Healthy Fall Instant Pot Recipes
Fall is a great time of year for hearty and delicious meals. And with the help of an Instant Pot, you can whip up many of these delicious dishes in no time. We’ve compiled a list of some of our favorite healthy fall Instant Pot recipes. From soups to stews to roasts and pastas, these recipes are sure to be a hit with your family.
Maple-Glazed Turkey Breast
Description: This delicious turkey breast is glazed with a sweet and savory maple syrup-based sauce. The turkey is juicy, tender, and full of flavor. It’s also a great way to use up any leftover turkey you have on hand.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
• 4lb turkey breast
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
Instructions:
1. Rub the turkey breast with olive oil and season with salt and pepper.
2. Place the turkey breast in the Instant Pot and set to high pressure for 40 minutes.
3. Once the timer is done, let the pressure release naturally for 10 minutes.
4. In a small bowl, mix together the butter, maple syrup, garlic powder, and paprika.
5. Brush the mixture over the turkey breast and set the Instant Pot to sauté.
6. Cook for 5 minutes, or until the sauce has thickened.
7. Slice the turkey breast and serve.
Equipment: Instant Pot, small bowl
Notes: Be sure to use a digital thermometer to check that the turkey breast has reached an internal temperature of 165°F before serving.
Nutrition: Per Serving
• Calories: 407
• Fat: 16g
• Carbohydrates: 6g
• Protein: 59g
• Sodium: 268mg
• Fiber: 0g
Recipe Tips:
• Feel free to use any type of turkey you have on hand, including turkey thighs or legs.
• If you’re short on time, you can skip the glazing step and just serve the turkey as-is.
• Serve the turkey with mashed potatoes, roasted vegetables, or a salad for a complete meal.
• For an even sweeter flavor, add a tablespoon of brown sugar to the glaze.
Butternut Squash Soup
Description: This creamy, flavorful soup is a great way to warm up on a chilly fall day. The sweetness of the butternut squash pairs perfectly with the spices and the hint of lemon.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 large butternut squash, peeled and cubed
• 2 carrots, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• Juice of 1 lemon
• Salt and pepper to taste
Instructions:
1. Heat the olive oil in the Instant Pot.
2. Add the onion and garlic and sauté for 3 minutes.
3. Add the butternut squash and carrots and sauté for an additional 2 minutes.
4. Add the vegetable broth, cinnamon, nutmeg, and ginger.
5. Secure the lid on the Instant Pot and set to high pressure for 20 minutes.
6. When the timer is done, let the pressure release naturally for 10 minutes.
7. Carefully remove the lid and add the lemon juice.
8. Use an immersion blender to puree the soup until it is smooth.
9. Taste and adjust the seasoning with salt and pepper.
10. Serve hot.
Equipment: Instant Pot, immersion blender
Notes: You can also use pre-cut butternut squash in this recipe.
Nutrition: Per Serving
• Calories: 176
• Fat: 6g
• Carbohydrates: 27g
• Protein: 6g
• Sodium: 618mg
• Fiber: 6g
Recipe Tips:
• If you want to add a bit of protein to the soup, you can stir in some cooked chicken or turkey.
• For a creamier soup, stir in a tablespoon of heavy cream or coconut cream.
• For a spicy kick, add a pinch of cayenne pepper.
• Serve the soup with a dollop of plain Greek yogurt or a sprinkle of crumbled bacon.
Creamy Mushroom Pasta
Description: This creamy mushroom pasta is the perfect comfort food. It’s full of flavor, and the mushrooms add a nice earthy taste. It’s a great way to warm up on a chilly fall day.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 pound penne pasta
• 1 cup heavy cream
• Salt and pepper to taste
Instructions:
1. Heat the olive oil in the Instant Pot.
2. Add the onion and mushrooms and sauté for 3 minutes.
3. Add the garlic and sauté for an additional minute.
4. Add the chicken broth and pasta and stir to combine.
5. Secure the lid on the Instant Pot and set to high pressure for 5 minutes.
6. When the timer is done, quick release the pressure.
7. Stir in the heavy cream and season with salt and pepper.
8. Serve hot.
Equipment: Instant Pot
Notes: You can use any type of pasta you have on hand, including spaghetti, linguine, or fettuccine.
Nutrition: Per Serving
• Calories: 536
• Fat: 25g
• Carbohydrates: 55g
• Protein: 15g
• Sodium: 456mg
• Fiber: 4g
Recipe Tips:
• For an extra flavor boost, add a teaspoon of dried oregano or thyme.
• For a vegan option, you can use coconut milk instead of heavy cream.
• Top the pasta with some freshly grated Parmesan cheese.
• If you want to add some protein to the dish, you can stir in some cooked chicken or turkey.
Pumpkin Chili
Description: This pumpkin chili is a delicious and healthy way to enjoy fall flavors. It’s full of vegetables, beans, and spices. The pumpkin adds a nice sweetness and creaminess to the chili.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, peeled and diced
• 1 pound ground beef
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 2 cups canned pumpkin puree
• 2 cups beef broth
• 1 (14-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• Salt and pepper to taste
Instructions:
1. Heat the olive oil in the Instant Pot.
2. Add the onion and garlic and sauté for 3 minutes.
3. Add the bell pepper and carrots and sauté for an additional 2 minutes.
4. Add the beef and cook for 5 minutes, or until it’s no longer pink.
5. Add the chili powder, cumin, pumpkin puree, beef broth, black beans, and diced tomatoes.
6. Secure the lid on the Instant Pot and set to high pressure for 15 minutes.
7. When the timer is done, let the pressure release naturally for 10 minutes.
8. Taste and adjust the seasoning with salt and pepper.
9. Serve hot.
Equipment: Instant Pot
Notes: You can also use canned or fresh pumpkin in this recipe.
Nutrition: Per Serving
• Calories: 405
• Fat: 16g
• Carbohydrates: 40g
• Protein: 28g
• Sodium: 622mg
• Fiber: 7g
Recipe Tips:
• Feel free to use any type of ground meat you have on hand, including turkey, chicken, or pork.
• For a spicier chili, add a pinch of cayenne pepper.
• Serve the chili with a dollop of Greek yogurt or a sprinkle of shredded cheese.
• Top the chili with some diced avocado or chopped cilantro for a fresh flavor.
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