On Your Health

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Mouthwatering Instant Pot Recipes

Cooking winter favorites, like pot roast and chili, can turn into quite a time commitment. But that all changes with an instant pot!

What is an instant pot?

An instant pot, sometimes referred to as an insta-pot, is a smarter evolution of a traditional pressure cooker that uses steam, pressure and a stainless steel-coated surface to cook full meals in a fraction of the time of traditional slow cookers: think 30 minutes to an hour for what might take a whole day in another appliance. Instant pots combine the functionality of a pressure cooker, a slow cooker, a rice cooker, a sauté pan and more.

Why is cooking with an instant pot better for your health?

Instant pots use significantly less energy than traditional slow-cook appliances, but the technology allows your food to cook up to six times faster. Whether you’re preparing steamed vegetables or an entire roast, the instant pot can handle a variety of cooking tasks, saving you valuable prep time and allowing you to combine various parts of the cooking process into a well-balanced meal, without losing valuable nutrients.

A plethora of healthy meals can be prepared in an instant pot, making it an ideal choice for busy individuals and families without a lot of extra time on their hands to devote to meal prep. Because the instant pot can quickly soften things like fresh vegetables and legumes, buying pre-processed or canned produce and beans isn’t always necessary. Instant pots lend themselves to healthier methods of cooking meats and poultry, too, rather than frying, which adds a lot of unhealthy fats.

Healthy instant pot recipes to try this season

Take advantage of the instant pot’s ability to save hours of time while still delivering nutritious, hearty staples. A speedy twist on these savory, classic dishes makes for delicious and healthy options for the whole family – all are ready in less than 45 minutes!

Instant Pot Southwest Sweet Potato Chili

bowl of insta-pot chili

(adapted from Leelalicious

Ingredients:

1 ½ cups pre-soaked or canned beans of choice  

1 pound lean ground meat of choice

1 medium onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tablespoons chili seasoning

1 tablespoon oil

½ tablespoon cumin

1 teaspoon paprika

28-ounce can diced tomatoes

14-ounce can crushed tomatoes

2 small sweet potatoes, diced

½ cup chicken broth

Directions:

  1. Rinse beans
  2. Select the Sauté button on the insta-pot. When the indicator shows Hot, add oil and ground meat, stirring often.
  3. Add seasoning, chopped produce and other ingredients except for broth and sweet potatoes.
  4. Close the insta-pot lid and cook for 30 minutes on Manual mode.
  5. Release the pressure, add the sweet potatoes and broth, and cook for five more minutes.
  6. Season to taste and serve with desired toppings.

 

Ten-Minute Instant Pot Spiced Apple Cider

cider made in insta-pot

(adapted from Recipes to Nourish)

Ingredients:

6 medium apples, cored and quartered

2 ½ cups water

2 cinnamon sticks

1 orange, squeezed and zested

¼ cup maple syrup

7 whole cloves

1-inch chunk of fresh ginger, sliced

Directions:

  1. In a blender, blend water and apple slices until liquefied. Strain, saving liquid until pulp is removed.
  2. Pour strained apple juice into the insta-pot. Add juice of orange and more water if necessary for liquid level to reach the 5-cup mark.
  3. Add all other ingredients, select Sauté, and bring to a boil. Once boiling, turn to Keep Warm.
  4. Close lid and cook on Manual mode for 10 minutes.
  5. Release pressure, open steam valve, open lid, and carefully ladle into mugs (caution: liquid will be extremely hot).

 

Instant Pot Creamy Mushroom Stew

insta-pot mushroom soup

(adapted from Instant Pot Eats)

Ingredients:

1 onion, diced

1.5 to 2 pounds chicken thighs

7 ounces mushrooms of choice, left whole or halved if large

4 garlic cloves, diced

2 bay leaves

¼ teaspoon nutmeg

½ teaspoon pepper

½ cup chicken stock

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon Dijon mustard

⅓cup light sour cream

1 teaspoon starch, for thickening

2 tablespoons chopped parsley

Directions:

  1. Select the insta-pot’s Sauté option and add onion, olive oil and salt, softening for three to four minutes.
  2. Add all other ingredients except starch and sour cream, then seal lid and select Poultry cooking mode.
  3. After 15 minutes or when Poultry timer is up, release pressure naturally and use quick release option to let out steam.
  4. Carefully open lid and select Sauté again, adding starch and sour cream and stirring thoroughly.
  5. Serve with chopped parsley.

 

Have you tried using an instant pot? Share your favorite recipes with us on the INTEGRIS Facebook page!

 

 

 

 

 

 

 

 

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