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If you think preparing lunch at the office takes a whole day, think again. With these 9 quick and easy Instant Pot recipes, you can whip up delicious meals in no time. Each dish offers a blend of flavors and nutrients, perfect for those busy workdays. Curious about how to make your lunches not just quick, but also satisfying? Let's explore these recipes that will transform your lunch game.
Key Takeaways
- Instant Pot recipes like Hearty Quinoa and Black Bean Salad are nutritious, filling, and can be prepared in advance for easy office lunches.
- Meals such as Sweet Potato and Turkey Chili freeze well, allowing for batch cooking and convenient grab-and-go options throughout the week.
- Use the sauté function to enhance flavors before pressure cooking, ensuring a delicious taste in your office meal prep.
- Customize recipes by using available ingredients and adjusting spice levels, making each dish suited to your personal taste preferences.
- Store meals in airtight containers for up to five days, ensuring freshness and convenience for busy workdays.
Hearty Quinoa and Black Bean Salad
Hearty Quinoa and Black Bean Salad is a perfect choice for a nutritious and filling office lunch. This vibrant salad isn't only packed with protein and fiber, but it also offers a delightful blend of flavors and textures. The combination of quinoa, black beans, fresh vegetables, and a zesty dressing makes it a satisfying meal that can be prepared in advance and enjoyed throughout the week.
Using your Instant Pot can greatly cut down on cooking time while ensuring that the quinoa is perfectly fluffy and the beans are tender. Plus, this recipe is highly versatile, allowing you to customize it with your favorite veggies or toppings. Whether you're meal prepping for the week or looking for a quick lunch option, this Hearty Quinoa and Black Bean Salad will keep you energized and satisfied.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, rinsed and drained
- 1 bell pepper, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Start by adding the rinsed quinoa and 2 cups of water to the Instant Pot. Seal the lid and set it to cook on high pressure for 1 minute. Once the cooking time is up, allow for a natural release for 10 minutes, then carefully do a quick release to release any remaining pressure. Fluff the quinoa with a fork and set it aside to cool.
- In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, corn, red onion, cherry tomatoes, and cilantro. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the salad and toss gently until all ingredients are well combined. Add the diced avocado just before serving to maintain its freshness.
Extra Tips:
When preparing this Hearty Quinoa and Black Bean Salad, feel free to experiment with different vegetables or add-ins such as diced cucumber, jalapeños for heat, or even feta cheese for a creamy texture.
This salad is best enjoyed cold, so consider chilling it in the refrigerator for 30 minutes before serving. Additionally, it keeps well in an airtight container for up to 4 days, making it an excellent option for meal prep!
Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is a delightful dish that brings the flavors of Italy right to your office lunch. This recipe combines tender chicken with a creamy sauce, sun-dried tomatoes, spinach, and perfectly cooked pasta, making it a hearty and satisfying meal.
With the Instant Pot, you can whip up this dish in no time, allowing you to enjoy a restaurant-quality meal without the hassle.
The best part about this recipe is its versatility. You can easily modify it to suit your dietary preferences or to use up ingredients you have on hand. Whether you're a meat lover or prefer a vegetarian version, this creamy Tuscan pasta can be adjusted to fit your needs.
Plus, it's a great way to meal prep for the week, guaranteeing you have delicious lunches ready to go.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 8 oz penne pasta
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup spinach, fresh
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Season the chicken breasts with salt, pepper, and Italian seasoning, then add them to the pot. Sauté for about 3-4 minutes on each side until the chicken is browned.
Remove the chicken from the pot and set it aside. In the same pot, add the minced garlic and sauté for 1 minute until fragrant.
Next, add the chicken broth and scrape the bottom of the pot to deglaze it. Add the penne pasta, followed by the sautéed chicken, sun-dried tomatoes, and heavy cream. Stir everything together, making sure the pasta is submerged.
Close the lid and set the Instant Pot to cook on high pressure for 4 minutes. Once the cooking time is up, perform a quick release of the pressure. Open the lid and stir in the fresh spinach and Parmesan cheese until the spinach is wilted and the cheese is melted.
Adjust seasoning if needed, and serve warm.
Extra Tips:
For the best results, make certain that your chicken is cut into uniform pieces for even cooking. If you prefer a lighter version, you can substitute the heavy cream with half-and-half or a dairy-free alternative.
Additionally, you can add other vegetables like bell peppers or mushrooms for extra flavor and nutrition. This dish also refrigerates well, making it perfect for meal prep, so feel free to double the recipe to have leftovers for the week!
Spicy Chickpea and Spinach Stew
Spicy Chickpea and Spinach Stew is a delightful and nutritious dish that combines the hearty texture of chickpeas with the vibrant flavors of spinach and spices. Perfect for an office lunch, this stew is packed with protein, fiber, and essential vitamins. The best part? It can be made easily in an Instant Pot, allowing you to enjoy a warm and satisfying meal without spending too much time in the kitchen.
This stew isn't only delicious but also versatile. You can adjust the spice level to suit your taste by adding more or less chili powder. Additionally, it can be served with crusty bread, over rice, or enjoyed on its own for a filling plant-based meal. Let's explore the ingredients and steps needed to whip up this hearty stew in your Instant Pot.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up before adding the diced onion. Sauté the onion for about 3-4 minutes until it becomes translucent.
Then, add the minced garlic and cook for an additional minute until fragrant. Stir in the cumin, smoked paprika, and chili powder, cooking for another minute to toast the spices.
Next, add the chickpeas, diced tomatoes (with their juice), vegetable broth, and a pinch of salt and pepper to the pot. Close the lid, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes.
Once the cooking time is up, allow the pressure to release naturally for about 5 minutes, then carefully switch the valve to venting to release any remaining pressure. Open the lid and stir in the chopped spinach and lemon juice. Let it sit for a few minutes until the spinach wilts, then serve warm.
Extra Tips:
For an added depth of flavor, consider garnishing your stew with fresh herbs such as cilantro or parsley right before serving.
If you prefer a thicker stew, you can mash a few chickpeas against the side of the pot with a fork before adding the spinach. This dish can also be made ahead of time and stored in the fridge for up to three days, making it an excellent option for meal prepping.
Enjoy your Spicy Chickpea and Spinach Stew!
Teriyaki Salmon With Rice
Teriyaki Salmon with Rice is a delicious and nutritious meal that can be prepared effortlessly using an Instant Pot. This dish combines tender salmon fillets with fluffy rice, all flavored with a sweet and savory homemade teriyaki sauce. Perfect for an office lunch, it's a dish that can be cooked quickly and enjoyed throughout the week, offering both convenience and taste in one bite.
This recipe isn't only simple but also versatile, allowing you to customize it with your favorite vegetables or side dishes. The Instant Pot guarantees that the salmon stays moist and flaky while the rice absorbs all the delicious flavors. In just a matter of minutes, you can have a gourmet meal ready to take to work or enjoy at home.
Ingredients:
- 2 salmon fillets
- 1 cup of jasmine rice
- 1 ¼ cups of water
- ¼ cup of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions:
Start by rinsing the jasmine rice under cold water until the water runs clear. In the Instant Pot, combine the rinsed rice and water, then set it aside.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic powder, ginger powder, and sesame oil to create your teriyaki sauce. Place the salmon fillets on top of the rice in the Instant Pot and pour the teriyaki sauce over the fish. Season the salmon with salt and pepper to taste.
Close the lid of the Instant Pot and set it to high pressure for 5 minutes. Once the cooking time is complete, allow for a natural release of pressure for 10 minutes, then switch to a quick release to release any remaining pressure.
Carefully remove the salmon fillets and fluff the rice with a fork. Serve the salmon over the rice, garnished with chopped green onions and sesame seeds.
Extra Tips:
For added flavor and nutrition, consider throwing in some steamed vegetables like broccoli or snap peas during the last few minutes of cooking.
You can also marinate the salmon in the teriyaki sauce for a couple of hours beforehand for deeper flavor. If you're looking to spice things up, add a dash of sriracha to the teriyaki sauce for a little heat!
Vegetable Lentil Soup
Vegetable lentil soup is a hearty and nutritious dish that's perfect for a quick office lunch. Packed with protein from lentils and an array of colorful vegetables, this soup can be made in your Instant Pot for a convenient cooking experience. In just a short amount of time, you can have a delicious and filling meal ready to take to work or enjoy at home.
This recipe isn't only easy to prepare but also versatile, allowing you to customize it with your favorite vegetables or spices. The best part about this vegetable lentil soup is that it can be made in large batches, making it an excellent option for meal prep. The flavors meld beautifully as the soup cooks, resulting in a warm and comforting bowl of goodness.
With the Instant Pot, you can set it and forget it, giving you more time to focus on your day while your lunch cooks itself.
Ingredients:
- 1 cup dried lentils (green or brown)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup spinach or kale (optional)
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up before adding the diced onion, garlic, carrots, and celery. Sauté the vegetables for about 5 minutes or until they begin to soften.
Next, add the diced potato, lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper. Stir to combine all the ingredients well.
Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 15 minutes. Once the cooking time is up, carefully perform a quick release to release the steam.
If you're adding spinach or kale, stir it in after the soup has finished cooking, allowing it to wilt before serving. Taste and adjust seasoning if necessary before serving your delicious vegetable lentil soup.
Extra Tips:
Feel free to switch up the vegetables based on what you have on hand or in season. Zucchini, bell peppers, or even some corn can add a nice touch.
If you prefer a creamier texture, consider blending a portion of the soup with an immersion blender. Finally, this soup stores well in the refrigerator for up to a week, making it a perfect make-ahead option for your busy workweek.
Savory Beef and Broccoli
Savory Beef and Broccoli is a delightful dish that brings the classic flavors of a beloved takeout favorite right into your kitchen, all thanks to the convenience of the Instant Pot. This meal isn't only quick to prepare but also packed with protein and vegetables, making it perfect for a filling office lunch.
With tender strips of beef, fresh broccoli florets, and a rich, savory sauce, this dish is sure to satisfy your midday cravings while keeping you energized for the rest of the day.
Cooking this dish in the Instant Pot simplifies the process, allowing you to achieve perfectly cooked beef and crisp-tender broccoli in a matter of minutes. The combination of soy sauce, garlic, and ginger creates a mouthwatering aroma that will have your colleagues asking for a taste.
Plus, with minimal cleanup, you can easily prepare this meal ahead of time and reheat it for a quick lunch at work.
Ingredients:
- 1 pound beef sirloin, sliced thinly against the grain
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- Cooked rice, for serving
To prepare Savory Beef and Broccoli, start by combining the sliced beef with the soy sauce and cornstarch in a bowl, ensuring the beef is well-coated. Allow it to marinate for about 10-15 minutes.
Next, turn on the Instant Pot and set it to the sauté function. Add the vegetable oil, followed by the minced garlic and ginger, sautéing until fragrant. Add the marinated beef to the pot and cook for about 2-3 minutes, stirring until the beef is browned.
Pour in the beef broth and brown sugar, scraping the bottom of the pot to deglaze it. Close the lid, set the pressure valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, perform a quick release of the pressure.
After releasing the pressure, carefully open the lid and add the broccoli florets to the pot. Close the lid again and let the residual heat steam the broccoli for about 3-5 minutes, or until tender but still vibrant green.
Serve the savory beef and broccoli over cooked rice, ensuring to drizzle the sauce over the top for added flavor.
Extra Tips: For a thicker sauce, you can mix a tablespoon of cornstarch with two tablespoons of water to create a slurry. Stir this into the pot after adding the broccoli and let it simmer for a few minutes to achieve your desired consistency.
Additionally, feel free to customize the dish by adding other vegetables like bell peppers or snap peas for extra color and nutrition. Enjoy your delicious and effortless office lunch!
Mediterranean Chickpea Bowl
The Mediterranean Chickpea Bowl is a vibrant and nutritious dish that packs a punch of flavor while being incredibly easy to prepare in an Instant Pot. This meal is perfect for busy office lunches, as it can be made in advance and stored for several days. With its blend of wholesome ingredients, this bowl isn't only satisfying but also offers a variety of health benefits, making it a great choice for those looking to eat healthier during the workweek.
In addition to being delicious, the Mediterranean Chickpea Bowl is highly customizable. You can easily adjust the ingredients based on your personal preferences or what you have on hand. Whether you want to add more veggies or switch up the dressing, this dish is versatile enough to accommodate any craving. Enjoy a hearty lunch that will keep you energized and focused throughout the day.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- In your Instant Pot, combine the rinsed quinoa and vegetable broth (or water). Secure the lid and set the valve to sealing. Cook on high pressure for 1 minute, then allow a natural release for 10 minutes before quick-releasing any remaining pressure. Once done, fluff the quinoa with a fork and set aside.
- In a large bowl, mix together the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, olive oil, lemon juice, oregano, salt, and pepper. Add the cooked quinoa to the bowl and toss everything together until well combined. If desired, sprinkle crumbled feta cheese over the top and garnish with fresh parsley.
Extra Tips:
For an even more flavorful dish, consider marinating the chickpeas in olive oil, lemon juice, and spices for a few hours before adding them to the bowl.
Additionally, you can prepare a larger batch of the Mediterranean Chickpea Bowl and store it in the refrigerator for up to five days. This makes it an excellent option for meal prep, allowing you to grab a healthy lunch on the go.
Feel free to experiment with other ingredients like roasted vegetables or different types of cheese to make this dish your own!
Chicken Tikka Masala
Chicken Tikka Masala is a flavorful and aromatic dish that showcases the rich and vibrant spices of Indian cuisine. Cooking this dish in an Instant Pot not only speeds up the process but also locks in the flavors, resulting in tender chicken and a creamy, spiced sauce. Perfect for a quick office lunch, this dish can be served with rice or naan for a satisfying meal that will keep you fueled throughout your day.
Creating Chicken Tikka Masala at home is easier than you might think. With just a few ingredients and the smart technology of the Instant Pot, you can whip up a delicious and hearty dish that rivals your favorite takeout. This recipe is a great way to impress your coworkers during lunch breaks or to enjoy a comforting meal at home.
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper (adjust for spice preference)
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 onion, finely chopped
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 2 tablespoons vegetable oil
- Salt, to taste
- Fresh cilantro, for garnish
To begin, marinate the chicken pieces in yogurt, garam masala, cumin, coriander, turmeric, cayenne, garlic, and ginger. Let it marinate for at least 30 minutes (or overnight in the refrigerator for better flavor).
Once marinated, set your Instant Pot to sauté mode and add vegetable oil. When the oil is hot, add the chopped onions and sauté until they're translucent. Then, add the marinated chicken (along with the marinade) to the pot and sauté for about 5 minutes until the chicken is browned.
Next, pour in the tomato sauce and stir to combine. Close the lid of the Instant Pot, set it to sealing mode, and cook on high pressure for 8 minutes. Once the cooking time is up, allow it to naturally release for 10 minutes before performing a quick release.
After the pressure has released, stir in the heavy cream and season with salt to taste. Garnish with fresh cilantro before serving over rice or with naan.
Extra Tips: For an even deeper flavor, consider adding a splash of lemon juice or a sprinkle of fenugreek leaves when mixing in the heavy cream. If you prefer a thicker sauce, you can remove the chicken after cooking and use the sauté function to reduce the sauce before adding the cream. Additionally, feel free to customize the spice levels to your liking by adjusting the cayenne pepper or adding fresh green chilies. Enjoy your homemade Chicken Tikka Masala!
Sweet Potato and Turkey Chili
Sweet Potato and Turkey Chili is a hearty and nutritious dish that's perfect for a satisfying office lunch. Packed with protein from ground turkey and loaded with vitamins from sweet potatoes, this chili isn't only delicious but also a great way to fuel your day.
The Instant Pot makes it easy to prepare this meal in no time, allowing you to enjoy a homemade lunch without spending hours in the kitchen. This recipe is versatile and can be customized to suit your taste preferences. Whether you like it spicy or prefer a milder flavor, you can adjust the seasonings accordingly.
With its rich flavors and comforting texture, Sweet Potato and Turkey Chili is sure to become a favorite in your meal prep rotation.
Ingredients:
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions:
Start by setting your Instant Pot to the sauté mode. Add a drizzle of olive oil and sauté the diced onion until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. Once the turkey is browned, turn off the sauté mode.
Add the diced sweet potatoes, black beans, diced tomatoes (with their juices), chicken broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir everything together to combine.
Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid, stir the chili, and adjust seasoning as needed before serving.
Extra Tips:
For added flavor, consider topping your chili with fresh cilantro, avocado, or a dollop of Greek yogurt before serving.
You can also make this dish ahead of time and store it in individual containers for easy grab-and-go lunches throughout the week. This chili also freezes well, so you can double the recipe and save some for later.
Enjoy your healthy and delicious Sweet Potato and Turkey Chili!
Frequently Asked Questions
Can I Meal Prep These Recipes for the Week?
You can meal prep these recipes for the week, turning your kitchen into a culinary factory! Just whip up a batch, store 'em in containers, and you'll have delicious lunches ready to go every day!
What Are the Best Instant Pot Accessories for These Recipes?
For your Instant Pot, consider a steamer basket for veggies, silicone molds for meal prep, a glass lid for slow cooking, and extra sealing rings for flavor variety. These accessories'll enhance your cooking experience considerably!
How Do I Adjust Cooking Times for Frozen Ingredients?
Like a magician pulling a rabbit from a hat, you can adjust cooking times for frozen ingredients by adding extra time—usually 5 to 10 minutes. Just remember, patience makes the deliciousness worth it!
Are These Recipes Suitable for Vegetarian or Vegan Diets?
Yes, many of these recipes can be adapted for vegetarian or vegan diets. You can easily substitute meat with plant-based proteins and use vegetable broth, ensuring they fit your dietary preferences without sacrificing flavor.
How Do I Store Leftovers From These Instant Pot Meals?
To store leftovers from your meals, let them cool down, then transfer them into airtight containers. Label them with dates, and refrigerate for up to three days, or freeze for longer storage. Enjoy later!
