12+ Healthy Instant Pot One-Pot Meals for Effortless Cooking

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If you're looking to simplify your weeknight dinners, these 12+ healthy Instant Pot one-pot meals might just be what you need. Each recipe is designed for convenience and flavor, allowing you to whip up nutritious dishes without the hassle. Imagine coming home to a hearty quinoa and black bean chili or a fragrant coconut curry chickpeas. Curious about how these meals can transform your cooking routine? Let's explore the options.

Key Takeaways

• Instant Pot meals like Quinoa and Black Bean Chili are nutritious, easy to prepare, and perfect for meal prep.
• Hearty dishes such as Lentil and Vegetable Stew offer versatility with customizable vegetables and spices to suit personal tastes.
• Quick recipes like Coconut Curry Chickpeas provide a satisfying balance of protein and fiber, ideal for weeknight dinners.
• Stuffed options, such as Spinach and Feta Stuffed Peppers, allow for a healthy and flavorful meal that can be tailored to dietary needs.
• One-pot meals like Creamy Tomato Basil Soup simplify cooking and cleanup, making it effortless to enjoy healthy homemade dishes.

Quinoa and Black Bean Chili

Quinoa and Black Bean Chili is a hearty and nutritious dish that's perfect for any time of the year. Packed with protein and fiber, this chili isn't only satisfying but also incredibly easy to make in your Instant Pot. The combination of quinoa, black beans, and spices creates a rich flavor that will warm you up and keep you full. Plus, it's a one-pot meal, which means minimal cleanup!

Whether you're looking for a quick weeknight dinner or a meal prep option for the week ahead, this chili checks all the boxes. It's vegan-friendly, gluten-free, and can be customized with your favorite toppings. Serve it with avocado, cilantro, or a dollop of sour cream to elevate your dish.

Let's plunge into the simple ingredients and cooking instructions to whip up this delicious chili.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges

Instructions:

Start by adding the diced onion and bell pepper to the Instant Pot, using the sauté function. Cook for about 3-4 minutes until the vegetables are tender, then add the minced garlic and sauté for an additional minute.

Next, stir in the quinoa, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well to combine.

Close the Instant Pot lid and verify the valve is set to sealing. Cook on high pressure for 12 minutes. Once the cooking time is up, 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, give the chili a good stir, and adjust seasoning if necessary before serving with your favorite toppings.

Extra Tips:

For an extra depth of flavor, consider adding a splash of lime juice just before serving. You can also experiment with different beans or add vegetables like corn or zucchini to enhance the nutritional profile of the chili.

Feel free to adjust the level of spiciness by including jalapeños or cayenne pepper if you prefer a kick! Enjoy your healthy and delicious quinoa and black bean chili!

Lemon Garlic Chicken and Asparagus

Lemon Garlic Chicken and Asparagus is a delightful and healthy dish that can be prepared quickly in your Instant Pot. This meal combines tender chicken breasts with vibrant asparagus, all infused with the bright flavors of lemon and garlic. It's not only delicious but also packed with nutrients, making it an ideal choice for a wholesome dinner.

The beauty of this recipe lies in its simplicity and convenience. With everything cooked in one pot, cleanup is a breeze, and you'll have more time to enjoy your meal with loved ones. The combination of zesty lemon and aromatic garlic creates a fragrant dish that will tantalize your taste buds, while the asparagus adds a crisp texture that complements the chicken perfectly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound asparagus, trimmed
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)

To prepare Lemon Garlic Chicken and Asparagus, start by seasoning the chicken breasts with salt, pepper, and thyme. Set your Instant Pot to the "Sauté" mode, and heat the olive oil. Once hot, add the seasoned chicken breasts and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.

In the same pot, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, then add the lemon juice and zest.

Next, place the trimmed asparagus on top of the chicken. Close the lid, set the Instant Pot to "Manual" or "Pressure Cook" mode, and cook on high pressure for 6 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Open the lid, and your Lemon Garlic Chicken and Asparagus is ready to serve!

For the best results, make sure to adjust the cooking time based on the thickness of your chicken breasts. If they're particularly thick, you may need to increase the cooking time by a couple of minutes. Additionally, you can customize the flavor by adding fresh herbs like parsley or dill as a garnish before serving. Enjoy your healthy one-pot meal!

Lentil and Vegetable Stew

Lentil and Vegetable Stew is a hearty and nutritious dish that's perfect for a cozy dinner or meal prep for the week. Packed with protein-rich lentils and a variety of colorful vegetables, this stew isn't only filling but also provides a wealth of vitamins and minerals.

The Instant Pot makes it incredibly easy to prepare, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop. This recipe is versatile, so feel free to mix and match your favorite vegetables or add spices to suit your taste.

Whether you're a seasoned cook or a beginner, this one-pot meal is sure to impress and keep you satisfied. Serve it with crusty bread for a complete meal that's sure to warm you up!

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish (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 chopped onion, carrots, and celery.

Sauté for about 3-4 minutes until the vegetables are softened, then stir in the minced garlic and bell pepper, cooking for an additional minute. Next, add the rinsed lentils, diced tomatoes, zucchini, vegetable broth, thyme, cumin, salt, and pepper.

Stir everything together until well combined. Close the lid of the Instant Pot and set it to "Manual" or "Pressure Cook" for 15 minutes.

Once the cooking time is complete, allow for a natural release for about 10 minutes before manually releasing any remaining pressure. Open the lid, give the stew a good stir, and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Extra Tips:

For added depth of flavor, consider incorporating a splash of balsamic vinegar or a dash of hot sauce before serving.

You can also customize this stew by adding other vegetables like spinach or kale, or adding protein such as diced chicken or tofu for an extra boost.

Store leftovers in an airtight container in the refrigerator for up to 5 days, and remember that the flavors will continue to develop as it sits!

Coconut Curry Chickpeas

Coconut Curry Chickpeas is a delightful and nourishing dish that's perfect for a quick weeknight dinner or a hearty meal prep option. The creaminess of coconut milk combined with the warmth of curry spices creates a comforting and flavorful experience.

This dish isn't only satisfying but also packed with protein and fiber from the chickpeas, making it a nutritious choice for vegetarians and meat-eaters alike.

Using an Instant Pot for this recipe allows you to infuse the flavors while cooking everything in one pot, reducing cleanup time considerably. The combination of spices, coconut milk, and chickpeas results in a rich and aromatic curry that pairs beautifully with rice or quinoa.

Whether you're serving it on a busy weekday or for a cozy gathering, Coconut Curry Chickpeas is sure to impress.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 cup diced tomatoes (fresh or canned)
• 1 cup spinach (fresh or frozen)
• Juice of 1 lime
• Fresh cilantro for garnish

Cooking Instructions:

Start by setting your Instant Pot to the sauté mode. Add olive oil and let it heat up for a minute.

Then, add the diced onion, and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Next, sprinkle in the curry powder, turmeric, cumin, and salt, stirring to coat the onions and release the spices' aroma.

Pour in the vegetable broth, coconut milk, and diced tomatoes, scraping any bits stuck to the bottom of the pot. Add the chickpeas and stir to combine everything.

Close the lid of the Instant Pot, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for about 5 minutes, then carefully do a quick release for any remaining pressure.

Stir in the spinach until wilted, and finish with a squeeze of lime juice. Garnish with fresh cilantro before serving.

Extra Tips:

For added depth of flavor, consider incorporating other vegetables like bell peppers or carrots.

You can also adjust the level of spiciness by adding red pepper flakes or using a spicier curry powder. This dish is versatile and can be served over rice, quinoa, or even enjoyed on its own as a hearty stew.

Leftovers keep well in the fridge for a few days and can be frozen for a longer shelf life, making this recipe a fantastic meal prep option.

Beef and Broccoli Stir-Fry

In this recipe, the beef is marinated for enhanced flavor and then cooked quickly under high pressure. The broccoli is added towards the end of the cooking process to maintain its bright green color and crunch. Serve it over steamed rice or noodles for a complete meal that the whole family will love.

Ingredients:

• 1 pound of flank steak, thinly sliced against the grain
• 2 cups of broccoli florets
• 1 tablespoon of vegetable oil
• 1/4 cup of low-sodium soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of cornstarch
• 2 cloves of garlic, minced
• 1 teaspoon of ginger, minced
• 1/4 cup of beef broth
• Salt and pepper to taste
• Cooked rice or noodles for serving

Cooking Instructions:

1. In a mixing bowl, combine the sliced flank steak, soy sauce, oyster sauce, cornstarch, garlic, ginger, and a pinch of salt and pepper. Allow the beef to marinate for at least 15 minutes. This step infuses the beef with flavor and helps to tenderize it.
2. Set your Instant Pot to the sauté mode and heat the vegetable oil. Once hot, add the marinated beef (reserve the marinade) and cook for about 2-3 minutes until browned.
3. Pour in the beef broth and the reserved marinade, then close the lid and set the pressure valve to sealing. Cook on high pressure for 10 minutes.
4. After the cooking time is up, quickly release the pressure. Stir in the broccoli florets, close the lid again, and let it sit for an additional 5 minutes to steam the broccoli. The residual heat will cook the broccoli while keeping it bright and crisp.

Extra Tips:

For best results, make certain to slice the beef thinly and against the grain, which assures tenderness.

You can also customize this dish by adding other vegetables like bell peppers, snap peas, or carrots to enhance the nutrition and color.

If you prefer a thicker sauce, you can mix a little more cornstarch with cold water and stir it into the pot after cooking to thicken to your desired consistency.

Always taste before serving to adjust the seasoning if needed!

Spinach and Feta Stuffed Peppers

Spinach and Feta Stuffed Peppers are a delightful combination of flavors and nutrients, making them a perfect healthy dish for any meal. These vibrant bell peppers are filled with a savory mixture of spinach, creamy feta cheese, and aromatic herbs, delivering a satisfying and wholesome experience.

The Instant Pot makes preparing this dish a breeze, allowing the flavors to meld beautifully while keeping the peppers tender and juicy.

This recipe isn't only quick and easy but also versatile. You can customize the filling to suit your taste preferences or dietary needs. Serve these stuffed peppers as a main course or a side dish, and enjoy a delicious meal that's packed with vitamins and minerals.

Let's explore the ingredients and the simple steps to create this mouthwatering dish.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup cooked quinoa or rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup vegetable broth or water

Cooking Instructions:

Start by preparing the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Set them aside.

In a mixing bowl, combine the chopped spinach, feta cheese, cooked quinoa or rice, onion, garlic, oregano, basil, salt, and pepper. Mix well until all ingredients are evenly combined.

Stuff each bell pepper with the spinach and feta mixture, pressing down gently to pack it in.

Pour the vegetable broth or water into the Instant Pot and place a trivet at the bottom. Arrange the stuffed peppers upright on the trivet.

Seal the lid and set the Instant Pot to cook on high pressure for 8 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully quick release any remaining pressure.

Remove the peppers from the pot, and they're ready to serve!

Extra Tips:

For added flavor, consider drizzling some olive oil over the stuffed peppers before cooking or sprinkle extra feta cheese on top once they're done.

You can also experiment with different herbs and spices, such as red pepper flakes for a kick or fresh herbs like parsley and dill for additional freshness.

If you have leftovers, these stuffed peppers store well in the refrigerator and can be enjoyed as a quick, healthy lunch option the next day!

Herbed Mushroom Risotto

Herbed Mushroom Risotto is a delightful and creamy dish that brings the comforting flavors of the Italian classic into the convenience of the Instant Pot. This one-pot meal isn't only quick to prepare but also allows the mushrooms and herbs to infuse the rice with their rich flavors, resulting in a dish that's both satisfying and nutritious.

With the Instant Pot doing most of the work, you can enjoy a gourmet meal without the usual fuss of traditional risotto cooking. The beauty of this recipe lies in its simplicity and the ability to customize it with your favorite herbs and mushrooms.

Whether you're looking for a quick weeknight dinner or a sophisticated dish to impress guests, this Herbed Mushroom Risotto fits the bill. Plus, it's a great way to sneak in some vegetables and whole grains into your diet, making it a wholesome option for any meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup sliced mushrooms (such as cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

To prepare the Herbed Mushroom Risotto, start by setting your Instant Pot to the sauté function. Add olive oil and let it heat up before adding the chopped onion and minced garlic.

Sauté for about 2-3 minutes or until the onion becomes translucent. Next, add the sliced mushrooms and cook for another 3-4 minutes until they soften. Stir in the Arborio rice, dried thyme, and oregano, allowing the rice to toast slightly for about 1-2 minutes.

Once the rice is toasted, pour in the vegetable broth and season with salt and pepper. Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 6 minutes.

After the cooking time is complete, 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 and stir in the Parmesan cheese, if using, for added creaminess. Garnish with fresh parsley before serving.

Extra Tips: To enhance the flavor of your risotto, consider adding a splash of white wine after sautéing the onions and garlic, allowing it to reduce before adding the rice.

Additionally, feel free to experiment with different types of mushrooms or herbs based on your preference. If you want a creamier texture, you can stir in a little more vegetable broth or a splash of cream at the end. Enjoy your delicious and healthy Herbed Mushroom Risotto!

Sweet Potato and Kale Hash

Sweet Potato and Kale Hash is a nutritious and flavorful dish that can easily be prepared in your Instant Pot. Packed with vitamins and minerals, sweet potatoes and kale make a dynamic duo that's perfect for breakfast, lunch, or dinner.

This one-pot meal isn't only quick and convenient but also offers a delightful mix of textures and flavors that will satisfy your taste buds. In just a matter of minutes, you can have a hearty meal ready to serve.

The combination of the earthy sweetness of the sweet potatoes and the vibrant, slightly bitter notes of kale creates a delicious balance. This dish can be enjoyed on its own, topped with a fried or poached egg, or served alongside your favorite protein for a more complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups kale, chopped
• 1 bell pepper, diced (any color)
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup vegetable broth

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 and bell pepper. Sauté for about 3-4 minutes, or until the onions become translucent.

Next, stir in the minced garlic and cook for another minute until fragrant. Add the diced sweet potatoes, kale, smoked paprika, salt, and black pepper to the pot. Pour in the vegetable broth and stir everything together.

Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure. Open the lid, stir the hash, and adjust seasoning if necessary before serving.

Extra Tips:

For added flavor, consider tossing in some cooked bacon or sausage before serving. You can also experiment with different spices, such as cumin or chili powder, to give the hash a unique twist.

If you prefer a different type of leafy green, spinach or Swiss chard can be substituted for kale. Enjoy your Sweet Potato and Kale Hash as a versatile dish that can be customized to suit your preferences!

Turkey and Quinoa Stuffed Zucchini

Turkey and quinoa stuffed zucchini is a delicious and nutritious meal that can be easily prepared in your Instant Pot. This dish combines lean ground turkey with protein-packed quinoa and fresh vegetables, all nestled within tender zucchini halves. Not only is it a great way to enjoy a wholesome meal, but it also offers a wonderful presentation that's sure to impress your family or guests.

The beauty of this recipe lies in its simplicity and versatility. You can customize the stuffing ingredients to suit your taste preferences or use up any leftover vegetables you have on hand. Whether you're looking for a weeknight dinner solution or a meal prep option for the week, these stuffed zucchinis are the perfect one-pot meal that's both healthy and satisfying.

Ingredients:

• 4 medium zucchinis
• 1 pound ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• 1/2 cup shredded mozzarella cheese (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Start by preparing the zucchinis. Cut them in half lengthwise and scoop out the insides, leaving about 1/4 inch of the flesh intact to create a shell. Set the scooped zucchini aside.
2. In a bowl, combine the ground turkey, cooked quinoa, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper. Mix well until fully combined.
3. Stuff each zucchini half with the turkey and quinoa mixture. Place the filled zucchinis in the Instant Pot on the trivet.
4. Pour the chicken broth into the bottom of the Instant Pot. Secure the lid and set to manual high pressure for 8 minutes. Once done, allow a natural release for 5 minutes before performing a quick release.
5. If desired, sprinkle mozzarella cheese on top of the stuffed zucchinis and close the lid for an additional 2-3 minutes to melt the cheese.

For extra tips, make sure not to overstuff the zucchinis, as they may overflow during cooking. You can also prepare the stuffing mixture a day ahead and refrigerate it to save time on cooking day.

Additionally, feel free to experiment with different spices or add-ins such as chopped bell peppers, corn, or black beans for added flavor and texture. Enjoy your healthy, flavorful meal!

Mediterranean Chickpea and Rice Bowl

Mediterranean Chickpea and Rice Bowl is a vibrant and nutritious dish that captures the essence of Mediterranean flavors. This one-pot meal is perfect for busy weeknights, providing a wholesome blend of protein, fiber, and essential nutrients. The combination of chickpeas, rice, and a medley of vegetables not only makes it filling but also incredibly satisfying. With an aromatic mix of herbs and spices, this bowl is sure to become a favorite in your household.

Using the Instant Pot simplifies the cooking process, allowing you to prepare this delicious meal in a fraction of the time it would take on the stovetop. The pressure cooker function locks in flavors and moisture, ensuring that every grain of rice is perfectly cooked and fluffy. This Mediterranean Chickpea and Rice Bowl isn't only easy to make but also versatile; you can customize it with your favorite vegetables or adjust the seasonings to suit your taste.

Ingredients:

• 1 cup brown rice (or white rice)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth (or water)
• 1 cup diced tomatoes (canned or fresh)
• 1 bell pepper, diced (any color)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley or cilantro for garnish
• Lemon wedges for serving

Cooking Instructions:

Start by setting your Instant Pot to the sauté function. Add a drizzle of olive oil and sauté the chopped onion and minced garlic until they're translucent.

Then, add the diced bell pepper and cook for an additional 2-3 minutes. Stir in the dried oregano, cumin, paprika, salt, and pepper, allowing the spices to become fragrant.

Next, add the rinsed chickpeas, diced tomatoes, and brown rice to the pot, followed by the vegetable broth.

Seal the Instant Pot lid and set it to high pressure for 22 minutes (if using white rice, reduce the time to 10 minutes). Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully releasing any remaining pressure.

Fluff the rice with a fork, and serve the Mediterranean Chickpea and Rice Bowl garnished with fresh parsley or cilantro and lemon wedges on the side.

Extra Tips:

Feel free to customize this dish by adding your favorite vegetables such as spinach, zucchini, or artichokes.

For a bit of heat, consider adding a pinch of red pepper flakes. You can also enhance the flavor by incorporating olives or feta cheese just before serving.

This meal stores well in the refrigerator, making it perfect for meal prep, so consider doubling the recipe for easy lunches throughout the week. Enjoy your delicious and healthy Mediterranean Chickpea and Rice Bowl!

One-Pot Spaghetti With Marinara Sauce

One-Pot Spaghetti with Marinara Sauce is a delicious and convenient meal that can be made quickly in your Instant Pot. This dish combines the classic flavors of spaghetti with a rich and savory marinara sauce, all cooked together in one pot for an easy clean-up.

With the Instant Pot, you can achieve perfectly cooked pasta and a flavorful sauce without the fuss of multiple pots and pans. This recipe is perfect for busy weeknights or when you need a satisfying meal in a hurry.

The combination of fresh ingredients and pantry staples means you can whip up this dish any time. Serve it with a sprinkle of Parmesan cheese and fresh basil for an elevated touch that will impress your family or guests.

Ingredients:

• 12 oz spaghetti
• 3 cups marinara sauce
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Cooking Instructions:

1. Begin by pouring the olive oil into the Instant Pot and setting it to the sauté mode. Once hot, add the marinara sauce, vegetable broth, garlic powder, Italian seasoning, salt, and pepper. Stir well to combine.
2. Add the spaghetti to the pot, ensuring it's submerged in the sauce. You may need to gently press it down to cover the noodles with liquid.
3. Close the lid of the Instant Pot, ensuring the steam valve is set to sealing. Cook on manual high pressure for 8 minutes. Once the cooking time is up, perform a quick release of the pressure.
4. After releasing the pressure, open the lid carefully and give the spaghetti a good stir. If the sauce is too thick, you can add a splash more of broth or water to achieve your desired consistency. Serve immediately, garnished with fresh basil and grated Parmesan cheese if desired.

Extra Tips:

For an extra flavor boost, consider adding sautéed vegetables like bell peppers, mushrooms, or spinach to the pot before cooking.

You can also swap out the marinara sauce for a homemade version or a different type of sauce if you prefer. If you're looking to make this dish heartier, feel free to add cooked meatballs or shredded chicken along with the spaghetti.

Remember to adjust the cooking time if you increase the volume of ingredients. Enjoy your delicious one-pot meal!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a comforting dish that can easily be made in your Instant Pot, perfect for a quick weeknight meal or an inviting starter for guests. This soup combines fresh tomatoes, fragrant basil, and a touch of cream for a rich, velvety texture that warms the soul. With just a few simple ingredients, you can whip up a delicious bowl of soup that's both healthy and satisfying.

Using the Instant Pot for this recipe not only speeds up the cooking process but also infuses the flavors beautifully. The pressure cooking method helps to intensify the natural sweetness of the tomatoes while blending seamlessly with the aromatic basil. Whether served with a crusty piece of bread or as a side dish with a salad, this creamy tomato basil soup is sure to become a favorite in your household.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream or coconut milk
• 1 cup fresh basil leaves, chopped

Cooking Instructions:

1. Start by setting your Instant Pot to the sauté function. Add the olive oil and allow it to heat up before adding the chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent, then add the minced garlic and cook for an additional minute, being careful not to let it burn.
2. Next, add the diced tomatoes (with their juices), vegetable broth, dried oregano, salt, and pepper to the pot. Stir to combine all the ingredients. Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes. Once done, allow for a natural release of pressure for about 10 minutes before carefully switching to quick release for any remaining steam.
3. After the pressure has been released, carefully open the lid and stir in the heavy cream (or coconut milk) and fresh basil leaves. Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches if necessary. Blend until you achieve your desired consistency.

Extra Tips:

For a richer flavor, consider roasting the tomatoes in the oven before adding them to the Instant Pot. You can also adjust the creaminess by adding less or more heavy cream or using a vegan alternative. If you like a bit of heat, adding a pinch of red pepper flakes can elevate the flavor profile.

This soup can be stored in the refrigerator for up to a week or frozen for longer storage, making it a great make-ahead option!

Frequently Asked Questions

Can I Substitute Ingredients in These Recipes?

Absolutely, you can substitute ingredients in recipes! Just keep in mind the flavors and textures you want to achieve. Experimenting can lead to delicious results, so don't hesitate to adjust according to your preferences.

How Do I Clean My Instant Pot After Use?

After using your Instant Pot, unplug it and let it cool. Remove the inner pot and wash it with warm soapy water. Wipe the exterior and clean the lid and sealing ring with a damp cloth.

Are These Meals Suitable for Meal Prep?

Imagine a treasure chest filled with delicious, nutritious meals. Yes, these one-pot meals are perfect for meal prep! You can easily portion them out, store them, and enjoy hassle-free eating throughout the week.

Can I Freeze Leftovers From These Recipes?

Yes, you can freeze leftovers from these recipes. Just let them cool completely, then store in airtight containers. This way, you'll enjoy them later without losing flavor or texture. It's a great way to save time!

What Are Some Tips for Cooking With an Instant Pot?

When using an Instant Pot, you'll want to master the timing and pressure settings. Remember to avoid overfilling, and don't rush the natural release; patience here reveals rich flavors and tender textures you'll love.