, keep in mind that the exact nutrition information may vary depending on the specific ingredients and brands you use.
Recipes FAQ
Q: Can I use a regular pressure cooker instead of an Instant Pot? A: Yes, you can use a regular pressure cooker to make these recipes. However, the cooking times may vary, so be sure to adjust accordingly. Q: Can I double or halve the recipes? A: Yes, you can easily double or halve the recipes depending on your needs. Just be sure to adjust the cooking times accordingly. Q: Can I freeze the leftovers? A: Yes, most of these recipes freeze well. Just be sure to let the food cool completely before storing in an airtight container in the freezer.
Recipe Tips
- Be sure to use the correct amount of liquid specified in the recipe to prevent burning or scorching. - For best results, use fresh, high-quality ingredients. - If you're using dried beans, be sure to soak them overnight before cooking. - Don't be afraid to experiment with different spices and herbs to add flavor to your dishes. - When cooking meat, be sure to use a meat thermometer to ensure that it's cooked to the appropriate temperature.
Recipes
1. Instant Pot Chicken and Vegetable Soup
- Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes - Servings: 4 Ingredients: - 1 pound boneless, skinless chicken thighs - 4 cups chicken broth - 1 onion, chopped - 2 carrots, chopped - 2 celery stalks, chopped - 2 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste Directions: 1. Set the Instant Pot to sauté mode and add the onion, carrots, celery, and garlic. Sauté for 2-3 minutes until the vegetables are slightly softened. 2. Add the chicken thighs, chicken broth, thyme, oregano, salt, and pepper to the Instant Pot. Stir to combine. 3. Close the Instant Pot lid and set the vent to seal. Cook on high pressure for 15 minutes. 4. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then use the quick release to release any remaining pressure. 5. Remove the chicken thighs from the Instant Pot and shred using two forks. Return the shredded chicken to the Instant Pot and stir to combine. 6. Serve hot. Nutrition Information: Calories: 325 Total Fat: 10g Saturated Fat: 2g Cholesterol: 166mg Sodium: 1193mg Total Carbohydrates: 12g Dietary Fiber: 2g Sugar: 4g Protein: 46g
2. Instant Pot Quinoa and Vegetable Pilaf
- Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes - Servings: 4 Ingredients: - 1 cup quinoa, rinsed and drained - 1 onion, chopped - 2 garlic cloves, minced - 2 cups vegetable broth - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, chopped - 1 teaspoon cumin - Salt and pepper to taste Directions: 1. Set the Instant Pot to sauté mode and add the onion and garlic. Sauté for 2-3 minutes until the vegetables are slightly softened. 2. Add the quinoa, vegetable broth, red bell pepper, yellow bell pepper, zucchini, cumin, salt, and pepper to the Instant Pot. Stir to combine. 3. Close the Instant Pot lid and set the vent to seal. Cook on high pressure for 5 minutes. 4. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure. 5. Fluff the quinoa with a fork and serve hot. Nutrition Information: Calories: 199 Total Fat: 3g Saturated Fat: 0g Cholesterol: 0mg Sodium: 452mg Total Carbohydrates: 38g Dietary Fiber: 6g Sugar: 7g Protein: 7g
3. Instant Pot Lentil and Vegetable Curry
- Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes - Servings: 4 Ingredients: - 1 cup dried red lentils, rinsed and drained - 1 onion, chopped - 2 garlic cloves, minced - 2 cups vegetable broth - 1 sweet potato, peeled and chopped - 1 cup chopped kale - 1 tablespoon curry powder - Salt and pepper to taste Directions: 1. Set the Instant Pot to sauté mode and add the onion and garlic. Sauté for 2-3 minutes until the vegetables are slightly softened. 2. Add the lentils, vegetable broth, sweet potato, kale, curry powder, salt, and pepper to the Instant Pot. Stir to combine. 3. Close the Instant Pot lid and set the vent to seal. Cook on high pressure for 10 minutes. 4. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then use the quick release to release any remaining pressure. 5. Serve hot. Nutrition Information: Calories: 238 Total Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Sodium: 497mg Total Carbohydrates: 45g Dietary Fiber: 16g Sugar: 7g Protein: 16g
4. Instant Pot Brown Rice and Black Bean Bowl
- Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes - Servings: 4 Ingredients: - 1 cup brown rice - 2 cups water - 1 can black beans, rinsed and drained - 1 red bell pepper, chopped - 1 avocado, sliced - 1 lime, juiced - 1 teaspoon cumin - Salt and pepper to taste Directions: 1. Add the brown rice and water to the Instant Pot. Stir to combine. 2. Close the Instant Pot lid and set the vent to seal. Cook on high pressure for 20 minutes. 3. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then use the quick release to
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