For people who enjoy delicious food but can’t spend time in the kitchen due to their busy schedules, an instant pot can be a savior. Whether you want a quick breakfast or a tempting meal for lunch, these three instant pot recipes will help satisfy you in no time!
1. Instant Pot Baked Potato Soup
Ditch your hunger with an easy and delicious instant pot baked potato soup.
- 1/4 cup olive oil
- 4-5 cloves garlic
- 8 cups peeled, diced potato
- 1 tablespoon nutritional yeast
- Freshly ground black pepper to taste
- 1 1/2 cups of diced yellow or white onion
- 1 cup of raw cashews
- 6 cups of chicken stock
- 1 teaspoon kosher salt
- garnishes: chopped green onion, diced tomato, paleo bacon, chipotle-lime cashew cream
With your instant pot on saute mode, heat the olive oil for about 5 minutes. Once the oil is hot, add the diced onion and cook for 10 minutes, stirring occasionally.
Then add the cashews, garlic, chicken stock, potatoes, and nutritional yeast. Stir to combine, then cover your instant pot and switch it to soup mode. You’ll let the pot run through the soup cycle, vent the pressure, and use an immersion blender to puree the soup. Lastly, add some salt and freshly ground black pepper to taste and enjoy! You can also decorate your soup with diced tomatoes, chipotle-lime cashew cream, and paleo bacon.
2. Instant Pot Pizza Pasta
No one can refuse this mouth-watering combination of pizza and pasta. Whip it up for lunch or dinner — either way it tastes great!
- 1 cup Pizza Sauce
- 1 tsp Italian Seasoning
- 1 lb Pasta
- 2 cups Crushed Tomatoes or Pasta Sauce
- 3 1/2 cups Water
- 1 lb Pepperoni slices, divided
- 1 cup Shredded Mozzarella, divided
- 1 tbsp Garlic, minced
- Salt & Pepper to taste
Add the pasta, pasta sauce, pizza sauce, salt, garlic, Italian seasoning, and pepper all to the instant pot. Stir until the ingredients are mixed, then lock the lid. Set the vent to seal with a manual high pressure for 5 minutes.
Once the timer is up, release the steam, then open the lid and stir in half of the cheese then half the pepperoni. Use the remaining cheese and pepperoni for topping on your pasta before placing the lid back on the pot. Allow the cheese to melt for 10 minutes, then remove the lid and bless your taste buds!
3. Instant Pot Indian Chana Masala:
Kick things up a notch with this Indian Chana Masala recipe.
3 tbsp olive oil
1 cup chopped onion
2 cans chickpeas, drained & rinsed
1/2 tbsp ginger, pureed or grated
1 bay leaf
1 tbsp chana masala seasoning
2 cups tomato puree
1 1/2 cups water
2 cups baby spinach
1/2 tsp turmeric
1 tsp coriander powder
1 tbsp minced garlic
salt & pepper to taste
Allow the instant pot to warm up on saute mode for a few minutes, then add the olive oil and onion. Stir until the onions turn translucent. Add garlic, bay leaf, and ginger and allow them all to cook for 30 seconds before you add the turmeric, chana masala, and coriander plus a splash of water.
Immediately add the tomato puree, chickpeas, and water, then mix everything well. Close the lid and set it to manual high pressure for about 15 minutes with the steam vent sealed. After the timer goes off, let the pot sit for 15 minutes and release the pressure naturally. After the pressure releases, open the seal valve and remove the lid and bay leaf.
Finally, add the spinach, salt, and pepper to the mixture then saute again for 3 minutes so that the sauce thickens up. After that, dinner is served!
The possibilities are endless when you add an instant pot to your kitchen arsenal. Whether you want to try out an Instant Pot London broil recipe for your next special occasion or simply master an Instant Pot Breakfast Casserole, you can learn how to make things quickly with this handy gadget. So what are you waiting for? Start cooking right away!