Instant Pot Recipes: Cooks’ Favorites
When it comes to healthy and delicious meals, Instant Pot recipes are the way to go! With the ability to cook a wide variety of dishes quickly and easily, the Instant Pot has revolutionized home cooking. Whether you’re looking for a hearty stew, creamy mac and cheese, or a flavorful vegetarian dish, the Instant Pot can do it all. Here, we’ve rounded up some of the most beloved Instant Pot recipes from around the world. From Mexican favorites to classic comfort foods, there’s something for every cook in this collection of Instant Pot recipes.
Fiesta Chicken Tacos
This zesty taco filling is sure to be a hit with your family. The combination of chicken, beans, and salsa creates a flavorful filling that’s perfect for tacos, burritos, or nachos. Plus, cooking it in the Instant Pot helps to lock in all the flavor.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 2 tablespoons fresh cilantro, chopped
- 8-10 taco shells or tortillas
Instructions:
1. Select the “Sauté” setting on the Instant Pot and add the olive oil. Heat until the oil is shimmering.
2. Add the onion and bell pepper and sauté for 3-4 minutes until softened.
3. Add the garlic and sauté for 30 seconds.
4. Add the chicken, chili powder, cumin, and paprika. Stir to combine.
5. Add the black beans and salsa. Stir to combine.
6. Secure the lid on the Instant Pot and select the “Manual” setting. Set the timer for 10 minutes.
7. When the timer is done, carefully do a quick release of the pressure.
8. Remove the lid and stir in the cilantro.
9. Serve the taco filling with warm taco shells or tortillas.
Equipment:
- Instant Pot
- Sharp knife
- Cutting board
- Wooden spoon
Notes:
- You can use any type of salsa you like for this recipe. Mild, medium, or hot salsa all work well.
- If you’re in a hurry, you can substitute 1 can of pre-cooked chicken for the raw chicken.
- To make this recipe vegetarian, simply leave out the chicken and double the amount of beans.
Nutrition:
One serving of this Fiesta Chicken Tacos (1/8th of the recipe) contains approximately:
- Calories: 230
- Fat: 6g
- Carbohydrates: 23g
- Protein: 20g
- Fiber: 4g
BBQ Pulled Pork
If you’re looking for an easy and delicious weeknight dinner, this BBQ pulled pork is just the ticket. The pork is cooked with a savory blend of spices and then smothered in your favorite BBQ sauce. Serve the pork on buns, in tacos, or over rice for a hearty meal that’s sure to please.
Ingredients:
- 2 tablespoons olive oil
- 2 pounds boneless pork shoulder, cut into 4-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken broth
- 2 cups BBQ sauce
- 8-10 hamburger buns
Instructions:
1. Select the “Sauté” setting on the Instant Pot and add the olive oil. Heat until the oil is shimmering.
2. Add the pork cubes and sprinkle with the garlic powder, paprika, onion powder, cumin, oregano, salt, and pepper. Stir to combine.
3. Add the chicken broth and stir to combine.
4. Secure the lid on the Instant Pot and select the “Manual” setting. Set the timer for 25 minutes.
5. When the timer is done, carefully do a quick release of the pressure.
6. Remove the lid and shred the pork with two forks.
7. Add the BBQ sauce and stir to combine.
8. Serve the pork on hamburger buns.
Equipment:
- Instant Pot
- Sharp knife
- Cutting board
- Wooden spoon
Notes:
- You can use any type of BBQ sauce you like for this recipe.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- To reduce the fat and calories in this recipe, you can use leaner cuts of pork such as pork tenderloin or pork loin.
Nutrition:
One serving of this BBQ Pulled Pork (1/8th of the recipe) contains approximately:
- Calories: 400
- Fat: 13g
- Carbohydrates: 41g
- Protein: 28g
- Fiber: 2g
Vegetarian Chili
This hearty vegetarian chili is packed with flavor and nutrition. The combination of beans, tomatoes, and spices creates a chili that’s sure to please even the pickiest eaters. Serve it with cornbread or tortilla chips for a complete meal.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 cup vegetable broth
- 1 tablespoon fresh cilantro, chopped
- Tortilla chips, for serving
Instructions:
1. Select the “Sauté” setting on the Instant Pot and add the olive oil. Heat until the oil is shimmering.
2. Add the onion and bell pepper and sauté for 3-4 minutes until softened.
3. Add the garlic and sauté for 30 seconds.
4. Add the chili powder, cumin, paprika, and oregano. Stir to combine.
5. Add the black beans, pinto beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
6. Secure the lid on the Instant Pot and select the “Manual” setting. Set the timer for 10 minutes.
7. When the timer is done, carefully do a quick release of the pressure.
8. Remove the lid and stir in the cilantro.
9. Serve the chili with tortilla chips.
Equipment:
- Instant Pot
- Sharp knife
- Cutting board
- Wooden spoon
Notes:
- You can substitute any type of canned beans you like for this recipe.
- If you’d like to add more heat to the chili, you can add 1-2 teaspoons of chili flakes or 1-2 tablespoons of hot sauce.
- To make this recipe vegan, use vegetable broth instead of chicken broth.
Nutrition:
One serving of this Vegetarian Chili (1/8th of the recipe) contains approximately:
- Calories: 250
- Fat: 7g
- Carbohydrates: 33g
- Protein: 11g
- Fiber: 9g
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