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If you're looking to elevate your lunchtime routine, these 10+ healthy Instant Pot lunch recipes might be just what you need. They're designed to fit seamlessly into your busy schedule while delivering essential nutrients. From hearty quinoa bowls to comforting soups, each dish offers a unique flavor profile and the option for customization. Curious about how to make these easy, wholesome meals? Let's explore some delicious options that can transform your lunch experience.
Key Takeaways
- Hearty Quinoa and Black Bean Bowl offers a protein-rich, customizable meal, perfect for meal prepping and storing up to five days.
- Savory Lentil and Vegetable Curry provides plant-based protein and fiber, easily prepared in the Instant Pot and stored for three days or frozen.
- Creamy Tomato Basil Soup is a quick, flavorful option that enhances meals with simple ingredients and is great for grab-and-go lunches.
- Mediterranean Chicken and Rice combines chicken and rice into a one-pot meal, cooking efficiently in the Instant Pot for a nutritious lunch.
- Sweet Potato and Kale Hash is a nutrient-rich dish that can be made in one pot, suitable for meal prep and stored for four days.
Hearty Quinoa and Black Bean Bowl
The Hearty Quinoa and Black Bean Bowl is a nutritious and satisfying meal that's perfect for lunch. Packed with protein, fiber, and essential nutrients, this dish isn't only easy to prepare but also incredibly versatile. You can enjoy it as a standalone meal or pair it with your favorite toppings like avocado, salsa, or a dollop of Greek yogurt for added flavor and texture.
Cooking this dish in the Instant Pot allows for a quick and efficient preparation, making it perfect for busy weekdays. The quinoa and black beans cook together, absorbing all the delicious spices and seasonings, resulting in a hearty and fulfilling bowl that you can enjoy all week long.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: avocado, cilantro, lime wedges, salsa
To prepare the Hearty Quinoa and Black Bean Bowl, start by setting your Instant Pot to sauté mode. Add olive oil, diced onion, and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
Next, add the rinsed quinoa, black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients.
Close the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 8 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.
Open the lid, fluff the quinoa and black bean mixture with a fork, and serve in bowls with your favorite toppings.
Extra Tips: For a more robust flavor, consider adding additional spices like smoked paprika or cayenne pepper based on your heat preference. You can also customize this bowl by incorporating other vegetables such as bell peppers or corn.
This recipe is perfect for meal prep; simply store leftovers in an airtight container in the refrigerator for up to five days.
Creamy Tomato Basil Soup
Making this soup in the Instant Pot not only speeds up the cooking process but also enhances the flavors. The pressure cooking method helps to meld the ingredients beautifully, resulting in a rich and satisfying soup.
Once you've made it, you can easily store leftovers for a quick grab-and-go lunch option throughout the week. Let's explore the ingredients and cooking instructions for this delightful recipe.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes (with juices)
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- 1 cup fresh basil leaves, torn
- ½ cup heavy cream or coconut cream
Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up.
Once hot, add the chopped onion and garlic, sautéing for about 3-4 minutes until they're soft and fragrant. Next, stir in the diced tomatoes (with their juices), vegetable broth, dried oregano, and sugar if using.
Season with salt and pepper to taste. Close the lid of the Instant Pot, ensuring the vent is sealed, and cook on high pressure for 10 minutes.
After the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid and stir in the fresh basil leaves.
Using an immersion blender, blend the soup until smooth, or transfer it to a blender in batches if you don't have an immersion blender. Finally, stir in the heavy cream or coconut cream for added richness, and adjust the seasoning if needed before serving.
Extra Tips:
For an extra layer of flavor, consider roasting the tomatoes beforehand or adding a splash of balsamic vinegar before blending.
If you prefer a lighter version, feel free to use half-and-half or skip the cream entirely for a tomato basil broth. This soup can be easily customized by adding in vegetables like carrots or bell peppers for added nutrition, making it a versatile recipe that can be adjusted to your taste.
Enjoy your warm, creamy soup with your favorite bread or a simple salad for a complete meal!
Spicy Chickpea and Spinach Stew
Spicy Chickpea and Spinach Stew is a hearty and nutritious meal that brings a delightful blend of flavors to your lunch table. This dish is perfect for those busy days when you need a quick yet satisfying meal. Packed with protein from chickpeas and vitamins from spinach, this stew not only warms you up but also fuels your body with essential nutrients. The spices add a kick to the dish, making it a flavorful experience for your taste buds.
Using an Instant Pot to prepare this stew simplifies the cooking process considerably. With the ability to sauté, pressure cook, and keep warm, the Instant Pot is a versatile tool that makes preparing this hearty meal a breeze. In just a matter of minutes, you can have a delicious stew ready to be enjoyed. Serve it with a slice of crusty bread or over a bed of rice for a complete meal.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups fresh spinach
- 2 cups vegetable broth
- Salt and pepper to taste
- Lemon wedges for serving (optional)
To prepare the Spicy Chickpea and Spinach Stew, begin by setting your Instant Pot to the sauté mode. Add the olive oil and let it heat up. Once hot, add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, and cook for another minute until fragrant. Then, add the chickpeas, diced tomatoes, vegetable broth, and a pinch of salt and pepper, stirring to combine.
Secure the lid on the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 10 minutes, then allow for a natural release. Once the pressure has released, carefully open the lid and stir in the fresh spinach until wilted.
Adjust the seasoning with more salt and pepper if needed, and serve warm with lemon wedges on the side for an extra zing.
Extra Tips:
For an even richer flavor, consider adding a splash of coconut milk or a dollop of yogurt when serving. If you prefer a thicker stew, you can use an immersion blender to blend some of the chickpeas before adding the spinach.
Additionally, this stew can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prep. Enjoy!
Savory Lentil and Vegetable Curry
Savory Lentil and Vegetable Curry is a delicious and nutritious dish that showcases the flavors of various spices and fresh vegetables, all while being easy to prepare in an Instant Pot. This hearty meal is perfect for a busy day, providing you with plant-based protein and fiber from lentils, as well as vitamins and minerals from the vegetables. Not only is it a comforting dish, but it's also high in flavor and low in calories, making it an excellent choice for a healthy lunch.
This curry is versatile and can be customized according to your preferences or what you have on hand. You can add different vegetables or adjust the level of spices to suit your taste. The Instant Pot makes cooking this savory dish a breeze, allowing the flavors to meld beautifully while reducing the cooking time. Serve it over rice or with naan for a complete meal that will leave you satisfied and energized.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
To prepare the Savory Lentil and Vegetable Curry, start by setting your Instant Pot to the sauté mode. Add the olive oil and let it heat up before adding the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent.
Next, add the diced carrot, bell pepper, and zucchini, and continue to sauté for another 2-3 minutes. Stir in the curry powder, cumin, and turmeric, allowing the spices to bloom for about 1 minute.
Once the vegetables are slightly softened, add the rinsed lentils, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir everything well to combine, then secure the lid on the Instant Pot, ensuring the valve is set to sealing.
Cook on high pressure for 15 minutes, then allow for a natural release of pressure for 10 minutes before switching to quick release to release any remaining pressure. Once done, open the lid, season with salt and pepper to taste, and give it a good stir before serving. Garnish with fresh cilantro if desired.
Extra Tips:
For added depth of flavor, consider including a teaspoon of garam masala or a pinch of chili flakes to give it a kick. Feel free to experiment with different vegetables based on the season or what you have available in your pantry.
Leftovers can be stored in the refrigerator for up to three days and can also be frozen for future meals. This curry tastes even better the next day as the flavors continue to develop!
Mediterranean Chicken and Rice
Mediterranean Chicken and Rice is a delightful and wholesome dish that brings the vibrant flavors of the Mediterranean to your table in no time. This recipe utilizes the Instant Pot, making it a quick and efficient meal for busy weekdays or leisurely weekends. The combination of tender chicken, fragrant rice, and a medley of Mediterranean spices creates a dish that's not only nutritious but also incredibly satisfying.
This one-pot meal is wonderfully versatile, allowing you to customize it with your favorite vegetables or herbs. Whether you're serving it for lunch or as a light dinner, Mediterranean Chicken and Rice is sure to impress with its rich flavors and aromatic ingredients. Get ready to enjoy a healthy meal that requires minimal prep and maximum taste!
Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped (for garnish)
- Optional: Feta cheese for topping
To prepare Mediterranean Chicken and Rice, start by seasoning the chicken with salt, pepper, oregano, and smoked paprika. Set your Instant Pot to the 'Sauté' function, and add olive oil. Once the oil is hot, add the seasoned chicken and cook for about 5 minutes on each side until browned. Remove the chicken and set aside.
In the same pot, add diced onion and minced garlic, sautéing until the onion is translucent. Stir in the rice, chicken broth, cherry tomatoes, and return the chicken to the pot. Close the lid, ensuring the steam valve is sealed, and set the Instant Pot to 'Manual' mode for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5-10 minutes before carefully releasing any remaining pressure.
Finally, stir in Kalamata olives, and garnish with fresh parsley and feta cheese if desired.
Extra Tips: To enhance the flavors of this dish, consider marinating the chicken in olive oil, lemon juice, and herbs for a few hours before cooking. You can also add vegetables such as bell peppers, zucchini, or spinach for added nutrition and color. Adjust the seasoning to your taste, and don't hesitate to experiment with different herbs like thyme or basil for a unique twist!
Flavorful Beef and Broccoli Stir-Fry
Flavorful Beef and Broccoli Stir-Fry is a quick and delicious dish that can easily be prepared in your Instant Pot. This recipe combines tender beef, vibrant broccoli, and a savory sauce that brings everything together.
It's perfect for a healthy lunch that doesn't skimp on flavor, making it a great option for meal prepping or a busy weeknight dinner. Using the Instant Pot not only speeds up the cooking process but also helps to retain the nutrients and flavors of the ingredients.
You'll have a satisfying meal ready in no time, and the cleanup is minimal. With just a few simple steps, you'll be enjoying a delightful bowl of beef and broccoli stir-fry that rivals takeout.
Ingredients:
- 1 pound flank steak, thinly sliced
- 2 cups broccoli florets
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 1 tablespoon sesame oil
- Sesame seeds for garnish (optional)
- Cooked rice or quinoa for serving
Cooking Instructions:
- On the Instant Pot, select the "Sauté" function. Add the vegetable oil and let it heat up. Once hot, add the sliced flank steak and sauté until browned on all sides, about 3-4 minutes. Remove the beef and set it aside.
- In the same pot, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Pour in the beef broth, soy sauce, oyster sauce, and cornstarch, stirring well to combine.
- Return the beef to the pot and add the broccoli florets on top. Close the lid of the Instant Pot and set it to "Manual" or "Pressure Cook" for 5 minutes. Once done, carefully perform a quick release of the pressure.
- Open the lid, stir in the sesame oil, and serve over cooked rice or quinoa. Garnish with sesame seeds if desired.
Extra Tips:
For an even more flavorful dish, consider marinating the beef in the soy sauce and garlic for at least 30 minutes before cooking. This allows the flavors to penetrate the meat, resulting in a tender and savory stir-fry.
Additionally, feel free to add other vegetables like bell peppers or snap peas for extra color and nutrition. Always adjust the cooking time slightly if you're using thicker cuts of beef or larger broccoli florets to guarantee everything is cooked perfectly.
Zesty Lemon Garlic Shrimp and Asparagus
Zesty Lemon Garlic Shrimp and Asparagus is a vibrant and flavorful dish that's perfect for a quick lunch. The combination of tender, juicy shrimp and crisp asparagus, all infused with the brightness of lemon and the aroma of garlic, makes for a satisfying meal that can be prepared in under 30 minutes using your Instant Pot.
This dish isn't only delicious but also packed with protein and nutrients, making it a healthy choice to power your day. Cooking shrimp and asparagus together in the Instant Pot allows the flavors to meld beautifully while keeping the ingredients perfectly cooked.
Whether you're looking for a simple meal prep option for the week or a quick lunch to enjoy on a busy day, this recipe is sure to become a favorite. Pair it with some quinoa or brown rice for a complete meal, or enjoy it on its own for a lighter option.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Start by setting your Instant Pot to the sauté mode. Add olive oil and minced garlic, and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the asparagus to the pot and sauté for another 2-3 minutes until they start to become tender. Then, add the shrimp, lemon juice, lemon zest, smoked paprika, salt, and pepper. Stir to combine all the ingredients.
- Close the lid of the Instant Pot and seal the valve. Set the Instant Pot to cook on high pressure for 2 minutes. Once the cooking time is complete, perform a quick release of the pressure.
- Carefully remove the lid and give everything a gentle stir. Garnish with fresh parsley before serving.
Extra Tips:
For best results, make sure that your shrimp are fresh or properly thawed if frozen. If you prefer your asparagus to have a little more crunch, you can reduce the sautéing time slightly.
Additionally, feel free to adjust the garlic and lemon according to your taste preferences, as they play a significant role in bringing out the zesty flavor of the dish. Enjoy your Zesty Lemon Garlic Shrimp and Asparagus with a side of whole grains for a well-rounded meal!
Rustic Vegetable Minestrone
Rustic Vegetable Minestrone is a hearty Italian soup that brings together a variety of fresh vegetables and beans, creating a nutritious and satisfying meal. This dish is perfect for lunch, offering a delightful blend of flavors and textures that will keep you energized throughout the day.
The Instant Pot makes this recipe incredibly convenient, allowing you to whip up a delicious minestrone in a fraction of the time it takes to prepare on the stove.
With its colorful ingredients and robust taste, Rustic Vegetable Minestrone isn't only healthy but also versatile. You can customize the vegetables based on what's in season or what you have in your pantry. This soup is perfect for meal prep, and it stores well in the fridge, making it an ideal option for busy weekdays.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 cup diced tomatoes (canned or fresh)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Grated Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
To cook the Rustic Vegetable Minestrone in your Instant Pot, start by setting the device to the sauté mode. Add the olive oil, and once hot, sauté the chopped onion, carrots, and celery for about 5 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional minute. Next, add the zucchini, green beans, diced tomatoes, cannellini beans, vegetable broth, dried oregano, and dried basil. Season with salt and pepper to taste.
Close the lid, ensuring the steam valve is set to sealing, and select the pressure cook mode for 5 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Open the lid and stir in the pasta. If needed, you can add additional broth or water to reach your desired consistency. Let the soup sit for a few minutes for the pasta to cook, and then serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
Extra Tips: When making Rustic Vegetable Minestrone, feel free to experiment with different vegetables or beans based on your preference. You can also add leafy greens like spinach or kale for an extra boost of nutrition.
If you want to enhance the flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for some heat. This soup freezes well, so consider making a double batch for easy future meals!
Thai Coconut Chicken Soup
If you're looking for a warm, comforting dish that's both nutritious and delicious, Thai Coconut Chicken Soup is an excellent choice. This flavorful soup combines tender chicken, aromatic herbs, and creamy coconut milk for a satisfying meal.
Preparing this dish in your Instant Pot not only speeds up the cooking process but also infuses all the ingredients with rich flavors, making it a perfect quick lunch option.
The beauty of this recipe lies in its simplicity and the ease with which you can customize it. You can add more vegetables or adjust the spice level to suit your taste preferences. Serve it with a side of rice or enjoy it on its own for a hearty meal that will transport you to Thailand with every spoonful.
Ingredients:
- 1 lb boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 cup chopped kale or spinach
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro for garnish
- Salt and pepper to taste
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add a splash of oil and sauté the minced garlic and ginger for about a minute until fragrant.
Next, add the red curry paste and stir well to combine with the aromatics. Once the paste is incorporated, add the chicken thighs, mushrooms, and red bell pepper, mixing everything together.
Pour in the chicken broth and coconut milk, ensuring that the chicken is submerged.
Close the lid of the Instant Pot and seal the vent. Set it to cook on high pressure for 10 minutes. After the cooking time is complete, perform a quick release of the pressure.
Open the lid, stir in the chopped kale or spinach, fish sauce, and lime juice. Allow the soup to sit for a few minutes to wilt the greens and blend the flavors.
Taste and adjust seasoning with salt and pepper if needed, then serve hot, garnished with fresh cilantro.
Extra Tips:
For an added depth of flavor, consider marinating the chicken in the fish sauce and lime juice for about 30 minutes before cooking.
You can also swap in your favorite veggies or add tofu for a vegetarian version. If you prefer a thicker soup, simply reduce the amount of chicken broth or let it simmer longer after pressure cooking.
Enjoy experimenting with flavors and ingredients to make this dish your own!
Protein-Packed Turkey Chili
This chili is versatile and can be customized to suit your preferences. Feel free to add extra veggies, adjust the spice level, or top it off with your favorite garnishes, such as avocado, cilantro, or a dollop of Greek yogurt.
Whether you're enjoying it on its own or serving it with cornbread, this Protein-Packed Turkey Chili is sure to become a go-to recipe in your kitchen.
Ingredients:
- 1 pound lean ground turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup chopped bell peppers (any color)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth or water
Cooking Instructions:
Start by selecting the "Sauté" function on your Instant Pot. Add the lean ground turkey and cook until browned, breaking it up with a spatula.
Once the turkey is cooked through, add the chopped onions, bell peppers, and minced garlic to the pot. Sauté for another 3-4 minutes until the vegetables soften.
Next, add the kidney beans, black beans, diced tomatoes (with their juices), chili powder, cumin, paprika, salt, and pepper. Pour in the chicken broth or water and stir to combine everything well.
Secure the lid on the Instant Pot, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" setting and set the timer for 15 minutes.
Once cooking is complete, allow for a natural release of pressure for about 10 minutes, then carefully switch the valve to "Venting" to release any remaining pressure. Open the lid, stir the chili, and adjust seasoning if needed.
Extra Tips:
For an even richer flavor, consider adding a splash of hot sauce or a tablespoon of cocoa powder for depth.
You can also prepare this chili in advance and store it in the refrigerator for up to a week or freeze it for later use. It makes for a great meal prep option, as the flavors only get better over time!
Enjoy your Protein-Packed Turkey Chili with a side of cornbread or over brown rice for a complete meal.
Sweet Potato and Kale Hash
Sweet Potato and Kale Hash is a nutritious and vibrant dish that's perfect for a hearty lunch. This one-pot meal not only satisfies your hunger but also packs a punch of vitamins and minerals, thanks to the sweet potatoes and kale.
The natural sweetness of the potatoes pairs beautifully with the earthy flavor of the kale, making it a delightful and wholesome option for any day of the week. Cooking this dish in the Instant Pot saves time and enhances the flavors, allowing the ingredients to meld perfectly together.
Whether you're meal prepping for the week or looking for a quick lunch solution, this Sweet Potato and Kale Hash is sure to become a favorite in your rotation. Let's explore the ingredients and cooking process to create this delicious dish.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bunch kale, stems removed and chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 2 large eggs (optional, for topping)
Cooking Instructions:
- Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the chopped onion and sauté until it becomes translucent, around 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Next, add the diced sweet potatoes, smoked paprika, salt, and black pepper to the pot. Stir well to combine all the ingredients.
- Pour in the vegetable broth, ensuring the sweet potatoes are submerged. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Once the cooking time is complete, carefully release the pressure.
- After the pressure has been released, open the lid and stir in the chopped kale. If you want to add eggs, create two small wells in the hash and crack an egg into each well.
- Close the lid again and cook on high pressure for an additional 2 minutes. Quick release the pressure once more, and your Sweet Potato and Kale Hash is ready to serve!
Extra Tips:
For added flavor, you can incorporate herbs such as thyme or rosemary, or even toss in some diced bell peppers for more color and nutrition.
If you prefer a vegan option, simply omit the eggs. This dish can be stored in an airtight container in the refrigerator for up to four days, making it an excellent meal prep choice. Enjoy your healthy and delicious Sweet Potato and Kale Hash!
Easy Vegetable Fried Rice
The Instant Pot makes cooking fried rice easier and more efficient than traditional methods, as it allows you to sauté your vegetables and cook the rice all in one pot.
With the addition of soy sauce and a dash of sesame oil, this dish is bursting with flavor. Enjoy it on its own or as a simple side dish to accompany your favorite protein.
Ingredients:
- 2 cups cooked rice (preferably cold)
- 1 cup mixed vegetables (peas, carrots, bell peppers, etc.)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 large eggs (optional)
- Salt and pepper to taste
Cooking Instructions:
Start by setting your Instant Pot to the "Sauté" mode. Add the vegetable oil and let it heat up for a minute.
Once hot, add the minced garlic and mixed vegetables, and sauté for 3-4 minutes until the vegetables are tender. If you're using eggs, push the veggies to one side of the pot, crack the eggs into the empty space, and scramble them until fully cooked. Then, combine everything together.
Next, add the cold cooked rice to the pot along with the soy sauce, sesame oil, and chopped green onions. Stir well to combine all the ingredients.
Turn off the "Sauté" mode, secure the lid, and set the Instant Pot to "Manual" or "Pressure Cook" for 5 minutes. Once done, allow for a quick release of the pressure. Open the lid, season with salt and pepper to taste, and serve hot.
Extra Tips:
For the best results, using cold, leftover rice is ideal as it prevents the dish from becoming mushy.
If you don't have leftover rice, you can cook fresh rice in the Instant Pot first, then let it cool before using it in this recipe.
Feel free to customize the recipe by adding proteins like tofu, chicken, or shrimp, and adjust the soy sauce according to your taste preferences. Enjoy your homemade vegetable fried rice!
Frequently Asked Questions
How Can I Meal Prep These Recipes for the Week?
To meal prep effectively, you'll want to batch cook your recipes, portion them into containers, and store them in the fridge. Label each container for easy access, and enjoy quick, healthy meals throughout the week!
Can I Freeze Leftovers From These Recipes?
You can freeze flavorful leftovers for future feasts. Just cool them down, pack 'em in airtight containers, and pop 'em in the freezer. When you're ready, simply reheat and enjoy your delicious dish!
What Are the Best Substitutes for Common Allergens?
When dealing with common allergens, you can use almond milk instead of dairy, flaxseed for eggs, and quinoa or rice instead of gluten. These substitutes help you enjoy meals without compromising taste or texture.
How Long Do These Recipes Typically Take to Cook?
Typically, these recipes take about 30 to 60 minutes to cook in an Instant Pot. You've got the pressure build-up and release time to take into account, but it's still a quick and efficient cooking method.
Are These Recipes Suitable for Specific Dietary Restrictions?
Absolutely, these recipes are like magic wands for dietary restrictions! They cater to various needs, from gluten-free to vegan, ensuring you can enjoy a delicious meal without compromising your health preferences or requirements.
