Healthy Family-Friendly Instant Pot Recipes
Instant pots are an incredibly convenient and versatile kitchen appliance that can be used to make a variety of delicious and healthy meals. Here are some healthy family-friendly recipes that you can make with your instant pot.
Greek-Style Chicken and Rice
Description: This Greek-style chicken and rice is a delicious and nutritious meal that is sure to please the whole family. It features chicken thighs cooked in a delicious tomato and herb sauce, served over a bed of fluffy rice. The flavors are savory and fragrant, and the dish is finished off with a sprinkle of feta cheese for an extra special touch.
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
- 6 chicken thighs
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 2 tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 cups chicken broth
- 2 cups long-grain white rice
- 2 tablespoons butter
- Salt and pepper to taste
- ½ cup feta cheese
- 2 tablespoons chopped fresh parsley
Instructions:
1. Heat the olive oil in the instant pot on the sauté setting.
2. Add the chicken thighs and cook for 5 minutes, until lightly browned.
3. Add the garlic and onion and cook for another 3 minutes.
4. Add the tomato paste, oregano, and thyme and stir to combine.
5. Add the chicken broth and rice and stir to combine.
6. Close the lid and set the instant pot to manual pressure for 10 minutes.
7. Once the cooking time is finished, quick release the pressure.
8. Stir in the butter and season with salt and pepper.
9. Serve the chicken and rice topped with feta cheese and parsley.
Equipment: Instant pot, cutting board, knife, spoon or spatula
Notes: If you don’t have chicken broth, you can substitute with water or vegetable broth.
Nutrition: Per Serving
- Calories: 512
- Fat: 22g
- Carbohydrates: 44g
- Protein: 31g
- Sodium: 590mg
- Fiber: 2g
Recipe Tips:
- For an extra flavor boost, try adding some freshly squeezed lemon juice to the chicken and rice.
- If you don’t have feta cheese, you can substitute with parmesan or goat cheese.
- For a vegan version, substitute the chicken with tofu and the butter with coconut oil.
- If you like your rice a bit firmer, try reducing the cooking time to 8 minutes.
Veggie Curry
Description: This veggie curry is a hearty and flavorful dish that is packed with nourishing vegetables and fragrant spices. It’s an easy and delicious meal that can be served over rice or quinoa for a complete meal.
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup cauliflower, chopped
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions:
1. Heat the olive oil in the instant pot on the sauté setting.
2. Add the onion and cook for 3 minutes.
3. Add the garlic, ginger, curry powder, cumin, and coriander and cook for another minute.
4. Add the carrots, potatoes, cauliflower, and green beans and stir to combine.
5. Add the diced tomatoes and coconut milk and stir to combine.
6. Close the lid and set the instant pot to manual pressure for 5 minutes.
7. Once the cooking time is finished, quick release the pressure.
8. Stir in the salt, pepper, and cilantro and adjust seasoning to taste.
9. Serve the curry over rice or quinoa.
Equipment: Instant pot, cutting board, knife, spoon or spatula
Notes: You can use any combination of vegetables that you like in this curry.
Nutrition: Per Serving
- Calories: 310
- Fat: 18g
- Carbohydrates: 24g
- Protein: 8g
- Sodium: 450mg
- Fiber: 5g
Recipe Tips:
- For a spicier curry, try adding a pinch of red pepper flakes.
- For a vegan version, try substituting the coconut milk with almond milk or soy milk.
- For an even heartier curry, try adding some cooked lentils or chickpeas.
- To make this curry even faster, try using frozen vegetables instead of fresh.
- To make this curry even more flavorful, try adding some fresh lime juice before serving.
Beef and Broccoli
Description: This beef and broccoli is a classic Chinese dish that is full of flavor and protein. It features tender beef and crisp broccoli cooked in a savory sauce and served over a bed of fluffy white rice.
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 2 tablespoons sesame oil
- 1 pound lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cups beef broth
- 2 cups broccoli florets
- 2 cups long-grain white rice
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions:
1. Heat the sesame oil in the instant pot on the sauté setting.
2. Add the ground beef and cook for 5 minutes, until browned.
3. Add the onion and garlic and cook for another 3 minutes.
4. In a small bowl, whisk together the cornstarch, soy sauce, brown sugar, and rice vinegar.
5. Add the cornstarch mixture to the instant pot and stir to combine.
6. Add the beef broth and stir to combine.
7. Add the broccoli and stir to combine.
8. Close the lid and set the instant pot to manual pressure for 5 minutes.
9. Once the cooking time is finished, quick release the pressure.
10. Stir in the rice and season with salt and pepper.
11. Serve the beef and broccoli topped with cilantro.
Equipment: Instant pot, cutting board, knife, spoon or spatula
Notes: If you don’t have beef broth, you can substitute with vegetable broth.
Nutrition: Per Serving
- Calories: 551
- Fat: 20g
- Carbohydrates: 53g
- Protein: 35g
- Sodium: 810mg
- Fiber: 3g
Recipe Tips:
- For an extra flavor boost, try adding some freshly squeezed lime juice to the beef and broccoli.
- If you don’t have sesame oil, you can substitute with peanut oil or vegetable oil.
- For a vegan version, try substituting the beef with tempeh or tofu.
- If you like your broccoli a bit crispier, try reducing the cooking time to 3 minutes.
- To make this dish even faster, try using frozen broccoli instead of fresh.
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